- Prep time 20 minutes
- Total time 35 minutes
- Portion size 3 servings
Ingredients
Method
Preheat oven to 450°F. In bowl, combine Brussels sprouts, onion, garlic, thyme and fennel seeds. Season with salt and pepper. Spread mixture in single layer on baking sheet; bake about 6 minutes. Add tomatoes to baking sheet, mix and continue cooking until vegetables are golden brown, 6 to 8 minutes.
Meanwhile, in large skillet, melt butter over medium-high heat. Add polenta slices; cook, flipping halfway through cooking time, until golden brown on each side, 4 to 6 minutes. Season with salt and pepper.
Divide polenta among plates; top with roasted vegetables and shaved Parmesan. Serve hot. (Make-ahead: Can be stored in airtight containers and refrigerated for up to 3 days.)
Nutritional facts PER EACH OF 3 SERVINGS
- Calories 425
- Total fat 21 g
- Saturated fat 9 g
- Cholesterol 35 mg
- Sodium 1,000 mg
- Total carbohydrate 47 g
- Fibre 6 g
- Sugars 6 g
- Protein 12 g
- Iron 2.1 mg
