Psychotherapist, Author, Speaker

Recipe Blog

Robin D. Stone is a New York City based psychotherapist, coach and consultant who works to help you achieve your most optimal self. 

Roasted Brussels Sprouts & Fennel

Prep Time: 5 minutes     Cooking Time: 25 minutes     Yields: 4 people


1 pound Brussels sprouts, ends cut and sliced in half

1 bulb fennel, sliced in half

1 tablespoon extra virgin olive oil

Course sea salt and freshly ground pepper to taste



1. Preheat oven to 425 degrees.

2. Place vegetables on a baking sheet.

3. Drizzle oil over and mix until all ingredients are covered.

4. Sprinkle with sea salt and pepper.

5. Cook for 20-25 minutes, and serve.