Oven-baked vegetables with star anise and fennel seeds

Ingredients for 2 servings:

• 1 dash of olive oil
• 3 tbsp, sautéed fennel seeds
• 1 star anise
• 250 g tomatoes, sun-ripened
• 250 g Brussels sprouts
• 5 cloves garlic, fresh
• 1 sprig(s) rosemary, fresh
• 1 pinch of sea salt
• 1 pinch(s) long pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Pour the olive oil into a baking dish. Sprinkle the fennel seeds evenly. Season with sea salt and long pepper. Chop the star anise and add it. Halve the tomatoes and add them to the dish. Clean the Brussels sprouts and add them to the tomatoes. Add the crushed garlic cloves and the rosemary. Bake in the oven at 200°C (convection oven) for about 20 minutes, until the tomatoes begin to brown slightly.