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Article: Roasted fennel to twist your veggies bowl

Roasted fennel to twist your veggies bowl
Brussels sprouts

Roasted fennel to twist your veggies bowl

Oven roasted fennel, Brussels, mushrooms

in a sweet, spicy tahini dressing: 




1 Fennel, sliced thin ( or as many as you wish)

1 bag of shaved Brussels sprouts

1 box of fresh mushrooms

Olive oil or coconut oil spray

Salt & pepper to taste

  • tip - Keep your fennel leaves for Garnish (and for your tea at night , delicious & so many health benefits )
  • Dressing ingredients:                              2tbs spicy tahini , 1tbs liquid amino ( or soy sauce) , 1 tbs honey , 1/2 lemon juice & 3tbs of cold filtered water



  1. Preheat oven to 425F
  2. on PARCHMENT paper ( my trick to get the perfect roasted veggies) layer your vegetables
  3. Brush them with olive oil or spray with coconut spray (or any of your favorite)
  4. Roast for 15-20 minutes or until you get golden brown edges, you can taste at any point , delicious
  5. Mushrooms might be ready before so scoop them out , I personally like my veggies crispy so I leave them in .
  6. Sweet , spicy , salty tahini dressing: while your veggies are roasting, combine all dressing ingredients in a medium mixing bowl and mix it well, it should be thick & creamy, taste and adjust if needed, this combination is delicious!
  7. When your veggies are golden & ready , drizzle your delicious dressing on top and enjoy it .


Notes : I love squeezing lemon juice before serving and extra drizzle of olive oil :)



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