This recipe was a real find for me especially now, when I feel like I cannot digest any veggies that have not been at least partially cooked. Pregnancy will do it to you and I had to learn it after a few fresh salads that ended up in complete fiasco.

So when I came across this recipe in one of my favorite veggie books Clean Food by Terry Walters, I felt like I just hit the goldmine!

Here it goes:

Ingredients:

• 1 1/2 lbs Brussels sprouts
• 4 shallots quartered or 1/2 of large Spanish (red) onion cut into 1 inch chunks
• 10 garlic cloves, peeled and lightly crushed
• 1/2 lb shiitake mushroom caps (don’t use the stems because they are too tough to chew)
• 1 large fennel bulb
• 1/4 cup extra virgin olive oil
• 3 tbsp balsamic vinegar
• 2 tbsp fresh tarragon or rosemary (or 1 tbsp dried)
• Coarse sea salt and freshly ground black pepper

What you need to do:

1. Preheat oven to 425F.
2. Prepare Brussels sprouts by cutting away tough root ends and taking off a few outer layers if they are blemished and dirty. Slice in half through the base and place in a 9×12 inch baking dish. Add shallots or onions and mushroom caps.
3. Trim off dry root of the fennel. If outer layers are blemished, use vegetable peeler to peel off the blemished spots. Slice bulb thinly widthwise. Add to vegetables in the baking dish and toss with olive oil, vinegar, tarragon or rosemary, and salt and pepper to taste.
4. Roast for 45-50 minutes uncovered. You may need to stir them half way through.
5. Remove from the oven and dig in!

Tagged as: cancer fighting, vegan, vegetarian

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