Roasted winter vegetables with tahini dressing

So you read my blog about the mediterranean diet's amazing health benefits and ready to try some mediterranean recipes?

This is a nice one to begin with, it's super easy, quick and perfect for this cold week we are having in Vancouver! plus roasting these in the oven will make your home warm and smells delicious!

If you are in a quest for healthy liver supporting recipes! look no further! packed with vitamin C, and cruciferous Brussels sprouts which is high in fiber which promotes healthy bowel movement and supports liver health. Plus they are high in phytochimecales and antioxidants which may protect liver cells.

Fennel is another favourite of mine, fennel seeds tea was a stable for us back home whenever someone has sore throat or an upset stomach my mom would make him a fennel tea, and sometimes you just have it after dinner. Fennel aid digestion and may relieve constipation as it soothes the digestive track and relax digestive muscles.

High in calcium, potassium and vitamin C, fennels have liver protective properties and may help control appetite and promote weight loss and weight maintenance.

Fennel and fennel seed have huge health benefits and recent research shows promising effects in reducing total cholesterol, triglycerides and total LDL -low density lipoprotein cholesterol ( the bad guy) and increasing HDL -high density lipoprotein cholesterol- ( the good guy you want this one on your side), balance blood glucose, and reduced liver enzymes activities and protecting the liver from oxidative stress. So this would be one to save in your recipe book if you are working to improve liver function, lose weight, lower cholestrol or support cardiovascular disease.

Ingredients

1 Delicata Squash (small)
3 cups Brussels Sprouts (washed and halved)

 1 bulb Fennel (coarsely chopped)
1/2 cup Red Onion (coarsely chopped)
1/4 cup Extra Virgin Olive Oil (divided)

1 can 540 ML of chickpeas
1/4 tsp Sea Salt

1tbs ground cumin
1/4 tsp Black Pepper
1/4 cup Tahini
1 Garlic (clove)
1/4 cup Water

2 tbsp of fennel seeds

2 Lemon (small, juiced)
1/4 cup Pumpkin Seeds

Directions
Preheat the oven to 375oF (191oC). Line two baking sheets with parchment paper.

1. Slice delicata squash in half lengthwise and scoop out seeds, then slice into half rounds.
   
2. Toss the squash, Brussels sprouts, fennel and red onion with half of the olive oil, and spread over the baking sheets. Roast vegetables in the oven for 30 minutes, stirring at the halfway point.
   
3. Meanwhile, prepare the dressing by combining the remaining olive oil, salt, pepper, cumin, tahini, garlic, water and lemon juice in a blender. Blend until smooth, adding more water if necessary for consistency.
   
4. Rinse and drain the chickpeas, place on a baking tray in the oven for 10 minutes to slightly crisp 
5. Remove vegetables and chickpeas from the oven and divide onto plates. Drizzle with tahini sauce and top with pumpkin seeds. Season with more sea salt and black pepper if you wish. Enjoy!
6. If you are using fennel seeds lightly roast them and garnish on top of your plate
   

Notes More Protein

You can replace chickpeas for lentils or cubes of chicken

Leftovers

Store covered in the fridge for up to 2 - 3 days.