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roasted veggies and hummus

Roasted Veggies and Fennel Slaw with Hummus

Sounds fancy but it was super easy. Keep it vegetarian or add some shredded rotisserie chicken on the side for extra protein. I can't wait to make this with salmon!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: vegetarian
Keyword: brussel sprouts, cauliflower, fennel, hummus
Servings: 2
Calories: 589kcal


  • 1 head cauliflower, cut into bite sized pieces
  • 2 tbsp olive oil, divided
  • salt and pepper
  • 1 pkg brussel sprouts, halved or quartered if large
  • 1 tsp crushed red pepper
  • 1/2 cup fennel bulb, cored and thinly sliced
  • 1 large lemon, halved
  • 1 cup hummus
  • 1 handful fresh herbs, chopped (parsely, dill, thyme, rosemary, cilantro - whatever you have)
  • 1/4 cup hemp hearts or other nuts


  • Preheat oven to 375°. Add 1 tbsp of the olive oil to a large mixing bowl. Toss the cauliflower around to coat, season with salt and pepper. Dump the cauliflower onto one side of a large non-stick baking sheet or roasting pan. Add the 2nd tbsp of olive oil to the mixing bowl. Toss the brussel sprouts to coat, season with salt and pepper and add the red pepper flakes. Toss again and dump onto the other side of the baking sheet/roasting pan. Bake for 20-25 minutes or until tender and starting to brown. Don't put that oily bowl in the sink yet...
  • Meanwhile, squeeze the juice of half of the large lemon into a small dish. Add the thinly sliced fennel bulb and toss. Season lightly with salt and pepper. If you have the fennel fronds, chop a few pieces of that and add for color. Set aside while veggies are roasting. Cut about 8 super super thin slices from the other half of the lemon being sure to discard seeds, the cut the slices in half so you have about 16 moons. Toss those into the bowl with the oi and stir around to coat. Set aside.
  • When the veggies are just a few minutes from being done, add the lemon slices to the roasting pan.
  • Once veggies are done, it's time to plate. Spread 1/2 cup of hummus on each plate. Add the roasted veggies and lemon slices, top with the marinated fennel slaw including the lemon juice. Top with a large handful of freshly chopped herbs - I've used various combinations of parsley, dill, cilantro, tarragon and mint and all were delicious. Add hemp hearts or nuts if using. Serve! Note: Need more protein? Add a piece of seared salmon or some rotisserie chicken.
    majestic sprouted hummus


Serving: 1.5cups | Calories: 589kcal | Carbohydrates: 43g | Protein: 28g | Fat: 38g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 17g | Sodium: 578mg | Potassium: 1459mg | Fiber: 18g | Sugar: 7g | Vitamin A: 1942IU | Vitamin C: 214mg | Calcium: 199mg | Iron: 10mg
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