garlic zucchini noodles with roasted brussel sprouts, fennel, and mushrooms

Serves one.

1 zucchini, spiralized or hand-cut into noodles

lemon juice

5 brussel sprouts, sliced, halved, or roughly chopped

1/3 bulb fennel, roughly chopped

2 mushrooms, sliced

1/3 onion

1 clove garlic

oil

spring onion

nutritional yeast

salt and pepper

liquid smoke

garlic powder

Preheat oven to 425 degrees. 

Prepare the zucchini, set aside with a squeeze of lemon juice to soften them up. Combine brussel sprouts, fennel, onion and garlic in a dish and coat lightly with oil. Place in oven for approx. 15 min; give the veggies a stir and add in the mushrooms for another 10 minutes or so. Remove from oven, and combine with the noodles, spicing it up with the toppings. 

Devour, guilt-free.