Ingredients

• 1 cup Pumpkin (Chopped into chunks)

• 3 cups Brussels Sprouts (washed and halved)

• 1 bulb Fennel (coarsley chopped)

• 1/2 cup Red Onion (coarsley chopped)

• 1/4 cup Ghee (divided)

• 1/4 tsp Sea Salt

• 1/4 tsp Black Pepper

• 1/4 cup Sunflower Seed Butter

• 1 Garlic (clove)

• 1/4 cup Water

• 2 Lemon (small, juiced)

• 1/4 cup Pumpkin Seeds

Instructions

1. Preheat oven to 200oC. Line two baking sheets with parchment paper.
2. Chop pumpkin into chunks
3. Toss the pumpkin, brussels sprouts, fennel and red onion with half of the ghee, and spread over the baking sheets. Roast vegetables in the oven for 30 minutes, stirring at the halfway point.
4. Meanwhile, prepare the dressing by combining the remaining ghee (melted), salt, pepper, sunflower butter, garlic, water and lemon juice in a blender. Blend until smooth, adding more water if necessary for consistency.
5. Remove vegetables from oven and divide onto plates. Drizzle with sunflower sauce and top with pumpkin seeds. Season with more sea salt and black pepper if you wish. Enjoy!