A healthy twist on a traditional cabbage slaw!
1 Cup Fennel, sliced
1 Tbsp Olive oil
1 Cup Red cabbage, sliced
Garlic powder, to taste
Sea salt & pepper, to taste
Preheat oven to 375 degrees.
Slice the fennel and cabbage into strips keeping the size of the strips as uniform as possible.
Place fennel, cabbage and olive oil in a resealable bag; sprinkle with garlic powder and salt, to taste. Shake the bag to coat.
Spread veggies on a baking sheet.
Roast 20 minutes or until vegetables are wilted and showing bits of browning. Flip veggies once during roasting.
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