Trying to go the healthier route this holiday season? Then be sure to try this grain-free stuffing, the perfect healthy option to replace the carb-filled traditional stuffings of yesteryear.
Makes 1 serving of vegetables.
- 4 cups parsnip, chopped
- 1 cup carrots, chopped
- 1 cup yellow onion, chopped
- 10 oz. mushrooms, chopped
- 4 garlic cloves, minced
- Non-stick cooking spray
- 1 tsp fresh thyme leaves (from 4-6 sprigs)
- 2 sprigs fresh sage (10-12 leaves), chopped
- salt and pepper, to taste
- Preheat your oven to 400F and line two baking sheets with parchment paper.
- Arrange the 4 cups of chopped parsnips into a single layer on one of the lined baking sheets and arrange the chopped carrots and onion into a single layer on the other lined baking sheet. Roast both pans of vegetables at 400F for about 30 minutes, or until tender.
- Using a spatula, stir the vegetables half-way through the roasting time, to make sure that they don’t burn. If you find the onions cooking faster than the carrots and parsnips, remove them earlier.
- While the vegetables are roasting, sauté the garlic for 5 minutes in a medium heat skillet coated with non-stick spray, then add in the mushrooms and cook for 8-10 minutes, until tender.
- When the trays of roasted vegetables are ready, transfer the roasted parsnips, carrots, onions and sautéed mushroom mixture to a large food processor. Add in the fresh thyme, chopped sage and salt and pepper, to taste. Using the food processor, you’ll want to quickly “pulse” the vegetable mixture, so that it combines, but still has a chunky texture.
- Adjust seasonings to taste and serve warm!
Number of Servings: 10
- Calories: 60
- Carbs: 14g
- Fat: 0g
- Protein: 2g
- Sodium: 17mg
- Sugar: 4g
Adapted from detoxinista.com
For more healthy food ideas, check out our healthy recipes.