Low-Fat Roasted Veggie Stuffing
You're going to love this roasted veggies-meets-stuffing mashup! Adapted from grain-free stuffing on Detoxinista.
Equipment
Ingredients
- 4 c chopped parsnips
- 1 c chopped carrots
- 1 c chopped yellow onion
- 12 oz mushrooms chopped
- 4 cloves garlic minced
- 1 tsp fresh thyme about 6 springs
- 12 leaves fresh sage chopped
- ¾ tsp salt
- black pepper to taste
Instructions
- Preheat oven to 400F.
- Line two rimmed baking sheets with parchment paper.
- Spread parsnips onto one pan, and carrots and yellow onion onto the other. Spray vegetables lightly with cooking spray. (This adds flavor with very little oil.)
- Roast for 15 minutes. Flip veggies over and roast for another 10-15 minutes or until tender. (Note: The onions may need to come out earlier than the other vegetables.)
- While the vegetables are roasting, dry-sauté mushrooms for 8 minutes over medium heat using a nonstick pan or a regular pan coated in cooking spray.
- Add garlic to pan and sauté for another 2 minutes, until garlic is fragrant but not burned. Add a small splash of water if needed to prevent sticking.
- Add roasted veggies, mushrooms, garlic, fresh herbs, salt, and pepper to a large food processor. Pulse until the veggies have a confetti texture. (Don't over-process!)
- Add additional salt and pepper if desired, and serve warm.
Notes
Adding sweetened dried cranberries gives a pop of color and extra holiday flavor!
Nutrition
Calories: 134kcalCarbohydrates: 32gProtein: 2gFat: 1gSaturated Fat: 0.04gSodium: 474mgPotassium: 675mgFiber: 8gSugar: 10gVitamin C: 29mgCalcium: 76mgIron: 1mg
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