Low-Fat Roasted Veggie Stuffing
 
Prep time
Cook time
Total time
 
You're going to love this roasted veggies-meets-stuffing mashup! Adapted from grain-free stuffing on Detoxinista.
Author:
Recipe type: Side dish
Serves: 4
Ingredients
  • 4 c chopped parsnips
  • 1 c chopped carrots
  • 1 c chopped yellow onion
  • 12 oz mushrooms, chopped
  • 4 garlic cloves, minced
  • Cooking spray
  • 1 tsp fresh thyme leaves (about 6 sprigs' worth)
  • 12 fresh sage leaves, chopped
  • ¾ - 1 tsp salt (to taste)
  • Black pepper to taste
Directions
  1. Preheat oven to 400F.
  2. Line two rimmed baking sheets with parchment paper.
  3. Spread parsnips onto one pan, and carrots and yellow onion onto the other. Spray the veggies lightly with cooking spray. (This adds flavor with very little oil.)
  4. Roast for 15 minutes.
  5. Flip veggies over (or at least stir) and roast for another 10-15 minutes or until tender. (Note: The onions may need to come out earlier than the other veggies.)
  6. While the vegetables are roasting, dry-saute mushrooms for 8 minutes over medium heat using a nonstick pan or a regular pan coated in cooking spray.
  7. Add garlic and saute for another 2-3 minutes, until garlic is fragrant but not burned. Add a small splash of water if needed to prevent sticking.
  8. 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!)
  9. Add additional salt and pepper if desired, and serve warm.
Notes
Adding sweetened dried cranberries gives a pop of color and extra holiday flavor!
Recipe by Veggie Quest at https://www.veggie-quest.com/2018/11/roasted-veggie-stuffing-low-fat-and-gluten-free/