|Prep Time||10 minutes|
|Cook Time||30 minutes|
- 2 Cup cauliflower florets
- 2 Cup parsnip chopped
- 1 Cup carrot chopped
- 1 Cup onion chopped
- 2 Cup mushrooms sliced
- 4 Tbsp garlic crushed or finely chopped
- 2 Tbsp butter
- 1/2 Cup walnuts
- 1/4 Cup granny smith apples finely chopped
- 2 Tbsp fresh rosemary
- 2 Tbsp fresh thyme
- Preheat oven to 400 and line 2 or more baking sheets with parchment paper or grease well.
- Arrange the carrots and parsnips on one baking sheet in a single layer and the cauliflower and onions on another sheet. Use as many sheets as you need to get veggies in a single layer.
- Roast all veggies for about 30 minutes until golden, turned halfway with a spatula to make sure they do not burn. If the onions and cauliflower cook before the carrots/parsnips, then remove them first.
- While the vegetables are roasting, melt the pat of butter or coconut oil in a skillet over medium heat. Saute the garlic for 5 minutes, then add in the mushrooms and cook for 8-10 minutes, until tender.
- When the trays of roasted vegetables are tender and cooked, transfer them and the sauteed mushroom mixture to a large food processor. Add in the fresh thyme, chopped rosemary, and salt and pepper to taste.
- Using your food processor, you’ll want to quickly “pulse” the vegetable mixture, so that it combines, but still has a chunky texture like stuffing. Once well combined, stir in your apples and walnuts. Make sure to season to your liking with salt and pepper before adding in apples and walnuts.
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