- 2 small sweet potatoes
- 1 large apple
- 2 peeled parsnips, sliced
- 1/2 small cauliflower
- 3 tablespoons minced fresh parsley
- 6-8 small button mushrooms
- 1/2 medium onion, sliced 1/4 inch thick
- 2 garlic cloves, minced
- 1/8 cup olive oil
- 1/2 teaspoon salt
- 1/4 cup chicken broth
Directions
- Peel and cube sweet potato and apple. Add cauliflower, parsnips, mushrooms. Coated with olive oil and place in 13 x 9 inch baking dish. Sprinkle with parsley, salt and pepper. For moister vegetables you can add 1/4 cup of chicken broth. Pour broth over all. Top with onions and garlic. Cover and bake at 350° for 1 hour or until vegetables are crisp-tender. Uncover; bake 10-15 minutes longer or until vegetables reach desired tenderness. Yield: 8 servings.
Nutrition Facts: 1 serving (3/4 cup) equals 136 calories, Total Fat 7.3, Carbohydrate, 17.6, Sodium 31.4, Fiber 3.6g, Protein 1.9, Sugar 3.8.
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