Heart Healthy Harvest Vegetables

Name: Heart Healthy Harvest Vegetables
Total time: 75 min
Yield: 12
Ingredients: 1 Tbsp safflower oil or grapeseed oil; 1 small Spanish onion, peeled and diced; 1/8 tsp salt; 1/8 tsp black pepper; 2 medium rutabagas, peeled and diced small; 4 medium parsnips, peeled and diced small; 4 large carrots, peeled and diced small; 2 large yellow beets or striped beet, peeled and diced small; 3 medium turnips, peeled and diced small; 2 Granny Smith apples, peeled, cored and diced small; 1 sprig fresh thyme or 1 tsp dried thyme; 1 Tbsp chopped fresh sage; 1 bay leaf; 2 cups homemade chicken stock or low-sodium chicken stock (gluten free if needed)

(5.0)

By Judy Capodanno

Published 2/7/2022

Dietitian Reviewed: Jane Schwartz, RDN, CLT

Approved for These Diets:

Heart Healthy | Gluten Free | Diabetic

Fall produce like apples and parsnips shine in this harvest-inspired side dish. Root vegetables, fresh herbs and chicken stock come together to make this gluten-free recipe a standout.

Total Time

75 minutes

Servings

12

Calories

91

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How to Make Harvest Vegetables

In a large saucepan, heat oil over medium heat until hot. Add onion. Season with salt and pepper. Cook for 10 to 12 minutes, or until soft and translucent. Add all root vegetables and apples. Mix with onion and cook for 5 minutes. Add thyme, sage, bay leaf and stock. Lower heat to medium-low and cook, stirring occasionally, for 40 to 45 minutes, or until vegetables are softened. Serve warm.

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Nutrition Facts

Serving Size:

1 cup

91

Calories

2

g

Fat

0

mg

Cholesterol

104

mg

Sodium

19

g

Carbs

0

g

Sat. Fat

5

g

Fiber

2

g

Protein

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Heart Healthy Harvest Vegetables

Ingredients

How to Make Harvest Vegetables

Nutrition Facts

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