Roasted Vegetables with Oyster Mushrooms

Are you in search of a last minute but healthy recipe for Thanksgiving? Well we have you covered with this delicious side dish!

Ingredients:
1 serving vegetables (carrot, parsnip, brussels sprouts, onion)
1 serving oyster mushrooms
1 garlic clove
Salt and pepper
Caraway
Paprika powder,
Fresh parsley
1/3 cup (75 ml) vegetable stock

Preparation:
Clean and wash the vegetables. Cut the carrot into rings and the parsnip into fine sticks, quarter the brussels sprouts. Peel the garlic and chop finely. Roast the vegetables in a 350F oven for 30-45 minutes. Do not wash oyster mushrooms, just clean them with a brush or knife. In a pan, cook the onion and oyster mushrooms with salt, garlic, caraway, pepper and paprika powder. Deglaze with some vegetable stock and cook gently for 10 minutes. Serve the roasted vegetables alongside the stewed mushrooms and enjoy!

Parsnips

The parsnip is by no means a boring root vegetable and is full of important vitamins and minerals such as calcium and magnesium. What many people may not know is that parsnips contain more potassium and vitamin C than carrots. Now as we are approaching the winter months, when the days are getting shorter and colder again, you should provide your body with enough healthy food – in this case parsnips! Is parsnip on your nutrition plan or have you ever tried it? Like for yes!