2cupscarrotspeeled & chopped into bite-size pieces
2 cupsparsnipspeeled & chopped into bite-size pieces
1teaspoonsugaroptional
Instructions
Preheat oven to 350° F. In an ovenproof pot, skillet or dutch oven, heat 1 tablespoon olive oil over medium heat. Add cubed squash, salt and 1/2 cup of the broth. Gently mix together and place the pot in the oven to bake for 15 minutes
While the squash is baking, heat 1 tablespoon butter in a large skillet on the stovetop over medium heat. Add the carrots, parsnips, and sugar (and salt to taste). Cook until the vegetables are lightly browned (about 3 min).
Add the remaining 3/4 cup broth, cover and simmer until tender (about 10 minutes).
1 1/4 cups chicken broth
When squash is fork-tender, remove it from the oven and add to the skillet of carrots and parsnips. Toss all ingredients together gently. Taste and adjust seasonings to taste.
Serve as a side dish to pork, fish or other protein for a low carb dinner
Video
Notes
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