| 10 | 40 | 1727 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 1 |
| 6 cup | Brussels sprouts (trim the bottom and score with an "x") |
| 2 parsnip(s) | Parsnip (large - peeled and chopped) |
| 2 large | Red onion (cut into 8 sections) |
| 2 large | Apple, red delicious (cut into 8 sections) |
| 1 cup | Figs, dried |
| 2 tbsp | Olive Oil, Extra Virgin |
| 1 tsp | Sea Salt (more or less) |
| 2 tbsp | Balsamic glaze, fig flavor (or balsamic vinegar to drizzle) |
| 1/4 cup | Walnuts (OPTIONAL) |
| 1/4 cup | Goat cheese, soft (OPTIONAL - crumbled) |
Preheat the oven to 400 degrees and line a large tray with parchment paper.
In a large bowl, combine all the vegetables and fruit. Coat with olive oil and salt and combine to coat thoroughly.
Spread the vegetables and fruit on the tray and bake in the oven for 30 minutes, turning once, half way.
When the fruit and vegetables are fork tender, remove from the oven and drizzle with balsamic vinegar or glaze.
Serve immediately while hot. Keeps in the refrigerator for 3 to 5 days. Serve cold as a salad topper or in a "Buddah Bowl", or reheat.
Add optional toppings like goat cheese and walnuts.
Serve as a side dish, or as a vegetarian entree with some quinoa and/or white beans.
To make AIP friendly omit: Walnuts and Goat cheese.
| Fruit | 7.0 |
| Meat Alternative | 1.0 |
| Milk Alternative | 0.7 |
| Vegetables | 12.9 |
