Directions:

1. Preheat your oven to 400F and line two baking sheets with parchment paper. Arrange chopped parsnips in single layer on one baking sheet, and the chopped carrots and onion on the other.
2. Roast both pans of vegetables at 400F for about 30 minutes, or until tender.
3. Stir the vegetables half-way through the roasting time.
   Saute the garlic in butter or coconut oil for 5 minutes, then add in the mushrooms and cook until tender.
4. When ready, transfer the roasted vegetables and sauteed mushroom mixture to a large food processor. Add in the thyme, sage and salt and pepper, to taste.
5. Quickly "pulse" the vegetable mixture, so that it combines, but still has a chunky texture. Adjust seasonings to taste, and serve warm!

Nutritional Info (per serving):

• Servings 8
• Calories 82,
• Protein 2.6g,
• Effective Carbs 13.5g, Fat .5g