Peanut Butter for the Hungry

Serves: Serves 4 as a main course or 8 as an appetizer
Roasted Stuffed PeppersCooking Time: 35 minutes

Vegetables and peanuts come together to create a delicious and comforting menu option this winter. Oven Roasted Winter Vegetables are great as a main course, or serve them as a side to your favourite chicken or pork dish.


4 carrots 4
3 sweet potatoes 1-1/2 lb/750 g
2 parsnips 2
5 sprigs fresh thyme 5 sprigs
3 cloves garlic, peeled 3
1 red onion, peeled and cut in 8 wedges 1
1 lemon, cut in 8 wedges 1
1 tbsp extra virgin olive oil 15 mL
1/2 cup salted blanched peanuts 125 mL


Preheat oven to 400 F (200 C).

Peel carrots, sweet potatoes and parsnips. Cut into 1/2 inch (1 cm) chunks. Place on rimmed baking sheet. Add thyme, garlic, red onion and lemon to vegetables. Add oil; toss to coat.

Roast in centre of oven for 30 minutes or until vegetables are tender.

Remove and discard thyme. Add peanuts; toss to mix. Roast for 5 minutes or until peanuts are golden. Serve sprinkled with chopped fresh parsley, if desired. Serve warm or at room temperature.

Nutritional Information:

Calories: 198
Protein: 4.6 g
Total Fat: 6.6 g (of which 3.6 g is monounsaturated)
Carbohydrates: 30 g