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Cozy Renal Diet Fall Harvest Veggies

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A comforting, easy-to-make low-potassium roasted vegetable dish perfect for renal diets and cozy fall meals. This recipe balances flavor and kidney-friendly ingredients with simple preparation.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cut into 1-inch cubes
  • 2 medium parsnips, peeled and sliced
  • 1 fennel bulb, thinly sliced
  • 3 medium carrots, peeled and cut into 3-inch sticks
  • 3 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon fresh rosemary leaves
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon salt (use low-sodium salt if needed)
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh lemon juice
  • Optional: chopped fresh parsley for garnish

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Prepare the vegetables: peel and cube the butternut squash into roughly 1-inch pieces. Peel and slice parsnips into similar-sized chunks. Thinly slice the fennel bulb, removing the tough core if needed. Cut carrots into sticks about 3 inches long and 1/2 inch thick.
  3. In a large mixing bowl, combine the squash, parsnips, fennel, and carrots. Drizzle with 3 tablespoons of olive oil and add minced garlic. Add 1 teaspoon each of fresh rosemary and thyme leaves. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss gently until evenly coated.
  4. Spread the veggies out in a single layer on a rimmed baking sheet to avoid steaming and overcrowding.
  5. Roast for 30-35 minutes, turning the veggies gently halfway through (around 15 minutes) for even browning. The veggies should be tender when pierced with a fork and have golden edges.
  6. Once out of the oven, transfer veggies to a serving dish and drizzle lightly with fresh lemon juice.
  7. Garnish with chopped fresh parsley if desired and serve warm.

Notes

Watch veggies closely after 25 minutes to prevent garlic from browning too fast; cover loosely with foil if needed. Store cut veggies in cold water up to 1 hour before roasting to keep fresh. For easier cleanup, soak pan in hot water with baking soda after roasting. Use fresh herbs for best flavor; dried herbs can be substituted at half quantity.

Nutrition

Keywords: renal diet, low potassium, fall vegetables, roasted veggies, kidney-friendly, easy recipe, healthy, gluten-free, dairy-free

Find it online: https://freshforkful.com/cozy-renal-diet-fall-harvest-veggies-easy-low-potassium-meal-ideas/