Instructions

1. Preheat the oven to 400F.
2. Line two baking sheets with parchment paper.
3. Arrange the chopped parsnips and carrots in a single layer on one of the lined baking sheets. Arrange the chopped onions in a single layer on the second lined baking sheet.
4. Roast both pans of vegetables for 15 minutes. Use a spatula to stir the vegetables to make sure that they cook evenly and don't burn. Continue to roast for 15 minutes or until the vegetables are tender. Watch the onions and if they cook faster than the carrots and parsnips, remove them from the oven and set aside.
5. Melt the coconut oil in a medium-sized skillet over medium heat. Add the garlic and cook, stirring often, for five minutes.
6. Add the walnuts and mushrooms and cook, stirring often, for eight to ten minutes or until the mushrooms are tender.
7. In a large bowl, combine the roasted vegetables, mushroom mixture, thyme and sage. Season with salt and pepper.
8. Drizzle the stuffing with olive oil. Serve hot.