Slow cooked fall veggies make a scrumptious side dish in this Low Fodmap Roasted Root Veggies recipe.

Low Fodmap Roasted Root Veggies

Slow-cooked fall veggies make a scrumptious side dish in this Low FODMAP Roasted Root Veggies recipe.

Slow cooked fall veggies make a scrumptious side dish in this Low Fodmap Roasted Root Veggies recipe.

Roasting veggies is the best way to enjoy veggies. Slowly roasting helps bring out some of the natural sweetness and helps decrease the bitter flavor of some veggies. This Low FODMAP Roasted Root Veggies recipe is packed with low FODMAP fall veggies: parsnips, turnips, rutabaga, carrots, and potatoes. Yum!

Low Fodmap Roasted Root Veggies
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 3 carrots, peeled and sliced into 1-inch rounds
  • 2 parsnips, peeled and sliced into 1-inch rounds
  • 2 turnips, peeled and cut into 1-inch pieces
  • 1 rutabaga, peeled and cut into 1-inch pieces
  • 2 Yukon gold potatoes, cut into 1-inch pieces
  • ¼ cup garlic-infused olive oil
  • Salt and pepper, to taste
Instructions
  1. Preheat oven to 425°F. Toss vegetable pieces with olive oil in a large bowl. Place on a baking sheet in an even layer. Season with salt and pepper.
  2. Bake for 25 minutes. Stir and bake for another 25 minutes or until fork-tender. Serve.
Nutrition Information
Serving size:  Calories: 142 Fat: 6.5 g Saturated fat: 0.9 g Trans fat: 0 g Carbohydrates: 20.3 g Sugar: 6.6 g Sodium: 87 mg Fiber: 4.1 g Protein: 2.2 g Cholesterol: 0 mg

Slow cooked fall veggies make a scrumptious side dish in this Low Fodmap Roasted Root Veggies recipe.

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I love olives, bacon and puppies (in no particular order) and hate feeling like crap because of certain foods. By day, I help people as a supermarket dietitian. By night, I create easy and fun, low fodmap recipes for you (and me)! :)

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