Low FODMAP Roasted Root Veggies

Name: Low FODMAP Roasted Root Veggies
Prep time: 15 min
Cook time: 1 min
Total time: 1 min
Ingredients: 3 medium carrots, peeled and sliced into bite-sized pieces; 2 medium parsnips, peeled and sliced into bite-sized pieces; 1 small rutabaga, peeled and cut into bite-sized pieces (approximately 350 grams); 2 medium Yukon gold potatoes, cut into bite-sized pieces; ¼ cup garlic-infused olive oil; Salt and pepper, to taste

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Prep Time: 15 minutes

Cook Time: 1 hours, 30 minutes

Total: 1 hours, 45 minutes

Servings: 6

Cost: $1.64 /serving

Author : Em Schwartz, MS, RDN

parsnips potatoes carrots

Ingredients

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3 medium carrots, peeled and sliced into bite-sized pieces2 medium parsnips, peeled and sliced into bite-sized pieces1 small rutabaga, peeled and cut into bite-sized pieces (approximately 350 grams)2 medium Yukon gold potatoes, cut into bite-sized pieces¼ cup garlic-infused olive oilSalt and pepper, to taste

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Instructions

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Step 1

Preheat oven to 375°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.

Step 2

Bake for 45 minutes. Stir and bake for another 45 minutes, checking every 15 minutes, until fork-tender and just starting to brown. Serve warm or store in the refrigerator for up to 4 days.