Here’s a staple dish that is super easy to do. You can’t really do this wrong and it lets every one get something that they want.
Roasted Vegetable FODMAP
This is a good recipe if you are having people over as there are lots of choices.
Servings: 4 people
Calories: 331kcal
Ingredients
Seasoning
- ¼ cup vegetable oil
- 1 tbsp fresh thyme fresh is better but dried works in a pinch
- 2 tbsp fresh rosemary fresh is better but dried works in a pinch
- 2 tbsp red wine vinegar
- 1 tsp white sugar
- 3 shakes salt
- 3 shakes black pepper
Vegetables (here’s a suggestion but use what’s in the fridge)
- 1 each red pepper
- 2 small bok choy stems cut of the greens, fine to eat just don't fit in with roasted
- 2 cups baby carrots
- 4 small parsnip or use 2 large ones (~ 1 cup)
- 1.5 cup cherry tomatoes
Instructions
- pre-heat oven to 400f
Make the seasoning
- Combine all the seasoning ingredients into a blender and blend. I totally suggest this if you are using dried rosemary as it will make it so *you don't get it stuck in your teeth*, and evenly coats the vegetables.
Cut up the veg
- You want small pieces of the veg. Small enough so 3 of them will fit on a fork and in your mouth at the same time.
vegetable cutting tips – cherry tomotos
- To cut cherry tomatoes in 1/2 quickly. Place them on a small plate. Place another plate on top and cut them in half horizontally.
Vegetable cutting tips – red peppers
- Cut the peppers in half. Cutting through the stem.
- Rip out the core with the seeds, Do it over the sink if you don’t want to make a mess.
- chop up the red pepper in 1 inch pieces
Vegetable cutting tips – potatos
- To cook properly you want to make sure that the potatoes are cut up into 1 inch pieces but also so they don’t stick to each other. If they stick together they won’t cook properly.
Lets cook
- Place everything in 1 or 2 baking dishes. If it fits in a single layer in 1 baking dish you are good to go. (No vegetables should be overlapping). If they do not fit in a single layer use 2 baking dishes.
- Pour on seasoning and mix well.
- Throw the baking dish(es) in the oven for 40 mins. Stir 1/2 way through.
Nutrition
Serving: 1cup | Sodium: 636mg | Calcium: 537mg | Vitamin C: 233mg | Vitamin A: 27977IU | Sugar: 18g | Fiber: 15g | Potassium: 1934mg | Calories: 331kcal | Saturated Fat: 11g | Fat: 15g | Protein: 9g | Carbohydrates: 47g | Iron: 6mg
Adding parsnip gives a mellow delicious flavor. Don’t be tempted to omit it!
Very flavourful!