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A pan of low FODMAP roasted root veggies - parsnips, carrots, rutabaga, and potatoes

Low FODMAP Roasted Root Veggies


  • Author: Em Schwartz, MS, RDN
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 6 1x

Description

Low FODMAP Roasted Root Veggies recipe – slow-roasted potatoes, carrots, parsnips, and rutabaga make for a scrumptious side dish.


Scale

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

Instructions

  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.
  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. 

Notes

Rutabaga: Per Monash University, a low FODMAP serving for rutabaga is 1 cup, diced or 75 grams. 

  • Category: Side Dish
  • Method: Bake
  • Cuisine: American

Keywords: parsnips, potatoes, carrots, rutabaga, roasting,