Low Fodmap Roasted Root Veggies

7 65 132
Ingredients Minutes Calories
Prep Cook Servings
15 min 50 min 8
Low Fodmap Roasted Root Veggies
Health Highlights
Slow-cooked fall veggies make a scrumptious side dish in this Low FODMAP Roasted Root Veggies recipe.

Ingredients


3 medium Carrots (peeled and sliced into 1-inch rounds)
2 parsnip(s) Parsnip (peeled and sliced into 1-inch rounds)
2 medium Turnip (peeled and cut into 1-inch pieces)
1 medium Rutabaga, Swedish turnip, raw (peeled and cut into 1-inch pieces)
2 potato Yukon Gold potato (cut into 1-inch pieces)
1/4 cup Extra virgin olive oil, garlic-infused
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.

Notes:

To make AIP friendly, replace Yukon gold potatoes with sweet potatoes. 


Nutrition Facts

Per Portion

Calories 132
Calories from fat 63
Calories from saturated fat 8.7
Total Fat 7.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 5.0 g
Cholesterol 0
Sodium 48 mg
Potassium 466 mg
Total Carbohydrate 17.2 g
Dietary Fiber 3.5 g
Sugars 5.6 g
Protein 1.8 g

Dietary servings

Per Portion


Vegetables 2.1

Energy sources


Pygal47%467.306252926547186.1863344784475848%295.5429689520091218.813282145867676%364.79005798931064108.5782425309953347%48%6%CarbohydratesFatProtein

Meal Type(s)

Side




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