Gorgeous Low FODMAP Roast Vegetables
Gorgeous Low FODMAP Roast Vegetables
There is nothing better than sweet sticky melt in your mouth low FODMAP roast vegetables. My mum's secret weapon in the kitchen was her ginger maple glaze for roast veggies and she has been kind enough to share it with us today. You will never have to endure boring vegetables again with this low FODMAP recipe!
FODMAP notes: According to Monash University fresh beetroot is high FODMAP in 41g serves. The good news is canned beetroot is low FODMAP and can be enjoyed in 60g serves. Small serves of sweet potato are low FODMAP. Make sure you divide the recipe into the recommended amount of serves to stay within low FODMAP limits.
Recipe update: Please note that this recipe was updated on the 5th of March 2022 after Monash University changed the serving size recommendation for red pepper/capsicum.
Ingredients
Make gluten freeRoast Vegetables
sweet potato
FODMAP
canned baby beetroot (weigh after draining)
FODMAP
Ginger Maple Glaze
grated/crushed ginger
FODMAP
pure maple syrup
FODMAP
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- Preheat the oven to 190ºC (375ºF) bake function. Line a roasting tray with baking paper.
- Scrub the carrots (halve if they are large), deseed and slice the red capsicums into chunks, remove the skin and chop the pumpkin into chunks, peel and cut the sweet potato and potato into chunks. Drain the canned beetroot, weigh and then cut in half.
- Place the vegetables in the roasting tray in a single layer and toss with a small amount of olive oil. Season with salt and pepper. Then place in the oven.
- Make the marinade by mixing together the olive oil, crushed ginger and maple syrup. Baste the roast veggies with the ginger glaze two to three times while cooking (turn the veggie halfway through cooking). Remove the veggies from the oven after about 45 to 50 minutes, when they are golden brown, crispy and delicious.
- Serve hot and garnish with fresh herbs if desired.
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more
Joanna Baker (APD)
Joanna is a foodie, an accredited practising dietitian and a registered nurse, who is passionate about digestive health. She now works exclusively in IBS and food intolerance in her Melbourne based private practice Everyday Nutrition. Joanna works alongsi... Read more
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