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.
Check the crushed ginger does not contain garlic. Crushed ginger is grated ginger that has been preserved in a jar. You can swap it for fresh ginger if you prefer.
Make sure you use pure maple syrup (low FODMAP) not maple flavoured syrup (potentially high FODMAP).
We recommend using canned beetroot in recipes as it is lower in FODMAPs. Canned beetroot is low FODMAP in 60g serves, whereas fresh beetroot is higher in FODMAPs and the serving size must be limited to 20g.
Sweet potato is low FODMAP in 75g/2.65oz serves and becomes high FODMAP in larger serves. Our recipes only use a low FODMAP portion of sweet potato. However if you are concerned you can normally swap the sweet potato for regular potato, carrot or parsnip.
There are no gluten free tips for this recipe.
There are no dairy free tips for this recipe.
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 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 alon... Read More