Description
A delicious low FODMAP side dish with oven-baked vegetables. With carrot, parsnip, and sweet potato. Perfect for Christmas or Thanksgiving. Gluten-free, lactose-free and vegetarian.
Ingredients
Scale
- 6 medium carrots (about 250 g or 8.8 oz when peeled)
- 4 parsnips (about 250 g or 8.8 oz when peeled)
- 300 grams (10.6 oz) sweet potato
- 4 tbsp olive oil
- 2 sprigs of fresh rosemary
- 4 sprigs of fresh thyme
- 1/2 tsp pepper
- 1/2 tsp salt
Instructions
- Preheat the oven to 200 degrees Celsius (390 F).
- Peel the carrots, parsnips, and sweet potatoes.
- Cut into strips of approximately equal size and thickness. Put in a large bowl.
- Add the olive oil to this. Strip the thyme and rosemary leaves from the twigs and add them.
- Finally, add 1/2 tsp pepper and 1/2 tsp salt and stir everything together well.
- Cover a baking tray with baking paper and divide the vegetables and sweet potato over it.
- Bake in the oven for 35 minutes until everything is soft and slightly browned. If the vegetables are not soft enough, you can bake them for 5 minutes longer.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Side dish
- Method: Oven
- Cuisine: International
