Low FODMAP Roasted Vegetables
Low FODMAP roasted vegetables create the nuttiest, caramelized, and most tasty vegetables that are also FODMAP friendly.
Servings: 6 Servings
Equipment
Ingredients
- 2 medium bell peppers any color
- 1 medium parsnip
- 1 small sweet potato
- 15 fresh green beans
- 1 small head broccoli florets
- 12 baby potatoes red, yellow or purple
- 3 tablespoons garlic infused olive oil
- 1 tablespoon dijon mustard
- 2 teaspoons Italian seasoning
- 1 teaspoon Kosher salt
- ½ teaspoon dried dill
- ½ teaspoon black ground pepper
Instructions
- Place cut veggies into a large bowl.
- In a small bowl, combine the garlic oil, dijon mustard, Italian seasoning, dried dill, Kosher salt, and ground black pepper.
- Pour the oil mixture over the cut up veggies and stir.
- Use two baking sheets, covered with parchment paper, and spread the vegetables in a single layer.
- Roast in a 400 degree F oven for 30-40 minutes. Stir and rotate pans after fifteen minutes.
- Remove from pan and serve immediately.
- Leftovers can be stored in an airtight container and kept in the refrigerator for up to four days.
Notes
Low FODMAP Notes:
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 ServingCalories: 206kcalCarbohydrates: 32gProtein: 6gFat: 8gSugar: 7g
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