trio of roast vegetables

With Thanksgiving and Christmas just around the corner, it's time to start thinking of delicious roasted vegetables that you can pair with your turkey and other meats for this festive season.  We've got just the dish for you that's not only delicious, but also SIBO-friendly.

 

We love to pair this dish with a succulent roast chicken or turkey, but it works equally well with roast beef, pork, lamb or even fish.  The possibilities are endless with these scrumptious vegetables.

Thanks to our lovely friends at Organic Angels for supplying the scrumptious organic vegetables featured in this recipe.  Click here to find out more about how they could deliver beautiful organic produce to your door.

Serves 4

Classification: Gluten free, dairy free, grain free, vegetarian, vegan, low FODMAP

Rebecca Coomes The healthy gut blog trio of Roast Vegetables

 

Roast Pumpkin

Ingredients

2 cups pumpkin, sliced or cubed

½ tsp ground cumin

1 tsp salt

1 tbs olive oil

Method

Pre-heat the oven to 180c/350f. Place the pumpkin in a large bowl. Sprinkle with the cumin and salt and drizzle with olive oil. Stir to combine. Line a baking tray with baking paper then place the pumpkin on it. Place in the oven and roast for 45 – 60 minutes, or until the pumpkin is golden brown and cooked through.

Thyme Roasted Carrots

Ingredients

2 bunches baby carrots, trimmed and washed

½ bunch thyme, leaves picked

2 tbsp ghee, melted

½ tsp salt

½ tsp pepper

Method

Pre-heat the oven to 180c/350f. Place the baby carrots in a large bowl. Drizzle with melted ghee, and sprinkle with the thyme leaves, salt and pepper. Stir to combine. Line a baking tray with baking paper then place the carrots on it. Place in the oven and roast for 45 – 60 minutes, or until they are golden brown and cooked through.

Lemon Roast Fennel

Ingredients

2 fennel, quartered

1 lemon, sliced

2 tbs olive oil

Salt and pepper to taste

Method

Pre-heat the oven to 180c/350f. Line a baking tray with baking paper then place the fennel on it. Drizzle with olive oil, scatter with lemon slices and sprinkle with salt and pepper. Place in the oven and roast for 45 – 60 minutes, or until the fennel is soft and cooked through.

2 thoughts on “trio of roast vegetables”

  1. Hi Rebecca: your pumpkin doesn’t look like what we call pumpkin in Canada ( and the US). Any idea what it might be called here? I know that some squash is limited for SIBO and I don’t want to cook the wrong thing.
    love your recipes. Its so nice to get new ideas.
    thanks
    Dale

    1. Hi Dale
      You can use any kind of squash that you can tolerate. Do you have a variety that you can eat? We call most of our ‘squash’ pumpkin, but then we also have some that we call squash here in Australia. It’s very confusing!
      Rebecca

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