Low FODMAP Roasted Root Veggies

Name: Low FODMAP Roasted Root Veggies
Prep time: 15 min
Cook time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: Salt and pepper, to taste; ¼ cup garlic-infused olive oil; 3 medium carrots, peeled and sliced into bite-sized pieces; 2 medium parsnips, peeled and sliced into bite-sized pieces; 1 small rutabaga, peeled and cut into bite-sized pieces (approximately 350 grams); 2 medium Yukon gold potatoes, cut into bite-sized pieces

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Low FODMAP Roasted Root Veggies recipe - slow-roasted potatoes, carrots, parsnips, and rutabaga make for a scrumptious side dish.

By: Em Schwartz, MS, RDN (via Funwithoutfodmaps)

Original Publish: Feb 4, 2019

Last Updated: Mar 4, 2026

Prep: 15 mins

Cook: 1 hrs 30 mins

Yields: 6

Nutrition Facts

149 Calories

2.3 gProtein

20.6 gCarbs

7.3 gFat

Ingredients

Salt and pepper, to taste
¼ cup garlic-infused olive oil
3 medium carrots, peeled and sliced into bite-sized pieces
2 medium parsnips, peeled and sliced into bite-sized pieces
1 small rutabaga, peeled and cut into bite-sized pieces (approximately 350 grams)
2 medium Yukon gold potatoes, cut into bite-sized pieces

Instructions

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Chef's Notes

Rutabaga: Per Monash University, a low FODMAP serving for rutabaga is 1 cup, diced or 75 grams.

Rutabaga: Per Monash University, a low FODMAP serving for rutabaga is 1 cup, diced or 75 grams.

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Low FODMAP Roasted Root Veggies

Nutrition Facts

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Chef's Notes

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