Ingredients


800g smallish potato, small ones left whole, larger ones quartered

3 large parsnips, cut into large chunks

6 large carrots, cut into large chunks

4 tbsp sunflower oil


Serves - 6










Method


Heat oven to 200C/180C fan/gas 6. Cook the carrots, potatoes and parsnips in a large pan of boiling salted water for 3 mins. Drain, then separate potatoes from parsnips.

Meanwhile, pour the oil into a roasting tin and heat for 5 mins. Coat the potatoes in the hot oil, then roast for 25 mins.

Remove from oven, add the parsnips and carrots, then return to the oven and cook for a further 30 mins, giving the tin a shake halfway through.


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Golden roasted potatoes, carrots and parsnips
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