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.
Classification: Gluten free, dairy free, grain free, vegetarian, vegan, low FODMAP
2 cups pumpkin, sliced or cubed
½ tsp ground cumin
1 tsp salt
1 tbs olive oil
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
2 bunches baby carrots, trimmed and washed
½ bunch thyme, leaves picked
2 tbsp ghee, melted
½ tsp salt
½ tsp pepper
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
2 fennel, quartered
1 lemon, sliced
2 tbs olive oil
Salt and pepper to taste
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.