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Ingredients


350g pumpkin, deseeded and cut into chunks, peeled if you like

200g carrots, peeled and cut into long batons

250g parsnips, peeled and cut into long batons

1 tbsp cold-pressed rapeseed oil

juice and finely grated zest 1 lemon

1 tbsp garlic infused oil

4-5 thyme sprigs, leaves roughly chopped

75g soft rindless goat's cheese log

50g baby leaf spinach





Method


Heat oven to 200C/180C fan/gas 6. Put the vegetables, into a bowl and toss with the oils, lemon zest and juice and plenty of ground black pepper.

Scatter the vegetables over a large baking tray or roasting tin and bake for 40 mins. Take the tray out of the oven, add the thyme, then turn the vegetables.

Return to the oven for 20 mins or until the vegetables are tender and lightly browned, turning halfway through.

Dot with the goat’s cheese, scatter over the spinach and return to the oven for 3-5 mins or until the spinach has wilted and the goat’s cheese has begun to melt.


Recipe adapted from: Good Food

Recipes Low FODMAP and Gluten Free Recipe - Roast roots with goat’s cheese & spinach
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