Low FODMAP Roasted Vegetables with Herbs
This recipe for Low FODMAP Roasted Vegetables with Herbs is a delicious and healthy side dish that's perfect for any occasion. The vegetables are roasted until tender and slightly browned, and the herbs add a flavorful touch. This dish is also low in FODMAPs, making it a great option for people with irritable bowel syndrome (IBS).
The idea for this recipe came to me when I was trying to find a way to make roasted vegetables that were both delicious and healthy. I wanted a dish that was flavorful, but also low in FODMAPs. After some experimentation, I came up with this recipe, which uses a combination of herbs and spices to create a delicious and healthy side dish.
Low FODMAP Roasted Vegetables with Herbs Low FODMAP Roasted Vegetables with Herbs Low FODMAP Roasted Vegetables with Herbs Low FODMAP Roasted Vegetables with Herbs
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 zucchini, cut into 1-inch pieces
  • 1 yellow squash, cut into 1-inch pieces
  • 1 cup broccoli florets
  • 1 cup baby carrots
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Preheat oven to 425°F (220°C).
  2. Toss the vegetables with the olive oil, thyme, basil, salt, and pepper.
  3. Spread the vegetables in a single layer on a parchment paper-lined baking sheet.
  4. Roast for 20-25 minutes, or until the vegetables are tender and slightly browned.
  5. Serve immediately.
Why It Works
  • Roasting the vegetables at a high temperature helps to caramelize them, which gives them a delicious flavor.
  • The herbs and spices add a flavorful touch to the vegetables.
  • This dish is low in FODMAPs, making it a great option for people with IBS.