Serves 4 Gluten Free Vegetarian & Vegan Low FODMAP & Low Natural Food Chemical Options Available
Ingredients: 4 x Medium Potatoes 4 x Carrot, cut into halves 500g Brussels Sprouts, ends trimmed Olive Oil or Rice Bran Oil Salt to Taste
Method:
Wash and pat dry all your vegetables. Do not peel them and leave the skins for added fibre.
Simply place your favourite vegetables on a baking tray covered with baking paper and drizzle with olive oil and sprinkle with salt.
Bake on high (around 220ºc) for 30-40 minutes or until golden brown.
Serve with your preferred protein & Enjoy!
Tips:
If you have natural food chemical intolerance, I would recommend using rice bran oil as a substitute to olive oil.
This recipe is moderate in natural food chemicals due to the carrot and skins of the potato. However, you can substitute the carrot with swede or celery and peel the potatoes if you would like to make this low in natural food chemicals.
This recipe is also low in FODMAPs if you keep your intake of brussels sprouts to 2 or less. However, you can also substitute these with eggplant (1 cup is low FODMAP) or red capsicum.