Want a super easy and SIBO-safe vegetable recipe? Congratulations, you have found it!
For this recipe, I like to cut up my veggies on Sunday and bake a batch right before I plan to eat (roasted veggies taste best when warm- reheating will probably make them soggy). These pre-cut veggies lasted 5 days in the fridge.
2 cups celeriac and rainbow carrot (1 cup of each or a greater proportion of one veggie than the other)
1 Tablespoon extra-virgin olive oil or melted ghee
1/2 teaspoon dried parsley
Sea salt, to taste
Crushed black pepper, to taste
- Preheat oven to 400 degrees (note- I have only made this recipe in a toaster oven because my kitchen is currently being remodeled. Temperature may need to be adjusted down- perhaps to 375 degrees.)
- Chop rainbow carrots and peeled celeriac into approximately 1 inch cubes. Do not worry about being too exact. See picture above for what mine looked like.
- In a 9×9 glass baking dish (a pie dish will also work), toss olive oil and veggies. Sprinkle with dried parsley, sea salt, and black pepper.
- Bake for approximately 45 minutes or until golden brown. Serve immediately.