Christmas is my favourite time of year, I especially love the food! I believe in everything in moderation all year round but if you can’t stuff yourself full of your favourite foods at Christmas when can you? Roasted parsnips are one of the best bits of Christmas dinner in my opinion so I had to come up with a delicious low FODMAP version. Traditionally fresh garlic and honey are used so I made the simple swap of garlic infused olive oil and maple syrup which definitely tastes just as good, if not better!
I generally avoid eating root vegetable skin in my recipes, especially potatoes, as it can trigger IBS due to the fibre content but I love parsnips roasted with the skin on so had to try it. Luckily I didn’t have a reaction but if you are concerned then they will definitely be just as tasty when peeled!
I love these parsnips served with my roasted root veg, cranberry and orange sauce and roasted sprouts with hazelnuts (along with all the other Christmas dinner favourites)!
Serves 4 as a side
INGREDIENTS:
300g parsnips
1 tbsp garlic infused olive oil
1 tbsp maple syrup
1 tsp tamari
1 tbsp fresh thyme leaves
1/2 tbsp fresh rosemary leaves
METHOD:
- Preheat the oven to 200oc and line a baking tray with greaseproof paper
- Chop the parsnips into 2cm thick battens (you can peel them first if your IBS struggles with root vegetable skins)
- Mix the parsnip battens together in a bowl with the remaining ingredients then spread them out on the baking tray
- Bake for approximately 25 minutes until cooked through (they are perfect when soft on the inside and crispy on the outside)
- Serve in a large bowl with more fresh herbs sprinkled over!
