500g parsnips (around 15cm in length), peeled

500g carrots (around 15cm in length), peeled

4 tsp gluten free plain flour

4 tsp olive or rapeseed oil

4 tsp maple syrup

rosemary sprigs, leaves only, chopped

flaky sea salt


Halve the carrots and parsnips down their length (as they are not too big, the cores shouldn’t be woody so there is no need to remove them), then cut each half into 3 equal pieces.

To do this, cut off the bottom and halve the top down the length. Boil for 5 mins, then drain well and toss with the flour.

Heat oven to 220C/200C fan/gas 7. Put the oil in a large roasting tin and heat in the oven for 5 mins.

Add the carrots and parsnips, turn them in the oil and give the tin a shake so that all the carrots and parsnips are in contact with the base of the tin.

Roast for 30 mins, turning once, until golden. Tip onto a platter, drizzle with the maple syrup and scatter with rosemary and salt.

Recipe adapted from: Good Food

We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Roast carrots & parsnips with maple syrup & rosemary
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How to make garlic  infused oil - click here
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