Baked Gut-Friendly Vegetables
Baked Gut-Friendly Vegetables
A selection of plant-based favourites that are good for the gut, and make the perfect side for a Sunday roast!
Servings
2
Prep time
Cook time
Recipe
Ingredients
- 200g Jerusalem artichokes
- 200g parsnips, peeled & quartered lengthways
- 300g heirloom or baby carrots, trimmed
- 2 leeks, white part only, washed well
- 2 red onions, cut in half, or into thick wedges
- ½ lemon
- 4 garlic cloves whole
- 12 asparagus spears, trimmed
- 1 swede peeled & chopped in half then sliced
- 60mL extra-virgin olive oil
- 1 tbsp mixed herbs
- Red chilli flakes, for sprinkling (optional)
Method
- Preheat the oven to 200°C.
- Line a large roasting pan with baking paper.
- Cut vegetables in half lengthways and rub the surface with lemon to stop them from browning.
- Place all ingredients, apart from asparagus and swede, on a tray, sprinkle with herbs and olive oil and rub to coat well.
- Bake for 35 mins until brown, then add asparagus and swede and cook for a further 10 mins.
- Serve with aioli or make a tahini dressing with lemon and garlic and water.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
