Baked Gut-Friendly Vegetables

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.