Roasted Veggies - Squash, Zuchhini, Radish, Turnip - Fodmap Friendly


4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 203.8
  • Total Fat: 14.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 684.3 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 6.1 g
  • Protein: 4.0 g



Introduction

Simple Roasted vegetables with olive oil and salt Simple Roasted vegetables with olive oil and salt
Number of Servings: 2

Ingredients

    Summer Squash 1 large
    Zuccini, 1 large
    Turnips, 2 medium to large
    Radishes, 6 - 8 medium
    2 tbsp extra virgin olive oil
    salt to taste

Tips

Fodmap friendly


Directions

Chop all veggies to bitesized pieces about the same size. Place in rectangular casserole dish. Drizzle with oil. Sprinkle with salt. Roast in a 400 degree oven for 35 minutes until tender, then broil for a few minutes to get a nice golden brown on some of the pieces.

Serving Size: Makes 4 servings (about a cup or so each)

Number of Servings: 2

Recipe submitted by SparkPeople user JEANNIHALL.

Member Ratings For This Recipe


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    Very Good
    Great! I used much less oil so less calories :-) Just used my spritzer and sprayed them w/ EVOO. I sprinkled with a few other herbs too. The parsnips and radishes roast at different rates than the squash so I cut squashes thick and the others very thin. I cut the salt too, have to watch my sodium. - 2/24/15