Roasted Vegetables

Recipe by Brooke Bulloch, RD and mom

Sometimes vegetables can be the hardest decision when it comes to planning meals. Like many, I too struggle with monotony and boredom when it comes to the veggie sides.

This roasted vegetable recipe was inspired by an urge to get out of a rut with our vegetable routine and it did not disappoint! I loved the colours and flavours and the dish was even a hit with my husband and 5 year old.

I also made a garlic miso tahini sauce to drizzle on top. It was delicious and made great leftovers for my lunch, too.

For those with IBS who have certain FODMAP sensitivities, you can swap out any high FODMAP veggies (e.g. cauliflower, acorn squash, mushrooms and red onion) for lower FODMAP options (e.g. zucchini, parsnip, broccoli heads, sweet potato, carrot, and baby potato).

Pre-heat oven to 400F.

Ingredients

1 acorn squash, cut into large cubes (see details below).
1 medium sweet potato, peeled and cut into large cubes
1/2 head cauliflower, cut into large florets
1 cup baby potatoes, cut in half
1 cup broccoli, cut into large florets
2 large carrots, peeled and cut into 2 inch pieces (cut the large ends again in half, lengthwise).
1/2 red onion, cut into 4 pieces
2 tablespoons canola oil
4 big pinches of salt
Ground pepper

Directions

1) Cut the acorn squash in half, right down the middle of the stem. Scoop out the seeds. Cut off the remaining peel. Chop squash flesh into large cubes (larger than the carrots as this will cook quicker than the carrots).
2) Cut up the remaining vegetables and add to a cookie sheet lined with parchment paper.
3) Toss the vegetables in 2 tablespoons canola oil and spread out evenly on the cookie sheet. Sprinkle with salt and pepper.
4) Bake at 400F for 18-20 minutes, when the vegetables are soft but still firm. We want to avoid mushy:) Use the roasting feature if you have it on your oven.