Low FODMAP Basil Roasted Parsnips

Total time40 min

Prep time10 min

Cook time30 min

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Ingredients

4 servings

2 lb parsnips, peeled and cut into 3-inch wedges
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
½ tsp fine sea salt
¼ tsp ground ginger
¼ cup fresh basil leaves, torn
1 tbsp fresh lemon juice

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
In a large bowl, toss the parsnip wedges with the olive oil, minced garlic, salt, and ground ginger until evenly coated.

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