Low Fiber Maple & Apple Cider Roasted Mushroom Bites
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Learn more →Ingredients
4 servings
- 1 lb cremini mushrooms, stems trimmed, wiped clean
- 3 tbsp olive oil
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 2 cloves garlic, minced
- ½ tsp ground turmeric
- ¼ tsp ground ginger
Ingredient noteLow residue diets limit seeds and coarse spices. Only a trace of ground ground ginger is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- ½ tsp fine sea salt
- 1 tbsp fresh thyme leaves
For serving
- 1 tbsp fresh parsley, finely chopped (optional)Ingredient note
Low residue diets limit leafy greens and raw herbs. The parsley here is used only as a seasoning (about 3/4 teaspoon per serving), so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2
In a small mixing bowl, whisk together the olive oil, maple syrup, apple cider vinegar, minced garlic, turmeric, ginger, and sea salt until combined.
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