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Gorgeous Roast Vegetables
Ingredients
  • subheading: Roast Vegetables:
  • 340 g   carrot (we used 1 bunch of baby carrots)
  • 350 g   sweet potato*
  • 350 g   Japanese pumpkin (Kabocha squash or Buttercup squash) OR parsnip
  • 2   red bell pepper
  • 700 g   potato
  • 330 g   canned baby beetroot (weigh after draining)*
  • Season with   salt & pepper
  • subheading: Ginger Maple Glaze:
  • 4 tbsp   olive oil
  • 1 ½ tbsp   crushed ginger*
  • 1 tbsp   pure maple syrup*
  •  
  • note: See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.
Steps
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