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Festive Roasted Vegetable & Potato Salad (low FODMAP)

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As a healthy lifestyle blogger, people expect colourful and delicious food to be on my table at Christmas time. Like many of us, I am usually flat out at this time of year so I opt for the easy but flavoursome side dishes. This is one of my favourites to whip up at Christmas. It offers a wonderful combination of fresh, creamy and earthy flavours and the colours are just perfect for Christmas – it makes a real statement on the table! It’s simple so you’ll still have time to throw it together whilst wrapping those last few presents and hiding any mess in the house before the relative’s arrive too (who else knows that feeling?!) as most of the cooking is ‘set and forget’. Best of all it ticks most boxes for anyone with food intolerances: it’s gluten free, sugar free, low FODMAP and vegan. If you want some more healthy recipe ideas for Christmas or to give yourself some fresh ideas for creating a new healthy lifestyle in the new year, check out all my healthy recipes.

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Festive Roasted Vegetable Salad (low FODMAP)
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
 
Vegan, Gluten Free, Sugar Free, FODMAP Friendly
Ingredients
  • 1kg baby red potatoes
  • 1 red capsicum
  • 1 green capsicum
  • 2 tablespoons garlic infused/normal extra virgin olive oil
  • 1 teaspoon cumin
  • ½ tablespoon – 1 tablespoon ground Himalayan salt (dependant on taste)
  • ½ teaspoon – 1 teaspoon ground pepper (dependant on taste)
  • 1 zucchinis
  • 1 husk of Corn (if wanting low FODMAP omit corn as one cob of corn is considered high in sorbitol - lesser amounts may not be but it has not been tested)
  • Chopped Chives and Dried Chilli flakes to garnish
Instructions
  1. Preheat oven to 190 degrees celcius, grease large baking tray
  2. Chop baby potatoes in quarters, de-seed and roughly chop capsicum and zuchinni into chunks
  3. Spread all vegetables on baking tray, coat in olive oil, cumin, salt and pepper and toss.
  4. Place husk of corn on a separate baking tray in the oven (kept in the husk)
  5. Bake for 40 minutes
  6. Remove only corn.
  7. Continue baking vegetables for one more hour, remove vegetables from the oven.
  8. Remove husk from corn and cut the kernels off.
  9. Add the corn kernels to the salad and toss.
  10. Garnish with the chives and chilli flakes.
  11. Can be served warm or cold

Do you have a dish that is a family tradition or favourite at Christmas time? Let me know in the comments below!

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Amy Darcy

Editor & Founder at Eat Pray Workout
Amy is the founder and editor of Eat Pray Workout. She is an Australian lawyer, army wife, health & fitness lover and Mum. Sharing her passion for a holistic and realistic approach to wellbeing and fitness, her mission is to inform, inspire & empower women to live a flourishing healthy lifestyle.

Comments

  1. Grace says

    Hi Amy, It looks so healthy and tasty, leaving my mouth watering. Aside from fiber and vitamin c, there are so many nutrients benefit to our body from your recipe. As a mum, I know you're so meticulous when it comes to buying these ingredients. As parents, we want to be sure our children are eating the healthiest of foods. So, I'll recommend you to buy organic foods instead of conventionally grown produce. Organic products help secure your family a greater protection from the free radicals and harmful elements in the environment. Anyway, thanks for the recipe.
    ★★★★★

    Reply

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