Allergen-Free Herb-Roasted Root Vegetables

Start to finish: 45 minutes

Servings: 4

Root vegetables are among the most hypoallergenic foods available and are rarely associated with allergic reactions. This dish provides an excellent source of fiber, vitamins, and minerals that support immune function in individuals managing allergies.

Ingredients

• 2 medium carrots
• 2 medium beets
• 2 medium parsnips
• 1 small turnip
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper
• 1 tablespoon fresh lemon juice (optional)

Instructions

1. Preheat the oven to 425 F.
2. Line a large baking sheet with parchment paper.
3. Peel the carrots, and cut them into 1/2-inch sticks approximately 3 inches long. Uniform sizing ensures even roasting.
4. Peel the beets carefully. Note: beets can stain hands, so consider wearing gloves during this step. Cut the peeled beets into 1/2-inch cubes.
5. Peel the parsnips, and cut them into 1/2-inch sticks approximately 3 inches long, similar in size to the carrots.
6. Peel the turnip, and cut it into 1/2-inch cubes similar in size to the beets.
7. Place all the cut vegetables into a large mixing bowl.
8. Pour extra-virgin olive oil over the vegetables. Toss gently using a wooden spoon or silicone spatula until all vegetables are evenly coated with oil.
9. Sprinkle the dried thyme, dried rosemary, dried marjoram, sea salt, and black pepper over the oiled vegetables.
10. Toss the vegetables again for 1 to 2 minutes, ensuring the herbs and seasonings are evenly distributed.
11. Spread the vegetables in a single layer on the baking sheet, ensuring they are not crowded.
12. Place the baking sheet in the preheated 425 F oven, and roast for 15 minutes.
13. Remove the baking sheet from the oven. Use tongs or a fork to stir the vegetables, ensuring they cook evenly on all sides.
14. Return the baking sheet to the oven, and roast for an additional 12 to 15 minutes. The vegetables are done when they are tender when pierced with a fork and have golden-brown edges.
15. Remove the baking sheet from the oven, and allow the vegetables to cool on the sheet for 5 minutes.
16. Transfer the roasted vegetables to a serving dish using a spatula or tongs.
17. If desired, drizzle fresh lemon juice over the vegetables just before serving.
18. Store leftover roasted vegetables in an airtight container in the refrigerator for up to 5 days. Reheat gently in a 300 F oven for 8 to 10 minutes before serving.

Nutritional information

• Calories: 165
• Protein: 2.5 g
• Carbohydrates: 22 g
• Fiber: 5 g
• Fat: 10.5 g
• Sodium: 185 mg

Suitable for

Dairy-free diet, egg-free diet, gluten-free diet, low-FODMAP diet (with modifications), nut-free diet, paleo diet, soy-free diet, vegan diet

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