Baked Gut-Friendly Vegetables - WellBeing Magazine
A selection of plant-based favourites that are good for the gut, and make the perfect side for a Sunday roast!
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Oven
- Roasting pan
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
Ingredients
- 200g Jerusalem artichokes
- 200g parsnips, peeled & quartered lengthways
- 300g heirloom or baby carrots, trimmed
- 2 leeks, white part only, washed well
- 2 red onions, cut in half, or into thick wedges
- ½ lemon
- 4 garlic cloves whole
- 12 asparagus spears, trimmed
- 1 swede peeled & chopped in half then sliced
- 60mL extra-virgin olive oil
- 1 tbsp mixed herbs
- Red chilli flakes, for sprinkling (optional)
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