Low FODMAP Spiced Carrots and Parsnips with Mint Yoghurt Dressing
Serves 6 as a side
Indulge in the rich flavors of curry-roasted carrots and parsnips, with roasted almonds and a refreshing yogurt mint dressing. This dish offers a beautiful balance of savory and sweet, warm and cool—a feast for the senses. Perfect for any occasion, this is a low FODMAP curry-roasted root veggie harmony!
Author: Bianca Berton-Scarlet, Monash FODMAP trained Dietitian
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients
Spiced carrots and parsnips
- 250g dutch baby carrots
- 250g parsnips
- 1 tbsp The Friendly Food Co. Butter Me Up spice mix
- 30g raw almonds, roughly chopped
- 1 Tbsp olive oil
- 2 tsp maple syrup
- Salt and pepper to season
Yoghurt dressing
- 300g lactose free yoghurt
- 1/2 lemon, juiced
- ¼ tsp salt
- 2 tbsp fresh mint, finely chopped
To serve
- Large handful of chopped fresh parsley
Method
- Pre-heat the oven to 200 C.
- Trim the carrot tops and wash and dry the carrots and parsnips. Chop the parsnips length ways to match the size of the carrots if needed. Place the carrots and parsnips on a baking tray.
- Combine the spice mix, almonds, oil and maple syrup in a bowl and pour over the carrots and parsnips. Toss to ensure they are evenly coated. Season with salt and pepper and bake in the oven for 15 – 20 minutes. Remove from the oven and cool slightly before serving.
- Meanwhile, in a seperate bowl, combine the yoghurt dressing ingredients and set aside.
- To plate, spoon and smooth the yoghurt dressing around the outside of the serving plate and place the carrots and parsnips in the center. sprinkle with freshly chopped parsley.
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