Roasted root vegetables

Emily Bridges

Co-founder IBDrelief

A great side dish for fish or meat.


1 Carrot per person
1 Parsnip per person
½ medium Sweet Potato per person
¼ small Butternut Squash per person
1tbsp Coconut Oil per person
1tbsp Olive Oil per person
2 Rosemary sprigs (optional)
2 Bay Leaves (optional)
3 Thyme sprigs (optional)


  1. Preheat the oven to 180C
  2. Peel and chop the vegetables and place them in an ovenproof dish. Put in the oil and herbs (if using)
  3. Put in the oven for around 30-45 minutes (how long they take will depend on how small you chop the vegetables). Check them regularly and stir to ensure all the vegetables are coated in the oil
  4. When they are done they should be soft and turning a golden brown colour

Serve with roast chicken, duck, or any other meat, nut roast or anything else you fancy!

Emily Bridges

Co-founder IBDrelief

I have been supporting my husband in his journey with ulcerative colitis since 2008, have a passion for learning about IBD and am a keen amateur cook!

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