Roasted Celeriac & Rainbow Carrots (Low FODMAP, SCD, Vegan)
Prep time
Cook time
Total time
Low FODMAP, Gluten-free, Dairy-free, Soy-free, Paleo, SCD, Low Thiol
Serves: 1-2 servings
  • 2 cups celeriac and rainbow carrot (1 cup of each or a greater proportion of one veggie than the other)
  • 1 Tablespoon extra-virgin olive oil or melted ghee
  • ½ teaspoon dried parsley
  • Sea salt, to taste
  • Crushed black pepper, to taste
  1. Preheat oven to 400 degrees
  2. Chop rainbow carrots and peeled celeriac into approximately 1 inch cubes. Do not worry about being too exact. See picture above for what mine looked like.
  3. In a 9x9 glass baking dish (a pie dish will also work), toss olive oil and veggies. Sprinkle with dried parsley, sea salt, and black pepper.
  4. Bake for approximately 45 minutes or until golden brown. Serve immediately.
This recipe is best enjoyed immediately, rather than as leftovers.
Recipe by Bridgetown Nutrition at