Roasted Celeriac & Rainbow Carrots

Want a super easy and SIBO-safe vegetable recipe?  Congratulations, you have found it!

For this recipe, I like to cut up my veggies on Sunday and bake a batch right before I plan to eat (roasted veggies taste best when warm- reheating will probably make them soggy).  These pre-cut veggies lasted 5 days in the fridge.

roasted celeriac and carrots


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

1/2 teaspoon dried parsley

Sea salt, to taste

Crushed black pepper, to taste


  1. Preheat oven to 400 degrees (note- I have only made this recipe in a toaster oven because my kitchen is currently being remodeled.  Temperature may need to be adjusted down- perhaps to 375 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 9×9 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.

6 thoughts on “Roasted Celeriac & Rainbow Carrots

  1. Riley, I enjoy your blog. I am in the same boat and also need to avoid high thiol foods. Have you found a good list of low thiol vegetables?


    • Hi Patrik,

      I had never heard of suede, but I looked it up and think you might mean swede? Also known as rutabaga? If so, it is low FODMAP and SCD-friendly. I am avoiding “sulfur foods” (those with a high free thiol content) and rutabaga is not allowed on that protocol. I have never tried rutabaga, but if you try it with this recipe, I would love to know how it turns out!



      • Hi! Thank you! Yes I meant swede/rutabaga. I think I’ ll try both variants.. :). Btw, what is typical symptoms when one is sensitive to sulfur foods?
        //. Patrik


      • Hi Patrik,

        Unfortunately, there are not “typical symptoms”. Personally, I have noticed that eggs and broccoli give me rotten egg smelling flatulence (this has been going on for many years). Additionally, when I ate collard greens a couple months ago, I had water retention in my small intestine (heard by abdominal massage).

        Sorry I can’t be more helpful!

        Liked by 1 person

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