recipes3 min read

Lemon Lavender Roasted Vegetables

2026-03-04

#side-dish#vegetarian#gluten-free#dairy-free#low-fodmap#gut-friendly

Lemon Lavender Roasted Vegetables

Bright lemon and fragrant lavender create an elegant twist on roasted vegetables with low-FODMAP friendly ingredients.

2026-03-04 • 3 min read

Prep Time
15 min
Cook Time
30 min
Servings
4

Nutrition (per serving)

Calories: 140
Protein: 3g
Carbs: 22g
Fat: 7g

* Nutritional values are estimates

Ingredients

  • Assorted vegetables (choose 4-6 cups total):
  • - Carrots, chopped
  • - Parsnips, chopped
  • - Sweet potatoes, cubed
  • - Broccoli florets (1 cup max)
  • - Fennel, sliced
  • - Butternut squash, cubed
  • - Bell peppers, chopped
  • - Green onions (green parts only), chopped
  • 2 tbsp olive oil (can use garlic-infused)
  • 1 lemon (zest only, or 1 tbsp juice if tolerated)
  • 1 tsp dried culinary lavender buds or 1/2 tsp lavender powder
  • 3 tbsp fresh orange juice
  • Salt to taste (optional)
  • Garlic scapes, chopped (optional)
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Wash and chop your chosen vegetables into bite-sized pieces.
  3. In a small bowl, whisk together olive oil, lemon zest (or juice), lavender, orange juice, salt, and garlic scapes if using.
  4. Place chopped vegetables in a large mixing bowl and pour the lemon-lavender mixture over them.
  5. Toss until vegetables are evenly coated.
  6. Spread vegetables in a single layer on the baking sheet to ensure even roasting.
  7. For tender vegetables (broccoli, bell peppers, zucchini): Roast for 20-25 minutes, stirring halfway through.
  8. For root vegetables (carrots, parsnips, sweet potatoes): Roast for 40-50 minutes, turning every 20 minutes.
  9. Remove when vegetables are tender and lightly browned.
  10. Garnish with fresh parsley before serving if desired.
Tags: side-dish, vegetarian, gluten-free, dairy-free, low-fodmap, gut-friendly
Recipe adapted from: Unknown - modified for GI issues

From Tracy's Health Journey | Not medical advice • Consult your healthcare provider

© 2026 Tracy. All rights reserved.

⏱️
Prep Time
15 min
🔥
Cook Time
30 min
🍽️
Servings
4

Nutrition per Serving

140
calories
3g
protein
22g
carbs
7g
fat

* Nutritional values are estimates

Ingredients

  • ✓Assorted vegetables (choose 4-6 cups total):
  • ✓ - Carrots, chopped
  • ✓ - Parsnips, chopped
  • ✓ - Sweet potatoes, cubed
  • ✓ - Broccoli florets (1 cup max)
  • ✓ - Fennel, sliced
  • ✓ - Butternut squash, cubed
  • ✓ - Bell peppers, chopped
  • ✓ - Green onions (green parts only), chopped
  • ✓2 tbsp olive oil (can use garlic-infused)
  • ✓1 lemon (zest only, or 1 tbsp juice if tolerated)
  • ✓1 tsp dried culinary lavender buds or 1/2 tsp lavender powder
  • ✓3 tbsp fresh orange juice
  • ✓Salt to taste (optional)
  • ✓Garlic scapes, chopped (optional)
  • ✓Fresh parsley for garnish (optional)

Instructions

  1. 1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. 2Wash and chop your chosen vegetables into bite-sized pieces.
  3. 3In a small bowl, whisk together olive oil, lemon zest (or juice), lavender, orange juice, salt, and garlic scapes if using.
  4. 4Place chopped vegetables in a large mixing bowl and pour the lemon-lavender mixture over them.
  5. 5Toss until vegetables are evenly coated.
  6. 6Spread vegetables in a single layer on the baking sheet to ensure even roasting.
  7. 7For tender vegetables (broccoli, bell peppers, zucchini): Roast for 20-25 minutes, stirring halfway through.
  8. 8For root vegetables (carrots, parsnips, sweet potatoes): Roast for 40-50 minutes, turning every 20 minutes.
  9. 9Remove when vegetables are tender and lightly browned.
  10. 10Garnish with fresh parsley before serving if desired.

Recipe adapted from: Unknown - modified for GI issues

Elegant & Unique Flavor Combination

This recipe combines bright, tangy lemon with subtle, fragrant lavender creating a sophisticated twist on roasted vegetables. The orange juice adds natural sweetness while being gentler on sensitive stomachs than vinegar.

Choose the Right Lavender

Important tips for cooking with lavender:

  • Culinary grade only: Use Lavandula angustifolia specifically for cooking
  • Start small: A little lavender goes a long way—begin with less and add more to taste
  • Dried buds or powder: Either works, but powder distributes more evenly
  • Don't overdo it: Too much lavender can taste soapy or bitter

Low-FODMAP Vegetable Selection

Choose vegetables wisely for digestive comfort:

  • Unlimited: Carrots (orange only), parsnips, potatoes
  • Limited portions: Broccoli (3/4 cup max), sweet potato (1/2 cup), butternut squash (1/3 cup)
  • Green parts only: Use green tops of scallions/green onions, not white bulbs
  • Bell peppers: 1/3 cup max per serving

Why This Works for GI Issues

  • Orange juice instead of vinegar: Naturally sweet and less acidic
  • Lemon zest option: Flavor without the acidity of juice
  • No onions or garlic: Optional garlic scapes or infused oil for flavor without FODMAPs
  • Anti-inflammatory lavender: May aid digestion and reduce bloating

Perfect Pairings

This versatile side dish complements:

  • Roasted chicken or turkey
  • Grilled salmon or white fish
  • Quinoa or brown rice bowls
  • Simple proteins like baked tofu

Make It Your Own

  • Add honey: Drizzle after roasting for extra sweetness
  • Fresh herbs: Thyme, rosemary, or mint pair beautifully with lavender
  • Seasonal variations: Use whatever vegetables are fresh and in season
  • Skip the citrus: If very sensitive, omit lemon and use extra orange juice