Low FODMAP Roasted Carrots with Almond Maple Drizzle
We’re always inspired by fellow IBS dietitians. Kate Scalara, RD is one of our favorites. Today, we are sharing another recipe inspired by her. Not only is this recipe low FODMAP, it’s also delicious and nutritious!
Carrots are rich in Vitamin A, beta-carotene and have 2 grams of fiber.
Another bonus: Carrots have no detectable FODMAPs!
Lactose-free yogurt can be substituted for Greek yogurt in this recipe.
Low FODMAP Roasted Carrots with Almond Maple Drizzle
What you Need:
- 1 lb. multi-color carrots (small to medium size, we found these at Sprouts off MacArthur and 122nd)
- 1 tablespoon olive oil
- Salt and pepper to taste
Maple Drizzle:
- 1 tablespoon plain Greek yogurt
- 1 tablespoon creamy almond butter
- 1 tablespoon maple syrup
- 2 tablespoons sliced almonds (optional)
- 2 tablespoons finely chopped kale or parsley (optional)
What to Do:
Preheat oven to 400 degrees F. Line baking sheet with parchment paper. Toss carrots in olive oil and spread on a baking sheet. Salt and pepper carrots, to taste. Roast in the oven for 20-25 minutes until fork tender, turning halfway during roasting time.
In a small bowl, stir together yogurt, almond butter, and maple syrup until creamy. When carrots are done, spread maple mixture over the middle of the carrots. Garnish with sliced almonds and kale.
Enjoy!
LN
Banister Nutrition LLC