A Delicious Holiday Side Dish For Many Dietary Needs
After this recipe, I promise to take a break from the maple syrup - it is just so good and the perfect addition to any fall dish! My Thanksgiving Day table is definitely going include a few maple recipes! These carrots are simple to make and truly taste decadent. When roasted, carrots naturally taste sweet and the maple syrup amplifies this sweetness. A hint of rosemary balances out the flavor while keeping this dish suitable for many dietary needs, including low FODMAP, gluten free, dairy free, vegan and allergen friendly. This is a great side dish for Thanksgiving or any other holiday, since everyone will be able to enjoy!
Prep Time: 5 minutes
Cook Time: 30 minutes
Ingredients (serves 4):
16 oz (1 lb.) carrots (I like to use these gorgeous, petite tri-color carrots from Trader Joe's!)
1/4 C pure maple syrup
3 Tbsp oil (I like to use avocado oil)
1 tsp rosemary, dried
1/4 tsp salt
Nonstick cooking spray
1. Preheat oven to 425 degrees Fahrenheit.
2. Spray casserole dish with nonstick spray. Note: If you are making the amount listed in this recipe, an 8 x 8 inch casserole dish works well. However, if you are making double, triple or more for a large holiday gathering, I recommend using a larger casserole dish.
3. Wash carrots, pat dry and place in casserole dish. Drizzle maple syrup over carrots. next, drizzle oil over carrots. Add salt and rosemary, distributing evenly.
4. Bake in oven at 425 degrees Fahrenheit for 25 minutes, using a spoon or spatula to mix carrots once after about 15 minutes. Broil for an addition 3-5 minutes, until slightly browned. Enjoy!
*Please Note: While this dish is not made with any gluten-containing ingredients, I recommend using certified GF products, including spices, if all potential sources of cross contamination need to be avoided, such as in the case of celiac disease.
Nutritional Analysis Per Serving:
Calories 190 calories, Total Fat 11, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrates 24 g, Fiber 3 g, Protein 1 g, Sodium 232 mg, Calcium 46 mg
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