Who said side dishes have to be boring or time-consuming? These Low Fodmap Brown Sugar Glazed Carrots are neither!
Today’s recipe is a delicious and very easy side dish idea and I think it is also perfect for the holiday season. In fact, these carrots go very well with roasts like my Pork Roast with Apples and Prunes, my Stuffed Pork Roast, my Italian Roasted Chicken, and my Roast Brined Chicken.
They are a Low Fodmap and vegan version of my popular recipe for Honey Glazed Carrots!
What I love the most about this recipe is that, besides cleaning the carrots, it doesn’t require almost any prepping. You simply mix all the ingredients together on a baking tray and pop them in the oven until soft and caramelised. Yep, that’s it.
I like to use baby carrots for this recipe, as they look gorgeous. However, if you cannot find them, you can use regular carrots. Just make sure to cut them diagonally into 4 cm – 2-inch pieces and to halve the thicker pieces.
These carrots are so sweet. They are my favourite roasted vegetable recipe.
Enjoy and don’t forget to check out my video recipe and to leave a comment in the section below to let me know how you like it!
Low Fodmap Brown Sugar Glazed Carrots
- 1 kg – 2.2 lbs. baby carrots
- 40 gms – ¼ cup brown sugar
- 1 tbsp extra virgin olive oil
- 2 tbsp garlic-infused olive oil
- ½ tsp salt
- Parsley chopped
Clean and trim the baby carrots.
Toss them with the brown sugar, extra virgin olive oil, garlic oil, and salt on a baking tray lined with baking paper.
Bake in a pre-heated oven at 200°C – 390°F for 15 minutes. Toss again, then bake for another 10 minutes or until soft and caramelised. Sprinkle with chopped parsley.
You can substitute normal carrots for the baby carrots if you like. Just cut them diagonally into 4 cm – 2-inch pieces. Halve the thicker pieces.
Don’t forget to pin this recipe!