Easy Roasted Carrots

This week I’m sharing a super easy and inexpensive recipe that is also amazingly tasty. Roasting vegetables is my all-time favourite way of cooking them. It brings out amazing flavours and creates a great texture when done right. Giant bags of carrots are often on sale at my grocery store. Sometimes I can get them for as cheap as a dollar! What to do with all of those carrots? Make these Easy Low FODMAP Roasted Carrots of course!

When I took these pictures I had some beautiful multi-coloured carrots from the farmer’s market. However, regular orange carrots work just as well. If you want to speed up the recipe even more, you can use baby carrots and skip all of the chopping.

Also, in this picture the carrots are just coated in extra virgin olive oil. Normally I toss in a tablespoon of balsamic vinegar to bring out the sweetness of the carrots. No worries if you don’t have any balsamic though, it still tastes good if you skip it.

You can sprinkle the carrots with your favourite herbs. My go-to herb is dried thyme, but I also use rosemary fairly regularly too.

Carrots are one of the few vegetables that do not contain any FODMAPs. This mean that there isn’t a max serving size recommended by Monash University. These roasted carrots are a great option for when you are feeling starving but don’t want to accidentally overdo it on the FODMAPs.

 If there are any carrots left to save (often for me there isn’t) they keep well in the fridge for a few days. This is another great recipe to batch cook. Do all the chopping and roasting in one go, and you won’t have to worry about cooking veggies for days!

Easy Roasted Carrots

Roasting veggies brings out amazing flavours and creates a great texture when done right. Go grab a big bag of carrots and make these easy low FODMAP roasted carrots!

5 from 1 vote

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Servings 8 servings

Ingredients

  

1x2x3x

• 3 pounds carrots
• 1 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 2 tsp dried thyme (or other herb)
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper

Instructions

 

• Preheat the oven to 425 F.
• Wash and scrub the carrots (you do not need to peel them if you wash them well).
• Chop the carrots into sticks. Toss in a large bowl with the olive oil and balsamic vinegar until evenly coated.
• Spread on a pan in a single layer. Sprinkle with thyme, salt and pepper.
• Roast in oven for 15 minutes. Flip the carrots, and roast another 10-15 minutes more until carrots reach desired texture (cooking temperature will vary based on size of carrot sticks).

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Looking for another easy recipe to batch cook? Check out these Greek Egg Muffins!

What’s your favourite vegetable to roast? I also love roasted broccoli!