Herb Roasted Carrots
This is one of my absolute favorite recipes, partly because it is so simple, and also because it is easy on my digestive system while being full of vitamins and nutrients.
Many IBD patients cannot tolerate raw fruits and veggies, so by roasting carrots in the oven, you are able to seal in the nutritional value while keeping them soft enough to digest. These are great as a side when paired with a lean protein, or can be enjoyed as a meal in itself on days that your belly is not 100%.
This is also gluten-free, dairy-free, and vegan, so it is suitable for different dietary needs!
Herb roasted carrot ingredients:
- 2 16-oz. bags organic baby carrots
- 3 Tbsp. olive oil
- 1 tsp. dried oregano
- 1/2 tsp. dried sage
- Salt and pepper to taste
Directions to make herb roasted carrots:
- Preheat oven to 425F.
- In the meantime, mix carrots, olive oil, and spices in a large bowl until evenly coated.
- Spread carrots on a lined baking sheet.
- Bake for 20-25 minutes, flipping halfway through.
- calories: 171
- cholesterol: 0mg
- dietary fiber: 6.8g
- potassium: 545mg
- protein: 1.5g
- saturated fat: 1.6g
- sodium: 177mg
- total fat: 10.8g
Disclaimer: Everyone with inflammatory bowel disease is different. We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.
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