Tuesday, May 30, 2017

Low-FODMAP Maple Dill Carrots

Low-FODMAP Maple Dill Carrots  /  Delicious as it Looks

We had my parents up for dinner a few weeks ago and my mom asked me if I had any good carrot recipes. She has IBS as well and has a hard time with a lot of vegetables. Carrots are something she knows that she tolerates, and indeed carrots are low in FODMAPs, but she was coming up short on different ways to prepare them.

I remembered a favorite carrot recipe that I had made from Allrecipes.com years ago: Maple Dill Carrots. So even though it wasn't on my menu for that evening, I decided to whip them up since I had all the ingredients on hand. I do make a few changes to the recipe. The most important is that I use pure maple syrup instead of brown sugar. I mean, they are called "maple" dill carrots, so shouldn't there be maple in them? I think so!

Well, my parents loved them! I thank my mom for reminding me of this recipe I had forgotten about, because I have been making them a lot lately. It's a great dish to add to your dinner plate to add a little color. And while maple and dill sounds like an odd combination, it's actually really good, especially with a little butter in the mix.

Low-FODMAP Maple Dill Carrots  /  Delicious as it Looks

print recipe

Maple Dill Carrots
Low-FODMAP, Gluten-Free
serves 4


2 cups frozen crinkle cut carrots
1/4 cup water
1/4 teaspoon salt
1 tablespoon unsalted butter
1 tablespoon pure maple syrup
1 teaspoon dried dill (or 1 tablespoon fresh)
1/4 teaspoon ground black pepper


  1. Combine carrots, water and salt in a large saucepan. Bring to a boil, reduce heat, cover and simmer until carrots are tender, about 8 to 9 minutes.
  2. Drain water from pan and add the butter, maple syrup, dill and pepper. Stir until the butter is melted. Serve.

Adapted from Allrecipes.com: Maple Dill Carrots

Low-FODMAP Maple Dill Carrots  /  Delicious as it Looks

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