Low FODMAP Carrot Ginger Dressing
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Learn more →Ingredients
8 servings
- 2 medium carrots (about 6 oz), peeled and cut into 1-inch pieces
- 1 tbsp extra virgin olive oil, for roasting
- 1 tbsp fresh ginger, peeled and roughly chopped
- 1 small garlic clove, roughly chopped
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 3 tbsp rice vinegar
- 1 tbsp honey
Ingredient noteA serving of up to about 1/2 teaspoon of honey is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, though it does not leave room for a second helping. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tsp low-sodium tamari
- ½ tsp ground turmeric
- ¼ tsp black pepper
- ¼ cup extra virgin olive oil
- 3–4 tbsp water, to thin
- ¼ tsp salt, or to taste
Instructions
- 1
Preheat the oven to 400°F (205°C). Toss the carrot pieces with 1 tbsp olive oil and a pinch of salt on a baking sheet, spreading them in a single layer.
- 2
Roast the carrots for 22–25 minutes, turning once halfway through, until tender and lightly caramelized at the edges.
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