Low Sodium Dairy Free Roasted Garlic Carrots with Coconut Cream

Total time50 min

Prep time10 min

Cook time40 min

Low Sodium Dairy Free Roasted Garlic Carrots with Coconut Cream

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Ingredients

4 servings

For the roasted garlic

1 head garlic
Spice World Garlic Minced Squeeze - 9.5 Oz Spice World Minced Garlic, 4.5 Oz Fresh Garlic Badia Garlic Minced in Olive Oil - 8 Oz Goya Garlic Minced Jar - 4.5 Oz
See all
1 tsp olive oil

For the carrots

1 ½ lb carrots, peeled and trimmed (about 12 medium carrots)
2 tbsp olive oil
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the cream sauce

1 can (13.5 oz) full-fat coconut milk
1 tsp fresh thyme leaves
1 tsp honey
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

1 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the garlic head cut-side up on a small square of aluminum foil, drizzle with 1 tsp olive oil, and wrap tightly. Set on one end of a large baking sheet.
2
Arrange the carrots in a single layer on the same baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with 1/2 tsp salt and the black pepper, and toss to coat.

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