Anti Inflammatory Dairy Free Roasted Garlic Carrots with Coconut Cream

Total time50 min

Prep time10 min

Cook time40 min

Anti Inflammatory Dairy Free Roasted Garlic Carrots with Coconut Cream

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Ingredients

4 servings

For the roasted garlic

1 head garlic
Spice World Minced Garlic, 4.5 Oz Fresh Garlic Goya Garlic Minced Jar - 4.5 Oz Elephant Garlic O Organics Organic Garlic Minced - 4.25 Oz
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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
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
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
¼ tsp salt

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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