Low FODMAP Glazed Balsamic Maple Roasted Carrots
Roasted carrots are one of those side dishes that feel effortless but look genuinely impressive on the table, and this version takes them somewhere special. A quick stovetop glaze of balsamic vinegar, maple syrup, and Dijon mustard gets brushed onto the carrots mid-roast, turning sticky and deeply caramelized by the time they come out of the oven. The result is tender, glossy, and packed with sweet-savory flavor that pairs well with almost any main. One thing that makes this recipe work so well for a low-FODMAP approach is how clean the ingredient list is — carrots, olive oil, and a glaze built from pantry staples with no hidden onion, garlic, or high-fructose sweeteners to worry about. The maple syrup is portioned thoughtfully across four servings, keeping it well within safe limits without sacrificing that rich, caramel-like depth. A scatter of fresh thyme or parsley at the end adds a bright, herby finish that makes the whole platter pop. This one serves four and is the kind of recipe you'll find yourself coming back to every time you need a reliable, crowd-pleasing vegetable side.
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Learn more →Ingredients
4 servings
- 1 ½ lb medium carrots, peeled and trimmed
- 2 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
For the glaze
- 3 tbsp balsamic vinegar
Ingredient noteA serving of up to about 1 tablespoon of balsamic vinegar is low in FODMAPs. This recipe contains only about 2 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid balsamic vinegar, please tap it and change its rating to Red.
- 3 tbsp maple syrup
- 1 tsp dijon mustard
For serving
- ½ tsp fresh thyme leaves (optional)
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil.
- 2
Arrange the carrots in a single layer on the prepared baking sheet. Drizzle with the olive oil, sprinkle with the salt and pepper, and toss to coat evenly.
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