Low FODMAP Glazed Smoky Paprika Roasted Carrots

Total time40 min

Prep time10 min

Cook time30 min

Low FODMAP Glazed Smoky Paprika Roasted Carrots

Roasted carrots are one of those side dishes that can genuinely steal the show, and this smoky, sticky version is proof. A generous coating of smoked paprika and cumin goes on before the first round of roasting, building deep, savory flavor as the carrots caramelize in a hot oven. Then comes the glaze — maple syrup, apple cider vinegar, and another hit of smoked paprika — brushed on and sent back into the heat until everything turns glossy and a little irresistible at the edges. The touch of cayenne is optional, but it adds a quiet warmth that plays beautifully against the sweetness. Every ingredient here is naturally gut-friendly, and the maple syrup is portioned to stay well within safe thresholds across four servings, so there's no mental math required. A scatter of fresh parsley at the end keeps things bright and pulls the whole platter together. This one is easy enough for a weeknight but impressive enough to bring to a dinner table where people will absolutely ask for the recipe.

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Ingredients

4 servings

1.5 lb carrots, peeled and halved lengthwise if thick
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2 tbsp olive oil
1 tsp smoked paprika
½ tsp ground cumin
¼ tsp cayenne pepper (optional)
½ tsp kosher salt
¼ tsp black pepper
3 tbsp maple syrup
1 tsp apple cider vinegar

For the glaze

¼ tsp smoked paprika

For serving

1–2 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 leave it bare — both work.
2
In a large bowl, toss the carrots with the olive oil, 1 tsp smoked paprika, cumin, cayenne (if using), salt, and black pepper until evenly coated. Spread in a single layer on the baking sheet, cut-side down if halved, with space between pieces.

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