Low FODMAP Roasted Carrot Coins with Herb Dip
Total time35 min
Prep time10 min
Cook time25 min
4.7(24)
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Learn more →Ingredients
4 servings
For the carrot coins
- 1 ½ lb carrots, peeled and sliced into ¼-inch coins
- 2 tbsp olive oil
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp sea salt
- ¼ tsp black pepper
For the garlic herb dip
- ¾ cup coconut yogurt, plain unsweetened
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh lemon juice
- 1 clove garlic, finely grated
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. - ¼ tsp sea salt
- 1 tbsp fresh dill, finely chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
In a mixing bowl, toss the carrot coins with the olive oil, turmeric, cumin, salt, and black pepper until evenly coated.
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