Simple side dish perfect for a week night!
Pour all ingredients but carrots into the pan and stir, add carrots to pan and cover. Cook until carrots are easily pierced with a fork and monitor liquid levels as you cook.
Low Fodmap Maple Dijon & Lemon Carrots
Easy weeknight side dish!
Ingredients
Carrots
- 1 lb baby carrots
- 1 1/2 cups low Fodmap vegetable or chicken broth (or water & low Fodmap broth cube)
- 1 1/2 tbsp dijon mustard
- 1 1/2 tbsp maple syrup
- Juice 1/2 lemon
- 1/2 tsp fresh rosemary, finely chopped (or 1/4 tsp dried)
- 1/2 tsp fresh parsley, finely chopped (or 1/4 tsp dried)
- 1/4 tsp salt
- 1/8 tsp pepper
To serve
- 1 tbsp chives, chopped
- Lemon slices
Instructions
- Heat non-stick frying pan on medium heat and add all ingredients but carrots in pan and stir. Add carrots into the pan and cover.
- Cook on medium heat until carrots are soft, about 25 minutes. Monitor liquid levels as carrots cook and ensure liquid doesn't evaporate faster than carrots soften. Toward the end of the 25 minutes remove the cover and loosen fond and mix in with the carrots. Recover until carrots are finished cooking.
- Carrots are finished with they can be easily pierced with a fork. Pour carrots into serving dish. If desired, scoop out any remaining sauce from the pan and drizzle over carrots. Serve with chives and lemon slices.
Tried this recipe?Let us know how it was!
This have a great tang to them. We had them with some rosemary chicken and mashed potatoes. Very good bites with all three.