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–+ servings
Low Fodmap Maple Dijon Lemon Carrots with chives and lemon slice

Low Fodmap Maple Dijon & Lemon Carrots

Easy weeknight side dish!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 4

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.
Keyword Carrots
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