Roasted Carrot Fries

Recipe inspired by: AmyMyers.com

Course candida, Dairy Free, Gluten Free, Low FODMAP, low histamine, Side Dish, Vegan, Vegetarian, Whole 30
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3

Ingredients

  • 1 lb carrots, cut into thick matchsticks
  • 2 Tbsp coconut oil
  • 1 tsp ground coriander
  • 1/2 tsp salt

Instructions

  1. Pre-heat oven 400°F.

  2. On a large baking sheet, toss cut carrots in the oil, sprinkle with salt and ground coriander.

  3. Roast until golden brown and tender, about 30 minutes. Flip carrots once or twice while cooking.

Contact Sally

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P: (303) 209-8640
F: (303) 209-8482
nourishedrootsrd@gmail.com

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Tip of the Day

Gluten is a protein that is found in the grains wheat, rye, and barley. People living with celiac disease cannot eat gluten at all, even in the tiniest amounts, as it destroys their intestinal wall. This damage can prevent people from absorbing nutrients into their bodies. Other people may have non-celiac gluten sensitivity in which the body responds poorly to gluten. This can lead to gaps in the intestinal lining that allow larger food molecules and organisms like bacteria to leak into the bloodstream. Keep in mind a gluten-free diet is not necessarily a “weight loss” or “healthy” diet but can be therapeutic if indicated. There are many ways to test for celiac and gluten sensitivities; talk with Sally today for more information.