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750g/ 1lb 10oz carrots

2 tbsp olive oil

2 tsp cumin seed

grated zest and juice 1 small orange

100g/ 4oz white-rinded vegetarian goat's cheese

small bunch oregano or mint, roughly chopped

1 tbsp pomegranate seeds - do not exceed moderate fructan.

warm gluten free pitta, to serve


Heat oven to 190C/170C fan/gas 5. Toss the carrots with 1 tbsp of the oil, sprinkle with the cumin seeds and orange zest, and season with salt.

Spread onto a large baking sheet and roast for 50 mins until tender and catching some colour on the edges.

Tip the roasted carrots onto a large serving platter. Drizzle with the remaining oil and a little of the orange juice.

Crumble over the goat’s cheese and scatter with the herbs and pomegranate seeds. Serve warm with toasted gluten free pitta.

Recipe adapted from: Good Food

Recipes Low FODMAP and Gluten Free Recipe - Roasted carrots with goat’s cheese
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