Low FODMAP Stuffing

These low FODMAP roasted carrots are so good, they will become a staple in your meal rotation, not just for Thanksgiving!

Since many vegetables contain FODMAPs, they need to be limited on the low FODMAP diet. These carrots are a yummy alternative for your Thanksgiving dinner. They also make a yummy side dish year-round!

What do I need to make low FODMAP Carrots?

  • Carrots
  • Olive Oil
  • Salt
  • Pepper
  • Thyme
  • Oregano
  • Parsley

How do I make low FODMAP Carrots?

This is definitely something you can prep ahead of time and then throw in the oven when it’s time to eat. They also hold well in the fridge, so they can be made ahead of time and reheated when ready to serve.

Cut your carrots, and season them with olive, salt, pepper, and herbs. Put them on a baking sheet in one layer. This part is very important! If you crowd the carrots, they will steam in the oven. Which isn’t a problem! But you won’t get the characteristic golden brown color that we look for with roasting. If you have a lot of carrots or have small baking pans, divide the carrots into 2 batches so the pan isn’t too crowded.

Then toss the carrots in the oven, and let them go!

Low FODMAP Roasted Carrots

Delicious, easy roasted carrots that everybody at the dinner table will love!
Prep Time10 minutes
Course: Side Dish
Cuisine: American
Keyword: Fall, Holiday, Kid-friendly, Party
Cooking Method: Oven
Condition: Low FODMAP
Servings: 6


  • 2 pounds carrots peeled, quartered lengthwise and cute into 2-inch lengths
  • 2 Tbsp extra virgin olive oil
  • salt to taste
  • freshly ground pepper
  • 1 tsp fresh thyme leaves chopped
  • 1/2 tsp oregano
  • 3 Tbsp finely chopped flat-leaf parsley


  • Preheat the oven to 400°F. Grease a sheet pan or baking dish large enough to fit all of the carrots in a single layer. If needed, use two baking sheets, you dont want the carrots to be overlapping.
  • Place the carrots in a large bowl and toss with the olive oil, salt, pepper, thyme, and oregano.
  • Spread the carrots in one layer on the prepared pan or baking dish. Cover with aluminum foil, and place in the oven for 30 minutes.
  • Uncover and check the carrots. Ff the carrots are not yet tender, turn the heat down to 375°F and return to the oven for 10-15 more minutes until tender.
  • Add parsley, stir gently, and adjust salt and pepper. Serve hot, warm, or at room temperature.


Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 104mg | Potassium: 488mg | Fiber: 4g | Sugar: 7g | Vitamin A: 25278IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 1mg

Klara Knezevic is a registered dietitian nutritionist based in Maryland. She has over a decade of experience in the nutrition field and currently serves as the CEO and co-owner of Rebecca Bitzer and Associates, one of the largest nutrition private practices in the country. Klara is passionate about sharing practical nutrition tips to help you feel confident in the choices that you make. Coauthor of Cooking with Food Sensitivities Survival Guide and Nourished: 10 Ingredients to Happy, Healthy Eating.