These Low FODMAP Maple-Infused Carrots are made with just 5 ingredients in the slow cooker. This mostly hands-off side dish requires no stove or oven space, making it a perfect addition to a low-stress holiday menu.
These Slow Cooker Low FODMAP Maple-Infused Carrots use just five ingredients (four if you don’t use the optional cinnamon) and take less than 10 minutes to throw together in the slow cooker.
Depending on your slow cooker and the carrots’ size, this easy side dish can be ready in about 4 to 6 hours. They’re great for a low-key holiday celebration or simple supper side dish.
Shopping list
To make these maple-flavored slow cooker carrots, add these ingredients to your shopping list:
- Baby carrots – 2 pounds
- Low FODMAP vegetable or chicken broth – ½ cup (I used ½ cup water and ½ teaspoon Fody Foods Low FODMAP Vegetable Broth Base)
- Pure maple syrup – ¼ cup
- Optional: Ground cinnamon – ¼ teaspoon
- Unsalted butter – 2 tablespoons
- Salt (I used ¼ teaspoon)
Optional Garnishes
- Snipped chives or chopped fresh parsley
Low FODMAP notes
In this section, I share information for certain ingredients that are either frequently asked about or that have suggested serving sizes to remain low FODMAP. We each have unique tolerance levels and nutritional needs. Please listen to your body (and if possible, work with a FODMAP-trained dietitian) to determine what is best for you. For more low FODMAP serving size info, please refer to the Monash FODMAP app and FODMAP Friendly website or app.
Butter does not contain carbohydrates (FODMAPs). It is a naturally low-lactose dairy product.
Carrots are a FODMAP-free food. Enjoy according to your appetite.
Low FODMAP broth can be a great way to add low FODMAP flavor. Many store-bought options contain high FODMAP ingredients like garlic and onion. Read labels and avoid products containing these high FODMAP ingredients. My go-to is Fody’s Low FODMAP Veggie Broth but you can find other options here.
Fody Foods products are certified low FODMAP by Monash University. This means that they have been tested for FODMAPs in a laboratory and a single serving of each product has been confirmed to be low FODMAP.
Fody Foods products can be purchased on FodyFoods.com (use funwithoutfodmaps15 for 15% off your first order), Amazon, Thrive Market, and a growing number of grocery stores (usually in the “natural” or “health” foods section).
Maple syrup: A low FODMAP serving is 2 tablespoons or 50 grams. Choose 100% or pure maple syrup instead of imitation or pancake syrup as these products are often made with high fructose corn syrup, a high-FODMAP ingredient.
Instructions
To make these Slow Cooker Low FODMAP Maple-Infused Carrots, simply:
Place low FODMAP broth, maple syrup, and optional ground cinnamon in the slow cooker and whisk to combine. Add baby carrots and stir to coat. Top the carrots with cubed butter.
Cover and cook on low for 4-6 hours or until the carrots are fork-tender, stirring every 2 hours. Once cooked, season with salt and stir to mix. Carrots can be kept warm on the slow cooker’s warm setting until ready to serve.
Serve warm with optional chives or parsley. Storage: Refrigerate in an airtight container for use within 3 days. Freezing is not recommended.
Serve this with
Consider pairing these maple-infused carrots with low FODMAP servings of:
- Baked ham and mashed potatoes
- Roasted turkey or chicken and steamed green beans
- Grilled sirloin and roasted broccoli
Similar recipes
- Low FODMAP Stuffing with Grapes and Pecans
- Low FODMAP Spinach Salad with Strawberries
- Low FODMAP Arugula Salad with Grapes
Recipe
Slow Cooker Low FODMAP Maple-Infused Carrots
Ingredients
- 2 pounds baby carrots
- ½ cup low FODMAP vegetable or chicken broth (I used ½ cup water and ½ teaspoon Fody Foods Low FODMAP Vegetable Broth Base)
- ¼ cup pure maple syrup
- ¼ teaspoon ground cinnamon (optional)
- 2 tablespoons unsalted butter (cubed)
- Salt (I used ¼ teaspoon)
Optional Garnishes
- Snipped chives or chopped fresh parsley
Instructions
- Place low FODMAP broth, maple syrup, and optional ground cinnamon in the slow cooker and whisk to combine. Add baby carrots and stir to coat. Top the carrots with cubed butter.
- Cover and cook on low for 4-6 hours or until the carrots are fork-tender, stirring every 2 hours. Once cooked, season with salt and stir to mix.
- Serve warm with optional chives or parsley. Storage: Refrigerate leftovers in an airtight container for use within 3 days. Freezing is not recommended.
Notes
- Low FODMAP Serving: One serving (approximately ¾ cup) of this recipe contains low FODMAP amounts of ingredients. Individual tolerance may vary. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the “FODMAP Notes” section (above the recipe).
- Salt: The amount of salt needed will vary depending on your taste preference, as well as the sodium content of the low FODMAP broth used. More salt will likely be needed if using a no-salt or low-salt low FODMAP bone broth.
- Keeping warm: The carrots can be kept warm after cooking using the slow cooker’s warm setting. I recommend waiting to garnish until ready to serve. While taste is not impacted, the carrots may start to lose their vibrant orange color the longer they sit in the slow cooker.
Nutrition
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Melissa says
I made this for Thanksgiving and it was easy and delicious!