Slow Cooker Low FODMAP Maple-Infused Carrots
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.
Servings:8 (approximately 3/4 cup) servings
- 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)
- Snipped chives or chopped fresh parsley
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.
- 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.
Serving: 0.75 cup | Calories: 42 kcal | Carbohydrates: 7 g | Protein: 0 g | Fat: 3 g | Fiber: 0.2 g