Ingredients for orange glazed carrots.

I stumbled upon this little recipe on my neverending quest to find dishes that make carrots taste edible. The idea came from a colleague at work, and I’m really satisfied with how easy it is to make and how much the end product resembles the honey- or sugar-glazed roasted carrots I have always been a big fan of. The roasted, slightly sweet carrot sticks make for a great side dish, and can also be used as stuffing for lettuce wraps. I came to like them so much, they are now very much a staple in my cooking, and I make sure to always have a stash of them in my freezer.

Orange-glazed carrot sticks

(makes 6 portions; prep time 15 minutes, total time 1 hour)

  • 8 medium carrots, peeled and cut into sticks
  • 1 orange
  • olive oil
  • Dill for decoration (optional)


Recipes do not get easier than this. Toss the carrot sticks with olive oil in a bowl and arrange on a greased baking pan. Juice the orange and use the juice to glaze the carrots. Roast at 375 degrees till the edges start turning brown… or, if you like carrot chips, a little bit longer. Serve immediately with dill, or store in the fridge or freezer.

This recipe likely toes the line between being SCD/low FODMAP and, well, not so much. It uses undiluted orange juice that becomes carmelised during baking, and carrots, which are considered medium-FODMAP by some. Additionally, the crisp edges of carrots are probably unsuitable for early stages of SCD. That being said, my normally very grumpy gut does not complain as long as I keep the intake at a reasonable level. Enjoy!

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