Crohn’s disease-friendly, ulcerative colitis-friendly, SCD diet-friendly, vegetarian-friendly, anti-inflammatory diet-friendly
Honey Glazed Carrots
This simple carrot dish is a staple in my home. Not only does my picky-eater husband (with Crohn’s disease) love these, but they’ve been a hit with dinner guests without inflammatory bowel diseases, as well. I love how quick and easy these carrots are to make, even if you’re a complete cooking newb!
Nutritional Benefits at a Glance
– Carrots are a good source of vitamins, minerals, fiber, and antioxidants
– Avocado oil is a healthy fat
– Lemon juice is high in vitamin C
– Honey can be easier to digest for those with gut-related autoimmune diseases
– Current nutrition research shows that black pepper may have powerful antioxidant and anti-inflammatory properties
– Parsley is rich in vitamins and antioxidants
I like to use avocado oil not only because it’s a healthy fat, but because it has a high smoke point of 500°F. Oils that have a lower smoke-point like olive oil (smoke point of 350°F) turn rancid when cooked above a certain temperature, which has in turn been linked to cancer. Therefore, use olive oil for colder dishes like dressings. Canola oil has a smoke point of 400° and contains omega-3s but has been linked to inflammation if heavily consumed.
People with diabetes should be aware that even though honey is a natural sugar, it will still cause blood sugar levels to increase.
Honey Glazed Carrots
- 1 lb baby carrots
- 2 Tbsp high heat oil see above for why I like to use avocado oil
- 2 Tbsp honey
- 1 Tbsp lemon juice
- black pepper to taste
- 1 Tbsp parsley
- In a medium saucepan, bring water to a boil.
- Add the carrots and cook until they are tender, about 5-6 minutes.
- Drain the water from saucepan and return it to stove.
- Add oil, honey, and lemon juice to the pot and turn your stove’s temperature to medium heat. (If you have a stove with numbered dials 1-9, I would pick a 5).
- Cook until the glaze coats the carrots, usually about 5 minutes.