Sweet & Sour Carrots (Low-FODMAP, Nut-Free, Nightshade-Free, Paleo)


Time is of the essence in our house. We love to play and be active. Our kids are young and we know we won't have these precious days forever so I don't want to be locked away in the kitchen, but I make almost every meal, so quick dishes have become my best friend.


These carrots are quick, healthy and my kids think they're super fun. I buy the petite carrots for looks, not because I blog, but because my kids will eat them. They think they're cute; that's an easy thing to do if it gets them eating their veggies. I have pretty good eaters, but I have had my fair share of pickiness, especially with my first. I don't like to have battles over food; it's not constructive for the kid and parent relationship as well as the kid and food realtionship. When I shop with my five year old we talk about the menu and what daddy can eat; my husband is the one who has an intolerance to FODMAPs. My son has a nurturing soul and if I explain what will "hurt" or "heal" daddy he tends to be more open minded to eating it himself. I am constantly amazed at what he can comprehend. I know he doesn't understand the concept of FODMAP intolerance, but he has a fair share of FODMAP friendly foods memorized.

Food to my family is more than just feeding hunger. It's medicine, it's a lesson and it's love.

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1/2 cup pineapple juice

1/4 cup maple syrup

2 tablespoons apple cider vinegar

2 tablespoons coconut aminos

1 tablespoon tapioca starch

Pinch of cayenne



  1. Preheat the oven to 400 degrees.

  2. Boil the carrots for 5 minutes, they will be softened, but not tender enough to pierce with a fork.

  3. Drain and dry carrots, place on a lined baking sheet.

  4. In a small sauce pan whisk together the remaining ingredients, turn the heat to medium and whisk constantly for 3-5 minutes, the sauce will thicken.

  5. Remove the sauce from the heat, then use a basting brush, brush the carrots with a generous amount of sauce. There should be plenty of sauce left over.

  6. Roast the carrots at 400 degrees for 15 minutes.

  7. Once they are finished in the oven pull them out and brush again with sauce and finish with salt and pepper.

*Note- I use this sauce with a lot of dishes. Rice, chicken, roasted squash, veggies, pork, etc.


Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 6