If during cancer treatment, your docs put you on a bland diet, one of the harder things about it is not being able to eat garlic or onions. If you’re accustomed to using these alliums to give food flavor, it’s a real case of ‘you don’t know what you’ve got ‘til it’s gone’ — but sadly they can be hard for a compromised GI to digest. Don’t despair! Luckily there’s a spice used in Brahmin Indian cuisine that comes to the rescue. Brahmins don’t cook with onion or garlic, but to get the flavor, they use a very stinky powdered spice called asafetida instead. These roasted carrots with asafetida are an easy introduction to using it. You don’t need much to give an aromatic garlicky taste to food. A little goes a long way, as you’ll see here. Enjoy!
- Preheat oven to 425 degrees.
- In a medium mixing bowl, toss carrots with asafetida, salt and oil.
- Arrange carrots in a single layer on an oven-proof skillet or parchment-lined baking sheet.
- Roast 20 minutes until tender and golden brown.
- 1 bunch baby carrots, about one pound, washed; peeled if desired
- ½ teaspoon ground asafetida
- 1/4 teaspoon kosher salt
- 1 teaspoon extra virgin olive oil