Root vegetables- cook for your life- anti cancer recipes
Root Vegetables - Roasted-Carrots-with-Asafetida
Servings: 2-3
Prep time: 5
Total time: 25 minutes

If during cancer treatment your docs have to put you on a bland diet of the harder things about it is not being able to eat garlic or onions. Since we use them so much to give our 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!


  1. Preheat oven to 425 degrees.
  2. In a medium mixing bowl, toss carrots with asafetida, salt and oil.
  3. Arrange carrots in a single layer on an oven-proof skillet or parchment-lined baking sheet.
  4. Roast 20 minutes until tender and golden brown.

Jonathan Deutsch, Drexel Food Lab


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