Roasted Carrots with Asafetida | Cook for Your Life
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Roasted Carrots with Asafetida

Rated 4.3 out of 5
4.3 out of 5 stars (based on 3 reviews)

Clock Icon for Prep Time 5 min prep
Clock Icon for Prep Time 25 min total
Person Icon for Serving Size 2-3 servings
Carrot Icon for Number of Ingredients Size 4 ingredients

If during cancer treatment, your doctors 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...


  • 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
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Nutrition Facts


43 cals


3 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g


6 g


3 g


2 g


1 g


139 mg


  1. Preheat oven to 425°F.
  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.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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