Allergy-Friendly Recipe: Honey Glazed Baby Carrots

Our dietitians put together holiday recipes that exclude the six most common food allergens. This recipe also works with Brussels sprouts. Enjoy! 


  • 16 oz bag of carrots
  • 2 tablespoons honey
  • 2 tablespoons coconut oil
  • 1 tablespoon lemon juice
  • Salt and pepper as required


  1. Cover carrots with water and bring to boil until the carrots are tender.
  2. Remove any additional liquid with a colander.
  3. Add the honey, lemon juice, and coconut oil and toss to coat.
  4. Remove the carrots with their sauce to a serving platter.
  5. Sprinkle generously with salt, pepper.
Carina Venter, PhD, RD

About the Author: Carina Venter, PhD, RD

Carina Venter is a Research Associate/Dietician at Cincinnati Children's Hospital Medical Center with the Cincinnati Center for Eosinophilic Disorders. She has published in international journals and has authored book chapters in food hypersensitivity, pregnancy, lactation, weaning and allergy prevention. Carina is also co-editor of the book, Food Hypersensitivity: Diagnosing and Managing Food Allergies and Intolerances.

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