Roasted Carrots With Asafetida

During cancer treatment, if 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... 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 tract to digest. Don’t despair! Luckily there’s a spice used in Indian cuisine that comes to the rescue: 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.