Eosinophilic Esophagitis Friendly Basil Roasted Carrots
Total time40 min
Prep time10 min
Cook time30 min
4.7(10)
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Learn more →Ingredients
4 servings
- 1.5 lb carrots, peeled and halved lengthwise
- 2 tbsp olive oil
- 1 tbsp honey
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt
- ¼ cup fresh basil leaves, torn
- 1 tsp apple cider vinegar
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2
In a large bowl, toss the carrots with the olive oil, honey, turmeric, ginger, and salt until evenly coated.
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