GERD Friendly Carrot Ginger Dressing
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Learn more →Ingredients
8 servings
- 2 medium carrots (about 6 oz), peeled and cut into 1-inch pieces
- 1 tbsp extra virgin olive oil, for roasting
- 1 tbsp fresh ginger, peeled and roughly chopped
- 1 small garlic clove, roughly chopped
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 3 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp low-sodium tamari
- ½ tsp ground turmeric
- ¼ tsp black pepper
Ingredient noteBlack pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ¼ cup extra virgin olive oil
- 3–4 tbsp water, to thin
- ¼ tsp salt, or to taste
Instructions
- 1
Preheat the oven to 400°F (205°C). Toss the carrot pieces with 1 tbsp olive oil and a pinch of salt on a baking sheet, spreading them in a single layer.
- 2
Roast the carrots for 22–25 minutes, turning once halfway through, until tender and lightly caramelized at the edges.
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