Eosinophilic Esophagitis Friendly Classic Roasted Carrots
Total time40 min
Prep time10 min
Cook time30 min
4.5(18)
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Learn more →Ingredients
4 servings
- 2 lbs carrots, peeled and halved lengthwise
- 2 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or leave it bare — both work.
- 2
In a large bowl, toss the carrots with the olive oil, salt, and pepper until evenly coated. Spread them cut-side down in a single layer on the baking sheet, leaving space between pieces so they roast rather than steam.
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