GERD Friendly Classic Roasted Carrots
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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
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.
- 1 tbsp unsalted butter
Ingredient noteThough high-fat foods can worsen reflux, this recipe has only a small amount of butter (~3/4 teaspoon per serving), making it likely fine for many with GERD. If you prefer to always avoid butter, please tap it and change its rating to Red.
- 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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