Eosinophilic Esophagitis Friendly Dairy Free Roasted Garlic Carrots with Coconut Cream
Total time50 min
Prep time10 min
Cook time40 min
4.6(21)
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Learn more →Ingredients
4 servings
For the roasted garlic
- 1 head garlic
- 1 tsp olive oil
For the carrots
- 1 ½ lb carrots, peeled and trimmed (about 12 medium carrots)
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the cream sauce
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp fresh thyme leaves
- 1 tsp honey
- ¼ tsp salt
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the garlic head cut-side up on a small square of aluminum foil, drizzle with 1 tsp olive oil, and wrap tightly. Set on one end of a large baking sheet.
- 2
Arrange the carrots in a single layer on the same baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with 1/2 tsp salt and the black pepper, and toss to coat.
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