GERD Friendly Glazed Baby Carrots with Brown Sugar
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Learn more →Ingredients
4 servings
- 1 lb baby carrots
- 2 tbsp unsalted butter
Ingredient noteThough high-fat foods can worsen reflux, this recipe has only a small amount of butter (~1 1/2 teaspoons 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.
- 3 tbsp packed light brown sugar
- ¼ tsp salt
- ¼ tsp ground 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 fresh parsley, finely chopped (optional)
Instructions
- 1
Place the baby carrots in a large skillet and add just enough cold water to cover them by about ½ inch (roughly ¾ cup). Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 8–10 minutes, until the carrots are just tender when pierced with a fork but still hold their shape.
- 2
Drain the carrots and return the skillet to medium heat. Add the butter and let it melt, swirling the pan to coat the bottom.
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