Eosinophilic Esophagitis Friendly Glazed Balsamic Maple Roasted Carrots
Total time45 min
Prep time10 min
Cook time35 min
4.7(8)
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Learn more →Ingredients
4 servings
- 1 ½ lb medium carrots, peeled and trimmed
- 2 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
For the glaze
- 3 tbsp balsamic vinegar
- 3 tbsp maple syrup
- 1 tsp dijon mustard
For serving
- ½ tsp fresh thyme leaves (optional)
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil.
- 2
Arrange the carrots in a single layer on the prepared baking sheet. Drizzle with the olive oil, sprinkle with the salt and pepper, and toss to coat evenly.
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