GERD Friendly Glazed Ranch Chive Roasted Carrots

Total time40 min

Prep time10 min

Cook time30 min

4.9

(25)

GERD Friendly Glazed Ranch Chive Roasted Carrots

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Ingredients

4 servings

1 ½ lb medium carrots, peeled and trimmed
2 tbsp olive oil
½ tsp dried dill
½ tsp dried parsley
¼ tsp smoked paprika
Ingredient note
Smoked paprika is a mild spice with very little heat, and this recipe uses less than 1/8 teaspoon per serving. That is likely fine for most people with GERD. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
¼ tsp mustard powder
½ tsp kosher salt
¼ tsp black pepper
Ingredient note
Black 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.
2 tbsp maple syrup
1 tbsp unsalted butter
Ingredient note
Though 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 tsp apple cider vinegar
3 tbsp fresh chives, thinly sliced
Ingredient note
Fresh chives are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid fresh chives, please tap it and change its rating to Red.

For serving

flaky sea salt, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C). If any carrots are thicker than 3/4 inch at the widest point, halve them lengthwise so all pieces are roughly the same size.
2
In a small bowl, stir together the dried dill, dried parsley, smoked paprika, mustard powder, salt, and black pepper to form the ranch spice blend.

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