Eosinophilic Esophagitis Friendly Glazed Smoky Paprika Roasted Carrots
Total time40 min
Prep time10 min
Cook time30 min
4.9(16)
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Learn more →Ingredients
4 servings
- 1.5 lb carrots, peeled and halved lengthwise if thick
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp cayenne pepper (optional)
- ½ tsp kosher salt
- ¼ tsp black pepper
- 3 tbsp maple syrup
- 1 tsp apple cider vinegar
For the glaze
- ¼ tsp smoked paprika
For serving
- 1–2 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 leave it bare — both work.
- 2
In a large bowl, toss the carrots with the olive oil, 1 tsp smoked paprika, cumin, cayenne (if using), salt, and black pepper until evenly coated. Spread in a single layer on the baking sheet, cut-side down if halved, with space between pieces.
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