Eosinophilic Esophagitis Friendly Gluten Free Roasted Root Vegetable Medley
Total time55 min
Prep time15 min
Cook time40 min
4.5(5)
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Learn more →Ingredients
4 servings
- 2 medium carrots, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 2 medium beets, peeled and cut into 1-inch cubes
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- 3 tbsp olive oil
- 1 tbsp honey
- 1 tsp fresh thyme leaves
- ¾ tsp kosher salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or leave it unlined for better browning.
- 2
In a large mixing bowl, combine the carrots, parsnips, sweet potato, and beets. Drizzle with the olive oil and honey, then sprinkle with the salt, pepper, and thyme leaves. Toss until every piece is evenly coated.
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