Eosinophilic Esophagitis Friendly Honey-Glazed Carrots with Fresh Thyme
Total time40 min
Prep time10 min
Cook time30 min
4.9(22)
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Learn more →Ingredients
4 servings
- 1 ½ lb carrots, peeled and cut on the diagonal into ½-inch slices
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 tbsp olive oil
- 3 tbsp honey
- ¼ tsp salt
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Arrange the carrot slices in a single layer in a large oven-safe skillet or baking dish.
- 2
Melt the butter with the olive oil in a small saucepan over low heat, then stir in the honey and salt until combined. Pour the mixture evenly over the carrots and toss to coat.
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