GERD Friendly Roasted Carrots and Parsnips with Turmeric and Honey

Total time40 min

Prep time10 min

Cook time30 min

GERD Friendly Roasted Carrots and Parsnips with Turmeric and Honey

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Ingredients

4 servings

1 lb carrots, peeled and cut into 2-inch sticks
1 lb parsnips, peeled and cut into 2-inch sticks
3 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 tbsp honey
1 tsp ground turmeric
1 tsp ground cumin
½ tsp ground ginger
½ tsp 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 fresh parsley, roughly chopped (optional)
1 tbsp fresh lemon juice (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
2
In a large mixing bowl, whisk together the olive oil, honey, turmeric, cumin, ginger, salt, and black pepper until combined.

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