Eosinophilic Esophagitis Friendly Vegan Roasted Root Vegetables
Total time55 min
Prep time15 min
Cook time40 min
4.9(24)
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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 balsamic vinegar
- 1 tsp maple syrup
- 1 tsp fresh thyme leaves
- ½ tsp garlic powder
- ½ tsp 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.
- 2
In a large mixing bowl, whisk together the olive oil, balsamic vinegar, maple syrup, garlic powder, salt, and black pepper.
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