Eosinophilic Esophagitis Friendly Whole30 Spicy Roasted Carrots
Total time40 min
Prep time10 min
Cook time30 min
4.6(24)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 lb carrots, peeled and halved lengthwise
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 1 lime, cut into wedges
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or leave it bare for better browning.
- 2
In a large mixing bowl, whisk together the olive oil, cumin, smoked paprika, cayenne, garlic powder, salt, and black pepper until combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!