Oral Allergy Syndrome Friendly Basil Roasted Brussels Sprouts

Total time35 min

Prep time10 min

Cook time25 min

Oral Allergy Syndrome Friendly Basil Roasted Brussels Sprouts

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Ingredients

4 servings

1 ½ lb brussels sprouts, trimmed and halved
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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3 cloves garlic, minced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
½ tsp fine sea salt
¼ tsp ground ginger
1 tbsp apple cider vinegar
¼ cup fresh basil leaves, torn
1 tsp honey (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
2
In a large mixing bowl, toss the Brussels sprouts with the olive oil, minced garlic, salt, and ground ginger until evenly coated.

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