Oral Allergy Syndrome Friendly Basil Roasted Parsnips

Total time40 min

Prep time10 min

Cook time30 min

Oral Allergy Syndrome Friendly Basil Roasted Parsnips

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Ingredients

4 servings

2 lb parsnips, peeled and cut into 3-inch wedges
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked parsnip in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid parsnip, tap it and change its rating to Red.
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
¼ cup fresh basil leaves, torn
1 tbsp fresh lemon juice

Instructions

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

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