Low Sodium Crispy Greek Oregano Bean Sprouts

Total time22 min

Prep time10 min

Cook time12 min

Low Sodium Crispy Greek Oregano Bean Sprouts

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Ingredients

4 servings

3 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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4 cups mung bean sprouts (about 12 oz), rinsed and thoroughly dried
1 ½ tsp dried greek oregano
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 tsp lemon zest (from about 1 lemon)
1 tbsp fresh lemon juice
2 tbsp scallion greens, thinly sliced (optional)

Instructions

1
Spread the rinsed bean sprouts on a clean kitchen towel or paper towels and pat them as dry as possible — surface moisture is the main obstacle to crisping.
2
In a large mixing bowl, toss the dried sprouts with 2 tablespoons of the garlic-infused oil, the oregano, salt, and black pepper until evenly coated.

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