Oral Allergy Syndrome Friendly Herb-Roasted Turnips with Fresh Basil

Total time45 min

Prep time10 min

Cook time35 min

Oral Allergy Syndrome Friendly Herb-Roasted Turnips with Fresh Basil

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Ingredients

4 servings

2 lb turnips, peeled and cut into 1-inch wedges
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 ground turmeric
¼ tsp ground ginger
¾ tsp fine sea salt
1 tbsp apple cider vinegar
¼ cup fresh basil leaves, torn

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 turnip wedges with the olive oil, garlic, turmeric, ginger, and salt until every piece is evenly coated.

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