Low Histamine Maple & Apple Cider Roasted Parsnips
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Learn more →Ingredients
4 servings
- 2 lb parsnips, peeled and cut into 3-inch sticks (about ½ inch wide)
- 2 tbsp olive oil
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
Ingredient noteSmall amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe uses only a very small amount of ground ginger per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- 2 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
- 1 tbsp fresh thyme leaves (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 parsnip sticks with the olive oil, salt, turmeric, and ginger until evenly coated. Spread them in a single layer on the prepared baking sheet, leaving space between pieces.
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