Oral Allergy Syndrome Friendly 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)
Ingredient noteCooking 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.
- 2 tbsp olive oil
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- 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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