Oral Allergy Syndrome Friendly Roasted Beet & Carrot Nomato Sauce

Total time1 hr 5 min

Prep time15 min

Cook time50 min

Oral Allergy Syndrome Friendly Roasted Beet & Carrot Nomato Sauce

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Ingredients

4 servings

For the sauce

2 medium beets (about 10 oz total), peeled and cut into 1-inch chunks
2 medium carrots, peeled and cut into 1-inch pieces
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked carrot in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid carrot, tap it and change its rating to Red.
1 medium sweet potato (about 8 oz), peeled and cut into 1-inch chunks
3 tbsp olive oil, divided
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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1 medium yellow onion, roughly chopped
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked yellow onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid yellow onion, tap it and change its rating to Red.
4 cloves garlic, smashed
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.
1 cup bone broth
2 tbsp apple cider vinegar
1 tsp dried oregano
1 tsp dried basil
½ tsp ground turmeric
¼ tsp ground ginger
1 tsp salt, plus more to taste

For serving

2 tbsp fresh basil, torn (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Spread the beets, carrots, and sweet potato on a large rimmed baking sheet. Drizzle with 2 tbsp of the olive oil and sprinkle with 1/2 tsp of the salt, then toss to coat evenly in a single layer.
2
Roast the vegetables for 30–35 minutes, turning once halfway through, until tender and caramelized at the edges.

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