Low Histamine Roasted Brussels Sprouts Salad with Apple and Herbs

Roasted Brussels sprouts get a serious glow-up here — caramelized cut-side down until deeply golden, then tossed warm with crisp apple slices, toasted pumpkin seeds, and a handful of fresh parsley and mint. The contrast of textures alone is enough to make this a standout, but the honey-thyme dressing ties everything together with a gentle sweetness that feels anything but boring. Eating with histamine sensitivity often means giving up the vinegary, fermented, or aged ingredients that show up in so many salad dressings, but this one keeps things clean with apple cider vinegar and honey in modest amounts that stay well within a cautious approach. Fresh ricotta — if you choose to add it — is a mild, unaged option that adds a creamy finish without the histamine load of aged cheeses. The whole dish comes together in under 30 minutes and serves four, making it an easy weeknight win that doesn't feel like a compromise. Every ingredient here is straightforward and easy to source, so there's no hunting through specialty stores or reading fine print on labels.

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