Low Histamine Roasted Brussels Sprouts with Apple Cider Glaze
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Learn more →Ingredients
4 servings
- 1.5 lb brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- ½ tsp salt
For the glaze
- 3 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp fresh ginger, finely grated
Ingredient noteSmall amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/4 teaspoon per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- ¼ tsp ground turmeric
For serving
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Place the halved Brussels sprouts in a large mixing bowl, drizzle with the olive oil, and sprinkle with the salt. Toss until every cut surface is coated.
- 2
Spread the Brussels sprouts in a single layer on a large rimmed baking sheet, cut-side down. Roast for 20–25 minutes, until the cut faces are deep golden brown and the outer leaves are crisp at the edges.
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