Oral Allergy Syndrome Friendly Roasted Brussels Sprouts with Garlic & Lemon

Total time35 min

Prep time10 min

Cook time25 min

Oral Allergy Syndrome Friendly Roasted Brussels Sprouts with Garlic & Lemon

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Ingredients

4 servings

1.5 lb brussels sprouts, trimmed and halved through the stem
2 tbsp coconut oil, melted
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz Carrington Farms Organic Unrefined Coconut Oil
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¾ tsp fine sea salt
3 cloves garlic, thinly sliced
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 tbsp fresh lemon juice
1 tbsp olive oil
1 tsp fresh thyme leaves (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Place a large rimmed baking sheet on the center rack while the oven heats.
2
In a large mixing bowl, toss the halved Brussels sprouts with the melted coconut oil and sea salt until evenly coated.

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