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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.
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.
Preheat the oven to 400°F (205°C). Place the 3 garlic heads cut-side up on a sheet of aluminum foil on a baking sheet. Drizzle 1 tbsp of the olive oil evenly over the exposed cloves, then wrap the foil tightly around the heads to form a sealed packet.
Roast the garlic packet for 45–50 minutes, until the cloves are deeply golden, very soft, and caramelized at the edges. Remove from the oven and let the packet rest, still sealed, for 10 minutes.
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