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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.
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 425°F (220°C). Spread the beet cubes and carrot pieces on a rimmed baking sheet, drizzle with 2 tbsp of the olive oil, and sprinkle with 1/4 tsp of the salt. Toss to coat, then spread in a single layer.
Nestle the onion wedges among the beets and carrots. Roast for 35–40 minutes, turning once halfway through, until the beets are tender when pierced with a knife and the edges of the carrots and onion are golden.
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