Oral Allergy Syndrome Friendly Roasted Root Vegetable and Bacon Salad

Total time50 min

Prep time15 min

Cook time35 min

Oral Allergy Syndrome Friendly Roasted Root Vegetable and Bacon Salad

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Ingredients

4 servings

For the roasted vegetables

1 lb sweet potatoes, peeled and cut into ¾-inch cubes
2 medium parsnips, peeled and cut into ¾-inch pieces
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked parsnip in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid parsnip, tap it and change its rating to Red.
2 medium beets, peeled and cut into ¾-inch cubes
3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp fine sea salt, divided
¼ tsp ground turmeric
⅛ tsp ground ginger

For the bacon

6 oz uncured pork bacon, no added spices

For the dressing

3 tbsp apple cider vinegar
1 tbsp honey
1 tsp fresh thyme leaves
¼ tsp fine sea salt

For serving

5 oz mixed greens or arugula
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Prehble the oven to 425°F (220°C). Place the sweet potato and parsnip pieces on one half of a large rimmed baking sheet and the beet pieces on the other half (keeping beets separate prevents them from bleeding onto the other vegetables). Drizzle all the vegetables with 2 tbsp of the olive oil, sprinkle with 1/4 tsp of the salt, the turmeric, and the ginger, and toss each section to coat.
2
Roast the vegetables for 30–35 minutes, flipping once halfway through, until the sweet potatoes and parsnips are golden at the edges and tender when pierced with a fork, and the beets are tender throughout.

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