Oral Allergy Syndrome Friendly Rosemary-Garlic Roasted Broccoli

Total time32 min

Prep time10 min

Cook time22 min

Oral Allergy Syndrome Friendly Rosemary-Garlic Roasted Broccoli

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Ingredients

4 servings

1 large head broccoli (about 1.5 lb), cut into florets, stems peeled and sliced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked broccoli in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid broccoli, tap it and change its rating to Red.
3 tbsp olive oil
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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4 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 rosemary, finely chopped
¾ tsp fine sea salt
¼ tsp ground ginger
1 tbsp fresh lemon juice
1 tsp lemon zest (optional)

Instructions

1
Position a rack in the upper third of the oven and preheat to 450°F (230°C). Place a large sheet pan in the oven while it preheats.
2
In a large mixing bowl, toss the broccoli florets and sliced stems with the olive oil, garlic, rosemary, salt, and ground ginger until every piece is evenly coated.

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