Low Histamine Rosemary-Garlic Roasted Brussels Sprouts
Total time35 min
Prep time10 min
Cook time25 min
4.7(19)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 ½ lb brussels sprouts, trimmed and halved through the stem
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- 2 tsp fresh rosemary, finely chopped
- ¾ tsp fine sea salt
- 1 tbsp apple cider vinegar
- 1–2 tsp fresh lemon juice (optional)
Can be omittedlemon juice
Instructions
- 1
Position a rack in the lower third of the oven and preheat to 425°F (220°C). Place a large sheet pan in the oven while it preheats.
- 2
In a large mixing bowl, toss the Brussels sprouts with the olive oil, sliced garlic, rosemary, and salt until every cut surface is evenly coated.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!