Oral Allergy Syndrome Friendly Rosemary-Garlic Roasted Brussels Sprouts

Total time35 min

Prep time10 min

Cook time25 min

Oral Allergy Syndrome Friendly Rosemary-Garlic Roasted Brussels Sprouts

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Ingredients

4 servings

1 ½ lb brussels sprouts, trimmed and halved through the stem
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.
2 tsp fresh rosemary, finely chopped
¾ tsp fine sea salt
1 tbsp apple cider vinegar
1–2 tsp fresh lemon juice (optional)

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.

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