Oral Allergy Syndrome Friendly Rosemary-Garlic Roasted Carrots

Total time40 min

Prep time10 min

Cook time30 min

Oral Allergy Syndrome Friendly Rosemary-Garlic Roasted Carrots

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Ingredients

4 servings

1.5 lb carrots, peeled and halved lengthwise if thick
Ingredient note
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.
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 tbsp fresh rosemary leaves, roughly chopped
¾ tsp fine sea salt
¼ tsp ground ginger
1 tbsp fresh lemon juice
1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or leave it unlined.
2
In a large bowl, toss the carrots with the olive oil, garlic, rosemary, salt, and ground ginger until evenly coated.

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