Oral Allergy Syndrome Friendly Rosemary-Garlic Roasted Onions
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Learn more →Ingredients
4 servings
- 4 medium yellow onions, halved through the root end, papery skins removed
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked yellow onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid yellow onion, tap it and change its rating to Red.
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
Ingredient noteCooking 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.
- 4 sprigs fresh rosemary
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- 1 tbsp apple cider vinegar
- 1 tbsp fresh thyme leaves (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Arrange the onion halves cut-side up in a large baking dish or rimmed sheet pan, keeping them snug but not overlapping.
- 2
In a small bowl, stir together the olive oil, sliced garlic, salt, and turmeric. Spoon the mixture evenly over the cut faces of the onions, letting it pool slightly between the layers.
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