Oral Allergy Syndrome Friendly Rosemary-Garlic Roasted Turnips
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
- 2 lbs turnips, peeled and cut into 1-inch wedges
- 3 tbsp olive oil
- 6 cloves garlic, lightly smashed and peeled
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.
- 3 sprigs fresh rosemary
- ¾ tsp fine sea salt
- ¼ tsp ground ginger
- 1 tbsp fresh lemon juice
- 1 tbsp fresh parsley, roughly chopped (optional)
Can be omittedfresh parsley
Instructions
- 1
Preheat the oven to 425°F (220°C). Place a large rimmed baking sheet on the center rack while the oven heats.
- 2
In a large mixing bowl, toss the turnip wedges with the olive oil, smashed garlic cloves, rosemary sprigs, salt, and ground ginger until the turnips are evenly coated.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!