Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Organic Garlic Powder Description
- Kosher
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Non-GMO Project Verified
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Non-Irradiated
Frontier Co-op® Organic Garlic Powder is commonly used on a wide variety of savory dishes for its strong, hot and slightly biting flavor. Garlic powder is simply ground dehydrated garlic bulbs. Its penetrating aroma and flavor are familiar in dishes such as pasta, pizza, potatoes and grilled chicken as well as sauces, marinades, and dressings. Garlic powder is a common ingredient in spice blends.
Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.
Directions
Use 1/8 teaspoon of garlic powder in place of one fresh clove of garlic.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Maple-Balsamic Brussels and Chickpea Bake
[vc_row][vc_column][vc_column_text]This maple-balsamic Brussels and chickpea bake is a perfect balance of sweet and savory. Roasted Brussels sprouts, tender squash and hearty chickpeas come together with a maple-Dijon glaze that caramelizes beautifully in the oven. Finished with toasted pecans and chewy figs, this wholesome dish makes a flavorful plant-based main or side that captures the taste of fall in every bite.
Maple-Balsamic Brussels and Chickpea Bake
- 4 cups Brussels sprouts (trimmed and quartered)
- 2 cups winter squash (diced)
- 1-15 oz. can chickpeas (drained and rinsed)
- 1 tsp. garlic powder
- 3/4 tsp. salt
- 1/2 tsp. ground pepper
- 1/2 tsp. rosemary (crumbled)
- 3 Tbsp. olive oil (divided)
- 1 Tbsp. maple syrup
- 1 Tbsp. Dijon mustard
- 1 Tbsp. red wine vinegar
- 1/4 cup pecans (toasted and chopped)
- 1/4 cup figs (chopped into small pieces)
- Preheat oven to 400 degrees F.
- On parchment paper lined sheet pan place prepared Brussel sprouts, winter squash and chickpeas, all in separate sections.
- Drizzle 2 tablespoons olive oil evenly over top of vegetables and chickpeas.
- In small bowl combine garlic powder, salt and pepper and sprinkle over top of vegetables and chickpeas.
- Bake for 30 minutes or until vegetables are cooked through.
- In small bowl combine remaining 1 tablespoon olive oil, maple syrup, mustard and red wine vinegar. Stir to combine.
- Drizzle olive oil evenly over top of vegetables, sprinkle on figs and bake for 15 minutes until caramelized.
- Stir mixture to combine and top with chopped pecans and rosemary sprigs.
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