Simple Truth Organic Red Wine Vinegar Description
The Power of Sour! Our Premium Simple Truth Organic™ Red Wine Vinegar is perfect for adding extra pep to your pantry. Try it in vinaigrettes and sauces!
*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.
Nutrition Facts
Serving Size: 1 Tablespoons (15 mL)
Servings per Container: 1
| Amount Per Serving | % Daily Value |
|
| Calories | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
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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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