Vitacost Himalayan Pink Salt - Fine Description
Still using the same old table salt? It's time to shake things up!
When it comes to seasoning your favorite foods, this Himalayan pink salt is the perfect pick.
Does not supply iodide.
-
Gluten Free
-
Vegan
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Packaging is BPA Free
Directions
Keep dry and at room temperature (59°- 86° F [15° - 30°C]).
Free Of
Gluten.
*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: 1/4 teaspoon (1.5 g)
Servings per Container: 605
| Amount Per Serving | % Daily Value |
|
| Calories | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 530 mg | 23% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
Not a significant source of saturated fat, trans fat, cholesterol, dietary fiber, total sugars, added sugars, vitamin D, calcium, iron, and potassium.
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Other Ingredients: Himalayan pink salt.
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.
Get these ingredients and more at Vitacost.
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