This is a vegan recipe for any holiday side dish, but another option would be to add crispy bacon bits, cooked ground sausage, or leftover turkey for a hearty entrée.
Mission Fig Aged Balsamic Vinegar
2 cups Brussels sprouts, trimmed and halved
1 parsnip, peeled & sliced in half moons
¼ cup Rosemary Olive Oil
2 Tbsp Mission Fig Balsamic Vinegar
½ cup orange lentils, rinsed & drained
1 small yellow onion, diced
¼ cup Rosemary Olive Oil
¼ tsp. ground cumin
¼ tsp. ground coriander
2 cloves garlic, minced
2 Tbsp white wine
1 ½ cups water or broth
salt & pepper to taste
½ cup walnuts, toasted and chopped
2 Tbsp Rosemary Olive Oil
2 Tbsp Mission Fig Balsamic Vinegar
chopped parsley for garnish
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Georgia Gross
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