Mission Fig and Rosemary Orange Lentils with Brussels Sprouts & Parsnips

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.

Rosemary Infused Olive Oil

Mission Fig Aged Balsamic Vinegar

Ingredients

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

Preparation

1. Preheat oven to 400°. In a medium pot of boiling, salted water add Brussels sprouts and blanch about 3 minutes until bright green. Strain and lay out on paper towels to remove excess moisture
2. Heat Rosemary Olive Oil in large oven-proof skillet over medium heat until shimmering and add cut parsnips, salt & pepper and sauté until they begin to turn golden on the edges. Add Brussels sprouts. Stir well until heated through and stir in Mission Fig Balsamic Vinegar. Place pan in the oven, about 8 minutes until golden all over. Give them a toss around at 5 minutes.
3. Meanwhile in a medium saucepan, heat the second ¼ cup of Rosemary Olive Oil and sweat the onions until translucent. Add the lentils, garlic, and seasonings, stirring until you smell the toasty fragrances. Deglaze with wine and add the water. Simmer about 15 minutes, loosely covered, stirring occasionally.
4. Combine roasted vegetables, lentil mixture, and walnuts. Check seasoning and transfer to warmed serving bowl. Whisk together the Rosemary Olive Oil, Mission Fig Balsamic Vinegar, and parsley to drizzle over just before serving.