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Private Selection White Balsamic Vinegar Bianco Modena -- 8.45 fl oz


Private Selection White Balsamic Vinegar Bianco Modena
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Private Selection White Balsamic Vinegar Bianco Modena -- 8.45 fl oz

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Private Selection White Balsamic Vinegar Bianco Modena Description

  • Crafted in Italy with Grapes from the Provinces of Modena and Reggio Emilia

*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 Tablespoon (15 mL)
Servings per Container: 17
Amount Per Serving% Daily Value
Calories40
Total Fat0 g0%
Sodium0 mg0%
Total Carbohydrate8 g2%
   Sugars8 g
Protein0 g
Other Ingredients: Concentrated white grape must, wine vinegar, sodium metabisulfite (antioxidant), sulfur dioxide (preservative).
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that 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 full disclaimer.
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Honey-Roasted Brussels Sprouts With Apples & Walnuts

This simple yet flavorful side is sure to steal the show at your next get-together. Brussels sprouts and apples are caramelized in a honey-based sauce before being tossed with cumin-spiced walnuts and roasted to sweet-smoky, tender-crunchy excellence. Taking roughly 15 minutes of hands-on time, most of the magic happens in your oven while you prep the next dish or enjoy time spent with the family. Top View Roasted Brussels Sprouts Apple and Walnuts in Bowl with Wooden Spoon Next to Sheet Pan | Vitacost Blog

Honey-Roasted Brussels Sprouts With Apples & Walnuts

  • 1-1/2 cups unsalted walnuts (* chopped)
  • 1-1/2 tsp. salt (divided)
  • 1 tsp. cumin
  • 2 lbs. (about 8 cups) Brussels sprouts ( cut in half with stems removed)
  • 2 small gala apples (cored and diced, divided)
  • 1/4 cup avocado oil
  • 1/4 cup raw, unfiltered honey
  • 2 Tbsp. white balsamic vinegar**
  • 1/4 tsp. pepper
  1. Preheat oven to 400 degrees F. Line sheet pan with parchment paper.
  2. Mix together walnuts, 1 teaspoon salt and cumin. Set aside.
  3. In separate bowl, stir together Brussels sprouts, apples, avocado oil, honey, vinegar, 1/2 teaspoon salt and pepper until well combined.
  4. Evenly spread mixture onto prepared sheet pan. Bake 25 minutes.
  5. Remove from oven; stir in walnut mixture. Continue baking 15 minutes.
  6. Let cool 10 minutes. Spoon into serving bowl. Drizzle with honey, if desired.

*You can substitute walnuts with your nut of choice. Peanuts, pine nuts or pistachios would all be tasty since they’re saltier than other options.

**For a richer flavor, you can substitute white balsamic vinegar with regular balsamic vinegar or apple cider vinegar.

 

 

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