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I made this delicious Fall Harvest Salad last night and can't wait to make it again! The combination of crispy chickpeas, roasted squash and brussels sprouts is so tasty. 🥗
Crispy Chickpeas:
- 1 can chickpeas, drained and patted dry
- 1 tbsp olive oil
- 1/2 tsp each garlic powder, thyme, salt
Roasted Squash and Brussels Sprouts:
- 1 lb acorn squash, sliced
- 1 lb brussels sprouts, sliced
- 1 tbsp olive oil
- 1 tsp maple syrup
- 1 tsp fresh thyme
- 1/2 tsp each garlic powder, chili flakes, salt
Cilantro Lime Tahini Dressing:
- 1/4 cup tahini
- 1 tbsp maple syrup
- 1 clove garlic, grated
- 1 tsp Dijon mustard
- 1/4 cup cilantro, minced
- Juice and zest of 1 lime
- 3-4 tbsp water
Crispy Chickpeas:
- Preheat oven to 425F. Rinse and pat dry chickpeas. Toss on baking sheet with 1 tbsp olive oil. Bake 15 mins.
- Remove chickpeas, toss with 1/2 tsp each garlic powder, thyme, salt. Bake 15 more mins until crispy.
Roasted Squash and Brussels Sprouts:
- Cut ends off squash, slice in half lengthwise. Scoop out seeds. Thinly slice.
- Toss squash with cornstarch, 1/2 tsp each garlic powder, salt, black pepper, chili flakes, cornstarch, and thyme. Drizzle with 1 tbsp olive oil, toss to coat.
- Spread in single layer on baking sheet. Bake 15 mins until starting to brown.
- Toss brussels sprouts and onion with 1 tbsp olive oil, 1 tsp maple syrup, 1 tsp thyme, 1/2 tsp each garlic powder, black pepper, and salt.
- Spread on baking sheet, bake 12-15 mins.
- Add roasted squash, toss to combine.
Cilantro Lime Tahini Dressing:
- Whisk together tahini, maple syrup, garlic, mustard, cilantro, lime juice/zest, pinch of salt.
- Thin with water to desired consistency.