Ingredients:

• Cornmeal, for dusting
• 1 DOUGH BALL (see vegan dough recipe or use cauliflower or your fav crust)
• 6 baby potatoes, quartered
• 8 Brussels sprouts, quartered
• 1 medium carrot, chopped
• 1 medium shallot, chopped
• 1 tablespoon red wine vinegar
• Salt and Pepper to taste
• 1/3 cup balsamic vinegar
• 1 cup cannellini beans, rinsed and drained
• 1 tsp sage fresh or 1/4 tsp. dried sage
• 2 cups fresh microgreens

Directions:

• Preheat oven to 400°F. Lightly sprinkle a large baking sheet with cornmeal.
• Divide dough into four portions. On a lightly floured surface, roll portions into 7-8 inch circles or 10x5 inch ovals. 
• Transfer flatbreads to prepared pan. Bake 10 to 13 minutes or until lightly browned and set (flatbreads may puff). Let cool.
• Preheat oven to 425°F. Line a 15x10-inch baking pan with foil.
• Arrange potatoes, Brussels sprouts, carrot, and shallot in a prepared baking pan. Sprinkle with red wine vinegar and season with salt and pepper. Roast about 20 minutes or until tender and lightly browned.
• Meanwhile, for the balsamic glaze, in a small saucepan bring balsamic vinegar to boiling; reduce heat. Simmer, uncovered, about 6 minutes or until mixture has reduced to about 1 1/2 Tbsp. and thickened to a syrup consistency (you can also buy a glaze!).
• In a bowl, mash beans with a fork and stir in sage and 2 tsp. water. Spread on flatbreads. Top with roasted vegetables. Remove foil from baking sheet; transfer flatbreads to the baking sheet. Bake 5 minutes to heat through.
• Drizzle flatbreads with balsamic glaze and top with microgreens.

Notes:

• See recipe for roasted veggies - I do it much easier than this recipe, but sometimes it's nice to get inspiration.



Credits:

Forks Over Knives