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Oven Roasted Maple-Balsamic Winter Vegetables
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Oven Roasted Maple-Balsamic Winter Vegetables

Serves 8-10
Ingredients

  • 2 medium sweet potatoes, peeled, and cut into 1 – 1 1/2 in. chunks
  • 1/2 – 1 lb. carrots, cut into chunks
  • 3-4 beets, peeled and sliced into 1/4″ slices
  • 3 Tbsp. good quality balsamic vinegar
  • 1 Tbsp. Italian Herbs olive oil
  • 2 Tbsp. maple syrup
  • 1/2 tsp. cinnamon
  • 1/2 tsp. thyme
  • fresh ground pepper
  • 3 sprigs fresh rosemary

Instructions

  1. Preheat oven to 400°
  2. Prepare vegetables as directed in ingredient list, trying to keep them close to the same size. Place them into a large bowl.
  3. Whisk together all remaining ingredients except rosemary. Reserve 2 Tbsp. of the mix and pour the rest evenly over the vegetables, tossing them together so all vegetables are coated with the maple-balsamic sauce.
  4. Pour into a rimmed cookie sheet and arrange them evenly over the bottom of the pan. Sprinkle with fresh ground pepper and arrange rosemary sprigs on top of the vegetables. .
  5. Slide the pan into the oven and roast at set timer for 15 minutes. Take the sheet out and stir around and put back in over and set timer for 15 minutes again and take out and stir, top with remaining maple-balsamic sauce. Put back in over for 10-15 minutes making sure the vegetables do not burn.
  6. Remove from oven. Serve and enjoy!
Balsamic Glazed Carrots
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Balsamic Glazed Carrots

Ingredients

  • 3 cups baby carrots
  • 1 tablespoon Italian Herbs olive oil
  • 1½ tablespoons Fig balsamic vinegar
  • 1 tablespoon brown sugar

Instructions

  1. Cook baby carrots in saucepan with water until almost tender, drain
  2. While carrots are draining, mix the oil, vinegar, and sugar in the same saucepan
  3. Add the carrots back to the saucepan and saute until they are soft and tender.
  4. Enjoy!
Instant Pot Balsamic Chicke
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Instant Pot Chicken With Brown Sugar And Balsamic Vinegar

Serves 4
Ingredients

  • 2 tablespoons Garlic and Mushroom olive oil
  • 1 lb baby carrots
  • 1 ½ lbs baby red potatoes, cut in half
  • 8 chicken thighs or 4 chicken breasts, trimmed of fat
  • ⅔ cup good quality balsamic vinegar
  • 1 cup beef broth
  • 1 tablespoon honey
  • ⅓ cup brown sugar
  • 2 teaspoons salt, divided
  • 1 lb fresh green beans

Instructions

  1. In a large instant pot, add the olive oil on saute, once HOT add the carrots and cut potatoes. Cook for about 5 minutes stirring often. Then place the chicken around and on top of all the veggies, then the whole green beans on top of all.
  2. In a small dish, whisk together the balsamic vinegar, beef broth, honey, brown sugar, and 1 teaspoon of the salt. Drizzle sauce over the chicken and veggies, then sprinkle the remaining teaspoon of salt over the top.
  3. Cover and cook on high pressure for 12 minutes, allow natural pressure release at least 20 minutes. Enjoy!