I’m a sucker for balsamic vinegar. I love it as a salad dressing and I also love it on beef. One of my favorite and most popular recipes on my website is my Easy Balsamic Infused Beef Pot Roast and I guess that means you all like balsamic vinegar too. Here’s a little secret, not all balsamic vinegar is created equally. I first was introduced to the beautiful flavors of aged balsamic vinegar I was in Utah at a seminar. We went to this little restaurant full of vinegar and oil and you could try them mixed together. I thought it was going to be so gross because how is taking little tastes of oil and vinegar good? Let me tell you, it was amazing.
That started my love of aged balsamic vinegar. I get a 20 year aged balsamic. It’s not cheap, I spend around $20 for 16 ounces. The flavor is so deep and a little vinegar goes a long way. It is like a sweet syrup and is perfect with a little garlic olive oil as a salad dressings. That’s all, it’s that simple. And getting an aged balsamic vinegar will make the biggest difference in this recipe. It’s worth the money. I use it quite often and don’t purchase it very often.
2 cups sweet potatoes, diced
2 cups brussels sprouts, halved
1 cup mushrooms, chopped
1/2 cup red onion, chopped
1 pound organic chicken, finely diced
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon Italian seasoning
1/4 cup mayo (Primal Kitchen is my favorite)
3 Tablespoons aged balsamic vinegar (you can also use regular balsamic, but bring the amount to 2 Tbs)
- Preheat the oven to 350 degrees
- Layer the sweet potatoes, brussels sprouts, mushrooms onion and chicken in a 9×13 baking dish
- Sprinkle the seasonings on top
- Bake for 45 minutes
- Once baked, stir in the mayo and balsamic mixture and serve
- Sprinkle a little chèvre goat cheese on top (optional)
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