Verbena Black Walnut Dark Balsamic Vinegar
No added sugars. All natural, always!
 
 
How to Use Balsamic Vinegar
Balsamic vinegar is delicious drizzled over salads, of course. But try it in cooked dishes, too. Balsamic vinegar holds onto its spicy kick, balancing the rich flavor of meat, poultry, and fish, and adding welcome acidity to vegetables. Some flavored balsamic vinegars are also great to add to fruit, cheesecake, poundcake, ice cream, yogurt, drinks, and more.
 
 
 
Balsamic Roasted Brussels Sprouts
1 ½ lbs. fresh Brussels sprouts, trimmed and cut in half through the core
4 oz. pancetta, ¼ -inch dice
¼ c. Verbena Italian Herb Olive Oil
2 Tbsp. Verbena Black Walnut Balsamic Vinegar
1 ½ tsp. Himalayan Sea Salt
½ tsp. ground black pepper, to taste
DIRECTIONS:
Pre-heat oven to 400 degrees F. Spread Brussels sprouts on a baking sheet, including any loose leaves which will get crispy when roasted.
Add the pancetta,  Olive Oil,  Himalayan Sea Salt and pepper. Toss with your hands until all the sprouts are cover and spread out on the tray in a single layer.
Roast for 20-30 minutes until the Brussels sprouts are tender and nicely browned, and the pancetta is cooked.
Toss once during roasting.
Remove from the oven, toss immediately with the Black Walnut Balsamic Vinegar. Adjust seasoning. Serve hot.
 
 
 
 
WALNUT BALSAMIC & OLIVE CHICKEN
4 teaspoons Verbena Italian Carolea olive oil, divided
1 ½ teaspoons brown sugar
12 skinless, boneless chicken thighs (about 3 pounds)
3 thyme sprigs
½ teaspoon kosher salt 
⅓ cup halved pitted olives
½ teaspoon black pepper
1 tablespoon lower-sodium soy sauce
5 medium shallots, quartered (about 2 cups)
3 tablespoons chopped walnuts, toasted  
⅓ cup Verbena Black Walnut balsamic vinegar
1 tablespoon chopped fresh chives
¼ cup unsalted chicken stock (such as Swanson)
2 teaspoons chopped fresh thyme
DIRECTIONS:
Heat a Dutch oven over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Sprinkle chicken with salt and pepper. Add 6 chicken thighs to pan; cook 6 minutes or until browned. Turn chicken over; cook 1 minute. Remove chicken from pan. Repeat procedure with remaining chicken. Remove chicken from pan.
Add remaining 2 teaspoons oil to pan; swirl to coat. Add shallots to pan; cook 3 minutes or until browned, stirring occasionally. Remove shallots from pan. Add vinegar to pan; cook 10 seconds, scraping pan to loosen browned bits. Add stock, soy sauce, sugar, and thyme; cook 30 seconds, stirring constantly. Return chicken and shallots to pan; toss to coat. Reduce heat to low; cook 5 minutes or until chicken is done. Discard thyme. Sprinkle with olives and remaining ingredients.