Honey Balsamic Vinegar Sauce

So far, I’ve only used this sauce on my Roasted Brussels Sprouts, but I plan on using it as a salad dressing, marinade, and as something to spruce up white rice.

Ingredients

• 1/2 to 1/2 cup balsamic vinegar
• 1/8 – 1/4 cup honey

NOTE: I recommend a date or fig-infused balsamic vinegar for sweeter sprouts, but any balsamic vinegar will do. Again, I recommend experimenting with all the new infused oils and vinegars.

Directions

1. Add the honey and vinegar together in a small mixing bowl

2. Stir thoroughly until there is no resistance from the honey, and both liquids are fully blended together.

Use

Apply to taste over all sorts of vegetables or as a marinade to various meats.