I have a robust rosemary bush growing in my backyard. When I bought the plant 7 years ago I had no idea that it would turn into a bush. My rosemary bush has lived through ice storms that took down mature trees. She has a will to survive.
Anytime I want to cook a pot roast, roast veggies, pork roast in the crock pot or reheat focaccia, I just step out my back door with my trusty kitchen scissors for a couple of sprigs of rosemary.
For this recipe, I discovered that rosemary and Di Nigris balsamic vinegar make a perfect combination. The deep, woodsy flavor of rosemary compliments the bright and sharp tang of balsamic vinegar. Can I tell you about the smell combination while roasting? Heaven. It’s like an Aveda salon married a gourmet restaurant and had a delicious baby.
The second best thing (next to the incredible taste and smell) of this recipe is how ridiculously easy it is. Pair this with your favorite cut of steak and you have taken regular steak and potatoes to a whole new level.
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