roasted-veggies

This was a quick toss-together recipe and so very tasty. Freezes well.

Ingredients

• 1 cup water
• 1 cup baby carrots
• 1 cup small yukon gold potatoes, large dice
• 1 large onion, large dice
• 1 pound frozen broccoli florets
• 2 Tbsp olive oil
• 1 Tbsp sesame oil
• 2 Tbsp balsamic vinegar
• salt and pepper
• 1 ring keilbasa, sliced into 1/4 inch slices about 1/8 inch thick

Direcctions

1. turn on the oven to 450°F to let it preheat
2. prep a baking sheet by lining it with foil
3. place water in bottom of instant pot liner
4. place wire trivet into liner
5. place steaming basket on trivet
6. dump carrots and potatoes into steaming basket
7. set for pressure cook, 10 minutes, high.
8. after pressure time is done, use quick release (vent the steam)
9. cool the veggies under cold water until you can handle them
10. place all else except keilbasa in a large ziplock, and shake it up to mix it
11. pour out the veggies onto the foiled baking sheet
12. arrange the slices of keilbasa evenly over the top
13. roast at 450°F for approximately 25 minutes
14. eat them veggies, freezes really well