I have been craving roasted cherry tomatoes with balsamic vinegar reduction for the last week and tonight was the first night in a long time that I’ve had enough energy to cook. So I decided to righteously address my craving and because it was such a momentous occasion I took photos. Seriously, when you find five spoons down the back of the couch of your well-being even small things you can do for yourself are worth documenting! As well as the fatigue and pain I’ve been experiencing in the past few months, my coordination has been quite shocking and amongst various mishaps I’ve smashed two full bottles and dropped 2kg of sugar in the floor in the noble pursuit of feeding myself and others. I like to call myself Disaster Chef.
We get a vegetable box delivered every two weeks from Home Fresh Organics and this week it was full of beetroot. pumpkin and garlic, as well as a punnet of delicious cherry tomatoes! I decided to roast all the vegetables as well as the tomatoes and pair them with couscous and my longtime lover, a balsamic vinegar reduction. I could just drizzle it on anything and lick it off. (Except maybe not Nick’s sneakers.)
Beetroot is one of my favourite vegetables because it’s just so FUN. I love getting beetroot stained fingers.
I roasted the beetroot and pumpkin pieces for 20 minutes at 200˚C then threw in the cherry tomatoes and garlic for the last 15 minutes.
I sat down while the vegies were roasting (cutting up pumpkin is exhausting for me!) and Nick took care of the couscous and balsamic vinegar reduction. Thanks Nick <3
YUM YUM ROASTED EVERYTHING!
I hardly think this is a Masterchef quality dish, but it’s good enough for dinner. I always laugh when serving up food now that “plopping food on a dish” has been replaced with “plating up”.
Disclaimer: I am not a photographer or a chef, just a sick person who is very proud of herself for helping make dinner.
And it was fricking amazing.