I spent the past few weeks trying (in vain) to portion and carb control for a big shoot – an incredible surprise opportunity that I simply could not turn down (more details about this later). For me personally, this year started off on some beautiful notes, with a plethora of unbelievable chances, opportunities and developments. I’m not afraid to make the statement that 2017 is definitely my year.
However, for moments like these, my diet will always go like this: too much work to finish and/or nervous as hell, so stressing = craving every single junk food possible; pigging out on even the most mundane dishes like khichadi. It’s the rebellious streak in me – what I’m not supposed to do, I most definitely will. I spend weeks after in horrible regret and pain. If I look pathetic in the videos – I shall be feigning complete ignorance to its existence. PS. I celebrated with a whole pizza bundled with every cheese imaginable, a large Coca Cola, and some pasta (okay, lots of pasta).
So this recipe was on an effort for one of those days that literally make no sense in terms of diet – I ate a whole pack of Cheetos beforehand.
This marinade is inspired from a meat recipe I read in a magazine and believed it would be great with potatoes. But it did coat my carrots and other vegetables beautifully in a thick sweet-salty-sour glaze.
The combination of the ingredients are incredibly exciting – I can assure you will be making this time and again. The sauce is brought to a boil and then simmered down to a lovely rich thick glaze. Poured over the ready vegetables, and roasted for half an hour, and you have some very sizzling, nicely roasted and crispy veggies.
An important tip: for the perfect roasted vegetables, never crowd your baking tray. Give each piece of vegetable room to roast and crisp up. If your vegetables are closely packed, instead of roasting, the vegetables will end up being steamed – which will result in soft boring veggies.
- 1/4 cup espresso
- 1/2 cup balsamic vinegar
- 2 tsp garlic, minced
- 1 onion, finely chopped
- 2 tsp dried rosemary
- 1 tbsp brown sugar
- 1 tsp salt
- 1/2 tsp pepper
- 1 carrot
- 1 red pepper
- 1/2 cup cauliflower florets
- 1/2 cup zucchini, sliced and halved
- 2 tsp olive oil
- Whisk the glaze ingredients together in a small pot.
- Bring the pot to a boil, stirring occasionally, and then lower the heat to simmer the sauce until it thickens. (should take about 25-30 minutes)
- Remove from heat and set aside.
- Preheat the oven to 200°C.
- Cut the vegetables into equal shaped sizes and place in the baking dish, giving each piece some room to breathe.
- Pour the glaze over the vegetables.
- Drizzle the olive oil over the vegetables.
- Roast the vegetables in the oven for 30 minutes.