Archive for the 'balsamic honey reduction' Category


roasted potatoes and veggies.

Exciting things are on tap. First off, autumn has officially hit NYC and it’s all about Gator football and winter squashes, both of which I can’t get enough of these days. Also, pumpkins are back! Welcome home, my lovelies. I missed them so. Finally, I’m getting back in the workout mindset after months of going through the motions. Maybe I haven’t mentioned it, but I’ve been all drag ass-y lately. I skipped the gym twice last week. WHO AM I?!?

In honor of change, I decided to cook with potatoes. It’s so rare for me to buy and/or cook with potatoes, although I’m not trying to spit in my Eastern European heritage’s face. To be fair, I tried to keep them on hand in college, but their whole “cool, dry” storage instructions pretty much guaranteed I’d have rotten Russets in my cabinet for weeks before I found the source of the smell. Also, they’re heavy, and I have to lug my groceries several blocks. 

I bought a bunch of Fingerling potatoes at the farmer’s market, though, and I got the kind of excited that I usually reserve for $0.99 cheese. Not only are they lightweight, but they’re way easy to clean. Who needs a dirt coated Russet? Very few people. Fingerlings are the way to go for those who loathe long meal preps and shoulder strain.

In keeping with change, I decided to buy carrots to add in the mix. I’m so wild and adventurous. I also bought my regulation grape tomatoes, and then I decided to – wait for it – roast it all. I came thisclose to getting out of that comfort zone. 

I’ve always wanted to reduce something, so I started with some balsamic vinegar and honey. I added a tablespoon of honey to 1/4 cup vinegar and brought both to a boil on the stove top. It got all bubbly and delicious:

mama's first reduction

mama's first reduction


I brought the mix down and let it simmer for 10 minutes. Meanwhile, I chopped the Fingerlings and cut the carrots into matchsticks. I also diced a shallot and left the tomatoes whole. I tossed all in some olive oil and roasted it in a 450 degree oven for 20 minutes. 

Since it was my first reduction, I started preparing it too early in the process. The timing was a little off, and the potatoes were still softening while the reduction was, like, halfway out the door and ready to go. I let it sit on low heat for a little and tried to trick it into thinking it wasn’t quite done, but the reduction saw through me. As a result, it turned out a little too thick and molasses-like. I drizzled it atop my veggies, but within two minutes it was solid like candy. I kind of loved it anyways. See below:


roasted potatoes and veggies in a balsamic honey reduction

roasted potatoes and veggies in a balsamic honey reduction

November 2020