Whiskey Smoked Ghost Roasted Vegetables With Spicy Tahini Dipping Sauce
Whiskey Smoked Ghost Roasted Vegetables With Spicy Tahini Dipping Sauce
We love getting produce from our local farmers market. This recipe is perfect because you can pop in any vegetables you find during the ever-changing seasons. I serve this as a side dish with roasted chicken or throw in some garbanzo beans to make it an all-inclusive sheet pan lunch. Following the below recipe will bring you a flavorful dish that all can enjoy. If I make it for my husband and me, we increase the amount of Whiskey Smoked Ghost sauce. Have fun, eat local, and enjoy vegetables.
Ingredients
8 cups (about 2 pounds prepped) vegetables (onion, carrot, parsnips, celeriac, potatoes, etc.), peeled, cut into 1-inch chunks
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon mustard
1 teaspoon Whiskey Smoked Ghost Sauce
1/4 cup fresh herbs (thyme, tarragon, oregano), divided
salt and pepper
1/4 cup tahini
3 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon soy sauce or liquid aminos
1 teaspoon Whiskey Smoked Ghost Sauce
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- In a large bowl, whisk together olive oil, vinegar, mustard, and Whiskey Smoked Ghost sauce until well combined.
- Toss the vegetables and a few sprigs of herbs in the sauce, coating evenly.
- Spread the vegetables on a baking sheet lined with parchment paper.
- Season with salt and pepper.
- Roast for 40-55 minutes, stirring every 10 minutes, until the vegetables are tender in the center and slightly crisp on the outside.
- While the vegetables are roasting, whisk together the tahini, lemon juice, olive oil, soy sauce, and Whiskey Smoked Ghost sauce until smooth and creamy.
- Top the vegetables with fresh herbs.