Whiskey Smoked Ghost Roasted Vegetables With Spicy Tahini Dipping Sauce / Marshall’s Haute Sauce

YIELD

8 cups (about 2 pounds prepped) vegetables (onion, carrot, parsnips, celeriac, potatoes, etc.), peeled, cut into 1-inch chunks
4 tbsp Durant EVOO, divided
1 tbsp Red wine vinegar
1 tbsp Mustard
2 tsp Marshall's Haute Sauce Whiskey Smoked Ghost Sauce, divided
0.25 cup Fresh herbs (thyme, tarragon, oregano) divided
Salt and pepper
0.25 cup Tahini
3 tbsp Lemon juice
1 tbsp Soy sauce

Preheat the oven to 425 degrees Fahrenheit.
In a large bowl, whisk together olive oil, vinegar, mustard, and 1 tsp 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 1 tsp Whiskey Smoked Ghost sauce until smooth and creamy.
Top the vegetables with fresh herbs. Serve with sauce on the side.

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