01 Nov Whiskey Smoked Ghost Roasted Vegetables With Spicy Tahini Dipping Sauce / Marshall’s Haute Sauce
Posted at 18:46h
in
Ingredients
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
Directions
1
Preheat the oven to 425 degrees Fahrenheit.
2
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.
3
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.
4
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.
5
Top the vegetables with fresh herbs. Serve with sauce on the side.
Ingredients
Ingredients
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