Oven Roasted Vegetables w/ Jalanasco Dipping Sauce
Recipe development and photography by Rochelle Keet
Instead of conventional raw vegetable crudites, why not serve this platter of smoky roasted vegetables? It features a variety of vegetables seasoned with our ADF Smoked Chipotle Salt and ADF Safari Smoke Seasoning. It gives the vegetables a depth of flavor and smokiness – as if they’ve been smoked for hours! The vegetables are served with a tangy, but refreshing jalapeno dipping sauce packed with avocado, cilantro, and of course, ADF Jalanasco – Fermented Jalapeno Sauce. A dish that will definitely impress your guests!
servings:
6
PREP & COOK TIME:
20 mins prep time
40 mins cook time
calories:
282 per serving
Head of cauliflower
1 large
Carrots
4 large
Red Baby Cabbage
2
Baby Tomatoes
400g/14oz
Bell Peppers, red/yellow
2
Olive Oil
Enough to coat
Brown Sugar
1 tsp
2 tbsp
1 tbsp
Arugula
For Serving
Plain Yogurt
1 cup
Avocado
1, halved
Cilantro
1/2 cup, chopped
DIRECTIONS:
- Preheat the oven to 425°F/220°C.
- Wash the head of cauliflower and break into florets.
- Wash and peel the carrots, and cut into sticks.
- Wash the bell peppers. Remove the tops and seeds, and quarter lengthwise.
- Layer the vegetables on a baking tray. You will need a separate tray for the tomatoes and peppers as they release a lot of liquid during the cooking process.
- Drizzle with a generous amount of olive oil and season with the ADF Smoked Chipotle Salt and ADF Safari Smoke Seasoning. Sprinkle sugar over the carrots.Bake in the oven as follows:
– baby tomatoes = 15 mins
– bell peppers = 15 mins
– cauliflower = 40 mins
– carrots = 40 mins
– baby cabbages = 40 mins - Serve on a bed of arugula, with the jalapeno dipping sauce.
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- In the meanwhile, prepare the jalapeno dipping sauce.
- In a food processor (or high-speed blender), add the yogurt, ½ of the avocado, cilantro, and the ADF Jalanasco Fermented Jalapeno Sauce.
- Blend until the mixture is smooth.
NOTES:
- If the sauce sits for too long, it might break. Keep the sauce in the fridge and give it a stir just before serving. You can also pour the sauce in a squeeze bottle and drizzle it over the roast vegetables.
- Most veggies are great for oven roasted vegetables, use any vegetables you have in your refrigerator. Save some time by pairing vegetables with similar roasting times. You will also have less baking trays to wash up afterwards! Use the following roasting times:
Green beans = 15 mins
Zucchini = 15 mins
Mushrooms = 25 mins
Onions = 40 mins (more if you like them crispy)
Beets = 40 mins
Potato = 40 mins
Butternut squash = 40 mins - If you see charred bits on the vegetables, don’t worry. That’s a good thing! It makes them extra tasty.
- Don’t forget to add the olive oil, even if you’re using non-stick baking pans. It adds a richer flavor to the veggies and helps them to crisp up.
- To make sure the vegetables cook evenly, try to cut them in similar sizes.
