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Oven Roasted Vegetables w/ Jalanasco Dipping Sauce

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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

INGREDIENTS:

 

FOR THE OVEN ROASTED VEGETABLES:

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

Arugula

For Serving

 

FOR THE JALANASCO DIPPING SAUCE:

Plain Yogurt

1 cup

Avocado

1, halved

Cilantro

1/2 cup, chopped

DIRECTIONS:

 

FOR THE OVEN ROASTED VEGETABLES:
    1. Preheat the oven to 425°F/220°C.
    2. .

    3. Wash the head of cauliflower and break into florets.
    4. Wash and peel the carrots, and cut into sticks.
    5. Wash the bell peppers. Remove the tops and seeds, and quarter lengthwise.
    6. 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.
    7. 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
    8. Serve on a bed of arugula, with the jalapeno dipping sauce.
  •  

    FOR THE JALANASCO DIP:
    1. In the meanwhile, prepare the jalapeno dipping sauce.
    2. In a food processor (or high-speed blender), add the yogurt, ½ of the avocado, cilantro, and the ADF Jalanasco Fermented Jalapeno Sauce.
    3. 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.

    • Jalanasco Fermented Jalapeno Sauce

      Green umami-flavored fermented sauce (150 mL/5 fl oz)
      4.80 out of 5
      $7.95
    • Safari Smoke Seasoning

      For natural smoky flavor (50 g/1.8 oz)
      4.90 out of 5
      $7.95
    • Smoked Chipotle Salt

      Salty, Smoky Heat All-In-One Grind (100 g/3.5 oz)
      4.93 out of 5
      $7.95

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