One of my favorite ways to serve side dish vegetables to company is just to grill or roast a big platter of them and put them in the middle of the table for people to help themselves. I also think it's a fun appetizer with cocktails instead of the more expected cheese and dips.
Even though I love vegetables in all their forms, I always look for ways to amp up the flavor somehow. Spices, garlic, herbs...anything I can do to add a taste punch. And roasting the veggies with tamari sauce adds that exact oomph that I'm always looking for.
So, how does tamari differ from traditional soy sauce? It's a bit thicker, less salty (although it still has plenty of that good salty flavor we crave from soy sauce) and contains either less or no wheat. The brand I keep at home, San-J, is made completely without wheat which also makes is gluten free.
I find tamari's flavor to be deeper, richer and more complex than traditional soy and it gives food that "umami" thing - that great, savory "secret" flavor. You definitely don't need to save it for Asian food recipes because it pairs well with lots of flavors but it's a rock star addition to vegetables.
I made a quick marinade but also served some of it as a dipping sauce on the side. San-J's Thai peanut sauce is also delicious as a fun dip and that way my guests can choose their own flavor. To be honest, I don't need any guests to put away this whole platter, though. Enjoy!
Yield: 4 Servings
Tamari Roasted Vegetable Platter
Prep time: 15 MCook time: 30 MTotal time: 45 M
Recipe for roasted vegetables glazed with a tamari, honey and mustard sauce.
For the Sauce:
- 1/4 Cup canola oil
- 1 Tablespoon San-J tamari soy sauce
- 1 Teaspoon honey
- 1 Teaspoon mustard
- Pinch of red pepper flakes, to taste
- Chopped scallions for garnish
- Sesame seeds for garnish
- Sugar snap peas
- Brussels sprouts
- Sweet potatoes
- Pre-heat the oven to 400 degrees.
- Whisk together the canola oil, tamari soy sauce, honey, mustard and red pepper flakes.
- Peel and chop the vegetables into uniform sized pieces. Arrange them on a baking sheet lined with parchment paper and pour the sauce over them.
- Roast in the oven for approximately 30 minutes or until the vegetables are tender. Sprinkle on the chopped scallions and sesame seeds and serve with additional sauce on the side.
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This recipe is sponsored by San-J. Thank you for supporting the products I love and use in my kitchen.