I totally missed the boat on posting Thanksgiving recipes this year-don’t judge me. Luckily this recipe isn’t just a “holiday” recipe so I can share with you now. It will warm you up from the inside out AND it’s a sneaky way to make veggies that sometimes get a bad rap, like brussels sprouts, into the belly of an unsuspecting friend with favorable results. I think this could be slathered on just about anything but for this recipe I chose sweet potatoes, raw cranberries (go with it okay), and brussels sprouts – I think any roasted veggie would do though, so experiment with whatever is in your pantry already.
- 1/2 C maple syrup
- 3T EVOO (about 1T per cup of veggies roasting)
- 3T Sriracha
- 1 1/2 T Braggs Aminos (or low sodium Tamari/soy sauce)
- 1T chopped garlic
- 1T minced fresh ginger
- juice and zest of 1 lime
Whisk all ingredients in a small bowl and dump over veggies in a roasting pan. Roast at 400, turning every 15 minutes, until veggies are slightly charred and glazed. Serve. Put leftovers over rice or in a tortilla the next day for a quick lunch.
Recipe adapted from Baker by Nature and Pocket Full of Thyme
You had me at Sriracha! Love this dish!
I can’t get enough!
Great idea to use these ingredients on roasted vegetables – love it!
I think you could sneak in mustard to this as well for a sourish aspect with little problem.