Tamari Roasted Vegetable Platter

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

Author: Anita Schecter

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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.

Ingredients:

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

Vegetable Options:

• Carrots
• Sugar snap peas
• Brussels sprouts
• Sweet potatoes
• Cauliflower
• Broccoli
• Asparagus

Instructions:

1. Pre-heat the oven to 400 degrees.
2. Whisk together the canola oil, tamari soy sauce, honey, mustard and red pepper flakes.
3. 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.
4. 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.