Umeboshi are pickled plums, orginally from Japan. This recipe for Umeboshi Roasted Vegetables with Creamy Tahini Ginger Dip brings out the sweet flavor of the umeboshi paste with the addition of shoyu, honey, and garlic, and then combines in with an unlinkely mixture of roasted veggies, topped with tahini. This unique veggie side dish is sure to please your taste buds. You can find these ingredients and more at Eden.
- Cook Time
- Prep Time
- 3 tablespoons tahini
- 1 tablespoon lime juice
- 1 teaspoon grated ginger
- 1 tablespoon EDEN olive oil
- 1 teaspoon EDEN shoyu
- 1 teaspoon organic or local honey
- 1 grated garlic clove
Roasted Veggies with Umeboshi:
- 12 oz. Japanese sweet potato,sliced into 1/4 inch slices
- 8 oz. green beans
- 12 oz. carrot, cut into large spears
- 1 tablespoon EDEN Foods umeboshi paste
- 2 tablespoons EDEN toasted sesame oil
- 1 tablespoon EDEN shoyu
- 1 tablespoon honey
- 1/2 tablespoon garlic powder
- Crushed red pepper, optional
- Salt and freshly ground pepper to taste
- Olive oil cooking spray
1. Prepare Tahini Dip: Blend all ingredients on low to medium low in a blender until smooth.
2. Preheat the oven to 425°F, and spray a large rimmed baking sheet with olive oil cooking spray.
3. Whisk together the umeboshi paste, toasted sesame oil, shoyu, honey, and garlic powder in a small bowl until well combined.
4. Toss the sliced sweet potato, green beans, and carrot together in a large bowl. Pour the umeboshi mixture over, and stir to cover all of the vegetables with the liquid.
5. Spread the vegetables out on the baking pan, making sure they don't get too close together or the edges won't crisp. Bake for 15 minutes, then stir; bake for another 15 minutes, and stir again. Bake for 10 more minutes, then remove the pan from the oven.
6. Top tahini dip with crushed red pepper if you like, then season veggies with additional salt and freshly ground pepper to taste. Serve the dip alongside the roasted vegetables.