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Umeboshi Roasted Vegetables with Tahini Ginger Dip

Umeboshi Roasted Vegetables with Creamy Tahini Ginger Dip

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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Servings

Ingredients

  • 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
  • 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

Instructions

  • Prepare Tahini Dip: Blend all ingredients on low to medium low in a blender until smooth. 
  • Preheat the oven to 425°F, and spray a large rimmed baking sheet with olive oil cooking spray. 
  • Whisk together the umeboshi paste, toasted sesame oil, shoyu, honey, and garlic powder in a small bowl until well combined.
  • 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.
  • 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.
  • 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.