Wednesday, October 5

Teriyaki Roasted Vegetables with Yum Yum Sauce

Roasting fresh autumn vegetables is one of my favorite things to do. Japanese yum-yum sauce is a subtly spicy dipping sauce, which pairs well with the fresh roasted vegetables marinaded in teriyaki sauce. 

Full time 1 hour
Serves 4

The needs-

1 pint whole mushrooms 
1 large summer squash, cut into large pieces
1 large zucchini, cut into large pieces
1 head broccoli, cut into large pieces
1 bunch green onions, diced fine
1 bottle (or home made) teriyaki sauce
1/2 tbsp olive oil
1 tsp salt

For Yum-Yum Sauce-

1/4 cup mayonnaise 
1 1/4 tbsp sriracha 
1 tsp sugar
1 tsp smoked paprika 
1/2 tsp ground black pepper   

The know-

Preheat oven to 400'.

For yum-yum sauce. Combine mayonnaise and sriracha.

Add in sugar, paprika, and ground pepper.

Set aside in refrigerator to fully develop flavor.

In a large bowl combine vegetables and teriyaki. Toss until fully coated.

Pour out onto a baking sheet.

Drizzle over olive oil.

Season with salt.

Roast in oven 45 minutes or until vegetables are tender.

Top with chopped green onions and stir to incorporate.

Move to a serving platter. 

Pout yum-yum sauce into a small bowl, place bowl on serving platter.