BARBECUED VEGETABLE ROAST

BARBECUED VEGETABLE ROAST

Root veggies with green cabbage and red apple tossed with marinated sun-dried tomatoes, walnut halves, garlic and rosemary in homemade fat-free, no-cook, hickory barbecue sauce. Roasted till caramelized!

Serves 6-8

FAT-FREE BARBECUE SAUCE

Sweet hickory smoke flavored tomato and Balsamic vinegar barbecue sauce with mustard and red cayenne pepper. A perfect all-purpose barbecue sauce!

Makes 1-1/2 cups

1 c. ketchup, I used Heinz for it’s thickness

1/4 c. prepared yellow mustard

1/3 c. light brown sugar

1 T. Balsamic vinegar

2 t. liquid hickory smoke

1/4 t. mild paprika

1/4 t. red cayenne pepper

1/4 t. salt

Combine all ingredients. Stir till evenly mixed. Transfer to jar and refrigerate to use as needed.

Notes: A no-cook barbecue sauce to be used on all your favorite barbecued foods, either on the grill, in the skillet or roasted in the oven. Or, mix with finely shredded green cabbage for coleslaw, pile high on your pan-fried or grilled veggie burgers, or spread on your favorite vegetable roast. Delicious!

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BARBECUED VEGETABLE ROAST

Preheat oven to 450 degrees

4 c. cut green cabbage chunks, 1 x 1&1/2 inches

1 lb. fresh turnips; peel, cut off ends and cut into 1 inch cubes

1/2 lb. carrots, peel, cut off ends, cut crosswise in half, then from end to end cut in half again

6 sm. yellow onions; cut off ends, cut in half from end to end, peel

5 med. russet potatoes, peeled and cut into 1 inch cubes (peel potatoes and apples last, so they don’t discolor while you’re prepping the other veggies)

2 med. red apples, unpeeled, cored and cut into lg. chunks

1 t. salt

lots of fresh cracked pepper

4 lg. fresh garlic cloves, peeled and coarsely chopped

5 marinated sun-dried tomatoes, cut into 3rds

1/2 c. walnut halves

1/2 t. red pepper flakes

1 t. dried rosemary needles, crushed between fingers to break apart, or use fresh if you can afford it

2 T. dark brown sugar

3-4 T. oil from marinated tomatoes jar, or use olive oil

1/2 c. Fat-Free Barbecue Sauce

additional barbecue sauce

Place all veggies and apple with salt and pepper in extra large bowl or pot. Toss to coat evenly with salt.

Add remaining ingredients, except ‘additional’ barbecue sauce. Toss well to coat all ingredients with the oil and sauce.

Pour onto large baking sheet (12 x 17 inches). Distribute veggies evenly.

Bake on middle rack of preheated 450 degree oven, uncovered, for 1 hour or till fork-tender.

Remove from oven and stir up from bottom till all veggies glisten.

Now, you can serve them one of two ways: as is, or add 2-3 T. additional barbecue sauce. Toss to coat and serve.

Notes: Veggies will be caramelized to a beautiful light to dark brown color. The oven temperature of 450 degrees is not too hot, and is needed to achieve the outer caramelization, while keeping the inner root vegetables a tender/moderately firm texture.

Re: barbecue sauce: Some people like the flavor of the sauce roasted on the veggies and leave it at that. Beautifully muted flavors. Others like the added zest of additional barbecue sauce at the end to enjoy both the long-cooked and added zest, creating a more potent and complex flavor achievement. I like it both ways, so I add more sauce to half of the dish. You can also serve a little souffle cup of barbecue sauce on each person’s plate.

Cut veggies in the size instructed to avoid the need for longer cooking times.

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