This is a great recipe for those winter vegetables that are so abundant right now. This savory dish has just a hint of sweetness and is full of hearty vegetables. While the Thai Won Ahn Peanut Spread has some warm and exotic flavors, the dish has a comfort food feel to it. I hope that you enjoy this recipe, if you give it a try let us know how you liked it.
- Spicy Thai Peanut Sauce
- ½ cup Nut Fusions Thai Won Ahn peanut spread
- ¼ cup reduced-sodium tamari or soy sauce
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey (or agave nectar, to taste)
- 2 cloves
- 2 tablespoons water
- 2 sweet potatoes, peeled and sliced into 1 inch long, ½ inch wide chunks
- 1 turnip, peeled and sliced into 1 inch long, ½ inch wide
- 1 red bell pepper, cored, deseeded, and sliced into bite-sized strips
- about 2 tablespoons coconut oil (or olive oil)
- ¼ teaspoon cumin powder
- Sea salt, to taste
- Prep: Bring a large pot of water to boil. Preheat the oven to 425 degrees Fahrenheit with a rack in the middle and another rack near the top.
- Roast the vegetables: Toss the sweet potato chunks with a generous tablespoon of coconut oil, the cumin and a sprinkle of salt. Toss the bell pepper with about a teaspoon of coconut oil and salt. The vegetables should be lightly coated with oil on all sides.
- Arrange the sweet potatoes in a single layer on a large baking sheet. Arrange the red bell peppers on a separate, smaller baking sheet. Roast the sweet potatoes on the middle rack for about 35 minutes, tossing halfway, and roast the peppers on the top rack for about 20 minutes, tossing halfway. The vegetables will be tender and caramelized on the edges when they are ready.
- Make the sauce: in a bowl, whisk together the sauce ingredients. If the sauce is too thick or too spicy, whisk in a little more water.
- Serve as a side dish to an entree', by itself, over cooked brown rice or with cooked noodles.