By posting this recipe I am entering a recipe contest sponsored by Kikkoman and am eligible to win prizes associated with the contest. I was not compensated for my time.
I’m happy to announce I am participating in another Recipe Redux contest this month. This contest is sponsored by Kikkoman. When I think of soy sauce Kikkoman definitely is the brand that pops into my head. They have been flavoring our dishes for over 300 years!
The challenge Kikkoman posed was to swap out regular salt for soy sauce. Soy sauce has an awesome benefit of not just imparting a salty flavor but it also adds umami. If you are ever tasting a food and it just tastes kind of blah…it is probably missing the umami flavor! Umami is described as a pleasant savory flavor that adds a depth and richness that our taste buds really enjoy. Think of a ripe tomato, a slow-cooked broth, or mushrooms….these are all foods that have a strong umami flavor.
Now that I think about it, it is sort of a no-brainer to use soy sauce instead of salt since you get salt + umami…a win, win. Well actually, it’s a triple win because using a 1/2 tsp. Kikkoman Soy Sauce in place of 1/2 tsp. table salt reduces the sodium content by 1000 mg.
I typically use Kikkoman Traditionally Brewed Soy Sauce but Kikkoman also offers lower sodium and gluten-free products such as Less Sodium Soy Sauce, 50% Less Sodium Gluten-Free Tamari Soy Sauce, Less Sodium Teriyaki Marinade & Sauce, and 50% Less Sodium Gluten-Free Teriyaki Marinade & Sauce.
I have to give credit to my husband, Derek for coming up with the inspiration for this delicious recipe. He was inspired by a meal he had at the O’hare airport of all places. I was a little skeptical the first time he made his version but ended up loving it. The spice of the veggies is a perfect complement to the creamy coolness of the dressing. And dill! Not usually my go to herb for roasting, but it really shines and adds a bright fresh flavor to the overall dish. It all works perfectly together…I promise!
An assortment of roasted vegetables works the best but the possibilities are endless. I used broccoli, carrots, Brussels sprouts, onion, bell pepper, and purple potatoes. Cauliflower, sweet potatoes, butternut squash, and parsnips would also work well. The trick is having at least 3-4 different types and cutting them uniformly so they cook evenly. I definitely encourage you to use what you have on hand or whatever veggies are your favorite.
I am not huge into spice so I would say the spice level is very mild if you follow the recipe. If you love spice, definitely add more!
This makes a great side dish but I also have eaten roasted veggies plus a little rice or quinoa as my main dish too.
Be sure to check out all the other Recipe Redux recipes by clicking the link below…there are some good ones!
Be Happy, Be Healthy!