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Parve
Easy
1 Hour
Diets 
These veggies are sautéed first, adding an extra element of sweetness. The dipping sauce gives it a real kick, making this dish especially appealing.
2 tablespoons olive oil
1 large onion, sliced in half-rounds
4 cloves garlic, such as Mr. Dipz Peeled Garlic, coarsely chopped
1 carrot, peeled and sliced in medium- thick half-rounds
1 large red pepper, cut in half, then thirds, and sliced
4–5 cups Beleaves Frozen Broccoli Florets
olive oil, for drizzling
salt, to taste
pepper, to taste
1/3 cup low-fat mayonnaise, such as Gefen Light Canola Mayonnaise
2 tablespoons ketchup
1/2 tablespoon fish-free Worcestershire sauce, such as Tonnelli
1/4–1/2 teaspoon Dijon mustard
hot paprika, to taste
cayenne pepper, to taste
1/4 teaspoon Pereg Smoked Paprika
1/8 teaspoon garlic powder
salt, to taste
pepper, to taste
1 teaspoon honey
Heat oil in a large frying pan. Add onion, garlic, carrot, and pepper and sauté for 20 minutes, stirring occasionally. Midway, preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Place broccoli florets on the baking sheet. Add the sautéed veggies and mix. Drizzle with olive oil and season with salt and pepper. Place in oven and bake for 20–25 minutes, or until ready, mixing halfway through.
Remove from oven. Serve hot.
Place all ingredients in a small bowl and mix.
Taste and adjust seasoning, if desired. Serve alongside roasted veggies.
Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Felicia Perretti.
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