Food and prop styling by Shiri Feldman
Food prep and styling by Chef Suzie Gornish
Photography by Felicia Perretti

These veggies are sautéed first, adding an extra element of sweetness. The dipping sauce gives it a real kick, making this dish especially appealing.

SERVES 8

• 2 Tbsp olive oil
• 1 large onion, sliced in half-rounds
• 4 cloves 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 frozen broccoli florets
• olive oil, for drizzling
• salt and pepper, to taste

Dipping Sauce

• ⅓ cup low-fat mayonnaise
• 2 Tbsp ketchup
• ½ Tbsp fish-free Worcestershire sauce
• ¼–½ tsp Dijon mustard
• hot paprika or cayenne pepper, to taste
• ¼ tsp smoked paprika
• ⅛ tsp garlic powder
• salt and pepper, to taste
• 1 tsp 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°F (200°C). Line a baking sheet with 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.

To prepare dipping sauce, place all ingredients in a small bowl and mix. Taste and adjust seasoning, if desired. Serve alongside roasted veggies.

(Originally featured in Family Table, Issue 892)