Ingredients
- 3 large carrots
- 1 large red onion
- 2 lbs tri-color potatoes
- 2 stalks celery
- 2 oz Tamarind Heads BBQ Sauce
- 1/2 cup vegetable stock or red wine
- 1 sprig parsley
- salt
- pepper
Instructions
- 1 Peel and dice carrots; chop onion into chunks; dice potatoes (peel on); cut celery into half moons.
- 2 Mix BBQ sauce, stock/wine, salt and pepper; coat the vegetables.
- 3 Layer on a sheet pan; bake 1 hour+ until tender; finish under the broiler on high a few minutes.
- 4 If available, reduce drippings from the Roasted Chicken into a gravy for dipping.
