These veggie kabobs by @helloveggieblog will be the hit of your New Year's Eve party! Ingredients: For skewers: 2 tablespoons avocado oil  2 tablespoons Lee Kum Kee Pure Sesame Oil  24 Brussels sprouts, halved  if large 1 large sweet potato, 3/4-inch cubes 1 large or 2 small heads cauliflower, broken into florets  8 ounces small cremini or white button mushrooms  1 large red onion, cut into 1 1/2-inch dice  Salt, for sprinkling 6-inch bamboo skewers Lee Kum Kee Sriracha Mayo, for serving For Sesame Tahini Dipping Sauce:  1/2 cup tahini  6 tablespoons water  4 tablespoons Lee Kum Kee Pure Sesame Oil  1 1/2 tablespoons fresh ginger, grated or minced  2 garlic cloves, minced  2 tablespoon tamari or soy sauce , plus more to taste 1 tablespoon maple syrup  1 tablespoon fresh lime juice  1 tablespoon rice wine vinegar Instructions: Preheat oven to 450°F. Line two rimmed baking sheets with foil. Combine the avocado and sesame oils. Place the veggies in a large bowl and pour the oil over the top. Toss to coat. Arrange the veggies in a single layer on both baking sheets. Sprinkle with salt. Roast for 10 minutes, then switch pans top to bottom. Roast for an additional 10 minutes, or until veggies are tender and golden. (Don't overcook!) Remove any veggies that have cooked more quickly and allow the others more time. While the veggies are roasting, prepare the Sesame Tahini Dipping Sauce. In a bowl, stir together tahini, water, and sesame oil. If the mixture is too thick, add a little more water to thin it out. It shouldn't be too thick or too thin. Stir in the remaining ingredients. Taste and adjust seasonings, if needed, to taste. To serve: Thread the roasted veggies onto the bamboo skewers. Try alternating veggies by color or making some with just one type of veggie. Arrange on a platter with the Sesame Tahini Dipping Sauce and Sriracha Mayo in bowls in the center for dipping.

leekumkeeusaさん(@leekumkeeusa)が投稿した動画 - 2018/12/29 02:50:09