Apricot Glazed Roasted Veg

It all unfolded on a crisp autumn day when I found myself surrounded by a cornucopia of seasonal vegetables, each one a vibrant masterpiece crafted by Mother Nature herself.

With a twinkle of inspiration in my eye, I embarked on a quest to concoct a dish that would not only tantalize the palate but also pay homage to the flavors of the season. The ingredients at hand were a delightful mishmash of zucchini, carrots, and an assortment of whichever veggies I could lay my hands on—each one awaiting its moment in the culinary limelight.

As I artfully chopped these colorful gems into bite-sized morsels, my mind danced with the possibilities of capturing the sweet essence of apricots and the comforting warmth of nutmeg. It was a culinary epiphany! I envisioned a glaze that would elevate these assorted veggies to unprecedented heights.

In a mixing bowl, I masterfully blended the finest olive oil with a generous pour of Tannenbaum's Apricot, Fenugreek Seed & Nutmeg Botanical Hot Sauce. This magical elixir was destined to be the pièce de résistance of our dish—a sauce that would impart not just flavor but a touch of whimsy to every bite.

With a flourish of my culinary wand (figuratively speaking, of course), I drizzled this aromatic elixir over the eagerly awaiting vegetables, ensuring they were enveloped in a saucy embrace. A gentle sprinkle of salt and pepper, a toss to coat every morsel, and our veggie ensemble was poised for its grand transformation.

The oven, preheated to a toasty 425°F (220°C), became our portal to flavor alchemy. The vegetables were carefully arranged on a baking sheet, each piece glistening with the promise of a caramelized masterpiece.

And so, they roasted—an orchestra of flavors harmonizing and intensifying—until they emerged from the oven tender, gloriously caramelized, and brimming with the essence of the season.

There you have it, my friends, the tale of how our Vegan Delight came to be—a dish that encapsulates the very spirit of the season in every delectable bite. As you embark on your own culinary adventures, may you find inspiration in the humble, yet vibrant, vegetables that nature graciously provides. Until our next flavor-filled rendezvous! 🌱🔥

Apricot Glazed Roasted Veg


  • Assorted seasonal vegetables (e.g., carrots, cauliflower, Brussels sprouts)
  • 2 tbsp olive oil
  • 2 tbsp Tannenbaum's Apricot, Fenugreek Seed & Nutmeg Botanical Hot Sauce
  • Salt and pepper to taste


  1. Preheat your oven to 425°F (220°C).
  2. Chop the vegetables into bite-sized pieces and place them in a large bowl.
  3. In a separate bowl, mix olive oil and Tannenbaum's Apricot Hot Sauce.
  4. Drizzle the sauce over the vegetables and toss to coat.
  5. Season with salt and pepper.
  6. Spread the vegetables evenly on a baking sheet.
  7. Roast for 25-30 minutes or until they are tender and caramelized.

Don't miss your chance to be among the first to savor the magic of our Apricot, Fenugreek Seed & Nutmeg Botanical Hot Sauce. It's now available for purchase at TannenbaumFoods.com!


"How do I choose flavors? I really don’t know. I started off with apricot because I like apricots. Then it becomes a game to see what other fruits would work. My wife likes strawberries, so I did some strawberry. It just comes to me."