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Tonic Lemongrass Summer Veg Medley

 This week’s recipe is a great way to get through the abundance of fresh veggies that come along in the summer months. You can whip this up as part of a quick weeknight meal or bring it to your July 4th BBQ or picnic. Enjoy!



PREP: 30 MINS   //   YIELD: 4 Servings
INGREDIENTS
1 can chickpeas drained & rinsed
1 bundle asparagus cut into thirds
1 c corn (fresh or frozen)
1 c cherry tomatoes, halved - 1/8 tsp garlic powder
| 1/8 tsp ginger powder
| 1/8 tsp salt
| a few cracks of fresh black pepper
Sauce
| 2 tbsp @portlandsyrups Tonic Syrup
| 1 tbsp fresh OJ
| 1 stalk lemongrass, finely chopped
| 1 tbsp EVOO
| 1/4 tsp garlic powder
| 1/4 tsp ginger powder
| 1/2 tbsp coconut aminos (or soy sauce)
| 1/4 tsp salt

DIRECTIONS

Start by combining all sauce ingredients in a bowl, whisk together then set aside. Place chickpeas on a greased baking sheet and roast at 400F for 10 mins. After the 10 mins, add the veggies to the pan of chickpeas, drizzle with some EVOO, and sprinkle on your garlic, ginger, salt, and pepper. Toss to combine then roast in an even layer for 12 mins. After the 12 mins, remove the tray from the oven and pour the previously made sauce on the veggies and chickpeas. Toss to coat then place the pan back in the oven for 5 mins on a low broil. After 5 minutes, remove from the oven, let cool for a minute or two then transfer to your favorite serving dish and enjoy!
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When you tell your friends your secret ingredient is Tonic Syrup, get prepared for some dropped jaws. We know it’s unexpected but it’s a surprising addition that we hope you enjoy as much as we did! 😁


 

Portland Syrup brews exquisitely flavored lower-sugar mixers using whole botanical ingredients. Each 16 oz. bottle will make nearly a gallon of finished soda, or 16-32 cocktails, depending on your palate. 

Ingredients: water, cane sugar, cinchona bark, rosa canina, citric acid.

 

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