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Parve
Easy
50 Minutes
Diets 
When you make your own BBQ sauce—which is much easier than you might think—you can control the spice and sweetness level. Any leftover sauce can be stored in an airtight jar in the refrigerator to be used later. Also, sweet potatoes and squash are great alternatives to carrots. Makes 16 sliders
1 tablespoon Tuscanini Apple Cider Vinegar
1 teaspoon chipotle powder
2 teaspoons garlic powder
1/4 cup Gefen Maple Syrup
1/2 teaspoon sea salt
1/4 cup Tuscanini Tomato Paste
1/2 cup filtered water
16 slider brioche buns, or buns of choice
3 large carrots, peeled and spiralized or shredded (approximately 4 cups)
1/4 cup olive oil, divided
1 yellow onion, thinly sliced
1 small purple cabbage, shredded (approximately 2 cups)
1 and 1/2 teaspoons sea salt, divided
Preheat oven to 450 degrees Fahrenheit. Line a baking tray with Gefen Parchment Paper.
Toss and massage each vegetable separately with salt and olive oil. Spread each vegetable onto prepared tray, keeping them separate, and roast for 15 minutes. Toss each section and cook for additional 10 minutes.
For sauce, in a small pan, combine the tomato paste, maple syrup, chipotle powder, garlic powder, vinegar, sea salt, and filtered water. Bring to a simmer and allow to gently bubble for 10 minutes or until thickened.
Split slider buns, and toast in oven for three to five minutes.
Place roasted cabbage in a bowl. Pour sauce over carrots and onions and toss until combined. Place one-fourth cup carrot mixture on each bun and top with one-fourth cup roasted red cabbage. Serve warm.
Recipe excerpted from Naturally, Delicious Dinners (Gibbs Smith Books 2021).
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