Joel makes this flavorful sauce/dressing with Adam's Garlic Sauce for celebrity taster Nehilet Blackman.



¾ cup Adam’s Garlic Sauce

½ cup crumbled feta cheese

3 tbsp mayonnaise

2 tsp rice wine vinegar

Few dashes Adams Pepper Sauce

Salt and pepper


8 – 10 new potatoes, cut in half

10 – 12 baby carrots

2 sweet peppers, seeded and cut in large chunks

1 small head broccoli,

12 – 15 fresh button mushrooms, chopped

1 medium onion, peeled and cut into chunks

1 tbsp Adam’s Trini Chadon Beni Sauce

1 tbsp finely chopped rosemary

Salt and pepper

Olive oil


  1. Place all the ingredients for the dressing in a blender. Blend until the dressing is smooth. Taste and adjust seasoning if necessary.
  2. Preheat oven to 400 degrees F.
  3. In a bowl, toss together the potatoes and carrots with a generous pinch of salt and black pepper, ½ of the fresh rosemary, ½ of the Adam’s Chadon Beni Sauce and a few drizzles of olive oil. Spread the vegetables in an even layer on a large non-stick baking sheet.
  4. Bake in the preheated oven for 15 – 20 minutes. Remove.
  5. In the same bowl, mix together the remaining vegetables, rosemary, chadon beni sauce, salt, pepper and a little olive oil. Add to the par roasted potatoes and carrots. Mix well and spread again in an even layer. Continue cooking for another 20 – 25 minutes or until the vegetables are cooked and edges browned.
  6. Plate the vegetables on a platter over some mixed greens. Drizzle with the garlic feta sauce and serve. Refrigerate any leftover dressing.

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