Tabitha Brown Sunshine Seasoning (9.7 oz.)

There’s no wrong way to use McCormick® Sunshine All Purpose Seasoning created in partnership with Tabitha Brown – ‘cause that’s your business. BUT if you’re into warming up your heart with a little extra spice and sunshine, this is the way to do it.

Welcome bright, sunshine flavor into your home kitchen with Tabitha Brown’s salt-free Caribbean-inspired seasoning blend. Herby with a kiss of heat, it’s just the seasoning to add excitement to meals any day of the week, including Taco Tuesday and Meatless Monday. Made with McCormick spices like garlic and ginger and the flavors of pineapple and mango, Sunshine Seasoning is great for dishes like shick’n (vegan shitake mushroom “chicken”) or homemade farro bowls with crispy chickpeas. Trust us … the whole family is going to want a bite of this flavor!

RECIPE: Maple Roasted Sweet Potato Wedges

Okay honey, this is how we do sweet potatoes. Tossed in a savory-sweet mixture of McCormick® All Purpose Sunshine Seasoning, nutty sliced almonds and maple syrup these oven-roasted sweet potato wedges come out roasty-toasty delicious. Add a smoky vegan mayo-based dip and they're ready to share with the ones you love. Created in partnership with Tabitha Brown.

Prep Time: 10 minutes

Cook Time: 30 minutes

Whisk 1 cup vegan mayonnaise, 2 tablespoons finely chopped green onion, 1 teaspoon McCormick® Salt Free Sunshine Seasoning by Tabitha Brown, 1 teaspoon McCormick® Chipotle Chili Pepper and 1 teaspoon fresh lemon juice in a small bowl until well blended. Cover. Refrigerate chipotle aioli until ready to serve. Mix 1/4 cup vegetable oil, 2 tablespoons pure maple syrup and 2 teaspoons Sunshine Seasoning in large bowl. Reserve 2 tablespoons of the mixture; set aside. Add 1 1/2 pounds peeled sweet potatoes, cut into wedges to remining syrup mixture in large bowl; toss to coat. Arrange sweet potato wedges in single layer on large parchment-lined baking pan. Roast potato wedges in preheated 450°F oven for 20 minutes. Add 2 tablespoons sliced almonds to reserved syrup mixture, stirring until well blended. Remove sweet potatoes from oven. Flip wedges and drizzle with syrup and almond mixture. Roast 10 minutes longer or until tender and lightly browned. Sprinkle with 2 tablespoons finely chopped fresh parsley and serve with chipotle aioli for dipping. Makes 5 servings.