Caramel soy roasted vegetables
- Published: 29 Feb 08
- Updated: 18 Mar 24
Butternut squash, parsnips, carrots, sweet potatoes and aubergines are roasted together in a sticky caramel soy sauce.
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Serves 4
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Takes 10-15 minutes to make and 25-30 minutes to roast
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Ingredients
- 1 small butternut squash
- 2 parsnips
- 2 carrots
- 2 small sweet potatoes
- 1 aubergine
- 2 tbsp olive oil
- 2 star anise
- 2 garlic cloves, sliced
- 4cm piece fresh ginger, sliced
- 2 red onions, finely sliced
- 100g dark muscovado sugar
- 6 tbsp reduced-salt soy sauce
- Juice of ½ lime, plus extra lime halves, to serve
- Steamed brown rice, to serve
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Method
- Preheat the oven to 220°C/fan200°C/gas 7. Cut all of the vegetables into 3cm chunks (there’s no need to peel them), discarding the squash seeds. Spread out in a roasting tin and toss with 1 tablespoon olive oil and the star anise. Season with black pepper and roast for 25-30 minutes, until caramelised at the edges.
- Meanwhile, take a large, deep-sided frying pan or saucepan, add the remaining olive oil, garlic, ginger and red onions and soften over a low heat for 10 minutes. Increase the heat and add the sugar, stirring for 1-2 minutes, then pour in the soy sauce. Bubble for 1 minute to reduce slightly, then stir in the lime juice. Tip the cooked vegetables into the pan and carefully turn to coat in the sauce.
- Serve with steamed brown rice and lime halves to squeeze over.
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- Recipe from March 2008 Issue
Nutrition
Nutrition: per serving
- Calories
- 510kcals
- Fat
- 8.1g (1.4g saturated)
- Protein
- 9.1g
- Carbohydrates
- 112g (52.9g sugars)
- Salt
- 2.6g
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