Caramel Soy Roast Vegetables
"You can use other squash varieties instead of butternut squash in this gorgeous roast dish, which can be a vegetarian main course or a BBQ side dish."
photo by chefdownunda
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 butternut squash
- 2 parsnips
- 2 carrots
- 2 sweet potatoes
- 1 eggplant
- 2 tablespoons olive oil
- 2 star anise
- 2 garlic cloves, sliced
- 1 ounce fresh ginger, sliced
- 2 red onions, finely sliced
- 3 1⁄2 ounces dark brown sugar
- 6 tablespoons low sodium soy sauce
directions
- Preheat the oven to 425°F Cut all of the vegetables into 1 1/2in 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 caramelized 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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Reviews
-
This was really really good. This is the kind of recipe you could take to a barbeque and people would ask you for it. It's super-healthy as well, which is a plus in my book. It uses brown sugar, but it wasn't really sweet like caramel, more of a subtle and complex sweet flavour with the lime juice and soy sauce - but oh so good. <br/>I substituted potatoes for the carrots and parsnips (as I didn't have any carrots or parsnips around). Also, unfortunately, I only saw the 1/2in part of "1 1/2in chunks", so I ended up with a somewhat less chunky version (you can see this in my photo). Whoops! But I figure, it%u2019s approximately the same, so I'd put it up here.<br/>Another thing I may have gone awry with was the star anise part. I wonder if your supposed to crush the star anise before tossing with the vegetables? Because I just tossed it whole, and (not surprisingly in retrospect) couldn't taste the star anise. Maybe next time I will crush the star anise and/or use star anise seed. <br/>Despite the goof-ups, though, it was still great - so very unique, fusion-style, and delicious.
Tweaks
-
This was really really good. This is the kind of recipe you could take to a barbeque and people would ask you for it. It's super-healthy as well, which is a plus in my book. It uses brown sugar, but it wasn't really sweet like caramel, more of a subtle and complex sweet flavour with the lime juice and soy sauce - but oh so good. <br/>I substituted potatoes for the carrots and parsnips (as I didn't have any carrots or parsnips around). Also, unfortunately, I only saw the 1/2in part of "1 1/2in chunks", so I ended up with a somewhat less chunky version (you can see this in my photo). Whoops! But I figure, it%u2019s approximately the same, so I'd put it up here.<br/>Another thing I may have gone awry with was the star anise part. I wonder if your supposed to crush the star anise before tossing with the vegetables? Because I just tossed it whole, and (not surprisingly in retrospect) couldn't taste the star anise. Maybe next time I will crush the star anise and/or use star anise seed. <br/>Despite the goof-ups, though, it was still great - so very unique, fusion-style, and delicious.
RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
