Caramel Soy Roast Vegetables |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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:
1. 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.
2. 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.
3. Serve with steamed brown rice and lime halves to squeeze over.
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