Caramel soy roasted vegetables

Caramel soy roasted vegetables
  • Serves icon Serves 4
  • Time icon Takes 10-15 minutes to make and 25-30 minutes to roast

Butternut squash, parsnips, carrots, sweet potatoes and aubergines are roasted together in a sticky caramel soy sauce.

Nutrition: per serving

Calories
510kcals
Fat
8.1g (1.4g saturated)
Protein
9.1g
Carbohydrates
112g (52.9g sugars)
Salt
2.6g
Calories
510kcals
Fat
8.1g (1.4g saturated)
Protein
9.1g
Carbohydrates
112g (52.9g sugars)
Salt
2.6g

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

Method

  1. 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.
  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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