Caramel soy roasted vegetables

Name: Caramel soy roasted vegetables
Yield: Serves 4
Cuisine: British recipes
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

Portion size: Serves 4
Takes 10-15 minutes to make and 25-30 minutes to roast
Difficulty: easy

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

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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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