1/1 Photo of 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.
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- 1Preheat 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.
- 2Meanwhile, 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.
- 3Serve with steamed brown rice and lime halves to squeeze over.
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Nutritional Facts for Caramel Soy Roast Vegetables
Serving Size: 1 (612 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 459.5
- Calories from Fat 68
- Total Fat 7.6 g
- Saturated Fat 1.1 g
- Cholesterol 0.0 mg
- Sodium 987.9 mg
- Total Carbohydrate 98.4 g
- Dietary Fiber 15.9 g
- Sugars 42.2 g
- Protein 8.0 g
The following items or measurements are not included: