Caramel Soy Roast Vegetables

READY IN: 45mins
Recipe by English_Rose

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.

Top Review by chefdownunda

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.
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.
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.
Despite the goof-ups, though, it was still great - so very unique, fusion-style, and delicious.

Ingredients Nutrition


  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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