Roasted Veg With Caribbean Dressing

Total Time
2hrs 25mins
Prep 30 mins
Cook 1 hr 55 mins

It's roasted veg livened up with some Caribbean flavours. You choose which veg you prefer, and whether or not you like to preboil. Suggestions for veg include regular potatoes, sweet potatoes, carrots, eggplant, turnips, onions and all sorts of squash. If you prefer to, you can parboil the harder longer cooking veggies (such as carrots) briefly before roasting them all together. It cuts down on the baking time. Instructions are outlined for both methods. Enjoy! Update: After NorthwestGal's review I realized I omitted the baking temperature, which is included now. Note that if you're using hard veg like carrots, they take quite some time unless you preboil (about 1 hr 15 total).

Ingredients Nutrition


  1. Preheat oven to 425 degrees.
  2. Peel the veg that need peeling. Cut up your veg into chunks, slightly larger than bite sized. Keep the harder veg to one side.
  3. Make the dressing by whisking the ingredients together in a bowl - or better yet, process until smooth in a blender or food processor. Set aside.
  4. Parboiled route: Cook the harder veg briefly in plenty of lightly salted boiling water for about 2 minutes. Drain well. Combine all of the veg together, along with the dressing -- tossing well to coat. Place the veg in a single layer on a large, lightly oiled, baking sheet. Bake, stirring every 15 minutes or so, until all of the veg are tender - about 45 minutes.
  5. Not parboiling: Bake the veg in sequence. Start by preparing a large baking tray with a light coating of oil. Place the potatoes (white potatoes) and carrots (or other hard veg) on the tray and bake for 15 minutes. Add the sweet potatoes, if using, and cook for another 15 minutes. (You're now at 30 min mark). Remove from the oven and transfer to a large bowl - adding in the rest of your veg and tossing with the dressing. Spread back onto the baking tray in a single layer and return to the oven - baking until all veg are tender, about 45 minutes. (You're now at 1hr 15). Stir occassionally to prevent sticking and watch closely for burning.
Most Helpful

What an interesting combination of ingredients. I used carrots, potatoes, asparagus, zucchini and onion. I boiled the carrots and potatoes until almost done, then tossed all the vegetables with the dressing. I thought because of the cinnamon and cloves my husband wouldn't care for it and I, too, was wondering. Dave kept forking the vegetables from the bake sheet even after he ate his plate serving. He really liked it. I used 5 jalapeno slices, seeds and all. For us, it was just enough -- had a little bite to it. I will definately make this again. Want to try it on friends and family to see if they can tell what are the secret ingredients. Thanks for the recipe. Made for Veggie Swap 22. Toni

Toni in Colorado May 13, 2010

I enjoyed the Caribbean Dressing, but I had a bit of trouble with my vegetables. I used potato wedges and sliced carrots for this recipe. But there was no indication regarding what temperature to roast the vegetables, so I guessed. I first roasted the vegetables for 45 minutes at 350, but the carrots were still quite uncooked, so I increased the temp to 400 and returned the dish to the oven for 15 more minutes. By this time, our grilled chicken had already been done for about 15 minutes, so we just went ahead at delved right in. The potatoes were done to perfection but the carrots were still not quite soft enough for our preference. But the Caribbean Dressing was positively tasty and is what makes this dish so delicious and memorable. DH didn't really care much for the cloves, though I think it's one of the things that contributes so well to the overall taste sensation of this dish. I will DEFINITELY make tthis dish again but will use vegetables that don't take as much time to roast. Thanks for sharing your recipe! Made for ZWT5.

NorthwestGal May 31, 2009