Asian-Style Baked Onions, Potatoes & Sweet Potatoes

READY IN: 1hr 15mins




  • Preheat the oven to 220C/Gas 7/fan oven 200°C
  • Combine all the spices and salt in a small, electric spice or coffee grinder (or use a pestle and mortar), and pulverise them to a powder - ignore the bigger bits of coriander husk.
  • Tip the ground spices into a very large mixing bowl.
  • Cut the onions into sixths, leaving a little root attached to hold the layers together.
  • Cut the ordinary potatoes into six segments, length ways.
  • If the sweet potatoes are slender (they normally are) cut them into quarters, length ways; if they're bulky round the middle, cut them into sixths.
  • Put all the vegetables into the mixing bowl.
  • add the oil and toss thoroughly, using clean hands.
  • Lightly oil the large tray which comes with your oven (or 1 or 2 baking trays)
  • Spread the vegetables out in a single layer and bake them for 25 minutes.
  • Meanwhile, combine the glaze ingredients in a small jug with 4 tablespoons cold water.
  • Remove the oven tray; brush the vegetables with the glaze and continue to bake for about 20-30 minutes, or until they're slightly charred and tender.
  • A little squeeze of lime or lemon juice adds vivacity, but the vegetables are very nice with or without it.