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Caramelised Roast Vegetables

Ingredients

  • 0.5 Pumpkin small
  • 2 Parsnips
  • 2 Carrots
  • 2 Kumara small
  • 1 Aubergine
  • 2 tbsp Olive Oil
  • 2 Star Anise
  • 2 cloves Garlic sliced
  • 4 cm Ginger fresh & sliced
  • 2 Red Onions finely sliced
  • 100 g Muscovado Sugar
  • 6 tbsp Soy Sauce
  • 0.5 Lime juice of, plus extra lime halves to serve

Instructions

  • Preheat oven to 220c
  • Cut all vegetables into 3cm chunks, discarding the pumpkin 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 25-35 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 lemon 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.