soy caramelised roast vegies - take 2
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Author: Michael Verhoef Status: published Published: Apr 13,2008 license cc-by-nc-nd
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Share on Twittera couple of minor changes from the last time I made this:
mixed the vegies up a bit - used brussel sprouts and potato instead of parsnips and eggplant
also added chilli & corriander to the sauce
recipe (based on April's Delicious)
Preheat oven to 220 degrees celcius. Cut vegetables into 3cm chunks (base recipe asks for butternut pumpkin, parsnips, carrots, kumara (sweet potato or yams), small eggplant). Spread onto a roasting pan and toss with star anise (2) and 1 tablespoon of olive oil (i toss them in a bowl before transferring them to the roasting pan). Season with pepper and roast for 25-30 minutes until golden around the edges.
Meanwhile, heat the remaining oil in a large saucepan over low heat, add garlic (2 cloves), ginger (4cm piece) and 2 thinly sliced red onions - i also added i thinly sliced chilli at this point - stir for 10 minutes until softened. I added the corriander (cilantro) about half-way through. Increase heat to medium, add 1/2 cup brown sugar, stir for 1-2 minutes. Add 1/2 cup of soy and reduce for 1 minute, add the juice of half a lime. Tip roasted vegetables into pan and carefully turn to coat into the sauce. Serve with steamed rice and lime wedges.
