Caramel Soy Roast Vegetables

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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.

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Steps

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Preheat the oven to 425f cut all of the vegetables into 1 1 / 2in chunks , discarding the squash seeds.

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Spread out in a roasting tin and toss with 1 tablespoon olive oil and the star anise.

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Season with black pepper and roast for 25-30 minutes , until caramelized at the edges.

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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.

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Increase the heat and add the sugar , stirring for 1-2 minutes , then pour in the soy sauce.

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Bubble for 1 minute to reduce slightly , then stir in the lime juice.

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Serve with steamed brown rice and lime halves to squeeze over.

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Ingredients

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butternut squash, parsnips, carrots, sweet potatoes, eggplant, olive oil, star anise, garlic cloves, fresh ginger, red onions, dark brown sugar, low sodium soy sauce