Caramel Soy Roast Vegetables

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 butternut squash
• 2 parsnips
• 2 carrots
• 2 sweet potatoes
• 1 eggplant
• 2 tablespoons olive oil
• 2 star anise
• 2 garlic cloves, sliced
• 1 ounce fresh ginger, sliced
• 2 red onions, finely sliced
• 3 1/2 ounces dark brown sugar
• 6 tablespoons low sodium soy sauce

Recipe

• 1 preheat the oven to 425°f cut all of the vegetables into 1 1/2in chunks (there's no need to peel them), discarding the squash 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 25-30 minutes, until caramelized at the edges.
• 2 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 lime juice. tip the cooked vegetables into the pan and carefully turn to coat in the sauce.
• 3 serve with steamed brown rice and lime halves to squeeze over.