Caramel Soy Roast Vegetables
Transform your weeknight dinners with these irresistibly flavorful Caramel Soy Roast Vegetables! This vibrant recipe combines roasted carrots, sweet potatoes, Brussels sprouts, and red onion, all caramelized to perfection with a glossy soy sauce glaze infused with brown sugar, garlic, and a hint of ground ginger. The result? A sweet, savory, and umami-packed side dish that's perfectly tender with crispy, golden edges. Topped with nutty sesame seeds and fresh cilantro, these roasted vegetables are as beautiful as they are delicious. Quick to prepare and ready in under an hour, this recipe is ideal for busy weeknights or as an impressive addition to your holiday table. Serve them on their own or over warm rice for a hearty, plant-based main course that's sure to please.
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Recipe Information
Ingredients
- 3 large Carrots
- 2 medium Sweet potatoes
- 300 grams Brussels sprouts
- 1 large Red onion
- 3 tablespoons Olive oil
- 3 tablespoons Soy sauce
- 2 tablespoons Brown sugar
- 2 cloves Garlic cloves
- 0.5 teaspoons Ground ginger
- 1 tablespoon Sesame seeds
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh cilantro (optional)
Instructions
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
Peel the carrots and sweet potatoes, then cut them into evenly sized chunks (about 2 cm thick). Trim the Brussels sprouts and slice them in half, and cut the red onion into thick wedges.
Place the prepared vegetables onto the lined baking sheet. Drizzle with olive oil, sprinkle with salt and black pepper, and toss to coat evenly.
Spread the vegetables out into a single layer, ensuring they are evenly spaced to allow for roasting, not steaming.
In a small saucepan, combine the soy sauce, brown sugar, minced garlic, and ground ginger. Heat over medium heat for 2-3 minutes, stirring continuously, until the sugar dissolves and the mixture forms a glaze.
After 15 minutes of roasting, remove the vegetables from the oven and drizzle half of the caramel soy glaze over them. Toss gently to coat and return to the oven.
Roast the vegetables for another 15-20 minutes, or until they are caramelized and tender, stirring halfway through to ensure even cooking.
Once done, remove the vegetables from the oven and drizzle the remaining glaze over them. Sprinkle with sesame seeds and garnish with fresh cilantro, if desired.
Serve warm as a side dish or over rice or quinoa for a complete meal.
Nutrition Facts
Calories |
1034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3272 mg | 142% | |
| Total Carbohydrate | 136.9 g | 50% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 53.2 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1178 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
