Roasted Vegetables

Total time90 mins

15 minspreparation time

75 minscooking time

This easy vegetable traybake is delicious, Just slice up the root vegetables and roast with a sweet and spicy dressing using soy sauce and honey

Ingredients

4 portion(s)

fat red chillies

2 tbsp

Kikkoman Naturally Brewed Soy Sauce

Finely grated rind of 1 lemon

1 tsp

minced ginger

1 tsp

minced garlic

2 tbsp

runny honey

2 tbsp

sunflower oil

raw beetroot, trimmed and cut into wedges

carrots, trimmed, peeled and quartered

shallots, trimmed, peeled and halved

parsnips, trimmed, peeled, cored and quartered

1 handful

roughly chopped coriander

Preparation

Step 1

Preheat the oven to 200°C/fan oven 180°C/Gas 6. Halve, deseed and finely chop 1 red chilli and whisk with the Kikkoman Soy Sauce, lemon rind, minced ginger, minced garlic and honey.

Step 2

Pour the oil into a large roasting tin and place in the oven for 10 minutes until hot. Add the beetroot and roast for 20 minutes.

Step 3

Add the carrots, shallots, parsnips and Kikkoman Soy Sauce mixture and toss well to coat. Roast for 35 minutes. Halve the remaining chilli and arrange over the top of the vegetables and roast for a further 10 minutes. Toss the vegetables well in the sticky pan juices and serve scattered with fresh coriander.

Recipe-ID: UK75

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

Preheat the oven to 200°C/fan oven 180°C/Gas 6. Halve, deseed and finely chop 1 red chilli and whisk with the Kikkoman Soy Sauce, lemon rind, minced ginger, minced garlic and honey.

Pour the oil into a large roasting tin and place in the oven for 10 minutes until hot. Add the beetroot and roast for 20 minutes.

Let us know what you think

Click on the number of stars you want to give: the more the better!

Share with friends