Cantonese Roasted Vegetables
I am not a vegetarian because I love animals. I am a vegetarian because I hate plants.
--- A. Whitney Brown
- 2 large russet potatoes
- 2 large sweet potatoes
- 2 large carrots
- 1 large onion
- 2 red and green Bell pepper
- 1 zucchini (optional)
- 1/3 cup soy sauce
- 1/3 cup rice vinegar
- 1 Tablespoon grated fresh ginger root
- 1 Tablespoon honey
- 1 Tablespoon sesame oil
- 3 cloves minced garlic
- 1/2 teaspoon ground anise *
Preheat the oven to 425°.
Peel all of the potatoes. (For the following cuttings, I find using an 8mm or 6mm Cuisinart blade the easiest) Cut the potatoes; sweet potatoes; and carrots and parboil (see note) for 3 minutes.
( May also use squash, mushrooms, eggplant, turnips, parsnips, asparagus or brussel sprouts.)
Mix up the dressing and cut up the large onion and the bell peppers. Stir in the drained parboiled vegetables and coat all.
Spray a non-stick roasting pan (or other type of high sided pan); dump in the coated veggies and cook in a 425 degree oven for 15 minutes. Stir and cook another 15 minutes. Stir and cook final 15 minutes (45-50 in all).
Serve with cooked Basmati Rice or couscous.
* I only found Anise seeds so I had to ground them myself.
Note: Parboil means to boil up a large pot of water then dump in the vegetables to be parboiled. Pour them into a colander to drain.
Nutrition Facts (5 PP)
Amount Per Serving:
Calories 185 - Calories from Fat 28
Percent Total Calories From: Fat 15%, Protein 9%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1121mg, Total Carbohydrate 35g, Dietary Fiber 2g, Protein 4g, Vitamin A 18545 units, Vitamin C 32 units, Calcium 0 units, Iron 2 units