Asian-Style Baked Onions, Potatoes & Sweet Potatoes

"Great dish with rice. For the carnivores also goes well with beef."
 
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photo by nldflores30 photo by nldflores30
photo by nldflores30
Ready In:
1hr 15mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Preheat the oven to 220C/Gas 7/fan oven 200°C
  • Combine all the spices and salt in a small, electric spice or coffee grinder (or use a pestle and mortar), and pulverise them to a powder - ignore the bigger bits of coriander husk.
  • Tip the ground spices into a very large mixing bowl.
  • Cut the onions into sixths, leaving a little root attached to hold the layers together.
  • Cut the ordinary potatoes into six segments, length ways.
  • If the sweet potatoes are slender (they normally are) cut them into quarters, length ways; if they're bulky round the middle, cut them into sixths.
  • Put all the vegetables into the mixing bowl.
  • add the oil and toss thoroughly, using clean hands.
  • Lightly oil the large tray which comes with your oven (or 1 or 2 baking trays)
  • Spread the vegetables out in a single layer and bake them for 25 minutes.
  • Meanwhile, combine the glaze ingredients in a small jug with 4 tablespoons cold water.
  • Remove the oven tray; brush the vegetables with the glaze and continue to bake for about 20-30 minutes, or until they're slightly charred and tender.
  • A little squeeze of lime or lemon juice adds vivacity, but the vegetables are very nice with or without it.

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RECIPE SUBMITTED BY

Under construction... How I rate... 5 stars - perfect, will make again without any changes. 4 stars - Liked it, will make again again but with changes. 3 stars - had to make major changes but got it to work. 2 stars - had to make major changes and it didn't work. 1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
 
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