|This recipe is from Vegan Fire and Spice by Robin Robertson.|
Recipe: see page 44 of Vegan Fire and Spice.
Insanely sweet. A little bit goes a long way. My picture probably shows 3 servings, but I wanted to
give you an idea of what it looked like. I would use this recipe as a little side dish because that sweetness is so overpowering.
For an extra zing you can include the optional Jamaican rum which is incorporated into the sauce.
This is baked for a long time in oven, and there are a couple steps where it is pulled out of the oven so the vegetables can be basted. The instructions left the impression there should be a lot of sauce leftover at the end which would then be used to pour over the dish when it was served. In my case, most of that sauce cooked away during the last 15 minutes when it baked while uncovered. The result was vegetables covered in a sugary glaze rather than a sauce. Not bad, but extremely sweet.
Ingredients: red onions, carrots, sweet potatoes, Yukon Gold potatoes, crushed canned pineapple, lime juice, orange juice, light brown sugar, garlic, fresh ginger, ground cloves, red pepper flakes, salt, pepper, water, dark Jamaican rum (optional).