Roasted Veg With Caribbean Dressing - cooking recipe

Ingredients

10 cups assorted fresh vegetables, suitable for roasting
Dressing
3 tablespoons soy sauce
1 tablespoon light oil (such as canola or grapeseed)
2 tablespoons red wine vinegar
1 tablespoon brown sugar, packed
1 onion, roughly chopped
1/2 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground pepper
2 teaspoons fresh gingerroot, grated
2 fresh garlic cloves, minced
1 fresh green chile, seeded and coarsley chopped (or leave the seeds in if you like it spicier)

Preparation

Preheat oven to 425 degrees.
Peel the veg that need peeling. Cut up your veg into chunks, slightly larger than bite sized. Keep the harder veg to one side.
Make the dressing by whisking the ingredients together in a bowl - or better yet, process until smooth in a blender or food processor. Set aside.
Parboiled route: Cook the harder veg briefly in plenty of lightly salted boiling water for about 2 minutes. Drain well. Combine all of the veg together, along with the dressing -- tossing well to coat. Place the veg in a single layer on a large, lightly oiled, baking sheet. Bake, stirring every 15 minutes or so, until all of the veg are tender - about 45 minutes.
Not parboiling: Bake the veg in sequence. Start by preparing a large baking tray with a light coating of oil. Place the potatoes (white potatoes) and carrots (or other hard veg) on the tray and bake for 15 minutes. Add the sweet potatoes, if using, and cook for another 15 minutes. (You're now at 30 min mark). Remove from the oven and transfer to a large bowl - adding in the rest of your veg and tossing with the dressing. Spread back onto the baking tray in a single layer and return to the oven - baking until all veg are tender, about 45 minutes. (You're now at 1hr 15). Stir occassionally to prevent sticking and watch closely for burning.