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Caribbean Roasted Vegetables Recipe

Name: Heritage Commons Caribbean Roasted Vegetables Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 3 cups sweet potatoes, peeled and cut into 1/2-inch cubes; 1 cup red bell pepper, seeded and cut into 1-inch pieces; 1 cup yellow bell pepper, seeded and cut into 1-inch pieces; 1 cup red onion, cut into 1-inch wedges; 1 cup zucchini, cut into 1/2-inch half-moons; 1 cup carrots, cut into 1/2-inch diagonal slices; 1 cup scallions (green onions), sliced on the diagonal; 3 tbs extra-virgin olive oil; 2 tbs fresh lime juice; 1 tbs light brown sugar or coconut sugar; 1 tbs soy sauce or tamari (low-sodium); 1 tsp fresh ginger, grated; 2 tsp garlic, minced (about 2 cloves); 1 tsp allspice (ground); 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp crushed red pepper flakes; 1 tsp sea salt; 1 tsp freshly ground black pepper; 1 tbs fresh cilantro, roughly chopped; 4 to taste lime wedges; 2 tbs toasted coconut flakes (optional); 2 tbs optional: chopped toasted cashews or roasted peanuts

Inspired by Heritage Commons

Time45m

Serves4

Make Caribbean Roasted Vegetables Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Vegetables

3 cups sweet potatoes, peeled and cut into 1/2-inch cubes

1 cup red bell pepper, seeded and cut into 1-inch pieces

1 cup yellow bell pepper, seeded and cut into 1-inch pieces

1 cup red onion, cut into 1-inch wedges

1 cup zucchini, cut into 1/2-inch half-moons

1 cup carrots, cut into 1/2-inch diagonal slices

1 cup scallions (green onions), sliced on the diagonal

Marinade / Seasoning

3 tbs extra-virgin olive oil

2 tbs Fresh lime juice

1 tbs light brown sugar or coconut sugar

1 tbs soy sauce or tamari (low-sodium)

1 tsp Fresh ginger, grated

2 tsp garlic, minced (about 2 cloves)

1 tsp allspice (ground)

1 tsp Smoked paprika

1 tsp Ground cumin

1 tsp Crushed red pepper flakes

1 tsp sea salt

1 tsp freshly ground black pepper

Finishing / Garnish

1 tbs fresh cilantro, roughly chopped

4 to taste Lime wedges

2 tbs toasted coconut flakes (optional)

2 tbs optional: chopped toasted cashews or roasted peanuts

Method

Prep Vegetables

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease with oil.

Prepare all vegetables as listed: peel and cube the sweet potatoes, core and chop bell peppers, cut onion into wedges, slice zucchini and carrots, and slice scallions. Try to keep sizes uniform so they roast evenly.

Make Marinade

Whisk marinade

In a medium bowl combine olive oil, fresh lime juice, brown or coconut sugar, soy sauce, grated ginger, minced garlic, ground allspice, smoked paprika, ground cumin, crushed red pepper flakes, sea salt, and black pepper. Whisk until sugar dissolves and mixture is homogenous.

Taste the marinade and adjust seasoning: add a little more lime for brightness, salt for seasoning, or red pepper flakes for heat as desired.

Toss and Roast

Place all prepared vegetables except the scallions and optional garnishes in a very large bowl or resealable bag. Pour the marinade over the vegetables and toss thoroughly until every piece is coated. Let sit at room temperature for 10 minutes to absorb flavors (or refrigerate up to 1 hour).

Spread the marinated vegetables in a single layer on the prepared baking sheet, leaving space between pieces for proper browning. Reserve any excess marinade.

Roast in the preheated oven for 20–25 minutes, stirring and turning the vegetables halfway through, until sweet potatoes are tender and edges are caramelized. If vegetables are crowded, roast on two pans or extend roast time by 5–10 minutes as needed.

In the last 3–5 minutes of roasting, sprinkle the sliced scallions over the vegetables so they soften but remain vibrant.

If you reserved excess marinade, heat it briefly in a small saucepan or in the microwave until hot and boil for 30 seconds to a minute to ensure it’s safe (optional). Drizzle a small amount over the finished vegetables for extra gloss and flavor.

Finish and Serve

Transfer the roasted vegetables to a serving platter. Sprinkle chopped cilantro and toasted coconut flakes over the top. Add chopped toasted cashews or peanuts if using.

Serve with lime wedges for squeezing at the table. Adjust final seasoning with additional salt, pepper, or a squeeze of lime to taste.

These Caribbean Roasted Vegetables pair well with rice and beans, grilled fish or chicken, or make a hearty plant-based main when served over quinoa or coconut-lime rice.