Inspired by a Japanese-flavoured recipe, I wanted to make something very simple and flavourful to go with vegetables and sausages. So, this vegetable roast is done in one go in a single pan in under half an hour, and it is deeply flavoured with caramelised shallots and a little soy sauce. Clearly, it’s an overall winner.

This can be a side dish to most, especially pork or duck, but I wouldn’t mind doubling this and having it as a main dish with crunchy green vegetables.


Recipes: Roast Shallots and Potatoes with Butter and Soy Sauce

Rating: 51

Serving Size: 2


  • . 250g potatoes, cleaned and cut into 1 inch pieces if large
  • . 200g shallots, left whole or cut in half depending on size
  • . 1-2 tablespoons vegetable oil
  • . 1-2 teaspoons dark Japanese soy sauce (shoyu)
  • . 1-2 tablespoons unsalted butter
  • . Freshly ground black pepper, if liked


  1. Preheat the oven to 200 °C.
  2. Place the potatoes and shallots into a large roasting tray and drizzle over the oil, tossing to coat the vegetables.
  3. Roast for 20-25 minutes, or until the potatoes and shallots are cooked and golden – a skewer or thin knife should easily cut into the potato, and the shallot should be soft and perhaps a little crispy.
  4. Remove the tray from the oven and, while everything is still warm, sprinkle over the soy sauce and butter.
  5. Toss the vegetables and seasonings together to melt the butter and coat everything thoroughly.
  6. Serve right away, adding freshly ground black pepper if desired.



About The Author

History of Art graduate from SOAS (jointly with UCL). I cook, eat, and observe the world. Then I write about it and share it with you. This is a unilateral decision.

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