Don Signature Crab - Singapore Food Guide

Roasted Root Vegetables

Singapore-style roasted root vegetables — oven-roasted carrots, sweet potato, yam and beetroot tossed with herbs and a light sambal-honey glaze for a heartland-friendly side dish.

Roasted Root Vegetables

About this dish

Roasted Root Vegetables is a simple, crowd-pleasing side that fits right into Singapore home cooking — from weekday family dinners in HDB flats to communal potlucks at estate Hari Raya or Deepavali gatherings. The mix of carrots, sweet potato, yam and beetroot caramelises in a hot oven for sweet, earthy bites with crisp edges and tender centres. I like to add a light sambal-honey glaze or a squeeze of lemon at the end for a little local tang.

Think of this as a versatile dish you’d find on the table alongside roasted chicken at a Bukit Timah weekend brunch or served family-style beside rice and a sambal at a casual zi char night. The flavours are approachable enough for picky kids yet interesting for guests — warm spices like smoked paprika and cumin add depth while rosemary and thyme bring Mediterranean notes that pair well with kopi and cold beers.

This recipe also suits busy Singapore households: prep takes about 20 minutes, and the oven does most of the work. If you don’t have a full-size oven (many flats use toaster ovens or air fryers), the instructions include alternatives. Leftovers make a great lunchbox side with rice or tossed into a salad for workdays in the CBD.

Ingredients

  • 600 g mixed root vegetables (about 2 carrots, 2 medium sweet potatoes, 1 small yam/taro and 2 small potatoes), peeled and cut into 2–3 cm wedges
  • 200 g beetroot, peeled and cut into 2 cm cubes (separate from other roots if you want to avoid colour bleed)
  • 1 large red onion, cut into wedges
  • 4 cloves garlic, smashed and thinly sliced
  • 3 tbsp extra-virgin olive oil (or 2 tbsp olive oil + 1 tbsp coconut oil for a local twist)
  • 1 tbsp honey or 2 tsp palm sugar (gula melaka) — optional for glazing
  • 1 tsp sambal oelek or 1 tsp minced chilli padi (adjust to taste) — optional for a Singapore kick
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1 tsp sea salt (adjust to taste)
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp chopped fresh rosemary (or 1 tsp dried)
  • 1 tbsp chopped fresh thyme (or 1 tsp dried)
  • Zest and juice of 1 small lime (or 1/2 lemon) for finishing
  • 2 tbsp chopped fresh flat-leaf parsley or coriander for garnish
  • 1 tbsp sesame seeds or toasted pepitas (optional crunch)
  • 1–2 tbsp light soy sauce or kecap manis (sweet soy) if you want a savoury-sweet Singapore variation
  • Optional: 1 tsp fish sauce for depth (omit for vegetarian)
  • Optional: 1 tbsp rice vinegar or apple cider vinegar for a tangy finish

Step-by-Step Method

  1. Preheat the oven to 200°C (conventional) or 180°C fan. Line a large roasting tray with foil or baking paper for easier cleaning.
  2. Cut all root vegetables into similar-sized pieces (2–3 cm) so they roast evenly. Keep beetroot pieces slightly separate while arranging to reduce colour transfer if desired.
  3. In a large bowl, whisk together olive oil, smashed garlic, smoked paprika, ground cumin, salt, pepper, and the optional sambal or chilli. Add the honey or palm sugar if using for a glaze.
  4. Toss the prepared root vegetables and red onion in the seasoned oil until well coated. Spread them in a single layer on the roasting tray — crowded trays steam instead of roast.
  5. Roast in the preheated oven for 35–40 minutes, turning once halfway, until the edges are caramelised and centres are tender when pierced with a fork. For extra char, finish under a hot grill for 2–3 minutes.
  6. If using kecap manis or a soy glaze, brush the vegetables with it during the last 5 minutes of roasting to avoid burning. Taste and adjust seasoning — add a pinch more salt or a squeeze of lime like a friendly zi char stall would.
  7. Remove from the oven and toss with fresh rosemary and thyme. Squeeze over lime or lemon juice, sprinkle chopped parsley or coriander, and add sesame seeds or pepitas for texture.
  8. Serve warm as a side dish with steamed rice, grilled meats, or as part of a potluck spread. Leftovers keep well in the fridge for 2–3 days — reheat in a hot oven or air fryer to re-crisp.

Tips & Serving Ideas

  • Buy root vegetables from NTUC FairPrice, Sheng Siong or the wet market — choose firm, unwrinkled pieces for the best roast.
  • Cut all pieces to similar size so they cook evenly; denser roots like beetroot and yam can be slightly smaller to match cooking time.
  • If you don’t have an oven, roast in batches in an air fryer at 180–200°C for 12–18 minutes depending on size, or pan-roast in a wide skillet on high heat for charred edges (toss frequently).
  • Adjust chilli levels to suit Singapore palates: start with 1 tsp sambal and add more if you like it spicier; remove entirely for kids.
  • For extra caramelisation, avoid overcrowding the tray — give each piece a little breathing room so they brown instead of steam.
  • Make-ahead: roast the veg a few hours earlier, cool, then reheat in a hot oven to crisp for 8–10 minutes before serving. Great for busy potlucks.
  • Swap herbs depending on availability — local pandan or a squeeze of calamansi can add interesting brightness if you want a Southeast Asian twist.

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