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Asian-Style Baked Onions, Potatoes & Sweet Potatoes

Recipe card by PinkCherryBlossomEditorial by recipesvibrant · Updated October 13, 2026
AsianVeganSavory< 4 HoursEasy
Asian-Style Baked Onions, Potatoes & Sweet Potatoes

Total time

75 min

Servings

6

Calories

245.5

Category

Vegetable

Experience a comforting fusion of flavors with these Asian-Style Baked Onions, Potatoes, and Sweet Potatoes. This easy, vegan tray-bake combines the caramelization of oven-roasted onions with the hearty sweetness of potatoes, tossed in a savory umami glaze that perfectly balances earthy and sweet notes. Ideal for a wholesome weeknight dinner or a crowd-pleasing side dish.

Ingredients

Makes 6 servings

  • 1 pepper
  • 1 star anise
  • 1 sea salt
  • 2 Spanish onions
  • 1/2 potatoes
  • 2 sweet potatoes
  • 3 tamari
  • 2 light soy sauce
  • 1 fresh lime juice
  • 2 lemon juice

Method

  1. Preheat the oven to 220C/Gas 7/fan oven 200°C

  2. Combine all the spices and salt in a small, electric spice or coffee grinder (or use a pestle and mortar), and pulverise them to a powder - ignore the bigger bits of coriander husk.

  3. Tip the ground spices into a very large mixing bowl.

  4. Cut the onions into sixths, leaving a little root attached to hold the layers together.

  5. Cut the ordinary potatoes into six segments, length ways.

  6. If the sweet potatoes are slender (they normally are) cut them into quarters, length ways; if they're bulky round the middle, cut them into sixths.

  7. Put all the vegetables into the mixing bowl.

  8. add the oil and toss thoroughly, using clean hands.

  9. Lightly oil the large tray which comes with your oven (or 1 or 2 baking trays)

  10. Spread the vegetables out in a single layer and bake them for 25 minutes.

  11. Meanwhile, combine the glaze ingredients in a small jug with 4 tablespoons cold water.

  12. Remove the oven tray; brush the vegetables with the glaze and continue to bake for about 20-30 minutes, or until they're slightly charred and tender.

  13. A little squeeze of lime or lemon juice adds vivacity, but the vegetables are very nice with or without it.

Cook's notes

  • Cut your potatoes and sweet potatoes into uniform, bite-sized pieces to ensure they finish roasting at the same time.
  • Don't overcrowd the baking sheet; allow enough space between vegetables so they roast and caramelize rather than steam.
  • Line your baking tray with parchment paper for easy cleanup and to prevent the caramelized glaze from sticking.

Easy swaps

  • Replace soy sauce with tamari or coconut aminos for a gluten-free version.
  • Swap sweet potatoes for Japanese yams or kabocha squash for a different texture profile.
  • Add red chili flakes or fresh ginger to the glaze if you prefer a spicier, more aromatic kick.

Frequently asked

Can I make this dish ahead of time?

Yes, you can prep the vegetables and glaze in advance, but for the best texture, roast them fresh just before serving.

How do I ensure the vegetables don't get soggy?

Ensure your oven is fully preheated and avoid overcrowding the pan. Giving the vegetables plenty of space ensures they get golden brown rather than soft and watery.

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