Jamaican Baked Vegetables

2 - red onions, cut into one inch chunks
2 - large carrots, cut into 1/2 inch slices
2 - sweet potatoes, peeled and cut into two inch chunks
2 - Yukon gold potatoes, cut into one inch chunks
1/4 C water
1 C crushed canned pineapple
1/4 C fresh lime juice
1/2 C light brown sugar
3 - cloves garlic, minced
2 t grated fresh ginger
1/8 t ground cloves
1/2 orange juice
1/2 t hot red pepper flakes
1/2 t salt
1/4 t freshly ground black pepper
3 T dark Jamaican rum

Preheat the oven to 425°F. Lightly oil a large roasting pan and add the onions, carrots, sweet potatoes, and white potatoes. Add the water, cover tightly, and bake for 30 minutes. In a blender or food processor, combine the pineapple, lime juice, brown sugar, garlic, ginger, cloves, orange juice, hot red pepper flakes, salt, and pepper and puree until smooth. Pour the sauce mixture over the vegetables, cover rightly, and return to the oven and bake for another 30 minutes longer. Remove from the oven and baste the vegetables with the liquid in the pan. Return to the oven and bake, uncovered, until tender, about 15 minutes longer.

When the vegetables are tender, remove from the oven and place on a serving platter. Cover loosely with foil to keep warm. Transfer the basting liquid to a small saucepan and bring to a boil over high heat. Add the rum, if using, and continue cooking, stirring constantly, for two minutes. Pour the sauce over the vegetables and serve. Add seitan or tempeh if you want something chunkier.