Meals and Courses

  • 2 tablespoons olive oil
  • 4 cm (1¾ inch) piece of fresh root ginger, sliced
  • 40 g (1½ oz) dark muscovado sugar
  • 3 tablespoons dark soy sauce
  • juice of 1 lime
  • 1 small butternut squash, about 625 g (1¼ lb) peeled, deseeded and cut into 2.5 cm (1 inch) cubes
  • 2 small sweet potatoes, cut into 2.5 cm (1 inch) cubes
  • 1 aubergine, cut into 2.5 cm (1 inch) cubes
  • 2 parsnips, cut into wedges
  • 2 carrots, cut into wedges
  • 2 small red onions, thinly sliced
  • 2 garlic cloves, thinly sliced

Mix together the olive oil, ginger, sugar, soy sauce and lime juice in a bowl. Add the vegetables, including the onions, and turn in the dressing until evenly coated. Scatter into a shallow roasting tin or ovenproof dish. Place on the lower rack of the halogen oven.

Set the temperature to 250°C (482°F) and cook for 15 minutes. Add the garlic and toss the vegetables together. Cook for a further 15 minutes or until caramelized. Serve with roast or grilled chicken, pork or duck.

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