Roasted vegetables and ginger sauce
Any combination of vegetables can be used for this dish so the selection here will act as a guide – always try to remember the pleasure and benefit of incorporating colour. The ginger sauce adds a nice warmth to the dish and the ginger can act as a digestive aid and is anti-inflammatory.
Did you know – Ginger contains a phytonutrient called gingerol and this can often help with nausea.
Nutritional fact – Colourful vegetables act as helpful prebiotics.
Scroll down to see the recipe.
Roasted vegetables and ginger sauce
Any combination of vegetables can be used for this dish so the selection here will act as a guide – always try to remember the pleasure and benefit of incorporating colour. The ginger sauce adds a nice warmth to the dish and the ginger can act as a digestive aid and is anti-inflammatory.
Ingredients
- 1 Courgette
- 2 Carrots
- 1/2 Sweet potato
- 10 Button Mushrooms
- 1 Yellow Pepper
- 10 Cherry Tomatoes
- Olive oil
- Mixed herbs and fennel seeds (optional)
For the sauce
- 1 dsp Barley malt or some sweet miso
- 1 dsp Ginger Juice -peel a knob of ginger, grate then squeeze grated fibre to create juice
- 1/2 tbsp Orange - use ½ teaspoon rind and 2 teaspoon – according to taste – of juice
- 1/2 cup water
Instructions
- Heat oven to 150 C
- Prepare vegetables into slices or cubes, the thinner the slices.cubes the quicker they will cook – so it depends on your timescale
- Place in ovenproof dish sprinkled with olive oil, herbs and fennel seeds.
- Cook in the oven for 30mins, approx, shaking occasionally
- Meanwhile combine all the sauce ingredients together.
- When the vegetables are nearly cooked, pour some of the sauce in with the vegetables and finish cooking. Place the rest in a jug to serve separately.
Notes
This can be served hot or cold!
