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A plate of roasted vegetables
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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.
Prep Time 15 minutes
Cook Time 30 minutes

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!