Roast vegetables with ginger glaze

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5 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (10)

40.00 ml fresh chillies — 573
4 sweet potato — peeled and cut into thick strips
1.00 butternut — strips
5 carrots — peeled, julienned
60.00 g butter
25.00 ml castor sugar
1.00 fresh ginger — grated
60.00 ml orange juice
8 baby marrows
2 aubergines
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Method:

Preheat the oven to 210 °C and grease a large oven pan with a little of the oil.
Arrange the vegetables in 2-3 greased pans in a single layer and brush with the remaining oil.
Roast for 30 minutes.
Melt the butter and add the castor sugar, stirring until melted.
Add the ginger and orange juice and simmer for five minutes or until the mixture thickens slightly.
Pour the glaze over the vegetables, mix lightly and continue roasting until the vegetables are soft.
Serve immediately.



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