Sunshine roast vegetables

Name: Sunshine roast vegetables
Yield: 8 servings
Cuisine: Accompaniment
Ingredients: 10.00 baby carrots baby, cleaned; 10.00 parsnips; 6.00 mediterranean potatoes skin on, quartered; 2.00 large onions skin on, cut into wedges; 750.00 ml butternut chopped; 8.00 garlic cloves, unpeeled; 30.00 ml fresh ginger grated; 30.00 ml fresh chillies 573; 2.00 red chilli; 15.00 ml brown sugar; 1.00 orange juice; 0.00 sea salt and freshly ground black pepper

8 servings

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Starch

By Food24 November 03 2009

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Ingredients (12)

10.00	baby carrots — baby, cleaned
10.00	parsnips
6.00	mediterranean potatoes — skin on, quartered
2.00	large onions — skin on, cut into wedges
750.00 ml	butternut — chopped
8.00	garlic — cloves, unpeeled
30.00 ml	fresh ginger — grated
30.00 ml	fresh chillies — 573
2.00	red chilli
15.00 ml	brown sugar
1.00	orange juice
0.00	sea salt and freshly ground black pepper

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Method:

Preheat oven to 180 &degC.
Place vegetables and garlic in a roasting pan and toss with remaining ingredients.
Use your hands to mix vegetables and coat them well.
Place in the oven and roast for 40 to 60 minutes, until vegetables are soft and golden.
Give them a good shake from time to time.