Roast vegetables with ginger glaze

Recipe from: 3/24/2005 12:00:00 AM

Ingredients 10
Servings 5


  • 40
    olive oil
  • 4
    sweet potatoes, peeled and cut into thick strips
  • 1
    butternut, peeled and cut into thick strips
  • 5
    carrots, peeled and cut into thick strips
  • 60
  • 25
    castor sugar
  • 1
    x 3 cm piece fresh ginger, grated
  • 60
    orange juice
  • 8
    baby marrows
  • 2


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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