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Baked Root Veges With Sweet Ginger Glaze

A community recipe by ella2

Not tested or verified by Nigella.com

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Introduction

Easy and delicious, from The Essential Vegetarian Cookbook.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 4 as a side dish.

Metric U.S.

150 grams sweet potatoes
1 medium potato
1 medium carrot
1 medium parsnip
1 medium turnip
2 tablespoons olive oil
60 grams butter
2 tablespoons caster sugar
1 tablespoon fresh ginger (finely grated)
60 millilitres water

5⅓ ounces sweet potatoes
1 medium potato
1 medium carrot
1 medium parsnip
1 medium turnip
2 tablespoons olive oil
2⅛ ounces butter
2 tablespoons superfine sugar
1 tablespoon fresh gingerroot (finely grated)
2 fluid ounces water

Method

Baked Root Veges With Sweet Ginger Glaze is a community recipe submitted by ella2 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 210C and brush a large baking tray with oil.

Peel the veggies and cut into sticks 5cm by 1cm. Put them in the baking tray in a single layer and brush all over with olive oil.

Bake for 1 hour or until golden.

Melt butter in a small pan, add sugar and stir over low heat until sugar is dissolved. Add grated ginger and water, stir to combine and bring to boil.

Lower heat, simmer uncovered for 5 mins until reduced and thickened. Pour over the veggies, toss to coat and return tray to oven for another 5 mins.

Preheat oven to 210C and brush a large baking tray with oil.

Peel the veggies and cut into sticks 5cm by 1cm. Put them in the baking tray in a single layer and brush all over with olive oil.

Bake for 1 hour or until golden.

Melt butter in a small pan, add sugar and stir over low heat until sugar is dissolved. Add grated ginger and water, stir to combine and bring to boil.

Lower heat, simmer uncovered for 5 mins until reduced and thickened. Pour over the veggies, toss to coat and return tray to oven for another 5 mins.