Ginger roasted vegetables

Ginger roasted vegetables

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Beetroot, ground ginger and parsnip come together to create a dazzling roast vegetable dish.

The ingredient of Ginger roasted vegetables

  1. 1 bunch beetroot, stems trimmed
  2. 2 tablespoons olive oil
  3. 1/2 teaspoon ground ginger
  4. 3 carrots, peeled
  5. 3 parsnips, peeled

The instruction how to make Ginger roasted vegetables

  1. Preheat oven to 200u00b0C or 180u00b0C fan-forced. Wrap beetroot in a sheet of foil. Place in oven while you prepare the other vegetables (the beetroot will take about 1 hr, depending on size).
  2. Cut carrots and parsnips into quarters lengthways. Oil an oven tray and arrange carrots and parsnips in a single layer. Drizzle with olive oil. Sprinkle with ground ginger and salt and pepper. Toss to coat.
  3. Add to oven and cook for about 45 min, turning once during cooking, until golden. Unwrap beetroot and test by piercing with a skewer u2013 they will be tender when ready.
  4. Allow beetroot to cool slightly, then, wearing rubber gloves, slip off the skins. Cut into quarters. Transfer carrots and parsnips to a warmed serving dish. Toss beetroot in ginger and oil mixture on the tray, then add to other vegetables to serve.

Nutritions of Ginger roasted vegetables

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calories: https://schema.org
calories: NutritionInformation

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