Roasted Winter Vegetables With Peanut Sauce

Name: Roasted Winter Vegetables With Peanut Sauce
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 2 large parsnips, chopped coarsely; 2 medium swedes, turnips, potatoes, carrots coarsely chopped; 500 g baby beets, coarsely chopped; 1 tablespoon peanut oil; 1 medium brown onion, finely chopped; 1 tablespoon finely grated fresh ginger; 400 ml coconut milk; 1 cup crunchy peanut butter; 1/4 cup sweet chili sauce; 1 tablespoon soy sauce

Be the first to review this recipe

Recipe by Lorelle in Australia

This is a divine variation on traditional roast vegies. I was particularly interested as my niece who visits loves satay sauces, so I have tried it in anticipation of her next visit - and it really does come up to expectations! I found this recipe in a recent edition of 'Grass Roots' magazine. I love roast vegies at the best of times, but this Peanut Sauce turns it into the main course!

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 55mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

2

large parsnips, chopped coarsely
2

medium swedes, turnips, potatoes, carrots coarsely chopped
500

g baby beets, coarsely chopped
1

tablespoon peanut oil
1

medium brown onion, finely chopped
1

tablespoon finely grated fresh ginger
400

ml coconut milk
1

cup crunchy peanut butter
¹⁄₄

cup sweet chili sauce
1

tablespoon soy sauce

DIRECTIONS

Preheat oven to 220°C Combine vegies with half the oil in a large baking dish. Bake uncovered in a hot oven for about 45 minutes, turning or until vegies are tender.
Meanwhile, heat the remaining oil in a small pan. Add the onion & ginger & cook, stirring, until soft. Add remaining ingredients & stir until hot.
Serve peanut sauce over the vegetables.

Submit a Recipe Correction