Roasted Winter Vegetables With Peanut Sauce

Submitted 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!"

 

• Ready In: 55mins
• Ingredients: 10
• Serves: 4

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

directions

1. 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.
2. Meanwhile, heat the remaining oil in a small pan. Add the onion & ginger & cook, stirring, until soft. Add remaining ingredients & stir until hot.
3. Serve peanut sauce over the vegetables.