ROASTED WINTER VEGETABLES WITH PEANUT SAUCE

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Roasted Winter Vegetables With Peanut Sauce image

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!

Provided by Lorelle in Australia

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 695.9, Fat 57.5, SaturatedFat 25, Sodium 905.1, Carbohydrate 35.2, Fiber 10.2, Sugar 16.9, Protein 20.8

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