Roasted Winter Vegetables With Peanut Sauce - cooking recipe

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

Preparation

Preheat oven to 220\u00b0C 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.