“Vegetables are roasted, dressed with a sweet ginger sauce, and then returned to the oven to let it caramelize. This would be ideal as a side dish or as a vegetarian main dish when served over Yorkshire puddings (just be sure to not use animal fat!). Serves 2 as a main course and 4 as a side dish.”
1hr 10mins

Ingredients Nutrition


  1. Set the oven around fairly hot, 200 degrees C or 400 degrees F.
  2. Peel the parsnips, swede, turnip, and carrots.
  3. Cut all vegetables into large wedges over sticks.
  4. Put in a roasting tin with the unpeeled garlic and shallots.
  5. Sprinkle with oil and coat well.
  6. roast in the oven for 40 minutes, stirring once or twice during cooking.
  7. Add the ginger, pumpkin seeds, honey, and Worcestershire sauce or lemon juice to the vegetables in the roasting tin and cook for another 15-20 minutes until caramelised.
  8. Heat the Yorkshire puddings, if using, for 3 minutes. Spoon the vegetables into the puddings before serving. Sprinkle with some coarse salt and freshly ground black pepper.

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