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Roasted Vegetables and Ginger Recipe

Roasted vegetables and Ginger Sauce

Any combination of vegetables can be used for this dish so the selection here will act as a guide – always try to remember the pleasure and benefit of incorporating colour. The ginger sauce adds a nice warmth to the dish and the ginger may or can act as a digestive aid and ant-inflammatory.
Course Main Course, Side Dish


  • 1 Courgette
  • 2 Carrots
  • 1/2 Sweet Potato
  • 10 Button Mushrooms
  • 1 Yellow Pepper
  • 10 Cherry Tomatoes
  • Olive Oil
  • Mixed Herbs and Fennel Seeds
  • 1 Dessert Spoon Barley or Swet Miso
  • 1 Dessert Spoon Ginger Juice -peel ginger, grate then squeeze grated fibre to create juice
  • 1/2 Orange - use ½ teaspoon rind and 2 teaspoon – according to taste – of juice
  • 1/2 tsp Sesame Oil or swirl of apple juice concentrate if needed
  • 1/2 Cup Water


  • Heat Oven to 150 C
  • Prepare vegetables into slices, the thinner the slices the quicker they will cook – so it depends on your timescale
  • Place in ovenproof dish sprinkled with olive oil, herbs and fennel seeds.
  • Cook in the oven for 30mins, approx.
  • Meanwhile combine all the sauce ingredients together in a saucepan and heat through.
  • When the vegetables are cooked, toss some of the sauce in with the vegetables and place the rest in a jug to serve separately.
Keyword roasted vegetables