Delicious roasted root vegetables with a hint of ginger make a stunning side dish for Christmas
Total Prep Time: 45 mins
- 500 g butternut squash washed and cut into wedges
- 500 g parsnips, peeled and cut into halves
- 100 g unsalted butter
- 2 tbsps. dark brown sugar
- 3 tbsps. Maple syrup
- Salt and freshly ground black pepper
- 10 drops Ginger Spice Drops®
- 4 drops Cinnamon Spice Drops®
- 6 drops Clove Spice Drops®
- 4 drops Pepper Spice Drops®
- Juice of 1/2 orange
Preheat oven to 200°C
Arrange the squash and parsnips in a single layer on a baking sheet.
In a small saucepan, over medium heat, add the butter. Wait until the butter starts to turn a light brown colour.
Remove from the heat and immediately pour half of the butter over the squash. Reserve the rest of the butter.
Sprinkle the squash with the brown sugar and maple syrup and season with salt and pepper.
Put the tray in the centre of the oven and bake, undisturbed, for 20 minutes.
To the orange juice add the Ginger, Cinnamon, Pepper and Clove Spice Drops®. Mix well and drizzle over the vegetables.
Place back in the oven for another 15 minutes.
When done drizzle with the remaining butter. Transfer into a plate and serve.
Take control of Christmas this year and save precious time with Spice Drops® available from Sainsbury’s, Whole Food Markets, Ocado, Amazon and www.holylama.co.uk for £4.00 per bottle (except Saffron).