Roasted Winter Vegetables With Peanut Sauce

• 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

1. Preheat oven to 220u0b0C 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.
2. Meanwhile, heat the remaining oil in a small pan. Add the onion & ginger & cook, stirring, until soft. Add remaining ingredients & stir until hot.
3. Serve peanut sauce over the vegetables.

parsnips, swedes, peanut oil, brown onion, ginger, coconut milk, crunchy peanut butter, sweet chili sauce, soy sauce

Taken from www.food.com/recipe/roasted-winter-vegetables-with-peanut-sauce-310853 (may not work)