Roasted winter veggies with satay sauce.

This is my favourite winter recipe – so hearty and delicious – it never fails to impress. It’s a great way to use up veggies, and the satay sauce is just divine.

Ingredients:

Usually whatever is in the fridge that needs to be used up.

A mix of root vegetables – beetroot, potatoes, parsnips, carrots
Garlic, onion, leeks, celery, zucchini, red pepper
Broccoli
A couple of sprigs of fresh rosemary / thyme
Pinch of salt and olive oil

Satay Sauce

½ tablespoon peanut oil
1 small onion (finely chopped)
1 teaspoon dried chilli flakes
1 tablespoon brown sugar
1 teaspoon sweet soy sauce
2 tablespoons peanut butter (crunchy)
1 can coconut milk

Method:

Cooking time is approx. 40 mins.  Heat the oven to 180 degrees.

Chop the root veggies and add garlic, onions, a dash of olive oil, salt, fresh herbs – pop in the oven.  While these are cooking cut up the rest of the vegetables.

 

Veggies 1

After 10 minutes add the rest of the vegetables except broccoli (if you are using). Broccoli – I always add this about 10-15 minutes from the end so not to over cook.

While the vegetables are cooking make the satay sauce.

Satay sauce

The satay sauce is a community recipe posted by Ashy on nigella.com.  Because I like a bit of spice I swap out the chilly flakes for fresh chillies (those fiery little green ones if you like it hot!).   And if you want a gluten-free option just swap the soy sauce for tamari (add a couple of extra teaspoons depending on taste).

Method:

Heat the oil in a wok and fry the garlic, onion and chilli over a moderate heat until onion is soft.  Add the sugar and stir until slightly caramelised.  Add the soy sauce and peanut butter and stir through.  Add a little coconut milk at a time until you achieve your desired consistency.

Once the veggies are cooked pour over the satay sauce.  Enjoy!

 

Special thanks to Lisa Barber for the headline photo.

3 thoughts on “Roasted winter veggies with satay sauce.”

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