Roast pumpkin, carrot and beetroot glazed with a honey and ginger marinade and served with sausages.
To make the marinade: in a single serve sized whizzer put: 1/4 cup oil (I used olive) 1 large piece of fresh ginger, salt, pepper, 1 tbsp honey and as many garlic cloves you can be bothered peeling (I did 10!).
Cover the veges with the marinade and bake in the oven at 180 for about 45 to 60 minutes depending on how you like your veges, soft or crunchy 😊
Time in the kitchen to make the marinade: 5 minutes