Here’s another super easy way of using up your root vegetables from Christmas lunch. Both the potatoes and parsnips make a good combination for a tray bake. You could also add any leftover carrots to bulk up this dish.
- 1/2 jar of Nonya Secrets Chilli and Ginger sauce
- 200g of roasted parsnips
- 200g potatoes
- 100g plum tomatoes, halved
- 2 tablespoons of water
- 1 stalk of spring onion, finely chopped
Preheat the oven to 190 C/Gas Mark 5. Scatter the vegetables into a baking tray along with the tomatoes. Spoon the Chilli and Ginger sauce and water over the vegetables and mix well. Put the tray into the preheated oven and roast for about 10 minutes until the root vegetables are hot. Transfer onto serving dish when ready to serve and sprinkle with chopped spring onions.