1. Set the oven around fairly hot, 200 degrees C or 400 degrees F. 2. Peel the parsnips, swede, turnip, and carrots. 3. Cut all vegetables into large wedges over sticks. 4. Put in a roasting tin with the unpeeled garlic and shallots. 5. Sprinkle with oil and coat well. 6. roast in the oven for 40 minutes, stirring once or twice during cooking. 7. Add the ginger, pumpkin seeds, honey, and Worcestershire sauce or lemon juice to the vegetables in the roasting tin and cook for another 15-20 minutes until caramelised. 8. Heat the Yorkshire puddings, if using, for 3 minutes. Spoon the vegetables into the puddings before serving. Sprinkle with some coarse salt and freshly ground black pepper. ---------------------------------------------------------------------------
Nutrition
Ingredients
