This meal is based on the Ginger Roasted Winter Vegetables from Vegan with a Vengeance, with a few substitutions.
Basically, it’s a couple of trays of chopped up potatoes, carrots, parsnips, sweet potatoes and red onion, coated in a mixture of 2 tsp of ground ginger, about 8 tsp of olive oil, and 3 tsp of golden syrup. It took about an hour and a half on Gas Mark 4, but it was definitely worth the wait, especially the parsnips!
