To make the glaze:
Whizz together til thick and smooth:
2 tsps of honey
1 tbsp of sesame oil
1 tbsp of peanut oil
1 tsp of olive oil
1 large piece of fresh ginger
lots of garlic
1/2 tsp of tamari (or similar)
pinch of chilli (optional)
Pour over veggies, making sure they are evenly covered.
Roast in oven on 180 degrees for 30 to 45 minutes or until veggies cooked.
I used beetroot and kumara.
Serve as a side dish.