Ingredients

4 carrots, thickly sliced diagonally 250 g (8 oz) swede, cubed
250 g (8 oz) sweet potato, cubed 1 onion, cut into 8 wedges
2 leeks, thickly sliced diagonally 6 garlic cloves
1 teaspoon mustard or cumin seeds, lightly crushed 1 teaspoon coriander seeds, lightly crushed
2 cm (1 inch) piece fresh root ginger, peeled and finely grated 1 tablespoon olive oil
100 ml (3/ fl oz) dry white wine freshly ground black pepper
1 tablespoon flat leaf parsley, to garnish
Garlic is thought to be good for your heart but not enough scientific trials have yet been carried out to confirm the benefits. It certainly contains a substance called allicin, which dilates the blood vessels and reduces blood clotting.

Instructions

1.Place all the vegetables and garlic in a large roasting tin. Sprinkle over the crushed seeds and squeeze over the ginger pulp to extract the juice. Season to taste with pepper and drizzle over the oil.
2.Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 30 minutes, stirring occasionally.
3.Pour over the wine and return to the oven for a further 10 minutes. Garnish with parsley. Serve as a side dish or as a main meal, with fresh baked bread toasted with a topping of reduced-fat cheese.

Garlic is thought to be good for your heart but not enough
scientific trials have yet been carried out to confirm the
benefits. It certainly contains a substance called allicin,
which dilates the blood vessels and reduces blood clotting.

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