2 lbs potatoes or sweet potatoes or parsnips or swede or turnips or carrots .
1-2 tbsp roasted pumpkin seeds .
2-4 garlic cloves
Directions
Step #1 Set the oven around fairly hot, 200 degrees C or 400F degrees F.
Step #2 Peel the parsnips, turnip, swede, & carrots.
Step #3 Cut all vegetables into large wedges over sticks.
Step #4 Put in a roasting tin with the unpeeled garlic & shallots.
Step #5 Sprinkle top with oil & coat well.
Step #6 roast in the oven for 40 mins, stirring once or twice during cooking.
Step #7 Add the ginger, honey, pumpkin seeds, & Worcestershire sauce or lemon juice to the vegetables in the roasting tin & cook for another 15-20 mins until caramelised.
Step #8 Heat the Yorkshire puddings, if using, for 3 mins.
Step #9 Spoon the vegetables into the puddings before serving.
Step #10 Sprinkle top with some coarse salt & freshly ground black pepper.