preheat oven to 210 degrees Celsius. Brush a large baking tray with oil
Peel the sweet potato, potato, carrot, parsnip and turnip and cut into sticks about 5cm long and 1cm thick
Place the vegetables in a single layer on the prepared baking tray and brush them all over with olive oil. Bake for 1 hour or until golden brown
Melt the vegan butter in a small pan. Add the sugar and stir over a low heat until the sugar has dissolved. Add the grated ginger and the water and stir to combine. Bring to the boil, reduce the heat to low and simmer, uncovered, for 5 mins or until the mixture has reduced and thickened slightly
Pour the glaze over the baked vegetables, toss to coat and return to the oven for another 5 mins. Serve immediately
