Honey Mustard Glazed Kumara

Ingredients
- 1/2 cup honey
- 2 Tbsp balsamic vinegar
- 2 Tbsp wholegrain mustard
- 1 Tbsp water
- 1 Tbsp peanut oil
- 1 Tbsp grated ginger
- 2 kumara, peeled and sliced into 1cm rounds
- 6 small brown onions, peeled and halved
- 50g baby rocket leaves
Method
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1. Preheat oven to 180°C (160°C fan-forced).
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2. Combine honey, vinegar, mustard, water, oil and ginger in a small bowl.
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3. Place kumara and onions in a large bowl and pour over the honey mustard mixture. Mix to combine then drain, reserving excess liquid.
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4. Place vegetables on a wire rack over a foil-covered oven tray. Bake uncovered for about 35 minutes or until vegetables are browned lightly. Brush frequently during cooking with honey-mustard mixture.
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5. Leave to cool slightly, mix through the rocket and serve.
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Tip:
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Store leftover rocket leaves in an airtight container in the fridge to keep them fresher for longer.
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Per serve
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• Energy 1488Kj • Protein 6g • Total Fat 5g • Saturated Fat 1g • Carbohydrates 66g • Sugars 59g • Sodium 197mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation