Honey Mustard Glazed Kumara

10 minutes + 35 minutes Serves 4


  • 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
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1. Preheat oven to 180°C (160°C fan-forced).

2. Combine honey, vinegar, mustard, water, oil and ginger in a small bowl.

3. Place kumara and onions in a large bowl and pour over the honey mustard mixture. Mix to combine then drain, reserving excess liquid.

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.

5. Leave to cool slightly, mix through the rocket and serve.


Store leftover rocket leaves in an airtight container in the fridge to keep them fresher for longer.

Per serve

• Energy 1488Kj • Protein 6g • Total Fat 5g • Saturated Fat 1g • Carbohydrates 66g • Sugars 59g • Sodium 197mg

Dietary and nutritional info supplied by NZ Nutrition Foundation