Honey Mustard Glazed Kumara

Name: Honey Mustard Glazed Kumara
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
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

10 minutes + 35 minutes Serves 4

Last Minute Christmas Christmas Kumara Vegetarian Gluten Free Dairy Free

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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

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Method

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.

Tip:

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