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.

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