Honey Mustard Glazed Kumara

clock 10 minutes + 35 minutes bowl 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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How to Chop an Onion


  • 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

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