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Honey Roasted Mustard vegetables recipe

Honey, ginger & mustard roasted vegetables

Recipe from: 29 November
Preparation time: 10 min
Cooking time: 1h
 
These mustard roasted vegetables are a delicious roast accompaniment.
 
 
 

Ingredients

 
  • 80
    ml
    honey
  • 45
    ml
    whole mustard
  • 1
    tsp
    dijon mustard
  • 1/4
    cup
    lemon juice and peel
  • 10
    ml
    chopped rosemary
  • 15
    ml
    grated ginger
  • 100
    ml
    PnP Finest extra-virgin olive oil
  • 300
    g
    baby carrots
  • 2
    large sweet potatoes
  • 6
    parsnips
  • 5
    beetroots, cut into wedges
Servings: Change Serving
 
 

Method

 
Preheat oven to 200°C.

Whisk honey, mustards, lemon juice and peel, rosemary, ginger and olive oil together. Toss three quarters of the mixture through all vegetables, except beetroot, and place in a roasting pan.

Toss remaining mixture through beetroot and place on one side of pan.

Roast for 45-60 minutes or until cooked through and slightly charred.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.
 

Read more on: recipe  |  vegetables
 

 
 

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