Berringa Honey Mustard Glazed Vegetables
Serving size – serves 4
Prep time – 10 minutes
Cooking time – 40 minutes
Ingredients
¼ pumpkin, diced into big chunks, seeds removed
1 bunch baby purple carrots, stems removed
1 red capsicum, sliced into big strips lengthways
6 baby beetroot, peeled and quartered
Marinade
2 tsp. flaked salt
1 tsp. freshly ground black pepper
2 tbsp. Berringa honey
1 tbsp. seeded Dijon mustard
2 tbsp. water
2 tbsp. olive oil
½ tsp. paprika
6 springs thyme
Method
Pre heat an oven to 180 degree Celsius, and line a baking dish with baking paper.
Place the prepared vegetables into the roasting dish and scatter evenly. You can use any vegetables you like in this recipe, I just love to use a range of different coloured vegetables when I’m cooking.
To make the marinade place the marinade ingredients in a bowl and stir until the honey is mixed through evenly.
Pour the marinade evenly over the vegetables and roast for 40 minutes or until golden brown and tender. To get an even colour on the vegetables turn them around half way through the cooking time. Once the vegetables are cooked enjoy them on their own or as an accompaniment to another dish.
