Red, gold and orange kumara roast
Succulent and mouth-watering - this fantastic mix of kumara tastes great hot, warm or chilled.
4 medium kumara (mix of red, gold or orange), sliced lengthwise
1 onion, peeled and sliced into wedges
1 capsicum, deseeded and sliced into chunky wedges
1 tsp wholegrain mustard
¼ cup olive or canola oil
¼ cup lemon juice
2 Tbsp brown sugar
freshly ground black pepper, to taste
2-3 cups mesclun salad leaves
Preheat oven to 200°C.
Place prepared vegetables in a baking dish.
Combine mustard, oil, lemon juice, sugar and pepper in a bowl and pour over vegetables. Mix to evenly coat.
Bake in preheated oven for 25-35 minutes or until tender and golden brown.
Remove from oven and cool.
Serve on a bed of mesclun salad leaves.
Suggestion: Served as a salad tossed through leafy greens or pasta or hot with cooked meats or chicken.
Variation: Cook on a medium to hot barbecue plate for about 10-15 minutes or until tender.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||2.3g|