Caramelised roast vegetable salad

Roasting really enhances the flavours of these delicious veg.


Serves 4

2 onions, peeled, sliced into wedges
3 beetroot, unpeeled, sliced into wedges
2 golden kūmaras, unpeeled, sliced 2-3 cm thick
12 mushrooms
¼ cup canola oil
¼ cup runny honey, or brown sugar
½ cup lemon juice
2 handfuls watercress (or use rocket)


Preheat oven to 180°C.
Place prepared vegetables in a baking dish.
Blend oil, honey and lemon juice together.
Pour over vegetables and toss to coat.
Bake in preheated oven, uncovered for 30-45 minutes or until kūmara is golden and tender.
Turn during cooking and watch carefully as it can burn easily.
Place half a handful of watercress on each serving plate and top with roasted vegetables.

Tip: try roasting capsicums, yams, parsnip and carrots.