3-4 medium red kumara (600g), scrubbed & sliced thinly (1/2cm thick)
1/4 cup lemon juice
2 tablespoons olive oil
2 tablespoons runny honey
1 teaspoon fennel seeds
2 red onions, cut into chunky wedges
lettuce leaves to serve (optional)Place the vegetables in a roasting pan. Combine the lemon juice, oil, honey & fennel seeds. Pour over the vegetables. Bake at 200°C for 20-25 minutes or until tender & golden brown. Serve either as is, or cool slightly & toss through lettuce leaves.