red, gold and orange kumara roast

Succulent and mouthwatering - this fantastic mix of kumara taste great hot, warm or chilled. Served as a salad tossed through leafy greens or pasta or hot 'on the side' these kumara are destined to become your favourite!

4 medium kumara (mix of red, gold or orange) sliced lengthwise
1 onion, cut into wedges
1 pepper, deseeded and cut into chunky wedges
1 tsp wholegrain mustard.
1/4 cup olive oil
1/4 cup lemon juice
2 Tbsp brown sugar
freshly ground black pepper


Place the prepared vegetables in a baking dish. When cutting the onions, leave part of the base on so the wedge stays together when cooked. Combine the mustard, oil, lemon juice, sugar and pepper. Pour over the vegetables. Mix to evenly coat. Bake at 200°C for 25-35 minutes or until tender and golden brown. Alternatively cook on a medium to hot barbecue plate for about 10-15 minutes or until tender.
Serves 4

Recipe courtesy of www.vegetables.co.nz