Hello!

  • Difficulty Easy
  • 7 Ingredients

61 Comments


Ingredients

  • 1 sweet potato, peeled and cut into wedges
  • 1/2 small butternut pumpkin, peeled and cut into wedges
  • 2 carrots, peeled and cut into wedges
  • 1 tbls olive oil
  • 2 tbls honey
  • 1 tbls wholegrain mustard
  • pinch pepper

Method

  1. Preheat oven to 180 degrees. Line a shallow roasting pan with baking paper. Arrange pumpkin, in a single layer, in pan.
  2. Combine oil, honey, mustard and pepper in a jug. Pour over pumpkin. Turn to coat. Roast for 40 to 45 minutes or until golden and tender, turning halfway during cooking.

  • Looks so tasty!

    Reply

  • Love it. This looks so good. Thanks for the recipe.

    Reply

  • Any vegetables would tast nice this way – thanks for sharing.

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  • Yummy! these vegetables sound so delicious – honey mustard….mmmmm!

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  • These honey mustard roast vegetables look great; thanks for sharing!.

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  • Ooh yummy, I might keep this one.

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  • Ooh, this sounds delicious. I’m always looking for ways to jazz up vegetables so we don’t all get bored with them. Thanks for the recipe.

    Reply

  • I love the sound of the honey mustard on the veggies! I am in love with mustard. Great idea will be trying this out very soon. Thanks for sharing!


    • I love honey mustard chicken, honey mustard vegetables and honey mustard chips and pretty much honey mustard everything too!

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  • Love having roast lamb and this is a new twist on my veggies,thanks!

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  • I am doing these on Sunday night … thanks

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  • This will be on the menu next time we have a roast!

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  • My children love roast vegies.

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  • A very nice combination!!

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  • Yum! Will definately try this out next time I do a roast

    Reply

  • the kids actually like eating this

    Reply

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