A strong flavoured only like rewarewa is the perfect choice for honey roasted vegetables.  This dish is equally delicious hot from the oven or pan or served the next day cold as a salad or sandwich filling.  Make use of whatever colourful vegetables are in season just being mindful of the length of cooking time for each vegetable.

Ingredients:

• 6 baby onions or 2 large onions, quartered
• 6 medium carrots, chopped into chunky pieces
• 2 medium kumara, peeled and cut into wedges
• 1/3 cup olive oil
• 60 grams butter, melted
• 1 tbsp full grain mustard
• 1 tbsp sesame seeds or whole nuts like macadamias or cashews
• 2 tbsp strong flavoured honey (rewarewa is perfect)

Method:

Combine vegetables in a large roasting tin, drizzle with half the olive oil.  Bake, uncovered in a moderate over (180° C) for an hour or until the vegetables are just tender.

Now combine butter with remaining oil, honey and mustard, pour over vegetables in dish. Turn vegetables to coat evenly.  At this point, other vegetables that require a shorter cooking time can be added to mix.  Pieces of brightly colour capsicum, elephant garlic, miniature leeks, or even beans and courgettes along with a sprinkling of whole nuts or sesame seeds to add protein for the vegetarians and a nice nutty texture. The more colours the better! It is important that you do not add garlic or nuts/seeds too early otherwise they will burn.

Bake for a further 15 to 20 minutes or until vegetables are soft and glaze is slightly thickened.