Honey and rosemary are a winning combination. We love these honey rosemary kebabs with fun hasselback vegetables for a nourishing balanced meal.
Prep time: 15 mins
Cook time: 50 mins
|1 Tbsp||runny honey|
|2 Tbsp||Olivado Infused Avocado Oil & Rosemary|
|1 Tbsp||wholegrain mustard|
|3 Tbsp||Superb Herb Rosemary, chopped|
|Salt and pepper|
|8||Waitoa Honey & Rosemary Chicken Kebabs (1 pack)|
|1 Tbsp||Olivado Infused Avocado Oil & Rosemary|
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Pesto sauce and green salad, to serve (optional)
- Preheat the oven to 200C. Using a sharp knife make several parallel slits ½cm apart in the kumara, carrots and beetroot, leaving ½ cm at the bottom unsliced. Place veges on a lined baking tray.
- In a small bowl mix honey, oil, mustard, chopped rosemary, salt and pepper. Brush over vegetables and bake for 50 minutes.
- When the vegetables have 25 minutes to go place chicken kebabs on a shallow lined baking tray, drizzle with oil and bake for 20-25 minutes, turning once.
- Serve chicken with pesto (optional), hasselback veges and a green salad (optional).