Roasted Veggies with Lemon Mānuka Honey Balsamic Glaze

Ingredients:

• 1 red capsicum (bell pepper), chopped
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 2–3 tomatoes, quartered
• ½ cup marinated artichoke hearts (optional but delicious)
• A few sprigs of fresh thyme
• 2 tbsp olive oil
• Salt & pepper to taste

Lemon Honey Balsamic Glaze:

• 2 tbsp Streamland Multifloral Mānuka Honey MGO50+ lemon flavored
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 200°C (390°F).
2. In a large bowl, toss the chopped vegetables with olive oil, salt, pepper, and thyme.
3. Spread evenly on a parchment-lined baking tray.
4. Roast for 25–30 minutes, flipping once, until veggies are tender and slightly charred.
5. While roasting, whisk together the glaze ingredients.
6. Drizzle glaze over the hot vegetables straight from the oven.
7. Serve warm as a side or over couscous, quinoa, or crusty sourdough.