Honey Glazed Vegetables

Ingredients

• 1.60 millilitre butter, 4 tablespoons
• 2.185 millilitre golden syrup, ¾ cup
• 3.60 millilitre water
• 4.30 millilitre lemon juice, to taste
• 5.red onions, 3–4; cut in quarters
• 6.500 gram baby carrots, or substitute sweet potatoes or baby potatoes (annotation)
• 7.500 gram onions, medium
• 8.400 gram pearl onions
• 9.12 garlic, whole unpeeled cloves
• 10.cinnamon sticks, optional
• 11.bay leaves, optional
• 12.ginger, optional; fresh nugget or powdered
• 13.lemon rind, optional
• 14.paprika, to season/colour

Method

1. 1.Melt butter, syrup, water and lemon juice together.
2. 2.Pour over vegetables and lightly coat.
3. 3.Bake in 200ºC oven for 2–3 hours, turning every 20 minutes.
4. 4.If vegetables look like they are browning too quickly, reduce heat to 180ºC after 1–2 hours.

Notes

• Card note: 'Can use up to 2 kg of vegetables.' Scale glaze accordingly.
• Handwritten annotation options for vegetables: sweet potatoes, baby potatoes, baby marrows, raisins, currants, butternut.
• The long slow roast at high heat caramelises the syrup deeply.