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
Serves: 4

Ingredients

Hasselback veges

2 small	kumara
2 large	carrots
2 whole	beetroot
1 Tbsp	runny honey
2 Tbsp	Olivado Infused Avocado Oil & Rosemary
1 Tbsp	wholegrain mustard
3 Tbsp	Superb Herb Rosemary, chopped
Salt and pepper

Kebabs

8	Waitoa Honey & Rosemary Chicken Kebabs (1 pack)
1 Tbsp	Olivado Infused Avocado Oil & Rosemary

Pesto sauce and green salad, to serve (optional)

Directions

1. 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.
2. In a small bowl mix honey, oil, mustard, chopped rosemary, salt and pepper. Brush over vegetables and bake for 50 minutes.
3. 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.
4. Serve chicken with pesto (optional), hasselback veges and a green salad (optional).

Honey and Rosemary Chicken Kebabs with Hasselback Roast Veges. Image / Supplied.