Mixed vegetable crumble
This vibrant mixed vegetable crumble recipe is the perfect side dish for your next family meal. Tender veges are topped with a crunchy bread and nut crumble - delish!
Dec 08, 2016 2:36am- Serves 8
- 20 mins preparation
- 10 mins cooking
This recipe first appeared in Woman's Day.
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ingredients
Vegetables
- 200 gram Brussels sprouts
- 200 gram baby carrots, peeled, trimmed
- 4 zucchini, sliced into batons, trimmed
Crumble
- 60 gram butter
- 1 cup small bread cubes
- 1/2 cup chopped walnuts
- 1 tablespoon rosemary leaves, roughly chopped
- 1 garlic clove, crushed
- 1 teaspoon smoked paprika
- 1 teaspoon grated lemon zest
method
- 1
Place all the vegetables in a steamer basket over simmering water. Steam for 4-5 minutes until just tender. Keep warm.
- 2
For the crumble: In a large frying pan, heat butter on medium. Sauté bread cubes and walnuts for 2-3 minutes until golden and toasted. Add the rosemary, garlic, paprika and zest, cooking for 1 minute. Season to taste and toss well.
- 3
Arrange vegetables on a platter and scatter with the crumble mixture.
notes
- For a variation, add fried, chopped bacon or dried cranberries to the crumble mixture.