Name: Mixed vegetable crumble
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
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

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!

Serves 8

Prep

20M

Cook

10M

Total

30M

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.