Roast vegetables with pine nut crumble

Cooking Vegetarian Roast vegetables with pine nut crumble

Give roast vegetables added flavour and texture with a generous sprinkling of pine nut crumble.

Lables: Vegetarian Egg free Fish free Shellfish free
  1. Preheat oven to 200°C. Cut potatoes, kumara and pumpkin into 5cm pieces. Place all vegetables into a roasting dish in a single layer. Drizzle with oil. Season with salt and pepper. Toss to coat. Roast for 45 minutes or until golden and just tender.
  2. Place bread and pine nuts into a food processor. Process until crumbs form. Transfer to a bowl. Add parmesan, parsley, garlic and butter. Season with salt and pepper. Mix well. Remove vegetables from oven. Sprinkle crumble over vegetables. Roast for a further 10 minutes or until crumble is golden. Serve.

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3 Desiree potatoes, peeled
1 kumara , peeled
600g Kent pumpkin, peeled, deseeded
2 tbsp olive oil
4 slices white bread, roughly chopped
1/4 cup pine nuts, toasted
1/3 cup grated parmesan cheese
1/4 cup flat-leaf parsley leaves, chopped
1 garlic clove, crushed
40g butter, melted, cooled

Adv

Autors
Preparation time
20
Cooking time
55
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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