Roast vegetables with pine nut crumble

Roast vegetables with pine nut crumble

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

The ingredient of Roast vegetables with pine nut crumble

  1. 3 Desiree potatoes, peeled
  2. 1 kumara (orange sweet potato), peeled
  3. 600g Kent pumpkin, peeled, deseeded
  4. 2 tbsp olive oil
  5. 4 slices white bread, roughly chopped
  6. 1/4 cup pine nuts, toasted
  7. 1/3 cup grated parmesan cheese
  8. 1/4 cup flat-leaf parsley leaves, chopped
  9. 1 garlic clove, crushed
  10. 40g butter, melted, cooled

The instruction how to make Roast vegetables with pine nut crumble

  1. Preheat oven to 200u00b0C. 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.

Nutritions of Roast vegetables with pine nut crumble

calories: 515.523 calories
fatContent: 28 grams fat
saturatedFatContent: 9 grams saturated fat
carbohydrateContent: 48 grams carbohydrates
sugarContent: 14 grams sugar
fibreContent:
proteinContent: 13 grams protein
cholesterolContent:
sodiumContent: 301.64 milligrams sodium

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