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Roast vegetables with pine nut crumble

Ingredients

  • 3 large Desiree potatoes, peeled
  • 1 large kumara (orange sweet potato), peeled
  • 600g Jap pumpkin, peeled, deseeded
  • 2 tablespoons 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

Method

  1. Step 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. Step 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.

Recipe Ingredient

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