Roast Vegetables With Pine Nut Crumble Recipe

Name: Roast Vegetables With Pine Nut Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large potatoes, peeled; 1 large sweet potato, peeled; 600 g pumpkin, peeled deseeded, recipes uses Kent; 2 tablespoons olive oil; salt and pepper; 4 slices bread, roughly chopped; 1/4 cup pine nuts, toasted; 1/3 cup grated parmesan cheese; 1/4 cup flat leaf parsley; 1 garlic clove, crushed; 2 tablespoons butter, melted

Servings: persons

3 large potatoes, peeled
1 large sweet potato, peeled
600 g pumpkin, peeled deseeded, recipes uses Kent
2 tablespoons olive oil
salt and pepper
4 slices bread, roughly chopped
1/4 cup pine nuts, toasted
1/3 cup grated parmesan cheese
1/4 cup flat leaf parsley
1 garlic clove, crushed
2 tablespoons butter, melted

1
Preheat oven to 200c.
2
cCt potatoes, sweet potatoes and pumpkin into 5cm (2 inch) pieces.
3
Place all vegetables in a roasting dish in a single layer, drizzle with olive oil and season with salt and pepper, Toss to coat.
4
Roast for 45 minutes or until golden and just tender.
5
Place bread and pine nuts in a food processor and pulse until crumbs form.
6
Transfer to a bowl and add the parmesan, parsley, garlic and butter. Season with salt and pepper. Mix well.
7
Remove vegetables from the oven, sprinkle the crum mix over them then return to the oven and roast a further 10 minutes or until golden.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 large potatoes, peeled, 1 large sweet potato, peeled, 600 g pumpkin, peeled deseeded, recipes uses Kent, 2 tablespoons olive oil, and more.

Yes, Roast Vegetables With Pine Nut Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Roast Vegetables With Pine Nut Crumble

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