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!

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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.

For a variation, add fried, chopped bacon or dried cranberries to the crumble mixture.

Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

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