Delicious fresh winter-time veggies made extra tasty with a cheesy, nutty crumble topping
Suitable for Gluten-free | Meat Free
Serves 4 as a side dish
Prep time 20 minutes
Cook time 60 minutes
Nutrients per serving:
Ingredients
- 2 tbsp olive oil
- 2 carrots, peeled and cut into chunks
- 1 aubergine, cut into chunks
- 1 courgette, cut into chunks
- 200g small potatoes, halved
- 2 parsnips, peeled and cut into chunks
- 1 red onion, peeled and cut into wedges
- ½ butternut squash, peeled and cut into chunks
For the topping:
- 75g ground almonds
- 1 tbsp wholegrain mustard
- 50g parmesan, grated
- 1 tbsp oil
Method
Step 1
Heat the oven to 200ºC/180ºC fan/gas mark 6. Place all of your prepared vegetables in a medium sized roasting tin, drizzle with the olive oil and season well. Roast in the oven for 45 minutes or until the vegetables are golden and tender.
Step 2
Meanwhile make the savoury crumble topping. Combine the almonds and parmesan in a bowl; mix the mustard and oil in a small cup and drizzle over the dry ingredients. Season and mix well to combine (don’t worry about small lumps).
Step 3
When the vegetables have roasted, sprinkle the topping all over and bake for a further 15 minutes until the topping is golden. Serve immediately as a side dish.
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