Mixed Vegetable Crumble
12 ingredients
3 steps
Ingredients
- 7 oz Brussels sprouts
- 7 oz baby carrots, trimmed
- 7 oz green beans, trimmed
- None None FOR THE CRUMBLE TOPPING
- 4 tbsp (1/2 stick) butter
- 2 tbsp olive oil
- 1/2 cup chopped walnuts
- 1 tbsp coarsely chopped rosemary leaves
- 1 clove garlic, crushed
- 1 tsp grated lemon peel
- 2 cups small bread cubes
- 1 tsp smoked paprika
Directions
-
1Place vegetables in a steamer basket over simmering water. Steam 4-5 mins, or until just tender; keep warm.
-
2Melt 2 tbsp of the butter in a large skillet on medium-high heat. Add bread cubes and paprika and cook, stirring, until golden. Remove from pan.
-
3Heat remaining 2 tbsp butter and oil in same skillet on high heat. Saute walnuts 2-3 mins, until golden. Add rosemary, garlic and lemon peel; saute 1 min. Stir in bread and paprika mixture. Season to taste; toss well. Arrange vegetables on a platter. Top with crumble mixture.
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