Tender, steamed brussels sprouts, baby carrots and zucchinis with a golden, toasted spiced crumble scattered over it. A great and fast healthy dish!
- 200 g Brussels sprouts
- 200 g baby carrots, peeled, trimmed
- 4 zucchinis, sliced into batons, trimmed
- 60 g butter
- 1 cup small bread cubes
- ½ cup chopped walnuts
- 1 tbsp roughly chopped rosemary leaves
- 1 garlic clove, crushed
- 1 tsp smoked paprika
- 1 tsp grated lemon zest
Place all veggies in a steamer basket over simmering water. Steam 4 to 5 mins until just tender. Keep warm.
CRUMBLE: In a large frying pan, heat butter on medium. Sauté bread cubes and walnuts 2 to 3 mins until golden and toasted. Add rosemary, garlic, paprika and zest, cooking 1 min. Season to taste and toss well.
Arrange vegetables on a platter. Scatter with crumble mixture.
TIP: For a variation, add fried, chopped bacon or dried cranberries to the crumble mixture.