December 14, 2016
Tender, steamed brussels sprouts, baby carrots and zucchinis with a golden, toasted spiced crumble scattered over it. A great and fast healthy dish!
1Place all veggies in a steamer basket over simmering water. Steam 4 to 5 mins until just tender. Keep warm.
2CRUMBLE: 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.
3Arrange vegetables on a platter. Scatter with crumble mixture.
TIP: For a variation, add fried, chopped bacon or dried cranberries to the crumble mixture.