Mixed Vegetable Crumble

By The Weekly  , , ,

December 14, 2016

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Tender, steamed brussels sprouts, baby carrots and zucchinis with a golden, toasted spiced crumble scattered over it. A great and fast healthy dish!

  • Prep: 20 mins
  • Cook: 10 mins
  • Yields: 8 Servings


200 g brussels sprout

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


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.


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