Roast Vegetables With Pine Nut Crumble Recipes

ROAST VEGETABLES WITH PINE NUT CRUMBLE

Roast Vegetables With Pine Nut Crumble image

Make and share this Roast Vegetables With Pine Nut Crumble recipe from Food.com.

Provided by JustJanS

Categories Potato

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 large potatoes, peeled
1 large sweet potato, peeled
600 g pumpkin, peeled deseeded, recipes uses Kent
2 tablespoons olive oil
salt and pepper
4 slices bread, roughly chopped
1/4 cup pine nuts, toasted
1/3 cup grated parmesan cheese
1/4 cup flat leaf parsley
1 garlic clove, crushed
2 tablespoons butter, melted

Steps:

Preheat oven to 200c.
cCt potatoes, sweet potatoes and pumpkin into 5cm (2 inch) pieces.
Place all vegetables in a roasting dish in a single layer, drizzle with olive oil and season with salt and pepper, Toss to coat.
Roast for 45 minutes or until golden and just tender.
Place bread and pine nuts in a food processor and pulse until crumbs form.
Transfer to a bowl and add the parmesan, parsley, garlic and butter. Season with salt and pepper. Mix well.
Remove vegetables from the oven, sprinkle the crum mix over them then return to the oven and roast a further 10 minutes or until golden.

Nutrition Facts : Calories 552.3, Fat 21.9, SaturatedFat 6.8, Cholesterol 22.6, Sodium 376.9, Carbohydrate 79.2, Fiber 8.9, Sugar 7.1, Protein 14.1

ROAST VEGETABLES WITH PINE NUTS AND GOATS CHEESE

Roast Vegetables With Pine Nuts and Goats Cheese image

The vegetables you use are up to you though I do find that some kind Cabbage relative like cauliflower and brussels sprouts work very well along with something sweet like butternut squash. In the end it is up to your personal tastes. The amount of time it takes to cook the vegetables can very based on the vegetables you use. Be very careful when getting some color on your pine nuts. They go from golden brown to burned very quickly.

Provided by Becca13

Categories Cauliflower

Time 1h10m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 8

Ingredients

4 cups butternut squash, cubed
4 cups cauliflower, cubed
4 cups Brussels sprouts, cubed
1/4 cup olive oil
salt
pepper
1/4 cup pine nuts
6 ounces goat cheese

Steps:

Preheat over to 350.
Toss cubed vegetables with olive oil.
Sprinkle vegetables with salt and pepper to taste.
Place vegetables in a single layer on an oven safe dish or sheet.
Cook for 40 min or until the vegetables are fork tender (I like them soft enough to cut with a fork).
Remove vegetables from oven and allow to cool.
Place pine nuts in a dry pan.
Heat the nuts on medium heat until they start to gain a little color.
Toss pine nuts with the vegetables.
Stud vegetables with goats milk.

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