Delicious fresh winter-time veggies made extra tasty with a cheesy, nutty crumble topping
Suitable for: Gluten-free | Meat Free
Serves: 4 as a side dish
Prep time: 20 minutes
Cook time: 60 minutes
Nutrients per serving
| Energy | Total fat | Saturates | Protein | Fibre | Carbs | Sugar | Salt |
|---|---|---|---|---|---|---|---|
| 110kcal | 5.7g | 1g | 2.5g | 7.6g | 3.5g | 0.1g |
Ingredients
- 2 tbsp olive oil
- 2 carrots, peeled and cut into chunks
- 1 aubergine, cut into chunks
- 1 courgette, cut into chunks
- 200g small potatoes, halved
- 2 parsnips, peeled and cut into chunks
- 1 red onion, peeled and cut into wedges
- ½ butternut squash, peeled and cut into chunks
For the topping:
- 75g ground almonds
- 1 tbsp wholegrain mustard
- 50g parmesan, grated
- 1 tbsp oil
Method
1
Heat the oven to 200ºC/180ºC fan/gas mark 6.
2
Place all of your prepared vegetables in a medium sized roasting tin, drizzle with the olive oil and season well.
3
Roast in the oven for 45 minutes or until the vegetables are golden and tender.
4
For the savoury crumble topping, combine the almonds and parmesan in a bowl.
5
Mix the mustard and oil in a small cup and drizzle over the dry ingredients.
6
Season and mix well to combine (don’t worry about small lumps).
7
When the vegetables have roasted, sprinkle the topping all over and bake for a further 15 minutes until the topping is golden.
8
Serve immediately as a side dish.
One-pot veggie meatball and potato bake recipe
A veggie twist on a classic crowd-pleaser, this one-pot bake dish is perfect for a warm winter dinner.
One-pot veggie meatball and potato bake recipe
Last updated: 30 November 2021
