Roast Vegetables With Pine Nut Crumble Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425��F and prepare a baking sheet.
• STEP 2.In a large bowl, toss the vegetables with olive oil, salt, and pepper.
• STEP 3.Spread the vegetables in a single layer on the baking sheet and roast for about 30-40 minutes, or until tender and caramelized.
• STEP 4.In a small bowl, mix together the pine nuts, breadcrumbs, Parmesan cheese, garlic powder, and melted butter to make the crumble.
• STEP 5.Sprinkle the crumble over the roasted vegetables and return to the oven for another 5 minutes, or until the crumble is golden and crispy.
• STEP 6.Serve the roast vegetables with pine nut crumble as a side dish for any meal.

Cooking Tips

• Feel free to use any combination of vegetables you like, such as carrots, Brussels sprouts, or sweet potatoes.
• Make sure to cut the vegetables into similar-sized pieces for even cooking.
• You can adjust the amount of pine nuts and breadcrumbs in the crumble to suit your taste.

Storage and Serving

• Leftover roast vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the vegetables in a baking dish, cover with foil, and heat in a preheated oven at 350��F until warmed through.
• Serve the roast vegetables with pine nut crumble as a side dish for roast chicken, steak, or fish.