How To Make Wintry Vegetable Crumbles
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 cups butternut squash, cubed
- 2 cups Brussels sprouts, halved
- 2 cups carrots, sliced
- 1 cup parsnips, sliced
- 1 cup frozen peas
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- for the crumble topping:
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons melted butter
Instructions
-
Preheat the oven to 400°F (200°C).
-
In a large bowl, toss the butternut squash, Brussels sprouts, carrots, parsnips, frozen peas, onion, garlic, olive oil, dried thyme, salt, and pepper until well coated.
-
Transfer the vegetable mixture to a baking dish and spread it evenly.
-
In a separate bowl, mix together the breadcrumbs, Parmesan cheese, parsley, and melted butter until well combined.
-
Sprinkle the crumble topping over the vegetables.
-
Bake in the preheated oven for 30-35 minutes, or until the vegetables are tender and the crumble topping is golden brown.
-
Serve hot and enjoy!
Nutrition
- Calories : 250kcal
- Total Fat : 10g
- Saturated Fat : 4g
- Cholesterol : 15mg
- Sodium : 400mg
- Total Carbohydrates : 35g
- Dietary Fiber : 8g
- Sugar : 10g
- Protein : 8g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
