Honey-roasted vegetable crumble

November 21, 2016 (Last Updated: November 16, 2017)
Honey-roasted vegetable crumble

A Christmas feast is not complete without a delicious side of roast vegetables. Try this honey-roasted vegetable crumble for a festive twist.

Print Recipe

Honey-roasted vegetable crumble

Serves: 12
Cooking Time: 1 hr

Ingredients

  • 1kg mixed vegetables (baby beetroot, carrots, Brussels sprouts, baby onions, leeks)
  • 45ml (3 tbsp) honey
  • 5 – 6 sprigs fresh thyme
  • 6 garlic cloves, unpeeled
  • olive/avocado oil, to drizzle
  • splash balsamic vinegar
  • salt and freshly ground black pepper, to taste

  • Crumble

  • 60g wholewheat flour
  • 60g cake flour
  • salt and freshly ground black pepper, to taste
  • 125g butter, cubed
  • 40g mature Cheddar/Parmesan, finely grated
  • 45ml (3 tbsp) fresh mixed herbs, chopped

Instructions

1

Preheat the oven to 200°C. Arrange the vegetables in a large roasting tray (you can keep the different vegetables separate if you like) with the honey, thyme, garlic, oil and balsamic vinegar and season well. Roast in the oven until tender, golden and caramelised, 20 – 30 minutes. Remove from oven, but leave the oven on.

2

For the crumble, combine the flours and season well. Rub in the butter with your fingertips until the mixture forms a texture similar to rough breadcrumbs. Stir in the cheese. Spread out on a large baking sheet and bake in the oven until golden, stirring every now and then, 15 – 20 minutes. Stir through the chopped herbs and serve scattered over the roasted vegetables.

More From FHE:

November 21, 2016 (Last Updated: November 16, 2017) By
Send this to a friend