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Honey and mustard roasted vegies with sourdough crust
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Create a delicious veggie bake using leftovers from your fridge and pantry for a flavorful and satisfying meal.
Ingredients:
  • 60ml (1/4 cup) olive oil, plus extra
  • 28.60 gm honey
  • 23.40 gm wholegrain mustard (or horseradish cream)
  • 1 red onion, sliced
  • 2 carrots, chopped
  • 4 parsnips, peeled and chopped
  • 500.00 ml pumpkin, deseeded, peeled, chopped
  • 75g grape tomatoes
  • 50g brussels sprouts, halved
  • 1 (about 500g) day-old sourdough loaf
  • 35g (1/3 cup) flaked almonds
  • 55g (1/3 cup) pistachio kernels
  • 40.00 ml fresh thyme
  • 125.00 ml vegetarian hard cheese, finely grated
Instructions:
  • Preheat the oven to 180C/160C fan forced. In a bowl, mix honey, mustard, and half of the oil. Add the vegetables and toss to coat. Season the mixture. Spread the vegetables on a large roasting tray. Roast for 30 minutes until golden and tender.
  • Prepare the crust by splitting the bread horizontally. Tear the bread into small pieces by hand to make 3 1/2 cups of rustic breadcrumbs. Put the breadcrumbs in a bowl along with the nuts, thyme, cheese, and the rest of the oil. Season generously and mix everything together.
  • Pour the vegetable mixture into a 1.5L (6 cup) ovenproof dish. Top with the breadcrumb mixture and lightly coat with olive oil spray. Bake for 10-15 minutes until golden and crisp.

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