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Honey-roasted vegetable crumble

November 21, 2016 (Last Updated: November 16, 2017)

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

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.

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.