Ingredients
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60ml (1/4 cup) olive oil, plus extra
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1 tablespoon honey
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1 tablespoon wholegrain mustard (or horseradish cream)
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1 red onion, sliced
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2 carrots, chopped
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4 parsnips, peeled and chopped
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2 cups pumpkin, deseeded, peeled, chopped
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75g grape tomatoes
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50g brussels sprouts, halved
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1 (about 500g) day-old sourdough loaf
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35g (1/3 cup) flaked almonds
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55g (1/3 cup) pistachio kernels
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2 tablespoons fresh thyme
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1/2 cup vegetarian hard cheese, finely grated
Method
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1Preheat oven to 180C/160C fan forced. Combine the honey, mustard and half the oil in a bowl. Add vegies. Toss to coat. Season. Spread vegetable mixture over a large roasting tray. Roast for 30 minutes or until golden and tender.
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2Meanwhile, for the crust, slice bread in half horizontally. Tear off pieces of bread and break into smaller pieces by hand. You will need 3 1/2 cups rustic breadcrumbs. Place in a bowl. Add the nuts, thyme, cheese and remaining oil. Season. Toss to combine.
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3Transfer vegetable mixture to a 1.5L (6 cup) ovenproof dish. Sprinkle with the breadcrumb mixture. Spray with olive oil and bake for 10-15 minutes or until golden and crisp.
Source: taste.com.au
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