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Honey and mustard roasted vegies with sourdough crust

  • 0:20 Prep
  • 0:45 Cook
  • 4 Servings


  • 60ml (1/4 cup) olive oil, plus extra
  • 1 tablespoon honey
  • 1 tablespoon wholegrain mustard (or horseradish cream)
  • 1 red onion, sliced
  • 2 carrots, chopped
  • 4 parsnips, peeled and chopped
  • 2 cups 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
  • 2 tablespoons fresh thyme
  • 1/2 cup vegetarian hard cheese, finely grated


  • 1
    Preheat 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.
  • 2
    Meanwhile, 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.
  • 3
    Transfer 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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