Best 3 Roast Vegetables With Pine Nut Crumble Recipes

Delve into a culinary journey with our exploration of the finest recipes for roast vegetables with pine nut crumble. Discover the perfect balance of flavors and textures as tender vegetables, roasted to perfection, meet the crunchiness of pine nuts nestled in a golden-brown crumble. Whether you are seeking the perfect meal for a hearty dinner or a delightful side dish for your next gathering, let us guide you through a selection of tantalizing recipes that will transform your kitchen into a symphony of aromas and flavors. From classic favorites to innovative twists, prepare to indulge in a culinary adventure that will leave your taste buds craving more.

Here are our top 3 tried and tested recipes!

ROASTED VEGETABLE CRUMBLE

Roasted Vegetable Crumble image

This deliciously creamy and cheesy roasted vegetable crumble is perfect for a vegetarian main or side dish. Easy to make, it's packed full of fresh veggies dressed in a silky cheese sauce and finished with a delicate crumble topping. It can be made ahead of time, perfect if you are planning to serve it as part of a bigger feast.

Provided by Slow The Cook Down

Categories Main Course Side Dish

Time 1h5m

Number Of Ingredients 20

Ingredients

2 tablespoons olive oil
3 tablespoons Italian seasoning
1 teaspoon salt
1 teaspoon pepper
2 carrots
2 onions
1 eggplant
1 yellow pepper
1 orange pepper
1 leek
1 zucchini
8 ounces cremini mushrooms (mini portobellos) ((227g))
5 garlic cloves
shredded cheese for topping
1 cup plain flour ((120g))
1 stick softened butter (cubed (1/2 cup / 4oz/ 110g))
1/4 cup grated parmesan ((60g))
2 cups vegetable stock ((500ml))
1 1/4 cups strong cheddar ((5 oz / 160g))
2 tbsp cornstarch ((cornflour in the UK))

Steps:

Pre-heat the oven to 220º.
In a large bowl, pour in the oil and add the herbs and salt and pepper. Chop up the veg into large chunks and peel the garlic cloves. Put all of the veg, along with the garlic into the oil and herbs and mix well so that all of the veg is coated.
Spread out on a baking tray and pop in the oven for 30 minutes, until the edges of the veg are browning.
While you are waiting for the veg, you can make the crumble. Put all the ingredients in to a large bowl and rub the butter in with your hands. After about 10 minutes you should have a breadcrumb like consistency. Leave to one side.
Once the veg is done, take out of the oven and transfer into a large oven proof dish and leave to one side.
Turn the oven down to 180º.
Finely grate the cheddar, then add the cornstarch to it. Mix well with your hands so that the strands of cheese are covered.
Over a medium flame, heat the stock, once warm add a handful of grated cheese and stir until it has dissolved, continue until you have used all of the cheese and you have a shiny sauce.
Place the roasted vegetables into an oven proof dish (I used a 13.5 x 9.5 inch glass casserole dish)
Pour the sauce over the vegetables and then top with the crumble. Sprinkle over a little black pepper and pop in the oven for 15 minutes. Finish off under the broiler to brown the top for a couple of minutes before serving.

Nutrition Facts : Calories 375 kcal, Carbohydrate 30 g, Protein 12 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 58 mg, Sodium 844 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

ROAST VEGETABLES WITH PINE NUT CRUMBLE

Roast Vegetables With Pine Nut Crumble image

Make and share this Roast Vegetables With Pine Nut Crumble recipe from Food.com.

Provided by JustJanS

Categories Potato

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 large potatoes, peeled
1 large sweet potato, peeled
600 g pumpkin, peeled deseeded, recipes uses Kent
2 tablespoons olive oil
salt and pepper
4 slices bread, roughly chopped
1/4 cup pine nuts, toasted
1/3 cup grated parmesan cheese
1/4 cup flat leaf parsley
1 garlic clove, crushed
2 tablespoons butter, melted

Steps:

Preheat oven to 200c.
cCt potatoes, sweet potatoes and pumpkin into 5cm (2 inch) pieces.
Place all vegetables in a roasting dish in a single layer, drizzle with olive oil and season with salt and pepper, Toss to coat.
Roast for 45 minutes or until golden and just tender.
Place bread and pine nuts in a food processor and pulse until crumbs form.
Transfer to a bowl and add the parmesan, parsley, garlic and butter. Season with salt and pepper. Mix well.
Remove vegetables from the oven, sprinkle the crum mix over them then return to the oven and roast a further 10 minutes or until golden.

Nutrition Facts : Calories 552.3, Fat 21.9, SaturatedFat 6.8, Cholesterol 22.6, Sodium 376.9, Carbohydrate 79.2, Fiber 8.9, Sugar 7.1, Protein 14.1

ROAST VEGETABLES WITH PINE NUTS AND GOATS CHEESE

Roast Vegetables With Pine Nuts and Goats Cheese image

The vegetables you use are up to you though I do find that some kind Cabbage relative like cauliflower and brussels sprouts work very well along with something sweet like butternut squash. In the end it is up to your personal tastes. The amount of time it takes to cook the vegetables can very based on the vegetables you use. Be very careful when getting some color on your pine nuts. They go from golden brown to burned very quickly.

Provided by Becca13

Categories Cauliflower

Time 1h10m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 8

Ingredients

4 cups butternut squash, cubed
4 cups cauliflower, cubed
4 cups Brussels sprouts, cubed
1/4 cup olive oil
salt
pepper
1/4 cup pine nuts
6 ounces goat cheese

Steps:

Preheat over to 350.
Toss cubed vegetables with olive oil.
Sprinkle vegetables with salt and pepper to taste.
Place vegetables in a single layer on an oven safe dish or sheet.
Cook for 40 min or until the vegetables are fork tender (I like them soft enough to cut with a fork).
Remove vegetables from oven and allow to cool.
Place pine nuts in a dry pan.
Heat the nuts on medium heat until they start to gain a little color.
Toss pine nuts with the vegetables.
Stud vegetables with goats milk.

Tips:

To enhance the flavor of the roasted vegetables, choose a variety of vegetables with different colors and textures. Some good options include carrots, parsnips, Brussels sprouts, sweet potatoes, and butternut squash.
For a crispy texture, toss the vegetables with olive oil, salt, and pepper before roasting. You can also add herbs and spices to taste.
Roast the vegetables at a high temperature (425 degrees Fahrenheit or 220 degrees Celsius) for about 20 minutes, or until they are tender and slightly browned.
While the vegetables are roasting, prepare the pine nut crumble. Simply combine pine nuts, bread crumbs, Parmesan cheese, and butter in a bowl. You can also add herbs and spices to taste.
Once the vegetables are roasted, top them with the pine nut crumble and bake for an additional 5-10 minutes, or until the crumble is golden brown.

Conclusion:

Roast vegetables with pine nut crumble is a delicious and healthy side dish that is perfect for any occasion. The roasted vegetables are tender and flavorful, and the pine nut crumble adds a crispy and nutty texture. This dish is also a good source of vitamins, minerals, and fiber.

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