Roast Vegetables With Pine Nut Crumble - cooking recipe

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

Preparation

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.