Mixed Vegetable Crumble - cooking recipe

Ingredients

7 oz Brussels sprouts
7 oz baby carrots, trimmed
7 oz green beans, trimmed
None None FOR THE CRUMBLE TOPPING
4 tbsp (1/2 stick) butter
2 tbsp olive oil
1/2 cup chopped walnuts
1 tbsp coarsely chopped rosemary leaves
1 clove garlic, crushed
1 tsp grated lemon peel
2 cups small bread cubes
1 tsp smoked paprika

Preparation

Place vegetables in a steamer basket over simmering water. Steam 4-5 mins, or until just tender; keep warm.
Melt 2 tbsp of the butter in a large skillet on medium-high heat. Add bread cubes and paprika and cook, stirring, until golden. Remove from pan.
Heat remaining 2 tbsp butter and oil in same skillet on high heat. Saute walnuts 2-3 mins, until golden. Add rosemary, garlic and lemon peel; saute 1 min. Stir in bread and paprika mixture. Season to taste; toss well. Arrange vegetables on a platter. Top with crumble mixture.