Honey-roasted vegetable crumble – Food & Home Magazine

Name: Honey-roasted vegetable crumble – Food & Home Magazine
Ingredients: 1kg mixed vegetables (baby beetroot, carrots, Brussels sprouts, baby onions, leeks); 45ml (3 tbsp) honey; 5 – 6 sprigs fresh thyme; 6 garlic cloves, unpeeled; olive/avocado oil, to drizzle; splash balsamic vinegar; salt; freshly ground black pepper; Crumble; 60g wholewheat flour; 60g cake flour; 125g butter, cubed; 40g mature Cheddar/Parmesan, finely grated; 45ml (3 tbsp) fresh mixed herbs, chopped

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A Christmas feast is not complete without a delicious side of roast vegetables. Try this honey-roasted vegetable crumble for a festive twist.

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Ingredients

1kg mixed vegetables (baby beetroot, carrots, Brussels sprouts, baby onions, leeks)
45ml (3 tbsp) honey
5 – 6 sprigs fresh thyme
6 garlic cloves, unpeeled
olive/avocado oil, to drizzle
splash balsamic vinegar
salt
freshly ground black pepper
<h3>Crumble</h3>
60g wholewheat flour
60g cake flour
125g butter, cubed
40g mature Cheddar/Parmesan, finely grated
45ml (3 tbsp) fresh mixed herbs, chopped