A breadcrumb topping takes this vegetable bake next level! Perfect for casual gatherings with friends. You’ll love the wonderful combination of roasted root vegetables.
Ingredients
1 cup fresh breadcrumbs, made from stale bread
60g butter, melted
1/3 cup walnuts, roasted, roughly chopped
3 anchovy fillets, drained, finely chopped
2 cloves garlic, crushed
2 tsp chopped sage leaves, plus 6 whole leaves
1 small (300g) kumara, peeled, cut into wedges
1 leek, trimmed, washed, cut into chunks
2 Tbsp olive oil
1 pack LeaderBrand Baby Beets, halved
1 bunch baby carrots, trimmed, peeled
Method
Preheat oven to 200°C.
Combine breadcrumbs, butter, walnuts, anchovies, garlic, and sage, in a medium bowl.
Combine kumara and leek in a baking dish. Drizzle half the oil over the top, tossing to coat. Season to taste. Combine beetroot and remaining oil in another bowl. Season to taste. Arrange in baking dish with kumara. Bake for 20 minutes.
Add carrots to the dish and bake a further 5-10 minutes until vegetables are almost tender.
Increase oven to very hot, 220°C. Sprinkle breadcrumb mixture and extra sage leaves over the vegetables. Bake 5-8 minutes until breadcrumbs are golden and the vegetables are tender.
