Mixed Vegetable Crumble

• 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

1. Place vegetables in a steamer basket over simmering water. Steam 4-5 mins, or until just tender; keep warm.
2. 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.
3. 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.

brussels, baby carrots, green beans, crumble, butter, olive oil, walnuts, rosemary, clove garlic, lemon peel, bread cubes, paprika

Taken from recipes-plus.com/api/v2.0/recipes/30344 (may not work)