Vegetable Garnish

 Ingredients: - vegetables of any kind; I added: *1 cauliflower *1 broccoli *½ pumpkin *3 large carrots -3 tablespoons olive oil -1 tablespoon clarified butter (ghee) or butter -1 clove of garlic, minced (or more, to taste) -4-5 heaping tablespoons of breadcrumbs -1 handful of roasted nuts, roughly chopped -1 tablespoon of sweet or hot paprika, to preference -grated zest of 1 lemon -salt -pepper

Break the cauliflower and broccoli into small florets, making sure to keep them similar in size to ensure even cooking. Peel the pumpkin and carrots, then cut them into cubes of approximately the same size. This step is essential, as vegetables of different sizes will cook differently, and our desire is to achieve a perfect texture. Place all the vegetables in a baking tray lined with parchment paper. Personally, I prefer to mix all the ingredients in a large bowl, where I add two tablespoons of olive oil and salt, mixing them well by shaking, so that each floret is evenly coated. After completing this step, transfer the vegetables to the prepared tray.

Preheat the oven to a medium temperature, then place the tray with the vegetables inside and let them bake for about 30 minutes. Halfway through the time, use a spatula to turn the vegetables so that they brown evenly. After thirty minutes, increase the oven temperature to high and continue baking for another 10-15 minutes until the vegetables become tender and take on a nice golden-brown hue.

Meanwhile, prepare the delicious filling. In a pan, heat a tablespoon of olive oil and add a piece of butter to melt. Once the butter starts to melt, add the chopped garlic and sauté for a minute until it becomes golden and releases its aroma. Next, add the ground nuts and breadcrumbs, stirring constantly to avoid burning. Let the mixture cook until it becomes golden and crunchy.

Once the vegetables are roasted, remove them from the oven and transfer them to a dish. Pour the nut and breadcrumb mixture over the hot vegetables and mix well so that each floret is evenly coated with this crunchy topping. Add grated lemon zest, salt, pepper, and paprika, whether you prefer the sweet or spicy version, depending on your taste. This dish can be served warm, both as a main course for vegetarians and as a side dish alongside meat or fish. This combination of roasted vegetables, with a crunchy texture and enticing flavors, will surely please everyone. Enjoy!

 Tags:  garlic carrots unt oil cauliflower olives lemon nut pumpkin gluten-free recipes vegetarian recipes