Roasted Harvest Vegetables with Walnut Topping
Preparation Time: 35 minutesBaking Time: 75 minutes
Roasted vegetables get a delicious spin with walnuts, cheese, and bread crumbs.
Ingredients:
- Filling:
- 5 leeks, rinsed and thinly sliced
- 3 large sweet potatoes or yams, peeled and cut into 1 inch pieces
- 1 1-lb. butternut squash, peeled, seeded, and cut into 1 inch pieces
- 1 can (7 oz.) chestnuts, drained
- 1 teaspoon dried sage
- 1 teaspoon dried marjoram
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 cup low sodium, fat free vegetable broth
- Topping:
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup walnuts, coarsely chopped
- 1/2 cup dried breadcrumbs, made with Natural Ovens Multi Grain, Hunger Filler, or Right Wheat bread
- 1 tablespoon olive oil
- Freshly ground black pepper
Directions:
- Preheat oven to 400 degrees F. Combine all vegetables, chestnuts, sage, marjoram, salt, and pepper in a large roasting pan. Drizzle with olive oil and toss gently to coat. Roast for 40-45 minutes, stirring once or twice, or until vegetables are tender and browned. Remove from oven.
- Stir in broth. Transfer mixture to a 9x13 inch baking dish lightly coated with cooking spray.
- In a medium bowl, combine all topping ingredients. Sprinkle over vegetables.
- Bake for 30 minutes or until filling is hot.
