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Roasted Vegetables with Pecan Crumble
From Statesboro Market2Go
<p>Made with beautiful autumnal vegetables! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: thepioneerwoman.com (Entered by Ariana Giddens)
Serves: 8-10
Vegetarian!
Ingredients
FOR THE CRUMBLE:
1/2 cup
Dark brown sugar
1/2 cup
Pecans (chopped)
1/4 cup
Flour
3 tablespoons
Salted butter (room temperature)
1/8 teaspoon
Smoked paprika
Salt to taste
FOR THE VEGETABLES:
4 medium sized
Sweet potatoes (sliced into 1/4 inch thick rounds)
1 small
Butternut squash (peeled, seeded and cut into 3/4-inch cubes)
1 pound
Carrots (peeled and cut into 2 1/2-inch sticks
3 tablespoons
Olive oil
2 teaspoons
Fresh thyme (chopped)
1 1/2 teaspoons
Salt
Pepper to taste
Step by Step Instructions
- Preheat oven to 425, and line a baking sheet with parchment paper. Combine all of the "crumble" ingredients in a bowl and mash everything together with a fork.
- Spread the crumble mixture onto the baking sheet and bake for 5 to 7 minutes. Let cool for 20 minutes, then crumble it apart.
- Combine all of the ingredients in the "vegetables" section in a large bowl and gently toss to combine everything.
- Spread the "vegetables" mixture between two baking sheets and roast them for 30 to 35 minutes (switching the pans around halfway through)
- Transfer to a platter and top with the crumble mixture.