{ roasted veggies and pangrattato }

Hello friends. Hello Monday. Hope you had a good weekend with lots of time to do things that you like. I have had this recipe in mind for a while now, and thought that this warm Monday might just be the perfect day to share it with you. We love to roast veggies. To keep it interesting, I have made simple variations with different combination of vegetables and add-ons. Roasted veggies love halloumi and feta. Toasted nuts. Fresh herbs and a drizzle of balsamic syrup. And they are absolutely smitten with pangrattato.

These spiced homemade fresh breadcrumbs are the perfect topping not only for roasted veggies but also for pasta, risotto, you name it. Choose your favorite vegetables and serve them with pangrattato. It's taking breadcrumbs to a whole new level.

Ingredients (serves 4)

- 2 sweet potatoes
- 1 cauliflower head
- 2 yellow onions
- 2 tablespoons olive oil
- coarse salt & pepper

{ pangrattato }
- 5 tablespoons butter
- 2 garlic cloves
- 1 teaspoon dried chili flakes
- 1/2 cup (1.25 dl) cashews
- 3.5 ounces (100 g) bread, around 4 slices
- 2 tablespoon fresh basil
- coarse salt

Start with the vegetables. You can choose your combination - I loved sweet potatoes, cauliflower and onions for this recipe. Cut the vegetables into medium size rough pieces and wedges. Toss them in olive oil, and season with salt and pepper. Roast at 400 F (200 C) for around 25-30 minutes or until tender. (The time will vary according to the choice of veggies and the size of the pieces.)

While the vegetable are cooking, prepare the pangrattato. Pulse bread in a food processor or blender until rough crumbs form. In a large pan, heat butter over medium high heat. Add minced garlic and let cook for a moment. Add in chili and finely chopped cashews. Cook for 2 more minutes.

Add the fresh breadcrumbs to the pan and stir to evenly coat the crumbs with butter and all the flavors. Fry for a few more minutes until nice and golden. Remove from heat and add in finely chopped basil and salt to taste. Sprinkle pangrattato generously on top of the roasted vegetables. Serve as a side dish or a light meal.

{ recipe adapted from the kitchenist }

Comments

[Ele]

Oh Tiina, your veggies are much prettier than mine :) I love this dish, I'll have to make it again in the next couple of weeks... soon it will be too warm for roasted veg!

[tiina]

I'm constantly so inspired by your great recipes and amazing photographs, Ele! Oh, and when it gets too warm for roasting veggies, it's time to start to grill them. Can't wait for outdoor barbecue:)

[Kira]

Mhh, looks and sounds delicious. I love vegetables.

[Omenaminttu]

Oi, mun on taas pakko kommentoida. Tämän mä kokeilen heti viikonloppuna, ihanat ainekset ja taatusti hyvää! Sun kuvat on NIIN taidokkaita! Oletko kuvannut pitkään?

[Bianca]

Look delicious, so comforting.

[tiina]

Thanks, Kira!

Moikka Omenaminttu, uskon että tykkäät reseptistä:) Olen valokuvannut niin kauan kuin muistan, ja opiskellut sitä tässä viime vuosien aikana. Aloitin ruokavalokuvauksen siinä 3-4 vuotta sitten kun hurahdin täysin ruokaan. Ruuan visuaalisuus on jatkuvasti uudella tavalla inspiroivaa. Se on työ ja harrastus, jonka parissa aika kuluu kuin siivillä:)

Thank you, Bianca.

[Tracy]

I love the simplicity and beauty of this dish, Tiina! :o)

[Margo]

This looks and sounds so delicious. The more ways I have to serve vegetables, the more I hope they will be gobbled up. Thanks for one more great idea.