Roasted heirloom carrots, brussels sprouts, spiced chestnut & millet crumble

Roasted heirloom carrots, brussels sprouts, spiced chestnut & millet crumble

With so much beautiful seasonal produce around at this time of year I couldn’t help but combine some of my favourites and create this delicious vegetable dish. Ok, I did throw in some smoked pork loin but of you want to keep it all veg just leave it out. The star of the show has to be the chestnut and millet crumble I concocted, loaded with gorgeous and aromatic baharat spice mix. I urge you make the baharat spice mix as it really is as simple as toasting off a few seeds and grinding them. You don’t use the whole quantity in this vegetable recipe so keep the spice mix in a screw-top jar in the pantry to rub into fish or chicken before you cook it.

This is a great side dish for a lunch or dinner spread, and also just perfect on its own as a light meal.

Roasted carrots & Brussels sprouts recipe

roasted heirloom carrots, brussels sprouts, spiced chestnut & millet crumble

Serves 4 as a side, or 2 as a meal

 

crumble:

  • 8 chestnuts
  • ¼ cup yellow millet
  • 2 cloves garlic, finely grated
  • 2 tbsp olive oil
  • 1 tsp baharat
  • Pinch of sea salt
  • 2 tbsp parsley, chopped
Preheat the oven to 200°C. Make an incision in the side of each chestnut, arrange on a roasting tray and roast for 20 minutes.
While the chestnuts are in the oven, gently simmer the millet in a small saucepan with 1½ cup water for 15 minutes. Turn the heat off, cover, and allow to sit for 10 minutes.
When the chestnuts are done remove them from oven, allow to cool for a few minutes and then remove the skins while still hot. Process the chestnuts in a food processor, or alternatively you could finely grate them.
Over low heat gently sauté the garlic in the oil until soft but not golden. Add the baharat and cook for 1 minute longer. Add the chestnut, cooked millet and a good pinch of sea salt. Gently stir for 2-3 minutes or until it gets a little dry and crumbly.
Mix through the chopped parsley. Set aside.

the veg:

  • Heirloom carrots, a mixture of any colours you can get. Or just use orange ones (allow about 150 g per serve)
  • 10 Brussels sprouts, halved lengthways
  • 2 cloves garlic, sliced
  • 60 g smoked pork loin or speck, cut into short batons (don’t use if you want to keep it vegan)
  • 4 tbsp olive oil
Halve the carrots lengthways and toss them in a large mixing bowl with the remaining ingredients. Evenly tumble the vegetable mixture onto a roasting tray and roast in a 200°C oven for half an hour, or until nicely burnished.
To serve, arrange the roasted vegetables on a serving platter and scatter over the crumble mixture. Garnish with a few sprigs from the carrots and a light drizzle of extra virgin olive oil.
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