Oven-Roasted Veggies with Mixed Nut Crumble

  • Yield: 4 servings


An easy and healthy side dish with lots of variations.


  • 2 medium fennel bulbs, white parts only
  • 1 cup quartered mushrooms
  • 2 small zucchini, cut into ½ inch slices
  • ½ cup sliced basil, separated
  • 1 lemon, sliced
  • 6 Roma tomatoes, quartered lengthways (or a small tub cherry tomatoes, halved)
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper to taste


  • 1 cup roughly chopped nuts of choice – almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and/or walnuts
  • ½ cup parmesan cheese


  1. Preheat oven to 350°F.  Lightly oil or line an ovenproof dish.
  2. Combine nuts. Halve the basil and parmesan cheese and set aside.
  3. Slice fennel in half lengthwise, remove the core, and slice into 6-8 wedges.
  4. Place in a large sieve with the mushrooms, zucchini and the remaining basil.
  5. Drizzle olive oil over vegetables and rub all over so they are fully coated. Season to taste with salt and pepper.
  6. Add tomatoes and lemon.
  7. Place in ovenproof dish and bake for 25 minutes, then scatter crumble over top.
  8. Bake for 10 minutes further or until vegetables are tender and crumble is golden.

Alternative roasted vegetable and nut pairing suggestions:

  • Eggplant – walnuts and macadamias
  • Winter squash – pecans and pine nuts
  • Brussels sprouts – cashews and hazelnuts
  • Peppers and potato – almonds and pistachios

nutrition facts

Based on 4 servings

Per serving:

  • Calories250
  • Total Fat19g
  • Saturated Fat3g
  • Monounsaturated Fat13g
  • Polyunsaturated Fat3g
  • Sodium570mg
  • Carbohydrate18g
  • Dietary Fiber7g
  • Protein8g
  • Iron2mg
  • Potassium879mg