VEG OUT!

CRUNCHY VEG BAKE SERVES 4-6 PREP 15 MINS COOK 40 MINS 1 cup fresh breadcrumbs 60g butter, melted 1/3 cup walnuts, roasted, chopped roughly 3 anchovy fillets, drained, chopped finely 2 garlic cloves, crushed 2 tsp chopped sage leaves, plus 6 whole leaves extra 1 small sweet potato, peeled, cut into wedges 1 leek, trimmed, washed, cut into chunks 2 tbsp olive oil 6 baby beetroots, peeled, quartered (halved if small) 1 bunch Dutch carrots, trimmed, peeled 1 Preheat oven to 200°C. BROCCOLI & BRUSSELS SPROUTS WITH PROSCIUTTO SERVES 4 PREP 10 MINS COOK 10 MINS 1 head broccoli, cut into florets 200g brussels sprouts, trimmed 1 tbsp olive oil, plus extra to serve 4 thin slices prosciutto, torn 1 garlic clove, crushed ¼ cup pine nuts, toasted shaved parmesan, to serve 1 In a large saucepan of boiling salted water, cook broccoli and sprouts 4-5 mins. MAPLE-BAKED FENNEL, TOMATO & ZUCCHINI SERVES 4-6 PREP 15 MINS COOK 45 MINS 2 baby fennel, trimmed, halved 2 red onions, quartered 2 zucchini, cut into 3cm pieces 4 garlic cloves, skin bruised ¼ cup extra-virgin olive oil 2 tbsp maple syrup 1 tbsp rosemary 1 bunch curly kale, leaves chopped 250g punnet cherry tomatoes 100g feta cheese 1 Preheat oven to 180°C. [Extracted from the article]