Dinner

Crusty Butter-Crumb Vegetables is for Dinner.

Crusty Butter-Crumb Vegetables takes 10 minutes to prepare.

Crusty Butter-Crumb Vegetables takes 20 minutes to cook.

Crusty Butter-Crumb Vegetables makes 4 servings.

The ingredients for Crusty Butter-Crumb Vegetables are:

1 medium cauliflower, cored and broken into florets
1/4 head red cabbage, cored and shredded
6 medium carrots, cut into slices or julienned
2 medium yellow squash, cut or julienned
2 cups bok choy greens, shredded

1 tbsp butter melted
1/2 tsp Spike
1/4 tsp sea salt
2 tbsp butter

Topping:
2 tbsp butter melted
1 clove garlic
4 slices whole-grain bread

Here is how you make Crusty Butter-Crumb Vegetables:

Steam vegetables for 10 minutes or until tender. Heat pan. Put bread in food processor and process to a medium consistency. Add bok choy for the last minute. Melt butter and garlic in pan. add bread crumbs, stirring until absorbed and remove. All this can be done ahead of time.Preheat oven to 500?. In a large bowl, toss steamed vegetables with 1 tbsp butter, spike and sea salt. Add pepper if desired, and 1/2 cup butter-crumb topping. Mix well. Spread vegetables in shallow ovenproof casserole. Top with remaining crumb topping. Dot with 2 tablespoons butter. Bake in oven for 5 minutes. Any leftover casserole can be added to soups, used in vegetable toasties, or rolled in hot chapatis. Serves 4.Number of Servings: 4Recipe submitted by SparkPeople user JVDAPENA.

The nutritional information for Crusty Butter-Crumb Vegetables is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 317.1

• Total Fat: 15.6 g
• Cholesterol: 38.2 mg
• Sodium: 408.1 mg
• Total Carbs: 32.0 g
• Dietary Fiber: 6.7 g
• Protein: 7.1 g