Veggie bake with bacon crumb

• 1 small butternut, peeled and sliced, cut into 1⁄2 cm-thick pieces
• 3–4 sweet potatoes, cut into 1⁄2 cm-thick pieces
• 2–3 cups sour cream
• 2–3 garlic cloves, crushed
• Fresh thyme, a few springs
• 200 g streaky bacon, grilled until crispy, finely choped
• 40 g Woolworths crispy onion sprinkle
• 50 g breadcrumbs

• Preheat the oven to 200°C. Peel and slice the butternut and sweet potatoes into 1⁄2 cm-thick pieces.
• Arrange snugly in an ovenproof dish, pour over the sour cream, season to taste and sprinkle over garlic and a few sprigs fresh thyme. Bake for 25 minutes.
• At the same time, grill the streaky bacon until crispy. Finely chop the bacon, mix with Woolworths crispy onion sprinkle and breadcrumbs, then sprinkle over the vegetables and bake for a further 10–15 minutes until golden and tender.

Cook's note: Serve with chicken schnitzel and asparagus tips glazed in melted butter with a squeeze of lemon juice. You can also swap the butternut and sweet potato for baby marrow and brinjal if you prefer.