Harvest Vegetable & Hazelnut Crumble

Prep Time: 10 minutes
Total Time: 1 hour
Makes: 8

Ingredients

  1. 2 sweet potatoes, peeled and thinly sliced
  2. 1 bag (454 g) baby-cut carrots, halved
  3. 2 cups (500 mL) sliced cauliflower florets
  4. 1 celery root, peeled and sliced
  5. 3 tbsp (45 mL) olive oil , divided
  6. 1 tsp (5 mL) each chopped fresh thyme, salt and pepper
  7. 1 medium onion, diced
  8. 3 tbsp (45 mL) tomato paste
  9. 2 cups (500 mL) reduced sodium chicken broth
  10. 1/2 cup (125 mL) shredded mild cheddar cheese
  11. 2/3 cup (150 mL) quick oats
  12. 1/4 cup (60 mL) ground hazelnuts
  13. 2 tbsp (30 mL) each all-purpose flour and honey

Method

  1. Preheat oven to 400°F (200°C). Meanwhile, toss sweet potatoes, carrots, cauliflower and celery root with 1 tbsp (15 mL) olive oil, thyme, salt and pepper. Place on a large parchment paper-lined baking sheet. Roast until vegetables are tender and golden, about 25 min.
  2. Heat 1 tsp (5 mL) oil in a saucepan over medium heat. Add onions and cook until softened, about 3 min. Stir in tomato paste and cook, stirring for 1 min. Add broth and bring to a boil. Boil 2 min. Remove from heat and whisk in cheese until it melts. Add vegetables to cheese sauce and transfer to a greased casserole dish.
  3. Combine oats, ground hazelnuts, flour, honey and remaining oil to form a crumble. Sprinkle crumble mixture on vegetables and bake until topping is golden brown, about 30 min.