Harvest Vegetable & Hazelnut Crumble

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 sweet potatoes, peeled and thinly sliced
• 0.5 (454 g) bag baby carrots, halved
• 2 cups sliced cauliflower florets
• 1 celery root, peeled, and sliced
• 3 tablespoons extra virgin olive oil
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 medium onion, diced
• 3 tablespoons tomato paste
• 2 cups chicken broth, 30% less sodium
• 1/2 cup mild cheddar cheese, shredded
• 2/3 cup quick oats
• 1/4 cup ground hazelnuts
• 2 tablespoons all-purpose flour
• 2 tablespoons honey

Recipe

• 1 preheat oven to 400°f meanwhile toss sweet potatoes, carrots, cauliflower and celery root with 1 tablespoons olive oil, thyme, salt and pepper. place on a large parchment paper-lined baking sheet. roast until vegetables are tender and golden, about 25 minutes.
• 2 heat 1 teaspoons oil in a saucepan over medium heat. add onions and cook until softened, about 3 minutes. stir in tomato paste and cook, stirring for 1 minute. add broth and bring to a boil. boil 2 minutes. 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 minutes.