Harvest Vegetable & Hazelnut Crumble

  • Prep Time 10 min
  • Total Time 1 h
  • Serves: 8

Ingredients

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

Directions

  • Step 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.

  • Step 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.

  • Step 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.

Nutrition Facts

  • Nutrition Description 1/8 of the recipe
  • Calories 273
  • Fat 7 g
  • Carbs 45 g
  • Protein 11 g