Harvest Vegetable & Hazelnut Crumble

Prep time: 10min
Total time: 60min
Serves: 8
2
sweet potatoes, peeled and thinly sliced
0
1 bag
baby-cut carrots, halved
454 g
2 cups
sliced cauliflower florets
500 mL
1
celery root, peeled and sliced
0
3 tbsp
olive oil , divided
45 mL
1 tsp
each chopped fresh thyme, salt and pepper
5 mL
1
medium onion, diced
0
3 tbsp
tomato paste
45 mL
2 cups
reduced sodium chicken broth
500 mL
1/2 cup
shredded mil 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
1/8 of the recipe
calories
273
fat
7 g
carbs
45 g
protein
11 g

Directions

  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.