Harvest Vegetable & Hazelnut Crumble

• sweet potatoes, peeled and thinly sliced↗2
• baby carrots, halved↗0.5

  (454 g)

• sliced cauliflower florets2 cups
• celery root, peeled, and sliced↗1
• extra virgin olive oil↗3 tablespoons
• fresh thyme, chopped↗1 teaspoon
• salt↗1 teaspoon
• pepper↗1 teaspoon
• medium onion, diced↗1
• tomato paste↗3 tablespoons
• chicken broth, 30% less sodium↗2 cups
• mild cheddar cheese, shredded↗1⁄2 cup
• quick oats↗2⁄3 cup
• ground hazelnuts↗1⁄4 cup
• all-purpose flour↗2 tablespoons
• tablespoons honey↗2

Step-by-step instructions

1. 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. 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. 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.