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Prep Time
10 mins
Total Time
1 h


sweet potatoes, peeled and thinly sliced
1 bag
baby-cut carrots, halved
454 g
2 cups
sliced cauliflower florets
500 mL
celery root, peeled and sliced
3 tbsp
olive oil , divided
45 mL
1 tsp
each chopped fresh thyme, salt and pepper
5 mL
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


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.

Nutritional Facts Per Serving

Nutrition Description:
1/8 of the recipe
7 g
45 g
11 g