- Prep Time
- 10 mins
- 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
Method
- 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.
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Nutritional Facts Per Serving
- Nutrition Description:
- 1/8 of the recipe
- Calories:
- 273
- Fat:
- 7 g
- Carbs:
- 45 g
- Protein:
- 11 g
