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Categories:
sweet potatoes baby carrots cauliflower celery root olive oil fresh thyme salt onion tomato paste chicken broth Cheddar cheese oats hazelnuts flour honey
Viewed: 14 - Published at: 8 years agoIngredients
- 2 sweet potatoes, peeled and sliced
- 1 cup baby carrots, halved
- 2 cups cauliflower florets, sliced
- 1 1/2 cups celery root, peeled and sliced
- 3 tablespoons olive oil
- 1 teaspoon fresh thyme, chopped
- salt and pepper, to taste
- 1 medium onion, diced
- 3 tablespoons tomato paste
- 2 cups chicken broth
- 1/2 cup mild cheddar cheese, shredded
- 2/3 cup quick oats
- 1/4 cup hazelnuts, ground
- 2 tablespoons flour
- 2 tablespoons honey
Method
- Preheat oven to 400 F,.
- Meanwhile toss sweet potatoes, carrots, cauliflower and celery root with 1 tbsp 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.
- Heat 1 tsp oil in a saucepan over medium heat.
- Add onions and cook until softened, about 3 minutes.
- Stir in tomato paste and cook, stirring for one 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.
- Combine oats, ground hazelnuts, flour, honey and remaining oil to form a crumble.
- Sprinkle crimble mixture on vegetables and bake until topping is golden brown, about 30 minutes.
