Harvest Vegetable & Hazelnut Crumble - cooking recipe

Ingredients

2 sweet potatoes, peeled and thinly sliced
0.5 (454 g) bag baby carrots, halved
2 cups sliced cauliflower florets
1 celery root, peeled, and sliced
3 tablespoons extra virgin olive oil
1 teaspoon fresh thyme, chopped
1 teaspoon salt
1 teaspoon pepper
1 medium onion, diced
3 tablespoons tomato paste
2 cups chicken broth, 30% less sodium
1/2 cup mild cheddar cheese, shredded
2/3 cup quick oats
1/4 cup ground hazelnuts
2 tablespoons all-purpose flour
2 tablespoons honey

Preparation

Preheat oven to 400\u00b0F 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.
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.
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.