Harvest Vegetable And Hazelnut Crumble - cooking recipe

Ingredients

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

Preparation

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.