Harvest Vegetable & Hazelnut Crumble

Keep the mood relaxed with a family style buffet - and this is one of the best dishes for that buffet, so delicious -

• Ready In: 1 hr
• Serves: 8

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

Directions

1. Preheat oven to 400°F 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.
2. 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.
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 minutes.