Harvest Vegetable & Hazelnut Crumble

• 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

1. Preheat oven to 400u0b0F 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.

sweet potatoes, baby carrots, cauliflower, celery root, extra virgin olive oil, fresh thyme, salt, pepper, onion, tomato paste, chicken broth, cheddar cheese, oats, ground hazelnuts, flour, honey

Taken from www.food.com/recipe/harvest-vegetable-hazelnut-crumble-367556 (may not work)