Harvest Vegetable And Hazelnut Crumble

• 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

1. Preheat oven to 400 F,.
2. Meanwhile toss sweet potatoes, carrots, cauliflower and celery root with 1 tbsp olive oil, thyme,salt and pepper.
3. Place on a large parchment paper-lined baking sheet.
4. Roast until vegetables are tender and golden, about 25 minutes.
5. Heat 1 tsp oil in a saucepan over medium heat.
6. Add onions and cook until softened, about 3 minutes.
7. Stir in tomato paste and cook, stirring for one minute.
8. Add broth and bring to a boil.
9. Boil 2 minutes.
10. Remove from heat and whisk in cheese until it melts.
11. Add vegetables to cheese sauce and transfer to a greased casserole dish.
12. Combine oats, ground hazelnuts, flour, honey and remaining oil to form a crumble.
13. Sprinkle crimble mixture on vegetables and bake until topping is golden brown, about 30 minutes.

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

Taken from www.food.com/recipe/harvest-vegetable-and-hazelnut-crumble-323432 (may not work)