Recipe Background
The autumn harvest is about to start rolling in, and the question of what to do with all these delicious vegetables is thankfully easily answered: the Harvest Hazelnut Casserole! Fluffy, caramel-noted sweet potatoes, bright carrots, and hearty cauliflower are infused with savory chicken flavor and rich tomato sweetness before being mixed with sharp cheddar cheese. On top is a crunchy, nutty hazelnut crust that has just a bit of floral honey sweetness to remind you of the joys of fall. Harvest Hazelnut Casserole ensures that vegetables never feel boring again and that you look forward to harvest season all year round!
The autumn harvest is about to start rolling in, and the question of what to do with all these delicious vegetables is thankfully easily answered: the Harvest Hazelnut Casserole! Fluffy, caramel-noted sweet potatoes, bright carrots, and hearty cauliflower are infused with savory chicken flavor and rich tomato sweetness before being mixed with sharp cheddar cheese. On top is a crunchy, nutty hazelnut crust that has just a bit of floral honey sweetness to remind you of the joys of fall. Harvest Hazelnut Casserole ensures that vegetables never feel boring again and that you look forward to harvest season all year round!
Ingredients
- 2 sweet potatoes peeled and thinly sliced
- 1 (1-pound) bag baby carrots halved
- 2 cups cauliflower florets sliced
- 1 celery root peeled and sliced
- 3 tablespoons olive oil divided
- 1 teaspoon fresh thyme chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 medium onion diced
- 3 tablespoons tomato paste
- 2 cups reduced-sodium chicken broth
- 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
- Preheat the oven to 400 degrees F.
- Grease a 9x13-inch casserole dish.
- Place a large sheet of parchment paper on a baking sheet.
- Toss the sweet potatoes, the carrots, the cauliflower, and the celery root with 1 tablespoon of the olive oil, the thyme, the salt, and the pepper.
- Transfer the sweet potato mixture to the baking dish and roast until the vegetables are tender and golden, about 25 minutes.
- Heat 1 teaspoon of the olive oil in a saucepan over medium heat.
- Add the onions to the hot oil and cook until softened, about 3 minutes.
- Stir in the tomato paste and cook until fragrant, about 1 minute.
- Add the broth and bring the mixture to a boil.
- Boil the mixture for 2 minutes.
- Transfer the saucepan from the heat and stir in the cheese, continuing to stir until it melts.
- Add the roasted vegetables to the cheese sauce, stirring to combine.
- Pour the vegetable-cheese mixture into the prepared casserole dish.
- Combine the oats, the hazelnuts, the flour, the honey, and the remaining olive oil to form a crumble.
- Sprinkle the crumble mixture on top of the vegetables.
- Bake until the topping is golden-brown, about 30 minutes.
- Serve warm.
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