HARVEST VEGETABLE & HAZELNUT CRUMBLE

2 - Sweet Potatoes peeled and thinly sliced
1/2 bag (454 g) - baby cut carrots, halved
2 cups (500 ml) - sliced cauliflower florets
1 - celery root, peeled and sliced
3 tbsp - extra virgin olive oil
1 tsp each - chopped fresh thyme, salt and pepper
1 medium - onion, diced
3 tbsp - tomato paste
2 cups - chicken broth
1/2 cup - shredded mild cheddar cheese
2/3 cup - quick oats
1/4 cup - ground hazelnuts
2 tbsp each - all purpose flour and honey

Preheat oven to 400 degrees 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 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.

Combine oats, ground hazelnuts, flour, honey and remaining oil to form a crumble. Sprinkle crumble mixture on vegetables and bake until toppings is golden brown, about 30 minutes.