Savory Vegetable Crisp

By Bree Hester Jump to Recipe

Savory Vegetable Crisp – A main dish for the vegetarians at your Thanksgiving table or a great way to use leftover roasted vegetables.

If you’ve been around a while, you know that Thanksgiving is my favorite holiday. It’s probably my favorite meal to cook and I love having a table full of people to serve it to.

Most people spend Thanksgiving with their families. Being a military family, we don’t usually get to do that. We live too far away. It used to bother us, and of course, we wish that we could be there, but we’ve also had some really amazing holidays with the family we have created.

Military life is weird, and it’s hard for people on the outside to understand (understandably so). We develop really close relationships with people and truly become like family. We joke that our kids are Coastie cousins. When you’ve been in as long as we have, you start to bump into people again and again. It’s great.

This year, for instance, we are having Thanksgiving with a few families that we were stationed with in Cape Cod and are able to be together again. Our kids have grown up together and it will be so fun to see them and spend time with them.

When you don’t live near your family, you make your own. We are so lucky to have so many people in our lives that have filled the voids that distance has created.

When we lived in Germany, we skipped Thanksgiving. If you had a long weekend or a break, you used it to travel and no one was around because they were traveling too. We actually spent the last two Thanksgivings in the UK which is kind of ironic if you think about it.

Now that we are vegetarian, I think about the non-meat eaters at the table. Thanksgiving can be vegetarian-friendly, but there isn’t usually a real main dish, just lots of sides. This savory vegetable crisp can either be a glorious main dish or a vehicle to transform leftover roasted vegetables. It’s a play on a traditional crisp, but not sweet, just a teensy tiny bit, and really makes roasted veg into something you want to eat, not something you feel like you have to.

I’m sharing this recipe today as part of the Friendsgiving Virtual Potluck. My friend Julie from The Little Kitchen is the creator of this virtual Friendsgiving. If you are looking for some Thanksgiving inspiration, you will have lots to choose from. Whoever you choose to spend Thanksgiving with, I know that you will have lots of delicious things on the table to choose from.

Tips for Making Savory Vegetable Crisp

• I use whatever roasted vegetables I like – this can be customized completely.
• In a hurry? I buy prepared roasted vegetables at the grocery store.
• Don’t want to peel vegetables? Buy pre-peeled and chopped root vegetables in the produce section of the grocery store.
• I think some Parmesan or sharp cheddar melted in this crisp topping would be amazing.
• Making this vegan? Use coconut oil instead of butter in the crisp topping.
• Sage, rosemary, parsley, any fresh herb would be good here.
• This is a great way to use leftover roasted vegetables. Another idea? Puree the vegetables with stock and make soup. Bake the crisp on a sheet pan and sprinkle over the soup.

Savory Vegetable Crisp

Bree Hester

3 from 2 votes

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine American

Servings 10

Calories 271 kcal

Ingredients

  

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Savory Crisp Topping

• 3/4 cup whole wheat pastry flour
• 1/2 cup old-fashioned oats
• 1 Tablespoon brown sugar
• 1 clove garlic finely minced
• 2 teaspoons fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup butter melted

Roasted Vegetables

• 2 Tablespoons olive oil
• 2 sweet potatoes peeled and chopped
• 2 beets peeled and chopped
• 3 carrots peeled and chopped
• 1/2 small eggplant chopped
• 1/2 head broccoli
• Salt and pepper
• 3 Tablespoons butter
• 1 red pepper cut into chunks
• 1 red onion sliced
• 1/4 cup white wine
• 3 Tablespoons flour
• 2 cups vegetable stock
• Cooked greens optional

Instructions

 

• Preheat oven to 425°. Toss the sweet potatoes, beets, carrots, eggplant, and broccoli with oil, salt, and pepper and spread in an even layer on a baking sheet. Roast for 30 minutes. 
• Meanwhile, make the crisp. In a medium bowl, mix whole wheat flour, oats, brown sugar, garlic, thyme, salt, and pepper with a fork. Add melted butter, and mix with a fork until clumps form. Set aside. 
• When the vegetables are roasted, reduce the oven to 350°. Heat a large saucepan over medium heat. Melt butter and add pepper and onions. Cook for 10 minutes, or until they begin to soften. Pour in the wine and add the roasted vegetables and cook until the wine has evaporated. Add the flour and cook for one to two minutes. Add the stock and greens if using and cook until it comes to a bubble and begins to thicken. 
• Pour into a casserole dish and top with the crisp topping. Bake for 15 to 20 minutes or until the crisp is golden and bubbling. 

Nutrition

Calories: 271kcalCarbohydrates: 29gProtein: 4gFat: 16gSaturated Fat: 9gSodium: 583mgFiber: 5g

Keyword leftover roasted vegetables, roasted vegetable casserole, savory vegetable crisp, thanksgiving vegetarian main dish, vegetable side dish, vegetarian thanksgiving

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