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–+ servings
two dishes of roasted vegetable crisp

Savory Vegetable Crisp

bakedbree
3 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course holiday
Cuisine American
Servings 10

Ingredients
  

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