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Prep Time
10 mins
Total Time
1 h


sweet potatoes, peeled and thinly sliced
1 bag
baby-cut carrots, halved
454 g
2 cups
sliced cauliflower florets
500 mL
celery root, peeled and sliced
3 tbsp
olive oil , divided
45 mL
1 tsp
each chopped fresh thyme, salt and pepper
5 mL
medium onion, diced
3 tbsp
tomato paste
45 mL
2 cups
reduced sodium chicken broth
500 mL
1/2 cup
shredded mild cheddar cheese
125 mL
2/3 cup
quick oats
150 mL
1/4 cup
ground hazelnuts
60 mL
2 tbsp
each all-purpose flour and honey
30 mL


Step 1

Preheat oven to 400°F (200°C). Meanwhile, toss sweet potatoes, carrots, cauliflower and celery root with 1 tbsp (15 mL) olive oil, thyme, salt and pepper. Place on a large parchment paper-lined baking sheet. Roast until vegetables are tender and golden, about 25 min.

Step 2

Heat 1 tsp (5 mL) oil in a saucepan over medium heat. Add onions and cook until softened, about 3 min. Stir in tomato paste and cook, stirring for 1 min. Add broth and bring to a boil. Boil 2 min. Remove from heat and whisk in cheese until it melts. Add vegetables to cheese sauce and transfer to a greased casserole dish.

Step 3

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

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
1/8 of the recipe
7 g
45 g
11 g
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