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Harvest Hazelnut Casserole

60-MinutesBakedCasseroleCheesyChickenDinnerHeartySavoryVegetable
Time :1 hour
Yield :8 servings
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Harvest Hazelnut Casserole is a cozy, inviting dish that celebrates autumn flavors with a crunchy topping.
Last October, as autumn leaves started painting my neighborhood golden and crimson, I decided it was time for a tradition I'd been dreaming of since childhood: hosting a harvest dinner. Having just moved into my own place, this was a milestone I couldn't help but celebrate. Armed with my favorite cozy sweater, I invited my inner circle over for a taste of my new culinary masterpiece—Harvest Hazelnut Casserole. An old jam jar filled with fresh thyme adorned the table, its aroma mixing delightfully with the earthy scent of roasted veggies wafting through my kitchen.
Sweet potatoes, baby carrots, and cauliflower are essentials I love having on hand in the colder months. They bring back fond memories of picking out the perfect produce from my hometown market. Roasting them with olive oil and a dash of thyme gives a warmth that's hard to resist. I learned early on to spread the veggies just right, ensuring they caramelize perfectly without crowding the pan. Letting the tomato paste hit the hot saucepan gives a savory depth to the dish, tying together the rich flavors with a cheese sauce that could make anyone's heart melt. Pro tip: Always let the cheese fully incorporate off the heat to avoid any unwelcome clumps.
For the perfect finishing touch, I sprinkled a crumble of oats, ground hazelnuts, and honey on top. This added a delightfully crunchy texture that contrasted beautifully with soft, creamy vegetables underneath. Baking until everything turned golden-brown and tempting, I felt a deep sense of accomplishment as the dish found its place at the center of the table. This wasn't just a meal. It was a warm hug capturing the essence of harvest and home.

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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