• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Camp Joy
Watch VideoRead CommentsLeave a Review

Roasted Vegetable Winter Crumble

November 19, 2015 by Joy the Baker 47 Comments

Jump to Recipe

Roasted Vegetable Winter Crumble

It’s that time of year when we need to draw deeply upon our super powers.  It’s the holidays, there’s no denying it… and all of us are supposed to know how to bake a turkey.  I don’t.  Also I don’t care to know.  I have other super powers.  They have to do with multi-tasking, pie baking, patience (usually), understanding (often), and crumble-making.  

Let’s draw upon those holiday-necessary super powers and leave the turkey roasting to someone else.  Preferably someone we trust.  Preferably someone who values a moist turkey.   

This savory, comforting, vegetable crumble would be a lovely addition to a Thanksgiving table.  Or, you can be like me and eat most of if while watching Season 5 of Grey’s Anatomy in your bed at 10pm on a Tuesday.  I mean… equally festive.  

Roasted Vegetable Winter Crumble

This Winter Crumble is from this book:  Dinner Pies.  Full of satisfying and savory treats that feel extra cozy in these chilly months.  My great hope is that the sequel to Dinner Pies is After-Dinner Pies… because that seems only natural.  

Roasted Vegetable Winter Crumble

No need for oats, brown sugar, and toasted pecans.  

We’re sticking to savory, which means panko bread crumbs, crushed butter crackers, black pepper and thyme.  Butter of course.  We can’t be without.  

Roasted Vegetable Winter Crumble

Earthy cremini mushrooms, robust (is that a good adjective…? maybe not) Brussels sprouts, and sweet carrots.  I like this blend in our Winter Crumble because they all cook down to soft in a skillet.

The mushrooms will soften, release a lot of their moisture, and then cook down to caramelized brown.  The Brussels sprouts and carrots will mellow to a soft bite.  It’s a very good situation.  

Roasted Vegetable Winter Crumble

The sautéed vegetables are coated in a bit of flour then chicken stock and heavy cream are added.  We’re making a gravy to keep our crumble juicy.  

I pressed some of the cracker crumble into the pan and baked it to golden brown.  A little savory support for our vegetable filling.  

Also gruyere cheese.  Because we’re homo sapiens.  

Roasted Vegetable Winter Crumble

The vegetables are cooked through to soft. They just need a little extra loving’ in the oven.  

Roasted Vegetable Winter Crumble

Topped with the last of the cracker crumble, of course.  

Roasted Vegetable Winter Crumble

Warm, crisp, buttery, is this healthy(?), and supremely satisfying.  It’s dinner.  It’s a side.  It’s good news from the oven.  

This recipe can be modified to meet you needs.  

•  Use gluten free crackers, breadcrumbs, and flour if your diet requires.  I think Glutino brand has good versions of all of those things.

•  Use vegetable stock to keep things more vegetarian.  

•  Vegan butter can be used if you’re opposed to dairy.  Omit the cream and add additional vegetable broth. 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Vegetable Winter Crumble

★★★★★ 4.6 from 5 reviews
  • Author: Joy the Baker
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 40
Pin Recipe
Print Recipe

Ingredients

Scale

For the Crumble Crust and Topping

  • 1 cup crushed Ritz (or any buttery) crackers
  • 1 cup panko bread crumbs
  • 1/2 cup finely grated parmesan cheese
  • 1/2 teaspoon fresh cracked black pepper
  • 1 teaspoon fresh thyme leaves, roughly chopped
  • 8 tablespoons (1 stick) unsalted butter, melted and cooled

For the Vegetable Mixture

  • 2 tablespoons olive oil
  • heaping 1/2 cup diced yellow onion
  • 1 clove garlic, sliced
  • heaping 2 cups trimmed and quartered Brussels sprouts
  • 3 medium carrots, peeled and sliced into 1/4 inch slices
  • heaping 2 cups trimmed and quartered cremini mushrooms
  • 1 teaspoon roughly chopped fresh thyme
  • salt and pepper to taste
  • 2 tablespoons all-purpose flour
  • 1 cup chicken or vegetable broth
  • 1/3 cup heavy cream
  • 1/2 cup finely shredded gruyere cheese

Instructions

  1. Place a rack in the center of the oven and preheat oven to 350 degrees F. Lightly butter a 9-inch pie dish (a deep one), and set aside.
  2. In a medium bowl combine crackers, bread crumbs, cheese, pepper, thyme, and butter. Toss to coat everything in butter. Spoon just less than half of the mixture into the bottom of the pie dish and slightly up the sides. Place in the oven and bake for 12 minutes, until just golden brown. Remove from the oven and set aside to cool while you make the filling.
  3. Heat olive oil in a large skillet over medium heat. Add the onions and saute until softened and browned, about 5 minutes. Add the garlic and saute for 1 minute more. Add the brussels sprouts, carrots, mushrooms and thyme. Increase heat to medium-high and let the vegetables saute down until well softened, browned, and caramelized, about 15 to 20 minutes, stirring occasionally. Add salt and pepper as the vegetables cook down.
  4. The mushrooms will release a lot of their moisture and then the mixture will brown and cook down.
  5. When vegetables are cooked down and softened, reduce heat to medium, sprinkle the flour over the vegetables and stir until the flour disappears. Slowly add the chicken stock and stir, scraping any brown bits off the bottom of the pan. Bring to a simmer to thicken. Finally, stir in the cream and remove from the heat.
  6. Taste and season with salt and pepper if needed.
  7. Spoon mixture onto the browned crust. Sprinkle with gruyere. Top with the remaining crumble crust. Place in the oven to bake for 12 to 15 minutes, until top crust is golden brown. Remove from the oven and allow to cool for 15 minutes before serving warm.


Nutrition

  • Serving Size: 6

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Previous PostNext Post

Categories: Dinner, Footer Featured Posts, Holiday, Pie, Recipes, Savory

Previous Post: « Cranberry Orange and Cream Clafoutis
Next Post: »

Reader Interactions

All Comments
I Made This
Questions
  1. Nina

    January 30, 2021 at 11:21 am

    I just made this, but using sweet potato and cabbage instead of carrot and Brussel sprouts, and I omitted the crackers. It’s one of the delicious dinners I’ve ever made for myself. It felt like the self care I needed

    Reply
  2. Jocelyn

    November 9, 2020 at 5:32 pm

    This was really delicious but if anyone managed to make this in 40 minutes I am baffled as to how they managed it! It took me an hour and a half! I followed the recipe exactly.

    ★★★★

    Reply
  3. Lori

    November 8, 2020 at 7:41 am

    I wanted a cozy recipe to clean out my CSA haul, and this was delicious. Iused mushroom, broccoli and peas. Was thinking butternut squash would be good next time. Delicious!

    ★★★★★

    Reply
  4. Jill Hutmacher

    November 5, 2020 at 7:51 am

    Wow, just wow! Made this last night and it was so delicious. Thanks Joy!

    ★★★★★

    Reply
  5. Nancy G

    May 23, 2020 at 9:06 am

    Wow! I’ve been wanting to try this for some time and now that I quarantining with a vegetarian, we made this for dinner. It was divine! I love the mix of vegetables, the flavorful creamy sauce, and the wonderful crunchy topping. We opted to skip the bottom crust for simplicity but otherwise followed the recipe. We were trying to envision a vegan option, perhaps with vegan butter and brewers yeast in the crust and cashew cream in the filling. I will definitely make this again.

    ★★★★★

    Reply
  6. Carly

    February 24, 2019 at 10:00 pm

    I think I messed up by not sprinkling the gruyere over top… thought I didn’t need the extra cheese, but didn’t realize the role it probably plays in holding the whole thing together. Might give this one another shot with a normal old pie crust… the veg comes together really beautifully!

    ★★★★

    Reply
  7. Mrs. Butterworth

    February 3, 2019 at 9:59 am

    I make the veggie pie but cover mashed potato instead of crumble. Yum!

    Reply
    • joythebaker

      February 4, 2019 at 8:19 am

      Sounds good as ever!

      Reply
  8. J-Mom

    November 17, 2017 at 5:16 pm

    I came down with a throat cold. This seemed like a good thing to eat. Loved the crunch.

    Reply
  9. Bill

    September 25, 2017 at 10:51 am

    Wow, this looks like a dream I might have. Dinner goal this week for sure.

    Reply
  10. Christina

    January 13, 2017 at 7:58 am

    I made this for NYday here and it was SO delicious. I was nervous about the brussel sprouts ( I hate the way they stink up my kitchen) but they were so yummy in this!!! I had an overabundance of crumble, but I can fix that next time. Thanks for a fab recipe! It went great with my roast pork!

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Dinner

close up of baked polenta with olive oil, burst tomatoes, and basil
Baked Polenta with Burst Tomatoes

Let’s make dinner.  The sort of dinner that warms the house with the oven, quiets the mild with a skillet to occasionally stir on the stovetop, and prepared in just enough time to have a glass of wine and empty the dishwasher while dinner warms and simmers.  This perfect quiet weeknight dish is easy baked…

Read More

stacks of sandwiches
Sandwich Series: The Green Goddess Tomato Sandwich

Let’s talk about the summer tomato.  They’re at their best exactly ripe and with a touch of salt and pepper, they’re perfection.  Over the summers I’ve perfected my favorite tomato sandwich recipe.  It’s extra – with Havarti cheese, avocado and a zippy grinder salad.  Here’s how! Sandwiches are better in the summer.  I don’t know…

Read More

close up of a French dip sandwich cut in half
Sandwich Series: French Dip Steak Sandwich with horseradish mayo

We’re making a classic french dip sandwich, even better with seared and sliced flank steak, caramelized onions, and spicy horseradish mayonnaise.  This is a next-level at home sandwich. Fire up the cast iron – you can’t miss this! A few weeks ago I took my friend Emily to my one of my most nostalgic Los…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

2023 CAMP JOY SUMMER ZINE – get it here!

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

MY FAVORITE CAMPING GEAR

Jump to Recipe

SHOP MY FAVORITE GEAR HERE! 

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

CHECK IT OUT ON INSTAGRAM

Drake on cake instagram.

 

BREADS YOU’LL LOVE

Apple Butter and Cream Cheese Kolaches

close up of strawberry shortcake recipe with soft whipped cream

Dad’s Biscuits Make The Best Shortcake

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

LET’S MAKE COOKIES!

Candy Corn and Salted Peanut Rice Krispie Treats

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk

Classic White Chocolate Macadamia Nut Cookies

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

Footer

Instagram

joythebaker

📚Baker, author of books, lover of butter
🎂Creator @drakeoncake
📝Inquiries megan@underscoretalent.com

joythebaker
I just love that each one of these Eggnog Iced Oat I just love that each one of these Eggnog Iced Oatmeal Cookies looks like a moon 🌖🌗🌘 in a solar system of holiday cookies. ✨ I’ll leave the full recipe for these beauties linked in the bio!
I made @wyseguide’s Sausage Stuffed Dates and I’m never going back. ✨ This is your holiday appetizer - the full recipe is linked in my bio!
💖🎄Raspberry Lemon Linzer Cookies🎄💖✨⁣
⁣
On a steady diet of holiday cookies starting now. Full recipe for these gems linked in the bio! Xo
Making a case of 🧀🧀🧀 in pie crust because Making a case of 🧀🧀🧀 in pie crust because salty sweet is my favorite 🍎🍎🍎 pie! 
Apple Cheddar Pandowdy recipe linked in the profile.
T minus three days until we eat the most important T minus three days until we eat the most important pie of the year! Dad’s Sweet Potato Pie. There’s no more perfectly spiced pie! If you know you know and if you don’t? I’ll leave the recipe linked in the bio!
Friends! Here’s the easiest, most roasty toasty Friends! Here’s the easiest, most roasty toasty Friendsgiving appetizer: Toasted Marshmallow Sweet Potato Bites and, our secret ingredient:  @bluemoonbrewingco’s Pin Pint Seasoning.  This Thanksgiving seasoning brings a hint of sweetness, citrus, and hops to the roasted sweet potatoes layered between butter crackers and toasted marshmallows.  They’re a perfect salty-sweet bite! ⁣
⁣
#ad #21+ #BlueMoonSeasonings⁣
⁣
Here’s what you’ll need to make them: ⁣
-	Sweet potatoes, peeled, sliced ½-inch thick and cut into 1 ¾-inch rounds using a sharp cookie cutter⁣
-	Olive oil⁣
-	A generous sprinkle of Blue Moon Brewing Co’s Pie Pint Seasoning⁣
-	A sprinkle of pumpkin pie spice and ground coriander⁣
-	A generous sprinkle of flaky sea salt⁣
-	Round butter crackers (like Ritz)⁣
-	Large marshmallows, cut in half⁣
⁣
Preheat the oven to 400 degrees F.  Arrange sweet potato rounds on a parchment lined baking sheet and drizzle with olive oil.  Toss to coat. ⁣
⁣
Sprinkle generously with Pie Pint Seasoning, pumpkin pie spice, coriander, and sea salt.  Roast until tender, flipping once through baking – about 20 minutes. ⁣
⁣
Remove from the oven and, once cool enough to handle, layer each sweet potato round on a butter cracker on an unlined baking sheet.  Top each with half a marshmallow. ⁣
⁣
Set the oven to broil and place the bites under the broiler.  Keep a very close eye on the marshmallows as they’ll burn in literal seconds.  Remove from the oven and enjoy warm or at room temperature with a Blue Moon Belgian White Wheat Ale, of course!
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up