Joy the Baker

Roasted Vegetable Winter Crumble

by 47 Comments

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

Roasted Vegetable Winter Crumble

★★★★★

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

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!

Reader Interactions

Comments

  1. Nina

    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

    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

    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

  5. Nancy G

    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

    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

  10. Christina

    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

  12. Lauren

    This looks so delicious, but I highly dislike mushrooms. They seem like a vital part of the recipe. Do you have any replacement suggestions?

    Reply

  13. Olivia Alabaster

    hi! I would love to make this as a side dish for Christmas but I can’t include mushrooms – what do you think would work instead? chestnuts perhaps? thanks!

    Reply

  18. Joana

    Brilliant idea :) I intended to make this last saturday, but had to adapt… no Brussels sprouts available, and carrots were not an option due to dietary restrictions, so I went with mushrooms, zucchini, and a bit of pumpkin. Aaaaand I was rushing, so I didn’t quite have breadcrumbs… they were more like croutons x) but no leftovers remained…some evidence here: https://scontent-mad1-1.xx.fbcdn.net/hphotos-xfp1/v/t1.0-9/12243308_916358481782797_262619752058071164_n.jpg?oh=caf4f7ce6c344af904e27141a2001dab&oe=56F9CA59

    Thanks, and greetings from Portugal!

    Reply

  30. Karen

    Hi Joy,
    This looks so good, but my family will not eat mushrooms!! Is there anything that I could substitute because I REALLY want to make this? Thanks

    Reply

  33. ev

    This looks incredible! Do you have any suggestions for crazy people like me who don’t like mushrooms? Would diced butternut squash taste weird?

    Reply

  37. Roxana

    Joy, this looks SO incredible, you’ve got my mouth watering and it’s not even lunch time yet! That gruyere and Ritz topping especially takes the cake err crumble as it were. :)

    Reply

  40. Theresa

    If someone were to include potatoes into this dish, I assume they would go into the pan to cook first – about how much additional time do you think they would need?

    Reply

      • Theresa

        Thanks! I’ll give it a try cooking the veg mixture in the oven for 15 minutes first, then adding the topping to finish it off for the final 15. I’ll check back after I try it and let you know how it goes!

        Reply

Leave a Reply

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

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

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

Scroll Up