Spice up your boring Thanksgiving side dishes with this Savory Vegetable Crisp, a hearty veggie stew blanketed in a crisp, savory topping made with thyme and Parmesan.
A casserole is super simple to bring to Thanksgiving, right? It has everything you need for a hearty, delicious meal to share. Simply stick a spoon in the middle and tell everyone to serve themselves!
We have all heard of fruit crisps, so it’s time to take that idea in the other direction with vegetable crisps! Introducing this incredible Savory Vegetable Crisp, made with a crunchy gluten-free oat crumble below a scrumptious stew of seasonal veg! This is an exciting, new recipe that everyone at your Thanksgiving table will love!
Simply make the veggie stew, then cover with the savory oat topping. Bake until golden brown and serve! The vegetables are tender crisp while the topping is crunchy and flavorful. You’ll forget that crisps were once a dessert-only dish!
Going from Sweet to Savory
Forget what you know about crisps and crumbles! Thanksgiving is an old American tradition, so our table spreads may have gotten a little stale over the years. It’s time to shake things up with new recipes and traditions for the generations to come.
That’s why this Savory Vegetable Crisp is the perfect dish to present at Thanksgiving. Most people expect a dessert crisp with fruit or chocolate, but not this year! Guests and family will love this dish so much, you will be asked to bring it every year. Now that’s a compliment!
Ingredients in Savory Vegetable Crisp
- 1 large onion, sliced
- 2-3 whole carrots, sliced
- 1 sweet potato, peeled and sliced
- 1 cup kale, chopped
- 1 zucchini, sliced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon Cajun seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups + 2 tablespoons chicken broth, divided
- 1 tablespoon cornstarch
- For the Savory Crisp Topping:
- 1 cup all-purpose gluten-free flour
- 1 cup rolled oats
- 1 stick unsalted butter, melted and cooled slightly
2 teaspoons salt
- 1 teaspoon dried thyme
- ⅓ cup Parmesan cheese
How to Make Savory Vegetable Crisp
Begin by washing and slicing the onion, carrots, sweet potato, kale, and zucchini.
Heat the olive oil in a large skillet over medium heat. Add the onion, carrot, and sweet potato. Cook, stirring frequently, for about 8 minutes to give the heartier veggies a head-start to get tender.
After 8 minutes, add the kale and zucchini. Cook for another 4-5 minutes.
Once tender, add the thyme, Cajun seasoning, salt, and pepper. Then, add 2 cups of the chicken broth. Bring to a simmer.
Mix the remaining 2 tablespoons of broth with the cornstarch. Mix with a fork to remove any lumps.
Pour the cornstarch slurry into the simmering broth and veggies. Cook for 2-4 minutes until the sauce starts to thicken.
Pour the veggie stew into a heavy-bottomed baking dish. Set aside and make the topping.
Preheat the oven to 350 degrees F.
Combine the flour, oats, melted butter, salt, thyme, and Parmesan. Mix until you have a crumbly mixture that holds together when squeezed in your hand.
Place the topping on top of the veggies in large mounds evenly over the top. Place a baking tray under the baking dish in case of any spillage in the oven.
Bake the crisp for 25-30 minutes until the topping is golden brown and the veggies are bubbly.
Allow to cool 5-10 minutes before serving.
Savory Vegetable Crisp
Ingredients
- 1 large onion, sliced
- 2-3 whole carrots, sliced
- 1 sweet potato, peeled and sliced
- 1 cup kale, chopped
- 1 zucchini, sliced
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp Cajun seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups chicken broth, plus 2 tbsp, divided
- 1 tbsp cornstarch
For the Savory Crisp Topping:
- 1 cup all-purpose gluten-free flour
- 1 cup rolled oats
- 1 stick unsalted butter, melted and cooled slightly
- 2 tsp salt
- 1 tsp dried thyme
- 1/3 cup Parmesan cheese
Instructions
- Begin by washing and slicing the onion, carrots, sweet potato, kale, and zucchini.
- Heat the olive oil in a large skillet over medium heat. Add the onion, carrot, and sweet potato. Cook, stirring frequently, for about 8 minutes to give the heartier veggies a head-start to get tender.
- After 8 minutes, add the kale and zucchini. Cook for another 4-5 minutes.
- Once tender, add the thyme, Cajun seasoning, salt, and pepper. Then, add 2 cups of the chicken broth. Bring to a simmer.
- Mix the remaining 2 tablespoons of broth with the cornstarch. Mix with a fork to remove any lumps.
- Pour the cornstarch slurry into the simmering broth and veggies. Cook for 2-4 minutes until the sauce starts to thicken.
- Pour the veggie stew into a heavy-bottomed baking dish. Set aside and make the topping.
- Preheat the oven to 350 degrees F.
- Combine the flour, oats, melted butter, salt, thyme, and Parmesan. Mix until you have a crumbly mixture that holds together when squeezed in your hand.
- Place the topping on top of the veggies in large mounds evenly over the top. Place a baking tray under the baking dish in case of any spillage in the oven.
- Bake the crisp for 25-30 minutes until the topping is golden brown and the veggies are bubbly.
- Allow to cool 5-10 minutes before serving.
