Savory Vegetable Crisp
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.
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.
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