Best 5 Harvest Vegetable And Hazelnut Crumble Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

The autumn harvest brings with it an abundance of colorful and flavorful vegetables, many of which pair wonderfully with hearty hazelnuts. Creating an unforgettable dish that showcases the best of the season's bounty can be made easy with a harvest vegetable and hazelnut crumble. This savory dish features a crisp, buttery topping that contrasts perfectly with the tender, roasted vegetables and the crunchy hazelnuts. Not only is it a delicious and satisfying meal, but it is also incredibly versatile and can be tailored to individual tastes and preferences. Whether you are a vegetarian looking for a hearty main course or a meat-lover seeking a flavorful side dish, this harvest vegetable and hazelnut crumble is sure to impress.

Check out the recipes below so you can choose the best recipe for yourself!

DOUBLE BERRY-HAZELNUT CRUMBLE



Double Berry-Hazelnut Crumble image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 12

1 stick unsalted butter, softened, plus more for the baking dish
4 cups blackberries
4 cups blueberries
1/2 cup maple syrup
1/3 cup instant tapioca
1 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1/2 teaspoon freshly grated nutmeg
Pinch of salt
2/3 cup blanched hazelnuts
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 375 degrees F. Butter a 9-inch-square baking dish.
  • Toss the blackberries and blueberries in a large bowl with the maple syrup and tapioca. Transfer to the prepared baking dish.
  • Combine the flour, granulated sugar, brown sugar, nutmeg and salt in a food processor and pulse to combine. Add the hazelnuts, butter and vanilla; pulse until the nuts are roughly chopped. Sprinkle the topping over the berries, pinching it with your fingers to make small clumps.
  • Bake until the filling is bubbling and the topping is golden brown, about 1 hour. Let cool slightly before serving.

HERBED HARVEST VEGETABLE CASSEROLE



Herbed Harvest Vegetable Casserole image

I belong to a cooking club, so I try a lot of new recipes. This one has become one of my favorites. I hope your family enjoys it as much as mine does! -Netty Dyck, St. Catharines, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 1h55m

Yield 8 servings.

Number Of Ingredients 10

4 new potatoes, cut in 1/4-inch slices
1/4 cup butter
1 tablespoon finely chopped fresh sage or 1 teaspoon dried sage
1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried tarragon
3 sweet red bell peppers, seeded and diced
1 onion, thinly sliced
1/2 cup uncooked long-grain rice
3 medium zucchini, thinly sliced
4 medium tomatoes, sliced
1 cup shredded Swiss cheese

Steps:

  • Grease a 2-1/2-qt. baking dish and arrange half the potato slices in overlapping rows. Dot with half the butter. Sprinkle with half the sage, tarragon, peppers, onion, rice and zucchini. Dot with remaining butter and repeat layering. , Cover and bake at 350° for 1-1/2 hours or until potatoes are tender. Uncover; top with tomato slices and cheese. Bake 10 minutes longer or until tomatoes are warm and cheese is melted. Remove from oven; cover and let stand for 10 minutes before serving.

Nutrition Facts : Calories 206 calories, Fat 10g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 105mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.

HARVEST VEGETABLE & HAZELNUT CRUMBLE



Harvest Vegetable & Hazelnut Crumble image

Keep the mood relaxed with a family style buffet - and this is one of the best dishes for that buffet, so delicious -

Provided by Chef mariajane

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 16

2 sweet potatoes, peeled and thinly sliced
0.5 (454 g) bag baby carrots, halved
2 cups sliced cauliflower florets
1 celery root, peeled, and sliced
3 tablespoons extra virgin olive oil
1 teaspoon fresh thyme, chopped
1 teaspoon salt
1 teaspoon pepper
1 medium onion, diced
3 tablespoons tomato paste
2 cups chicken broth, 30% less sodium
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

Steps:

  • Preheat oven to 400°F meanwhile toss sweet potatoes, carrots, cauliflower and celery root with 1 tablespoons olive oil, thyme, salt and pepper. Place on a large parchment paper-lined baking sheet. Roast until vegetables are tender and golden, about 25 minutes.
  • Heat 1 teaspoons oil in a saucepan over medium heat. Add onions and cook until softened, about 3 minutes. Stir in tomato paste and cook, stirring for 1 minute. Add broth and bring to a boil. Boil 2 minutes. Remove from heat and whisk in cheese until it melts. Add vegetables to cheese sauce and transfer to a greased casserole dish.
  • Combine oats, ground hazelnuts, flour, honey and remaining oil to form a crumble. sprinkle crumble mixture on vegetables and bake until topping is golden brown, about 30 minutes.

Nutrition Facts : Calories 201.9, Fat 9.7, SaturatedFat 2.5, Cholesterol 7.4, Sodium 621.6, Carbohydrate 23.9, Fiber 3.6, Sugar 9.4, Protein 6.2

HARVEST VEGETABLE AND HAZELNUT CRUMBLE



Harvest Vegetable and Hazelnut Crumble image

Make and share this Harvest Vegetable and Hazelnut Crumble recipe from Food.com.

Provided by Lorrie in Montreal

Categories     Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

2 sweet potatoes, peeled and sliced
1 cup baby carrots, halved
2 cups cauliflower florets, sliced
1 1/2 cups celery root, peeled and sliced
3 tablespoons olive oil
1 teaspoon fresh thyme, chopped
salt and pepper, to taste
1 medium onion, diced
3 tablespoons tomato paste
2 cups chicken broth
1/2 cup mild cheddar cheese, shredded
2/3 cup quick oats
1/4 cup hazelnuts, ground
2 tablespoons flour
2 tablespoons honey

Steps:

  • Preheat oven to 400 F,.
  • Meanwhile toss sweet potatoes, carrots, cauliflower and celery root with 1 tbsp olive oil, thyme,salt and pepper.
  • Place on a large parchment paper-lined baking sheet.
  • Roast until vegetables are tender and golden, about 25 minutes.
  • Heat 1 tsp oil in a saucepan over medium heat.
  • Add onions and cook until softened, about 3 minutes.
  • Stir in tomato paste and cook, stirring for one minute.
  • Add broth and bring to a boil.
  • Boil 2 minutes.
  • Remove from heat and whisk in cheese until it melts.
  • Add vegetables to cheese sauce and transfer to a greased casserole dish.
  • Combine oats, ground hazelnuts, flour, honey and remaining oil to form a crumble.
  • Sprinkle crimble mixture on vegetables and bake until topping is golden brown, about 30 minutes.

ROASTED HARVEST VEGETABLES



Roasted Harvest Vegetables image

This is a favorite side dish to serve any time we're having company. I like to pair it with just about any roasted meat. -Amy Logan, Mill Creek, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 9 servings.

Number Of Ingredients 13

8 small red potatoes, quartered
2 small onions, quartered
1 medium zucchini, halved and sliced
1 medium yellow summer squash, halved and sliced
1/2 pound fresh baby carrots
1 cup fresh cauliflowerets
1 cup fresh broccoli florets
1/4 cup olive oil
1 tablespoon garlic powder
1-1/2 teaspoons dried rosemary, crushed
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat. , Transfer to two greased 15x10x1-in. baking pans. Bake at 400° for 30-35 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 114 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 97mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

Tips:

  • To achieve the perfect crumble topping, use a combination of plain flour, butter, and oats. The oats add a delicious nutty flavor and texture.
  • For a sweeter crumble, add a tablespoon or two of brown sugar to the topping mixture.
  • If you don't have hazelnuts on hand, you can substitute walnuts or pecans.
  • Be sure to use a variety of vegetables in your crumble. This will give you a more complex and flavorful dish.
  • Don't be afraid to experiment with different herbs and spices. A little bit of thyme, rosemary, or sage can really enhance the flavor of the vegetables.
  • Serve the crumble warm with a dollop of Greek yogurt or ice cream.

Conclusion:

Harvest vegetable and hazelnut crumble is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover vegetables, and it's also a healthy and affordable meal. So next time you're looking for a quick and easy recipe, give this crumble a try.

Related Topics