Cheesy Root Vegetable “Everything” Crumble

This savory crumble is hearty and filling and packed with good-for-your veggies.
Cheesy Root Vegetable “Everything” Crumble recipe

Health Benefit: While people have been using thyme for its purported medicinal benefits since ancient times, recent research has shown that thymol, one of the chemicals found in thyme, can act as an antioxidant to defend cell membranes and other cell structures from free radical damage.  

  • 6Servings



  • 2 parsnips (1½ lb), cut into ¼-inch rounds
  • 2 carrots (1½ lb), cut into ¼-inch rounds
  • 1 sweet potato (1 lb), peeled and cut into ¼-inch rounds
  • 1 Yukon Gold potato (1 lb), peeled and cut into ¼-inch rounds
  • ¾ cup low-sodium vegetable or chicken broth
  • ¾ cup grated Gruyère cheese
  • ½ cup white onion, diced
  • 1/3 cup light cream (18%)
  • 1 tbsp tapioca starch
  • 1 tsp chopped fresh thyme
  • ¼ tsp each sea salt and ground black pepper

Crumble Topping

  • ½ cup whole-wheat flour
  • ¼ cup rolled oats
  • ¼ cup Parmesan cheese
  • 3 tbsp each poppy seeds and sesame seeds
  • 2 tbsp each garlic powder and granulated onion
  • ½ tsp coarse sea salt
  • 3 tbsp olive oil


1. Preheat oven to 350°F. In a large bowl, combine all filling ingredients and mix together. Place in an 8 x 8-inch baking dish.

2. Prepare crumble topping: To a medium bowl, add flour, oats, cheese, poppy seeds, sesame seeds, garlic powder, granulated onion and salt; mix together. Stir in oil and break up with your fingers until mixed throughout.

3. Spoon crumble over vegetables and bake until vegetables are tender when pierced with a knife, about 45 minutes.

Nutrition Information

  • Serving Size: 1/6 of crumble
  • Calories: 481
  • Carbohydrate Content: 66 g
  • Cholesterol Content: 26 mg
  • Fat Content: 20 g
  • Fiber Content: 13 g
  • Protein Content: 14 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 495 mg
  • Sugar Content: 15 g
  • Monounsaturated Fat Content: 8.5 g
  • Polyunsaturated Fat Content: 4 g