Savory Vegetable Crisp A main dish for the vegetarians at your Thanksgiving table or a great way to use leftover roasted vegetables.
If youve been around a while, you know that Thanksgiving is my favorite holiday. Its probably my favorite meal to cook and I love having a table full of people to serve it to.
Most people spend Thanksgiving with their families. Being a military family, we dont usually get to do that. We live too far away. It used to bother us, and of course, we wish that we could be there, but weve also had some really amazing holidays with the family we have created.
Military life is weird, and its hard for people on the outside to understand (understandably so). We develop really close relationships with people and truly become like family. We joke that our kids are Coastie cousins. When youve been in as long as we have, you start to bump into people again and again. Its great.
This year, for instance, we are having Thanksgiving with a few families that we were stationed with in Cape Cod and are able to be together again. Our kids have grown up together and it will be so fun to see them and spend time with them.
When you dont live near your family, you make your own. We are so lucky to have so many people in our lives that have filled the voids that distance has created.
When we lived in Germany, we skipped Thanksgiving. If you had a long weekend or a break, you used it to travel and no one was around because they were traveling too. We actually spent the last two Thanksgivings in the UK which is kind of ironic if you think about it.
Now that we are vegetarian, I think about the non-meat eaters at the table. Thanksgiving can be vegetarian-friendly, but there isnt usually a real main dish, just lots of sides. This savory vegetable crisp can either be a glorious main dish or a vehicle to transform leftover roasted vegetables. Its a play on a traditional crisp, but not sweet, just a teensy tiny bit, and really makes roasted veg into something you want to eat, not something you feel like you have to.
Im sharing this recipe today as part of the Friendsgiving Virtual Potluck. My friend Julie fromThe Little Kitchenis the creator of this virtual Friendsgiving. If you are looking for some Thanksgiving inspiration, you will have lots to choose from. Whoever you choose to spend Thanksgiving with, I know that you will have lots of delicious things on the table to choose from.
I have joined up with a bunch of blogger friends for a Friendsgiving Virtual Potluck! Be sure to check the recipes below out for wonderful Friendsgiving and Thanksgiving recipe and craft ideas!
Baked Brie with Honey & Walnuts from Kelley of Mountain Mama Cooks
Bacon Ranch Cheese Ball Bites from Nicole of I am a Honey Bee
Reindeer Bacon Cheddar Cheese Ball from Julie of Julie Blanner
Sauteed Kale and Brussels Sprout Salad with Cranberries and Walnuts from Shashi of Savory Spin
Creamy Brussels Sprouts Salad from Faith of An Edible Mosaic
Rosemary Lamb Steaks from Danyelle of The Cubicle Chick
Turkey Pot Pie from Kelly of Eat Picks
Fried Brussels Sprouts from Erin of The Almond Eater
Cheesy Horseradish Mashed Potato Casserole from Renee of Kudos Kitchen by Renee
Cranberry Cream Cheese Dip from April of April Golightly
Sauteed Garlic-Butter Mushrooms from Linda of Simply Healthyish Recipes
Easy Cheesy Hash Brown Casserole Recipe from Mel of Adventures of Mel
Cornbread Stuffing with Chorizo from Isabel of Isabel Eats
Bacon Brussels Sprouts from Kara of Kara J. Miller
Crockpot Sweet Potato Casserole from Jennifer of Show Me the Yummy
Amazing Gluten Free Thanksgiving Stuffing from Sommer of A Spicy Perspective
Pumpkin Caramelized Onion Gratin from Denise of Chez Us
Crockpot Mac & Cheese from Leanette Fernandez of Funtastic Life
Cheesy Brussels Sprouts au Gratin from Rachel Gurk of Rachel Cooks
Spiced Pumpkin Margarita from Sharon of Cupcakes and Cutlery
Sourdough Pull Apart Rolls from Erica of Buttered Side Up
How to Make Homemade Butterhorn Rolls from Mel of Flour on My Fingers
Sweet Dinner Rolls from Jocelyn of Grandbaby Cakes
Parker House Rolls from Irvin of Eat the Love
Sugar Pie from Julie of The Little Kitchen
Oatmeal Apple Crisp from Julie of Peanut Butter Fingers
Pumpkin Pie Milkshake from Eden of Sugar and Charm
Strudel Pastry from Justine of The Typical Mom
Tahini Hawaij Pumpkin Pie from Amy of What Jew Wanna Eat
turkey-themed something (will update) from Meaghan of The Decorated Cookie
Mini Apple Pie Bites from Lynsey of MoscatoMom
Kabocha squash pie from Hilah of hilahcooking
Pecan Pie Cupcakes from Courtney of Pizzazzerie
Coconut Cream Pie from Schnelle of Brooklyn Active Mama
Chocolate chip Cheesecake from Jeannette of Hispana Global
Chocolate Pecan Pie from Kate of I Heart Eating
Mini Pumpkin Cheesecakes from Chelsea of Someday Ill Learn
Cinnamon Apple Crisp from Erica of The Crumby Kitchen
Turkey Donut Race Cars For Thanksgiving Treats from Theresa of Chewable Structures
Crafts and Centerpieces
Cinnamon Stick Holiday Candle Place Setting from Alli of Made with HAPPY
Metallic Pumpkin Luminaries from Amy of As The Bunny Hops
Easy centerpiece that will stun + party favor from Noelle of Oh Happy Play
Tips for Making Savory Vegetable Crisp //
- Use whatever roasted vegetables you like this can be customized completely.
- In a hurry? Buy prepared roasted vegetables at the grocery store.
- Dont want to peel vegetables? Buy pre-peeled and chopped root vegetables in the produce section of the grocery store.
- Some Parmesan or sharp cheddar melted in this crisp topping would be amazing.
- Making this vegan? Use coconut oil instead of butter in the crisp topping.
- Sage, rosemary, parsley, any fresh herb would be good here.
- This is a great way to use leftover roasted vegetables. Another idea? Puree the vegetables with stock and make soup. Bake the crisp on a sheet pan and sprinkle over the soup.
Savory Crisp Topping //
- 3/4 cup whole wheat pastry flour
- 1/2 cup old-fashioned oats
- 1 Tablespoon brown sugar
- 1 clove garlic, finely minced
- 2 teaspoons fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup butter, melted
Roasted Vegetables //
- 2 Tablespoons olive oil
- 2 sweet potatoes, peeled and chopped
- 2 beets, peeled and chopped
- 3 carrots, peeled and chopped
- 1/2 small eggplant, chopped
- 1/2 head broccoli
- Salt and pepper
- 3 Tablespoons butter
- 1 red pepper, cut into chunks
- 1 red onion, sliced
- 1/4 cup white wine
- 3 Tablespoons flour
- 2 cups vegetable stock
- Cooked greens (optional)
- Preheat oven to 425. Toss the sweet potatoes, beets, carrots, eggplant, and broccoli with oil, salt, and pepper and spread in an even layer on a baking sheet. Roast for 30 minutes.
- Meanwhile, make the crisp. In a medium bowl, mix whole wheat flour, oats, brown sugar, garlic, thyme, salt, and pepper with a fork. Add melted butter, and mix with a fork until clumps form. Set aside.
- When the vegetables are roasted, reduce the oven to 350. Heat a large saucepan over medium heat. Melt butter and add pepper and onions. Cook for 10 minutes, or until they begin to soften. Pour in the wine and add the roasted vegetables and cook until the wine has evaporated. Add the flour and cook for one to two minutes. Add the stock and greens if using and cook until it comes to a bubble and begins to thicken.
- Pour into a casserole dish and top with the crisp topping. Bake for 15 to 20 minutes or until the crisp is golden and bubbling.
This is a perfect recipe to use up leftover roasted vegetables. Customize to your palette.