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Roasted Vegetable Winter Crumble

By Joy the Baker
  • 40 minutes
  • Serves

INGREDIENTS

2

heaping cups Brussels sprouts

3

Carrots, medium

2

heaping cups Cremini mushrooms

1 clove

Garlic

1 tsp

Thyme, fresh leaves

1 tsp

Thyme, fresh

1/2

heaping cup Yellow onion

1 cup

Chicken or vegetable broth

2 tbsp

All-purpose flour

1/2 tsp

Black pepper, fresh cracked

1

Salt and pepper

2 tbsp

Olive oil

1 cup

Panko bread crumbs

8 tbsp

Butter, unsalted

1/2 cup

Gruyere cheese

1/3 cup

Heavy cream

1/2 cup

Parmesan cheese

1 cup

Crushed ritz (or any buttery) crackers