Savory Root Vegetable Cobbler

Recipe Courtesy of St. Charles Hospital

Serving Size: 12, 4-ounce portions

Ingredients

Cobbler

• 1/2 cup beets
• 1/2 cup carrots
• 1/2 cup rutabaga
• 1/2 cup sweet potato
• 1/2 cup butternut squash
• 1/2 cup onion
• 2 tablespoons blended oil
• 4 ounces unsalted butter
• 2 tablespoons fresh sage, chopped
• 1 Orange, juiced

Topping

• 4 ounces unsalted butter, softened
• 1 cup “quick” oats
• 1/2 cup Asiago cheese, grated
• 1 tablespoon fresh chives, chopped

Directions

Cobbler

• Preheat oven to 425°.
• Place all vegetables in a large bowl, add oil and mix thoroughly.
• Spread out on a sheet tray and roast in a preheated oven at 425° until vegetables are lightly caramelized and slightly tender, about 15-20 minutes.
• Meanwhile, in a preheated saucepan, brown— not burn— butter until a nutty aroma is apparent, between 3-5 minutes, then stir in sage and fresh orange juice.
• Remove roasted vegetables from oven and place in a casserole dish.
• Stir “sage browned butter” into roasted vegetables.

Topping

• Reset oven heat to 350°.
• In a medium-sized bowl, cut butter into oats, cheese, and chives until fully incorporated and a “crumbly” topping is achieved.
• Evenly top vegetables with the crumb topping and return to preheated 350° oven until golden brown, about 10-15 minutes.
• Allow to “rest” for at least 5 minutes before serving.

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