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Root Vegetable Crumble
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1/4 cup Land O Lakes® Butter

3 cups (2 medium) sweet potatoes, peeled, cut into 1/2-inch dice

2 cups (3 medium) red potatoes, cut into 1/2-inch dice

2 cups (1 large) chopped onion

1 cup (1 medium) celery root,   peeled, cut into 1/2-inch dice

1 cup (3 small) peeled, cut into 1/2-inch dice tarro root  

1 teaspoon finely chopped fresh garlic

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon chopped fresh sage leaves

Crumble Topping

1 cup uncooked old-fashioned oats

1/3 cup roasted no salt sunflower seeds

1/3 cup roasted shelled pumpkin seeds

2 tablespoons Land O Lakes® Butter, melted

2 tablespoons firmly packed brown sugar

1/2 teaspoon salt

1/4 teaspoon pepper

 *Substitute peeled, cubed parsnips.

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Place vegetables, onion and garlic in a 12-inch cast iron skillet. Toss vegetables with 1/4 cup butter, salt and pepper. Cook, stirring occasionally, on medium-high heat 7-9 minutes or until vegetables are just beginning to soften and brown. Stir in chopped sage leaves.

  3. STEP 3

    Combine all crumble topping ingredients in bowl; stir until well combined.

  4. STEP 4

    Top vegetables with crumble mixture. Bake 30-35 minutes until vegetables are tender and topping is browned.

Tip #1

This recipe can easily be made without a cast iron skillet. Cook vegetables in 12-inch skillet and place into 13x9-inch baking dish. Sprinkle crumble topping on top and bake as directed. 

Tip #2

Serve this at your next brunch with over easy eggs on top for an interesting new dish.

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