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Here's everything you need for this savory casserole. If you're a vegetarian, use vegetable instead of chicken broth. If you're vegan, you can leave out the cream and use vegan-friendly butter.

Ingredients To Gather:

• 1 cup crushed Ritz (or any buttery) crackers
• 1 cup panko bread crumbs
• 1/2 cup finely grated parmesan cheese
• 1/2 teaspoon fresh cracked black pepper
• 1 teaspoon fresh thyme leaves, roughly chopped
• 8 tablespoons (1 stick) unsalted butter, melted and cooled

For The Vegetable Mixture:

• 2 tablespoons olive oil
• heaping 1/2 cup diced yellow onion
• 1 clove garlic, sliced
• heaping 2 cups trimmed and quartered Brussels sprouts
• 3 medium carrots, peeled and sliced into 1/4 inch slices
• heaping 2 cups trimmed and quartered cremini mushrooms
• 1 teaspoon roughly chopped fresh thyme
• salt and pepper to taste
• 2 tablespoons all-purpose flour
• 1 cup chicken or vegetable broth
• 1/3 cup heavy cream
• 1/2 cup finely shredded gruyere cheese

Directions To Follow:

Start by placing a rack in the center of your oven and preheating the oven to 350 degrees Fahrenheit. With butter, lightly coat a deep dish 9-inch pie pan. Combine then crackers, bread crumbs, cheese, pepper, thyme, and butter and toss so that everything is coated in the butter. Take a little less than half of this mixture and put it into pie pan. Put a little bit of it on the sides of the dish. Bake for about 12 minutes or until brown and then remove from the oven. Then:

Heat olive oil in a large skillet over medium heat. Add the onions and saute until softened and browned, about 5 minutes. Add the garlic and saute for 1 minute more. Add the brussels sprouts, carrots, mushrooms and thyme. Increase heat to medium-high and let the vegetables saute down until well softened, browned, and caramelized, about 15 to 20 minutes, stirring occasionally. Add salt and pepper as the vegetables cook down.
The mushrooms will release a lot of their moisture and then the mixture will brown and cook down.
When vegetables are cooked down and softened, reduce heat to medium, sprinkle the flour over the vegetables and stir until the flour disappears. Slowly add the chicken stock and stir, scraping any brown bits off the bottom of the pan. Bring to a simmer to thicken. Finally, stir in the cream and remove from the heat.
Taste and season with salt and pepper if needed.
Spoon mixture onto the browned crust. Sprinkle with gruyere. Top with the remaining crumble crust. Place in the oven to bake for 12 to 15 minutes, until top crust is golden brown.

Sounds good, doesn't it? We can almost taste it! For best results, let the casserole cool for 15 minutes before you serve it. This recipe takes just 40 minutes to make and yields six servings. But make sure you put plenty on your plate, because it's guaranteed to go fast!

Article Source: Joy The Baker

http://joythebaker.com/2015/11/roasted-vegetable-winter-crumble/