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Harvest Vegetable Streusel
Recipes
Harvest Vegetable Streusel
12 servings
1 hour, 45 minutes total (Active 20 minutes)

Ingredients

  • 5 tablespoons unsalted butter
  • 2 medium sweet potatoes
  • 2 medium baking potatoes
  • 2 large carrots
  • 2 large parsnips
  • 2 tablespoons canola oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • ¼ teaspoon cayenne pepper (optional)
  • 1 ½ cups oatmeal cookie mix
  • ½ cup golden raisins

Steps

    1. Preheat oven to 325°F. Cut butter into small cubes; place in small bowl to soften.
    2. Peel potatoes, carrots, and parsnips; cut all into 1-inch cubes and place in medium bowl. Toss vegetables with oil, salt, pepper, and cayenne pepper (if desired). Transfer to 13- x 9-inch baking dish; bake 1 ¼–1 ½ hours or until tender.
    3. Add cookie mix to butter; blend with fork until crumbly. Remove vegetables from oven.
    4. Stir in raisins and top with cookie mixture. Bake 8–10 more minutes or until vegetables are tender and topping is golden. Serve.

Amount per 1⁄12 recipe serving: Calories 230, Total Fat 7g, Sat Fat 3g, Trans Fat 0g, Chol 15mg, Sodium 135mg, Total Carb 39g, Fiber 3g, Sugars 19g, Protein 3g, Calc 4%, Vitamin A 170%, Vitamin C 15%, Iron 6%