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Photo of Savoury winter crumble by WW

Savoury winter crumble

5 - 6
PersonalPoints™ per serving
Total Time
1 hr
20 min
40 min
This dish shows off the delicious fresh winter-time vegies, and made extra tasty with a cheesy, nutty crumble on top.


Peeled celeriac

500 g, cut into 3cm pieces


400 g, cut into 3cm pieces


2 large, cut into 3cm pieces


1 medium, cut into 3cm pieces

Brussels sprouts

150 g, halved

Fresh thyme

1 tbs, plus extra sprigs to garnish

Olive oil

1 tbs

High fibre wholemeal bread

2 slice(s), stale

Flaked almonds

¼ cup(s), (20g)

Grated parmesan cheese

cup(s), (25g)

99% fat-free plain Greek yoghurt

1 cup(s), (240g)

Lemon juice

1 tbs


½ clove(s), crushed

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 220°C or 200˚C fan-forced. Place celeriac, pumpkin, beetroot, turnip and Brussels sprouts in a 25cm x 35cm baking dish. Sprinkle with thyme and drizzle with oil. Season with salt and pepper and toss to coat. Bake for 30 minutes or until just tender.
  2. Meanwhile, process bread in a food processor until breadcrumbs form. Stir in almonds and parmesan. Combine yoghurt, juice and garlic in a medium bowl. Season sauce with salt and pepper.
  3. Sprinkle bread mixture over vegetables and lightly spray with oil. Bake for 10 minutes or until bread is golden and crunchy. Serve drizzled with sauce and topped with extra thyme sprigs.


SERVING SUGGESTION: Mixed salad leaves, drizzled with balsamic vinegar.