If you’re looking for a comforting, cozy dish that really showcases the flavors of winter vegetables, I have just the thing for you: my Spiralized Winter Veggie Gratin Recipe. I absolutely love how this gratin turns out — those tender ribbons of sweet potato, carrot, butternut squash, and parsnip soaked in a velvety white sauce with melty Gruyere on top? It’s a total crowd-pleaser every time I make it. Whether you’re looking for a vibrant holiday side or a wholesome veggie-forward main, stick with me here because this recipe is fan-freaking-tastic and surprisingly easy to pull off!
Why You’ll Love This Recipe
- Seasonal and vibrant: Spiralizing brings out the natural sweetness and texture of winter vegetables in a new, fun way.
- Comforting yet light: The creamy sauce and melty cheese give you indulgence without feeling heavy.
- Gluten-free friendly: Perfect for holiday dinners or anytime, even if you need a gluten-free option.
- Make-ahead flexibility: It reheats beautifully, so prep ahead or enjoy delicious leftovers.
Ingredients You’ll Need
The magic here is in the fresh, spiralized veggies which cook evenly and look stunning in the finished gratin. Plus, the fresh herbs and cheese bring everything together with a cozy, herbal richness that’s hard to beat.
- Sweet potato: Peel and spiralize for natural sweetness and color contrast.
- Carrots: Go for thick carrots with a good snap and sweetness.
- Butternut squash: Spiralized, it cooks perfectly tender with a buttery flavor.
- Parsnips: Adds a subtle earthiness and depth among the sweeter veggies.
- Olive oil: Use high-quality for tossing and a light spray on your baking dish.
- Fresh thyme, oregano, and parsley: These fresh herbs brighten the dish and lift up the flavors beautifully.
- Kosher salt and black pepper: Season just right to enhance the veggies.
- Butter and shallots: These make the base of the luscious white sauce.
- All-purpose or gluten-free flour: A little thickener for your sauce – equally good gluten-free.
- Fat free milk: Keeps the sauce creamy but lighter on calories.
- Parmesan cheese: Adds umami and a salty bite.
- Gruyere cheese: Melts gorgeously on top for that golden gratin finish.
Variations
I like to mix things up depending on the season or what’s in my fridge. This Spiralized Winter Veggie Gratin Recipe is super forgiving, so don’t hesitate to swap veggies or tweak the herbs to suit your taste.
- Vegetable swaps: I once tried adding kohlrabi and beets to the mix — the colors blew my mind and my family couldn’t get enough!
- Dairy-free version: Use a plant-based milk and vegan cheese; it’s surprisingly tasty and still creamy.
- Herb variations: Rosemary or sage also work beautifully if you want a more woodsy flavor profile.
How to Make Spiralized Winter Veggie Gratin Recipe
Step 1: Prep and Toss Your Spiralized Veggies
Start by peeling and spiralizing your sweet potato, carrots, butternut squash, and parsnips. I find that spiralizing helps the veggies roast quickly and evenly, giving a wonderful texture—soft but with a little bite. Toss them in a big bowl with olive oil, fresh thyme, oregano, parsley, salt, and pepper. Make sure every strand is lightly coated; this helps the herbs infuse as they roast.
Step 2: Roast Those Veggies to Tender Perfection
Transfer your tossed spiralized veggies into a greased casserole dish. I spray mine lightly with olive oil so nothing sticks and cleanup is easier. Pop it in a 400°F oven for about 40 to 50 minutes, tossing halfway through so everything gets golden and soft. You’re looking for tender, fork-tender ribbons that still hold their shape—not mushy.
Step 3: Whip Up the Creamy Herb-Infused Sauce
While the veggies roast, melt butter in a pan and sauté shallots until fragrant and softened. Sprinkle in the flour and whisk vigorously to form a smooth roux — this step thickens the sauce nicely. Slowly pour in fat-free milk, stirring constantly to avoid lumps. After about 4 minutes, your sauce will thicken. Stir in fresh thyme, parmesan, and half of your Gruyere until all that cheesy goodness melts beautifully into the sauce.
Step 4: Assemble, Bake, and Enjoy!
Pour the luscious white sauce over your roasted veggies, then sprinkle the rest of the Gruyere on top. A quick 10-minute bake at 400°F later, the top is golden and bubbly. I love topping mine with a scattering of fresh parsley for a pop of color and freshness right before serving.
Pro Tips for Making Spiralized Winter Veggie Gratin Recipe
- Spiralizing Precision: Use a sturdy spiralizer blade to get nice even ribbons that cook uniformly.
- Don’t Skip Tossing: Tossing your veggies halfway through roasting really ensures even caramelization and prevents sogginess.
- Roux Watch: Keep whisking your roux constantly on medium-low; it prevents lumps and gives you a silky sauce.
- Cheese Timing: Stir half the Gruyere into the sauce for flavor, then save the rest for a golden baked crust — it’s the best of both worlds.
How to Serve Spiralized Winter Veggie Gratin Recipe
Garnishes
I love finishing this gratin with fresh chopped Italian parsley for a fresh, herbaceous pop that balances the richness. If you want a little crunch, a sprinkle of toasted breadcrumbs or chopped nuts like walnuts on top works wonders too!
Side Dishes
This gratin pairs beautifully with roasted meats like turkey or chicken, but I also enjoy it alongside a crisp green salad dressed with lemon vinaigrette. For a vegetarian feast, try pairing with a lentil loaf or a hearty grain salad for balance.
Creative Ways to Present
For special occasions, I sometimes portion this gratin into individual ramekins and bake them as personal servings — it feels fancy but is still cozy. Another fun idea: serve in a hollowed-out butternut squash shell to impress guests with minimal extra effort.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. When you reheat, the flavors have had time to meld, making it even tastier the next day. Just make sure to cover it well so it doesn’t dry out.
Freezing
I’ve frozen this gratin successfully before—just cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw in the fridge overnight before reheating to maintain the best texture and flavor.
Reheating
I like to reheat leftovers in a 350°F oven covered with foil to keep moisture in, for about 15-20 minutes or until heated through. You can remove the foil the last 5 minutes to crisp the top back up—yum!
FAQs
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Can I use other vegetables besides the ones listed in the Spiralized Winter Veggie Gratin Recipe?
Absolutely! This recipe is very flexible. You can substitute in veggies like kohlrabi, turnips, or even zucchini if you want. Just keep in mind the cooking times may vary slightly depending on how firm or watery the veggies are.
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Do I need a spiralizer to make this dish?
While a spiralizer gives you those beautiful ribbons and helps the veggies cook evenly, you could also julienne or thinly slice your vegetables as an alternative. It won’t look as fancy but will still taste delicious.
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How can I make this recipe dairy-free?
You can swap the butter with a dairy-free alternative, use plant-based milk such as almond or oat milk, and select vegan cheeses that melt well. The flavor will be different but still satisfying and creamy.
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Can I prepare this ahead of time for a holiday meal?
Yes! You can roast the veggies and make the sauce a day ahead. Assemble everything in your dish, cover tightly, and refrigerate. Bake on the day of serving, adding the cheese topping fresh for that perfect bubbly finish.
Final Thoughts
This Spiralized Winter Veggie Gratin Recipe truly holds a special place in my kitchen. It’s one of those dishes that feels both fancy and homey at the same time—the kind you’re proud to serve guests but also happy to dig into on a chilly weeknight. I hope you give it a try and find that perfect balance of creamy, cheesy, and beautifully roasted veggies. Trust me, once you try spiralizing your winter veggies like this, you’ll wonder why you never did it before!
Print
Spiralized Winter Veggie Gratin Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Spiralized Winter Veggie Gratin is a delicious and colorful side dish featuring spiralized sweet potatoes, carrots, butternut squash, and parsnips roasted to tenderness and smothered in a creamy white sauce infused with fresh herbs and Gruyere cheese. This gluten-free, vegetarian gratin brings cozy, comforting flavors perfect for holiday meals or any time you crave a warm veggie-packed dish.
Ingredients
Vegetables
- 1 medium (7 ounce) sweet potato, peeled and spiralized
- 1 pound carrots (1.5” in diameter), peeled and spiralized
- 1 ½ pounds whole butternut squash, peeled and spiralized
- 2 medium (7 ounces total) parsnips, peeled and spiralized
Seasonings and Herbs
- 4 teaspoons fresh chopped thyme, divided
- 1 tablespoon fresh chopped oregano
- 3 tablespoons fresh chopped Italian parsley, divided
- 1 ¼ teaspoon Kosher salt
- Freshly ground black pepper, to taste
For Roasting and Sauce
- Olive oil spray
- 1 ½ tablespoon olive oil
- ½ tablespoon butter
- 1/3 cup chopped shallots
- 3 teaspoons all-purpose flour (or gluten-free flour for GF)
- 1 cup fat free milk
- 1 tablespoon grated parmesan cheese
- 2 ½ ounces grated Gruyere cheese, divided
Instructions
- Preheat and Prepare Dish: Preheat your oven to 400°F (200°C). Lightly spray a 9” x 13” casserole dish with olive oil to prevent sticking.
- Combine Vegetables: In a large bowl, combine the spiralized sweet potato, carrots, butternut squash, and parsnips. Drizzle with olive oil and add 1 tablespoon of fresh thyme, oregano, 2 tablespoons of parsley, 1 teaspoon Kosher salt, and freshly ground black pepper to taste. Toss thoroughly to coat all the vegetables with the herbs and oil evenly.
- Roast Vegetables: Transfer the coated vegetables to the prepared casserole dish. Roast in the preheated oven for 40 to 50 minutes, until the vegetables are very tender. Halfway through roasting, toss the vegetables gently to ensure even cooking.
- Prepare Sauce Base: While the vegetables are roasting, heat a medium non-stick pan over medium heat. Melt the butter, then add the chopped shallots. Cook, stirring occasionally, until the shallots are soft and translucent, about 4 to 5 minutes.
- Make Roux: Sprinkle the flour evenly over the softened shallots to create a roux. Whisk constantly for 1 to 2 minutes to cook out the raw flour taste without browning.
- Add Milk and Thicken Sauce: Gradually add the fat free milk to the roux while stirring continuously with a wooden spoon, ensuring no lumps form. Reduce heat to medium-low and cook, stirring regularly, until the sauce thickens, about 4 minutes.
- Add Cheese and Herbs to Sauce: Remove the sauce from heat and stir in the remaining 3 teaspoons of fresh thyme, grated parmesan cheese, and half of the Gruyere cheese. Stir until all the cheese melts and blends into the sauce smoothly.
- Combine Sauce and Vegetables: Pour the cheese sauce evenly over the roasted vegetables in the casserole dish. Sprinkle the remaining Gruyere cheese on top.
- Bake Final Gratin: Return the dish to the oven and bake for an additional 10 minutes to melt and brown the cheese topping slightly.
- Garnish and Serve: Remove from oven and sprinkle the remaining fresh parsley over the top before serving hottest. Enjoy your warm, comforting spiralized winter veggie gratin!
Notes
- This gratin is naturally gluten-free if you use gluten-free flour for the sauce, making it perfect for those avoiding gluten.
- Using spiralized vegetables ensures even cooking and a lovely texture that mimics noodles for a hearty side dish.
- The combination of Gruyere and parmesan cheeses lends a rich, nutty flavor to the creamy sauce.
- Fresh herbs are key to bringing brightness and balance to the roasted winter vegetables.
- Make sure to toss the vegetables halfway through roasting for even tenderness and caramelization.
Nutrition
- Serving Size: ½ cup
- Calories: 176 kcal
- Sugar: 8 g
- Sodium: 277 mg
- Fat: 6.5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 13 mg
