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
Scale
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
