Description
Spiralized Winter Veggie Gratin is a vibrant, comforting side dish featuring spiralized sweet potatoes, carrots, butternut squash, and parsnips tossed with fresh herbs and baked to tender perfection. It’s finished with a creamy white sauce enriched with Parmesan and Gruyere cheeses, making it a perfect gluten-free and flavorful option for holiday meals or cozy dinners.
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
Herbs & Seasoning
- 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
Other Ingredients
- 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 gluten free option)
- 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 and Herbs: In a large bowl, add the spiralized sweet potato, carrots, butternut squash, and parsnips. Drizzle with 1 ½ tablespoons olive oil and add 1 tablespoon fresh chopped thyme, oregano, 2 tablespoons parsley, 1 teaspoon salt, and freshly ground black pepper to taste. Toss thoroughly to coat all the vegetables evenly with herbs and seasoning.
- Roast the Vegetables: Transfer the prepared vegetables to the coated casserole dish. Roast in the preheated oven for 40 to 50 minutes, until the vegetables are very tender. Stir and toss the vegetables halfway through the roasting time to ensure even cooking.
- Prepare the Sauce: While the vegetables roast, heat a medium non-stick pan over medium heat. Add the butter and let it melt. Add the chopped shallots and cook, stirring occasionally, until softened and translucent, about 4 to 5 minutes.
- Make the Roux: Sprinkle the flour over the softened shallots and whisk continuously for 1 to 2 minutes to cook the flour and form a roux.
- Add Milk and Thicken Sauce: Slowly add the fat free milk to the roux, stirring constantly with a wooden spoon until fully incorporated. Lower the heat to medium-low and cook the sauce for about 4 minutes, stirring frequently, until it thickens to a creamy consistency.
- Finish the Sauce: Stir in the remaining 3 teaspoons of fresh thyme, grated Parmesan cheese, and half of the Gruyere cheese. Continue stirring until the cheese melts and fully integrates into the sauce.
- Combine and Bake: Pour the warm cheese sauce evenly over the roasted vegetables in the casserole dish. Sprinkle the remaining Gruyere cheese over the top and return to the oven. Bake for an additional 10 minutes to melt and brown the cheese slightly.
- Garnish and Serve: Remove from the oven, sprinkle the remaining tablespoon of fresh chopped Italian parsley over the gratin for freshness and color. Serve hot as a delicious and hearty side dish.
Notes
- This gratin is naturally gluten-free if you use gluten-free flour instead of all-purpose flour in the sauce.
- Spiralizing the vegetables ensures they cook evenly and infuse with flavor quickly during roasting.
- Gruyere cheese adds a slightly nutty and creamy texture, but you can substitute with Swiss cheese if unavailable.
- The dish can be prepared ahead up to the roasting step; cover and refrigerate, then add sauce and finish baking before serving.
- Use fresh herbs whenever possible for the best vibrant flavor.
Nutrition
- Serving Size: 1/2 cup
- Calories: 176
- 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
