Spiralized Winter Veggie Gratin
"Spiralized Winter Veggie Gratin makes for an ideal gluten-free accompaniment during the festive season! This delightful dish features a medley of spiralized sweet potatoes, butternut squash, carrots, and parsnips, all generously covered with a creamy white sauce and a layer of Gruyere cheese."
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- Olive oil spray
- 2 medium
- 1 ½ tablespoon olive oil
- 4 teaspoons fresh chopped thyme
- 1 tablespoon fresh chopped oregano
- 3 tablespoons fresh chopped Italian parsley
- 1 ¼ teaspoon Kosher salt
- Freshly ground black pepper
- ½ tablespoon butter
- 1/3 cup chopped shallots
- 3 teaspoon all-purpose flour
- 1 cup fat free milk
- 1 tablespoon grated parmesan cheese
- 2 1/2 ounces grated Gruyere cheese
- 1 pound carrots
- 1 ½ pounds whole butternut squash
- 1 medium
Instructions
- 1
Begin by preheating your oven to 400 degrees F. Lightly coat a 9” x 13” casserole dish with olive oil spray.
- 2
In a spacious mixing bowl, combine the sweet potato, carrots, squash, and parsnips.
- 3
Drizzle in the olive oil, along with 1 tablespoon of thyme, oregano, 2 tablespoons of parsley, and 1 teaspoon each of salt and pepper. Toss everything thoroughly to ensure even coverage.
- 4
Transfer the vegetable mixture into the prepared casserole dish and roast in the oven for 40 to 50 minutes, or until the veggies are fork-tender, stirring halfway through the cooking time.
- 5
While the vegetables are roasting, let's prepare the sauce.
- 6
In a medium-sized non-stick skillet, heat over medium heat. Add the butter and allow it to melt, then introduce the shallots, cooking them until they are tender, which should take about 4 to 5 minutes.
- 7
Sprinkle the flour over the softened shallots to create a roux, whisking for 1 to 2 minutes. Gradually pour in the milk, stirring with a wooden spoon until the roux is fully blended into the milk.
- 8
Continue to cook over medium-low heat for approximately 4 minutes, stirring frequently, until the sauce has thickened.
- 9
Incorporate the fresh thyme, parmesan, and half of the grated Gruyere cheese into the white sauce, stirring until the cheese has melted and is well mixed.
- 10
Pour the sauce over the roasted vegetables and sprinkle the remaining cheese on top. Bake for an additional 10 minutes. Finish by garnishing with the leftover parsley before serving.