Description

Spiralized Winter Veggie Gratin is a delicious and colorful gluten-free side dish perfect for the holiday season. It combines spiralized sweet potatoes, carrots, butternut squash, and parsnips, roasted to tender perfection, then topped with a creamy white sauce infused with fresh herbs and melted Gruyere cheese. This comforting gratin is both visually appealing and packed with vibrant flavors, making it a delightful addition to any festive meal.

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

Seasoning and Herbs

1 ½ tablespoon olive oil
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

Sauce

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare Dish: Preheat oven to 400°F (205°C). Spray a 9” x 13” casserole dish with olive oil spray to prevent sticking.
Combine Spiralized Vegetables: In a large bowl, mix the spiralized sweet potato, carrots, butternut squash, and parsnips. Add olive oil, 1 tablespoon fresh thyme, oregano, 2 tablespoons parsley, kosher salt, and freshly ground black pepper. Toss well to evenly coat all vegetables with seasoning and oil.
Roast Vegetables: Transfer the coated spiralized vegetables to the prepared casserole dish. Roast in the oven for 40 to 50 minutes, until the vegetables are very tender, stirring or tossing halfway through to ensure even cooking.
Prepare White Sauce: While vegetables roast, heat a medium non-stick pan over medium heat. Add butter and let it melt. Add chopped shallots and cook for about 4 to 5 minutes until softened and translucent.
Make Roux: Sprinkle the flour over the softened shallots, stirring continuously to form a roux, cooking for 1 to 2 minutes to eliminate raw flour taste.
Add Milk: Gradually whisk in the fat free milk, stirring constantly with a wooden spoon to combine the roux smoothly and avoid lumps.
Thicken Sauce: Reduce heat to medium-low; continue cooking the sauce for about 4 minutes, stirring frequently until it thickens to a creamy consistency.
Incorporate Cheese and Herbs: Stir in the remaining fresh thyme, grated parmesan cheese, and half of the grated Gruyere. Mix until cheese has melted and is fully incorporated into the sauce.
Combine and Bake: Pour the cheesy white sauce evenly over the roasted spiralized vegetables in the casserole dish. Sprinkle the remaining Gruyere cheese on top.
Final Bake: Return the dish to the oven and bake for an additional 10 minutes, allowing the cheese on top to melt and slightly brown.
Garnish and Serve: Remove from oven and sprinkle with the remaining fresh chopped Italian parsley. Serve warm and enjoy.

Notes

Spiralized Winter Veggie Gratin is the perfect holiday gluten-free side dish, combining the natural sweetness and texture of root vegetables with creamy, cheesy goodness.
Using spiralized vegetables ensures even roasting and a unique texture in the gratin.
For a dairy-free version, substitute the milk and cheeses with appropriate plant-based alternatives.
Ensure vegetables are spiralized evenly for the best cooking results and texture.
Fresh herbs can be adjusted based on availability or personal preference.

Nutrition

Serving Size: 1/2 cup
Calories: 176 kcal
Sugar: 8 g
Sodium: 277 mg
Fat: 6.5 g
Saturated Fat: 2.5 g
Unsaturated Fat: 3.5 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 5 g
Protein: 6 g
Cholesterol: 13 mg