Spiralized Winter Veggie Gratin
User Reviews
4.8
12 reviews
Excellent
Spiralized Winter Veggie Gratin
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Spiralized Winter Veggie Gratin is the perfect holiday gluten-free side dish! Made with spiralized vegetable gratin is made with sweet potatoes, butternut squash, carrots, and parsnips and topped with a white sauce and Gruyere cheese.
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Ingredients
- Olive oil spray
- 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)
- 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 (to taste)
- ½ tablespoon butter
- 1/3 cup chopped shallots
- 3 teaspoon all-purpose flour (or gluten free flour for GF)
- 1 cup fat free milk
- 1 tablespoon grated Parmesan cheese
- 2 1/2 ounces grated gruyere cheese (divided)
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Instructions
- Preheat oven to 400 degrees F. Spray a 9” x 13” casserole dish with olive oil.
- In a large bowl, combine sweet potato, carrots, squash and parsnips.
- Add the olive oil, 1 tablespoon thyme, oregano, 2 tablespoons parsley, 1 teaspoon salt and pepper. Toss well to coat.
- Transfer to prepared dish and roast for 40 to 50 minutes, until the vegetables are very tender, tossing halfway through.
- Meanwhile, prepare sauce.
- Heat a medium non-stick pan over medium heat. Add butter and let it melt, add the shallots and cook until softened, about 4 to 5 minutes.
- Sprinkle the flour over the shallots to make a roux, whisking for 1 to 2 minutes. Add the milk and stir with a wooden spoon until the roux is incorporated into the milk.
- Cook over medium-low heat for about 4 minutes, stirring, until the sauce thickens.
- Add fresh thyme, parmesan and half of the grated Gruyere cheese into the white sauce and stir until the cheese is melted and incorporated into the sauce.
- Pour over the veggies and top with the remaining cheese. Bake 10 minutes. Top with remaining parsley and serve.
Nutrition Information
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Serving
1/2 cup
Calories
176kcal
(9%)
Carbohydrates
25g
(8%)
Protein
6g
(12%)
Fat
6.5g
(10%)
Saturated Fat
2.5g
(13%)
Cholesterol
13mg
(4%)
Sodium
277mg
(12%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Serving | 1/2 cup | |
| Calories | 176kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 6g | 12% |
| Fat | 6.5g | 10% |
| Saturated Fat | 2.5g | 13% |
| Cholesterol | 13mg | 4% |
| Sodium | 277mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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