Spiralized Winter Veggie Gratin is the perfect holiday 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.
Yield: 8 servings
4.67 from 3 votes

Spiralized Winter Veggie Gratin

Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Course: Side Dish
Cuisine: American
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.

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)

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

Serving: 1/2 cup, Calories: 176kcal, Carbohydrates: 25g, Protein: 6g, Fat: 6.5g, Saturated Fat: 2.5g, Cholesterol: 13mg, Sodium: 277mg, Fiber: 5g, Sugar: 8g
Freestyle Points: 4
Points +: 4