Ingredients
-
-
1
-
1
-
1
-
2
-
1
-
4
-
1
-
3
-
1
-
-
-
1/3
-
3
-
1
Directions
More of my favorite Winter side dishes include Sauteed Brussels Sprouts with Pancetta and Mashed Cauliflower.,,Get a good quality spiralizer. I have the Inspiralizer (affiliate link) which I love and is sturdy enough to hold up to hard vegetables like butternut and sweet potatoes.,Make sure the smaller vegetables such as carrots and turnips are at least 1 1/2 inches in diameter.,Prep them ahead and keep them wrapped in zip lock bags, they will be good refrigerated for several days.,Brussels Sprouts Gratin,Spinach Gratin,Spiralized Turnip and Potato Au Gratin Casserole with Turkey,Butternut Squash Gratin,Scalloped Potato Gratin
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Steps
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1
Done
|
In a Large Bowl, Combine Sweet Potato, Carrots, Squash and Parsnips |
|
2
Done
|
Add the Olive Oil, 1 Tablespoon Thyme, Oregano, 2 Tablespoons Parsley, 1 Teaspoon Salt and Pepper. Toss Well to Coat. |
|
3
Done
|
Transfer to Prepared Dish and Roast For 40 to 50 Minutes, Until the Vegetables Are Very Tender, Tossing Halfway Through. |
|
4
Done
|
Meanwhile, Prepare Sauce. |
|
5
Done
|
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. |
|
6
Done
|
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. |
|
7
Done
|
Cook Over Medium-Low Heat For About 4 Minutes, Stirring, Until the Sauce Thickens. |
|
8
Done
|
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. |
|
9
Done
|
Pour Over the Veggies and Top With the Remaining Cheese. Bake 10 Minutes. Top With Remaining Parsley and Serve. |
