Ingredients
Olive oil spray
7ozsweet potato,peeled and spiralized
1lbcarrots,(1.5 in. in diameter), peeled and spiralized
1½lbswhole butternut squash,peeled and spiralized
7ozparsnips,peeled and spiralized
1½tbspolive oil
4tspthyme,fresh chopped
1tbsporegano,fresh chopped
3tbspItalian parsley,fresh chopped
1¼tspkosher salt
freshly ground black pepper,to taste
½tbspbutter
⅓cupshallots,chopped
3tspall-purpose flour,or gluten free flour
1cupfat free milk
1tbspParmesan Cheese,grated
2½ozGruyere cheese,grated, divided
Preparation
Preheat oven to 400 degrees F. Spray a 9 x 13-inchcasserole 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 the sauce.
Heat a medium non-stick pan over medium heat. Add butter and let it melt, add the shallots and cook for about 4 to 5 minutes until softened.
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 for 10 minutes. Top with remaining parsley and serve.
