I absolutely love this Spiralized Winter Veggie Gratin Recipe because it’s like a cozy, comforting hug in a dish, perfect for chilly evenings or holiday dinners. The blend of sweet potatoes, butternut squash, carrots, and parsnips, all spiralized, gives such a beautiful texture that’s both rustic and elegant. When I first tried this, I was amazed at how the fresh herbs and cheesy white sauce brought everything together into one luscious bite.
You’ll find that this gratin shines whether you’re looking for a healthy side or a star at your family table. Spiralizing the veggies keeps them light and tender without turning mushy, making this not just tasty but also visually impressive. And honestly, once you make it, you’ll get why it’s become a favorite of mine for entertaining and weeknight dinners alike.
Why You’ll Love This Recipe
- Healthy Comfort Food: This gratin is packed with nutrient-rich winter veggies spiralized for a lighter, tender texture without sacrificing flavor.
- Fresh Herb Flavor: The mix of thyme, oregano, and parsley adds an uplifting brightness that balances the creaminess beautifully.
- Versatile Side Dish: Whether it’s a holiday feast or a simple weeknight meal, this gratin fits perfectly and pleases everyone at the table.
- Easy to Customize: You can tweak the cheeses or herbs to suit your taste, making it your own signature winter veggie gratin.
Ingredients You’ll Need
Each ingredient in this Spiralized Winter Veggie Gratin Recipe is chosen to work in harmony, creating a dish bursting with flavor and texture. I always recommend using fresh herbs and good quality cheese—they truly elevate the final result.
- Olive oil spray: Perfect for greasing the baking dish without adding extra calories or heaviness.
- Sweet potato: Adds natural sweetness and vibrant orange color—make sure to peel it for the best texture.
- Carrots: Roasting brings out their earthy sweetness; look for firm, thick carrots for spiralizing.
- Butternut squash: Season’s favorite, it offers a creamy, silky bite when baked.
- Parsnips: They bring a subtle nutty flavor that complements the other root veggies perfectly.
- Olive oil: For tossing veggies to help them caramelize during roasting.
- Fresh thyme, oregano, parsley: Fresh herbs make all the difference—dried won’t give the same vibrant flavor.
- Kosher salt & freshly ground black pepper: Essential seasoning to bring out the natural flavors.
- Butter: For a rich base in the creamy white sauce.
- Shallots: These soften and mellow when cooked, adding depth to your sauce.
- All-purpose flour (or gluten-free flour): Creates the thickener for the white sauce, so choose accordingly if you need it gluten-free.
- Fat-free milk: Keeps the sauce creamy without being too heavy.
- Parmesan cheese: Adds a sharp, salty kick to the sauce.
- Gruyere cheese: Divided between the sauce and the top for that irresistible melty topping.
Variations
One of the things I adore about this Spiralized Winter Veggie Gratin Recipe is how easy it is to customize. I’ve played around with different cheeses and herbs, and each tweak brings a little new personality to the dish, so don’t hesitate to make it yours.
- Cheese swaps: I sometimes use fontina or mozzarella instead of Gruyere for a milder, creamier melt—my family loves the comforting softness it adds.
- Herb variations: Swapping oregano for rosemary adds a lovely piney note that’s fantastic in winter dishes.
- Dietary tweaks: For a vegan twist, replace butter with coconut oil, use plant-based milk, and a dairy-free cheese substitute—though it’s a bit different, it still satisfies cravings.
- Seasonal changes: Feel free to add spiralized beets or turnips for extra color and earthiness during the cold months.
How to Make Spiralized Winter Veggie Gratin Recipe
Step 1: Prep and Roast the Spiralized Veggies
Start by preheating your oven to 400°F and spraying a 9” x 13” casserole dish with olive oil spray so nothing sticks. Toss together all your spiralized veggies in a large bowl, then drizzle with olive oil, sprinkle the fresh thyme, oregano, parsley, salt, and pepper. Make sure to toss everything really well so the herbs and oil coat every spiral. Spread the veggies evenly in your dish, then roast for 40 to 50 minutes—give them a gentle toss halfway through to make sure they cook evenly and develop that lovely caramelized flavor. You want the veggies tender and slightly caramelized, which is where all the magic happens.
Step 2: Whip Up the Creamy White Sauce
While the veggies roast, grab a medium non-stick pan and heat it over medium. Melt the butter, then add your chopped shallots—slow cooking them for about 4 to 5 minutes softens their sharpness and brings out their sweetness, which adds amazing depth. Sprinkle the flour evenly over the softened shallots, whisking or stirring constantly to make a roux; this should only take a minute or two—don’t let it brown. Slowly add the milk while stirring continuously, then lower the heat and cook for about 4 minutes. You’ll notice the sauce thickening nicely—this is the perfect time to stir in the rest of your thyme, parmesan, and half of the Gruyere. Stir until the cheeses melt completely, creating a silky, fragrant sauce that will tie the whole gratin together.
Step 3: Bake to Perfection
Once your veggies are tender and roasted, pour the cheesy white sauce over them evenly. Then top with the remaining Gruyere cheese for that golden, bubbly crust. Pop the whole dish back in the oven for about 10 minutes—just long enough to melt and lightly brown the Gruyere on top. Once it’s out, sprinkle on the fresh parsley for a final fresh pop of color and flavor, and you’re ready to serve up this beautiful Spiralized Winter Veggie Gratin Recipe!
Pro Tips for Making Spiralized Winter Veggie Gratin Recipe
- Use a sharp spiralizer: It makes spiralizing tougher winter veggies much easier and produces more even strands.
- Don’t over-roast veggies: Aim for tender but not mushy, so they keep some body under the creamy sauce.
- Fresh herbs matter: Adding fresh thyme and parsley at the end helps brighten the dish and balance richness.
- Watch your sauce thickness: If it’s too thin, cook a little longer; too thick, whisk in a splash of milk to loosen it up for perfect coverage.
How to Serve Spiralized Winter Veggie Gratin Recipe
Garnishes
I love topping this gratin with extra fresh parsley for color and a hit of fresh herb flavor right before serving. Sometimes I sprinkle a tiny pinch of smoked paprika on top for a subtle warmth that contrasts beautifully with the creamy cheese. A few chopped toasted walnuts on the side add a crunchy surprise if you’re feeling adventurous.
Side Dishes
This gratin pairs beautifully with roasted chicken or turkey for a hearty dinner. I also like serving it alongside a crisp green salad or roasted Brussels sprouts to balance out the creamy richness. For veggie-forward meals, a simple lentil salad or warm quinoa pilaf works like a charm.
Creative Ways to Present
For holiday dinners, I’ve served this Spiralized Winter Veggie Gratin Recipe in individual mini ramekins to make each guest feel special. It’s also fun to layer the spiralized veggies vertically like a tian then top with cheese for a dramatic presentation. You can even sprinkle some edible flowers or microgreens on top to wow your dinner guests.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. When I reheat, I cover the dish to keep moisture in and warm it gently, so it doesn’t dry out or lose its creamy texture.
Freezing
I’ve frozen this gratin successfully by wrapping it tightly and placing it in a freezer-safe container. Just note that texture may soften a bit after freezing, but the flavors hold up well—great option to prep ahead and enjoy on a busy night.
Reheating
Reheat in a 350°F oven covered with foil for about 20 minutes until warmed through. If you want that crispy cheese topping back, remove foil for the last 5 minutes. I avoid microwaving to preserve texture, but it works in a pinch.
FAQs
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Can I use frozen spiralized vegetables for this recipe?
While fresh spiralized veggies work best for texture, you can use frozen if you thaw and drain excess water thoroughly before roasting to avoid a soggy gratin.
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Is this recipe gluten-free?
Yes! Just swap the all-purpose flour with a gluten-free alternative like rice flour or a gluten-free blend, and make sure your cheese and other ingredients are gluten-free certified.
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Can I make this Spiralized Winter Veggie Gratin Recipe vegan?
Absolutely. Replace butter with a plant-based oil, use a non-dairy milk such as almond or oat milk, and choose vegan cheese alternatives. The texture will shift a bit but it’s still delicious.
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How do I prevent the gratin from being watery?
Make sure to toss the spiralized veggies well with oil and seasonings to draw out moisture during roasting and don’t overcrowd the casserole dish to allow proper caramelization.
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What’s the best cheese to use in this gratin?
Gruyere melts beautifully and adds a nutty flavor that pairs perfectly with winter veggies. Parmesan adds a salty depth—together, they make the sauce irresistible.
Final Thoughts
This Spiralized Winter Veggie Gratin Recipe holds a special place in my kitchen because it transforms simple, seasonal vegetables into something truly memorable. I love how it’s both comforting and light, and it’s always a crowd-pleaser whether it’s a regular dinner or a special occasion. Trust me, once you try making it, you’ll be reaching for those spiralizers plenty more, and your family will be cheering for this delicious veggie upgrade.
Print
Spiralized Winter Veggie Gratin Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Spiralized Winter Veggie Gratin is a comforting and colorful gluten-free side dish featuring spiralized sweet potatoes, carrots, butternut squash, and parsnips roasted to tenderness and layered with a rich, cheesy white sauce made from Gruyere and Parmesan. Baked to perfection with fresh herbs, this gratin is perfect for holiday meals or cozy dinners.
Ingredients
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
Herbs & Seasonings
- 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
Other Ingredients
- Olive oil spray
- 1 ½ tablespoon olive oil
- 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
Instructions
- Preheat and prepare dish: Preheat your oven to 400°F. Spray a 9” x 13” casserole dish with olive oil to prevent sticking.
- Combine and season vegetables: In a large bowl, place the spiralized sweet potato, carrots, butternut squash, and parsnips. Add 1 ½ tablespoons olive oil, 1 tablespoon fresh thyme, 1 tablespoon fresh oregano, 2 tablespoons parsley, 1 teaspoon Kosher salt, and freshly ground black pepper to taste. Toss all ingredients thoroughly to coat the vegetables evenly.
- Roast vegetables: Transfer the seasoned vegetables to the prepared casserole dish. Roast uncovered in the oven for 40 to 50 minutes, tossing halfway through to ensure even cooking, until the vegetables become very tender.
- Prepare cheese sauce: While vegetables roast, heat a medium non-stick pan over medium heat. Melt ½ tablespoon butter in the pan, then add 1/3 cup chopped shallots. Cook for about 4 to 5 minutes until shallots soften without browning.
- Make roux: Sprinkle 3 teaspoons of flour over the softened shallots, stirring constantly and whisking for 1 to 2 minutes to form a roux and cook out the raw flour taste.
- Add milk and thicken sauce: Gradually add 1 cup of fat free milk while stirring with a wooden spoon. Cook over medium-low heat for approximately 4 minutes, stirring frequently, until the sauce thickens to a creamy consistency.
- Add herbs and cheeses: Stir in the remaining 3 teaspoons fresh thyme, 1 tablespoon grated Parmesan cheese, and half (about 1 ¼ ounces) of the grated Gruyere cheese. Continue stirring until the cheeses fully melt and incorporate into the sauce.
- Combine sauce and veggies: Pour the white cheese sauce evenly over the roasted vegetables in the casserole dish. Then sprinkle the remaining Gruyere cheese on top.
- Bake gratin: Return the dish to the oven and bake for an additional 10 minutes until the cheese on top is melted and bubbly.
- Finish and serve: Remove from oven, sprinkle the remaining fresh Italian parsley over the top, and serve the gratin warm.
Notes
- Spiralized Winter Veggie Gratin is an excellent gluten-free side dish option, ideal for holiday meals or special occasions.
- The use of spiralized vegetables ensures even cooking and a visually appealing layered texture.
- Substitute gluten free flour for all-purpose flour if you need to keep the dish gluten-free.
- You can adjust the herbs to your preference or use dried herbs in smaller amounts if fresh are unavailable.
- For a richer sauce, consider using whole milk or cream instead of fat free milk, though nutrition values will change.
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
