Roasted Sweet Potato, Carrot & Cauliflower Poutine
For a vegetarian option, use vegetable broth instead of chicken broth. Look for gluten-free broth if you need it to be gluten-free!
Author: Taylor Loewen
Recipe type: Main
Makes: 4 servings
- 2 large sweet potatoes, cut into strips (like French fries)
- 4 carrots, cut into strips (like French fries)
- ¼ head cauliflower, cut into bite-sized pieces
- 2 Tbsp (30 mL) olive oil
- Salt & pepper, to taste
- 1 Tbsp (15 mL) olive oil
- ½ cup (125 mL) finely chopped onion
- ½ cup (125 mL) finely chopped fresh mushrooms
- 2 Tbsp (30 mL) chopped fresh parsley, plus more, for garnish
- 2 cups (500 mL) reduced-sodium chicken broth or vegetable broth, divided
- ½ tsp (2 mL) cornstarch
- ½ tsp (2 mL) garlic powder
- ¼ tsp (1 mL) sage
- ¼ tsp (1 mL) marjoram
- ¼ tsp (1 mL) thyme
- ¼ tsp (1 mL) black pepper
- Cheese curds or shredded cheese, for topping
- Preset oven to 450˚F.
- In a large bowl, toss sweet potatoes, carrots, and cauliflower with oil, salt and pepper.
- Line a sheet tray with parchment paper and spread out sweet potato, carrots, and cauliflower in a single layer. Roast the vegetables for 20 minutes, flipping occasionally.
- Meanwhile, heat olive oil in a saucepan over medium-high heat, add onion, mushrooms and parsley, and cook, stirring until the vegetables are tender.
- In a medium bowl, mix together cornstarch, garlic powder, sage, marjoram, thyme and black pepper and ½ cup (125 mL) of broth; stir until smooth. Add to saucepan, along with the remaining broth. Bring to a boil, stirring occasionally; simmer until mixture has thickened, about 2 minutes.
- Top vegetables with gravy, cheese and garnish with extra fresh parsley if desired.