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

Cuisine: Canadian

Makes: 4 servings

Ingredients

• 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

Gravy

• 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

Instructions

1. Preset oven to 450˚F.

2. In a large bowl, toss sweet potatoes, carrots, and cauliflower with oil, salt and pepper.

3. 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.

Gravy

1. Meanwhile, heat olive oil in a saucepan over medium-high heat, add onion, mushrooms and parsley, and cook, stirring until the vegetables are tender.

2. 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.

3. Top vegetables with gravy, cheese and garnish with extra fresh parsley if desired.