Roasted Vegetable Poutine

Roasted Vegetable Poutine

Can I convince you to turn on your oven just a few more times before it gets too warm?

Roasted Vegetable Poutine

If you’ve ever had poutine, I don’t think I’ll have to try too hard to convince you. If all you have are the visuals, on the other hand, I probably have my work cut out for me. (Do you remember the Modern Family clip where Mitch and Cam serve poutine and Jay says “Well it looks like vomit, and I’m not poutine it in my mouth.”? So grumpy… so funny.)

Roasted Vegetable PoutineRoasted Vegetable Poutine

Yes, poutine has a reputation for looking rather unappetizing. But didn’t your mama ever tell you not to judge a book by its cover? Potatoes, cheese curds, and gravy: Let’s think about those three ingredients, and how unbelievably hard it would be to go wrong with them. They make the ideal comfort food.

Roasted Vegetable Poutine

I first had this comforting Canadian dish a few years ago in Washington D.C. while visiting my friend Taryn. I had never even heard of poutine before, yet I swear it was on the menu of every restaurant and bar we went to that weekend. I’m not sure why, but D.C. seems to be the poutine capitol of the U.S…. in addition to being the actual capitol of the U.S. Hmmm. Needless to say, we ordered it several times over the course of the weekend.

Did I mention that it goes great with beer? Taryn and I met while studying abroad together in Munich, so when we get together (which is not often enough these days!) we like to drink a few beers for old time’s sake.

That weekend was around this same time of year, which I have to say is the perfect poutine-eating time. The weather is fluctuating between summer and winter; one day you break out the sandals and the next day you have to turn the heat back on. On those chillier April days, I recommend cranking up the oven and making this healthier, vegetarian version of Canadian poutine.

Roasted Vegetable Poutine

5.0 from 2 reviews
Roasted Vegetable Poutine
Hands-on time
Cook time
Total time
A healthier version of the indulgent French-Canadian specialty.
Yields: 2 as a snack
For the roasted vegetables:
  • 2 large carrots, peeled and cut into matchsticks
  • 1 parsnip, peeled and cut into matchsticks
  • 1 Yukon gold potato, scrubbed and cut into matchsticks
  • 1/4 head cauliflower, chopped into bite-sized pieces
  • 1/2 Tbsp olive oil
  • 1/4 tsp salt
For the gravy:
  • 2 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 1 1/2 cups vegetable stock
  • sprinkle of dried oregano
  • 1 tsp adobo sauce from a can of chipotle chilies in adobo (I omitted, but would recommend using)
  • salt and pepper to taste
To top:
  • 1/2 cup cheese curds (or cubed cheddar cheese)
  • chopped fresh parsley
  1. Preheat oven to 450. Toss vegetables in olive oil and sprinkle with salt. Spread on a baking sheet or two lined with parchment paper. To ensure even roasting, make sure that they aren't touching. Roast for 20-25 minutes or until crispy, flipping once halfway through.
  2. Heat butter in a small pan over medium heat. Whisk in flour and allow to cook for 1-2 minutes, bubbling and turning a golden color. Whisk in a tablespoon or two of vegetable stock at a time until you have a thick liquid. Pour in the rest of the stock and bring to a simmer. Simmer uncovered for 10-15 minutes, until thick and gravy-like. Add oregano, adobo sauce, and salt and pepper to taste.
  3. When vegetables are done, remove from oven and place in a serving dish. Top with cheese curds and pour gravy over the top. (You may not use all the gravy.) Sprinkle with chopped parsley and serve immediately.
  4. Dig in. I recommend a fork!


Roasted Vegetable Poutine

P.S. And then you’ll have some leftover cheese curds… which is never a bad thing.

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  1. says

    It’s not often I see vegetarian poutine anywhere, so when I find it, I eat it! This recipe looks amazing and I super appreciate the addition of extra veggies (and not deep frying!). Extra nutrition and slightly healthier, just the way I like it :)

  2. says

    De-freaking-licious! I never actually had poutine even when I ate meat all those years ago, but I like the idea of this. A lot! I love how you arranged the veggies on the tray :)

  3. says

    I just died and went to heaven! I had never heard of poutine until the bf and I went on a road trip last summer up to Canada…we had fries with seafood poutine and I put myself in a food coma over them. I love me some roasted veggies and love even more the idea of baked fries with delicious roasted veggie poutine. You’re my soul mate!

    • Erica says

      We definitely do not have poutine in our part of the country! Seafood poutine sounds to DIE for! Worth driving to Canada for any day.

  4. Marcia says

    Out of curiosity, what do you think of substituting Feta cheese for the cow’s milk cheese? My husband is allergic to cow’s milk but is able to do Feta and Goat cheese. I just bought some luscious Feta recently (fab for salads and it’s already hot here in Nevada!) so I’m looking for ways to incorporate in our meals. Thanks so much, this looks yummy and I think the addition of the adobo sauce is a smashing idea!

    • Erica says

      Hmm, I haven’t tried feta in this, but I can’t imagine it would be bad! I might cut out the rest of the salt in the recipe if you do use feta, since it’s saltier than cheddar.

      • Marcia says

        Thanks for getting back to me so quickly Erica! Good point about omitting the rest of the salt, thanks!

  5. says

    I didn’t know you studied abroad in Munich! I visited on New Years Eve of 2008…or rather, the year it became 2009 :) It was absolutely insane!

    I have never had poutine but every time it is described to me my mouth waters! I looovee that you used parsnips and carrots in addition to the traditional potatoes :)

  6. Taryn says

    I wish we were together THIS weekend, eating poutine and drinking delicious German brews. It’s been too long!

  7. Ryan says

    I just discovered your site and I’m in love with it! I live in Montreal, the birthplace of poutine (it’s a French word) and I must say that this recipe looks delicious and I can’t wait to try it! All the best and look forward to reading your backlog of recipes and seeing your future ones. :)

  8. says

    Carole’s Chatter is collecting links using parsnip and/or pumpkin today. This is a nice one. I do hope you pop over and link in. This is the link . Cheers

  9. Megan says

    As a bit of a Poutine expert :P (I’ve had it everywhere, Montreal’s poutineville is the best I’ve had) This sounds like a fun way to get more veggies in your diet, and still get the food you love. Might sub potato for sweet potato sometimes, as it has more nutrience, and don’t know if I like Parsnips, but great idea, with the gluten free gravy I make (Basically a boiled broth sauce, as i’m not an oregano fan(except pizza), or do I eat gluten very often) and some skim mozzerella shredded over (For a healthier version) It wouldn’t actually be too bad.

  10. Sheri says

    OMG, this is absolutely positively amazing!! We just had it for dinner 10 minutes ago and we are already craving it again! THANK YOU for this awesome, simple and delicious recipe!!! Make sure the gravy is piping hot, and top with some chopped chives (this sent it over the top!) NOTE: Can also be made vegan by substituting Daiya ‘cheddar cheese’ for cheese curds — works great!!

    • Erica says

      So glad you enjoyed this, Sheri! Thanks for your notes. Now I’m craving it all over again with chives!

  11. Super Veggie says

    This is just amazing! Just think of all the reduction in clogged arteries and people with less muffin tops. I’m gonna add some ginger chillies and create, Indian Veggie Poutine”. I will post the link to article on it..:)


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