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
Instructions
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.
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.
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.