Ingredients:​

​For the roasted vegetables:

• 4 large carrots, peeled and cut into matchsticks

• 3 parsnips, peeled and cut into matchsticks

• 1 large potato, scrubbed and cut into matchsticks

• 1 sweet potato, chopped into match sticks

• 2 Tbsp olive oil

• 1/4 tsp salt

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For the gravy:

• 2 tbsp (30ml) cold water

• 2 tbsp (30ml) cornstarch

• 1 teaspoon olive oil

• 1 clove of chopped garlic

• 2 tsp. (10ml)  sweet smoked paprika

• 1½ tsp. garlic powder

• 2 cups (500ml) unsalted beef broth

• ½ tsp. (2.5 mL) salt

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To serve:

• 1 cup cheese curds (or cubed cheddar cheese)

 

Preparation:

• Preheat oven to 450°F.

• 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 25-30 minutes or until crispy, flipping once halfway through.

• In a small bowl, mix the starch with cold water and set aside. In a skillet, heat over medium-low heat 1 tsp. of oil and sweat the garlic for 2 minutes. Add the spices and continue cooking for 1 minute, stirring constantly. Add the broth and salt and bring to a boil. Reduce the heat and add the starch mixture, stirring with a whisk. Simmer for 5 minutes or until the sauce thickens.

• When vegetables are done, remove from oven and place in a serving dish. Top with cheese curds and pour gravy over the top.