About the Recipe
As a proud Quebecer, I have to say, poutine is hands-down one of the best things to come out of my province (along with maple syrup, of course!). But let’s face it, the classic version can be a little heavy. That’s where this roasted veggie poutine comes in, inspired by my collaboration with Broya to create a healthier twist on my favorite dish. Swapping the fries for roasted root veggies not only adds a beautiful pop of color but also packs in more nutrients. And don’t worry, we’re not skimping on the best part—the gravy. This rich, savory sauce is made with Broya’s bone broth, which is loaded with health benefits like collagen and amino acids that your body will love. It’s poutine, but a little more grown-up, and a lot more nourishing!
Nutritious Twist on a Classic: This veggie poutine brings the comfort of Quebec's favorite dish with a healthy twist, swapping out traditional fries for roasted veggies that pack in extra nutrients without sacrificing flavor.
Bone Broth Boost: Using Broya’s rich bone broth in the gravy adds depth and a nourishing touch, giving each bite a satisfying, savory richness that’s good for your gut and joints.
Perfectly Crispy Texture: The roasted veggies retain a crispy exterior that complements the smooth, rich gravy, creating a balanced texture that you’ll crave.
Versatile and Customizable: Perfect as a main dish or hearty side, this recipe can easily adapt to your veggie preferences, so you can make it your own every time.
Quick and Simple to Prepare: With easy prep and roasting steps, this recipe is approachable even on busy nights, yet fancy enough for weekend meals.
Gluten-Free Option: Made with naturally gluten-free ingredients, this veggie poutine is suitable for gluten-sensitive guests, so everyone can enjoy it without worry.
What You'll Love
Ingredients
For the Roasted Veggies:
2 medium sweet potatoes, cut into fries
2 large carrots, cut into fries
2 large parsnips, cut into fries
2 medium beets, cut into fries
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon smoked paprika (optional)
Fresh thyme for garnish (optional)
For the Bone Broth Gravy:
2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups Broya bone broth (beef or chicken)
1 teaspoon fresh thyme (or ½ tsp dried thyme)
1 tablespoon maple syrup
Salt and pepper to taste
For Assembly:
1 cup cheese curds (or crumbled goat cheese/feta for a lighter option)
Fresh thyme or parsley for garnish (optional)
Preparation
please note that this post contains affiliate links where I may get a small percentage from qualified purchases
For the Roasted Veggies:
Preheat oven to 425°F (220°C) and line two baking sheets with parchment paper.
Toss veggies (sweet potatoes, carrots, parsnips, beets) with olive oil, salt, pepper, and smoked paprika (if using).
Spread veggies out in a single layer on the baking sheets. Roast for 25-30 minutes, flipping halfway through, until crispy and golden on the edges.
Remove from the oven and set aside.
For the Bone Broth Gravy:
In a medium saucepan, melt butter over medium heat. Add the chopped onion and garlic, cooking until soft and translucent, about 5 minutes.
Stir in the flour to make a roux, cooking for 1-2 minutes until it turns golden brown.
Slowly pour in the Broya bone broth, whisking constantly to prevent lumps. Keep whisking until the gravy thickens, about 5-7 minutes.
Add thyme, maple syrup, and season with salt and pepper to taste. Simmer for an additional 2-3 minutes, then remove from heat.
For Assembly:
Arrange roasted veggies on a large serving plate or individual plates.
Sprinkle cheese curds or your preferred cheese over the top.
Drizzle the hot bone broth gravy generously over the veggies and cheese, allowing the cheese to soften.
Garnish with fresh thyme or parsley if desired.
Serve immediately and enjoy the healthy twist on poutine!
If you make this recipe, be sure to tag @poetic_road and @broyaliving on Instagram so we can see your gut healthy creation using the bone broth!
Buy Broya's Bone Broth here.
Recipe Card
Why Use Bone Broth Instead of Regular Broth?
Bone broth isn’t your average broth—it’s packed with essential nutrients that you won’t find in regular stock. While both broths add flavor to your cooking, bone broth takes it up a notch by providing a more concentrated source of proteins, collagen, and minerals. It’s slow-simmered for hours, allowing the bones and connective tissues to release valuable compounds like glucosamine and chondroitin, which are known for supporting joint health. When you swap out regular broth for bone broth, you’re not just enhancing the flavor of your dishes—you’re also adding a nutritious powerhouse that can help boost your overall health.
How Bone Broth Elevates Your Cooking
Bone broth isn’t just for soups; its rich, savory flavor can enhance all sorts of dishes, from sauces and gravies to risottos and even smoothies (yes, really!). In this roasted veggie poutine, the bone broth creates a gravy that’s velvety and packed with flavor, thanks to the natural collagen. Whether you’re looking for a hearty meal or a way to sneak in more nutrients, using bone broth in place of regular broth is a simple way to add depth to your recipes while nourishing your body.
Is Bone Broth Good for Your Gut?
Gut health is a hot topic these days, and bone broth is often recommended as a soothing, healing food. The gelatin that’s released during the slow simmering of the bones can help strengthen your gut lining, making it an excellent option for those dealing with digestive issues. It can also improve nutrient absorption and reduce inflammation in the gut, making it a fantastic addition to your diet if you’re looking for ways to support a healthy digestive system.