On a work surface, cut all of the vegetables, except the beans, into 1/2-inch (1 cm) thick sticks. Spread the russet or Yukon Gold potatoes, carrots and parsnips on a baking sheet. Toss to coat with 2 tbsp (30 ml) of the olive oil and season with salt and pepper. Bake for 15 minutes. Remove from the oven and turn the vegetables.
Meanwhile, on the second baking sheet, spread the sweet potatoes and green beans. Drizzle with the remaining oil (1 tbsp/15 ml) and season with salt and pepper. Bake both sheets of vegetables for 15 minutes or until the vegetables are tender and lightly browned.
Transfer the vegetables to shallow serving plates. Sprinkle the cheeses over the vegetables. Drizzle with the warm gravy. If needed, return to the oven for about 3 minutes to melt the cheeses.
Note from Ricardo
This recipe contains 12 servings of vegetables (not counting the potatoes!).
