Broccoli and Carrots in Creamy Parmesan Sauce
Indulge in the ultimate comfort food with this Broccoli and Carrots in Creamy Parmesan Sauce recipe—a simple yet elegant dish perfect for any occasion. Tenderly steamed broccoli florets and sweet, vibrant carrot slices are coated in a luscious, homemade Parmesan sauce infused with garlic for an irresistible depth of flavor. The velvety sauce, made from a buttery roux and creamy milk, is perfectly seasoned and enriched with freshly grated Parmesan cheese, offering a restaurant-quality dish in the comfort of your home. Ready in just 30 minutes, this nutrient-packed side pairs beautifully with roasted chicken, pasta, or even quinoa for a wholesome, satisfying meal. Whether you're searching for a flavorful side dish or a new way to enjoy veggies, this recipe promises to transform simple ingredients into a creamy, cheesy masterpiece.
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Recipe Information
Ingredients
- 3 cups Broccoli florets
- 2 large Carrots
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 0.5 cups Parmesan cheese, grated
- 2 cloves Garlic, minced
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoons Olive oil
- 2 cups Water
Instructions
Cut the broccoli into bite-sized florets and peel and slice the carrots into thin diagonal slices.
Heat a large skillet over medium heat and add 1 teaspoon of olive oil. Add the broccoli and carrots to the skillet, sautéing for 2-3 minutes.
Pour 2 cups of water into the skillet. Cover and let the vegetables steam for 6-8 minutes or until tender but still crisp. Drain any remaining water and set the vegetables aside.
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Sprinkle the flour over the butter and garlic, whisking continuously to form a roux. Cook for 1 minute to eliminate the raw flour taste.
Gradually whisk in the milk, stirring constantly to create a smooth mixture. Bring to a gentle simmer and cook for 2-3 minutes until the sauce begins to thicken.
Stir in the grated Parmesan cheese, salt, and black pepper. Reduce the heat to low and continue stirring until the cheese has melted and the sauce is smooth and creamy.
Add the steamed broccoli and carrots back into the skillet, tossing gently to coat the vegetables evenly in the sauce.
Cook for an additional 2 minutes on low heat to ensure everything is heated through.
Serve immediately as a side dish or over rice, pasta, or quinoa for a more substantial dish. Enjoy!
Nutrition Facts
Calories |
874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 2344 mg | 102% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 28.2 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 1124 mg | 86% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1086 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
