Cheese Scalloped Baby Carrots
Elevate your side dish game with this irresistible recipe for Cheese Scalloped Baby Carrots! Tender, buttery baby carrots are blanketed in a creamy, cheesy sauce made with sharp cheddar and parmesan, then topped with a golden, crunchy breadcrumb crust for the perfect balance of flavors and textures. Infused with hints of garlic and onion powder, this dish offers a comforting, savory twist that’s as easy to make as it is satisfying. Perfect for holiday gatherings or weeknight dinners, this baked carrot casserole is a crowd-pleasing way to sneak more vegetables into your meal. Ready in under an hour and garnished with fresh parsley for a burst of color, these cheesy carrots are a side dish you’ll want to make on repeat!
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Recipe Information
Ingredients
- 500 grams baby carrots
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 1.25 cups sharp cheddar cheese, shredded
- 0.25 cups parmesan cheese, grated
- 0.5 teaspoons garlic powder
- 0.5 teaspoons onion powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.33 cups breadcrumbs
- 1 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with cooking spray or butter.
Place the baby carrots in a medium-sized pot. Fill the pot with enough water to cover the carrots and bring to a boil. Cook the carrots for 5-7 minutes, or until just fork-tender. Drain the carrots and set them aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Slowly add the milk to the roux, whisking continuously to prevent lumps. Cook for 3-4 minutes, or until the sauce thickens.
Reduce the heat to low and stir in the shredded cheddar cheese and grated parmesan cheese. Mix until the cheeses are fully melted and the sauce is smooth.
Add the garlic powder, onion powder, salt, and pepper to the cheese sauce. Stir well to combine. Remove the sauce from the heat.
Spread the cooked baby carrots evenly in the prepared baking dish. Pour the cheese sauce over the carrots, ensuring they are well coated.
In a small bowl, mix the breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the top of the carrots and cheese sauce.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Remove the dish from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired and serve warm.
Nutrition Facts
Calories |
1782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.4 g | 161% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 4114 mg | 179% | |
| Total Carbohydrate | 112.7 g | 41% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 44.4 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 1903 mg | 146% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2463 mg | 52% | |
*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.
