Cheesy Winter Vegetables Casserole
Warm your home and your taste buds this season with a comforting Cheesy Winter Vegetables Casserole, a hearty side dish brimming with seasonal favorites like butternut squash, Brussels sprouts, carrots, and cauliflower. Perfectly roasted to enhance their natural sweetness, these winter vegetables are then enveloped in a rich, velvety cheddar cheese sauce and topped with a crunchy Parmesan-panko crust. Baked until golden and bubbling, this casserole offers layers of creamy, cheesy goodness balanced by a satisfying crunch. Ideal for holiday feasts or cozy weeknight dinners, this dish pairs beautifully with roast meats or stands alone as a delightful vegetarian option. With its simple ingredients and irresistible flavors, this casserole is sure to become a wintertime favorite!
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Recipe Information
Ingredients
- 2 cups (peeled and cubed) butternut squash
- 2 cups (halved) Brussels sprouts
- 1.5 cups (sliced) carrots
- 2 cups cauliflower florets
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 2 cups shredded cheddar cheese
- 0.5 cups (grated) Parmesan cheese
- 0.75 cups panko bread crumbs
- 2 tablespoons (chopped) fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
In a large mixing bowl, combine the cubed butternut squash, halved Brussels sprouts, sliced carrots, and cauliflower florets. Drizzle with olive oil and season with kosher salt, black pepper, garlic powder, and onion powder. Toss to coat evenly.
Spread the seasoned vegetables evenly across a baking sheet. Roast in the preheated oven for 20 minutes, or until the vegetables are tender but not fully cooked. Remove from oven and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the all-purpose flour and cook for 1-2 minutes to form a roux.
Gradually add the milk to the roux, whisking constantly to avoid lumps. Cook for 3-4 minutes, or until the sauce thickens slightly.
Reduce the heat to low and stir in the shredded cheddar cheese, a handful at a time, until fully melted and smooth. Set the cheese sauce aside.
Transfer the roasted vegetables into the greased casserole dish, spreading them out evenly.
Pour the cheese sauce over the vegetables, ensuring they are fully coated.
In a small bowl, mix together the grated Parmesan cheese and panko bread crumbs. Sprinkle this mixture evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
2625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.3 g | 212% | |
| Saturated Fat | 82.3 g | 412% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 3513 mg | 153% | |
| Total Carbohydrate | 186.6 g | 68% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 43.0 g | ||
| Protein | 114.7 g | 229% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 3038 mg | 234% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3160 mg | 67% | |
*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.
