Creamy Baked Veggies
Indulge in the comfort of wholesome, cheesy goodness with this Creamy Baked Veggies recipe—a perfect harmony of tender broccoli, cauliflower, carrots, and zucchini smothered in a velvety, homemade cheese sauce. This dish combines the richness of cheddar and Parmesan with a touch of garlic and nutmeg for added depth of flavor, all topped with golden, crispy breadcrumbs. Blanching the vegetables ensures they retain their vibrant color and texture, while the creamy sauce infused with buttery roux creates a decadent base that’s irresistible. Baked to bubbly perfection in just 30 minutes, this dish is a versatile crowd-pleaser, ideal as a hearty side or a satisfying vegetarian main course. Perfect for family dinners or holiday spreads, this recipe elevates simple vegetables into a cheesy, oven-baked masterpiece!
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 2 cups Cauliflower florets
- 1.5 cups Carrots, sliced
- 1 cup Zucchini, sliced
- 3 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups Milk
- 0.5 cup Heavy cream
- 1.5 cups Shredded cheddar cheese
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 0.25 teaspoon Nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or butter and set it aside.
Bring a large pot of salted water to a boil. Add the broccoli, cauliflower, carrots, and zucchini, and blanch them for 3-4 minutes until slightly tender. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to form a roux.
Gradually pour in the milk while whisking to keep the sauce smooth. Stir in the heavy cream and bring the mixture to a gentle simmer, letting it thicken for 3-4 minutes.
Lower the heat and stir in 1 cup of shredded cheddar cheese and 1/4 cup of Parmesan cheese until melted. Mix in garlic powder, nutmeg, salt, and black pepper.
Place the blanched vegetables into the prepared baking dish and pour the creamy sauce evenly over them, ensuring all the vegetables are coated.
Sprinkle the remaining shredded cheddar cheese and Parmesan cheese on top, followed by the breadcrumbs for a crispy topping.
Drizzle the breadcrumbs with olive oil to encourage browning.
Bake the dish in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.
Let the dish cool slightly before serving. Enjoy your creamy baked veggies as a side dish or hearty main course!
Nutrition Facts
Calories |
2484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.2 g | 218% | |
| Saturated Fat | 96.7 g | 484% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 5815 mg | 253% | |
| Total Carbohydrate | 148.8 g | 54% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 56.5 g | ||
| Protein | 101.8 g | 204% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 2598 mg | 200% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3289 mg | 70% | |
*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.
