Heart-Healthy Cheesy Vegetable Medley
Elevate your weeknight dinner with this Heart-Healthy Cheesy Vegetable Medley—a flavorful combination of oven-roasted broccoli, cauliflower, carrots, and vibrant red bell pepper, all blanketed in a creamy, guilt-free cheese sauce. Perfectly seasoned with garlic, black pepper, and Parmesan, this dish is low in fat but bursting with comforting, cheesy goodness. With just 15 minutes of prep time and simple ingredients like olive oil, low-fat milk, and reduced-fat sharp cheddar, this recipe is designed for wholesome eating without compromising on flavor. Serve it as a hearty side dish or make it the star of your vegetarian table. Garnished with fresh parsley, it’s a colorful and nutritious option your whole family will love!
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 2 cups Cauliflower florets
- 1 cup Carrots, sliced
- 1 medium Red bell pepper, sliced
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 1 cup Low-fat milk
- 1 tablespoon Cornstarch
- 1 cup Sharp cheddar cheese, reduced-fat, shredded
- 2 tablespoons Parmesan cheese, grated
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Salt
- 2 tablespoons Parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the broccoli florets, cauliflower florets, sliced carrots, and red bell pepper.
Add the olive oil and minced garlic to the vegetables, and toss to coat all the pieces evenly.
Transfer the mixed vegetables to a baking dish, spreading them evenly.
Bake the vegetables in the preheated oven for 15 minutes, or until they are crisp-tender.
While the vegetables are baking, prepare the cheese sauce: In a small saucepan, whisk together the low-fat milk and cornstarch over medium heat until the mixture begins to thicken, about 3-4 minutes.
Reduce the heat to low, then add the shredded cheddar cheese and grated Parmesan cheese, stirring constantly until the cheese is fully melted and the sauce is smooth.
Season the cheese sauce with ground black pepper and salt, adjusting to taste.
Once the vegetables are done baking, remove them from the oven and pour the cheese sauce evenly over the top.
Return the baking dish to the oven and bake for an additional 5 minutes, or until the cheese sauce is bubbly.
Garnish the cheesy vegetable medley with chopped parsley and serve hot.
Nutrition Facts
Calories |
885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1896 mg | 82% | |
| Total Carbohydrate | 75.9 g | 28% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 34.0 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 1464 mg | 113% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1860 mg | 40% | |
*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.
