Low Carb Cheesy Vegetable Medley
Get ready to enjoy a guilt-free comfort food classic with this Low Carb Cheesy Vegetable Medley! Packed with vibrant broccoli, cauliflower, red bell pepper, and zucchini, this oven-roasted dish is elevated by a rich and creamy blend of cheddar, Parmesan, and cream cheese. Seasoned with fragrant garlic and onion powders and finished with a bubbly golden crust, this recipe is perfect for anyone embracing low-carb living without sacrificing flavor. Ready in just 40 minutes, it's ideal for busy weeknights or as a crowd-pleasing side dish for dinner parties. Garnished with fresh parsley for a pop of color, this irresistible vegetable medley will become your go-to for delicious and nutritious comfort food.
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Recipe Information
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 medium, chopped red bell pepper
- 1 medium, sliced zucchini
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 cup heavy cream
- 4 ounces, softened cream cheese
- 1.5 cups, shredded cheddar cheese
- 0.5 cup, grated Parmesan cheese
- 1 tablespoon, chopped fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine broccoli florets, cauliflower florets, chopped red bell pepper, and sliced zucchini.
Drizzle the olive oil over the vegetables and sprinkle with garlic powder, onion powder, salt, and ground black pepper. Toss everything together until the vegetables are evenly coated.
Spread the seasoned vegetables evenly on a large baking sheet.
Roast the vegetables in the preheated oven for 15 minutes or until they are tender but still crisp.
While the vegetables are roasting, prepare the cheese sauce. In a medium saucepan over medium heat, add heavy cream and softened cream cheese. Stir continuously until the cream cheese is melted and the mixture is smooth.
Gradually add the shredded cheddar cheese to the saucepan, stirring constantly until fully melted and the sauce is creamy.
Remove the roasted vegetables from the oven and transfer them to a large baking dish.
Pour the cheese sauce evenly over the roasted vegetables. Sprinkle the grated Parmesan cheese on top.
Return the dish to the oven and bake for an additional 10 minutes or until the cheese is bubbly and golden brown.
Remove the dish from the oven and allow it to cool for a few minutes.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
2576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.1 g | 272% | |
| Saturated Fat | 112.8 g | 564% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 540 mg | 180% | |
| Sodium | 5342 mg | 232% | |
| Total Carbohydrate | 74.8 g | 27% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 28.4 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1455 mg | 112% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 2048 mg | 44% | |
*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.
