Vegetables in Creamy Sauce
Elevate your vegetable game with this irresistible recipe for Vegetables in Creamy Sauce! This dish combines vibrant, sautéed carrots, broccoli, zucchini, and red bell peppers with a luxuriously smooth and cheesy cream sauce made from butter, flour, milk, heavy cream, and Parmesan cheese. Seasoned with garlic and onion powder for a subtle depth of flavor, it’s a comforting, versatile dish that’s perfect as a hearty side or a standalone vegetarian meal. Ready in just 35 minutes, this creamy vegetable medley pairs beautifully with crusty bread, rice, or even pasta. Ideal for busy weeknights or an elegant dinner, this recipe is a must-try for fans of rich, flavor-packed comfort food.
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Recipe Information
Ingredients
- 2 medium (peeled and chopped into bite-sized pieces) Carrot
- 1 head (cut into florets) Broccoli
- 1 medium (chopped into bite-sized pieces) Zucchini
- 1 medium (seeded and chopped into strips) Red bell pepper
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups (preferably whole milk) Milk
- 0.5 cup Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Olive oil
Instructions
Prepare all the vegetables by washing, peeling (if needed), and chopping them into the specified sizes.
Heat a large skillet over medium heat and add olive oil.
Sauté the chopped carrots for 3 minutes, then add the broccoli florets, zucchini pieces, and red bell pepper strips. Cook the vegetables until slightly tender but still crisp, about 5-7 minutes. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat.
Whisk in the all-purpose flour and cook for 1-2 minutes to form a roux.
Gradually pour in the milk while whisking constantly to create a smooth sauce. Continue whisking until the sauce begins to thicken, about 3-5 minutes.
Stir in the heavy cream, garlic powder, onion powder, salt, and black pepper. Let the sauce simmer gently for 2 more minutes.
Add the grated Parmesan cheese to the sauce, stirring until it melts completely and the sauce becomes creamy and smooth.
Transfer the sautéed vegetables into the saucepan with the creamy sauce. Stir gently to coat all the vegetables evenly.
Cook over low heat for 2-3 minutes to allow the flavors to meld together.
Serve hot as a side dish or enjoy as a standalone meal with crusty bread or rice.
Nutrition Facts
Calories |
1644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.1 g | 162% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 3110 mg | 135% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 44.8 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 1036 mg | 80% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2848 mg | 61% | |
*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.
