Description
A creamy, cheesy vegetable bake made with broccoli, cauliflower, and carrots, smothered in a seasoned garlic-cream sauce and topped with crunchy breadcrumbs. The perfect comforting side dish or vegetarian main.
Ingredients
Scale
- 1 pound broccoli florets
- 1 pound cauliflower florets
- ½ pound baby carrots
- 3 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons cornstarch
- 2 cups heavy cream
- 1½ teaspoons Italian seasoning
- Salt and black pepper, to taste
- ¼ to ½ teaspoon chili powder
- ⅛ teaspoon ground nutmeg
- ¾ cup shredded Italian blend cheese
- 1 cup panko breadcrumbs (or crushed crackers)
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish.
- Boil the vegetables: Bring a large pot of water to boil. Add broccoli, cauliflower, and carrots. Simmer for 8–10 minutes until fork-tender. Drain thoroughly.
- Make the cheese sauce: Melt butter in a large skillet. Add garlic and cook for 20 seconds. Stir in cornstarch. Slowly whisk in heavy cream and cook for 3–4 minutes until thickened. Add Italian seasoning, salt, pepper, chili powder, nutmeg, and shredded cheese. Stir until smooth and melted.
- Assemble: Spread ½ cup of cheese sauce on the bottom of the baking dish. Add cooked vegetables and gently mix with the sauce. Pour the remaining sauce over the top.
- Sprinkle with panko breadcrumbs or crushed crackers.
- Bake: Bake uncovered for 20–23 minutes, until bubbly and golden brown on top.
- Let rest for 10 minutes before serving.
Notes
You can add cooked chicken or shredded rotisserie chicken to turn this side dish into a full meal. Swap the cream for milk and cornstarch for flour for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 5g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 70mg