Description
Roasted carrots, broccoli, and cauliflower baked in a creamy garlic cheese sauce and baked with a crispy breadcrumb topping. A tasty side veggie side dish!
Ingredients
Scale
Vegetable Layers
- 1 large head of cauliflower, chopped into medium sized florets
- 5 medium carrots, peeled and cut into coins
- 3 cups chopped broccoli florets
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1/4 teaspoon pepper
Cream Sauce
- 2 tablespoons butter
- ¼ cup finely chopped onion
- 2 cloves garlic
- 2 tablespoons flour
- 2 cups milk
- 1 ½ cups shredded cheese (like cheddar, gouda, or Swiss)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1/8 teaspoon or a pinch of ground nutmeg
Toppings
- 2 slices whole wheat bread, toasted and processed into crumbs (or 1/3 cup bread crumbs)
Instructions
- Roast the vegetables: Preheat the oven to 400 degrees. Place the cauliflower, carrots, and broccoli on a large baking sheet. Drizzle olive oil and sprinkle salt and pepper over the vegetables. Give them a toss to evenly coat them in seasoning and oil. Roast the vegetables for 15 minutes.
- Prepare the cheese sauce: While the vegetables are roasting, melt the butter in a large saucepan or French oven over medium heat. Once melted, add the onion and garlic and cook for 2 minutes, stirring occasionally. Stir in the flour until the mixture forms a clump. Gradually pour in the milk, whisking the mixture to incorporate it. Turn the heat up to medium-high heat and continue to whisk for 1-2 minutes until the sauce thickens. Turn the heat to low and stir in the cheese until melted. Add in the salt, pepper, and pinch of nutmeg and stir to incorporate.
- Bake the casserole: Add the roasted vegetables to the pan of cheese sauce. Stir to incorporate. Pour the vegetables in a casserole dish and sprinkle the breadcrumbs on top. Bake in the oven for about 10 minutes or until the breadcrumbs are golden brown.
