Description
A comforting winter bake featuring seasonal vegetables in a creamy sauce with a crunchy topping.
Ingredients
Scale
- 2 cups cauliflower florets
- 2 cups broccoli florets
- 1 cup carrots, sliced
- 1 cup Brussels sprouts, halved
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
Instructions
- Prepare the Vegetables: Wash and cut the cauliflower, broccoli, carrots, and Brussels sprouts into bite-sized pieces. Blanch in boiling salted water for 3-4 minutes, then drain.
- Make the Creamy Sauce: In a saucepan, heat olive oil over medium heat. Sauté minced garlic for 1-2 minutes. Add heavy cream, thyme, salt, black pepper, and nutmeg. Simmer for 3-4 minutes, then stir in cheddar cheese until melted.
- Combine and Bake: In a baking dish, combine blanched vegetables with the creamy cheese sauce. Sprinkle with Parmesan and breadcrumbs.
- Bake: Preheat oven to 375°F (190°C) and bake for 25-30 minutes until golden and bubbly. Let cool for 5 minutes before serving.
Notes
Blanch vegetables to preserve color and nutrients. Substitute cheeses as desired, and use seasoned breadcrumbs for added flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg