Introduction

This Cheesy Vegetable Bake is a comforting and flavorful way to enjoy a medley of wholesome vegetables smothered in a rich, creamy cheese sauce. Perfect as a side dish or a light main, it combines broccoli, cauliflower, and carrots baked to tender perfection with a blend of parmesan and cheddar cheeses.

A close-up image of a creamy vegetable casserole in a white ceramic baking dish filled with layers of broccoli, cauliflower, and bright orange baby carrots mixed in a pale, cheesy sauce. The top layer includes tender green broccoli florets, white cauliflower pieces, and plump orange carrots, all covered lightly in sauce. A metal spoon lifts a portion from the dish, showing the creamy texture and a mix of vegetables. The baking dish surface has browned spots around the edges, indicating it is baked, and it is set on a white marbled texture surface with a soft cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 head broccoli
1 head cauliflower
1 lb baby carrots
4 ½ tablespoons butter
4 ½ tablespoons flour
2 cups chicken stock
1 cup heavy whipping cream
1 cup parmesan cheese (shredded)
2 teaspoons onion powder
½ teaspoon garlic powder
1 cup cheddar cheese (shredded)
1 teaspoon salt (to taste)
½ teaspoon pepper (to taste)

Instructions

Step 1: Preheat the oven to 375° F (190° C).
Step 2: Cut the broccoli and cauliflower into large bite-sized pieces. Grease a 3-quart (9×13 inch) baking dish and add the broccoli, cauliflower, and baby carrots evenly.
Step 3: In a medium saucepan over medium-high heat, melt the butter. Whisk in the flour until combined and cook for 1 minute to form a roux.
Step 4: Slowly add the chicken stock while whisking continuously until the sauce thickens, about 3-5 minutes.
Step 5: Reduce heat to medium-low and whisk in the heavy whipping cream. Let the mixture simmer gently for 2 minutes.
Step 6: Stir in the parmesan cheese, onion powder, garlic powder, salt, and pepper until the cheese melts and the sauce is smooth.
Step 7: Pour the cheese sauce over the vegetables in the baking dish and mix gently to combine. Cover the dish with tinfoil.
Step 8: Bake covered for 45 minutes, or until the vegetables are tender.
Step 9: Remove the foil, sprinkle the cheddar cheese evenly over the top, and bake uncovered for an additional 15 minutes until the cheese is melted and golden.

Tips & Variations

For a vegetarian version, substitute the chicken stock with vegetable broth.
Try adding other vegetables like green beans or zucchini for more variety.
Use smoked cheddar for a deeper, smoky flavor.
If you prefer a crispier top, broil the dish for 2-3 minutes after baking.
Make it gluten-free by using a gluten-free flour blend in the roux.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The sauce may thicken in the fridge, so you can add a splash of cream or milk while reheating to loosen it up.

How to Serve

The image shows a white ceramic plate with a serving of baked mixed vegetables including bright orange carrot chunks, light creamy cauliflower florets, and green broccoli florets coated with a thick white cheese sauce sprinkled with small bits of shredded cheese on top. The vegetables are arranged in a loose pile on the plate, and a silver fork rests on the right side of the plate. In the background, there is a large white baking dish filled with more of the same vegetable bake, slightly out of focus, sitting on a rustic wooden surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this recipe?

Yes, you can use frozen broccoli, cauliflower, and carrots. Thaw and drain them well before assembling to avoid excess water in the bake.

Can I prepare this dish ahead of time?

Absolutely. Assemble the dish up to a day in advance, cover it tightly, and keep it refrigerated. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.