Rich Creamy Winter Vegetable Bake Recipe

Introduction

This Rich Creamy Winter Vegetable Bake is a comforting dish perfect for chilly days. Packed with tender cauliflower, broccoli, carrots, and Brussels sprouts in a luscious cheesy sauce, it’s a hearty way to enjoy seasonal veggies.

Ingredients

• 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

1. Step 1: Preheat your oven to 375°F (190°C). Lightly grease a baking dish with a little olive oil.
2. Step 2: Bring a large pot of salted water to a boil. Add the cauliflower, broccoli, carrots, and Brussels sprouts, and blanch for about 3-4 minutes until just tender. Drain well and set aside.
3. Step 3: In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
4. Step 4: Pour in the heavy cream and bring to a gentle simmer. Stir in the dried thyme, nutmeg, salt, and black pepper. Let it cook for 2-3 minutes to thicken slightly.
5. Step 5: Remove the cream sauce from heat and stir in the shredded cheddar cheese and half of the Parmesan until melted and smooth.
6. Step 6: Combine the blanched vegetables and cheese sauce gently in the baking dish, ensuring everything is well coated.
7. Step 7: Sprinkle the top evenly with breadcrumbs and the remaining Parmesan cheese.
8. Step 8: Bake in the preheated oven for 20-25 minutes, until the topping is golden brown and the sauce is bubbling.

Tips & Variations

• For added depth, try mixing in caramelized onions or sautéed mushrooms before baking.
• Substitute heavy cream with half-and-half for a lighter version, but the bake will be less rich.
• Use panko breadcrumbs for an extra crispy topping.
• Adding a pinch of smoked paprika to the cheese sauce can give a subtle smoky flavor.

Storage

Store leftover vegetable bake covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain the crispy topping, or microwave in short bursts if in a hurry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this bake?

Yes, frozen vegetables can be used. Thaw and drain them well before blanching to remove excess moisture and avoid a soggy bake.

Is this dish suitable for meal prep?

Definitely. This bake keeps well and can be portioned for lunches or dinners during the week. Just reheat thoroughly before serving.

Rich Creamy Winter Vegetable Bake Recipe

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★★★★★

4.8 from 58 reviews

This Rich Creamy Winter Vegetable Bake is a comforting, hearty casserole brimming with tender cauliflower, broccoli, carrots, and Brussels sprouts enveloped in a luscious creamy cheese sauce. Perfect for chilly days, it pairs a blend of cheddar and Parmesan cheeses seasoned with thyme, garlic, and nutmeg, topped with crispy breadcrumbs for a satisfying crunch. A delightful way to enjoy winter vegetables in a warm, cheesy bake that nourishes the soul.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Western
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 2 cups cauliflower florets
• 2 cups broccoli florets
• 1 cup carrots, sliced
• 1 cup Brussels sprouts, halved

Dairy & Cheese

• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese

Other

• 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

1. Prepare the Vegetables: Begin by washing and cutting the vegetables—florets of cauliflower and broccoli, sliced carrots, and halved Brussels sprouts—to ensure even cooking and tenderness.
2. Blanch the Vegetables: Bring a large pot of salted water to a boil. Add the cauliflower, broccoli, carrots, and Brussels sprouts and blanch for 3-4 minutes until they are just tender but still firm. Drain and set aside.
3. Make the Cream Sauce: In a medium saucepan, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and stir in dried thyme, salt, black pepper, and nutmeg. Bring to a gentle simmer and cook for 3-5 minutes until slightly thickened.
4. Add Cheese to Sauce: Reduce heat to low and stir in shredded cheddar and grated Parmesan cheese, mixing until the sauce is smooth and creamy. Remove from heat.
5. Combine Vegetables and Sauce: Place the blanched vegetables into a baking dish. Pour the creamy cheese sauce evenly over the vegetables, gently stirring to coat all the pieces.
6. Add Topping: Sprinkle the breadcrumbs evenly over the top of the vegetable and sauce mixture to create a crispy crust after baking.
7. Bake the Dish: Preheat your oven to 375°F (190°C). Place the baking dish in the oven and bake for 25-30 minutes, or until the top is golden brown and the sauce is bubbling.
8. Serve: Remove from the oven and let cool slightly before serving warm. This bake pairs wonderfully with crusty bread or as a side to roasted meats.

Notes

• Blanching the vegetables before baking helps retain their vibrant color and keeps them tender-crisp.
• Feel free to substitute heavy cream with half-and-half for a lighter sauce, though the dish will be less rich.
• Breadcrumbs can be replaced with crushed crackers or panko for different texture variations.
• To make it vegetarian, ensure the cheeses do not contain animal rennet.
• For a gluten-free version, use gluten-free breadcrumbs and ensure all ingredients are certified gluten-free.

Keywords: Winter vegetable bake, creamy vegetable casserole, broccoli cauliflower bake, cheesy vegetable bake, comfort food, vegetarian casserole