Cheese Bake Broccoli Carrots (Print Version)
Tender broccoli and sweet carrots in creamy cheddar, topped with golden panko for a comforting vegetarian dish.
# Recipe Ingredients:
→ Vegetables
01 - 2 cups broccoli florets, fresh or frozen
02 - 2 cups carrots, sliced, fresh or frozen
→ Cheese Sauce
03 - 2 cups shredded cheddar cheese
04 - 2 tablespoons unsalted butter
05 - 2 tablespoons all-purpose flour
06 - 1 cup whole milk
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - Salt and freshly ground black pepper, to taste
→ Topping
10 - 1/2 cup panko breadcrumbs
11 - 1 tablespoon melted butter
12 - 1/4 cup grated Parmesan cheese, optional
# Directions:
01 - Preheat the oven to 350°F (180°C). Lightly grease a medium baking dish with butter or nonstick spray.
02 - Steam or blanch broccoli florets and sliced carrots for 3 to 4 minutes until just tender. Drain well and set aside.
03 - Melt 2 tablespoons butter in a medium saucepan over medium heat. Add flour and whisk constantly for 1 minute until smooth. Gradually whisk in the milk and cook, stirring, until the mixture thickens, about 3 minutes.
04 - Remove saucepan from heat. Stir in shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until cheese is fully melted and sauce is creamy.
05 - Gently fold steamed broccoli and carrots into the cheese sauce. Transfer the mixture to the prepared baking dish, spreading evenly.
06 - In a small mixing bowl, combine panko breadcrumbs, melted butter, and grated Parmesan cheese if using. Sprinkle this mixture evenly over the vegetables in the baking dish.
07 - Bake uncovered in the preheated oven for 25 to 30 minutes, until the topping is golden and the casserole is bubbling. Let rest for 5 minutes before serving.
# Expert Advice:
01 -
- Layering buttery crumbs over gooey cheese is the sort of secret I’d only share with friends.
- This bake turns humble broccoli and carrots into a show-stopper we never get tired of.
02 -
- If you rush and skip draining the veggies, you’ll get a runny bake—learned that the hard way during a holiday rush.
- Letting the cheese sauce cool just a minute before adding the vegetables keeps the colors bright and the sauce extra thick.
03 -
- Whisk the milk in slowly for the silkiest sauce—it makes all the difference.
- Grating your own cheese means better melting and none of that powdery pre-shredded aftertaste.