Creamy Winter Vegetable Casserole – 6 Cozy Comfort Layers
Creamy Winter Vegetable Casserole features roasted butternut squash, potatoes, carrots, Brussels sprouts, and cauliflower in a rich herb-infused cheese sauce.
Ingredients
2 cups cubed butternut squash
2 cups Yukon Gold potatoes cubed
2 carrots sliced
2 cups Brussels sprouts halved
2 cups cauliflower florets
2 tablespoons olive oil
3 tablespoons unsalted butter
1 small shallot finely chopped
3 cloves garlic minced
3 tablespoons all-purpose flour
2 cups whole milk
1 half cup vegetable broth
1 and 1 half cups shredded Gruyere or white cheddar
1 half cup grated parmesan
1 teaspoon fresh thyme
1 teaspoon fresh rosemary chopped
1 teaspoon salt
1 half teaspoon black pepper
Instructions
-
Preheat oven to 400 degrees Fahrenheit.
-
Toss vegetables with olive oil, salt, and pepper. Roast 20 minutes.
-
Melt butter, sauté shallot and garlic.
-
Stir in flour and cook 1 minute.
-
Whisk in milk and broth, simmer until thickened.
-
Add cheese and herbs, stir until smooth.
-
Reduce oven to 375 degrees Fahrenheit.
-
Combine roasted vegetables with sauce in baking dish.
-
Top with parmesan and bake 25 to 30 minutes until bubbly and golden.
-
Rest 10 minutes before serving.
Notes
Roasting vegetables first deepens flavor. Substitute sweet potatoes for squash if preferred.