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Close-up of a white ceramic dish filled with Winter Vegetable Casserole showing tender broccoli and carrots in a glossy cheese sauce.

Winter Vegetable Casserole with a Blistered Golden Cheese Crust

A cozy, vibrant Winter Vegetable Casserole featuring tender broccoli, cauliflower, and carrots smothered in a glossy, yellow-orange cheese sauce. Broiled to perfection for a bubbly, blistered crust and finished with fresh parsley.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 people
Course: Main Course, Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb (450g) Broccoli Florets Fresh, cut into bite-sized pieces
  • 1 lb (450g) Cauliflower Florets Fresh, uniform size
  • 3 large (250g) Carrots Peeled and thick-cut into slices
  • 4 tbsp (56g) Unsalted Butter
  • 1/4 cup (30g) All-purpose Flour
  • 2 cups (480ml) Whole Milk Room temperature preferred
  • 2 cups (225g) Sharp Cheddar/Red Leicester Blend Shredded from a block
  • 1 tsp (6g) Sea Salt Plus more to taste
  • 1/2 tsp (1g) Black Pepper
  • 1/8 tsp Ground Nutmeg The secret ingredient
  • 1 tbsp (4g) Fresh Parsley Finely chopped for garnish

Equipment

  • 1 Rectangular White Ceramic Baking Dish 9x13 inch
  • 1 Steamer Basket
  • 1 Heavy-bottomed saucepan For Mornay sauce
  • 1 Balloon whisk

Instructions
 

Vegetable Preparation
  1. Place carrots in a steamer basket over boiling water for 4 minutes. Add broccoli and cauliflower and steam for 5-6 more minutes until tender-crisp.
  2. Transfer the steamed vegetables to the white ceramic baking dish, ensuring an even distribution of colors.
Cheese Sauce Creation
  1. Melt butter in a saucepan, whisk in flour, and cook for 2 minutes over medium heat.
  2. Gradually whisk in milk and simmer until the sauce is thick and glossy. Remove from heat and stir in 1.5 cups of cheese.
Baking and Broiling
  1. Pour sauce over vegetables, top with remaining cheese, and bake at 400°F (200°C) for 15 minutes.
  2. Switch to broil and cook for 2-3 minutes until the surface has charred, blistered spots.

Notes

Always shred your own cheese for a smoother melt.
Pat the vegetables dry after steaming to prevent a watery sauce.
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