Cheese Bake Broccoli Carrots (Printable Version)
Broccoli and carrots enveloped in creamy cheddar, finished with a golden panko-Parmesan crust.
# What You Need:
→ 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 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 oven to 350°F. Lightly grease a medium-sized baking dish.
02 - Steam or blanch broccoli florets and carrot slices for 3 to 4 minutes until just tender. Drain and set aside.
03 - In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook for 1 minute, stirring constantly.
04 - Gradually whisk in milk until the mixture is smooth and thickened. Remove from heat and stir in shredded cheddar, garlic powder, onion powder, salt, and pepper; mix until cheese melts and sauce is creamy.
05 - Gently fold broccoli and carrots into the cheese sauce. Transfer mixture evenly to the prepared baking dish.
06 - In a mixing bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese, if using. Sprinkle mixture evenly over the vegetables.
07 - Bake for 25 to 30 minutes, or until the topping is golden and the casserole is bubbling. Rest for 5 minutes before serving.
# Expert Advice:
01 -
- It's the kind of cozy side that makes you sneak back for seconds – even before anyone else is done.
- The crunchy topping is a game-changer – it transformed a standard veggie bake into a family favorite.
02 -
- I once tried skipping the pre-boil on the carrots and they stayed stubbornly crunchy while the cheese browned, so don't rush this part.
- Adding the panko topping just before baking, not earlier, keeps it delightfully crisp instead of soggy.
03 -
- Let the casserole sit for five minutes after baking so slices come out clean and creamy, not soupy.
- Whisking the sauce constantly while adding milk gives the silkiest result – no surprise lumps.