Cheese Bake Broccoli Carrots (Printable)
Broccoli and carrots in creamy cheddar with a golden panko topping; comforting vegetarian bake.
# What You Need:
→ Vegetables
01 - 2 cups broccoli florets, fresh or frozen
02 - 2 cups sliced carrots, 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)
# How To Make It:
01 - Set oven to 350°F and lightly grease a medium baking dish.
02 - Steam or blanch broccoli florets and carrot slices for 3–4 minutes until just tender. Drain thoroughly and set aside.
03 - In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in the flour and cook for 1 minute. Gradually add milk, continuing to whisk until smooth and thickened.
04 - Remove pan from heat and stir in the shredded cheddar, garlic powder, onion powder, salt, and pepper. Mix until cheese is melted and sauce is creamy.
05 - Gently fold blanched broccoli and carrots into the cheese sauce, ensuring even coating. Transfer mixture to prepared baking dish.
06 - In a small mixing bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese if using. Sprinkle evenly over the vegetable mixture.
07 - Bake for 25–30 minutes until the top is golden and bubbly. Allow to rest for 5 minutes before serving.
# Expert Suggestions:
01 -
- No one will guess how effortless this casserole truly is, but you can secretly enjoy its minimal prep.
- It’s become a go-to when I want to sneak extra veggies in without hearing a single complaint.
02 -
- I once forgot to drain my steamed veggies—big mistake, as extra water diluted the sauce and ruined the texture.
- Whisking the milk in slowly keeps your cheese sauce from turning lumpy or grainy—it’s patience that pays off.
03 -
- Let the cheese come to room temp before stirring into the sauce for a smoother result—cold cheese can seize up and make things grainy.
- Melt butter for the topping right after frying the roux to avoid dirtying another pan.