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Cozy Roasted Veggie Casserole Recipe for Easy Family Dinners

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A hearty and flavorful casserole made with roasted vegetables tossed in a creamy, cheesy sauce and baked to golden perfection. Perfect for busy weeknights or cozy weekends.

Ingredients

Scale
  • 2 cups broccoli florets (cut into bite-sized pieces)
  • 2 cups cauliflower florets
  • 1 cup diced carrots
  • 1 cup diced zucchini
  • 1 cup diced red bell pepper
  • 2 tablespoons olive oil (for roasting)
  • Salt and pepper (to taste)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (or gluten-free flour for a GF option)
  • 2 cups milk (use dairy or unsweetened almond milk for dairy-free)
  • 1 cup shredded cheddar cheese (or dairy-free cheese for a vegan version)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Pinch of nutmeg (optional)
  • 1/2 cup breadcrumbs (use gluten-free if needed)
  • 1/4 cup grated Parmesan cheese (skip for vegan)
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper for easy cleanup.
  2. In a large mixing bowl, toss the broccoli, cauliflower, carrots, zucchini, and red bell pepper with 2 tablespoons of olive oil. Add a pinch of salt and pepper to taste.
  3. Spread the vegetables evenly on the prepared sheet pan. Roast for 20-25 minutes or until they’re tender and slightly caramelized. Stir halfway through for even cooking.
  4. While the veggies are roasting, prepare the sauce. In a large skillet over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
  5. Gradually pour in the milk, whisking continuously to prevent lumps. Continue to cook until the mixture thickens, about 4-5 minutes.
  6. Reduce the heat to low and stir in the shredded cheddar cheese, garlic powder, onion powder, and a pinch of nutmeg. Mix until the cheese melts and the sauce is smooth.
  7. Once the vegetables are roasted, transfer them to a 9×13-inch baking dish. Pour the cheese sauce evenly over the veggies, ensuring they’re well coated.
  8. In a small bowl, mix the breadcrumbs, grated Parmesan cheese, and 1 tablespoon of olive oil. Sprinkle this mixture over the casserole.
  9. Lower the oven temperature to 375°F (190°C) and bake the casserole for 15-20 minutes, or until the topping is golden brown and crispy.
  10. Let cool for a few minutes before serving. Enjoy!

Notes

[‘Spread vegetables in a single layer on the sheet pan to ensure proper roasting.’, ‘Continuously whisk the sauce to avoid lumps and achieve a creamy texture.’, ‘Customize the topping with different cheeses or crushed crackers.’, ‘Keep an eye on the casserole during the final bake to avoid burning the topping.’, ‘You can roast the veggies and prepare the sauce ahead of time for easier assembly.’]

Nutrition

Keywords: roasted vegetables, casserole, comfort food, vegetarian, easy dinner, family-friendly, healthy recipe

Find it online: https://jodierecipes.com/cozy-roasted-veggie-casserole-recipe-for-easy-family-dinners/