Rich Creamy Winter Vegetable Bake
A hearty and comforting dish featuring a delightful mix of seasonal vegetables and a rich sauce, perfect for family gatherings or cozy nights in.
Ingredients
Vegetables
- 2 cups diced potatoes Use any variety you prefer
- 1 cup carrots, sliced Fresh or frozen
- 1 cup Brussels sprouts, halved Can substitute with green beans
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 cup chopped kale or spinach Use what you prefer or have on hand
Sauce and Seasoning
- 1 cup heavy cream Can use plant-based alternative
- 1 cup vegetable broth
- 1 tablespoon olive oil
- 1 piece onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Toppings
- 1 cup grated cheese Cheddar, mozzarella, or dairy-free alternative
- 1 cup breadcrumbs Use gluten-free if needed
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large pot of boiling salted water, add the diced potatoes and carrots, and cook for about 5-7 minutes until slightly tender. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion becomes translucent.
- Add the Brussels sprouts, cauliflower, and broccoli into the skillet. Sauté for 5-7 minutes until they soften slightly.
- Stir in the cooked potatoes and carrots, kale or spinach, dried thyme, and rosemary. Season with salt and pepper.
- In a separate bowl, mix the heavy cream and vegetable broth until combined. Pour this mixture over the vegetable mix in the skillet, making sure everything is evenly coated.
Baking
- Transfer the entire mixture to a greased baking dish and top with grated cheese and breadcrumbs.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden and crispy and the vegetables are tender.
- Let the dish rest for a few minutes before serving. Enjoy!
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Notes
This dish is versatile; you can customize it with your favorite vegetables and dietary needs.