Description
A hearty and nutritious casserole filled with winter vegetables, creamy goodness, and vibrant flavors, perfect for chilly evenings.
Ingredients
Scale
- 2 cups cauliflower, cut into florets
- 2 cups Brussels sprouts, halved
- 2 cups carrots, chopped
- 1 medium-sized onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream (or coconut milk for a dairy-free version)
- 1 cup vegetable broth
- 1 cup cheddar cheese, shredded (or dairy-free cheese)
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: Wash and trim the cauliflower, halve the Brussels sprouts, and chop the carrots. Dice the onion and mince the garlic.
- Sauté the Aromatics: In a skillet, heat oil and sauté the onion until translucent. Add the minced garlic and cook until fragrant.
- Cook the Vegetables: Add cauliflower, Brussels sprouts, and carrots to the skillet. Stir frequently for 10-15 minutes, seasoning with salt, pepper, and thyme.
- Mix in the Cream and Broth: Lower the heat and stir in the heavy cream and vegetable broth. Cook for an additional 5 minutes.
- Add in the Cheese: Stir in the shredded cheddar until melted, adjusting seasoning as needed.
- Bake the Casserole: Pour the mixture into a greased baking dish and bake in a preheated oven at 375°F (190°C) for 25-30 minutes, until bubbly and slightly browned.
Notes
You can substitute heavy cream with coconut milk for a lighter option. Adding lentils increases the protein content and enhances texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 40mg
Keywords: winter casserole, vegetable casserole, creamy casserole, comfort food