A cozy, cheesy bake filled with winter vegetables makes a comforting meal on cold nights. This Creamy Winter Vegetable Bake brings together broccoli, cauliflower, and carrots in a rich, velvety sauce. The top turns golden and bubbly with melted cheese and optional crispy breadcrumbs. It smells warm and savory, feels creamy in the mouth, and looks bright with flecks of roasted color. It’s easy to make, family-friendly, and great for weeknights or a simple holiday side.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes (includes baking)
- Total Time: 45 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving:
- Calories per serving: 420 kcal
- Protein: 10 g
- Carbohydrates: 8 g
- Fat: 37 g
- Fiber: 2 g
- Sugar: 5 g
- Sodium: 420 mg
Why Make This Creamy Winter Vegetable Bake
This bake turns plain winter vegetables into a rich, satisfying dish. The cream sauce is silky and coats each bite. The cheese adds a nutty, salty note and a golden crust. It’s a great way to use seasonal produce and please picky eaters. The dish smells cheesy and buttery as it bakes and offers a mix of soft and slightly crisp textures. Make it for a weeknight dinner, a potluck, or as a side for roasted meat.
How to Make Creamy Winter Vegetable Bake
Follow the simple steps below. You’ll make a quick roux, add cream and broth, then bake until bubbly. Work steadily and use a hot oven for a nice browned top. If you want an appetizer alongside, consider serving with baked cranberry brie bites for a festive spread.
Ingredients:
- 2 cups of mixed winter vegetables (like broccoli, cauliflower, and carrots)
- 1 cup of cream
- 1 cup of grated cheese (like cheddar or mozzarella)
- 2 tablespoons of butter
- 2 tablespoons of flour
- 1 cup of vegetable broth
- Salt and pepper to taste
- Optional: breadcrumbs for topping
Directions:
Step 1: Preparation
Preheat the oven to 375°F (190°C). Wash and cut your vegetables into bite-sized pieces. If using frozen vegetables, thaw and drain them well so the sauce does not become watery. Grate the cheese and measure the cream and broth. Grease a baking dish lightly with butter.
Step 2: Mixing the Roux and Sauce
In a pan, melt the butter over medium heat. Add the flour and cook for about 1 minute, stirring constantly to make a roux. Gradually whisk in the cream and vegetable broth until smooth. Keep whisking to avoid lumps and to get a silky texture.
Step 3: Cooking the Sauce
Cook the sauce, stirring, until it thickens and coats the back of a spoon, about 3–5 minutes. Taste and add salt and pepper. If the sauce becomes too thick, add a splash more broth or cream. Stir in half of the grated cheese so it melts into the sauce for extra creaminess.
Step 4: Finishing and Baking
In a baking dish, layer the mixed vegetables and pour the creamy sauce over them. Spread evenly so every piece is coated. Sprinkle the remaining grated cheese on top and add optional breadcrumbs for a crunchy crust. Bake for 25–30 minutes until the top is golden and bubbly. Let it rest for 5 minutes before serving warm.
How to Serve Creamy Winter Vegetable Bake
Serve this bake straight from the oven while it’s warm and bubbly. It pairs well with roast chicken, grilled fish, or a simple green salad. For a cozy family meal, add crusty bread to soak up the sauce. For a holiday table, place it alongside roasted meats and other sides. The creamy texture and melted cheese make it a favorite for kids and adults.
How to Store Creamy Winter Vegetable Bake
- Refrigerator: Cool to room temperature, cover tightly, and store in the fridge for up to 3–4 days.
- Freezer: Portion into airtight containers and freeze for up to 1 month. Thaw overnight in the fridge before reheating.
- Reheating: Reheat in a 350°F (175°C) oven for 15–20 minutes until warmed through. For single portions, microwave on medium power for 2–3 minutes, stirring halfway.
Avoid keeping at room temperature for more than 2 hours to prevent food safety risks.
Expert Tips for Perfect Creamy Winter Vegetable Bake
- Dry vegetables: Make sure vegetables are not waterlogged. Pat them dry to avoid a thin sauce.
- Even cut: Cut vegetables to similar sizes so they cook evenly.
- Sauce consistency: Cook the sauce until it coats a spoon. If it’s too thin, simmer a bit longer. If too thick, thin with a tablespoon of broth.
- Cheese choice: Use cheddar for flavor, mozzarella for stretch, or a mix for balance.
- Breadcrumbs: Mix breadcrumbs with a little melted butter and sprinkle on top for a golden crunch.
- Make-ahead: Assemble the bake and keep covered in the fridge for up to 24 hours. Bake when ready.
- Low-fat swap: Use half-and-half or a mix of milk and a tablespoon of butter instead of full cream for a lighter dish.
Delicious Variations
- Protein boost: Stir in cooked chicken, ham, or canned white beans before baking.
- Herb twist: Add fresh thyme, rosemary, or parsley to the sauce for bright flavor.
- Spicy kick: Mix in a pinch of cayenne or red pepper flakes.
- Cheese blend: Try Gruyère and Parmesan for a deeper, nutty taste.
- Gluten-free: Use 2 tablespoons cornstarch mixed with a little cold water instead of flour. Use gluten-free breadcrumbs or omit them.
Frequently Asked Questions
Q: Can I use frozen vegetables?
A: Yes. Thaw and drain frozen vegetables well, then pat dry. Frozen veg release extra water when cooked, so removing excess moisture prevents a watery sauce.
Q: Can I make this dairy-free?
A: You can. Use a plant-based cream (like coconut cream or oat cream) and dairy-free cheese. Use olive oil or a dairy-free spread instead of butter. Taste and adjust seasoning, as flavors may differ.
Q: How do I prevent the top from burning?
A: If the top browns too quickly, cover loosely with foil for the last 10–15 minutes of baking. Remove the foil for the final 5 minutes to re-crisp the topping.
Q: Can I prepare this ahead of time?
A: Yes. Assemble the dish, cover, and refrigerate for up to 24 hours. Add an extra 5–10 minutes to the baking time if the dish goes into the oven cold.
Q: How can I make the sauce thicker or thinner?
A: To thicken, simmer the sauce a little longer before pouring it over the vegetables. To thin, whisk in small amounts of broth or cream until you reach the desired consistency.
Q: Is this recipe freezer-friendly?
A: Yes. Freeze portions in airtight containers for up to one month. Thaw overnight in the fridge and reheat in the oven until hot.
Conclusion
This Creamy Winter Vegetable Bake is a simple, comforting dish with a silky sauce and a golden, cheesy top. It’s flexible, forgiving, and full of flavor — perfect for cold nights or a holiday side. For another take on a hearty vegetable gratin, see this Winter Vegetable Gratin – Olive Tree Kitchen. Try the bake this week — it fills the kitchen with a warm, inviting aroma and makes a lovely, satisfying meal.
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Creamy Winter Vegetable Bake
- Total Time: 45
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A cozy, cheesy bake filled with winter vegetables, perfect for cold nights. This warm dish features broccoli, cauliflower, and carrots in a rich, velvety sauce, topped with melted cheese.
Ingredients
- 2 cups of mixed winter vegetables (like broccoli, cauliflower, and carrots)
- 1 cup of cream
- 1 cup of grated cheese (like cheddar or mozzarella)
- 2 tablespoons of butter
- 2 tablespoons of flour
- 1 cup of vegetable broth
- Salt and pepper to taste
- Optional: breadcrumbs for topping
Instructions
- Preheat the oven to 375°F (190°C). Wash and cut your vegetables into bite-sized pieces. If using frozen vegetables, thaw and drain them well. Grease a baking dish lightly with butter.
- In a pan, melt the butter over medium heat. Add the flour and cook for about 1 minute, stirring constantly to make a roux. Gradually whisk in the cream and vegetable broth until smooth. Continue whisking to avoid lumps.
- Cook the sauce, stirring, until it thickens and coats the back of a spoon, about 3–5 minutes. Add salt and pepper to taste and stir in half of the grated cheese.
- In a baking dish, layer the mixed vegetables and pour the creamy sauce over them. Sprinkle the remaining grated cheese on top and add optional breadcrumbs. Bake for 25–30 minutes until the top is golden and bubbly. Let it rest for 5 minutes before serving.
Notes
For added crunch, mix breadcrumbs with melted butter before topping the bake. Best served fresh from the oven alongside roast meats or a green salad.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 420mg
- Fat: 37g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 90mg
