Carrot & Beet Medley Casserole Recipe

If you’re looking for a dish that bursts with vibrant colors, wholesome flavors, and comforting cheesiness, the Carrot & Beet Medley Casserole is going to become your new favorite. This casserole brings together a beautiful mix of tender Brussels sprouts, sweet potatoes, butternut squash, carrots, and beets, all baked under a golden, bubbling layer of cheese that adds both richness and a delightful crisp top. It’s a heartwarming dish that combines the natural sweetness of root vegetables with savory herbs and creamy cheese, perfect for sharing any time you want to brighten up a meal with something both comforting and nutritious.

Ingredients You’ll Need

Gathering your ingredients for this casserole is wonderfully straightforward. Each one is carefully chosen to balance taste, texture, and a natural pop of color that makes the dish as delightful to the eye as it is to the palate.

• Brussels sprouts (2 cups): Trim and halve them for a tender, slightly nutty bite that complements the sweeter veggies.
• Sweet potato (1 large): Cubed to add its creamy, sweet warmth that pairs beautifully with earthier beets.
• Butternut squash (2 cups): Peeled and cubed, this adds a soft, buttery texture and vibrant orange hue.
• Carrots (2 medium): Peeled and sliced, they bring a subtle sweetness and pleasant firmness.
• Beet (1 medium): Cubed for a splash of color and an earthy undertone that’s absolutely essential for this medley.
• Olive oil (3 tbsp): Brings everything together and helps the veggies roast to perfection with a lovely gloss.
• Dried thyme (1 tsp): A fragrant herb that adds just the right herbal note without overpowering the natural sweetness.
• Salt and black pepper: To taste, elevating all the flavors with a simple seasoning touch.
• Shredded cheese (1 cup): Choose Gruyère, cheddar, or mozzarella for a gooey, melty topping that makes this casserole irresistible.
• Grated Parmesan (¼ cup): Adds a salty, nutty layer of flavor that crisps up nicely on top.
• Breadcrumbs (2 tbsp, optional): For an extra crunch that contrasts beautifully with tender veggies and melted cheese.

How to Make Carrot & Beet Medley Casserole

Step 1: Prep Your Oven and Dish

Start by preheating your oven to 400°F (200°C). Lightly grease a large casserole dish, making sure the surface is evenly coated so nothing sticks and your casserole slides out effortlessly after baking.

Step 2: Toss the Vegetables

In a big mixing bowl, combine your Brussels sprouts, sweet potato cubes, butternut squash, sliced carrots, and beet cubes. Drizzle the olive oil over them, sprinkle the dried thyme, and season with salt and black pepper. Toss everything gently but thoroughly until each vegetable is beautifully coated with the oil and seasoning. This not only enhances flavor but helps each piece roast tender and caramelized.

Step 3: Assemble in Baking Dish

Transfer the tossed vegetables evenly into your greased casserole dish. Spreading them out well ensures even cooking and beautiful browning on the edges.

Step 4: Add the Cheese Topping

Next comes the magic—sprinkle your shredded cheese evenly over the top. Follow it with a generous dusting of grated Parmesan. If you love a crispy topping, sprinkle breadcrumbs as well. This combination will melt and brown beautifully, creating that signature golden crust you crave.

Step 5: Bake Covered

Cover the casserole with foil and pop it in the preheated oven. Bake for 30 minutes to allow the vegetables to soften fully while the cheese starts melting down.

Step 6: Uncover and Brown

After 30 minutes, remove the foil and continue baking for another 15 to 20 minutes. This step lets the cheese topping bubble up and turn a gorgeous golden brown while the veggies finish cooking to tender perfection.

Step 7: Cool and Serve

Once baked, let the casserole cool for a few minutes before serving. This resting time helps the layers set slightly, making every bite perfectly balanced and flavorful.

How to Serve Carrot & Beet Medley Casserole

Garnishes

Fresh herbs like chopped parsley or thyme sprinkled on top add a burst of green freshness that contrasts beautifully against the rich cheese topping. A few toasted pine nuts scattered over the top can introduce a lovely crunch and nutty flavor.

Side Dishes

This casserole is a fantastic centerpiece, but pairing it with light, fresh sides like a crisp green salad or steamed green beans can brighten the meal. For a heartier spread, roasted chicken or grilled pork chops complement the earthy and cheesy flavors wonderfully.

Creative Ways to Present

For a twist, try serving the Carrot & Beet Medley Casserole in individual ramekins for a charming plated look, perfect for entertaining or cozy dinners. You can also spoon it over cooked quinoa or millet to make it a full grain bowl loaded with nutrients and comfort.

Make Ahead and Storage

Storing Leftovers

Your leftover casserole keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors actually deepen after resting, making it just as delicious the next day.

Freezing

If you want to enjoy it later, this casserole freezes well. Simply cool it completely, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers in the oven at 350°F (175°C) for about 15-20 minutes until warmed through and the cheese topping is again slightly crisp. Avoid the microwave if you want to preserve that lovely texture.

FAQs

Can I use other cheeses for the topping?

Absolutely! While Gruyère, cheddar, and mozzarella melt beautifully, you can experiment with provolone, fontina, or even a smoky gouda to tailor the flavor to your liking.

Is it possible to make this casserole vegan?

Yes, simply substitute the cheese with vegan cheese options and use nutritional yeast for a cheesy flavor. Olive oil and herbs will still keep the dish flavorful and satisfying.

Can I prepare the vegetables in advance?

Yes, you can chop and toss the vegetables up to a day ahead, then cover and refrigerate. Just wait to add the cheese topping until just before baking.

What if I don’t have butternut squash?

Butternut squash adds a nice sweetness and texture, but you can substitute it with pumpkin or acorn squash without losing the spirit of the dish.

How many does this recipe serve?

This recipe serves about six people as a side dish, making it perfect for family dinners or small gatherings.

Final Thoughts

Trust me when I say that the Carrot & Beet Medley Casserole is a joy to make and even more delightful to eat. With its lovely blend of sweet, earthy vegetables and that irresistible cheesy crust, it’s a dish that feels like a warm hug on a plate. Whether you’re serving it for a holiday feast or a cozy weeknight meal, this casserole is sure to become a staple you reach for again and again.

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