If you are craving something vibrant, cheesy, and packed with wholesome veggies, the Carrot & Beet Medley Casserole is a recipe you absolutely need to try. This delightful dish brings together the earthy sweetness of beets and carrots, the comforting creaminess of a cheesy sauce, and the tender heartiness of Brussels sprouts, sweet potatoes, and butternut squash. It’s colorful, nourishing, and bursting with flavors that feel like a warm hug on your dinner plate—a guaranteed crowd-pleaser whether it’s a family meal or a special occasion dinner.

Carrot & Beet Medley Casserole Recipe - Recipe Image

Ingredients You’ll Need

These ingredients may seem simple, but each one plays a crucial role in creating that perfect balance of taste, texture, and color in the Carrot & Beet Medley Casserole. From the vibrant vegetables that bring natural sweetness and earthiness to the creamy, cheesy sauce that ties it all together, every element shines through.

Brussels sprouts (1 cup, halved): Adds a slightly nutty flavor and a satisfying crunch after roasting.
Sweet potato (1 cup, peeled and cubed): Brings natural sweetness and creaminess when cooked.
Butternut squash (1 cup, cubed): Provides a smooth texture and vibrant orange hue.
Carrots (1 cup, sliced): Classic sweetness and a lovely pop of color.
Beets (1 cup, peeled and cubed): Adds earthy sweetness and a beautiful deep red color to the medley.
Olive oil (3 tablespoons): Helps everything roast perfectly and adds a subtle richness.
Salt (1 teaspoon): Essential to enhance all the natural flavors of the vegetables.
Black pepper (1/2 teaspoon): Provides a gentle hint of spice to balance the sweetness.
Shredded mozzarella cheese (1 cup): Melts beautifully for that gooey, stretchy texture.
Shredded cheddar cheese (1/2 cup): Adds a sharp, tangy kick to the creamy sauce.
Heavy cream or milk (1/2 cup): Makes the cheese sauce luxuriously smooth and rich.
Garlic powder (1 teaspoon): Infuses a subtle, comforting depth of flavor.
Optional Topping: Extra shredded cheese and fresh thyme or parsley for garnish to brighten the dish.

How to Make Carrot & Beet Medley Casserole

Step 1: Roast the Vegetable Medley

Start by preheating your oven to 400°F (200°C) to get that perfect roasting temperature. Toss the Brussels sprouts, sweet potato, butternut squash, carrots, and beets with olive oil, salt, and black pepper in a large bowl. Make sure every piece is well coated—this helps caramelize the veggies and brings out their natural sweetness. Spread them evenly in a baking dish and roast for about 25 minutes until they are slightly tender and just beginning to caramelize at the edges. This step is key for developing the rich flavors that make the Carrot & Beet Medley Casserole so irresistible.

Step 2: Prepare the Cheese Sauce

While the vegetables roast, whisk together shredded mozzarella, cheddar cheese, heavy cream (or milk), and garlic powder in a bowl. This sauce will be the creamy blanket that envelops your roasted veggie medley, turning it into a comforting, cheesy masterpiece. The blend of mozzarella and cheddar gives you the perfect balance of meltiness and flavor—trust me, it’s absolute magic.

Step 3: Combine and Bake the Casserole

Once the vegetables are roasted, pour the cheese sauce over them right in the baking dish. Gently stir to coat all the veggies evenly without smashing them too much. Return the dish to the oven and bake for another 20 minutes or until the top is bubbly and lightly golden. This finishing step allows the flavors to meld and the cheese to develop that beautiful crust you want in a casserole.

How to Serve Carrot & Beet Medley Casserole

Garnishes

A sprinkle of extra shredded cheese right before serving can add a lovely gooey finish, while fresh thyme or parsley brightens up the plate with a fresh herbal touch. These little additions don’t just boost flavor—they elevate the entire presentation, making this dish feel extra special at the table.

Side Dishes

The Carrot & Beet Medley Casserole is hearty enough to stand on its own but pairs beautifully with crisp green salads, roasted chicken, or even a simple grain like quinoa or rice. The bright, cheesy, roasted veggies complement proteins and lighter sides alike, making it a flexible addition to any meal plan.

Creative Ways to Present

For a festive touch, try serving the casserole in individual ramekins topped with microgreens or edible flowers. You can also layer it over a bed of polenta or mashed potatoes for an extra indulgent meal. Whether plated family-style or individually prepared, this casserole always shines.

Make Ahead and Storage

Storing Leftovers

Store any leftover Carrot & Beet Medley Casserole in an airtight container in the refrigerator for up to 3 days. The flavors will actually deepen overnight, making your leftovers just as tasty as the first night. When ready to eat, simply reheat until warmed through.

Freezing

This casserole freezes quite well! After baking and cooling completely, cover it tightly with foil or plastic wrap and freeze for up to 2 months. When it’s time to enjoy, thaw overnight in the fridge before reheating to maintain the best texture and flavor.

Reheating

Reheat leftovers in the oven at 350°F (175°C) until heated through and bubbly, which usually takes about 20 minutes. You can also microwave single servings but the oven method keeps your casserole tasting fresh and melty like new.

FAQs

Can I substitute other vegetables in the Carrot & Beet Medley Casserole?

Absolutely! While the blend of carrots, beets, squash, sweet potato, and Brussels sprouts is perfect, you can swap in vegetables like parsnips, turnips, or zucchini depending on your preferences or what’s in season. Just keep similar cooking times in mind to ensure even roasting.

Is this recipe suitable for vegetarians?

Yes! The Carrot & Beet Medley Casserole is completely vegetarian-friendly, featuring a delicious mix of vegetables and cheese. If you want to make it vegan, you can try using dairy-free cheese and a plant-based cream substitute.

Can I prepare the casserole without the cheese sauce?

You can roast the vegetable medley and serve it with a drizzle of olive oil or a light vinaigrette, but the cheesy sauce is what makes this dish so comforting and unique. For a lighter version, reduce the cheese or swap for a yogurt-based sauce.

What’s the best way to peel and prepare beets for this casserole?

Peeling raw beets with a vegetable peeler or paring knife works well, but if you prefer, you can boil or roast them whole first to make peeling easier. Just make sure they’re cut into uniform cubes so they cook evenly with the other vegetables.

Can I make this casserole gluten-free?

Definitely! This recipe is naturally gluten-free since it’s vegetable and cheese based. Just be sure your cheese and spices don’t contain any hidden gluten additives if you have dietary restrictions.

Final Thoughts

You really can’t go wrong with the Carrot & Beet Medley Casserole. Its vibrant colors, rich flavors, and cozy textures are guaranteed to brighten up any meal and dazzle your family or guests. Give this recipe a try—you’ll quickly see why it’s one of those dishes that keep popping up at my dinner table again and again.

Carrot & Beet Medley Casserole Recipe