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Carrot & Beet Medley Casserole Recipe

Carrot & Beet Medley Casserole Recipe
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★★★★★

4.8 from 12 reviews

This Cheesy Brussels Sprouts, Sweet Potato, Butternut Squash, Carrot & Beet Medley Casserole combines a colorful mix of roasted vegetables with a rich, melted cheese topping. A comforting, nutritious dish perfect as a hearty side or a vegetarian main, featuring tender, caramelized veggies under a golden, crispy crust.

Ingredients

Scale

Vegetable Medley

  • 2 cups Brussels sprouts, trimmed and halved
  • 1 large sweet potato, peeled and cubed
  • 2 cups butternut squash, peeled and cubed
  • 2 medium carrots, peeled and sliced
  • 1 medium beet, peeled and cubed
  • 3 tbsp olive oil
  • 1 tsp dried thyme
  • Salt and black pepper, to taste

Cheese Topping

  • 1 cup shredded Gruyère, cheddar, or mozzarella
  • ¼ cup grated Parmesan
  • 2 tbsp breadcrumbs (optional, for extra crispiness)

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) and lightly grease a large casserole dish to prevent sticking.
  2. Prepare the vegetables: In a large bowl, toss the Brussels sprouts, sweet potato, butternut squash, carrots, and beet with olive oil, dried thyme, salt, and black pepper until evenly coated.
  3. Arrange vegetables in dish: Transfer the seasoned vegetables into the prepared casserole dish, spreading them out evenly.
  4. Add cheese topping: Sprinkle the shredded Gruyère, cheddar, or mozzarella evenly over the vegetables, followed by the grated Parmesan. If desired, sprinkle breadcrumbs on top for an extra crispy crust.
  5. Bake covered: Cover the casserole dish with foil and bake for 30 minutes to cook the vegetables through.
  6. Bake uncovered: Remove the foil and bake for an additional 15–20 minutes, allowing the cheese to melt, bubble, and turn golden brown; the vegetables should be tender when pierced with a fork.
  7. Cool and serve: Let the casserole cool slightly before serving to allow flavors to meld and to prevent burning.

Notes

  • You can substitute any hard winter squash for butternut if desired.
  • Breadcrumbs are optional but add a lovely crunchy texture on top.
  • For a different flavor profile, try adding fresh herbs like rosemary or sage instead of thyme.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
  • This dish is naturally vegetarian; to make it vegan, substitute cheese with plant-based alternatives and skip the Parmesan or use a vegan parmesan substitute.
  • Trim beets carefully as they can stain surfaces and hands.

Nutrition

Keywords: cheesy vegetable casserole, Brussels sprouts casserole, roasted vegetable medley, fall vegetable recipe, vegetarian casserole

Find it online: https://maicook.com/carrot-and-beet-medley-casserole-recipe-2/