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Carrot & Beet Medley Casserole Recipe

Carrot & Beet Medley Casserole Recipe
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★★★★★

4.7 from 10 reviews

A vibrant and comforting casserole featuring a medley of roasted Brussels sprouts, sweet potato, butternut squash, carrots, and beets, all enveloped in a creamy, cheesy sauce made with mozzarella, cheddar, and a hint of garlic. This dish is perfect for a hearty side or a flavorful vegetarian main course.

Ingredients

Scale

Vegetable Medley

  • 1 cup Brussels sprouts, halved (150 g)
  • 1 cup sweet potato, peeled and cubed (150 g)
  • 1 cup butternut squash, cubed (150 g)
  • 1 cup carrots, sliced (130 g)
  • 1 cup beets, peeled and cubed (150 g)
  • 3 tablespoons olive oil (45 ml)
  • 1 teaspoon salt (6 g)
  • 1/2 teaspoon black pepper (2 g)

Cheese Sauce

  • 1 cup shredded mozzarella cheese (120 g)
  • 1/2 cup shredded cheddar cheese (60 g)
  • 1/2 cup heavy cream or milk (120 ml)
  • 1 teaspoon garlic powder (3 g)

Optional Topping

  • Extra shredded cheese (to taste)
  • Fresh thyme or parsley for garnish

Instructions

  1. Preheat and Prepare Vegetables: Preheat your oven to 400°F (200°C). In a large bowl, toss the halved Brussels sprouts, cubed sweet potato, butternut squash, sliced carrots, and cubed beets with olive oil, salt, and black pepper until they are evenly coated.
  2. Roast the Vegetables: Spread the seasoned vegetables evenly in a baking dish. Roast in the preheated oven for 25 minutes or until the vegetables are slightly tender but still hold their shape.
  3. Make the Cheese Sauce: While the vegetables roast, whisk together the shredded mozzarella, shredded cheddar, heavy cream (or milk), and garlic powder until smooth and well combined.
  4. Combine Sauce and Vegetables: Remove the baking dish from the oven. Pour the cheese sauce over the roasted vegetables and gently stir to coat everything evenly.
  5. Bake the Casserole: Return the casserole to the oven and bake for an additional 20 minutes, or until the cheese sauce is bubbly and golden on top.
  6. Garnish and Serve: Once baked, remove from the oven. If desired, sprinkle extra shredded cheese on top and garnish with fresh thyme or parsley. Serve warm for the best flavor.

Notes

  • You can substitute heavy cream with whole milk for a lighter version.
  • For a gluten-free casserole, ensure that all cheese and seasoning used are gluten-free.
  • Feel free to add a pinch of nutmeg or smoked paprika to the cheese sauce for a flavor twist.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.
  • To make the dish vegan, use plant-based cheese alternatives and a dairy-free cream substitute.

Nutrition

Keywords: cheesy vegetable casserole, roasted vegetables, Brussels sprouts recipe, sweet potato casserole, vegetarian casserole, fall vegetable dish, comfort food

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