Simple Christmas Veggie Bake With Broccoli – Easy and Quick Comfort
This Christmas Veggie Bake with Broccoli & Parmesan is the kind of side dish that quietly steals the show. It’s warm, cheesy, and full of tender winter vegetables, with a golden top that looks right at home on a festive table. The sauce is silky and comforting without being heavy, and the broccoli brings a bright pop of color and freshness.
It’s easy to prep ahead, simple to assemble, and reliable enough to anchor any holiday spread. Make it once, and it might become your new seasonal tradition.
Why This Christmas Veggie Bake Recipe Works
- Simple technique, big flavor: A quick homemade cream sauce hugs the vegetables, so every bite is savory and satisfying.
- Balanced texture: Lightly pre-cooked veggies stay tender-crisp, while the top turns golden and bubbly with Parmesan.
- Make-ahead friendly: You can assemble it early, then bake when you’re ready. Perfect for busy holiday kitchens.
- Adaptable: Use what you have—broccoli is the star, but carrots, cauliflower, or Brussels sprouts fit right in.
- Crowd-pleasing comfort: Familiar flavors feel cozy and festive without being fussy.
Ingredients for Christmas Veggie Bake
- 4 cups broccoli florets, cut into bite-size pieces
- 2 cups cauliflower florets (optional but recommended for variety)
- 2 medium carrots, peeled and thinly sliced
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 1 3/4 cups whole milk (or half-and-half for extra richness)
- 1/2 cup low-sodium vegetable broth
- 3/4 cup freshly grated Parmesan cheese, divided
- 1/2 cup grated mozzarella (for extra melt; optional)
- 1 teaspoon Dijon mustard
- 1/4 teaspoon ground nutmeg (a little goes a long way)
- 1 teaspoon sea salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- 1/4 cup panko breadcrumbs (optional, for crunch)
- Chopped fresh parsley, for garnish
- Olive oil spray or extra butter, for greasing the baking dish
Calculate the Calories & Macros for This Recipe
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Just copy the full ingredient list above and paste it into the EDQM Calorie & Macro Calculator.
Choose your servings → hit Calculate Macros → get an instant breakdown.
Instructions for Christmas Veggie Bake
- Prep the oven and dish: Preheat the oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish with butter or olive oil.
- Blanch the vegetables: Bring a large pot of salted water to a boil. Add broccoli, cauliflower, and carrots. Cook for 2–3 minutes until bright and slightly tender.
Drain and run under cold water to stop the cooking. Pat dry.
- Sauté aromatics: In a large skillet, heat olive oil and butter over medium heat. Add onion and cook 3–4 minutes until translucent.
Stir in garlic and cook 30 seconds until fragrant.
- Make the roux: Sprinkle flour over the onions and stir for 1 minute. It should look like a paste. This step ensures a smooth, thick sauce.
- Add liquids: Slowly whisk in milk, then vegetable broth.
Keep whisking to avoid lumps. Simmer gently for 3–4 minutes until the sauce thickens enough to coat a spoon.
- Season and enrich: Stir in Dijon, nutmeg, thyme, salt, and pepper. Add 1/2 cup Parmesan and mozzarella (if using).
Stir until smooth and creamy. Taste and adjust seasoning.
- Combine with vegetables: Add the blanched vegetables to the skillet and toss to coat. If your skillet is small, mix everything in a large bowl instead.
- Assemble the bake: Transfer the mixture to the prepared baking dish.
Smooth the top. Sprinkle with remaining 1/4 cup Parmesan and the panko.
- Bake: Place in the oven for 18–22 minutes, until bubbling at the edges and lightly golden on top. For a deeper crust, broil for 1–2 minutes at the end, watching closely.
- Rest and serve: Let it stand for 5 minutes to set.
Garnish with chopped parsley. Serve warm alongside roast meats, fish, or a hearty grain dish.
Keeping Christmas Veggie Bake Fresh
Cool leftovers completely before storing. Transfer to an airtight container and refrigerate for up to 3 days.
Reheat in a 325°F (165°C) oven, covered with foil, for 15–20 minutes until hot. For single portions, a microwave works—add a splash of milk to keep it creamy. If freezing, assemble without baking, wrap tightly, and freeze up to 2 months.
Bake from frozen at 350°F (175°C) for 45–55 minutes, adding foil if the top browns too quickly.
Health Benefits of Christmas Veggie Bake
- Broccoli power: Rich in fiber, vitamin C, vitamin K, and beneficial plant compounds. Supports immunity and bone health.
- Colorful variety: Carrots bring beta-carotene for eye health, while cauliflower offers fiber and B vitamins.
- Protein and calcium: Parmesan and milk add protein and calcium, which support muscle and bones.
- Balanced comfort: This dish feels indulgent but still centers on vegetables. Pair with lean protein or whole grains for a complete meal.
What Not to Do
- Don’t overcook the vegetables when blanching. They’ll turn mushy after baking.
Aim for just-tender.
- Don’t skip drying the veg. Excess water thins the sauce and dulls the flavor.
- Don’t use pre-grated cheese with anti-caking agents. It won’t melt as smoothly. Freshly grated Parmesan is best.
- Don’t rush the roux. A minute of cooking prevents a raw flour taste and keeps the sauce silky.
- Don’t overdo the nutmeg. A little adds warmth; too much can dominate.
Alternatives to Christmas Veggie Bake
- Veggie swaps: Try Brussels sprouts halves, green beans, leeks, or sliced mushrooms. Keep total volume similar.
- Cheese options: Gruyère adds nutty depth, cheddar brings sharpness, and Pecorino offers a salty kick.
Mix and match.
- Lighter sauce: Use 1% or 2% milk and skip mozzarella. Add a squeeze of lemon for brightness.
- Gluten-free: Replace flour with a gluten-free all-purpose blend, or thicken with 2 teaspoons cornstarch whisked into cold milk.
- Dairy-free: Use unsweetened almond or oat milk and a plant-based Parmesan-style cheese. Add 1–2 tablespoons nutritional yeast for savory depth.
- Crunch factor: Swap panko for crushed almonds or walnuts, or use gluten-free breadcrumbs.
- Herb twist: Rosemary or sage make it extra wintry.
Add a pinch of red pepper flakes for gentle heat.
FAQ
Can I make this a day ahead?
Yes. Assemble through step 8, cover tightly, and refrigerate up to 24 hours. Bake straight from the fridge, adding 5–10 extra minutes.
How do I prevent a watery bake?
Blanch briefly, cool, and pat the vegetables dry.
Avoid frozen veg unless fully thawed and drained. The roux-based sauce also helps resist wateriness.
What protein pairs well with this?
Roast chicken, baked salmon, glazed ham, or a nut roast all match nicely. The creamy, savory flavors complement most mains.
Can I use frozen broccoli?
You can, but thaw completely and press out moisture with a clean towel.
Fresh broccoli gives a better texture and color.
How do I make it extra festive?
Add a handful of dried cranberries for a sweet pop, or top with toasted almonds and extra parsley. A touch of lemon zest at the end brightens everything.
Will leftovers reheat well?
They do. Reheat gently and add a splash of milk if needed.
The top may lose some crunch, but the flavor stays great.
Can I skip the mustard?
Yes. The Dijon is subtle and rounds out the sauce, but the bake will still be delicious without it.
What size dish should I use?
A 9×13-inch dish is ideal. Two smaller dishes also work if you want one to bake now and one to freeze.
Final Thoughts
This Creamy Christmas Veggie Bake with Broccoli & Parmesan brings warmth, color, and simple joy to the holiday table.
It’s easy to assemble, flexible with ingredients, and welcoming to all kinds of mains. If you need a dependable side that feels special without the stress, this is it. Make it once, then tweak it to suit your crew.
That’s the beauty of a cozy, crowd-pleasing classic.
Creamy Christmas Veggie Bake With Broccoli & Parmesan – Cozy, Crowd-Pleasing Comfort
Ingredients
Method
- Prep the oven and dish: Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or olive oil.
- Blanch the vegetables: Bring a large pot of salted water to a boil. Add broccoli, cauliflower, and carrots. Cook for 2–3 minutes until bright and slightly tender. Drain and run under cold water to stop the cooking. Pat dry.
- Sauté aromatics: In a large skillet, heat olive oil and butter over medium heat. Add onion and cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
- Make the roux: Sprinkle flour over the onions and stir for 1 minute. It should look like a paste. This step ensures a smooth, thick sauce.
- Add liquids: Slowly whisk in milk, then vegetable broth. Keep whisking to avoid lumps. Simmer gently for 3–4 minutes until the sauce thickens enough to coat a spoon.
- Season and enrich: Stir in Dijon, nutmeg, thyme, salt, and pepper. Add 1/2 cup Parmesan and mozzarella (if using). Stir until smooth and creamy. Taste and adjust seasoning.
- Combine with vegetables: Add the blanched vegetables to the skillet and toss to coat. If your skillet is small, mix everything in a large bowl instead.
- Assemble the bake: Transfer the mixture to the prepared baking dish. Smooth the top. Sprinkle with remaining 1/4 cup Parmesan and the panko.
- Bake: Place in the oven for 18–22 minutes, until bubbling at the edges and lightly golden on top. For a deeper crust, broil for 1–2 minutes at the end, watching closely.
- Rest and serve: Let it stand for 5 minutes to set. Garnish with chopped parsley. Serve warm alongside roast meats, fish, or a hearty grain dish.
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Hi, I’m Hannah — the food lover behind Every Day Quick Meals! I’m all about making cooking simple, joyful, and stress-free. Between work, life, and a million to-dos, I know how hard it can be to find time for homemade food. That’s why I create quick, tasty recipes that anyone can make — no fancy skills required. My kitchen motto? Good food doesn’t need to be complicated — just made with love.
