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Creamy Christmas Veggie Bake With Broccoli & Parmesan – Cozy, Crowd-Pleasing Comfort

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Assemble the bake: Transfer the mixture to the prepared baking dish. Smooth the top. Sprinkle with remaining 1/4 cup Parmesan and the panko.
  9. 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.
  10. 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.