Cheese Bake Broccoli Carrots (Print version)
Tender broccoli and sweet carrots in a creamy cheddar sauce, topped with crunchy panko and baked until golden.
# What you'll need:
→ Vegetables
01 - 2 cups broccoli florets, fresh or frozen
02 - 2 cups sliced carrots, fresh or frozen
→ Cheese Sauce
03 - 2 cups shredded cheddar cheese
04 - 2 tablespoons unsalted butter
05 - 2 tablespoons all-purpose flour
06 - 1 cup whole milk
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - Salt and freshly ground black pepper, to taste
→ Topping
10 - 1/2 cup panko breadcrumbs
11 - 1 tablespoon unsalted butter, melted
12 - 1/4 cup grated Parmesan cheese (optional)
# Method:
01 - Preheat oven to 350°F (180°C). Lightly grease a medium baking dish.
02 - Steam or blanch broccoli florets and sliced carrots for 3–4 minutes until just tender. Drain thoroughly and set aside.
03 - In a medium saucepan over medium heat, melt 2 tablespoons of butter. Whisk in flour and cook for 1 minute, stirring constantly. Gradually add milk, whisking until the mixture is smooth and starts to thicken.
04 - Remove saucepan from heat and stir in shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until the cheese is fully melted and sauce is creamy.
05 - Gently fold the blanched broccoli and carrots into the cheese sauce. Transfer the entire mixture into the prepared baking dish, spreading evenly.
06 - In a mixing bowl, combine panko breadcrumbs, melted butter, and grated Parmesan cheese if using. Evenly sprinkle the topping over the vegetable mixture.
07 - Bake for 25–30 minutes or until the topping is golden brown and the casserole is bubbling. Allow to rest for 5 minutes before serving.
# Expert advice:
01 -
- This dish transforms humble veggies into something guests fight over—no one expects seconds to vanish so quickly.
- It’s creamy, cheesy, and the crunchy topping is just the cherry on top for texture lovers.
02 -
- Baking straight from cold veggies makes the sauce watery—bring them to room temp first for creamy results.
- Letting the dish sit before serving stops the cheese sauce from running everywhere—a rushed scoop is always a messy one.
03 -
- Adding the crumbs just before baking keeps the topping crisp and never soggy.
- Melting the butter for the panko means every bite has an extra crunch that everyone will notice.