Servings: 6
Prep: 20 minutes
Roasting/baking: 35–45 minutes
Oven: 425°F / 220°C
Ingredients
Vegetables
3 cups broccoli florets
2 cups cauliflower florets
2 medium carrots, sliced
1 large sweet potato, cut into 2-cm cubes
1 red bell pepper, chopped
1 yellow/orange bell pepper, chopped
1 small onion, sliced
3–4 garlic cloves, minced
2 tbsp olive oil
1 tsp paprika
½ tsp dried oregano
½ tsp dried thyme
½ tsp black pepper
¾ tsp salt
½ tsp chili flakes, optional
Creamy cheese layer
1 cup shredded mozzarella
1 cup shredded cheddar
½ cup cream cheese
½ cup milk or heavy cream
1 tsp Dijon mustard
½ tsp garlic powder
¼ tsp black pepper
2 tbsp grated Parmesan
Optional finishing ingredients
1 tbsp fresh parsley
1 tbsp fresh thyme
1–2 tbsp chopped roasted almonds or walnuts
A squeeze of lemon juice
Method
1. Prepare the vegetables
Wash and dry the vegetables thoroughly. Cut everything into roughly similar-sized pieces.
Because sweet potato and carrot take longer to cook than broccoli and peppers, keep the pieces relatively small.
2. First roast
Heat the oven to 425°F / 220°C.
Place the sweet potato, carrots, onion and cauliflower in a large roasting dish. Toss with olive oil, paprika, oregano, thyme, salt and pepper.
Roast for 15 minutes.
3. Add the remaining vegetables
Add broccoli, bell peppers and garlic. Toss everything together.
Roast for another 12–15 minutes, until the vegetables are beginning to brown but still have some texture. MyPlate’s roasted-vegetable recipe similarly uses a high oven temperature and recommends stirring partway through roasting.
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MyPlate
4. Make the cheese sauce
While the vegetables roast, combine:
cream cheese
milk/cream
Dijon mustard
garlic powder
black pepper
Warm gently until smooth. Don’t boil it.
5. Assemble
Reduce the oven to 400°F / 200°C.
Pour the creamy mixture over the roasted vegetables and gently toss.
Sprinkle evenly with:
cheddar
mozzarella
Parmesan
For the appearance in your picture, use plenty of mozzarella—the long cheese pulls come mainly from melted mozzarella.
6. Final bake
Bake uncovered for 10–15 minutes, until the cheese is completely melted and bubbling.
For a browned top, switch to the broiler/grill for 1–3 minutes. Watch it closely.
7. Finish
Rest for about 5 minutes, then garnish with parsley or thyme.
A little lemon juice immediately before serving helps balance the richness.
Nut information
The basic recipe is nut-free.
If you want the nutty topping visible in some versions, add:
Almonds: 2 tbsp chopped
Walnuts: 2 tbsp chopped
Pecans: 2 tbsp chopped
Toast the nuts separately for 3–5 minutes and sprinkle them over individual servings.
Allergens
The recipe naturally contains milk/dairy from cream cheese, cheddar, mozzarella and Parmesan.
If using nuts, it becomes a tree-nut-containing dish. Also check packaged cheese and seasoning labels for possible cross-contact if you’re cooking for someone with a severe allergy.
For a nut-free crunchy topping, use toasted breadcrumbs or pumpkin seeds instead.
📊 Approximate nutrition
For 1/6 of the casserole, assuming regular cheese, 2 tbsp olive oil and no optional nuts:
Nutrient Approx. amount
Calories 400–450 kcal
Protein 17–20 g
Carbohydrates 35–40 g
Fiber 7–9 g
Fat 23–27 g
Saturated fat 11–14 g
Calcium 350–450 mg
Sodium 500–700 mg
These are estimates because the image doesn’t provide exact quantities or brands. USDA FoodData Central is the underlying reference database for food-composition data, while USDA’s MyPlate casserole examples likewise show that the nutritional values of vegetable-and-cheese casseroles depend substantially on the specific ingredients used.
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FoodData Central
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To reduce calories: use 1½ cups total cheese and low-fat milk.
To increase protein: add 1–1½ cups cooked chickpeas, white beans, or shredded chicken.
To make it vegan: use plant-based mozzarella/cheddar and unsweetened plant milk.
Recipe Q&A
Q: Can I use frozen broccoli and cauliflower?
Yes. Roast them from frozen, but avoid overcrowding the dish because excess moisture can prevent browning.
Q: How do I get the really long cheese pulls shown in the picture?
Use low-moisture mozzarella and don’t overcook it. Add mozzarella primarily during the final baking stage.
Q: Can I make it without cream cheese?
Yes. Replace it with about ¾ cup heavy cream, evaporated milk, or a thick Greek-yogurt sauce.
Q: Can I prepare it ahead?
Yes. Roast the vegetables, cool them, refrigerate, then add the sauce and cheese before the final bake.
Q: How do I store leftovers?
Refrigerate promptly in a shallow covered container. USDA recommends using most cooked leftovers within 3–4 days and reheating leftovers to 165°F / 74°C.
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Food Safety and Inspection Service
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Q: Can I freeze it?
Yes, although the texture of broccoli and the creamy cheese sauce may change somewhat after thawing. Freeze in individual portions for convenience.
Q: Can I make it spicy?
Absolutely. Add ½–1 tsp chili flakes, ½ tsp cayenne, or sliced jalapeños.
Q: What should I serve with it?
It’s substantial enough to be a main vegetarian dish. Serve with crusty bread, rice, quinoa, grilled chicken, or a simple green salad.
Q: Why are my vegetables watery?
Usually because they’re crowded, wet before roasting, or frozen vegetables released excess water. Dry fresh vegetables well and leave space between pieces.
Q: Can I make this without nuts?
Yes—the base recipe contains no nuts. Use breadcrumbs or pumpkin seeds if you want crunch without tree nuts.