Description
A warm and comforting creamy winter vegetable casserole packed with seasonal veggies and a rich, creamy sauce.
Ingredients
Scale
- 2 cups diced butternut squash
- 2 cups chopped Brussels sprouts
- 1 cup sliced carrots
- 1 cup diced potatoes
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Toss vegetables with olive oil, salt, pepper, and thyme.
- Spread vegetables in a baking dish.
- Pour heavy cream over the vegetables.
- Sprinkle Parmesan cheese on top.
- Bake for 35-40 minutes until vegetables are tender.
- Serve hot.
Notes
- Use fresh vegetables for best results.
- You can substitute heavy cream with coconut milk for a dairy-free option.
- Add breadcrumbs for a crispy topping if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg
Keywords: creamy winter vegetable casserole, winter vegetables, baked vegetables, creamy casserole