Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy Winter Vegetable Casserole

Creamy Winter Vegetable Casserole

Creamy Winter Vegetable Casserole is a comforting and nutritious dish perfect for chilly nights. It features a blend of hearty winter vegetables in a luscious, creamy sauce topped with a crunchy golden crust. Easy to prepare, versatile, and ideal for sharing, this casserole offers warmth and flavor while being adaptable to vegan and gluten-free diets.

  • Total Time: 1 hour
  • Yield: 6 servings 1x

Ingredients

Scale

Winter Vegetables

  • 2 cups carrots, peeled and chopped
  • 2 cups parsnips, peeled and chopped
  • 2 cups Brussels sprouts, trimmed and halved
  • 2 cups sweet potatoes, peeled and chopped

Aromatics

  • 1 large onion, chopped
  • 3 cloves garlic, minced

Creamy Sauce

  • 1 cup heavy cream or plant-based milk (such as coconut or cashew cream)
  • 1 cup vegetable broth
  • 2 teaspoons fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped
  • Salt, to taste
  • Black pepper, to taste

Cheese and Toppings

  • 1 cup sharp cheddar or Gruyère cheese, shredded (or vegan cheese/nutritional yeast for vegan option)
  • 1/2 cup breadcrumbs or crushed nuts (use gluten-free crackers for gluten-free option)

Cooking Fats

  • 2 tablespoons olive oil or butter (or vegan butter)

Instructions

  1. Prepare the Vegetables: Wash, peel, and chop all winter vegetables into bite-sized pieces to ensure even cooking and consistent texture.
  2. Sauté Aromatics: Heat olive oil or butter in a large skillet over medium heat. Add chopped onions and minced garlic, cooking until translucent and fragrant, about 3-5 minutes.
  3. Cook the Vegetables: Add carrots, parsnips, and sweet potatoes to the skillet first. Sauté until they begin to soften, approximately 7-10 minutes. Then stir in Brussels sprouts and cook for another 5 minutes.
  4. Make the Creamy Sauce: Pour in the vegetable broth and cream or dairy alternative. Add fresh thyme, rosemary, salt, and pepper. Simmer gently until the sauce thickens and the vegetables are tender but still firm, about 8-10 minutes.
  5. Assemble and Bake: Transfer the creamy vegetable mixture to a baking dish. Evenly sprinkle with breadcrumbs or crushed nuts, then top with shredded cheese. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until the top is golden and bubbling.

Notes

  • Use fresh, seasonal vegetables for peak flavor and nutrition.
  • Do not overcook vegetables to maintain texture after baking.
  • Customize the cream with different dairy or non-dairy alternatives to suit your preference.
  • Prepare the casserole ahead and refrigerate before baking to save time.
  • Toast breadcrumbs or nuts before topping for an extra crunchy crust.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (with substitutions)

Nutrition

  • Serving Size: 1 cup
  • Calories: 280 kcal
  • Sugar: 6 g
  • Sodium: 400 mg
  • Fat: 15 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 6 g
  • Protein: 8 g
  • Cholesterol: 25 mg

Keywords: winter vegetable casserole, creamy casserole, vegan casserole option, gluten free casserole, comfort food, baked vegetable dish