This vibrant, comforting casserole combines tender roasted vegetables with a light, creamy Parmesan sauce and a crispy breadcrumb topping. It’s a nutritious, crowd-pleasing side dish or a satisfying vegetarian main.
Ingredients
For the Vegetables:
· 1 large head of broccoli, cut into florets (about 4 cups)
· 1 bunch of kale, stems removed, leaves chopped (about 4 cups packed)
· 1 pint (about 2 cups) cherry tomatoes, halved
· 3 cloves garlic, minced
· 2 tbsp olive oil
· ½ tsp salt
· ¼ tsp black pepper
· ¼ tsp red pepper flakes (optional)
For the Cream Sauce:
· 1 cup whole milk or half-and-half
· ½ cup vegetable or chicken broth
· 1 cup grated Parmesan cheese, divided
· 2 tbsp all-purpose flour
· 2 tbsp unsalted butter
· ½ tsp garlic powder
· ¼ tsp nutmeg (freshly grated if possible)
· Salt and pepper to taste
For the Topping:
· ½ cup panko breadcrumbs
· ¼ cup grated Parmesan cheese
· 1 tbsp olive oil or melted butter
· 1 tsp dried Italian herbs (or fresh thyme/oregano)
Instructions
- Roast the Vegetables:
· Preheat oven to 200°C (400°F).
· On a large baking sheet, toss broccoli florets, chopped kale, cherry tomatoes, and minced garlic with olive oil, salt, pepper, and red pepper flakes (if using).
· Spread in an even layer and roast for 15–18 minutes, until broccoli is tender-crisp and tomatoes are starting to blister. Remove from oven and reduce temperature to 190°C (375°F).
- Make the Cream Sauce:
· While vegetables roast, melt butter in a saucepan over medium heat.
· Whisk in flour and cook for 1–2 minutes to form a roux (do not brown).
· Gradually whisk in milk and broth until smooth. Bring to a gentle simmer, stirring frequently, until slightly thickened (about 3–4 minutes).
· Remove from heat. Stir in ¾ cup of the Parmesan, garlic powder, nutmeg, salt, and pepper until cheese is melted and sauce is smooth.
- Assemble the Bake:
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