· Transfer the roasted vegetables to a 23×33 cm (9×13 inch) baking dish.
· Pour the cream sauce over the vegetables and gently stir to coat.
· In a small bowl, mix panko, remaining ¼ cup Parmesan, olive oil/butter, and herbs. Sprinkle evenly over the vegetables.
- Bake:
· Bake uncovered for 15–20 minutes, until the topping is golden and the sauce is bubbling around the edges.
· Let cool for 5 minutes before serving.
Tips for Success
· Don’t overcook the broccoli during roasting—it should still have a bit of bite before baking in the sauce.
· For a richer sauce, substitute half the milk with heavy cream.
· Make it vegan: Use olive oil instead of butter, plant-based milk, and nutritional yeast or vegan Parmesan.
· Add protein: Mix in cooked chickpeas, white beans, or shredded chicken before baking for a complete meal.
Serving Suggestions
· Serve as a hearty side with roasted chicken, grilled fish, or baked tofu.
· Top with extra grated Parmesan, fresh herbs, or a squeeze of lemon.
· Excellent alongside crusty bread or over cooked pasta, quinoa, or rice.
Storage & Reheating
· Store leftovers in an airtight container in the refrigerator for up to 4 days.
· Reheat in the oven at 175°C (350°F) for 15 minutes, or in the microwave until warmed through.
· Not recommended for freezing, as creamy sauces can separate.
This creamy baked broccoli dish is cozy, nourishing, and full of flavor—a perfect way to enjoy your greens in a whole new way!
