Description
A hearty, colorful casserole packed with roasted vegetables and melted cheese, perfect for a cozy family dinner.
Ingredients
Scale
For the Crust:
- 2 cups Brussels sprouts, halved
- 1 large sweet potato, peeled and cubed
- 2 cups butternut squash, peeled and cubed
- 2 large carrots, peeled and sliced
- 1 medium beet, peeled and cubed
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss Brussels sprouts, sweet potato, butternut squash, carrots, and beet with olive oil, garlic powder, thyme, salt, and pepper.
- Spread vegetables in a single layer on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
- Transfer roasted vegetables to a greased casserole dish. Pour heavy cream evenly over the top, then sprinkle with cheddar and Parmesan cheeses.
- Bake for 10-15 minutes until cheese is melted and bubbly. Let cool for 5 minutes before serving.
Notes
You can customize the seasonings to taste.