Cheesy Oven-Roasted Veggies
This delicious combo of roasted veggies takes on a whole new meaning when it’s smothered with a heavenly cheddar sauce. When Faigy used half the recipe to create a rich and creamy soup, it only served to enhance the blend of flavors. For all cheese lovers out there, this one’s for you!
YIELDS 4–6 SERVINGS VEGGIES + 6–8 PORTIONS SOUP
- 24 oz (680 g) frozen broccoli florets
- 24 oz (680 g) frozen cauliflower florets
- 8 oz (225 g) pearl onions, peeled and halved
- 2 small zucchini, cut into half-circles
- 1 large unpeeled yellow squash,cut into half-circles
- 6 Tbsp olive oil
- salt, pepper, and garlic powder,for seasoning
- 4 Tbsp butter
- 4 Tbsp margarine
- 2 cups milk
- 3 cups shredded cheddar cheese
- ¼ tsp cayenne pepper
- salt and pepper, to taste
Preheat oven to 425°F (220°C). Spray two large baking sheets with cooking spray. In a large mixing bowl, toss vegetables with olive oil and sprinkle with garlic powder, salt, and pepper. Once coated, spread evenly over the two baking sheets. Roast for 20 minutes. Swap racks for even cooking and roast for an additional 20– 25 minutes or until veggies are tender and browning on top.
Meanwhile, prepare the cheese sauce: Melt butter in a medium saucepan. Add flour and whisk together with melted butter, mixing quickly to prevent burning. Once combined, pour in milk and bring to a low boil, cooking until thickened, about 5 minutes. Add shredded cheese and spices and mix well until cheese is melted. Remove vegetables from oven and drizzle about ½ cup of hot cheese sauce over each pan. Return to oven for an additional 5 minutes. Serve immediately.
Cheesy Veggie Soup
Place one pan of roasted veggies in a large pot, along with 2 medium Idaho potatoes, 5 cups water, 5 tsp chicken soup mix, salt and pepper to taste, ¼ tsp cayenne pepper, and ½ cup milk. Bring to a boil and lower heat. Simmer for 30–40 minutes until vegetables are tender. Blend with an immersion blender until creamy.
(Originally featured in FamilyTable, Issue 668)
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