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Cheesy Roasted Vegetables

Cheesy Roasted Vegetables

The ultimate comfort food, Cheesy Roasted Vegetables are creamy, cheesy, and incredibly easy to prepare. Perfect for a cozy winter night, this dish brings together the goodness of vegetables with the richness of melted cheese. Enjoy it as a family-friendly side or a hearty main dish!
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Side Dishes
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 21.6 ounces Birds Eye Frozen Vegetables I used Broccoli, Cauliflower, and Carrots.
  • 2 tablespoons Salted Butter
  • 4 tablespoons Flour
  • 2 cups Milk
  • 1.5 cups Shredded Mozzarella Cheese
  • 1.5 cups Shredded Sharp Cheddar Cheese
  • to taste Salt and Pepper to taste

Equipment

  • Baking Sheet

Method
 

  1. Preheat your oven to 425°F. Preheating is essential to getting that perfect roast on your vegetables. You'll want them to have a nice golden color by the time they’re done cooking.
  2. Prepare the frozen vegetables according to the package instructions. Drain and pat dry. This step is crucial to ensure your cheese sauce adheres well to the veggies and doesn’t get watery. You'll want them to have a slight crunch before they go into the oven.
  3. Spread the vegetables on a baking sheet sprayed with nonstick spray in a single layer. This will help the vegetables cook evenly and achieve that lovely roasted texture we’re after.
  4. In a medium saucepan over medium/low heat, melt the butter. Watching it melt is quite satisfying; the aroma fills the kitchen and gets you excited for what’s to come.
  5. Add the flour and whisk to combine. Stir it well to avoid any lumps. Cooking the flour for a minute helps remove the raw taste and enhances the sauce.
  6. Whisk in the milk and bring it to a low boil. Remember to stir continuously to prevent the sauce from sticking to the bottom of the pan. This is where the magic happens!
  7. Once it reaches a simmer, let it thicken for about 3 to 4 minutes. Keep stirring! You'll notice the sauce becoming creamier and more luxurious.
  8. Stir in the mozzarella cheese in batches, completely melting it before adding more. This gradual approach ensures a smooth, creamy consistency.
  9. If the cheese sauce becomes too thick, add a little more milk to loosen it. Then, season with salt and pepper to taste. This is your chance to adjust the flavors to your liking!
  10. Remove the cheese sauce from the stovetop and generously spoon it over the vegetables on the sheet pan. Make sure every piece is coated for that delightful cheese experience in each bite.
  11. Place the baking sheet in the oven and cook for 5 minutes. This helps meld the flavors together.
  12. Change the oven setting to broil and cook for an additional 1 to 2 minutes until the cheese starts to bubble. Keep a close eye on it to prevent burning; we want a golden, bubbly finish.
  13. Remove from the oven and serve immediately. Enjoy this Cheesy Roasted Vegetables as a comforting side dish or a main attraction!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.