This delicious combo of roasted veggies takes on a whole new meaning when it’s smothered with a heavenly cheddar sauce. For all cheese lovers out there, this one’s for you!
Ingredients (14)
Vegetables
24 ounces (680 grams) frozen broccoli florets
24 ounces (680 grams) frozen cauliflower florets
8 ounces (225 grams) pearl onions, peeled and halved
2 small zucchini, cut into half-circles
1 large unpeeled yellow squash, cut into half-circles
6 tablespoons olive oil
salt, for seasoning
pepper, for seasoning
garlic powder, for seasoning
Cheese Sauce
4 tablespoons butter
4 tablespoons margarine
2 cups milk
3 cups shredded cheddar cheese
1/4 teaspoon cayenne pepper
Start Cooking
Prepare the Cheesy Oven-Roasted Veggies
Yields 4-6 servings veggies
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 five minutes.
Add shredded cheese and spices and mix well until cheese is melted.
Remove vegetables from oven and drizzle about 1/2 cup of hot cheese sauce over each pan. Return to oven for an additional five minutes. Serve immediately.
Variation: Cheesy Veggie Soup
Yields 6-8 portions soup
Place one pan of roasted veggies in a large pot, along with two medium Idaho potatoes, five cups water, five teaspoons pareve chicken soup mix, salt and pepper to taste, 1/4 teaspoon cayenne pepper, and 1/2 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.
Recipe from Kosher.com
