Broccoli Carrot Bake Food

CARROT BROCCOLI CASSEROLE

Steps:

• Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Add broccoli; cover and simmer 6-8 minutes longer or until vegetables are crisp-tender. drain and set aside. , In a small saucepan, cook and stir cheese and 1/4 cup butter until smooth. Stir in broccoli and carrots until combined., Melt the remaining butter; toss with cracker crumbs. Sprinkle a third of the mixture in a greased 2-1/2-qt. baking dish. Top with half the vegetable mixture. Repeat layers. Sprinkle with remaining crumb mixture. , Bake, uncovered, at 350° for 35-40 minutes or until heated through.

ROASTED BROCCOLI AND CARROTS

Steps:

• Preheat the oven to 400 degrees F. Generously coat a large rimmed baking sheet with non-stick spray.
• If the carrots are thick, cut them in half lengthwise. Cut diagonally into 1 ½-inch thick slices, then place the carrots in the center of the baking sheet. Add the broccoli florets to the baking sheet with the carrots.
• In a small bowl, stir together the Italian seasoning, salt, pepper, garlic powder, and onion powder. Drizzle the vegetables with the oil, then sprinkle on the spice mix. Toss to coat the vegetables evenly, then spread them into an even layer.
• Place in the oven and roast for 20 minutes, until they are browned and tender, tossing once halfway through. Sprinkle with Parmesan. Enjoy hot.

BROCCOLI AND CARROT CHEESE BAKE

Steps:

• Place carrots and broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 3-4 minutes or until crisp-tender., Preheat oven to 325°. In a large bowl, whisk eggs, milk, butter, salt, nutmeg and pepper. Stir in vegetables and 1 cup cheese. Gently stir in bread., Transfer to a greased 11x7-in. baking dish; sprinkle with remaining cheese. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

CHEESY CAULIFLOWER BROCCOLI CARROT BAKE

Steps:

• Heat oven to 400f.
• Bring a large saucepan of water to the boil, then add the chopped cauliflower, chopped broccoli and cubed carrots and cook for 5 mins - lift out a piece to test, it should be cooked. Drain the veggies then tip into an ovenproof dish.
• Put the saucepan back on the heat and add the milk, flour and butter. Keep whisking fast as the butter melts and the mixture comes to the boil - the flour will disappear and the sauce will begin to thicken. Whisk for 2 mins while the sauce bubbles and becomes nice and thick. Turn off the heat, stir in 1 cup of cheese and pour over the veggies. Scatter over the remaining 1/2 cup of cheese and 3 tbsp breadcrumbs.
• Bake 30-35 mins.

CARROT BROCCOLI CASSEROLE

Steps:

• Place 1 inches of water in a saucepan and add carrots. Bring to a boil.
• Reduce heat and cover and simmer for 5-8 minutes or until crisp-tender.
• Add broccoli and cover and simmer 6-8 minutes longer or until vegetables are crisp-tender.
• Drain and set aside.
• In a small saucepan, cook and stir the cheese and 1/4 cup butter until smooth.
• Stir in the broccoli and carrots until combined.

BROCCOLI CARROT CASSEROLE

Steps:

• Cook broccoli as directed. Drain.
• Mix soup with flour, sour cream, salt and pepper.
• Combine broccoli, carrots, and soup mixture.
• Put into a buttered 2 quart casserole.
• Top with bread crumbs.
• Bake at 350 F until hot and lightly browned.

BROCCOLI, PEAS AND CARROTS CASSEROLE

Steps:

• 1. Chop broccoli in 1 inch pieces
• 2. Steam broccoli for 3 minutes,
• 3. Defrost or steam frozen peas and carrots.
• 4. Dice and sauté onion with 2-3 t.s. of butter or oil until soft and slightly brown.
• 5. Mix together cream of chicken soup, shredded cheese, onion, broccoli, carrots and peas.
• 6. Spoon mixture in the casserole dish
• 7. Top with corn flakes.
• 8. Drizzle with the rest of melted butter or oil.
• 9. Bake for 30 to 35 minutes at 350°F
• If you like to have vegetables slightly undercooked, remove casserole 10 minutes earlier. Also, you can add a 1/4 cup of chopped almonds for extra crunch.