Low Carb Cheesy Vegetable Medley

Indulge in the ultimate comfort food with this Low Carb Cheesy Vegetable Medley, a vibrant, veggie-packed dish that’s as delicious as it is guilt-free! Perfect for keto and low-carb diets, this recipe brings together roasted broccoli, cauliflower, zucchini, and red bell peppers coated in a rich, creamy cheese sauce made with cheddar, cream cheese, and Parmesan. The combination of perfectly seasoned roasted vegetables and golden, bubbly cheese creates a flavor-packed side dish or a hearty vegetarian main. Quick and easy to prepare in just 40 minutes, this recipe shines at dinner parties or as a comforting family meal. Garnished with fresh parsley for a burst of color and freshness, this cheesy vegetable bake is sure to win over even the pickiest eaters.

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 medium, chopped red bell pepper
• 1 medium, sliced zucchini
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 1 cup heavy cream
• 4 ounces, softened cream cheese
• 1.5 cups, shredded cheddar cheese
• 0.5 cup, grated Parmesan cheese
• 1 tablespoon, chopped fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a large mixing bowl, combine broccoli florets, cauliflower florets, chopped red bell pepper, and sliced zucchini.

Step 3

Drizzle the olive oil over the vegetables and sprinkle with garlic powder, onion powder, salt, and ground black pepper. Toss everything together until the vegetables are evenly coated.

Step 4

Spread the seasoned vegetables evenly on a large baking sheet.

Step 5

Roast the vegetables in the preheated oven for 15 minutes or until they are tender but still crisp.

Step 6

While the vegetables are roasting, prepare the cheese sauce. In a medium saucepan over medium heat, add heavy cream and softened cream cheese. Stir continuously until the cream cheese is melted and the mixture is smooth.

Step 7

Gradually add the shredded cheddar cheese to the saucepan, stirring constantly until fully melted and the sauce is creamy.

Step 8

Remove the roasted vegetables from the oven and transfer them to a large baking dish.

Step 9

Pour the cheese sauce evenly over the roasted vegetables. Sprinkle the grated Parmesan cheese on top.

Step 10

Return the dish to the oven and bake for an additional 10 minutes or until the cheese is bubbly and golden brown.

Step 11

Remove the dish from the oven and allow it to cool for a few minutes.

Step 12

Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(1353.2g)

Amount per serving	% Daily Value*
Calories	2576.4

Total Fat 212.1g	0%
Saturated Fat 112.8g	0%
Polyunsaturated Fat 4.5g
Cholesterol 539.7mg	0%
Sodium 5342.5mg	0%
Total Carbohydrate 74.8g	0%
Dietary Fiber 13.6g	0%
Total Sugars 28.4g
Protein 73.0g	0%

Vitamin D 0IU	0%
Calcium 1454.9mg	0%
Iron 4.4mg	0%
Potassium 2048.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.4%

Protein: 11.7%

Carbs: 12.0%