Serves: 4–6

Prep Time: 20 minutes

Cook Time: 35–40 minutes

Total Time: ~1 hour

Difficulty: Easy–Moderate

🌿 Ingredients

For the Vegetables

  • 3 cups fresh broccoli florets, washed and cut into bite-sized pieces
  • 2 cups kale leaves, stems removed and roughly chopped
  • 1½ cups cherry tomatoes or grape tomatoes, halved
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt, divided
  • ½ teaspoon black pepper, divided
  • ¼ teaspoon red pepper flakes (optional, for mild heat)

For the Creamy Sauce

  • 3 tablespoons butter (unsalted preferred)
  • 3 tablespoons all-purpose flour
  • 2 cups milk (whole milk preferred for creaminess)
  • ½ cup heavy cream (or substitute with more milk for lighter version)
  • 1 teaspoon Dijon mustard (optional, for depth)
  • 1 clove garlic, minced
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme (or 1 teaspoon fresh)
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper
  • 1 cup shredded sharp cheddar cheese
  • ½ cup grated Parmesan cheese
  • ½ cup shredded mozzarella cheese (for topping)

Optional Topping

  • ½ cup panko breadcrumbs
  • 1 tablespoon melted butter
  • 2 tablespoons grated Parmesan cheese

🧄 Instructions

Step 1: Prepare the Vegetables

  1. Preheat oven to 375°F (190°C). Grease a medium-sized baking dish (about 9×13 inches or similar).
  2. In a large bowl, toss together the broccoli florets, kale, and halved cherry tomatoes.
  3. Drizzle with olive oil, and season with ½ teaspoon salt, ¼ teaspoon pepper, and red pepper flakes if using.
  4. Spread the vegetables evenly on a parchment-lined baking sheet.
  5. Roast in the preheated oven for 10–12 minutes, or until the broccoli begins to turn bright green and the tomatoes start to soften.
    • Tip: Don’t over-roast — they’ll cook further when baked with the sauce.

Step 2: Make the Creamy Sauce

  1. In a medium saucepan, melt butter over medium heat.
  2. Whisk in flour, stirring constantly for 1–2 minutes to form a smooth roux. It should bubble slightly but not brown.
  3. Slowly pour in the milk while whisking to prevent lumps. Continue stirring until smooth.
  4. Add heavy cream, Dijon mustard, minced garlic, onion powder, thyme, salt, and black pepper.
  5. Cook for 5–7 minutes, stirring often, until the sauce thickens and coats the back of a spoon.
  6. Remove from heat and stir in cheddar cheese and Parmesan until melted and creamy. Taste and adjust seasoning if needed.

Step 3: Combine and Assemble

  1. Add the roasted vegetables to the sauce, gently folding until they’re well coated.
  2. Pour everything into the prepared baking dish and spread evenly.
  3. Sprinkle mozzarella cheese on top for that gooey, golden crust.

Optional crunchy topping:

  • In a small bowl, mix panko breadcrumbs, melted butter, and Parmesan cheese.
  • Sprinkle this mixture evenly over the mozzarella for an extra crispy top layer.

Step 4: Bake

  1. Bake uncovered at 375°F (190°C) for 20–25 minutes, or until the top is bubbly and golden brown.
  2. For a more browned top, you can broil it for an additional 1–2 minutes at the end — just keep a close eye on it to avoid burning.

Step 5: Serve

  • Let the dish cool for 5–10 minutes before serving — the sauce will thicken slightly as it sets.
  • Garnish with a sprinkle of fresh parsley or basil, and an extra dusting of Parmesan if desired.

🍽️ Serving Suggestions

  • Serve this creamy bake as a main dish with a side of garlic bread or brown rice.
  • For a complete meal, pair it with a grilled chicken breast or baked salmon.
  • It also makes an elegant holiday side dish alongside roast meats or vegetarian mains.

🧊 Storage & Reheating

  • Refrigerate: Store leftovers in an airtight container for up to 3 days.
  • Reheat: Warm in the oven at 350°F (175°C) for about 10–15 minutes, or microwave individual portions for 1–2 minutes until hot.
  • Freezing (optional): You can freeze before baking. Cover tightly with foil and freeze up to 2 months. Bake from frozen at 375°F for 40–45 minutes.

💡 Tips & Variations

  • Add protein: Stir in cooked shredded chicken, tofu cubes, or cooked quinoa before baking.
  • Make it vegan: Use olive oil or vegan butter, unsweetened plant milk, and vegan cheese alternatives.
  • Add crunch: Mix chopped nuts (like almonds or walnuts) into the topping for a nutty texture.
  • Use other veggies: Cauliflower, spinach, or zucchini also work beautifully in this dish.