Winter Veggies Under A Fluffy Cheddar Blanket Recipe

Name: Winter Veggies Under A Fluffy Cheddar Blanket
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: Serves 1 or more
Ingredients: 1 lb carrots, chopped; Button Mushrooms; Yukon Gold Potato; Yam; Parsnips; Leek; Red Onion; Olive Oil; Dried Thyme; Vegetable Broth; Dry Red Wine; 2 tbsp cornstarch; 1/4 cup cold water + 1-2 tbsp for veggies (if needed); Salt And Pepper; Biscuit Dough

Cozy up to this irresistible winter vegetable casserole! Roasted seasonal vegetables are nestled in a creamy sauce and topped with fluffy homemade cheddar biscuits, creating a comforting and flavorful dish perfect for a chilly evening. Inspired by Food Everyday Issue 9.

Prep Time 25 mins

Cook Time 90 mins

Calories 358.3 kcal

Protein 15g

Rating 5.0 (1 Reviews)

Winter Veggies Under A Fluffy Cheddar Blanket

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Winter Veggies Under A Fluffy Cheddar Blanket

1 lb carrots, chopped
Button Mushrooms
Yukon Gold Potato
Yam
Parsnips
Leek
Red Onion
Olive Oil
Dried Thyme
Vegetable Broth
Dry Red Wine
2 tbsp cornstarch
1/4 cup cold water + 1-2 tbsp for veggies (if needed)
Salt And Pepper
Biscuit Dough

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How to Make Winter Veggies Under A Fluffy Cheddar Blanket

Preheat your oven to 425°F (220°C).
In a large bowl, toss together 1 lb butternut squash (cubed), 1 lb Brussels sprouts (halved), 1 lb carrots (chopped), 1 medium onion (chopped), 2 tbsp olive oil, 1 tbsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper.
Divide the vegetables evenly between two rimmed baking sheets.
Roast for 25 minutes, then check for sticking. If vegetables are sticking, sprinkle with 1-2 tbsp water.
Roast for another 20 minutes, or until vegetables are tender and browned.
While vegetables roast, prepare the cheddar biscuits (see separate recipe). Do not cut or bake the biscuits at this stage. Set aside.
Once vegetables are roasted, transfer them to a 3-quart baking dish. Increase oven temperature to 450°F (230°C).
In a small bowl, whisk together 2 tbsp cornstarch and 1/4 cup cold water until smooth.
In a saucepan, bring 1 cup vegetable broth and 1/2 cup dry white wine to a boil. Whisk in the cornstarch mixture.
Boil for 1 minute, whisking constantly, until thickened.
Pour the broth mixture over the roasted vegetables, stirring gently to coat.
Top with spoonfuls of the unbaked cheddar biscuit dough, distributing evenly.
Bake for 15-20 minutes, or until the biscuit topping is golden brown and cooked through.
Let cool for 10 minutes before serving.