By The recipe Sunday was cheesy carrots — sliced carrots cooked in a cheddar cream sauce, topped with breadcrumbs, baked. The kind of Sunday-dinner side that turns vegetables into the most-popular dish on the table.
The recipe is below.
Cheesy Carrots
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 8
Ingredients
- 2 lbs carrots, peeled and sliced into 1/4-inch rounds
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1/4 teaspoon paprika, for topping
Instructions
- Cook the carrots. Bring a large pot of salted water to a boil. Add the sliced carrots and cook for 8—10 minutes, until just fork-tender. Drain and set aside.
- Make the cheese sauce. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk and cook, stirring, until the sauce thickens, about 4—5 minutes.
- Season and add cheese. Stir in the garlic powder, onion powder, salt, and pepper. Remove from heat and stir in 1 cup of the shredded cheddar until fully melted and smooth.
- Combine. Add the drained carrots to the cheese sauce and gently stir to coat evenly.
- Top and broil. Transfer the cheesy carrots to a greased 9x13-inch baking dish. Sprinkle the remaining 1/2 cup of cheddar over the top and dust with paprika. Broil on high for 3—4 minutes, until the cheese is bubbly and lightly golden. Watch closely so it doesn’t burn.
- Serve. Let rest 2—3 minutes before serving alongside ham and the rest of your Christmas spread.
Nutrition (per serving)
Calories: 185 | Protein: 7g | Fat: 11g | Carbs: 15g | Fiber: 3g | Sodium: 310mg