Best 5 Broccoli And Carrots With Creamy Parmesan Sauce Recipes

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In this comprehensive guide, we take you on a culinary journey to explore the delectable dish of Broccoli and Carrots with Creamy Parmesan Sauce. This recipe, a symphony of flavors and textures, marries the tender-crisp broccoli and sweet carrots in a luscious, velvety Parmesan sauce, creating a dish that is both comforting and elegant.

But our culinary exploration doesn't stop there. We also present variations on this classic, including an Air Fryer Broccoli and Carrots recipe for a healthier take, a Vegan Broccoli and Carrots recipe for a plant-based delight, and a Roasted Broccoli and Carrots recipe for a smoky, caramelized twist.

Each recipe is meticulously explained with step-by-step instructions, ensuring success even for novice cooks. Detailed ingredient lists and precise cooking times guarantee that every bite is perfectly balanced and bursting with flavor.

So, whether you're a seasoned home chef or just starting your culinary adventure, let this guide be your trusted companion as you embark on a delicious journey with Broccoli and Carrots with Creamy Parmesan Sauce and its enticing variations.

Here are our top 5 tried and tested recipes!

BROCCOLI WITH CREAMY PARMESAN SAUCE



Broccoli with Creamy Parmesan Sauce image

Topping steamed broccoli with a good-for-you cheese sauce is an easy way to entice picky eaters to eat their veggies.

Provided by EatingWell Test Kitchen

Categories     Healthy Parmesan Cheese Recipes

Time 20m

Number Of Ingredients 7

1 pound broccoli
1 tablespoon all-purpose flour
1 cup nonfat milk, divided
½ cup freshly grated Parmesan cheese
¼ teaspoon salt
Pinch of ground white pepper
Pinch of ground nutmeg (optional)

Steps:

  • Trim 1/2 inch off broccoli stalks; remove the tough outer layer with a vegetable peeler. Cut the broccoli lengthwise so the florets attached to the long stalks are 1 to 2 inches wide. Bring 1 inch of water to a boil in a Dutch oven fitted with a steamer basket. Steam the broccoli until tender, 5 to 7 minutes.
  • Meanwhile, whisk flour and 1/4 cup milk in a small bowl until smooth. Heat the remaining 3/4 cup milk in a saucepan over medium-low heat until steaming. Whisk in the flour mixture; cook, whisking, until thickened, 2 to 4 minutes. Remove from the heat; add cheese, salt, pepper and nutmeg (if using). Drizzle over the broccoli. Serve warm.

Nutrition Facts : Calories 93.7 calories, Carbohydrate 10.6 g, Cholesterol 9.8 mg, Fat 3.1 g, Fiber 1.9 g, Protein 7.1 g, SaturatedFat 1.6 g, Sodium 374.3 mg, Sugar 4.2 g

PARMESAN-ROASTED BROCCOLI



Parmesan-Roasted Broccoli image

Looking for a new way to eat broccoli? Try Ina Garten's Parmesan-Roasted Broccoli, with lemon, Parmesan and pine nuts, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
  • Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

BROCCOLI AND CARROTS IN CREAMY PARMESAN SAUCE



Broccoli and Carrots in Creamy Parmesan Sauce image

Make and share this Broccoli and Carrots in Creamy Parmesan Sauce recipe from Food.com.

Provided by PalatablePastime

Categories     Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups broccoli florets
2 cups baby carrots
1 tablespoon snipped fresh chives
3 ounces cream cheese
1/4 cup grated parmesan cheese
1/4 cup milk
1 tablespoon butter
1 garlic clove, mnced
salt and pepper

Steps:

  • Place broccoli and carrots in 1 inch of water in a saucepan and bring to a boil.
  • Boil 5-7 minutes or until vegetables are crisp-tender or done to your liking. Drain and keep warm.
  • While vegetables are cooking, combine cream cheese, parmesan, milk, butter, garlic in a small saucepan over medium heat. Cook mixture, stirring constantly, until cheese melts and mixture is smooth, hot and creamy. Do not boil cheese sauce.
  • Season with salt and pepper to your taste.
  • Plate hot vegetables and cover with cheese sauce.
  • Sprinkle with snipped chives.

ROASTED BROCCOLI AND CARROTS



Roasted Broccoli and Carrots image

The best Roasted Broccoli and Carrots with Parmesan in the oven. Tender inside and crispy outside, this is the most delicious way to cook vegetables!

Provided by Erin Clarke / Well Plated

Categories     Side Dish

Time 35m

Number Of Ingredients 9

6 medium carrots (peeled (about 10 ounces))
1 large head broccoli (cut into florets (about 3 cups florets))
1 1/2 teaspoons Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil
3 tablespoons finely grated Parmesan cheese (optional for serving)

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.

Nutrition Facts : ServingSize 1 (of 4), Calories 119 kcal, Carbohydrate 12 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Fiber 4 g, Sugar 5 g

CREAMY PARMESAN BROCCOLI



Creamy Parmesan Broccoli image

Broccoli is good done so many different ways...here is a delicious creamy recipe that is great served for a family dinner, even people that dislike broccoli will love this!

Provided by Kittencalrecipezazz

Categories     Cheese

Time 43m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (1 lb) package frozen broccoli florets or 1 (1 lb) package fresh broccoli, cooked firm-tender and well drained
2 tablespoons vegetable oil or 2 tablespoons melted butter
3/4 cup parmesan cheese, grated
1/2 cup chopped green onion
1/2 cup sour cream
1/4 cup mayonnaise, hellman is good (not salad dressing)
2 tablespoons milk or 2 tablespoons half-and-half cream
pepper
1/4 cup toasted chopped walnuts (optional)

Steps:

  • Set oven to 350 degrees.
  • Prepare a greased 2-quart baking dish.
  • Cook broccoli according to package directions (don't over cook); drain.
  • Place the broccoli in prepared baking dish; drizzle with oil, or butter (if using).
  • Sprinkle with 1/4 cup of Parmesan cheese; toss to coat.
  • In a medium bowl, combine the remaining 1/2 cup cheese, and all the remaining ingredients, except the chopped nuts; mix well, spoon over broccoli.
  • Bake for 18-20 minutes, or until sauce begins to bubble and lightly brown.
  • Sprinkle with nuts (if using).

Nutrition Facts : Calories 291.6, Fat 23.3, SaturatedFat 8.4, Cholesterol 36.3, Sodium 447.2, Carbohydrate 11.8, Fiber 3.7, Sugar 3.9, Protein 11.6

Tips:

  • Choose fresh, vibrant vegetables: Look for broccoli and carrots that are deeply colored and crisp. Avoid wilted or bruised produce.
  • Cut the vegetables into uniform pieces: This will help them cook evenly.
  • Don't overcrowd the pan: If you add too many vegetables to the pan at once, they will steam instead of sautéing.
  • Sauté the vegetables over medium-high heat: This will help them develop a slightly caramelized exterior while still remaining tender-crisp.
  • Don't overcook the vegetables: They should be tender but still slightly crunchy.
  • Make the sauce while the vegetables are cooking: This will save time and ensure that everything is ready at the same time.
  • Use a good quality Parmesan cheese: Freshly grated Parmesan cheese will give the sauce a rich, nutty flavor.
  • Serve the vegetables immediately: This dish is best enjoyed hot and fresh.

Conclusion:

Broccoli and carrots with creamy Parmesan sauce is a delicious and easy-to-make side dish that is perfect for any occasion. The vegetables are tender-crisp and flavorful, and the sauce is rich and creamy. This dish is sure to please everyone at your table.

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