Veggie Casserole with Cauliflower and Broccoli

Why You’ll Love This Recipe

This veggie casserole is simple to prepare but full of flavor and texture. The combination of tender potatoes, crisp broccoli, and sweet peppers creates a satisfying and balanced dish. Roasting or baking the vegetables with garlic and olive oil brings out their natural sweetness, while the added salt enhances all the flavors. It’s a great way to enjoy a variety of vegetables in one dish and is perfect for meal prep or weekend family dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 potatoes
• 1 broccoli (head, cut into florets)
• 2 teaspoons salt, divided
• 1 onion
• 1 carrot
• Olive oil
• 2 cloves garlic
• 1 red pepper
• 2 small green peppers

Directions

1. Preheat your oven to 400°F (200°C).
2. Peel and chop the potatoes into bite-sized cubes. Place them in a large bowl.
3. Cut the broccoli into florets, dice the onion, slice the carrot, mince the garlic, and chop the red and green peppers.
4. Add all the chopped vegetables to the bowl with potatoes.
5. Drizzle with olive oil and sprinkle 1 teaspoon of salt over the mixture. Toss everything together to coat evenly.
6. Spread the vegetables evenly on a baking sheet or casserole dish.
7. Roast in the oven for 30–40 minutes, stirring halfway through, until the potatoes are tender and the vegetables are slightly caramelized.
8. In the last 5 minutes, sprinkle the remaining teaspoon of salt and toss garlic over the vegetables to roast for a final burst of flavor.
9. Remove from oven, let cool slightly, and serve warm.

Servings and timing

Serves 4 to 6 people.
Preparation time: 15 minutes
Cooking time: 30–40 minutes

Variations

• Add cauliflower florets for extra texture and flavor.
• Sprinkle with your favorite herbs like thyme, rosemary, or parsley before roasting.
• Top with shredded cheese in the last 5 minutes of baking for a cheesy twist.
• Add cooked chickpeas or beans for added protein.
• Drizzle with balsamic glaze or lemon juice before serving for brightness.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, but reduce cooking time and watch to avoid overcooking.

Can I make this casserole vegan?

Yes, the recipe is naturally vegan as long as no cheese is added.

What can I serve with this veggie casserole?

Serve as a side with grilled meats, or add a protein like tofu or beans to make it a full meal.

Can I prepare the veggies ahead of time?

Yes, chop vegetables in advance and store in the fridge until ready to cook.

How do I keep the potatoes from sticking to the pan?

Use enough olive oil and toss the veggies well before roasting.

Can I roast this in a slow cooker?

Yes, but adjust cooking time and check for doneness regularly.

Can I add spices?

Yes, paprika, cumin, or chili powder work well for extra flavor.

How do I make the veggies crispy?

Roast at a high temperature and avoid overcrowding the pan.

Can I freeze leftover casserole?

Freezing is not recommended as some veggies may become mushy.

How do I make the casserole more filling?

Add grains like cooked quinoa or rice, or protein such as beans.

Conclusion

This Veggie Casserole with Cauliflower and Broccoli is a simple, delicious way to enjoy a colorful mix of vegetables any weekend. Easy to prepare and full of flavor, it’s a versatile dish that complements many meals or stands alone as a nutritious main. With endless possibilities to customize, it’s a recipe worth making a regular part of your cooking routine.

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