2 C small broccoli flowerets
2 C small cauliflower flowerets
1 C thinly sliced carrots
Cook the broccoli and cauliflower for 3 minutes. Add the carrots and cook for 2 minutes. Drain the vegetables and place in a baking dish. Set aside.
2 tsp. canola oil
1 tbsp. flour
¼ C chicken broth
¾ C shredded cheddar cheese, divided
1/8 tsp. black pepper
Heat the oil over a medium heat. Add the flour and cook, stirring constantly, for 1 minute. Gradually whisk in the milk and broth. Bring to a boil, whisking frequently and cook for 3 minutes. Remove from the heat and stir in ½ C cheese and pepper. Pour the sauce over the vegetables and stir until coated. Sprinkle remaining cheese over the top. Bake at 400°F until cheese is bubbling – about 5 minutes. Serve immediately.
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