Roasted Root Veggie Bake

A comforting main or side dish bringing together the best veggies of the winter season.

Serves: 4; Preparation time: 15 minutes; Baking Time: 45 min.

Ingredients

• 1 medium onion, chopped

  • 1 garlic clove, thinly sliced

  • 2.5 tablespoons butter

  • 4 cups Pinwheel Roasted Root Veggies (frozen)

  • 3/4 cup veggie or chicken broth

  • 1/4 cup light cream

  • dash nutmeg

  • 1⁄2 teaspoon salt

  • 1⁄2 teaspoon fresh ground pepper

  • 1 cup breadcrumbs

  • 2 eggs

  • 1/2 teaspoon dried thyme

  • Tabasco sauce (optional)

  • 1⁄4 cup Parmesan cheese, grated

Instructions

1. Sauté onion & garlic in 1.5 tablespoons butter over low-med. heat in a medium saucepan; when onion is softened, set the onion & garlic aside in a bowl.

2. Preheat oven to 375 F; grease a 1-quart casserole baking dish (with butter or cooking spray); set aside.

3. Place frozen veggies in the saucepan used previously (no need to wash it first) with the broth. Bring to a boil and cook, stirring occasionally, until the veggies are soft (if liquid gets too low while cooking the veggies, add a small amount of water). Add nutmeg, salt/pepper and cream; then mash or beat in a large bowl until the consistency is soft, but still containing lumps, like chunky mashed potatoes.

4. Add the sauteed onions & garlic, 1/3 cup of the breadcrumbs and eggs to the veggies; mix lightly. Add 3-4 dashes Tabasco, if using, and mix in gently. Check seasoning and adjust if needed.

5. Spoon veggie mix into prepped pan and top with remaining breadcrumbs mixed with thyme; dot with remaining butter. Bake uncovered for 35 minutes; sprinkle with cheese, bake additional 5-10 minutes (until browned & knife inserted in the middle comes out clean). Let rest for 5 minutes before serving.