Ingredients
4 cups of mixed vegetables (e.g., broccoli and cauliflower florets)
2 tablespoons butter
2 cloves garlic, minced
4 ounces cream cheese, softened and cubed
1/2 cup heavy whipping cream
1/2 cup shredded cheddar cheese
1/4 cup grated parmesan cheese
1/2 teaspoon onion powder
Salt and black pepper to taste
Optional: Cooked, crumbled bacon or fresh chives for garnish
Instructions
1. Lightly cook the vegetables by steaming for 4-5 minutes or roasting at 400°F (200°C) for 15-20 minutes until tender-crisp. Set aside.
2. In a medium skillet, melt butter over medium heat. Add minced garlic and sauté for 30-60 seconds until fragrant.
3. Add cream cheese to the skillet and stir until melted. Slowly pour in the heavy whipping cream while whisking to combine.
4. Reduce heat to low and stir in shredded cheddar and grated parmesan until melted and the sauce is smooth.
5. Season with onion powder, salt, and pepper to taste. Stir to combine.
6. Add the pre-cooked vegetables to the sauce. Stir gently to coat and let simmer for 1-2 minutes to meld flavors.
7. Serve hot, garnished with crumbled bacon or chives if desired.
Notes
To avoid a watery sauce, dry vegetables thoroughly before cooking. Spinach should be squeezed of excess water. Slightly undercooking vegetables helps reduce moisture release in the sauce. Store leftovers in the fridge up to 4 days. Reheat gently on stovetop, adding a splash of cream if needed. Feel free to customize with different veggies and cheeses, or add protein like chopped bacon or grilled chicken for a heartier dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 65mg