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featured cheesy roasted vegetables

Cheesy Roasted Vegetables Recipe

Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 8 people
Calories: 273kcal
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  • 21.6 ounces Birds Eye Frozen Vegetables (2 bags) (I used Broccoli, Cauliflower, and Carrots)
  • 2 tablespoons salted butter
  • 4 tablespoons flour
  • 2 cups milk
  • 1.5 cups shredded mozzarella cheese
  • 1.5 cups shredded sharp cheddar cheese
  • salt and pepper to taste


  • Preheat oven to 425F.
  • Cook the frozen vegetables according to package instructions. Drain and pat dry. Place on a baking sheet sprayed with nonstick spray in a single line.
    21.6 ounces Birds Eye Frozen Vegetables (2 bags)
  • While vegetables are cooking, prepare the cheese sauce.
  • Melt the butter in a medium saucepan over medium/low heat.
    2 tablespoons salted butter
  • Add the flour and whisk to combine.
    4 tablespoons flour
  • Whisk in the milk and bring to a low boil. Reduce to a simmer to thicken for about 3-4 minutes. Stir constantly.
    2 cups milk
  • Stir in the cheese in batches, completely melting it before adding more. If the cheese sauce is too thick, add a bit more milk. Stir in salt and pepper to taste.
    1.5 cups shredded mozzarella cheese, 1.5 cups shredded sharp cheddar cheese, salt and pepper to taste
  • Remove cheese sauce from the stovetop and spoon liberally over the vegetables on the sheet pan. Place in the oven and cook for 5 minutes.
  • Change oven to broil and cook for 1-2 minutes more until cheese starts to bubble. Remove and serve immediately. Enjoy!
    featured cheesy roasted vegetables



Calories: 273kcal | Carbohydrates: 17g | Protein: 15g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 354mg | Potassium: 284mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4427IU | Vitamin C: 8mg | Calcium: 348mg | Iron: 1mg