Go Back

Roasted Vegetables Au Gratin


  • 2 cups fresh cut broccoli
  • 2 cups white button mushrooms halved or quartered depending upon size
  • 2 cups baby carrots or cut up carrots
  • 1 bunch asparagus trimmed
  • olive oil
  • salt and pepper
  • 1 cup extra sharp cheddar cheese freshly grated
  • 1/2 to 2/3 cup Italian seasoned panko breadcrumbs


  1. Preheat oven to 425 degrees F. For easy clean up, line as many sheet pans with foil as you'll need to keep your vegetables in a single layer. I use half sheet pans and can fit about 8 cups of vegetables on a pan. Wash and prep all of your vegetables. Dry thoroughly.
  2. Place vegetables on prepared pan(s).
  3. If your carrots are on the thick side, cut them into smaller pieces so that they cook more quickly. Or, you can also steam them for a few minutes in the microwave to give them a head start as they will take the longest to cook. If you do this, just make sure they are dry when you put them on the tray. Otherwise, the excess water will make them steam instead of roast in the oven.
  4. Drizzle about 2 Tablespoons of olive oil over the vegetables. Toss vegetables to coat evenly, adding more oil, if desired.
  5. Season with salt and pepper.
  6. Top with grated cheddar cheese.
  7. Sprinkle with seasoned panko bread crumbs.
  8. If you decided to go lighter on the oil, you may want to lightly spray the breadcrumbs with olive oil spray to insure they get toasty in the oven.
  9. Bake for 25-30 minutes or until vegetables are at desired tenderness, cheese is melted and topping is toasted.
  10. Serve as a side dish, or as shown above over farro or your choice of grain for a hearty vegetarian meal.

Recipe Notes

* I've provided average measurements for one half sheet pan.

*Add more or less oil, cheese and breadcrumbs to your taste. Extra sharp cheese works best in this recipe as it adds a lot of flavor for the amount you use.

*We usually serve this over Trader Joe's 10 minute farro and sometimes over whole wheat couscous.

The Merchant Baker Copyright © 2014