Marry Me Roasted Vegetable Bake
Marry Me Roasted Vegetable Bake features tender sweet potatoes, cauliflower, and red onion roasted until caramelized, then baked in a creamy sun-dried tomato and parmesan sauce with a hint of red pepper flakes. It’s a showstopping vegetarian main that’s easy enough for a weeknight yet elegant enough for date night.
Equipment
- 9x13-inch baking dish or large rimmed sheet pan
- Small saucepan
- Chef's Knife
- Cutting Board
- Measuring cups and spoons
Ingredients
- 2 lbs sweet potatoes peeled and cut into 1-inch chunks
- 1 large cauliflower cut into florets
- 1 large red onion cut into wedges
- 3 tbsp olive oil
- 1.5 cups heavy cream
- 1/2 cup sun-dried tomatoes oil-packed and chopped
- 5 cloves garlic minced
- 1/2 cup parmesan cheese grated
- 1/2 tsp red pepper flakes
- 1/4 cup fresh parsley chopped
Instructions
- Preheat oven to 425°F (220°C). Line a 9x13-inch baking dish or large rimmed sheet pan with parchment paper.
- Spread sweet potato chunks, cauliflower florets, and red onion wedges on the prepared dish. Drizzle with 3 tablespoons olive oil, season with salt and black pepper, and toss to coat. Roast for 25-30 minutes, stirring halfway, until vegetables are tender and starting to brown.
- While vegetables roast, combine heavy cream, chopped sun-dried tomatoes, minced garlic, and red pepper flakes in a small saucepan. Warm over medium heat, stirring occasionally, until hot and fragrant, about 5 minutes. Do not boil. Remove from heat and stir in half of the grated parmesan until melted.
- Remove roasted vegetables from oven. Pour warm cream sauce evenly over vegetables, then sprinkle remaining parmesan on top. Return to oven and bake for 15-20 minutes, until sauce is bubbling and top is golden in spots.
- Remove from oven and let rest for 5 minutes. Garnish with fresh chopped parsley and serve warm.
Notes
Storage: Cool leftovers to room temperature within 2 hours, then transfer to an airtight container. Refrigerate for up to 4 days. Reheat gently in the microwave or in a 350°F oven covered with foil, adding a splash of cream if needed.
Freezing: Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm individual portions in the microwave or reheat the whole dish in a 350°F oven, covered, until heated through. Stir gently if sauce separates.
Best Tips: Use room-temperature cream to prevent curdling. Grate your own parmesan for the smoothest sauce. Don't crowd the pan—give vegetables space to roast rather than steam.
Variations: Swap sweet potatoes for butternut squash, or cauliflower for broccoli. Add a can of drained chickpeas for extra protein. For a dairy-free version, use full-fat canned coconut milk and dairy-free parmesan.