This dish combines broccoli and cauliflower florets (although you can use just broccoli or cauliflower) and baby carrots with a light cheddar cheese sauce for a simple and easy side dish. It's a mixture that both kids and adults will devour. The dish goes well with a variety of meats, and is a great addition to a holiday menu.

Ingredients

• 2 cups broccoli florets
• 1 cup petite baby carrots
• 2 1/2 cups small cauliflower florets
•  
• Cheese Sauce
• 1 tablespoon butter or margarine
• 1 tablespoon all-purpose flour
• 1/2 cup chicken broth
• 1/2 cup milk
• 1/2 cup shredded Cheddar cheese
• 1/8 teaspoon white or ground red pepper
• (cayenne)

• Prep Time: 35 minutes
• Cook Time: 20 minutes

• Total Time: 55 minutes
• Yield: Serves 6

Preparation

1. In a large saucepan, bring about 1/2 inch of water to boil. Add the cauliflower florets and baby carrots. Cover, reduce the heat to medium-low, and simmer for 6 to 9 minutes, or until the florets are firm-tender when pierced. Drain, rinse with cold water to stop the cooking, and drain again. Repeat with the broccoli florets, but cook only for 3 to 5 minutes, or until crisp-tender. Drain, rinse with cold water to stop the cooking, and drain again.

Set the vegetables aside.

2. Make the sauce: Melt the butter in a large saucepan over medium heat. Add the flour and whisk until blended. Gradually add the broth and milk, whisking constantly to prevent lumps. Bring to a simmer and cook, whisking constantly for 1 minute, or until thickened. Add the cheese and pepper, and whisk until the cheese melts and the sauce is smooth.

3. Add the vegetables and stir gently to coat. Reduce the heat to medium-low. Cover and heat for 5 minutes, stirring once, until heated through. Serve right away.

Recipes Notes and Tips

• The vegetables and cheese sauce can be prepared up to 1 day ahead. Place the vegetables in a resealable plastic bag and refrigerate. Pour the sauce into a container, cool it slightly, then cover the surface with waxed paper or plastic wrap to keep a skin from forming. Bring the vegetables to room temperature. Heat the sauce over low heat in a large saucepan. Just before serving, add the vegetables, toss to coat, and heat through.

• When selecting broccoli, choose heads with tightly closed flowers that have no signs of yellowing.

Avoid heads with wilted leaves and/or large, woody stems.  Also avoid buying pre-cut florets and crowns if possible, where freshness and nutrients may be lost.

•  Keep it in a perforated or loosely sealed plastic bag in the refrigerator for up to 1 week. Broccoli needs air circulation; too much moisture will cause decay.

• A good-quality selection of broccoli and cauliflower are available year-round—the both ship so well that they're often the freshest-looking vegetables in the supermarket produce section.