Creamy Baked Broccoli with Tomatoes and Kale

Make the Cream Sauce:

· While vegetables roast, melt butter in a saucepan over medium heat.
· Whisk in flour and cook for 1–2 minutes to form a roux (do not brown).
· Gradually whisk in milk and broth until smooth. Bring to a gentle simmer, stirring frequently, until slightly thickened (about 3–4 minutes).
· Remove from heat. Stir in ¾ cup of the Parmesan, garlic powder, nutmeg, salt, and pepper until cheese is melted and sauce is smooth.

3. Assemble the Bake:· Transfer the roasted vegetables to a 23×33 cm (9×13 inch) baking dish.
   · Pour the cream sauce over the vegetables and gently stir to coat.
   · In a small bowl, mix panko, remaining ¼ cup Parmesan, olive oil/butter, and herbs. Sprinkle evenly over the vegetables.
   4. Bake:

   · Bake uncovered for 15–20 minutes, until the topping is golden and the sauce is bubbling around the edges.
   · Let cool for 5 minutes before serving.

   Tips for Success

   · Don’t overcook the broccoli during roasting—it should still have a bit of bite before baking in the sauce.
   · For a richer sauce, substitute half the milk with heavy cream.
   · Make it vegan: Use olive oil instead of butter, plant-based milk, and nutritional yeast or vegan Parmesan.
   · Add protein: Mix in cooked chickpeas, white beans, or shredded chicken before baking for a complete meal.

   Serving Suggestions

   · Serve as a hearty side with roasted chicken, grilled fish, or baked tofu.
   · Top with extra grated Parmesan, fresh herbs, or a squeeze of lemon.
   · Excellent alongside crusty bread or over cooked pasta, quinoa, or rice.

   Storage & Reheating

   · Store leftovers in an airtight container in the refrigerator for up to 4 days.
   · Reheat in the oven at 175°C (350°F) for 15 minutes, or in the microwave until warmed through.
   · Not recommended for freezing, as creamy sauces can separate.

   This creamy baked broccoli dish is cozy, nourishing, and full of flavor—a perfect way to enjoy your greens in a whole new way!