Ingredients
5 medium carrots, peeled and thinly sliced (about 4 cups)
1 teaspoon water
1 teaspoon extra-virgin olive oil
1/2 cup whole-wheat panko breadcrumbs
2 teaspoons finely chopped fresh thyme
2 teaspoons finely chopped fresh flat-leaf parsley
1/4 teaspoon salt, divided
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 1/4 teaspoons dry mustard
1/2 teaspoon onion powder
1/4 teaspoon ground pepper
1/8 teaspoon ground coriander
1 cup shredded Cheddar cheese, divided
Directions
Step 1: Preheat oven and prepare your ingredients
Preheat oven to 375°F. Lightly coat a 9-by-6-inch baking dish with cooking spray. Place carrots and water in a large microwaveable bowl. Cover the bowl with plastic wrap; microwave on High until carrots are crisp-tender, 4 to 5 minutes.
Step 2: Heat Panko
Heat oil in a large skillet over medium-high heat. Add panko, thyme, parsley and 1/8 teaspoon salt; cook, stirring occasionally, until the panko is golden brown, about 3 minutes. Transfer the mixture to a small bowl. Wipe the pan clean.
Step 3: Stir the sauce
Melt butter in the skillet over medium heat. Whisk in flour. Cook, whisking constantly, for 1 minute. Gradually whisk in milk until a smooth and slightly thickened sauce forms, about 1 minute. Add mustard, onion powder, pepper and coriander. Cook, stirring occasionally, until the sauce thickens, about 4 minutes. Remove from heat.
Step 4: Add Ingredients to baking dish
Pour half of the sauce into the prepared baking dish. Add half of the carrots; top with 1/2 cup Cheddar. Repeat with the remaining sauce, carrots and Cheddar. Top with the panko mixture and sprinkle with the remaining 1/8 teaspoon salt. Cover with foil.
Step 5: Bake
Bake for 25 minutes. Uncover and bake until the sauce is bubbling and the carrots are tender, about 10 minutes. Let cool for 5 minutes before serving.
Nutritional Facts (Per Serving)
Calories: 248
Fat: 14g
Carbs: 16g
Protein: 8g