Aug 28 2026
Restaurants›Cafe Latte›Alfredo Roasted Vegetable Recipe

Alfredo Roasted Vegetable Recipe

Inspired by Cafe Latte
Time1h
Serves4

Alfredo sauce + potatoes + roasted red peppers + cheddar and mozzarella

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Ingredients

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Roasted Vegetables & Potatoes

Alfredo Sauce

Cheeses & Finish

Method

Roasted Vegetables & Potatoes

  1. 1

    Preheat and prepare

    Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it.

  2. 2

    Season potatoes

    Toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and the dried oregano in a bowl until evenly coated.

  3. 3

    Roast potatoes

    Spread the potatoes cut-side down in a single layer on one side of the baking sheet. Roast in the preheated oven for 20 minutes.

  4. 4

    Prepare and roast peppers

    While potatoes begin roasting, brush the red peppers with the remaining 1 tablespoon olive oil and sprinkle with a pinch of salt and pepper. After the potatoes have roasted 20 minutes, add the peppers to the baking sheet (or use a second small sheet) and roast both together another 15–20 minutes, until potatoes are tender and golden and pepper skins are blistered.

  5. 5

    Peel and slice roasted peppers

    Remove peppers from the oven and place in a bowl covered tightly with plastic wrap or a paper bag for 10 minutes to steam — this loosens skins. Peel off skins, remove seeds and membranes, and slice into 1/2-inch strips. Keep warm.

Alfredo Sauce

  1. 6

    Make roux

    In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté 30–45 seconds until fragrant without browning. Stir in the flour and cook, whisking constantly, for 1–2 minutes to remove the raw flour taste.

  2. 7

    Add milk and cream

    Slowly whisk in the milk and heavy cream, whisking to smooth the roux. Increase heat slightly and bring the mixture to a gentle simmer, whisking frequently to prevent lumps. Simmer 3–5 minutes until it begins to thicken.

  3. 8

    Finish sauce

    Reduce heat to low and gradually whisk in the grated Parmesan until melted and the sauce is smooth. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and the optional nutmeg. Taste and adjust seasoning.

  4. 9

    Adjust consistency

    If the sauce is too thick, whisk in up to 2 tablespoons additional milk to reach a pourable but creamy consistency suitable for coating the potatoes and vegetables.

Assembly & Melted Cheeses

  1. 10

    Combine vegetables and sauce

    Place the roasted potatoes and sliced roasted red peppers in a large ovenproof baking dish (about 9x13 or similar). Pour the warm Alfredo sauce evenly over the vegetables and gently toss or stir to coat.

  2. 11

    Top with cheeses

    Evenly sprinkle the shredded cheddar and shredded mozzarella over the sauced vegetables.

  3. 12

    Bake to melt

    Bake in the oven at 375°F (190°C) for 10–12 minutes, or until cheeses are melted and bubbly and edges begin to lightly brown.

  4. 13

    Garnish and serve

    Remove from oven and let rest 3–5 minutes. Sprinkle chopped fresh parsley over the top and serve warm.

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