Roasted Vegetables to Pair with White Sauce:**
Root Vegetables: Carrots, parsnips, turnips, and potatoes (sweet potatoes or regular) roast beautifully and complement the creamy sauce with their earthy flavors.
Brassicas: Cauliflower, broccoli, and Brussels sprouts when roasted add a slight caramelized flavor that pairs well with the creamy sauce.
Squash and Zucchini: Sliced and roasted, these veggies offer a sweet and slightly crisp texture that contrasts nicely with the sauce.