35+ Easy Vegetable Side Dishes To Serve with Any Meal - Foolproof Living

Easy Mashed Sweet Potatoes

Aysegul Sanford — Tue, 04 Nov 2025 20:24:22 +0000

This is the only way I make mashed sweet potatoes.

When it comes to Thanksgiving side dishes, I have a few go-to recipes, and this creamy sweet potato mash has been one of them for over 10 years. I first came across the recipe in Cook’s Illustrated, and it has never let me down.

What I love most is its flexibility. You can make it right before serving dinner, or prepare it ahead of time and reheat it without losing any of its creaminess. I usually keep it simple, but it’s also the perfect base for adding your own twist, whether you prefer a sweet touch with maple syrup or a savory one with herbs and spices.

Over the years, I’ve tried it both slightly sweet and boldly savory, and it always turns out creamy and delicious. I don’t know about you, but for me, this is the best kind of recipe I need for the holidays: easy, reliable, and open to your own creativity.

Ingredients You’ll Need & Why They Work

This recipe requires only four main ingredients, plus a few optional add-ins. You can find the exact measurements in the recipe card below, but here are a few notes from my testing:

Sweet Potatoes: I use the standard sweet potatoes commonly found at most U.S. grocery stores. The most popular kinds are Jewel or Garnet; they both work in this recipe and offer a naturally sweet taste and creamy texture.

Look for firm ones with smooth skin and no visible bruises. Peel them and cut into similar-sized chunks so they cook evenly.

Unsalted Butter: I used unsalted butter so I can adjust the salt myself, but salted butter can also be used. If you want to make these mashed potatoes dairy-free, you can swap in your favorite vegan butter.

Heavy Cream: If you look at the recipe below, you might think that only 2 tablespoons of heavy cream won’t be enough to cook all the potatoes, but it is. Both sweet potatoes and butter will release their juices, which is plenty to steam them in the pan.

While it won’t be as creamy, you can substitute it with half-and-half, regular milk, or almond milk for a vegan option.

Seasonings: I keep it basic with kosher salt and black pepper. However, if you want a hint of warmth, add a pinch of ground cinnamon and a touch of nutmeg; they both pair particularly well with sweet potatoes.

Maple Syrup (Optional): I personally love how it brings out the natural sweetness of the potatoes, but if you prefer not to add any sweeteners, you can leave it out.

How to Make Mashed Sweet Potatoes

When it comes to mashed sweet potatoes, the first question that always arises is: should you bake, steam, or boil them? While there are recipes for each, over the years of making this creamy sweet potato mash, I’ve found that the easiest and most reliable way is none of those.

Instead, cooking cubed sweet potatoes right in the pan with a bit of butter and cream is the right answer.

Step 1 – Cook the Sweet Potatoes: Place the peeled and cubed sweet potatoes in a large pot with butter, cream, a splash of maple syrup, and salt and pepper. There’s no need to add water as the potatoes release their own liquid as they cook.

Next, cover the pan with a tight lid so they can steam. This step is important because it keeps the potatoes from drying out. Stir every so often to keep them from sticking to the bottom.

Also, keep in mind that this whole process is quite quick, so keep a close eye on it.

Step 2 – Mash To Your Liking: Once the potatoes are soft and tender, mash them right in the pot. I like to use a potato masher or even a fork for a more chunky texture.
For a perfectly smooth consistency, consider using an immersion blender or a potato mill.

Step 3 – Season and Serve: Taste the mash and add a little more salt or pepper, as needed. Then, transfer it to a serving bowl and finish with your favorite garnish.

Expert Tips for the Best Mashed Sweet Potatoes

Although this sweet mashed potatoes recipe is as simple as it gets, a few tricks will help you achieve the best results. Here are my notes from making it over the years:

Potato masher vs. food processor: A masher works perfectly for a more rustic texture. If you use a food processor, pulse instead of blending continuously, so the mash stays creamy rather than gluey.
Use a pot with a tight-fitting lid: The lid helps the potatoes steam in their own juices, which makes them creamy without the need for extra liquid.
Keep a close eye on it: This recipe comes together quickly, usually in about 20 minutes. Keep the heat at medium to medium-low and give them a stir a couple of times. Potatoes cook quicker than you think, and if they are left alone, they can stick to the bottom.
Cut the potatoes the same size: This helps them cook evenly, so you don’t end up with some pieces still firm while others are mushy.

FAQs

Why are my mashed sweet potatoes watery?

With many recipes, this occurs when the potatoes are boiled but not drained properly. Since this recipe cooks the potatoes in their own juices, you don’t have to worry about excess water.

How do I fix a dry mash?

If the mash feels too thick, stir in a splash of warm cream or milk until it reaches to your desired level of consistency.

Can I use yams instead?

I do not recommend using yams in this recipe. Here in the US, most people refer to sweet potatoes as yams but they are not the same thing. True yams are very starchy with a mild flavor so they won’t deliver the same results.

Serving Suggestions

This is one of my go-to Thanksgiving sides, and it pairs beautifully with both holiday favorites and simple weeknight meals. Here are a few of my favorite ways to serve it:

As a Holiday Side: Serve it alongside Herb Roasted Turkey or Turkey Tenderloin for a showstopping side dish for your Thanksgiving and Christmas dinner.
With chicken: For a simple but special home-cooked meal, serve this sweet potato mash with my Air Fryer Cornish Hen Recipe. Or, for a quick weeknight dinner pair it with my easy Baked Bone-In Chicken Breast recipe.

Easy Mashed Sweet Potatoes Recipe

Most mashed sweet potato recipes boil the sweet potatoes, and while that is a good approach, it takes a long time, and you lose most of the flavor in the boiling water. My recipe here cooks them in a pot along with a bit of butter and heavy cream. The result is a super creamy sweet potato mash that comes together in under 30 minutes.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 343kcal

Author Aysegul Sanford

Ingredients

4 tablespoons unsalted butter cut into 4 pieces, extra for topping if preferred
2 tablespoons heavy cream
2 pounds sweet potatoes 3 medium-sized , peeled and cut into 1-inch cubes
1 teaspoon maple syrup optional
3/4 teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon pecans as garnish – optional
1 teaspoon fresh herbs thyme or parsley, chopped – optional

Instructions

Place butter, heavy cream, sweet potatoes, maple syrup, salt, and black pepper in a medium-sized saucepan with a tight fitting lid.
Stir well to combine.
Cook, stirring occasionally, over low heat until sweet potatoes are soft (almost falling apart), 15-20 minutes. You can check doneness by inserting a knife into a sweet potato. If it comes in and out easily, it should be ready to mash.
Using a potato masher (or a fork), mash the potatoes. Taste for seasoning and add in if necessary.
Place in a bowl or a plate (like I did) and garnish with pecans and/or butter.

Notes

Yields: This recipe yields approximately 4-5 cups of mashed sweet potatoes, enough to serve 4 people. The nutritional values below are per serving.
Make-Ahead: You can prepare the mashed sweet potatoes 1 to 2 days in advance of serving. Simply let them cool completely, then store them in an airtight container in the refrigerator.
Reheat: There are a few simple ways to warm them up:
- Stovetop: Warm them gently over low heat with a splash of cream or butter until they reach your desired consistency. Stir frequently to prevent it from sticking to the bottom of the pot.
- Oven: Place them in an oven-safe dish, cover loosely with foil, and let them warm up for about 10-15 minutes.
Freezing: You can also freeze it in a freezer-safe container or bag for up to 2 months. Just thaw it overnight in the fridge and reheat to enjoy.

Nutrition

Holiday Variations and Garnish Ideas

I usually garnish with a couple of pecans, but this mash is super flexible. Here are some of my favorite ways to spice it up:

For a sweet version: You can garnish with cinnamon, brown sugar, roasted marshmallows, or add a little extra maple syrup. A touch of fresh orange zest or lime zest are also good options.

For a savory version: Mix in a small clove of roasted garlic (or try this quick air fryer roasted garlic) and a small amount of fresh herbs like fresh thyme or rosemary. You can also add a sprinkle of shredded parmesan and a handful of fresh chives.

For the holidays: If you want to take it up a notch for Christmas or Thanksgiving, I recommend browning the butter. Before adding the sweet potatoes to the pot, let the butter simmer until browned.

You can also garnish with candied bacon or toasted pumpkin seeds for crunch.

More Sweet Potato Recipes

If you are like me and can’t get enough of sweet potatoes, here are a few more recipes I make every year around the holidays:

My adaptation of Trisha Yearwood’s Sweet Potato Soufflé Recipe has been one of the most popular holiday potato recipes on the blog, thanks to its thick butter and pecan streusel-like topping.
If you’re looking for something both sweet and savory, try my Sweet Potato Stacks. It’s baked thin slices of sweet potatoes that are perfect for brunch, dinner, or any holiday meal.
And if you’re craving something warm and comforting, this Vegan Sweet Potato Soup is silky, spiced with ginger and carrots, and perfect as either a holiday starter or a simple weeknight meal.

Roasted Brussels Sprouts with Tahini Yogurt Sauce

Aysegul Sanford — Sat, 01 Nov 2025 19:45:39 +0000

Roasted Brussels Sprouts with a Mediterranean Twist

Let’s face it, perfectly crispy and tender roasted Brussels sprouts already have their place on the holiday table, but why not spend 5 more minutes to give them a little Mediterranean flair and turn them into a showstopper?

Growing up in Turkiye, I learned how a few simple ingredients, such as olive oil, Greek yogurt, garlic, and tahini, can transform even the most familiar dishes into something a bit more thoughtful and creative.

This crispy Brussels sprouts recipe follows that same philosophy: an easy way to take a holiday classic and elevate it with bold, balanced flavors, all without adding any extra stress to your cooking routine.

Ingredients You’ll Need

This baked Brussels sprouts recipe might seem a little fancy at first, but I promise it’s simpler than it looks. You can find the exact measurements in the recipe card below, but here are a few helpful notes from my testing to make sure it all comes together perfectly:

For the Brussels sprouts:

Brussels Sprouts: When shopping, take the time to choose firm, bright green sprouts that are similar in size so they roast evenly.

Seasoning: I kept the Brussels sprouts seasoning simple with paprika, ground cumin, kosher salt, and black pepper.

For the Tahini Yogurt Sauce:

The Tahini Yogurt Sauce recipe I am using in this baked Brussels sprout recipe is one of the first recipes I learned from my mom. It is also a staple in many Mediterranean kitchens.

Greek Yogurt: I recommend using a thick Greek yogurt instead of regular yogurt. It’ll give you a creamier texture and will spread smoothly.

Tahini: I really like Soom’s tahini because it’s super creamy, smooth, and easy to work with. Be sure to give your tahini a good stir and a quick taste before using it, as the flavor and texture can vary between brands.

Garlic: I am using freshly minced garlic, but if you prefer a milder taste, you can use ¼ teaspoon of garlic powder as an alternative, or simply omit it.

For Garnish:

Pine Nuts: Taking the time to toast the pine nuts makes all the difference, and it’s, in my opinion, what takes this oven-roasted Brussels sprouts recipe to the next level.

Toasting them is so easy! Simply add them to a dry skillet and toast over medium heat for 4-5 minutes, stirring often, until they’re golden and fragrant.

Pomegranate Arils: I am using them to add a festive color, more texture, and to balance the creaminess of the sauce. In a pinch, dried cranberries can be used as a substitute.

Pomegranate Molasses (optional): If you can get your hands on it, a drizzle of pomegranate molasses is a classic Mediterranean finishing touch. Alternatively, you can use balsamic glaze as a substitute. It will have a different flavor profile but will still taste delicious.

How to Make Crispy Roasted Brussels Sprouts: Oven Method

The secret to getting that irresistible crisp edge and tender center is high heat, space on the pan, and a touch of olive oil. Here’s exactly how I roast Brussels sprouts so they come out golden and crisp every single time:

Step 1 – Prep the Brussels Sprouts: Preheat your oven to 425°F (204°C) and line a sheet pan with parchment paper. Trim the ends of each Brussels sprout and slice them in half. Transfer the sprouts to the pan and drizzle them with extra virgin olive oil, and sprinkle with paprika, ground cumin, salt, and pepper.

Step 2 – Arrange the Sprouts Cut-Side Down for Maximum Caramelization: This may seem like an extra step, but it’s crucial for achieving the best texture. Flip each sprout cut-side down and make sure they’re spaced evenly on the pan. When the flat sides touch the hot pan, they caramelize beautifully. Otherwise, the moisture will trap and steam them instead.

Step 3 – Roast: Bake the Brussels sprouts for about 20 minutes, tossing them once halfway through so they brown evenly. Since each oven is different, check on them around the 18-minute mark. You’re looking for golden edges and centers that are soft enough to pierce with a fork but still hold their shape.

If they’re not crispy enough, leave them for a few more minutes, keeping a close eye on them.

Step 4 – Let Them Cool: Once the Brussels sprouts are out of the oven, allow them to cool in the pan for a few minutes before assembling, allowing the steam to escape and keeping the outsides crisp.

Assembling the Baked Brussels Sprouts with Yogurt Tahini Sauce

Now that we have roasted the Brussels sprouts, it is time to put them all together. Honestly, this is my favorite part as it takes no more than 2 minutes but looks so impressive.

Step 1 – Make the sauce: If you’ve never paired roasted vegetables with a cool yogurt sauce before, you’re in for a treat. To make my Yogurt Tahini Sauce, whisk together thick Greek yogurt, lemon juice, minced garlic, and salt in a bowl.

Step 2 – Spread: Place a large serving platter (or an oval plate, as shown in the pictures) on a flat surface and spread the yogurt sauce evenly on the bottom in a layer using the back of a spoon. This creamy base should be easy to spread but nice and thick.

Step 3 – Add the Brussels Sprouts: Add the now slightly cooled Brussels sprouts directly over the sauce. It does not have to be perfect; let some of the sprouts overlap or fall to the sides.

Step 4 – Garnish and Serve: Finish it off with toasted pine nuts for added crunch, a handful of pomegranate seeds for a touch of sweetness, and a drizzle of pomegranate molasses, if using.

Helpful Tips for the Best Roasted Brussels Sprouts

After testing this recipe a few times, I found a few small details that make a big difference in getting Brussels sprouts that are perfectly crisp on the outside and tender on the inside:

For the Best Crisp: The key to perfectly golden Brussels sprouts is spacing them so the steam doesn’t trap, which makes them soft instead of crispy. Arrange them cut-side down to get that beautiful golden crust where they touch the pan.
Using parchment paper: Direct contact with the hot pan helps the cut sides caramelize more. I’ve tested both ways, and thanks to the high 425°F/218°C oven temperature, the difference was negligible. So, choose whichever matters more to you: easy cleanup or maximum crispiness.
Toss halfway through: Giving them a quick stir at the halfway point helps them brown evenly and prevents one side from overcooking or burning.
Dry them thoroughly: Make sure the sprouts are completely dry before seasoning them. It will help them roast better. If you’re short on time, a good shortcut is to buy pre-cut, ready-to-eat Brussels sprouts, which can be easily found in most large grocery stores.

FAQs

How do you prepare Brussels sprouts for roasting?

Rinse them under cold water to remove any debris, then dry them really well. Trim the woody ends and cut each sprout in half.

How long to roast Brussels sprouts at 425°F?

At this temperature, they’ll roast in about 20 minutes. If your sprouts are larger, you may have to roast them a bit longer (no more than 5 minutes).

How do you know when Brussels sprouts are cooked?

The outer layers should look golden brown with a crispy texture, while the insides feel soft and tender in the center when pierced with a fork.

How do you season Brussels sprouts?

Brussels sprouts take well to warm, earthy spices. Start with salt and pepper, then add a warming spice like paprika, cumin, or coriander. They’re also great with smoked paprika, garlic powder, or a little cayenne if you want some heat.

Can I reheat leftovers?

Yes! While roasted Brussels sprouts are always best fresh out of the oven, you can revive leftovers by warming them in a 400°F (200°C) oven for 5-7 minutes to restore their crispness. I don’t recommend microwaving them, as they’ll soften too much and lose their crispiness.

More Brussels Sprouts Recipes to Try

There is a reason why Brussels sprouts are one of the most popular Thanksgiving vegetable sides. They are so versatile and take on pretty much any flavor. So, if you are in need of more inspiration, here are a few Brussels sprouts recipes from the archives:

If you love a crisp and tangy green salad that makes sprouts shine, look no further than my Kale Brussel Sprout Salad.
For another brussels sprouts recipe perfect for your holiday table, try my Maple Balsamic Brussels Sprouts. This 5-ingredient recipe is just as colorful and easy to make.
If you’ve never had shredded Brussels sprouts, you’ll love my Shaved Brussels Sprout Salad. It’s a bright and crunchy salad that is tossed with apples, hazelnuts, and goat cheese.
For an easy sheet-pan side, try my Roasted Brussels Sprouts and Sweet Potatoes. This is the perfect simple fall side that works for both simple weeknights and holidays.

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Roasted Brussels Sprouts with Yogurt Tahini Sauce Recipe

These roasted Brussels sprouts are crispy on the outside, tender on the inside, and served over a creamy tahini yogurt sauce for a bright Mediterranean twist. Finished with toasted pine nuts, pomegranate seeds, and a drizzle of pomegranate molasses, this simple side dish feels restaurant-worthy yet easy enough for any weeknight or your holiday table.

Course Vegetarian Side Dish

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 389kcal

Author Aysegul Sanford

Ingredients

For The Roasted Brussels Sprouts:

1 ½ lbs Brussels sprouts cleaned and sliced in half lengthwise
3 tablespoons olive oil
½ teaspoon paprika
½ teaspoon ground cumin
½ teaspoon kosher salt
¼ teaspoon black pepper

For The Tahini Yogurt Sauce

1 cup Greek yogurt full-fat
2 tablespoons tahini
3 tablespoons lemon juice
1 clove garlic minced
1 teaspoon Kosher salt
¼ teaspoon black pepper

As Garnish

¼ cup pomegranate arils
½ cup pine nuts toasted
2 tablespoons pomegranate molasses optional

Instructions

Preheat oven to 425 °F/204 °C. Line a rimmed baking sheet with parchement paper.
Place Brussels sprouts on the sheet pan. Drizzle them with olive oil and sprinkle them with paprika, ground cumin, salt, and pepper.
Give it a good toss to ensure that the sprouts are evenly coated with everything. Arrange the Brussels sprouts cut side down and roast them for 20 minutes, tossing them halfway through.
Remove from the oven and let them cool down while you are working on making the yogurt sauce.
While the sprouts are roasting, make the tahini sauce. In a medium bowl, whisk together yogurt, tahini, lemon juice, garlic, salt, and pepper.
When ready to assemble, spread the yogurt sauce on a serving platter. Arrange the Brussels sprouts over the top. Sprinkle them with toasted pine nuts and pomegranate arils. If using, finish it off with a drizzle of pomegranate molasses.

Video

Notes

Yields: This recipe makes about 4-5 cups of roasted Brussels sprouts ideal for 4 generous servings. The nutritional values below are per serving.
How to Make Ahead: I’ve tested this recipe both fresh and prepped ahead, and while it’s best right out of the oven, it still tastes wonderful the next day. To prep ahead, you can roast the sprouts and make the sauce, then store them separately in the fridge for up to one day in advance. On the day off, you can reheat the sprouts in a 400-degree oven for 7-8 minutes and then assemble the recipe as written.
Storage: Place the leftovers in an airtight container and store in the fridge for 2-3 days.

Nutrition

Mediterranean Sweet Potato Salad

Aysegul Sanford — Tue, 14 Oct 2025 19:13:31 +0000

Would you believe me if I said I never had a sweet potato until I moved to the U.S. in my early 20s? The fact is, sweet potatoes aren’t a typical ingredient in Turkish/Mediterranean cooking.

However, that doesn’t mean we can’t incorporate some of those classic Mediterranean flavors into a salad that could easily be the centerpiece of your holiday table or, really, any time you need a great fall salad.

To me, this Mediterranean Sweet Potato Salad is just that. Made by roasting sweet potatoes with shallots and chickpeas, layering them with arugula, and topping everything with candied walnuts and feta cheese, it may sound a bit unexpected, but I promise you it works wonderfully.

Ingredients You’ll Need Plus Smart Swaps:

You’ll find the exact measurements in the recipe card below, but here’s a closer look at what goes into this roasted sweet potato salad, and a few simple swaps, to help you make it your own:

The Core Components: Sweet Potato & Shallots

Sweet potatoes: When choosing sweet potatoes, go for ones that feel firm with smooth skin and have no soft spots. Smaller to medium-sized potatoes are ideal as they’re sweeter, creamier, and easier to manage than the larger, starchier ones. Once peeled and chop them up into even pieces so they roast evenly.

PRO Tip: Some people incorrectly call sweet potatoes yams, but they are not the same thing. This recipe is tested only with sweet potatoes.

Shallots or Red Onion: Roasting them in large chunks turns them super sweet and caramelized, but if you are not a fan of large chunks of onion in your salad, you can slice them thinly before roasting.

However, I find that the large pieces give you more caramelized flavor compared to the sliced version.

Alternatively, you can use a large red onion as a substitute for shallots.

Chickpeas: I am using canned chickpeas for convenience. Though it is imperative to take the time to pat them dry well after draining, as they won’t crisp up if they are still soaking wet.

Green, Cheese, and Dressing

Arugula: I usually buy triple-washed arugula from the store to save on time.

I think the slightly bitter, peppery taste of arugula pairs beautifully with the rest of the ingredients. However, if you prefer something milder, you can use spring mix or baby spinach. For a heartier baked sweet potato salad, you can use massaged kale.

Regardless of the salad greens you are using, make sure that they are rinsed and spin-dried so that the salad dressing can coat the greens well.

Maple Candied Walnuts: I use a handful of walnuts for extra crunch and some sweetness. You can also use pecans or almonds, or for a nut-free version, go for roasted pumpkin seeds or sunflower seeds. Maple syrup is my choice of sweetener, but agave or honey would also work.

Feta Cheese: This is a Mediterranean classic, but you could also add goat cheese instead. For a vegan, dairy-free option, simply omit the feta or use a plant-based feta cheese.

Optional Add-Ins and Flavor Boosters

Pomegranate molasses and arils: While this is also a Mediterranean classic and works beautifully in this salad, I know not everyone has it in their pantry. It will change the overall taste a bit, but a drizzle of balsamic reduction would be a good alternative to pomegranate molasses.

Again, optional, but I also like to add a handful of pomegranate arils for a pop of color.

Grains/seeds: If you are making this sweet potato salad as a part of your weekly meal prep and want it to be a bit more filling and satisfying, you can add a cup (or two) of cooked quinoa, couscous, farro, or even bulgur wheat.

How to Make Mediterranean Sweet Potato Salad

Here’s how this salad comes together: first, we roast the veggies and make the candied walnuts, and then we make a simple vinaigrette and assemble. Here’s exactly how I do it step by step:

Step 1 – Roast the Vegetables: After testing this recipe multiple times, I found that roasting everything at once makes cleanup so much easier without sacrificing crispness.

Grab a large baking sheet, as we want to make sure all the veggies have enough room to roast evenly. I like to use parchment paper for easy clean up, but it is optional.

Spread sweet potatoes, shallots, and chickpeas on the sheet pan, drizzle them with olive oil, salt, and pepper, and give them a good toss. Roast everything in a preheated 425 °F /218°C oven for 20 minutes. Be sure to give it a toss halfway through to ensure everything browns and caramelizes evenly.

Step 2 – Make the Candied Walnuts: My version of making maple candied walnuts here is super simple. Simply mix walnuts with maple syrup, spread onto a sheet pan lined with parchment paper, sprinkle with coarse salt, and roast for 5-7 minutes in the oven.

I usually roast them while the veggies are in the oven, so I don’t have to wait later on.

Whatever you do, do not (I repeat, do not) skip the parchment paper (because they will stick to the pan) and sea salt (it helps make them even more delicious).

Step 3 – Prep the Dressing and season arugula: When the veggies are cooling, make the dressing. It is as simple as it gets: Add olive oil, lemon juice, garlic, salt, and pepper to a small bowl and whisk to combine.

When you’re ready to serve, place the arugula in a large bowl and drizzle with the dressing. Using your clean hands or a pair of tongs, gently toss to ensure that all the greens are coated with the dressing.

Give it a taste and make sure they are seasoned well. If necessary, add more salt and pepper.

Step 4 – Assemble: You can assemble the salad in the bowl with the now-well-seasoned arugula, but since we are planning to serve this as a showstopping centerpiece for Thanksgiving, I transfer it to a large oval serving platter.

Then all we need to do is to top them off with the roasted veggies, maple candied walnuts, crumbled feta cheese, and, if using, drizzle everything with a few tablespoons of pomegranate molasses. I also add a handful of pomegranate seeds to make it even more colorful and festive, but it is optional.

Making This a Festive Holiday Centerpiece: Make-Ahead & Presentation Tips

This Mediterranean fall salad is a fantastic alternative to your usual boring roasted sweet potatoes that everyone serves on Thanksgiving.

And, the good news is that you can make each component of the recipe ahead of time and assemble it right before serving. Here’s how I do it:

Presentation: Platter vs. Bowl

Serve on a Platter: I strongly recommend serving this salad on a large oval platter instead of a deep bowl, which not only makes for a much prettier presentation but also helps the delicate arugula hold its shape since it’s not weighed down by the toppings. It also ensures that every guest gets a bit of everything with each serving.

Make-Ahead Strategy (For a Crispy Salad)

Roast Components Ahead: You can roast the sweet potatoes, shallots, and chickpeas, and prep the candied walnuts and salad dressing a day or two in advance.
Bring to room temperature: Ensure the roasted veggies and nuts are completely cooled before storing them or adding them to the arugula, as warm ingredients will melt the feta and cause the delicate greens to wilt.
Store Separately: Store the cooled components in airtight containers in the refrigerator, and assemble everything right before serving.

Storage of Leftovers

Leftovers Keep Well: Leftovers do keep well for up to 3 days in the refrigerator if kept in an airtight container.
Arugula will Wilt: The arugula will naturally wilt once dressed. However, a good toss before serving brings it back to life. Always taste for seasoning and add more salt or pepper as necessary before serving.

Serving Suggestions

This Mediterranean baked sweet potato salad is as versatile as it is beautiful. Serve it warm or at room temperature, making it perfect for a cozy fall dinner or your Thanksgiving spread. It is surely one of my favorite Thanksgiving vegetable sides that I make every year.

Here are a few of my favorite dishes to pair it with:

With Turkey: If you’re planning on making a complete Thanksgiving spread, serve it alongside my Herb Roasted Turkey. Or, pair it with my Baked Turkey Tenderloin for a smaller holiday meal or simple weeknight dinner.

With Chicken: For another simple weeknight option, try serving it with my Baked Bone-In Chicken Breast. Alternatively, if you want to keep the Mediterranean flavors going, serve it alongside my Harissa Honey Chicken for a feast that is guaranteed to impress.

Vegetarian: This salad makes the perfect side to my Stuffed Eggplant as a Mediterranean-inspired meatless meal.

FAQs

Can I use canned sweet potatoes?

I wouldn’t recommend it since they’re too soft and won’t caramelize properly in the oven. That said, if it’s all you have on hand, just bake for about 10 minutes to warm them through.

Can I serve it cold?

Yes, this salad tastes great warm, at room temperature, or chilled straight from the fridge.

Can I air fry the veggies?

You technically can, but it will be hard to fit them all at once. If you prefer to roast everything in the air fryer, I recommend either doing it in two batches or air frying each veggie separately to ensure even roasting.

Other Mediterranean Salads You Might Like

I love keeping a few salads in rotation that are just as easy to make as this sweet potato salad recipe. Here are a few other Mediterranean salads I never get tired of:

My go-to for BBQs, picnics, and meal prep is this Mediterranean Pasta Salad. It is easy to make, and just uses a few pantry staples and fresh veggies.
Shepherd’s Salad (Çoban Salatası) is a refreshing Turkish tomato and cucumber salad tossed with olive oil and lemon juice. It’s a summer staple I grew up eating in Turkey.
If you want a quick, plant protein-packed salad that is ready in 30 minutes, try my Mediterranean Quinoa Salad. It can also be served cold or warm and it is another salad recipe that you can make ahead.

Mediterranean Sweet Potato Salad Recipe

Sweet Potatoes are not common in the Mediterranean, but that doesn’t mean we cannot use them in a salad that embodies the flavors of the region. Made by roasting sweet potatoes tossed with chickpeas, feta, and candied walnuts and serving them on a bed of arugula, this make-ahead salad is worthy of your holiday table as a colorful centerpiece or a humble yet filling lunch to take to work with you on a Tuesday.

Course Side Dish – Salad

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 20

Cooling time 10

Total Time 40

Servings servings

Calories 250kcal

Author Aysegul Sanford

Ingredients

For The Veggies

2 large sweet potatoes 1 ½ lbs peeled and cut into 1-inch cubes
3 shallots medium size – peeled and sliced/quartered (or 1 large red onion, cut into wedges)
1 can chickpeas 15-ounce- drained, rinsed, and patted dry
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
¼ teaspoon black pepper

For The Candied Walnuts

½ cup halved walnuts
2 tablespoons maple syrup
1/8 teaspoon flaky sea salt

For The Dressing

3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 garlic clove minced
½ teaspoon kosher salt
¼ teaspoon black pepper

For The Salad:

3 cups arugula leaves loosely packed, rinsed and spin dried
¼ cup crumbled feta cheese 2 oz.
2 tablespoons Pomegranate molasses* optional

Instructions

Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper.
Place cubed sweet potatoes, shallots, and chickpeas onto the baking sheet. Drizzle them with olive oil and sprinkle with salt and pepper. Toss to ensure they are evenly coated with the seasonings.
Roast for 20 minutes, tossing halfway through, until the potatoes are golden, the shallots are caramelized, and the chickpeas are lightly crispy.
To make the candied walnuts, in a small bowl, mix together the walnuts with maple syrup.
Line a small baking sheet with parchment paper and spread the walnuts evenly. Sprinkle them with a pinch of flaky sea salt and roast them in the oven for 5-7 minutes or until lightly toasted and golden. It is okay to roast them while the veggies are roasting.
When roasted, remove the veggies and walnuts from the oven and let them cool for 10-15 minutes.
Meanwhile, make the salad dressing by whisking together olive oil, lemon juice, garlic, salt, and pepper in a bowl.
To assemble the salad, place the arugula in a large salad bowl. Drizzle it with the dressing and toss to coat.
Pile the veggies on top and give it another big toss.
Garnish with candied walnuts, crumbled feta, and drizzle with pomegranate molasses (if using) right before serving.

Notes

Yields: This recipe makes about 6-8 (loose) cups of salad that is ideal for serving 6 people as a side dish. The nutritional values below are per serving.
*A good substitute for pomegranate molasses is balsamic reduction. The flavor will change slightly, but it will still be delicious. Alternatively, if you do not have either of them, you can omit using them entirely.
Make ahead: You can prepare all components of the recipe in advance, let them reach room temperature, store them in an airtight container in the fridge, and assemble the salad right before serving.

Nutrition

Quinoa Stuffed Acorn Squash

Aysegul Sanford — Tue, 07 Oct 2025 19:43:54 +0000

If you’ve ever hosted a holiday dinner, you know the struggle: one guest wants turkey, another is vegetarian, and someone else is vegan (and gluten-free, of course). You need a dish that can compete with turkey while meeting all the dietary requirements.

That’s where this Quinoa Stuffed Acorn Squash recipe comes in. I came up with it when my best friend showed up with her new boyfriend to last year’s Thanksgiving dinner, who happens to be vegan. And let me tell you, it served its purpose.

It worked beautifully as a plant-based holiday main dish for him, while the rest of the crowd enjoyed it as a side dish with turkey. The good news is that you can serve it warm, at room temperature, or cold, making it a no-fuss recipe that checks all the boxes.

Ingredients You’ll Need

This is one of those recipes that includes all the best festive fall ingredients. The full list with exact amounts is in the recipe card below, but here are a few helpful notes from my recipe testing:

Acorn squash: While it may be available year-round in most grocery stores, it is at its peak in the fall and winter months. To choose the best squash, look for a mix of dark green and orange skin colors that look slightly dull (not shiny). It should feel firm and heavy. You can use traditional green acorn squash or try white, golden, or even carnival squash.

Quinoa: Use the type of quinoa you prefer, such as white, red, black, or a mix of all three. You can cook quinoa on the stove, make microwave quinoa, or even make pressure cooker quinoa for a hands-off method. If you are not a fan of quinoa, you can swap it with cooked wild rice, farro, or couscous.

Apples: I love using Fuji apples here, but Gala and Honeycrisp also work. If you like a tangier bite, go for Granny Smith. You can also swap the apples for pears for a sweeter bite.

Dried Fruit: I prefer dried cranberries for this recipe, but I like to chop them so they are easier to chew. You can also mix it up with other dried fruits, such as chopped apricots or dates.

Nuts: Pecans are my favorite here, but you can use walnuts, almonds, or whichever nut you prefer.

For a nut-free option, try toasted pumpkin seeds or sunflower seeds. I usually opt for roasted nuts for extra flavor, but raw ones also work well.

Herbs: I am using fresh parsley, but you can also add other fresh holiday herbs like thyme, sage, or rosemary. During the fall, stores like Trader Joe’s often have holiday herb bundles, and they work perfectly here.

Optional Additions:

This is one of those recipes you can really customize and make your own. Here are a few of my favorite ways to mix it up:

Pomegranate Arils: For an extra fall touch, add a handful on top for a pop of color and tartness.

Maple syrup: If you enjoy the salty-sweet combination, whisk a tablespoon of maple syrup with olive oil and brush it over the squash prior to sprinkling it with the spice mixture.

Chickpeas: For a protein boost and a more filling dish (especially if you are serving it as a vegan main dish), you can stir in a 15-oz can of (drained and rinsed) chickpeas into the stuffing.

Mushrooms: For a distinctive yet delicious umami boost, consider adding sautéed or roasted mushrooms to the filling.

Cheese: If you don’t mind making the dish vegetarian, you can garnish it with a handful of crumbled feta or Parmesan cheese for a creamy and salty bite.

How to Make Roasted Vegan Stuffed Acorn Squash

From start to finish, this vegan stuffed squash takes less than an hour to make. The process consists of three parts: roasting the acorn squash, preparing the quinoa and apple filling while it bakes, and filling the roasted squash with the stuffing. Here’s how I do it:

Step 1 – Cut the Acorn Squash: You should exercise extreme caution when cutting acorn squash, especially if you have kids around. Start with a sharp knife to make the job easier and safer.

First, cut a thin slice off the bottom so it can sit flat on your cutting board. Then cut from top to bottom vertically, pressing the tip of the knife into the center and working your way down until you have two halves.

Lastly, scoop out the seeds and stringy bits inside. You can toss these or bake them; they make a delicious crunchy snack.

Step 2 – Season and Roast the Squash: Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.

Mix together onion powder, garlic powder, cinnamon, cumin, salt, and pepper in a small bowl. Brush the cut sides of the squash with a little olive oil and sprinkle it with the spice mixture.

Place the acorn squash halves cut-side down to help the edges caramelize and keep the flesh tender. Roast for about 40 minutes, until you can easily slide a fork through the meat. Your kitchen will smell heavenly while these are baking.

Step 3 – Make the Quinoa Filling: While the squash is roasting, sauté the onion and celery in a pan over medium-high heat until softened for 8-10 minutes, stirring frequently.

Then, add the apples and cook until they’re just soft enough, but not mushy. Stir in the garlic, cooked quinoa, cranberries, and pecans. Let it sit so the quinoa absorbs all the flavors, and add the parsley at the very end.

Step 4 – Assemble and Serve: Remove the roasted acorn squash halves from the oven and let them cool for 10 minutes. Then flip and fill each half with the quinoa mixture.

The acorn squash filling/stuffing recipe below yields 3-4 cups of filling. If you have leftovers, you can enjoy them as a side dish or a quick lunch the next day. It can also be served as a standalone side dish.

You can serve your filled acorn squash right away, or optionally, for a crispy, golden topping, return the stuffed squash to the oven and bake for an additional 10 minutes until the pecans are toasted and the quinoa looks golden brown. Garnish with fresh parsley, pomegranate arils, and your preferred toppings before serving.

Make Ahead, Storage & Reheating & Instructions

I love making this stuffed vegan squash recipe not only because it is a feast for the eyes, but also because you can easily prepare it ahead and serve it warm or cold, making it easy to incorporate into your holiday meal prep schedule.

Make Ahead: You can prepare the quinoa stuffing 1-2 days in advance, bring it to room temperature, and store it in an airtight container in the fridge. You can also roast the squash halves a day ahead, let them cool to room temperature, and refrigerate. When you are ready to serve, reheat the filling, stuff the squash, and warm them in the oven at 275°F (135°C) until heated through.

Alternatively, you can assemble the whole thing a day in advance, bring to room temperature, and store it in an airtight container. An hour before serving, you can reheat it in a low-heat (275°F (135°C)) oven for 15 minutes, or until heated through.

Storage: After the stuffed squash has cooled to room temperature, it can be stored in an airtight container in the refrigerator for up to 3-4 days. The leftovers make the most delicious lunch the next day.

Freezing: While you can technically freeze baked acorn squash, I don’t recommend it. It causes the squash to release extra water when thawed, resulting in a mushy texture and minimal flavor.

Expert Tips for Success

Microwave before cutting: Acorn squash can be hard to cut, especially if it is newly harvested. If you are having trouble cutting it, you can place it in the microwave for 1-2 minutes in 30-second increments to soften. Keep a close eye on it and check often rather than letting it run the whole time.

Cutting vertically vs horizontally: As you can see in the pictures, I cut my acorn squash vertically, but it is a personal preference. You can cut it horizontally if it is easier for you. However, be sure to cut a small amount from the top and bottom so they can sit straight after they are flipped.

Extra Caramelization: This is optional, but for a more golden, caramelized finish, flip the roasted squash cut-side up and place it under the broiler for 1-2 minutes after it’s finished baking. Just keep a close eye on it so it doesn’t burn.

Roast cut-side down: This is a crucial step, as it helps the edges caramelize and makes the flesh extra tender and sweet. While I didn’t think it was necessary, if you prefer, you can flip them at the end and put them under the broiler for a minute or two for even more caramelization.

Cook quinoa with stock: One of the best ways to season quinoa is by using stock instead of water as the cooking liquid. I usually use my homemade vegetable stock I make from scraps, but store-bought vegetable stock would also work. I highly recommend rinsing quinoa before cooking for optimal flavor.

Keep the filling moist: If you make it earlier in the day (or reheating), the quinoa mixture may dry out slightly. You can stir in a splash of water or stock to keep it fluffy and add more moisture.

Toast the nuts: Yes, it is an extra step, but toasting pecans (or pumpkin seeds) in a dry skillet takes just a few minutes and is a major upgrade in the overall taste of the filling. So, if you have a couple of extra minutes, place the nuts/seeds in an empty skillet and toast (keeping a super close eye on them) for 5-7 minutes over medium heat before adding them to the filling.

What to Serve with Quinoa-Stuffed Acorn Squash

This quinoa stuffed squash is one of those recipes that can play more than one role on your holiday table. You can enjoy it as a main dish for a vegetarian or vegan dinner, or serve it as a side alongside your favorite holiday mains. Here are a few of my favorite pairings:

With a veggie side: Pair it with my Maple Balsamic Brussels Sprouts for a sweet and savory combination that will feel elevated without the extra work.
With a holiday salad: My Harvest Salad Recipe includes kale, apples, dried figs, pomegranate arils, and pecans. It’s the perfect colorful salad to add to your Thanksgiving or Christmas table.
With cranberry sauce: A scoop of my Cranberry Sauce with Maple Syrup adds just the right touch of tartness and sweetness to balance the richness of the squash.
With meats: Serve this stuffed acorn squash with quinoa alongside Herb Roasted Turkey, Reverse Sear Prime Rib, or Reverse Sear Beef Tenderloin for a complete holiday spread.

FAQs

Can I make this ahead for Thanksgiving?

Yes, you can cook the quinoa filling a day or two before and keep it in the fridge in an airtight container. You can also roast the squash halves ahead of time and store them refrigerated for up to three days.

Can I freeze stuffed acorn squash?

Technically, yes, but I do not recommend it. The squash becomes watery and loses its texture once thawed.

Can I use butternut squash instead?

Yes, butternut squash also works. You can roast butternut squash halves or air-fry them and fill them with the quinoa mixture, following the same recipe.

What’s the safest way to cut acorn squash?

The secret is to use a sharp knife and start by slicing a thin piece off the bottom so the squash sits steady. Then cut from top to bottom to split it in half, and if it feels too tough to cut, microwave it for a minute or two to soften the skin.

What if I don’t like quinoa?

You can easily swap the quinoa for cooked rice, wild rice, farro, or even couscous for a similar filling.

Other Acorn Squash Recipes You Might Like

If you enjoyed this vegan acorn squash recipe, you might like these other fall favorite squash recipes:

If you are craving a fall salad, try my Acorn Squash Salad. Made with arugula, pepitas, cranberries, goat cheese, and pomegranate seeds, it has everything you crave during the holiday season.
Another reader favorite squash recipe is my Roasted Acorn Squash Slices! It takes the basic acorn squash but turns it into an easy side dish with a quick maple-cinnamon glaze.

Photos by Tanya Pilgrim.

Quinoa Stuffed Acorn Squash Recipe

Tender roasted squash halves filled with a savory-sweet quinoa stuffing of apples, cranberries, pecans, and fresh herbs. Vegan, gluten-free, and make-ahead friendly, this is the perfect holiday main or side dish.

Course Side

Cuisine American

Diet Gluten Free, Vegan

Prep Time 25

Cook Time 45

Total Time 1 10

Servings servings

Calories 291kcal

Author Aysegul Sanford

Ingredients

To Roast the Acorn Squash

¼ teaspoon onion powder
¼ teaspoon garlic powder
½ teaspoon ground cinnamon
¼ teaspoon ground cumin
½ teaspoon Kosher salt
¼ teaspoon ground black pepper
2 tablespoons olive oil
4 large acorn squash cut in half and seeds removed

To Make the Stuffing:

1 tablespoon olive oil
1 onion medium-size / chopped (~1 1/4 cup)
3 stalks celery chopped (~3/4 cup)
1 apple peeled and cut into small ½ inch cubes
2 cloves garlic minced
2 ½ cups cooked quinoa from 1 cup uncooked quinoa
½ cup dried cranberries chopped finely
½ cup pecans coarsely chopped
1 teaspoon kosher salt
½ teaspoon black pepper
¼ cup fresh parsley chopped, plus more as garnish
Handful of pomegranate seeds as garnish (optional)

Instructions

Preheat the oven to 400°F (204 °C). Line a baking sheet with parchment paper.
In a small bowl, mix together onion powder, garlic powder, cinnamon, cumin, salt, and pepper.
Brush the insides of acorn squash with olive oil.
Sprinkle each half with the spice mixture, ensuring that it is evenly distributed.
Arrange the squash cut-side down and roast for 40 minutes, or until a knife inserted into the flesh of one of the squash comes out easily. Let it cool on the counter for 5 minutes before stuffing.
While the acorn squash is roasting, make the stuffing. Heat olive oil in a large skillet over medium-high heat. Add the onion and celery, and cook, stirring frequently, until translucent, 5-6 minutes.
Add the apple and cook for 3-4 more minutes, or until the apples are softened.
Stir in the garlic and cook for 30 seconds.
Add the cooked quinoa, cranberries, pecans, and season with salt and pepper. Give it a stir and turn the heat to medium-low. Let it cook for 7-8 minutes, stirring occasionally to ensure it remains moist. If you feel like it is drying, add in a few tablespoons of water.
Taste for seasoning and add more, if necessary. At the last minute, stir in the parsley.
To assemble, fill each roasted acorn squash half with the stuffing and garnish it with pomegranate seeds (if using) and more parsley before serving.

Notes

Yields: This recipe makes 8 halved stuffed acorn squash, which is ideal for serving 8 as a side dish. If you are serving it as a main dish, I would recommend serving 2 halves per person. The nutritional values listed below are per serving of one half.
Filling: Take the time to cut up your apple evenly to ensure that you get some with each bite. I also recommend chopping up the cranberries for the same reason.
Make ahead: You can roast the acorn squash and make the filling a day (or two) in advance. Bring them to room temperature and store them in an airtight container in the fridge. Assemble and bake right before serving.
Storing leftovers: Bring them to room temperature and store in the fridge in an airtight container for 3-4 days.

Nutrition

Harissa Roasted Carrots

Aysegul Sanford — Mon, 29 Sep 2025 21:22:24 +0000

Growing up in the Mediterranean, the first thing you learn is that vegetables are never an afterthought. Most meals are actually planned around them, and this recipe is a perfect example of that.

Everyday ingredients like rainbow carrots (naturally sweet, inexpensive, and beautiful when roasted) become the star of the plate when paired with harissa, the North African chili paste I turn to often in my cooking.

And of course, we can’t forget the whipped feta, the creamy and tangy spread that social media has made famous for good reason.

I tested this dish several times to ensure the steps are clear and the cleanup is minimal. Ready in about 50 minutes from start to finish, the result is a side that looks stunning on the table but comes together with ease. It is such a great recipe to serve as part of a holiday spread, alongside a weeknight meal, or even as an appetizer on a mezze platter.

Ingredients You’ll Need

This recipe has three main components: the creamy whipped feta, the roasted harissa carrots, and the assembly finished with a honey drizzle.

Below, I am sharing some helpful notes on ingredients from my recipe testing. You can find the exact measurements in the recipe card below.

For the Carrots:

Carrots: I love using rainbow carrots here because they’re colorful, and when they get roasted, they become slightly caramelized, which pairs beautifully with harissa.

However, any carrots you have on hand would work. The important thing is to choose ones that are similar in size so they roast evenly.

Before roasting, I like to give them a good scrub and peel them for a smoother texture, although this step is optional. I usually grab about two to three bunches for this recipe, and if any are very thick, I slice them in half lengthwise.

Harissa: You can go a few different routes here:

You can make your own harissa sauce, which allows you to control the spice levels, and let’s face it, it is better than anything you’ll find at the store.
If you have harissa seasoning in your pantry, you can make a quick harissa paste from powder, or make homemade harissa powder.
You can purchase store-bought harissa. Trader Joe’s has a good one, and my go-to is New York Shuk Harissa, which you can grab online.

Honey: This is a key ingredient in this recipe, so don’t skip it. It helps caramelize the carrots and tames the spiciness of harissa. If you don’t have honey on hand, you can substitute it with maple syrup or agave syrup.

Garnishes: Here is where you can mix it up and make this recipe your own. The toppings are what take these harissa-glazed carrots to the next level. Here are my favorites:

Drizzles: I am using honey because the sweet and spicy combo is unbeatable. You can also try maple syrup for a deeper sweetness or opt for tahini lemon sauce for a savory flavor.
Nuts: My go-to is pistachios, but almonds, cashews, or even toasted pine nuts would be delicious. If you can, toast them slightly in a pan to enhance their flavor.
Fresh Herbs: I opted for parsley, but you can use any herb you love, such as dill, cilantro, or mint. You can even use the carrot tops; just wash and dry them thoroughly before chopping them finely.
Optional: During the holiday season, I also use a handful of pomegranate seeds to add a pop of color.

For the Whipped Feta:

For the creamiest base, start with a block of feta packed in brine rather than the pre-crumbled kind. And for the yogurt, choose plain, unsweetened whole milk Greek yogurt for the creamiest texture.

You’ll find the full whipped feta ingredients in the recipe card below. For more tips, steps, and variations, check out my full Whipped Feta Recipe post.

Alternatively, you can use Cava’s Feta Sauce or my Tahini Yogurt Sauce as a spread; both will provide a similar creamy base.

How to Make Harissa Carrots

The beauty of this recipe is that most of the work happens in the oven. While the carrots roast and caramelize, you whip the feta and prep the toppings.

Step 1 – Prep the pan: Set your oven to 400°F (204°C) and line a large sheet pan with parchment paper for easy cleanup.

I know some people recommend against using parchment paper to achieve the most browning, especially when roasting root vegetables like carrots. I prefer to use it to make the clean up easier, but you can go either way.

Step 2 – Make the marinade & coat: In a small bowl, whisk together the olive oil, harissa, honey, and lemon zest. Always taste the mixture before adding any seasoning, especially if you are using a store-bought harissa.

Add the carrots and toss until fully coated. I like to use my hands here to really work the marinade into all the nooks and crannies, but a pastry brush can also be used.

Step 3 – Roast: Arrange the carrots in a single layer on the sheet pan, leaving a little space between each one so they bake and caramelize instead of steaming.

Roast the carrots for about 30 minutes, flipping them halfway through, until caramelized and tender in the center. If your carrots are on the thinner side, start checking around the 25-minute mark.

Step 4 – Make the whipped feta: While the carrots are roasting, break the feta into chunks and add it to a food processor along with the Greek yogurt and lemon zest.

Pulse it a few times, and then as the food processor is running, slowly drizzle in olive oil until smooth and creamy, scraping the sides as needed. Blend for about 40-45 seconds, until smooth, to maintain a thick and spreadable consistency.

Step 5 – Assemble and Garnish: Once the harissa carrots are done, let them cool for 10 minutes so that when you add them on top of the feta cheese spread, they don’t melt.

Spread the whipped feta onto a large serving platter, arrange the carrots on top, drizzle with honey, and sprinkle with pistachios and parsley.

How to Make Ahead, Store, and Reheat

One of my favorite things about this honey harissa carrot recipe is that it can be served hot from the oven, made ahead, and enjoyed chilled. Not to mention, they store well in the refrigerator for later use.

Make Ahead: You can roast the carrots and make the whipped feta up to a day in advance. Store them separately or assemble them right away so the dish is ready to serve as soon as you need it.

Storage: Store the leftovers in an airtight container in the refrigerator for up to 2-3 days. The whipped feta may firm up slightly as it chills, so take it out of the fridge 10 minutes before serving to allow it to become creamier.

Reheating: When it comes to reheating, I do not recommend heating the whipped feta. However, you can reheat the carrots in a 325°F (163°C) oven for about 8-10 minutes, or until they are heated through. Then, reassemble the recipe as written.

Expert Tips for Best Results

While this harissa-roasted carrot recipe is quite simple to put together, here are a few things I learned during my recipe testing:

Pick similar-sized carrots: Choose carrots that are roughly the same size so they roast evenly. If some are very thick, cut them in half lengthwise so everything bakes at the same rate.
Taste before salting: Some harissa brands are saltier than others, so always give the marinade a quick taste before seasoning to avoid over-salting the carrots.
Flip halfway: Give the carrots a quick toss and turn them halfway through roasting so they caramelize evenly and don’t burn on one side.
Let them cool slightly: Let the carrots sit for 10 minutes before serving to prevent the whipped feta from getting melty and soggy.
Loosen thick harissa: Harissa paste can vary in thickness, so if yours is very thick, whisk in a splash of olive oil to loosen it and help coat the carrots more evenly.

Serving Suggestions

While you can enjoy these carrots straight from the oven, they are even better when paired with a full meal. Here are a few of my favorite ways to serve them:

Make It a Harissa Dinner: Pair the carrots with other harissa recipes, such as my Harissa Salmon or Harissa Honey Chicken, for a complete Mediterranean-inspired meal.
Build a Vegetarian Plate: Add a simple grain and salad to make it a filling, meatless meal. I like to serve it with some cooked Quinoa or Brown Jasmine Rice with a crisp green salad, such as my Spring Mix Salad.
Part of a Mezze Spread: Serve these carrots as one of the dishes on a mezze platter alongside Mediterranean Hummus, Baba Ganoush, and Muhammara, and warm Homemade Pita Bread or Lavash Bread for an easy, shareable appetizer spread.

FAQs

Can I use harissa powder instead of paste?

I wouldn’t recommend using harissa powder by itself for the full effect. Instead, you can make a quick harissa paste with harissa powder in minutes and use it to coat the carrots.

How do I tone down the spice?

You have a few options here. You can make your own harissa or buy a brand that offers a mildly spiced harissa. Additionally, keep in mind that serving the carrots over dairy naturally helps to tone down the spice.

What toppings or spices work best?

Chopped pistachios are my go-to, but almonds, cashews, or even toasted pine nuts are great alternatives. Fresh herbs, such as fresh parsley, dill, or cilantro, add a pop of color and freshness.

Do I need to peel carrots before roasting?

It is a personal choice. If you are buying organic carrots, you can give them a good scrub under cold water and roast them with the skins on. Still, if you prefer, you can peel them as well.

More Harissa Recipes to Try

When I have harissa on hand, I find myself adding it to everything from roasted vegetables to grain bowls. If you want more ways to use harissa, here are a few of my favorites:

My Harissa Dressing is a bright and spicy five-minute dressing that I drizzle over salads, grain bowls, grilled meats, and even roasted veggies.
For dinner, my BBQ Harissa Chicken is smoky, juicy, and takes just twenty minutes of hands-on time. And if you prefer a recipe that requires no grilling, then I suggest my Harissa Honey Chicken, which caramelizes beautifully in the oven for the perfect sweet-and-spicy bite.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.

Photos by Tanya Pilgrim.

Harissa Roasted Carrots Recipe

These rainbow carrots are roasted with harissa until caramelized, then served over creamy whipped feta and topped with honey, pistachios, and fresh herbs.

Course Vegetarian Side Dish

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 306kcal

Author Aysegul Sanford

Ingredients

For The Harissa Carrots

2 lbs rainbow carrots (18-20 carrots) ~ 20 oz, scrubbed and peeled
2 tablespoons extra virgin olive oil
2 tablespoons harissa
1 tablespoon honey plus more to drizzle on top
1 teaspoon lemon zest from one lemon
½ teaspoon kosher salt optional – add after tasting harissa first
¼ teaspoon black pepper

For The Whipped Feta

8 ounces feta whole block
½ cup Greek yogurt whole milk / unsweetened
1 teaspoon Zest of a lemon
2 tablespoons extra virgin olive oil

As Garnish

2 tablespoons honey
2 tablespoons pistachios roughly chopped
1 tablespoon fresh parsley chopped

US Customary – Metric

Instructions

Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together olive oil, harissa, honey, and lemon zest. Taste for seasoning and season with salt if necessary.
Add the carrots to the prepared sheet pan and spread the harissa mixture evenly, ensuring the carrots are fully coated with the mixture. Spread them on a single layer.
Roast for 30-35 minutes, flipping them halfway through to ensure even roasting.
Remove from the oven and let them cool down for 10 minutes.
While carrots are roasting, make the whipped feta. Break the feta into large chunks and place it in the bowl of a food processor fitted with the metal blade, along with Greek yogurt and lemon zest.
Pulse a few times to mix, and then turn the machine on and drizzle the olive oil over the tube. Let it run for 40-45 seconds, stopping once or twice to scrape the sides of the bowl to ensure even mixing.
Grab a large serving plate, spread the bottom with whipped feta cheese, and then transfer the now-slightly cooled harissa carrots on top.
Drizzle with 1-2 tablespoons of honey and garnish with pistachios and parsley.

Video

Notes

Yields: This recipe yields enough harissa carrots to serve 6 people, with approximately 3 carrots per serving, depending on the size of the carrots used. The nutritional values are per serving and include the calories coming from whipped feta.
Carrots: While I roasted the carrots whole, you can cut them into 1 1/2- to 2-inch chunks and roast them that way.
Spread at the bottom: Whipped feta is optional here, and you can serve the harissa carrots by themselves if you prefer. Alternatively, my yogurt tahini sauce would be a great option as a spread.
Storage: Leftovers can be placed in an airtight container and kept in the fridge for 3-4 days.

Nutrition

Kale Apple Slaw

Aysegul Sanford — Tue, 16 Sep 2025 23:25:40 +0000

Using apples in a savory salad isn’t new, but I think most apple salads miss a chance to pair them with something as sturdy and earthy as kale. A good dressing is key, especially when kale is involved, because let’s be honest, on its own, it’s not everyone’s favorite (my husband would agree).

For me, the magic is in the balance of textures and tastes. Sweet, crisp apples meet earthy kale, all tied together with a dreamy maple Dijon dressing. Then comes the crunch from sunflower seeds, which makes every bite a little more exciting.

I call it a slaw because I was inspired by the Kale Apple Slaw at Tropical Smoothie Café, a cult-favorite dish that I loved so much that I had to recreate it in my own kitchen. It’s the kind of salad I make as part of my weekly meal prep because it holds up so well in the fridge.

One bite and I think you’ll agree, let’s make it together.

Kale and Apple Slaw Ingredients

You only need a handful of produce and a few basic pantry staples to make this fresh kale apple coleslaw. You’ll find the full list in the recipe card below, but here are a few helpful notes from my testing on ingredients and substitutions:

For the Dressing

It is no secret that the dressing is the most important part of any kale salad, as sturdy kale leaves can use a ton of help when it comes to flavoring. I decided to use my Maple Dijon Vinaigrette as it offers the perfect balance of sweet and tangy flavors that complements the rest of the ingredients.

Below are a couple of notes from my recipe testing:

Maple syrup: I love the caramel-like sweetness it brings with the Dijon. For a lighter, citrusy twist, swap it with orange juice. Honey also works if you prefer a richer sweetness. I tested this slaw with all three, and while each works, they give the salad a slightly different character.

Apple cider vinegar: A key ingredient. It adds acidity to the dressing and also ties the apples into the overall flavor. If you don’t have it, red wine vinegar works too, but the taste is a little sharper.

For The Slaw

Apple: Crisp, firm apples hold up best. Fuji, Pink Lady, and Honeycrisp are my top picks, though tart Granny Smith is also great. Whatever you choose, slice or cube them just before serving to avoid browning.

Kale: I usually go with curly kale, but lacinato kale (aka Tuscan kale) works just as well. Each type has a different flavor and texture. If you’re not sure which to use, my Types of Kale guide can help you decide.

Seeds and nuts: I often use sunflower seeds, especially when I want to keep the recipe nut-free. When I do use nuts, I prefer raw almonds, pecans, or walnuts. Their mild taste lets the kale and apples stand out.

Cabbage: Red cabbage adds color and a subtle earthy note, but green cabbage works if that’s what you have. The thinner you slice it, the better it absorbs the dressing. I usually shred it with this insert I keep in my food processor, which I’ve found safer and quicker than a traditional mandoline. If you’re pressed for time, a bagged coleslaw mix is a fine shortcut.

Red Onion: Even though red onion has a stronger taste, I like using it here because it stands up well against hearty kale and crisp cabbage. If you prefer something milder, green onions are a good alternative.

How to Make Kale Apple Slaw

One of my favorite things about this kale apple salad, besides how fresh and crunchy it is, is how easily it fits into any meal. It lasts for days in the fridge and pairs with just about anything. Here’s how I put it together:

Step 1 – Make the salad dressing: In a small bowl, whisk together the maple syrup, dijon mustard, apple cider vinegar, olive oil, salt, and pepper.

Then, add the sliced red onion to the dressing mixture and let it steep in the mixture while you prepare the rest of the ingredients. The vinegar takes away the sharp edge of raw onion, making it softer and slightly sweeter.

Step 2 – Prepare the salad: In a large mixing bowl, add the shredded kale, shredded carrots, and sliced red cabbage. Drizzle with the dressing and red onion, then use your hands to lightly massage the kale to break down the tougher parts of the leaves, making them more tender, less bitter, and better at soaking up the dressing.

Pro Tip: Massaging kale might seem like an unusual practice, but I believe it is the secret to making kale tender, which is a common complaint among many people. Once massaged, it transforms into something much softer and easier to enjoy.

Step 3 – Serve: Top it off with the sliced apple and sunflower seeds. Toss the mixture one more time to evenly distribute the toppings, and serve immediately for the best crunch and freshest flavor.

How To Make Ahead and Store?

This easy slaw recipe is meal-prep friendly, holding up beautifully in the fridge for days, so you can enjoy a crisp side dish all week long. Here are the best ways to ensure it stays fresh:

Make ahead: The Maple Dijon Vinaigrette can be prepared up to 2 days in advance and stored in a mason jar in the fridge. On the day you plan to serve, simply toss it with the kale, cabbage, and carrots, then add the apples just before serving. Assembly takes only about 5 minutes.

Storage: Once assembled, the slaw will keep in an airtight container in the fridge for up to 3 days. For the best texture and color, slice the apples right before eating to prevent browning.

What to Serve with Apple Kale Slaw

This kale and apple slaw is one of those salads that just works with almost anything. It’s crisp, colorful, and adds a fresh bite that makes any meal feel a little brighter. Here are a few of my favorite ways to enjoy it:

Pair it with grains: For a more filling meal, consider adding a cooked grain like quinoa, bulgur wheat, or wild rice. They will soak up the maple dijon dressing and turn it into a quick lunch you can grab from the fridge.
With turkey: If you need a light but satisfying dinner in under an hour, pair this slaw with my Turkey Tenderloin. The turkey is juicy, tender, and quick to cook, so you can have a balanced meal even on a weeknight.
With chicken: My Baked Bone-In Chicken Breast is one of my favorite proteins to serve on top. The crispy skin and juicy meat add just enough richness.
With meatloaf: Serve the slaw with my Turkey Meatloaf to lighten up a classic comfort food dinner. The fresh crunch balances the comfort of the meatloaf without feeling heavy.

Expert Tips

While the recipe is pretty simple and straightforward, here are a few pro tips for making the best kale apple coleslaw:

Using red onion: Raw red onion can be sharp, even when thinly sliced. I like to soak it in water or massage it with salt to mellow the bite. In this recipe, I let it sit in the dressing instead, which softens the flavor while adding depth. If you enjoy raw onion as-is, you can skip this step.
Slice everything thinly: Large pieces of kale are tough to chew. Removing the stems and slicing the leaves into thin ribbons helps them absorb the dressing, making the salad easier to eat.
Massage the kale: This is the step that turns tough kale into something tender and delicious. A quick massage not only softens the leaves but also helps the dressing cling to every bite.
Blanch for a milder taste: If you find kale too bitter, you can blanch it. Just boil for a minute or two, then plunge into ice water. This quick step softens the leaves and tones down their bitterness.
Optional Add-Ins: You can easily make this salad your own with a few simple additions or swaps. Try dried cranberries or pomegranate seeds instead of apples for a sweet-tart twist, or add a handful of shaved parmesan to bring a savory, umami note that makes it even more delicious.

FAQs

What part of the kale do you cut off?

Remove the tough center stem (also called the rib) that runs down the middle of each leaf. It’s hard and chewy when raw, so strip the leafy greens away and chop them into bite-sized pieces for the best texture.

How can I make the kale less bitter?

The best way to reduce kale’s bitterness is to massage it with the dressing for 2-3 minutes to soften the leaves. This breaks down the tough fibers and makes the kale more tender and easier to chew. If you’re sensitive to bitterness, blanch the kale for 1-2 minutes before adding it to the salad.

How can I tell if I’m choosing good kale?

Look for kale with firm, crisp leaves that have a rich green color. Skip any that are starting to yellow, feel limp, or have wilted spots.

What’s the best apple to use in kale apple coleslaw?

Firm, crisp apples such as Honeycrisp, Fuji, Pink Lady, or Granny Smith work best.

Can I use a different dressing to make this kale and apple slaw recipe?

Yes. For a lighter, more citrusy flavor, try it with my Lemon Balsamic Dressing. For a creamy variation, use my Yogurt Salad Dressing.

Other Kale Recipes You Might Like:

If this recipe convinced you to give kale a chance, I am confident that you’ll be looking for more. So, here are a few other fresh kale salad recipes that I know you’ll enjoy:

If you’re in the mood for something cozy and seasonal, my Fall Harvest Salad is packed with all the fall flavors we love and is drizzled with a sweet dressing that ties it all together.
For a crunchy, make-ahead option, my Brussels Sprout Kale Salad includes shaved Brussels sprouts and kale with a bright vinaigrette.
And when you’re craving something simple and satisfying, my Kale and Avocado Salad comes together in minutes with a sweet-sour dressing you’ll want to drizzle on everything.

Kale Apple Slaw Recipe

15 minute Kale Apple Slaw recipe that is perfect for a satisfying and filling meal. Also gluten free and vegan, you can make a batch as a part of your weekly meal prep and enjoy it throughout the week.

Course Salad

Cuisine American Vegan

Diet Vegan

Prep Time 15

Total Time 15

Servings servings

Calories 407kcal

Author Aysegul Sanford

Ingredients

For The Maple Dijon Vinaigrette

2 tablespoons maple syrup
1 tablespoon dijon mustard
1 clove garlic minced
2 tablespoons apple cider vinegar or red wine vinegar
¼ cup olive oil
½ teaspoon Kosher salt
¼ teaspoon black pepper
½ small red onion sliced thinly

For The Kale Apple Slaw

6 cups curly kale (1 bunch destemmed and cut into ribbons)
2 carrots shredded
1 cup red cabbage sliced thinly
1 apple sliced thinly
1 cup sunflower seeds or any other nuts

Instructions

To make the salad dressing: Whisk together maple syrup, dijon mustard, garlic, apple cider vinegar, olive oil, salt and pepper in a small bowl or in a mason jar. Add in the sliced red onion and let it steep in it as you work on the rest of the ingredients.
To make the Apple Kale Slaw: Place kale, shredded carrots and sliced red cabbage in a bowl. Drizzle it with the dressing. Using clean hands, give them a light massage making sure to distribute the dressing evenly throughout the salad. As you massage, the tough kale leaves will soften.
Top it off with sliced apple and sunflower seeds. Give it a toss and serve.

Video

Notes

Yields: This recipe makes about 7 to 8 cups of salad and is ideal for four servings. The nutritional values below are per serving.
Steep the red onion: This is an optional step but letting your red onion slices soak in the dressing will give them a great texture and make them less bitter and overpowering.
Slice everything thinly: To make sure every bite of this recipe bursts with flavor, make sure you thinly slice all of your ingredients. Small pieces make it easier for your veggies to soak up the tangy dressing.
Massage the kale: Though it may seem like an odd step, massaging the kale is crucial to giving your leaves the perfect, tender texture. The massaging process infuses the kale with the acidic dressing, which helps break down the parts of fresh kale that are hard to digest.
Storage: Once prepared, kale and apple coleslaw will stay fresh in an airtight container for up to 3 days. Be sure to store it in an airtight container in the fridge.

Nutrition

Turkish Ezme

Aysegul Sanford — Mon, 25 Aug 2025 18:22:02 +0000

What Is Turkish Ezme?

Ezme is a finely chopped Turkish tomato salad or dip that you can make in 10 minutes. Today, I’m sharing my mom’s version, along with the tips I’ve learned from her, to make it authentically spicy or more gentle.

This year, I made it my mission to share some of my favorite kebab recipes, and you simply can’t talk about kebabs without mentioning their ultimate pairing: Turkish ezme.

Pronounced exactly as it looks, this bright tomato salad (or dip) is one of the most authentic dishes you’ll find alongside kebabs in Turkey.

Often described as a Turkish “salsa” by those trying it for the first time, for those of us who grew up with this simple dish, Turkish ezme is so much more. It’s refreshing, a little spicy, and the perfect companion not only to kebabs but to any grilled meats.

Originating from the regions best known for their kebabs, Gaziantep, Urfa, Adana, and Mardin, Turkish ezme is a staple that’s deeply woven into the kebab tradition. Each region puts its own spin on it; Gaziantep’s version (referred to as Antep Ezme) is usually spicier, while Urfa’s might lean more tomato-forward.

If you’ve ever been to a kebab restaurant, you’ll know what I mean. The moment you order, they don’t ask whether you’d like ezme on the side. They just bring it, often with a side of lavash or pita bread for scooping, along with other staples like cacik (pronounced ja-juk, aka the Turkish cousin of tzatziki) and hummus. It’s part of the ritual, and to me, it’s as essential as the kebab itself.

Traditional Turkish ezme is made with finely chopped onions, ripe tomatoes, and peppers mixed with red pepper paste, lemon juice, and a handful of spices.

Depending on how it’s prepared, it can be spicy (called Acılı Ezme) or more mild if you remove the seeds of the peppers or cut back on the red pepper flakes.

Ingredients You’ll Need & Why They Matter

The ingredients in Turkish Ezme dip are simple, fresh, and rooted in the flavors of the Eastern Mediterranean. While it uses everyday ingredients, there are some nuances that I’d like to share to ensure your version is as close to the original.

Yellow Onion: Traditional Ezme is made with yellow or white onions. At first, a whole onion may seem like a lot, but once it’s finely chopped and mixed in, it melts into the salad and gives just the right balance.

While not traditional, red onion would also work, but it would have a slightly sweeter flavor.

Garlic: The authentic version of this Turkish dipping sauce does not use garlic, but my mom always did, so I am following in her footsteps. That small tweak is what makes my family’s version unique. It can be omitted if you are a purist.

Kosher Salt: I use kosher salt not only to flavor the overall ezme but also to soften the chopped onion and garlic. It also helps mellow their sharp, raw flavors.

Tomatoes: Authentic Turkish ezme is traditionally made with tomatoes from the Southeastern region of Turkey. Because of the hot, dry climate, those tomatoes are less juicy than what we often find here in the US.

For the best results, use firm, not overly ripe, tomatoes such as Roma, heirloom, or even cherry tomatoes. Whatever you choose, it’s important to remove the seeds.

Ezme should be juicy enough to scoop up with bread but not watery. If taking the seeds out feels like too much work, you can chop the tomatoes finely and strain them briefly through a fine mesh sieve to get rid of the excess liquid.

In the winter months, when good tomatoes are harder to come by, some people turn to canned whole peeled tomatoes. While that can work in a pinch, I find the taste of fresh tomatoes makes the biggest difference in capturing the true spirit of ezme.

Green Peppers: The authentic recipe uses Turkish sivri biber. The name literally means “pointed pepper,” and that’s exactly what it looks like: long, thin, and tapering to a point.

Since I cannot get my hands on sivri biber here in the US, I use Anaheim, jalapeno, or serranos as an alternative. I remove seeds to keep the spice levels mild, but if you prefer yours spicy (and want to make an acili ezme recipe, as we say in Turkish), feel free to keep some.

Red Pepper Paste (or Tomato Paste): Red pepper paste is yet another traditional ingredient used in most kebab and meze recipes. I buy mine online. Tukas’s red pepper paste is my favorite. However, tomato paste is a good substitute.

Lemon Juice: Freshly squeezed lemon juice is the best, but if bottled juice is all you have on hand, that would work in a pinch.

Fresh Herbs: I kept the recipe simple and only used fresh parsley, but my mom always added a few tablespoons of chopped fresh mint and dill in addition to parsley. If you are growing your own herbs, this is a fantastic recipe to put them to good use.

Sumac: A sprinkle of sumac is the finishing touch for this Turkish salad. I buy sumac online, but you can find it in the Middle Eastern/Mediterranean section of your grocery store. If you can’t get your hands on it, you can omit it. Your salad will still taste great.

Urfa Chili Pepper (or Aleppo Pepper or Red Pepper Flakes): For a smoky finish, use the traditional Urfa chili (Urfa biber). If you prefer a bit more straightforward, less smoky, bright finish, use Aleppo chili (Pul biber). If you do not have either of those, a pinch of any red pepper flakes you have on hand would also work.

Optional Add Ins:

Classic Turkish ezme is usually made with the ingredients I listed above, but depending on the region and sometimes the creativity of the chef, you will find different variations. The add-ins below are not traditional in every version, but they are wonderful ways to build on the base and make it your own.
Pomegranate Molasses (optional): You’ll often see restaurants finish off this Turkish red sauce with a drizzle of pomegranate molasses, especially if they are serving it as a part of a meze platter.

While it is an optional ingredient in this recipe, if you are into Mediterranean cooking, I highly recommend investing in a bottle. It provides a unique depth, a fruity tartness that can’t be replicated with just lemon juice.

When shopping for pomegranate molasses, look for a brand that lists only one ingredient: pomegranate concentrate. That way, you’ll get the purest taste without added sugar or preservatives. The one I always buy online is Eastanbul.

Olive Oil: A tablespoon (or two) of olive oil drizzled at the last minute makes it richer. I recommend an extra virgin olive oil that is mild in flavor, such as Garcia de la Cruz.

Walnuts: A close cousin of Turkish ezme is a dish called Gavurdağı Salatası. In some parts of Turkey, it’s common to add a handful of chopped walnuts, which makes the salad richer and adds a pleasant crunch. You can mix them in with the vegetables or simply sprinkle them on top as a garnish.

Pomegranate Seeds: For a beautiful pop of color, a juicy burst of sweet-tart flavor, and a delicate crunch that makes the dish feel even more special, you can add (2 tablespoons) pomegranate seeds.

How to Make Turkish Ezme?

Making this authentic recipe is surprisingly simple, and it all starts with fresh, high-quality ingredients. This Turkish dip gets its signature texture from chopping everything very finely by hand, which gives the salad its unique, crushed consistency. Here is how I make it in my kitchen:

Step 1 – Mince and Soften the Aromatics: On a large cutting board, finely chop the onion and garlic. Sprinkle them with kosher salt and gently knead the mixture with your hands.
Adding the salt not only helps soften the raw onions but also mellow their sharpness. Transfer the mixture to a medium-size mixing bowl.

Step 2 – Add the Fresh Vegetables: Using a sharp knife, carefully remove the seeds from the tomatoes and chop them finely. If you’d rather not fuss with seeding, chop them and give them a quick press through a fine mesh sieve to remove the extra liquid.

Next, remove the seeds from your peppers and chop them as finely as possible. When cutting peppers, I highly recommend wearing gloves if you have them. The oils can cause a burning sensation on your hands and sting really badly if you accidentally touch your eyes.

Transfer the tomatoes and the peppers to the bowl. Some cooks use a food processor for convenience, but I find it’s easy to over-process and end up with more of a puree of vegetables. I think hand chopping is worth the effort, especially if you are looking for the most authentic version of this Turkish red sauce.

Step 3 – Mix in the Flavorings: Stir in the red pepper paste (or tomato paste), lemon juice, chopped parsley, sumac, and Urfa chili flakes (if using).

Step 4 – Thoroughly Combine: Using a large spoon, gently mix everything together until all the ingredients are well incorporated and evenly coated. Don’t rush this step, as ezme should feel like one unified mix, not separate vegetables.

Step 5 – Finish and Serve: You can serve it straight from the bowl, but if you want to do it the way we do it in Turkey, then transfer it to a small to medium-sized oval plate. Drizzle with pomegranate molasses or olive oil (if using) and serve right away, ideally with some warm pita or lavash on the side.

Make Ahead and Storage Tips

Make Ahead: This Turkish dip actually tastes even better after it has rested. I often make it a few hours in advance and let it chill in the fridge so the flavors can deepen and meld.

Keep in mind that the juices will settle as they sit, so you may have to drain them before serving.

Storage: Leftover ezme keeps well for 2-3 days when stored in an airtight container in the refrigerator. Just be sure to give it a good stir before serving, and again, drain the juices as needed.

Freezing: This dish is best when enjoyed fresh, so I do not recommend freezing it as it will lose its signature texture when thawed.

Expert Tips from My Turkish Kitchen

Use a fine mince when chopping by hand: The secret to ezme’s classic texture is how finely everything is chopped. You don’t want big chunks in there. Take your time when chopping; it is part of what makes this recipe so good.

Dealing with excess juice: Earlier, I mentioned removing the seeds from the tomatoes to get the authentic texture that ezme is known for. But if you don’t mind some extra juice, that’s perfectly fine too. It will still taste fresh and delicious.

Using a food processor: My mom would probably turn in her grave if she saw me recommending a food processor when making ezme. Traditionally, everything is chopped by hand, and I still believe that’s the best way to get the right texture. That said, I know it can be a real time-saver, especially if you’re making a big batch.

If you do decide to use one, here’s what I recommend:

Start with the harder vegetables (onions, garlic, peppers) and chop them finely before adding the softer tomatoes.
Once you add the tomatoes, use short pulses instead of running the machine continuously. This helps you avoid ending up with a puree and keeps that slightly crushed consistency that makes ezme special.

Make it your own: Once you’ve made the basic recipe I shared below, try creating your version by adding a bit more heat (there is a reason people ask for ‘acili ezme’, the spicy version of this dish) or incorporating some of the optional ingredients I mentioned above.

How to Serve Turkish Ezme (The Ultimate Kebab Side Dish)

Ezme is one of those dishes that goes with almost everything. While it’s a classic alongside kebabs, its fresh, tangy flavor also makes it a great match for other Mediterranean favorites, from grilled meats to mezze platters.

With Kebabs or Grilled Meats: Ezme is the ultimate side to dishes like Adana Kebab or Chicken Kebab. Its acidity and spice help balance the richness of the meat, which is exactly why it’s such a common pairing in Turkey.
Part of a Meze Platter: Add it to a Mediterranean-inspired mezze platter alongside hummus, baba ganoush, and muhammara. Don’t forget the lavash, Turkish pide bread, or pita bread (or pita chips) for scooping! This dish is meant for sharing.
As a Spread or Sandwich Topping: Use leftover ezme as a spread for sandwiches or wraps the next day. It’s especially good on my Grilled Lamb Burgers, adding a bright, tangy kick that makes them even more special.

Turkish Ezme Recipe

This authentic Turkish Ezme is a refreshing tomato and pepper salad that pairs perfectly with kebabs or grilled meats. Quick, fresh, and versatile. Vegan, no-cook, and gluten-free recipe.

Course Side Dish – Salad

Cuisine Mediterranean

Diet Vegan

Prep Time 10

Total Time 10

Servings servings

Calories 73kcal

Author Aysegul Sanford

Ingredients

1 yellow onion medium size
1 clove garlic finely minced
1 teaspoon kosher salt
4 medium tomatoes
2 green peppers Anaheim, jalapeño, or serrano, seeded
1 tablespoon Turkish red pepper paste or tomato paste
3 tablespoons lemon juice freshly squeezed
¼ cup fresh parsley chopped
1 tablespoon sumac
¼ teaspoon Urfa chili Aleppo pepper, or red pepper flakes (optional)
2 tablespoons pomegranate molasses optional

Instructions

On a large cutting board, finely chop onion and garlic. Sprinkle with kosher salt and knead gently to soften. Transfer to a large bowl.
Remove the seeds of your tomatoes and give them a fine chop. Alternatively, you can chop them first and strain through a fine mesh strainer to remove the juices. Transfer the tomatoes to the bowl.
Chop the seeded peppers finely and add them to the bowl.
Stir in the red pepper paste, lemon juice, parsley, sumac, and chili flakes (if using). Mix well to combine.
If using, drizzle with pomegranate molasses and serve*.

Notes

Yields: This recipe makes about 2 to 2 1/2 cups of ezme, which is ideal for serving 4 people. The nutritional values below are per serving.
Storage: Leftovers will keep well for 2-3 days when stored in an airtight container in the refrigerator.
*Let it rest before serving: It is optional, but if you have the time, chill it in the fridge for about 30 minutes before serving. This gives the ingredients a chance to mingle and develop deeper flavor. Just keep in mind that it will release some of its juices as it sits, so you may want to spoon out the excess liquid before bringing it to the table.
Adjusting the spiciness: If you prefer your ezme to be on the milder side, I recommend taking the time to remove all of the seeds of your peppers and avoid using red pepper flakes.

Nutrition

FAQ’s

Is ezme spicy?

Ezme has a gentle heat, but you can easily control the spice level. If you prefer it mild (or not spicy at all), take the time to remove all of the seeds of your peppers and omit using red pepper flakes.

How does Acılı ezme vary by region?

In Turkey, every region puts its own spin on ezme. In Gaziantep, it’s usually spicier, in Urfa it leans more tomato-forward, and in Adana it often includes extra pepper paste. My mom’s version here is closest to what you would find in kebab restaurants across the country.

Can I make it less acidic?

Absolutely. If you’re sensitive to acidity, try reducing the amount of fresh lemon juice or skipping the pomegranate molasses. It will still taste fresh and delicious.

How long does Turkish ezme last in the fridge?

As long as it is stored in an airtight container in the refrigerator, it should still be fresh for up to 3 days.

Other Turkish Salads You Might Like:

If you’re already convinced to make this Turkish ezme salad recipe, you’re already on your way to creating a fantastic feast. Here are a few more fresh and delicious Turkish salad recipes to serve alongside your grilled meats:

My go-to Turkish summer salad, Piyaz, is A zesty and refreshing salad made with white beans, red onions, tomatoes, and parsley, all tossed in a simple lemon-olive oil dressing. It’s a perfect complement to rich, grilled meats.
For a simple side salad that will pretty much work with any grilled meat and vegetable, look no further than my Turkish Shepherd Salad.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.

Sumac Onions Recipe

Aysegul Sanford — Tue, 29 Jul 2025 21:22:27 +0000

What Are Sumac Onions?

Growing up in Turkey, sumac onions were always on the table. For us, they were what pickled onions are for many American homes: a simple, tangy side that brightens up almost any meal.

While we called it “sumac onions” and served it more like a condiment, some people also refer to it as a “red onion salad” and serve it as a side dish. Both are perfectly acceptable.

Now, in case you are not familiar, the key ingredient is sumac. It is a deep red spice made from dried berries (not peppers, though many people think so) with a tangy lemony flavor and slightly earthy taste. Unlike chili powders, it isn’t spicy hot.

When mixed with thinly sliced red onions, sumac helps tame their sharpness, turning them into a slightly sweet and refreshing bite. That’s why you’ll often see sumac onions served alongside meat-centric dishes like lamb, beef, or chicken kebabs. They cut through the richness and spice, bringing a welcome crunch and a pop of brightness to every bite.

Simple Ingredients You’ll Need

You’ll need only a few basic pantry staples to make this sumac onions recipe. You can find the complete list of ingredients in the recipe card below, but here are a few helpful notes from my recipe testing:

Red Onion: Since this is the main ingredient, use a fresh red onion and slice it as thinly as possible. A sharp knife works well, but a mandolin ensures even slices. In a pinch, you can substitute white or yellow onions, though the flavor will be slightly different.

Extra Virgin Olive Oil: A mild-flavored olive oil works best.

Lemon Juice: My mom always used lemon juice, as most Turkish families do, but other acidic ingredients like apple cider vinegar, red wine vinegar, or lime juice also work. Keep in mind, though, that the flavor profile will vary depending on the acid you use.

Kosher Salt: I used Diamond kosher salt, but if you are using other brands like Morton’s or sea salt, I would use half the amount and adjust it as necessary.

Sumac: Usually available in the Middle Eastern section of most supermarkets, sold as sumac spice or sumac powder. If you’re new to sumac, I really like Eastanbul sumac spice (affiliate link). Keep an eye on the best-by date, since sumac typically has a shorter shelf life than many other spices, about 6 months.

Red Pepper Flakes (Urfa Chili or Aleppo Pepper): Optional, but the authentic version often uses a pinch of Urfa chili or Aleppo pepper. If you can’t get your hands on either one of those, any other red pepper flakes you have on hand would also work.

Fresh Chopped Parsley: Finely chopped parsley is traditional, but you can switch it up depending on the dish you are serving it with. For example, fresh mint pairs beautifully when serving with lamb.

Pomegranate molasses (optional): A drizzle of pomegranate molasses is optional, but it would add a nice sweetness, especially if you are serving this with kebabs.

Tomatoes (optional): If I am serving this sumac onion salad with lamb kabobs like the traditional Adana Kebab, I add a handful of halved cherry tomatoes. They bring a pop of color and an extra touch of freshness.

How to Make Sumac Onions (Step-by-Step Guide)

Making Turkish sumac onions is as straightforward as it gets. You don’t need any special equipment, just a sharp knife and a bowl. Follow these simple steps, and you’ll have a tangy, refreshing side ready to serve with your favorite dishes.

Step 1 – Slice the onions: On a sturdy cutting board, cut the red onion in half lengthwise. Remove the skins and slice thinly into half-moon shapes. A sharp knife works best, but always keep the flat side of the onion against the board for safety.

Step 2 – Mix the ingredients: Place the sliced onion in a medium bowl. Add the olive oil, lemon juice, kosher salt, sumac, and Aleppo pepper (if using).

Step 3 – Massage: Using clean hands, gently massage the onions for 1-2 minutes, until they have softened slightly and absorbed the seasonings.

Step 4 – Garnish and rest: Sprinkle with chopped parsley and toss to combine. If you have the time, cover and refrigerate for 10-15 minutes before serving to let the flavors meld.

Helpful Expert Tips

Whether you’re serving sumac pickled onions as a condiment for kebabs or tucking them into sandwiches, this recipe is simple enough for anyone to make. Still, a few tips can help you get the best results on your first try:

Soak the onions if needed: If you’re sensitive to the strong, pungent taste of red onions, soak the slices in cold tap water with a pinch of salt for about 10 minutes, then drain before mixing. This works especially well if you plan to serve them right away. However, keep in mind that if you are making them ahead, this step is unnecessary, as their sharpness naturally mellows as they sit in the fridge.
Use fresh sumac: Unlike many other spices, sumac has a relatively short shelf life. Check the freshness before using it. I list one tablespoon in the recipe, but I often add closer to 2 tablespoons at home because I love the flavor. Taste and adjust to your preference.
Slice evenly: Try to cut the onions into even slices so each bite has the same texture and balance of seasoning. A mandolin can be helpful, but a sharp chef’s knife works just fine.
Don’t skip the massage: Gently massaging for a minute not only softens the onions but also helps them absorb the sumac and other seasonings more fully.
Serve slightly chilled: While you can enjoy them right away, serving them chilled adds a refreshing crunch that pairs especially well with rich meat dishes.
Watch out for stains: Sumac has a deep red color, and when mixed with red onions, it can easily stain.. Avoid wearing your favorite white shirt while preparing it, and consider using gloves if you prefer.

Delicious Ways to Serve Sumac Onions

The pairing options are endless for this Turkish onion salad. While you can serve it with nearly any savory dish, here are some of my favorite ways to enjoy it:

With Kebabs & Grilled Meats: Sumac onions are the classic pairing with the rich, smoky kebabs that Turkish, Lebanese, and other Middle Eastern cuisines are known for. I especially love to serve on top of my Adana Kebab, Chicken Shish Tawook, Doner Kebab, and Oven Chicken Kebabs.
With Shawarma: Their tangy bite balances the spices in shawarma beautifully. Try them with my Easy Chicken Shawarma or Beef Shawarma.
In Bowls: Add freshness and brightness to grain or salad bowls. They’re perfect on top of a Chicken Shawarma Bowl or a Homemade CAVA Bowl.
With Seafood Dishes: They pair wonderfully with Grilled or Baked salmon, adding contrast to the richness of the fish.
Make it a part of your mezze platter: Serve it along with other mezze platter staples like Hummus, Muhammara, and Baba Ganoush.
Vegetarian & Vegan Favorites: Sumac onions bring life to plant-based meals, adding a burst of freshness that makes every bite more satisfying. I love serving them alongside Rice with Vermicelli or crispy Falafel.

Storing Leftovers & Making Ahead

Making Ahead: This recipe is perfect for meal prep since the onions continue to mellow and develop flavor as they sit. You can make them 2–3 days in advance and store them in an airtight container or mason jar in the fridge.

Storing Leftovers: Keep leftovers refrigerated for 3 to 4 days. Just give them a quick stir before serving to mix the seasonings back in.

Freezing: Freezing isn’t recommended, as the onions lose their crisp texture once thawed. For the best taste and crunch, enjoy them fresh.

FAQs

What do sumac onions taste like?

Sumac onions have a bright, tangy taste with a hint of sweetness. The sumac adds an earthy, citrus-like note that softens the sharpness of raw red onions.

How do you make raw onions less strong/pungent?

If you find raw onions too sharp, soak the slices in a bowl of cold water with a pinch of salt for about 10 minutes, then drain well before using.

How long do sumac onions last / How should I store sumac onions?

They should last for 3-4 days as long as they are stored in an airtight container or a jar with a tight-fitting lid.

Can I add other ingredients or variations?

Yes, absolutely. Sumac onions are very versatile. You can drizzle in a little pomegranate molasses for extra sweetness, swap in fresh mint instead of parsley, or add spices like ground cumin for a different twist.

Other Middle Eastern/Mediterranean Condiments You Might Like

If you enjoy this onion sumac salad, chances are you’ll love other Middle Eastern and Mediterranean condiments too. Here are a few to try next:

If you’re a fan of the bold, spicy flavors of the region, my homemade harissa recipe is a must-try.
Bright and earthy with lemon and garlic, tahini sauce is one of the easiest ways to add depth to grilled meats or roasted vegetables.
When you want to mellow out the richness of kebabs or grilled meats, everyone’s favorite creamy Greek white sauce (known as tzatziki) made with cucumber, garlic, and dill is hard to beat.

Sumac Onions Recipe

These quick and tangy Sumac Onions are a quick Middle Eastern condiment. Made with thinly sliced red onions, lemon juice, olive oil, and sumac, they add a refreshing, citrusy bite that balances rich dishes like kebabs, shawarma, or grilled fish. Serve as a side, condiment, or salad for a fresh pop of flavor.

Course Condiment

Cuisine Middle Eastern

Diet Vegan

Prep Time 5

Total Time 5

Servings people

Calories 45kcal

Author Aysegul Sanford

Ingredients

1 red onion medium sized
1 tablespoon olive oil
2 tablespoons lemon juice
½ teaspoon Kosher salt
1 tablespoon sumac
¼ teaspoon Urfa or Aleppo pepper or red pepper flakes
2 tablespoons fresh parsley chopped

Instructions

Cut onions in half lengthwise, remove the skins, and slice thinly into half-moon shapes. Transfer to a medium bowl.
Add the olive oil, lemon juice, Kosher salt, sumac, and Aleppo pepper.
Using your hands, gently massage the onions for 1–2 minutes until they soften slightly and absorb the seasonings.
Add the parsley and toss to combine.

Notes

Yields: This recipe makes ½ to ¾ of sumac onions, which would be ideal for serving 4 adults. The nutritional values below are per serving.
Onions: While the traditional recipe is made with red onions, in a pinch, you can use white onions, but keep in mind that the flavor profile will be slightly different.
Make Ahead: These onions get even better as they sit. You can prepare them 2-3 days in advance and store them in an airtight container or jar in the fridge.
Storage: Store leftovers in the fridge for up to 4 days. Just give them a quick stir before serving to mix the seasonings back in.
Freezing: Not recommended, as the onions lose their crisp texture once thawed. For the best flavor and crunch, enjoy them fresh.

Nutrition

Easy Tzatziki Sauce Recipe

Aysegul Sanford — Tue, 01 Jul 2025 16:52:25 +0000

What is Tzatziki Sauce? (Beyond the White Gyro Sauce)

You know that question about your desert island food? Tzatziki would be mine.

At its core, tzatziki is a yogurt-based dip made with strained yogurt (also known as Greek yogurt), cucumber, garlic, lemon juice, and herbs (typically dill or mint).

Referred to by many names, such as Greek Tzatziki sauce, Tzatziki Sauce, and Cucumber Yogurt Sauce, it can be served as a dip, a sauce, or even as a dressing.

It pairs well with just about anything, from meat to gyros, to Turkish kebabs, to grilled or roasted vegetables.

While many people in the U.S. know it as the white sauce that comes with a gyro, that version is often heavier, sometimes made with mayonnaise or sour cream, and doesn’t always include cucumber.

My homemade tzatziki sauce recipe is different here. It’s the real thing. The kind of tzatziki you’ll find on tables in homes across Turkiye, Greece, and beyond.

Essential Ingredients for Authentic Tzatziki (And Why They Matter)

The good news is that this easy tzatziki recipe requires only a few simple ingredients and comes together in minutes. You’ll find the full list in the recipe card below, but here are a few helpful tips to keep in mind when shopping:

Full-fat Greek Yogurt (also known as Strained Yogurt): I think the best yogurt for tzatziki is a whole-milk, plain Greek yogurt. It yields a rich and creamy tzatziki dip, a main characteristic of this Mediterranean sauce. If your container has any liquid sitting on top, be sure to strain that out before using.

You can also use plain, unsweetened yogurt or even low-fat or fat-free yogurt, but the texture will be a bit looser compared to Greek yogurt.

Fresh Cucumber: Either Persian or English cucumbers work well. I like to peel them first, as some cucumber skin can be bitter. Still, it is a personal preference.

I grate them using the large holes on a box grater and then drain them in a mesh sieve. It might seem like an extra step, but thoroughly draining the grated cucumber helps eliminate excess liquid, giving you the thick, creamy consistency that this cucumber tzatziki sauce is known for.

Fresh Garlic Cloves: The traditional version of this Mediterranean yogurt sauce calls for fresh, finely minced garlic. I usually add two cloves per 1 ½ cups of yogurt, but feel free to adjust the amount based on your preferences.

If you prefer a milder flavor, garlic powder is a fine substitute. Since it’s more concentrated, I recommend using about 1 teaspoon per 1 ½ cups of yogurt.

Fresh Herbs: I like using fresh dill, but fresh mint is another classic option. In Turkiye, it’s also common to use dried dill or mint if fresh isn’t available. That said, I think fresh herbs bring a brighter, more vibrant taste.

Fresh Lemon Juice: Just a squeeze is enough to brighten the flavors and balance the richness of the yogurt.

Kosher Salt and Black Pepper: You won’t need anything beyond basic seasoning here. Start with the amounts listed in the recipe and adjust to taste.

Extra Virgin Olive Oil (Optional): You won’t see olive oil listed in my recipe because my mom never used it. I find that thick, whole-milk yogurt gives the sauce all the richness it needs. However, if you’d like to add it, a tablespoon of olive oil per 1 ½ cups of yogurt is a good starting point.

How to Make Easy Homemade Tzatziki: A Step-by-Step Guide

Making a delicious tzatziki with yogurt, shredded cucumber, and lemon juice doesn’t require any special cooking techniques, so anyone can do it.

Step 1 – Grate and drain the cucumber: Using the large holes of a box grater, grate the peeled cucumber and transfer it to a fine-mesh strainer. Press down with a spatula to release the excess moisture. I usually let it sit for a few minutes to help the juices drain completely.

Once drained, you should have about 1 cup of grated cucumber.

Alternatively, you can wrap the shredded cucumber in a clean tea towel and squeeze it by hand to remove as much liquid as possible.

Step 2 – Whisk the yogurt base: In a medium bowl, combine the Greek yogurt, freshly squeezed lemon juice, minced garlic, salt, and black pepper.

Whisk until smooth and creamy. This is also a good time to give it a quick taste and adjust the seasoning if needed.

Step 3 – Add cucumber and herbs: Fold in the drained cucumber and fresh dill or mint. Mix until everything is evenly combined.

Step 4 – Cover and chill:
You can serve it right away, but if you have the time, cover and let it rest in the fridge for at least 30 minutes. This allows the flavors to meld and deepen.

Easy Tzatziki Sauce Recipe

An easy tzatziki sauce recipe that you can make in minutes and serve with all your savory Mediterranean/Middle Eastern dishes.

Course Sauce

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 10

Total Time 10

Servings servings

Calories 61kcal

Author Aysegul Sanford

Equipment

1 Fine mesh strainer
1 Box Grater

Ingredients

1 English Cucumber peeled (or 2 Persian cucumbers)
1 ½ cups Whole Milk Greek Yogurt unsweetened and unflavored
2 tablespoons lemon juice freshly squeezed
2 cloves fresh garlic peeled and minced finely
1 teaspoon Kosher salt
¼ teaspoon black pepper
⅓ cup fresh dill or fresh mint

Instructions

Using the large holes of a box grater, grate the cucumber. Transfer it into a fine-mesh strainer and strain all of its juices, pressing it with a rubber spatula. Set aside.
In a medium-size mixing bowl, whisk together yogurt, lemon juice, minced garlic, salt and pepper.
Using a spatula, fold in the cucumber and dill. Transfer to a bowl.
If you have time, cover with plastic, and let it sit in the fridge for a few hours before serving.

Video

Notes

Yields: This recipe makes about 1 ¼ to 1 ½ cups of tzatziki sauce which is ideal for 4 servings as a condiment. The nutritional values below are per serving.
Make Ahead: Make the recipe as written up to 2 days before serving. Place it in an airtight container and store it in the fridge. Be sure to give it a good stir before serving.
Storage: This sauce will stay fresh for about 3-4 days. Simply place leftovers in an airtight container and keep them in the fridge. If you notice any liquid separation, just give your Tzatziki a good stir before serving.
A word on olive oil: My recipe relies on rich yogurt for creaminess and does not require adding any olive oil, unlike some other tzatziki recipes. However, for extra depth, drizzle 1 tbsp extra virgin olive oil on top before serving.

Nutrition

Expert Tips from a Lifelong Tzatziki Maker

This recipe is pretty straightforward, but there are a few things I want to point out so you can end up with the best tzatziki on your first try:

Don’t skip draining the shredded cucumber: This is the single most important step when it comes to achieving that creamy texture tzatziki is known for. Yes, it’s an extra step, but it makes all the difference.
DIY Greek Yogurt: If you don’t have Greek yogurt, you can strain plain yogurt at home. Just place a fine-mesh sieve over a bowl and line it with cheesecloth (a paper towel will also work in a pinch). Add the yogurt, cover it, and let it sit in the fridge for a few hours. The longer it sits, the thicker it becomes.
Since plain yogurt has more liquid, I recommend using about half a cup more than the recipe calls for to account for the liquid that will drain.
Avoid overmixing: Once you have folded in the cucumber and herbs, mix only until the ingredients are just combined. Overmixing can cause the cucumber to release more liquid, which may water down the sauce.
Do not skip the chilling: To me, the secret to the best tzatziki sauce is letting it rest in the fridge. This time allows the flavors (especially the garlic and fresh herbs) to develop and deepen. Even just 30 minutes makes a difference, but planning for an hour or two can yield even better results.

How To Make Ahead and Store?

Make Ahead: You can make this Greek tzatziki sauce recipe a day or two ahead. Just be sure to transfer it to an airtight container and store it in the fridge.

Storage: Leftovers will keep for up to 3 days in the refrigerator. Give it a good stir before serving, and if any liquid has collected on top, simply pour it off or drain it before mixing.

Delicious Ways to Serve Tzatziki Sauce in Your Daily Cooking

I may or may not have been caught eating this Mediterranean classic with a spoon. All jokes aside, tzatziki is a staple for a reason. It pairs beautifully with just about any meat or vegetable dish that could use a cooling, creamy contrast. Here are a few of my favorite ways to use it:

Kabobs and Gyros: Simply drizzle it right on top! If you want to try something different, try drizzling this sauce over my Karniyarik recipe (aka Turkish Stuffed Eggplant), Greek Yogurt Chicken, Shish Taouk, or Baked Chicken Kabobs, Chicken Shawarma, or serve it with Turkish Kofte.

Sauce for Burgers and Sandwiches: I love using it as a spread for Greek Lamb Burgers (pictured above) or my Chicken Pita Wraps. It adds a creamy contrast and brings everything together.

Vegetables and Vegetable Dishes: A dollop of tzatziki can turn simple roasted eggplant into a delicious appetizer. It’s also a great match for baked zucchini fritters, crispy falafel, or just about any veggie-forward dish you’d serve at a gathering.

With Salads: Tzatziki isn’t just a dip; it makes a fantastic, creamy addition to various salads. I particularly love a dollop alongside or even mixed into my easy Greek salad for an extra layer of freshness.

Grain Bowls: Drizzle it over shawarma chicken bowls (pictured above) or make it part of a DIY Cava bowl. It adds creaminess and brightens the rest of the toppings.

Part of a Meze Platter: Serve it in a bowl as a dip on a large platter along with cheese and crackers, olives, hummus, muhammara, pita bread (or pita chips), and fresh raw vegetables.

Tzatziki Sauce Variations & Substitutions:

Dairy-Free/Vegan Options: To make this vegan or dairy-free, use a neutral-flavored plant-based yogurt. I prefer unflavored cashew yogurt, but coconut or almond milk yogurt can also work. Just make sure it’s unsweetened and as thick as possible for the best consistency.
Herb Variations: You can easily make this creamy tzatziki sauce your own by switching up the herbs. Fresh dill and mint are classic options, but parsley or chives are also great alternatives. No fresh herbs on hand? You can leave them out and still have a delicious dip.
Making it Thinner (like Turkish Cacık): If you have ever been to Turkiye, you’ve probably had cacik, a thinner version of tzatziki. To achieve that texture, simply use plain yogurt instead of Greek yogurt, or stir in about ½ cup of cold water (or more, depending on your preference) until you reach the desired consistency.

FAQs:

How Do You Spell Tzatziki?

The phonetic spelling is /tsaˈtsiːki/. The word for this Greek yogurt cucumber sauce is spelled T-Z-A-T-Z-I-K-I. It is a loanword from Modern Greek, which actually comes from the Turkish word cacık, of unknown origin.

How Do You Pronounce Tzatziki?

So, how do you say Tzatziki? The correct way to pronounce Tzatziki is “tsah-see-key.” Think of the tsah part as how you say “pizza,” without the first two letters.

Can Tzatziki sauce be frozen?

Technically, you can freeze yogurt, but after thawing, it loses its creamy consistency. This is generally true for most savory yogurt-based dressings or sauces. Therefore, I wouldn’t recommend freezing Tzatziki sauce.

Can I use non-fat yogurt?

Yes, you can use any plain yogurt you like. However, I recommend sticking to Greek Yogurt as it is thicker than other yogurt types. The higher the fat content, the more delicious and creamy it would be, but non-fat or low-fat plain yogurt would still do the job.

Do I have to strain the juice of the cucumber?

The correct answer is yes. Some people even go as far as straining yogurt and cucumber in a colander lined with cheesecloth overnight in the fridge. I guess it is because they prefer a thicker consistency. However, in my opinion, the thickness of Tzatziki is a personal preference. If you like yours runny then no need to strain the juices and vice versa.

Do I have to peel the cucumber?

It is a personal preference. I prefer to peel mine as some cucumber skin can be bitter.

Can I substitute sour cream for yogurt?

I don’t usually recommend it, as the flavor and texture are quite different. Sour cream is richer and tangier than yogurt, and it has a higher fat content, which can make the sauce feel heavier than intended.

What can i substitute for greek yogurt in tzatziki sauce?

If you don’t have Greek yogurt, you can use plain (unsweetened) yogurt to make tzatziki. Since it is not as thick as Greek yogurt (also known as strained yogurt), I recommend straining its liquid before use. Simply place it in a fine-mesh strainer lined with cheesecloth and set it in a bowl.

Other Yogurt Sauce Recipes You Might Also Like:

My Yogurt Dill Sauce is bright, herby, and perfect for serving with salmon, baked potatoes, or simple roasted vegetables.
A drizzle of my Greek yogurt salad dressing instantly turns any salad greens into a refreshing, creamy side that goes with just about any meal.
A spoonful of my Yogurt Tahini Sauce adds a creamy, nutty layer to grain bowls, roasted veggies, or just about anything that needs a little something extra.

Texas Caviar Recipe (Cowboy Caviar)

Aysegul Sanford — Wed, 25 Jun 2025 18:24:29 +0000

For years, I avoided this cowboy bean salad anytime I saw it at a potluck or outdoor party. If you’re like me and didn’t grow up eating it, you might agree that some versions can be overly sweet.

Then I came across Dorie Greenspan’s version in her cookbook Everyday Dorie (affiliate link) and decided to give it another shot. To my surprise, it was nothing like what I had tasted before. Her cowboy caviar dressing was perfectly tangy with just a touch of sweetness, balancing out the earthy beans in the best way.

This recipe, sometimes called Texas Caviar, Cowboy Caviar, Cowboy Salad, or even Cowboy Bean Dip, is my take on her version, with a few minor tweaks.

Whatever name you use, it’s one of the easiest dishes to throw together, and it works as a dip, a salad, or a chunky salsa perfect with a side of tortilla chips.

Texas Caviar Ingredients

For a quick overview, find the full list of ingredients in the recipe card below. But for truly foolproof results, here are my top tips as you shop and prep:

The Dressing Ingredients:

Some versions of this recipe use bottled Italian dressing, but I find those to be overly oily and lacking in depth. What makes this Cowboy Caviar dip different is the homemade lime and olive oil dressing. It’s just enough to coat the beans and veggies without weighing them down, adding brightness and balance in every bite.

Here are a couple of helpful ingredient notes as you make the dressing:

Lime zest and lime juice: My version of the Texas Caviar dressing uses both lime zest and fresh lime juice to bring out a bright, tangy flavor. Four tablespoons of lime juice might sound like a lot, but trust me, it’s just the right amount.

If you prefer a milder taste, you can use 2 tablespoons of red wine vinegar and reduce the lime juice to 2 tablespoons.

And just a quick tip: it’s always easier to zest the lime before squeezing it.

Spices: I use a small amount of ground cumin and sweet paprika, following Dorie’s recipe. I think they add a beautiful depth and a welcome punch. Still, if you’re not a fan of either spice, feel free to leave them out.

Sweetener: I almost always reach for natural sweeteners like honey or maple syrup, but granulated sugar works in a pinch if that’s what you have on hand.

Garlic: Whenever I make a salad dressing, I love using fresh garlic. I think the sharp bite and depth of flavor just can’t be replicated. But if you prefer something milder, you can substitute it with 1 teaspoon of garlic powder.

Salad Ingredients:

Beans: I use a combination of black beans and black-eyed peas in my version of this Cowboy Caviar salad. In my opinion, black-eyed peas are pretty much a must in any Texas Caviar dip recipe. You can swap red kidney beans or pinto beans in place of the black beans if you’d like, and you’ll still get the heart of the dish.

Canned beans help keep things quick and easy, but you can absolutely cook them from scratch if that’s your preference.

Just be sure to rinse and dry them well before assembling the salad to avoid extra liquid watering it down.

Corn: In the summer, I love using fresh shucked corn when it’s in season. But if you’re making this at another time of year, frozen (and thawed) or canned (rinsed and drained) corn works just as well.

Onion: I use a combination of finely chopped green onions and red onions because I love the distinct flavors each one adds. You get a mix of color, crunch, and both mild and sharp flavors. If you prefer a milder taste, you can leave out the red onion. Or if you want something with more bite, skip the green and just use red.

Peppers: Most Texas Caviar recipes use a combination of red bell peppers and jalapeño, and for good reason. Each one brings its own unique flavor. If you like a bit of heat, feel free to leave some of the jalapeño seeds in for a touch of spiciness.

Tomatoes: During the summer months, I love using colorful cherry tomatoes for this Texas Caviar dip. But really, any kind of tomato will work. Heirloom, beefsteak, or even regular Roma tomatoes are all good options. Just be sure to cut them into small, bite-sized pieces so they mix easily with the other ingredients.

Avocado: It is optional and not traditional, but I think a ripe avocado makes a great addition, especially if you’re planning to serve this as a dip with chips on the side. Just be sure to cut it into small cubes so it blends in nicely.

Fresh Herbs: I used a handful of finely chopped fresh cilantro leaves, but if you are not a fan, you can use fresh parsley instead.

How To Make Texas Caviar?

Making this recipe takes no more than 15-20 minutes and requires no special equipment.

Step 1 – Make the Cowboy Caviar Dressing:

In a mixing bowl, whisk together the olive oil, lime zest, lime juice, ground cumin, paprika, kosher salt, honey, and garlic until fully combined.

Or, if you prefer, add everything to a mason jar, put the lid on, and give it a good shake.

You can also make the dressing a day or two ahead of time to speed things up even more when you’re ready to assemble the dip.

Step 2 – Assemble the salad:

In a large salad bowl, combine the drained and rinsed black beans and black-eyed peas with the corn kernels, scallions, red onion, bell peppers, jalapeños, tomatoes, and chopped cilantro.

If you’re using avocado, I recommend adding it just before serving so it doesn’t brown.

Step 3 – Drizzle and Serve:

Drizzle the dressing over the salad and gently toss to combine, being careful not to break up the beans too much.

This is also a good time to give it a taste and adjust the seasoning if needed.

Make Ahead and Storage Tips:

One of the best things about this Cowboy Salad recipe is that it can be made ahead of time (one or two days). In fact, I recommend it because the extra time allows the flavors to mingle and develop. Here’s how I do it:

To make ahead:
Prepare the dressing and chop all the salad ingredients except the avocado. Toss everything together in a large bowl, drizzle with the dressing, cover tightly, and refrigerate. If you’re using avocado, add it just before serving to keep it from browning.
Storing leftovers:
Transfer any leftover Cowboy Caviar to an airtight container and keep it in the fridge for up to 5 days. Before serving, give it a good stir and freshen it up with a squeeze of lime juice and a sprinkle of salt if needed.

Expert Tips for The Best Texas Caviar

While this recipe is pretty straightforward, below are a few helpful tips for the best results.

Let it rest: This step is optional, but I recommend letting the salad rest in the fridge for about an hour before serving. It gives the tangy lime juice dressing time to soak into the beans and veggies, bringing everything together.
Evenly cut vegetables: The most time-consuming part of this recipe is chopping the vegetables, but it’s worth taking your time. Aim to cut everything into similar-sized pieces so each bite feels balanced. Try to slice the tomatoes thinly and cut the peppers into small, bite-sized pieces, ideally smaller than the black-eyed peas.
Be gentle as you toss: When mixing the salad, go slowly and gently to avoid breaking the beans. This helps keep the texture nice and prevents everything from turning into mush.

Cowboy Caviar Variations and Substitutions

Making this Cowboy Caviar dip your own is easy because, let’s face it, this simple recipe is endlessly customizable. Here are a few ideas to get you started:

Add more veggies: You can pack your Cowboy Caviar with even more fresh vegetables. Try thinly sliced cucumbers, chopped celery, or even finely diced radishes for extra crunch and color.
Add fruit: I’ve seen versions of this recipe made with sweet fruit like mango or pineapple. It might sound unexpected, but the sweetness pairs nicely with the tangy dressing, adding a refreshing twist, especially when served as a dip with chips.
Switch up the dressing: While my favorite part of this recipe is the tangy lime dressing, I sometimes change things up with my chili lime vinaigrette, which incorporates chili powder and adds a more Mexican-inspired twist.
Toss in grains: I love adding a cup of cooked quinoa, wild rice or farro to make it a filling salad especially if I am making this recipe as a part of my weekly meal prep.
Make it vegan: If you prefer a vegan version, just swap the honey for maple syrup or agave.

What To Serve with Texas Caviar?

It’s no secret that this recipe makes a great side dish or appetizer, whether you’re heading to a summer BBQ, a potluck, or packing lunch for work. But if you’d like to turn it into a full meal, you have plenty of options. Here are a few ideas:

Grilled Meats and seafood: Serve it alongside grilled chicken, shrimp, or salmon for a light and colorful plate. It’s a perfect match for summer cookouts or easy weeknight dinners.
With chips on the side: This Cowboy Salsa recipe makes a great appetizer when served with tortilla chips. I like using the scoopable kind, so you can get a little bit of everything in each bite.
With eggs: Scrambled eggs wrapped in a tortilla with a generous spoonful of Texas Caviar makes an excellent breakfast burrito. It adds freshness, texture, and just the right amount of zing to your morning meal.

FAQs

What is Texas Caviar?

Texas Caviar is a recipe originally created and served by Helen Corbitt, the culinary director of Neiman Marcus, in 1940s Dallas.

Made with a combination of canned or cooked beans (i.e. red, black, or pinto), black-eyed peas, peppers, tomatoes, garlic, and other extras like corn, avocado, mango, and various herbs and spices, since then it has stood the test of time and become a Southern classic.

Texas Caviar vs. Cowboy Caviar: Is There a Difference?

The dish was originally created in Texas, which is how it got the name “Texas Caviar.” Over time, people started calling it “Cowboy Caviar” as a fun, casual nickname.

How far in advance can you make cowboy caviar?

You can make Cowboy Caviar up to 2 days in advance. Just store it in an airtight container in the fridge, and it should still taste fresh and delicious. If you’re planning to include avocado, wait to add it until right before serving to keep it from browning.

More Delicious Bean Salads You’ll Love

Fan of bean salads? Me too! Here are a few more that you might like:

My Corn and Black Bean Salad is yet another great alternative to a bean salad that you can serve with chips on the side.
What makes my Five Bean Salad recipe the best bean salad is the garlicky mustard dressing. Just like this cowboy caviar recipe, it uses a combination of canned beans and some lightly boiled fresh green beans.
If you have extra black eyed peas, then my Black Eyed Peas Salad is just as fresh and satisfying. Not to mention, it takes 15 minutes to make.

Texas Caviar Recipe

This Texas Caviar (aka Cowboy Caviar)loaded with black-eyed peas, corn, tomatoes, peppers, and tangy lime dressing makes the best salad, dip, or side dish. Ready in 30 minutes and can be made ahead.

Course Salad

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20

Total Time 20

Servings servings

Calories 192kcal

Author Aysegul Sanford

Ingredients

For The Dressing:

¼ cup olive oil
1 tablespoon lime zest
4 tablespoons lime juice freshly squeezed
1 teaspoon ground cumin
½ teaspoon paprika sweet or smoked
¾ teaspoon kosher salt
½ teaspoon honey
2 cloves garlic minced

For The Caviar Dip:

1 can black beans 15-oz can, drained and rinsed
1 can black eyed peas 15-oz can, drained and rinsed
½ cup corn kernels frozen (and thawed), canned (and drained) or fresh corn would all work
3 scallions both white and green parts are chopped
⅓ cup red onion chopped finely or diced
1 red bell peppers chopped (approx. 1/2 cup)
1 jalapeno pepper seeded and chopped
½ cup cherry tomatoes sliced thinly
½ avocado ripe – cut into small cubes
½ cup fresh cilantro rinsed and chopped

To Serve With (Optional)

Your favorite hot Sauce
Tortilla Chips

Instructions

To make the dressing: Whisk together the olive oil, lime zest, lime juice, ground cumin, smoked paprika, salt, honey and garlic. Set it aside.
For the Texas Caviar dip (or salad): Place, black beans, black eyed peas, corn kernels, scallions, red onion, bell peppers, jalapeno pepper, cherry tomatoes, avocado, and fresh cilantro in a bowl.
Drizzle it with the dressing and give it a gentle toss. Taste for seasoning and add in if necessary.
If preferred, add in a few dashes of your favorite hot sauce and serve with tortilla chips.

Video

Notes

Yields: This recipe makes about 5-6 cups of Cowboy caviar ideal for serving 6 adults as a side dish. The nutritional values below are per serving and does not include the calories coming from (optional) tortilla chips.
Make ahead: You can make this recipe up to 2 days in advance. If you go in that direction, add the avocado right before serving to avoid browning.
Storage: Keep leftovers in an airtight container in the fridge for up to 5 days.
If you want to go with more of the traditional Italian salad dressing route instead of the lime dressing I used, feel free to use my Italian salad dressing below: ¼ cups extra virgin olive oil
2 tablespoons white wine vinegar or apple cider vinegar
1 tablespoon freshly squeezed lemon juice
1 clove of garlic, minced
1 teaspoon dried basil
1/4 teaspoon dried oregano
¼ teaspoon crushed red pepper (optional)
½ teaspoon Kosher salt (I use Diamond kosher salt)
¼ teaspoon ground black pepper

Nutrition

This post was originally published in March 2019. It has been updated with some additional information with no changes to the original recipe in July 2025.

Red Cabbage Slaw

Aysegul Sanford — Wed, 30 Apr 2025 14:37:00 +0000

What You Need to Know in a Nutshell?

Before you dive in, here are a few quick tips that will help you make the best red cabbage slaw every time:

Slice Thinly for Best Texture: A mandolin is great for getting ultra-thin, even slices, but a sharp knife works just as well. The key is to slice the cabbage as evenly as possible to keep the slaw light, crisp, and not bulky.

Make It Ahead: This simple slaw stores beautifully in the fridge if you prefer to make it ahead. In fact, it gets even better as it sits and the flavors meld together — ideal for meal prep!

No mayo dressing: Made with a light, tangy vinegar dressing instead of mayo, this purple cabbage slaw recipe is naturally vegan. It’s a great option if you’re looking for a coleslaw that’s a little lighter but still delivers on texture and taste.

How to Make Red Cabbage Slaw?

This recipe comes together in just a few steps with simple ingredients you probably already have on hand, and once everything’s sliced and tossed, you’re ready to go. Here’s how to make it:

Step 1 Gather Your Ingredients: For a full list and measurements, check out the recipe card below. Here’s a few ingredient substitution ideas:

Make It Creamy: I opted for a vinegar-based dressing to keep it light, but if you prefer your red cabbage coleslaw with mayonnaise, this classic coleslaw dressing will give you that creamy texture and flavor you’re after.
Onion: I like the milder bite of green onions here, but thinly sliced red onions work just as well if you want a bit more punch.
Fresh Herbs: A handful of parsley brightens up the slaw and adds a pop of green, but feel free to use what you have — fresh cilantro, dill, or even fresh mint would all be delicious.
Carrots: I add carrots for extra crunch and a pop of color, but you can definitely leave them out if you prefer a simpler slaw.

Step 2 Prepare the vegetables: Using a mandolin (or a sharp chef’s knife if you prefer), shred the red cabbage into thin, even slices. Grate the carrots using the large holes of a box grater, then thinly slice the green onions and chop the parsley. Add all the ingredients to a large mixing bowl and set it aside.

Step 3 Mix the Dressing: In a small bowl or mason jar, whisk together the extra virgin olive oil, minced garlic, lemon juice, apple cider vinegar (or red wine vinegar or rice vinegar), honey (or maple syrup or sugar), Dijon mustard, kosher salt, and black pepper until smooth.

Step 4 Toss It All Together: Drizzle the dressing over the cabbage mixture. Use clean hands (or tongs) to toss everything together, making sure the vegetables are evenly coated.

Step 5 Chill and Serve: If you have the time, cover the bowl and refrigerate for at least 30 minutes to let the flavors come together. Serve your red cabbage carrot slaw chilled and enjoy.

What to Serve It With?

This simple red cabbage slaw is one of those side dishes that pairs well with many meals. Whether you’re making tacos, grilling, or just pulling together a quick weeknight dinner, it brings the perfect pop of color and crunch. Here are some of my favorite ways to serve it:

Tacos: I love using this red cabbage slaw for tacos! It’s especially good piled onto brisket tacos for a smoky, hearty bite. It’s also fantastic with flank steak tacos, adding just the right amount of freshness, and honestly, it’s a must with fish tacos. The crunch balances out the tender, flaky fish so well.
Grilled Meats: This slaw is a total no-brainer for BBQ season. Serve it alongside grilled harissa chicken for a spicy kick or with grilled turkey tenderloin for a light but satisfying meal. And I am pretty sure no one would complain if you served it with grilled lamb burgers either.
Grilled Seafood: For seafood nights, I love pairing it with grilled shrimp, grilled salmon, or grilled mahi mahi. It’s the kind of side that keeps everything feeling light, bright, and colorful. Perfect for summer dinners!
Pulled Pork: Try tossing this purple cabbage slaw onto your pulled pork sandwiches for a crunchy twist, or serve it next to a big plate of roasted veggies and grains for a fresh meal.

Similar Salad Recipes You Might Like:

It is no secret that coleslaw recipes are some of the most popular summer salads. Here are a few other reader favorites in case you need more inspiration:

Photos by Tanya Pilgrim.

Red Cabbage Slaw Recipe

A vibrant and easy Red Cabbage Slaw made with a light, zesty dressing — no mayo needed! Great for tacos, pulled pork, grilled meats, and fresh summer meals. Vegan and gluten-free.

Course Vegan side dish

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15

Resting time (otpional) 30

Total Time 45

Servings servings

Calories 98kcal

Author Aysegul Sanford

Ingredients

For The Coleslaw

1 head of red cabbage about 1 ½ lbs shredded (~7-8 loosely packed cups)
2 medium carrots peeled and shredded, about ½ lbs (~2 cups)
3 green onions chopped thinly (or 1/2 cup sliced red onion)
3 tablespoons fresh parsley roughly chopped

For The Dressing

3 tablespoons extra virgin olive oil
2 cloves fresh garlic finely minced
1 tablespoon lemon juice or lime juice
3 tablespoons apple cider vinegar or red wine or rice vinegar
1 tablespoon honey or maple syrup, or sugar
1 teaspoon Dijon mustard
1 teaspoon kosher salt
¼ teaspoon black pepper

Instructions

Place shredded red cabbage (about 7-8 cups), 2 shredded carrots, 3 thinly sliced green onions, and 3 tablespoons of chopped fresh parsley in a large bowl. Set it aside.
In a small bowl (or mason jar), whisk together 3 tablespoons of extra virgin olive oil, 2 cloves of minced garlic, 1 tablespoon honey (or your preferred sweetener), 1 tablespoon of lemon juice, 3 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon kosher salt and ¼ teaspoon of ground black pepper.
If you have the time, cover and refrigerate for 30 minutes before serving. Serve chilled.

Video

Notes

Yields: Red cabbage can range in size. I used a small to medium-sized head (about 1 ½ pounds with the core), which gave me roughly 7 to 8 cups of sliced cabbage. Once you mix it with the shredded carrots (about 2 cups), you’ll have around 10 cups of veggies. After tossing it with the dressing and letting it sit, the slaw wilts slightly and loses about 1½ to 2 cups in volume. Even so, this recipe still makes plenty — enough to comfortably serve 6 to 8 people as a side dish.
Taste for Seasoning: Always give your slaw a taste before serving. If it seems like it needs more salt right away, give it a little time to sit first. As the slaw rests, the flavors develop and become more pronounced, so it might balance out perfectly without adding anything extra.
Make ahead: You can prep it a day in advance — just toss everything together, cover it, and place it in the fridge. Letting it sit for a few hours (or even overnight) helps the flavors come together.
Storing leftovers: Leftovers will keep well in an airtight container in the refrigerator for up to 4 days. Just give it a quick toss before serving. If any liquid has settled at the bottom, that’s totally normal — a quick stir will bring it right back to life.

Nutrition

Maple Balsamic Brussels Sprouts

Aysegul Sanford — Wed, 23 Apr 2025 17:27:16 +0000

What You Need to Know in a Nutshell?

This recipe is pretty straightforward, but here are the most important things to know to make your balsamic and maple-glazed Brussels sprouts a success:

Cut side down: Roasting the Brussels sprouts with the cut side down gives you crisp, golden edges and more flavor. Tossing halfway through the roasting process ensures that they are roasted evenly and don’t get too dark on one side.
Glaze after roasting: Tossing the vegetables in maple syrup and balsamic vinegar after roasting them helps prevent the sugars from burning during the roasting process.
Check doneness: The best way to tell if your Brussels sprouts are fully roasted is by inserting a sharp knife into the center of one—it should slide in easily with little resistance.

How to Make Brussels Sprouts with Maple Syrup and Balsamic?

Making these maple balsamic roasted Brussels sprouts takes just a few simple steps. The most time-consuming part is slicing the Brussels sprouts in half—after that, it’s mostly hands-off while the oven does the work. Below are the steps:

Gather your ingredients: You’ll find the full list in the recipe card below. Below are a few ingredient substitutions:
- Oil: I opted for extra virgin olive oil, but any flavorless oil, such as avocado oil, would also work.
- Honey: While the flavor profile will change slightly, honey can be a good substitute for maple syrup.
Preheat & Prep: Preheat your oven to 425°F (218°C). Line a sheet pan with parchment paper for easy cleanup, or roast directly on the pan for more caramelization.

Arrange and season: Spread the halved Brussels sprouts directly onto the pan. Drizzle with olive oil, then sprinkle with kosher salt and freshly ground pepper. Toss lightly on the pan, then arrange in a single layer, cut side down. Don’t skip this step as it is crucial for crispy Brussels sprouts.

Roast: Roast for 20–25 minutes, flipping halfway through. They should be deeply golden and tender.

Prepare the maple balsamic glaze: Let them rest for 5 minutes, then transfer to a bowl. In a small bowl, mix the balsamic vinegar and maple syrup. Drizzle this maple glaze for Brussels sprouts over the top and toss gently to coat.
Finish & serve: Add optional toppings like chopped toasted pecans and pomegranate seeds for extra flair. Serve your roasted maple Brussels sprouts warm and enjoy!

Expert Tips:

This balsamic maple Brussels sprouts recipe is pretty straightforward, but there are a couple of things I want to highlight to help you get the best results.

Keep an eye during the last 10 minutes: Brussels sprouts can go from perfectly roasted to overdone quickly. Start checking around the 20-minute mark, and give them a toss to promote even browning.
Don’t toss the loose leaves: Any leaves that fall off during trimming will crisp up beautifully in the oven. Leave them on the pan—they’ll add great texture and a bit of crunch.
Great served warm—or cold: While I prefer serving this dish warm, the flavors hold up well even when served at room temperature or chilled. It’s a versatile side that works beautifully for gatherings or even for meal prep.

Serving Suggestions:

While most people think of roasted balsamic Brussels sprouts as more of a holiday side dish (and trust me, it’s one of my favorite Thanksgiving veggie sides), I make it all year round . Below are a few of my favorite pairings:

Roasted or grilled meats: Serve them as a side dish with Oven Baked Chicken Skewers, Roast Turkey Tenderloin or Grilled Cornish Hens for a balanced and flavorful meal. The sweet and tangy glaze pairs especially well with savory proteins.
Bowls & grain salads: Add these roasted Brussels sprouts to your favorite grain bowls like my Homemade Cava Bowl or Quinoa and Sweet Potato Bowl. They also make a great warm or cold topping for green salads—perfect for adding a flavorful veggie boost.
Vegetarian mains: Pair them with hearty vegetarian dishes like lentil loaf, stuffed acorn squash, or a creamy risotto. The sweet-savory flavor of the Brussels sprouts adds a satisfying contrast, making the plate feel complete.

Maple Balsamic Brussels Sprouts Recipe

These Maple Balsamic Brussels Sprouts are golden, crisp, and full of flavor—the perfect easy vegetable side dish for weeknights or holiday gatherings.

Course Side Dish

Cuisine American Vegan

Diet Gluten Free, Vegan

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 148kcal

Author Aysegul Sanford

Ingredients

1 lb Brussels sprouts clean and sliced in half lengthwise
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon grond black pepper
3 tablespoons balsamic vinegar
2 tablespoons maple syrup

Optional Toppings *

¼ cup pomegranate arils optional
½ cup pecans chopped, optional

Instructions

Preheat the oven to 425 degrees F/218 C. Line a baking sheet with parchment paper.
Spread the prepared Brussels sprouts in the pan, drizzle with olive oil, and sprinkle with kosher salt and black pepper. Toss to combine. Spread them, cut side down, in a single layer.
Roast for 20-25 minutes until tender, tossing halfway through.
Let it cool for 5 minutes, then transfer it to a large bowl.
Mix the balsamic vinegar and maple syrup in a bowl. Drizzle it over the roasted Brussels sprouts and toss to combine.
Taste for seasoning and add more if needed.
Transfer to a serving platter or bowl and garnish with pecans and pomegranate seeds, if using. Serve.

Video

Notes

Yields: This recipe makes about 3 cups of roasted Brussels sprouts with maple and balsamic, which is ideal for four servings as a side dish. The nutrition information below does not include the optional toppings.
Storage: Leftovers can be stored in an airtight container in the fridge for upto 4 days. Be sure to bring it to room temperature before storing.
Reheating: I find that reheating them in the oven is the best way to keep their crispiness. Simply preheat the oven to 350°F (175°C) and warm for about 10 minutes, or until heated through.
Air fryer method: If you prefer cooking Brussels sprouts in an air fryer to save on time, simply preheat your air fryer to 375°F, spread the halved sprouts on a single layer, and air fry for 15 minutes, rotating halfway through.
It’s easy to customize this dish with a variety of optional toppings. Below are some ideas:
- Nuts: The toasted pecans and pomegranate seeds are optional, but they elevate the dish with texture and color. You can easily swap the pecans for other nuts, such as walnuts, hazelnuts, or sliced almonds.
- Fruit: For a fruity touch, try using dried cranberries or chopped dried apricots instead of pomegranate seeds.
- Cheese: And if you want to add a bit of richness, a sprinkle of crumbled goat cheese or shredded Parmesan cheese works beautifully too.
- Bacon: For a smoky-salty bite, try crumbling in some cooked bacon. I prefer baked turkey bacon, but regular bacon would also work.

Nutrition

Roasted Whole Carrots

Aysegul Sanford — Fri, 11 Apr 2025 19:33:51 +0000

What You Need to Know in a Nutshell?

Ideal temperature and time: My preferred temperature for roasting is 425°F (218°C), and the roasting time is usually around 20–25 minutes. That said, cooking carrots in the oven depends on their thickness—thinner carrots (like the young ones from the farmers market) tend to roast quickly, while thicker ones may need 10-15 more minutes, depending on their size.
Uniform size matters: When shopping for this recipe, try to pick carrots that are similar in size so they roast evenly. If some are much thicker than others, you can cut them lengthwise to even them out.
To peel or not to peel? It’s totally up to you! I usually peel mine, but if you’ve got fresh, young carrots from the market, a good scrub under cold water works just as well.
Don’t crowd the pan: Spread the carrots in a single layer on the sheet pan. Overcrowding can lead to steaming instead of roasting.

How to Roast Whole Carrots?

Roasting carrots in the oven is just a few easy steps. Whether you’re prepping for a weekday dinner or a special gathering, here’s how to make roasted carrots that are tender, flavorful, and beautifully caramelized.

Gather your ingredients: You’ll find the complete list in the recipe card below, but here are a few substitutions and optional add-ins:
- Oil: Extra virgin olive oil is what I use most often, but melted butter or avocado oil are great options, too.
- Seasonings: Keep it simple with salt and pepper, or add spices like cumin, smoked paprika, garlic powder, or even a touch of cinnamon for warmth.
- Fresh herbs: Fresh thyme is a favorite, but rosemary, oregano, or chopped parsley also work beautifully. Feel free to adjust the herbs based on what you’re serving—using the same or complementary herbs can help bring the whole meal together.
- Sweeteners: For holiday versions like honey-roasted carrots, try drizzling with a tablespoon of honey or maple syrup or sprinkling with a bit of brown sugar. If you’re after a more glazed finish, check out my Maple Roasted Carrots recipe for a richer, sweeter take.
Preheat & Prep: Preheat your oven to 425°F (218°C). I usually roast vegetables directly on the sheet pan because I find that the hot surface helps them caramelize better—especially when it comes to onions or root veggies. But if you prefer easier cleanup, feel free to line your pan with parchment paper or aluminum foil.

Season the carrots: Place your carrots on the prepared sheet in a single layer. Drizzle with olive oil and season with salt and pepper. Give them a good toss so they’re evenly coated.
Roast the carrots: Pop the tray into the oven and roast carrots in oven for about 25 minutes, or until fork-tender. Test doneness by inserting a fork into the thickest part—if it slides in easily, they’re ready.
Serve and garnish: Transfer the baked whole carrots recipe to a platter and top with fresh parsley or your favorite herb for a little extra color and flavor.

Expert Tips

A few final tips to make your easy baked carrots even better:

Carrot tops: If your carrots have tops, you can trim them down but leave a little bit for a rustic look. And don’t toss those tops! They’re great for making a vibrant carrot top pesto—fresh, herby, and perfect for using up the whole vegetable.
For extra caramelization: Don’t flip the carrots during roasting—just let them roast cut-side down. This allows the natural sugars in the carrots to caramelize where they’re in contact with the hot surface, giving you those golden, slightly crisp edges that are so delicious.
Using baby carrots: While this recipe works well with any type of carrot, baby carrots tend to cook faster due to their smaller size. If you’re using this recipe to make roasted baby carrots, start checking for doneness around the 15-minute mark to avoid overcooking.
Cutting them in chunks: If you prefer, you can cut the carrots into 1½-inch pieces. Roasting them in chunks should take about the same amount of time, as long as they’re evenly sized.

Serving Suggestions

This simple carrot side dish pairs beautifully with so many mains. Here are a few of my favorite ways to serve it:

Roasted Chicken – You really can’t go wrong pairing these carrots with any kind of roasted chicken, but I especially love serving them alongside a whole roasted chicken or bone-in chicken breast. The flavors and textures just work so well together.
Prime Rib – These carrots are a great way to add a pop of color to your prime rib dinner, which I usually serve for Christmas. One of my favorite tricks is to roast the carrots while the meat is resting—everything comes together beautifully without any extra fuss.
Leg of Lamb – For a festive Easter meal (or any special occasion), serve these roasted carrots with roasted leg of lamb. The natural sweetness of the carrots is a great complement to the rich, savory lamb.

My Favorite Way to Serve Whole Roasted Carrots:

While this easy roasted carrots recipe is a delicious side dish straight from the oven, I love giving it a Mediterranean twist when I have a few extra minutes. The flavor profile in this version is inspired by my roasted carrot hummus recipe.

I top the carrots with a cup of canned (and drained) chickpeas, a handful of crumbled feta cheese, fresh dill (or any other fresh herb I have on hand), and pomegranate seeds.

Then, I finish it off with a generous drizzle of my tahini lemon sauce.

It takes no more than 10 additional minutes, but it transforms this basic savory roasted carrots dish into a colorful, crowd-pleasing vegetable side dish that’s just a little extra special.

More Carrot Recipes You Might Like:

If you make this roasted whole carrots recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Roasted Whole Carrots Recipe

This Roasted Whole Carrots recipe is all about simplicity and flavor. With just olive oil, salt, and pepper, the natural sweetness of the carrots shines through. It's a versatile side that fits seamlessly into everyday meals or special holiday spreads.

Course Side Dish

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 104kcal

Author Aysegul Sanford

Ingredients

2 lbs whole carrots cleaned, stems cut, and peeled
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon chopped fresh parsley

Instructions

Preheat the oven to 425 °F (218 °C).
Place the carrots onto a large baking sheet* in a single layer.
Drizzle with olive oil and sprinkle with salt and pepper.
Toss to ensure all carrots are coated evenly with the oil and seasoning.
Roast in the preheated oven for 20-25 minutes or until fork tender. You can check doneness by inserting a fork into the thickest part of a carrot; if it comes in and out easily, it should be ready.
Transfer onto a serving platter and garnish with parsley before serving.

Notes

Yields: Two pounds of roasted carrots serve 6 as a side dish. The nutritional values below are per serving.
Carrots: I used whole carrots that are sold with stems. They tend to be thinner than regular carrots sold in plastic bags. This recipe would work with any carrot, but please remember that there is a direct correlation between the thickness of the carrots and cooking time. For best results, I recommend cutting larger carrots vertically to ensure they are equal in size for even roasting.
Lining the baking sheet: I usually roast carrots without lining the baking sheet with parchment paper, as roasting them directly on the hot surface caramelizes them better. However, you can line the baking sheet with parchment paper if preferred.
To Store: Let the roasted whole carrots cool, then transfer them to an airtight container. They’ll keep well in the refrigerator for 3 to 4 days. You can enjoy them cold, at room temperature, or reheated.
To Reheat: I prefer warming them up in a low-heat oven (around 300°F/150°C) for 10–12 minutes. This gentle method helps preserve their texture and prevents them from drying out. You can also reheat them in a covered skillet over low heat if you’re short on time.
To Freeze: While you can freeze roasted carrots, the texture will be softer once they are thawed. If that’s okay with you (for soups or purees), place the cooled carrots in a freezer-safe bag or container and freeze for up to a month. Thaw it overnight in the fridge and reheat it in the oven for best results.

Nutrition

Air Fryer Asparagus

Aysegul Sanford — Sat, 08 Mar 2025 16:54:35 +0000

Why You Need To Know In a Nutshell

With the help of air frying technology, getting deliciously crispy asparagus is easier than ever now. Here are a few reasons why you should give this recipe a try:

The quickest method: Compared to roasting in the oven, cooking on the stovetop, or steaming it, roasting asparagus in the air fryer is faster, with only 13 minutes from start to finish.
Perfect texture every time: The light and crispy texture of air fried asparagus can’t be duplicated through any other method. It also has less oil than deep fried asparagus.
Easy to jazz up: Easy customizations with different spices, add-ons and toppings make this a new favorite you’ll make again and again.
Versatile: It is the perfect side dish, healthy snack, or a great addition to recipes like Asparagus Salad, Asparagus Tart and even Butter Lettuce Salad.

Ingredients

This air fryer asparagus recipe has five simple ingredients:

Fresh asparagus
Olive oil
Minced garlic
Kosher salt
Black pepper

You probably have most of these at home already.

How to Cook Asparagus in Air Fryer

Preheat the air fryer: Plug in your air fryer and let it preheat to 375 F / 190 C. Rinse and dry asparagus spears. Place the asparagus on a cutting board. While holding the bunch with one hand, cut the woody ends by one inch from the bottom using a sharp knife.

Season the asparagus: In a large bowl, combine the trimmed asparagus, a little bit of oil, minced garlic, and salt and black pepper. With clean hands or kitchen tongs, give it a toss to make sure that each asparagus spear is thoroughly coated with the mixture.

Arrange in the basket: Carefully arrange asparagus spears in the air fryer basket in a single layer. A larger air fryer might fit all the asparagus stalks, but a smaller air fryer may require multiple batches.
Cook until tender: Cook for only 6-7 minutes until tender, but don’t forget to turn the spears halfway through. If you are using thin asparagus, air fry for 3-4 minutes.
Transfer to serving platter: Carefully transfer to a serving plate, season with salt and pepper, a squeeze of fresh lemon juice (or a sprinkle of parmesan cheese), and serve while it is still warm.

How to Store & Reheat

Use this air-fried asparagus recipe to batch-cook asparagus for your weekly meal prep and store it in the refrigerator following my directions below:

Storage: Let the leftovers of your cooked asparagus come to room temperature, place in an airtight container and store for up to 3 days in the fridge.
How to Reheat Asparagus: To reheat, air fry your asparagus at 375 F / 190 C for about 3 minutes making sure to give it a toss halfway through the cooking process.

Recipe Variations

Want to check it up and make it your own? Here are a few ways to take your air fryer roasted asparagus to a whole new level:

Freshen with herbs: Fresh herbs give this dish new flavor. Try basil, parsley, mint or chives.
Experiment with spices: Make this dish unique each time with new spices. Try paprika, garlic powder or even red pepper flakes to start.
Use lemon zest and balsamic: Drizzle it with a mixture of lemon zest, balsamic vinegar (or lemon juice) and a little olive oil to give it a refreshing flavor.
Sprinkle with cheese: Shredded mozzarella or parmesan cheese makes the dish more scrumptious.
Imitate Asian flavors: Use soy sauce, maple syrup or honey to create an Asian-inspired sauce.

Expert Tips

Take time to trim asparagus, dry it thoroughly and cook in single layers – even if it requires batch cooking. This is crucial for light, crispy asparagus.
Change the cooking time if necessary. As I mentioned earlier, this recipe was tested both with thick asparagus and pencil thin asparagus. If you are using thin asparagus, be sure to reduce the cooking time by half. And don’t forget to turn the asparagus halfway through cooking.
Add variety with new flavors. Make this dish new each time by experimenting with spices, herbs and other fresh ingredients.
For more of a crispy air fryer asparagus, air fry it for 1-2 more minutes.
Keep in mind that the cooking time may differ from one air fryer to another. I tested this recipe in my Instant Vortex 6 Quart Air Fryer (affiliate link). For the best results, it is best to keep a close eye on the asparagus and check doneness after the 5-minute mark.

Serving Suggestions

There isn’t one right answer when it comes to serving this air fried asparagus recipe. It tastes great in so many ways, so consider your options!

Seafood: Asparagus makes the best side dish to serve along with any of your seafood dinners, but I particularly like to serve it with Baked Sockeye Salmon, Blackened Cod or Air Fryer Salmon.
Meat: Serve it with my Grilled Cornish Hens or Harissa Honey Chicken for a colorful feast right out of a magazine.
Toss in salad: Try this asparagus air fryer recipe with my Asparagus Salad and Butter Lettuce Salad.
Add to pasta and grain dishes: Asparagus adds healthier fiber to pasta and grains. Toss it with quinoa salads or add it to tabbouleh for a surprising crunch.
Eat as a snack: Air frying asparagus on its own is a tasty and nutritious snack served with sauces and dips like Dill Yogurt Sauce, Yogurt Ranch Dip, or Cava Feta Dip.

FAQs

What temperature do you air fry asparagus?

The ideal temperature for air frying asparagus is 375 F degrees (190 C).

How long to cook asparagus in air fryer?

Cooking asparagus in air fryer takes about 6-7 minutes at 375 F degrees.

How to cook frozen asparagus in air fryer?

Frozen asparagus takes 9-10 minutes to cook in the air fryer, but there’s no need to thaw beforehand.

How long do you reheat asparagus in air fryer?

Air frying leftover asparagus only takes 3 minutes to reheat, so it couldn’t be easier.

Do I need to adjust the cooking time when using thin asparagus?

Yes, you do. This recipe was tested both with thick asparagus and thin asparagus. By thick asparagus, I mean the regular asparagus you would find in most grocery stores. Thin asparagus is usually available for a short time at the beginning of spring. You can cook both types of asparagus in an air fryer. However, the thinner should be cooked for a shorter amount of time. While the exact time depends on how thin the asparagus stalks are, shortening the air frying time by 2-3 minutes (and keeping a close eye on it) is a good place to start.

Why did my asparagus come out stringy and tough?

If you do not take the time and cut the woodsy ends, you will end up with stringy and tough asparagus.

Do I need to soak my asparagus before air frying?

No, you do not need to soak asparagus before air frying. Instead, we recommend giving it a quick rinse and drying it as much as possible.

Other Air Fryer Vegetable Recipes You Might Like:

If you try this air fryer asparagus recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Air Fryer Asparagus Recipe

Learn how to cook asparagus in air fryer for perfectly crispy and tender asparagus cooked in less than 10 minutes by using only a teaspoon of oil. Easy, quick, and convenient.

Course Vegetarian Side Dish

Cuisine American Vegan

Diet Vegan

Prep Time 3

Cook Time 7

Preheating Air Fryer 3

Total Time 13

Servings people

Calories 33kcal

Author Aysegul Sanford

Equipment

Instant Vortex 6 Quart Air Fryer

Ingredients

1 pound asparagus* woody ends trimmed
1 teaspoon olive oil
1 garlic clove minced (optional)
½ teaspoon kosher salt
¼ teaspoon black pepper

Instructions

Preheat air fryer to 375 F degrees.
Place asparagus, olive oil, minced garlic, and salt and black pepper in a bowl. Using your clean hands or kitchen tongs, toss to make sure that each asparagus spear is coated with oil, garlic and seasonings.
Arrange them in your air fryer basket making sure that they are on a single layer. If you have a smaller air fryer, you may have to air fry your asparagus in batches.
Cook until tender for 6-7 minutes making sure to toss halfway through the cooking process.
Carefully transfer the now air fried asparagus to a platter and serve right away.

Notes

Thick Asparagus vs Thin Asparagus: This recipe was tested both with thick asparagus and pencil-thin asparagus. If you are using thin asparagus, be sure to reduce the cooking time by half. And don’t forget to turn the asparagus halfway through cooking.
To Store: Let your cooked asparagus come to room temperature, place in an airtight container and store for up to 3 days in the fridge.
How to Reheat Asparagus: To reheat, air fry your asparagus at 375 F / 190 C for about 3 minutes making sure to give it a toss halfway through the cooking process.
For more of a crispy air fryer asparagus, air fry it for 1-2 more minutes.
I listed fresh garlic as an optional ingredient as this recipe would work perfectly without it. You can also substitute fresh garlic with 1 teaspoon garlic powder if you wish.
Optional toppings: Depending on what I am serving it, I usually finish it off with a squeeze of fresh lemon juice (ideal if I am serving it seafood) or a sprinkle of parmesan cheese (ideal if I am serving it with chicken or meat dishes).

Nutrition

Asparagus Salad Recipe

Aysegul Sanford — Tue, 04 Mar 2025 23:34:25 +0000

For many of us home cooks, spotting fresh asparagus at the store is the first sign that spring has finally arrived. After months of cold and hearty winter meals, those vibrant green spears feel like a promise of warmer days ahead.

And with asparagus in season, I’m always looking for new ways to enjoy it. This simple asparagus salad is one of my go-to recipes—it’s fresh, easy to make, and perfect for meal prep. And if you’re looking for more salad recipes with asparagus, my Butter Lettuce Salad is another great option to try.

Key Ingredients and Substitutions:

This simple asparagus salad is packed with everyday ingredients that come together to create a refreshing and satisfying dish. The good news, you ask? You can easily customize it to your taste or use what you have on hand. Below is what you’ll need, along with ingredient substitutions, so you can make it your own with what you have on hand.

Fresh asparagus: During asparagus season, you’ll often find different varieties at the store—thin or thick, and sometimes even in shades of green, purple, or white, depending on where you live. Any of these will work beautifully in this recipe! Just be sure to trim off the tough woody ends for the best texture. And if you’re not using them the same day you buy them, don’t worry—I’ve written a whole guide on how to store asparagus to keep it fresh for longer.
Tomatoes: I opted for cherry tomatoes that I sliced in half but you can use any tomatoes you have on hand. Just slice them in bite sized pieces.
Radishes: I love adding thinly sliced radishes for a pop of color and crunch.
Olives: Use any olive you have on hand. Kalamata olives, Castelvestrano olives, or green olives would all work. Not a fan of olives? Omit them. It will still be delicious.
Onions: I prefer the mild flavor of scallions but a thinly sliced red onion would also work.
Cheese: Adding cheese is optional. I opted for feta cheese for a Mediterranean flair, but parmesan cheese, goat cheese, and shredded mozzarella would also work. And if you need a dairy-free salad, omit cheese altogether.
Fresh herbs: The combination of fresh basil and asparagus is terrific, but fresh mint, dill, and parsley would also work beautifully in this fresh asparagus salad recipe.
The dressing: My go-to asparagus salad dressing is my homemade lemon vinaigrette. However, you can also use my avocado salad dressing, lemon balsamic vinaigrette in this asparagus salad recipe. Or you can also try my Maple Dijon Vinaigrette for more of a sweet and tangy salad.

Optional Add-ins:

What I love most about this spring asparagus salad is that you can keep it simple or jazz it up with these optional add-ins to make it your own. Here are a few ideas:

Add nuts: You can easily add in some crunch and extra protein by adding a handful of pecans, walnuts, or pine nuts.
Spring mix or Butter Lettuce: If you’d like to turn this into more of a green asparagus salad, toss in a handful of spring mix or butter lettuce leaves for extra freshness and texture.
Peas: A handful of blanched peas make a great addition to this salad. They add a subtle sweetness and a pop of color, making the dish even more vibrant and seasonal.

How To Cook Asparagus for A Salad?

Asparagus is one of those wonderfully versatile vegetables that can be enjoyed in so many ways, no matter the season.

However, if you’re making this salad during peak asparagus season and have access to freshly picked spears, you can even serve them raw following this recipe.

Raw asparagus salad offers a satisfying, crisp, and refreshing bite that is truly a treat.

However, I also encourage you to try other methods of cooking asparagus for this salad recipe. Whether you prefer oven baked asparagus, air fryer asparagus, steamed asparagus, or pan sautéed asparagus, this vibrant spring vegetable always makes for a quick and delicious addition to any salad recipe, and this one is no exception.

How To Make Asparagus Salad?

There’s something so satisfying about creating a beautiful salad with fresh, seasonal ingredients. And this asparagus salad is just that—a simple yet flavorful dish that highlights the best of spring. Here are the easy steps to follow:

Cook the asparagus: As mentioned earlier, if you’re making this salad during the asparagus season, you can serve it raw for a crisp, fresh bite. However, I personally love roasting it—drizzling the spears with olive oil, seasoning with salt and pepper, and letting the heat bring out their natural sweetness. The slightly smoky, caramelized flavors are just so delicious and addictive.
Alternatively, you can blanch the asparagus for a few seconds to keep it tender-crisp while maintaining its vibrant green color. The instructions below are for medium size asparagus. For thick asparagus, I recommend increasing the cooking time by 1-2 minutes.

Make the lemon vinaigrette: I make a batch of this dressing during the weekend and keep it in a jar in the fridge. To make it, whisk together extra-virgin olive oil, fresh lemon juice, garlic, dijon mustard, salt, and pepper in a small mixing bowl until emulsified.

Assemble the salad: Once you have your asparagus ready, all you have to do is to chop the rest of the ingredients. Then, go ahead and place chopped asparagus, cherry tomatoes, sliced radishes, chopped green onion, and kalamata olives in a large bowl and drizzle it with the lemon vinaigrette. Grab two large spoons or tongs and give it a gentle toss, making sure that all the veggies are coated with the dressing.
Garnish and Serve: If preferred, top your asparagus salad with feta cheese and a handful of freshly torn basil leaves. Serve immediately or cover with stretch film and refrigerate.

How To Store Leftovers & Make Ahead Instructions

One of the great things about using asparagus in salad is that it holds up well, even after a day or two in the fridge. Whether you’re making it ahead for meal prep or saving leftovers, here’s how to keep it fresh and delicious.

To Store Leftovers: The best part about this spring asparagus salad is that it holds up well. Store it in an airtight container in the fridge for up to 3 days.
To make it ahead of time: If you want to make this salad in advance, I recommend preparing and storing all the vegetables in a bowl and then adding the lemon vinaigrette, feta cheese, and basil leaves at the very end, right before serving.

Serving Suggestions:

While this asparagus salad with lemon vinaigrette is perfect when served by itself, you can turn it into a whole meal with other recipes like:

Serve it with grains such as cooked quinoa, cooked wild rice, or even cooked bulgur wheat.
Add protein: If you want to make it more of a protein-packed salad, you can also top it off with a few hard-boiled eggs, Baked Sockeye Salmon, or a Baked Turkey Tenderloin.
Serve it alongside main dishes, such as Greek Yoghurt Chicken, Air Fried Cornish Hens, and Whole Roasted Chicken.

Expert Tips

Trim the woody ends: Asparagus spears have tough, fibrous ends that aren’t pleasant to eat. Be sure to snap or trim them off using a sharp knife before cooking.
Skip the frozen asparagus: While you can use thawed asparagus, it won’t have the same crisp, fresh bite that makes this salad so delicious. Fresh asparagus is best for both texture and flavor.
Serve it warm or cold – This salad is delicious both ways! Serve it warm right after roasting the asparagus for a cozy side dish, or let it chill in the fridge for a refreshing, make-ahead option.
Use good quality ingredients: Since this salad is made with just a few simple ingredients, each one really shines. Opt for fresh, in-season asparagus, juicy cherry tomatoes, and good-quality olive oil for the best flavor.

You Might Also Like:

If fresh veggie-packed salads are your jam, here are a few more you might like:

Roasted Butternut Squash Quinoa
Mexican Corn Salad
Boston Lettuce Salad
Chickpea Tuna Salad
Healthy Cucumber Salad
Watermelon Avocado Salad
Need more inspiration? Check out all our easy salad recipes

If you try this Asparagus Salad recipe, please take a minute to give it a star rating and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Asparagus Salad Recipe

A simple Asparagus Salad drizzled with homemade lemon vinaigrette and topped with feta, tomatoes, and olives. Light, crunchy, and perfect as a side dish, light lunch, or meal prep option. Gluten-free and vegetarian.

Course Salad

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 12

Total Time 17

Servings servings

Calories 229kcal

Author Aysegul Sanford

Ingredients

To roast the asparagus:

1 bunch asparagus spears rinsed and the woody ends cut
2 teaspoons vegetable oil
½ teaspoon kosher salt
¼ teaspoon black pepper

For the lemon vinaigrette:

¼ cup olive oil
3 tablespoons lemon juice
1 clove garlic minced
1/2 teaspoon dijon mustard
1 teaspoon kosher salt
½ teaspoon black pepper

For the salad:

1 cup cherry tomatoes sliced
½ cup radishes thinly sliced
3 scallions stalks – chopped
½ cup kalamata olives optional
½ cup feta cheese cut into cubes or crumbled or grated parmesan cheese (optional)
½ cup basil leaves loosely packed and torn (optional)

Instructions

Preheat the oven to 425 degrees F. Place asparagus on a sheet pan in one layer. Drizzle with oil and sprinkle with salt and pepper. Give it a toss, making sure that all the spears are coated with the oil and seasoning.
Roast for 12 minutes or until the asparagus is cooked*. Transfer onto a plate and let asparagus cool. When cooled, cut the asparagus into 2-inch pieces. Place into a salad bowl.
While the asparagus is roasting make the lemon vinaigrette by mixing together 1/4 cup olive oil, 3 tablespoons of lemon juice, 1 clove of minced garlic, 1/2 teaspoon of dijon mustard, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper.
To assemble the asparagus salad: Place tomatoes, radishes, scallions, olive into the bowl with the asparagus. Drizzle with the dressing.
Stir in the feta cheese (if using) and basil leaves. Give it a gentle toss. Serve.

Video

Notes

Yields: This recipe makes about 4 cups (loosely packed) salads that serves four adults as a side dish. If you are serving a larger crowd, you can multiply the recipe. The nutritional values below are per serving.
Raw asparagus: During the spring, when asparagus is in season, you can use raw asparagus to make this salad, especially if you can get your hands on freshly picked asparagus. Some people like to shave it (using a vegetable peeler), which will work, but I also like to cut it into bite-size pieces for a fresh and crispy spring salad.
Blanched Asparagus: Alternatively, you can blanch asparagus to make this recipe. To do so, bring a pot of salted water to a boil. Add the asparagus spears and cook them for 4-5 minutes or until fork tender. Meanwhile, prepare the ice bath by placing some ice cubes and cold tap water in a bowl. Remove the asparagus using a slotted spoon and place it in the bowl of ice water (to stop the cooking process). Drain and cut it into smaller pieces.
How To Store Leftovers? The best part about this spring asparagus salad that it holds up well. Store it in an airing container in the fridge for up to 3 days.
Instructions to Make It Ahead: If you want to make this salad in advance, I recommend preparing and storing all the vegetables in a bowl and then adding the lemon vinaigrette, feta cheese, and basil leaves at the very end right before serving.

Nutrition

Quinoa Tabbouleh

Aysegul Sanford — Sat, 01 Mar 2025 12:47:40 +0000

Growing up in a Mediterranean country, tabbouleh, or kisir, was a staple in our house. It was my mom’s go-to spring and summer salad, which she paired with pretty much everything.

This version, made with protein-rich quinoa (a fantastic substitute for bulgur), is the latest addition to my Quinoa Salad recipes collection, and it’s just as delicious as the traditional recipe. If you love quinoa as much as I do, be sure to check out my Mediterranean Quinoa Salad for another fresh and vibrant option.

And if you’ve ever wondered about the different names and spellings—tabbouleh, tabouli—they’re simply variations of the same name, reflecting different versions of the Arabic word.

Recipe Ingredients:

This tabouli quinoa recipe is made with simple ingredients that make a bright and refreshing salad. The fresh herbs and crisp vegetables provide a delicious contrast to the fluffy quinoa, while the tangy lemon dressing ties everything together beautifully. You will need:

Quinoa: This quinoa tabbouleh salad will work with any type of quinoa. Red, black, tricolor and white quinoa would all work. It is imperative to rinse quinoa before cooking if you want it to taste good.
Cooking liquid: While water works just fine, I highly recommend cooking your quinoa in vegetable stock. It adds depth of flavor, ensuring that the base of your quinoa tabouli salad is tasty right from the start.
Fresh lemon juice: Freshly squeezed lemon juice is my favorite acid for the dressing used in this recipe, but in a pinch, white wine vinegar can be used. The flavors would be slightly different but still be great.
Extra Virgin Olive Oil
Fresh herbs: A mix of fresh herbs is key to classic tabouli, and this quinoa version is no exception. I like to use a cup of fresh flat-leaf parsley, a cup of fresh dill, and half a cup of fresh mint leaves, but there’s no strict rule—adjust to your taste! You can stick to just parsley and dill or skip the dill altogether if it’s not your favorite.
Fresh tomatoes: I prefer using colorful cherry tomatoes for their sweetness and vibrant look, but any variety will work—just be sure to chop them into small pieces for even distribution.
Cucumber: I prefer Persian cucumbers as they are crunchy, but English cucumbers would also work.
Scallions: Green onions provide a mild onion flavor that ties everything together. While it is not traditional, finely chopped red onion could be a good substitute in a pinch.
Seasonings: I kept it simple with just kosher salt and pepper in this tabbouleh quinoa salad recipe, but you can add a touch of ground cumin, ground coriander, or a pinch of red pepper flakes to the dressing for extra depth of flavor.

Optional Add-Ins

While the recipe for quinoa tabouli I’m sharing stays close to the traditional version, you can easily customize it with a few extra ingredients. These aren’t traditional, but they add delicious new flavors:

Feta Cheese: A handful of crumbled feta adds a creamy, salty contrast that pairs perfectly with the Mediterranean flavors.
Kalamata Olives: Their briny, tangy taste enhances the salad and adds an extra punch of flavor.
Garlic: The traditional tabbouleh salad recipe does not use garlic in the lemon dressing, but you can always add a minced garlic clove if you are a fan.
Chickpeas: Again, the classic tabbouleh recipe does not use chickpeas, but sometimes I add a can of (drained and rinsed) chickpeas to make it even more satisfying.

How To Make Quinoa Tabbouleh?

Making this quinoa tabouli recipe is easy, and it comes together in just a few steps in under 20 minutes. Yes, there is a bit of chopping involved, but the result is a refreshing and wholesome dish that you’ll want to make on repeat.

Cook the Quinoa: Place the rinsed quinoa in a medium saucepan along with your cooking liquid and salt. Bring to a boil, reduce to a simmer, cover, and cook for about 10-12 minutes until the liquid is absorbed. Let it rest for 10 minutes, then fluff with a fork and transfer it to a large bowl to cool.
Make the Dressing: While the quinoa is cooking, prepare the dressing. In a small bowl, whisk lemon juice, olive oil, salt, and black pepper until fully combined.
Chop the fresh herbs and veggies – Finely chop the fresh parsley, dill, and mint. Quarter the cherry tomatoes, dice the cucumbers and thinly slice the scallions. Add the chopped herbs, tomatoes, cucumbers, and scallions to the cooled quinoa.

Assemble your tabouli quinoa salad – Drizzle the cooked quinoa and the veggies with the dressing and gently toss to combine.
Serve – Taste for seasoning and add more salt, pepper, or lemon juice as needed. Serve immediately or refrigerate for later.

How To Make Ahead and Store Leftovers?

My favorite thing about this quinoa tabbouleh salad recipe is that it stores well. As a matter of fact, since the flavors meld together over time, it actually tastes even better the next day. Here is how I make-ahead and store leftovers:

Make Ahead: If preparing in advance, cook and cool the quinoa, chop the veggies, and make the dressing a day or two in advance. Store them separately in airtight containers in the fridge. Toss everything together about an hour before serving for the best texture and flavor.
Storing Leftovers: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Before serving, give it a quick stir, taste for seasoning, and refresh it with a squeeze of lemon and more seasoning if needed.
Freezing: You can technically freeze this dish, but I do not recommend it as it will lose most of its fresh flavors when thawed.

Expert Tips:

This recipe is simple and easy to make, but to ensure the best quinoa tabbouleh, here are a few key tips to help you get it right on your first try:

Chopping by hand vs. using a food processor: I like to chop the herbs by hand using a sharp chef’s knife as it gives me more control over the texture, ensuring evenly chopped herbs. Plus, there is no risk of over-processing, which can turn herbs into a paste. However, if you prefer a food processor, pulse in short bursts instead of running it continuously to prevent the herbs from turning into a paste.
Herb stems: When it comes to herbs, you can chop the parsley and dill stems, as they are tender and flavorful. However, with mint, I prefer using only the leaves unless you’re growing your own and it’s super fresh.
Are you short on time? You can prep the herbs and veggies a day in advance and store them in the fridge until you’re ready to put it all together.
Let the quinoa cool a bit: You can mix everything together while the quinoa is still warm for a slightly different texture and flavor, but letting it cool first helps keep the herbs fresh and vibrant. I usually cook the quinoa a day in advance—not only does this save time, but it also ensures it’s perfectly cooled and ready to use.
Cooking quinoa: While I opted to cook quinoa on the stovetop, you can cook quinoa in the microwave, in an instant pot, and a rice cooker. Feel free to pick the method that works best for you. Also, I usually cook a big batch and freeze some for later. If you have some cooked quinoa on hand, this quinoa tabbouleh comes together in minutes.
Serve at room temperature: This tabouli recipe with quinoa tastes best when served at room temperature, allowing the flavors to fully develop. If you made it in advance, take it out of the fridge 15 minutes before serving for the best taste and texture.

Serving Suggestions:

You can serve this gluten-free tabbouleh salad with any protein or vegetarian main or just by itself for a light meal. Below are a few of my favorite pairings:

As part of a meze platter: Serve it along with other Mediterranean/Middle Eastern favorites such as hummus, baba ganoush, borek, and pita bread as a part of a flavorful meze spread.
With grilled meat and seafood: The freshness of parsley, dill, and mint, combined with the tangy lemon dressing, cuts through the bold spices and charred smokey flavors of dishes like Grilled Harissa Chicken, Grilled Shrimp, and Grilled Rack of Lamb.
In a wrap or pita: Stuff it into a pita pocket with falafel, Yogurt-Marinated Chicken, or roasted vegetables for a delicious meal.

Other Quinoa Salads You Might Also Like

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Quinoa Black Bean Salad

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Quinoa Avocado Salad

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Quinoa Lentil Salad Recipe (Gluten Free & Vegetarian)

If you make this recipe for tabbouleh salad with quinoa, I would greatly appreciate it if you could take a minute to leave a star rating and a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

This recipe was originally published in September 2018 and updated in March 2025 with new step-by-step photos and more helpful tips. The recipe itself remains the same, with only minor edits for clarification.

Quinoa Tabbouleh Recipe

Traditional Mediterranean Tabbouleh Salad made with a twist. Made with protein-rich quinoa, this vegan and gluten-free Quinoa Tabbouleh Salad Recipe is the perfect year-round salad for all your indoor and outdoor parties.

Course Side Dish – Salad

Cuisine Mediterranean, Turkish

Diet Gluten Free, Vegan

Prep Time 15

Cook Time 15

Total Time 27

Servings servings

Calories 205kcal

Author Aysegul Sanford

Ingredients

For the Quinoa:

1 cup uncooked quinoa rinsed
1 ¾ cups water or vegetable stock
½ teaspoon Kosher salt

For The Dressing:

4 tablespoons lemon juice freshly squeezed – plus more to taste
¼ cup extra virgin olive oil
½ teaspoon kosher salt more to taste as needed
¼ teaspoon black pepper

For the Tabbouleh:

1 cup fresh parsley chopped
1 cup fresh dill chopped (optional)
½ cup fresh mint leaves chopped
1 cup cherry tomatoes quartered
2 Persian cucumbers peeled and chopped or 1 English cucumber
3-4 scallions sliced thinly both white and green parts

Instructions

Place 1 cup quinoa in a saucepan along with 1 ¾ cups of vegetable stock (or water) and a half teaspoon of kosher salt. Stir to combine, put the lid on, and bring it to a boil over medium-high heat.
Once it comes to a boil, turn the heat down to low and cook for 10-12 minutes or until water is fully absorbed. Turn the heat off and let it rest for 10 minutes. Fluff it with a fork, transfer it to a large salad bowl, and let it cool while working on the rest of the ingredients.
Meanwhile, prepare the dressing by whisking together 4 tablespoons of freshly squeezed lemon juice, ¼ cup extra virgin olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a bowl. Set it aside.
To assemble the quinoa tabbouleh, add 1 cup of chopped parsley, 1 cup of fresh dill, ½ cup fresh mint, 1 cup of quartered cherry tomatoes, 2 chopped Persian cucumbers, 3 thinly sliced green onions into the bowl with the quinoa.
Drizzle it with the dressing. Give it a gentle toss.
Taste for seasoning and serve immediately.

Video

Notes

Yields: This recipe makes about 5 to 6 cups of tabbouleh, ideal for serving six adults as a side dish. The nutritional values below are per serving.
Using dill: Most tabouli recipes are made with fresh parsley and mint, but my mom always added fresh dill, so I followed in her footsteps. If you are not a fan, you can omit using dill (and use more parsley or mint instead.)
A quick note on chopping herbs: Traditional tabbouleh is made with finely chopped herbs for a light, delicate texture, but if you prefer a rougher chop, that works too! It all comes down to personal preference.
Make Ahead: If preparing in advance, cook and cool the quinoa, chop the veggies, and make the dressing a day or two in advance. Store them separately in airtight containers in the fridge. Toss everything together about an hour before serving for the best texture and flavor.
Storing Leftovers: Keep leftovers in an airtight container in the fridge for up to 3 days. Before serving, taste for seasoning and add more lemon juice and salt and pepper if needed.

Nutrition

Pickled Turnips Recipe

Aysegul Sanford — Fri, 24 Jan 2025 17:23:58 +0000

If you’re a fan of classic Middle Eastern dishes like chicken shawarma, pita wraps, or chicken kabobs, you’ve likely seen them served with these pink turnip pickles. Their bold and zesty bite makes them the ideal accompaniment to the region’s spicy, rich, and savory dishes, adding texture, color, and a distinctive flavor.

While they’re a staple in Lebanese cuisine (and therefore mostly referred to as Lebanese Turnip Pickles), they’ve also become widely enjoyed in neighboring countries, finding a place in their cuisines much like other popular Mediterranean condiments like hummus and tzatziki sauce.

Ingredients and Substitutions

This Mediterranean pickled turnips recipe uses just a few basic pantry-friendly ingredients you already have. But if you are missing one or two, below is everything you need to know about the ingredients:

Hot water: We need hot water to dissolve the salt and sugar. There is no need to boil water; hot tap water works just fine.
White distilled vinegar: Use distilled white vinegar for the most natural and authentic taste. However, while it is not traditional, you can use apple cider vinegar for a more fruity and sweet taste or white wine vinegar for a milder, slightly more delicate flavor.
Sugar: A small amount of sugar balances the tanginess of the vinegar with a touch of sweetness. You can use both granulated and cane sugar when making these Arabic pickled turnips.
Kosher salt: We used kosher salt since home cooks widely use it daily. However, pickling salt and sea salt can also be used. We do not recommend table salt as it contains iodine, which can produce bitter-tasting pickled pink pickles.
Turnips: We used the purple skin white turnips, which are widely available in grocery stores. Peeling is optional, but we recommend cutting them into uniform batons to ensure even pickling. While it is not traditional, Japanese hakurei turnips (aka Tokyo turnips) can also be used in this recipe. They are smaller and have a milder (less bitter) flavor than white radishes.
Beet: Any color of beet can be used, but red beets are used for the signature pink color.
Fresh Garlic: While optional, a clove of fresh garlic infuses the brine with a savory flavor. Use a large clove of garlic or two small ones.
Bay leaves: A small bay leaf gives the pickling brine an herbal note that enhances the flavor of the turnip pickles, but it is optional.
Whole black peppercorns: We added a small amount of black peppercorns to provide a hint of spice and complexity to the overall flavor.
Optional add-ins: If preferred, other flavorings, such as a few leaves of fresh herbs (such as dill, parsley, and thyme) and a pinch of red pepper flakes, can be added.

How to Make Pickled Turnips?

Pickling turnips at home requires only 10 minutes of hands-on time. The method we are using is usually referred to as “refrigerator pickles,” as we use a quick vinegar-based brine instead of canning using a heat-processing method used in other pickle recipes for a longer shelf life.

Once it is assembled and the jar is sealed, all that’s left to do is to wait a few days for the most vibrant and flavorful Lebanese pickled turnips. Here are the steps:

Prepare the quick brine: In a large measuring cup, combine the hot water, vinegar, sugar, and kosher salt. Add sugar and salt and whisk until they are completely dissolved.
Layer the vegetables: In a clean 32-ounce glass jar with a wide mouth, start layering the turnips, beets, and garlic. Add a handful of turnips first, followed by a few beet pieces and a garlic clove. Repeat this process until the jar is nearly full.
Add the spices: Add the bay leaf and sprinkle the peppercorns over the top.
Pour the brine: Carefully pour the prepared vinegar mixture over the vegetables, making sure that everything is completely submerged, but there is still an inch of space left on top.

Seal and cool: Seal it with the lid and let it cool to room temperature. At this point, you can let it sit on the counter or transfer it to the refrigerator.
Let time do its magic: For the best flavor, let the pickles sit in the fridge for at least three days. However, keep in mind that the magic really happens after five to seven days when the flavors fully develop.

FAQs

How to cut turnips for pickling?

To cut turnips for pickling, start by slicing the top and the bottom. Use a vegetable peeler to peel the turnip. Cut the now-peeled turnip in half and then cut it into ½-inch slices. Stack the slices and cut them into ½-inch wide strips, creating baton-like pieces.

How long are pickled turnips good for?

As long as they are kept in the fridge in a tightly sealed jar, they will last for upto 1 month.

How To Store Pickled Turnips?

The best way to store pickled turnips is in a tightly sealed jar kept in the refrigerator. They will stay fresh and flavorful for up to a month, making them a convenient condiment you can use any time.

How To Serve Them?

These Middle Eastern pickled turnips are a wonderfully versatile condiment that can add a flavorful kick to many dishes. Below are a few serving suggestions:

Shawarma: Whether you’re serving a chicken shawarma platter, beef shawarma wrap in pita bread, or falafel wrap, these pickled pink turnips are the ultimate condiment to complement the bold spices and rich flavors of this classic Middle Eastern dish.
Rice Bowls: Use these Lebanese pickles as a topping for rice bowls, like my Homemade Cava Bowl or Shawarma Chicken Bowl, for a tangy crunch that pairs beautifully with roasted vegetables, seasoned rice, and your favorite protein.
Mezze Platter: Serve them along with other classic Mediterranean condiments like Baba Ganoush, Muhammara, and Hummus.
Salads: Top off any of your favorite Mediterranean salads to add a touch of tangy flavor and a satisfying crunch.

Expert Tips

While the process of pickling turnips is a relatively straightforward one, we wanted to include a few helpful tips to make sure you’ll succeed on your first try:

Wash the root vegetables well: Rinse turnips and beets under cold water to ensure they are dirt-free. While you can pickle them with the skin on, I prefer to peel them before pickling to ensure that the brine penetrates easily and the pickles have a cleaner taste.
Slice the vegetables evenly: Make sure the turnips and beets are cut into uniform pieces (about ½-inch batons) so they pickle evenly. Uneven cuts may result in some pieces being softer or crunchier than others.
Start with a clean jar: There is no need to sterilize the jar, but we recommend that your jar is thoroughly cleaned and dried before use. If you don’t have a 32-ounce jar, two 16-ounce glass jars also work.
Don’t overfill the jar: It is okay to pack the root vegetables tightly, but it is best to leave about an inch of room at the top of the jar. We do want the turnips and the beets to be fully submerged in the liquid, but leaving a small room at the top will allow the brine to circulate properly.

If you make this pink pickled turnips recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Pickled Turnips Recipe

A Middle Eastern staple, pink pickled turnips are a tangy and crunchy condiment served with wraps, sandwiches, grilled meats, and as a part of mezze spreads.

Course Condiment

Cuisine Middle Eastern

Diet Vegan

Prep Time 10

Resting time 5

Total Time 5 10

Servings servings

Calories 44kcal

Author Aysegul Sanford

Ingredients

1 cup hot water (tab water would work)
1 cup white distilled vinegar
1 tablespoon granulated sugar or cane sugar
2 tablespoons kosher salt
1 lb turnips peeled and cut into ½-inch batons
1 red beet small one, peeled and cut into ½-inch batons
1 garlic clove cut in half
1 bay leaf
¼ teaspoon black peppercorns

Instructions

Add 1 cup of hot water, 1 cup of white distilled vinegar, 1 tablespoon sugar, and 2 tablespoons of kosher salt in a large measuring cup. Stir until the sugar is fully dissolved.*
In the mason jar, layer the turnips, beets, and garlic evenly: start with a handful of turnips, then a few pieces of beet, followed by a piece of garlic.
Repeat the same pattern until the jar is filled, ensuring the ingredients are distributed evenly throughout the jar. Gently push down to ensure they fit into the jar.
Add the bay leaf and peppercorns.
Pour the prepared vinegar mixture over the vegetables, ensuring everything is submerged but there is still an inch of space left on top.
Seal the jar tightly and let it cool to room temperature before storing it in the refrigerator.
Refrigerate for at least 3 days before serving to allow the flavors to meld. For best results, wait 5-7 days.

Notes

Yields: This recipe makes about 2 to 2 1/2 cups of turnip pickles that is ideal for 6 servings as a condiment. The nutrition information below is per serving.
* Alternatively, you can place cold water in a small saucepan, add the vinegar, sugar, and salt, and cook, stirring occasionally, until the sugar and salt are fully dissolved.
Storage: While the color of the brine turns fully pink after 3 days, we highly recommend waiting at least 5 days for the flavors to develop. Be sure to store it in the fridge once the jar is opened. As long as it is tightly sealed and kept in the refrigerator, these Mediterranean pickled turnips will stay fresh for up to a month.
In the fridge or on the counter? We’ve seen versions of this pickled turnip recipe where some home cooks leave the jar on the kitchen counter (or a dark place like the pantry) for a few days before transferring it to the refrigerator, while others keep it in the fridge the entire time. We tried both ways and found that there were no differences in taste.

Nutrition

Yukon Gold Mashed Potatoes

Aysegul Sanford — Tue, 10 Dec 2024 17:51:25 +0000

I think we can all agree that no holiday meal is complete without everyone’s favorite, creamy mashed potatoes. And no mashed potato recipe turns out as silky as one made with Yukon Golds.

The reason is simple. They have just the right amount of starch and a naturally buttery flavor that creates the smoothest, creamiest texture without needing a ton of added fat.

Yes, my version uses a bit of butter, sour cream, and milk, but I’ll also share ways to make it your own, whether that means swapping in Greek yogurt, keeping it extra rich, or making it vegan without losing that velvety texture.

Plus, I’ll walk you through everything you need to know, from whether to peel them to how to season them so they taste restaurant-worthy, and how to make them ahead for your holiday table.

Ingredients and Substitutions

This recipe for mashed potatoes with Yukon gold is remarkably simple. The adaptability and ease of this recipe are what make it such a classic. It comes together with a few basic ingredients that you can find at any grocery store.

Yukon gold potatoes: At the supermarket, you may also see these referred to as yellow potatoes, golden potatoes, baby gold potatoes, petite gold potatoes, or even Yukon golden potatoes. While the smaller “baby” potatoes will work for this recipe, I prefer the standard size for ease of peeling.

Whole milk: Mashed yellow potatoes are intended to be rich and creamy in consistency and that requires a full-fat milk. You could also achieve the same result using half and half. If you prefer to use a vegan milk such as oat milk or almond milk, just be sure you select one that is unsweetened and unflavored.

Fresh garlic: The real secret to the best gold mashed potatoes is garlic. The infusion of fresh garlic complements the yellow potatoes in such a decadent way. If you’d like an extra intensity here, I recommend that you use roasted garlic, which can easily be prepped in the oven or even in the air fryer!

Unsalted butter: While you can use salted butter, it is harder to control the overall saltiness of the dish this way; using unsalted butter gives you more control to make adjustments later. If you prefer, vegan butter can be swapped in.

Sour cream: Traditional mashed baby gold potatoes always call for sour cream, as it adds a welcome tang to the side dish. But if you aren’t a fan of sour cream, feel free to substitute in either whole milk plain yogurt (or Greek yogurt) or cream cheese.

Salt & Pepper: I used Kosher salt and black pepper. If you’d prefer a more even color for your Yukon whipped potatoes, you may switch to white pepper instead.

Cheese (optional): I didn’t include cheese to keep it light, but for a cheesy twist, you can fold in a cup of shredded cheddar, Parmesan, or Gruyère just before serving. The heat from the potatoes will gently melt the cheese, adding a richer, more indulgent taste. Alternatively, you can also sprinkle a handful of shredded cheese on top before serving.

Additional toppings (optional): What to add to mashed potatoes for flavor, you ask? There are lots of options that pair well with this pliable mashed yellow potatoes recipe. Some of my favorite toppings include fresh herbs, green onions, and turkey bacon. A true Epicurean upgrade: drizzle some truffle oil on top before serving!

How to Make Yukon Gold Mashed Potatoes?

The steps to prepare my signature creamy Yukon gold mashed potatoes are quite straightforward. I have tested this recipe more times than I can count.

So, if you follow along below, you’ll end up with golden mashed potatoes that disappear faster than any other side dish on the table.

Step 1 – Boil the cubed yellow potatoes: Fill a large pan with cubed potatoes and enough cold water to cover them by about an inch. Stir in 1 tablespoon of kosher salt and bring it to a boil on medium-high heat.

Starting with cold water helps the potatoes cook evenly from the inside out.

Step 2 – Cook the potatoes until fork tender: In my testing, I found that it took about 15-20 minutes to reach the desired consistency when the potatoes were cut into even 1-inch cubes.

You can check doneness by inserting a sharp knife into a potato. If it comes in and out easily, the golden potatoes are done.

Step 3 – Drain the potatoes: Then return the warm potatoes to the pot.

Step 4 – Warm your milk and butter: While the gold potatoes are cooking, place your milk, fresh (or roasted) garlic, and butter in a saucepan and heat on medium-low heat until the butter is melted and the milk is warmed. There is no need to bring it to a boil; you just don’t want to be using cold ingredients.

Step 5 – Add the warmed milk mixture to the pan: Combine the milk mixture with the drained potatoes and lightly mash to combine. You want to move fast here so you can take advantage of the residual heat from potatoes to help you mash easily and reach to that creamy consistency.

Step 6 – Add the sour cream and season: Then continue mashing to your desired consistency. Season your mashed gold potatoes with a sprinkle of kosher salt and pepper to your desired taste.

Transfer it into a serving bowl and add more butter on top, if preferred.

How To Make Ahead, Store, Reheat, and Freeze Leftovers

Do you have a lot to do for an upcoming brunch or a holiday dinner and would like to make ahead Yukon gold mashed potatoes to save time on the big day? Here are the instructions to do so:

Make Ahead: I recommend making these potatoes no more than a day in advance for optimal freshness. Simply make a batch, bring to room temperature, and store in an airtight container in the fridge.
Storage Instructions: To store, let the golden mashed potatoes cool to room temperature, place them in an oven-safe baking dish (for easy reheating) or airtight container, cover them with stretch film, and place them in the fridge for up to 2-3 days.
Freezing & Thawing Instructions: I don’t recommend that you freeze any leftovers, as freezing fundamentally changes the consistency and flavor. If you have leftovers, I recommend that you refrigerate them and then form them into potato “pancakes” to fry in the skillet for a creative brunch the following day.
Reheating: You can reheat your yellow mashed potatoes in a low-heat (300 degrees F) oven for 10-15 minutes (or until warmed thoroughly), making sure to stir them a few times for even reheating. If you’re making this recipe for a holiday dinner, pop them in the oven after your turkey or ham comes out to take advantage of an already-warm oven.

Yukon Gold Mashed Potatoes Recipe

These Yukon Gold Mashed Potatoes are easy to make, unbelievably creamy and fluffy, and ready in 30 minutes. A timeless American side dish, whipped Yukon gold potatoes literally go with anything, making them an all-around crowd-pleaser for all year round.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 257kcal

Author Aysegul Sanford

Ingredients

2 pounds Yukon gold potatoes peeled* and cut into 1-inch cubes
1 tablespoon Kosher salt plus more for seasoning
¾ cup whole milk or half and half or heavy cream
3 cloves garlic minced
6 tablespoons unsalted butter
¼ cup sour cream or Greek yogurt
¼ teaspoon black pepper or white pepper
1 teaspoon fresh herbs such as chives or parsley chopped – optional

Instructions

Fill a large pan with cold water and add the cubed potatoes, making sure the potatoes are fully submerged. Stir in 1 tablespoon kosher salt and bring it to a boil on medium-high heat.
Cook the potatoes until tender, 15-20 minutes. You can check doneness by inserting a sharp knife into a potato. If it comes in and out easily, they are ready to go. Drain the potatoes and return them to the pot.
While the potatoes are cooking, place milk, garlic, and butter in a saucepan and heat on medium-low until the butter is melted and the milk is warmed—there is no need to bring it to a boil.
Add the warmed milk mixture into the pan containing the now drained potatoes and lightly mash* to combine.
Add the sour cream and mash all of it to your desired consistency.
Season with salt and pepper to your desired taste.
Transfer into a serving bowl, sprinkle with fresh herbs and add more butter on top, if preferred. Serve.

Notes

Yields: This recipe makes about 2 1/2 to 3 cups of mashed potatoes, ideal for serving six as a side dish. The nutritional values below are per serving. If you are serving a larger crowd, you can double the recipe.
Should I peel the potatoes? When it comes to peeling, Yukon Gold mashed potatoes offer flexibility. Unlike Russet potatoes, golden potatoes can be used with or without their skin. For the creamiest texture, peel the potatoes before mashing. If you prefer a more rustic flavor or are using baby potatoes, leaving the skin on works perfectly, too. Just note that it will add a slightly earthier texture and taste.
Tools: I recommend using a hand masher for mashing potatoes, but a food mill or potato ricer can also be used. I do not recommend using a food processor or blender for mashing as you’ll end up with a gooey texture.
Make ahead, storage and reheating: This recipe can be made a day ahead. To store, let it cool down, place it in an airtight container, and store it in the fridge. Reheat in a preheated 325-degree oven for 10 minutes or until warmed through.

Nutrition

FAQs

How long do you boil Yukon gold potatoes for mashed potatoes?

If you boil cubed potatoes, it should take about 15-20 minutes for them to cook. If you would rather boil the gold potatoes whole, then expect them to take around 25-30 minutes to reach doneness.

Do you peel Yukon gold potatoes for mashed potatoes?

Whether or not you go for skin-on Yukon gold mashed potatoes is a personal preference. Choosing not to peel your potatoes will give them an earthier vibe, in both consistency and appearance. Peeling simply makes for a smoother end product, creamy in both color and texture.

How to season mashed potatoes?

If you’re looking to elevate this recipe, then selecting the right mashed potato seasoning beyond the basic salt, pepper, and butter will do the trick. Some ideas include: Fresh herbs such as rosemary and sage; dried herbs like nutmeg; Dijon mustard for some tanginess; truffle oil or olive oil for a more gourmet feel; or even cheese (Parmesan, cheddar, or cream cheese) to bring out the richness of the potatoes.

Why are my mashed potatoes gummy & how to fix it?

If you have ended up with mashed potatoes that are gluey or gummy in texture, it simply means that the starch has gotten overworked or your ingredients were too cold. I recommend that you try folding in a little warm milk, cream, or melted butter to loosen them.

What can I do with leftover mashed potatoes?

You can use them to top a shepherd’s pie, stir them into soups to make them creamier, or even freeze them for later. For a quick meal, reheat them and serve with roasted vegetables or a fried egg on top.

Expert Tips for Mashed Golden Potatoes

This recipe is intentionally uncomplicated and will be accessible for any home cook. Here are a few additional tips to ensure this Yukon gold mashed potatoes recipe comes out perfectly for you, every time you make it:

Check the doneness of your potatoes before draining them: You want to make sure that they are cooked throughout and not still hard at their center. When you think they may be done, insert a sharp knife in their center. If it slides in easily, they are done and ready to be drained from the boiling water.
Make sure you have the best tools for mashing: How much you mash your yellow potatoes depends on the consistency you prefer. You don’t want to use a food processor or a blender, as that will result in overworking the starch, which leads to gummy mashed potatoes. My favorite tool is a potato masher, but a food mill or a potato ricer would also work well to achieve a creamy, smooth texture.
Warm your milk and butter mixture before adding them: We aren’t cooking these ingredients, but rather warming them. This step is essential because using cold milk and butter can lead to a gummy texture. Warming the mixture will give you creamy, smooth Yukon gold potato puree.
Drain well: No one wants watery mashed potatoes, and usually, the leftover excess water from boiling is the reason why this happens. Therefore, it is imperative to drain them well. I also let the potatoes sit in the hot pot for a minute after draining to let the remaining water evaporate.

What To Serve the Best Yukon Gold Mashed Potatoes With?

This recipe is so adaptable—it tastes great with just about everything! In fact, it is among my top Thanksgiving veggie sides, year after year. Here are a couple of ideas to assist you as you plan your upcoming meals, whether it’s for the holidays, a weeknight dinner, or some other special feast:

Meat: Is there any comfort food combo more well-known than meat and potatoes? If you’d like to complement your next meat main with this easy potato recipe, I recommend you check out my Pot Roast recipe, my Reverse Sear Prime Rib, or my Filet Mignon.
Turkey: No Thanksgiving meal is complete without turkey and mashed potatoes, right? If you’re cooking for the big holiday, this recipe will be divine with my Herb Roasted Turkey. Or, if you’re looking for a weeknight dinner throughout the rest of the year, I recommend that you pair it with my Turkey Meatloaf recipe.
Chicken: Serve it with my Marry Me Chicken or Chicken Fricassee for an easy yet simple weeknight dinner.

Other Potato Recipes You Might Like

Over the years of writing this blog, I have shared many potato dishes, from holiday-worthy potato recipes to easy weeknight mashed potatoes, so if you love potatoes as much as I do below are a few others I hand-picked for you:

If you want something still as creamy but with a herby touch, my Rosemary Mashed Potatoes are a bit more elevated, while just as fluffy and creamy.
My Muffin Tin Potatoes turn simple ingredients like Russet potatoes, garlic, and Parmesan into mini potato stacks that bake up golden and crisp on the edges.
If you love crispy and golden potatoes, try my Smashed Fingerling Potatoes. They have the crunchiest exterior and buttery, melt-in-your-mouth center.
And if you are a fan of the classics, my Red Skin Potato Salad is creamy, tangy, and full of bacon bits, dill, and pickles. A go-to side for summer BBQs and picnics.

Butternut Squash Bruschetta

Aysegul Sanford — Fri, 25 Oct 2024 15:11:39 +0000

The best Thanksgiving hors d’oeuvres have it all, and this fall bruschetta is no different. The butternut squash cubes roast up beautifully, leaving you with sweet, caramelized bits of squash. Layer that on top of a toasted baguette slice slathered with herbed goat cheese and cranberry sauce, and you will have a butternut squash crostini worthy of an elegant dinner party or casual finger food.

If you are like us, a big fan of butternut squash appetizers, be sure to check out our Butternut Squash Salad and Butternut Squash Soup, as well.

Ingredients

This easy butternut squash appetizer is easy to make with a few simple ingredients from the grocery store. We will need the following ingredients:

Butternut squash: Look for a medium-sized whole butternut squash heavy for its size. I prefer cutting butternut squash at home into small cubes rather than buying the precut packages. Alternatively, acorn squash, delicata squash, or any pumpkin variety can also be used in this recipe.
Olive oil: Go for extra-virgin olive oil for the fruity flavor.
Ground cinnamon: Ground cinnamon powder adds an extra background warmth.
Seasonings: A simple seasoning of Kosher salt and black pepper enhances all those butternut squash flavors.
Goat cheese: I love creamy goat cheese here (check out any of my Goat Cheese Recipes), but you could also use Ricotta Cheese, cream cheese, or mascarpone cheese.
Heavy cream: Heavy cream adds extra richness and loosens the goat cheese to a spreadable consistency. Whole milk is a good substitute.
Scallions: Green onions add extra color and a mild onion flavor.
Garlic: Garlic gives us that punchy bite.
Fresh herbs: I love fresh parsley, but fresh thyme is a great option.
Crusty Bread: Hearty, thick slices of sourdough bread are divine, but you can also make No Knead Artisan Bread if you have the time or use slices of baguette for smaller bruschetta.
Cranberry sauce: I love to use my Maple Cranberry Sauce, which I always have in the fridge this time of year, but any leftover cranberry sauce will work.
Nuts: Toasted sliced almonds or walnuts add a layer of crunch and texture.
Honey: Floral honey elevates the butternut and cranberry with sweetness, but it is optional. Maple syrup can also be used.
Toppings: Feel free to add toppings such as flaky sea salt, red pepper flakes, chopped sage leaves, or rosemary for extra flavor.

Optional Add-Ins

There are several additions to this butternut appetizer, such as:

Balsamic glaze: Omit the honey and finish it with a tangy and sweet balsamic glaze instead.
Caramelized onions: Give the butternut squash an extra layer of savory flavor with rich and delicious Caramelized Onions.
Apple: Butternut squash and apples go so well together, so roasting some cubed apples with the squash is a delicious addition. Good apples for cooking include Fuji, Granny Smith, Pink Lady, and Gala.
Pomegranate seeds: Sprinkle on some pomegranate seeds for additional color and sweet, tart flavor.

How to Make Bruschetta with Butternut Squash?

This autumn bruschetta is easy to make. I like to mix the goat cheese while the butternut squash is roasting in the oven. Here’s how to do it:

Preheat oven: Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.

Season butternut squash: Add the small chunks of butternut squash cubes to the prepared sheet pan. Toss the butternut with olive oil, cinnamon, 1 teaspoon Kosher salt, and black pepper and redistribute into a single layer.
Roast squash cubes: Roast for 30 – 35 minutes, until fork tender and golden brown. Toss them halfway through for even browning.
Whip goat cheese: In a small bowl, whisk together the goat cheese and heavy cream until smooth. Stir in the other teaspoon of Kosher salt, scallions, garlic, and parsley.
Toast bread: Lightly toast the bread slices in the oven, toaster oven, or toaster.

Assemble bruschetta: Spread 1-2 tablespoons of the goat cheese mixture on each slice of bread, followed by 1-2 tablespoons of cranberry sauce.
Add roasted squash: Add the butternut squash mixture and sliced almonds or walnuts. Drizzle with honey, sea salt, and fresh sage, if using.

Make Ahead and Storage

Following the right storage instructions allows you to make this butternut crostini ahead of time. This allows you to get one step ahead if serving it as a party appetizer or as part of your Thanksgiving spread.

Make Ahead: Roast the squash and prepare the goat cheese mixture. Store each component separately in the refrigerator for 4-5 days.
Storage: The assembled butternut squash bruschettas will keep for one day. After that, the bread becomes soggy and soaks up too much moisture.

If you try this Butternut Squash Bruschetta recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. If you take some pictures, be sure to share them on Instagram using #foolproofeats so I can share them in my stories.

Butternut Squash Bruschetta Recipe

A festive and colorful butternut squash bruschetta recipe featuring cinnamon-spiced roasted squash cubes atop layers of sourdough bread, goat cheese, and cranberry sauce. This is the perfect recipe to serve as an appetizer or use up the leftovers the day after Thanksgiving.

Course Appetizer

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 466kcal

Author Aysegul Sanford

Ingredients

For The Roasted Butternut Squash

1 medium sized butternut squash peeled, deseeded, and cut into ½ inch cubes
2 tablespoons olive oil
1 teaspoon ground cinnamon
2 teaspoon Kosher salt divided
½ teaspoon ground black pepper

For The Goat Cheese Spread

8 ounces goat cheese at room temperature
2 tablespoons heavy cream
3 stalks scallions chopped
1 clove garlic finely chopped or pressed
¼ cup parsley chopped

For The Bruschetta

6 slices sourdough bread or any other crusty bread
1 cup maple cranberry sauce
½ cup sliced almonds or chopped walnuts
1 tbs Honey (or more) optional drizzle
Sea salt optional sprinkle to finish
Handful of sage leaves chopped (optional)

Instructions

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
Spread the butternut squash cubes on the prepared baking sheet. Drizzle with the olive oil and sprinkle with the ground cinnamon, 1 teaspoon kosher salt and pepper. Toss to combine.
Roast for 30 – 35 minutes, turning halfway through until tender. Remove from the oven and set it aside to cool.
Place the goat cheese and heavy cream in a bowl. Using a fork, stir and “whip” until smooth.
Stir in the other teaspoon of Kosher salt, scallions, garlic, and parsley.
Lightly toast the bread slices in the oven, toaster oven, or toaster.
Spread the bread with 1-2 tablespoons of the goat cheese mixture, followed by 1-2 tablespoons of cranberry sauce.
Add some roasted squash cubes and sprinkle each slice with almonds or walnuts.
Drizzle with honey, a pinch of sea salt, and chopped sage, if using.

Notes

Yields: This recipe makes 6 bruschettas, which is ideal for 6 servings. We roasted the butternut squash but you can use leftover squash as well.
Enjoy warm or cold: You can enjoy the roasted squash bruschetta warm, just as all the components come out of the oven, or chilled if the squash and goat cheese have been made ahead. If you prefer it warm, rewarm leftover squash on a baking sheet in a low oven (300 degrees F) for 8-10 minutes, until warm.
Smear garlic on bread: For that traditional bruschetta approach, you have two options. You can smear a raw garlic clove over the surface of the toasted bread slices, or make a paste with roasted garlic and spread it on instead.
Storage: While you can store the leftovers in an airtight container for one day, we think this bruschetta tastes best on the day it is made.

Nutrition

Potato Roses

Aysegul Sanford — Sun, 20 Oct 2024 12:51:57 +0000

Visually impressive, individual potato rosettes are an appetizer that delights for Thanksgiving and Christmas holiday dinners, or a pretty potato flower recipe to enhance your Mother’s Day or Easter brunch. They are savory and decadent—the perfect complement to almost any meat, chicken, or veggie main dish.

If you’re looking to elevate your celebratory meals this year, this potato roses recipe will certainly dazzle your guests. For those who adore a good theme, we also have a tutorial on How to Make Apple Roses that can round out your floral feast.

Ingredients You’ll Need

Don’t be intimidated by the intricate look of these rolled potato roses. We’ve tested this recipe again and again so we can share with you the simplest path to potato rosette success! You, too, can create a beautiful rose potato of your own with a few basic ingredients:

Unsalted butter: The unsalted butter in this recipe is used to grease your muffin tins. We tested the recipe with oil sprays, as well as olive oil, but butter created a far superior end result for these rose potatoes and ensured they did not stick to the pan.
Potatoes: While we used Yukon gold potatoes for the potato bacon roses pictured here, russet potatoes will also work just fine. We do recommend that you keep the skin on, as it not only helps to keep the potatoes intact, but also adds a nice visual edging to each potato rosette.
Olive oil: The olive oil in this recipe for potato roses is used in coating the sliced potatoes. If you prefer avocado oil, it will work as a suitable alternative.
Fresh herbs: For our bacon and potato roses, we used fresh rosemary. You could also substitute in fresh thyme or fresh sage. If you prefer to use dried herbs such as an Italian seasoning blend, just keep in mind that you’ll need to adjust the recipe to only 1 teaspoon, if you’re using dried herbs.
Garlic: We tested this potato rose recipe with both fresh garlic and garlic powder. While they both work, we preferred the result with the garlic powder, as it dispersed amongst the potato and bacon roses more evenly.
Seasonings: Beyond the fresh (or dried) herbs mentioned above, the only other seasonings you need are some Kosher salt and freshly ground black pepper.
Parmesan cheese: The parmesan cheese in our potato roses with bacon serves two main purposes—it adds a wonderful umami flavor to the dish, and it acts as a binder (or glue) to hold the layers together as it melts during the baking process.
Bacon: We tested this recipe with both traditional bacon and with turkey bacon. They both came out excellent, so feel free to select your personal preference on the bacon.

How to Make Potato Roses?

You needn’t have any special chef skills to achieve perfect potato roses with bacon. We have laid out the instructions step-by-step for you below. If you follow them, you will be able to prep your own in less than 30 minutes.

Preheat your oven. Set the temperature to 400 degrees F/204 C. Take your 2 tablespoons of melted butter and generously coat 6 of the 12 muffin tin cups. Ensure each cup (including the corner and sides) is fully greased to prevent sticking.
Slice your potatoes. With the skin on, slice your potatoes using a mandolin with a handrail (also referred to as a handguard) into very thin slices, approximately 1/16 – ⅛ thickness. If you do not have a mandolin, you can do this step with a sharp knife. However, do your best to slice them as thinly as possible.
Mix & coat your potato slices. Transfer the potato slices into a large bowl. Add the olive oil, minced rosemary (or your chosen herbs), garlic powder, kosher salt, and black pepper. Toss to combine, ensuring you separate the slices to coat them evenly. Potato slices will release their juices after you mix them. Be sure to drain it before using them to assemble the roses.

Layer your potato rosettes. On a clean work surface, lay out a slice of bacon, then place a line of potato slices on top, overlapping each one until you have used approximately 20 slices. Then, sprinkle the potato layer with 1 to 2 tablespoons of Parmesan cheese.

Roll your potatoes into roses. Gently roll the bacon base around the potatoes until it has formed a rosette shape.
Arrange your potato roses in the pan. Place your potato rosette in a muffin cup, then add about 10 more potato slices around the bacon-wrapped rose. This is a visual choice—feel free to play around with the potato slices, adding more or less to “fluff” up the edges of your roses.
Finish assembling your bacon potato roses. Repeat the layering and rolling steps above with the remaining bacon, potato slices, and cheese. You will have 6 potato roses when you’re finished.

Bake your rosette potatoes. Place your muffin tin in the oven and bake, uncovered, for 20 minutes. Then place your foil on top of the potato roses to prevent them from burning and bake for an additional 30 minutes or until the centers are tender and cooked through. When inserted into the middle of the potato rose, a sharp paring knife will pierce the potato center easily.
Serve your bacon potato roses. Let your potato roses rest for 10 minutes, then gently run a paring knife on the outer edge of each rose to remove them from the muffin tin. Place them onto a serving platter, or plate them individually on each dish.

How to Store and Reheat Leftovers?

If you happen to have leftover potato bacon roses (however unlikely that may be, considering what a crowd-pleaser they are!), you can store and reheat them for another snack or meal later.

To store your potato roses: Allow them to come to room temperature; do not attempt to contain them while they’re still warm. Place them upright in an airtight container. Our potato roses recipe will keep for up to 3 days in the refrigerator.
To reheat the potato rosettes: Place your rose potatoes on a baking sheet and heat them in a 300 degree F oven until warmed throughout—roughly 5-10 minutes.

Serving Suggestions

This potato roses recipe is a malleable dish that wows in a variety of scenarios. Here are some pairing suggestions:

As an appetizer or passed hors d’oeuvre
As a side dish to mains such as our Whole Roasted Chicken, grilled fish like our Grilled Sockeye Salmon, or steak
Alongside a festive holiday meal like our Thanksgiving Turkey, Turkey Breast Bake, Reverse Sear Prime Rib, or Reverse Sear Beef Tenderloin
Or, served alongside eggs for a sweet + savory brunch whether it’s for Mother’s Day, Easter, or a baby shower.

FAQs

You’ve got rose potato questions, we’ve got answers! Also, if there is something we do not cover here, please feel free to head to the comments section and we will do our best to get back to you in a timely manner.

Do I need to soak potato slices in water before making potato rosettes?

We found this to be an unnecessary step. However, if you have a desire to remove extra starch, you’re welcome to soak them, but be sure to dry them as much as you can prior to using them in the recipe.

Do I need to cover my potato and bacon roses in foil?

Yes. Covering the rosette potatoes with foil will help protect your petals and prevent them from burning.

How will I know when my bacon potato roses are fully cooked?

The easiest way to test your potato roses for doneness is to take the tip of a sharp paring knife and gently poke the center of the potato rosette; it will pierce easily if it is done.

If you make your own Potato Roses recipe following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Potato Roses Recipe

Savory and decadent, bacon potato roses are an impressive appetizer or side dish for your holiday meals and other festive occasions. The potato rosette shape adds a playful element to your plates and is easy to achieve with this foolproof recipe.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 30

Cook Time 50

Total Time 1 20

Servings servings

Calories 245kcal

Author Aysegul Sanford

Equipment

1 Mandoline Slicer
1 Muffin Tin

Ingredients

2 tablespoons unsalted butter melted
4 Yukon gold potatoes approximately 1.4 lbs, rinsed with the skin on
2 tablespoons olive oil
1 tablespoon fresh rosemary finely minced
2 teaspoons garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper
1 cup grated parmesan cheese loosely packed (approximately 1 ounce)
6 slices bacon pork or turkey

Instructions

Preheat the oven to 400 degrees F/204 C. Brush 6 cups of a 12-cup muffin tin generously with melted butter*.
Thinly slice the potatoes using a mandoline with a handguard (aka handrail), or using a sharp knife to approximately 1/16 – ⅛ thickness.
Transfer the potato slices into a large bowl*. Add 2 tablespoons of olive oil, minced rosemary, garlic powder, kosher salt, and black pepper. Toss to combine.
On a clean work surface, lay out a slice of bacon, then place the potato slices overlapping each one until you have used approximately 20 slices.
Sprinkle 1 to 2 tablespoons of Parmesan cheese over the potatoes.
Gently roll up the combined bacon and potato slices until it has formed a rose.
Place your potato rosette in a muffin cup and add 10 more potato slices around the bacon-wrapped rose. If needed, you can adjust the potato slices to “fluff” out the edges of your rosette more.
Repeat with the remaining bacon, potato slices, and cheese. You will have 6 potato roses when you’re finished.
Place your muffin tin in the oven and bake, uncovered, for 20 minutes. Then place your foil on top of the potato roses and bake for an additional 30 minutes, or until tender and cooked through. A sharp paring knife, when inserted into the middle of the potato rose, will pierce the potato center easily.
Let your potato roses rest for 10 minutes, then gently run a paring knife on the outer edge of each rose to remove them from the muffin tin. Place onto a serving platter.

Video

Notes

Yields: This recipe makes six potato roses, but you can multiply it to serve a larger crowd. The nutritional values below are per rose.
Don’t skimp on the butter when greasing your muffin tin: A generous coating of butter will keep the rose potatoes from sticking to the pan. Make sure to coat not only the inside but also the outer edges of each muffin cup. This will ensure that the outer layers of the roses don’t stick as they bake and crisp up beautifully. We do not recommend using parchment liner as it didn’t allow the potato roses to crisp.
Drain the liquid: After mixing the potato slices with the olive oil, rosemary, and seasonings, they tend to release some moisture. While we initially tried drying the slices with a kitchen towel before seasoning, we found that the potatoes still released juices once combined with the other ingredients. To avoid soggy potatoes, we recommend draining any excess liquid that collects at the bottom of the bowl before assembling your potato rosettes.
Separate the potatoes while you’re mixing them: Because your potato slices will be thin, it’s essential that you manually separate them during the mixing step into your olive oil and spices so that all of your slices get evenly coated.
A sharp knife can be used if you do not own a mandoline: While it may take you a bit longer (cue: patience) to slice your potatoes with a knife, it is doable. Do your best to slice them as thinly and evenly as possible.
Can I make potato roses in advance? Unfortunately, we do not recommend it. We attempted to prepare these bacon and potato roses ahead of time, but after sitting in the fridge for a night, the potatoes oxidized. The change in color wasn’t appetizing and they simply didn’t taste as fresh when they were baked. We encourage you to make your potato roses the day you plan on serving them.
Storage: You can store leftovers in an airtight container in the refrigerator for upto 3 days.

Nutrition

Sweet Potato Stacks

Aysegul Sanford — Thu, 03 Oct 2024 12:26:01 +0000

Versatile in flavor and impressive in appearance, this surprisingly easy-to-prepare sweet potato stackers recipe is the perfect side dish to serve alongside just about any main dish. A great alternative to classic sweet potato casserole, this recipe takes about 20 minutes of prep time when you follow the uncomplicated step-by-step instructions below.

After you give these crispy sweet potato stacks a try, we also have a Bacon Potato Roses and Sweet Potato Souffle recipe both of which are family favorites during the holiday season. And our Easy Mashed Sweet Potatoes are a fun spin on traditional mashed potatoes.

Ingredients You’ll Need

While these sweet potato stacks look like an elevated showstopper, this is truly a simple side dish—they’re essentially sliced sweet potatoes in a muffin pan. The rest of the ingredients may already be in your fridge and pantry. Otherwise, they can be easily obtained at your local grocer. Here’s what you’ll need:

Sweet potatoes: We used the traditional orange sweet potatoes in this recipe. They’re the most common type of sweet potato that you can find in stores and hold their shape beautifully when sliced. Seek out relatively narrow potatoes of similar diameter so they will fit into the muffin tin cups uniformly.
Fresh thyme leaves: We prepared our sweet potato stacks recipe with fresh thyme, though dried thyme will work, if that’s what you have on hand. Just keep in mind that you’ll need to adjust the recipe to only 1 teaspoon, if you’re using dried. You can also swap in other fresh herbs, such as fresh rosemary and sage, if you prefer. But remember: small amounts go a long way!
Unsalted butter: If you only have salted butter in hand, that will work too. However, be sure to adjust the amount of additional salt you use in the seasoning step. While we love the flavor combination of butter and sweet potatoes, you can use an equal amount of olive oil or ghee for a dairy-free alternative.
Garlic: We tested this recipe with both fresh garlic and granulated garlic. We found that while both options are acceptable, the granulated garlic dispersed more evenly amongst the stacks, and we preferred the milder flavor overall.
Seasonings: The naturally sweet flavor of the sweet potatoes doesn’t require much else by way of seasonings. And thus, we use an elegantly simple blend of Kosher salt and black pepper only.
Maple Syrup (optional): If you’d like to lean into more of a sweet flavor profile, a drizzle of maple syrup adds a delicious touch. Alternatively, you can also make these sweet potato stacks with brown sugar.
Ground cinnamon (optional): If you’re adding maple syrup, ground cinnamon pairs well. Again, just remember that a little of this spice goes a long way.
Shredded Parmesan cheese (optional): If you’d like to make these sweet potato stackers more on the savory side, a ½ cup of grated parmesan cheese (or gruyere cheese) does the trick. Crispy parmesan sweet potato stacks are always a favorite when served with beef stew and pot roast.

How To Make Sweet Potato Stacks in A Muffin Tin?

Consider this recipe a grown-up version of a layered sweet potato bake. By finely slicing our sweet potatoes in muffin tins, we end up with lovely little stacks of potatoes that are crispy on the outside and buttery soft on the inside.

Preheat your oven: Preheat the oven to 400 degrees F/204 degrees C.

Grease your muffin tin: Using a pastry brush and 1 tablespoon of butter, apply a thin layer of coating to the inside of each individual muffin cup. Set the pan aside.
Slice your sweet potatoes: Using a mandolin or a sharp chef’s knife, slice the potatoes as thinly and evenly as possible. Transfer them to a large mixing bowl.
Prepare your potatoes: In the bowl of sweet potatoes, add the rest of the melted butter, chopped thyme, garlic powder, kosher salt, and pepper. If you’re going with the maple syrup and cinnamon, add them at this step. Or, alternatively, if you’re using Parmesan for a savory touch, add the grated cheese at this step.
Coat your sweet potatoes: Using tongs (or your clean hands work fine too!), toss the sweet potatoes to ensure that all of the slices are evenly coated with the rest of the ingredients in the bowl.

Assemble your sweet potato stacks: Layer the sweet potatoes in each muffin cup until they reach approximately ¼ inches above the rim. We used 30 (yes, 30!) ⅛ -inch slices of sweet potatoes in the batches pictured here.
Bake: Bake your garlic butter sweet potato stacks for 30-35 minutes until tender and golden brown.
Cool and serve: Remove the muffin tin from the oven and allow your sweet potato stacks to cool in the pan for 10 minutes. Then, delicately remove them from each muffin cup using an offset spatula (or a butter knife) and transfer them onto a serving platter. Garnish each stack with chopped thyme and serve while still warm.

How To Make Ahead and Store Leftovers?

If you plan on doing some advance meal preparations whether it be for a dinner party or holiday event, these muffin-tin sweet potatoes are the perfect flexible and easy side dish.

Make Ahead: These crispy sweet potato stacks can be prepped 1 day before you plan on serving them. Simply follow the instructions through Step 6, where you’ve assembled the stackers in the muffin tin, then wrap them tightly with aluminum foil and refrigerate. The next day, remove them from the refrigerator to bring to room temperature about 30 minutes before you plan on baking them, then bake as directed.
Storage: If you have leftover sweet potato stackers, they will keep in an airtight container for up to 3 days in the refrigerator. Be sure to bring them to room temperature before placing them in an airtight container.
Reheating: To reheat your leftover sweet potato stacks, place them on a baking sheet (there’s no need to grease it this time). Warm your stackers in a 350-degree F oven for 5-7 minutes, or until heated through.

If you make your own Sweet Potato Stacks following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Other Potato Recipes You Might Also Like

Vegetable Side Dishes

Muffin Tin Potatoes

Vegetable Side Dishes

Rosemary Mashed Potatoes

Air Fryer

Air Fryer Red Potatoes

Vegetable Side Dishes

Mashed Potato Casserole

Sweet Potato Stacks Recipe

Sweet potato stacks with crispy edges and tender centers, baked to perfection with butter and thyme—a showstopping side dish perfect for any time of the year, but especially for Thanksgiving or Christmas dinners when you want to impress.

Course Vegetarian Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20

Cook Time 35

Total Time 55

Servings stacks

Calories 98kcal

Author Aysegul Sanford

Equipment

1 Muffin Tin
1 Mandoline Slicer

Ingredients

3 – 4 sweet potatoes peeled (approximately 2 ½ pounds)
1 tablespoon fresh thyme minced – plus more as garnish (or 1 teaspoon dried thyme)
4 tablespoons unsalted butter + 1 tablespoon for greasing the muffin tin (melted and cooled divided)
2 teaspoons garlic powder
½ teaspoon kosher salt
¼ teaspoon ground black pepper
3 tablespoons maple syrup optional
½ teaspoon cinnamon optional

Instructions

Preheat the oven to 400 degrees F/204 degrees C. Brush each muffin cup of a 12-cup muffin tin using 1 tablespoon of butter (for the whole muffin tin). Set it aside.
Using a mandolin slicer or a sharp chef’s knife, slice the potatoes as thinly (and evenly) as possible. Transfer the sliced potatoes to a large mixing bowl.
In the bowl, add the melted butter, chopped thyme, garlic powder, kosher salt, and pepper. If using, add the maple syrup, and ground cinnamon.
Using tongs or clean hands, toss to ensure that all of the potato slices are evenly coated with the rest of the ingredients in the bowl.
Layer the sweet potatoes in each muffin cup until they reach approximately ¼ inches above the rim. We used 30 ⅛ -inch slices of sweet potatoes.
Bake sweet potato stacks for 30-35 minutes until tender and golden brown.
Remove from the oven, let cool in the pan for 10 minutes. Using a butter knife or an offset spatula, carefully remove them from the muffin tray and transfer them onto a serving platter.
Garnish with chopped thyme and serve while still warm.

Video

Notes

Yields: This recipe makes 12 roasted sweet potato stacks. The nutritional values below are per stack.
The size of the potatoes: When shopping for this recipe, pick out potatoes that are similar in size and large enough to fit in a muffin cup.
Evenly sliced sweet potatoes are essential: The most crucial aspect of this recipe is that your sweet potato slices are thin and uniform in thickness (otherwise, baking times will be inconsistent). Using a mandoline slicer makes this task foolproof. If you don’t have one, then the next best option is a very sharp knife. Slicing them thinly with a knife requires a bit more patience, but it is doable. Do your best to slice them as thinly (and evenly) as possible.
Greased muffin cups are the key to crispy sweet potato stacks: When testing this recipe, we tried lining the muffin cups with parchment paper, but the potatoes wouldn’t crisp. Don’t be shy when greasing your muffin cups – use plenty of butter.
Layer plenty of sweet potatoes in your stacks: The sliced sweet potatoes in your muffin pan will compress while baking, so be sure to fill your muffin cups just slightly above the rim to get the most height out of your stackers. We used 30 slices of sweet potatoes in each muffin tin. You might consider it a lot, but it will shrink after it is baked.
There is no need to cover it with foil: During our recipe testing, we did not feel the need to cover the sweet potato stack with aluminum foil during the baking process.
Make ahead: You can prep everything a day before, cover it tightly with foil, and store it in the fridge. On the day you plan to serve, remove it from the oven 30 minutes before you plan to bake it and bake it as directed in the recipe.
Storage: Bring them to room temperature and store them in an airtight container in the fridge for up to 3 days.

Nutrition

Muffin Tin Potatoes

Aysegul Sanford — Sun, 25 Aug 2024 21:31:37 +0000

If you’re a fan of potato dishes like we are, be sure to check out our other easy potato recipes like Smashed Fingerlings—crispy on the outside, tender on the inside, and perfect for dipping—or our creamy and comforting Rosemary Garlic Mashed Potatoes. These dishes are just as delicious and easy to prepare as this muffin tin potatoes gratin recipe, offering more ways to enjoy this versatile vegetable!

Ingredients You’ll Need for Muffin Pan Potatoes

Baking potatoes in a muffin pan is easy and quick. Plus, this recipe is made with a short list of simple ingredients readily available at the grocery store. We will need the following:

Potatoes: You can use a few types of white potatoes to cook in muffin cups. Go for Russet potatoes if you prefer a fluffy and light texture (similar to french fries) or use yellow potatoes, like Yukon gold potatoes, for a creamy, tender bite. If both are unavailable, red potatoes are the next best substitute.
Butter: We need unsalted butter to grease the muffin tins, but olive oil or avocado oil cooking spray can also be used.
Garlic: Fresh garlic offers a delicious savory punch, but garlic powder is a good substitute for a milder garlic taste.
Cheese: Parmesan cheese has a rich, slightly nutty flavor that works beautifully with scalloped potatoes in a muffin tin. Gruyere cheese or cheddar cheese would be just as delicious.
Seasonings: A simple seasoning of Kosher salt and black pepper makes the cheesy potatoes to shine. But depending on your preference and serving accompaniments, you can try additional seasonings, such as chili powder, ground cumin, or Italian seasoning.
Fresh herbs: Fresh thyme offers a delicate and subtle earthy flavor, but you can substitute with dried thyme if fresh isn’t available, using about 1 teaspoon. Alternatively, you can other herbs like fresh rosemary, fresh parsley, dill, or chives, based on what you have on hand.
Cream: Heavy cream will provide a rich, buttery flavor, but whole milk can also be used.

How to Make Muffin Tin Potatoes?

Making scalloped potatoes in a muffin tin is straightforward and rewarding. The potato mixture can be prepped and ready in 15 minutes, with the oven doing the rest. Follow the below step-by-step instructions to create delicious, individual muffin tin potato stacks that are guaranteed to impress.

Preheat oven: Preheat the oven to 400 degrees F/204 degrees C.

Prepare potato slices: Slice each into 1/4-inch thin slices using a mandolin slicer. If you do not own a mandoline, you can use a sharp knife to slice them as thin and evenly as possible.
Grease muffin tray: Generously coat each muffin cup with the melted butter using a pastry brush.
Begin stacking potatoes: Stack 3-4 slices of potatoes in each muffin cup of the prepared muffin tin. Then, sprinkle one-third of the garlic, parmesan cheese, Kosher salt, pepper, and thyme over each stack.

Add a second layer of potatoes: Top each stack with 3-4 more slices of potatoes, then sprinkle with more garlic, cheese, salt, pepper, and thyme. Repeat this step until the muffin cup is fully filled with sliced potatoes. Continue to fill the rest of the muffin cups following the same order of ingredients.
Add heavy cream: Gently pour one tablespoon of the heavy cream over each potato stack.
Bake: Transfer it to the preheated oven and bake for 25-30 minutes, until tender and golden brown.
Cool and serve: Cool in the muffin pan for 5 minutes, then run a knife around the edges, remove the potatoes, and serve. Garnish with fresh thyme leaves, if desired.

How to Make Ahead, Store, and Reheat?

While these muffin tin potatoes are best enjoyed fresh from the oven, they can be made ahead, stored, and reheated for later enjoyment. Here are some tips to help you make the most of these muffin tin potato stacks:

Make Ahead: Prepare the scalloped potato cups as instructed, but do not bake. Cover tightly with foil and place in the fridge for up to 1 day. When ready to bake, remove it from the refrigerator 30 minutes before baking it in the oven. Bake as directed.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Be sure to cool the potatoes completely before storing them. Warm potatoes will create excess moisture and condensation, making them soggy.
Reheat: Reheat the leftover mini potato gratin stacks in a preheated low-heat oven (300 degrees F) or toaster oven to ensure they stay crispy and delicious.

What to Serve It With?

You can serve muffin pan scalloped potatoes as a side dish or an appetizer. They are perfect when served with eggs for breakfast or your favorite meat dishes. Some of my favorite dishes to serve them with are:

Meat: Whether serving these potatoes as part of a casual weeknight dinner or an elevated side dish for special occasions and Christmas dinners, meat and potatoes are a match made in heaven. The crispy cheesy potato stacks go especially well with Prime Rib or Beef Tenderloin and a fresh salad.
Turkey: You can’t have Thanksgiving without potatoes, and what better way to impress your guests than with a platter of scalloped potatoes in a muffin tin. These are best served to a crowd with a classic Thanksgiving Turkey. Or, you could try Baked Turkey Wings or Baked Turkey Breasts when serving a small crowd.
Breakfast: Don’t save these potatoes just for the holidays. Think of them as a year-round recipe that can be served as part of your breakfast with eggs and bacon or alongside Feta and Spinach Frittata. If you are inspired, make cheesy bacon potato stacks by tossing in some cooked and crumbled bacon (or turkey bacon) between the slices.
Snack: There’s nothing more comforting than potatoes when you need something to munch on. Dollop the tops with sour cream or with Guacamole for a fun and delicious appetizer.

Aysegul’s Expert Tips

While the recipe is straightforward, there are a few things to remember to succeed on your first try. Here are some of my expert tips for the best muffin tin potatoes recipe:

Check for doneness: The cooking time will vary depending on the thickness of the potato slices. If you can easily pierce the center of the potato stacks with a knife and they appear to have crispy edges, they are ready.
Pay attention to the size of the potatoes: No matter what potato you choose, muffin tin scalloped potatoes are best made with long and narrow-sized potatoes. As you shop for this recipe, take a few extra minutes to look for potatoes roughly the same size and diameter as your muffin tin.
Peel the potatoes: Peeling the potato skin is optional, but during our recipe testing, we found potatoes without the skins provided the best texture.
Mandoline will create the most uniform slices: A mandoline is a handy kitchen tool that will give you even slices. A sharp knife and a steady hand will suffice if you do not own a mandoline.
Brush the muffin cups generously with butter: Butter is potatoes’ best friend. We want to be generous when brushing the muffin tins with butter, as this will create crispier potatoes and easy removal. We do not recommend using parchment paper liners for this recipe.
Layer or toss with the seasonings: We found it easier to stack the potatoes, and then layer with the seasonings. However, you also have the option to toss the potato slices with the garlic, cheese, salt, pepper, and thyme in a large mixing bowl, then stack as directed.

More Potato Recipes

Vegetable Side Dishes

Sweet Potato Stacks

Salads

Red Skin Potato Salad

Vegetarian Meals

Sweet Potato Noodles

If you make this Muffin Tin Potatoes recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Muffin Tin Potatoes Recipe

Muffin Tin Potatoes is the easiest yet most delicious appetizer or side dish. Stacked potato slices layered with garlic, parmesan cheese, and fresh thyme baked in a muffin cup to perfection.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 114kcal

Author Aysegul Sanford

Equipment

Ingredients

2 medium russet potatoes peeled, about 1 ½ pounds
2 tablespoons unsalted butter melted
4 cloves garlic finely minced or pressed or 2 teaspoons garlic powder
½ cup Parmesan cheese grated
1 teaspoon Kosher salt
½ teaspoon fresh ground black pepper
1 tablespoon fresh thyme
12 tablespoons heavy cream or whole milk

Instructions

Preheat the oven to 400 degrees F/204 degrees C.
Slice each potato into 1/4-inch (or thinner) slices using a mandoline. If you do not have one, use a sharp knife to slice them as thin and evenly as you can.
Using the pastry brush, generously coat each muffin cup with the melted butter.
Stack three slices of potatoes in each muffin cup. Lightly sprinkle one-third of the garlic, parmesan cheese, Kosher salt, pepper, and thyme over each stack.
Top each stack with three more slices of potatoes, then sprinkle a third of the garlic, parmesan cheese, Kosher salt, pepper, and thyme. Repeat this step again until you reach the top of the muffin tin cup.
Continue with the rest of the muffin cups, following the same steps.
Gently pour one tablespoon of the heavy cream over each muffin cup.
Bake for 25-30 minutes, until tender.
Let cool in the muffin pan for 5 minutes, then gently remove from the pan and serve.

Video

Notes

Yields: This recipe, baked in a 12-cup standart muffin tin, make 12 stacked potatoes. The nutrition information below is per potato stack.
Generously butter the muffin tins with butter: Do not skip buttering the muffin tins generously with butter; otherwise, it’ll be hard to get the butter stacks after they are baked. We tested this recipe with parchment muffin liners and thought the stacked potatoes were not as crispy.
Number of potato slices per cup: The number of slices per cup depends on the thickness of your potato slices. Aim for filling them all the way to the top and pack as many as you can. They tend to shrink as they bake.
Thickness of the slices: While a mandoline does a beautiful job, a sharp knife is just as efficient. And if potato slices are a bit thicker, do not worry; it will still bake beautifully. You’ll see in the video below (that I made in 2017) even thicker potato slices bake beautifully.
Covering it with foil: During our recipe, we found some versions of this recipe that recommended covering it with aluminum foil while baking. We tried that and did not feel it was necessary.
Storage: Bring the leftover potato stacks to room temperature, place them in an airtight container, and store them in the refrigerator for up to three days. Reheat in a low heat oven (250-300 degrees F) for 8-10 minutes or until they are warmed to your liking.
This recipe is adapted from Martha Steward’s Muffin Pan Potato Gratins recipe.

Nutrition

Grilled Corn On The Cob

Aysegul Sanford — Tue, 13 Aug 2024 14:08:51 +0000

In this foolproof guide, I’ll show you how to cook corn on the grill with and without the husk, as well as other essential tips: how to buy corn for grilling, customize your seasoning, tailor your menu, and the best time and temperature to cook corn on the cob on the grill.

If you prefer a quicker alternative to cooking corn on the cob, be sure to check out our Air Fryer Corn on The Cob recipe.

Ingredients You’ll Need for Grilled Corn

It only takes a handful of fresh, simple ingredients to make this tasty summer staple:

Ears of corn: We used six ears of fresh sweet corn to make this recipe, but you can easily multiply the recipe and use more. For the best result, do your best to pick the freshest corn. Take your time to examine each ear of corn to avoid moldy, wet, or limp ones while at the grocery store.
Olive oil: Olive oil is only necessary if you’re grilling corn without the husk, as it helps the corn develop that external char.
Butter: Though optional, a few tablespoons of unsalted butter can add richness and depth to your grilled, seasoned corn on the cob.
Seasoning: After cooking corn on the grill, you only need a sprinkle of kosher salt and black pepper to bring out the veggie’s natural flavors.

How to Grill Corn on the Cob?

Below, I’ll show you two ways to make this recipe for barbeque corn on the cob: 1.) grilled corn with the husk on and 2.) grilled corn with the husk removed (AKA “husked corn”).

In the Husk

Grilling fresh corn with the husk on is an excellent option for those who prefer juicier, sweeter cobs. The soaked husks keep the kernels moist by “steaming” them, though this method doesn’t produce as much char as naked cobs.

Remove the silk strands: Peel back the husks from the corn, ensuring they remain attached to the cob. Then, remove as many silk strings as possible before bringing the husks back over the cob, covering the kernels again.
Soak the corn cobs: Fill a large pot with tap water and place the corn inside. Let the cobs and their husks soak for fifteen minutes.
Prepare the grill: Preheat the gas grill to medium-high heat (about 450 degrees F.).
Dry the soaked corn cobs: Remove the whole corn cobs from their water bath and shake them to remove as much water as possible.
Grill: Place the corn on the medium-hot grill and cook for 15 minutes—uncovered—while rotating the cobs every 3-5 minutes. At the end of 15 minutes, each side should have an even level of cooking.
Serve: When ready, remove the corn cobs from the grill and remove their husks. Serve them with butter, salt, and pepper (if desired), and enjoy!

Without Husks

I recommend grilling husked corn on the cob if you prefer a smokier, more prominent char on your veggies.

Preheat the grill: Heat the grill to medium-high heat (about 450 degrees F.).

Prepare the corn: Remove husks and silk strands from the corn cobs, then brush each side with a generous layer of olive oil.
Place the sweet corn on the grill: Place the corn cobs on the hot grill grates. Keeping the grill uncovered, cook the corn until it reaches your desired char level, rotating the cobs every 3-4 minutes (about 15 minutes in total). Finally, pierce a kernel with a sharp knife or fork to test for doneness. Your corn is ready if the kernels are tender, juicy, and lightly charred.
Serve: Remove the grilled cobs from the grill and serve them with butter, kosher salt, and pepper (if using).

Seasoning Ideas for Grilled Corn

It’s no secret that salt and butter are iconic additions to grilled corn on the cob. However, the best grilled corn seasoning is one you can customize to fit any flavor profile.

Below are a few of my favorite ways to take basic corn seasoning to the next level.

Butter and salt: Though a staple, plain butter and a sprinkle of salt don’t have to be boring. You can infuse your grilled sweet corn with complex, robust notes using compound butter (hello, Baked Garlic Butter!), garlic, and fresh herbs. Or, you can add lemon zest and pepper to melted butter for a zestier and brighter corn seasoning option.
Elote (Mexican Street Corn): Fresh, tangy flavors are at your fingertips when you use this Mexican seasoning for corn on the cob on the grill. All you need are a few simple ingredients—like lime juice, mayonnaise, cotija cheese, sour cream, and chili powder—and you’re ready to please any crowd. If you are short on time but love the flavors of Mexican street corn, try our Elote Corn Dip.
Barbecue sauce: With similarly smoky and sweet undertones, BBQ corn on the cob pairs brilliantly with BBQ sauce. You can even make homemade barbecue sauce to ensure a perfect flavor match.
Cajun spice: Want to give your corn a touch of spice? My Blackened Seasoning packs all the bold, spicy taste of Louisiana cuisine into one simple seasoning mix.
Parmesan cheese and basil: You can put a gourmet spin on your barbequed corn on the cob by sprinkling it with Parmesan cheese and fresh chopped basil—a herby, cheesy, and undeniably delicious combination.

How to Store and Freeze?

Of course, grill-roasted corn on the cob tastes best right after cooking. However, it’s also great for meal prep, including short- and long-term storage.

Storage: After cooking corn on the grill, let your leftovers reach room temperature. To avoid sogginess, I recommend wrapping the cooled cobs in plastic wrap (or aluminum foil) and placing them in an airtight container. You can then store the cobs in the refrigerator for 3-5 days.
Freezing: You can freeze your BBQ corn as whole cobs or just the corn kernels. Either way, begin by letting the corn come to room temperature. If you want to preserve the entire cobs, wrap them in tin foil or plastic wrap, then place them in a freezer-safe Ziploc bag with as much air removed as possible. Or, you can remove the corn kernels and put them in an airtight container. You can then store your corn (whole or cut) in the freezer for up to 2-3 months.
Thawing: To thaw your grilled corn, transfer it to the fridge overnight until ready to reheat.
Reheat: There are three options to reheat your grilled corn cobs. You can put them on a medium-heat grill, heat them in the oven at 350 degrees F. for five minutes, or (if you’re short on time) microwave them in 30-second increments until warmed.

How to Serve Grilled Corn on the Cob

Want to fill out your menu after cooking corn on the cob on the grill? Here, you’ll find all the grilled corn recipes you need to fill your table, whether you’re in the mood for a BBQ classic or a light lunch solution.

Burgers: Can you imagine a better match than juicy burgers and grilled corn cobs? Not me! I can’t resist serving my tender kernels with a loaded Bacon and Avocado Burger and a side of super-fresh Vegan Coleslaw or creamy Deviled Egg Potato Salad.
Grilled meats and seafood: If you’re in the mood for a savory, protein-packed main, barbecue corn on the cob compliments nearly any grilled meat or seafood dish. I love serving this corn recipe with succulent seafood, like my smoky Grilled Salmon or citrusy Grilled Mahi Mahi. Or, when I’m craving a little spice, Grilled Harissa Chicken is the perfect way to enjoy authentic North African eats at home.
Salads: This juicy corn recipe pairs incredibly well with garden-fresh salads, adding irresistibly smoky, mildly sweet undertones to all your favorite recipes. I love using this easy grilled corn in Mexican-inspired dishes, like my Street Corn Salad Recipe, tender Corn Black Bean Salad, and zesty Cowboy Caviar.

Expert Tips

If you want to make the most flavorful, tender grilled corn cobs, you’re in the right place. This simple guide has tips on everything you’ll need, from how to grill corn on a gas stove to selecting the best produce.

Charcoal grilled corn on the cob: If you prefer cooking corn on a charcoal grill, be sure that you never leave your veggies alone—especially when you plan on grilling the cobs with their husks. The husks may catch fire when the corn sits over direct heat, causing a minor flare-up. If this happens, move the corn to the cool side of the grill, close the lid, and wait until the flames dissipate.
Grilling corn inside on a gas stove: Want the savory, smoky flavor of grilled corn without the hassle of outdoor grilling? You can make this recipe indoors by cooking corn on a grill pan over a gas stove. However, keep in mind that grilling corn on a grill pan takes a bit more time than cooking it on the grill, so be patient.
Tips for buying corn: There are a few key things to consider when selecting the best corn. Try to choose corn cobs with the following: 1.) firm, plump, and even kernels; 2.) light tan, sticky silk; and 3.) bright green, intact husks. Though fresh corn is easiest to find when in season, as long as you avoid old or moldy-looking produce, you should be able to find corn year-round at your local grocery store.
Without soaking: If you’re grilling corn with the husk on, I highly recommend soaking the veggies beforehand, ensuring the kernels come out tender and moist. Of course, you can cook the cobs without soaking them first, but the kernels are prone to drying out after grilling, and the husks are more likely to burn.
Dry out: Though achieving photo-ready grill marks is tempting, you mustn’t accidentally overcook your corn—especially when you try to char corn cobs with their husks still on. Too much cooking can dry out the corn kernels, making them tough and flavorless.
Keep a close eye on it: Because corn is susceptible to overcooking, it’s essential to keep a close eye on your cobs during the grilling process. Furthermore, you must rotate your corn while cooking to ensure equal cooking around the cob.

FAQs

It’s easy to make corn on the cob grill. However, if you want to know more about this beginner-friendly recipe, I’ve answered all your questions below.

How long do you grill corn on the cob?

I recommend grilling corn cobs at 425 degrees F. for about 15 minutes, rotating them as needed. However, you might adjust your grilling time slightly, depending on your ideal level of char.

Do you have to boil corn before grilling?

If you want to reduce grilling time, you can parboil corn before grilling. However, this step is unnecessary, and there’s virtually no difference in taste or quality—as long as you grill your corn with a high enough heat.

How to soak corn before grilling?

Pre-soaking is a great way to give your kernels maximum tenderness and flavor when you want to grill corn on the cob in the husk. To soak your cobs, remove their silk strands, replace their external husks, and place them in a pot filled with cool water for fifteen minutes. When ready, shake off as much water as possible, and they’re ready to grill!

Can you freeze grilled corn on the cob?

Definitely! To do so, let your corn cobs reach room temperature, wrap them in tin foil or plastic wrap, and place them in a freezer-safe bag with as much air removed as possible. Then, you can freeze the grilled corn for 2-3 months.

Can you grill corn on the cob frozen?

Though not ideal, you can undoubtedly grill frozen corn on the cob. To do so, begin by slightly thawing the frozen corn (letting it rest for 30 minutes to an hour at room temperature should suffice). Then, brush it with olive oil and cook it on a 400-degree F. grill for 15-20 minutes, rotating them occasionally until the kernels become tender and have a slight char.

How to tell when grilled corn on the cob is done?

You can tell when your corn is done grilling by piercing one of its kernels with a fork or knife. Your cobs should be ready when the kernels are tender, juicy, and have a little char.

Other Corn Recipes You Might Like

If you love roasted corn on the grill, you’re in luck! With these easy recipes, you can enjoy corn’s tender-crisp, sweet flavor any day of the week.

Seafood

Grilled Shrimp Corn Salad Recipe

Soups

Mexican Street Corn Soup

Soups

Corn Stock

Air Fryer

Air Fryer Elotes

Grilled Corn on The Cob Recipe

Grilling corn on the cob is an easy way to prepare a fresh, sweet, and smoky side that’s fit for any occasion: weeknight dinners, outdoor cookouts, summer get-togethers, and beyond.

Course Vegan side dish

Cuisine American

Diet Vegan

Prep Time 5

Soaking time (optional) 15

Total Time 20

Servings servings

Calories 157kcal

Author Aysegul Sanford

Ingredients

6 ears corn
¼ cup olive oil use only if grilling without husks
2 tablespoons unsalted butter more as needed (optional)
Kosher salt and pepper to taste

Instructions

To prepare corn with husks:

Peel the husks back from the corn, keeping them attached to the cob.
Remove the silk strands as best as you can. Bring the husks back to cover the kernels and the cob.
Fill a large pot with tap water and place the cobs in the pot. Let them soak for 15 minutes.
Preheat the grill to medium-high heat, about 425 degrees F.
Remove the corn cobs from the water, shaking to remove as much water as possible.
Place cobs directly on the grill grate and grill for 15 minutes, uncovered, rotating every 3-5 minutes for even cooking.
Remove the husks from the cob and serve the corn with butter, kosher salt, and pepper, if desired.

To prepare the corn without husks:

Preheat the grill to medium-high heat, about 425 degrees F.
Remove the husks and silk from the corn cobs.
Generously brush the olive oil over all the corn cobs.
Place the corn cobs on the grill grate. Grill, rotating every 3-4 minutes, and cook, uncovered, for 15 minutes or to your desired level of “char.” The corn is done when the kernels are tender and have a slight char. You can check by piercing a kernel with a knife or fork; it should be tender and juicy.
Remove and serve with butter, kosher salt, and pepper, if using.

Notes

Yields: This recipe makes six grilled corn on the cob. The nutritional information below does not include the calories coming from the optional butter.
Soaked or not soaked: This recipe was tested as noted above (i.e., with soaked corn cob husks), but we also tried it without soaking the corn with husks first. The cob with soaked husks produced a moist cob, while the non-soaked husk corn tasted slightly dry.
With or without husks: Grilling with soaked husks vs. no husks is based on preference. The soaked husk is moist, but it results in a limited char. By contrast, the “naked” corn has a nice char and smoky flavor, but it isn’t as moist.
Keep a close eye on it: It is important to stay with the corn as it’s being grilled because the oil can cause flare-ups. The husks can also catch fire when unattended.
Storage: Barbecue corn on the cob tastes best on the day it is grilled. However, you can store it in the fridge for up to 5 days. To avoid sogginess, I recommend wrapping the cooled cobs in plastic wrap and placing them in an airtight container.
Do not throw away the cobs: Make use of all the corn cobs and make corn stock! It is such an easy and nice way to get more life out of your grilled corn.

Nutrition

Eggplant Caprese

Aysegul Sanford — Tue, 06 Aug 2024 11:59:58 +0000

It is no secret that Caprese is a summer classic. With all the fresh and colorful summer tomatoes and fresh basil abundant in the garden, it is the easiest yet most delicious summer recipe. While I make my Burrata Caprese often, this summer, I have been loving this grilled eggplant caprese.

If you are a fan of eggplant recipes, this easy recipe is a great way to use them in your daily cooking.

Ingredients

The list below includes two sets of items: what you’ll need to grill the eggplant and what you’ll need to make the eggplant Caprese salad.

Eggplant: The widely available globe eggplants work beautifully in this recipe. However, if you can get your hands on other eggplant varieties, like Italian Graffiti eggplants, you can use them as well. Keep in mind that each variety offers a slightly different flavor and texture, but all will work beautifully in this recipe. There is no need to peel the eggplant as the skin is edible.
Olive Oil: This is used both for the marinade and the final drizzle. Choose an extra virgin olive oil that offers a rich but subtle flavor.
Balsamic Vinegar: We are using balsamic vinegar both in the marinade and in the assembled dish. I recommend a good-quality aged balsamic vinegar (affiliate link), but any of your favorite brands would work.
Garlic: Freshly minced or pressed garlic adds a pungent, savory depth to the marinade.
Seasonings: Kosher salt (or flaky sea salt) and ground black pepper are all you need for seasoning this eggplant recipe.
Tomatoes: If you can find them, use sweet, ripe heirloom tomatoes. However, any type of tomato would work in this caprese salad with eggplant. For even layering, try to choose tomatoes that are similar in size.
Fresh mozzarella cheese: Sliced thickly, fresh mozzarella pairs perfectly with the tomatoes and eggplant. While it is not traditional, you can take things up a notch by using burrata instead.
Fresh Basil Leaves: Fresh basil is key for that authentic Caprese taste. We recommend tearing larger leaves by hand instead of chopping them with a knife, which will bruise them.
Balsamic Glaze – Optional: This is an optional ingredient, but if you have it on hand, drizzle it over the salad for a touch of sweetness and acidity.

How to make this recipe?

Creating this eggplant Caprese is simple and straightforward. It starts with grilling the eggplant and then assembling the salad. Below are the step-by-step instructions:

Fire up the grill: Preheat your grill to medium-high heat, approximately 400 degrees F.

Prepare the eggplant: Slice eggplant into ½-inch thick rounds and place them in a single layer on a baking sheet.
Make the marinade: In a shallow baking dish, whisk together olive oil, balsamic vinegar, garlic, kosher salt, and pepper until combined.
Marinade the eggplant: Place the sliced eggplant in the marinade and make sure that they are coated on both sides. Let them rest for 10 minutes.
Grill: Place the eggplant slices directly on the grill grate for 4-5 minutes, flip, and cook for an additional 2-3 minutes just until tender to maintain its structure and avoid a mushy texture.

Assemble: Arrange the grilled eggplant slices with sliced mozzarella, tomato slices, and fresh basil leaves on a large serving platter.
Season and garnish: Drizzle with olive oil and balsamic vinegar (or balsamic glaze) and sprinkle with salt and black pepper. Garnish with fresh basil leaves and serve immediately.

How To Serve Caprese Eggplant?

The beauty of this Italian classic is that it can be served in many different ways, making it a versatile summer dish that you can prepare on a moment’s notice. Here are some serving suggestions:

A light meal or appetizer: Serve it with a loaf of crusty bread for an impressive summer appetizer that is great for serving a crowd.
A vegetarian dinner: Place eggplant caprese stacks on top of a bowl of a hearty grain like quinoa or wild rice for a complete vegetarian meal.
Side Dish with grilled meats and seafood: If you are wondering what to serve with eggplant caprese, know that any grilled protein would work. I especially like to pair it with my Grilled Wild Salmon and Shrimp and Vegetable Kabobs.
Make it a sandwich or a wrap: Use the eggplant mozzarella stacks to make a quick sandwich with Italian bread or a wrap with flour tortilla for a quick lunch.

Other Eggplant Recipes You Might Like

Vegetable Side Dishes

Eggplant Involtini

Vegetable Side Dishes

Baked Eggplant Parmesan

Appetizers

Baba Ganoush Recipe

Air Fryer

Air Fryer Eggplant

If you make your own Eggplant Caprese following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Eggplant Caprese Recipe

Grilled eggplant slices layered with mozzarella cheese and juicy tomatoes garnished with basil leaves. If you are a fan of the classic Italian Caprese, be sure to try this eggplant version.

Course Salad

Cuisine American/Italian

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 8

Resting Time 10

Total Time 28

Servings servings

Calories 279kcal

Author Aysegul Sanford

Ingredients

For The Eggplant

1 large eggplant or two medium eggplant (approximately 1 lb)
¼ cup olive oil
¼ cup balsamic vinegar
2 cloves garlic finely minced or pressed
1 teaspoon kosher salt
½ teaspoon ground black pepper

For The Caprese

1 lb. fresh tomatoes any tomatoes would work (we prefer heirloom or cherry tomatoes) sliced 1/2 inch thick
8 oz. fresh mozzarella sliced ½ inch thick
¼ cup fresh basil leaves
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar or balsamic glaze optional
½ teaspoon kosher salt or flaky sea salt
¼ teaspoon ground black pepper

Instructions

Preheat your grill to medium-high heat, approximately 400 degrees F.
Slice the eggplant into ½-inch thick rounds—place as a single layer on a baking sheet.
To make the marinade, whisk together olive oil, balsamic vinegar, garlic, kosher salt, and pepper in a shallow baking dish (9X13) until combined.
Place the eggplant slices in the marinade, coating them fully on both sides. Let them rest for 5-10 minutes. When ready to grill, remove them onto a platter shaking the excess marinade.
Place the eggplant slices directly on the grill grate and cook for 4-5 minutes until lightly golden brown. Using a spatula, flip and cook for an additional 2-3 minutes or until tender.
To assemble the eggplant caprese, arrange grilled eggplant, sliced juicy tomatoes, and mozzarella in an overlapping pattern on a large serving platter. Alternatively, you can layer them in stacks starting with eggplant slices followed by mozzarella cheese, sliced tomatoes and fresh basil leaves.
Drizzle with olive oil and balsamic vinegar (or balsamic glaze, if using). Sprinkle with salt and pepper.
Garnish with fresh basil leaves and serve.

Notes

Yields: This recipe makes 7-8 (loose) cups of eggplant caprese, which is ideal for serving 6 people as a side dish. The nutritional values below are per serving.
Cooking Eggplant: We made this recipe using grilled eggplant since it’s perfect for the summer months. However, you can enjoy this eggplant dish all year round. You don’t have to stick to grilling; try air-frying, sautéing in a skillet, or baking in the oven your eggplant for equally delicious results.
Crispy Eggplant: Another alternative to grilling eggplant could be my Baked Crispy Eggplant or Breaded Eggplant in Air Fryer. Coating sliced eggplant with a mixture of panko breadcrumbs, parmesan cheese, garlic powder, and other seasonings adds yet another layer of flavor to the eggplant caprese.
Salting eggplant: It is not necessary to salt eggplant if you buy it from a supermarket during the summer months when it is in season. Thanks to the advancements in eggplant farming, farmers have bred out much of that signature bitterness, especially in the globe eggplants you find in US supermarkets. However, if you prefer to salt it, you can do so by following our guide on salting eggplant.
Serve at room temperature: While you can make this salad a few hours in advance, I find that it is best when served at room temperature. For the best results, simply take it out of the fridge 30 minutes before serving.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Grilled Eggplant Recipe

Aysegul Sanford — Tue, 06 Aug 2024 11:56:43 +0000

Versatile, tender, and delicious, eggplant is easily one of my favorite vegetables. If you’re like me, you can’t get enough easy grilled eggplant recipes, which makes other dishes—like fresh Eggplant Caprese, Baked Eggplant Parmesan, and creamy Baba Ganoush—a no-brainer for simple meal prep.

Ingredients

Eggplant

Selecting eggplant varieties: The first step to grilling eggplant is to determine which types of eggplant work best for your recipe. I prefer globe eggplants, as they’re widely available at U.S. grocery stores, have a plump shape, and are hearty enough to withstand high grilling temperatures. However, other larger eggplants—like rosa bianca, Italian eggplant, and graffiti eggplant—would also work, though you might have to adjust your cooking time slightly.
Still, I don’t recommend using thinner varieties, like Japanese eggplant and Chinese eggplant, as they’re too small and delicate for this recipe.
Salting the eggplant: Though an option, salting eggplant isn’t necessary, as modern-day eggplants aren’t as bitter as their ancestors. However, you may consider making brined eggplant if you use older or homegrown varieties (like the kind you might find at a farmer’s market), as they tend to have more seeds and a more bitter taste than commercial types.

Marinade

Of course, you can get away with brushing your eggplant slices with olive oil, salt, and pepper before grilling. However, my grilled eggplant marinade is an easy way to take your dish to the next level, lending each slice even more savory, complex layers of flavor.

Olive oil: You can use any olive oil for this recipe. Though extra virgin olive oil has a more full-bodied flavor, you can also use other neutral oils, like avocado oil, or a half-and-half mix of butter and olive oil for a more decadent finish.
Balsamic vinegar: Though I love the rich, umami flavor of balsamic grilled eggplant, you can also use red wine vinegar, depending on what you have in your pantry.
Garlic: Be sure to mince or press your fresh garlic cloves before adding them to your marinade. This fine cut will help the garlic release its flavor evenly throughout the olive oil mixture.
Eggplant seasoning: You only need kosher salt and ground black pepper to season your vegetables.

How to Grill Eggplant on a Gas Grill?

With a handful of simple steps and undeniably delicious results, this BBQ eggplant recipe is a must for anyone with an outdoor grill. Below, I’ll walk you through everything from eggplant preparation for grilling to cooking times.

Preheat the grill: Heat the grill to medium-high heat (about 400 degrees F.) and—once hot—clean the grill grates.

Slice the eggplant: Without peeling, cut your globe eggplant into rounds that measure ½ inches thick. Then, arrange the slices in a single layer on a baking sheet. (You can learn more about how to cut eggplant for grilling in my foolproof guide to cutting eggplant!)
Make the eggplant marinade: Place the olive oil, balsamic vinegar, garlic, kosher salt, and pepper in a shallow baking dish (a 9” x 13” dish should work). Whisk the ingredients until thoroughly combined.
Marinate the eggplant: Add the eggplant slices to the marinade dish, ensuring both sides get an even covering of the mixture. Let the eggplant rest for ten minutes. When ready to grill, transfer them onto a plate or a sheet pan, shaking off the excess marinade.

Grill eggplant slices: Place the marinated eggplant slices directly on the hot grill grate and cook them until they turn a light, golden brown (4-5 mins.). Then, use a spatula to flip the slices and cook them for another 2-3 minutes until they become tender.
Serve: Remove the finished eggplant from the grill’s grates, sprinkle it with feta cheese (if desired), and serve while warm.

How to Store?

Making eggplant on the grill is a great way to meal prep during the summer months. Here is how I store and reheat it:

Store: You can store your leftover marinated grilled eggplant in an airtight container in the fridge for up to three days.
Reheat: To reheat your grilled aubergine slices, lay them in a single layer on a sheet pan. Then, heat them in a low-heat oven (about 300 degrees F.) for 5-8 minutes or until warmed through.
Freeze: I don’t recommend freezing this recipe, as the extreme temperatures make the eggplant mushy and flavorless.

What to Serve with Grilled Eggplant?

Grilled eggplant is so delicious that it’s satisfying on its own, especially with fresh basil leaves and crumbled feta cheese on top. Add a loaf of Crusty Bread or Air-Fried Garlic Bread, and you’ll fill everyone at your table.

Still, this easy eggplant dish is also incredibly versatile, making it a great side dish for dozens of delicious recipes—just a few of which I’ve listed below!

Grilled seafood: One of my favorite grilled eggplant ideas is to serve it alongside your favorite grilled seafood. My Grilled Sockeye Salmon is the ultimate 30-minute summer dinner, with a zesty, fresh lemon juice to finish it off. Otherwise, Grilled Mahi Mahi will add deliciously savory-sweet notes to your eggplant-packed plate.
Chicken and meat: Juicy and flavorful grilled meat dishes are irresistible with this barbecue eggplant recipe. In particular, grilled eggplant is a fabulous side dish for other Mediterranean classics, like my herby Baked Chicken Kabobs and succulent Baked Beef Kabobs.
Salad: In the mood for a vegetarian meal? These grilled eggplant slices are a great accompaniment to countless salad recipes due to their meaty texture and savory taste. The flavor of the eggplant goes especially well with my garden-fresh Spring Mix Salad, tangy Greek Cucumber Salad, and creamy Tomato Mozzarella Salad.
Sauces: You can easily enhance the bright, savory flavors of your BBQ eggplant by serving it with a side of your favorite marinara sauce (or my homemade Tomato Basil Sauce for a five-star mix of fresh herbs and red pepper flakes!). Or, you can serve your eggplant with Harissa Sauce for a spicy, smoky dip no one can resist.
Antipasto platters: One of my favorite ways to please a crowd is to add these grilled eggplant slices to an antipasti, mezze, or meat and cheese platter. With a delectable range of cured meats, cheeses, sauces, and fruits, this serving idea will be as tasty as it is photo-ready.

Aysegul’s Expert Tips

The best way to grill eggplant is with these chef-level pointers. Below, you’ll learn how to grill eggplant like a pro, including tips on slicing methods, grilling temperatures, and more.

Slice evenly: When preparing eggplant for grilling, be sure to cut the veggie into uniform slices to ensure even cooking.
Clean grates well: Though oiling your grates isn’t necessary, it’s essential that you remove any unwanted residue from them before adding your eggplant.
Keep a close eye on it: Eggplant tends to cook super quickly, so you must keep a close eye on your slices to avoid overcooking—especially since you won’t move them for the first 4-5 minutes. You should also watch your grill’s temperature to ensure it maintains an even 400 degrees F. Closing the grill’s lid will lead to a quick temperature increase, and reopening the lid will cool it down.
No grill? No problem: If you want to make this grilled brinjal recipe indoors, you can use a grill pan. I own and recommend Staub’s cast iron grill pan (affiliate link), which delivers great results.
Seasonings: My recipe only calls for a basic mix of kosher salt and black pepper. However, you can add herbaceous, spicy, or bright flavors by adding more seasoning—like cumin, cayenne, fresh mint, oregano, or fresh parsley. This way, you can perfectly match the flavor profile of your eggplant to the other dishes on your menu. And if you need a shortcut, try adding a few teaspoons of our all-purpose Mediterranean Seasoning.

FAQs

How do you prepare eggplant for grilling?

To barbecue eggplant, begin by slicing your veggie into equally thick rounds (salting and peeling are unnecessary). Then, marinate your slices with a mixture of olive oil, vinegar, and garlic before grilling.

Can you marinate eggplant?

Definitely! Marinating eggplant for grilling is a great way to keep your slices from becoming dry (and it only takes ten minutes!). Eggplant tends to soak up oil, so marinade ingredients—especially vinegar—provide a protective barrier that keeps the oil on the outside, giving your slices a golden exterior and deep, savory flavor on the inside.

How long to grill eggplant on a gas grill?

I recommend grilling your eggplant slices for 6-8 minutes, flipping them halfway through. However, this timing might change depending on the size and thickness of your eggplant slices, so be sure to keep an eye on them while cooking.

Does eggplant need to be salted before grilling?

Not really. You should only sweat your eggplants if you’re using older or homegrown varieties, as most commercial, modern-day varieties don’t have the same bitterness.

If you make your own Grilled Eggplant following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

More Eggplant Recipes

Air Fryer

Air Fryer Eggplant

Vegetable Side Dishes

Baked Eggplant Slices

Vegetable Side Dishes

Crispy Baked Eggplant

How To

How To Roast Whole Eggplant In Oven

Grilled Eggplant Recipe

This recipe for grilled eggplant packs all the tender, smoky, and savory flavor you could want in a side dish. Sliced eggplant marinated in balsamic vinegar, garlic, and olive oil marinade takes this otherwise humble vegetable to a whole new level.

Course Vegetarian Side Dish

Cuisine American

Diet Vegan

Prep Time 5

Cook Time 8

Marinading Time 10

Total Time 23

Servings servings

Calories 187kcal

Author Aysegul Sanford

Ingredients

1 large eggplant or 2 medium eggplants (approximately 1 lb)
¼ cup olive oil
¼ cup balsamic vinegar
2 cloves garlic finely minced or pressed
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoons Crumbled feta optional topping

Instructions

Preheat your grill to medium-high heat, approximately 400 degrees F.
Slice the eggplant into ½-inch-thick rounds and place in a single layer on a baking sheet.
To make the marinade, whisk together olive oil, balsamic vinegar, garlic, kosher salt, and pepper in a shallow baking dish (9×13) until combined.
Place the sliced eggplant in the marinade and ensure that they are coated with the liquid on both sides. Let them rest for 10 minutes. When ready to grill, transfer the marinated eggplant slices onto a plate, shaking off the excess marinade.
Place the eggplant slices directly on the grill grate and cook for 4-5 minutes until lightly golden browned. Using a spatula, flip and cook for an additional 2-3 minutes until tender.
Remove and top with feta cheese, if using. Serve while still warm.

Video

Notes

Yields: This recipe uses one large eggplant and yields 8-10 slices of grilled eggplant, which is ideal for four servings. You can multiply the recipe as you please. The nutritional values below are per serving.
Eggplant skin is edible: There is no need to peel the skin.
Check for doneness: Fully cooked eggplant should be tender—not mushy!—and have nice grill marks. Remember, too, that the second side tends to cook more quickly than the first, so you’ll need to adjust each side’s cooking times to maintain the veggie’s consistency.
Charcoal grill: If using a charcoal grill, start by lighting the charcoal and letting it burn until the coals are covered with a light layer of ash, about 20 minutes. Arrange the eggplant slices directly on the grill grates over the hot coals. Grill for 4-5 minutes on each side or until the eggplant slices have nice grill marks and are tender.
No grill? No problem: If you want to make this grilled brinjal recipe indoors, you can use a grill pan. I own and recommend Staub’s cast iron grill pan (affiliate link), which delivers great results.
Store: Leftovers can be stored in an airtight container in the fridge for up to three days.
Reheat: To reheat, place the slices in a single layer on a sheet pan. Then, heat them in a low-heat oven (about 300 degrees F.) for 5-8 minutes or until warmed through.
Freeze: I don’t recommend freezing this recipe, as the extreme temperatures make the eggplant mushy and flavorless.

Nutrition

Elote Dip

Aysegul Sanford — Mon, 01 Jul 2024 20:45:44 +0000

Tender, flavorful, and fresh, corn appetizer recipes make a great addition to any savory meal. My Mexican Street Corn Salad strikes an irresistible balance between heat and tanginess, while Corn Black Bean Salad has all the garden-fresh, zingy undertones you could want in a side dish.

What is Elote Dip?

Elote dip is a creamy, corn-based appetizer that gets its flavors from traditional Mexican street corn. This recipe’s original “street food version” starts by grilling corn on the cob and slathering it with a rich mixture of mayonnaise, sour cream, and lime juice. People then sprinkle it with ingredients like cilantro and chili powder to enhance its fresher, spicier notes.

The “dip form” of this recipe takes all of the same ingredients and flavors, transforming it into a scoopable appetizer—often served with a side of tortilla chips, as a condiment for tacos, or on top of other savory mains.

Ingredients You’ll Need

Wondering why this recipe for elote dip is so irresistible? With only a few simple ingredients, this dish packs all the creamy, fresh, and spicy flavors you love in Mexican street food.

Corn: Nearly any type of corn will work in this elote dip recipe. When fresh sweet corn is in season in the summer, I prefer buying it fresh. However, you can also make this dish with canned or frozen corn if it is out-of-season (like when serving it as a part of your Cinco de Mayo spread) or if you want to simplify your meal prep.
Olive oil: We used extra virgin olive oil because of its milder flavor, but you can also use an equal amount of unsalted butter.
Fresh garlic cloves: To ensure an even infusion of flavor, finely mince or press your garlic before adding it to your recipe.
Mayonnaise: Most recipes for this sweet corn dip use mayo as the base when making the creamy elote dressing. However, if you want a more decadent option, you can also make this Mexican corn dip with cream cheese instead, though your recipe will likely have a thicker consistency.
Sour cream: Sour cream is vital to this recipe’s cool tanginess. However, you can make a more authentic elote dip recipe with Mexican crema or use plain Greek yogurt for a lighter version.
Fresh lime juice and zest
Seasonings: I opted for a basic mix of kosher salt, ground pepper, and chili powder to season my elote dip. However, you can use an authentic Mexican Tajin seasoning or Trader Joe’s Everything But the Elote Seasoning Blend (affiliate link) for a zestier, more robust chili taste. And if you like your dip spicier, a pinch of cayenne pepper would be a welcome addition.
Red onion: If you prefer a milder “onion” flavor, use green onions instead of red for this recipe.
Jalapeno: One fresh, finely chopped jalapeno is all you need to add fresh heat to this elote cheese dip. Though I prefer removing the seeds from my jalapenos before cutting, you can achieve a spicier blend by leaving some seeds in.
Cotija cheese or queso fresco: These two kinds of cheese are classic choices for this dip, but almost any Mexican cheese will work. Though not traditional, you can also use feta cheese, pepper jack cheese, or Parmesan cheese if you’re in a pinch.
Cilantro: Fresh, chopped cilantro is an easy way to give your dip a touch of freshness and color, but you can substitute it for parsley or omit it altogether if preferred.

How to Make Street Corn Dip?

This easy elote dip comes together in five simple steps, making it a boon for first-time cooks and expert chefs alike.

Saute the corn: Pour the olive oil into a large, heavy-bottom skillet and heat over medium-high heat. Add the sweet corn kernels and, stirring frequently, saute until they turn a light golden color (7-10 minutes). Note: You may need to saute your corn in two batches to ensure you don’t overcrowd the skillet. Then, add the garlic to the pan and saute for 30 seconds, stirring constantly. Remove the garlic-corn mixture from the skillet, set it aside, and let it cool for 10-15 minutes.
Make the dressing: Add the mayonnaise, sour cream, lime juice, lime zest, chili powder, kosher salt, and ground pepper to a large mixing bowl. Whisk the ingredients until thoroughly combined.
Assemble the dip: Add the cooled corn, red onion, jalapeno, and cilantro to the bowl with the dressing. Toss to combine, taste for seasoning, and add more if necessary.
Serve: Transfer the dip to a serving bowl, garnish with cotija cheese, and serve with a side of your favorite chips.

How to Serve this Mexican Street Corn Dip Recipe?

One of the best parts about this easy Mexican street corn dip is its versatility. It’s good enough to eat with a spoon, but you can also pair it with countless other dishes to make a flavorful, filling meal.

Chips on the side: An undeniable crowd-pleaser, this elote chip dip makes the perfect party appetizer when served alongside a bowl of tortilla chips. (Warning: Don’t expect to have any leftovers!)
Tacos and burritos: This creamy elote dip tastes amazing with taco recipes, balancing their savory flavor with a bright, smooth tang. In particular, I love serving it with juicy Flank Steak Tacos, smoky Brisket Tacos, and vegan Black Bean Quinoa Tacos. You can even use this easy dip as a burrito topping for an equally delicious Mexican meal.
Vegetable platter: Another delectable way to enjoy this roasted street corn dip is one of the healthiest. Serve this creamy dish alongside a platter of fresh veggies—especially bell peppers, carrot sticks, and cherry tomatoes—for an equally delicious and colorful snack platter.
Salads and taco bowls: This recipe is more than a tasty dip. When mixed into taco bowls and salads, it also makes a delicious elote salsa.
Grilled seafood: In the mood for a light, seaside menu? This easy elote corn makes an incredible topping for dozens of fresh fish mains, whether you’re craving savory-sweet Grilled Mahi Mahi, umami-rich Grilled Sockeye Salmon, or smoky Grilled Shrimp.

Aysegul’s Expert Tips

It’s a cinch to make the best Mexican street corn dip recipe with these tasty tips. Below, you’ll find out how to prepare this dish just as you like—with maximum flavor and zero hassle.

Other ways to cook corn: In the recipe below, I sauteed my corn on the cob because it’s an easy way to achieve rich, tender flavors. However, you can also lend your elotes dip bolder, smokier notes by cooking your corn on the grill or in the oven. Alternatively, you can try Air Fryer Corn on the Cob or cook it in the microwave for a quick, indoor option.
Can be served warm, room temperature, or cold: You can serve this dish at any temperature you prefer. When served right away while the corn is still warm, hot elote dip is delicious with chips. Equally, after resting in the fridge for a few hours, its cold version makes a great appetizer.
It gets better as it sits: If you have time, I highly recommend making this recipe a day in advance and storing it in the fridge until it’s ready to eat. Just be sure to add fresh, delicate ingredients (like cilantro and cheese) right before serving to maintain their texture and taste.

You Might Also Like:

If you are a fan of the classic elote recipe and flavors, you might also like:

If you make this Elote Dip recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Elote Dip Recipe

Tangy, creamy, and smoky, this elote street corn dip will immediately add fresh, Mexican flavor to any menu. The best part is that you can make this authentic dish in less than 30 minutes with only a handful of ingredients!

Course Appetizer, Condiment – Dip

Cuisine Mexican Cuisine

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 196kcal

Author Aysegul Sanford

Ingredients

For The Corn

1 tablespoon olive oil
6 ears of corn husks remove and kernels cut from the cob*, about 4-5 cups
2 cloves garlic finely minced or pressed

For The Creamy Elote Dressing:

3 tablespoons mayonnaise
3 tablespoons sour cream or Greek yogurt or Mexican crema
3 tablespoons lime juice
1 teaspoon lime zest
½ teaspoon chili powder
1 teaspoon kosher salt
¼ teaspoon ground black pepper

For The Dip:

¼ cup red onion or green onions finely chopped
1 jalapeno seeded and finely chopped
½ cup crumbled cotija cheese or queso fresco
⅓ cup fresh cilantro chopped

Instructions

To cook the corn: In a large heavy-bottom skillet (such a cast iron skillet), heat olive oil over medium-high heat. Add the corn kernels and saute for 7-10 minutes, stirring frequently until lightly golden. Do not overcrowd the skillet. Saute in 2 batches if needed. Add the garlic and saute, stirring constantly, for 30 seconds. Remove from the heat and set aside to cool for 5-10 minutes.
To make the dressing: Whisk together the mayonnaise, sour cream, lime juice, lime zest, chili powder, kosher salt, and black pepper in a large bowl (big enough to mix the whole dip) until thoroughly combined.
To assemble: Add the now-cooled corn, onion, jalapeno, cotija cheese, and cilantro to the bowl and toss to combine. Taste for seasoning and add more if necessary.
Transfer to a serving bowl and garnish with more cilantro. Serve with your favorite chips on the side.

Notes

Yields: This recipe makes approximately 4 cups of dip that is ideal for serving 6 people as an appetizer. The nutritional values below are per serving.
Corn: During the summer months, I prefer using fresh sweet corn for this recipe. On the other hand, when corn is not in season, I use canned (and drained corn) or frozen corn kernels. If using frozen corn, there is no need to thaw it. Either way, you will need 4-5 cups of corn kernels to make this recipe.
Adding Salt: Be sure to taste your cheese before adding it to your Mexican street dip. Some varieties are saltier than others, so you might alter your seasoning depending on your cheese’s flavor profile.
Adjust spiciness: My recipe for street taco dip is relatively mild, as I remove the seeds of my jalapenos before adding them to my mix. However, if you’re looking for an extra kick of heat, leave some seeds in or add a dash of your favorite hot sauce.
Storing leftovers: You can store this elote corn dip recipe in an airtight container in the refrigerator for up to 3-4 days. I don’t recommend freezing your dip, however, as the extreme temperatures will interfere with the dressing’s texture and taste.

Nutrition

Turkish Green Beans

Aysegul Sanford — Wed, 19 Jun 2024 13:57:49 +0000

There is a classification of recipes in Turkish cuisine called zeytinyağlı, which translates as “dishes braised in olive oil”. Simply put, it is seasonal vegetables like green beans, zucchini, or leeks are cooked in a good amount of olive oil along with summer tomatoes and onion and served at room temperature when their flavor is most prominent.

This Turkish beans recipe is essentially stewed string beans cooked in a warm skillet until soft, juicy, and melt-in-your-mouth tender. The result is very satisfactory as the low and slow cooking time produces super flavorful beans.

I know many people enjoy making classic green bean dishes like Air Fryer Green Beans and Garlic Butter Green Beans, but I hope you give this version a try.

Ingredients You’ll Need

Turkish style braised green beans require just a handful of simple ingredients. We will need the following:

Fresh Green Beans: I used regular green beans you can easily find at the grocery store. However, the most popular green beans in Turkey are runner beans (çalı fasulye) and romano beans or flat beans (Ayşekadın fasulye). If you are lucky, you may be able to spot them at your local farmer’s market during the summer months. But you can use any green bean, including long beans, string beans, or Haricots Verts (French beans), in this recipe.
Olive Oil: Use extra virgin olive oil for a rich, fruity flavor.
Onion: Diced onion adds a delicious savory flavor. Feel free to replace the onion with washed and diced leeks instead.
Tomato Paste: This is optional, but tomato paste adds a depth of flavor, and it’s how my mom always made them.
Garlic: Fresh garlic cloves give these string beans an extra punchy bite.
Tomatoes: I used canned diced tomatoes with their own juices, which is why this recipe doesn’t include any water. However, if you are using fresh tomatoes (about 2 medium-sized tomatoes), add about ¼ cup water.
Seasonings: A simple seasoning of Kosher salt and black pepper keeps the green beans front and center.
Sugar: Do not skip the sugar. This is the secret ingredient that brightens all the flavors and balances the bitterness in the vegetables.
Fresh Herbs: Fresh dill is classic, but fresh mint or parsley can be used instead.
Lemon Juice: A squeeze of lemon juice right before serving is optional but a welcome addition to brighten up the dish.

Optional Add-Ins

Meat: If you prefer more of a warm one-pot summer meal, you can brown ½ pound ground beef along with the onion and follow the rest of the recipe as written. Alternatively, you can use stew meat. If you go in that direction, be sure to dry the meat thoroughly, season it with salt and pepper, and sear it in the pot using a few tablespoons of olive oil until lightly browned but not fully cooked, 7-8 minutes. Remove onto a platter and follow the recipe as written. Add the browned stew meat back in after adding the green beans, and cook as directed.
Beans: It is not traditional, but you can toss in a can of drained and rinsed chickpeas (garbanzo beans) or white beans for an extra dose of plant protein.
Spices: You can add additional spices like cumin, red pepper flakes, Aleppo pepper, or paprika.
Cinnamon: Some variations of this Turkish bean dish include cinnamon, about ¼ teaspoon or so. My mom never added cinnamon, but I think a small amount would be a welcome addition.
Cheese: There is a similar recipe in Greece called fasolakia, which is often served with salty and tangy crumbles of feta cheese. We mostly serve it with a side of thick yogurt, but if you want to follow in the footsteps of the Greeks, you can crumble some feta on top.

How to Make Turkish Green Beans?

If you are ready to try something new, I can not imagine a better dish than this stewed green beans recipe. Luckily, it comes together in one pot in just a few easy steps. Simply:

Saute onion: In a medium saute pan or heavy pot (such as a Dutch Oven), heat olive oil over medium-high heat until warm but not smoking. Add the onion, and cook, stirring occasionally, until softened, about 5-6 minutes.
Add aromatics: Stir in the tomato paste and garlic and cook for 1 minute.
Add tomatoes and green beans: Next, stir in the diced tomatoes, green beans, kosher salt, black pepper, and sugar. Give it a gentle stir to ensure that the green beans and tomatoes are evenly distributed.
Cook low and slow: Cover and bring it to a boil, then reduce the heat to medium-low and simmer until the beans are softened but still tender, 35-45 minutes. Be sure to stir it a few times while cooking.

Garnish: Stir in the dill. Serve with yogurt and lemon wedges on the side.

Serving Suggestions

In Turkish tradition, braised green beans and accompanying vegetable dishes are served as a course themselves, before or after a meaty main dish. However, the rich and luxurious textures and flavors from this green bean dish can be served with any of the following:

Yogurt: Keep it traditional with a dollop of yogurt, Tzatziki, Yogurt Dressing, Dill Yogurt Sauce, or Turkish Yogurt Drink.
With Pilaf: For a more filling meal, serve it over Bulgur Wheat Pilaf or Rice With Vermicelli.
Side Dish: Serve it as a side dish with classic Mediterranean dishes like Turkish Kofte or Mediterranean Lemon Chicken.
Fresh Bread: Serve these tender beans with crusty bread, like No Knead Bread or warm pita to soak up all the juices.
Meze: Make it a delicious summer meal with hummus, pita, crudite, a selection of cheeses, and a fruit salad.

FAQs

What are Turkish green beans?

Turkish green beans, also known as zeytinyağlı taze fasulye, are fresh green beans cooked in a tomato sauce made of tomatoes, onions, garlic, and olive oil and slow-simmered until tender.

What type of green beans should I use?

Fresh, tender green beans are ideal, but any variety will work, such as string beans, haricots verts, runner beans, or flat beans. For this recipe, avoid frozen and canned green beans.

Is this dish vegan?

Yes, Turkish green beans are naturally vegan and vegetarian as they are made with extra virgin olive oil, green beans, tomatoes, onions, garlic, fresh herbs, and seasonings.

Other Mediterranean Recipes You Might Also Like

If you try this Turkish Style Green Beans recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. If you take some pictures, be sure to share them on Instagram using #foolproofeats so I can share them in my stories.

Turkish Green Beans Recipe

This Turkish-style green beans recipe (Zeytinyagli Taze Fasulye) is a classic Turkish summer dish made by braising green beans with onions, tomatoes, and garlic in plenty of olive oil. It can be served as a side dish with meat or as a light meal by itself.

Course Appetizer

Cuisine Mediterranean

Diet Vegan

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 226kcal

Author Aysegul Sanford

Ingredients

5 tablespoons olive oil
1 medium-sized onion chopped (~1 cup)
1 tablespoon tomato paste
2 cloves garlic minced
1 cab diced tomatoes (15-ounce can) or 2 medium tomatoes cut into small cubes
1 pound fresh green beans trimmed and cut in half
1 teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon granulated sugar or cane sugar or coconut sugar
¼ cup fresh dill or parsley

For Serving (Optional)

1 cup yogurt dill sauce or plain unsweetened yogurt
1 lemon cut into wedges

Instructions

Heat the oil in a medium-size saute pan or a heavy bottom pan (such as a Dutch oven) over medium-high heat.
Add the onion, and cook, stirring occasionally, until softened, 5-6 minutes.
Stir in the tomato paste and garlic and cook for another minute or so.
Add the diced tomatoes, green beans, kosher salt, black pepper, and sugar.
Give it a gentle stir to ensure that the green beans and tomatoes are evenly distributed in the pan. Put the lid on, bring it to a boil, turn the heat to medium-low, and cook until the beans are softened but still tender, 35-45 minutes. Be sure to stir it a few times during the cooking process.
Taste for seasoning and adjust if necessary. Stir in the dill and serve with yogurt and lemon wedges on the side.

Notes

Yields: This dish makes 6-7 cups of braised green beans, which is ideal for serving 4 people. The nutritional values below are per serving.
Preparing the green beans: We used fresh string beans from supermarkets. To prepare them for cooking, simply cut the stem ends off first, then cut them in half, making sure all the beans are roughly the same size. If you are lucky enough to find romano beans or flat beans, you will need to remove the string from the bean. First, snap one end off and pull it all the way down to remove the string. Then repeat on the other side.
Cooking times may vary: Keep in mind that the cooking duration may be different depending on the type of green beans you use. Start checking around 25-30 minutes. If they are still crisp, keep cooking until tender.
The best part of this recipe is that it stores well and can be made ahead making it ideal for your summer meal prep. Here are my best make-ahead and storage tips:
- Make Ahead: The dish can be made up to 2 days in advance and stored, covered, in the fridge. They often taste better the next day. Simply remove from the refrigerator 30 – 45 minutes before serving.
- Storage: Leftover green beans will keep for up to 4 days in an airtight container in the fridge. Enjoy them cold as a salad or at room temperature.
- Reheat: If you prefer the green beans warm, reheat them in a skillet over medium heat until warm.

Nutrition

Mexican Street Corn Pasta Salad

Aysegul Sanford — Sun, 02 Jun 2024 17:12:10 +0000

If you are a fan of the flavors of elote, one of the most popular Mexican street foods, you have come to the right place! We have already shared Mexican Street Corn On The Cob, Mexican Street Corn Salad with Avocado, Air Fryer Elotes, Mexican Street Corn Soup and Elote Dip. This Mexican street corn pasta recipe is the newest addition to the collection.

While I usually make this street corn macaroni salad during the summer months when sweet corn is in season, you can also make it using canned or frozen corn during the cooler months (i.e., during the football season and Cinco de Mayo celebrations). In this post, we cover everything you need to know, including ingredient substitutions, variations, making it with grilled (or sauteed) corn, and expert tips to guide you through the process.

Ingredients for Mexican Pasta Salad with Chili Lime Dressing:

The ingredients list for this pasta corn salad consists of a mix of fresh and store-bought ingredients. You will need two sets of ingredients: First, for the salad and second, for the chili lime dressing:

For The Salad:

Sweet corn on the cob: You can make this salad by cooking the corn on the grill (or using a grill pan), sauteeing it in a skillet, or even cooking it in an air fryer. Our recipe below covers both methods of cooking. However, during the cooler months, when corn is not in season, you can use canned or frozen corn as well.
Oil: You can use any vegetable oil, like olive oil or avocado oil, but unsalted butter would also work.
Pasta: When making pasta salads, my favorite pasta shapes are fusilli, farfalle(bow-tie pasta), or cellentani. However, any pasta shape that can hold onto the dressing and mix well with other ingredients in the recipe would work here. If you are following a gluten-free diet, you can also use your favorite gluten-free pasta.
Jalapeno pepper: If you like the heat, keep the seeds on. If not, remove them before chopping the pepper into small pieces. Alternatively, you can use bell peppers if you prefer a milder flavor.
Onion: I used red onion, but green onions would also work for a lighter flavor. If you have them on hand, my Mexican pickled onions would also be a great addition.
Cilantro: Chopped fresh cilantro is a classic ingredient in any Mexican corn recipe, but if you are not a fan, you can use other fresh herbs like parsley or omit using it.
Cheese: The authentic elote recipe uses cotija cheese, so we used that, but you can also use queso fresco, shredded cheddar, or even crumbled feta cheese in a pinch.

For The Dressing:

Mayonnaise: Use a brand you like or make it at home.
Sour cream: If you can find it, you can use Mexican crema (aka Mexican sour cream) instead of sour cream.
Seasonings: I used a small amount of chili powder to complement the smoky and charred flavors of the corn, but it is optional. You will also need salt and pepper to season the recipe. If preferred, a cayenne pepper can also be added for some heat.
Lime zest and Lime Juice: I highly recommend using freshly squeezed lime juice for the freshest flavors.

Optional Additions:

Cherry tomatoes: While it is not traditional, a handful of cherry tomatoes would be a lovely addition and make this grilled corn pasta salad a true summer salad.
Garlic: A clove of minced garlic can be added to the creamy dressing, if preferred. If you prefer a lighter (less pungent) alternative, you can use a teaspoon of garlic powder as well.
Black Beans: Again, it is not traditional, but adding a can of drained and rinsed black beans would make this even more wholesome and filling.
Avocado: If you are an avocado lover, add a cubed ripe avocado to take this Mexican corn pasta salad to the next level.
Grilled chicken: You can turn this sweet corn pasta salad into a delicious summer meal by adding some grilled chicken on top.

How To Make Mexican Street Corn Pasta Salad?

While I prefer using grilled corn, you can make this street corn macaroni salad by sauteeing corn kernels in a skillet. Below are the steps to making it both ways:

Cook corn:
1. Grill Corn: Heat a gas grill to 400 degrees F. Peel back the husks of the corn and remove the silk. Brush them with the oil on all sides. Place them on the grill and cook for about 15-20 minutes, until lightly charred, turning them every 5 minutes to ensure even cooking. Let it cool for a few minutes, and then cut the corn kernels from the cob using a sharp knife.
2. In a skillet: Heat a tablespoon of olive oil (or butter) in a large skillet over medium-high heat. Using a sharp knife, remove the corn kernels from the cob. Transfer them to the skillet and cook for 8-10 minutes or until slightly caramelized and charred in spots.
Cook the pasta: Meanwhile, season a big pot of water with a generous amount of salt and bring it to a boil. Add the pasta and cook until al dente, following the package instructions. Drain and set aside. You can reserve some pasta water just in case, but during our recipe testing, we didn’t think that it was necessary. Transfer the now-cooked pasta to a large bowl. Add the now-cooked corn into the same bowl.
Make the chili lime dressing: In a small bowl, whisk together mayo, sour cream, chili powder, lime juice, salt, and pepper. Taste and adjust your seasonings as necessary, keeping in mind that the cotija cheese for garnish is slightly salty!

Assemble the salad: Drizzle the dressing over the corn and pasta and toss to ensure they are evenly coated. Add in the jalapenos, onion, and cilantro. Stir to combine and garnish with chopped cilantro, if using. Taste your elote corn pasta salad for seasoning and add more if necessary.

Serving Suggestions:

You can serve this grilled corn pasta salad by itself for a delicious pasta lunch or as a side dish with many of your vegetarian and meat dishes. Below are a few of my favorite dishes that you can pair it with:

Grilled seafood: The light and smokey flavors of Grilled Shrimp complement the creamy, spicy flavors of the salad. However, if you are feeding a crowd, you can also try my Grilled Sockeye Salmon for a well-rounded meal.
Tacos: The robust flavors of Grilled Flank Steak Tacos pair beautifully with this Mexican corn side dish, making it a summer feast. But if I am serving this salad during the cooler months, I pair it with my Slow Cooker Brisket Tacos for a meal that is perfect for a crowd.

Other Mexican recipes you might like:

If you make this Easy Mexican Street Corn Pasta Salad recipe, I would appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Mexican Street Corn Pasta Salad Recipe

This Mexican Street Corn Pasta Salad is bursting with the flavors of fresh summer corn, jalapenos, red onion, and a creamy chili lime dressing. Ready in just 30 minutes, it's the perfect dish for feeding a crowd!

Course Side Dish

Cuisine Mexican

Diet Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 353kcal

Author Aysegul Sanford

Ingredients

For The Corn:

1 tablespoon vegetable oil or melted butter
6 ears corn – Husks removed – approximately 4 ½ to 5 cups of corn kernels or frozen or canned corn (see notes below)
½ teaspoon kosher salt
¼ teaspoon ground black pepper

For the Pasta:

8 oz. dry uncooked pasta such as fusilli and farfalle (bowtie pasta)

For The Creamy Dressing:

¼ cup mayonnaise
3 tablespoons sour cream or Mexican crema
½ teaspoon chili powder
1 teaspoon lime zest from one lime (optional)
¼ cup lime juice freshly squeezed from 1 ½ to 2 limes
½ teaspoon kosher salt
¼ teaspoon ground black pepper

For The Salad:

2 medium jalapeno seeded and sliced/chopped
½ cup red onion chopped finely
¼ cup fresh cilantro chopped – more to use as garnish
½ cup cotija cheese crumbled

Instructions

When it comes to cooking the corn, you have two options:
Grill Corn: Heat a gas grill to 400 degrees F. Peel back the husks of the corn and remove the silk. Brush them with the oil on all sides. Place them on the grill and cook for about 15-20 minutes, until lightly charred, turning them every 5 minutes to ensure even cooking. Let it cool for a few minutes, and then cut the corn kernels from the cob using a sharp knife.
Cook it in a skillet: Heat a tablespoon of olive oil (or butter) in a large skillet over medium-high heat. Using a sharp knife, remove the corn kernels from the cob. Transfer them to the skillet and cook for 8-10 minutes or until slightly caramelized and charred in spots.
Cook the pasta: While the corn is cooling, season a big pot of water with a generous amount of salt and bring it to a boil. Add the pasta and cook until al dente, following the package instructions. Drain and set aside. Transfer the now-cooked pasta to a large bowl.
Add the now-cooked corn into the same bowl.
Make the Mexican Corn Dressing (Chili Lime Dressing): In a small bowl, whisk together mayo, sour cream, chili powder, lime juice, lime zest, salt, and pepper. Taste and adjust seasonings as necessary, keeping in mind that the cotija cheese for garnish is slightly salty.
Assemble the roasted corn pasta salad: Drizzle the dressing over the corn and pasta and toss to ensure they are evenly coated. Add in the jalapenos, onion, and cilantro. Stir to combine and garnish with chopped cilantro, if using. Taste your elote corn pasta salad for seasoning and add more if necessary.

Video

Notes

Yields: This recipe makes about 6-8 cups of pasta salad (the shape of the pasta you are using will change the volume), which is ideal for 6 servings. The nutritional values below are per serving.
What if I don’t have fresh corn? While I am a big fan of any pasta salad with fresh corn, to make this recipe year-round and still get that sweet corn flavor, you can use canned or frozen corn in place of the fresh. If you decide to do so, you can use:
- Canned corn: For this recipe, you will need 3 (15 oz) cans of drained and rinsed corn.
- Frozen corn kernels: You will need three (10 oz) bags. I like this option because the corn kernels are already off the cob, which saves you a step. Even better, there is no need to thaw. Simply add 1-2 minutes extra cooking time when sauteing the frozen corn in a skillet.
Be sure to salt the pasta water: Salting the cooking water allows the pasta to absorb some salt as it cooks, enhancing its flavor from the inside out so do not skip this step.
Toss while it is still warm: I know it’s tempting to add everything to the bowl and simply drizzle with dressing, but we’ve discovered that tossing the dressing with the corn and pasta while they’re still slightly warm allows them to better absorb the tangy, spicy flavors.
Serve it cold or warm: Like most pasta salads, this Mexican corn pasta salad can be served at room temperature, warm or cold.
Make-Ahead: You can make this fresh corn pasta salad a day in advance. Simply assemble the pasta salad, but do not garnish with the cotija cheese or cilantro. Bring it to room temperature and store it in an airtight container. On the day you are going to serve, give it another gentle toss and let it come to room temperature. Add the cotija cheese and cilantro right before serving.
To Store Leftovers: Bring your Mexican pasta salad to room temperature and transfer it to an airtight container. As long as it is kept in the fridge, it should be good for up to 4 days.

Nutrition

Easy Ratatouille Recipe

Aysegul Sanford — Wed, 22 May 2024 21:14:03 +0000

Vegetarian eggplant recipes for dinner are a no-brainer for quick, healthy meal ideas. Whip up my simple ratatouille recipe for an effortless main course that’s the epitome of French cooking. Or, try out my Easy Eggplant Parmesan and savory Eggplant Baked Ziti for cheesy goodness and a rich tomato sauce you won’t be able to resist.

Ratatouille Ingredients List

Garden-fresh and flavorful, the main ingredients in ratatouille combine all the light, nutritious tastes of summer into a single bowl. Below, you’ll find my go-to ingredients to make an easy recipe worthy of a French restaurant.

Olive oil: Olive oil is a classic choice for sauteing this recipe’s veggies. However, you can use any other neutral-flavored oil—such as avocado oil—if you prefer a different cooking base.
Yellow Onion
Bell peppers: Most recipes for ratatouille achieve their vibrant presentation by using a colorful assortment of bell peppers. I used a combination of red and yellow peppers, but any color would work.
Tomato paste
Fresh garlic cloves
Eggplant: Of all the eggplant varieties available, I prefer globe eggplants due to their versatility and year-round availability at most U.S. grocery stores. You can even check out my beginner-friendly guide on how to dice eggplant for more tips on cutting this veggie for your ratatouille stew recipe.
Zucchini: Tender and mildly sweet, zucchini is a classic summer vegetable guaranteed to elevate any ratatouille recipe. Due to their similar flavor profiles, you can also mix and match zucchini with yellow squash if desired.
Tomatoes: During the summer, I love to use fresh tomatoes—such as grape, Roma, beefsteak, or any other vine-ripened variety—in this recipe. However, you can also make this easy ratatouille recipe with canned tomatoes if you’re short on time or don’t have access to fresh produce.
Seasoning: I prefer a herby, bright mixture of fresh thyme, basil, salt, and pepper as my seasoning for ratatouille. Depending on what you have on hand, you may also use fresh parsley instead of basil.
Vinegar: The best way to brighten a ratatouille stew is to add a tablespoon of apple cider vinegar just before serving. However, if you prefer a more traditional flavoring, you may instead add ¼ cup of red wine to the mixture at the beginning of the recipe.
Sugar: Adding a teaspoon of sugar is a great way to create a delicious contrast with this dish’s crisper, more earthy flavors. Though I prefer granulated sugar, you can also use brown sugar, coconut sugar, or cane sugar to help remove any bitterness in your ratatouille.

How to Make Ratatouille Food?

This vegan ratatouille recipe requires zero expertise and little time to make. These no-fuss instructions will walk you through every step to make this classic French dish like a pro.

Saute the onion and peppers: Heat the olive oil in a large, heavy-bottom pot (like a large Dutch oven) over medium-high heat. Once hot, add the onion and peppers to the pot and saute them for 8-10 minutes or until softened.
Cook the garlic: Add the tomato paste and garlic to the pot, stir, and cook for an additional minute.
Add the remaining veggies: Add the eggplant, zucchini, tomatoes, thyme, salt, pepper, and sugar to the mixture. Give it a big stir. Put the lid on and cook for 20-25 minutes (or until fully cooked) over medium heat, stirring them once or twice during the process.

Add the vinegar: Remove the veggies from the heat and stir in the apple cider vinegar. Taste the ratatouille for seasoning and add more if necessary.
Garnish and serve: Garnish the ratatouille dish with basil and a pinch of red pepper flakes. If desired, drizzle the stew with a little bit of olive oil right before serving.

What to Serve with Ratatouille?

Savory, tender, and tasty, homemade ratatouille is an unbelievably versatile meal-planning solution. Below, you’ll find all my favorite pairings, from a delicious side to a hearty main dish.

Bread: If you want a side dish as easy to make as this quick ratatouille recipe, look no further than these crusty bread recipes. My No Knead Bread and Olive Bread will astound you with their rustic, artisanal taste—with less than five ingredients! Or, if you’re looking for a richer variation, you can enjoy a slice of Garlic Bread in Air Fryer for a robust, toasty accompaniment.
Pasta: Bursting with luscious, complex flavors, pasta recipes are a must when you make this French vegetable stew. Ricotta Lemon Pasta strikes a delectable balance between smooth and citrusy flavors, while my Garlic Butter Spaghetti has impeccably bold, sumptuous notes. You can even spoon your ratatouille over a bowl of creamy polenta for a sweet, buttery base to your veggie stew.
Meat: Nothing pairs better with a light zucchini ratatouille than a savory cut of meat. I especially love to eat this Mediterranean ratatouille recipe alongside a rosemary-crusted Roasted Rack of Lamb or juicy Oven Beef Kabobs for the most robust, mouthwatering flavors.

Expert Tips

There’s no secret to making this vegetable ratatouille recipe as tasty and full-bodied as possible. Using these master-level tips, you can make a delectably tender, flavorful summer stew every time.

Cut vegetables in equal sizes: When you prepare ratatouille, it’s vital that you cut your vegetables in equal sizes. This way, all your chunky pieces will cook at the same rate, ensuring no piece comes out over- or under-cooked.
Salting eggplant: Though an optional step, salting eggplant (also known as sweating eggplant) isn’t necessary when making ratatouille. In the past, eggplants had a bitter flavor, which the salting process could tamp down. However, new agricultural technology has eliminated most of the bitter taste from commercial eggplants, so salting is no longer necessary unless you’re growing eggplants yourself.
It gets better as it sits: As odd as it may sound, the best ratatouille recipe is one that has time to sit after cooking. The stew’s flavors will continue to develop and mix as it rests, so if you have time, I highly encourage giving the stew time to sit before serving—even if you wait until the next day to eat it.

FAQs

Want to know more about cooking ratatouille? This basic FAQ will ensure no questions go unanswered, whether you’re curious about flavor profiles or alternate preparation methods.

What does ratatouille taste like?

Savory, fresh, and mildly sweet, ratatouille gets its flavors from tender, sauteed veggies and Mediterranean seasonings. However, its final flavor profile might differ, depending on the balance of fresh herbs and spices you use, so you can prepare a tangier, richer, or earthier finish, depending on your personal preference.

How is your recipe different than Ratatouille’s ratatouille recipe?

There are many different ways to make this iconic dish. The traditional way of preparing ratatouille is to individually saute each vegetable before adding it to the final dish. However, my method makes this traditional French ratatouille recipe easy by simultaneously cooking all its ingredients in a single pot. Furthermore, the version popularized by the animated Disney movie Ratatouille does something different by layering each sliced veggie in a casserole dish—a variation often called “ratatouille casserole.”

How long does it take to make ratatouille?

Though other preparation methods may take longer, my easy French ratatouille recipe takes about 30 minutes to make—the perfect way to make weeknight dinners easy.

If you make your own Easy Ratatouille Recipe following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Easy Ratatouille Recipe

Whip up a vibrant and delicious vegetable stew with this easy ratatouille recipe! In just 40 minutes and one pot, enjoy a medley of eggplant, zucchini, peppers, and tomatoes—a perfect taste of summer. Vegan and gluten-free too!

Course Vegetarian Main Dish

Cuisine French

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 244kcal

Author Aysegul Sanford

Ingredients

4 tablespoons olive oil plus more for drizzling
1 yellow onion chopped
1 red bell pepper chopped
1 yellow bell pepper chopped
1 tablespoon tomato paste
5 cloves garlic minced
1 lb. globe eggplant 1 large or two medium- cut into 1-inch cubes
1 lb. zucchini 2 medium-sized – peeled and cut into 1-inch cubes
1 ½ lbs. tomatoes or three 14-ounce cans of diced tomatoes, cut into small pieces
1 teaspoon fresh thyme chopped
2 teaspoons kosher salt
½ teaspoon black pepper
1 teaspoon sugar brown sugar, coconut sugar, granulated or cane sugar would also work
1 tablespoon apple cider vinegar
1/4 cup fresh basil leaves loosely packed
Pinch red pepper flakes optional

Instructions

Heat olive oil in a large, heavy-bottom pot (such as a Dutch oven) over medium-high heat. Add onion and peppers and saute until softened (8-10 minutes).
Stir in the tomato paste and garlic and cook for one more minute.
Add eggplant, zucchini, tomatoes, thyme, salt, pepper, and sugar. Bring it to a boil, turn the heat down to medium-low, put the lid on and cook, stirring once or twice, for 20-25 minutes or until the vegetables are fully cooked.
Off the heat, stir in the apple cider vinegar. Taste for seasoning and adjust accordingly.
Garnish with basil, a pinch of red pepper flakes, and an optional drizzle of extra virgin olive oil right before serving.

Video

Notes

Yields: This recipe makes about 6-7 cups of vegetable stew, which is good for 4 servings as a main dish and 6 servings as a side dish. The nutritional values below are per serving (of 4).
Cutting vegetables: When cutting veggies, make sure that they are equal in size to ensure even cooking.
Salting the eggplant: If you are buying your eggplant from a grocery store and in season, you do not need to salt it. Because eggplant that’s freshly picked, harvested before it’s full of seeds, and eaten within a few days is naturally sweet and doesn’t need salting. However, if you are making this recipe using eggplant you harvest yourself (or purchase from farmer’s market), you can salt it before cooking to remove its bitter taste. For reference, check out our detailed post on how to salt eggplant.
Storage: To store your ratatouille, place it in an airtight container and transfer it to the refrigerator. Your stew will then stay fresh for 4-5 days.
Reheat: You can reheat your leftovers in two easy ways: microwaving them in 30-second increments or heating them on the stovetop until warmed to your liking.

Nutrition

Black Bean and Corn Salad

Aysegul Sanford — Fri, 26 Apr 2024 13:44:28 +0000

Below, I’ll show you how to make this corn and black bean salad ahead of time (just what you need to prepare for a big gathering!), as well as how to make a homemade lime dressing you’ll want to add to all your favorite salads, veggie sides, and proteins.With such a vibrantly fresh, citrusy flavor, it’s no wonder why this black bean corn salad is such a hit.

Ingredients

Packed with fresh and bright flavors, every element of this simple bean salad will delight your taste buds, from its zingy lime vinaigrette to its crisp veggie base.

For the Dressing:
- Fresh lime juice
- Lime zest
- Garlic: You’ll need one fresh garlic clove to give this dressing a delectably bold, complex finish. After peeling your garlic, press or finely mince it to ensure it thoroughly and evenly infuses the mixture.
- Olive oil
- Seasoning: I use a savory, earthy mix of ground cumin, kosher salt, and black pepper to season this simple corn and bean salad recipe. If preferred, a pinch of chili powder can also be added.
For the Salad:
- Black beans: You can cook raw black beans from scratch or use canned black beans for this salad. If you opt for a canned version, be sure to drain and rinse them under cold water before adding them to your mixture.
- Corn: Any type of corn will work for this easy bean and corn salad recipe. If you’re making this dish during the summer, you can use fresh sweet corn off the cob, air-fried corn (be sure to cut the kernels after cooking), or grill the corn beforehand if you’re in the mood for a smokier flavor profile. Also, if you’re in a pinch and don’t have any fresh corn on hand, you can use frozen corn or canned corn kernels—as long as you thaw, drain, and rinse them beforehand.
- Cherry tomatoes
- Bell peppers: You can use any color of bell pepper for this recipe. Though I used red peppers, yellow, orange, or green bell peppers would also add a deliciously fresh crispness to your mixture.
- Red onion: Chopped red onion is my favorite way to bring out the subtle Mexican flavors of this dish. However, if you’re aiming for a milder taste, you may also use scallions.
- Avocado: Creamy avocado is there to balance the crisper taste of this recipe’s fresh produce. However, you can omit it from your recipe if you’re not a fan.
- Fresh cilantro: I love using cilantro leaves to add a fresh, peppery edge to my corn and black bean salad recipe. However, you’re welcome to omit this ingredient (or substitute it with fresh parsley!) if you don’t like its taste.
- Cotija cheese (optional): If you want to add more light, creamy notes to your salad ingredients, cotija cheese offers a soft, milky flavor you’ll love. Sprinkle your salad with this cheesy addition after mixing.

How to Make Black Bean Salad with Corn

It takes almost no time to whip up this avocado corn black bean salad. In just four steps, you’ll have a crowd-pleasing dish you can use as a side, appetizer, or quick snack any day of the week.

Prepare the lime dressing: In a small bowl, add the lime juice, lime zest, garlic, olive oil, cumin, kosher salt, and black pepper. Whisk the ingredients until thoroughly combined.
Make the corn and bean salad: Place the black beans, corn, cherry tomatoes, bell pepper, red onion, avocado, and chopped cilantro into a large mixing bowl.
Drizzle and toss: Drizzle the bean salad with the lime dressing and gently toss it until evenly combined.
Taste and serve: Taste the salad for seasoning, add more if necessary, and serve.

How to Make Ahead and Store?

There’s a reason why this simple black bean and corn salad is one of my favorite foods. Not only can you make it ahead of time, but you can also store it throughout the week for stress-free meal prep.

Make ahead: You can make this quick black bean and corn salad one day in advance. Not only does this early prep minimize kitchen hassle, but it also gives the salad ingredients enough time to mix and infuse their flavors. That said, I still recommend adding the avocado just before serving so the ingredient maintains its color, taste, and texture.
Storage: Have leftovers? Don’t worry! You can store this easy salad in an airtight container in the refrigerator for up to three days. Just be sure to stir the mixture and taste it for seasoning, as the ingredients may separate or change flavor during storage.

Serving Suggestions for this Corn Salad with Beans

Like my other salad recipes, this easy black bean salad is a great side dish for any meal, from summer BBQs to Mexican dinners. Plus, it also works as a hassle-free snack or appetizer if you need a quick addition to your weekday menu.

Below are just a few of my favorite ways to serve this fan-favorite recipe.

With chips on the side: Easy and quick, I love serving this simple salad alongside a bowl of tortilla chips—perfect for weeknight get-togethers or midday munching. Or, if you’re in the mood for a heartier snack, my Cheesy Spinach Quesadilla exquisitely balances this salad’s bright flavors with rich, gooey deliciousness.
Grilled fish: If you plan to serve this dish as a summer corn and bean salad, it’s time to fire up the outdoor grill! My Grilled Shrimp Skewers and Grilled Mahi Mahi strike a delectable balance between buttery, smoky, and light flavors—an ideal pairing for this salad’s zesty undertones.
Grilled chicken or beef: Looking for a meatier meal? This recipe makes a great black bean and corn side dish for all your favorite meaty mains. In particular, this tender-crisp side is a delectable accompaniment for my creamy yet savory Avocado Burger and tangy Yogurt Marinated Chicken.

Other Corn Salads You Might Also Like:

Black Bean and Corn Salad Recipe

This colorful, fresh, and festive Black Bean and Corn Salad is loaded with vegetables and drizzled with a delicious lime dressing. Ready in 15 minutes, it can be served as a side dish or a light lunch that you can make as a part of your meal prep.

Course Side Dish

Cuisine Mexican

Diet Gluten Free, Vegan

Prep Time 15

Total Time 20

Servings servings

Calories 143kcal

Author Aysegul Sanford

Ingredients

For the lime dressing:

⅓ cup lime juice freshly squeezed; from 3 limes
1 teaspoon lime zest from one lime
1 clove garlic minced
3 tablespoons olive oil
½ teaspoon ground cumin
1 teaspoon kosher salt
¼ teaspoon black pepper

For the salad:

2 cans black beans rinsed and drained – (15 oz each)
3 ears fresh corn shucked; ~ 2 ¾ cups (or 1 8.5-oz. can whole kernels, drained)
1 cup cherry tomatoes halved
1 red bell pepper chopped; 1 cup/120 g
½ medium red onion chopped; 1 cup/88 g
1 avocado cubed
⅔ cup cilantro divided and chopped

Instructions

To make the dressing, combine the lime juice, lime zest, garlic, olive oil, cumin, kosher salt, and black pepper in a bowl and whisk until fully combined.
To make the corn and bean salad, place black beans, corn, cherry tomatoes, bell pepper, red onion, avocado, and chopped cilantro in a large salad bowl.
Drizzle the salad with the prepared dressing and give it a gentle toss.
Taste for seasoning and add more if necessary. Serve.

Notes

Yields: This black bean salad recipe makes 5-6 cups of salad ideal for serving six people as a side dish. The nutritional values below are per serving.
Chop everything small: The key to making the best black bean and corn salad recipe is to chop all your veggies into small, uniformly-sized pieces. Not only will your salad be easier to eat, but this small, even size will also ensure that each bite has a more even balance of flavors. This is especially important if you plan to serve it with chips on the side or a topping for tacos.
Let it marinate: If you have the time, I highly recommend letting it rest for a few hours before serving (or even waiting until the next day!). Doing so will give the lime dressing time to fully infuse the vegetables and let the veggies’ flavors mix with each other. Just wait until the last moment to add your cubed avocado.
Serve it chilled or at room temperature: I prefer this recipe to be served cold, so I usually refrigerate it for a few hours before serving. But you can also serve it at room temperature.
Corn: You can use any corn you like. During the summer months, I usually use fresh sweet corn. I like them raw, but if you want, you can also sauté it lightly. If your grill is on, feel free to grill your corn after spreading it with oil (butter and olive oil would work). Of course, you can also use a can of corn (drained and rinsed) and frozen corn (thawed.)
Storage: You can store it in an airtight container in the refrigerator for up to three days. Just be sure to stir the mixture and taste it for seasoning, as the ingredients may separate or change flavor during storage.

Nutrition

Raw Carrot Salad

Aysegul Sanford — Thu, 18 Apr 2024 17:31:57 +0000

The original raw carrot salad became virtually famous based on the teachings of Dr. Ray Peat. According to Dr. Peat’s research, raw carrots contain a unique fiber that, when mixed with a touch of healthy fats (like coconut oil) and vinegar, can bind to excess estrogen and safely eliminate it from the body. This is good for hormone balance and gut health. And with this raw carrot salad recipe, it’s so easy to incorporate this health trend into your diet.

If you are wondering what to do with grated carrots, check out a few of our other raw carrot recipes, including Kale and Apple Slaw and Yogurt Coleslaw.

Ingredients

The good news is that this vegan carrot salad uses just a handful of ingredients you probably already have on hand:

Carrots: If possible, use organic carrots, as these will provide the highest nutritional content and a good source of fiber. You will need about 3 large carrots (or 10 oz total). I simply cut off the ends, remove the outer layer, and slice them lengthwise with a vegetable peeler. You can also slice your carrots with a julienne peeler, grate them on a box grater, or use the large grating attachment on your food processor.
Fresh herbs: I love a ton of fresh parsley in this carrot vinegar salad, but you can also try any of your favorite soft herbs, such as fresh cilantro, mint, or dill.
Oil: I use extra-virgin olive oil, but you can also use coconut oil or avocado oil.
Vinegar: I love the slightly sweet tang of apple cider vinegar, but other options include rice vinegar, white wine vinegar, or red wine vinegar. The flavor profile will change based on what type of vinegar you use.
Sweetener: I like to use maple syrup to keep it vegan, but a touch of honey or agave could also work.
Seasonings: Go for a simple blend of ground cumin, sea salt, and black pepper.
Nuts and Seeds: I like a final sprinkle of sesame seeds, which I find adds a subtle crunch and nutty flavor. Other options include sunflower seeds, sliced almonds, or pumpkin seeds (raw pepitas).

Optional Add-Ins

Lemon juice or lime juice: A squeeze of fresh citrus juice is an easy way to brighten up this peeled carrot salad recipe. You can use this addition in place of the vinegar or in addition to vinegar.
Dijon mustard: To give the salad a little kick, add a very small amount, maybe about ½ teaspoons.
Soy sauce: To give this carrot salad an Asian twist, you can use soy sauce instead of salt.
Green onions: If you can’t imagine a salad without onions, a small amount of (¼ cup) chopped scallions would be a great addition.

How to Make Raw Carrot Salad?

This healthy carrot salad comes together in a few easy steps. Here’s how I like to make it:

Shred carrots: Cut off the ends of your carrots, then peel the outer skin with a vegetable peeler. Then, continue to slice them into carrot ribbons as evenly as possible. Transfer the sliced carrots to a large bowl.
Make the dressing: Add the olive oil, apple cider vinegar, maple syrup, cumin, salt, and ground black pepper to a small bowl or mason jar. Whisk or shake until combined.
Toss: Drizzle the dressing over the shaved carrots and give it a gentle toss.
Garnish: If using, sprinkle with chopped fresh parsley and sesame seeds. Serve cold or at room temperature.

How to Make Ahead and Store?

After testing the carrot salad with vinegar several times, we found the salad was better the next day, making it a great make-ahead recipe. Here are my best make-ahead and storage tips for this raw carrot recipe:

Make Ahead: Prepare the salad up to 1 day in advance and store it in an airtight container in the fridge. This gives a chance for all the flavors to marry together.
Storage: The dressed carrot salad will keep for up to 3 days in an airtight container in the fridge. Give it a good toss just before serving.

Serving Suggestions

According to dieticians, it is best to eat this cold carrot salad on an empty stomach to reap its benefits, which is why I usually eat it as a light lunch. That being said, it makes a great side dish with any of the following:

Vegetarian Meal: For a delicious vegetarian dinner, serve it alongside Meatless Zucchini Lasagna or Eggplant Baked Ziti.
Meat: Serve it as a side dish with the protein of your choice. I love to serve it with my Yogurt Marinated Chicken or Baked Beef Kabobs.

Aysegul’s Recipe Tips

If you look at the recipe below, you’ll see that this shaved carrot salad recipe is easy to make with minimal ingredients. However, we learned a few tips as we were testing this recipe.

Best way to slice carrots: I prefer to shred carrots lengthwise using a vegetable peeler to make this simple carrot salad. However, you can also use a julienne peeler for a more French-style salad, the large holes of a box grater, or the shredding blade on your food processor to achieve different textures.
Let it rest before serving: The natural sweetness of the carrots and dressing tastes better the longer they have a chance to mingle together, so I recommend making this grated carrot salad for at least a few hours, or up to two days, ahead of time.
Taste for seasoning: Start with the recommended amount of salt, pepper, and cumin, and then add more to your liking. I added a good dose of salt right before serving.

FAQs

How do you cut carrots for raw carrot salad?

First, cut off the ends, then peel away the outer skin. Then, slice evenly but thinly with a vegetable peeler, julienne peeler, large holes of a box grater, or the grating attachment on your food processor.

What are the benefits of raw carrot salad?

According to Dr. Ray Peat, the benefits of eating raw carrot salad regularly include improved digestive health and optimal liver and thyroid function. The fiber in raw carrots promotes bowel regularity and enhances digestion. Additionally, by aiding in the removal of excess estrogens and endotoxins, consuming this salad regularly helps reduce the burden on the liver, thereby supporting both liver and thyroid health.

If you make this Raw Carrot Salad recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a wonderful way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Raw Carrot Salad Recipe

Here's a Raw Carrot Salad that you can make in under 10 minutes. Vegan and gluten-free, this healthy salad is perfect for a light lunch or side dish with any of your main dishes.

Course Lunch, Dinner

Cuisine American

Diet Vegan

Prep Time 10

Total Time 10

Servings servings

Calories 72kcal

Author Aysegul Sanford

Ingredients

3 medium-sized carrots washed, ends trimmed (10 oz/287 g)
½ cup parsley roughly chopped (can substitute with cilantro or mint)
1 tablespoon olive oil or coconut oil
2 tablespoon apple cider vinegar or rice vinegar
1 tablespoon maple syrup
½ teaspoon ground cumin
1 teaspoon sea salt or kosher salt
¼ teaspoon ground black pepper
1 teaspoon sesame seeds optional

Instructions

Using a vegetable peeler, peel the outer skin of your carrots. Then continue to to grate them into ribbons. Transfer them to a large salad bowl.
Add the parsley to the bowl.
Prepare the dressing: Place the olive oil, apple cider vinegar, maple syrup, cumin, salt, and ground black pepper in a mason jar. Put the lid on and shake. Set aside.
Drizzle the shaved carrots with the dressing and give it a gentle toss using tongs.
Sprinkle with sesame seeds, if using. Serve.

Notes

Yields: This recipe makes about 3-4 cups of carrot salad, which is ideal for 4 servings as a side dish and 2 servings as a light meal. The nutritional values below are per serving (of 4.)
Slicing carrots: While I shave the carrots into ribbons, you can shred it using a box grater or a food processor.
Let it rest: If you have the time, let the salad rest in the fridge for a few hours before serving. Resting time allows the flavors to meld together and make it even more delicious.
Storage: You can store leftovers in the fridge for up to 3 days.

Nutrition

Kale Brussel Sprout Salad

Aysegul Sanford — Tue, 16 Apr 2024 17:34:02 +0000

Transform raw Brussels sprouts into one of your new favorite fall salads—alongside my Kale Waldorf Salad and Apple Kale Slaw.

You can serve restaurant-quality eats for any weeknight dinner, green side dish for thanksgiving, or quick lunch with this crowd-pleasing dish. Inspired by the classic brussel sprout and kale salad recipe featured by popular sites like Bon Appetit, Whole Foods, NY Times, and Epicurious, my recipe will delight your tastebuds whether you’re a beginner or an expert chef.

Ingredients

This kale Brussel sprouts salad comes together in three sets of basic ingredients:

For the salad ingredients, you’ll need:
- Tuscan Kale: Because of its mild flavor and popularity in grocery stores, lacinato kale is my go-to for this easy recipe. If you’d like to try other Types of Kale, curly kale has a sharp, peppery flavor that will work great in your kale Brussel salad.
- Brussels Sprouts: You can shred brussels sprouts like I do it here or buy packaged and already shaved sprouts from the store.
- Grated Parmesan Cheese: I love the salty and umami flavors of parmesan cheese, but Pecorino Romano goat cheese, blue cheese, and feta cheese would also work.
- Dried or fresh fruit: I used dried cranberries, but pomegranate seeds, fresh apples, raisins, and craisins also make the perfect additions to this simple kale and Brussels sprouts salad.
To make the dressing, gather:
- Olive oil
- Fresh lemon juice
- Vinegar: I used apple cider vinegar, but balsamic vinegar or white wine vinegar would also work. If you are a fan of Cracker Barrel’s brussel sprout and kale salad recipe you can use my Dijon Maple Vinaigrette instead.
- Dijon mustard
- Fresh minced garlic cloves
- Onion: I used a minced shallot, but you can use red onions as well.
- Kosher salt and black pepper.
For the nuts: I suggest using sliced almonds, chopped walnuts, or chopped pecans. Alternatively, you can use candied nuts like candied pecans! You could also swap out the nuts for seeds, like pumpkin seeds or sunflower seeds, to accommodate nut allergies.

Variations & Optional Add-Ins

Take this shaved brussel sprout and kale salad to the next level with countless tasty additions.

For meat lovers: Turn your veggie-packed side into a healthy meal by adding a nutritious protein. Top your salad with Turkey Bacon for a kick of crispy bacon flavor, or add Baked Chicken Breasts for a succulent addition.
Serve it warm: If you prefer a warm kale and Brussel sprout salad, you can sautee the vegetables in a large skillet until they are lightly cooked. Simply heat a tablespoon of oil in a large skillet, add the chopped kale and sautee until lightly warmed. Transfer it to a bowl and follow the same steps for the Brussel sprouts.

How to Make this Recipe?

Kale brussel sprout cranberry salad is among my favorite easy salad recipes to whip up on busy weeknights and special occasions alike. You can even hone your veggie prep by checking out my foolproof guide on How to Cut Kale.

Prepare the kale: Wash and rinse the kale leaves under cold water, and dry them in a salad spinner. Then, use a sharp knife to remove the stems and thinly slice kale leaves. Place them in a large bowl.
Shave the Brussels sprouts: Rinse the Brussel sprouts under cold water using a colander, dry them, and remove their outermost leaves. Then, place them in a food processor fitted with a slicing blade. Switch on the machine and feed the Brussels sprouts into the tube. Once shaved, transfer the Brussels sprouts from the food processor into the salad bowl with the kale.
Make the lemon vinaigrette: Whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, garlic, shallot, salt, and black pepper in a small bowl.
Drizzle the vegetables: Gently pour the dressing over the kale and Brussel sprouts. Toss the mixture such that each leaf has an even coating of the dressing. This even layer will help soften the kale, but if you want, you can also massage kale and sprouts gently to ensure they are fully mixed with the dressing. Set the vegetables aside and let them rest.

Toast the almonds: Place the almonds in a small skillet over medium heat. Toast the nuts for 4-5 minutes, frequently stirring, until they turn fragrant and lightly golden brown. Alternatively, you can toast them in a preheated 350-degree F. oven on a baking sheet for 5-7 minutes, turning once during the process.
Add the toppings: Top the shaved brussel sprout salad with Parmesan cheese, toasted almonds, and cranberries if using. Toss the mixture until evenly combined, then serve.

How to Make Ahead and Store

This Lemony brussel sprout salad is as easy to make ahead and store as it is to prepare (hello, easy kale storage!). Here’s how I do it:

Make ahead: To make this kale Brussels sprouts salad ahead of time, prepare each component (i.e., salad, dressing, and toppings) one day in advance. Begin by washing, chopping, and shaving the kale and Brussel sprouts, and store them in an airtight container in the fridge. Then, mix and cover dressing and store it in a separate airtight container, such as a mason jar, in the refrigerator. Toast the almonds and store them at room temperature. Lastly, shred the Parmesan cheese and store it in the fridge. Combine the ingredients just before serving.
Store: To store your salad with Brussel sprouts, place it in an airtight container in the fridge. If you have not yet added the dressing, the veggies will stay fresh for 3-4 days. However, if you have already added the dressing, your salad mixture will last up to two days. You may also extend your salad’s storage time by storing each salad component separately and dressing individual servings as needed.

What to Serve with this Salad

With so many tantalizing flavors, this Brussel sprout and kale recipe makes the ultimate side dish for dozens of tasty mains. Here are just a few delicious recipes to try with your new favorite salad:

Meat Dishes: My favorite way to serve this kale Brussels sprouts salad is with a savory, meaty main. Ground Turkey Meatloaf is a flavorful classic even picky eaters love, while Baked Chicken Parmesan and Chicken Fricassee will perfectly complement your light salad with rich and succulent flavor.
Vegetarian Dinners: Fill your plate with nutritious and eco-conscious foods by pairing your brussel sprout salad with tasty vegetarian recipes. Quinoa Chili and Mexican Quinoa will balance your kale salad with hearty spice, and Stuffed Acorn Squash is a festive, gluten-free option everyone can enjoy.

FAQs

Can brussel sprouts be eaten raw in a salad?

Absolutely! Just be sure to shred your raw brussel sprouts before adding them to your recipe.

Do you rinse off brussel sprouts before cooking?

Yes, I recommend rinsing your brussels sprouts under cold water before cooking with them. I also recommend removing each sprout’s dark, outermost leaves to ensure maximum freshness.

Similar Salad Recipes You Might Also Like:

If you try this Kale Brussels Sprout Salad recipe or any other salad recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Kale Brussels Sprout Salad Recipe

This nutrient-dense Kale Brussel Sprout Salad is packed with hearty greens, toasted almonds, cheese, and sweet cranberries, all tossed in a tangy homemade Dijon dressing. Enjoy it for a light meal or serve it as a fall-inspired side dish.

Course Salad

Cuisine American

Diet Vegetarian

Prep Time 20

Total Time 20

Servings servings

Calories 438kcal

Author Aysegul Sanford

Ingredients

For The Salad:

1 bunch Tuscan Kale or Curly Kale ~1 lb
1 pound Brussels sprouts finely chopped – I used my food processor
1 cup grated Parmesan cheese
½ cup dried cranberries or pomegranate seeds optional

For The Dressing:

½ cup extra virgin olive oil
¼ cup lemon juice
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 clove garlic minced
½ small shallot minced (about 2 tablespoons) or red onion
½ teaspoon Kosher salt
¼ teaspoon ground black pepper

For The Nuts:

1 cup sliced or whole almonds or chopped walnuts or pecans

Instructions

Prep the kale: Wash and rinse the kale leaves under cold water. Dry in a salad spinner. Remove the leaves from the center ribs and chop thinly. Place it in a large salad bowl.
Shave Brussel sprouts*: Place Brussel sprouts in a food processor fitted with the shredding blade. Turn the machine on and feed brussels sprouts into the tube and let the machine do all the work for you. Transfer the now-shaved Brussels sprouts into the bowl with kale.
Make the dressing by whisking together olive oil, lemon juice, apple cider vinegar, Dijon mustard, garlic, shallot, and salt and pepper in a small bowl.
Drizzle the vegetables with the dressing and give it a toss to make sure all the leaves are evenly coated with the dressing. Set aside and let it rest.
Place almonds in a small empty skillet over medium heat. Toast for 4-5 minutes, keeping a very close eye on and stirring frequently, until fragrant and lightly browned. Chop them up into large bite-size pieces.
To assemble, sprinkle the brussel sprout and kale salad with toasted almonds, parmesan cheese, and cranberries (or pomegranate arils), if using. Toss to combine and serve.

Video

Notes

Yields: This recipe makes 8-7 cups of salad that is ideal for serving 6 adults as a side dish. The nutritional values below are per serving.
When it comes to shredding brussels sprouts, you have two other options:
- Use a sharp pairing knife and slice one by one as thinly as you can. This takes around 10-15 minutes for a pound of raw brussels sprouts.
- Use a mandolin. This method produces evenly sliced Brussels spouts and takes about 8-10 minutes to shred a pound of brussels sprouts. If you need advice on a good mandoline, I just purchased this one (affiliate link), and I love it.
To make ahead: To make this salad ahead of time, prepare each component (i.e., salad, dressing, and toppings) one day in advance. Assemble it right before serving.
To Store: Leftovers can be stored in an airtight container for up to 2 days. You may also extend your salad’s storage time by storing each salad component separately and dressing individual servings as needed.

Nutrition

Deviled Egg Potato Salad

Aysegul Sanford — Fri, 22 Mar 2024 13:36:35 +0000

There are so many versions of potato salad, like Red Potato Salad and Potato Caper Salad. But I like to think this deviled potato salad recipe is a step above the rest. Thanks to layers of flavors, textures, and unmatched tanginess, it’s an old-fashioned potato salad recipe with the volume turned up.

If you are a serious potato salad fan and you’ve always loved Resers Deviled Egg Potato Salad, now is your chance to make it right at home.

Ingredients

This recipe for deviled egg potato salad combines the main ingredients for deviled egg filling and creamy boiled potatoes. Here’s a look at what we need:

Potatoes: The best potatoes for potato salad are waxy potatoes, like Yukon gold, red potatoes, or baby potatoes, which hold their shape better than starchy potatoes like russet potatoes. Avoid potatoes with green spots or sprouts, as this indicates potatoes that are old and have lost their flavor and moisture.
Hard-boiled eggs: Hard-boiled egg yolks create the base for the deviled egg dressing, and the cooked egg whites are added to the salad. Keep reading to learn how to make perfect hard-cooked eggs at home.
Green onions: We are using scallions for the filling and bright green chives for garnish. Both provide that extra layer of savory flavor.
Celery: Celery gives the potato salad crunch and color.
Sweet relish: Sweet pickle relish is a classic in salads like this, so that’s what we used. The sweet, tangy, and briny flavor is impossible to replicate. If you prefer a less sweet flavor, use dill relish, finely chopped dill pickles, or olives.
Paprika: A final sprinkle of paprika or smoked paprika celebrates the deviled egg and it adds such beautiful color.
Mayonnaise: I like to use avocado oil mayonnaise, which gives it a creamy, slightly sweet flavor.
Greek yogurt: Greek yogurt lightens up the dressing so the eggs and potatoes are not weighed down. In a pinch, sour cream can be a good substitute.
Garlic: One fresh garlic clove adds a punchy bit, but if you like your potato salad garlicky you can up it to two cloves.
Apple cider vinegar: We used apple cider vinegar, but white wine vinegar would also work.
Dijon mustard: Dijon mustard adds a zesty punch and elevates the dressing even further. Yellow mustard can also be used if that is all you have on hand.
Seasonings: A simple blend of Kosher salt and black pepper allows the rest of the ingredients to shine. Feel free to add a dash of cayenne pepper or red pepper flakes for a little kick. Or, have fun with different things like celery seed, old bay seasoning, or creole seasoning.

Optional Add-Ins & Substitutions

Lemon juice: Replace the apple cider vinegar with lemon juice for a fresh citrus kick.
Pickled red onion: Pickled Red Onions add another layer of tangy sharpness and a vibrant pop of color.
Bacon: Although the recipe is vegetarian, the addition of chopped Baked Turkey Bacon or regular bacon would be nice.
Herbs: Fresh herbs like parsley would be a nice addition, too.
Peppers: If you have it, a small amount of diced red bell pepper or pimento peppers would also work nicely in this recipe.

How to Make Hard Boiled Eggs for Potato Salad?

The key to deviled egg potato salad vs regular is the eggs, of course. We want fresh, high-quality eggs with deep orange-yellow yolks that promise a rich flavor. For easy-peel hard-boiled eggs, follow these steps:

Place the eggs in a large pot with cold water, ensuring that they are submerged in water by about 1 inch.

Set the pot on medium-high heat and bring to a boil, then immediately turn the heat off, cover, and let sit for 11-13 minutes.
Next, carefully remove the eggs from the pot to an ice bath, letting them chill for 5-10 minutes, and drain.
When ready to peel, lightly tap each egg on a flat surface to crack the eggshell. Then, gently begin peeling the egg, starting from the bottom, where there is typically an air pocket. Continue with the rest of the eggs.

How to Make Deviled Eggs Potato Salad?

Now, the fun begins! Here are the step-by-step instructions on how to make this potato salad deviled egg recipe:

Boil potatoes: In a large pot, place the cubed potatoes and cover with cool water by 1-inch. Bring to a boil over medium-high heat, then reduce the heat to medium, and cook until the potatoes are fork tender, about 15-20 minutes.
Drain potatoes: Drain the cooked potatoes in a colander and place them into a large mixing bowl to cool.
Mash egg yolks: Slice the eggs in half lengthwise. Remove the cooked egg yolks and place them in a small bowl. Mash with the back of a fork until completely smooth, breaking up any large lumps.

Prep egg whites: Cut the cooked egg whites into 1-inch cubes.
Make the dressing: Into the bowl with the mashed egg yolks, add the mayonnaise, Greek yogurt, garlic, apple cider vinegar, Dijon mustard, Kosher salt, and pepper. Whisk until thoroughly combined.
Assemble the salad: Place the now-cooled potatoes, chopped egg whites, scallions, celery, and sweet relish into a serving bowl. Gently stir to combine.
Add dressing: Drizzle generously with the dressing and give it a gentle toss. Adjust the seasoning to your desired taste. If you have the time, cover it with stretch film and chill it for an hour in the fridge.
Garnish: Sprinkle the salad with paprika and chives. Enjoy!

How to Make Ahead & Store Leftovers?

Hard-boiled egg potato salad is a delicious make-ahead recipe, and leftovers are stored beautifully in the fridge. Here are my best make-ahead and storage tips:

Make Ahead: Prepare the recipe as instructed, but do not add the paprika or chives. Store it for up to 2 days in an airtight container with a tight-fitting lid. When ready to serve, transfer to a serving dish, garnish, and enjoy.
Storage: Leftover potato salad with boiled eggs will keep in an airtight container in the fridge for up to 3 days. The potatoes will absorb the dressing over time, so you may need to adjust the seasoning or add a touch more yogurt or mayo to bring it back to its original consistency.

Expert Tips

While the recipe is pretty straightforward, we learned a few things during our recipe testing. Below are a few helpful tips on how to make the best-deviled egg potato salad recipe:

Don’t overcook the potatoes: We want the potatoes to still hold their shape for optimal taste and texture. Overcooking the potatoes will result in a mushy potato salad.
Option to toss the dressing while the potatoes are still warm: During testing, we found that you can toss the dressing with the potatoes while they are still warm since warm potatoes better absorb all the flavors.
Be gentle when mixing the potatoes: Since we’ve done our best not to overcook the potatoes, it’s important to have a gentle hand when mixing so that they don’t smush or lose their texture.
Make it ahead of time: Boiled egg and potato salad is a wonderful make-ahead recipe as the flavors get better the longer they have to marry together. Allow the salad to sit in the refrigerator for at least 1 hour, or up to 2 days, before serving.
Enjoy cold or room temperature: I like it at cool room temperature, not fridge cold but also not warm. For best results, remove it from the fridge 30 minutes before serving.
Taste before serving: As with all homemade recipes, taste and adjust the seasoning before serving.
Garnish before serving: Just before serving, gently and evenly garnish with paprika and fresh chives to keep the garnishes’ color and integrity. Otherwise, they will get lost with the rest of the ingredients.
Keep it cool: If serving it during the summer (i.e., as a part of your Memorial Day or Labor Day menu), make sure it is kept chilled, whether this is over a large bowl of ice, in a cooler, or indoors. This is a mayo and egg-based dish, so we want to keep the ingredients as cool as possible in the hot summer months for optimal food safety.

FAQs

How long is deviled egg potato salad good for?

Homemade deviled egg potato salad will keep for up to 3 days in an airtight container in the fridge. If the potato salad thickens slightly, adjust the consistency with a spoonful of mayo.

Can you freeze deviled egg potato salad?

I do not recommend freezing potato salad with deviled eggs, as this will alter the texture of the potatoes and make the dressing runny.

If you try this Deviled Egg Potato Salad recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. If you take some pictures, be sure to share them on Instagram using #foolproofeats so I can share them in my stories.

Deviled Egg Potato Salad Recipe

This deviled egg potato salad recipe combines the rich, savory flavors of deviled eggs with creamy potatoes, drawing inspiration from Southern-style potato salads. It is made lighter by substituting some of the dressing with Greek yogurt. Perfect as a side dish for Easter, summer cookouts, or winter potlucks.

Course Salad

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 364kcal

Author Aysegul Sanford

Ingredients

For The Salad:

2 pounds Yukon Gold potatoes peeled and cut into 1-inch cubes (or yellow potatoes)
8 hard-boiled eggs
2 stalks green scallions chopped
2 stalks celery finely chopped
2 tablespoons sweet relish
½ teaspoon paprika or smoked paprika
1-2 tablespoons chives or green onions or parsley – chopped

For The Dressing:

½ cup mayonnaise
½ cup full-fat Greek yogurt
1 garlic clove minced
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
½ teaspoon ground black pepper

Instructions

Place the cubed potatoes in a large saucepan and cover with water. Put the lid on and bring the mixture to a boil over medium-high heat. Once boiled, turn the heat to medium and cook until the potatoes are fork-tender, 15-20 minutes.
Drain the potatoes thoroughly, place them into a large salad bowl, and set aside to cool.
Halve the hard-boiled eggs. Remove the cooked egg yolks and place them in a bowl. Using the back of a fork, mash them to break down any lumps.
Cut the cooked egg whites into 1-inch cubes and transfer them into a small bowl. Set aside.
To make the dressing, into the bowl containing the mashed egg yolks, add the mayonnaise, Greek yogurt, garlic, apple cider vinegar, Dijon mustard, kosher salt and pepper. Whisk until thoroughly combined.
To assemble the salad, place the now-cooled potatoes, chopped egg whites, scallions, celery and sweet relish into the serving bowl.
Drizzle the dressing over everything and give it a gentle toss. Adjust the seasoning to your desired taste.
Sprinkle the salad with paprika and chives (if using). Serve!

Notes

Yields: The recipe makes approximately 6-7 cups of potato salad which is ideal for 6 servings as a side dish. The nutritional values below is per serving.
Make-Ahead Instructions: Prepare the recipe as instructed, but do not add the paprika or chives. Store it in an airtight container in the fridge for up to 2 days. When ready to serve, transfer to a serving dish and garnish with paprika and chives.
Storage: Leftover potato salad can be kept in an airtight container in the fridge for up to 3 days. The potatoes will absorb the dressing over time, so you may need to adjust the seasoning or add a touch more yogurt or mayo to bring it back to its original consistency.

Nutrition

How To Caramelize Onions

Aysegul Sanford — Wed, 31 Jan 2024 19:02:03 +0000

Whether you use them in a sandwich recipe or over a piece of steak, a simple and easy caramelized onions recipe is a great way to enhance any of your favorite meals. In this post, we show you everything you need to know.

Ingredients

You only need three simple ingredients to make this gourmet-level condiment, also known as jammy onions. Below, you’ll find expert ingredient tips, including the best onions for caramelizing, what oils to use, and how to season your recipe.

Onions: If you’re wondering, “What are the best onions to use for caramelized onions?” I have good news: Nearly any type of onion will work in this simple recipe—white onions, red onions, scallions, and more. Remember, though, that each kind of onion has a slightly different flavor profile, with some lending sweeter notes and others offering a somewhat more astringent taste.
- Yellow onions: A caramelizing classic, yellow onions boast a delectable balance between sweet and bitter flavors, giving your caramelized onions a deeply sweet base that resolves in a mild brightness.
- Sweet onions: If you want the most decadent caramelized onion taste, I highly recommend using sweeter varieties, such as Vidalia or Walla Walla onions. These onions’ higher sugar content gives the recipe a milder onion taste with a more luxurious, sweet browning.
- Red onions: Though less common than yellow and sweet onions, caramelized red onions are an excellent choice for those who prefer a less sweet, more bitter, and more robust onion taste.
- White onions: Pungent and sharp, caramelized white onions aren’t as sweet as more sugar-rich varieties. However, when you cook them low and slow, white onions still caramelize, giving you a deliciously bittersweet profile.
- Shallots: Shallots are a must for those who want their caramelized onions recipe to have a balance of sweet, bright, and mildly bitter flavors.
- A mixture: Want to give your recipe a broader, more level flavor profile? You can even use a mix of different onions to fill out your dish—a convenient tip for those who don’t have enough onions of a single type on hand.
Oil: You can use olive oil (or any other vegetable oil) or unsalted butter when making caramelized onions. Or, if you want to round out your dish with a more mellow richness, you can use a combination of the two. Whatever oil you choose, remember that a little goes a long way. For instance, you only need two tablespoons of olive oil to caramelize a pound of onions.
Kosher salt

Optional Add-Ins

You only need three basic ingredients to make this recipe. However, you can easily take this recipe to the next level by making recipe-attuned variations, from a stock-based deglazing liquid to a herby, caramelized side.

Deglaze liquid: Though not necessary to make jammy onions, deglazing your pan is an easy way to take care of two birds with one stone. Deglazing adds an extra layer of flavor to your recipe and helps loosen the browned bits from the bottom of your cooking pan. To deglaze onions, simply add a splash of liquid to the skillet, such as water, chicken stock, veggie stock, white wine, or balsamic vinegar.
Seasonings and herbs: This basic caramelization method only uses salt to bring out the onions’ naturally tender, full-bodied taste. However, once your onions are thoroughly browned, you can add more complex flavors with a dash of black pepper and/or fresh herbs, such as thyme. Just be sure to choose seasonings that match the dish you’re making.

How to Make Caramelized Onions

While you may know how to soften onions in a snap, this step-by-step guide will show you how to properly caramelize onions, transforming this everyday veggie into an irresistibly rich, savory-sweet condiment.

Trim and peel the onions: Trim off the ends of your onions, then peel off their outer layers. Slice each onion in half, cutting through their roots and top ends. Then—one at a time—place the onion halves with their flat, newly cut sides face down on the cutting board. Thinly slice each half.
Heat the olive oil: Add the olive oil to a large skillet (a cast-iron skillet or a stainless steel pan would work). Then, heat the oil over medium heat.
Saute the onions: Transfer the onion slices to the hot oil and saute them for two minutes, stirring constantly.
Cook uncovered: After sauteeing the onions, lower the heat and cook them uncovered for one hour. Try not to stir the onions too frequently during the first 25-30 minutes, as too much movement will prevent them from browning. However, you should still watch them and stir when necessary to avoid burnt caramelized onions.

Increase stirring frequency: After 25-30 minutes, you may have to stir your onions more frequently to keep them from burning. I usually use a wooden spoon to scrape the brown bits at the bottom of the pan.
Add salt: When the onions turn soft and caramelized, add the salt and mix to distribute it among the slices evenly.
Serve: When finished caramelizing the onions, remove them from the heat and serve them as an accompaniment to your favorite dish.

How to Store and Freeze?

You won’t want to sacrifice a single bite after making this caramelized onion recipe. With these pro storage tips, you can store this dish for days, using it to bring sophisticated flavor to all your favorite meals.

Store: After browning the onions, let them reach room temperature. Then, transfer them to an airtight container and place them in the refrigerator for up to one week.
Freeze: To freeze caramelized onions, begin by letting them come down to room temperature. Then, you have two options:
- For bulk storage, you can transfer your onions to a freezer-safe bag, remove as much air as possible, and lay your onions flat before freezing.
- For portioned storage, you can transfer your caramelized onions into ice cube trays for perfectly portioned servings later on—a great way to kick off weeknight recipes when you’re in a pinch.
Thaw: Frozen caramelized onions can be thawed in the fridge overnight. Or, if you are using smaller amounts, you can thaw it on the counter an hour before using it in your recipe.

Caramelized Onions Uses

After caramelizing onions on the stove, I guarantee you’ll want to eat them straight out of the pan. However, this deliciously versatile recipe makes an excellent condiment for dozens of other dishes, whether you want to caramelize onions for pizza or add them to a fan-favorite dip.

As a topping: Looking to make the ultimate meaty menu? You can easily enhance any cookout meal by using your sweet caramelized onions for brats or burgers—a combination that expertly balances the meats’ smoky, savory flavor. I especially love topping my Avocado Bacon Burger with this deluxe recipe to bring out its fresh, creamy layers. Not in the mood for a burger? You can also use caramelized onions to top pizza and pasta recipes, such as Butter Garlic Pasta, to add a luxurious finish that will have you licking your plate clean.
Sandwiches and wraps: Caramelized Vidalia onions make the perfect addition to any protein-packed sandwich, bringing out the complex flavors of everything from hearty roast beef to a tender prime rib sandwich. Or, you can add caramelized onions to a Chicken Pita Wrap or Spinach Quesadilla if you’re in the mood for a more herby, cheesy, or diverse cuisine.
Salads: Flavorful, tender, and rich, these golden brown onions can turn any salad into a fancy main course. My Butter Lettuce Salad has a tangy, crisp mix of fresh veggies that will add a gorgeous pop of color to any table. Or, you can add your onions to a Kale Avocado Salad for a zesty yet filling side you won’t be able to resist.
Quiches and tarts: With a buttery base and a tangy finish, creamy dishes like my Goat Cheese Quiche and Asparagus Tart taste out of this world when you add a helping of caramelized onions.
With meat: When it comes to using caramelized onions, no one can resist a classic. The complexly sweet, tender notes of caramelized onions enhance the savory richness of countless beef dishes, including steak, Reverse-Sear Beef Tenderloin, Reverse-Sear Prime Rib, and more. Serve your meaty main alongside a serving of Au Jus, Horseradish Sauce, or Yogurt Horseradish Sauce, and your guests will think they’re eating at an expensive steak house.
Dips and spreads: If you’re like me, you love transforming every day dips into gourmet recipes. These jammy onions add a tasty layer of bold sweetness to creamy staples (such as Yogurt French Onion Dip) and herby Mediterranean classics, like Hummus.
Omelet and egg dishes: Take your brunch game to the next level by topping your favorite egg dishes with a batch of garlicky caramelized onions. I especially love using this savory-sweet condiment on cheesy bakes, like my 20-minute Feta and Spinach Frittata and veggie-packed Mexican Breakfast Casserole.
Use it as a base for soups and stews: Chances are when you think of “caramelized onions,” your brain automatically goes to “French Onion Soup.” Though an undeniably iconic pairing, I love using caramelized onions in other soup and stew bases, providing any basic dish an exquisitely deep and rich undertones.

Tips For Caramelizing Onions

The easiest way to cook caramelized onions is by using these chef-approved tips. Below, I share my top pointers on onion caramelization, from must-have tools to heat modulation.

Skillet: A large, heavy bottom skillet—cast iron or stainless steel—is ideal when cooking caramelized onions, as they best retain heat throughout the cooking process. A Dutch oven also works well due to its thick walls and large base. Though you could use nonstick pans in this recipe, remember that they may not retain heat quite as well, and you still have to watch its bottom to avoid scorching—especially as you near the end of your cooking time.
Slice onions evenly: As with any cooked vegetable, you must slice your onions into an even thickness to ensure even cooking. This equal slicing will ensure no pieces come out undercooked or burnt after cooking.
Adjust the heat: As the onions cook and reduce, you may have to adjust the heat to avoid burning. Even though caramelization takes a long time, you must keep an eye on your onions so that you can adjust the heat accordingly.
Stir occasionally but not constantly: During the first 25-30 minutes of cooking, try not to stir your onions too much, as too much stirring will prevent proper browning. However, this doesn’t mean you can leave your onions alone. Keep watch over them throughout the cooking process, as you’ll still have to stir the slices occasionally to prevent burning—likely with increasing frequency after the 25-minute mark.
Deglaze the pan: If you want to, you can add a splash of liquid to your skillet when the onions’ jammy brown bits (also known as the “fond”) begin sticking to the bottom of the pan. Depending on your dish, consider using a liquid with a complementary flavor profile, adding a splash of water, chicken or veggie stock, white wine, or balsamic vinegar to the pan.
Don’t rush it: Though you may see online tips for cutting your cooking time in half, there’s no real way to cook caramelized onions quickly. Shortcuts often taint the onions’ flavors or get in the way of the caramelization process—especially when adding quickening agents to the pan. Therefore, you must be patient and let your onions cook for the full 45-60 minutes for best results.
Watch for the color: The best way to know when onions are caramelized is by watching their texture and color. The color of the perfect caramelized onions is a deep brown or a rich golden brown with a soft and jammy texture.
Adding baking soda: Using this foolproof technique for making caramelized onions, you don’t need to add any baking soda to your slices. Instead, the low-and-slow method will naturally release the onions’ sugars over time. However, America’s Test Kitchen’s faster caramelized onions use baking soda to chemically speed up the browning process, thereby caramelizing onions quickly. Though a scientifically sound addition, remember that making caramelized onions with baking soda will negatively affect their texture and taste, giving them a mushy consistency and a harsh bitterness.

FAQs

Using this easy way to caramelize onions, you can elevate any dish into a five-star meal. This handy FAQ will ensure anyone—whether you’re a home cook or a professional chef—can whip up this condiment with ease.

What are caramelized onions?

Caramelized onions—sometimes referred to as “stewed onions” or “jammy onions”—are a type of prepared onions that uses slow-cooking methods to bring out the onions’ natural sugars, resulting in a savory-sweet caramelized exterior, rich brown color, and a tender texture. Cooking them low and slow triggers the Maillard reaction, which brings out their natural sugars and provides them with a rich browned exterior.

Caramelized vs. sauteed onions: What is the difference?

The main difference between caramelized and sauteed onions lies in their cooking process. Caramelized onions come from a low and slow cooking technique, often taking 45-60 minutes over low heat to bring out their natural sweetness and get a soft, almost jam-like consistency. Meanwhile, sauteed onions take less time to cook over a higher heat, and they come out with a mellowed onion flavor, translucent color, and tender texture.

How to cut onions for caramelizing?

You can cut your onions any way you want for this recipe, whether you prefer caramelized diced onions, ringed onions, onion strings, or beyond. However, professional chefs usually cut their onions into julienned half-moons. To make this cut, trim off the onions’ root ends, then cut them in half. After removing the outer skin, place the onion halves flat on the cutting board and cut them into thin half-moons.

What heat to caramelize onions?

When you’re slow-cooking onions, you’ll need to modulate your heat throughout the process. For best results, I recommend starting with medium-high heat until the onions saute (about two minutes). Then, reduce your burner to low heat and cook until caramelized.

Should I cook caramelized onions covered or uncovered?

Though I don’t cover the onions in my caramelization recipe, if desired, you may start the cooking process by covering your onions. Then, once the initial sauteeing is complete, uncover them for the remaining cooking time.

How long does it take to caramelize onions?

The time it takes to caramelize onions depends on how much onion you wish to prepare. In general, it will take between 45 minutes and one hour to caramelize one pound of onion.

What do caramelized onions look like?

Caramelized onions should develop a rich brown color, ranging from golden to deep brown. They also have a soft, jam-like texture, though the onion slices should maintain their basic shape.

How long do caramelized onions last?

When you store your caramelized onions in an airtight container, they can last for up to one week in the fridge.

Can you freeze caramelized onions?

Absolutely! To freeze your onions, let them come to room temperature, then transfer them to a freezer-safe bag. Remove as much air as possible, ensuring the onions lay flat, then store them in the freezer until ready to use.

Do you add sugar to caramelized onions?

Though technically possible, I don’t recommend making caramelized onions with sugar. The natural sugars in the onions are enough to develop a sweet flavor profile, and adding more sugar may result in an overly sweet, almost syrupy taste.

If you try this How to Caramelize Onions recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

How To Caramelize Onions

Learning how to caramelize onions is an essential skill for any cook. Follow our foolproof method for perfectly caramelized onions to add to soups, stews, dips, sauces, salads, and more!

Course Condiment

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5

Cook Time 50

Total Time 55

Servings cup

Calories 424kcal

Author Aysegul Sanford

Equipment

1 Cast Iron Skillet

Ingredients

4 yellow onions about 1 lbs.
2 tablespoons olive oil or unsalted butter
1/2 teaspoon kosher salt or more to taste

Instructions

Trim off the ends of the onion, then peel off the outer layer. Cut the onion in half through the root and top ends. Place the flat side of the onion on a cutting board and thinly slice all halves.
Heat olive oil in a large skillet (a large cast iron skillet or stainless steel pan would both work) over medium heat.
Once the olive oil is hot, add all the onion slices and saute for 2 minutes, stirring constantly.
Lower the heat to low and cook, uncovered, for 1 hour. The important thing here is to leave them alone to brown (especially in the first 25 minutes), but keep a close eye on them and stir as needed. If you stir them too often, they won’t brown. Alas, if you don’t stir them, they will burn.
After the first 25 minutes, as the onion slices start to brown, you can stir more frequently and even use a wooden spatula to scrape the brown bits at the bottom of the pan.
Optionally, if needed, you can deglaze using a few tablespoons of water.
Once caramelized and soft, add the salt and stir to thoroughly distribute.
Remove the now-caramelized onions from the heat. Serve as an accompaniment to your favorite dish!

Notes

Yields: We used one pound of raw onions (about 4 cups of sliced onions), which yielded approximately a cup of caramelized onions.
Type of Onion to use: We used yellow onions, but you can make this recipe with sweet onions (such as Vidalia or Walla Walla), red onions, white onions, and even shallots. Alternatively, you can use a combination of them.
Deglazing liquid: Though optional, deglazing onions can be done using water, stock, or a splash of balsamic vinegar. I typically choose a liquid that complements the recipe for which I’m using these onions. Remember, only a small amount is needed, as it goes a long way.
Store: Let browned onions reach room temperature. Then, transfer them to an airtight container and place them in the refrigerator for up to a week.
Freeze: To freeze, begin by letting them come down to room temperature. Then, you have two options:
- For bulk storage, you can transfer them to a freezer-safe bag, remove as much air as possible, and lay your onions flat before freezing.
- For portioned storage, you can portion them out using ice cube trays to kick off any recipe when you’re in a pinch.
Thaw: Frozen onions can be thawed in the fridge overnight. Or, if you are using smaller amounts, you can thaw it on the counter an hour before using it in your recipe.

Nutrition

Shiitake Mushrooms Recipe

Aysegul Sanford — Sun, 10 Dec 2023 14:32:57 +0000

Meaty and tender, shiitake mushrooms are easily one of the most flavorful mushroom varieties. If you want to add even more shiitake mushroom recipes to your weekly meal plan, Shiitake Mushroom Soup is a silky, one-pot dish that will satisfy any mushroom lover. Or, for a more veggie-packed meal, Mushroom and Pea Pasta will take your favorite spring vegetables to the next level with creamy ricotta cheese and zesty lemon.

You can even try my Vegetable Ramen with Mushrooms and Bok Choy to fill your bowl with zingy ginger, tamari, and savory miso.

Ingredients

Cooking shiitake mushrooms begins with assembling the freshest, tastiest ingredients. Luckily, you only need three simple ingredients and a handful of seasonings to make a first-rate side that effortlessly elevates any menu.

Unsalted butter: I use unsalted butter to saute the shiitake mushrooms in this recipe, giving them savory, caramelized notes. Though you may also use salted butter, be sure to adjust how much extra salt you add to avoid over-seasoning your dish. You could also use extra virgin olive oil for a vegan (or dairy-free version) of this recipe.
Fresh shiitake mushrooms: The best shiitake mushroom recipe begins with high-quality fungi. Shiitakes—a type of Japanese mushroom—have a buttery, full-bodied flavor with a distinct earthiness, making them one of the tastiest mushrooms to saute. You can often find them in the refrigerated vegetable section of your grocery store, either as a whole or in a pre-sliced package. Keep in mind, too, that these mushrooms come in various sizes, from baby shiitake mushrooms to larger shiitakes. However, you can use any size if you slice them evenly. If you’d prefer not to cut your mushrooms, you can also cook them as a whole—especially if you’re using smaller varieties.
Garlic cloves: We prefer to use fresh minced garlic in this recipe.
Salt and pepper
Fresh herbs: Though optional, fresh herbs are a great way to add a pop of color and light finish to this easy shiitake mushroom recipe. I use fresh parsley to season my dish, but you can also use chives (or chopped green onion), fresh basil, fresh thyme, or any other herb that pairs well with the other dishes you decide to pair with your shiitakes.

Optional Seasoning Ideas

I used a basic seasoning to flavor this shiitake mushroom recipe, but if you’re looking to take this dish to the next level or try different variations by adding or swapping a few ingredients, here are just a few five-star flavoring or seasoning ideas:

Acid: Give your shiitake recipe a bright zip by finishing it off with a splash of dry white wine, balsamic vinegar, or lemon juice at the end.
Cheese: No one can resist the smooth, gooey goodness of melted cheese and meaty mushrooms. I recommend topping off your shiitakes with crumbled goat cheese for a tart, tangy dish with restaurant-quality flavor. You can also sprinkle your cooked shiitakes with parmesan cheese for an umami-rich, nutty flavor.
Spices: Season your mushrooms with paprika for a smoky profile or red pepper flakes for a sharper heat.
Onion: Sweet, savory, and garlicky, onion makes a great addition to this shiitake mushroom side dish. Simply slice a small onion or shallot and saute it with your shiitake slices to create a more substantial, balanced recipe.
Garlic Butter: Finish up your pan-fried shiitake mushrooms with a drizzle of Garlic Butter Sauce for even more garlic and butter flavor.
Make it Asian: It’s a cinch to make authentic Asian sauteed mushrooms with these simple additions. Using sesame oil instead of olive oil can add savory, nutty notes to your shiitakes. You can also introduce deeper umami flavors by adding a splash of soy sauce (or coconut aminos for a sweeter, gluten-free option) and miso paste, balanced by a kick of ginger.

How to Cook Shiitake Mushrooms?

With these hassle-free instructions, anyone can learn how to cook shiitake mushrooms in a pan. You, too, can indulge in the irresistible taste of sauteed shiitakes in just fifteen minutes using my easy method.

Prepare shiitake mushrooms: For a more in-depth guide to preparing shiitakes, my guide on how to clean shiitake mushrooms will walk you through the whole process step-by-step. However, in short, you can clean your shiitake mushroom caps by wetting a paper towel and gently wiping each one, removing any dirt or debris. For quicker cleaning, you may rinse your mushrooms in a colander and dry them with a paper towel. Once dry, turn the mushrooms over so the gills face you and gently pull out the stems, holding them where they meet the cap. Then, place the stemless mushroom gills down on the cutting board and cut them into thin slices with a sharp knife.

Melt the butter: Place a 10- or 12-inch skillet on the stove over medium-high heat and warm the butter until melted.
Saute the shiitake mushrooms: Transfer the sliced shiitake mushroom to the skillet and saute, stirring constantly, until the mushrooms soften fully and begin to caramelize (6-7 minutes).
Saute the garlic: Add the minced garlic to the shiitake mushroom slices and saute the mixture for another 30 seconds.
Season: Sprinkle the shiitakes with salt and pepper.
Serve: Taste the mushrooms for seasoning and add more if necessary. Then, transfer them to a plate and garnish them with chopped parsley, if preferred.

How to Store and Reheat Leftovers?

This Japanese mushrooms recipe isn’t just delicious on the day you make it. This storage guide lets you enjoy your cooked shiitake mushrooms days after cooking, making them indispensable to easy weekday meal prep.

Store: After sauteeing, let them come to room temperature and transfer them to an airtight container. You can then store them in the refrigerator for up to four days.
Reheat: To reheat your shiitakes, put a little oil in a pan and heat on the stovetop over medium-low heat. If you’d prefer a microwave, cook your mushroom leftovers in 30-second increments until heated through. You might also consider adding a little water to your mushrooms before microwaving to keep them from drying out.

What to do with Shiitake Mushrooms?

Want to wow your dinner guests with a menu fit for a food magazine? You’ll never run out of recipe ideas using shiitake mushrooms with this appetizing collection.

Serve it as a side dish with steak or chicken dishes: A perfect balance of meaty, savory, and earthy, serving shiitake mushrooms with steak is a gourmet pairing no one can resist—especially with my recipe for Reverse Seared Filet Mignon or Beef Tenderloin. Or, you can use them to add a layer of buttery tenderness to delicious chicken dishes, like my zesty Baked Chicken Skewers or creamy Goat Cheese Stuffed Chicken Breast.
Incorporate into risotto, rice, and pasta dishes: Adding shiitake mushrooms to grain dishes is an easy way to enhance them with bold flavors. Add your sauteed mushrooms to iconic rice recipes, like Wild Rice Pilaf or Brown Jasmine Rice, or whip up a creamy pasta, like my Shiitake Mushroom Pasta, for a delicious meal the whole family can enjoy.
Pizza, sandwich and savory tart topping: As far as toppings go, few have as much tasty umami flavor as these meaty shiitakes. Use them to top your homemade pizza or as a scrumptious addition to savory tart recipes—just like my Asparagus Goat Cheese Tart!
Bruschetta: A great way to use this easy recipe for shiitake mushrooms is to transform it into a classic Italian appetizer. Spread whipped goat cheese over your toasted bread slices, top them with your cooked shiitake mushrooms, and this dish will disappear in seconds.
Topping for Oatmeal: Use it as a topping for Savory Steel Cut Oatmeal for a quick and healthy addition to your morning breakfast.
Ramen bowls: Warm, filling, and savory, ramen is a staple in Asian cooking. Bring your noodles to life with the savory, deep taste of garlic-infused shiitake mushrooms by adding this simple ingredient to must-have recipes like my Vegetarian Ramen Bowl.
Incorporate them into omelets or egg dishes: If you’re a mushroom fan who could eat them for breakfast, lunch, and dinner, I have good news! This sauteed shiitake recipe tastes amazing in countless egg dishes, from simple scrambled eggs to my 20-minute Feta and Spinach Frittata.
Sauces and gravies: Want to add a savory, earthy flavor to your favorite sauces and gravies? All you need to do is finely chop your sauteed shiitakes and mix them into your favorite recipes—like my luscious and rich Homemade Beef Gravy—and your sauces will never be bland again.
Over mashed potatoes: You can say goodbye to dull mashed potato recipes when you top them with these sautéed mushrooms. I love adding cooked shiitakes to my Rosemary Garlic Mashed Potatoes to balance the creamy, aromatic blend with a bold, earthy flavor.
Stir fries: In my opinion, making stir-fried shiitake mushrooms is the easiest way to give your Asian cuisine a gourmet twist. Simply add your shiitake slices to any of your go-to stir fries—from light vegetable mixes to protein-based recipes—and your dish will have an exquisite blend of sweet, sour, and umami flavors.
Salads: You’ll love the meaty texture and savory taste of hearty shiitakes atop a bed of garden-fresh ingredients.

Expert Tips

Cooking shiitake mushrooms in a pan is not difficult at all. However, we still wanted to share with you a few tips we learned during our recipe testing so that you can get perfect results on your first try.

Clean them properly: Proper shiitake mushroom preparation is necessary for this recipe, as fresh varieties often come with unwanted debris. The most common way to clean mushrooms is by wiping their caps with a paper towel wet with cold water, removing as much visible dirt as possible. Furthermore, while you can cook the shiitakes with their stems, I recommend removing them before sauteeing, as they often have a woodsy taste and fibrous texture. You can then use these extra shiitake mushroom stems to make an all-purpose vegetable stock or chicken stock.
Slice them evenly: Mushroom slices of different thicknesses will cook at different rates. Therefore, it is imperative that you cut your shiitakes into uniform sizes to ensure even cooking.
Melt the butter and heat the pan: Make sure you fully melt your butter and your pan is hot before adding your shiitake slices. Preheating your skillet will give your mushrooms a hearty sear, locking in their flavors and giving them a lightly caramelized taste.
Cast iron or stainless steel skillet would work: When making this recipe with shiitake mushrooms, use a pan that can retain the heat, such as a stainless steel or cast-iron skillet. I also suggest using a large skillet (10-12 inches) to protect the mushroom slices against overcrowding.
Do not leave it unattended: The best way to cook shiitake mushrooms is by stirring your slices frequently, never leaving them unattended. Mushrooms tend to cook very quickly, so keeping an eye on them will protect against overcooking.
You can double the recipe: Doubling this simple shiitake mushroom recipe is an easy way to serve a crowd or meal prep throughout the week. However, be sure not to overcrowd the pan, as this may cause your mushrooms to steam rather than saute. You may need to cook your mushrooms in batches to ensure they have enough room in the skillet.
Add salt at the very end: I highly recommend waiting to salt your mushrooms until the very end of the cooking process. Adding the salt too early can draw out the shiitakes’ moisture, unevenly absorb into the mushrooms, and keep them from developing the ideal golden brown color.

FAQs

Can you saute shiitake mushrooms?

Absolutely! Sauteing is a quick and simple way to cook shiitakes while infusing them with caramelized, smoky flavors. After cooking, you can enjoy your mushrooms as a snack, a side dish, or even as an ingredient in your favorite shiitake mushroom dishes.

Can I use dried shiitake mushrooms instead?

Yes, you can technically use dried mushrooms to make this recipe. However, dried shiitakes are expensive, and you must soak them in hot water until they plump up before cooking. To cut down on cost and prep time, I recommend beginning this Japanese mushroom dish with fresh shiitakes.

Are shiitake mushrooms good for you?

Definitely! Packed with essential nutrients and vitamins, shiitake mushrooms are incredibly useful in promoting good heart health, robust immune systems, and strong bones.

Other Mushroom Recipes You Might Also Like

If you want to use this fresh Shiitake Mushroom Recipe in all your cooking, you’re not alone! Now, you can satisfy all your mushroom cravings with even more enticingly tasty mushroom dishes.

If you try this sautéed shiitake mushrooms recipe, please take a minute to rate the recipe and leave a comment below. It is very helpful for others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Shiitake Mushrooms Recipe

This Shiitake Mushroom recipe is a quick and easy side dish made by sauteeing fresh mushrooms with butter and garlic. Ready in just 15 minutes, it is a great addition to elevate any meal.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 117kcal

Author Aysegul Sanford

Equipment

1 12-inch Skillet

Ingredients

3 tablespoons unsalted butter or olive oil for a vegan or dairy-free option
1 lb shiitake mushrooms rinsed and sliced
2 cloves garlic peeled and minced
½ teaspoon kosher salt more to taste
¼ teaspoon ground black pepper
1 tablespoon fresh parsley chopped as garnish

Instructions

Melt butter in a 10 or 12-inch skillet over medium-high heat.
Add the sliced shiitake mushrooms. Saute, stirring constantly, for 6-7 minutes or until the mushrooms are fully softened and start caramelizing.
Add the minced garlic and saute for 30 more seconds.
Sprinkle it with salt and pepper.
Taste for seasoning and add more if necessary. Transfer onto a plate and garnish with chopped parsley.

Notes

Yields: This recipe makes about 2 to 2 1/2 cups (packed) of cooked shiitake mushrooms, which is ideal for serving 4 as a side dish. The nutritional values below are per serving.
Cast iron or stainless steel skillet for the best results: When making this recipe, I recommend using a large pan that can retain the heat, such as a stainless steel or cast-iron skillet. I also suggest using a large skillet (10-12 inches) so that you’ll have enough room to saute mushrooms without overcrowding the skillet.
Cleaning shiitakes: If you are new to preparing (cleaning and slicing) shiitake mushrooms, check out our step-by-step post on How To Clean Shiitakes.
Store: Let the leftovers come to room temperature and then transfer them to an airtight container. You can store them in the refrigerator for up to four days.

Nutrition

Air Fryer Fingerling Potatoes

Aysegul Sanford — Tue, 28 Nov 2023 16:41:25 +0000

Rich, buttery, and firm, fingerling potato recipes are a family favorite for us. If you feel the same way, you might like our Fingerling Smashed Potatoes as well.

Ingredients

Air-frying fingerling potatoes require only a handful of basic ingredients to achieve their tasty texture and incomparable flavor. Below is what you’ll need:

Fingerling potatoes: As the name suggests, you will need fingerling potatoes for this air fryer potato dish. Though you don’t need to peel your potatoes before using, be sure to remove any blemishes from the potato skin and cut the potatoes evenly—preferably halved lengthwise. While we used the yellow (one color) variety, this recipe would also work with colorful fingerling potatoes, which are usually sold at grocery stores during the holiday season.
Oil: I use olive oil to give my fingerling potatoes their thorough seasoning and crisp outsides. However, any other neutral-flavored vegetable oil, like avocado oil, will also work.
Parsley: Both fresh and dried parsley will give this fingerling potato recipe a five-star presentation and a pop of bright, garden-fresh taste.
Seasonings: I’ve found that the best seasoning mix for this dish is garlic powder, salt, and pepper—a simple, balanced, and savory combination. However, you can use other spices like paprika, ground cumin, and ground coriander if they match the flavor profile of the dish you are serving them with.

Substitutions and Other Seasoning Options

Garlic butter: My buttery Garlic Butter Sauce is an easy way to take these air-roasted fingerling potatoes to the next level and turn them into a restaurant-quality side. If you happen to have some on hand, simply use a tablespoon of it instead of using olive oil.
Parmesan cheese: Who can say “no” to the nutty, rich, cheesy taste of garlic parmesan fingerling potatoes? While I don’t recommend adding the cheese to the potatoes before air frying them, I highly recommend sprinkling them with cheese right after removing them from the air fryer. The residual heat will melt the cheese without burning it, allowing the potatoes to absorb its buttery flavor.
Lemon juice or vinegar: Give your fingerling potatoes an authentic English spin by drizzling them with lemon juice or vinegar. This simple addition adds a bright tang that immediately lightens the potatoes’ heartier base.
Spice mixture: The best way to customize this air-fried potato recipe is to use a spice mixture that matches the other dishes on your menu. Try flavoring your fingerling potatoes with my Blackening Seasoning for smoky, spicy, and bold Cajun flavors. Or, use Italian Seasoning or Mediterranean Spice Mix for a more herbaceous, zesty finish.
Fresh herbs: Sprinkling your air fryer fingerling potatoes with fresh rosemary or chopped thyme is an easy way to give this dish a sophisticated, herbal finish. However, many different herbs (i.e., fresh parsley, chives, sage, or cilantro) would also work if they match the flavors in your other dishes.

How to Cook Fingerling Potatoes in the Air Fryer?

Once you learn how to air fry fingerling potatoes, you’ll likely never go back to cooking them in the oven. These hassle-free instructions will show you how to get perfectly tender-crisp potatoes in six steps.

Prepare the air fryer: Preheat the air fryer to 400 degrees F.

Mix the seasonings: Add the olive oil, dried parsley flakes, garlic powder, salt, and pepper to a large bowl. Whisk the ingredients until thoroughly mixed.
Coat the potatoes: Add the fingerling potatoes to the olive oil mixture and toss them until they have an even coating.
Layer the basket: Arrange the coated potatoes in the air fryer basket in a single layer, avoiding overcrowding.
Cook: Air fry the fingerling potatoes for 12-15 minutes, shaking the air fryer tray halfway through. When done, the potatoes should be tender when pierced with a knife. If they need more time after 15 minutes, cook them in one-minute increments until fork tender.
Serve: Transfer the air-fried fingerling potatoes to a serving platter, and—if desired—sprinkle it with fresh or dried herbs.

How to Store and Reheat?

After making fingerling potato recipes in the air fryer, you don’t have to sacrifice a single bite of leftovers. Though I recommend enjoying this recipe on the day you make it, these storage tips will keep your potatoes ready to eat days after preparation.

Store: You can store your cooked fingerling potatoes in an airtight container in the fridge for up to three days.
Reheat: To reheat, place your fingerling potatoes in the air fryer at 350 degrees F. for 5-7 minutes or until warmed through.

How to Serve Air Fried Fingerling Potatoes?

Air-frying fingerling potatoes is a great way to add a tender, savory taste to any meal, whether it be a weeknight dinner, a simple snack, or a feast for a special occasion. Below are a few serving suggestions to help you with menu planning:

Main proteins: Few combinations are as tasty as this simple yet delicious side dish and a hearty, protein-packed main course. For a light, zesty Mediterranean menu, I recommend serving your potatoes alongside perfectly portioned Chicken Skewers in the Oven or my tangy Greek Yogurt Chicken. Or, for a more decadent spread, my Baked Chicken Parm is a crisp, rich, and cheesy dish guaranteed to impress any dinner guest.
Seafood: Inspired by the classic fish-and-chips pairing, this easy side dish makes a great addition to dozens of seafood menus. I love balancing the hearty savor of these air fryer potato wedges with fan-favorite recipes, like my smoky and light Baked Blackened Cod and zesty Baked Sockeye Salmon Fillet.
Snack: Making roasted fingerling potatoes in the air fryer is a quick, simple way to please the whole family with a tasty snack, appetizer, or game-day finger food. To brighten their hardier taste, serve these crispy potatoes with your favorite tomato-based sauce, like ketchup or Basil Tomato Sauce. Or, serve them with creamy sauces, like Ranch Dressing with Greek Yogurt or Blue Cheese Sauce Without Cream, for a tangier, richer flavor.
Potato Salads: If you are a fan of roasted potato salads, consider trying your crispy air fryer fingerling potatoes as an innovative twist. These potatoes can not only elevate your potato salad with their crunch but also serve as a crunchy addition when chopped and sprinkled over salads.

Expert Tips

While making this fingerling potato recipe is quite easy and straightforward, during our recipe testing, we learned a few important things to help you get crisp, tender, and flavorful potatoes on your first try. Below are a few helpful tips for success:

Dry and clean: Begin by giving your potatoes a good scrub and thoroughly patting them dry with a paper towel or a clean kitchen towel. Damp potatoes won’t coat well with the seasoning mixture, and this oiled exterior is necessary to help the potatoes crisp up in the air fryer.
Single layer: When cooking fingerling potatoes in the air fryer, it’s essential not to overcrowd them in the basket. Air frying only works if the hot air can evenly circulate throughout the chamber, so if not all of your potatoes fit in the basket, I recommend cooking them in batches.
Shake the basket: I suggest shaking your air fryer basket halfway through air frying your fingerling potatoes to ensure even cooking. This step will also help you ascertain how much more time your potatoes will need before eating.
Size matters: It is important to note that the size of the potatoes and air frying time are directly correlated. If your fingerling potatoes are larger (or smaller), you may have the adjust the cooking time accordingly.
Air fryer brand: Every air fryer is different, so depending on which brand you own, you may have to adjust your potatoes’ cooking time and temperature accordingly.
No need to soak: Some recipes suggest soaking the potatoes first to remove excess starch, but you do not need to do that for the recipe.

FAQs

Have more questions about air-fryer fingerling potatoes? Don’t stress! Below, you’ll find everything you need to know, from how long to cook fingerling potatoes to master tips for maximum crispiness.

How long to air fry fingerling potatoes?

I recommend air frying your fingerling potatoes for 12-15 minutes at 400 degrees F. However, depending on your air fryer brand and potato size, you may have to adjust the timing. To test whether your potatoes are ready to serve, try piercing them with a knife. If the blade easily enters and exits the potatoes’ flesh, you can remove your potatoes from the heat and serve. If the blade still encounters resistance, continue cooking your potatoes in one-minute increments until ready.

Are fingerling potatoes similar to Yukon Gold?

Though both are buttery, rich, and firm, fingerling potatoes and Yukon Gold potatoes have several critical differences. First, Yukon Golds are larger potatoes that are more spherical than fingerling potatoes, which are smaller and more elongated. Furthermore, fingerling potatoes have a slightly nuttier profile, a less creamy texture, and thin skins. However, both are versatile and popular in many traditional recipes.

Why didn’t my fries get crispy in the air fryer?

Suppose that your potatoes don’t come out as crisp as desired. In that case, there are two main possibilities: Either you didn’t thoroughly dry your potatoes before coating them in your olive oil mixture, or you may have overcrowded the pan, thereby constricting airflow throughout the air fryer chamber.

Other Air Fryer Recipes You Might Also Like

Air fryer veggies strike the ultimate balance between crisp, tender, and nutritious flavors. These quick sides are just what you need to fill your cookbook (and dinner table!) with perfectly customizable flavors.

If you try this air fryer fingerling potatoes recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Air Fryer Fingerling Potatoes Recipe

A delicious recipe for Air Fryer Fingerling Potatoes that are great for serving as a side dish with main dishes or finger food with dipping sauces. Gluten-free and vegan.

Course Side Dish, Vegan side dish

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 120kcal

Author Aysegul Sanford

Equipment

1 Air Fryer

Ingredients

1 pound fingerling potatoes washed, blemishes removed and halved lengthwise (no need to peel)
1 tablespoon olive oil
1 teaspoon dried parsley flakes or 2 teaspoons of freshly chopped parsley plus more for sprinkling on top
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Instructions

Preheat the air fryer to 400 degrees F.
In a large bowl, whisk together the olive oil, dried parsley flakes, garlic powder, salt, and pepper.
Add the fingerling potatoes and toss to combine.
Place the potatoes in a single layer without overcrowding the air fryer basket.
Cook the potatoes until tender when pierced with a knife, 12-15 minutes, shaking halfway through. If not tender after 15 minutes, continue to cook in 1-minute increments until done.
Transfer onto a serving platter. If desired, sprinkle it with fresh herbs.

Notes

Yields: This recipe makes 1 pound of fingerling potatoes, which is about 3 cups. It is ideal for serving 4 people. The nutritional information below is per serving.
Dry them thoroughly: It is important to make sure that the potatoes are dry before tossing them in the olive oil mixture to ensure that the potatoes are evenly coated and can crisp up during the cooking process.
Adding parmesan: I initially tested this recipe by adding the shredded parmesan cheese to the oil and garlic mixture, but then we found out that the quick air frying process burned the cheese before fully cooking the potatoes. Therefore, I recommend sprinkling them with cheese right after removing them from the air fryer. The residual heat will melt the cheese without burning it, allowing the potatoes to absorb its delicious umami flavor.
Size matters: It is important to note that the size of the potatoes and air frying time are directly correlated. If your fingerling potatoes are larger (or smaller), you may have the adjust the cooking time accordingly.
Store: Air fried fingerling potatoes are best right after they are fried. However, you can store them in an airtight container in the refrigerator for up to three days.
Reheat: To reheat, place them in the air fryer at 350 degrees F. for 5-7 minutes or until warmed through.

Nutrition

Chestnut Stuffing

Aysegul Sanford — Sat, 18 Nov 2023 20:54:03 +0000

Stuffing is one of my favorite Thanksgiving side dishes, and I like to think this stuffing recipe with chestnuts brings a special addition to the holiday table. Classic and simple, and a wonderful make ahead, let’s just say this will be one more task you can check off your holiday to-do list.

If you are interested in more chestnut recipes, we have a delicious recipe for Cream of Chestnut Soup, too. But don’t stop there. Get to cooking throughout November with plenty of Thanksgiving Veggie Sides and Friendsgiving Food Ideas.

Ingredients

Whether you call it chestnut dressing or stuffing, the ingredients for this side dish remain the same. I provide plenty of tips when it comes to bread and chestnuts, too. We will need:

Bread: Go for white bread, sourdough bread, Italian bread, or cornbread, cut into ½-inch cubes with a sharp knife. Brioche is another option, however, store-bought brioche is very sweet and will alter the taste if you make a chestnut brioche stuffing. If you have a good bakery nearby or have the time to make Brioche at home, I say go for it. I personally think that it is worth all the effort.
Unsalted butter: Unsalted butter is best, but salted butter can be used, just make sure to adjust the salt in the recipe. Olive oil can be used as a dairy-free option.
Vegetables / Aromatics: A classic combo of onions and celery, along with fresh garlic for some punch, gives this chestnut sage stuffing recipe so much flavor.
Fresh herbs: Savory herbs including fresh sage, parsley, and fresh thyme will provide the best flavor, but you can substitute dried herbs if you are short on time.
Large eggs: Eggs bind and hold the stuffing together and give it that sought-after stuffing texture. Beat the eggs together separately before adding to the chestnut turkey stuffing mix.
Stock: Keep it vegetarian with Vegetable Stock, or use Chicken Stock, turkey stock, or low-sodium store-bought chicken broth instead.
Seasonings: I like to keep the seasoning simple with salt and pepper to allow the flavor of the chestnuts to shine.
Chestnuts: Use cooked and peeled chestnuts rather than raw ones. Feel free to cook your fresh chestnuts by following any one of our recipes. We recommend Boiling Chestnuts for their optimal texture. Fire Roasted Chestnuts and Air Fried Chestnuts are quick and easy, and Roasted Chestnuts for stuffing are a little bit harder in texture, so I recommend chopping them into smaller pieces. For convenience, you can also buy pre-cooked chestnuts online (affiliate link) or at grocery stores, just make sure ‘chestnuts’ are the only ingredient (no sugar) and be sure to drain them before using. Alternatively, you can use leftovers of unsweetened pureed chestnuts as well.

Substitutions and Optional Add-Ins

While the basic ingredients I listed above are more than enough, you can customize this chestnut dressing for turkey according to your tastebuds with a few delicious ingredients. Here are a few ways to do it:

Meat: Pancetta, sweet Italian sausage (casings removed and crumbled), or bacon are delicious and add a meaty bite. My favorite is chestnut pancetta stuffing, but sauteed crumbled sausage is delightful as well. The key is to make sure to sautee your meat of choice before adding it to the stuffing mixture.
Other veggies: This is where you can get creative. I like the addition of thinly sliced mushrooms or fennel.
Heavy cream: For a richer chestnut stuffing, substitute ½ cup of the stock with heavy cream.
A touch of sweetness: One small cubed apple or a handful of dried cranberries or raisins adds a pop of sweet flavor that would pair beautifully with the nutty flavors of this dressing recipe.
Nuts: While it will no longer be a chestnut stuffing, you can swap chestnuts for toasted and chopped walnuts or pecans instead.

How to Make Chestnut Stuffing

Making this turkey stuffing with chestnuts couldn’t be easier. I have got you covered whether you want to bake it in a baking dish or stuff it into the turkey. Here’s how to do it:

Prep equipment: Preheat the oven to 375 degrees F. Coat a 9×13-inch shallow casserole dish with softened butter.
Saute vegetables: In a large saute pan over medium-high heat, melt butter. Then, saute onions and celery until softened, about 5-7 minutes.
Add aromatics: Reduce to medium heat, add the garlic, and saute for 1 minute. Add the sage and saute for an additional minute. Remove from heat and allow to cool for 5 minutes.
Mix bread and herbs: In a large bowl, toss the cubed bread, parsley, and thyme.

Make stuffing mixture: Add eggs, stock, Kosher salt, pepper, and vegetable mixture to the bread mixture, gently tossing until just combined.
Add the star ingredient: Gently stir in the chopped chestnuts.
When it comes to cooking it, you have two options:
1. Bake in a casserole dish: Transfer the mixture to the shallow baking pan and spread into a single layer. Bake, uncovered until it is golden brown on top, about 35-40 minutes. Serve warm.
2. Stuff the turkey: Transfer the chestnut stuffing for turkey into the cavity of the bird until it is full and compact. Bake the turkey as needed until the internal temperature of the stuffing reaches 165 degrees F. Allow to cool, then scoop and serve alongside the carved turkey.

How to Make Ahead and Store

This old-fashioned chestnut stuffing recipe is a wonderful make-ahead dish. Here’s how I like to make it ahead, store, and reheat leftovers:

Make Ahead: Prepare the stuffing up until baking, cover with plastic wrap, and refrigerate 1 day in advance. Remove from the fridge 30 – 45 minutes before baking to bring to room temperature. Uncover and bake as directed.
Storage: Leftover stuffing will keep in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat in a preheated 325-degree oven for 7 – 10 minutes, or until warmed through.

What to Serve With Chestnut Stuffing?

Turkey: Roasted Turkey with chestnut stuffing is a quintessential recipe for your Thanksgiving table, but it’s also wonderful with classics like Cranberry Sauce and Sweet Potato Casserole. If you are celebrating a smaller Thanksgiving, serve it with Turkey Loins or Baked Turkey Wings.
Chicken: If you prefer chicken during the holidays, pair it with Air Fried Cornish Hens, Goat Cheese Stuffed Chicken, or Whole Roasted Chicken.
Beef: Follow along with Italy and many European countries and serve chestnuts in stuffing for Christmas dinner with Roast Beef, Pot Roast, or try my Reverse Sear Tenderloin.

Expert Tips

While this recipe is pretty straightforward and not much different than making any other stuffing, I think there are a few things to pay attention to. Here are a few helpful tips for the best chestnut stuffing recipe:

Use day-old bread: Stale bread is best for stuffing as the dry texture absorbs all the moisture from the stock. If you only have fresh bread on hand, cut it into cubes and spread out onto a rimmed baking sheet to dry out overnight, or go for toasted bread by placing the bread cubes in a preheated 375 degrees F oven until slightly dry, about 7-10 minutes.
Store-bought bread cubes: If you are short on time, feel free to use Pepperidge Farm stuffing cubes or those clear bags of bread cubes you find throughout the grocery store this time of year.
Amount of liquid: We are looking for a texture that is ‘moist but not soggy’. To achieve this, the stock may have to be adjusted based on the type of bread you use. For best results, start with the 2 ½ cups in the recipe card, then add additional stock ⅛ cup at a time if you find the stuffing mix is a little dry.
Adding meat: If you are using meat, make sure to cook it through before adding it in.
Do not overmix: When you are mixing the chestnut turkey dressing, it is imperative that you are doing it in a gentle way. You do not want to break the bread cubes, as this will create a crumbly, mushy texture. The bread cubes will absorb the liquid and will produce a nice texture when gently tossed.

FAQs

What is the origin of chestnut stuffing?

Stuffing with chestnuts is said to have been around for more than 200 years, with the first recipe in print found in The Frugal Housewife by Susannah Carter in 1772.

Are chestnuts supposed to be soft?

This is more about personal preference. Boiled chestnuts will be soft and creamy, whereas fire-roasted or roasted chestnuts will be harder. If you make roasted chestnut stuffing, cut them into smaller pieces.

Can chestnut stuffing be frozen?

Even though you can technically freeze this dish, we do not recommend freezing as the texture will be mushy once thawed. That being said, if you would like to freeze the chestnut stuffing, do so by transferring it to a freezer-safe airtight container with room at the top for expansion. Freeze for up to 1 month. Thaw the frozen stuffing overnight in the fridge. Reheat in a 325-degree oven for 15-20 minutes, or until warmed through.

What is the difference between stuffing and dressing?

While the two terms are used interchangeably, the name you use largely depends on the region you are from and the cooking method. Technically speaking, ‘stuffing’ is cooked inside the cavity of the turkey, whereas ‘dressing’ is baked exclusively outside the turkey in a separate baking dish.

Other Stuffing Recipes You Might Also Like:

If you try this recipe for Chestnut Stuffing, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Chestnut Stuffing Recipe

Chestnut Stuffing, a classic Thanksgiving (or Christmas) dinner favorite, combines cooked chestnuts with a medley of vegetables and fresh herbs, creating a rustic, flavorful side dish that's a hit at any festive gathering.

Course American

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 287kcal

Author Aysegul Sanford

Ingredients

4 tablespoons unsalted butter (2 oz) plus more to coat the casserole dish
1 small onion chopped
2 stalks celery chopped
3 cloves garlic minced
2 tablespoons fresh sage chopped
1 pound day-old white bread ~10 cups, cut into ½ inch cubes
2 tablespoons fresh parsley chopped
1 tablespoon fresh thyme chopped
2 large eggs beaten
2 ½ cups vegetable stock or chicken or turkey stock would also work
1 teaspoon Kosher salt
1 teaspoon ground black pepper
1 ½ cups cooked chestnuts* roughly chopped

Instructions

Preheat the oven to 375 degrees F. Coat a 9×13-inch casserole dish with softened butter.
Melt butter in a large skillet over medium-high heat. Add the onion and celery and saute for 5-7 minutes until softened.
Add the minced garlic and saute for an additional minute, being careful not to burn it. If necessary, reduce the heat.
Add the chopped sage and saute for 1 minute. Take the skillet off the heat and set it aside to cool for 5 minutes.
Place the cubed bread, parsley, and thyme in a large bowl. Toss to combine.
Add the eggs, stock, Kosher salt, pepper, and the cooked vegetables, lightly tossing everything until just combined. Do not overmix.
Using a spatula, gently fold in the chestnuts.
Transfer the mixture to the prepared baking dish and spread it evenly, lightly pressing in the dish. Bake uncovered for 35-40 minutes until it is lightly browned on top. Alternatively, you can transfer the chestnut stuffing into the cavity of the bird until it is full and compact. Roast turkey as needed until the internal temperature reaches 165 degrees F. Allow to cool, then scoop and serve alongside the carved turkey.

Notes

Yields: This recipe makes a stuffing good for 8 servings. It is enough the fill the cavity of a 14-20 pound turkey if you prefer to stuff it into your turkey. Otherwise, you can bake it in a 9X13 casserole dish. The nutritional values below are per serving.
Stale bread: Using a day-old (or dry) bread is key to making this recipe. You can cube the bread the night before and store it uncovered to dry it out. Or, you can bake the cubes on a baking sheet in a 375-degree F oven for 10 to 12 minutes without browning. However, make sure that they are fully cooled before using them in this chestnut stuffing recipe.
Chestnuts: You can purchase already-cooked chestnuts from the store. Just make sure that the only ingredient in the packaging is chestnuts. Alternatively, you can buy raw chestnuts and cook them yourself. I highly recommend buying Italian chestnuts (instead of Chinese) as they are easier to peel. You can boil chestnuts, roast them in the oven, or even roast them in an open fire following our recipes.
Moisture: If you feel the chestnut dressing appears dry, you can add more stock in ⅛ cup increments to your preferred moisture. Remember that the stock will evaporate slightly during the cooking. It is best not to make this stuffing too moist.
Make Ahead: Prepare the dressing up until baking, cover with plastic wrap, and refrigerate 1 day in advance. Remove from the fridge 30 – 45 minutes before baking to bring to room temperature. Uncover and bake as directed.
Storage: Leftover stuffing will keep in an airtight container in the refrigerator for up to 3 days. Just make sure to bring it to room temperature before storing it.
Reheat: Reheat in a preheated 325-degree oven for 7 – 10 minutes or until warmed through.
Covering the top: During our recipe testing, we did not feel the need to cover this dressing with foil while it was baking in the oven. However, if yours is browning too quickly (especially if you are cooking multiple things in your oven), you can cover it with aluminum foil until the baking is nearly complete. Then, uncover the dish for the last 5-10 minutes to ensure it is fully cooked.

Nutrition

Green Bean Casserole Without Mushroom Soup

Aysegul Sanford — Wed, 15 Nov 2023 18:28:55 +0000

Yes, You Can Make This Classic Without The Canned Mushroom Soup

The first time I had green bean casserole without cream of mushroom soup was at a friend’s Thanksgiving many years ago. Until then, I had only known the version made with canned soup, so I was shocked by how different it tasted.

Gone was the mushy texture and the overly salty sauce. Instead, there were crisp, tender green beans coated in a creamy sauce that was seasoned just right. I loved it so much that I went back for seconds.

When I decided to make my own version at home, I knew I wanted the same fresh, umami-rich taste without relying on canned soup. The challenge was to replace those umami flavors that we all expect from the traditional recipe.

After testing it several times, I found the answer. A simple homemade roux, combined with two cheeses (mild cheddar for creaminess and Parmesan for savory umami depth), was the best substitute for cream of mushroom soup in green bean casserole.

From there, you can top it off with the classic fried onions or give it your own twist by topping it with panko or caramelized onions.

So, whether you are not a fan of mushrooms or just want a homemade alternative to the canned stuff, this from-scratch green bean casserole is the one you will want to make every holiday season.

And I am grateful to hold your hand through the process. So, let’s make it together, shall we?

Ingredients You’ll Need

Let me tell you something, you do not have to give up flavor to make a green bean casserole with no mushroom soup.

A quick homemade roux combined with cheese and fresh herbs gives it a creamy, savory sauce that’s just as comforting as the classic version. You’ll find the exact measurements in the recipe card below, but here are a few things to keep in mind before you start:

Fresh green beans: Choose fresh, firm, and unblemished green beans (also known as string beans). Ensure that you clean and dry them as thoroughly as possible, trim their ends, and cut them into 2-inch pieces.

Unsalted butter: You may also use salted butter instead, but be sure to adjust the other seasonings to avoid over-salting your recipe.

All-purpose flour: I use regular all-purpose flour in this recipe, but if you prefer a gluten-free option, you can substitute your favorite 1:1 gluten-free baking flour.

Vegetable stock: I am keeping this recipe vegetarian, which is why I’m using vegetable stock, but my chicken stock recipe works just as well. If you’re using store-bought, opt for a low-sodium option to better control the amount of salt in your no-mushroom green bean casserole.

Cheese: I’m using a mix of white cheddar and parmesan to add a rich, savory flavor that replaces what you’d normally get from mushroom soup. If you do not have white cheddar, yellow cheddar, or Colby Jack can be substituted.

Herbs, spices, and seasonings: I am using fresh thyme, ground nutmeg, Kosher salt, and ground black pepper, which are the classic spices most green bean casserole recipes typically use. If you like spice, you may also add a pinch of red pepper flakes.

French-fried onions: Store-bought crispy onions provide a crisp topping for your casserole.

How to Make No Mushroom Soup Green Bean Casserole

I get it; letting go of the shortcut of canned mushroom soup may seem intimidating, but I promise you that it is worth it. With a little technique and guidance, you’ll see it is not that difficult.

Below are my step-by-step instructions with detailed notes from my recipe testing to help you succeed on your first try:

Step 1 – Prepare the green beans: Start by washing, drying, and trimming the ends of your fresh green beans. Cut them into two-inch pieces and set aside.

If you’re using frozen or canned green beans, you can skip the blanching steps that follow. Just be sure to increase your baking time to about 17-18 minutes so the casserole heats through evenly.

Step 2 – Boil water and prepare the ice bath: Add water and salt to a large pot and bring it to a boil over medium-high heat. As this water heats, fill a separate large bowl with ice and water and set it aside.

Step 3 – Boil the Green Beans: Add the green beans to the boiling water and cook until crisp-tender, approximately 5-7 minutes in total. Be careful not to overcook them during this step; they should still maintain their shape and firm texture.

Step 4 – Cool the green beans: Using a slotted spoon or strainer, transfer the cooked green beans directly to the ice water bath.

Let them sit in the ice bath for 5 minutes, or until they reach room temperature. Once cooled, remove them from the water, spread them on a clean kitchen towel, and pat them dry as much as possible.

Pro Tip: Do not skip drying them, as it is key to the success of this recipe. Removing the excess liquid prevents diluting the roux and helps preserve its rich and creamy texture.

Step 5 – Preheat the oven: Preheat the oven to 375°F (190°C) and butter your baking dish.

Step 6 – Sauté butter and garlic: Before starting this part of the recipe, ensure all your ingredients are ready, as the rest of the process proceeds quickly and requires constant attention.

Melt the butter in a large skillet over medium heat, then add the garlic and saute it for 30 seconds.

Step 7 – Make The Roux: Add the flour to the melted butter and whisk constantly for about 5 minutes, until the mixture is lightly browned.

A full five minutes of whisking might sound like a lot, but it is not. If you skip this step, you’ll end up with a raw flour taste in the final product, so be patient and work those arm muscles.

Gradually pour in the stock and heavy cream. Whisk the mixture constantly for about 10 minutes, or until it has thickened, adjusting the heat as necessary to prevent burning.

Pro Tip: As you whisk, you will notice that the mixture starts to thicken. While I say it will take 10 minutes, rather than relying on the clock, pay attention to the texture and feel of the mixture.

When it gets to a level where it coats the back of a wooden spoon, it should be ready.

Step 8 – Season the Roux: Remove the roux from the heat and whisk in the cheddar cheese, thyme, nutmeg, pepper, and red pepper flakes. It will get even thicker with these additions, and that’s what we want.

Step 9 – Add the green beans: Fold in the blanched green beans into the sauce and mix until they are evenly coated with the mixture.

Step 10 – Fill the casserole dish: Transfer the green bean mixture to the prepared dish and spread it evenly throughout.

Step 11 – Bake and serve: Bake your green bean casserole for ten minutes. Then, sprinkle the fried onions in an even layer over the top and bake for an additional 5 minutes, or until the onions turn golden brown.

6 Lessons I Learned During My Recipe Testing

Do not overblanch the green beans: When boiling your green beans, be sure not to over-blanch them. Cooking them too long will result in a mushy casserole. Just blanch them until they have a nice bite but still have a firm texture.
Be patient while making the roux: This is the main difference between using a can of mushroom soup and making your own. The important thing here is to never leave side of it. As you whisk, pay attention to the texture and consistency of the mixture. Add the liquids gradually while whisking constantly to avoid clumps.
Taste for seasoning: After finishing the roux, give it a taste and add more as needed. I kept the amount of salt listed in the recipe card to a minimum, as the saltiness of the cheese can vary from brand to brand.
No need to cover it with aluminum foil while baking: During my initial research in preparation for this recipe, I found some recipes that instruct the user to cover the top with foil during baking. I tested this recipe three times and never needed to do so, as I believe adding the fried onions at the last minute helps prevent them from browning too quickly, eliminating the need to cover the casserole while baking.
You can make it even more umami-rich: I think adding Parmesan cheese compensates for the lack of umami taste from not using canned mushroom soup or mushrooms. However, if you’d like a bit more depth, you can add one tablespoon of soy sauce or one teaspoon of Worcestershire sauce to the roux. You can add more if you want, but keep in mind that a little goes a long way with these salty ingredients.
Yup, you can add bacon: It will no longer be vegetarian, but cooked turkey bacon (or regular bacon) makes a great addition to this green bean casserole recipe. I recommend cooking it until crispy, chopping it up, and sprinkling it on top of your casserole.

FAQs

How do you make green bean casserole less soupy?

Since this recipe doesn’t use canned soup, it’s unlikely it will turn out runny. However, if your sauce feels too thin, let it cook a bit longer or let it cool before serving.

How do I make green bean casserole without fried onions?

If you still want a crunchy topping without using fried onions, you can add toasted panko, crushed crackers, seasoned croutons, or even cornflakes. For extra depth, caramelized onions add a rich, sweet flavor that pairs perfectly with the sauce.

Is it better to use fresh, frozen, or canned green beans in green bean casserole?

I’ve tested this recipe with all three options. Fresh green beans give the best texture and flavor. Frozen beans are a great second option, as long as you thaw and dry them thoroughly before use. Canned beans will work in a pinch, but they tend to be too soft and can make the casserole mushy. If you use frozen or canned beans, skip the blanching step and bake the casserole for 17-18 minutes.

What Goes Good With Green Bean Casserole?

No one can resist the creamy decadence of a thick green bean casserole. Not only is this recipe one of the best Thanksgiving vegetable sides, but it also works perfectly for a Friendsgiving potluck or even a cozy Sunday supper. Here are a few of my favorite dishes to pair it with:

Turkey: If I am making it for Thanksgiving, I almost always serve it with my Herb Roasted Turkey, Cranberry Sauce, and Sweet Potato Casserole. However, if you are having a smaller gathering, my other turkey recipes, like my Turkey Tenderloin Recipe, Turkey Wings, and Turkey Meatloaf, would all pair beautifully with this casserole.
Chicken: For a showstopping dinner, serve it with my Roasted Chicken, Goat Cheese Stuffed Chicken, or Roasted Cornish Hen.
Beef: I almost always make this green bean casserole as a side when I serve Ina Garten’s Pot Roast. It is truly a great combo. And if I am making it for Christmas, it pairs wonderfully with my Reverse Sear Chateaubriand.

Other Green Bean Recipes You Might Also Like

I love having a few green bean recipes on hand that are easy to make and go with just about any main dish. Below are a few others from the archives:

If you’re looking for something crispy and satisfying, Air Fryer Green Bean Fries are a great alternative to heavier, fried snacks. They’re coated in a garlicky panko-parmesan breading and cooked in the air fryer in minutes.
This Vegetarian Cornbread Stuffing, made with jalapeño cheddar cornbread and canned green beans, is yet another great recipe that uses green beans.
For an easy, one-pan side, 15-minute Buttery Garlic Green Beans are always a reliable choice. Easy to make, buttery, and garlicky, it is one of my top side dishes on the blog.

Green Bean Casserole without Mushroom Soup Recipe

Making Green Bean Casserole without Mushroom Soup is easy, and let’s face it, it is much healthier because it is made from scratch! Follow our foolproof recipe to make the best homemade green bean casserole and impress your friends with this delicious version of the classic Thanksgiving side dish.

Course Vegetarian Side Dish

Cuisine American

Diet Vegetarian

Prep Time 25

Cook Time 25

Cooling time 10

Total Time 1

Servings servings

Calories 397kcal

Author Aysegul Sanford

Ingredients

2 pounds fresh green beans* cleaned, ends trimmed, and cut into 2-inch pieces
5 tablespoons unsalted butter plus more to coat the casserole dish
3 cloves fresh garlic minced
¼ cup all-purpose flour
1 ¾ cups vegetable stock or chicken broth
½ cup heavy cream
4 ounces shredded white cheddar cheese approximately 1 1/2 cups
2 ounces Parmesan cheese* shredded approximately ¾ cup
1 teaspoon fresh thyme minced
⅛ teaspoon ground nutmeg
1 teaspoon kosher salt plus more for the blanching water
½ teaspoon ground black pepper
½ teaspoon red pepper flakes optional
1 cup French fried onions 2 ounces

US Customary – Metric

Instructions

To blanch the green beans, place water and a pinch of salt in a large pot over medium-high heat. Bring it to a boil.
Meanwhile, fill a large bowl with ice and water. Set it aside.
Carefully add the green beans to the boiling water. Cook until crisp and tender, 5-7 minutes.
Using a slotted spoon or a spider strainer, transfer the green beans into the ice water. Let them cool to room temperature for about 5 minutes. Drain.
Spread out the blanched green beans on a clean kitchen towel and pat dry as much as you can.
Preheat the oven to 375 degrees F (191 degrees C). Butter a 9X11 or 9X13 casserole dish with a tablespoon of butter and set it aside.
In the large skillet, melt the rest of the butter over medium heat. Add the garlic and saute for 30 seconds.
Add the flour and whisk constantly until lightly browned, for about 5 minutes.
While continuously whisking, gradually pour in the stock, followed by the heavy cream (again while gradually pouring), until thickened for about 10 minutes. Adjust the heat as necessary to avoid burning.
Off the heat, whisk in the cheddar cheese, parmesan, thyme, nutmeg, kosher salt, pepper, and red pepper flakes (if using).
Fold in the green beans and toss until they are evenly coated with the sauce.
Transfer the green beans to the prepared casserole dish and spread it out evenly.
Bake in the preheated oven for 10 minutes. Then, sprinkle the fried onion rings over the top of the casserole dish and bake for an additional 5 minutes until the fried onion rings are golden brown.
Let the sauce cool for 10-15 minutes to set before serving.

Video

Notes

Yields: This easy green bean casserole recipe makes about 6-7 cups, enough for 6 adults as a side dish. The nutritional values below are per serving.
Fresh, frozen, or canned green beans, which one should you use? I tested this recipe both with fresh green beans and frozen (and thawed) green beans, and they were both great. You can technically use canned beans, but I wouldn’t recommend it, as they tend to be too soft. Still, if you decide to use canned beans, skip the blanching and add them directly to the roux. However, be sure to drain and dry them thoroughly before adding to avoid diluting the mixture’s consistency.
Using Fresh mushrooms: I can almost hear you ask, What if I don’t mind using some fresh mushrooms? While the main goal of this recipe is not to use canned mushroom soup, you can definitely add fresh mushrooms to the mixture. I recommend using 8 oz of cremini (or baby bella) mushrooms. Simply saute the sliced mushrooms with a tablespoon of butter, remove them from the pan, and prepare your roux. Drain the sautéed mushrooms and add them to the sauce mixture, then add the green beans and toss until thoroughly coated.
How to make it ahead: To make this casserole ahead of time, prepare the recipe until the step in which you transfer the green beans to the prepared casserole dish. Then, let the mixture cool down, cover it tightly with aluminum foil, and store it in the refrigerator for up to one day in advance. When ready to eat, bake as directed.
Storing leftovers: You can store your leftover green bean casserole in an airtight container in the fridge for 3-4 days. To reheat your casserole, place it in a 350°F (175°C) oven for 7-10 minutes or until heated through.
Freezing: Although it is technically possible, I don’t recommend freezing this green bean casserole, as it will likely become mushy after thawing.

Nutrition

Air Fryer Red Potatoes

Aysegul Sanford — Mon, 13 Nov 2023 17:05:17 +0000

It’s no secret that air-fried red potatoes are an easy way to fill your table with savory, expertly seasoned taste. If you can’t get enough of the subtle sweetness and creamy texture of red-skinned potatoes, get out your recipe book! My Red Potato Salad combines savory bacon, crisp dill pickles, and fresh dill with a creamy mayo dressing guaranteed to wow all your dinner guests.

Ingredients

Cooking new potatoes in the air fryer requires only a handful of ingredients you likely already have in your pantry.

Red potatoes: Small, creamy, and mildly sweet red potatoes (also known as red skin and new potatoes) are a must for this air fryer recipe. Though I use small red potatoes for this dish, other small, tender potatoes, such as Yukon Gold potatoes, would also work. However, avoid using potatoes with too much starch—such as russet potatoes—as they won’t crisp up or tenderize as well as other potato types.
Oil: I use olive oil to give my little red potatoes their irresistible crispiness and well-seasoned exterior. However, you may substitute olive oil with any other mild-flavored oil, like avocado oil or ghee.
Seasonings: I chose to season my air-fried new potatoes with a basic, savory mix of dried thyme, garlic powder, paprika, salt, and ground black pepper. To give your potatoes extra smoky undertones, you may also use smoked paprika.

Other Seasoning Ideas

Want to take your air fryer roasted red potatoes to the next level? Though optional, these expert seasoning ideas allow you to customize your red potatoes with dozens of other tasty flavor profiles.

Favorite spice mixtures: One of the best parts about air fryer potato recipes is how easy they are to customize based on the dish with which you serve them. For a sweet and peppery flavor profile, Italian seasoning makes a delicious seasoning mix. Or, you can enhance this dish’s spice and savoriness by opting for authentic Cajun seasoning, which you can easily make using my Blackened Seasoning recipe. Or, you can give your new potatoes a herby, warm, and bright finish using Mediterranean Seasoning, Baharat Spice Mix, or Ranch Seasoning.
Spices: If you love spicy food, a few simple additions can give your air-fried potatoes a hot kick. Depending on what you serve with your potatoes, curry powder, red pepper flakes, cayenne pepper, chili powder, onion powder, and more can transform your red potatoes into a piquant side fit for even the biggest spice fans.
Fresh herbs: Enliven your air fryer new potatoes with fresh, gourmet flavor by finishing them off with a sprinkle of chopped fresh thyme, fresh parsley, fresh basil, or fresh rosemary.
Parmesan cheese: A great way to give your little red potatoes a rich, umami flavor is to sprinkle them with parmesan at the end of cooking. Cheesy and salty, these garlic parmesan air fryer potatoes will have the whole table asking for your recipe.

How to Cook Red Potatoes in the Air Fryer?

Making baked red potatoes in the air fryer is one of the quickest, simplest ways to delight your tastebuds and cut your kitchen prep in half. Six steps and twenty minutes are all you need to make this mouthwatering side.

Prepare the air fryer: Preheat the air fryer to 400 degrees F.

Combine the seasonings: Take out a large bowl and add the olive oil, dried thyme, garlic powder, paprika, salt, and pepper. Whisk until thoroughly combined.
Toss potatoes: Add the baby red potatoes to the seasoning mixture and toss until each potato has an even coating.
Arrange the cut potatoes: Place the seasoned potatoes in the air fryer basket, arranging them in a single even layer without overcrowding.
Air fry the red potatoes: Cook the potatoes for about 15 minutes, shaking the basket every five minutes, until the potatoes are tender when pierced with a knife. If the potatoes aren’t fork-tender at the end of 15 minutes, continue cooking them in one-minute increments until done.
Serve: Transfer your fresh air-fried red potatoes onto a serving platter and serve with your favorite sauce on the side.

How to Store and Reheat?

To ensure maximum crispiness, I recommend eating them on the day of cooking. However, you can store your leftover potatoes in a pinch with these pro storage tips.

Storage: These air fryer mini red potatoes will stay fresh for up to three days when you store them in an airtight container in the refrigerator.
Reheat: To reheat your red potatoes, place them in the air fryer at 350 degrees F. for 5-7 minutes or until warmed through.

Serving Suggestions:

This simple air fryer side is one of the tastiest, most versatile potato recipe ideas in my cookbook. Hassle-free and quick, this simple side dish takes the stress out of complicated meal prep.

Side dish with meat dishes: Hands-down, these bite-size potatoes make for the perfect weekday dinner side dish. Serve them with your favorite chicken main—like my effortless Baked Chicken Kabobs or perfectly portioned Air Fried Cornish Hens—for a menu the whole family can enjoy. Or, try a savory beef recipe, such as Reverse Sear Tenderloin or classic Pot Roast, to make a meal worthy of a gourmet dinner spread.
Serve as finger food: Not only are air fryer red potato wedges a perfect side dish for countless mains, but they’re also excellent finger food! Serve a plate of air-roasted potatoes with a side of your favorite dipping sauce—like my Blue Cheese Dip and Yogurt Ranch Dip, and watch them disappear in minutes.

Expert Tips

Preparing baby red potatoes in the air fryer is a surefire way to fill your plate with savory, crisp, and creamy flavors. These pro tips will guarantee your potato side is as delicious as possible—with none of the hassle!

Wash and dry: Washing your red potatoes is essential to removing bacteria and debris before cooking. After washing, though, dry the potatoes thoroughly with paper towels or a clean kitchen towel before adding them to your recipe. Otherwise, the seasoning will not stick to the potato skin, and they won’t come out as crispy.
Cut them evenly: When cutting new potatoes for this dish, slice them into uniform sizes to ensure even cooking. If they’re small enough, you may cook whole red potatoes in the air fryer, but if you have larger potatoes, I recommend cutting them into even, bite-sized pieces for the best results.
Don’t overcrowd: When cooking small red potatoes in the air fryer, it’s vital that you don’t overcrowd the basket to ensure proper air circulation and even cooking. I found that my 6-qt. air fryer (affiliate link) was large enough to accommodate one pound of red potatoes. However, if you have a smaller air fryer, you may need to cook your potatoes in two batches to ensure they lay in a single even layer.
Toss a few times while cooking: To ensure even roasting, I recommend tossing your potatoes a few times during the air frying process, preferably every five minutes.
Check for doneness: The best way to tell the doneness of your red skin potatoes is by using the “knife test.” Pierce the center of a potato with a knife or fork. If the blade enters and exits the flesh easily, you may remove your potatoes from the heat. If the blade encounters resistance, continue air frying the potatoes in one-minute increments until done.
Every air fryer is different: As you prepare your red baby potatoes, remember that different air fryers result in different heat levels and cooking times. I tested this recipe using an Instant Pot (affiliate link) and a Ninja Air Fryer (affiliate link), but if you have a different model, be sure to check your potatoes throughout the cooking process to avoid under or over-cooking.

FAQs

There’s no reason to stress over this simple air fryer recipe. This easy FAQ will answer all your remaining questions, from how long to cook red potatoes in the air fryer to nutritional information.

Can you air fry red potatoes?

Definitely! Air frying red potatoes results in expertly seasoned, delectably crisp, and lusciously tender potatoes in half the time as regular frying. All you need to do is season and oil your potato slices, air fry them at 400 degrees F. for 15-17 minutes (tossing occasionally), and enjoy.

Should you boil potatoes before air frying?

No, there’s no need to boil your potatoes before air-frying them. Boiling them first will make them mushy, and they won’t maintain their shape while eating.

What temperature to air fry potatoes?

Though you may air fry red skin potatoes at 350 and 375 degrees F., we found that 400 degrees F. for 15 minutes resulted in the crispiest, most tender potatoes. Remember, however, that you must adjust your cooking time should you choose a different temperature.

Are air-fried red potatoes healthy?

Air-frying is generally healthier than traditional frying methods, as it uses less oil, reduces calories and trans fats, and helps retain more nutrients in your main ingredient. However, it’s also important to note that potatoes—no matter your preparation method—are high in carbohydrates and low in protein, though they also contain vitamins and minerals, like Vitamin C and potassium (source.) Therefore, I encourage you to customize your menu depending on your dietary needs and the dishes with which you plan to pair your air-fried potatoes.

How long to air fry red potatoes at 400 degrees F.?

I recommend cooking your small red potatoes for 15-17 minutes at 400 degrees F., shaking the basket every five minutes to ensure even cooking.

How to make French fries with red potatoes in the air fryer?

To make air fryer red potato French fries, begin by washing, drying, and slicing your potatoes into thin, even-sized strips (i.e., into the shape of a French fry). Then, place potatoes in a large bowl of cold water and soak for 30 minutes. Once done, drain and dry the potatoes with a clean kitchen towel, toss them in olive oil and your desired seasonings until evenly coated. Next, arrange your seasoned potato slices in a single even layer in your air fryer basket and cook them at 375 degrees F. for 12-15 minutes, shaking the basket halfway through. When the air fryer red potato fries reach your preferred level of crispness, remove them from the heat, sprinkle them with any additional seasoning, and serve.

Other Potato Side Dishes You Might Also Like

Making crispy red potatoes in the air fryer is one of my favorite ways to please a crowd. For even more fan-favorite potato dishes, these tasty recipes will fill your menu with creamy, savory goodness every night of the week.

If you try this crispy Air Fryer Red Potatoes recipe or any other one of our Air Fry Recipes, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Air Fryer Red Potatoes Recipe

Get ready to tantalize your taste buds with this Air Fryer Red Potatoes recipe! In just 20 minutes, you can transform simple ingredients into a delectably crispy and flavorful weeknight dinner side dish or snack. Use this easy recipe to make a delicious side dish or a quick snack that is guaranteed to impress.

Course Vegan side dish

Cuisine American Vegetarian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 113kcal

Author Aysegul Sanford

Ingredients

1 pound baby red potatoes washed, blemishes removed and halved (no need to peel)
1 tablespoon olive oil
½ teaspoon dried thyme
½ teaspoon garlic powder
¼ teaspoon paprika
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Instructions

Preheat the air fryer to 400 degrees F.
In a large mixing bowl, whisk together the olive oil, dried thyme, garlic powder, paprika, salt, and pepper.
Add the baby red potatoes and toss to combine.
Place the potatoes in a single layer into the air fryer basket, being sure not to overcrowd them.
Cook the potatoes until tender when pierced with a knife, about 15 minutes, shaking the basket every 5 minutes. If not tender after 15 minutes, continue to cook in 1-minute increments until done.
Transfer the air-roasted potatoes onto a serving platter and serve.

Notes

Yields: This recipe makes 1 pound air fried red potatoes that are ideal for serving 4 people. The nutritional values below are per serving.
Rinse and dry: It is important to make sure the potatoes are dry before tossing them in the olive oil mixture to ensure that the potatoes are evenly coated and can crisp up during the cooking process.
Do not overcrowd your air fryer: Cook in batches, if needed, so that the heat is evenly distributed and they have enough room to crisp up.
Sprinkle it while it is still hot: Though optional, you may sprinkle your air-fried small red potatoes with additional salt, herbs, and parmesan cheese directly after cooking (while the potatoes are still hot). Doing so ensures that the baby red potatoes heat and develop the new flavors—making them as rich and savory as possible—while also melting any additional cheese.
Storage: To ensure maximum crispiness, I recommend air frying them right before serving. However, you can store your leftover potatoes in an airtight container in the fridge for up to 3 days.
Reheat: To reheat, place them in the air fryer at 350 degrees F. for 5-7 minutes or until warmed through.
Oven roasting: If you do not have an air fryer, you can roast your red potatoes in the oven. Simply use 2 tablespoons of oil (instead of one), transfer the cut potatoes onto a parchment-lined baking sheet, and roast in a preheated 450-degree oven for 25-30 minutes.

Nutrition

Air Fryer Butternut Squash

Aysegul Sanford — Thu, 02 Nov 2023 16:07:19 +0000

While this simple recipe shows you how to make air fryer cubed butternut squash, we also have a recipe for Air Fryer Butternut Squash Halves, should you need it.

Ingredients

Sophisticated yet nutritious, this air-fried butternut squash recipe only uses simple ingredients that you probably already have on hand.

Butternut squash: Fresh, unblemished butternut squash is the key to making air fryer roasted squash. When selecting your squash, look for ones with an intact stem, a dark beige color, and matte skin. Once your squash is ready, peel and cut it into 1-inch cubes. Be careful when cutting it into cubes. If you are new to it, check out my foolproof guide to cutting butternut squash before you start. Also, to simplify your meal prep, you may use store-bought, pre-cut butternut squash for this recipe. However, remember that these cubes tend to be larger, so you may need to cut them into smaller, 1-inch cubes before tossing them in your seasoning mixture.
Olive oil: I use olive oil to help my seasoning mix adhere to the butternut squash and give each cube a beautifully roasted exterior. However, you may also use avocado oil or coconut oil if you prefer.
Garlic powder: Though both have a robust garlicky flavor, I recommend using garlic powder instead of minced garlic for this recipe. Garlic powder allows for a more even flavor coating, ensuring every bite of your squash explodes with a rich, gourmet taste.
Seasonings: You only need Kosher salt and black pepper to give your air fryer butternut squash cubes a deliciously savory, sophisticated flavor.

Optional Add-Ins

Other spices: Want to infuse your air-fried squash with warm fall flavors? Add one teaspoon of ground cinnamon, ½ teaspoon of ground cumin, and a pinch of nutmeg to your seasoning mix for a fall-ready side no one can resist.
Sweetener: For a sweeter version of this recipe, prepare your air fryer butternut squash with a teaspoon of brown sugar, maple syrup, or coconut sugar—tossed in with your other seasonings. I recommend using a small amount of sweetener (no more than 1 teaspoon), as doing so might caramelize or burn the squash while it is air frying. However, if you prefer it to be sweeter, you can drizzle it with maple syrup over the air-fried butternut squash after the cooking is completed.
Fresh herbs: Add a light, herbaceous flavor to your recipe by sprinkling your squash with whatever fresh herbs pair with your main dish, such as parsley, sage, rosemary, or thyme.

How to Air Fry Butternut Squash?

Roasting butternut squash in the air fryer is a cinch when you follow these simple instructions. In six steps and fifteen minutes, your squash will come out delectably caramelized, rich, and soft.

Prepare the air fryer: Preheat the air fryer to 375 degrees F. If you bought your squash as a whole, cut it into cubes using our guide on how to cut butternut squash.

Toss the cubed butternut squash: Place the diced butternut squash, olive oil, garlic powder, Kosher salt, and pepper in a large bowl. If using, also add the ground cinnamon, ground cumin, nutmeg, and maple syrup (or sweetener of choice) to the mix. Then, toss the ingredients to ensure each butternut squash cube has an even coating of the seasonings.
Transfer the seasoned butternut squash: Place the cubed butternut squash into the air fryer basket, ensuring they lie in a single layer. If your cubes don’t all fit, air fry them in two batches.
Cook: Air fry the butternut squash for 15 minutes or until fork tender, shaking the basket halfway through.
Check for doneness: I think the best way to check doneness (and tenderness) when air frying butternut squash is to pierce a cube with a knife. The batch is ready to eat if the blade gently enters and exits the air fryer squash cube. If the cube is still tough, cook the basket in one-minute increments until done.
Serve: Once you’ve roasted the butternut squash in your air fryer, transfer the cooked cubes to a serving platter. If preferred, drizzle the squash with a teaspoon of maple syrup for additional sweetness.

How to Make Ahead and Store It

It’s no secret that air fryer-roasted butternut squash is best on the day you make it. However, these pro storage tips will ensure that no bite will go to waste when putting away your leftover squash.

Store: When storing your butternut squash, first let the leftovers reach room temperature. Then, transfer it to an airtight container and store it in the fridge for up to three days.
Reheat: To reheat your air-roasted squash, place it in the air fryer at 350 degrees F. for 3-5 minutes. Be sure to shake the basket halfway through reheating to ensure even cooking.

Ways to Use Air-Fried Butternut Squash

When you air fry butternut squash cubes, you’ll unlock countless other recipes to fill your table with sweet, savory, and garden-fresh flavors. Below are just a few of my favorite ways to incorporate this winter squash into my menus:

Serve it as a healthy Thanksgiving side dish: What better way to celebrate the holiday season than with air fryer winter squash? This hassle-free recipe makes for the perfect Thanksgiving side dish, complementing your favorite holiday mains with gorgeous color, caramelized taste, and simple prep.
Add it to salads: This recipe makes the most delicious crispy roasted squash, which pairs beautifully with any of your fall salads. I especially like using it in Ina’s Butternut Squash Salad or Ottolenghi’s Butternut Squash Feta Salad for a surprisingly complex, rich, and healthy dish.
Turn it into soups: Tender, mild, and exquisitely caramelized, air-roasted butternut squash is one of my favorite recipes to add to creamy soups. My Thai Butternut Squash Soup is a vegan dish brimming with aromatic, nutty flavors, while Butternut Squash Chicken Soup will warm your belly with a hearty, nutritious taste.
Add it to pasta or pizza as a topping: Believe it or not, air fryer cubed butternut squash makes for the perfect addition to all your Italian favorites, including pasta and pizza recipes. With this easy air fryer recipe, you can add a sumptuously sweet flavor to all your go-to weeknight meals.

Expert Tips

You don’t have to be a Food Network star to roast butternut squash in the air fryer. This easy guide will give you expert guidance on everything from slicing tips to seasoning suggestions.

Equal-sized cubes: For best results, it is imperative that your squash cubes are similar in size. There’s a direct correlation between air frying time and the size of your butternut squash cubes, so keeping your cubes uniform will ensure no piece of squash comes out over- or under-cooked.
Don’t overcrowd the air fryer basket: The key to proper air frying is adequate air circulation throughout the chamber. Therefore, you mustn’t overcrowd your basket when cooking, arranging your squash in a single even layer so that hot air reaches each side of your squash cubes. This positioning will ensure your squash cubes develop an even golden brown exterior and tender insides. Depending on the size of your air fryer, you may have to cook your butternut squash in two batches if they don’t all fit in the basket.
Shake halfway through: Be sure to shake the air fryer basket halfway through the cooking process to ensure even air frying on all sides of the butternut squash.
Each air fryer is different: We tested this recipe in a Ninja Air Fryer and Instant Pot Air Fryer, and the results were very similar. However, keep in mind that each brand of air fryer is different. Therefore, your butternut squash may need more or less time, depending on the brand you own. When in doubt, check the doneness halfway through the cooking process by inserting a sharp knife into your squash and continue to cook it in one-minute increments until fork-tender.
Check doneness: Remember that this recipe’s recommended cooking time may change depending on your air fryer model and the size of your squash cubes. To check whether your butternut squash is ready to serve, I recommend using the “knife test.” In other words, insert a knife into one of your squash cubes and see whether it smoothly enters and exits the veggie. If it does, your air fryer squash is ready to eat.
Sugar: If you add sugar to your recipe, I recommend starting with a small amount— one teaspoon at most—to avoid over-caramelizing. If you prefer your butternut squash sweeter, you may drizzle or sprinkle it with additional sugar right after removing it from the air fryer (while it’s still hot).
Experiment with seasoning: Feel free to experiment with your squash’s seasoning blend based on what you’re serving it with. Depending on your menu, you may consider adding additional ingredients, like ground cinnamon, brown sugar, parsley, or even ground cumin.
Air fryer butternut squash fries: If you want to air fry butternut squash fries, cut your squash lengthwise into French fry-shaped pieces. Then, follow the recipe as directed, air frying them for 15 minutes at 375 degrees F.

FAQs

Want to know more about roasting squash in the air fryer? This handy FAQ will answer all your most pressing questions, whether you’re wondering about recommended cooking time or proper veggie prep.

Can you air fry butternut squash?

Absolutely! Air frying squash is an easy way to transform your winter squash into a deliciously tender, caramelized, and flavorful side. Even better, you can even use your air-fried squash in other recipes to cut down on prep time.

Should I peel butternut squash before air frying?

Yes, I recommend peeling your squash using a vegetable peeler before air frying it to eliminate unwanted toughness and ensure even cooking.

How long to air fry butternut squash?

When cut into 1-inch cubes, air fry your squash for about 15 minutes at 375 degrees F., shaking the basket halfway through. Remember, though, that every air fryer is different, so your squash may need more or less time, depending on what brand you own. To check for doneness, insert a knife into a cube and ensure it enters and exits the squash easily.

Other Air Fryer Vegetable Recipes You Might Also Like

Preparing air-roast butternut squash is an exceptionally tender, flavorful, and quick way to pack nutrition into your weekday meals. For even more delectable veggie recipes, this collection has just a few fan favorites that will satisfy the whole family.

If you try this Air Fryer Butternut Squash recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Air Fryer Butternut Squash Recipe

Made with just a few simple ingredients, this Air Fryer Butternut Squash makes a great side dish or addition to salads, pasta, and pizza dishes. With many seasoning options, you can take this basic recipe and customize it to your liking.

Course Vegetarian Side Dish

Cuisine American

Diet Vegan

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 90kcal

Author Aysegul Sanford

Equipment

1 Air Fryer

Ingredients

6 cups butternut squash cubes* from a 2.5 pounds squash (peeled)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon Kosher salt
¼ teaspoon ground black pepper

Optional Add-ins

1 teaspoon ground cinnamon optional
½ teaspoon ground cumin optional
Pinch of nutmeg optional
1 teaspoon maple syrup or brown sugar plus more for drizzling if preferred

Instructions

Preheat the air fryer to 375 degrees F.
Place the diced butternut squash, olive oil, garlic powder, Kosher salt, and pepper in a large bowl. If using, also add ground cinnamon, ground cumin, nutmeg, and maple syrup. Give it a good toss, ensuring that all the butternut squash cubes are coated with the seasonings.
Transfer the seasoned butternut squash into the air fryer basket in a single layer. If they don’t fit, you may have to air fry them in two batches.
Air fry for 15 minutes or until fork tender, making sure to shake the air fryer basket halfway through the process.
To check tenderness, pierce a cube with a knife. If it goes in and out gently, the squash is done. If not fully tender, cook in 1-minute increments until done.
Transfer to a serving platter. If preferred, drizzle the butternut squash cubes with a teaspoon (or more) of maple syrup.

Notes

Yields: This recipe, made with 2 ½ pounds of squash, yields about 5 to 6 cups of air-fried cubed butternut squash, which is ideal for 6 servings. The nutritional values below are per serving.
Halved Squash: If you prefer to use halved squash instead of cubed squash, check out our Air Fryer Butternut Squash Halves recipe.
Cutting butternut squash: If you are new to cutting squash, check out our guide on How To Cut Butternut Squash into cubes.
Evenly sized: For best results, it is important that your squash cubes are similar in size. Please keep in mind that there’s a direct correlation between air frying time and the size of the cubes, so keeping them uniform will ensure they are evenly cooked.
Adding sweetener: We intentionally limited the amount of sugar (maple syrup or brown sugar) to a small amount (only 1 teaspoon) as too much sugar might cause squash cubes to over-caramelize and potentially burn. If you prefer your dish to be sweeter, feel free to drizzle it with maple syrup after it is cooked (while it is still warm.)
Store: Bring leftovers to room temperature and then transfer them to an airtight container and store them in the fridge for up to three days.
Reheat: To reheat, place the cubed squash in the air fryer at 350 degrees F. for 3-5 minutes. Be sure to shake the basket halfway through reheating to ensure even cooking.
Frozen Butternut Squash Cubes: We also tested this recipe using a 15-ounce bag (standard size) of frozen butternut squash cubes that we bought from the grocery store. If you prefer to use frozen squash, you can follow the recipe as written but adjust the amount of oil and seasoning based on the weight of your squash. In our case, we halved the seasoning and oil. You do not need to wait for it to thaw. Just extend the air frying time to 20 minutes. Finally, be aware that because the butternut squash is frozen, when you air fry it, it will lose most of its moisture and the cubes will become smaller.

Nutrition

Air Fryer Butternut Squash Halves

Aysegul Sanford — Thu, 02 Nov 2023 16:03:23 +0000

Ingredients

Healthy, natural, and tasty, this air fry winter squash recipe only uses a handful of simple ingredients to get its irresistibly mouthwatering flavor.

Butternut squash: The most essential ingredient in this air fryer recipe is—you guessed it!—butternut squash. Begin by selecting a butternut squash with a firm texture, matte surface, and no bruises. Then, cut it in half lengthwise with a sharp knife. Though slicing butternut squash may seem daunting, you’ll find all the pro tips you need in my foolproof guide on How to Cut Butternut Squash. You also don’t need to peel your squash before using it in this recipe, though you may use a vegetable peeler to remove the skin if you prefer.
Olive oil: Olive oil is crucial to giving your air roast butternut squash a moist, tender, and perfectly crisp taste. However, you may also use any other mild-flavored oil, such as avocado oil, melted butter, or ghee.
Seasonings: All you need is garlic powder, kosher salt and pepper to bring out the natural flavors of the squash. Optionally—depending on your recipe—you may also sprinkle your squash with cinnamon, nutmeg, cayenne pepper, and pumpkin spice for an extra warm, sweet, and spicy taste.
Optional sweetener: Though not necessary, you may also add light sweeteners like maple syrup or brown sugar to your whole squash to enhance its caramelization and give it a sweet flavor.

How to Air Fry Butternut Squash Halves

There’s no secret to preparing butternut squash in the air fryer whole. These simple instructions will guide you every step of the way, giving you tender, caramelized squash halves in just half an hour.

Prepare the air fryer: Preheat the air fryer to 375 degrees F.

Cut the butternut squash: Place the whole butternut squash on its side on your cutting board. Be sure to hold it firmly around its middle with your non-dominant hand. Using a sharp chef’s knife in your free hand, trim off the stem by cutting off about half an inch. Then, while holding it in its side position, cut the squash in half lengthwise through its center, beginning from the top and working your way to the bottom. Remember that you may have to jerk the knife back and forth while applying pressure to loosen the blade while cutting. Use a spoon to scoop out the seeds and pulp from the core of the cut squash. You may either discard them or save the seeds to roast later.

Season the squash halves: Brush the cut side of the squash halves with olive oil and season them with garlic powder, salt, and pepper.
Air fry the butternut squash: Place the halved squash cut side down into the basket of the air fryer and cook them for 22 minutes.
Flip the squash: Flip the squash halves so their cut sides face up and cook them for an additional 10 minutes.
Check for doneness: Insert a sharp knife into the neck (i.e., the vertical top) of the squash. If the knife pierces the flesh easily, it’s ready to remove from the heat. If the knife encounters some resistance, continue cooking the squash in one-minute increments until done.

How to Store and Reheat?

Making this air-fried butternut squash recipe is one of the easiest ways to enjoy savory, tender squash all week long. None of your favorite veggies will go to waste with these expert storage tips.

Storage: You can store your leftover squash in an airtight container in the refrigerator for up to three days.
Reheat: To reheat your air-fried squash leftovers, cook them in the air fryer at 350 degrees F. for 5-7 minutes or until heated through.

How to Use Air-Fried Butternut Squash Halves in Recipes?

Exquisitely tender and expertly flavored, there are dozens of butternut squash recipes to make in the air fryer. These tasty cooking ideas will fill your table with rich, flavorful meals no matter when the craving strikes.

Use the flesh: My favorite way to warm up during the chilly winter months is to transform this savory air fryer butternut squash recipe into a warm, hearty meal. My Butternut Squash Soup is luscious, bright, and savory, while my vegan Thai Curry Butternut Squash Soup is a faster way to fill your bowl with bold, aromatic flavors. You can even turn your air-roasted butternut squash into a rich and creamy pasta sauce or a decadent pie filling for a fan-favorite Butternut Squash Pie.
Stuff it: Visually stunning and packed with nutrition, Stuffed Squash is a gourmet meal guaranteed to satisfy the whole family.
Mashed butternut squash: Transform your air-fried squash halves into the perfect Thanksgiving side dish using a five-star mashed butternut squash recipe. Like my Sweet Potato Mash, this recipe is fluffy, rich, and flavorful—but with half the calories!

Expert Tips

You don’t have to be a squash expert to make a delicious side dish fit for a restaurant. These pro tips will ensure your air fryer butternut squash recipe is rich, caramelized, and tender every time.

Size of your squash matters: When making roasted butternut squash in the air fryer, you must select a squash that will fit in the basket of your air fryer. Therefore, take a minute when selecting your vegetable to ensure it is an appropriate size for your type of air fryer.
Air frying time: How long it takes to cook butternut squash in the air fryer may vary depending on the size of your squash and the brand of your air fryer. In this recipe, I cook my squash halves for 22 minutes cut-side down and another 10 minutes after flipping. However, I recommend checking the doneness of your air-fried squash using the knife test—inserting a knife into the neck of your squash—to tell if your veggie is appropriately tender. If the knife encounters resistance when inserted into the squash’s flesh, continue cooking it in one-minute increments until fork tender.
No need to peel: You don’t have to peel your butternut squash halves before adding them to the air fryer. Not only does keeping the skin cut down on prep time, but it also helps give you a good grip when scooping out the flesh to use in other recipes. However, you may peel the squash before air frying if preferred.
Start with skin side down: The key to cooking butternut squash halves in the air fryer is beginning the cooking process by placing the squash slices skin side down. This orientation ensures that your squash halves cook more evenly, as it allows for better air circulation and helps trap moisture in the skin of the squash to keep the veggie from drying out. It also results in better caramelization, as the flesh side of the squash will have more direct contact with the heat of the air fryer basket.
Add the sweetener at the last minute: If you choose to make air fryer butternut squash halves with maple syrup, brown sugar, or other sweeteners, wait until the last 5-10 minutes of cooking before adding the ingredient. Limiting these sweeteners’ exposure to high heat will help prevent burning and over-caramelization.

FAQs

Have more questions about this easy air fryer recipe? This simple guide has everything you need, whether you’re wondering about the air frying process or proper squash preparation.

Can you air fry butternut squash?

Absolutely! Air-roasted butternut squash (whether you cook it in cubes or whole) is a tasty, tender, and quick alternative to oven-roasting, and it even helps free up oven space when preparing multiple dishes at a time.

Do butternut squash halves need to be peeled before cooking?

No, you don’t have to remove the butternut squash skin before cooking. Though some prefer removing the skin beforehand, leaving the skin on helps trap moisture in the veggie during the cooking process, and it makes it easier to scoop out the flesh if you plan on using it for other recipes.

Other Butternut Squash Recipes You Might Also Like

Make the most of squash season by filling your kitchen with all your favorite butternut squash recipes. These recipes have everything you need, from delicious holiday sides to easy weeknight meals.

If you try this Air Fried Halved Butternut Squash recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Air Fryer Butternut Squash Halves Recipe

If cooking the whole butternut squash sounds daunting, try cooking them in the air fryer. The good news is that with this recipe, making Air Fryer Butternut Squash Halves is not only easy but also convenient compared to other methods.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5

Cook Time 32

Total Time 37

Servings butternut squash

Calories 379kcal

Author Aysegul Sanford

Equipment

1 Air Fryer

Ingredients

1 whole butternut squash approximately 2.5 pounds, cut in half lengthwise
1 teaspoon olive oil
½ teaspoon garlic powder
½ teaspoon Kosher salt
¼ teaspoon ground black pepper

Instructions

Pre-heat the air fryer to 375 degrees F.
Using a sharp chef’s knife, place the whole butternut squash on its side on your cutting board. Hold it firmly in the middle with your non-dominant hand. Trim the stem (the top) by cutting about ½-inch off. While still holding it firmly on its side, cut it vertically (or from top to bottom direction) in the middle. As you are cutting, you may have to jerk it back and forth while applying a little pressure to loosen it.*
Brush the cut sides of the butternut squash with olive oil and season with garlic powder, salt and pepper.
Place the butternut squash halves cut side down* and cook for 22 minutes.
Flip the butternut squash halves and cook for an additional 10 minutes.
Insert a knife in the “neck” of the squash. If it pierces easily, it should be ready. If it does not feel tender, cook in 1-minute increments until done.

Notes

Yields: This recipe makes one whole butternut squash with two halves, which is good for 2 servings. The nutritional values below are per serving.
Cutting the squash: It is imperative that you use a sharp knife and take your time as you are cutting the squash. If you are new to the process, be sure to check out our how-to guide to cutting butternut squash like a pro.
Sweetener: If you prefer, you can use a sweetener like maple syrup or brown sugar. However, we recommend brushing (or sprinkling) your butternut squash halves with the sweetener of your choice in the last 5 minutes of air frying to prevent over-caramelization or burning.
Start with skin side down ensures that your squash halves cook more evenly, as it allows for better air circulation and helps trap moisture in the skin of the squash to keep the veggie from drying out. It also results in better caramelization, as the flesh side of the squash will have more direct contact with the heat of the air fryer basket.
Storage: You can store your leftover halved squash in an airtight container in the refrigerator for up to three days.
Reheat: To reheat your air-fried squash halves, cook them in the air fryer at 350 degrees F. for 5-7 minutes or until heated through.
Cubed Butternut Squash: If you prefer to air fry cubed butternut squash, check out our Air Fryer Butternut Squash recipe.

Nutrition

Cauliflower au Gratin

Aysegul Sanford — Thu, 12 Oct 2023 22:38:36 +0000

Over the years of hosting holiday dinners, I’ve learned to keep a short list of dependable sides that work for any special occasion. This recipe I adapted from Ina Garten’s cauliflower gratin, has been on that list for more than a decade. It is creamy, cheesy, and somehow wins over even the most proud cauliflower skeptics.

Here is how I made the existing recipe better & foolproof:

You get the exact amount of cauliflower you need: Her recipe says “two heads of cauliflower,” but let’s face it, that can mean anything. One head can be tiny, another can be huge, and the difference can easily throw off the sauce. By giving you the exact weight of florets, you end up with the right balance every single time. No more guessing, no more ending up with a dish that feels too saucy or not saucy enough.
This method prevents watery results: Cauliflower holds a lot of moisture, and if it is cooked too long or cut too small, it releases that moisture straight into the sauce. Par-cooking it just until tender and draining it well helps keep the texture right where it should be. The sauce stays creamy instead of thinning out in the oven.
It is easy to customize: I made sure to include some time-saving tips (i.e, using pre-cut cauliflower), or swapping in a gluten-free flour blend, or changing up the cheeses so you can make it yours.

Ingredients

This baked cauliflower au gratin recipe requires a short list of simple ingredients, with cauliflower as one of the main ingredients. You can find the full list of ingredients in the recipe card below, but below are ingredient notes from my recipe testing:

Cauliflower: The key to this recipe is to have 3 pounds of cauliflower florets. In other words, we want 3 pounds total after cutting into pieces and removing the stalks and stems.

I found the best way to ensure enough cauliflower to fill a 9 x 13-inch baking dish is to purchase a 3-pound and a 2-pound head of cauliflower.

Pro tip: If you are short on time, nowadays most stores sell pre-cut, packaged cauliflower, which works perfectly in this recipe. Be sure to check the expiration date and choose a package with firm florets.

Unsalted butter: I almost always use unsalted butter in my recipes so that I have control over the amount of salt, but salted butter would also work. Just be sure to taste for seasoning before adding more.

Fresh cloves of garlic: While I prefer fresh garlic cloves, you can use garlic powder. If you want to take this cauliflower au gratin casserole to the next level, do yourself a favor and use roasted garlic.

Flour: While I am using all-purpose flour, you can use a 1:1 gluten-free flour blend (I like King Arthur‘s GF Flour) as well. Choose a blend that includes starches like tapioca, potato, or corn for the best texture.

Whole milk: Low-fat milk can be used in place of whole milk, but it will not be as creamy. There is also a higher chance of curdling if a lower-fat milk is used.

Seasonings: A simple mix of Kosher salt, black pepper, and nutmeg elevates the dish to new heights. For an extra kick, a pinch of cayenne pepper can also be added.

Cheese: I am following the Barefoot Contessa’s cheesy cauliflower gratin recipe and using a mix of Gruyere and Parmesan, but sharp cheddar, Swiss, or Fontina can be used in place of the Gruyere.

I do not recommend using pre-packaged shredded cheese because most companies use anti-caking agents to keep it fresh, which can affect the consistency of the cheesy sauce.

Bread crumbs: Yet unlike Barefoot Contessa’s recipe, I went with Panko breadcrumbs for extra crunch. For extra indulgence, you could try crushed Ritz crackers mixed with a bit of melted butter for a salty, buttery crunch.

Optional garnish: Fresh parsley gives it a beautiful finish and color. Fresh chives would be a nice addition, too.

How to Make Cauliflower Gratin?

If you are looking for an easy cauliflower au gratin recipe, you have come to the right place! There are three main parts to making a cauliflower gratin, but I can assure you your efforts will be worth it. Here’s how to do it in a few basic steps:

Step 1 – Boil cauliflower: Preheat the oven to 400°F (204°C). In a large pot, place the cauliflower florets, a few teaspoons of salt, and enough water to cover everything.

Bring to a boil over high heat, then reduce to medium heat and cook for 4-5 minutes, or until the cauliflower is softened but still firm when pierced with a fork or knife. Drain the cauliflower very well; shaking the colander helps remove extra moisture, so the sauce doesn’t turn watery later. Set aside.

Step 2 – Make a roux: Melt butter in a large skillet over medium heat. Add the garlic and stir for 30 seconds until fragrant. Add the flour and whisk constantly for 1 minute, until it resembles a smooth paste (but not browned).

Pro Tip: Take your time to cook the flour while constantly whisking, even if it feels like a full minute is too long. This step cooks out the raw, unpleasant taste of flour, because once it’s in there, you can’t fix it later.

Step 3 – Make the white sauce: While whisking constantly, pour in the milk and increase the heat to medium-high. Bring it to a gentle boil and cook for 2-3 minutes, or until slightly thickened.

Look for nape: A simple way to check if the sauce has the right thickness is to dip a wooden spoon in it. When you remove the spoon, the sauce should cling to its back rather than being runny. This is referred to as “nape” in French.

Step 4 – Add the cheese: Remove from the heat and add the Kosher salt, ground pepper, nutmeg, 1 cup of Gruyere cheese, and 1/4 cup of Parmesan cheese. Whisk to combine until the cheese melts and the mixture is smooth.

Step 5 – Add cauliflower: Add the cooked cauliflower florets and toss to combine. Transfer the mixture to a 9 x 13-inch baking pan. Sprinkle the top with the remaining Gruyere cheese, Parmesan cheese, and panko breadcrumbs.

Step 6 – Bake: Bake for 25-30 minutes, until the cheese is bubbling and the top is golden-brown with crisped breadcrumbs. At this point, the cauliflower should be tender when pierced with a fork, and you should see little cheesy pockets forming between the florets.

Step 7 – Garnish and serve: Allow to cool for 5-10 minutes. Garnish with a sprinkle of parsley, and enjoy.

Expert Tips From My Recipe Testing

As you can see, the recipe for this creamy side dish is pretty straightforward. However, I learned a few lessons during our recipe testing that I think are important to share to help you end up with the best cauliflower au gratin of your life (I know it is quite a bold statement, but I mean it.):

How to prevent the watery gratin: Be sure to drain the cauliflower after it is parcooked. I would even recommend letting it sit in the colander for a few minutes so all the liquid fully drains. Additionally, make sure that your roux is cooked until slightly thickened.

You should not have this issue if you follow these steps, but if you do, you can bake it a bit longer (keeping a very close eye on it) to help the liquid evaporate.

Browning: If the cauliflower is tender, but the top hasn’t browned enough, place it under the broiler for 1 minute or until browned to your liking. Make sure to check it often to avoid burning.

Blanching the cauliflower: Make sure to cook the cauliflower in a large pot of boiling salted water and keep a close eye on the texture. We are not cooking the cauliflower all the way through, just enough to parboil it into tender cauliflower florets, as it will continue to cook in the oven.

Use a large enough skillet to mix everything together: I used a 12-inch skillet (affiliate link), which was large enough to make the cheese sauce, and tossed all the cauliflower so that each floret was coated with the sauce.

Patience is key with the bechamel sauce: When you are making the roux (aka bechamel sauce), patience is the key. Do not rush, and be sure to cook the flour with the butter for at least 1 minute so that you cook out the raw flavor of the flour. For ease, make the roux with a wooden spoon, then switch to a whisk when you begin adding the milk. And whatever you do, do not leave it unattended.

Cold milk vs warmed milk: Slightly warmed or room temperature milk mixes better, but I tested the recipe with cold milk, and it worked just as well.

Don’t fret about consistency: Upon first making the cheese sauce, it may seem a little loose, but keep in mind that some of the moisture will evaporate in the oven, and it will thicken as it bakes.

How to Make Ahead, Store, Freeze, and Reheat?

This scalloped cauliflower recipe is a wonderful make-ahead and can be stored in both the fridge and freezer. To do so properly, simply:

Make Ahead: Blanch the cauliflower and make the creamy sauce up to 2 days in advance. Store each separately in airtight containers in the refrigerator. Or, make the entire casserole dish 1 day in advance. Remove from the fridge at least 30 minutes before baking.
Storing Leftovers: Leftover gratin of cauliflower can be stored in an airtight container in the fridge for up to 3 days.
Freezing: Cauliflower gratin can be frozen, but keep in mind the texture may be affected after thawing and reheating due to the water content in cauliflower. For best results, cool the gratin completely (to prevent ice crystals from forming) and store it in a freezer-safe airtight container with a piece of plastic wrap directly on the surface. Label, date, and freeze for up to 3 months.
Thawing: Thaw frozen gratin overnight or up to 24 hours in the refrigerator.
Reheating: Reheat leftovers, uncovered, in a preheated 350°F (177°C) oven for 15-20 minutes. If reheating frozen but thawed cauliflower gratin, it could take up to 30 minutes. If reheating from frozen, bake at 350°F (177°C) for 45 minutes – 1 hour, tented with aluminum foil, then remove the aluminum foil during the last 15 minutes of baking.

Cauliflower Au Gratin Recipe

This Cauliflower Au Gratin is creamy, cheesy, and baked until golden on top. Tender cauliflower is coated in a smooth Gruyere and Parmesan sauce, then finished with a crisp panko topping. It makes a comforting side dish for weeknights or holidays.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 30

Total Time 50

Servings Servings

Calories 301kcal

Author Aysegul Sanford

Ingredients

2 heads cauliflower cut into bite-sized florets (total of 3 pounds of florets) *
Kosher Salt
3 tablespoons unsalted butter
3 cloves garlic finely minced or pressed
3 tablespoons all-purpose flour
2 ¼ cups whole milk
1 ½ teaspoons Kosher salt
¾ teaspoon ground black pepper
Pinch nutmeg
1 ¾ cups Gruyere cheese shredded, divided – 6 ounces – Swiss or Cheddar cheese would also work
¾ cup grated Parmesan cheese divided
½ cup panko breadcrumbs
2 tablespoons fresh parsley chopped

Instructions

Preheat the oven to 400°F (204°C).
Place the cauliflower florets in the stock pot and a few teaspoons of salt and cover with water.
Cover the pot and bring it to a boil over high heat, then reduce to medium heat and cook for 4-5 minutes until the cauliflower is softened but still firm when pierced with a fork or knife.
Drain and shake to remove any excess water. Set aside.
Meanwhile, melt the butter in a large skillet* over medium heat. Add the garlic and saute for 30 seconds to soften.
Add the flour. Whisk constantly until the flour is cooked (but not browned) for 1 minute.
While whisking constantly, pour in the milk and increase the heat to medium-high. Bring it to a boil and cook for 2-3 minutes or until thickened but still smooth.
Remove from the heat and add the Kosher salt, ground pepper, nutmeg, 1 cup of Gruyere cheese, and 1/4 cup of Parmesan cheese. Whisk to combine until the cheese melts and the mixture is smooth.
Add the cauliflower florets and toss to combine.
Place the mixture into the baking dish and smooth it out evenly.
Sprinkle the top of the mixture with the remaining Gruyere cheese, Parmesan cheese and panko bread crumbs.
Bake for 25-30 minutes until the cheese is bubbling and the top is browned. The cauliflower should be tender when pierced with a fork or knife.
Cool for 5 minutes, garnish with parsley if desired and serve.

Notes

Yields: This recipe makes a 9 X 13 casserole full of cauliflower gratin, which is ideal for serving as a side dish for 8 adults. The nutritional values below are per serving.
Cauliflower florets: The total weight of the cauliflower (3 pounds) is in reference to the cauliflower florets, not the whole head of cauliflower. During my recipe testing, I found the stalks weigh about 1 pound each per head, so pick up a 2-pound and a 3-pound cauliflower head to get 3 pounds of florets in total.
Use a large enough skillet to mix everything together: I used a 12-inch skillet (affiliate link), which was large enough to make the cheese sauce, and tossed all the cauliflower so that each floret was coated with the sauce.
Make Ahead: You can make this dish a day in advance. Simply follow the recipe until you place the cheese and cauliflower mixture into the casserole dish (until step 11.) Bring to room temperature and cover well. Keep it in the fridge until you are ready to bake. When ready, follow the recipe as written and bake.
Storage: You can store the leftovers of this cauliflower casserole (after they come to room temperature) in an airtight container for up to 3 days in the fridge.

Nutrition

Variations

Cauliflower gratin is a gorgeous recipe that can be elevated or adapted based on what you are craving. Below are a few variations of this basic recipe that you can also try:

Roasted Cauliflower Au Gratin: If you enjoy the smoky roasted flavors, instead of blanching your cauliflower, you can roast them in the oven. To do so, drizzle the florets with a tablespoon of olive oil and season with salt and pepper. Bake for 15-20 minutes or just until softened. Transfer it to your baking dish and drizzle the creamy cheese sauce over the cauliflower. Then bake your roasted cauliflower gratin following the recipe as written.
Broccoli Cauliflower Au Gratin: For more of a healthy and veggie-packed version, you can swap out half the cauliflower for an equal amount of broccoli instead. You can blanch them at the same time, so it is just a quick and easy swap.
Potato and Cauliflower Gratin: If you want to incorporate potatoes into this dish, it is totally possible and easy to do so. Simply swap out one pound of cauliflower for one pound of peeled, cubed Yukon Gold potatoes. I recommend cutting the peeled potatoes into bite-sized chunks and boiling them in water until al dente. Be sure to drain them well before adding them to the cheese sauce with the cauliflower florets.

What to Serve It With?

Decadent yet easy cauliflower au gratin is a beautiful side dish for holidays and special occasions. It is a great veggie side for Thanksgiving and a fun addition to Friendsgiving menu ideas. But it is delicious enough to enjoy with any main dish when you are craving a cheesy, delectable vegetable side dish. Serve it with:

Poultry / Meat: This cauliflower cheese gratin makes the perfect side dish to serve alongside a hearty protein like Turkey Tenderloin, Turkey Meatloaf, Goat Cheese Stuffed Chicken, or Seared Beef Tenderloin.
Bread: Make it extra indulgent alongside Brioche Rolls, Air Fryer Garlic Bread, or Foccacia.
Side Salad: If you’d prefer to turn this scalloped cauliflower au gratin dish into a vegetarian meal, its rich flavors and textures would pair beautifully with our Butternut Squash Salad, Shaved Brussel Sprout Salad, or Acorn Squash Salad.

FAQs

What is cauliflower au gratin?

Cauliflower au gratin is a twist on the French potatoes au gratin that features delicious cauliflower coated in a cheesy bechamel sauce, then topped with breadcrumbs and baked until golden brown and bubbly.

Why is my cauliflower gratin watery?

A watery cauliflower au gratin can be due to overcooked cauliflower, too thin bechamel sauce covering the dish while baking, or too low an oven temperature. To remedy this, place it back in the oven, uncovered, to allow some of the moisture to evaporate.

Can you make cauliflower au gratin ahead of time?

Yes, easy cauliflower gratin is a wonderful make-ahead recipe and can be made 1 day in advance. Simply parboil the cauliflower, drain and set it aside. Then make the roux and assemble the gratin. Instead of baking it right away, bring it to room temperature, cover, and refrigerate. On the day you are ready to serve, top it off with breadcrumbs and cheese and bake as directed.

Can cauliflower au gratin be frozen?

Yes, you can freeze cauliflower au gratin. Keep in mind, however, that freezing the gratin may affect the texture upon thawing and reheating. Simply bring it to room temperature and transfer it to a freezer-friendly container. Cover well (to avoid freezer burn) and freeze for up to 3 months. Thaw overnight in the refrigerator.

Other Cauliflower Side Dishes You Might Like:

It is no secret that this cauliflower bake makes a delicious side dish to serve along with any of your favorite main dishes. Here are a few other cauliflower recipes that you might also like to try:

If you are looking for a cozy, plant-based dish, my Vegan Cauliflower Risotto is a great place to start. It’s creamy, comforting, and made with nutritional yeast, miso paste, and tahini.
For something warm and cozy, try my Cauliflower Celery Root Soup. This vegan and gluten-free soup is silky smooth, perfect for a cold winter day.
And if you want something bright and more satisfying, my Roasted Cauliflower Salad is delicious. It’s made with lentils, dates, and a tahini dressing.

Roasted Brussels Sprouts and Sweet Potatoes

Aysegul Sanford — Wed, 20 Sep 2023 19:47:47 +0000

Here at Foolproof Living, we love to roast colorful root veggies in the oven. Not only is this method quick and easy, but it’s the tastiest way to get your daily dose of nutrients. If you’re looking for more easy recipes for beautifully caramelized, tender roasted veggies, you have to make my Roasted Acorn Squash, this Maple Roasted Carrot dish, and my Baked Butternut Squash Cubes.

Ingredients

We’re keeping the ingredient list short and simple for this roasted brussel sprout and sweet potato recipe. The veggies crisp up perfectly with just a little olive oil, and we’re adding a few additional seasonings to enhance the flavor of this dish. Here’s what you’ll need:

Fresh Brussels sprouts: Rinse them under cold water and slice them in half. If you have larger sprouts, cut them into quarters.
Sweet potatoes: You’ll need 1 or 2 large sweet potatoes or 3-4 medium sweet potatoes. Be sure to peel them and cut them into 1-inch cubes.
Fresh garlic cloves: Peel garlic and mince finely. Don’t have fresh garlic on hand? Use a teaspoon of garlic powder instead.
Extra-virgin olive oil
Seasonings: You’ll need paprika (sweet or smoked), ground cumin, kosher or sea salt, and black pepper.
Fresh Herbs (optional): We used fresh parsley as a garnish, but when making this dish during the holiday season, we use other fresh herbs like fresh sage, fresh thyme, or fresh rosemary.

Substitutions

Root vegetables are ideal for roasting because the high heat allows the veggie’s natural sugars to caramelize and release a sweet flavor. Feel free to swap the sweet potatoes for your favorite root vegetable or even switch up the flavor profiles of this dish. Here are some ideas:

Pioneer Woman’s Brussel sprouts and sweet potatoes: The Pioneer Woman has a delicious variation of this Brussel sprouts and sweet potato recipe that uses butternut squash and onion. If you’d like to try out her version, swap the sweet potatoes for cubed butternut squash and add some diced onion (she uses yellow onion, but red onion would also work.) If you don’t know how to cube butternut squash, check out my easy How to Cut Butternut Squash guide. If you’re not a fan of butternut squash, try substituting chopped carrots. You can even make roasted yams and Brussels sprouts for another substitution.
Maple roasted Brussels sprouts and sweet potatoes: Sweet and savory is such a classic combo! Balance the savory spices in this recipe by adding a sweetener like sweet maple syrup, which will also help to bring out those beautiful caramelized flavors. I recommend drizzling your oven-roasted sweet potatoes and Brussels sprouts with maple syrup (about one tablespoon), just as I did in this Maple Roasted Carrots and Balsamic Maple Brussels Sprouts recipe. For another sweet option, try drizzling your roasted veggies with a dash of balsamic vinegar or balsamic glaze (affiliate link.)

How to Roast Sweet Potatoes and Brussel Sprouts?

In just 30 minutes, you can serve up this impressive, colorful vegetable dish that pairs with an endless number of main dishes. Plus, with only one bowl and a sheet pan, it makes for a super easy cleanup. Here’s how to make brussel sprouts and sweet potatoes in oven:

Prep your equipment: Preheat your oven to 400 degrees F (204 degrees C). Line a large sheet pan with parchment paper or aluminum foil and set aside.

Combine the veggies and seasonings: Add the veggies, olive oil, garlic, cumin, paprika, salt, and pepper to a large or medium bowl. Toss Brussels sprouts and sweet potatoes with all the oil and seasonings until evenly coated.
Transfer to the baking sheet: Transfer the seasoned veggies to the prepared baking sheet and spread them into a single layer.
Roast vegetables: Place in the center rack of the oven for 20-25 min, making sure to flip halfway through.
Serve: Transfer the roasted sweet potato and brussel sprouts to a serving bowl or plate. Sprinkle with fresh parsley or other fresh herbs, if desired.

Variations with Optional Add-Ins

While roasted brussels sprouts and sweet potatoes are delicious as-is, they make an excellent base for salads, grain bowls, and more. Get creative by drizzling with dressings, adding lots of toppings, or adjusting the flavor profile to suit a special occasion. Here are a few suggestions:

Add quinoa: Turn this easy side dish into a roasted vegetable salad with cooked quinoa. For nutritious, simple, and filling lunch or dinner options, add your roasted brussels sprouts and sweet potato to this yummy Quinoa Sweet Potato Bowl or to my other delicious Quinoa Salad recipes. If you’d like to try these recipes but you are unfamiliar with cooking quinoa, I have you covered. Check out my easy guide for Cooking Quinoa on the Stove.
Mix with salad greens or massaged kale: Amp up the nutrients of this dish by tossing it with your favorite salad greens or kale. For a restaurant-worthy creation, finish off your sweet potato brussel sprout salad with a drizzle of Lemon and Balsamic Dressing and top it with lots of Crispy Bacon.
Nuts and dried fruits: While you can enjoy roasted sweet potatoes and Brussels sprouts year-round, they’re especially fitting for the autumn season because of their warm, cozy flavors. If I’m making this dish for Thanksgiving, I love adding festive toppings like chopped pecans (or walnuts) and dried cranberries. Feel free to use your favorite nuts and dried fruit, such as dried figs or sliced almonds. Or, add a fun pop of color by tossing this sweet potato brussel sprout recipe with some fresh pomegranate seeds.

How to Make Ahead, Store, & Reheat?

While sheet pan Brussel sprouts and sweet potatoes are quick and easy to throw together for a last-minute side dish, they’re also make-ahead-friendly for meal prep and storage-friendly for those yummy leftovers. Here are some make-ahead, storage, and reheating tips:

Make-ahead: You can make this sweet potato and brussel sprout recipe a day in advance so it’s ready to go when you are. Simply chop up the veggies, mix them together with the seasonings, garlic, and extra virgin olive oil, and store them in a plastic bag, large bowl, or airtight container in the fridge. Follow the above instructions to cook them when you’re ready to serve.
Store: Bring the baked brussel sprouts and sweet potatoes to room temperature before placing them in an airtight container. They’ll stay fresh in the fridge for up to 4 days.
Reheat: You can reheat your leftovers for a few seconds in the microwave or in a 300-degree F oven for about 10 minutes or until warmed through.

What to Serve It With?

Baked sweet potato and Brussels sprouts are a classic side that pairs with virtually any main dish. While it is one of my go-to dishes for holiday dinners, you can also enjoy this recipe as a snack, appetizer, or simple lunch! Here are a few of my serving recommendations:

Serve it with turkey: As part of the autumn harvest, roasted brussel sprouts with sweet potatoes are a must for your Thanksgiving menu or holiday table. Serve them as part of your Thanksgiving meal along with Turkey Breast Tenderloin, Roasted Turkey Legs, Maple Cranberry Sauce, Sweet Potato Souffle Recipe, and all your favorite Thanksgiving recipes. Or, for year-round enjoyment, serve this side dish with a roast chicken, such as my Air Fryer Cornish Hen.
Pair it with beef: For a restaurant-quality meal, serve your roasted sweet potato brussel sprouts with a succulent, tender beef dish. My favorites are Reverse Sear Tenderloin Roast and Barefoot Contessa’s Pot Roast.

Expert Tips

When it comes to roasting Brussel sprouts and sweet potatoes, the goal is to make them tender, caramelized, and crisp rather than mushy and lifeless. Thankfully, this is easy to achieve with just a few tricks up your sleeve! Here’s what you need to know:

Aim for equal-sized veggies: Cutting your veggies into fairly equally-sized pieces will help them cook evenly in the oven. I recommend chopping medium-sized sweet potatoes into 1-inch cubes and cutting the sprouts in half lengthwise. You may need to cut particularly large Brussels sprouts into quarters.
Leave the outer leaves: While you can remove any loose sprout leaves before roasting, I prefer to leave them since they crisp up really well in the oven and add a nice crunch to the dish.
Flip halfway through the roasting process: When roasting sweet potatoes and Brussels sprouts, flip them halfway through to ensure even cooking. They can turn from perfectly crisp and caramelized to mushy pretty quickly, so make sure to keep an eye on them after about 20 minutes (every oven is different). You’ll know they’re done when they’re fork-tender.

FAQs

Can I roast brussel sprouts and sweet potatoes together?

Yes, you can. Roast sweet potatoes and brussel sprouts in the oven for a total time of about 20-25 minutes to achieve a fork-tender texture with crisp, caramelized edges. Plus, sweet potato brussels sprouts are a savory and sweet combination that makes for the perfect side dish.

What temp to roast brussel sprouts and sweet potatoes?

You can cook sheet pan sweet potatoes and brussel sprouts in a 400-degree F oven for 20-25 minutes or until fork-tender.

Can I roast brussels sprouts and sweet potatoes in the air fryer instead?

For a quick and easy cooking option, you can make air fryer brussel sprouts and sweet potatoes instead of roasting them in the oven. I recommend roasting them in the air fryer basket at 400 degrees F for 17-20 minutes or until you achieve tender potatoes and crispy brussel sprouts.

What pairs well with brussel sprouts?

Root veggies, such as sweet potatoes, carrots, and butternut squash, pair beautifully with sprouts. Roasted root vegetables and brussel sprouts require around the same cook time, resulting in a tender texture with crisp, golden brown, and caramelized edges. It’s the perfect combination of savory and sweet.

Should I soak brussel sprouts before roasting?

There’s no need to soak your sprouts before roasting them. However, I recommend giving them a good rinse under cold running water to remove any dirt, debris, or pesticides. You can lightly dry them with a paper towel before cooking to ensure they crisp up nicely.

Other Roasted Vegetable Recipes You Might Like:

Whether you need a delicious side dish to serve with your holiday dinner or you are just looking for a healthy veggie meal for a Tuesday night dinner, we have a good collection of vegetable side dishes for you to choose from. Below are a few hand-picked recipes that we make regularly:

If you try this Roasted Sweet Potato Brussel Sprouts Recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Roasted Brussels Sprouts and Sweet Potatoes Recipe

These Oven-Roasted Brussel Sprouts and Sweet Potatoes are an easy side dish that’s vegan, gluten-free, and dairy-free. Tender, perfectly caramelized, and seasoned with cumin and paprika, these veggies are just as tasty as they are nutritious. Serve this recipe as a snack or appetizer, alongside your favorite weeknight meal, or even as an accompaniment to your holiday table.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegan

Prep Time 10

Cook Time 25

Total Time 35

Servings servings (as a side dish)

Calories 271kcal

Author Aysegul Sanford

Ingredients

1 pound Brussels sprouts trimmed and halved lengthwise
1 pound sweet potatoes peeled and cut into 1-inch cubes
2 cloves fresh garlic minced or 1 teaspoon garlic powder
¼ cup olive oil
1 teaspoon ground cumin
½ teaspoon paprika sweet or smoked
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon fresh parsley optional or other fresh herbs like fresh sage, thyme or rosemary

Instructions

Preheat oven to 400 degrees F (or 204 degrees C). Line a large baking sheet with parchment paper (or aluminum foil) and set aside.
Into a large bowl, place halved Brussels sprouts, cubed sweet potatoes, minced garlic, olive oil, ground cumin, paprika, salt, and pepper.
Give it a good toss to ensure that the vegetables are coated with all the seasonings and oil.
Transfer onto the prepared baking sheet and make sure that they are spread on a single layer.
Roast vegetables in the oven for 20 to 25 minutes, flipping halfway through the cooking process.
Transfer the now-roasted sweet potatoes and Brussels sprouts to a serving platter. Serve it with a sprinkle of fresh parsley.

Video

Notes

Yields: This recipe yields about 4 to 5 cups of roasted vegetables, which is ideal for serving 4 people as a side dish. The nutritional values listed below are per serving.
Aim for equal-sized veggies: Cutting your veggies into fairly equally-sized pieces will help them cook evenly in the oven. I recommend chopping sweet potatoes into 1-inch cubes and cutting the sprouts in half lengthwise. You may need to cut particularly large Brussels sprouts into quarters.
Make-ahead: You can make this recipe a day in advance so it’s ready to go when you are. Simply chop up the veggies, mix them together with the seasonings, garlic, and extra virgin olive oil, and store them in a plastic bag, large bowl, or airtight container in the fridge. Follow the above instructions to cook them when you’re ready to serve.
Store: Bring the roasted vegetables to room temperature before placing them in an airtight container. Keep them in the fridge for up to 4 days.
Turn it into a salad: An earlier version of this recipe was tossed with ½ cup of cooked quinoa, 1 cup of arugula, a handful of pumpkin seeds, and pomegranate arils. It was drizzled with a homemade salad dressing. Below are the ingredients you will need to make the dressing:
- ¼ cup orange juice freshly squeezed
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper

Nutrition