150+ Foolproof Christmas Recipes for a Stress-Free Holiday

Stuffed Onions with Ground Beef and Rice

Aysegul Sanford — Wed, 10 Dec 2025 15:27:48 +0000

Growing up in Türkiye, our holiday tables looked a little different than the ones we have here in the US. Kebabs were always on the menu, but whenever my mom wanted to make something special, she made these ground beef stuffed onions, or soğan dolması as we call it.

It has been years since I last made them, but seeing their recent popularity on social media made me pull out my mom’s handwritten notes and bring this recipe back to life.

Here are a few things that make this version special:

It has roots in Turkish cooking. There are many versions of stuffed onions across the Mediterranean and the Middle East, but the Turkish style uses pomegranate molasses to give the dish a gentle, sweet-and-tangy balance.
The ingredients are simple. Pomegranate molasses might sound unfamiliar, but most grocery stores now carry it. Everything else is a pantry staple, and I included plenty of substitutions so you can make it work with what you have on hand.
It looks impressive, but it is easier than it seems. Once you soften the onions and get the hang of rolling them, the rest of the process is surprisingly approachable and very forgiving.

If you have never made stuffed onions before, I think you will be pleasantly surprised by how doable this dish actually is.

Ingredients You’ll Need

If you’ve been following along on social media, you’ve probably seen me testing this recipe quite a bit. As I worked through each round, I learned a few things about choosing the right ingredients.

The exact measurements are in the recipe card below, but these are the notes I kept from all that testing:

Onions: Look for onions that are firm, fresh, and heavy for their size. Yellow onions work beautifully because they naturally become sweeter as they cook, but Vidalia onions and Walla Walla onions will also work if you want an even milder flavor. Red onions are also an option, but stuffed red onions are slightly sweeter than yellow onions.

Pro tip: In the recipe card, you’ll see four medium onions. If you’re making this for the first time, go ahead and buy one extra just in case. Depending on the size, four to five onions usually give me about 20 to 22 usable layers, which is right around what you’ll need for this stuffed onion recipe.

Ground beef: Fat equals flavor, so I like using 85/15 ground beef because it stays juicy and tender. If you prefer something richer, use 80/20 ground beef.

You can also use lamb if you like, or half lamb and half beef, which is pretty traditional. If you are looking for a lighter alternative, though not traditional, ground chicken would also work, but be aware that it would have a slightly different flavor profile.

White rice: I’m using long-grain white rice here, the everyday enriched kind that you can find in most grocery stores.

My mom always rinsed the rice under cold water until it ran clear, so I do that too, but I know some people prefer not to wash their rice, and that’s perfectly fine.

Some people soak their rice before using it, which helps it cook a little faster, but since we are using a rather small amount, I do not think that it is necessary.

Alternatively, medium bulgur wheat can be a good substitute for rice. It would have a distinct earthy flavor profile, but it would still be delicious.

Pomegranate molasses: Can you make it without it? You surely can. But, should you? Absolutely not, because pomegranate molasses takes these stuffed onions to another level, giving them the signature slightly sweet-and-sour taste. So, do not skip it.

Pro Tip: When shopping for it, look for a brand that uses 100% pomegranate juice and no added sugars. If you can’t find it in your local grocery stores’ Middle Eastern section, look for it online. My favorite one is this Pomegranate Molasses.

Red pepper paste: This is known as biber salçası in Turkish cooking. You can find mild or hot versions, and both work here. If you can’t find it, you can use an equal amount of tomato paste as a substitute, and it will still be delicious.

Most Middle Eastern supermarkets carry it, but if you can’t find it there, you can buy it online. I like Oncu Turkish Mild Pepper Paste, which has great depth without being overly spicy.

Spices: This part of the recipe is the most flexible, and you can get as creative as you want. I use ground cumin, dried mint, black pepper, and red pepper flakes for a little heat.

If you can’t get your hands on dried mint, you can omit using it or use a tablespoon of chopped fresh mint instead.

How to Make Stuffed Onions

If this is your first time making stuffed onions with meat, and it looks like a lot of work, let me assure you, it is not. Once you start stuffing and rolling your first couple of onions, you’ll see quickly that the whole process is actually quite simple.

Below, I am sharing every step of the process with the little things I learned from my mom and from making this Mediterranean dish over the years for my own family:

Step 1 – Prep the onions: If there’s one part to pay a little extra attention to, it’s this step. We’re trying to separate the layers in one piece as much as we can. Even if a few tear, don’t worry, they still work just fine once they’re stuffed.

Start by cutting off both ends of each onion, peeling the outer skin, and making a single straight cut down to the center without slicing all the way through. Doing this helps the layers loosen easily after boiling. Use a sharp knife here to make it easier on yourself.

Step 2 – Boil the onions: Add the onions to a large pot of water, bring it to a boil, and let it simmer for about 15 minutes. You don’t want them overly soft, just soft enough that they don’t rip when you start separating the layers later.

Step 3 – Let them cool and separate the layers: Spread the onions out on a plate and let them cool on the counter.

Pro Tip: It takes a while to cool down, especially the inner layers. If you are short on time, you can place them in a colander and run them under cold tap water to speed up cooling. However, it is imperative that you let them drain properly before you start stuffing and rolling them.

When cool enough to handle, carefully remove each layer of the onion, being gentle to avoid tearing it. You should have about 20-22 onion layers in the end.

As you peel off each layer, you’ll notice a thin membrane. If you have the time, remove it; it helps the onions cook more evenly and prevents any chewiness. But if you’re in a pinch, you can skip this step. I’ve made this dish plenty of times, leaving the membrane on, and it still turns out great.

As you get closer to the middle, you’ll end up with the onion cores. Don’t throw them out. We’ll use them in the filling, so put them in a large bowl.

Step 4 – Mix the filling: Preheat the oven to 400°F (204°C), and while it heats, make the filling. Add the ground beef, rice, red pepper paste, tomato paste, all of the spices and seasoning, pomegranate molasses, and parsley to the bowl with the chopped onion cores.

Using clean hands, give it a good mix so that everything is evenly combined. You’re looking for a mixture that feels slightly sticky and moist but holds together when you press it between your fingers.

Step 5 – Roll each layer into a little stuffed onion (aka dolma): Place about 1 ½ tablespoons of filling inside each layer and roll it tightly.

Pro Tip: As you stuff and roll, you’ll see that the very outermost layers of the onion are longer than the inner layers. I find that stuffed onions made with these longer layers are a bit chewy, so I cut them in half. This way, all layers are roughly the same size, and every stuffed onion tastes the same after everything is baked.

Step 6 – Arrange them in the pan: I am using a 3 ½-quart cast iron skillet, but a large casserole dish would also work well.

Place the stuffed onions in a spiral, starting from the outer edge, tucking each one right up against the next.

You want them close enough to support each other without squeezing them too tightly. In my 12-inch pan, depending on the size of my onions, I can usually fit 18-22 stuffed onions in one spiral layer.

Step 7 – Make the sauce: In a measuring cup, combine olive oil, pomegranate molasses, tomato paste, red pepper paste, garlic, salt, and boiling water. Whisk until everything dissolves.

Pour the sauce right over the onions. You can cover the pan with foil or a large sheet of parchment paper.

Pro Tip: During my recipe testing, I kept thinking the sauce looked like too much. It isn’t. You need that liquid to help the onions and filling cook slowly and evenly, and most of it evaporates in the oven, leaving just the right amount behind.

Step 8 – Bake: Place the onions in the oven, covered, for about 30 minutes to soften all the way through. Then uncover the dish and let them brown and caramelize around the edges for another 20 minutes or so.

You’ll see that the remaining liquid will be thicker and reduced almost in half.

Step 9 – Finish with fresh parsley and serve: I love adding a handful of parsley at the end to brighten the entire dish. Serve your baked stuffed onions warm, with extra sauce spooned over the top.

Expert Tips From My Mediterranean Kitchen

Stuffed roasted onions look fancy, but once you understand a few small techniques, the whole process becomes much easier (and more enjoyable).

Here are a few lessons I learned during my recipe testing, along with a few things I learned watching my mom make these when I was growing up in Türkiye.

Don’t over-boil the onions: Keep a close eye on them once they start boiling. Let them simmer just until they become soft enough to bend, usually around 15 minutes. If you cook them too long, the layers become mushy and tear easily when you try to separate them.

Cool the onions before handling: Letting the onions cool takes some time. If you are in a pinch, you can run them under cold water to speed things up. However, it is imperative that you drain them properly before stuffing.

It is okay to cut long onion layers: The outer layers of the onion are sometimes too long for rolling. If they are, simply slice them in half. Too much onion wrapping around the filling can become chewy after baking.

You do not need extra oil: Some versions of this recipe online (especially on social media) add additional (between ¼ cup to ½ cup) olive oil to the filling. I tested this recipe both ways and did not think it was necessary, especially if you are using 85/15 ground meat.

That said, if you’re using leaner meat, feel free to add ¼ cup olive oil to keep the filling tender and moist.

Use boiling or hot tap water for the sauce: When making the sauce, it is hard to dissolve everything with cold (or even room temperature) water, so I recommend using hot water to make it easier on yourself.

Use parchment paper or foil to cover: Most Turkish cooks use parchment paper to cover the dish. You need to cut it so it covers the entire surface and stays put. However, aluminum foil can also be used.

Stuffed Onions Recipe

This Baked Ground Beef Stuffed Onions recipe is a showstopping main dish made with tender onion layers stuffed with a beef-and-rice filling. Everything bakes in a sweet-tangy pomegranate molasses sauce that caramelizes beautifully in the oven.

Course Dinner

Cuisine Mediterranean

Diet Gluten Free

Prep Time 15

Cook Time 1 20

Cooling time (for Onions) 20

Total Time 1 55

Servings servings

Calories 493kcal

Author Aysegul Sanford

Equipment

1 3 1/2 quart cast iron braiser

Ingredients

For The Onions

4 large onions ~ 2 ½ lbs
Salt

For The Filling

½ lbs ground beef 85-15
½ cup white rice rinsed under hot tap water
¼ cup pomegranate molasses
2 tablespoons red pepper paste Use tomato paste if you can't find it
2 tablespoons tomato paste
1 ½ teaspoons kosher salt
½ teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon allspice
½ teaspoon dried mint optional
¼ teaspoon red pepper flakes Urfa or Aleppo pepper, optional
1 cup chopped fresh parsley plus more for garnish

For The Sauce

¼ cup olive oil
¼ cup pomegranate molasses
2 tablespoons red pepper paste Use tomato paste if you can't find it
2 tablespoons tomato paste
2 cloves garlic minced
½ teaspoon kosher salt
1 ½ cups boiling water or hot tap water

Instructions

Cut both ends of the onion and peel them one by one. Slice halfway through to the center without cutting all the way.
Fill a medium-sized saucepan with water and add the onions over medium heat. Bring to a boil and simmer for 15 minutes. The leaves will soften, and separate a bit.
Using a slotted spoon, carefully remove the onions from the boiling water and transfer them to a plate, and let them cool.
When cool enough to handle, carefully remove each layer of the onion, being gentle to avoid tearing it, and discard the thin membrane as needed. As you get closer to the middle, you’ll end up with the cores of the onions. Set them aside; we’ll use them in the filling.
You should have about 20-22 layers of onions in the end. Set them aside.
Meanwhile, preheat the oven to 400 degrees F.
While the oven is heating, make the filling. Into a mixing bowl, place ground beef, white rice, pomegranate molasses, red pepper paste, tomato paste, kosher salt, black pepper, ground cumin, allspice, dried mint, red pepper flakes, and chopped fresh parsley.
Chop the reserved onion cores and add them to the bowl. Give it a good mix to ensure everything is fully incorporated.
When it is time to stuff, fill each layer of the onion with a tablespoon of the meat filling, then roll tightly. Repeat this process for the remaining onion layers, then arrange them in a spiral pattern in a large skillet or casserole dish.
To make the sauce, whisk together olive oil, pomegranate molasses, red pepper paste, tomato paste, garlic, salt, and boiling water in a measuring cup until combined.
Carefully pour the sauce over the stuffed onions. You can cover it with foil or a large sheet of parchment paper.
Bake in the oven for 30 minutes, then remove the parchment paper and continue baking for an additional 20 minutes, or until onions turn golden brown.
Garnish with chopped parsley and serve immediately.

Video

Notes

Yields: This recipe makes 18-22 stuffed onions, which is ideal for serving 4 adults, with each adult eating 4-5 stuffed onions. The nutritional values below are per serving.
Make Ahead: Prep the onions and the filling. Stuff and roll the onions and arrange them in a casserole or skillet. Cover tightly and keep in the fridge for up to 24 hours. When ready to cook, make the sauce and bake as directed.
Storage: Bring the leftovers to room temperature, place in an airtight container, and store in the fridge for up to 3-4 days.

Nutrition

What to Serve With Stuffed Onions

So you’ve made your beautiful stuffed baked onions. They’re tender, aromatic, and perfectly seasoned. But what should you serve alongside them to turn this into a complete meal?

Below are a few traditional and Mediterranean-inspired pairings to help you serve them the way they’re enjoyed across Türkiye:

Pair them with a cool yogurt sauce: A creamy yogurt sauce is one of the most classic pairings to dolma-style dishes. My Yogurt Dill Sauce adds a bright, herby note with lemon and fresh dill, while my Tzatziki Sauce Recipe is a classic pairing with thick Greek yogurt, cucumber, and garlic.

Add a refreshing salad: A crisp salad never disappoints. Turkish Shepherd Salad is a traditional go-to with juicy tomatoes, cucumbers, and herbs, especially in the summer months. If you want something a bit more herby, Tabbouleh is another option with lots of fresh herbs.

Serve with rice or pilaf: To make this a little more filling, pair your stuffed onions with a starchy side dish. If you want a Turkish side, my Bulgur Pilaf is a classic, or try my Vermicelli Rice, another staple you’ll often see served alongside dishes like this in many Mediterranean restaurants. And if you want a gluten-free option, Lemon Quinoa brings a fresh, zesty note without overpowering the main dish.

How to Make Ahead, Store & Reheat

One of the things I love most about this stuffed onion recipe is that you can make it ahead, and it tastes better the next day. The flavors magically deepen as they sit, which makes it an ideal recipe for make-ahead dinners, holiday prep, or easy leftovers.

Here’s how I do it:

Make Ahead: You have two make-ahead options:

You can prepare, stuff, and roll all the onions, arrange them in your pan, and refrigerate them unbaked, without the sauce, for up to 24 hours. When you’re ready to cook, simply mix the tomato sauce, pour it over the onions, and bake as directed.
Alternatively, you can bake them completely a day ahead. Let them cool, cover tightly, and refrigerate. Just pop them in the oven to warm thoroughly, sprinkle with fresh herbs, and serve!

Storage: Once baked, let the stuffed onions cool completely before storing. Transfer them to an airtight container and refrigerate for up to 4 days.

Reheat: Reheat the stuffed onions in a 350°F (177°C) oven, loosely covered with parchment or foil, for 10-15 minutes, or just until warmed through. You can also microwave them if needed, but the oven keeps the texture softer and more consistent.

Freezing: Stuffed onions freeze very well. Once completely cooled, place them in an airtight container and freeze for up to 2 months. For the best texture, thaw them overnight in the refrigerator, then reheat.

FAQs

Can I make this recipe vegetarian?

Yes, you can make a vegetarian version. Simply increase the rice to 2 cups and add 3 tablespoons of extra-virgin olive oil to the filling. It is not traditional, but some cooked lentils or mushrooms can be added to the mixture to make it even more satisfying.

What if my onion layers fall apart?

This usually happens when the onions are overcooked. Boil them just until they’re soft enough to bend, but not mushy. Using firm, fresh onions also helps because the layers are sturdier.

Can I make stuffed onions ahead of time?

Yes. To do so, stuff the onions, arrange them in the baking dish, cover tightly, and refrigerate for up to 24 hours. When you’re ready to serve, simply add the sauce and bake.

Can I use brown rice?

Technically, yes, but it takes much longer to cook and stays much firmer inside the onions. For best results, stick with white rice (long-, medium-, or short-grain). If using brown rice, soak it for at least 1 hour to soften it before adding it to the filling mixture.

Can I use red or white onions?

Yes. Red, white, or yellow onions will all work for this recipe. Just make sure the onions you choose are fresh, firm, and not soft, so the layers hold up well when boiling and rolling.

How is this recipe different than Greek Stuffed Onions?

While the concept is pretty similar, the Greek version of this recipe does not use pomegranate molasses. It is also often made with ground pork, but, similar to my recipe here, ground beef and ground lamb can be good substitutes for pork.

Other Mediterranean Recipes You’ll Love

If these meat-stuffed onions made you curious to try more, I invite you to check out a few of my favorite recipes from the Mediterranean and Middle Eastern regions below:

If make-ahead meat dishes are your favorite, try my Greek Lamb Meatballs for an easy dinner or a quick appetizer.
You’ve probably seen the Doner Kebab recipe going viral on social media. It takes the century-old classic recipe and turns it into a weeknight dinner with a clever shortcut.

Photos by Tanya Pilgrim.

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

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

12+ Showstopping Holiday Potato Recipes

Aysegul Sanford — Tue, 28 Oct 2025 17:26:35 +0000

Look, I get it. Mashed potatoes are a classic, and I am all for them. But when it comes to potatoes, we can all do a little more than the standard version everyone pairs with turkey. Don’t get me wrong, I can’t imagine a holiday dinner without them, but potato side dishes are one of those things you can easily have more than one of on your table.

If you’re like me and don’t mind stepping a little outside your comfort zone, I’ve put together this creative, tested, and perfected roundup of my best holiday potato recipes I make every year.

These are among my most popular Thanksgiving vegetable side dishes. And, they always disappear first and pair beautifully with any main, whether it’s meat, poultry, or vegetarian.

Creamy and Comforting Mashed Potatoes

Mashed potatoes are a classic for a reason. Soft, buttery, and irresistibly creamy, they’re simple to make and always a crowd favorite. Sure, you can make your grandma’s recipe, but why not take it up a notch and try one that prioritizes flavor above all else?

Garlic Rosemary Mashed Potatoes

Make-ahead friendly, Vegetarian, Serves 4

These rosemary mashed potatoes are what I serve with my Herb Roasted Turkey every year for Thanksgiving. I just can’t imagine a better pairing.

The secret to making this dish truly special is steeping fresh rosemary and garlic in melted butter for a few minutes before mixing it with the boiled potatoes. It is a simple step that infuses every bite with deep, aromatic flavor.

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Yukon Gold Mashed Potatoes

Make-ahead friendly, Vegetarian, Serves 6

This is the mashed potato recipe that I make when I want something quick, easy and simple. Ready in 35 minutes, it uses simple ingredients like milk, sour cream (or Greek yogurt), and potatoes, available in most well-stocked pantries.

Yukon gold potatoes naturally offer a creamy texture and rich buttery flavor, so you do not need to add too many other ingredients to make them taste good. However, you can drizzle the final dish with my Beef Gravy Recipe before serving for an extra flair.

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Mashed Potato Casserole

Make-ahead friendly, Serves 6

Now, if you really want to wow your guests, make this mashed potato casserole. It combines regular and sweet potatoes, giving you the best of both worlds. It is a holiday season staple in my household.

Adapted from an old Martha Stewart recipe, it’s super creamy, decadent, and easily customizable. Want to jazz it up? Add your favorite toppings like chopped turkey bacon, sautéed leeks, or melted cheese for a delicious finishing touch.

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The Best Sweet Potato Recipes for the Holiday Table

I don’t know about you, but I can’t imagine a holiday table without sweet potatoes. Whether you serve them roasted and caramelized, mashed or baked until tender, they always bring warmth and color to the meal.

No matter how you prepare them, sweet potatoes are the perfect way to brighten your holiday spread. Below are my foolproof sweet potato side dishes that are guaranteed to impress.

Sweet Potato Soufflé

Make-ahead friendly, Vegetarian, Serves 6-8

I made this sweet potato soufflé recipe after watching Trisha Yearwood make it on her Food Network show over 12 years ago. It was also one of the first recipes I shared on the site.

Since then, it has been one of the most popular recipes on Foolproof Living around Thanksgiving. And it’s easy to see why. This recipe takes the classic sweet potato casserole and makes it even better with a generous layer of buttery pecan streusel on top.

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Mashed Sweet Potatoes

Make-ahead friendly, Vegetarian, Serves 4

Most mashed sweet potato recipes call for cooking a few peeled and cubed sweet potatoes in a pot of boiling water, which is okay, but my recipe here steams them in a pot with a bit of butter and cream.

In less than 30 minutes, you end up with ultra-creamy mashed sweet potatoes that you can serve sweet with a drizzle of maple syrup or savory with a generous drizzle of my Turkey Gravy.

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Sweet Potato Stacks

Make-ahead friendly, Vegetarian, Makes 12 stacks

Need something easy to make but visually impressive? Well, I know these sweet potato stacks look fancy, but this recipe couldn’t be easier to make. Just thinly sliced sweet potatoes layered in a muffin tin with butter, fresh herbs, salt, and pepper.

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Roasted Brussels Sprouts and Sweet Potatoes

Make-ahead friendly, Vegan, Serves 4-6

You might think that a recipe like this wouldn’t be all that popular. After all, it’s just two vegetables roasted together with a bit of oil and seasoning.

But you’d be surprised to know that this is one of the most popular recipes on the blog, especially around Thanksgiving. It’s easy to see why: both vegetables cook at the same time, and you end up with the best of both worlds in under 30 minutes.

While it’s perfect for larger gatherings, it’s just as wonderful for smaller ones too. I especially love pairing it with my Turkey Tenderloin for a simple, satisfying holiday meal.

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Mediterranean Sweet Potato Salad

Make-ahead friendly, Vegetarian, Serves 6

Now, I know this might not be your traditional Thanksgiving or Christmas salad, but if you’re looking to try something a little different, make this Mediterranean sweet potato salad.

Made with roasted sweet potatoes, caramelized shallots, and crispy chickpeas on a bed of arugula with feta and maple-candied walnuts, it’s colorful and vibrant.

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Crispy, Roasted, and Air-Fried Potato Sides

If you’ve spent any time on social media, you’ve probably seen the crispy potato revolution. Over the last few years, cripsy roasted potatoes have become everyone’s favorite way to satisfy that craving for crunch, and I am completely on board with it.

The good news is that you have options. Roasting them in the oven is always a great choice, but if your oven is full, the air fryer is another handy tool up your sleeve. No matter which method you choose, the recipes below are my go-to roasted and air-fried potato sides that I know you’ll love.

Air Fryer Red Potatoes

Vegan, Serves 4-6

I think red potatoes are one of these vegetables that are underutilized, and this air-fried red potato recipe is here to change that.

Slightly creamier and sweeter than golden potatoes, this easy potato side dish is perfectly seasoned, crisp on the outside, and creamy on the inside. Oh, and it is ready in 20 minutes from start to finish.

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Air Fryer Fingerling Potatoes

Vegan, Serves 4-6

I love fingerling potatoes because they come in fun shapes and sizes, and each potato offers a slightly different flavor. Yes, you can cook them in the oven, but cooking them in the air fryer makes them just as crispy with only one tablespoon of olive oil.

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Potato Roses with Bacon

Vegetarian, Makes 6 “roses”

If you really want to impress your guests, make these potato roses; they’re guaranteed to be the showstopper on the table.

You might think it looks complicated, but it’s surprisingly simple to make: thinly sliced potatoes wrapped in turkey bacon (or regular bacon), with some shredded cheese, and baked in a muffin tin. The result is a crispy, golden, and decadent side that’s as beautiful as it is delicious.

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Muffin Tin Potatoes

Vegetarian, Makes 12 stacks

If you love potatoes, cheese, and creamy comfort food, you have to try these muffin-tin potatoes. Made by layering thinly sliced potatoes with heavy cream, parmesan cheese, and seasonings, and baking them in a muffin pan.

They bake up with irresistibly crispy edges and a rich, tender center, giving you the best of both worlds. While it may look like something straight out of a restaurant, they’re surprisingly easy to make at home.

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Smashed Fingerling Potatoes

Make-ahead friendly, Vegan, Serves 4

You can’t scroll through social media these days without seeing smashed potatoes, and for good reason. Fingerling potatoes are perfect for this recipe: boiled, gently smashed, then roasted until crisp on the outside and buttery on the inside.

Serve them straight from the oven with a sprinkle of fresh herbs, and, as I like to do, pair them with any of your favorite dipping sauces.

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Watch: 3 Easy & Creative Potato Side Dishes For Your Holiday Table

See three of the most popular and impressive dishes from this roundup brought to life! Watch me show you exactly how to make my potato roses, muffin-pan potatoes, and a bonus recipe: crispy smashed potatoes topped with burrata.

FAQs

Can I make mashed potatoes ahead of time for Thanksgiving?

You sure can. Simply make the recipe as written, bring it to room temperature, place it in an airtight container and store it in the fridge for up to a day or two before you are ready to serve it.

How do I keep roasted potatoes crispy for serving?

You can do a few things. First, roast them at high heat (425°F/218°C) oven, and once roasted, do not cover them (we do not want them to steam). Second, if you are not serving them right away, keep them warm in a low heat (200°F/95°C) oven so they stay warm and crispy.

What’s the biggest mistake people make when roasting potatoes for a crowd?

By far, the biggest mistake people make when roasting potatoes for a crowd is overcrowding the sheet pan. When the pan is packed too tightly, the potatoes steam rather than roast, preventing them from getting that golden, crispy exterior we all love. For the best results, give the potatoes plenty of space so each piece can make direct contact with the hot pan. If you’re cooking for a larger group, use two baking sheets and rotate them halfway through roasting for even browning.

What’s the best type of potato for mashing or roasting?

I prefer Yukon gold (also known as golden potatoes) for mashing and roasting as they naturally have a buttery flavor and a creamier consistency.

More Holiday Side Dish Inspiration

If you’re planning your full holiday menu, below are a few other sides from fresh salads to cozy soups that pair beautifully with any of your holiday mains:

No holiday meal is complete without a colorful salad that will bring everything together. If you agree, don’t miss my roundup of Best Fall Salads all in one place.
A warm, comforting soup always adds a special touch to a festive meal. Take a look at my Fall Soups collection for cozy, make-ahead options that will complement your holiday spread perfectly.

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

Whipped Feta Dip

Aysegul Sanford — Mon, 29 Sep 2025 19:54:13 +0000

Whenever I have friends over, I like to go beyond the usual meat-and-cheese plate and put together a spread that feels a little more Mediterranean and creative without being complicated.

Over the years, I’ve built a few go-to menus that always get oohs and aahs, and after this whipped feta cheese recipe took off on social media last year, I added this version to the mix. Now I get the same question every time: “Is the recipe on the blog?“

It’s popular for a reason: it’s incredibly versatile. Serve it as a cheese dip, spread it under roasted vegetables, or thin it into a sauce; top with savory herbs and spices or go sweet with honey and nuts.

Think of this creamy feta recipe as a simple base you can dress up a dozen ways. After months of testing, I’ve dialed in the texture so it delivers every time.

Ingredients You’ll Need

You only need four main ingredients to make this whipped feta recipe, so choose the best ones you can find, as their flavor really shines through.

You can find the exact measurements in the recipe card below, but here are some notes from my testing:

Feta Cheese: For the creamiest whipped feta cheese, start with an 8-ounce block of feta packed in brine. You can use either cow’s milk or sheep’s milk feta, but the most important thing is choosing one you like for its flavor, creaminess, and saltiness.

I do not recommend pre-crumbled feta because it often contains caking agents that make the dip grainy. Since we will be blending everything in the food processor, there is no need to buy it pre-crumbled.

Greek Yogurt: Some whipped feta recipes call for cream cheese or sour cream, but I prefer using whole milk unsweetened Greek yogurt for a lighter, tangier base.

Because it’s thicker and less watery than regular yogurt, it keeps the dip extra creamy while adding a subtle tang. For the best texture, avoid fat-free or 2% yogurt.

Olive Oil: Use your favorite extra virgin olive oil. It doesn’t have to be fancy or expensive, just something you like, since the flavor really shines through.

Lemon zest: Adding a little lemon zest brightens the dip, brings fresh aromatics, and adds a bit of tang.

Optional Add-Ins: I wanted to make this recipe with minimal ingredients, so it is quick and easy to put together. However, if you’d like, you can also add a clove of fresh or roasted garlic for a mild garlic flavor and a squeeze of lemon juice for a bit more tangy flavor.

How to Make Whipped Feta Cheese

Whipped feta comes together in just minutes, and the key is blending it just enough to achieve a smooth, creamy texture without overblending. Here’s how I do it step by step:

Step 1: Prep the feta: First, drain the brine, pat the block dry to prevent a watery dip, and break it into large chunks. This way, there is no excess moisture, and it can blend smoothly.

Step 2: Blend: Add the feta, Greek yogurt, and lemon zest to the food processor or blender. Turn on the processor and slowly pour in the olive oil through the feed tube.

Pro Tip: Most whipped feta recipes use ¾ cup of Greek yogurt, but during my recipe testing, I found that using a lesser amount (½ cup of yogurt) yielded a more spreadable dip than a sauce-like, runny whipped feta.

Pouring the olive oil slowly helps the cheese and yogurt emulsify into a silky mixture. If you’re using a high-power blender, blend for a shorter time, as it will thin out more quickly.

Step 3: Scrape halfway through blending: For a smooth and evenly blended whipped feta, stop the machine and scrape the sides with a spatula once or twice during the whipping process.

Doing this also helps with gauging the texture. I thought that 40-45 seconds of blending yielded the perfectly silky and smooth texture, but you can adjust the blending time according to your preference.

Step 4: Serve and garnish: Spoon into a bowl and finish with olive oil and your favorite toppings.

Ways to Customize Whipped Feta with Different Toppings

While this feta spread is perfectly delicious on its own, adding toppings is an easy way to dress it up and make it feel new every time you serve it. Choose a savory or sweet topping below and make it your own:

Savory Toppings: Sprinkle with fresh parsley, mint, or dill, plus a pinch of sumac, red pepper flakes, black pepper, or Aleppo pepper. You can keep it light, as I did in the photos, or spread it on a platter and layer on more herbs for a dramatic look.
Sweet Toppings: Drizzle a little honey and a handful of toasted pine nuts or crushed pistachios for a more dessert-like spread.
Spice Blends: If you prefer a lighter approach, sprinkle it with a pinch of my Mediterranean Seasoning or za’atar for an even more Mediterranean dip. Both bring a subtle herby flavor without overpowering the dip.

How To Make Ahead and Store?

Add this whipped feta cheese dip recipe to your collection of party appetizers asap! Why? Because it stores well and can be made ahead of time. Here’s how I do it:

Make-ahead: You can prepare it up to 2 days in advance. It gets slightly thicker as it sits. If you plan to serve it as a dip, you can serve it right away. However, though it is optional, if you want to use it as a spread for a perfectly creamy, silky texture, you can give it a quick whiz in the food processor right before serving.

Storage: Transfer the dip to an airtight container. It keeps well in the refrigerator for 3 to 4 days. If the dip appears slightly separated after sitting in the fridge, let it rest at room temperature for a few minutes, then give it a quick stir before serving.

Freezing: I do not recommend freezing whipped feta as the texture changes and turns grainy once thawed, so it’s best enjoyed fresh.

Notes from My Kitchen: What I Learned Making This Recipe

After plenty of testing (and a few grainy batches), I’ve figured out what makes whipped feta turn out silky and creamy every time. Here are the tips I wish someone had told me from the start:

Use a block of feta cheese: A block of feta in brine is creamier and fresher, while pre-crumbled feta often contains caking agents that make the dip too grainy.
Taste your feta first: Some feta cheese sold at supermarkets can be very salty. Since this dip relies on just a few basic ingredients, it would be hard to mask that, so it is best to taste it before whipping it.
- Too salty? Place the block in an airtight container with enough water covering it and let it sit in the fridge for a couple of hours or overnight. This helps reduce some of the excess salt.
Bring to room temperature: If possible, remove your feta from the fridge 5-10 minutes before blending. This is optional, but it will make your dip blend smoother.
Food processor or blender: I prefer using a food processor because it allows for easier control over texture and thickness. In contrast, a blender (especially a high-speed blender) blends faster, which may result in a runny creamed feta cheese dip. Therefore, if you are using a blender, pulse and check often instead of running the machine continuously.

How To Serve Whipped Feta

Don’t get me wrong, this is a wonderful appetizer dip served with fresh veggies like radishes, cucumbers, and bell peppers. However, there are many other ways to use it in your daily cooking, especially if you are a fan of Mediterranean cuisine.

Here are some of my go-to ideas:

Build a Mezze Platter: Serve your freshly made feta yogurt dip alongside other classics, such as Mediterranean Hummus, Tzatziki Sauce, Baba Ganoush, and fresh vegetables, warm Pita Bread, or pita chips.
Add it to any platter: This recipe is not just for a mezze platter. It is wonderful for any meat, cheese, or even seafood platter. I especially love it in my Smoked Salmon Platter.
Sandwich or Wrap Spread: Use it as a substitute for mayonnaise or other spreads in your favorite sandwiches and wraps. I love spreading it on lavash bread and then adding some Adana lamb kebab or Chicken Kofta before rolling it into a wrap.
As a Creamy Base: Spread a generous layer on a plate and top with roasted, grilled, or even air-fried vegetables. I love pairing it with my Harissa Carrots or Grilled Eggplant whenever I want an impressive side dish, or my Air Fryer Beetroot during the holiday season when I need a pop of color on the table.
With Grilled Meats and Kebabs: Serve it alongside Middle Eastern classics like Shish Tawook, Chicken Shawarma, or Lamb Kebabs for a cool, creamy contrast.
For Grain Bowls: Add a dollop over any of your Mediterranean bowls as a sauce. It works wonderfully with my CAVA Bowl and Chicken Shawarma Bowl.
Over toast with Eggs: Spread it on toast and top with fried or poached eggs, or serve it alongside Turkish Eggs for a savory breakfast or brunch.

FAQs

What’s the best feta for whipped feta?

Use a whole block of feta (not pre-crumbled feta) that you like the taste and creaminess of; it can be cow’s milk or sheep’s milk. I recommend choosing a brand that is not overly salty.

Can I make whipped feta without yogurt?

Yes, you technically can, but I find that the version made with yogurt is better. Still, you can use a splash of water or milk (about ¼ cup) to thin it out and blend until smooth.

How do I thicken whipped feta?

Start with a smaller amount of yogurt and add more as needed until you reach your desired consistency. If your dip turns out too thin and you want to thicken it, blend in a little more feta or chill it for 10-15 minutes to allow it to firm up as it cools.

Can I make this ahead of time?

Yes, you can make it up to 2 days ahead. Simply make a batch, store it in an airtight container, and give it a quick stir right before serving.

How long does whipped feta last?

It keeps well for 3-4 days in the refrigerator. Just give it a quick stir or pulse in the food processor before serving.

Can I freeze whipped feta?

I don’t recommend freezing this whipped feta spread as it turns grainy once thawed. It’s best enjoyed fresh.

Other Mediterranean Dips and Feta Recipes You Might Like

If you enjoyed this feta Greek yogurt dip, you might also like these other feta-packed and Mediterranean-inspired recipes I make regularly. They’re just as fresh and simple to make:

If you love that restaurant-style creaminess and sauces, try the cult favorite CAVA Feta recipe. It’s another wonderful dip (or topping) made with feta, roasted onions, jalapenos, and garlic.
If you want something cozy and baked, my Spinach and Feta Borek has a super crisp dough, melty feta, and is perfect for when you are having people over.
And if you are in the mood for something refreshing, my Watermelon Cucumber Salad with cucumber, feta, and fresh mint is perfect for warm weather.

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.

Whipped Feta Dip Recipe

This quick 5-minute whipped feta dip is made with just 4 simple ingredients. Creamy, tangy, and perfect for spreading or dipping.

Course Appetizer

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 5

Total Time 5

Servings servings

Calories 228kcal

Author Aysegul Sanford

Ingredients

8 ounces feta cheese whole block (both cow's milk or sheep's milk feta would work)
½ cup Greek yogurt unsweetened & whole milk/full fat
1 teaspoon Zest of a lemon
2 tablespoons extra virgin olive oil plus more for drizzling on top

Optional toppings

Handful of fresh herbs such as parsley, dill, and mint
Pinch of Sumac or red pepper flakes

Instructions

Break the feta into large chunks and place it in the bowl of a food processor fitted with the metal blade.
Add in the Greek yogurt and lemon zest.
Turn the food processor on. While it is blending, slowly add olive oil through the tube.
Blend until smooth, no more than 40-45 seconds, stopping halfway through to scrape the sides as needed.
Transfer to a bowl and garnish with fresh herbs. Finish with a light drizzle of olive oil and a sprinkle of sumac or red pepper flakes.

Notes

Yields: This recipe makes about 1 ½ to 1 ¾ cups whipped feta, ideal for four servings. The nutritional values below are per serving and do not include calories from the optional vegetables and pita bread shown in the pictures.
Feta: Use a mildly salty block of feta for the best whipped feta recipe.
Storage: Transfer leftovers to an airtight container and store in the fridge for 3-4 days. Give it a stir before serving.
Troubleshooting Consistency and Texture: You have two variables to consider here: the amount of yogurt used and the blending time.
- For a thicker dip, use ½ cup of yogurt, as written in the recipe.
- For a looser, more sauce-like, spreadable texture, add ¼ cup more (a total of ¾ cup) yogurt.
- Too grainy? Blend it a bit longer by stopping and scraping the sides a few times.

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

Vegan Apple Crisp

Aysegul Sanford — Sun, 14 Sep 2025 13:56:00 +0000

Every fall, my husband and I make it a point to go apple picking. And like most apple-picking trips, we always come home with more apples than we need. When that happens, this simple vegan apple crisp is the first thing I turn to.

What I love about this version is that it delivers all the comfort of a traditional crisp but with a lighter approach. Instead of the usual butter-flour-sugar crumble, the topping is made with rolled oats, almond flour, shredded coconut, and a touch of coconut oil.

It’s still golden, crisp, and satisfying, just a little more in line with how I like to bake at home.

And the best part? It’s vegan, dairy-free, and gluten-free, so it’s one of those desserts you can easily share or enjoy yourself, no special occasion needed.

Ingredients You’ll Need

As it is with any fruit crisp recipe, this no-sugar-added apple crisp recipe consists of two sets of ingredients: the apple layer and the crispy topping. You’ll find the full list in the recipe card below, but here are a few notes on key ingredients to help you get the best results:

For The Apple Layer:

Apples: You can use any type of apples you like. Use one type of apple or a combination of apples that offer different flavors. I usually use Fuji, Gala, and Honeycrisp apples, as they are sweeter than most other types, which helps make the crisp minimally sweetened. I also like to incorporate a Granny Smith apple for a little tartness.

Maple syrup: I use a small amount of maple syrup to coat the apples, but you can also use one tablespoon of coconut sugar, brown sugar, agave, or even regular sugar.

Lemon juice: Freshly squeezed lemon juice brightens everything up and keeps your apples from browning before baking. For this recipe, I wouldn’t recommend bottled juice.

Salt: I use kosher salt here. Don’t skip it, because even that tiny pinch enhances the sweetness coming from apples and makes the crisp taste richer.

Arrowroot powder: This helps the apple juices thicken as they bake, so you don’t end up with a watery crisp. An equal amount of cornstarch would be a great alternative.

For The Crisp Topping:

Oats: Use rolled oats (also called old-fashioned oats) for the best chewy texture. Quick oats will not work as they are thinner and tend to disappear into the bake. If you are curious about the difference, check out my Rolled Oats vs. Quick Oats guide for a full breakdown.

If you are following a gluten-free diet, make sure to purchase gluten-free certified rolled oats.

Almond flour: Almond flour and almond meal both work in this recipe. I often use Blue Diamond Almond Flour because it is finely ground and easy to find, but Trader Joe’s almond meal is a good choice, too.

If you can’t find almond flour at the store (or need a cheaper alternative), you can make it at home following my comprehensive guide on How to Make Almond Flour.

How to Make The Best Vegan Apple Crisp: Step-by-Step Instructions

This easy vegan apple crisp might look like something that belongs on a holiday table and takes hours to pull off, but it is actually super simple to make. Here’s how I do it:

Step 1 – Prepare the apples: Chop your apples into small cubes. I prefer smaller chunks so they bake evenly and get soft all the way through. Once they’re cut, toss them in a medium bowl with maple syrup, lemon juice, cinnamon, salt, and arrowroot until everything looks coated.

Step 2 – Make the crisp topping: In a large bowl, stir together the oats, almond flour, shredded coconut, cinnamon, salt, coconut oil, maple syrup, and pecans. Mix until it starts to clump together in little bits because those clumps are what bake into those crunchy clusters everyone loves.

Rolled oats are the best choice here since they hold their shape in the oven and give you that real “crisp” texture. Quick oats are thinner and tend to disappear into the mix.

Step 3 – Assemble the crisp: Spread the apple mixture evenly in a 9 or 10-inch baking dish. You can use a glass or ceramic pie plate or a square baking pan. The important thing is to ensure that cubed apples are spread evenly at the bottom of the dish.

Spread the topping on top. No need to worry about making it perfect. The uneven clusters are what make this simple apple crisp extra crunchy in the end.

Step 4 – Bake: Bake in a preheated 350°F (177 °C) oven for about 40 to 45 minutes. You’ll know it’s ready when the topping is golden brown and you see the apples bubbling around the edges.

I did not experience this, but if the topping browns a little too quickly, you can cover the dish loosely with foil towards the end.

Step 5 – Cool and serve: Let the crisp rest for about 10 minutes before serving so the juices settle and the topping stays crunchy. I know it’s hard to wait, but it’s worth it.

How To Store, Reheat, and Freeze Apple Crisp

This gluten-free apple crisp is at its best when it comes out of the oven warm and sizzling, but you can definitely make it ahead or save leftovers to enjoy later. Here’s what I’ve found works best:

Storage: This recipe yields approximately 6 servings, and while it typically disappears quickly, any leftovers can be stored in an airtight container in the refrigerator for up to 4 or 5 days.

Reheating: When you are ready to serve, warm it in the oven at 300°F (149 °C) to 350°F (177 °C) for about 10 to 15 minutes. The microwave works in a pinch, but the topping will soften instead of staying crisp.

Freezing: Apple crisp freezes well for up to 2 months, and you have two options:

Freeze before baking: Assemble the crisp in a freezer-safe dish, cover tightly, and freeze. When you are ready, bake it straight from frozen at 350°F (177 °C), adding a little extra time until the apples are tender and the top is golden. This is the best option if you want the topping to stay crunchy.
Freeze after baking: Let the crisp cool completely, then wrap it well (to prevent freezer burn) and freeze. When you are ready to enjoy, thaw it overnight in the fridge and warm it in the oven at 350°F (177 °C) for 15 to 20 minutes. The topping will be softer than when freshly baked, but the flavor will still be delicious.

Expert Tips for the Best Apple Crisp

Even though this vegan apple dessert is one of the easiest desserts you can make, a few small details can really change the outcome. Here are my best tips from testing this recipe:

Cut the apples into small pieces: Aim for evenly cut, ½-inch cubes. Larger chunks take longer to cook and soften, which makes the baking time longer.
Prevent a watery filling: If your apples are extra juicy (like Honey Crisp), add ½ teaspoon more arrowroot powder or cornstarch to keep the filling from being too watery.
Let it rest before serving: Allow it to cool down for about 10-15 minutes before serving so the juices have time to settle.

Variations & Substitutions

One of the best things about this butterless apple crisp is how easy it is to adapt to your own needs and preferences. Here are a few ideas from my recipe testing:

Nut-Free: If you want to skip the nuts, swap the almond flour for oat flour and leave out the pecans. The crisp topping will not be as crunchy, but it can be a good substitute.
Sugar-Free Keto: For a keto or sugar-free version, replace the maple syrup with monk fruit sweetener or your favorite keto sweetener. Alternatively, if you want to make a sugar-free apple crisp, you can omit adding maple syrup completely. It won’t have the subtle sweetness that maple syrup offers, but it will still be delicious.
Mix-ins and spices: Try soaking raisins in warm apple juice and stirring them into the filling along with a pinch of ground cloves for a bit more spiciness. You can also experiment with chopped dates and even add a dash of cardamom if you are a fan of those cozy spices.

FAQs

Do I need to peel the apples?

It is totally up to you. I prefer not to peel mine, but either way would work.

What is the best way to cut apples?

Use a sharp knife to cut the apple in half, remove the core, and then cut it into ½-inch to ¾-inch cubes. The important thing here is that they are equal in size, so they bake evenly.

How do I keep the topping crunchy?

The key to keeping the topping crunchy is to let it cool for 10 to 15 minutes before serving. This way, the apple crisp has some time to settle and harden before it is served.

What is the difference between an apple crisp and an apple crumble?

They are very similar apple desserts, with a minor difference. A crisp is usually made with oats and nuts in the topping, whereas a crumble typically has a topping made with just flour, sugar, and butter, so it’s more like a streusel.

Serving Suggestions

One of the best parts of this no-butter apple crisp is how versatile it is. It’s the perfect fall dessert to enjoy straight from the oven or dress it up with a few simple add-ons to make it extra special. Here are some of my favorite pairings:

A Glass of milk: Serve it with a glass of cold milk, or for a plant-based option, try my Homemade Almond Milk to balance the sweetness of the warm apples.

Ice Cream: You can never go wrong with a scoop of vegan vanilla ice cream on top. Alternatively, you can try my Coconut Milk Ice Cream for another dairy-free option or my Homemade Honey Ice Cream for a vegetarian option.

Whipped Cream: If you prefer something lighter than ice cream, a dollop of Maple Whipped Cream on top adds just the right amount of sweetness without overpowering the apples.

Yogurt: You can even use this vegan apple crumble as a topping on my Vanilla Yogurt Recipe. It’s perfect for turning leftovers into a cozy breakfast the next day.

More Apple Recipes You Might Like

If you loved this apple dessert, there are plenty of other apple recipes you can try this season:

My No Sugar Crockpot Applesauce is one of the simplest ways to use up extra apples and makes the perfect snack or baking staple during the fall months.
For a quick breakfast, try my Apple Cinnamon Oatmeal. It’s ready in 15 minutes and has all the warm fall flavors we love in a bowl.
Or, if you’re feeding a crowd, Baked Apple Oatmeal is the ultimate make-ahead breakfast, perfect for fall.

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

Vegan Apple Crisp Recipe

The best vegan apple crisp recipe made without the use of butter and refined sugar (sweetened with maple syrup and fresh apples). Caramelized apples topped with almond flour-oat topping for a perfect vegan apple crumble for fall. Vegan, gluten-free, dairy-free, refined sugar free.

Course Breakfast Sweets, Dessert

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 481kcal

Author Aysegul Sanford

Ingredients

For The Apple Layer:

4 apples medium sized – cut into ½ inch cubes*
1 tablespoon maple syrup
1 teaspoon lemon juice
1 teaspoon ground cinnamon 2 gr
½ teaspoon kosher salt
2 tablespoons arrowroot powder or cornstarch – 14 gr

For The Crisp Topping:

1 cup rolled oats not the quick-cooking kind- 100 gr
1 cup almond flour 120 gr. (or almond meal)
½ cup unsweetened shredded coconut 40 gr (optional)
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
7 tablespoons coconut oil melted and cooled
⅓ cup maple syrup
½ cup pecans roughly chopped 50 gr

Instructions

Preheat oven to 350 degrees F.

To prepare the apples:

Place apples, maple syrup, lemon juice, ground cinnamon, kosher salt, and arrowroot powder in a bowl. Give it a stir. Place it in a 9 or 10-inch baking dish.

To prepare the crisp:

Mix together the rolled oats, almond flour, shredded coconut, ground cinnamon, kosher salt, coconut oil, maple syrup and pecans in a bowl. Mix until well combined.

To Assemble & Bake:

Distribute the crisp topping onto the apples in an even layer.
Bake for 40-45 minutes or until the topping turns lightly golden.
Serve with a scoop of vanilla ice cream or a cup of almond milk on the side.

Video

Notes

Yields: This recipe makes 6 generous servings (approximately 3/4 to 1 cup per serving). The nutritional values below are per serving and do not include optional ice cream on top.
* What kind of apples should I use? Feel free to use any kind of apples you like. I personally prefer using two different kinds for different flavors, but either way would work.
Can I make it ahead? You can prep the apples a day in advance and keep them in an airtight container in the fridge until you are ready to use them. They will probably brown a little bit, but since you will bake them, it shouldn’t be a problem. I do not recommend making the vegan crumble topping in advance as it could get soggy. Luckily, it takes no more than 5 minutes to put all the ingredients in a bowl and mix them.
How to store the leftovers? This recipe serves 6 servings. I doubt that you will have any leftovers, but if you do, place it in an airtight container and keep it in the fridge for up to 2 days. When ready to serve, warm it in a low heat oven (250-300 degrees F) for 5-10 minutes.

Nutrition

Burrata Caprese

Aysegul Sanford — Wed, 18 Jun 2025 22:05:34 +0000

Key Ingredients to make Caprese Salad with Burrata

Caprese burrata salad is a cinch to make and requires just a few key ingredients from the grocery store or farmer’s market. You can find the full list of ingredients in the recipe card at the bottom of this post. Below are some helpful tips as you shop for this recipe’s ingredients.

Burrata cheese: Fresh burrata cheese is a soft Italian cheese with a delicate, creamy center, similar in taste and texture to fresh mozzarella. It’s usually sold submerged in water in a tub. Before using it in your salad, take it out of the fridge and let it come closer to room temperature to enhance its flavor and texture.

Also, drain off any excess liquid before tearing it into pieces.

Tomatoes: I like to use a mix of large heirloom tomatoes and sweet cherry tomatoes. The juicy heirlooms bring a meaty, steak-like texture to the salad, while cherry tomatoes add a pop of sweetness. Feel free to use any variety you have on hand, including Roma, beefsteak, vine-ripened, or grape tomatoes.

To get the best flavor, keep your tomatoes on the counter (not in the fridge) and try to use them within a few days of buying them. For easy, clean slices, I recommend using a serrated knife.

Fresh basil leaves: To finish the salad, use whole basil leaves or tear them gently with your hands instead of cutting them with a knife, which can bruise their delicate leaves and release bitter flavors.

Balsamic vinegar: If your budget allows, look for a traditional, aged balsamic vinegar from Modena. Its deep sweetness and complex flavor will elevate the salad. However, you can absolutely use a more affordable condiment-style balsamic vinegar and it’ll still taste delicious!

Extra virgin olive oil: I prefer a single-origin extra virgin olive oil with mild, fruity notes for this recipe. It adds a lovely finishing touch and complements the creamy burrata perfectly.

Seasonings: Keep it simple with kosher salt and freshly cracked black pepper. A final sprinkle of flaky salt adds a nice, salty crunch.

How to Make this Burrata Caprese Recipe?

The combination of burrata, tomato and basil is just as delicious here as a traditional caprese salad. The good news is that making it is quick and easy with only a few steps:

Step 1 – Prepare tomatoes: Slice the larger tomatoes using a serrated knife into ⅓-inch thick slices. If using cherry tomatoes, cut them in half (or you can quarter them as well).

Grab a large serving platter and arrange the sliced tomatoes overlapping until it covers the bottom of the plate.

Sprinkle it with salt to ensure they are properly seasoned.

Step 2 – Add burrata: Place burrata balls in the center of the serving platter. Alternatively, gently cut them into smaller pieces with a sharp paring knife and scatter the chunks over the sliced tomatoes. Alternatively, you can carefully tear into small chunks by hand.

Step 3 – Season: Sprinkle the tomatoes and burrata with the remaining salt and black pepper. Finish with a generous drizzle of olive oil and balsamic vinegar ensuring that each slice of tomato gets a bit of oil and a bit of balsamic vinegar.

Garnish with torn basil leaves before serving.

How to Store Leftovers?

Leftover burrata caprese will keep in an airtight container in the fridge for 2–3 days. Keep in mind that the burrata’s creamy center will solidify a bit over time, so it won’t be quite as creamy on days two and three.

Before serving leftovers, drain off any excess liquid to prevent them from becoming soggy. To “revive” your burrata caprese, add a few fresh tomato slices and some fresh basil leaves, then drizzle with a little extra olive oil and balsamic vinegar. Finish with a sprinkle of flaky salt for a fresh, vibrant bite.

Expert Tips

Use peak season tomatoes for the ultimate flavor. While creamy burrata may seem like the star of the show, slightly ripe, juicy tomatoes are just as crucial for the most delicious dish. When shopping for tomatoes for this recipe, take a moment to ensure that they are not overly ripe and free of any bruises.
Season tomatoes liberally: Don’t be shy about salting the tomatoes. Properly seasoning them draws out their natural juices and enhances their sweet, vibrant flavor.
Serve at room temperature: To achieve the perfect burrata “ooze”, bring it to room temperature before tearing and adding it to the salad. This way, it will be extra creamy with a soft and spreadable texture.
Presentation is key: This is a showstopping salad that will become the talk of the table. Be creative – assemble the tomatoes somewhat haphazardly and whimsical. Allow the burrata to shine in the center or scattered into pieces.
Resist the urge to overcomplicate it: This is a super simple tomato salad that truly shines when made with in-season, high-quality ingredients. Stick to the basics and let the fresh flavors speak for themselves. There is no need for extra bells and whistles!
Double the recipe or halve it for a small crowd: The recipe below serves four, but I could honestly eat the whole thing myself. Double or triple the recipe for a large party, or halve it when serving for one or two.

Variations

While the combination of basil, burrata, and tomatoes is quite simple and effective, you can take this recipe to the next level by changing it up a bit. Here are a few variations I’ve tried and recommend:

Use balsamic reduction instead of balsamic vinegar: Balsamic reduction (also known as sweet balsamic glaze) is reduced balsamic vinegar that is sticky and sweet, and can add just another level of flavor to this burrata caprese salad recipe. Simply drizzle your burrata salad with balsamic glaze at the very end (instead of the balsamic vinegar drizzle) for a robust and tangy finish.
Change up the Dressing: Take it up a notch with a simple basil dressing for caprese salad, like Basil Vinaigrette or go for Balsamic and Lemon Dressing.
Add avocado: Although unconventional, a ripe avocado adds another layer of creaminess and color to this tomato burrata salad. Simply slice a ripe avocado (or cut it in cubes) for an added layer of flavor and texture.
Add summer fruit: Add a handful of summer berries, such as sliced juicy strawberries or raspberries, or some ripe stone fruit like peaches and apricots for a burst of color and natural sweetness.

What to Serve With Caprese Burrata Salad

When you put this Caprese salad with burrata on the table, I think we can all agree that it will be the star of the show. Make it a part of your Memorial Day Menu, Labor Day Menu, or 4th of July celebrations! Here are some pairing and serving suggestions:

Crusty Bread: Serve it with warm crusty bread like French baguette or No Knead Olive Bread on the side for an appetizer that is guaranteed to impress.
Bruschetta: Slice a baguette, brush with olive oil and toast just before serving alongside the tomato caprese with fresh burrata, or make it a part of your Meat and Cheese Platter.
Grilled or Roasted Meats: Give it a nice boost of protein and serve it as a side dish with Marinated Shrimp Skewers, Grilled Mahi Mahi, Greek Yogurt Chicken or Shrimp Scampi.
Pasta: Go all-out Italian and serve it with a main dish, such as my Garlic Butter Pasta or Lemon Ricotta Pasta.
Crisp White Wine: If all else fails, treat yourself to this gorgeous salad and a crisp, chilled glass of wine like an Italian Pinot Grigio or Sauvignon Blanc.

FAQs

What is burrata?

Creamy burrata cheese is an Italian cow’s milk cheese that features an outer shell of fresh mozzarella wrapped around a soft-center of stracciatella (cheese curds and cream).

Where does burrata cheese come from?

Burrata originated in Puglia, Italy at the Castel del Monte and since has become a global sensation around the world.

What’s the difference between burrata and caprese?

Burrata is the soft cheese ball with a creamy center, whereas caprese is the simple Italian salad that can be made with either burrata or fresh mozzarella.

What is the difference between burrata and mozzarella?

Burrata and mozzarella are both creamy, white, semi-soft Italian cheeses very similar in appearance. However, burrata is made with an outer layer of fresh mozzarella and filled with soft, stringy curd and cream known as stracciatella (the cheese, not the gelato). As a result, it has a super creamy texture and taste. Mozzarella is made from cow or water buffalo milk that is firm and bouncy.

How to cut burrata?

Instead of slicing it with a knife (as you would with mozzarella cheese), try breaking it using your clean hands. I usually like to break it into chunks, revealing all the creamy bits, and place it over the tomatoes.

How do you eat burrata?

Burrata is typically first sliced with a knife (or torn with clean hands) to reveal its creamy soft center, drizzled with olive oil and flakey sea salt, then eaten just as is with a fork, summer produce, or toasted bread.

Other Tomato Salad Recipes You Might Also Like:

Whether you simply love the combination of tomato, basil, and burrata, or need some delicious ideas to use up your summer tomatoes, I have plenty of recipes I know you’ll love. Below are a few that I make over and over again during the peak tomato season:

My Caprese Chicken Sandwich is an open-faced sandwich that’s a wonderful weeknight recipe, with the same classic flavor profile as burrata caprese. It’s a fantastic summer dinner idea.
For a quick and easy weeknight dinner, my Pizza Caprese celebrates the flavors of the classic Italian recipe by turning it into a pizza that’s especially great when serving kids.
If you want to travel down to the South Mediterranean, try my Piyaz – Turkish Tomato White Bean Salad for another tomato salad recipe that’s a bit different but just as delicious.
Try my quick Tomato Cucumber Mozzarella Salad for a simple summer side that you can make in less than 15 minutes.

Burrata Caprese Recipe

Put your fresh summer tomatoes to good use with this Burrata Caprese recipe that you can make in 10 minutes.This easy summer salad combines the classic Italian flavors we all love, but uses Burrata instead of mozzarella cheese.

Course Salad

Cuisine Italian

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 93kcal

Author Aysegul Sanford

Ingredients

4-5 large tomatoes
¾ teaspoon kosher salt or flaky sea salt
2 balls burrata cheese 8 ounces in total
¼ cup fresh basil leaves torn
¼ teaspoon black pepper freshly ground
2 tablespoons extra virgin olive oil plus more for finishing
2 tablespoons balsamic vinegar or balsamic glaze

Instructions

Slice tomatoes into ⅓-inch thick slices. Arrange them on a serving platter. Sprinkle tomato slices with ½ teaspoon salt.
Arrange burrata balls in the middle or gently break them with a sharp pairing knife and scatter the chunks over the sliced tomatoes.
Sprinkle everything with the rest of the salt and freshly ground black pepper. Drizzle with olive oil and balsamic vinegar.
Garnish it with basil leaves. Serve!

Video

Notes

Yields: This recipe serves 4 generously. I usually serve one ball of burrata and two medium-sized tomatoes for 2 people. If you are serving a larger crowd, you can multiply this recipe using this ratio.
Tomatoes: While we use heirloom tomatoes in the recipe, you can use any type of tomatoes you have on hand. Cherry tomatoes, vine-ripened tomatoes and even roasted tomatoes would work in this recipe.
You can serve burrata as a whole or gently break it to reveal the creamy center. This way, your guests can easily serve themselves.
Storage: Leftover burrata caprese will keep for 2-3 days in an airtight container in the fridge. However, keep in mind the buratta’s cream will solidify and lose its viscosity over time, so it will not be as creamy on days two and three.

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

Goat Cheese Quiche

Aysegul Sanford — Wed, 09 Apr 2025 16:12:08 +0000

If you’re a fan of cooking with goat cheese, this quiche is a great addition to your collection—right alongside some of my other favorite goat cheese recipes.

What You Need to Know in a Nutshell:

Here are the key things to keep in mind when making this spinach and goat cheese quiche:

Crust options: While I made my goat cheese quiche using a homemade pie crust, you can use a store-bought premade pie shell as well. If you choose to make your own, it can be made ahead and frozen. If preferred, you can use a gluten-free pie crust.
Creamy custard base: This isn’t your average quiche. Unlike most recipes that use milk, this goat cheese quiche recipe uses heavy cream to create a custard that’s extra rich and velvety. The result is a filling that’s exceptionally smooth and creamy.
Let it rest: The quiche might look a little soft in the center when it first comes out of the oven, but it firms up as it cools.

How To Make Goat Cheese Quiche?

This caramelized onion goat cheese quiche recipe comes together in a few easy steps. While it looks impressive, it’s quite approachable—especially if you prep the crust ahead. Let me walk you through how to make it:

Gather your ingredients: You’ll find the full list of ingredients in the recipe card below. Below are a few helpful notes:
- Goat Cheese: Buy already crumbled goat cheese to save on time. Alternatively, you can also use herbed goat cheese that you can find in most supermarkets.
- Pie Crust: If you’re making your own crust (which I highly recommend if you have the time), you can prep it a few days ahead, cover it tightly with stretch film, and keep it in the freezer until you’re ready to use it. Store-bought is perfectly fine too, especially when time is tight.
- Fresh or frozen spinach: I used fresh spinach that was previously washed and spin-dried (a great time saver!). You can use an equal amount of frozen (and thawed) spinach, but make sure to remove the excess liquid before adding it into the filling. If preferred, you can omit using spinach and flavor the caramelized onion with a tablespoon of chopped fresh thyme.
- Optional additions: While my recipe for my goat cheese quiche only uses a combination of caramelized onions and spinach, you can add ¼ cup of drained sun-dried tomatoes, sauteed or roasted mushrooms, or a handful of thinly sliced prosciutto into the mixture.

Make the pie dough: Start by mixing together the sour cream and ice water in a small bowl. In a food processor, combine the flour, sugar, and salt, then add cold butter. Pulse a few times until the butter is incorporated into the flour. Pour in the sour cream mixture and pulse again until the dough clumps together.

Let it rest: Turn it out, form it into a 4-inch disk, wrap it up with stretch film, and transfer it into the fridge for at least an hour—or overnight if that works better for you.
Roll and shape the crust: When you’re ready to bake, let the dough sit out for 10 minutes so it’s easier to roll. Roll it into an 11-inch circle on a lightly floured surface, then carefully transfer it to a 9-inch glass tart pan, gently pressing it into the bottom and up the sides.. Tuck any excess dough under itself to create a neat edge. If preferred, using your thumb and index finger on one hand and the knuckle of your opposite index finger, gently pinch the edge to form a fluted pattern. This optional step is a small touch, but it gives the quiche a lovely, classic look. Cover it and place it in the freezer for about 15–20 minutes so it holds its shape when baking.

Blind bake the crust: While the crust is chilling, preheat your oven to 375°F (190°C). Once chilled, line the crust with parchment paper (or aluminum foil) and fill it with pie weights (or you can use dried beans like I did). Bake for 30 minutes, then remove the weights and parchment and bake for another 5 minutes until the edges are lightly golden. Set it aside to cool a bit. (No need to turn off the oven.)
Caramelize the onions: While the crust bakes, make caramelized onions—heat olive oil in a large skillet over medium heat. Add your sliced onions and cook them slowly—this takes about 15–20 minutes, but it’s worth it for that deep caramelized flavor.

Add spinach: Add baby spinach leaves and cook just until wilted, about 5–6 minutes more. Let the mixture cool slightly before using.
Mix the custard: While the quiche filling is cooking, whisk together the eggs, heavy cream, salt, and pepper in a medium bowl until fully incorporated.

Assemble the quiche: Layer the crumbled goat cheese evenly over the crust. Top with your onion and spinach mixture, then pour the custard over everything, ensuring it’s evenly distributed.
Bake: Carefully transfer your chevre quiche to the oven and bake at 375°F (190°C) for 30–35 minutes. The edges should be set, and it’s totally okay if the center has a slight jiggle—it will finish setting as it cools.
Cool and serve: Let your spinach goat cheese quiche sit on the counter for about 15 minutes before slicing. It will be easier to cut and serve, and the flavors will settle nicely. Enjoy it warm or at room temperature.

Aysegul’s Expert Tips:

While this goat cheese and spinach quiche recipe is pretty straightforward, I’d like to share a few tips that can help make the process even easier and ensure your quiche turns out perfectly every time:

Do not skip the blind baking: This step is essential for avoiding a soggy bottom. Make sure that the pie crust is fully baked before adding the filling.
Glass vs Metal Pie Plate: This recipe was tested using a glass 9-inch pie dish. If you are using a metal pie plate, check the doneness of the crust 5-10 minutes before the suggested baking time. Consider using some foil around the edges if the crust starts to brown too fast before the filling is set.
Using store-bought pie crust: If you opt for premade frozen pie crust, let it sit at room temperature for about 10–15 minutes, just until it’s soft enough and follow the baking instructions as written. You don’t want it to be too warm, or it may lose its shape.
If the center looks a little soft, that’s expected: When the quiche comes out of the oven, the middle may look slightly undercooked. That’s completely normal—it will continue to set as it cools on the counter. Just give it about 15 minutes before slicing.

What to Serve it With?

While this spinach and goat cheese quiche is perfect on its own, you can easily turn it into a brunch feast by pairing it with one of the dishes below:

Salad: A simple green salad like my Spring Mix Salad or Boston Lettuce Salad makes a delightful pairing that turns this dish into a light yet satisfying meal.
Fruit: If you are serving it for brunch pair it with fresh fruit or a simple breakfast fruit salad for a refreshing contrast. You can also serve it alongside my Yogurt Parfait topped with fresh berries for a light and colorful addition.
Other Baked Goods: A batch of my Almond Flour Blueberry Muffins or a slice of my Zucchini Bread adds a sweet note to the spread and makes the whole meal feel extra special.

Other Goat Cheese Recipes You Might Like:

The “all butter pie crust” part of this quiche is adapted from Cook’s Illustrated Cookbook (affiliate link).

Photos by Tanya Pilgrim.

Goat Cheese Quiche with Caramelized Onions and Spinach

This Goat Cheese Quiche is a brunch favorite made with a flaky crust, creamy custard, caramelized onions, and spinach. Whether you're hosting for a holiday or enjoying a slow weekend morning, it’s an easy, elegant dish that is guaranteed to impress.

Course Brunch

Cuisine French

Diet Vegetarian

Prep Time 20

Cook Time 1

Resting time 1

Total Time 2 20

Servings slices

Calories 321kcal

Author Aysegul Sanford

Ingredients

For The Crust:

4 teaspoons sour cream*
4 tablespoons ice water
1 ¼ cups all-purpose flour 177 g.
1 ½ teaspoons sugar
½ teaspoon kosher salt
8 tablespoons unsalted butter cold – cut into small pieces, 114 g.

For The Filling:

1 tablespoon olive oil
2 small onions sliced thinly into half-moon slices (400 gr)
5 ounces baby spinach leaves rinsed and spin dried, 142 g.
½ cup heavy cream
3 large eggs
1/2 teaspoon kosher salt
1/4 teaspoon black pepper freshly ground
4 oz. goat cheese crumbled, 113g

US Customary – Metric

Instructions

To make the crust, mix 4 teaspoons of sour cream and 4 tablespoons of ice water in a bowl until combined. Set it aside.
Place 1 ¼ cups all-purpose flour, 1 ½ teaspoons sugar, and ½ teaspoon kosher salt into a food processor. Pulse 3-4 times to combine.
Scatter the small pieces of butter on the flour mixture and process for 10 1-second pulses until the butter is incorporated into the flour with small pieces of butter still remaining.
Pour the sour cream mixture over the top and pulse 6 or 7 1-second pulses.
Stop the machine and pinch the dough with your fingers. If it holds together, you are done. If not, add 1 tablespoon of ice-cold water and pulse until dough forms large clumps and no dry flour remains, 3 to 5 pulses.
Transfer the dough onto your kitchen counter, turn it into a 4-inch disk, and wrap it tightly with stretch film. Refrigerate for at least an hour or overnight.
Before rolling it out, let it sit on the counter for 10 minutes.
When ready to bake, preheat the oven to 375 F Degrees (191 C).
Lightly flour your work surface and roll the dough into an 11-inch circle. Carefully transfer it over a 9-inch tart pan. Tuck the excess 1-inch pieces underneath to form a neat and even edge.
Cover it with plastic wrap and place it in the freezer for 15-20 minutes until thoroughly chilled and firm.
Take it out of the freezer. Place a sheet of parchment paper (or aluminum foil) over the dough and fill it with pie weights or a cup of dry beans.
Transfer it to the preheated oven and bake for 30 minutes.
Remove the pie weights and the parchment paper, and bake for another 5 minutes until lightly browned. Take it out of the oven and set it aside. Do not turn the oven off.
To make the filling: While the crust is baking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add sliced onions, and, stirring often, cook for 15-20 minutes or until they turn golden brown.
Add baby spinach and cook until wilted, stirring often, about 5 minutes. Set aside aside to cool.
To make the filling, mix together the ½ cup heavy cream, 3 large eggs, ½ teaspoon kosher salt and ¼ teaspoon black pepper in a small bowl.
To assemble the quiche, scatter 4 ounces of crumbled goat cheese pieces, caramelized onion, and spinach mixture over the pie crust.
Pour the heavy and egg mixture over it.
Bake for 30-35 minutes. When you first take it out of the oven, it may look like the middle part of the quiche is not fully cooked. This is normal. It will continue to cook as it cools on the kitchen counter.
Allow it to cool for 10-15 minutes, slice, and serve while still warm.

Notes

Yields: This goat cheese quiche recipe makes a 9-inch quiche that yields 8 slices. The nutritional values below are per slice.
Using store-bought frozen crust: You can skip making your own and use a pre-made frozen pie crust instead. When shopping, look for one that is 9 inches wide and about 1¼ inches deep—this size works best with the amount of filling in this recipe. Anything smaller or larger might not hold the filling properly or bake evenly.
Using sour cream: It might seem like an unusual (and tiny) addition, but that little bit of sour cream is what makes this all-butter crust tender, flaky, and surprisingly easy to work with. It helps even beginner bakers get great results—no fuss, no cracking, just a beautifully baked crust. While I highly recommend sour cream, an equal amount of full-fat Greek yogurt would be a good substitute.
Make-Ahead Instructions: You can prep all the components—crust, caramelized onions, and filling—a day in advance. Wrap each tightly and store them in the fridge, then assemble the quiche just before baking.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a low-heat (300°F (148°C) oven for 10-15 minutes or until warmed to your liking.
Freezing: While I always prefer serving this quiche freshly baked—when the crust is crisp and the filling is at its creamiest—freezing is a great option if you need to make it ahead, especially when cooking for a crowd. To freeze, let the quiche cool completely to room temperature after baking. Then, wrap it tightly with stretch film or foil and freeze for up to one month. When you’re ready to serve, unwrap it and let it thaw on the kitchen counter for about 4 hours. Reheat in a 300°F (148°C) oven for 20–25 minutes or until heated through.

Nutrition

Greek Lamb Meatballs

Aysegul Sanford — Mon, 24 Mar 2025 20:28:28 +0000

Meatball dinners are a lifesaver when you’re short on time. If you love these Greek lamb meatballs, feel free to check out some of my other favorites, like Turkish Meatballs for a bold, spiced twist or Turkey Zucchini Meatballs for a lighter, veggie-packed option.

And if you’re in the mood for something handheld, my new Lamb Burger recipe is just as flavorful and quick to make. It’s perfect for a weeknight dinner with tzatziki on top.

What You Need To Know in A Nutshell:

Taming the Gamey Flavor: Lamb has a stronger, more distinct taste than beef, which some find too “gamey.” This ground lamb meatballs recipe uses a mix of fresh mint (or parsley), lemon zest, and feta cheese (a small amount of dairy) to help mellow that flavor, making these meatballs well-balanced and delicious.
Make Ahead Friendly: Prepping these simple lamb meatballs a day ahead makes them an ideal protein-packed meal for busy weeknights and allows the flavors to develop for an even better taste. But you can also cook them immediately if you are short on time.
Evenly Sized Meatballs: A small cookie scoop (affiliate link) is a game-changer for portioning—ensuring uniform meatballs that cook evenly every time. If you don’t have one, a tablespoon works just as well—just aim for consistent sizes for even cooking.

How To Make Greek Lamb Meatballs?

This lamb meatball recipe comes together with a few easy steps. You can serve them with tzatziki on the side or use them in a Greek-inspired grain bowl for a satisfying weeknight dinner. But first, let me show you how to make them:

Gather your ingredients: You can find the complete list of ingredients in the recipe card below, but here are some ingredient substitutions:
- Ground Meat: While this recipe is made with lean ground lamb, you can use a 50/50 mix of ground beef and lamb for a milder flavor.
- Bread crumbs: Panko breadcrumbs or regular bread crumbs can be used interchangeably in this recipe. Use a gluten-free brand if you are following a gluten-free diet.
- Fresh herbs: Fresh mint is a classic pairing with lamb, but fresh parsley, fresh oregano, or fresh dill can also be used.
- Cheese: Feta cheese is one of the most popular cheeses used in most Mediterranean recipes, but crumbled goat cheese can also be used. Alternatively, if you prefer your lamb mince meatballs to be dairy-free, omit using them.
Preheat & Prep: Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.

Mix Ingredients: In a large bowl, combine the ground lamb, onion, panko breadcrumbs (or regular breadcrumbs), garlic, spices, egg, lemon zest, feta (if using), and chopped herbs. Give the meatball mixture a good mix until all the ingredients are thoroughly combined. If you have the time, cover it with stretch film and let it marinade in the fridge for an hour or even overnight. Otherwise, move on to the next step.

Form meatballs: Using a small cookie scoop or a spoon, measure about 1 ½ to 2 tablespoons of the mixture to form meatballs. Your meatballs can be slightly smaller or larger, but the more important thing here is to have them as equal in size as possible so that they can cook evenly.
Bake or Pan Fry: While I prefer the baked option for more of a hands-off cooking approach, you can cook your lamb meatballs in a pan as well. Here is how I do it:
- To bake in the oven: Arrange the lamb meatballs on the prepared baking sheet, spacing them about 1 inch apart for even cooking. Bake for 10 to 12 minutes or until a meatball inserted with a meat thermometer registers 160 degrees F. (71 C). It is optional, but if you want, turn the broiler on in the last 2 minutes of the baking time for slightly crispy and golden browned lamb meatballs.
- To cook on the stove top: Heat a tablespoon of olive oil in a large cast iron skillet (or you can use a nonstick pan) over medium heat. Once shimmering hot, add your meatballs on a single layer and cook for about 8-10 minutes, turning a few times to ensure even browning. Work in batches if needed to avoid overcrowding.

Serve: Enjoy them as a quick appetizer with tzatziki sauce on the side, or serve them over a bed of my creamy lemon orzo, garnished with pickled red onions, kalamata olives, fresh mint (or the herb of your choice) and a squeeze of lemon juice.

Expert Tips:

While this Greek lamb meatball recipe is pretty straightforward, there are a few things that I’d love to include to help you succeed on your first try:

Taste your feta before adding salt: Some feta brands are saltier than others, so give it a quick taste before seasoning your meat mixture. You can always add more salt, but you can’t take it out!
Let them sit before baking: If making the meatballs ahead of time, take them out of the fridge 30 minutes before baking. This helps them cook evenly, preventing the centers from being too cold while the outside browns.
Mix by hand: While some recipes suggest using a food processor to mix the meatball mixture, I don’t recommend it. Overmixing can make the meatballs dense and tough. Instead, use your hands to gently combine the ingredients for the best texture.

What to Serve with Lamb Meatballs?

Many people wonder about what to do with lamb meatballs. The good news is that these Mediterranean lamb meatballs are a dynamic protein you can enjoy in multiple ways:

As an appetizer: The classic pairing for lamb meatballs is tzatziki sauce, but if you want to kick things up a notch, try pairing them with a bold harissa sauce or a creamy tahini yogurt sauce, mint yogurt sauce for a delicious appetizer. Simply plate your lamb and feta meatballs, add a bowl of your sauce, and don’t forget some warm pita bread for scooping—it’s all about those perfect bites!
Make Greek lamb bowls: Get creative and toss your easy lamb meatballs into a bowl with Mediterranean veggies such as pickled onions, cucumbers, and tomatoes, then use rice or another grain as your base. My favorite options include: Lemon Parmesan Orzo, Bulgur Wheat Pilaf, and, for a gluten-free option, Lemon Quinoa.
Serve them with a salad: Skip the bland chicken and use these Greek meatballs as a topping for a simple Greek Salad or a refreshing Greek Yogurt Cucumber Salad.
Stuff them into pita pockets: For an easy handheld meal, tuck these lamb meatballs into warm pita bread with lettuce, tomatoes, onions, and a drizzle of tzatziki for a Mediterranean-inspired wrap.

Other Lamb Recipes You Might Like

If you make this Greek Lamb Meatballs recipe, please 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.

Photos by Tanya Pilgrim.

Greek Lamb Meatballs Recipe

Juicy, flavorful, and ready in under 30 minutes, these Greek Lamb Meatballs are a must-try! Made with aromatic spices, fresh herbs, and a touch of lemon zest, they’re perfect as an appetizer with homemade tzatziki sauce or served over lemon orzo for a satisfying meal.

Course Appetizer, Weeknight Dinner

Cuisine Mediterranean

Diet Halal

Prep Time 20

Cook Time 12

Total Time 32

Servings servings

Calories 418kcal

Author Aysegul Sanford

Ingredients

1 lb ground lamb
½ cup onion finely chopped
¼ cup panko breadcrumbs (or regular breadcrumbs)
3 garlic cloves minced
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon kosher salt*
¼ teaspoon black pepper
1 large egg
2 teaspoons lemon zest ~ zest of 1 large lemon
⅓ cup feta cheese crumbled, (optional) plus more for garnish
2 tablespoons fresh mint/parsley chopped finely, plus more for garnish
1 teaspoon olive oil to keep your hands moist

For Serving (optional*)

Tzatziki sauce
Cooked lemon orzo
Pickled red onions
¼ cup kalamata olives cut in half lengthwise as garnish

US Customary – Metric

Instructions

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, place 1 lb ground lamb, ½ cup finely chopped onion, ¼ cup panko breadcrumbs, 3 cloves of minced garlic, ½ teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon kosher salt, ¼ teaspoon black pepper, 1 large egg, 2 teaspoons lemon zest, ⅓ cup crumbled feta cheese, and 2 tablespoons finely chopped fresh parsley.
Using your hands or a large spoon, mix everything until all ingredients are well combined.
Scoop about 1 ½ to 2 tablespoons of the mixture (a small cookie scoop works beautifully here ), coat your hands with a small amount of olive oil, and roll it into a ball.
Repeat this process for the rest of the meat.
Place the meatballs on the prepared baking sheet, spacing them evenly (about an inch) apart. You should end up with approximately 18-22 meatballs.
Bake 10-12 minutes or until the meatballs are lightly browned and a meatball inserted with a meat thermometer registers 160 degrees F. (71 C)
If desired, during the last 2 minutes of baking, turn the broiler on to give the meatballs a slightly crispy, golden-brown finish. However, keep a close eye on them to prevent burning.
Serve meatballs by themselves with tzatziki on the side or with lemon orzo. Garnish with a few tablespoons of crumbled feta, pickled red onions, and chopped mint/parsley.

Notes

Yields: This recipe makes 18-22 lamb meatballs ideal for serving 4 adults with 4-5 meatballs per serving. The nutritional values below do not include the optional serving ingredients and are per serving.
Salt: Before adding salt, be sure to taste your feta, as some brands can be saltier than others.

One of the best things about this lamb feta meatball recipe is its versatility—it can be made ahead, stores well, and even freezes beautifully for a quick meal when you’re short on time. Here’s how I do it:

Make Ahead: Blend your lamb and feta mixture, form it into evenly sized meatballs, then place them on a parchment paper-lined baking sheet. Cover with cling wrap and store in the fridge up to 1 day in advance to cut your prep time before they go into the oven.
Storage: First, be sure to bring your baked lamb meatballs to room temperature. Then, store them in an airtight container in the fridge for up to 4 days.
Reheating: Bake them in a low-heat oven of 275 degrees F for about 5 minutes or until they’re heated through.

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

Roasted Boneless Leg of Lamb

Aysegul Sanford — Fri, 07 Mar 2025 16:28:02 +0000

Served with a bright and herby mint chimichurri, this leg of lamb roast recipe is a showstopper whether you serve it for Easter dinner, Christmas, or a special Sunday dinner.

If you’re looking for more roasted lamb recipes, we also have a roasted rack of lamb that is incredibly tender and has a well-rounded flavor profile through plenty of fresh garlic and rosemary.

Ingredients and Substitutions for Leg of Lamb Roast

With a few simple ingredients—all of which you can find on a single supermarket run!—you can make this boneless leg of lamb roast recipe and wow everyone at your table. Here’s what you will need:

Boneless (or deboned) leg of lamb: Here in the U.S., you’ll typically find lamb from New Zealand, Australia, or the U.S. I usually buy mine from Costco, which carries Australian lamb leg. It is sold in different weights, so choose one based on how many people you plan on serving. The leg of lamb without bone I’m using here is just over 5 pounds, which is perfect for 6 to 8 adults, but you can go smaller or larger depending on your needs.
Dijon mustard: Dijon adds a nice tangy flavor and helps tame the gameness of lamb. I do not recommend swapping it out for yellow or brown mustard, which can be too harsh for this simple leg of lamb recipe.
Extra Virgin Olive oil
Fresh garlic cloves: We use a lot of fresh garlic in this recipe to balance out the gamey flavor of the boneless lamb roast—8 whole garlic cloves! You will use 4 of them, finely minced, for the inside of the lamb (mixed into the marinade), and the remaining four cloves will be stuffed into slits on the outside once it’s rolled.
Fresh herbs: We used a combination of fresh rosemary and parsley, though you’re welcome to substitute in thyme, as well. However, it’s important to finely mince the rosemary, if that’s what you plan on using, so the pine-like needles blend in well.
Spices and seasonings: This rosemary and garlic lamb roast is quite adaptable to a range of seasoning blends, depending on the flavor profile you’re aiming for. As a nod to my own Mediterranean roots, I opted for ground cumin and coriander.
Lemon zest: The brightness of lemon mellows out the gamey flavor in our seasoned leg of lamb.

How to Cook Boneless Leg of Lamb in the Oven

If you’ve been feeling a little intimidated when you see photos of perfectly roasted lamb, don’t worry—if you follow these simple steps that I’ve outlined for you, accompanied by the step-by-step photos, you can easily achieve a stunning roast boneless leg of lamb of your own. Here, my friends, is the best way to cook a boneless leg of lamb:

Prep your oven: Adjust your oven rack to the lower-middle position and heat the oven to 425 degrees F. (218 C). Place a wire rack on a baking sheet and set it aside to warm with the oven.

Make the seasoning: Into a medium-sized bowl, combine your Dijon mustard, olive oil, 4 cloves of minced garlic, finely chopped fresh rosemary, finely chopped fresh parsley, ground cumin, ground coriander, Kosher salt, black pepper, and zest of a lemon. Stir mixture evenly.
Prepare the lamb: Remove the lamb from its packaging. It will likely look like an uneven bundle of meat. Lay it flat on a cutting board with the inside facing up. Do your best to spread it out into as even of a shape as possible. Pat it dry with paper towels on both sides to remove excess moisture. Using a sharp chef’s knife, trim off any excess fat, focusing on removing any greyish or tough fat. *Note: the grey fat is what brings out the gamey flavor, which is why we focus on removing that type in this step.
Remove the excess fat (optional): Turn it over and trim away any thick or uneven patches of fat, leaving a thin layer for flavor and moisture retention.

Even out the thickness: Flip the meat back to the inside facing up position. Cover the meat with plastic wrap. Using a meat mallet, gently pound the meat to create an even thickness of about 1-inch, focusing on the thicker areas. Remove the stretch film.
Spread it with the seasoning rub: Spread ⅔ of the Dijon-herb mixture evenly over the inside layer of the meat.
Roll into a cylinder: To roll the leg of lamb, begin with the right bottom part of the meat and roll it towards the center (away from your body), pulling it snug as you go. Then, take the left top side and roll it towards you, meeting the first roll in the middle. It should have a uniform cylinder shape. Tuck the ends of the meat inside the roll as much as you can.
Tie the lamb: Using butcher’s twine, secure the roast by tying loops around it at roughly 1 ½ inch intervals, ideally starting from the center and working towards both ends. You’ll likely need about 8-9 loops to keep everything in place. It doesn’t have to be perfect!

Cut small slits for more garlic: Using a pairing knife cut 14-16 1-inch slits evenly around the exterior of the lamb and insert the leftover four sliced garlic cloves into each cut as evenly as you can.
Season the outside: Spread the rest of the dijon-herb mixture over the outside of the deboned lamb roast, ensuring that all sides are evenly coated.
Roast: Transfer the meat onto the prepared baking sheet from the oven. Bake for 15 minutes in the preheated 425 degrees F oven for a nice sear and then turn the heat down to 350 degrees F and bake until the internal temperature reaches 125-130 degrees F (for medium-rare) when a thermometer is inserted in the middle of the roast. This takes about 40-45 minutes* (a total of 1 hour in the oven).
Let lamb rest: When the leg of lamb is finished roasting, remove it from the oven, tent it with foil, and let it rest for 10-15 minutes. As the lamb rests, the internal temperature will increase by 5 to 10 degrees, thanks to the residual heat.
Slice and serve: Transfer the roast onto a cutting board, remove the twine, and slice it into about 1-inch thick slices, depending on your preference. Transfer your boneless leg of lamb roast onto a plate and serve it with your favorite sauce (I served mine with my mint chimichurri sauce).

Ideal Temperature and Cooking Time (Based on Doneness Level)

Some of the top questions I receive are: How long to cook boneless leg of lamb? and What is the optimum cooking temperature? I promised you an easy boneless leg of lamb recipe, so here are a few notes to keep it easy & foolproof:

How long to roast a boneless leg of lamb depends on the weight and your preferred doneness level. While most boneless leg of lamb recipes say the cooking time per pound is about 15-20 minutes, I think it is more like 10-15 minutes.
3 things affect the boneless leg of lamb roasting time:
- The boneless leg of lamb temperature (I usually take the meat out of the fridge to come to room temperature for at least 30 minutes to an hour before working with it);
- The weight of your boneless lamb leg roast
- Your preferred doneness (rare, medium-rare, or medium).
The two-step process – My approach to roasting lamb starts with a high-heat sear to lock in flavor, followed by a slow, gentle cook. I begin at 425°F for the first 15 minutes, then lower the temperature to 350°F to ensure a tender, evenly cooked roast. The final touch happens as the lamb rests, allowing residual heat to finish the cooking process while keeping it juicy and flavorful.
Looking for a boneless leg of lamb roasting chart based on doneness? The below chart from America’s Test Kitchen cookbook, Meat Illustrated (affiliate link), is the one I use.

Desired Doneness	Cooking Stop Temperature	Final Temperature After Resting
Rare	115 to 120 °F (46 – 49 °C)	120 to 125 °F (49 – 52 °C)
Medium-Rare	120 to 125 °F (49 – 52 °C)	125 to 130 °F (52 – 54 °C)
Medium	130 to 135 °F (52 – 57 °C)	135 to 140 °F (57 – 60 °C)
Medium-Well	140 to 145 °F (60 – 63 °C)	145 to 150 °F (63 – 66 °C)
Well-Done	150 to 155 °F (66 – 68 °C)	155 to 160 °F (68 – 71 °C)

Residual heat will likely raise the temperature of your leg of lamb with garlic and rosemary by 5–10 degrees during the 10–15 minutes of resting. That means if I pull my lamb out when the internal temperature is at 120°F, it should ultimately reach around 130°F, which is exactly how I like it—perfectly tender and juicy.

Expert Tips

Here are a few tips from my foolproof test kitchen to help you get the best results on your first try:

Before cooking it in the oven, be sure to take it out of the refrigerator for at least 30 minutes to an hour prior. You do not want to put it directly in the oven while it’s still cold.
A wire rack is essential. A wire rack allows the air to circulate, producing an evenly cooked roasted leg of lamb. If you do not have a wire rack, you can use a roasting pan with a V-rack.
Chop your herbs finely. Rosemary is a pine-y shaped herb, and can add unpleasant bits to chew on if you don’t chop it finely enough. Feel free to experiment with the amount of herbs you use based on your preferences.
Remove the fat from the inside and outside of your leg of lamb in the prep stage. My boneless lamb roast recipe is perfectly flavored in large part due to this step, so don’t skip it. The grey fat on the inside is what contributes most to the gamey flavor of the lamb, so if that’s not something you enjoy (I do not), removing a large part of the grey fat will solve this issue. While the outer layer of fat does help retain moisture as it roasts, you want to remove some of it so the end slices are not excessively fatty.
Evening out the meat makes rolling your roast easier. This is a great tip that I picked up in my research from America’s Test Kitchen. Using a meat mallet (or you can also use a can or mason jar in a pinch) helps create an even layer, which then makes it easier to achieve the cylinder shape you see in my photos.
Do not skip resting your meat. Resting allows the juices to redistribute, making the meat extra tender.
Slice your baked boneless leg of lamb evenly. Using your chef’s knife to slice your roast into 1-1.5” slices will give you a beautiful presentation and equal serving sizes.

How To Make Ahead, Store, Freeze, and Reheat

Looking to save some time on the roasting day? Here are some quick tips:

Make Ahead: This entire recipe can be prepared ahead of the roasting day. Simply follow all of the steps before putting it in the oven, then wrap it in stretch film. This is a great way to bring out more flavor by allowing it to marinate overnight. Just remember to take it out of the fridge an hour or two before cooking to allow it to come to room temperature.
Storage: Store any leftover lamb as a cylinder or as slices. First, allow the meat to come to room temperature—you don’t want to store it while it’s still hot. Then, wrap it in an airtight container and store it in the fridge for up to 4 days.
Freezing and Thawing: You can freeze any leftovers as a cylinder or as slices as well. Bring it to room temperature and then store it in a freezer-safe container for up to a month in the freezer. Thaw it overnight in the fridge.
Reheat: Warm slices of the lamb in a low heat (275 F to 300 F oven) for 10 minutes or until heated thoroughly.

FAQs

Do I cook lamb with netting on?

No. For even cooking, you must first remove the net and follow my instructions to flatten the meat, then roll it into a cylinder to get the best results.

How much boneless leg of lamb per person?

I usually serve ¾ lbs per person, about 2 slices each.

Should you cover lamb with foil when roasting?

No, there is no need. You want the oven air to circulate evenly around the meat for a nice sear on the outside.

What To Serve with It?

This leg of lamb recipe is a versatile main dish that pairs well with many sides, making it perfect for any special meal. Here are some great serving ideas:

Mint Sauce: Mint sauce is a classic pairing for roasted lamb of any kind. You can’t go wrong with either a Mint Sauce (British), a Mint Yogurt Sauce (Mediterranean/Middle Eastern), or Mint Chimichurri (Argentinean).
Salad: Leafy greens are always a refreshing side to serve with any meat-based meal, and this one is no exception. A simple salad like my Greek Salad or my Spring Mix Salad would work beautifully.
Vegetable sides: We have so many easy vegetable side dishes on the blog, and any of them would complement this leg of lamb nicely. Two of my favorite pairings are my Yukon Gold Mashed Potatoes and Garlic Green Beans.
Grains: Any one of my grain dishes would work here as a warming side dish. I usually serve it with Vermicelli Rice or my mom’s Bulgur Wheat Pilaf.

Other Lamb Recipes You Might Like:

If you make your own Roasted Boneless Leg of Lamb 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.

Photography by Tanya Pilgrim.

Roasted Boneless Leg of Lamb Recipe

Looking for a foolproof way to make a juicy, flavorful, roasted boneless leg of lamb? This easy recipe walks you through every step—from seasoning to roasting—so you get a perfectly tender, golden-crusted lamb every time.

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 30

Cook Time 1

Resting time 15

Total Time 1 45

Servings servings

Calories 363kcal

Author Aysegul Sanford

Ingredients

¼ cup Dijon mustard
2 tablespoons olive oil
8 cloves garlic divided – 4 cloves for rub minced, 4 cloves for inserting into slits sliced
2 tablespoons fresh rosemary leaves removed from stems and chopped finely
¼ cup fresh parsley finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
3 teaspoons kosher salt
1 teaspoon black pepper
Zest of 1 lemon about 1 ½ teaspoon
5 lbs Boneless leg of lamb

Instructions

Adjust oven rack to lower-middle position and heat oven to 425 degrees F. (218 C). Place a wire rack on a baking sheet and set it aside.
Into a medium-sized bowl, place ¼ cup of Dijon mustard, 2 tablespoons of olive oil, 4 cloves of sliced garlic, 2 tablespoons of finely chopped fresh rosemary, ¼ cup finely fresh parsley, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 3 teaspoons kosher salt, 1 teaspoon black pepper, and zest of a lemon. Stir to combine.
Remove the leg of lamb from its packaging. It will likely look like an uneven bundle of meat. Lay it flat on a cutting board with the inside facing up. Do your best to spread it out into as even a shape as possible. Pat it dry with paper towels on both sides.
Using a sharp chef’s knife, trim off any excess fat, focusing on removing any greyish or tough fat.
Turn it over and trim away any thick or uneven patches of fat, leaving a thin layer for flavor and for keeping the moisture in.
Flip the meat back to the inside facing up position. Cover the meat with plastic wrap.
Using a meat mallet, gently pound the meat to create an even thickness of about 1-inch, focusing on the thicker areas. Remove the stretch film.
Spread ⅔ of the dijon-herb mixture evenly over the meat.
To roll the leg of lamb, begin with the right bottom part of the meat and roll it towards the center away from you, pulling it snug as you go. Then, take the left top side and roll it towards you, meeting the first roll in the middle. It should have a uniform cylinder shape. Tuck the ends inside the roll as much as you can.
Using kitchen twine, secure the roast by tying loops around it at roughly 1 ½ inch intervals, ideally starting from the center and working towards both ends. You’ll likely need about 8-9 loops to keep everything in place.
Using a pairing knife, cut 14-16 1-inch slits evenly around the exterior of the lamb and insert the leftover four sliced garlic into each cut as evenly as you can.
Spread the rest of the dijon-herb mixture over the meat, ensuring that all sides are evenly coated.
Transfer the meat onto the prepared baking sheet.
Bake for 15 minutes in the preheated 425 degrees F oven and then turn the heat down to 350 degrees and bake until the internal temperature of the meat reaches 125-130 degrees F for medium-rare when a thermometer is inserted in the middle of the roast. This takes about 40-45 minutes* (a total of 1 hour in the oven).
When the leg of lamb is finished roasting, remove it from the oven, tent it with foil, and let it rest for 10-15 minutes. As the lamb rests, the internal temperature will increase by 5 to 10 degrees, thanks to the residual heat.
Transfer the roast onto a cutting board, remove the twine, and slice it into about 1-inch thick slices, depending on your preference.
Transfer onto a plate and serve it with your favorite sauce.

Video

Notes

Yields: This recipe makes about 10-12 slices (as shown in pictures), which is ideal for serving 6 adults (~2 slices per person and about ¾ lb per serving).
*Use a thermometer: As it is with any large cut of meat like this, the best way to check doneness is by using a probe thermometer or an instant-read thermometer. If you have a probe thermometer, you can insert it into the meat before placing it in the oven and set it to your desired temperature. Alternatively, you can use a meat thermometer to check doneness.
Make ahead: You can season, roll, and tie the lamb a day in advance and store it in the fridge in an airtight container. Be sure to remove it from the refrigerator a couple of hours before roasting.
Storage and reheating: Bring leftover lamb to room temperature, transfer to an airtight container, and store in the fridge for up to 4 days. Warm them up in a low heat (300 F) oven for 10 minutes or until warmed.

Nutrition

Baked Goat Cheese Balls

Aysegul Sanford — Sun, 29 Dec 2024 17:08:15 +0000

Is there anything better than tangy cheese coated in breadcrumbs and baked until crisp on the outside and creamy on the inside? I think not. I also think that goat cheese makes some of the most flavorful dishes, so make sure to try any of our Goat Cheese Recipes if you are a fan as well.

On a side note, if you’ve ever been to Lisa Vanderpump’s restaurant, Sur, then you know all about their famous fried goat cheese balls. I know people who visit the restaurant just to order them! The good news? With our recipe, you can now recreate a baked version of the goat cheese balls at Sur right at home. They’re just as delicious but a bit lighter and perfect for any occasion.

Ingredients

This baked goat cheese ball recipe is made with just a handful of simple ingredients readily available in any grocery store. We will need:

Fresh herbs: I love the savory mix of fresh thyme and parsley. Other herbs that would be delicious include fresh rosemary or basil.
Panko bread crumbs: We love the extra crisp bite of plain panko breadcrumbs, but this is your chance to have fun with the coating. While it’s not traditional, you can use Italian-seasoned breadcrumbs, Melba toast crumbs, or even swap out half the breadcrumbs for crushed pecans or walnuts. For a gluten-free option, try almond flour crackers. Simply use your food processor to break them down into fine crumbs, making it easy to coat your goat cheese balls to perfection.
Garlic powder: Garlic powder adds a nice savory bite to the breadcrumb mixture. Toss in some lemon zest for a bright citrus flavor.
Egg: One large egg is needed to coat the goat cheese before dipping it into the breadcrumbs.
Dijon mustard: A hint of Dijon mustard adds a unique flavor to the egg mixture.
Seasonings: All you need is a sprinkle of Kosher salt and black pepper for each layer of the dipping station.
Goat cheese: We recommend buying a whole goat cheese log instead of goat cheese crumbles. You can buy them in 4 oz portions or a large 12 oz log.

How to Make Goat Cheese Balls?

Goat cheese bites are a quick and easy recipe that requires a quick setup of your breading station and a chill in the freezer. Here are the step-by-step instructions:

Prep baking sheet: Line a small baking sheet (small enough to fit in your freezer) with parchment paper.
Prepare dipping station: In a small shallow bowl, mix the fresh thyme and parsley. In another small bowl, whisk together the egg, mustard, salt, and pepper. Third, toss the panko breadcrumbs and garlic powder in another small bowl.
Cut goat cheese: While you can use a sharp chef’s knife, we prefer unscented dental floss to cut the goat cheese into 12 equal goat cheese rounds. This works best if your goat cheese log is chilled, so do it right after you remove it from the fridge. To slice goat cheese using a dental floss:
1. Using a knife, score the surface of the goat cheese log into 12 equal sections.
2. Cut yourself a long (about 20 inches long) unscented dental floss and slide it under the log at the first score mark.
3. Cross the ends of the floss over the log, pulling them in opposite directions to slice through the cheese cleanly. Repeat this process until you slice the whole log, wiping the floss with a paper towel as needed.
4. Roll each piece into a small ball between the palms of your hands.
Coat goat cheese balls: Start by dipping each goat cheese ball in the herb mixture. Then, roll them in the egg mixture and allow the excess liquid to drip off. Then, gently press them into the panko mixture to ensure they are fully coated.
Freeze goat cheese balls: Transfer the goat cheese balls onto the parchment-lined baking sheet. Freeze for 30 minutes.
Bake: Preheat the oven to 400 degrees F. Bake the goat cheese balls for 8-10 minutes, or until golden brown.
Serve: Cool slightly, drizzle with honey, and serve warm.

Make Ahead and Storage Tips

Talk about a goat cheese appetizer that’s a true make-ahead marvel. The best part? You can prepare these ahead of time, freeze them, and have them ready to pop in the oven whenever you need them. Frozen goat cheese balls that bake up in minutes are a lifesaver when you want something quick, effortless, and absolutely impressive.

Make Ahead and freezing instructions: Follow the recipe as written, flash freeze them (meaning place them on a sheet pan, freeze until hardened), transfer to a ziplock freezer bag, label, date, and freeze for up to 2 months. If baking from frozen, add 2 minutes to the baking time and keep an eye on them to ensure they are not burning.
Storage: While these goat cheese bites are best served the day they are made, leftovers can be stored in an airtight container in the refrigerator for 3 days.
Reheat: Reheat the balls of goat cheese in a low oven (300 degrees F) until warm, about 5 minutes.

Expert Tips

Here are some of my helpful tips for the best baked goat cheese balls recipe:

Cutting the goat cheese: The goat cheese is easiest to cut when it is cold. The best method is with unflavored dental floss. However, you can use a sharp knife, but make sure to wipe the knife clean with a paper towel after each slice.
Set your dipping station up before starting: It’s best to prep your ingredients before starting since the process happens quickly.
Dredge quickly: Go through the breading station quickly and thoroughly, then pop them right into the freezer.
Ensure they are cold before placing them in the oven: Even though it sounds like an extra step to freeze them before baking, it helps to make the outside crispy while the inside stays soft and creamy.
Fried goat cheese balls: While we love the baked version, you can certainly fry goat cheese balls for a crisp, golden treat. Heat 1–2 inches of vegetable oil in a shallow skillet over medium heat until it shimmers. Fry the goat cheese balls in batches (preferably two) for 1–2 minutes, turning frequently to ensure they cook evenly and achieve a beautiful golden-brown crust on all sides.
Double the recipe: This recipe makes 12 individual balls—double or triple the recipe, depending on the number of people you serve. Or, make them mini by cutting the goat cheese rounds in half and reducing the baking time to 5-6 minutes.
Bake them right before serving: If you’re serving these goat cheese balls as an appetizer, we highly recommend serving them warm for the best experience. We like to pop them in the oven just before our guests arrive so they’re greeted with the irresistible aroma of golden, creamy goat cheese oozing with tangy, melt-in-your-mouth goodness.

Serving Suggestions

When it comes to serving baked goat cheese balls, the possibilities are as delightful as the dish itself! Whether you are planning an elegant appetizer, a show-stopping salad, or just looking to add a little magic to your meal, these versatile bites have you covered.

Appetizer: Serve them with a drizzle of honey or extra virgin olive oil. Or, add them to your Meat and Cheese Platter for a little pizzazz.
Salad: Enjoy a French classic and turn it into a Baked Goat Cheese Salad. This also does double duty as a delicious holiday appetizer salad or elegant weeknight dinner at home.
Croutons: Turn them into cheesy croutons to top off a warm, comforting bowl of soup, like creamy Butternut Squash Soup or velvety Zucchini Soup.
Pasta & grain bowls: Crumble them over pasta or add them to your favorite grain bowls for a tangy goat cheese twist that adds creamy texture and bold flavor.

Salads

Shaved Brussel Sprout Salad with Apples and Goat Cheese

Baked Goods

Asparagus Tart with Goat Cheese and Mushrooms

Baked Goods

Goat Cheese Quiche

Fruit Desserts

Maple Sweetened Mixed Berry Goat Cheese Bread Pudding

Baked Goat Cheese Balls Recipe

These Baked Goat Cheese balls are coated with herbs, dipped in an egg-mustard mixture, and then rolled in breadcrumbs. You can prep these ahead of time and freeze them until you are ready to serve. They make the perfect appetizer for any cheese board setup and usually disappear a few minutes after they come out of the oven.

Course Appetizer

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 10

Cooling time 30

Total Time 1

Servings Goat Cheese Balls

Calories 122kcal

Author Aysegul Sanford

Ingredients

1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh parsley
¾ cup panko breadcrumbs
1 teaspoon garlic powder
1 large egg
1 teaspoon Dijon mustard
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 12-ounce log goat cheese
2 tablespoons honey for drizzling (optional)

Instructions

Line a small baking sheet with parchment paper and set it aside.
Prep your dipping station: First, place fresh thyme and parsley in a small shallow plate and mix to combine. Second, place panko and garlic powder in a shallow bowl. Stir to combine. And third, whisk egg, mustard, salt, and pepper in a small bowl and set aside.
Cut the goat cheese into 12 pieces. You can slice them using (unscented) dental floss (see notes for more*) or a knife. Roll each piece into a small ball.
Dip each goat cheese ball in the herb mixture, ensuring it is coated on all sides. Next, roll them in the egg mixture (allowing the excess liquid to drip), then press the panko mixture gently to ensure it is fully coated with the panko breadcrumbs.
Transfer the goat cheese balls onto the parchment-lined baking sheet. Place in the freezer for 30 minutes.
Preheat the oven to 400 degrees F. Remove the cheese from the freezer and bake in the oven for 8-10 minutes or until golden brown on top.
Let it cool for a few minutes, drizzle it with honey, if preferred, and serve while still warm.

Notes

Yields: This recipe makes 12 baked goat cheese balls, ideal for 6 servings (2 per person). The nutritional values below are per serving.
Slicing the goat cheese: While you can use a sharp chef’s knife to slice the cheese, we find it easier to use an unscented dental floss to cut it into 12 equal goat cheese rounds. This works best if your goat cheese log is chilled, so do it right after you remove it from the fridge. To slice goat cheese using a dental floss:
1. Using a knife, score the surface of the goat cheese log into 12 equal sections.
2. Cut a long (about 20 inches) unscented dental floss and slide it under the log at the first score mark.
3. Cross the ends of the floss over the log, pulling them in opposite directions to slice through the cheese cleanly. Repeat this process until you slice the whole log, wiping the floss with a paper towel as needed.
4. Roll each piece into a small ball between the palms of your hands.
Make Ahead and freezing: The best part of this recipe is that you can prepare these ahead of time, freeze, and have them ready to pop in the oven whenever you need them. Frozen goat cheese balls that bake up in minutes are a lifesaver when you want something quick, effortless, and impressive. To freeze, follow the recipe as written, flash freeze them (meaning place them on a sheet pan, freeze until hardened), transfer to a freezer bag (or a freezer safe airtight container), label, date, and freeze for up to 2 months. If baking from frozen, add 2 minutes to the baking time and keep an eye on them to ensure they are not burning.

Nutrition

Christmas Fruit Salad

Aysegul Sanford — Mon, 23 Dec 2024 15:15:59 +0000

Making a fruit salad for Christmas is probably one of the easiest ways to bring a burst of color, freshness, and flavor to your holiday table with minimal effort. While I focused on red and green fruits to keep it festive, the great thing about this recipe is that you can use virtually any fruits you have on hand.

Ingredients and Substitutions:

Like any great salad recipe, this fruit Christmas salad has two main components: the dressing and the fruit. To achieve the best flavor and texture, use ripe—but not overripe—fruits. Here’s everything you’ll need:

For the Dressing:

Maple Syrup: With its rich, caramel-like flavor, maple syrup adds a touch of natural sweetness to the salad. If you prefer, honey makes an excellent substitute.
Lemon zest: Be sure to zest the lemon before squeezing it, and whatever you do, do not skip using it, as it enhances the dressing by adding a concentrated burst of citrus flavor and aroma.
Lemon Juice: The bright, tangy flavor of lemon juice adds a refreshing tartness to the salad, while its acidity helps prevent the apples and pears from oxidizing and browning. However, you can use other citrus and fruit juices like lime juice, pineapple juice or orange juice.
Vanilla Extract
Spices: Ground cinnamon and a pinch of nutmeg add warm, spiced notes to the dressing, giving it a cozy, festive flavor perfect for the holiday season.

For the Fruit Salad:

While I am listing a bunch of fruits, feel free to use this as a guide and a place to start to make your own winter fruit salad with whatever fruit you have on hand.

Apples: I used a combination of green apples (such as Granny Smit) and red apples (Gala or Honeycrisp), but any other type of apple would be lovely.
Pear (Red, Anjou, or Bosc): Sweet and juicy pears balance the tartness coming from apples.
Oranges: You can use a combination of navel oranges and mandarin oranges (if you can get your hands on them). I know it is an extra step, but take the time to segment the orange for a clean, membrane-free presentation that ensures each piece is tender, juicy, and easy to eat. Alternatively, you can use clementines as a substitute if you can get your hands on them.
Kiwis: I included kiwis for their green color and sweet and tart flavor.
Red or green grapes: When buying grapes for making this Christmas day fruit salad, be sure to choose firm, seedless green or red grapes for the best texture and ease of eating.
Pomegranate seeds: Many Christmas recipes with fruit feature pomegranate arils, not just for their sweet-tart flavor but also for their vibrant, jewel-like pop of color they bring to the dish. Here is an easy way to cut pomegranate if you need a refresher.
Raspberries: I included raspberries for their vibrant red color and to add a delicate, softer texture that balances the crunch of the other fruits in the salad. Strawberries would be a great substitute if you can’t find raspberries.

Optional Toppings:

Many Christmas fruit dishes can end up looking like just a simple pile of fruit in a bowl. While optional, by adding a few thoughtful toppings, you can elevate the presentation and bring in extra pops of color and texture, making the salad as stunning as it is delicious. Try adding:

Coconut flakes: If you have the time, toast them to enhance their flavor with a warm, nutty aroma that adds even more depth to the salad.
Fresh mint: A few sprigs of fresh mint can add a refreshing aroma and a vibrant pop of green, making your salad look and taste even more festive.

How To Make Christmas Fruit Salad?

Yes, there’s a bit of chopping involved, but don’t let that intimidate you—this xmas fruit salad recipe is super simple to put together. It’s quick to assemble, making it a great choice for busy holiday mornings. Here’s how to do it:

Make the Dressing: To keep cleanup simple, prepare the dressing directly in a large bowl. Whisk together the maple syrup, lemon juice, lemon zest, vanilla extract, ground cinnamon, and nutmeg until well combined.
Chop the Fruit: Begin by chopping the apples and pears, then add them to the bowl with the dressing. Coating them in the acidic dressing immediately helps prevent browning. Continue peeling and chopping the rest of the fruit (except raspberries) and place them in the bowl. Give it a toss to ensure all the fruit is evenly distributed and coated with the dressing. If you have the time, chill it for an hour or for upto six hours before serving.
Garnish and serve: Right before serving, top it off with raspberries and garnish with coconut flakes and/or fresh mint, if using.

How To Make Ahead, Store and Freeze?

Once you’ve made this fruit salad for xmas, you won’t want any of it to go to waste. With a bit of planning, you can keep it fresh and delicious for longer. Here’s how:

Make ahead: Prepare the salad dressing and store it in a jar in the fridge for up to two days in advance. You can rinse, peel, and cut all the fruits—except the apples and pear—a day ahead. Keep in mind that pre-cut fruit will release some of their juices. When you’re ready to serve, chop the apples and pear, add them to a bowl with the other fruits, and drizzle everything with the dressing. Add the raspberries and serve.
Storage: Store leftovers of this holiday fruit bowl in an airtight container in the refrigerator for up to 3 days. Keep in mind that the fruits will release their juices over time, but the salad will still taste great. Give it a good toss before serving.
Freezing: The leftovers of this Christmas fruit salad can be used to make smoothies. However, I recommend draining the juices (and the dressing) before freezing. Once drained, portion and place the leftover fruit in freezer-safe bags and freeze for upto 3 months.

Expert Tips:

Uniform Cuts: Chop all fruits into similar-sized pieces for even mixing and easy eating. If you have the time, use cookie cutters (affiliate link) to cut apples and pears in fun shapes (like I did in the pictures). This is especially a fun way to make this salad with kids.

Presentation: Use a clear trifle dish or a colorful holiday fruit bowl to show off the salad’s vibrant red and green colors, perfect for a Christmas morning fruit salad centerpiece.
Add Raspberries Last: I intentionally added the raspberries at the last minute as their soft texture can easily break.
Portion Planning: This recipe yields approximately 8 cups, suitable for a small Christmas dinner, but can be multiplied as needed.
Make it your own: This recipe is a perfect starting point for creating your own signature fruit salad for any holiday! While the citrus-maple dressing is my go-to for Christmas, I love switching things up for other occasions. For Thanksgiving, I’ll often use my honey lime dressing for a bright, zesty twist that complements the autumnal flavors of the season. For Easter, I might add a splash of orange blossom water to the dressing for a festive springtime touch. No matter the holiday, this salad is versatile enough to adapt and impress every time!

Serving Suggestions:

This Christmas fruit salad recipe is wonderful when served on its own or as a refreshing side dish, but why not make it extra special for the holidays? Here are a few indulgent serving ideas to take it to the next level:

Maple Whipped Cream: Add a dollop of maple whipped cream for a luxurious, sweet finish that feels like a treat.
Yogurt Fruit Dip or Vanilla Yogurt: Pair it with my creamy yogurt fruit dip or a spoonful of vanilla yogurt for a balanced, tangy-sweet combo.
Leftovers: If you have leftovers, serve your fruit over my chia pudding with yogurt or overnight yogurt oatmeal for a delicious breakfast the next day.

Salads

Breakfast Fruit Salad

Fruit Desserts

Easy Yogurt Fruit Dip

How To

Vanilla Yogurt From Plain Yogurt

If you make this festive fruit salad 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.

Christmas Fruit Salad Recipe

Celebrate the holidays with this easy Christmas Fruit Salad recipe. Red and green fruits, drizzled with a citrus-maple dressing, make it a light and refreshing addition to your holiday table.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15

Total Time 15

Servings servings

Calories 277kcal

Author Aysegul Sanford

Ingredients

For the dressing

2 tablespoons maple syrup or honey
1 teaspoon lemon zest
¼ cup lemon juice freshly squeezed or lime juice
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
Pinch of nutmeg

For the fruit salad

1 green apple (about 1 ½ cups) peeled, cored and cut into ½ -inch cubes – such as Granny smith apples
1 red apple about 1 ½ cups, peeled, cored and cut into ½ -inch cubes – such as Honey Crisp, Gala or Fuji
1 pear (180g/1 ½ cups) peeled, cored and cut into ½ -inch cubes – such as Red, Anjou or Bosc
2 oranges (140g) peeled and segmented or mandarin oranges
2 kiwis (142g/1 cup) peeled, quartered, and cut into ½- inch cubes
1 cup green grapes 190g cut in half
1 cup pomegranate arils (160g)
6 ounces raspberries (170g)

Optional Garnish

Sprigs of mint optional topping

Instructions

To make the dressing: In a large salad bowl, whisk together the maple syrup, lemon juice, lemon zest, vanilla extract, cinnamon and nutmeg.
To make the salad: Add the apple, pear, orange segments, kiwis, grapes and pomegranate arils. Toss to coat thoroughly. Chill for at least an hour or up to 6 hours in the refrigerator.
Right before serving, top it off with raspberries and garnish with fresh mint leaves, if using. Serve.

Notes

Yields: This recipe makes approximately 8 cups of fruit salad, ideal for 8 servings. The nutritional values below are per serving.
Make ahead: Prepare the salad dressing and store it in a jar in the fridge for up to two days in advance. You can rinse, peel, and cut all the fruits—except the apples and pear—a day ahead. When you’re ready to serve, chop the apples and pear, add them to a bowl with the other fruits, and drizzle everything with the dressing. Add the raspberries and serve.
Storage: Store leftovers of this holiday fruit bowl in an airtight container in the refrigerator for up to 3 days.
Freezing: The leftovers of this fruit salad can be used to make smoothies. However, I recommend draining the juices (and the dressing) before freezing. Once drained, portion and place the leftover fruit in freezer-safe bags and freeze for up to 3 months.
Uniform Cuts: Chop all fruits into bite-sized pieces for even mixing. If you have the time, use cookie cutters to shape the apples and pears into fun designs (like I did in the pictures). It’s a great way to make the salad more festive and a fun activity to enjoy with kids!
Presentation: You can serve this salad in a large salad bowl or transfer it into a trifle dish, if you have one. Alternatively, you can place it in a large platter as well.

Nutrition

Easy Cranberry Apple Cake

Aysegul Sanford — Sat, 21 Dec 2024 15:27:01 +0000

Bright red cranberries and tart apples capture the essence of cozy, cold-weather cooking, bringing a festive warmth to your table. This apple cranberry cake is the perfect centerpiece for a holiday gathering, whether celebrating with family or hosting friends.

And if you find yourself with extra cranberries, don’t let them go to waste—transform them into a stunning Cranberry Almond Tart or a versatile Cranberry Maple Sauce to complement your holiday spread.

Ingredients and Substitutions:

This apple and cranberry cake is made with a list of simple ingredients. Here’s more detail about what we need from the grocery store:

Cranberries: You can use fresh or frozen cranberries. Take the advice of the Barefoot Contessa herself and buy a few extra bags of fresh cranberries when they are widely available in the fall and freeze the extra. Also, sort through the cranberries and pick out any stems.
Apples: I recommend a Granny Smith apple since it is tart and balances the sweetness. With that said, you can use any variety of apples you prefer, like Gala, Pink Lady, or Jonagold.
Coconut Sugar: Coconut sugar keeps the filling naturally sweetened, but you can use light brown sugar instead.
Orange Zest: Be sure to zest the orange before squeezing it.
Orange Juice: Freshly squeezed orange juice from a fresh orange will provide the best flavor.
Ground Cinnamon
Large Eggs: Ina uses extra large eggs in her original recipe, but I can never get my hands on them. Large eggs work just fine.
Cane Sugar: I like to use organic cane sugar for the cake recipe, but you can use granulated sugar if that is all you have. Make sure to save some extra for sprinkling on top just before baking.
Unsalted Butter: Unsalted butter controls the salt in the recipe. If you only have salted butter, omit the salt in the recipe. It is essential to let it cool before mixing it with the rest of the ingredients.
Vanilla Extract: A hint of pure vanilla extract rounds out the flavors.
Sour Cream: Full-fat sour cream provides the best texture and tang. Creme fraiche would be a wonderful substitute, or full-fat Greek yogurt, too.
All-Purpose Flour: Regular all-purpose flour creates a cohesive cake batter. If you want to make this gluten-free, use 1:1 gluten-free baking flour.
Kosher Salt

How to Make Ina’s Cranberry Apple Cake Recipe?

There is nothing to it. This apple cranberry pie recipe is so easy to make, it will become a new holiday staple. Here are the step-by-step instructions:

Preheat oven: Preheat the oven to 325 degrees F/163 C. Grease a 10-inch glass pie plate with butter or cooking spray.

Mix fruit filling: Add fresh cranberries, apple, coconut sugar, orange zest, orange juice, and ground cinnamon to a large bowl. Mix to combine.
Whip eggs: Using a hand mixer, beat the eggs on medium-high speed until thickened, about 2 minutes.
Add wet ingredients: Add the cup of cane (or granulated) sugar, cooled butter, vanilla extract, and sour cream and mix on low speed until combined.
Add dry ingredients: With the mixer still running, add the flour and salt. Mix until just combined. Do not overmix.

Fold in fruit mixture: Fold in the cranberry apple mix with a rubber spatula.
Transfer to baking pan: Pour the cake batter into the prepared baking dish. Sprinkle the top with the remaining tablespoon of sugar.
Bake: Bake for 60-65 minutes, until lightly golden brown. The cake is done when the middle of the cake is pierced with a toothpick, and it comes out clean. Cool for 15 minutes before serving.

What to Serve It With?

It’s important to note, that the flavor of this cake is more sour than sweet, which is why I love to serve it with a creamy component to balance the sourness. Some of my favorite ways to serve include:

Ice Cream: Serve it with a scoop of vanilla ice cream or our Vanilla Honey Ice Cream if you want to try something new.
Whipped Cream: A dollop of whipped cream would be extra delicious, like our Maple Whipped Cream.
Creme Fraiche: Creme fraiche is another rich, tangy counterpoint that makes it elegant and divine.
Yogurt: Another good idea is Vanilla Yogurt if you don’t have any other toppings on hand.

How to Store Leftovers?

This cranberry apple dessert is best served the day it is made, but it can be stored for later with fantastic results. Here are my best storage and reheating tips:

Storage: The cake is very moist because of the fresh fruit. For this reason, I allow it to come to room temperature and then store it in an airtight container in the fridge. The cake will last for 3 days.
Reheat: While you can enjoy the cake cold, if you prefer it warm, reheat in a low oven (300 degrees F) until warm, about 5-10 minutes, depending on the size of your slice.

If you try this Easy Cranberry Apple Cake 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, share them on Instagram using #foolproofeats so I can share them on my stories.

This recipe is adapted from Ina Garten’s cookbook Barefoot Contessa, How Easy Is That?

Easy Cranberry Apple Cake Recipe

An easy to make and quick to put together Cranberry Apple Cake recipe right out of Barefoot Contessa's cookbook. A recipe that I make every year as soon as the fresh cranberries are available in the market.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 389kcal

Author Aysegul Sanford

Ingredients

12 ounces fresh cranberries rinsed and picked over to remove stems (frozen cranberries can also be used)
1 Granny Smith apple peeled, cored and diced into 1-inch cubes
½ cup coconut sugar or light brown sugar
1 tablespoon orange zest grated zest from 1 orange
¼ cup orange juice
1 teaspoon ground cinnamon
2 large eggs at room temperature
1 cup cane sugar plus 1 tablespoon to garnish or granulated sugar
¼ pound unsalted butter melted, cooled slightly plus more for greasing the pie plate
1 teaspoon vanilla extract
¼ cup sour cream full fat
1 cup all-purpose flour
¼ teaspoon kosher salt

Instructions

Preheat the oven to 325 degrees F/163 C. Grease a 10-inch pie plate with butter or cooking spray and set it aside.
In a large bowl, add cranberries, diced apple, ½ cup coconut (or brown) sugar, orange zest, orange juice, and ground cinnamon. Mix to combine. Set aside.
Using a hand mixer, beat the eggs until frothy, approximately 2 minutes.
Add 1 cup of cane (or granulated) sugar, melted and cooled butter, vanilla extract, and sour cream. Beat on low until thoroughly combined.
While the mixer is on low, add flour and salt. Mix just until combined. Do not overmix.
Fold the batter into the fruit mixture, ensuring that the fruit and batter are evenly distributed and mixed.
Pour the mixture into the 10-inch pie place. Sprinkle with the additional tablespoon of cane sugar.
Place in the oven and bake for 60-65 minutes* until lightly brown. To test for doneness, insert the cake with a toothpick or sharp knife. It should come out clean when removed.
Let cool for 15 minutes and serve.

Notes

Yields: This recipe makes a 10-inch cake that serves 8 slices. The nutritional values below are per serving.
Baking dish: You must use a 10-inch baking dish. We tested it with a 9-inch pie pan and the cake batter overflowed. However, if you only have a 9-inch baking dish, place it on a baking sheet before baking it in the oven. The baking sheet will catch any cake batter if the cake starts to overflow.
Bake time*: While Ina Garten’s recipe calls for a baking time of 55 – 60 minutes, we found it took longer for us. I recommend you start checking it with the toothpick test at the 55-minute mark. Then, bake in additional 5-minute increments if it is not ready.

Nutrition

Reverse Sear Filet Mignon

Aysegul Sanford — Tue, 10 Dec 2024 17:54:54 +0000

If you’ve been a reader of our website for a while, you’ll know this isn’t the first time we’re raving about the reverse searing method. This Reverse Seared Tenderloin steak recipe joins our collection of reverse-seared beef favorites, including Reverse Sear Whole Beef Tenderloin and Reverse Sear Prime Rib Roast.

We’re huge fans of this two-step, foolproof cooking technique (perfected by J. Kenji Lopez-Alt), where the meat is gently cooked at a low temperature first, then finished with a quick sear in a blazing hot cast-iron skillet or grill. The result? A perfectly crisp, caramelized exterior with a tender, juicy interior.

Recipe Ingredients

You’ll need 5 simple ingredients for this filet mignon reverse sear. Here’s a little more detail about each ingredient:

Filet Mignon: We used filet mignon steaks that were about 6 ounces each, 2 inches thick. You can use thicker steaks, but thickness and timing go hand-in-hand, so pay attention to cooking time if your steaks are thicker (see chart below).
Kosher salt: We used Diamond Crystal kosher salt, which has smaller flakes and promotes better coating around the steaks. Use half the amount if you use any other brand (such as Morton’s kosher salt).
Neutral oil: Use a high-heat vegetable oil, such as avocado oil, olive oil, or sunflower oil, or you can also use ghee.
Butter or ghee: Finishing the steaks with a butter baste is optional, but let’s be honest—it takes them to the next level. You can use butter, and ghee, or, if you have a little extra time, try making our Garlic Compound Butter for an added layer of deliciousness.
Fresh herbs: If you are basting, toss in a few fresh rosemary sprigs or fresh thyme for additional flavor.

How to Reverse Sear Filet Mignon?

Reverse searing is particularly suited for premium cuts like filet mignon because it highlights their tenderness. Because filet mignon does not have a lot of fat (or marbling) reverse searing filet mignon ensures even doneness throughout. Here’s how we do it:

Oven Method

Here is our step-by-step guide for reverse sear filet mignon in the oven:

Prepare steaks: Remove the filet mignon from the fridge 30 minutes to 1 hour before cooking. Pat the entire surface dry with paper towels. Season all sides with salt.
Prepare baking sheet: Line a large rimmed baking sheet with parchment paper and place a wire rack over it. Place the filet mignon steaks on the wire rack.
Preheat oven: Preheat the oven to 250 degrees F/121 C.
Roast: If you have a probe thermometer (affliate link), stick the probe in one of the filet mignons and bake until the internal temperature of the steak reaches your desired doneness (see the chart below). For a rare steak (doneness at 120 degrees F), you’ll need to bake it for 35 minutes, and for a medium-rare steak (doneness at 125 degrees F), 40 minutes should be sufficient. If you do not have a probe thermometer, you can use a digital meat thermometer to check the temperature of your steak.

Rest: Remove the steaks from the oven and rest them uncovered on the counter (while the cast iron skillet is heating).
Preheat skillet: Heat a large cast iron skillet over high heat for 5-10 minutes. You will know it is hot enough when you splash a drop of water into the pan, and it sizzles, dances around, and evaporates rapidly.
Sear: Add the oil to the hot pan and sear the filet steaks for 45 seconds on each side (including the sides) until a nice brown crust forms. There is no need to rest the steak when reverse searing, you can serve them right away or baste them following the instructions below.
Baste: Optionally, in the last 30 seconds of searing, add ghee or butter and a few sprigs of fresh herbs into the skillet. Spoon the melted butter over the meat for 10 seconds.
Serve: Transfer the steaks to a platter or slice them against the grain and pour over any excess juices from the pan before serving.

On the Grill

Here are the step-by-step instructions for reverse sear filet mignon on a gas grill:

Season steaks: Season the filets and let them rest for an hour at room temperature before grilling.
Preheat grill: Preheat the grill by turning one side to high heat and leaving the other off, creating two zones (hot zone and cool zone).
Prepare grill: Clean the grates with a grill brush, then dip a wad of paper towel into a bowl with oil, grab the paper towel with tongs, and generously coat the grates.
Reverse sear: Place the filets over the indirect heat (cool side), cover, and cook depending on your desired level of doneness. Check doneness with a meat thermometer after 15 minutes of grilling. It took about 20 minutes to reach 130 degrees F (medium rare) for us.
Sear steaks: When done, move the filets to the hot side of the grill. Grill, uncovered, for 45 seconds on each side and 30 seconds on each edge. Since this side is very hot, you should be able to get nice grill marks as soon as the steak hits the grates.
Rest: Remove the steaks and place them on a platter, uncovered. Let them rest for 5 minutes before serving.

Temperature and Timing for Reverse-Seared Steak

How long to reverse sear filet mignon depends on the thickness and your desired degree of doneness. For the most consistent results, it’s important to remember to remove the filet steak from the fridge at least 30 minutes, and up to 1 hour, before cooking.

Even more so, the best way to test for doneness is with a probe thermometer, which takes the guesswork away, but an instant-read digital thermometer is the next best thing. If using an instant-read thermometer, I recommend beginning to check the internal temperature after 20 minutes of cooking.

Here is a handy time chart when reverse searing filet mignon:

Doneness	Internal Temperature (°F)	Approximate Time 250 degrees F oven
Rare	120 – 125°F	25 – 30 minutes
Medium Rare	130 – 135°F	35 – 40 minutes
Medium	140 – 145°F	42 – 45 minutes
Medium Well	150 – 155°F	45 – 48 minutes
Well	160°F	50 minutes

Cooking time and temperature chart for reverse sear filet mignon.

Expert Tips

Follow the recipe as written, and you’re likely to nail it on your first try. That said, here are a few extra tips to ensure your reverse sear filet mignon steak turns out absolutely perfect:

Local Butcher: It is no secret that filet mignon is an expensive cut of beef. We recommend seeking your local butcher for the best quality if you can. The good thing is you can even have them cut it based on your desired thickness.
No wire rack? The wire rack helps circulate the hot air in the oven while the meat cooks, but the recipe will still work without one.
Cast iron: The cast iron skillet must be screaming hot to seal that dreamy crust. Let it get hot (at least 10 minutes) before adding the oil.
No Need to Rest: Unlike a traditionally seared steak, which needs to rest before slicing to allow the juices to redistribute, this method eliminates that step. Thanks to the low-temperature cooking, the juices have already settled evenly before the final sear, so you can slice and serve immediately after searing. Still, if you want, you can let it sit for a few minutes.
Overnight Salting: During our recipe testing, we found some methods that recommend salting the steak the night before and leaving it uncovered on a lined baking sheet in the refrigerator. While you can certainly do this if you have the time, we tested both approaches and found the difference to be minimal.

FAQs

What Is The Reverse Sear Method?

Reverse searing is a foolproof method that starts by cooking the steak in a low-temperature oven until it reaches your desired doneness. Then, it’s quickly finished in a blazing hot skillet to develop a beautiful crust.

Why Should You Reverse Sear Your Steak?

Because this technique ensures the inside stays perfectly cooked at the desired temperature while the outside achieves that irresistible sear. When followed to a t, this method will deliver perfectly cooked filet mignon every time.

Can I Reverse Sear Other Cuts Of Steak?

Yes, you can. You can follow the reverse sear method for any other thick cut of meat, such as bone-in rib eye, Tomahawk, New York strip, T-bone, or porterhouse. However, please keep in mind that there is a direct correlation between the thickness of the meat and the time of cooking in the oven for the meat to reach your desired level of doneness.

Storage and Reheating

Filet mignon is a special cut of meat and we do not want this expensive cut going to waste. Here are my best storage and reheating instructions for reverse-seared steak:

Storage: Bring leftover tenderloin steaks to room temperature and store them in an airtight container in the fridge for up to 3 days.
Reheat: Reheat the steaks in a low oven (300°F) until warm, about 10 minutes.

What to Serve with This Recipe

Filet mignon reverse sear is an elegant recipe that deserves the spotlight on your plate. A few of my favorite ways to serve that highlight this gorgeous piece of meat even further are:

Condiments: Give it an authentic steakhouse feel with Horseradish Sauce or pats of Roasted Garlic Butter.
Potatoes: There is nothing better than the combination of steak and potatoes, so I love to serve it with our Yukon Gold Mashed Potatoes or Muffin Tin Potatoes.
Vegetables: A little green veggie with this luxurious meat makes it the star. Keep it classic with Sauteed Asparagus or give it some more color with Sauteed Brussels Sprouts and Sweet Potatoes.

Beef

Reverse Sear Prime Rib

Beef

Reverse Sear Beef Tenderloin

Beef

Pressure Cooker Pot Roast

If you make this Filet Mignon Reverse Sear 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.

Reverse Sear Filet Mignon Recipe

Once you learn how to reverse sear filet mignon, you'll never go back to cooking steak any other way. This easy method is foolproof and works every time.

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 2

Cooling time 30

Total Time 1 7

Servings servings

Calories 498kcal

Author Aysegul Sanford

Equipment

Ingredients

2 filet mignon steaks about 6 ounces each; 1 ½-2 inches thick
1 teaspoon kosher salt*
1 tablespoon neutral oil such as ghee or vegetable oils like avocado oil
1 tablespoon butter or ghee (optional)
2 sprigs fresh herbs such as rosemary or thyme, (optional to finish)

Instructions

In The Oven:

Thirty minutes to an hour before you are ready to start cooking, remove the filet mignon from the fridge. Pat dry with paper towels to remove the excess moisture, and sprinkle them liberally on all sides.
Line a baking sheet with parchment paper and place a wire rack* over it. Transfer the filet mignon steaks to the wire rack. Loosely cover it with stretch film.
While the meat is resting, preheat the oven to 250 degrees F/121 C.
Transfer the filet mignon to the oven and bake until it reaches your desired doneness*. For a rare steak ( doneness at 120 degrees F), you’ll need to cook for about 35 minutes; for a medium-rare steak (doneness at 125 degrees F), it would take about 40 minutes for the meat to reach the ideal temperature.
Remove the steaks and let rest, uncovered on the counter ((while the cast iron skillet is heating).
Meanwhile, heat a large cast iron skillet over high heat for 5-10 minutes or until very hot. You will know it is hot enough when you splash a drop of water into the pan, and it sizzles, dances around, and evaporates rapidly.
Add the oil to the hot pan and sear the steaks for 45 seconds on each side (including the sides of the steak) until a nice brown crust forms.
At this point, you can remove the steaks from the pan and slice it right away. There is no need to let reverse seared filet mignon rest.
Optionally, in the last few seconds of searing, you can add a tablespoon of ghee or butter and a few sprigs of fresh herbs into the skillet and spoon the melted oil (baste) over the meat for 10 seconds.
Transfer the steaks onto a platter, or alternatively, slice them against the grain and pour over any excess juices from the pan before serving.

Grilling on a gas grill:

Pat dry, season the filets, and let them rest for an hour before grilling.
Preheat your grill by turning one side to high heat and leaving the other side off, creating two zones—we’ll use the cooler side for the initial cooking (until it reaches our desired doneness) and the hot side for searing.
Clean the grates well, dip a wad of paper towel into a bowl with oil, and then generously coat the grates.
Place the filets on the cool side, cover and cook depending on your desired level of doneness. It is best to check doneness (using a meat thermometer) after 15 minutes of grilling. It took about 20 minutes to reach 130 degrees F (for a medium-rare steak).
When done, move the filets to the hot side of the grill and grill, uncovered, for 45 seconds on each side and 30 seconds on each edge.
Remove from the grill. Serve as a whole or slice against the grain before serving.

Notes

Yields: This recipe serves two filet mignon steaks, which is ideal for 2 servings. The nutritional values below are per serving. If serving a larger crowd, you can multiple the recipe following the same method.
Checking doneness*: Using a probe thermometer is the best way to check doneness. You can find the one we like and use in the equipment section above. If you have one, insert it in one of the steaks before placing them in the oven. This way, it can alert you as soon as your steak reaches the set temperature. If you do not have a probe thermometer, we recommend using an instant-read thermometer and checking it (depending on the desired temperature) after the 20-minute mark.
A note on Kosher Salt: We used Diamond Crystal Kosher salt, which has a finer texture and less salty taste than Morton salt. I recommend decreasing the salt to ½ teaspoon if using Morton. You can always finish the steaks with Maldon flakey sea salt if desired.
Black pepper: We did not find the steaks needed black pepper since it changes the flavor of the meat. It also tends to burn during the last few minutes of searing. However, if you want, you can season your reverse-seared filet steak with black pepper right before serving.
Charcoal Grill: If you’re using a charcoal grill, start by lighting the charcoal and letting it burn until it’s covered in white ash. Then, create two zones—an indirect heat side for cooking and a direct heat side for searing—by arranging the coals to one side of the grill, leaving the other side empty.
Storage and reheating: Store leftover steak (after it comes to room temperature) in an airtight container in the fridge for up to 3 days. Reheat in a low heat (300 F) oven until warmed to your liking, about 10 minutes.

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.

Mont Blanc Dessert

Aysegul Sanford — Wed, 04 Dec 2024 17:54:41 +0000

If you’ve been looking for ideas for what to do with all of those chestnuts you’ve been roasting this holiday season (or boiling, fire-roasting, or air frying, for that matter!), then this Mont Blanc recipe is your elegant, decadent answer to what to do with chestnuts.

While it is a slightly more hands-on recipe than you may be used to here on Foolproof Living, we believe the finished chestnut mont blanc is well worth the effort. The combination of crisp meringue, sweetened cream, and the nutty notes in the chestnut puree is divine!

Below, you will find everything you need to know, including step-by-step photos, equipment to use, and some time-saving tips to help make this Mont Blanc dessert recipe approachable and accessible for you to master as an at-home baker.

What is Mont Blanc dessert made of?

Our recipe for Mont Blanc is split into three separate components. We’ve listed the ingredients needed for each part of the recipe below—each requires a short list of easy-to-find ingredients.

Mont Blanc Meringue Ingredients:

Egg whites: You’ll need two large egg whites to make enough for ten individual servings of this French Mont Blanc dessert. It is best to separate the egg whites from the yolks when the eggs are cold—this will help you keep them out of whites, which is essential for a proper meringue.
Cane sugar: We used natural cane sugar in this recipe, but you can also swap in coconut sugar or granulated sugar.
White vinegar and cream of tartar: Both of these ingredients add acidity, which helps aerate the meringue structure quicker and greatly improves the structure.
Vanilla extract: Just a touch adds sweetness and flavor to the meringue discs.

Mont Blanc Chestnut Puree Ingredients:

Chestnuts: We’re using store-bought peeled and cooked chestnuts (affiliate link), which are readily available and reduce the preparation time by skipping the roasting and peeling of the chestnuts. But if you’d like to cook the chestnuts yourself, you can follow my recipes for roasted chestnuts in the oven, boiled chestnuts, air fried chestnuts, or roasting chestnuts on an open fire.
Milk: We used whole milk in this recipe and recommend sticking to full-fat dairy here rather than skim milk.
Kosher salt: Kosher’s granule size is key here, so we recommend not swapping in table salt.
Cane sugar: We used natural cane sugar in this recipe, but you can also use coconut sugar or granulated sugar.
Vanilla extract: If you’d like a richer flavor than extract, feel free to swap in half of a whole vanilla bean with the seeds scraped out.

Mont Blanc Whipped Cream Ingredients:

Heavy cream: Both heavy cream and whipping cream can be used in this recipe. The cream must be cold to whip successfully, so we recommend removing it from the fridge right before using it.
Maple syrup: Two tablespoons is enough to sweeten the cream. Make sure to use proper maple syrup rather than maple flavoring—the taste is far superior and perfectly complements the chestnut flavors.
Vanilla extract and kosher salt: These two ingredients add flavor and balance to the whipped cream.

Mont Blanc Dessert Finishing Decor Ingredients (Optional):

Powdered (confectioners) sugar: Traditionally, Mont Blanc cake is dusted in powdered sugar over the top of the domed chestnut puree strands. The confectioner’s sugar adds sweetness, making this dessert resemble the highest snowy mountains in the Alps.
Edible gold leaf: It is optional, but if you’d like to add a pop of color to this decadent dessert, you can decorate the finished dessert with pieces of gold leaf (affiliate link).

How To Make Mont Blanc Dessert?

While the process below might look intimidating, we covered all the detailed steps to walk you through. After all, this is one of the most iconic chestnut desserts of all time, and we hope that after reviewing each component covered below, you will see that it is actually not that difficult.

Make The Meringue

Start by making mont blanc with the meringue as it takes the most amount of time. Below are the steps to making the meringue:

Get your oven ready: Preheat your oven to 200 degrees F. (93 degrees C.) Line your baking sheet with parchment paper.

Create a bain-marie: A bain-marie is essentially a double boiler, so if you have one, feel free to use it here. Otherwise, place a bowl over a pan of simmering water—just make sure the pan doesn’t touch the water.
Dissolve the sugar in warmed egg whites: Add the egg whites and sugar to the bowl and stir continuously with a rubber spatula. Scrape down the sides as you go to ensure all of the sugar is blended into the mixture. Keep stirring until the sugar has completely dissolved and no grains are left. You can test this by rubbing some mixture between your fingers, or when the mixture has reached 160 degrees F. (71 degrees C).
Whisk the egg mixture: Add the egg white mixture to a stand mixer’s bowl and whisk until aerated. Then add the vanilla extract, cream of tartar, and vinegar.
Whip into peaks: Turn the speed up and whip the mixture until it’s cooled, voluminous, and glossy. When the whisk is lifted out, the mixture should stand in stiff peaks.

Pipe the meringue: Spoon the meringue into a piping bag fitted with a large round tip (affiliate link). You can also cut the end off a ziplock bag, leaving a roughly 1” diameter hole—pipe ten meringue rounds onto a parchment paper-lined baking sheet. The discs should have a dome and be 2 inches or so in diameter. Use the back of a spoon to clean them up if necessary.
Bake the meringues: Transfer the tray to the oven and bake for one and a half hours. Do not open the door at any point. When done, turn the oven off and let the meringues cool in the oven for a couple of hours. In the end, they should be fully cooled and crisp to the touch.

Make The Chesnut Puree

It is best to make the chestnut puree while the meringues are baking. Below are the basic steps of making chestnut puree (also called chestnut vermicelli). You can learn more about it in our chestnut puree recipe if you need further information.

Soften the chestnuts: Add chestnuts, milk, sugar, vanilla extract, and salt to a saucepan set over medium-high heat on the stovetop. Cook for 20-30 minutes or until the milk has reduced by half. Keep a close eye on it and stir it frequently.
Strain: Pass the mixture through a strainer, reserving the reduced milk mixture. Let the chestnuts and milk cool for 10 minutes.

Puree the chestnuts: Add the softened chestnuts to the bowl of a food processor along with ½ cup of the reserved milk mixture. Blend until a smooth puree is formed. Add more milk, if necessary, in one tablespoon increments until you have a perfectly smooth, pipeable consistency.
Pass the puree through a sieve: Since we’ll pass the puree through the piping tip to turn it into “vermicelli”, it is imperative that the puree have no lumps. Therefore, while it might come as an extra step, pressing it through a fine mesh sieve is best to produce a beautifully smooth chestnut puree. We’ll then cover it and let it rest at room temperature to cool completely.

Make The Whipped Cream:

While it is not traditional, we use our maple whipped cream for this chestnut Mont Blanc dessert recipe. That being said, if you want, you can use more of a traditional whipped cream made with confectioner sugar instead.

Gather the ingredients: Add heavy cream, maple syrup, and salt to the bowl of your electric mixer fitted with the whisk attachment.
Whip the cream to firm peaks: Start whisking on low until the cream has soft peaks. Then, turn the mixer up to medium and continue to whisk until the cream forms a firm peak and holds its shape.
Cool: Refrigerate until ready to assemble your Mont Blanc.

The Assembly

Pipe cream onto meringues: Place the meringues onto a serving platter. Spoon the maple whipped cream into a piping bag fitted with a medium piping tip. Pipe dollops of cream onto the meringue. The shape of the meringue with cream on top should resemble a mountain’s peak.
Pipe on chestnut puree: Spoon the chestnut paste dessert into a piping bag fitted with a small piping tip (affiliate link) and pipe the puree around the whipped cream until the cream is completely covered. This is called chestnut vermicelli; how thin your piping tip is will determine the thickness of the strands. Don’t worry about them being perfect. Do your best to create the highest mountain you can. It is totally fine for it to look rustic.
Decorate: Dust the top of the meringue liberally with powdered sugar (for white mountains) and decorate it with flakes of edible gold leaf, if preferred. Alternatively, sprinkle broken-up meringue (or grated chocolate) over the top. Serve immediately.

How To Make Ahead & Store?

This is one of those recipes that definitely benefits from some pre-planning. Here are some helpful tips on how to prep & store the various elements.

Make Ahead: All three elements can be made a day before serving. Simply make the meringues the night before and let them cool in the oven overnight. You can make the chestnut puree and whipped cream a day in advance and store them in the refrigerator until you are ready to assemble this chestnut dessert. However, we recommend removing the chestnut puree and letting it come to room temperature before piping.
Storage: We recommend assembling your Mont Blanc desserts right before serving, as the meringue will soften and lose its crisp exterior quickly. If you’d like, you can store the separate components individually, though the completed dessert will not hold up.

Expert Tips

As far as dessert recipes with chestnuts go, this one is quite involved. However, if you’re excited to undertake this impressive French delicacy, then these Mont Blanc dessert tips and tricks will help you achieve a gorgeous final product:

Use clean and dry equipment: This is one of the most important factors when making meringue. Your bowl, whisk, and utensils should be clean, dry, and grease-free. Any residue can inhibit the egg whites from whipping to the necessary voluminous peaks.
Go low and slow when baking meringue: Don’t be tempted to turn the oven up to speed up the process. The meringue will only brown and have a burnt taste. Baking them in a low-heat oven helps dry out the egg whites, resulting in the signature crisp shell meringues known for.
Process your puree for long enough: The chestnut puree must be smooth. Blend it in the food processor thoroughly, scraping the sides and base periodically. The piping tip used to create the chestnut vermicelli is so small that any lumps in the puree will get stuck in the tip when piping around the cream—a smooth, blended texture will avoid this frustration.
Chestnut Cream: While testing this recipe, we noticed that some versions incorporate store-bought chestnut cream (a popular brand is Clement Faugier) to thin out the puree. However, since chestnut cream can be hard to find in the US, we opted to make our own puree from scratch using only chestnuts.
Be patient when piping: Don’t rush the piping stage. Piping the chestnut puree is the main wow factor of this dessert. Start from the bottom and patiently go around the dome until fully covered. Also, remember that there’s no such thing as too messy. Snow-capped mountains are rustic!
Assemble the individual Mont Blanc desserts right before serving: This recipe is best eaten on the day it’s served. The meringue will soften from the moisture of the cream if left for too long.
Turn it into a Mont Blanc cake (aka Gateau Mont Blanc): As we worked on this recipe, we found variations where bakers turned this chestnut paste dessert into individual cakes by placing the meringue, cream, and chestnut vermicelli over a sponge cake. If you want to go in that direction, bake a sponge cake, bring it to room temperature, and cut rounds using a round cookie cutter (no larger than the diameter of your meringue). To assemble, place the meringue, and whipped cream on top and then pipe the chestnut puree over, starting from the bottom and going around until you reach the top and the whole thing is covered with chestnut vermicelli.

FAQs

What is a Mont Blanc dessert?

Mont Blanc is a French dessert created in the 19^th century in Paris. It’s made by layering a disc of meringue with a dome of cream. Strands of sweet chestnut puree encase the outside of the cream and are dusted in powdered sugar to create the visual effects of mountain peaks.

What is the difference between Mont Blanc and Monte Bianco?

Monte Bianco dessert is the Italian variation of Mont Blanc with a few minor differences. While both versions featured sweetened chestnut puree, the Italian version usually includes the addition of rum (or other liqueurs) and cocoa powder.

What does Mont Blanc taste like?

Mont Blanch has a rich flavor profile, predominantly characterized by the earthy taste of sweetened chestnuts with a slightly buttery and nutty undertone. It is balanced with the mildly sweetened whipped cream and the crispy sweet meringue. The overall flavor is mildly sweet and luxurious chestnut dessert that celebrates the harmony of creamy textures and earthy autumnal flavors.

Other Chestnut Recipes

Snacks

Boiled Chestnuts

Snacks

Marron Glace Recipe (Candied Chestnuts)

Snacks

How to Roast Chestnuts in The Oven

If you make this 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.

Mont Blanc Dessert Recipe

Chestnuts are the essence of holiday indulgence, and the Gateau Mont Blanc recipe is the perfect way to showcase their rich, nutty flavor. This elegant dessert features a crisp baked meringue base, topped with airy whipped cream and a delicate swirl of sweetened chestnut puree, finished with a dusting of powdered sugar.

Course Dessert

Cuisine French

Diet Gluten Free

Prep Time 45

Cook Time 1 30

Chill time 30

Total Time 2 45

Servings servings

Calories 210kcal

Author Aysegul Sanford

Equipment

Ingredients

For The Meringue

2 large egg whites at room temperature
6 tablespoons cane sugar or granulated sugar
½ tsp vanilla extract
¼ tsp cream of tartar
¼ tsp white distilled vinegar or lemon juice

For The Chestnut Puree

1 ½ cups chestnuts cooked peeled – storebought, or roast your own
1 ½ cups whole milk
2 tablespoons cane sugar or granulated or coconut sugar
1 teaspoon vanilla extract
Pinch kosher salt

For The Maple Whipped Cream

1 cup heavy cream cold
2 tablespoons maple syrup
½ teaspoon vanilla extract or ½ vanilla bean (seeds scraped)
1/8 teaspoon kosher salt

To Decorate

¼ cup powdered sugar
Edible gold leaf optional

Instructions

To Make The Meringue:

Preheat the oven to 200F. Line a baking sheet with parchment paper.
On the stovetop, bring a saucepan with a few inches of water to a simmer. Add the egg whites and sugar into a clean metal or glass bowl and place it over the pan of water to make a double boiler. Be careful that the water does not touch the base of the bowl.
Using a rubber spatula, gently and continuously stir the egg whites and sugar mixture, scraping down the sides and bottom of the bowl. Stir until the egg whites are warmed throughly and the sugar crystals have dissolved. This takes about 4 to 6 minutes. Test this by rubbing some of the mixture between your thumb and forefinger. The mixture should be warm to the touch, and you should not feel any sugar grains. If you do, it needs a little longer. Alternatively, a temperature probe should read 160F (70C) for a more accurate reading.
Remove the bowl from the heat and pour the mixture into the clean bowl of a stand mixer fitted with a whisk attachment. Alternatively, use a handheld electric whisk. Whisk on medium to low until the egg whites are foamy. Add in the vanilla extract, cream of tartar, and vinegar.
Increase the speed to medium-high and whisk until the mixture has cooled significantly. The meringue should be voluminous and glossy, and when the whisk is removed, you should get stiff peaks.
Spoon the meringue into a piping bag fitted with a large plain piping tip, and pipe ten 2-inch round meringues* in a swirling motion so they end up approximately 1.5 inches tall on the tray in a cone shape. Once piped, you can use an offset spatula to clean them up, if necessary. With any remaining meringue, pipe little meringues that can be used as decoration or enjoyed separately.
Bake the meringues for 1 ½ hours or until they are crisp. Remove the tray from the oven and leave to cool thoroughly. Or, if you have the time, leave it in the oven to cool thoroughly.

To Make The Chestnut Puree:

Add chestnuts, milk, sugar, vanilla extract, and salt to a saucepan set over medium-high heat on the stovetop.
Bring liquid to a boil, reduce heat, and simmer on medium to low heat, stirring occasionally, for 20-30 minutes or until the milk has reduced to 2/3 cup and the chestnuts are tender. Towards the end, stir more frequently to prevent the liquid from scorching on the base and to break up the chestnuts.
Place a mesh strainer over a bowl and strain the chestnuts from the liquid, keeping it for later. Allow the chestnuts and liquid to cool for ten minutes or so.
Transfer the semi-cooled chestnuts to the bowl of a food processor, adding ½ cup of the reserved liquid. Process until pureed, stopping and scraping down the base and sides a few times.
If necessary, add more of the reserved liquid (in one-tablespoon increments) until a smooth, pipeable consistency is achieved that will hold its shape.
Press the chestnut puree through a fine mesh sieve to remove any remaining lumps and ensure the puree is extra smooth. Cover until ready to assemble.

To Make the Maple Whipped Cream:

Add all of the ingredients to the bowl of a stand mixer fitted with a whisk attachment. Whisk at medium-low speed until it reaches soft peaks, about 1 minute.
Increase the speed to medium and whip until firm peaks form. Cover and refrigerate until you are ready to assemble.

To Assemble:

Arrange meringues onto a serving platter.
Spoon the chestnut puree into a piping bag fitted with a small plain piping tip. Set it aside.
Spoon whipped cream into a piping bag fitted with a medium plain piping tip.
Pipe whipped cream onto the meringue in a cone shape. Smooth the cream with a spatula, if necessary.
Pipe the chestnut puree around the whipped cream in overlapping circles, starting from the bottom and going around until the entire cone is covered.
When ready to serve, dust with powdered sugar and decorate with edible gold leaf, if preferred.

Notes

Yields: This recipe makes 10 chestnut mont blancs. The nutritional values below are per serving.
*Helpful guide: If you are new to making meringue, you can use a small glass or bowl 2 inches in diameter and draw around it on the parchment paper to guide you through. Just be sure to flip the paper over before piping. You should see the circles through the paper as you pipe the meringue.
Whipped Cream: We used our maple whipped cream to make sure that this recipe is naturally sweetened, but you can use any whipped cream recipe you like.
To Make Ahead: You can make all components of this recipe a day or two in advance, store them individually and assemble them right before serving.
Storing Leftovers: This is one dessert that doesn’t store well. Therefore, we recommend storing each component separately and assembling it right before serving.

Nutrition

Marron Glace Recipe (Candied Chestnuts)

Aysegul Sanford — Wed, 04 Dec 2024 17:52:34 +0000

Humans have relished in candied chestnuts, or marron glacés, since the 16th century. Marron glacé (sometimes also referred to as Marron Lyonnaise) originated in Northern Italy and France, where chestnuts thrive in the autumn and winter months. While preparing this French chestnut delicacy does take four days, the hands-on time is surprisingly minimal once your chestnuts are peeled.

If you love roasting chestnuts in the oven or over an open fire but are looking to expand your chestnut repertoire, this European classic is a must-try. Yes, the prep time for this marrons glacés recipe may be a bit lengthy, but the process is straightforward and requires no advanced skills. Plus, making these candied chestnuts at home is far more budget-friendly than purchasing them at the store—without compromising that irresistible sweetness!

What is marron glacé made of? The Ingredients List:

Our recipe for candied chestnuts uses just four basic ingredients. However, the success of the end product will significantly depend on the quality of the ingredients you choose.

Below is everything you need to look for when buying them:

Chestnuts:

It is no secret that the chestnuts are the star ingredient in this recipe. When buying chestnuts, there are a few things to pay attention to:

Get the freshest chestnuts you can find: If possible, we recommend hand-selecting your chestnuts to ensure they are equal in size. Look for those that are plump, smooth, shiny, and without any blemishes or mold. Feel it between your fingers to ensure the skin is not dry. Once you’re back at home, one way to test freshness is to drop your chestnuts in a bowl of water. If any float, discard them, as they’re likely hollow inside the shell.
Not all chestnuts are created equal: In terms of chestnut variety, the French ‘marrons’ are superior in quality as they tend to be larger in size and more tender in texture. However, it’s hard to find them here in the US. A great alternative is Italian chestnuts, sold at national supermarkets like Whole Foods and Trader Joe’s during the holiday season. For this recipe, we recommend avoiding Chinese chestnuts. While they tend to be cheaper, we find them more challenging to peel.
Store-bought pre-cooked and peeled chestnuts are a great shortcut: If you’re short on time or don’t have access to fresh chestnuts, you can buy them (affiliate link) from the store. One important thing to remember is you need to ensure that the only ingredient used is chestnuts. Store-bought, already-sweetened chestnuts won’t work in this recipe.

For The Syrup:

Water: You need a ratio of 1 part water to 1 part sugar to make the sugar syrup the peeled chestnuts soak in.
Vanilla Bean: Use a whole vanilla pod sliced in half to flavor the sugar syrup. The vanilla beans infuse into the syrup for maximum flavor. We advise you against using vanilla extract if you can avoid it. While it won’t ruin the recipe, we found that much of it evaporates along with the water as the syrup reduces.
Sugar: Since we do our best to use natural sugars in our recipes, we sweetened the syrup with cane sugar, but granulated white or brown sugar can also be used.

How to Make Marron Glace?

Below are the step-by-step instructions detailing the process of making glazed chestnuts. At first glance, the process might look intimidating, but once you’re done with boiling and peeling the chestnuts, the rest will take no more than 5 minutes a day.

If you’re new to boiling chestnuts, we recommend you first review our guide on How To Boil Chestnuts, as we go into all the nitty gritty details there.

Score the chestnuts: Use a small, sharp knife (or a paring knife, chestnut knife, or a sharp serrated knife) to score a cross outside the shell, right across the middle or “belly” of the chestnuts. Turn it 90 degrees and cut another one, creating an X. Don’t go too deep with your cuts—you want to pierce through the outer shell and the inner fuzzy skin, but do your best not to cut through the flesh too much.
Boil the chestnuts in water: Place two cups of cold water into a medium-sized saucepan and boil over medium heat. Carefully drop the chestnuts into the boiling water and cook for 15-20 minutes. Towards the end, you’ll see the cut part start opening up as they cook, revealing the fuzzy skin on the inside. To check for doneness, carefully remove one chestnut and peel to check if the yellow flesh is fully cooked. If the pulp is soft and creamy, it is cooked. Remove the pan from the heat once they are all (mostly) open.

Peel your chestnuts while they are still warm: Carefully remove chestnuts one at a time from the hot water and hold them using a clean dish towel if they’re too hot. Using a sharp knife, peel off the shell and fuzzy skin underneath. If you’re having difficulty removing it, place it back in hot water for a few more minutes.
Make the sugar syrup: Place the chestnuts in a colander and rinse them under cool water. Add the sugar and water to a saucepan and bring to a simmer. Stir continuously until the sugar is fully dissolved. Continue simmering for another five minutes until the sugar syrup turns golden brown. If you are using granulated sugar, the syrup should remain clear.

Cook the chestnuts in the sugar syrup: Add the chestnuts and halved vanilla bean into the syrup. Simmer your marrons in syrup for 10 minutes while stirring gently, being careful not to break up the chestnuts.
Set aside for 24 hours: After 10 minutes, take the saucepan off the heat, put the lid on, and let it sit on the counter for 24 hours. The chestnuts will cool down in the syrup and soak up some of the liquid as they rest.
Cook the chestnuts in syrup a second time: The next day, place the saucepan back on the stovetop and gently heat the syrup until it is simmering. Continue to simmer for another 3 minutes. Remove from the heat, place the lid back on, and set aside to cool.

Cook the chestnuts in syrup two more times: Repeat the process of cooking the chestnuts in syrup two more times, waiting 24 hours between each time.
Place chestnuts on a wire rack: After the 4th and final round of simmering in syrup, using a slotted spoon, remove the chestnuts one at a time, draining off excess liquid. Place them onto a baking tray fitted with a wire rack. Continue with the rest of the chestnuts one by one and spread them evenly on the wire rack. Make sure you lift out any little bits that may have broken off.
Dry out the chestnuts in the oven: Preheat the oven to 120F (or as low as it will go) and place the chestnut tray in it. Cook the chestnuts for an hour. Remove the tray from the oven if the nuts have dried and hardened. If they’re still a bit sticky, prop the oven door open and leave the tray inside until thoroughly dried out.
Serve your marrons glaces: This French confection took effort to make and thus deserves a presentation worthy of your efforts! The best way to serve them is to individually wrap the chestnuts in parchment paper, paper cases, or place them in mini cupcake liners (affiliate link).

How To Store and Freeze Candied Chestnuts?

To store: Wrap each candied chestnut individually in parchment paper. Place in a sealed container and refrigerate for up to a week.
To freeze: Store the individually wrapped chestnuts in an airtight container and freeze for up to 1 month. Defrost at room temperature.

Ways To Use Marron Glaces

This candied chestnut recipe is incredibly versatile. Once you’ve made your marrons glacés, there are many ways to enjoy these delicacies:

Dessert: Make a Coupe Marron. This is a French classic that, I think, is worthy of your caramelized chestnuts. Add a scoop of vanilla ice cream to a tall glass, add your candied chestnuts, and then top it with a spoonful of whipped cream. It’s a simple yet decadent dessert, perfect for holiday entertaining.
Breakfast: Crumble marrons glacés over your favorite oatmeal, porridge, granola, or stack of pancakes.
Meat and Cheese Board: Adding a sweet element to a cheese and charcuterie board is perfect alongside savory bites. The nutty, sweet earthiness from these chestnuts makes a beautiful, elevated addition to your serving platter.

Expert Tips

While making this glazed chestnuts recipe is fairly simple, there are a few important details to remember. Here are some helpful tips we’ve learned along the way to ensure your first attempt is a success:

Patience is key when scoring and peeling chestnuts: Take your time to carefully score the outer shell and fuzzy skin, aiming to pierce the skin without cutting too deeply into the flesh. Once cooked, peel the chestnuts while they’re still hot, as the skin becomes much harder to remove once they cool. Keep a paring knife nearby to help with any stubborn bits of skin that get stuck in the folds of the chestnut.
Save the broken pieces: Store them in a jar; they will taste just as good. Use them as a topping for ice cream or oatmeal.
Heat the syrup gently: Keep the sugar syrup at a gentle simmer rather than letting it boil. Also, it is best to stir regularly to prevent the chestnuts from sticking to the bottom of the pan and ensure they’re evenly coated throughout the whole process.
Watch the sugar syrup level: Towards the end, if your syrup reduces too much, the chestnuts will start sticking to the bottom of the saucepan. If that happens, feel free to add a small amount of water (¼ cup or less) to thin it out and maintain consistency.
Keep the sugar syrup: Don’t discard the syrup after removing the chestnuts. Pass it through a sieve and store it in an airtight container in the fridge. It’s a great alternative to maple syrup. I love it when poured into cocktails and drizzled over oatmeal and ice cream.

FAQs

What is marron glacé in English?

In English, marron glacé translates to candied chestnuts. It is a French candy made by simmering chestnuts in a sugar syrup until they become tender and coated with a glossy, sugary glaze.

What do marrons glacés taste like?

Marrons glacés are sweet through the center with a hard, sugared exterior and tender, nutty, sweet-tasting flesh.

Why are candied chestnuts so expensive?

Marron glacé is expensive because making them is labor-intensive and time-consuming. Each chestnut must be carefully scored, peeled, and cooked in sugar syrup over several days, requiring precision and attention to detail. Additionally, high-quality chestnuts add to the cost, making it a luxury treat.

Other Chestnut Recipes

Cakes

Mont Blanc Dessert

Snacks

How to Roast Chestnuts in The Oven

Naturally Sweetened

Chestnut Puree

Marron Glace Recipe (Candied Chestnuts)

Marron Glacé, or candied chestnuts, are a luxurious French treat you can make at home. Sweet, nutty, and delicious, but cheaper than store-bought yet just as decadent!

Course Dessert, Snack

Cuisine French

Diet Gluten Free, Vegan

Prep Time 1

Cook Time 15

Resting/cooling time 4

Total Time 4 1 15

Servings servings

Calories 240kcal

Author Aysegul Sanford

Equipment

Mini cupcake liners

Ingredients

1 ½ lbs fresh chestnuts should give you 1.25lb/570g when peeled
2 cups water more to boil chestnuts
2 cups cane sugar or granulated sugar
1 vanilla bean cut in half lengthwise

Instructions

Place the chestnut on a cutting board flat side down. Hold it firmly between your index finger and thumb and make a horizontal slit and then turn the chestnut 90 degrees and make a second cut forming an “X.” Make sure to score through the hard outer shell and the fuzzy skin underneath. Do your best not to cut any deeper into the chestnut flesh. Repeat the same process for all of the chestnuts.
Fill a saucepan with cold water and bring it to a boil. Carefully place the chestnuts into the boiling water and cook for 15-20 minutes. The cut part will start opening up as they cook, revealing the fuzzy skin on the inside. To check for doneness, carefully remove one chestnut and peel to check if the yellow flesh is fully cooked. If the pulp is soft and creamy, it is cooked. Remove the pan from the heat once they are all (mostly) open.
Using a slotted spoon, remove one to two chestnuts at a time, as they will be hot. If needed, use a kitchen towel to protect your hands. Carefully peel away the hard outer shell and the fuzzy inner skin, taking care not to break the chestnut. If the fuzzy skin is stuck in the folds of the chestnut, use the tip of a knife or a toothpick to remove it. If the skin is stubborn, return the chestnuts to the hot water for a minute to loosen it, then try peeling again. Once done, you can discard the shells, skins, and cooking water.
Place the now-boiled chestnuts into a colander and give them a quick rinse. Set aside.
To make the sugar syrup, add 2 cups of water and sugar to a medium-sized saucepan and bring it to a simmer over medium heat. Stir it continuously until the sugar dissolves. This should take no more than 7-9 minutes.
Carefully add the vanilla bean and chestnuts to the sugar syrup. Let them simmer for 10 minutes, stirring once every 2-3 minutes.
Turn the heat off. Carefully remove the vanilla bean and discard it. Put the lid on and let it sit at temperature for 24 hours.
After 24 hours, return the pan to the stove and bring the sugar syrup to a simmer, cooking the chestnuts for 3 minutes. Stir the syrup and chestnuts every few seconds to keep them from sticking to the pan. Once again, remove the pan from the heat, cover with a lid, and set aside at room temperature for 24 hours.
Repeat this process twice, heating and cooling every 24 hours (it should be 4 times in total).
Line a baking sheet with parchment paper and place a wire rack over it. Preheat the oven to 120F (or as low as your oven can go.)
After the final time, carefully remove them one at a time with a slotted spoon. Let the syrup drip off as much as possible. Spread the chestnuts on the wire rack.
Transfer the baking sheet to the preheated oven. Bake low and slow for 1 hour*. The chestnuts should be dry and hardened on the outside. If they’re still sticky, turn the oven off, open the door, and leave the chestnuts to continue drying inside.
To serve, individually wrap the chestnuts in parchment paper or cellophane or place them in mini cupcake liners. Gift and/or enjoy.

Notes

Yields: This recipe makes about 18-20 candied chestnuts, depending on the size of your chestnuts. I listed the serving as 10 (2 per person) and the nutritional values below are per serving.
Short on time? If you are planning to gift these candied chestnuts and make a bigger batch, you can save time by buying already cooked and peeled chestnuts. Just make sure that the only ingredient listed on the packaging is chestnuts.
Heat the syrup gently: As you warm up the sugar syrup, keep the sugar syrup at a gentle simmer rather than letting it boil. Also, it is best to stir regularly to prevent the chestnuts from sticking to the bottom of the pan and ensure they’re evenly coated throughout the whole process.
To store: Wrap each candied chestnut individually in parchment paper or mini cupcake liners. Place in a sealed container and refrigerate for up to a week.

Nutrition

Cottage Cheese Mac and Cheese

Aysegul Sanford — Mon, 28 Oct 2024 16:10:59 +0000

Our current cultural craze is all about getting more protein. Knowing what a protein powerhouse cottage cheese is, it got me wondering: Can you put cottage cheese in mac and cheese? Great news: Not only can you add protein to mac and cheese with cottage cheese, the actual cottage cheese cheese sauce comes together quickly in a blender and is ready in less than 30 minutes.

While the main instructions you’ll find below are for a stovetop version of this recipe, this cottage cheese macaroni and cheese can also be prepped ahead of time to be baked later in a casserole dish if you’d like to add it to your holiday menu. Not to worry—the baked version of this recipe is also included below.

Ingredients and Substitutions

This homemade mac and cheese with cottage cheese has an impressive depth of flavor for a dish with just a few simple ingredients:

Pasta: For our version of macaroni and cheese with cottage cheese, we selected the fun & familiar macaroni noodle that we all grew up eating. However, all pasta shapes are welcome as long as they’ll hold the sauce. And, if you have specific dietary needs/preferences, feel free to substitute gluten-free pasta (GF), chickpea pasta, or whole wheat pasta—they all adapt well to this recipe.
Cottage cheese: When adding cottage cheese to mac and cheese, I recommend that you go with the full 4% milkfat version. You can use a lower-fat version, but if you are like us and prefer a creamier dish, go for the 4% version.
Milk: The same goes here with the milk—I recommend choosing full fat regular milk for a luscious finished pasta. However, an equal amount of alternative dairy-free milk, like almond milk, can also be used.
Cheddar cheese: We used sharp cheddar cheese when testing this recipe. If you’d prefer a milder cheese flavor for your cottage mac and cheese, feel free to swap in gouda cheese in its place.
Parmesan cheese: Take it from me—shredded parmesan cheese is essential to this cottage cheese mac and cheese recipe. Without it, the mac and cheese sauce with cottage cheese tasted a bit bland. The parmesan gives it the umami punch that will keep everyone reaching for second helpings.
Cornstarch: This helps to thicken your cottage cheese sauce. If you prefer arrowroot powder, you can swap that in instead.
Garlic: Garlic powder blends into the sauce evenly, which is what we used in our recipe trials. If you prefer the more intense flavor of fresh or roasted garlic, just be sure to mince or press it well before adding it to your blender. While it is not traditional, ½ teaspoon of onion powder can also be added if preferred.
Spices: Our cottage cheese mac and cheese recipe gets its traditional flavor with these three classic mac and cheese spices—paprika, nutmeg, and a touch of cayenne pepper.
Veggies (optional): If you’d like to elevate your cottage cheese mac and cheese, feel free to mix in some cooked vegetables once the dish is complete, such as steamed broccoli, peas, or a handful of fresh baby spinach leaves.

How to Make Cottage Cheese Mac and Cheese?

This mac and cheese recipe with cottage cheese comes together in three simple steps: First, you cook the pasta. Then, you make your high-protein cheese sauce with cottage cheese. Finally, you mix the two components together. And, voilà! It’s just that easy in under 30 minutes. Here are the step-by-step instructions:

Cook the pasta: Fill a medium saucepan with water and season generously with salt. Bring it to a boil and add the pasta to the boiling water. Cook until your noodles are al dente, following the timing on the package’s directions.
Drain the water: First, reserve ½ cup of the pasta water, then drain the pasta into a strainer and set aside. Return the pot to the stove (no need to wash it.)
Blend your cheese mixture: Next, blend cottage cheese, milk, cheddar cheese, Parmesan cheese, cornstarch, garlic powder, paprika, black pepper, nutmeg, and cayenne pepper in a high-speed blender or a food processor until smooth for about 30 to 40 seconds.

Cook your cottage cheese cheese sauce: Pour the blended sauce into the pot over medium-low heat. Using a wooden spoon, stir your sauce until it is slightly thickened, for about 1 to 1 ½ minutes. You will know that it’s ready when it coats the back of a spoon. Taste for seasoning, adding more flavor if you desire it.
Combine your pasta and sauce: Add the drained pasta back into the pot with the cottage cheese cheese sauce and stir to combine. Cook until the pasta is thoroughly warmed and coated with the cottage cheese mixture. Serve while still warm.

How to Bake it?

If you’re looking for a baked mac and cheese with cottage cheese recipe, then look no further. The baked version is a crowd-pleasing side dish for Thanksgiving, Christmas, or really any holiday potluck that you’re invited to. It can easily be adjusted as a baked version, and I’m going to show you how:

Preheat the oven: Set the oven to 375 degrees F/190 degrees C.
Prepare your baking dish: Brush an 8X8 baking dish with 1 TBSP of butter.

Pour in your cooked cottage cheese mac n cheese: Put the cooked pasta and sauce mixture into the buttered 8×8 baking dish. Add an extra 3 tablespoons of pasta water into the mix.
Top your pasta: Sprinkle the top of the cottage cheese macaroni with an additional ½ cup of parmesan cheese first, then ½ cup of panko breadcrumbs (or regular bread crumbs).
Bake: Put the baking dish in the oven for 15 minutes, or until the breadcrumbs have toasted.
Brown the top, if preferred: If you’d like the top of your baked pasta to have a crunchier texture, switch the oven to broil and leave in the oven for an additional two minutes.

How To Make Ahead and Store and Reheat Leftovers?

Make Ahead: If you’re looking to make this recipe in advance of an event or holiday dinner, we recommend that you prepare the baked version that you see above. Just pour the pasta mixture into your baked dish, allow it to cool to room temperature, and then cover and refrigerate. On the day of, remove the covering and add the toppings before baking.
Storage: If you made the stovetop version of this mac & cheese recipe with cottage cheese, you can store any leftovers in an airtight container and keep it in the refrigerator for up to 3 days.
Reheating: To reheat macaroni and cottage cheese leftovers, place the pasta in a saucepan and warm it on low heat on the stovetop. If the sauce is too thick, you may have to add some water to get it back to its creamy texture.

What to Serve This Recipe?

Our mac n cheese recipe with cottage cheese is adaptable and satisfying as either a side dish or vegetarian main dish:

To serve it as a side dish to a meat or chicken-based main dish, I recommend that you pair it with either the Oven Baked Chicken Parmesan, the Pressure Cooker Pot Roast, or, for the Thanksgiving holiday, try our Herb Roasted Turkey or Roasted Turkey Breast.
To serve it as a vegetarian main dish, pair your creamy mac and cheese with cottage cheese with a simple side salad such as my Spring Mix Salad or Greek Cucumber Salad.

Expert Tips

Thankfully, the process of making this high protein cottage cheese macaroni and cheese recipe is a straightforward one without much room for error. However, there are a few things that I’d like to mention for the best results:

Don’t leave the cottage cheese mac and cheese sauce unattended while it’s cooking: The sauce comes together quickly—truly, within minutes. Once your pasta is cooked and you start to warm your sauce, it will thicken and be ready for the macaroni to be stirred in shortly.
Use full-fat dairy products: For the ultimate creamy, dreamy, high-protein mac n cheese, you’ll need to use full-fat regular milk and 4% cottage cheese. Trust me on this one. Skim just doesn’t cut it in this recipe.
Cooking the cottage cheese cheese sauce in the saucepan before adding the pasta is very important: Because the cottage cheese mixture contains cornstarch as a thickening agent, it needs a few minutes to cook so that it blends in, thickens, and becomes “invisible,” flavor-wise. You don’t want to be able to taste the cornstarch!
Use water to adjust your sauce’s texture: If your blended cottage cheese mac and cheese is too thick, adding a small bit of the reserved pasta water to the mix will thin it out.
Mind your salt: Because we are adding salt to our pasta water and using salty cheeses such as sharp cheddar and parmesan, you will notice that we did not include any additional salt in the recipe for our homemade protein mac and cheese. Please adjust and add salt according to your own taste.
Broiling browns the top of the baked macaroni and cheese with cottage cheese: We noticed in our testing of the baked version of this recipe that simply baking didn’t brown the breadcrumbs sufficiently. If you’d like that crunchy, browned top, be sure to broil it for 1 minute once it has finished baking.

If you make your own Cottage Cheese Mac and Cheese 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.

Cottage Cheese Macaroni and Cheese Recipe

This Cottage Cheese Mac and Cheese Recipe is our guilt-free alternative to traditional mac and cheese that is lower in calories, higher in protein, and doesn’t sacrifice the signature creamy deliciousness of the original dish. The cottage cheese sauce comes together easily in a blender and the whole dish is ready in less than 30 minutes. This recipe can be made on the stovetop, or as a baked version by following a few additional instructions below.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 461kcal

Author Aysegul Sanford

Ingredients

8 ounces pasta elbow macaroni
1 cup cottage cheese 4% milk fat
½ cup regular whole milk
4 ounces sharp cheddar cheese shredded
2 ounces Parmesan cheese shredded
1 tablespoon cornstarch
½ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon black pepper
pinch nutmeg
pinch cayenne pepper optional

Instructions

Bring a pot of generously salted water to a boil in a medium-sized pot. Add the pasta and cook according to package directions until al dente. Reserve ½ cup of the pasta water, then drain the pasta. Return the pot to the stove (no need to wash it.)
Meanwhile, place the cottage cheese, milk, cheddar cheese, Parmesan cheese, cornstarch, garlic powder, paprika, black pepper, nutmeg, and cayenne pepper in a blender or a food processor. Blend until smooth for about 30 to 40 seconds.
Pour the cottage cheese mixture into the pot and turn the heat to medium-low. Using a wooden spoon, stir until slightly thickened, for about 1 to 1 ½ minutes. It should be ready if it coats the back of a spoon. The sauce thickens very fast so do not leave it unattended. If it thickens too much you can thin it out using the reserved pasta water.
Taste for seasoning and add more salt and pepper, if needed.
Add the now-drained pasta into the pot and stir to combine. Cook until pasta is thoroughly warmed and coated with the cottage cheese mixture.
Serve while still warm.

Video

Notes

Yields: This recipe makes about 5 cups of macaroni and cottage cheese ideal for 4 generous servings. The nutritional values are per serving.
Baked Version: To make baked macaroni and cheese with cottage cheese, you will need 1 tablespoon of unsalted butter, 1/2 cup of panko breadcrumbs, and 1/2 cup (additional) shredded parmesan cheese. Below are the step by step instructions:
- Preheat the oven to 375 degrees F/190 degrees C.
- Brush a 8X8 baking dish with butter.
- Follow the recipe as written. Instead of serving, incorporate three tablespoons of the pasta water into the mac and cheese mixture.
- Place the cottage cheese mac and cheese into the buttered dish.
- Sprinkle with parmesan cheese and then panko breadcrumbs. Bake for 15 minutes or until breadcrumbs have toasted.
Make Ahead: If you’re planning to make this recipe in advance of an event or holiday dinner, we recommend that you prepare the baked version. Simply pour the pasta mixture into your baked dish, bring it to room temperature, and then cover and refrigerate. On the day of, remove the covering and add the toppings before baking as written above.
Storage and reheating instructions for the stovetop version: Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can reheat in a sauce pan with a splash of water over medium-low heat until heated through.

Nutrition

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

Crazy Feta

Aysegul Sanford — Sat, 06 Jul 2024 14:45:10 +0000

I didn’t think feta cheese could get any better until I stumbled upon the crazy feta dip at the popular Cava restaurant chain. When I first had it, I knew I had to create a homemade crazy feta I could enjoy anytime I wanted. And I have to admit, I think this version is better than the original.

If you are into Cava and the taste of their delicious dips and spreads, you might also like other Mediterranean staples, including Tzatziki Sauce, Mediterranean Hummus, Baba Ganoush, and Harissa Sauce.

What is Crazy Feta at Cava?

Cava is a popular Mediterranean fast-casual chain that opened in the DC area. It is known for its quick pick-up mezze bowls. Crazy feta is one of the featured dips, along with tzatziki, hummus, harissa, and roasted eggplant dip.

Cava’s crazy feta is made with feta, jalapenos, onions, and olive oil. The vegetables are roasted, and all the ingredients are whipped together until smooth.

Crazy Feta Ingredients

Cava feta dip requires just a handful of simple ingredients, which are easy to find at the grocery store. We will need:

Jalapeno peppers: Look for two large jalapenos for the best flavor.
Onion: One yellow onion is all we need, but red onions could also work.
Garlic bulb: The roasted garlic head adds an incredible depth of flavor and a natural sweetness. I like to break the garlic bulb into garlic cloves for faster roasting or use already-made Roasted Garlic or Air Fryer Roasted Garlic.
Olive oil: Extra virgin olive oil provides a rich, fruity flavor.
Seasonings: A simple seasoning of Kosher salt and black pepper makes the roasted veggies and feta cheese shine.
Feta cheese: Look for two 8-ounce feta cheese blocks (or feta bricks) in the cheese section of your grocery store, either made from cow’s milk, sheep’s milk, or a mix of the two.
Lemon: We need both the lemon zest and lemon juice, so zest the whole lemon before juicing.

How to Make Crazy Feta?

This crazy feta recipe is ready in 25-30 minutes, thanks to the quick roasting time. Here are the step-by-step instructions:

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

Prepare vegetables: Place the sliced jalapenos, chopped onion, and peeled garlic cloves on the sheet pan. Drizzle with 2 tablespoons of olive oil, then season with Kosher salt and black pepper.
Roast vegetables: Roast for 15 minutes, tossing once halfway through for even cooking. When pierced with a knife, the vegetables should be soft. Set aside to cool.
Whip feta: In the bowl of a food processor (or blender) with the S-blade, add the feta cheese (broken into small pieces), olive oil, lemon juice, and lemon zest. Pulse several times until all ingredients are incorporated, scraping down the sides of the bowl as needed.

Make feta dip: Add the roasted vegetables to the feta mixture. Pulse until pureed to your desired consistency, scraping down the bowl as needed. Taste and adjust seasoning.
Serve: Transfer to your favorite serving bowl and drizzle it with a teaspoon of olive oil, if desired. Serve as an appetizer with pita chips, crackers, or veggies on the side (see more Serving Suggestions below).

How to Serve Crazy Feta?

Crazy feta is one of those recipes that is extremely versatile. The Mediterranean flavors take front and center served as a dip or spread in any of the following ways:

Bowls: Enjoy it with a grain bowl made of Rice with Vermicelli or Bulgur Wheat topped with Mediterranean-inspired meat, such as my Yogurt Marinated Chicken or Harissa and Honey Chicken (as we do in our DIY CAVA bowls recipe). Or better yet, use it as a topping for my Shawarma Chicken and Rice.
Dip: Enjoy it as part of a delicious mezze platter with pita chips, crackers, and vegetables (sliced cucumbers, radishes, baby carrots, etc.) alongside my Baba Ganoush and Eggplant Yogurt Dip. Or, get your creative juices flowing and serve it on top of Mediterranean Nachos.
Spread: Spread it over your favorite sandwich or wrap, such as a Chicken Shawarma Wrap, Beef Shawarma Sandwich, or Chicken Pita Wrap (instead of tzatziki).
Salad: Dollop crazy feta on top of any Mediterranean salad such as Mediterranean Quinoa Salad, Spring Mix Salad, or Greek Cucumber Salad, just as they do at the restaurant.

Aysegul’s Expert Tips

Here are some of my expert tips for the best Cava crazy feta dip recipe:

Adjust the heat level: If you prefer a spicy dip, leave the seeds and ribs intact on the jalapenos.
Cut the vegetables roughly the same size: Chopping the vegetables about the same size (jalapenos sliced in half, onion cut into large chunks) and slicing the garlic cloves in half ensures they cook quickly and evenly.
Control the texture with the food processor: I love a smooth and creamy texture, but you can make this jalapeno feta dip as chunky or smooth as you like.
Make it your own: Customize it in any way you like, such as adding sun-dried tomatoes in oil, a sprinkling of fresh herbs, or some roasted red pepper.

FAQs

Is Cava feta pasteurized?

Yes, according to its packaging (sold at Whole Foods), the feta cheese is made with pasteurized cow’s milk and sheep’s milk.

How many carbs are in crazy feta cheese?

This recipe serves eight people as an appetizer, with each serving offering 4 grams of carbs.

Other Cava-Inspired Dips and Spreads

Appetizers

Mediterranean Hummus Recipe

Sauces

Easy Tzatziki Sauce Recipe

Appetizers

Baba Ganoush Recipe

If you try this Cava Feta Dip 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, share them on Instagram using #foolproofeats so I can share them on my stories.

Crazy Feta Recipe

If you are a fan of the Mediterranean food restaurant chain Cava, you are likely a fan of their Crazy Feta as well. If you have ever wanted to make it in your home kitchen, you have found the best copycat recipe. This quick and easy creamy feta dip is ideal for serving with pita chips and veggies or topping your favorite grain bowls and salads.

Course Condiment – Dip

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings serving

Calories 249kcal

Author Aysegul Sanford

Equipment

1 Food processor

Ingredients

For The Vegetables:

2 large jalapenos cut in half and deseeded
1 medium sized yellow onion peeled and cut into large chunks
1 bulb garlic peeled and sliced in half (10-12 cloves)
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper

For The Feta Dip:

16 ounces feta cheese 2-8 ounce blocks, crumbled
¼ cup olive oil plus more for drizzling
4 tablespoons lemon juice
1 teaspoon lemon zest

Instructions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Place the jalapenos, onion, and garlic cloves on the sheet pan. Drizzle with 2 tablespoons of olive oil and sprinkle with the kosher salt and pepper.
Roast for 15 minutes, tossing once halfway through the process to ensure even cooking. Vegetables should be soft when pierced with a knife. Remove from the oven and set them aside to cool.
Place the feta cheese, olive oil, lemon juice, and lemon zest in the food processor. Pulse several times until all ingredients are incorporated. Scrape down the sides of the bowl as needed.
Add the roasted vegetables and pulse until pureed to your desired consistency, scraping down the sides of the food processor bowl to incorporate all ingredients. Taste and adjust seasoning as necessary.
Transfer to a serving bowl and if preferred, drizzle with olive oil. Serve with pita chips, crackers or veggies on the side.

Notes

Yields: This recipe makes approximately 2 cups of Crazy feta dip, ideal for serving eight people as an appetizer. The nutritional values below are per serving.
Adding salt: Feta can be salty, so it’s best to taste the feta before adding any additional salt to the recipe.
Best when served at room temperature: While the dip should be chilled, the flavors are most prominent at cool to room temperature. If you have stored the dip for later, remove it from the fridge 20 minutes before enjoying it.
Storage & Make-Ahead Instructions: This Cava crazy feta recipe tastes better the longer all the ingredients have a chance to mingle in the fridge, making it a great make-ahead recipe. To make ahead and store, simply:
- Make Ahead: Prepare the dip at least 1 hour before serving. Keep covered in the fridge.
- Storage: Store leftover dip in an airtight container in the fridge for up to 5 days.
- Freeze: The leftovers of this feta jalapeno dip can be frozen. Simply place them in a freezer-safe container, cover them with a lid, and freeze for up to a month. Thaw in the fridge overnight.

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

Mediterranean Nachos

Aysegul Sanford — Thu, 20 Jun 2024 13:13:56 +0000

You know those cravings when you want to munch on something extra delicious? Well, say hello to Mediterranean nachos. They’re the perfect combination of fresh ingredients and crispy pita chips, and they’ll keep you coming back for more.

Ingredients You’ll Need

Mediterranean-style nachos require a mix of fresh produce and pantry staples. While the topping has a medley of fresh vegetables, you can simplify it even more with Greek Cucumber Salad. But to make it as I did here, we will need:

For The Pita Chips:

Pita: I used whole wheat pita, but you can use regular pita if that is all that’s available at the grocery store. Alternatively, you can make our homemade pita recipe using a DIY approach. If you are short on time, store-bought baked pita chips can be used in a pinch.
Olive Oil: Use extra virgin olive oil for the most fruity flavor.
Kosher Salt

For The Topping:

Chickpeas: Chickpeas (or garbanzo beans) give it that Mediterranean style, but you can also use white cannellini beans or navy beans.
Tomatoes: Small and juicy cherry tomatoes provide both acidity and sweetness. Grape tomatoes, Roma tomatoes, or heirloom tomatoes all work too.
Cucumbers: I love small, thin-skinned Persian cucumbers, which you don’t need to peel. If you are using regular cucumbers or English cucumbers, be sure to peel and remove the watery seeds.
Green Onions: Mild scallions give it a savory bite. Red onion is another good option.
Olives: Greek Kalamata olives provide a delicious briny bite. Black olives or green olives will also work, or a mix of all three for a more complex flavor. Not a fan of olives? Omit them altogether.
Lemon Juice: Freshly squeezed lemon juice offers the best citrus flavor. We will need it for the topping and the tahini sauce.
Garlic: Garlic gives the salad an extra bite. Use one fresh garlic clove for the best flavor.
Seasonings: Kosher salt and black pepper are all we need, just make sure to season the pita chips, salad topping, and tahini sauce and taste as you go.

For The Herbed Tahini Sauce:

Fresh Herbs: Fresh parsley keeps it simple, but you can amp up the flavor even more with fresh dill, fresh basil, or fresh mint. Don’t have any fresh herbs on hand? Make this Lemon Tahini Sauce instead.
Tahini: Look for a runny tahini, and make sure to mix it well before using.
Fresh Garlic
Water: Water helps thin out the tahini dressing to the right consistency. Start with 2 tablespoons, then add more water, one tablespoon at a time, until a dressing-like consistency is reached.

Optional Add-Ins

For a few twists and different variations, add one, two, or all of the following:

Cheese: Crumbled feta cheese, or my favorite, CAVA’s Feta Dip recipe, would be a delicious addition to add salty, tangy creaminess.
Hummus: Add even more protein and fiber with dollops of Homemade Mediterranean Hummus.
Yogurt: Want to add some yogurt? Swap out the tahini sauce for Yogurt Tahini Sauce. A few dollops of Tzatziki wouldn’t hurt either.

How to Make Mediterranean Nachos?

If you think that you can not make nachos without cheese, think again! Here are the step-by-step instructions and photos to make this Greek nachos recipe:

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

Prepare pita: Brush both sides of the pita bread lightly with olive oil. Stack them on top of each other and cut them into 8 triangles. If it is hard to cut it, you can do it in two batches.
Bake pita chips: Spread the pita wedges into one single layer on the prepared sheet pan. Season with salt. Bake for 9-10 minutes, flipping halfway through. Remove from the oven and set aside while you prepare the topping.
Make the topping: In a medium bowl, combine chickpeas, tomatoes, cucumber, green onions, olives, parsley, lemon juice, garlic, olive oil, salt, and pepper. Stir to combine.

Make the tahini sauce: In the bowl of a food processor with the blade attachment, add the tahini, lemon juice, garlic, parsley, water, and salt. Process until smooth and creamy. If the sauce is too thick, add water, one tablespoon at a time.
Assemble nachos: Spread the toasted pita chips on a large platter. With a slotted spoon, scoop the tomato and cucumber mixture over the pita bread. Drizzle it with the tahini sauce. Garnish with more parsley, if desired. Enjoy!

FAQs

Can Mediterranean nachos be prepared ahead of time?

If you want to get ahead, components of the nachos can be prepared and stored separately. Dice the vegetables and make the tahini sauce up to 3 days in advance. Store all components separately. I recommend baking the pita chips right before assembling the nachos.

How do you layer nachos so they don’t get soggy?

Start with a base of thick pita chips and layer evenly so that the toppings and sauce are evenly distributed. Also, use a slotted spoon for the salad topping, as we don’t want the extra juices.

Similar Appetizer / Party Food You Might Like:

Muhammara Recipe
Red Pepper Walnut Dip
Carrot Hummus Dip
Chicken Nachos
Need more inspiration? Check out all our Appetizers

Reprinted (with minimal changes) from the Love Real Food by Kathryne Taylor, Vegan Nachos Recipe by permission of Rodale Books.

Mediterranean Nachos Recipe

This Mediterranean Nachos recipe is a 20-minute vegan appetizer made by layering toasted pita chips with a quick tomato chickpea salad. Drizzled with homemade herbed tahini dressing, this is an easy recipe that is not only delicious but also visually impressive.

Course Appetizer

Cuisine Mediterranean

Diet Vegan

Prep Time 10

Cook Time 9

Total Time 19

Servings Servings

Calories 246kcal

Author Aysegul Sanford

Ingredients

For the toasted pita chips:

4 whole wheat pitas 7-inch
2 tablespoons olive oil
½ teaspoon Kosher salt

For The Toppings:

1 can chickpeas drained and rinsed (15-ounce can)
1 cup cherry tomatoes sliced
1 Persian cucumber peeled (or not peeled), sliced thinly or half of an English cucumber
2 stalks green onions chopped
¼ cup black olives pitted and sliced (such as Kalamata olives)
¼ cup fresh parsley chopped
2 tablespoons lemon juice freshly squeezed
1 garlic clove minced
1 tablespoon olive oil
½ teaspoon Kosher salt
¼ teaspoon black pepper

For The Herbed Tahini Sauce:

⅓ cup tahini shaken well
¼ cup lemon juice
1 garlic clove minced
¼ cup fresh parsley leaves plus more as garnish
2 tablespoons water plus more as needed
¼ teaspoon Kosher salt

Instructions

To make the pita chips, preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and set it aside.
Brush both sides of the pita bread lightly with olive oil. Stack them on top of each other and cut them into 8 small wedges. If it is hard to cut them at the same time, you can do it in two batches.
Spread the pita wedges in an even layer on the prepared sheet pan and sprinkle them with salt. Bake for 9-10 minutes, flipping halfway through. You want them to be crispy, but they burn quickly, so keep a close eye on them as they bake. Remove them from the oven and set aside to cool for a few minutes.
Meanwhile, prepare the topping. In a medium bowl, combine chickpeas, tomatoes, cucumber, green onions, olives, parsley, lemon juice, garlic, olive oil, salt, and pepper. Stir to combine and set aside.
To make the herbed tahini sauce, place the tahini, lemon juice, garlic, parsley, water, and salt in the bowl of a food processor fitted with the blade attachment. Blend* until smooth. It should have a creamy consistency, so if needed, add more water in one-tablespoon increments.
To assemble: Spread the toasted pita chips on a large plate in an even layer. Using a slotted spoon, scoop the tomato and cucumber mixture over the pita bread. Drizzle it with the tahini sauce.
Garnish with more parsley, if desired. Serve.

Notes

Yields: This recipe makes about 8-10 (loose) cups of nachos which is ideal for serving 6 people in appetizer portions. The nutritional values below are per serving.
Not a fan of olives? You can omit them.
No food processor?* You can make the tahini sauce by hand by finely chopping the parsley and vigorously whisking it until smooth.
Evenly distribute all the toppings: Make sure the toppings are scattered throughout the entire layer of pita chips. This way, each bite is just as delicious as the last.
Storage: While the nachos are best enjoyed the moment they are made, leftovers can be stored in an airtight container for an additional day.

Nutrition

Slow Baked Salmon

Aysegul Sanford — Tue, 04 Jun 2024 17:50:30 +0000

We’ve already shown you how to cook sockeye salmon in the oven (wrapped in foil) and how to achieve perfect grilled salmon. Now, we’re excited to introduce another foolproof technique: Slow Baked Salmon.

Let’s face it: there is nothing worse than overcooked salmon. If you have never tried it, slow-cooking salmon in the oven at a low temperature (aka low and slow) ensures a perfectly moist and flavorful fish with minimal effort. The best part, you ask? This is a fantastic dinner you can make in less than 30 minutes.

Ingredients You’ll Need

This salmon slow bake is made with just a few basic ingredients. The key is to get the freshest salmon you can find, whether that’s at grocery stores or your favorite fish market. Here’s a bit more information about what we need:

Salmon: I prefer wild-caught Pacific salmon fillets (King or Coho salmon), but you can use farm-raised Atlantic salmon as well, depending on availability and budget. You can use a whole fillet like I did or portion it into 4-6 ounce salmon fillets.
Extra Virgin Olive Oil: I used extra virgin olive oil, but unsalted butter can also be used. Alternatively, you can take it up a notch by using softened Roasted Garlic Butter or Butter Garlic Sauce.
Dijon Mustard: Dijon mustard is optional, but it gives an additional pop of flavor.
Fresh Garlic Cloves: While we prefer a few cloves of minced fresh garlic, in a pinch, you can use garlic powder.
Onion: I love sliced shallots, but use any type of onion you have on hand like yellow onion, red onion, or even chopped green onions.
Lemon Slices: Lemon slices add visual appeal and bright citrus flavor. A medley of citrus slices would be gorgeous as well.
Seasonings: A simple seasoning of Kosher salt and freshly ground black pepper keeps the salmon the star. You can add other seasonings if you prefer.
Garnish: We kept it simple with fresh parsley, but you could also garnish with different fresh herbs like fresh dill, mint, cilantro, basil, or fresh chives. If preferred, a final sprinkle of lemon zest wouldn’t hurt either.

How to Slow Cook Salmon in The Oven?

Slow-roasted salmon is easier than you think. Here are the step-by-step instructions and photos to make this flaky slow roasted salmon:

Prep: Preheat the oven to 275 degrees F/135 C. Line a large-rimmed baking sheet with parchment paper.

Make marinade: In a small bowl, whisk together the olive oil, Dijon mustard, garlic, Kosher salt, and black pepper.
Season salmon: Pat the salmon dry with a paper towel. Then, brush the entire surface of the fillet with the olive oil mixture.
Finish with toppings: Place the salmon fillet on the prepared baking sheet. Scatter the shallots over the salmon and finish with a single layer of lemon slices.
Bake: Roast in the oven for 18-20 minutes until the fish flakes easily with a fork or until an instant-read thermometer inserted into the thickest part of the fish reaches 125 degrees F.
Garnish: Rest the salmon for 5 minutes. Sprinkle with parsley and squeeze lemon juice right before serving.

How to Store and Reheat?

This slow-roasted salmon recipe is perfect for weekly meal prep, as it can be enjoyed warm or cold, on top of salads, in sandwiches or wraps, tossed into pasta recipes, or layered into tacos. It’s such an exquisite piece of seafood that you won’t want any of it to go to waste. Here are my best storage and reheating tips for this slow-cooked oven salmon recipe:

Storage: Cool the leftover salmon to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 5 days.
Reheat: Place the salmon fillet in a low-temperature oven (250 – 275 degrees F) for 5 minutes or until heated through.

How to Serve Cooked Salmon?

Low and slow salmon is an elegant meal that can be served as a healthy weeknight dinner or jazzed up for family and friends as an ideal dinner party trick. Some of my favorite side dishes include:

Simple Green Salad: To keep it light and fresh, serve it with Avocado Kale Salad or Spring Mix Salad. You can also use it to make my Salmon Nicoise.
With Sauce: Take it up a notch and serve with a dollop of Yogurt Dill Sauce, Horseradish Sauce, or Harissa Sauce.
Vegetable or Grain Side Dish: To make it a full meal, serve it with Garlic Butter Green Beans, Roasted Asparagus, roasted zucchini (like I did), or Herbed Quinoa.

FAQs

Can you cook salmon at a lower temperature?

Yes, cooking salmon in a low heat source (250 – 300 degrees F oven) ensures that the salmon cooks evenly and gently, resulting in a melt-in-your-mouth texture.

Should I bake salmon covered or uncovered?

If you are baking the salmon low and slow, between 250 – 300 degrees F., you can cook it uncovered. However, if you are cooking it in a hotter oven, we recommend either covering it with aluminum foil or baking it for a shorter amount of time.

How long to cook salmon at 275 degrees F?

Depending on the thickness of your salmon, it should be medium-rare (125 degrees F) in about 18-22 minutes.

Other Salmon Recipes You Might Like:

If you make this Slow Cooked Salmon 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.

Slow Baked Salmon Recipe

Enjoy incredibly tender, flaky, and buttery salmon with this foolproof slow-baked recipe. With fresh lemon, shallots, and herbs, you can enjoy perfectly cooked salmon every time!

Course Seafood

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 430kcal

Author Aysegul Sanford

Ingredients

2 lb whole salmon fillet or 6 fillets of salmon (4-5 ounces each)
3 tablespoons olive oil
2 teaspoons Dijon mustard optional
3 garlic cloves finely minced
1 teaspoon kosher salt
½ teaspoon black pepper
1 small shallot thinly sliced (or you can use white or red onion as well)
½ lemon thinly sliced
2 tablespoons parsley finely chopped – optional garnish

Instructions

Preheat the oven to 275 degrees F/135 C. Line the sheet pan with the parchment paper.
In a bowl, combine the olive oil, Dijon mustard, minced garlic, kosher salt, and black pepper. Whisk until all ingredients are incorporated.
Pat dry the salmon and brush it with the olive oil mixture.
Place the salmon on the prepared baking sheet. Scatter the shallots over the top of the salmon. Finish with a single layer of lemon slices.
Bake for 18-20 minutes until the fish flakes or until a instant read thermometer inserted in the thickest part of the fish registers 125 degrees F.
Let it rest for 5 minutes, and then serve with chopped parsley, if desired.

Notes

Yields: This recipe makes one large fillet of salmon, which is usually ideal for 6 servings. The nutritional values below are per serving.
Salmon to buy: I prefer wild-caught Pacific salmon, such as King or Coho Salmon, but you can also use farm-raised Atlantic salmon, depending on availability and your budget. You can use a whole fillet like I did or buy six fillets (4-5 ounces each) of salmon.
Leave the salmon skin on or remove it: You can either leave the salmon skin intact, have the fishmonger remove it for you, or do it yourself at home. If you decide to leave the skin on, bake the skin side down for best results (the skin will fall right off once baked). Also, make sure to check for any lingering pin bones before cooking.
The thickness of the salmon matters: Keep in mind that the thicker the salmon, the longer the cooking time. My salmon was roughly 1 inch thick with a cooking time of 18 minutes (plus 5-minute carryover cooking) for medium-rare (125-130 degrees F.)
Cook to the desired temperature: I love medium rare salmon, so I take it out of the oven when the internal temperature reaches 125 degrees F. If you prefer your salmon a little more well done, bake a few more minutes until the temperature reaches 140-145 degrees F, depending on how well you want it done.
Storage: Cool the leftovers to room temperature. Then, transfer them to an airtight container and store them in the refrigerator for up to 5 days.
Reheat: Place the salmon fillet in a low-temperature oven (250 – 275 degrees F) for 5 minutes or until heated through.

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

Baked Ziti With Eggplant

Aysegul Sanford — Mon, 08 Apr 2024 13:27:21 +0000

If you have been following me for a while, you know my love for eggplant. Over the years of writing recipes for this website, I have shared plenty of delicious and Simple Eggplant Recipes. This easy eggplant-baked ziti is the newest to the collection. It takes cues from my Baked Eggplant Parm, and it is just as comforting. So, if you are a fan of Italian classics with eggplant, read on.

And if you are in need of more vegetarian eggplant recipes for dinner, also check out my Easy Ratatouille recipe.

Ingredients

This pasta recipe is made with simple ingredients that are easy to find at the grocery store but most of which you probably already have on hand. Gather together:

Eggplant: When selecting eggplants for this recipe, prioritize finding medium-sized ones with a shiny, dark purple exterior. Among the various types of eggplants available, I think globe, Italian, or graffiti eggplants are best suited for this eggplant ziti bake. You’d want to cut them into 1 to 1 ½ inch cubes for best results. If you are new to using eggplant in your cooking, be sure to check out my detailed post on How to Cut Eggplant for more information.
Olive oil: Go for extra-virgin olive oil for the best flavor.
Seasonings: A simple mix of Kosher salt, black pepper, and red pepper flakes allows the eggplant to shine.
Pasta: Stick to tradition with ziti, or try any short-cut tubular pasta like penne or rigatoni. Opt for your favorite gluten-free pasta to keep it gluten-free friendly.
Tomato sauce: I used my Homemade Tomato Basil Sauce, which I always have in the freezer, but any jarred tomato sauce or marinara sauce will do.
Ricotta cheese: If you are feeling ambitious, you can make Homemade Ricotta Cheese, or simply buy it from the store or your local Italian market. I prefer full-fat, whole-milk ricotta cheese, but low-fat will also work.
Fresh basil: I used basil in both the ricotta mixture and for garnish. Fresh parsley would be a nice addition, too.
Mozzarella cheese: You can buy pre-shredded mozzarella cheese or shred a block of low-moisture mozzarella at home. If you want even more depth of flavor, experiment with other cheeses like provolone, fontina, or Asiago. A sprinkle of grated Parmigiano-Reggiano cheese would also be a welcome addition.

How to Make Eggplant Ziti Bake?

While this baked ziti with roasted eggplant recipe uses eggplant cubes instead of slices, I used my Baked Eggplant Recipe to make the eggplant portion of this recipe. Here are the step-by-step instructions and photos:

Preheat oven: Preheat the oven to 400 degrees F. Line two large baking sheets with parchment paper.

Prepare eggplant: Dice the eggplant and divide the eggplant cubes between the baking sheets. Drizzle with olive oil and season with salt, black pepper, and red pepper flakes (if using). Toss well and distribute into a single layer on the baking sheet.
Bake eggplant: Roast the eggplant pieces in the oven for 30-35 minutes, turning the eggplant halfway through for even roasting. Set aside to cool. Do not turn the oven off.
Cook the pasta: When there are about 10-15 minutes left on the eggplant cooking time, place a large pot of water over high heat and bring to a boil. Generously season the boiling water with salt. Add the pasta to the large pot of boiling water and cook until al dente. Be sure to check the package directions, as the timing might differ depending on the brand. Mine took about 9-10 minutes.
Mix pasta and sauce: When the pasta is ready, reserve 1 cup of the pasta water and drain. Place the hot pasta in a large bowl, add the tomato sauce, and toss, ensuring that the pasta is fully coated with the sauce. If needed, stir in some of the reserved pasta water to prevent it from sticking.

Make ricotta basil mix: In a small bowl, mix the ricotta and chopped basil. Season with salt and pepper.
Begin to assemble: Spray a large oven-proof baking dish (9×13 inch) with vegetable oil cooking spray. Place half of the ziti and tomato sauce mixture at the bottom of the casserole dish. Then, spread half of the eggplant cubes evenly on top.
Add cheese: Add half of the ricotta-basil mixture in dollops and sprinkle the whole thing with half of the shredded mozzarella.
Finish the second layer: Repeat the same steps, starting with the remaining pasta mixture, remaining eggplant cubes, and ricotta. Finish it off with a final layer of cheese.
Bake: Bake for 30-35 minutes, or until bubbly and the cheese on top is lightly golden brown.
Serve: Rest for 10 minutes. When ready to serve, sprinkle it with fresh basil leaves, parmesan cheese, and a drizzle of olive oil, if desired. Enjoy!

How to Make Ahead, Store, & Freeze?

Here are my best make-ahead and storage tips to ensure all your efforts don’t go to waste when making this eggplant ziti recipe:

Make Ahead: Follow the recipe as written and make ahead up to 2 days in advance. Just make sure to bring it to room temperature, cover it tightly with plastic wrap or aluminum foil, and store it in the refrigerator.
Storage: Leftover eggplant baked ziti will keep in an airtight container in the fridge, either stored as a whole or cut into individual servings for easy serving, for up to 4 days.
Freeze: While I don’t necessarily recommend freezing, you can freeze the baked pasta in a freezer-safe container for up to 1 month. But for best results, I recommend making a batch and freezing before baking. Keep in mind that the pasta will lose some of its texture and become mushy once thawed.
Thaw: Thaw the frozen baked eggplant ziti (either baked or unbaked) overnight in the refrigerator.
Reheat: If you are reheating leftovers, reheat in a 350-degree F oven for 15-20 minutes. If reheating frozen then thawed, follow the recipe instructions as written and bake in a 350-degree F oven for 30-35 minutes.

What to Serve it With?

Roasted eggplant with ziti is delicious all on its own, but there are plenty of ways to serve it that complement the comforting, cheesy Italian flavors. Some of my favorite ways to serve include:

Salad: Keep it light with Caesar Salad or Shaved Brussels Sprouts Salad for a touch of greens.
Bread: If you like to serve bread with your pasta dinner, try my Air-Fried Garlic Bread for a quick side. If you prefer to continue with the Mediterranean theme, my Olive Bread is a must-try.
Protein: If you’d rather turn it into a side for a protein dinner, make it a hearty meal with Turkey Zucchini Meatballs or Baked Chicken Kebabs.

Expert Tips

While the recipe is pretty straightforward, there are a few things to keep in mind. Here are some of my expert tips on how to make the best-baked ziti with eggplant:

Cooking eggplant: While I love roasting eggplant in the oven, you can use other cooking methods. If you have an air fryer, cooking Eggplant in Air Fryer is quicker. If you don’t, try my Pan Fried Eggplant. All you need is a skillet and 15 minutes of your time.
Don’t overcook the pasta: Cook the pasta according to the package directions, just until al dente, since the pasta is going to absorb moisture from the sauce and continue to cook in the oven.
Mix the pasta with the sauce: A key step in outstanding baked ziti is to mix the pasta with the tomato sauce in a large bowl before layering. You might think of it as an extra step but I promise it makes a difference in the overall taste, texture, and creaminess.
Season as you go: As with most layered baked pasta recipes, this recipe has multiple steps and components, so it is important to season the eggplant, sauce, pasta, and ricotta cheese as you go. Feel free to use the recipe below as a starting place and adjust the seasoning based on your taste buds and dietary restrictions.

FAQs

Should you bake ziti covered or uncovered?

I love baking ziti uncovered, as this helps some of the moisture evaporate in the oven, resulting in crispy pasta edges and a golden brown color.

What’s the difference between lasagna and baked pasta?

Lasagna is made with full lasagna sheets and sometimes a bechamel sauce, which is a bit more labor intensive as you have to be deliberate about layering the pasta, sauce, and cheese in equal amounts. Baked ziti, on the other hand, is the easier approach that requires a simple toss of the pasta with the sauce, then a quick addition of ricotta and mozzarella cheese.

Other Eggplant Recipes You Might Like

If you try this Baked Ziti with Eggplant 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.

Baked Ziti with Eggplant Recipe

This baked ziti with eggplant recipe is a vegetarian weeknight pasta dish layered with roasted eggplant, homemade tomato basil sauce, and ricotta cheese. The definition of comfort food, this pasta dinner is perfect with a green salad on the side or a side dish with any of your meat dishes.

Course Main Dish

Cuisine Italian

Diet Vegetarian

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 445kcal

Author Aysegul Sanford

Ingredients

For The Roasted Eggplant:

2 medium-sized globe eggplants cut into 1-inch cubes – 1 lbs each
3 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dried red pepper flakes optional

For the Baked Ziti:

16 ounces ziti pasta or any other tubular pasta
vegetable spray
2 cups homemade tomato-basil sauce* divided
1 ½ cups whole milk ricotta
½ cup fresh basil leaves chopped – plus more as garnish
½ teaspoon kosher salt
¼ teaspoon black pepper
1 ½ cups shredded mozzarella

Instructions

For the Roasted Eggplant: Pre-heat the oven to 400 degrees. Line two baking sheets with parchment paper and set aside.
Divide the eggplant cubes among the baking sheets. Drizzle them with olive oil and sprinkle them with salt, black pepper, and red pepper flakes (if using). Toss them well to ensure that they are distributed evenly and in a single layer.
Roast in the oven for 30-35 minutes, turning the eggplant halfway through for even roasting. Set aside to cool. Do not turn the oven off.
Meanwhile, cook the pasta. Ten to fifteen minutes before the eggplant is ready, bring a large pot of water to a boil. Season the pasta water generously with salt. Add the pasta and cook until it is al dente. Timing might differ depending on the brand you use, so be sure to check the instructions on the packaging. Mine took about 9-10 minutes.
Reserve 1 cup of the pasta water. Then drain the pasta, and place it in a large bowl. Pour the tomato sauce into the bowl and toss to combine, ensuring that the pasta is fully coated with the sauce. If the pasta sticks, feel free to use some of the reserved pasta water to keep it moist.
In a separate small bowl, mix together the ricotta and chopped basil. Season with kosher salt and black pepper.
To assemble, spray a large oven-proof casserole dish (9X13 is ideal) with vegetable spray and oil on the sides of the dish.
Place half of the ziti and tomato sauce mixture at the bottom of the casserole dish. Spread half of the baked eggplant cubes evenly on top.
Add half of the ricotta-basil mixture on top in dollops.
Sprinkle the whole thing with half of the shredded mozzarella.
Repeat the same steps for the second layer, starting with the rest of the ziti, eggplant cubes, and ricotta. Finish it off with an even sprinkling of the remaining mozzarella cheese.
Bake for 30-35 minutes or until it is bubbly and the cheese on top is lightly browned.
When ready to serve, sprinkle it with fresh basil leaves. Serve while still warm.

Notes

Yields: This recipe makes a large casserole dish (9X13) baked ziti, which is ideal for 8 servings. The nutritional values below are per serving.
Tomato Sauce: While I used homemade tomato sauce, your favorite store-bought tomato or marinara sauce would perfectly work in this recipe.
Storage: Like any pasta dish, this baked ziti is best served the day it is baked. However, you can store the leftovers in the fridge in an airtight container in the fridge for up to 4 days.
Freeze: While I don’t necessarily recommend freezing, you can freeze the baked pasta in a freezer-safe container for up to 1 month. But for best results, I recommend making a batch and freezing before baking. Thaw the frozen baked eggplant ziti (either baked or unbaked) overnight in the refrigerator.
Reheat: If you are reheating leftovers, reheat in a 350-degree F oven for 15-20 minutes. If reheating frozen then thawed, follow the recipe instructions as written and bake in a 350-degree F oven for 30-35 minutes.

Nutrition

Mint Sauce for Lamb

Aysegul Sanford — Wed, 03 Apr 2024 20:39:44 +0000

If you’re looking for a creamier condiment to brighten your menu, you can check out my Mint Yogurt Sauce and Chimichurri with Mint to strike the perfect balance between tangy, cool, and luscious flavors.

Ingredients You’ll Need

One of the best parts about making mint sauce for lamb is how few ingredients you need to get the freshest, most vibrant taste. In fact, you likely already have these simple ingredients in your kitchen, making this recipe a must whether you’re preparing for a special occasion or a quick weeknight dinner.

Fresh mint: I highly suggest using fresh mint leaves or common garden mint for this mint sauce recipe. However, you should be able to find fresh mint at your local grocery store. If you are growing your own mint, then peppermint or spearmint varieties would both work.
Sugar: There are many ways to add a touch of sweetness to this iconic condiment. Classic mint sauce recipes for lamb use granulated sugar, but you can also use a cane, coconut, or brown sugar if you’re looking for an alternative, pantry-ready option. Or, if you’d prefer a thicker, more complex sweetness, you can also use honey instead of raw sugar.
Kosher salt: A pinch of salt is an excellent addition to this recipe, balancing its sweetness while bringing out its bright mint taste.
Vinegar: Adding an acidic component to this lamb mint sauce is critical to enlivening it with savory, tart notes. The original British mint sauce calls for distilled malt vinegar, but you can use white wine vinegar (which I used) or apple cider vinegar if you don’t have any malt vinegar on hand.
Boiling water

How to Make Mint Sauce from Mint Leaves?

Quick, simple, and hassle-free, this fresh mint sauce recipe is a cinch to make, regardless of your skill level. These step-by-step instructions will guarantee you can serve a fresh, tangy, and savory sauce in less than five minutes.

Prepare the mint leaves: Remove the fresh mint leaves from their stems, chop them finely, then transfer them to a bowl. Or, you can put it together in a lidded heat-resistant jar as well.
Add flavorings: Add the sugar, Kosher salt, and white wine vinegar to the chopped mint leaves, then stir the ingredients until thoroughly blended.
Add the water: Slowly pour the boiling water over the other ingredients, then stir the mixture to combine.
Cool: Set the jar aside and let it cool for a minimum of 30 minutes.
Serve: Serve the cooled fresh mint sauce alongside the rest of your menu. Or, if you plan to use the condiment later, cover and refrigerate it until ready to use.

How to Store and Freeze?

Once you learn how to make mint sauce for lamb, you’ll want to use it alongside all your favorite recipes. These pro storage tips will ensure your leftover sauce stays as fresh as possible, whether you want to enjoy it later in the week or use it for long-term meal prep.

Storage: After transferring it to an airtight container, you can store it in the refrigerator for 2-3 days. However, remember that the sauce will turn a darker green the longer it sits since the fresh mint loses its bright color during storage. Therefore, even if its taste doesn’t diminish, the sauce may not have the same bright green color as when you first prepared it.
Freeze: The best way to freeze this easy mint sauce is in individual portions, ensuring effortless use later on. To do so, I recommend pouring the sauce into an ice cube tray and freezing it until solid. Then, remove the cubes from the tray and place them in a freezer-safe container, such as a Ziplock bag, with as much air removed as possible. Replace the container in the freezer, and you can use each individual serving whenever your menu calls for a serving of bright, cool sauce.

Other Ways to Use Mint Sauce

No one can deny that mint sauce with lamb is one of the most classic flavor combinations, from a succulent roast dinner to a smoky Grilled Rack of Lamb or Boneless Leg of Lamb Roast.

However, if you have extra sauce or want to try out a new menu, there are dozens of other mouthwatering pairings to try, a few of which I’ve detailed below:

Incorporate it into salad dressings: This mint sauce makes a fantastic base for salad dressing recipes. Simply mix a tablespoon or two of this sauce with a bit of lemon juice and olive oil, and you’ll have a zesty, light dressing perfect for a bed of leafy greens.
Add it to yogurt: If you’re like me, you love making a quick, gourmet-level dip you can use for all your favorite snacks. You can quickly transform this recipe into a mint dipping sauce by mixing 1-2 tablespoons into a serving of Greek yogurt and serving it with fresh veggies, pita bread, or as part of a mezze platter.
Use it as a marinade for other meats, like chicken or fish: Want to add a brilliantly bright, herby flavor to your meats? Add a bit of this mint sauce to your marinade recipe, and its vibrant notes will beautifully compliment your main dish’s savory, succulent base.
Spread over spring vegetables: You can enhance any veggie side by adding a dollop of this minty spread to your plate. In particular, mint sauce makes a great accompaniment for fresh or blanched peas and green beans (especially my Air Fryer Green Beans!), as well as heartier veggies such as roasted potatoes.

Expert Tips

Any chef—beginner or professional—can easily make this homemade lamb mint sauce. These tips will ensure you come out with the tastiest sauce possible, including expert suggestions for chopping, flavor adjustment, serving, and more.

Mint stems: Since this recipe requires so much mint (you’ll need 1 large bunch), I encourage you to consider your herb’s freshness when deciding whether to use only the leaves or include the stems. Young, freshly picked stems—like the kind you grow in your home garden—are OK to use in this recipe. However, older stems—the kind you might find at your local grocery store—tend to have a harder, woodsier taste, which might negatively impact the overall flavor of your recipe. No matter which type of minty herb you use, it’s essential that you finely chop it to ensure the leaves fully release and evenly distribute their flavors into the sauce.
Food processor: You may have seen that other mint sauce recipes ask you to use a food processor or blender to cut up your mint leaves more thoroughly and blend them with the other ingredients. However, though this is technically an option, you can achieve an ideal fineness by chopping your herbs with a sharp knife. Furthermore, processing your mint may bruise the delicate mint leaves, leaving you with a sauce that has a slightly bitter taste rather than the fresh, vibrant flavor that finely hand-chopped mint leaves can offer.
Taste and adjust: The best mint sauce for lamb is one that you adjust according to your personal preference. That’s why I highly encourage you to use this recipe as a base, taste it before serving, and add more seasoning as necessary. I should also note that I find most jarred mint sauces to be too sweet for my taste, so I use a minimal amount of added sugar compared to other recipes. Therefore, if you prefer a sweeter profile, you may add more sweeteners to achieve your ideal balance of sweet and acidic flavors.
Let it rest: If you have the time, this homemade mint sauce recipe should rest for 30 minutes before serving. This resting time ensures that the ingredients have time to develop and deepen their flavors.
Adjust consistency: Depending on how you plan to use your mint lamb sauce recipe, you might want to adjust its consistency. As written, this recipe will result in a thicker sauce—more like a mint paste—which is ideal for serving with lamb dishes due to their rich meat flavor. However, if you’re looking for a thinner consistency, as you might when making a salad dressing or a saucy drizzle, all you need to do is add more water or vinegar to your mixture.
Serve it at room temperature: Though I recommend storing it in the refrigerator, it has the best taste and consistency when served at room temperature. Therefore, if you’ve stored it in the fridge beforehand, I suggest taking it out at least 30 minutes before adding it to your dinner table.

FAQs

What is mint sauce?

Mint sauce is a bright, vibrant, herb-based condiment often served with lamb dishes. In addition to fresh mint leaves, this thick sauce usually includes other ingredients, like sugar, vinegar, water, salt, and pepper, to enhance its flavor. Many store this mixture in a small jar, which you can likely find at your local grocery store.

Is mint jelly the same as mint sauce?

Though mint jelly and mint sauce are common accompaniments for lamb dishes, they’re not the same. Mint jelly has a more gelatinous texture due to its inclusion of pectin, and it tends to be sweeter because of its higher concentration of sugar—especially American mint jelly. By comparison, mint sauce is more herbaceous, spreadable, and tart. Because of its fresh mint base, it boasts a more potent mint flavor, and its use of vinegar and sugar creates a more vibrant flavor profile than mint jelly.

Why is mint sauce served with lamb?

Lamb and mint sauce is such an iconic pairing because the refreshing, minty taste of the sauce often helps balance the richness of lamb—especially back in the day, when lamb had a more pronounced gamey flavor. Together, lamb and mint sauce create a savory, fresh, and succulent base that’s as delicious as it is good for digestion.

If you try this mint sauce recipe or any other recipe on Foolproof Living, please take a minute to rate it and leave a comment below. It will be a great help to 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.

Mint Sauce for Lamb Recipe

Easy, fresh, tasty, and homemade mint sauce perfect for roast lamb. All you need are just a few simple ingredients and 5 minutes of your time to make it.

Course Condiment/Sauce

Cuisine American Vegan

Diet Vegan

Prep Time 5

Resting time 30

Total Time 35

Servings cup

Calories 104kcal

Author Aysegul Sanford

Ingredients

2 cups fresh mint rinsed, from 1 large bunch (~ 2 cups (34 grams) packed leaves)
1 tablespoon granulated sugar or cane, coconut, brown sugar, or honey
½ teaspoon kosher salt
2 tablespoons white wine vinegar or apple cider vinegar
3 tablespoons boiling water

Instructions

Remove the fresh mint leaves from their stems*. Finely chop the mint leaves and transfer them to a heat-resistant jar with a lid.
Add sugar, kosher salt, and white wine vinegar. Give it a quick stir.
Slowly pour in the boiling water and stir to combine.
Set it aside and let it cool for at least 30 minutes before serving. If not using right away, cover and refrigerate.

Notes

Yields: This recipe makes ½ cup of mint sauce, ideal for serving with two racks of lamb. The nutritional information below is for the full recipe.
Mint stems*: You are welcome to use the stems of freshly picked mint, but I wouldn’t recommend using the stems of store-bought mint as they tend to be woodsy.
Adjust the sweetness and consistency: I find most jarred versions of this mint lamb sauce to be too sweet, so this recipe is minimally sweetened. However, you can add more sugar if you prefer. The same goes for the consistency. If you find it too thick, feel free to add more boiling water, 1 teaspoon at a time, until it reaches your desired consistency.
Making Ahead and Storage Instructions: You can make this sauce a day in advance and store it in the fridge for up to 2-3 days. Keep in mind, though, that it will lose its bright green color and vibrancy as it sits.
Freezing: You can make a large batch of this mint sauce and freeze it using an ice cube tray. Place 1 tablespoon of the mint sauce in each cube and freeze. After they are frozen, remove the cubes from the tray and place them in a storage container in your freezer. You can have the perfect portion anytime you need mint sauce in your favorite recipe. Check out the blog post for other recipe ideas to use your sauce in.

Nutrition

Mint Yogurt Sauce

Aysegul Sanford — Tue, 02 Apr 2024 14:29:04 +0000

If you can’t resist the tangy, deliciousness of Greek yogurt recipes, you are not alone. While this minty condiment is a no-brainer when you want a yogurt and mint sauce for lamb, there are many other creamy yogurt recipes to enjoy! My Greek Yogurt Dressing will immediately enliven any salad with light, zesty flavors. Or, you can give your meal an authentic Mediterranean spin with the earthy, creamy, and herby notes of my Tzatziki Sauce or Yogurt Tahini Sauce.

Want to serve a crowd? My Yogurt Ranch Dip is the ultimate solution for party spreads, whether you want to serve chips, veggies, or any other fan-favorite finger foods!

Ingredients

This mint yogurt sauce recipe requires only six simple ingredients to transform your weeknight menu into a gourmet spread. In fact, you can probably find these ingredients in your pantry already!

Greek yogurt: I recommend using plain, full fat yogurt to give this dip the richest, creamiest flavor. However, you can also use low- or non-fat yogurt if you prefer a lighter alternative and don’t mind a thinner sauce.
Fresh mint leaves: Use widely available supermarket fresh mint for this recipe. I recommend removing the leaves from the stems and chopping them up finely. If you are growing your own mint, both spearmint and peppermint leaves would work.
Lemon juice: Fresh lemon juice is my go-to for this yogurt mint sauce, as it has a brighter, deeper citrus flavor than bottled lemon juice.
Fresh garlic cloves: The best way to infuse this mint yogurt recipe with robust, savory flavor is to use finely chopped or pressed fresh garlic. However, if you don’t have fresh garlic handy, one teaspoon of garlic powder will give your sauce similarly bold notes while also blending nicely into your mixture.
Kosher salt & black pepper

Optional Add-Ins & Substitutions

Olive oil: If desired, you can drizzle your mint dip with olive oil or mix olive oil with your other ingredients to achieve a richer, more full-bodied blend—just like I do in my Creamy Yogurt Dill Sauce!
Spices & dried herbs: Because this sauce is so versatile, I encourage you to customize its seasonings based on the menu you’d like to serve. Ground cumin, cayenne pepper, red pepper flakes, and dried mint are all impeccable additions if you want to lend this condiment nutty, smoky, or spicy undertones.
Water: If you want to turn this creamy dip into a thinner mint yoghurt dressing, all you need to do is add a little bit of water to your mixture. Just be sure to taste for seasoning and add more if necessary. Then, add your mint yogurt dressing to your favorite salads for the perfect side dish, light lunch, or veggie-packed meal.
Vegan yogurt: If you follow a vegan diet, you can still enjoy this mint sauce recipe by substituting the dairy-based Greek yogurt for plain vegan coconut yogurt or almond milk yogurt—as long as it’s unsweetened.

How to Make Mint Yogurt Sauce?

Anyone can make this minted yogurt sauce in just five minutes—with only two steps! Below, you’ll find out how to make a refreshingly light, creamy condiment in no time.

Combine the ingredients: Add the yogurt, chopped mint, lemon juice, garlic, salt, and black pepper to a small bowl. Whisk the ingredients until they’re thoroughly combined and smooth.
Season and serve: Taste the mint sauce for seasoning, and add more if necessary. When you reach your ideal balance of flavor, your sauce is ready to enjoy!

How to Store & Freeze?

This effortless recipe is excellent for easy storage, whether you want to make it ahead of time, use it throughout the week, or save it for future meal prep.

Storage: First, transfer this mint yogurt sauce into a tight-fitting jar or airtight container to keep it fresh. Then, store it in the refrigerator for up to five days, being sure to shake or whisk the mixture before using it.
Freeze: Technically, you can freeze this sauce for later use. However, yogurt tends to separate when it thaws, so be sure to whisk it before serving it. Furthermore, if you want to store this condiment for individual servings, you can pour it into an ice cube tray and use each frozen “cube” as needed.

How to Use Mint Sauce With Yogurt?

This hassle-free recipe is just what you need to compliment your menu with light, minty flavors. Below are some ideas to get you started:

Meat dishes
- With lamb: In the mood for a classic? Lamb with yogurt mint sauce perfectly balances this succulent, grassy meat with bright, fresh flavors. For example, this mint yogurt sauce makes an exquisite pair with my Roasted Rack of Lamb, Grilled Lamb Rack, and even individual lamb chops if you want a smaller portion size. Or, if you’re in need of a quick lamb dinner, my Pressure Cooker Lambs Shanks make an excellent pairing with this sauce.
- Chicken: People often use this Greek sauce for lamb, but it also makes a delectable condiment for countless other Mediterranean meat dishes. Succulent and tender, my Shish Taouk and Oven Chicken Kabobs expertly balance the delicate freshness of my mint dip with their smoky taste. Otherwise, you can drizzle this creamy sauce recipe over a Pita Chicken Wrap or pita sandwiches for a protein-filled meal you can enjoy at picnics, barbecues, and on-the-go meals.
- Beef: Savory, filling, and flavorful, my Kofte Meatballs and Oven Beef Kabobs are also delicious paired with this mint yogurt dipping sauce. Pour a helping of this light condiment over your hearty beef dish, or serve it on the side for a restaurant-ready menu that comes together in no time.
Dipping sauce: One of my favorite ways to use this versatile sauce is as a minted yogurt dip. It makes a delicious dipping sauce with roasted or grilled vegetables or as a part of a mezze platter with other dips like Hummus and Muhammara, of course, with pita bread on the side.
Dressing for salad: Because of its light, cool taste, this condiment makes a fantastic mint yogurt salad dressing—especially when you add a little water to thin out its base. Pair this tasty dressing with my Cucumber Greek Yogurt Salad for a refreshingly crisp side everyone can enjoy, or pour it over my Chicken Salad With Greek Yogurt for a hearty yet fresh dish that will delight any potluck.
Sandwiches and burgers: Mint yogurt dip isn’t only delicious alongside gourmet mains; it’s also a tasty topping for your favorite sandwich recipes! Spread this sauce on my Steak Sandwich for a juicy, hand-held meal. Or, if you’re in the mood for a vegetarian option, whip up a Bulgur Burger or Falafel Sandwich and top it with mint yogurt sauce for a Middle Eastern dish your dinner guests will love.
Vegetable dishes: If you’re looking for a deliciously nutritious dish, try spooning or drizzling this yoghurt and mint sauce over your favorite veggie sides. This light and creamy condiment perfectly accompanies my tender Sauteed Eggplant, or you can drizzle it over my Sauteed Mushrooms and Asparagus or Air-Fried Asparagus for a savory, flavorful side you can customize for any menu.

Expert Tips

It is no secret that this is a super simple recipe. However, during our recipe testing, we learned a few things that are worth noting to help you succeed on your first try:

Chop mint finely: The key to getting the freshest, most evenly distributed flavor is to chop your mint as finely as possible. Some versions of this recipe use a food processor to achieve a super-fine consistency, but I found this unnecessary. As long as you have a chopping board and a sharp knife, you should be able to get a similarly fine cut in your fresh mint.
Stir well: Because this lamb yogurt sauce uses fresh, wet, and dry ingredients, you must stir it thoroughly before serving. Doing so will help avoid clumpiness, give you a super-smooth texture, and ensure a more even distribution of flavor.
Experiment with seasonings according to your recipe: Whether you use this Greek yogurt sauce for lamb, chicken, beef kebabs, or any other dish, I recommend playing around with your seasonings and fresh herbs to best complement your menu. Some of my favorite additions are fresh dill, fresh parsley, and fresh cilantro—all of which offer uniquely refreshing, earthy, and grassy notes.
Adjust consistency: To make it thicker, add a little more yogurt to the sauce. However, if you prefer a thinner consistency—as you might for a salad dressing or drizzly topping—add a little bit of water to your mixture.
Let it rest: If you have the time, I highly recommend letting this mint sauce rest for 30 minutes in the fridge before using it. This resting time will allow the ingredients to more thoroughly infuse the sauce, leading to a deeper, more complex flavor profile.

FAQs

Want to know more about this tantalizingly cool sauce? Below, you’ll find answers to all your questions, from alternative preparation methods to consistency adjustments.

How is this yogurt mint sauce different than Indian mint sauce served at Indian restaurants?

True, both yogurt mint sauce and Indian mint sauce are yogurt-based sauces that use fresh mint to get their iconic cool taste. However, the Indian version—a popular condiment at Indian restaurants—includes additional ingredients, such as fresh cilantro, lemon juice (or lime juice), green chilies, cumin, sugar, and salt, to achieve a brighter, more herbaceous base.

How do you thicken mint yogurt sauce?

Try adding more yogurt to your mixture to thicken your yogurt and mint sauce. Conversely, if you want to thin out your sauce, add a bit of water to your bowl.

How to make mint yoghurt with mint sauce?

A great way to cut down on extra prep time when making this yogurt mint sauce recipe is to begin with English mint sauce (either from the store or homemade). Then, add 2-3 tablespoons of this pre-made sauce to your Greek yogurt, stir, and enjoy!

If you try this Mint Yogurt Sauce recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It will be a great help to 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.

Mint Yogurt Sauce Recipe

Yogurt mint sauce is a quick, easy, and flavorful condiment to serve with lamb, chicken, beef, or simple roasted vegetables. While we are making it as a sauce here, by making small adjustments you can easily turn it into a dip or dressing as well.

Course Condiment/Sauce

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 5

Total Time 5

Servings cup

Calories 154kcal

Author Aysegul Sanford

Ingredients

1 cup plain full fat Greek yogurt
½ cup fresh mint leaves loosely packed and finely chopped
2 tablespoons lemon juice freshly squeezed
2 garlic cloves minced or pressed through a garlic press
½ teaspoon kosher salt plus more to taste
1/8 teaspoon black pepper

Instructions

Place yogurt, mint, lemon juice, garlic, salt, and black pepper in a small mixinf bowl and whisk until fully combined.
Taste for seasoning and adjust if necessary.
You can use it right away or store it in a jar with a tight-fitting lid and refrigerate it for up to 5 days.

Notes

Yields: This recipe makes one cup of sauce. You can easily multiply the recipe based on what you are serving it with. The nutritional values below are for the whole recipe.
Fresh mint: I used store-bought fresh mint, but if you are growing your own, you can use peppermint or spearmint to make this recipe.
Storing leftovers: Store leftovers in an airtight container in the fridge for up to 5 days. Be sure to give it a good whisk and taste for seasoning before serving.

Nutrition

Almond Flour Carrot Muffins

Aysegul Sanford — Tue, 26 Mar 2024 15:38:48 +0000

It is no secret that I love baking with almond flour, which explains why I have so many almond flour muffin recipes on this site. If you were wondering, some of my favorites include Apple Almond Flour Muffins, Almond Flour Zucchini Muffins, and Blueberry Almond Flour Muffins.

These carrot almond flour muffins are the newest addition to the collection. They are gorgeous little gems you can make whenever you are craving carrot cake, but with less than half the effort and the same delicious results.

Ingredients

Almond flour carrot cake muffins require just a handful of simple ingredients from the grocery store. We will need the following:

Almond flour: Superfine almond flour or almond meal (ground almonds with skins) can be used interchangeably. The only difference is that these gluten-free muffins will be a bit denser if you decide to use almond meal. If you live in an area where you can’t get your hands on almond flour, you can follow my guide on How to Make Almond Flour at Home. If you are buying it from the store, I recommend Bob’s Red Mills and Blue Diamond almond flour (affiliate links.)
Baking powder: Baking powder is the magical leavening agent that gives these muffins their lift. If you follow a strict paleo diet, you can replace the baking powder with ½ teaspoon baking soda mixed with 1 teaspoon cream of tartar.
Ground cinnamon: Cinnamon adds a delicate background warmth. If you prefer a more spicy carrot cake muffin recipe, you can also add a pinch or two of ground ginger, ground nutmeg, or ground cardamom.
Kosher salt: Kosher salt or sea salt enhances the flavor.
Oil: Any vegetable oil will do. I like melted coconut oil, but avocado oil or light olive oil will also work.
Coconut sugar: Coconut sugar keeps the recipe refined sugar-free, but brown sugar can also be used. For a keto diet, use an equal amount of monk fruit sweetener.
Eggs: Three large eggs may seem like a lot, but we need the extra binding ability for structure and stability. I recommend sticking to whole eggs, rather than using an egg replacer like flax eggs. And it is best if they are at room temperature.
Vanilla extract
Grated carrots: Peel and grate fresh carrots using the large holes of a box grater. Depending on their size, you will need roughly 2 large carrots. For best results, I recommend weighing the grated carrots to ensure the right texture.
Nuts: Toasted walnuts or chopped pecans are classic with carrot muffins.
Raisins: Be sure to pick up a no-sugar-added bag. Both regular or golden raisins would work. I recommend chopping them into small pieces for even distribution.

How to Make Carrot Muffins with Almond Flour?

Carrot almond flour muffins are a quick and easy way to satisfy the carrot cake lover in all of us. Here are the step-by-step instructions and photos on how to make almond flour carrot muffins:

Preheat oven: Place the oven rack in the middle position and preheat the oven to 350 degrees F (177 C). Line a 12-cup muffin tin with parchment paper muffin liners.
Mix dry ingredients: In a large mixing bowl, stir together almond flour, baking powder, cinnamon, and kosher salt.
Whisk wet ingredients: In another large bowl, whisk together coconut oil, coconut sugar, eggs, and vanilla extract until fully incorporated.
Make muffin batter: Pour the wet ingredients into the dry and mix with a rubber spatula until just combined.

Add carrots and mix ins: Gently fold in the grated carrots, chopped walnuts, and golden raisins until evenly distributed.
Fill muffin pan: Portion the batter into the prepared muffin cups with a large ice cream scoop all the way to the top. Please be aware that this muffin batter makes 11 muffins.
Bake muffins: Bake for 23-25 minutes, until golden brown and a toothpick inserted in the center of a muffin comes out clean or the center springs back to the touch.
Cool: Allow to cool in the pan for 5 minutes, then transfer to a wire rack. Let them cool for at least 15-30 minutes before serving.

How to Store, Freeze, & Reheat?

While gluten free carrot muffins don’t require much effort, we don’t want these delicious snacks going to waste. Here are my best storage tips for maximum freshness:

Storage: Paleo carrot cake muffins will keep in an airtight container at room temperature for up to 2 days. However, because they are so moist, I like to store them in an airtight container in the fridge, where they will last up to 5 days.
Freeze: Transfer them to a freezer bag, label, date, and freeze for up to 2 months. Just make sure to push out all the air to prevent freezer burn. Thaw in the fridge overnight.
Reheat: While you can eat these healthy carrot cake muffins cold, if you prefer them warm, pop one in the toaster oven on low heat for 5 minutes or a quick 10-15-second burst in the microwave.

How to Serve Them?

These almond carrot cake muffins are perfect just as is with a hot cup of coffee or tea. But if you want to jazz them up a bit, I like to serve them in any of the following ways:

Carrot Cake Cupcakes: Top with a generous amount of Cream Cheese Frosting with Maple Syrup to get the carrot cake feel.
Nut Butter: A swirl of almond butter on top or once sliced in half would be delicious.
Glaze: In a small bowl, melt 2-4 tablespoons of coconut butter in the microwave and drizzle it over the tops of the muffins. The glaze will set as the coconut butter cools.

Expert Tips

Here are my expert tips on how to make the best almond flour carrot muffins recipe:

Almond flour baked goods tend not to rise as much as regular muffins: Most people expect baked goods made with almond flour to rise as much as those made with all-purpose or whole wheat flour. However, since almond flour is heavier, you don’t get the same dome effect as you would with muffins made with other flours. This doesn’t mean that these gluten-free carrot cake muffins don’t rise at all, but I wanted to mention it to set the expectations.
Use parchment paper liners for easy removal: Almond flour has a higher fat content, and I find muffins made with almond flour stick to paper liners. Use parchment paper liners (affiliate link) for no sticking.
An ice cream scoop ensures even size muffins: The key to evenly baked muffins that do not overflow during baking is evenly portioning the batter. An ice cream scoop (affiliate link) ensures the same amount every time. You have the option to grease the ice cream scoop to aid in releasing the muffin mixture into the liners, but it is not necessary.
Frost after they come to room temperature: If you are planning to frost them, make sure to cool completely to room temperature, or the frosting will melt right off. Chilling them in the refrigerator after frosting also helps to set the structure.

FAQs

Can I replace all purpose flour with almond flour?

No, almond flour works much differently than all-purpose flour and lacks the structure-building gluten. This recipe was specifically written for almond flour.

Why do almond flour baked goods not rise?

Almond flour baked goods have a tendency not to rise as high as their gluten-containing counterparts because almond flour lacks gluten and has a much higher fat and moisture content when compared to wheat flour.

If you try this Almond Flour Carrot Muffins 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.

Almond Flour Carrot Muffins Recipe

These Almond Flour Carrot Muffins are the perfect breakfast or light snack to treat yourself. Quick and easy to make, they are gluten, dairy, and refined sugar free.

Course Dessert, Healthy Snacks

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 214kcal

Author Aysegul Sanford

Equipment

Ingredients

1 ½ cups almond flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
½ teaspoon kosher salt
¼ cup coconut oil melted and cooled
½ cup coconut sugar
3 large eggs room temperature
½ teaspoon vanilla extract
1 ½ cup grated carrots approximately 2 large carrots – 170 gr
¼ cup toasted walnuts or pecans, roughly chopped
½ cup raisins finely chopped

US Customary – Metric

Instructions

Adjust the oven rack to the middle position and heat the oven to 350 degrees F (177 C). Line a 12-cup muffin tin with parchment muffin liners and set it aside.
In a large bowl, whisk together the almond flour, baking powder, cinnamon, and kosher salt until combined. Set aside.
In another large bowl, whisk together coconut oil and coconut sugar until combined.
Add the eggs and vanilla extract and whisk until fully incorporated.
Add the wet ingredients to the dry and mix until combined.
Gently fold in the shredded carrots, chopped walnuts, and raisins.
Using a greased large ice cream scoop, portion the batter into each parchment-lined muffin cup all the way to the top*.
Bake for 23-25 minutes until a toothpick inserted in the center of a muffin comes out clean or the center springs back to the touch.
Remove and let them cool for at least 15-30 minutes before serving.

Video

Notes

Yields: This recipe makes 11 muffins*. The nutritional values below are per muffin.
Frosting: You can turn these into cupcakes by frosting them with our maple sweetened cream cheese frosting. However, I recommend making sure to bring them to room temperature before frosting.
Storage: These muffins can be kept in an airtight container at room temperature for up to 2 days. However, because they are so moist, I like to store them in the fridge (in an airtight container,) where they will last up to 5 days.
Freeze: Transfer them to a freezer bag, label, date, and freeze for up to 2 months. Just make sure to push out all the air to prevent freezer burn. Thaw in the fridge overnight.
Reheat: While you can eat them cold if you prefer them warm, pop one in the toaster oven on low heat for 5 minutes or a quick 10-15-second burst in the microwave.

Nutrition

Roast Rack of Lamb with Garlic and Rosemary

Aysegul Sanford — Mon, 25 Mar 2024 17:44:13 +0000

This roasted rack of lamb recipe is undeniably delectable, with a succulent interior and crisp, flavorful exterior. If you want even more of the earthy, robust taste of lamb, you’re in luck!

Grilled Rack of Lamb brings an incomparable smokiness to this meat, giving you the ultimate cookout menu. Or, if you want a more hands-off cooking method, my Pressure Cooker Lamb Shanks will give you fall-off-the-bone meat, finished with a red wine gravy that will have everyone at the table asking for seconds.

Ingredients

This recipe for rack of lamb uses a handful of simple ingredients to achieve its bold, succulent taste. To make your cooking even easier, I’ve also created an herb crust that doubles as a quick marinade, cutting your prep time in half.

Rack of Lamb

I used two whole Frenched racks of lamb for this recipe, each weighing about 1 – 1 ½ lbs.—the perfect portion size for four people. I usually buy this cut from Costco, which tends to sell Australian racks of lamb, though you may also purchase American (AKA domestic-grown) lamb if preferred.

Furthermore, I also used a French-trimmed rack of lamb, which refers to the removal of the excess meat and cartilage from the rack’s bones, thereby exposing their ends. Though this trimming process doesn’t affect the lamb’s overall taste or cooking, it does result in a cleaner, more professional presentation, and it makes it easier to locate where to cut during the slicing process.

If your local butcher hasn’t already done so, they can French-trim your meat, or you can do it yourself.

When preparing the rack of lamb for roasting, consider trimming the excess fat (known as the fat cap) from the top. While this is an optional step, during our recipe testing, I’ve learned that leaving all the fat on can result in a rack of lamb that feels too greasy.

A sharp knife will do the job nicely, allowing you to remove some of the extra fat and the silver skin. With that being said, it is important not to remove all the fat, as keeping some ensures the lamb remains juicy and flavorful.

Alternatively, you can leave the fat cap on. However, if you do so, I recommend scoring the meat using a sharp chef’s knife. To do so, gently slice through the fat to create a crosshatch pattern, being careful not to penetrate the meat itself.

This technique not only aids in the adherence of the marinade but also facilitates the rendering of fat during cooking. As a result, your roasted rack of lamb remains juicy and succulent.

Marinade Ingredients

Vegetable oil: Because this recipe requires you to roast your lamb at high temperatures, select an oil with a high smoke point, such as olive oil (you can use extra virgin olive oil if that is all you have) or ghee.
Fresh garlic cloves: To give your roast lamb rack a deliciously robust, buttery taste, you’ll need about two tablespoons of pressed garlic, which is about 4 medium-sized cloves of garlic. However, be sure to use either pressed or extra-finely minced garlic, as larger chunks will burn in the high-heat oven. In a pinch, you may use garlic powder instead, but I found that fresh varieties had a deeper, more complex flavor.
Fresh rosemary: One tablespoon of fresh rosemary is all you need to ensure your lamb’s crust has an aromatic infusion of woodsy, herbaceous flavors. I recommend finely chopping your rosemary before adding it to your seasoning mixture. This way, it can better release its flavor and coat your lamb rack more evenly.
Fresh parsley: Colorful, fresh, and light, fresh parsley is one of my favorite ways to balance the stronger flavors of this lamb marinade. You’ll need one cup of loosely packed fresh parsley, which yields about ¼ cup of finely chopped parsley.
Lemon zest and juice: These citrusy ingredients lend this garlic-crusted rack of lamb bright, zesty undertones—but that’s not all! Lemon also does wonders for tamping down any gamey flavor in your lamb, leaving it with a fresh yet savory finish.
Kosher salt and black pepper

Other Seasoning Options

Though I use a garlic-rosemary marinade to season my lamb rack, there are many other flavor combinations to try! Below are a few foolproof flavorings that will give your recipe a smoky, spicy, or zesty finish.

Dry rub: Looking for a tasty dry rub for your rack of lamb? You can easily make a Mediterranean rack of lamb using my Mediterranean Spice Blend, which expertly balances bright and earthy flavors of natural ingredients like oregano, dill weed, and basil. Or, if you’re in the mood for a spicy-sweet profile, Middle Eastern 7 Spice comes together in just five minutes with delicious additions like cumin, nutmeg, and ground cinnamon.
Other fresh herbs: If you can’t get fresh rosemary, feel free to experiment with other fresh herbs. I also like fresh thyme in this recipe.
Mustard: Tangy with a spicy finish, mustard is a great addition to the basic marinade we are using here. If you prefer to make your rack of lamb recipe with mustard, add one tablespoon of Dijon mustard to the marinade for a bold burst of flavor.

How to Roast Rack of Lamb in Oven?

If you want to look like a gourmet chef without spending hours in the kitchen, roasting a rack of lamb in the oven is the way to go! These step-by-step instructions will guide you through this super-easy recipe, ensuring your lamb is as flavorful, tender, and juicy as possible.

Prepare the rack of lamb: Use paper towels to pat dry all sides of the meat, then season the lamb rack by sprinkling its entire surface with kosher salt and pepper. (Please note, too, that washing your lamb before cooking is unnecessary, as the rinsing process may spread unwanted bacteria, and the oven’s high heat will kill off the meat’s bacteria naturally.)
Prepare the marinade: In a small bowl, whisk together the olive oil, garlic, rosemary, parsley, lemon zest, and lemon juice. Set the mixture aside.
Marinate the rack of lamb: Spread the wet rub over the lamb’s top “fat cap” and sides, then cover it loosely with stretch film. Let the coated rack sit on the counter for 30-60 minutes. Alternatively, transfer the coated meat to an airtight container, place it in the refrigerator, and let it marinate overnight.
Prep the oven: Preheat the oven to 450 degrees F. (230 degrees C.). Then, line a baking sheet with parchment paper or aluminum foil.

Arrange the lamb: Place the marinated rack of lamb on the baking sheet with the fat cap facing up.
Roast: Bake the marinated rack of lamb for 18-20 minutes until the internal temperature at the thickest part of the meat reaches 125 degrees F. for medium rare, 21-24 minutes for 135 degrees F. for medium, or 25-27 minutes for 145 degrees F. for medium-well. Keep in mind that—as the meat rests—it will continue cooking, usually increasing the internal temperature by 4-5 degrees F.
Let the lamb rest: Remove the meat from the oven and let it rest under a loose tent of tin foil for 10-15 minutes.

Slice and serve: For slicing your herb-crusted rack of lamb with ease, it’s best to begin cutting from the backside. Cutting from the front often meets with resistance. Place the roasted rack on a cutting board with the meat side down and the ribs pointing up. Make a preliminary cut in between the bases of the rib bones using a sharp knife. When you flip the rack over and stand it vertically for slicing, you will find your knife glides through the ribs effortlessly without any resistance. As a result, you end up with smooth and clean cuts for beautifully presented lamb chops. Once sliced, transfer the baked lamb rack to a serving platter and enjoy!

Rack of Lamb Oven Cooking Times and Temperature Chart

Wondering how long to roast a rack of lamb in the oven? You’re not alone! Cooking meat in the oven might seem tricky, given the carry-over cooking, resting time, and temperature-gauging techniques necessary. Follow our pointers below to cook the perfect rack of lamb regardless of your doneness level.

Before we talk about the ideal cooking time and temperature, there are three important things to keep in mind:

Weight of the cut: As you begin thinking about your ideal rack of lamb cooking time, I encourage you to consider the weight of your cut first. For this recipe, I used two racks of lamb, each weighing about 1 – 1 ½ lbs., and I roasted them for 18-25 minutes at 450 degrees F. (depending on the level of doneness.) However, because there’s a direct correlation between cooking time and weight, if you have a lighter or heavier cut, you should adjust your timing accordingly.
Carry-over cooking: Keep in mind that your meat will continue to cook once you remove it from the oven. This process, often called “carry-over cooking,” will raise your lamb’s internal temperature by 4-5 degrees F. after it’s out of the oven. Therefore, I recommend removing the rack of lamb from the oven when its internal temperature reaches 4-5 degrees F. below your ideal final temperature.
Oven temperature: In terms of what temperature to cook a rack of lamb, I found that a high-heat oven—450 degrees F.—is the way to go. This high heat ensures that the outer edge of the lamb cooks to a crisp crust while also thoroughly roasting the body of the meat.

Below, you’ll find a chart in which I detail the rack of lamb cooking temperatures and times to achieve your ideal level of doneness. The USDA recommends cooking lamb to a minimum of 145 degrees F. (63 degrees C.) to ensure maximum food safety. However, you may adjust this temperature depending on how you like your meat, whether it be medium-rare, medium, or medium-well.

No matter what level of doneness you’re aiming for, I highly encourage you to use an instant-read thermometer inserted into the center of the meat to get the most accurate gauge.

Level of Doneness	Approximate Cooking Time at 450 degrees F.	Pull Out When the Internal Temperature Reaches	Final Serving Temperature
Medium-rare	18-20 minutes	120-125 degrees F. (49-51 degrees C.)	130 degrees F. (54 degrees F.)
Medium	21-24 minutes	130-135 degrees F. (54-57 degrees C.)	140 degrees F. (60 degrees C.)
Medium-well	25-27 minutes	140-145 degrees F. (60-63 degrees C.)	150 degrees F. (66 degrees C.)

How to Make Ahead, Store, and Reheat?

This rosemary garlic lamb rack is a weeknight must, given its delicious flavor and effortless prep. However, if you want to save this tasty dish for later, these storage tips will ensure your meal prep game is on point.

Make ahead: To get a headstart on this recipe, start by seasoning and marinating the meat up to 24 hours in advance. You can then store your lamb in the refrigerator in either an airtight container or a Ziplock bag with as much air removed as possible. Then, all you need to do is remove the meat from the fridge 30-60 minutes before cooking and roast the rack of lamb once it reaches near-room temperature.
Store: When storing the leftovers of this herb-crusted roast rack of lamb, I recommend keeping it unsliced to retain as much juice as possible—especially while reheating. However, if you’ve already cut your meat, that’s completely fine! Whether whole or sliced, you can store your meat in an airtight container in the fridge for up to 3-4 days.
Reheat: Some people prefer using a microwave to reheat the leftovers of a roast lamb rib rack. However, to ensure the most even, ideal temperature throughout your meat, I recommend heating it in a low-heat oven (275-300 degrees F.) for 5-10 minutes or until warmed to your liking.
Freeze: If you want to store your baked rack of lamb for longer, you can freeze it for 2-3 months. You can freeze it either whole or sliced, as long as you store it in a freezer-safe Ziploc bag with as much air removed as possible. Then, thaw the frozen lamb overnight in the fridge and reheat it when you’re ready to eat.

What to Serve with Roasted Rack of Lamb?

The best rack of lamb recipe is one you can pair with dozens of other delicious sides and accompaniments. This tasty list contains all my favorites, from creamy dips to nutritious veggies.

Yogurt-based sauces: Creamy, light, and flavorful, yogurt-based sauces expertly counter the more robust, meatier base of this roasted lamb rack. Tzatziki and Yogurt Dill Sauce both offer a tangy, garden-fresh taste. Or, if you’re looking for more robust flavors, Mint Yogurt Sauce and Horseradish Yogurt Sauce have a bolder profile, offering fresh, spicy, and even tart undertones—with minimal prep time!
Mint sauce: British mint sauce is a classic pairing with a rack of lamb. This iconic combination helps cut through the richness of the lamb, cleansing the palate and enhancing the overall taste of the dish. Alternatively, you can also serve it with Mint Chimichurri Sauce for another herby twist.
Butter sauces: If you want to take this easy recipe for a rack of lamb to the next level, the solution is clear: butter! Rich, creamy, and decadent, my Baked Garlic Butter offers a delectable spread you’ll want to spread on everything from roasted meats to crusty breads. If you’re in the mood for a saucier recipe, my Butter Garlic Sauce takes less than ten minutes to make and infuses each bite with a full-bodied, herby-yet-sumptuous taste.
Potatoes: One of the greatest ways to transform this lamb rib roast recipe into a full menu is by serving it alongside a hearty plate of potatoes. Air Fryer Baby Red Potatoes are a rustic and savory side that makes for a highly servable, picture-perfect spread. Otherwise, my Rosemary Mashed Potatoes are a no-brainer for anyone in the mood for a luscious, smooth, and buttery side you’ll want to spoon right out of the pot.
Vegetables: If you prefer a lighter side dish, Roasted Asparagus offers a tender, garlicky side bursting with fresh green color, while Sauteed Eggplant is a simple, twenty-minute side that you can customize with cheesy, herby, or oniony additions. In fact, any of my eggplant recipes would compliment this rosemary garlic rack of lamb, whether you’re looking for a fresh, savory, crispy, or gooey dish.

Expert Tips

While the recipe for this Frenched lamb rack is pretty straightforward, during our recipe testing, I learned a few things that I think will help you as you make your own and get perfect results on your first try.

Remove meat from the fridge 30 minutes before cooking: Whenever you’re cooking meat, it’s a best practice to let it come closer to room temperature before putting it in the oven. This pre-roast resting time ensures the entire cut warms evenly so the colder insides aren’t undercooked. If you add my rack of lamb marinade to the meat and let it sit on the counter for 30-60 minutes before cooking, you don’t need to worry about this step. However, if you let your lamb marinate overnight in the refrigerator, I recommend removing it from the fridge at least 30 to 60 minutes in advance.
Chop herbs and garlic finely: During the recipe testing, as I tried to create the perfect marinade for a rack of lamb, I learned that it is important to chop everything as finely as possible. This is especially important when it comes to garlic. If you leave big pieces of garlic in the marinade, they can burn easily when cooked in a very hot oven. Therefore, I recommend chopping both the herbs and garlic as finely as possible before mixing them with oil and spreading them on the lamb rack. If chopping by hand sounds like too much work, and if you own one, you can use a mini food processor instead.
Use a meat thermometer: The best way to tell a rack of lamb’s doneness is to use a meat thermometer, as it will accurately and precisely tell you your meat’s internal temperature. To effectively use a meat thermometer on a rack of lamb, slide the probe deep into the center of the meat, being sure to avoid touching the bones.
Let it rest: As with other high-end cuts like Prime Rib and Beef Tenderloin, resting time is critical to getting the best temperature, flavor, and juiciness from your oven-baked rack of lamb. After you remove the meat from the oven, cover it loosely with a tent of aluminum foil for 10-15 minutes. Firstly, this time will allow the lamb’s juices to redistribute throughout the meat, ensuring maximum succulence. Plus, resting will ensure the meat reaches your desired temperature, as the carry-over heat from the oven will continue cooking the meat, raising its temperature to your preferred doneness.
Searing rack of lamb: If you’ve looked at other recipes for lamb, you might have noticed that some people suggest first searing the rack of lamb on the stove and then finishing it in the oven. Some even do it the other way around, using a reverse-sear method. While those are good ways to cook lamb, I found that pan-searing was an unnecessary step. Roasting the room-temperature lamb in a high-temperature oven for a short period of time worked well and delivered a perfectly cooked herb-crusted rack of lamb.
Broiling: When testing this recipe, I didn’t find broiling the rack of lamb necessary, as the lamb’s fat cap already results in a nice crust when baked in a high-heat oven. However, if you want to make this crust even more pronounced, you may broil your roast during the final 1-2 minutes of its roasting time.

FAQs

Should a rack of lamb be roasted fat side up or down?

I recommend cooking a rack of lamb in the oven with the fat side facing up. This way, the fat has greater exposure to the oven’s heat, resulting in a crispier, more luscious crust, and the top fat cap will also help protect the meat from overcooking.

How long to cook a rack of lamb at 450 degrees F.?

When baking a rack of lamb, it’s important to note how large your cut is, as cooking time depends upon how much meat is on each rack. That said, I roasted my two racks of lamb for 20-25 minutes at 450 degrees F., as they were about 1 – 1¼ lbs. each. However, this time may also change depending on whether you want your lamb medium-rare, medium, or medium-well.

Other Lamb Recipes You Might Like:

If you try this garlic-crusted roasted rack of lamb 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.

Roast Rack of Lamb Recipe with Garlic and Rosemary

Make this Garlic and herb-crusted roasted rack of lamb recipe for a show-stopping Easter dinner, Christmas feast, or a simple Tuesday meal. First, marinate Frenched lamb racks with a garlic and rosemary marinade and then roast them in the oven. With only 20 minutes of hands-on time, this recipe is surprisingly easy to make.

Course Dinner

Cuisine Mediterranean

Diet Gluten Free

Prep Time 20

Cook Time 25

Resting time 10

Total Time 55

Servings servings

Calories 412kcal

Author Aysegul Sanford

Ingredients

2 racks lamb Frenched – 1 to 1 ½ pounds each – trimmed off fat*
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoons olive oil
4 cloves garlic finely minced or pressed (~ 2 tablespoons)
1 tablespoon fresh rosemary minced
1 cup parsley finely chopped, loosely packed
½ teaspoon lemon zest
1 tablespoon lemon juice

Instructions

Pat dry all sides of the racks of lamb. Sprinkle the kosher salt and pepper over all sides of the lamb meat.
To make the marinade, combine olive oil, garlic, rosemary, parsley, lemon zest, and juice in a small bowl.
Spread the herb mixture on the top and sides of the frenched lamb racks. There is no need to put any marinade on the back side.
Cover loosely with stretch film and let it sit on the counter for 30 to 60 minutes. Alternatively, you can place the rack of lamb in an airtight container and let it marinate overnight.
When ready to roast, preheat the oven to 450 degrees F (230 C). Line a baking sheet with parchment paper or aluminum foil.
Place the racks of lamb with the fat cap up on the baking sheet.
Roast until it reaches your desired level of doneness. For medium rare, cook it until the internal temperature of the thickest part of the meat registers 125 degrees F. for 18-20 minutes. For medium, cook it until it registers 135 degrees F, 21-24 minutes. And for medium-well, roast it until it registers 145 degrees F, 25-27 degrees F. Keep in mind that there will be 4-5 degrees carryover cooking while resting, which will help the lamb reach its ideal temperature based on your doneness preference.
Loosely tent with foil and let it rest for 10-15 minutes.
When ready to slice, it’s best to begin cutting from the backside. Cutting from the front often meets with resistance. To do so, position the rack with the meat side down and the ribs pointing up. Make a preliminary cut in between the bases of the rib bones. Flip the rack over and stand it vertically. Your knife should glide through the ribs without any resistance.
Transfer the lamb chops onto a serving platter and serve.

Video

Notes

Yields: Each lamb rack includes eight chops, which is ideal for four adults, each having four chops. The nutritional values below are per serving.
Trimming: I recommend trimming some of the fat on the fat cap using a sharp knife. The blog post contains more information and how-to photos about this, should you need them.
The weight of the lamb racks: For best results, purchase a Frenched rack of lambs that are equal in size (as much as possible.) Also, keep in mind that you’ll lose some of the weight after trimming it.
Make ahead: To get a headstart on this recipe, start by seasoning and marinating the meat up to 24 hours in advance. You can then store your lamb in the refrigerator in either an airtight container or a Ziplock bag with as much air removed as possible. Then, all you need to do is remove the meat from the fridge 30-60 minutes before cooking and roast the rack of lamb once it reaches near-room temperature.
Store: When storing the leftovers, I recommend keeping them unsliced to retain as much juice as possible—especially while reheating. However, if you’ve already cut your meat, that’s okay. Whether whole or sliced, you can store your meat in an airtight container in the fridge for up to 3-4 days.
Reheat: I recommend heating the leftovers in a low-heat oven (275-300 degrees F.) for 5-10 minutes or until warmed to your liking.
Freeze: You can freeze the leftovers either as a whole or sliced. Place them in a freezer bag, remove as much air as possible and store in the freezer for up to 3 months. Then, thaw the frozen lamb overnight in the fridge and reheat it when you’re ready to eat.

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

Beer Braised Short Ribs

Aysegul Sanford — Tue, 27 Feb 2024 17:13:18 +0000

Here at Foolproof Living, we love cooking meat in Dutch oven. If you are a fan as well, be sure to check out our Beef Eggplant Stew and Barefoot Contessa’s Pot Roast, too.

If you have never thought of making braised short ribs in beer, I can assure you that this recipe is going to change your life. That’s right, braised short ribs without wine. Dare I say, better? They are meaty, juicy, and tender, with incredible depth of flavor. What a great recipe to serve for St. Patrick’s Day, with some extra dark beer to wash it all down.

Ingredients

Beef short ribs braised in beer require fewer ingredients than you may think, all of which are probably already in your pantry or easy to find in grocery stores. Here’s a bit more detail about what we need:

Seasonings: A simple yet flavorful mix of paprika, curry powder, cumin, Kosher salt, and black pepper provide ample flavor. If you are looking for an intense smoky kick, feel free to swap paprika with smoked paprika.

Sugar: Adding a small amount of sugar not only helps intensify the rest of the spices but also ensures browning. You can use either dark brown sugar or coconut sugar.
Beef short ribs: Pick up a set of well-marbled beef short ribs with the bone-in at the butcher counter. You will need 8 pieces, which should be roughly 4-5 pounds.
Olive oil: Use olive oil, or swap it out for avocado oil instead.
Vegetables: Onions, carrots, and celery provide layers of flavor, aromatics, fiber, and color.
Fresh garlic cloves: Use fresh garlic for the most punchy flavor.
Fresh herbs: Fresh bay leaves (or dried) and sprigs of thyme give the beer-braised beef short ribs a special aromatic background. You also have the option to garnish with fresh parsley at the end.
Stock: I love deeply rich beef stock, but you can use low-sodium chicken broth as well.
Dark beer: Brown ale or porter provides a delicious, mild, sweet taste and special umami notes. My favorites are Newcastle Brown Ale, Samuel Smith’s Nut Brown Ale, and Sierra Nevada Porter. While we prefer brown ale for these beer-braised beef ribs, your favorite stout beer, such as Guinness, is a good option.
Tomatoes: One full can of diced tomatoes, with all their juices, provides a great level of acidity. For an even richer flavor, you can add 1 tablespoon of tomato paste sauteed right alongside the garlic.

How to Make Beer Braised Beef Ribs?

This beef short ribs Dutch oven recipe takes an easier, hands-off approach thanks to the help of our trusty oven. No more standing over a hot stove with hot splatters of grease all over your kitchen. Here’s how I like to make these Dutch oven beef short ribs:

Prep equipment: Arrange the oven rack to the middle position. Preheat the oven to 425 °F (218°C). Place a wire rack on a baking sheet and set aside.

Mix dry seasoning: In a small bowl, mix the paprika, curry powder, cumin, salt, black pepper, and dark brown sugar.
Prepare short ribs: Dry the entire surface of the short ribs, on all sides, with paper towels.
Season: Evenly sprinkle the seasoning mixture on all sides of the beef short ribs.

Roast short ribs: Place the seasoned short ribs onto the wire rack in a single layer. Roast in the preheated oven for 15 minutes until the top of the ribs are just browned. Remove from the oven and set aside while you prepare the rest of the ingredients. Lower the oven temperature to 350 °F (177 °C.)

Saute vegetables: In a large Dutch oven (6-7 quart), heat olive oil over medium heat. Add the onion, carrots, and celery, and cook, stirring frequently, until the vegetables have softened, about 10 minutes.
Stir in garlic: Add the garlic and cook until fragrant, about 30 seconds, making sure to scrape any brown bits at the bottom of the pan using a wooden spoon.
Pour in liquids: Add the bay leaf, beef stock, beer, and diced tomatoes. Increase to medium-high heat and bring the mixture to a boil. This may take up to 15 minutes.
Braise: As soon as the braising liquid comes to a boil, remove it from heat. Nestle in the short ribs, cover with a lid and transfer to the oven. Cook for 2 hours, removing the lid during the last 30 minutes of braising time. After 2 hours, the meat should fall off the bone tender.
Serve: Serve braised beef short ribs over rice, mashed potatoes, or polenta with a spoonful of the braising liquid and some of the vegetables. Enjoy!

How to Store and Freeze?

Dutch oven short ribs are an expensive cut of beef, so we want to ensure we are getting the most out of this additional cost. To ensure all your efforts do not go to waste, here are my best storage tips for this Dutch oven beef short ribs recipe:

Storage: Cool completely, skim off any excess fat, then transfer the Dutch oven beef ribs to an airtight container. Store in the fridge for up to 4 days.
Freeze: Cool to room temperature, then store in a freezer-safe airtight container with some space at the top for expansion. Label, date, and freeze for up to 3 months.
Thaw: Thaw overnight in the refrigerator.
Reheat: Reheat in a 325-degree F oven for 30-35 minutes or until bubbly and warmed through. We want to reheat at a lower temperature to prevent overcooking the meat.

What to Serve with Beer Braised Beef Short Ribs?

These Dutch oven braised beef short ribs are a great way to feed a crowd. So whether you are serving this at your next dinner party or as an elegant weeknight dinner for two, there are so many serving options to choose from. Here are my favorite ways to serve them:

Potatoes: Give it a classic touch with Rosemary Garlic Mashed Potatoes or Air Fryer Red Potatoes for a full meal.
Vegetables: Add some color with roasted, sauteed, or grilled vegetables on the side. A few of our favorites are Roasted Sweet Potato and Brussels sprouts, Asparagus and Mushroom Saute, and Buttery Garlic Green Beans.
Pasta: Make it the ultimate comfort food and a hearty meal with Basic Egg Noodles, Butter Garlic Pasta, or Gigi Hadid’s Vodka Pasta.
Bread: If you are serving this dish on St. Patrick’s Day, it would go wonderfully with Ina Garten’s Irish Soda Bread.

Expert Tips

Here are some of my expert tips for making the best braised beef short ribs recipe:

When buying beef short ribs, make sure to purchase English-cut short ribs that are well-marbled with the rib bones intact. All that muscle, fat, tendon, and bone will give a lot of strong beefy flavor. I do not recommend boneless short ribs.
Wire rack: Most short ribs recipes sear the short ribs before braising them in liquid. This recipe is different because we give the ribs a quick roast by baking them on a wire rack at a high temperature. Using a wire rack placed in a baking sheet (affiliate link) is important here because it helps circulate the air helping mimic the searing effect.
Dutch oven: I used a 7-quart Dutch oven (affiliate link) for this recipe, which fit the ribs and liquid perfectly. I did test it in a 5 ½-quart Dutch oven (affiliate link) as well. The recipe still worked, but it was filled to the brim.
Cook it low and slow: Braising the short ribs for an extended period in low heat extracts the collagen and allows the muscle fibers to slowly break down. This is the trick to fall off-the-bone meat. So, do not rush the process. Let the oven do most of the work. Trust me, your patience will be rewarded.
Slow Cooker: Alternatively, you can cook ribs in a slow cooker after they are roasted in the oven. If you decide to do so, add sauteed veggies, all the liquid (including the beer), and the short ribs to the bowl of a slow cooker. Cook on low for 8 hours.
Skim the fat: After the short ribs are cooked, skim away some of the fat off the top of the sauce for a cleaner flavor. You can also do this once cooled after the fat solidifies at the top.
Beer: Some sources say when making short ribs in a cast iron Dutch oven, using Stout beer (such as Guinness) may result in a bitter flavor. We tested this recipe with Guinness and didn’t think that it tasted bitter. However, overall we thought that the version made with brown ale had more complex flavors compared to stout braised short ribs.

FAQs

How long to cook short ribs in a Dutch oven?

In general, it takes about 2 to 3 hours to cook 5 pounds of beef short ribs in a Dutch oven in the oven. The timing might slightly vary depending on the recipe you are using. It is advisable to keep a close eye on especially after the 2-hour mark.

Can you overcook braised beef short ribs?

As long as you stick to the low and slow cooking method, it’s very difficult to overcook Dutch oven short ribs. As soon as the meat falls off the bone, it’s ready.

Can you make braised short ribs ahead of time?

Yes, you can make beer-braised beef ribs up to 2-3 days in advance. Beef short ribs in beer taste better the next day, and the longer they sit, the flavors have time to marry together.

Other Beef Recipes You Might Also Like:

If you are in need of more show-stopper beef dinners, be sure to check out our entire catalog of red meat recipes. Below are a few hand-picked favorites we think you might like:

If you try this Beer Braised Short Ribs 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.

Beer Braised Short Ribs Recipe

If you think you can’t make braised short ribs without wine, think again! These beer braised short ribs cooked in the Dutch oven make the most richly flavored short ribs recipe thanks to brown ale added to the cooking liquid. Serve with mashed potatoes, rice, or a simple green salad on the side and accept the compliments.

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 30

Cook Time 2 30

Total Time 3

Servings servings

Calories 386kcal

Author Aysegul Sanford

Ingredients

1 tablespoon paprika or smoked paprika
1 tablespoon curry powder
2 teaspoons ground cumin
2 teaspoons Kosher salt
½ teaspoon black pepper
2 tablespoons dark brown sugar or coconut sugar
4-5 lbs bone-in beef short ribs cut in 4-inches (about eight to nine pieces)
3 tablespoons olive oil
1 medium onion chopped – 1 ½ cups
4 medium carrots chopped ~ 2 cups
4 celery stalks chopped ~ 2 cups
4 cloves garlic minced
1 bay leaf
1 tablespoon fresh thyme chopped, plus more for garnish
2 cups beef broth or chicken stock
1 bottle brown ale or porter 12-ounce
1 can diced tomatoes 28-ounce – with juices

Instructions

Arrange the oven rack to the middle position. Preheat the oven to 425 °F (218°C). Place a wire rack on a baking sheet and set it aside.
Mix paprika, curry powder, ground cumin, salt, pepper, and dark brown sugar in a small bowl.
Pat dry the bone in short ribs on all sides using a sheet of paper towel.
Sprinkle them with the seasoning mixture on all sides.
Transfer them onto the wire rack and transfer to the preheated oven. Roast for 15 minutes. Take them out of the oven and set them aside while you are working on the rest of the ingredients.
Decrease the oven temperature to 350 °F (177 °C.)
Heat olive oil in a large (6-7 quart) Dutch oven over medium-high heat. Add the onion, carrots, and celery. Cook, stirring frequently, for 10 minutes or until vegetables are softened.
Add the garlic and cook for another 30 seconds scraping the bottom of the pot with a wooden spoon.
Add the bay leaf, beef stock, beer, and diced tomatoes into the pot. Turn the heat to medium-high and bring it to a boil. This takes about 15 minutes.
Off the heat, nestle the short ribs in the liquid. Cover it with a lid, transfer it to the oven, and cook for 2 hours, removing the lid in the last 30 minutes of cooking. At the end of the cooking time, the meat should be falling off the bone tender.
Serve braised beef short ribs over rice, mashed potatoes, or polenta with a spoonful of the braising liquid and some of the vegetables.

Notes

Yields: This recipe makes 8 or 9 pieces of bone in beef short ribs depending on the size of your ribs. We think one rib is ideal per serving, so we listed it as 8 servings. The nutritional information below is per serving.
This recipe is adapted from The Staub cookbook: Modern Recipes with Classic Cast Iron with minor changes to the original recipe.
Beer: We recommend using a brown ale or porter for this recipe. Newcastle is our favorite but any brand you like to drink would work. You can make it with a stout as well, but we like the overall taste of brown ale braised ribs better.
Dutch Oven: A large Dutch oven (7 qt) is ideal for this recipe. You can also use a 5 1/2 qt one as well but be aware that it will be filled to the rim. If you do not have a Dutch oven, a large casserole dish covered tightly with aluminum foil will work.
Storage: Cool your ribs completely, skim off any excess fat, then transfer them to an airtight container. Store in the fridge for up to 4 days.
Freeze: Cool to room temperature, then store in a freezer-safe airtight container with some space at the top for expansion. Label, date, and freeze for up to 3 months. Thaw overnight in the refrigerator.
Reheat: Reheat in a 325-degree F oven for 30-35 minutes or until bubbly and warmed through. We want to reheat at a lower temperature to prevent overcooking the meat.

Nutrition

Shredded Chicken Nachos

Aysegul Sanford — Tue, 06 Feb 2024 16:36:33 +0000

No party menu is complete without this chicken nachos recipe. However, suppose you want to take this dish to the next level. In that case, you can pair it with dozens of other delectable Mexican recipes, such as my creamy Basic Guacamole Recipe or my sweet-and-spicy Easy Street Corn.

Or, if you’re in the mood for another savory and succulent meat dish, my Slow Roasted Chicken Wings strike the perfect balance between crispy, flavorful skin and tender meat. No matter what you choose, you can easily spice up the day with a pitcher of my Easy Pineapple Margarita Recipe.

Chicken Nachos Ingredients

There’s no need to empty out your wallet to make this easy shredded chicken nachos recipe. You only need a handful of pantry-ready ingredients to make this authentically delectable, restaurant-quality dish.

Chicken: Nearly any shredded chicken would work when making pulled chicken for nachos, whether you want to use boneless chicken thighs or boneless chicken breasts. In terms of preparation, I roasted my chicken in the oven with a coating of spices, then shredded them while warm to achieve the most attuned seasoning profile. However, if you prefer a more hands-free method, you can also make nachos with rotisserie chicken or cook your chicken in a crock pot.
You can even use leftover chicken if you have some on hand or make a grilled chicken nachos recipe for a smokier, summer-fresh flavor. Regardless of your cooking process, just be sure you have 4-5 cups of shredded chicken before assembling your nachos. That being said, however, you can also substitute this recipe’s chicken for sauteed ground beef if you’d prefer a savorier, more pronounced meat flavor.
Oil: Though I use olive oil to cook chicken for nachos, any other flavorless vegetable oil, such as avocado oil, would work.
Seasoning: I’ve found that the best seasoning for chicken nachos is a basic, smoky, and piquant mix of chili powder, ground cumin, salt, and pepper. Alternatively, you can use your favorite pre-made taco seasoning if you’re in the mood for a quicker seasoning solution.
Enchilada sauce: Though an optional addition, I love adding enchilada sauce to my shredded chicken nachos, as it adds a savory, light richness to the mixture. You can use any store-bought brand you prefer (my favorite is Siete Red Enchilada Sauce -affiliate link) or make your enchilada sauce from scratch.
Tortilla chips: When selecting a chip for this chicken nacho bake, I highly recommend picking thick, sturdy, restaurant-style tortilla chips. This chip style better withstands baking and won’t get as soggy as other varieties. Furthermore, if you have the time, you can also make homemade tortilla chips for a fresher, more customizable taste. However, I don’t recommend making chicken nachos with Doritos and any other commercially seasoned chips, as they are relatively flimsy and won’t withstand the moisture of the wetter ingredients.
Cheese: To ensure an even distribution of cheese throughout your nachos, you must use shredded cheese. I use Monterey Jack cheese due to its buttery flavor and highly meltable composition. However, you can use Pepper Jack cheese, mozzarella, or Colby Jack, as well, to achieve a spicier, creamier, or tangier flavor profile. Or, you can even use a blend of cheeses for a more full-bodied taste, with some of my favorites being a Mexican blend cheese and Cheddar Jack (a mix of cheddar cheese and Monterey Jack).
Black beans: Black beans are a great way to add a tender, mildly sweetheartiness to chicken and cheese nachos. Don’t have any black beans in the pantry? You can use pinto beans instead, giving your nachos a creamier, earthier taste.

What to Put on Chicken Nachos?

The sky’s the limit when it comes to toppings and customizing this loaded chicken nachos recipe. However, these classic toppings—zesty, creamy, and bright—are my favorite ingredients to give this dish an authentic Mexican taste.

Salsa with Cherry Tomatoes: This easy salsa recipe is my go-to when making easy chicken nachos. Not only does this sauce boast robustly bright flavors, but it also comes together in just ten minutes! No time to make salsa? Sliced or diced tomatoes would also work.
Guacamole: Creamy, garlicky, and tangy, guacamole is a no-brainer when it comes to nachos. One taste of this simple side and the entire bowl will disappear in seconds.
Jalapenos: If you’re a fan of heat, jalapenos are just what you need to lend a kick of spice to your chicken cheese nachos. If you prefer a crisper, fresher, and more colorful topping, I recommend using fresh jalapeños. However, if you’re in the mood for a softer texture and a more tart flavor, pickled jalapenos are the way to go.
Sour cream: Sour cream—smooth, light, and tangy—makes an excellent addition to the savory, meatier base of this Mexican chicken nachos recipe. Serve this ingredient as a dippable side or a dollop on top, and your guests will be licking their fingers clean.
Corn: This mildly sweet and tender addition adds a beautiful pop of color to these sheet pan nachos.
Olives: If you’ve ever found yourself reaching for the table salt to add extra flavor to your meal, this ingredient is for you. Black olives are briny, salty, and brilliant at giving these chicken nachos a savory depth.
Squeeze of lime juice: My favorite way to balance the hearty composition of pulled chicken nachos is to add a little bit of lime juice to the mixture. This addition adds a bright, acidic element to the recipe, ensuring every ingredient comes to life.
Mexican Pickled Red Onions: Tangy, citrusy, and oh-so-flavorful, pickled onions are a great way to enliven your nachos with equal tenderness and crunch.

How to Make Chicken Nachos with Shredded Chicken?

There’s a reason why this easy nachos recipe is such a classic. My step-by-step instructions take the stress out of menu planning, requiring minimal effort and zero hassle. If you are using leftover or rotisserie chicken, you can skip the first six steps and start assembling your nachos.

Prep the oven: Preheat your oven to 400 degrees F.

Dry the chicken: Use paper towels to pat dry the chicken, then transfer them onto a baking sheet. I use a 13 x 18-inch baking sheet (also known as a half-sheet pan) to fit all my poultry comfortably.
Season the chicken: Drizzle the chicken with olive oil and sprinkle both sides with chili powder, ground cumin, salt, and pepper.
Bake: Add the seasoned chicken to the oven and let it roast for 15-20 minutes or until its internal temperature reaches 165 degrees F.
Shred: Remove the cooked chicken from the oven, then shred it using two forks.

Add enchilada sauce (optional step): Drizzle the shredded chicken with the enchilada sauce, and broil the mixture for two minutes. When done, remove the chicken from the oven and set it aside.
Prepare the baking sheet: Turn down the oven’s temperature to 350 degrees F., and line a baking sheet with parchment paper.
Assemble the first layer: Spread your first layer of tortilla chips on the lined pan. Top them off with half of the shredded cheese, black beans, and shredded chicken.
Build the second layer: Place a second layer of chips on top of the first, followed by the remaining black beans and shredded chicken.
Bake: Put the chicken nachos in the oven and bake them for 15-18 minutes or until the cheese melts thoroughly.

Add the toppings: Top off your baked nachos with your preferred toppings and serve while still hot.

How to Make Ahead, Store, and Reheat?

It’s no secret that homemade chicken nachos—crunchy, flavorful, and melty—taste best on the day you make them. Therefore, I recommend assembling the dish right before serving to achieve maximum crispiness.

Need more time for day-of preparation? Not to worry: These expert make-ahead and storage tips will ensure you can cut your prep time in half and don’t have to forfeit a single bite of this chicken nacho recipe.

Make ahead: The best way to kickstart your meal prep is by making the shredded chicken for nachos ahead of time and cooking and shredding it in advance. That way, you only need to assemble and bake the nachos just before you want to serve it. Also, you can plan out and prepare your toppings ahead of time to simplify serving the day of.
Storage: To store your pulled chicken nachos, first let them come to room temperature. Then, either transfer them to an airtight container or tightly cover them with stretch film. You can then put them in the fridge until ready to reheat.
Reheat: I recommend reheating these chicken nachos in the oven under low heat—about 300 degrees F.—or until the cheese melts and the remaining ingredients heat through. I also suggest removing any fresh toppings from the dish before heating, as they won’t withstand the higher temperatures of the oven, thereby losing their freshness. Then, you can re-add them to the nachos when ready to serve.

What Tastes Good with Chicken Nachos?

Versatile, snackable, and utterly irresistible, chicken black bean nachos are one of the best dishes to make if you love putting your unique spin on new recipes. Below, I’ve assembled essential recipes to serve with your savory bake, transforming this simple dish into a five-star menu.

Dips and salsas: One of the most iconic pairings, salsa exquisitely balances the heartier base of roast chicken nachos with light, bright, and tomatoey flavors. Pico de gallo is an effortless go-to for this dish, though you can also add notes of tropical, juicy flavors by making my Pineapple Mango Salsa or Peach Salsa. Or, you can whip up an easy Hummus Dip for an even creamier, umami-rich condiment.
Tacos: When you think of Mexican cuisine, chances are you immediately think of tacos—a savory, fresh, and flavor-filled dish anyone can customize to their liking. With my recipe for Brisket Tacos, you can fill your plate with smoky, melt-in-your-mouth flavors. Or, try pairing your nachos with Quinoa Black Bean Tacos for a vegan-friendly dish that has all the zesty, creamy taste you could want from your favorite Mexican food.
Salads: Want to add a lighter, more nutritious edge to your nachos? Serve them alongside a bowl of Black Bean and Corn Salad for a zesty, veggie-packed side, or spoon out a serving of Mexican Street Corn Salad (AKA “esquites”) for a dish that’s equal parts spicy, tangy, and creamy.
Margaritas: What party menu is complete without a sweet, boozy treat? My Easy Pineapple Margarita and Blueberry Margaritas are just what you need to give this classic drink a sweet, fruity spin. You can even blend up a Strawberry Basil Margarita to balance your juicier notes with a gourmet, herby finish.

Expert Tips

Authentic Mexican chicken nachos are at your fingertips when learning from these pro-level tips. Below, you’ll find everything you need to make crisp, gooey, and savory nachos, from proper layering to serving suggestions.

Layer evenly: When making sheet pan chicken nachos, it’s vital that you evenly distribute the cheese across the chips to prevent uneven and/or soggy nachos. If you plan on making more than two layers, I recommend keeping the middle layer to a minimum (except for the cheese, of course!). I also suggest draining your black beans and chicken before adding them to your nachos to keep them from becoming soggy.
Don’t skimp on shredded cheese: The secret to making restaurant-style nachos is to be generous when it comes to the cheese. Though four cups of cheese may sound like a lot, it’s the key to giving each chip a balance of crisp, gooey, and rich flavors so you don’t end up with bland or topping-less bites in your final dish.
Make it your own: The beauty of making homemade nachos with chicken is that you can customize it any way you like. Use this easy recipe as a starting place, and then feel free to mix and match the dish with what you have on hand. Remember, too, that this recipe is pretty forgiving, so it’s up to you what you want to add to your mixture.
Drain properly: I think it’s safe to say that no one enjoys soggy nachos. Therefore, the best way to prevent sogginess is to thoroughly drain each of your ingredients (besides the cheese and chips) before layering them into your recipe. In particular, I recommend draining the shredded chicken, beans, and wet toppings before making this simple chicken nachos recipe.
Add the toppings right before serving: For best results, I recommend adding your fresher toppings to your dish right before serving. Otherwise, these additions (like guacamole or pico de gallo) may lose their texture and flavor, resulting in a wet, flavorless layer.
Serve right away: Gooey, succulent, and flavorful, baked chicken nachos taste stellar when they’re warm. That’s why I always suggest serving this dish immediately when the cheese is still melty, and the ingredients are hot.

FAQs

You don’t have to be a professional Mexican chef to make chicken nachos in the oven. I answer all your remaining questions in this easy guide, ensuring your dish comes out exquisitely layered and delightfully crisp.

How do you layer nachos so they don’t get soggy?

The best chicken nachos recipe is one that doesn’t turn soggy after adding your favorite toppings. To ensure your nachos remain as dry and crisp as possible, fully drain all the ingredients—besides the cheese and the chips—before adding them to your recipe. You may also consider keeping any wet ingredients to a minimum to reduce their chances of releasing excess liquid. Finally, using a sturdy chip—such as a restaurant-style tortilla chip—is the key to reducing sogginess, as they tend to be thicker and less absorbent than other varieties.

What order do you layer nachos in?

In general, I recommend beginning each layer of your nachos with chips, topped with cheese, and other heat-friendly toppings (such as black beans). Then, each layer should have the same combination of chips, cheese, and beans. After removing your nachos from the oven, you may then add your fresh toppings—such as guacamole and tomatoes—to ensure they maintain their flavor and texture. Despite these instructions, however, remember that this dish is highly forgiving, so don’t worry if you miss an ingredient in a layer or want to play around with your ingredients.

Other Game Day Recipes You Might Also Like

Once you learn how to make shredded chicken nachos, you’ll be itching for more tasty dishes to serve at your next game-day party. These lip-smacking recipes will ensure everyone gets their fill with a perfectly savory, seasoned, and snackable taste.

If you try this Shredded Chicken Nachos 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.

Healthy Game Day Recipe Idea – Shredded Chicken Nachos

Here is a reader-favorite football food recipe idea: Tortilla chips layered with cheese, black beans, tomatoes, avocado, and other veggies for a drool worthy Shredded Chicken Nachos perfect for any party. Take it out of the oven, serve warm, and accept the compliments.

Course Appetizer

Cuisine Mexican

Diet Gluten Free

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 998kcal

Author Aysegul Sanford

Ingredients

For The Chicken

1 ½ lb boneless skinless chicken thighs or breasts
2 tablespoons olive oil
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 teaspoon kosher salt
¼ teaspoon black pepper
½ cup enchilada sauce

For The Nachos

8 cups tortilla chips
4 cups shredded Monterey Jack cheese or mozzarella
1 14 oz can black beans, drained and rinsed

As Toppings (optional)

1 cup guacamole
1 cup tomatoes diced or sliced
1 cup fresh or canned corn drained if using canned
1/4 cup jalapenos fresh/sliced or pickled

Instructions

Preheat oven to 400 degrees.
Pat dry chicken with paper towels. Transfer them onto a baking sheet (I used a half-sheet—AKA a 13 x 18-inch baking sheet.).
Drizzle with olive oil and sprinkle with chili powder, ground cumin, salt, and pepper on both sides.
Roast in the oven for 15-20 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
Remove from the oven. Shred the now-cooked chicken using two forks.
Drizzle them with the enchilada sauce and broil for 2 minutes. Remove from the oven and set it aside.*
Turn the oven temperature down to 350 degrees F. Line a baking sheet with parchment paper.
Spread tortilla chips on a sheet pan in a single layer. Top them off with half of the cheese, black beans, and shredded chicken ensuring that they are distributed evenly.
Continue with a second layer of chips, cheese, beans, and shredded chicken.
Bake for 15-18 minutes or until the cheese is fully melted.
Right before serving, top it off with your favorite nacho toppings and serve while still hot.

Video

Notes

Yields: This recipe yields nachos that is ideal for 8 servings when served as an appetizer. The below calorie information is per serving and does not include any of the optional toppings.
Chicken: While we roasted the chicken to make nachos, this recipe would also work with any cooked leftover chicken or store-bought rotisserie chicken. All you have to do is to shred it before assembling. You’ll need about 4-5 cups of shredded chicken to make this easy chicken nachos recipe. Additionally, if you are cooking your own chicken, you can use skinless chicken breasts instead of chicken thighs as well.
Enchilada Sauce: Broiling chicken with enchilada sauce is an optional step and can be skipped if you want to make it faster or you do not have enchilada sauce on hand.
Drain: To prevent your nachos from becoming soggy, be sure to drain black beans very well before layering with chips and cheese.
Make Ahead: This recipe tastes best on the day that it is made. However, you can make the chicken ahead of time and have it ready for assembly. Once you have the chicken cooked, all you need to do is to layer it as written in the recipe.
Storage: Before refrigerating your nachos, be sure to bring them to room temperature. Then, either transfer them to an airtight container or tightly cover them with stretch film or aluminum foil and store them in the fridge for up to 2 days.
Reheat: We recommend reheating these chicken nachos in the oven under low heat—about 300 degrees F.—or until the cheese melts and the remaining ingredients heat through. Be sure to remove any fresh toppings from the dish before heating, as they won’t withstand the higher temperatures of the oven, thereby losing their freshness.

Nutrition