Stuffing is one of my favorite Thanksgiving side dishes, and I like to think this stuffing recipe with chestnuts brings a special addition to the holiday table. Classic and simple, and a wonderful make ahead, let’s just say this will be one more task you can check off your holiday to-do list.

If you are interested in more chestnut recipes, we have a delicious recipe for Cream of Chestnut Soup, too. But don’t stop there. Get to cooking throughout November with plenty of Healthy Thanksgiving Recipes and Friendsgiving Food Ideas.

Ingredients

Whether you call it chestnut dressing or stuffing, the ingredients for this side dish remain the same. I provide plenty of tips when it comes to bread and chestnuts, too. We will need:

• Bread: Go for white bread, sourdough bread, Italian bread, or cornbread, cut into ½-inch cubes with a sharp knife. Brioche is another option, however, store-bought brioche is very sweet and will alter the taste if you make a chestnut brioche stuffing. If you have a good bakery nearby or have the time to make Brioche at home, I say go for it. I personally think that it is worth all the effort.
• Unsalted butter: Unsalted butter is best, but salted butter can be used, just make sure to adjust the salt in the recipe. Olive oil can be used as a dairy-free option.
• Vegetables / Aromatics: A classic combo of onions and celery, along with fresh garlic for some punch, gives this chestnut sage stuffing recipe so much flavor.
• Fresh herbs: Savory herbs including fresh sage, parsley, and fresh thyme will provide the best flavor, but you can substitute dried herbs if you are short on time.
• Large eggs: Eggs bind and hold the stuffing together and give it that sought-after stuffing texture. Beat the eggs together separately before adding to the chestnut turkey stuffing mix.
• Stock: Keep it vegetarian with Vegetable Stock, or use Chicken Stock, turkey stock, or low-sodium store-bought chicken broth instead.
• Seasonings: I like to keep the seasoning simple with salt and pepper to allow the flavor of the chestnuts to shine.
• Chestnuts: Use cooked and peeled chestnuts rather than raw ones. Feel free to cook your fresh chestnuts by following any one of our recipes. We recommend Boiling Chestnuts for their optimal texture. Fire Roasted Chestnuts are quick and easy, and Roasted Chestnuts for stuffing is a little bit harder in texture, so I recommend chopping them into smaller pieces. For convenience, you can also buy pre-cooked chestnuts online (affiliate link) or at grocery stores, just make sure ‘chestnuts’ are the only ingredient (no sugar) and be sure to drain them before using.

Substitutions and Optional Add-Ins

While the basic ingredients I listed above are more than enough, you can customize this chestnut dressing for turkey according to your tastebuds with a few delicious ingredients. Here are a few ways to do it:

• Meat: Pancetta, sweet Italian sausage (casings removed and crumbled), or bacon are delicious and add a meaty bite. My favorite is chestnut pancetta stuffing, but sauteed crumbled sausage is delightful as well. The key is to make sure to sautee your meat of choice before adding it to the stuffing mixture.
• Other veggies: This is where you can get creative. I like the addition of thinly sliced mushrooms or fennel.
• Heavy cream: For a richer chestnut stuffing, substitute ½ cup of the stock with heavy cream.
• A touch of sweetness: One small cubed apple or a handful of dried cranberries or raisins adds a pop of sweet flavor that would pair beautifully with the nutty flavors of this dressing recipe.
• Nuts: While it will no longer be a chestnut stuffing, you can swap chestnuts for toasted and chopped walnuts or pecans instead.

How to Make Chestnut Stuffing

Making this turkey stuffing with chestnuts couldn’t be easier. I have got you covered whether you want to bake it in a baking dish or stuff it into the turkey. Here’s how to do it:

1. Prep equipment: Preheat the oven to 375 degrees F. Coat a 9×13-inch shallow casserole dish with softened butter.
2. Saute vegetables: In a large saute pan over medium-high heat, melt butter. Then, saute onions and celery until softened, about 5-7 minutes.
3. Add aromatics: Reduce to medium heat, add the garlic, and saute for 1 minute. Add the sage and saute for an additional minute. Remove from heat and allow to cool for 5 minutes.
4. Mix bread and herbs: In a large bowl, toss the cubed bread, parsley, and thyme.

5. Make stuffing mixture: Add eggs, stock, Kosher salt, pepper, and vegetable mixture to the bread mixture, gently tossing until just combined.
6. Add the star ingredient: Gently stir in the chopped chestnuts.
7. When it comes to cooking it, you have two options:
   1. Bake in a casserole dish: Transfer the mixture to the shallow baking pan and spread into a single layer. Bake, uncovered until it is golden brown on top, about 35-40 minutes. Serve warm.
   2. Stuff the turkey: Transfer the chestnut stuffing for turkey into the cavity of the bird until it is full and compact. Bake the turkey as needed until the internal temperature of the stuffing reaches 165 degrees F. Allow to cool, then scoop and serve alongside the carved turkey.

FAQs

Other Stuffing Recipes You Might Also Like:

• Wild Rice Stuffing for Turkey
• Mushroom Brioche Stuffing
• Vegetarian Cornbread Stuffing

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

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Chestnut Stuffing Recipe

Chestnut Stuffing, a classic Thanksgiving (or Christmas) dinner favorite, combines cooked chestnuts with a medley of vegetables and fresh herbs, creating a rustic, flavorful side dish that's a hit at any festive gathering.

Course American

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 287kcal

Author Aysegul Sanford

Ingredients

• 4 tablespoons unsalted butter (2 oz) plus more to coat the casserole dish
• 1 small onion chopped
• 2 stalks celery chopped
• 3 cloves garlic minced
• 2 tablespoons fresh sage chopped
• 1 pound day-old white bread ~10 cups, cut into ½ inch cubes
• 2 tablespoons fresh parsley chopped
• 1 tablespoon fresh thyme chopped
• 2 large eggs beaten
• 2 ½ cups vegetable stock or chicken or turkey stock would also work
• 1 teaspoon Kosher salt
• 1 teaspoon ground black pepper
• 1 ½ cups cooked chestnuts* roughly chopped

Instructions

• Preheat the oven to 375 degrees F. Coat a 9×13-inch casserole dish with softened butter.
• Melt butter in a large skillet over medium-high heat. Add the onion and celery and saute for 5-7 minutes until softened.
• Add the minced garlic and saute for an additional minute, being careful not to burn it. If necessary, reduce the heat.
• Add the chopped sage and saute for 1 minute. Take the skillet off the heat and set it aside to cool for 5 minutes.
• Place the cubed bread, parsley, and thyme in a large bowl. Toss to combine.
• Add the eggs, stock, Kosher salt, pepper, and the cooked vegetables, lightly tossing everything until just combined. Do not overmix.
• Using a spatula, gently fold in the chestnuts.
• Transfer the mixture to the prepared baking dish and spread it evenly, lightly pressing in the dish. Bake uncovered for 35-40 minutes until it is lightly browned on top. Alternatively, you can transfer the chestnut stuffing into the cavity of the bird until it is full and compact. Roast turkey as needed until the internal temperature reaches 165 degrees F. Allow to cool, then scoop and serve alongside the carved turkey.

Notes

• Yields: This recipe makes a stuffing good for 8 servings. It is enough the fill the cavity of a 14-20 pound turkey if you prefer to stuff it into your turkey. Otherwise, you can bake it in a 9X13 casserole dish. The nutritional values below are per serving.
• Stale bread: Using a day-old (or dry) bread is key to making this recipe. You can cube the bread the night before and store it uncovered to dry it out. Or, you can bake the cubes on a baking sheet in a 375-degree F oven for 10 to 12 minutes without browning. However, make sure that they are fully cooled before using them in this chestnut stuffing recipe.
• Chestnuts: You can purchase already-cooked chestnuts from the store. Just make sure that the only ingredient in the packaging is chestnuts. Alternatively, you can buy raw chestnuts and cook them yourself. I highly recommend buying Italian chestnuts (instead of Chinese) as they are easier to peel. You can boil chestnuts, roast them in the oven, or even roast them in an open fire following our recipes. 
• Moisture: If you feel the chestnut dressing appears dry, you can add more stock in ⅛ cup increments to your preferred moisture. Remember that the stock will evaporate slightly during the cooking. It is best not to make this stuffing too moist.
• Make Ahead: Prepare the dressing up until baking, cover with plastic wrap, and refrigerate 1 day in advance. Remove from the fridge 30 – 45 minutes before baking to bring to room temperature. Uncover and bake as directed.
• Storage: Leftover stuffing will keep in an airtight container in the refrigerator for up to 3 days. Just make sure to bring it to room temperature before storing it.
• Reheat: Reheat in a preheated 325-degree oven for 7 – 10 minutes or until warmed through.
• Covering the top: During our recipe testing, we did not feel the need to cover this dressing with foil while it was baking in the oven. However, if yours is browning too quickly (especially if you are cooking multiple things in your oven), you can cover it with aluminum foil until the baking is nearly complete. Then, uncover the dish for the last 5-10 minutes to ensure it is fully cooked.

Nutrition

Calories: 287kcal | Carbohydrates: 43g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 874mg | Potassium: 261mg | Fiber: 2g | Sugar: 4g | Vitamin A: 530IU | Vitamin C: 15mg | Calcium: 154mg | Iron: 3mg

The post Chestnut Stuffing appeared first on Foolproof Living.

Green bean recipes are a must for tender, nutritious, and versatile eats. They are also a part of any collection of Healthy Thanksgiving Recipes or Friendsgiving Potluck Ideas.  If you agree, I recommend trying my other crowd-pleasing green bean dishes, such as my rich and robust Buttery Garlic Green Beans. Or, transform this vegetable into an endlessly customizable vegan snack or side dish with my Air Fried String Beans recipe. No matter how you prepare them, these green beans will surely be the star of your dinner menu. 

Ingredients You’ll Need

You don’t have to sacrifice an ounce of flavor when making this gourmet mushroom-free recipe. A quick roux and umami-rich ingredients, like bold cheeses, are all you need to make the ultimate substitute for cream of mushroom soup in a green bean casserole. 

• Fresh green beans: Fresh, firm, and unblemished green beans (also sold as string beans) are essential to giving this dish its mildly sweet, earthy flavor. Before using them in your recipe, clean and dry your veggies as much as possible, trim their ends, and cut them into two-inch pieces.
• Unsalted butter: Butter is the key to achieving a rich, decadent flavor profile when making the roux and prepping your baking dish. You may also use salted butter instead, but be sure to adjust the other seasonings to avoid over-salting your recipe. 
• All-purpose flour: Flour is an essential ingredient in any roux, which will help thicken the sauce of your green bean casserole.
• Vegetable stock: I use vegetable stock in this recipe to lend it a light, fragrant flavor. However, you may also use chicken stock to give your mushroom-free green bean casserole extra hearty, savory undertones.
• Heavy cream: Heavy cream is the key to giving creamy decadence to this simple casserole recipe. You can also use 2% milk for a lighter, low-calorie green bean casserole, though your recipe won’t have the same rich, thick flavors.
• Cheese: Strong cheeses make the perfect substitute for cream of mushroom in green bean casserole, given their savory umami flavor. I use a mixture of white cheddar and parmesan cheese in this recipe, but you may also add more white cheddar if you prefer not to use parmesan. You can also use Colby Jack for a butterier, mildly sweet taste.
• Fresh herbs, spices, and seasoning: Bright, warm, and savory, the ultimate seasoning for this green bean casserole recipe is a mixture of fresh thyme, ground nutmeg, Kosher salt, and ground black pepper. For a slight spice kick, you may also add a pinch of red pepper flakes, though this ingredient is optional.
• French fried onions: Any store-bought French fried onions, including the Durkee brand, will give your casserole a crisp, rich topping.

Substitutions and Optional Add-Ins

• Canned or Frozen Green beans: I recommend using fresh green beans when making this dish because of their crisp, bright taste. However, if desired, you may also prepare frozen or canned green bean casserole. If using canned green beans (or canned French-style green beans!), you’ll need three 14.5-ounce cans thoroughly drained and dried. If using frozen green beans, three 10-ounce bags should suffice. However, be sure to increase your casserole’s cooking time to 17-18 minutes to ensure it heats through, given the colder veggies. Furthermore, if you use canned or frozen green beans, you do not need to blanch the veggies before adding them to your casserole, so you can skip those steps.
• Enhanced umami flavors: To give your cheesy green bean casserole without mushroom soup even more umami flavor, add one tablespoon of soy sauce or Worcestershire sauce to your sauce mixture. If you find this amount insufficient, feel free to add more, tasting as you go. However, please keep in mind that a little goes a long way with these salty ingredients, and you may have to adjust the amount of salt used to avoid an overly salty casserole.
• Bacon: Crisp, rich, and salty, bacon (or turkey bacon) makes an impeccable addition to this green bean casserole recipe. To ensure the meat cooks fully and maintains its crunch, I recommend first cooking your bacon until lightly crispy, chopping it up, and sprinkling it on top of your casserole as an extra topping.
• Sour cream: Want to give this dish extra tangy, creamy overtones? Making an old-fashioned green bean casserole with sour cream (Grandma’s style) is an easy way to do it. Simply use one cup of sour cream instead of this recipe’s chicken stock. Alternatively, to make a low-fat green bean casserole, use one-half Greek yogurt and one-half sour cream instead.

Alternative Toppings

Want to make your green bean casserole with an alternative topping that will make the most of your pantry and stun your dinner guests? Prefer to make it without fried onions or want to use up some of the crackers in your pantry? These simple solutions will ensure your side comes out with all the crisp, savory taste of traditional green bean casserole recipes.

• Panko breadcrumbs: A go-to substitute for fried onions in green bean casserole, one cup of lightly toasted panko breadcrumbs make an excellent topping when mixed with two tablespoons of parmesan cheese. Even better, you can sprinkle this rich, savory mixture on top of your green bean casserole at the beginning of baking to simplify the cooking process.
• Crumbled croutons: Crumbled croutons—pre-seasoned and already crisp—make another great topping for this green bean casserole recipe.
• Crackers: Equally parts crunchy and buttery crackers are a simple, cost-effective substitution for fried onions in green bean casserole recipes. Most people prepare green bean casserole with Ritz crackers due to their rich, mildly sweet flavor, but feel free to experiment with whatever crackers best fit your desired flavor profile.
• Cornflakes: Don’t want to run to the grocery store for extra ingredients? No problem! For this simple green bean casserole topping, you only need to crumble one cup of cornflakes on top of your casserole before baking.
• Caramelized onions: Take your no-mushroom green bean casserole recipe to the next level by adding caramelized onions’ sweet, rich, and robust flavor. Simply prepare your caramelized onions separately and add them to your casserole while adding your blanched green beans. 

How to Make No Mushroom Soup Green Bean Casserole?

There’s no secret to making a delicious, crowd-pleasing green bean casserole without canned soup. These step-by-step instructions will ensure your casserole has all the tender, creamy, and rich flavors you love in this signature side.

1. Prep the green beans: Wash, dry, and trim the ends of your fresh green beans. Then, cut them into two-inch pieces and set aside.
2. Boil water and prepare the ice bath: Add water and salt to a large pot and bring it to a boil over medium-high heat. As this water heats, fill a separate large bowl with ice and water and set it aside.

3. Boil the green beans: Following the blanching method I describe in my foolproof guide to boiling green beans, add the green beans to the boiling water and cook until crisp and tender—5-7 minutes in total. Be careful not to overcook the veggies during this step, as they should still maintain their shape and firm texture to avoid mushiness.
4. Cool the green beans: Use a slotted spoon or strainer to transfer the cooked green beans directly to the ice water bath. Let the green beans sit in the ice bath for five minutes or until they cool to room temperature. Once cool, drain the green beans from the water, spread them on a clean kitchen towel, and pat dry as much as possible.

5. Prep the oven: Preheat the oven to 375 degrees F. While the oven heats, butter your casserole dish with a tablespoon of butter and set it aside.
6. Saute the garlic: Melt the remaining butter in a large skillet over medium heat. Add the garlic and saute it for 30 seconds.
7. Make the green bean casserole roux: Add the flour to the melted butter and whisk constantly until lightly browned (about five minutes). Then, gradually pour in the stock, followed by the heavy cream. Whisk the mixture constantly for about ten minutes until thickened, adjusting the heat as necessary to avoid burning.

8. Finish the sauce: Remove the roux from the heat and whisk in the cheddar cheese, parmesan, thyme, nutmeg, salt, pepper, and red pepper flakes (if using).
9. Add the green beans: Fold the blanched green beans into the sauce until they are evenly coated.

10. Fill the casserole dish: Transfer the green bean mixture to the prepared dish, evenly spreading the filling.
11. Bake and serve: Bake the dish in the preheated oven for ten minutes. Then, sprinkle the fried onion rings in an even layer over the casserole’s top and bake for five minutes or until the onions turn golden brown.

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Green Bean Casserole without Mushroom Soup Recipe

Making Green Bean Casserole without Mushroom Soup is easy, and let’s face it, it is much healthier because it is made from scratch! Follow our foolproof recipe to make the best homemade green bean casserole and impress your friends with this delicious version of the classic Thanksgiving side dish.

Course Vegetarian Side Dish

Cuisine American

Diet Vegetarian

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 397kcal

Author Aysegul Sanford

Ingredients

• 2 pounds fresh green beans* cleaned, ends trimmed, and cut into 2-inch pieces
• 1 tablespoon kosher salt
• 5 tablespoons unsalted butter plus more to coat the casserole dish
• 3 cloves fresh garlic minced
• ¼ cup all-purpose flour
• 1 ¾ cups vegetable stock or chicken broth
• ½ cup heavy cream
• 4 ounces shredded white cheddar cheese approximately 2 cups
• 2 ounces Parmesan cheese* shredded approximately ¾ cup
• 1 teaspoon fresh thyme minced
• ⅛ teaspoon ground nutmeg
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ teaspoon red pepper flakes optional
• 1 cup French fried onions 6 ounces

Instructions

• To blanch the green beans, place water and a pinch of salt in a large pot over medium-high heat. Bring it to a boil.
• Meanwhile, fill a large bowl with ice and water. Set it aside.
• Carefully add the green beans to the boiling water. Cook until crisp and tender, 5-7 minutes.
• Using a slotted spoon or a spider strainer, transfer the green beans into the ice water. Let them cool to room temperature for about 5 minutes. Drain.
• Spread out the blanched green beans on a clean kitchen towel and pat dry as much as you can.
• Preheat the oven to 375 degrees F. Butter the casserole dish with a tablespoon of butter and set it aside.
• In the large skillet, melt the rest of the butter over medium heat. Add the garlic and saute for 30 seconds.
• Add the flour and whisk constantly until lightly browned, for about 5 minutes.
• While continuously whisking, gradually pour in the stock, followed by the heavy cream (again while gradually pouring), until thickened for about 10 minutes. Adjust the heat as necessary to avoid burning.
• Off the heat, whisk in the cheddar cheese, parmesan, thyme, nutmeg, kosher salt, pepper, and red pepper flakes (if using).
• Fold in the green beans and toss until they are evenly coated with the sauce.
• Transfer the green beans to the prepared casserole dish and spread it out evenly.
• Bake in the preheated oven for 10 minutes. Then, sprinkle the fried onion rings over the top of the casserole dish and bake for an additional 5 minutes until the fried onion rings are golden brown.
• Serve.

Notes

• Yields: This homemade green bean casserole makes enough for 6 to 8 side dish servings. The nutritional values below are per serving.
• Canned or Frozen Green beans: I recommend using fresh green beans when making this dish because of their crisp, bright taste. However, if desired, you may also prepare frozen or canned green bean casserole. If using canned green beans (or canned French-style green beans), you’ll need three 14.5-ounce cans thoroughly drained and dried. If using frozen green beans, three 10-ounce bags should suffice. However, be sure to increase your casserole’s cooking time to 17-18 minutes to ensure it heats through, given the colder veggies. Furthermore, if you use canned or frozen green beans, you do not need to blanch the veggies before adding them to your casserole, so you can skip those steps.
• Heavy cream: You can also use 2% milk for a lighter, low-calorie green bean casserole, though your sauce won’t have the same rich, thick flavors.
• Cheese: We found that the addition of parmesan cheese provided the overall dish with the umami flavors it was lacking. However, if you do not have parmesan cheese, you can use more cheddar cheese. Also, you can use sharp yellow cheddar cheese in place of white cheddar.
• Fresh mushrooms: Clearly, we wanted to show you how to make green bean casserole without canned mushroom soup in this recipe. However, if you’d like to add fresh mushrooms to the mixture (preferably baby bella mushrooms), you can easily do so in a few basic steps. Simply saute the sliced mushrooms with a tablespoon of butter, remove them from the pan, and prepare your roux. Once you drain your sauteed mushrooms (if necessary), add them to the sauce mixture while adding the green beans, tossing them until thoroughly coated.
• Covering the top: During our testing, we did not feel the need to cover the top with foil. However, if you find your topping browns too quickly while baking, cover the casserole with aluminum foil until the baking is nearly complete. Then, uncover the dish for the last few minutes until ready to serve.
• Make Ahead: To make it ahead of time, prepare the recipe until the step in which you transfer the green beans to the prepared casserole dish. Then, let the mixture cool down, cover it tightly with aluminum foil, and store it in the refrigerator for up to one day in advance. When ready to eat, bake the dish as directed.
• Store: You can store your leftovers in an airtight container in the fridge for 3-4 days.
• Reheat: To reheat your casserole, place it in a 350-degree F. oven for 7-10 minutes or until heated through.
• Freezing: Though technically possible, I don’t recommend freezing green bean casserole without condensed soup, as it will likely come out mushy after thawing.

Nutrition

Calories: 397kcal | Carbohydrates: 21g | Protein: 12g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 73mg | Sodium: 2196mg | Potassium: 383mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2102IU | Vitamin C: 20mg | Calcium: 325mg | Iron: 2mg

The post Green Bean Casserole Without Mushroom Soup appeared first on Foolproof Living.

Ingredients

Cooking new potatoes in the air fryer requires only a handful of ingredients you likely already have in your pantry.

• Red potatoes: Small, creamy, and mildly sweet red potatoes (also known as red skin and new potatoes) are a must for this air fryer recipe. Though I use small red potatoes for this dish, other small, tender potatoes, such as Yukon Gold potatoes, would also work. However, avoid using potatoes with too much starch—such as russet potatoes—as they won’t crisp up or tenderize as well as other potato types.
• Oil: I use olive oil to give my little red potatoes their irresistible crispiness and well-seasoned exterior. However, you may substitute olive oil with any other mild-flavored oil, like avocado oil or ghee.
• Seasonings: I chose to season my air-fried new potatoes with a basic, savory mix of dried thyme, garlic powder, paprika, salt, and ground black pepper. To give your potatoes extra smoky undertones, you may also use smoked paprika.

How to Cook Red Potatoes in the Air Fryer?

Making baked red potatoes in the air fryer is one of the quickest, simplest ways to delight your tastebuds and cut your kitchen prep in half. Six steps and twenty minutes are all you need to make this mouthwatering side.

1. Prepare the air fryer: Preheat the air fryer to 400 degrees F.

2. Combine the seasonings: Take out a large bowl and add the olive oil, dried thyme, garlic powder, paprika, salt, and pepper. Whisk until thoroughly combined.
3. Toss potatoes: Add the baby red potatoes to the seasoning mixture and toss until each potato has an even coating.
4. Arrange the cut potatoes: Place the seasoned potatoes in the air fryer basket, arranging them in a single even layer without overcrowding.
5. Air fry the red potatoes: Cook the potatoes for about 15 minutes, shaking the basket every five minutes, until the potatoes are tender when pierced with a knife. If the potatoes aren’t fork-tender at the end of 15 minutes, continue cooking them in one-minute increments until done.
6. Serve: Transfer your fresh air-fried red potatoes onto a serving platter and serve with your favorite sauce on the side.

Other Potato Side Dishes You Might Also Like

Making crispy red potatoes in the air fryer is one of my favorite ways to please a crowd. For even more fan-favorite potato dishes, these tasty recipes will fill your menu with creamy, savory goodness every night of the week.

• Smashed Fingerling Potatoes
• Muffin Tin Potatoes
• Garlic Rosemary Mashed Potatoes
• Mashed Sweet Potatoes

If you try this crispy Air Fryer Red Potatoes recipe or any other one of our Air Fry Recipes, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Air Fryer Red Potatoes Recipe

Get ready to tantalize your taste buds with this Air Fryer Red Potatoes recipe! In just 20 minutes, you can transform simple ingredients into a delectably crispy and flavorful weeknight dinner side dish or snack. Use this easy recipe to make a delicious side dish or a quick snack that is guaranteed to impress.

Course Vegan side dish

Cuisine American Vegetarian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 113kcal

Author Aysegul Sanford

Ingredients

• 1 pound baby red potatoes washed, blemishes removed and halved (no need to peel)
• 1 tablespoon olive oil
• ½ teaspoon dried thyme
• ½ teaspoon garlic powder
• ¼ teaspoon paprika
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

Instructions

• Preheat the air fryer to 400 degrees F.
• In a large mixing bowl, whisk together the olive oil, dried thyme, garlic powder, paprika, salt, and pepper.
• Add the baby red potatoes and toss to combine.
• Place the potatoes in a single layer into the air fryer basket, being sure not to overcrowd them.
• Cook the potatoes until tender when pierced with a knife, about 15 minutes, shaking the basket every 5 minutes. If not tender after 15 minutes, continue to cook in 1-minute increments until done.
• Transfer the air-roasted potatoes onto a serving platter and serve.

Notes

• Yields: This recipe makes 1 pound air fried red potatoes that are ideal for serving 4 people. The nutritional values below are per serving.
• Rinse and dry: It is important to make sure the potatoes are dry before tossing them in the olive oil mixture to ensure that the potatoes are evenly coated and can crisp up during the cooking process. 
• Do not overcrowd your air fryer: Cook in batches, if needed, so that the heat is evenly distributed and they have enough room to crisp up.
• Sprinkle it while it’s still hot: Though optional, you may sprinkle your air-fried small red potatoes with additional salt, herbs, and parmesan cheese directly after cooking (while the potatoes are still hot). Doing so ensures that the baby red potatoes heat and develop the new flavors—making them as rich and savory as possible—while also melting any additional cheese.
• Storage: To ensure maximum crispiness, I recommend air frying them right before serving. However, you can store your leftover potatoes in an airtight container in the fridge for up to 3 days.
• Reheat: To reheat, place them in the air fryer at 350 degrees F. for 5-7 minutes or until warmed through.
• Oven roasting: If you do not have an air fryer, you can roast your red potatoes in the oven. Simply use 2 tablespoons of oil (instead of one), transfer the cut potatoes onto a parchment-lined baking sheet, and roast in a preheated 450-degree oven for 25-30 minutes.

Nutrition

Calories: 113kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 312mg | Potassium: 526mg | Fiber: 2g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 10mg | Calcium: 15mg | Iron: 1mg

The post Air Fryer Red Potatoes appeared first on Foolproof Living.

Ingredients

Sophisticated yet nutritious, this air-fried butternut squash recipe only uses simple ingredients that you probably already have on hand.

• Butternut squash: Fresh, unblemished butternut squash is the key to making air fryer roasted squash. When selecting your squash, look for ones with an intact stem, a dark beige color, and matte skin. Once your squash is ready, peel and cut it into 1-inch cubes. Be careful when cutting it into cubes. If you are new to it, check out my foolproof guide to cutting butternut squash before you start. Also, to simplify your meal prep, you may use store-bought, pre-cut butternut squash for this recipe. However, remember that these cubes tend to be larger, so you may need to cut them into smaller, 1-inch cubes before tossing them in your seasoning mixture. 
• Olive oil: I use olive oil to help my seasoning mix adhere to the butternut squash and give each cube a beautifully roasted exterior. However, you may also use avocado oil or coconut oil if you prefer.
• Garlic powder: Though both have a robust garlicky flavor, I recommend using garlic powder instead of minced garlic for this recipe. Garlic powder allows for a more even flavor coating, ensuring every bite of your squash explodes with a rich, gourmet taste.
• Seasonings: You only need Kosher salt and black pepper to give your air fryer butternut squash cubes a deliciously savory, sophisticated flavor.

How to Air Fry Butternut Squash?

Roasting butternut squash in the air fryer is a cinch when you follow these simple instructions. In six steps and fifteen minutes, your squash will come out delectably caramelized, rich, and soft.

1. Prepare the air fryer: Preheat the air fryer to 375 degrees F. If you bought your squash as a whole, cut it into cubes using our guide on how to cut butternut squash.

2. Toss the cubed butternut squash: Place the diced butternut squash, olive oil, garlic powder, Kosher salt, and pepper in a large bowl. If using, also add the ground cinnamon, ground cumin, nutmeg, and maple syrup (or sweetener of choice) to the mix. Then, toss the ingredients to ensure each butternut squash cube has an even coating of the seasonings.
3. Transfer the seasoned butternut squash: Place the cubed butternut squash into the air fryer basket, ensuring they lie in a single layer. If your cubes don’t all fit, air fry them in two batches.
4. Cook: Air fry the butternut squash for 15 minutes or until fork tender, shaking the basket halfway through.
5. Check for doneness: I think the best way to check doneness (and tenderness) when air frying butternut squash is to pierce a cube with a knife. The batch is ready to eat if the blade gently enters and exits the air fryer squash cube. If the cube is still tough, cook the basket in one-minute increments until done.
6. Serve: Once you’ve roasted the butternut squash in your air fryer, transfer the cooked cubes to a serving platter. If preferred, drizzle the squash with a teaspoon of maple syrup for additional sweetness.

How to Make Ahead and Store It

It’s no secret that air fryer-roasted butternut squash is best on the day you make it. However, these pro storage tips will ensure that no bite will go to waste when putting away your leftover squash.

• Store: When storing your butternut squash, first let the leftovers reach room temperature. Then, transfer it to an airtight container and store it in the fridge for up to three days.
• Reheat: To reheat your air-roasted squash, place it in the air fryer at 350 degrees F. for 3-5 minutes. Be sure to shake the basket halfway through reheating to ensure even cooking.

Ways to Use Air-Fried Butternut Squash

When you air fry butternut squash cubes, you’ll unlock countless other recipes to fill your table with sweet, savory, and garden-fresh flavors. Below are just a few of my favorite ways to incorporate this winter squash into my menus:

• Serve it as a healthy Thanksgiving side dish: What better way to celebrate the holiday season than with air fryer winter squash? This hassle-free recipe makes for the perfect Thanksgiving side dish, complementing your favorite holiday mains with gorgeous color, caramelized taste, and simple prep.
• Add it to salads: This recipe makes the most delicious crispy roasted squash, which pairs beautifully with any of your fall salads. I especially like using it in Ina’s Butternut Squash Salad or Ottolenghi’s Butternut Squash Feta Salad for a surprisingly complex, rich, and healthy dish.
• Turn it into soups: Tender, mild, and exquisitely caramelized, air-roasted butternut squash is one of my favorite recipes to add to creamy soups. My Thai Butternut Squash Soup is a vegan dish brimming with aromatic, nutty flavors, while Butternut Squash Chicken Soup will warm your belly with a hearty, nutritious taste.
• Add it to pasta or pizza as a topping: Believe it or not, air fryer cubed butternut squash makes for the perfect addition to all your Italian favorites, including pasta and pizza recipes. With this easy air fryer recipe, you can add a sumptuously sweet flavor to all your go-to weeknight meals.

FAQs

Want to know more about roasting squash in the air fryer? This handy FAQ will answer all your most pressing questions, whether you’re wondering about recommended cooking time or proper veggie prep.

Other Air Fryer Vegetable Recipes You Might Also Like

Preparing air-roast butternut squash is an exceptionally tender, flavorful, and quick way to pack nutrition into your weekday meals. For even more delectable veggie recipes, this collection has just a few fan favorites that will satisfy the whole family.

• Eggplant in Air Fryer
• Air Fryer Corn on The Cob
• Fresh Green Beans In Air Fryer
• Asparagus in Air Fryer

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

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Air Fryer Butternut Squash Recipe

Made with just a few simple ingredients, this Air Fryer Butternut Squash makes a great side dish or addition to salads, pasta, and pizza dishes. With many seasoning options, you can take this basic recipe and customize it to your liking.

Course Vegetarian Side Dish

Cuisine American

Diet Vegan

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 90kcal

Author Aysegul Sanford

Equipment

• 1 Air Fryer

Ingredients

• 6 cups butternut squash cubes* from a 2.5 pounds squash (peeled)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Kosher salt
• ¼ teaspoon ground black pepper

Optional Add-ins

• 1 teaspoon ground cinnamon optional
• ½ teaspoon ground cumin optional
• Pinch of nutmeg optional
• 1 teaspoon maple syrup or brown sugar plus more for drizzling if preferred

Instructions

• Preheat the air fryer to 375 degrees F.
• Place the diced butternut squash, olive oil, garlic powder, Kosher salt, and pepper in a large bowl. If using, also add ground cinnamon, ground cumin, nutmeg, and maple syrup. Give it a good toss, ensuring that all the butternut squash cubes are coated with the seasonings.
• Transfer the seasoned butternut squash into the air fryer basket in a single layer. If they don’t fit, you may have to air fry them in two batches.
• Air fry for 15 minutes or until fork tender, making sure to shake the air fryer basket halfway through the process.
• To check tenderness, pierce a cube with a knife. If it goes in and out gently, the squash is done. If not fully tender, cook in 1-minute increments until done.
• Transfer to a serving platter. If preferred, drizzle the butternut squash cubes with a teaspoon (or more) of maple syrup.

Notes

• Yields: This recipe, made with 2 ½ pounds of squash, yields about 5 to 6 cups of air-fried cubed butternut squash, which is ideal for 6 servings. The nutritional values below are per serving.
• Halved Squash: If you prefer to use halved squash instead of cubed squash, check out our Air Fryer Butternut Squash Halves recipe.
• Cutting butternut squash: If you are new to cutting squash, check out our guide on How To Cut Butternut Squash into cubes.
• Evenly sized: For best results, it is important that your squash cubes are similar in size. Please keep in mind that there’s a direct correlation between air frying time and the size of the cubes, so keeping them uniform will ensure they are evenly cooked.
• Adding sweetener: We intentionally limited the amount of sugar (maple syrup or brown sugar) to a small amount (only 1 teaspoon) as too much sugar might cause squash cubes to over-caramelize and potentially burn. If you prefer your dish to be sweeter, feel free to drizzle it with maple syrup after it is cooked (while it is still warm.)
• Store: Bring leftovers to room temperature and then transfer them to an airtight container and store them in the fridge for up to three days.
• Reheat: To reheat, place the cubed squash in the air fryer at 350 degrees F. for 3-5 minutes. Be sure to shake the basket halfway through reheating to ensure even cooking.
• Frozen Butternut Squash Cubes: We also tested this recipe using a 15-ounce bag (standard size) of frozen butternut squash cubes that we bought from the grocery store. If you prefer to use frozen squash, you can follow the recipe as written but adjust the amount of oil and seasoning based on the weight of your squash. In our case, we halved the seasoning and oil. You do not need to wait for it to thaw. Just extend the air frying time to 20 minutes. Finally, be aware that because the butternut squash is frozen, when you air fry it, it will lose most of its moisture and the cubes will become smaller.

Nutrition

Calories: 90kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 394mg | Potassium: 507mg | Fiber: 3g | Sugar: 4g | Vitamin A: 14886IU | Vitamin C: 29mg | Calcium: 74mg | Iron: 1mg

The post Air Fryer Butternut Squash appeared first on Foolproof Living.

Ingredients

Healthy, natural, and tasty, this air fry winter squash recipe only uses a handful of simple ingredients to get its irresistibly mouthwatering flavor.

• Butternut squash: The most essential ingredient in this air fryer recipe is—you guessed it!—butternut squash. Begin by selecting a butternut squash with a firm texture, matte surface, and no bruises. Then, cut it in half lengthwise with a sharp knife. Though slicing butternut squash may seem daunting, you’ll find all the pro tips you need in my foolproof guide on How to Cut Butternut Squash. You also don’t need to peel your squash before using it in this recipe, though you may use a vegetable peeler to remove the skin if you prefer.
• Olive oil: Olive oil is crucial to giving your air roast butternut squash a moist, tender, and perfectly crisp taste. However, you may also use any other mild-flavored oil, such as avocado oil, melted butter, or ghee.
• Seasonings: All you need is garlic powder, kosher salt and pepper to bring out the natural flavors of the squash. Optionally—depending on your recipe—you may also sprinkle your squash with cinnamon, nutmeg, cayenne pepper, and pumpkin spice for an extra warm, sweet, and spicy taste.
• Optional sweetener: Though not necessary, you may also add light sweeteners like maple syrup or brown sugar to your whole squash to enhance its caramelization and give it a sweet flavor.

How to Air Fry Butternut Squash Halves

There’s no secret to preparing butternut squash in the air fryer whole. These simple instructions will guide you every step of the way, giving you tender, caramelized squash halves in just half an hour.

1. Prepare the air fryer: Preheat the air fryer to 375 degrees F.

2. Cut the butternut squash: Place the whole butternut squash on its side on your cutting board. Be sure to hold it firmly around its middle with your non-dominant hand. Using a sharp chef’s knife in your free hand, trim off the stem by cutting off about half an inch. Then, while holding it in its side position, cut the squash in half lengthwise through its center, beginning from the top and working your way to the bottom. Remember that you may have to jerk the knife back and forth while applying pressure to loosen the blade while cutting. Use a spoon to scoop out the seeds and pulp from the core of the cut squash. You may either discard them or save the seeds to roast later.

3. Season the squash halves: Brush the cut side of the squash halves with olive oil and season them with garlic powder, salt, and pepper.
4. Air fry the butternut squash: Place the halved squash cut side down into the basket of the air fryer and cook them for 22 minutes.
5. Flip the squash: Flip the squash halves so their cut sides face up and cook them for an additional 10 minutes.
6. Check for doneness: Insert a sharp knife into the neck (i.e., the vertical top) of the squash. If the knife pierces the flesh easily, it’s ready to remove from the heat. If the knife encounters some resistance, continue cooking the squash in one-minute increments until done.

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Air Fryer Butternut Squash Halves Recipe

If cooking the whole butternut squash sounds daunting, try cooking them in the air fryer. The good news is that with this recipe, making Air Fryer Butternut Squash Halves is not only easy but also convenient compared to other methods.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5 minutes minutes

Cook Time 32 minutes minutes

Total Time 37 minutes minutes

Servings 1 butternut squash

Calories 379kcal

Author Aysegul Sanford

Equipment

• 1 Air Fryer

Ingredients

• 1 whole butternut squash approximately 2.5 pounds, cut in half lengthwise
• 1 teaspoon olive oil
• ½ teaspoon garlic powder
• ½ teaspoon Kosher salt
• ¼ teaspoon ground black pepper

Instructions

• Pre-heat the air fryer to 375 degrees F.
• Using a sharp chef’s knife, place the whole butternut squash on its side on your cutting board. Hold it firmly in the middle with your non-dominant hand. Trim the stem (the top) by cutting about ½-inch off. While still holding it firmly on its side, cut it vertically (or from top to bottom direction) in the middle. As you are cutting, you may have to jerk it back and forth while applying a little pressure to loosen it.*
• Brush the cut sides of the butternut squash with olive oil and season with garlic powder, salt and pepper.
• Place the butternut squash halves cut side down* and cook for 22 minutes.
• Flip the butternut squash halves and cook for an additional 10 minutes.
• Insert a knife in the “neck” of the squash. If it pierces easily, it should be ready. If it does not feel tender, cook in 1-minute increments until done.

Notes

• Yields: This recipe makes one whole butternut squash with two halves, which is good for 2 servings. The nutritional values below are per serving.
• Cutting the squash: It is imperative that you use a sharp knife and take your time as you are cutting the squash. If you are new to the process, be sure to check out our how-to guide to cutting butternut squash like a pro.
• Sweetener: If you prefer, you can use a sweetener like maple syrup or brown sugar. However, we recommend brushing (or sprinkling) your butternut squash halves with the sweetener of your choice in the last 5 minutes of air frying to prevent over-caramelization or burning.
• Start with skin side down ensures that your squash halves cook more evenly, as it allows for better air circulation and helps trap moisture in the skin of the squash to keep the veggie from drying out. It also results in better caramelization, as the flesh side of the squash will have more direct contact with the heat of the air fryer basket.
• Storage: You can store your leftover halved squash in an airtight container in the refrigerator for up to three days.
• Reheat: To reheat your air-fried squash halves, cook them in the air fryer at 350 degrees F. for 5-7 minutes or until heated through.
• Cubed Butternut Squash: If you prefer to air fry cubed butternut squash, check out our Air Fryer Butternut Squash recipe.

Nutrition

Calories: 379kcal | Carbohydrates: 89g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1194mg | Potassium: 2665mg | Fiber: 15g | Sugar: 17g | Vitamin A: 79728IU | Vitamin C: 158mg | Calcium: 364mg | Iron: 5mg

The post Air Fryer Butternut Squash Halves appeared first on Foolproof Living.

If you want to learn more, we have a great library of whole grains, including Black Rice, Bulgur Wheat, Quinoa, and Wild Rice.

Ingredients You’ll Need to Make Jasmine Brown Rice

In and of itself, jasmine brown rice is a 2-ingredient recipe. The additional ingredients add that much more flavor, character, and color. We will need:

• Rice: Brown jasmine rice, also referred to as whole-grain jasmine rice, brown Thai rice, jasmati brown rice, or unpolished rice, is a type of long-grain brown rice coming from Thailand and Southeast Asia. Its distinctive light brown color comes from retaining the outer layers, which are removed, along with the germ, to create white jasmine rice. Because jasmine brown rice is a whole-grain rice, it has a slightly matte finish, nutty taste, and chewy texture. You can find it in the global section of the grocery store, specialty Asian markets, or even online. My favorite brands are Lundberg organic brown jasmine rice (affiliate link) and Mahatma Jasmine Brown Thai Fragrant Whole-Grain Rice (affiliate link). We tested this recipe using these two brands of rice.
• Cooking liquid: Water is the most common cooking liquid for rice and offers the easiest approach. With that being said, you can add more flavor by swapping the water for Chicken Stock, Vegetable Broth, or Veggie Scrap Stock instead.

Optional Add-Ins

While the below additions are optional, I chose to use them in the recipe for extra flavor. Luckily, they are ingredients that you probably already have on hand.

• Olive oil or butter: To give the rice a glossy sheen and extra flavor, add 1-2 tablespoons olive or butter right into the cooking liquid.
• Kosher salt: Adding salt at the beginning of cooking will enhance the natural flavor of the rice.
• Black pepper: For some slight heat, I like to add freshly ground black pepper after the rice is done cooking.
• Fresh herbs: A sprinkle of fresh parsley at the end adds both color and flavor. However, feel free to adjust the herbs you choose based on the dish you are serving it with. I usually pair it with different herbs that complement Asian flavors, like cilantro, mint, basil, or scallions.

Brown Jasmine Rice Cooking Instructions (Stovetop)

This Thai brown jasmine rice recipe is a cinch to make. Since brown rice takes longer to cook than white rice, the hardest part is waiting for it to finish on the stove. Here’s how I like to do it:

1. Rince rice: Place rice in a colander and rinse under cold water until the water runs clear, 20-30 seconds.
2. Boil water: In a heavy-bottomed, medium saucepan over high heat, add 2 cups of cooking liquid, along with the olive oil and salt (if using). Bring to a boil.
3. Add rice: During our recipe testing, we found that the best brown jasmine rice-to-water ratio is 1:2. Therefore, as soon as your cooking liquid comes to a boil, add 1 cup of rinsed and drained rice to the cooking liquid.
4. Cover and cook: Cover with the lid, and reduce the heat to low. Simmer for 30 minutes without opening the lid. After 30 minutes, open the lid and check to see if the liquid is fully absorbed. If not, continue to simmer in 3-minute increments until the excess water has been absorbed.

5. Rest: Remove from the heat and rest the rice for 10 minutes with the lid on.
6. Fluff and serve: Gently fluff the rice with a fork. Season with black pepper and parsley, if desired. Serve.

How to Store and Reheat

Stovetop brown jasmine rice is a wonderful meal prep recipe. I like to keep a container of this whole grain in either the fridge or freezer so I can have a hearty side dish ready at a moment’s notice. To store properly, simply:

• Storage: You can keep leftover rice in an airtight container in the fridge for up to 5 days. Just be sure to first bring it to room temperature before storing it.
• Freezing: To freeze, first cool completely by spreading the rice out onto a baking sheet (this speeds up the process and prevents the formation of ice crystals in the freezer). Transfer to heavy-duty freezer bags or freezer-safe airtight containers with some room at the top for expansion. (If you are big into meal prep, package in 1-2 cup portions so you only pull out what you need.) Label, date, and freeze for up to 1 month.
• Thawing: Thaw frozen rice overnight in the refrigerator.
• Reheating: Splash a few tablespoons of water on the rice to rehydrate. Microwave on high in 30-second increments, stirring each time in between, until warmed through. Or steam or stir-fry in a skillet on the stove.

To make it easier, below is a breakdown of the brown jasmine rice-to-water ratio for each method of cooking:

Serving Suggestions

Brown rice is an incredibly versatile side dish that can be served just as is with stir-fried vegetables, added to soup and salads, turned into grain bowls, and in some cases, even transformed into dessert-like rice pudding. Make it a great addition to any of your favorite meat, chicken, seafood, and vegetarian meals. A few of my favorites are:

• Cauliflower Curry
• Chicken Teriyaki Stir Fry
• Slow Cooker Butter Chicken
• Thai Beef Curry

FAQs

If you try this Jasmine Brown Rice Recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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How To Cook Brown Jasmine Rice

Here’s the foolproof recipe for perfectly cooked brown jasmine rice on the stovetop. No special equipment is needed for this gluten-free and vegan side dish.

Course Side Dish

Cuisine Thai Cuisine

Diet Gluten Free, Vegan

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Resting time 10 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 203kcal

Author Aysegul Sanford

Ingredients

• 2 cups water*
• 1 cup Brown Jasmine Rice* thoroughly rinsed*

Optional add-ins:

• 1 tablespoon olive oil
• 1 teaspoon Kosher salt
• ½ teaspoon ground black pepper
• 1 tablespoon parsley chopped, optional

Instructions

• Place your cooking liquid in a medium-sized saucepan over high heat. If using, add in olive oil and salt as well. Cover and bring it to a boil.
• Add the rice, stir to combine, and bring it to a rolling boil. Put the lid on and turn the heat down to low. Simmer for 30 minutes without opening the lid.
• At the end of the 30 minutes of simmering, open the lid and check whether or not the liquid is fully absorbed. If it hasn’t, then continue to simmer at 3-minute increments until no liquid is left.
• Turn the heat off and let it rest for 10 minutes with the lid on.
• When ready to serve, gently fluff it with a fork.
• If preferred, season with black pepper and garnish with chopped parsley. Serve.

Notes

• Yields: This recipe yields about 3 ½ cups cooked. A side serving is suggested at ½-1 cup, so it would be good for approximately 4 servings. The nutrition facts below are per serving.
• Cooking liquid: If you want to add more flavor, you can vegetable stock or chicken broth in place of water.
• Do not skip on rinsing: Rinsing the rice is an important step as it helps remove any additional starch. The best method is to place the rice in a mesh strainer and rinse it under cold water, stirring with your fingers or spoon.
• Jasmine Brown Rice: We tested this recipe using two different national brands: Lundbery Organic Jasmine Brown Rice and Mahatma Jasmine Brown Rice. They yielded similar results in terms of cooking time and the amount of cooked rice. However, please keep in mind that the age of the rice plays an important role in the final product. The fresher the rice, the more fragrant it will be. Additionally, if you decide to purchase brown jasmine rice from the bulk bin, the time of cooking might be different. We recommend using the visual cues we listed within the blog post to gauge doneness.
• Storage: You can keep leftover rice in an airtight container in the fridge for up to 5 days. Just be sure to first bring it to room temperature before storing it.
• Freezing: To freeze, first cool completely by spreading the rice out onto a baking sheet Transfer to heavy-duty freezer bags or freezer-safe airtight containers with some room at the top for expansion. If cooking Thai jasmine brown rice is a part of your meal prep, I recommend packaging it in 1-2 cup portions so you only pull out what you need. Label, date, and freeze for up to 1 month.
• Thawing: Thaw frozen rice overnight in the refrigerator.
• Reheating: Splash a few tablespoons of water on the rice to rehydrate. Microwave on high in 30-second increments, mixing each time in between until warmed through.

Nutrition

Calories: 203kcal | Carbohydrates: 36g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 591mg | Potassium: 112mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

The post How To Cook Brown Jasmine Rice appeared first on Foolproof Living.

Ingredients

Instant Pot brown jasmine rice is a 2-ingredient recipe. But I added a few additional flavorings and seasonings to give it that much more personality. We will need:

• Brown jasmine rice: Brown jasmine rice is a long grain rice with the outer coating (bran and germ) still intact. Look for brown rice, sometimes labeled Thai jasmine brown rice, in the international aisle at the grocery store, specialty Asian markets, or online sellers, such as Amazon. My favorite brands are Lundberg Organic brown jasmine rice (affiliate link) and Mahatma Jasmine Brown Thai Fragrant Whole-Grain Rice (affiliate link). This instant pot jasmine brown rice was tested using these two brands of rice.
• Cooking liquid: Use water for a clean, neutral flavor, or opt for Vegetable Broth, Chicken Stock, or Veggie Scrap Stock. Omit the salt if using stock instead of water.
• Olive oil: A mere teaspoon of olive oil gives the rice a nice glossy sheen. Feel free to swap it out for avocado oil, coconut oil, or ghee.
• Kosher salt: A little salt enhances the natural flavor of the rice and makes it that much more delicious.
• Black pepper: Freshly ground black pepper is best sprinkled on top at the end of cooking to preserve those natural oils.
• Fresh herbs: While not mentioned in the recipe card, fresh herbs or complimentary flavors really enhance the flavor of the rice and give balance to your meal. A few popular herbs and seasonings include fresh cilantro, basil, mint, green onions, lime juice, or sesame seeds.

How to Cook Brown Jasmine Rice in Instant Pot?

This Instapot brown jasmine rice recipe is so easy and virtually hands-free you’ll wonder why you never started cooking rice in the pressure cooker in the first place. Much like the rice setting on your rice cooker, this Instant Pot jasmine rice recipe is ready after the push of a button. Here are the step-by-step instructions:

1. Rinse the rice: Place the rice in a colander and rinse under cold water, stirring with your fingers (or a spoon) until water runs clear, 20-30 seconds.
2. Add ingredients to Instant Pot: Into the steel inner pot, add brown jasmine rice, your choice of cooking liquid, olive oil, and Kosher salt. Give it a good stir.
3. Close lid: Secure the lid and set the pressure release to the “Sealing” position.
4. Pressure cook: Select “Manual” on high pressure and set it to 23 minutes of pressure cooking time. It should come to full pressure within the next 5-7 minutes. 
5. Release pressure: Natural pressure release (NPR) for 10 minutes, and then manually release the remaining pressure.

6. Fluff and serve: Carefully remove the Instant Pot lid and fluff with a fork. Season with black pepper and serve.

How to Store, Freeze, and Reheat?

This Instant Pot brown jasmine rice recipe bodes wonderful for meal prep, or simply any time you want to have whole grains on hand. Here’s how I like to store, freeze and reheat:

• Storage: Leftover rice will keep in an airtight container in the fridge for up to 5 days. To speed up the cooling process, spread the cooked brown rice out on a baking sheet (this prevents clumps from forming as the rice cools).
• Freezing: Once completely cool, transfer to a heavy-duty freezer bag or freezer-safe airtight container with some room at the top for expansion. (If you regularly meal prep, package the rice in 1-2 cup portions. This way, you only pull out what you need.) Label, date, and freeze for up to 1 month.
• Thawing: Thaw frozen brown rice overnight in the refrigerator.
• Reheating: Add a few tablespoons of water to the rice. Then, steam or stir-fry with your recipe in a skillet on the stove or microwave on high in 30-second intervals, stirring each time in between, until warm.

What to Serve it With?

Instant pot Brown rice is a nutritious and delicious side dish that can be served with vegetables alongside any main dish. With a delicious nutty flavor, it pairs beautifully with meat or vegetable-based dishes. Some of my favorites are:

• Thai: Really celebrate the floral, aromatic qualities of brown jasmine rice with Thai dishes like Thai Lemongrass Chicken, Thai Beef Curry, Chicken Teriyaki Stir Fry, and Cauliflower Curry.
• Beef: Give it a classic, all-around touch by serving alongside Pot Roast or Beef Tenderloin.
• Chicken & Turkey: Serve with your choice of poultry, like Turkey Meatballs, Baked Chicken Kebobs, or Slow Cooker Butter Chicken.

FAQs

Other Rice Recipes You Might Also Like:

If you are a fan of rice as much as I am, you might like the following basic rice recipes from the archives:

• How to make wild rice
• How to cook black rice

If you try this basic recipe for Instant Pot Brown Jasmine Rice, 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.

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Instant Pot Brown Jasmine Rice Recipe

Put your electric pressure cooker to use with this Instant Pot Brown Jasmine Rice recipe. It comes together with only 5 minutes of hands-on time and cooks perfectly fluffy and delicious every time.

Course Side Dish

Cuisine Thai Cuisine

Diet Gluten Free, Vegan

Prep Time 5 minutes minutes

Cook Time 23 minutes minutes

Pressure time 17 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 180kcal

Author Aysegul Sanford

Ingredients

• 1 cup Brown Jasmine rice* rinsed thoroughly
• 1 ¼ cup water vegetable stock, or chicken stock
• 1 teaspoon olive oil
• ½ teaspoon Kosher salt
• ¼ teaspoon ground black pepper optional

Instructions

• Place rice in a colander and rinse under cold water until the water runs clear, 20-30 seconds while stirring with your fingers or a spoon.
• Place brown jasmine rice, your choice of cooking liquid, olive oil, and Kosher salt in the insert of the Instant Pot. Stir to combine.
• Secure the lid and set the pressure release to the “Sealing” position.
• Select “Manual” on high pressure and set it to 23 minutes* of pressure cooking time.
• It should come to full pressure within the next 5-7 minutes. Let the pressure release naturally for 10 minutes, and then manually release the rest of the pressure.
• Carefully remove the lid. Fluff it with a fork.
• Season with black pepper and serve.

Notes

• Yields: This recipe yields approximately about 3 cups of cooked long-grain brown rice, which is ideal for 4 servings. The nutritional values below are per serving.
• Rice: We tested this recipe using two national brown jasmine rice brands, Lundberg and Mahatma. They delivered similar results in terms of cooking time, taste, and texture. Please keep in mind that the timing might be slightly different based on the brand.
• Cooking liquid: If you want your rice to be flavorful, you can vegetable broth or chicken stock in place of water.
• Rice to water ratio and time of cooking: The recipe, as written (1 to 1 ¼ rice to water ratio cooked for 23 minutes), yields soft and chewy brown rice. However, if you prefer it to be on the firmer side, with a bit more bite to it, use a 1:1 ratio of water to rice. In other words, for every 1 cup of brown rice, use 1 cup of cooking liquid and adjust the cooking time to 20 minutes.
• Storage: If you have any leftovers, bring them to room temperature and store them in an airtight container in the fridge for up to 5 days.
• Freezing: To freeze, cool completely by spreading the rice on a baking sheet. Transfer to a freezer-safe airtight container, label, date, and freeze for up to a month.
• Reheat: You can reheat it in a microwave-safe bowl in 30-second intervals, mixing after each time until it is thoroughly heated.

Nutrition

Calories: 180kcal | Carbohydrates: 36g | Protein: 4g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 298mg | Potassium: 105mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 1IU | Calcium: 14mg | Iron: 1mg

The post Brown Jasmine Rice in Instant Pot appeared first on Foolproof Living.

If you love cauliflower as much as I do, be sure to check out Broccoli and Cauliflower Salad and Cauliflower Curry.

Ingredients

This cheesy cauliflower au gratin recipe requires a list of simple ingredients, one of the main ingredients being cauliflower. We will need:

• Cauliflower: The key to this recipe is to have 3 pounds of cauliflower florets. In other words, we want 3 pounds total after cutting into pieces and removing the stalks and stems. I found the best way to ensure enough cauliflower to fill a 9 x 13-inch baking dish is to purchase a 3-pound and 2-pound head of cauliflower. Fresh cauliflower has a higher water content, so in this case, we want cauliflower that is a bit older.
• Unsalted butter
• Fresh cloves of garlic: While we prefer fresh garlic cloves, you can use garlic powder, but if you want to take this cauliflower au gratin casserole to the next level, do yourself a favor and use roasted garlic.
• All-purpose flour
• Whole milk: Low-fat milk can be used in place of whole milk, but it will not be as creamy. There is also a higher chance of curdling if a lower fat milk is used.
• Seasonings: A simple mix of Kosher salt, black pepper, and nutmeg elevates the dish to new heights. For extra kick, a pinch of cayenne pepper can also be added.
• Cheese: We are following along with the Barefoot Contessa’s cheesy cauliflower gratin recipe and using a mix of Gruyere and Parmesan cheese, but sharp cheddar cheese, Swiss cheese, or Fontina can be used in place of the Gruyere. Steer clear of pre-packaged shredded cheese, which contains anti-caking agents and can affect the consistency of the cheesy sauce.
• Bread crumbs: Yet unlike Barefoot Contessa’s recipe, we went with Panko breadcrumbs for extra crunch. For extra indulgence, you could try crushed Ritz crackers mixed with a bit of melted butter for a salty, buttery crunch.
• Optional garnish: Fresh parsley gives it a beautiful finish and color. Fresh chives would be a nice addition, too.

How to Make Cauliflower Gratin?

If you are looking for an easy recipe for cauliflower au gratin, you have come to the right place! There are three main parts to making a cauliflower gratin, but I can assure you your efforts will be worth it. Here’s how to do it in a few basic steps:

1. Boil cauliflower: Preheat the oven to 400 degrees F. In a large pot, place the cauliflower florets, a few teaspoons of salt, and enough water to cover everything. Bring to a boil over high heat, then reduce to medium heat and cook for 4-5 minutes, or until the cauliflower is softened but still firm when pierced with a fork or knife. Drain and shake to remove any excess water. Set aside.
2. Make a roux: Melt butter in a large skillet over medium heat. Add the garlic and stir for 30 seconds until fragrant. Add the flour and whisk constantly until the flour is cooked (but not browned) for 1 minute, until a thick paste forms.
3. Make the white sauce: While whisking constantly, pour in the milk and increase the heat to medium-high. Bring it to a gentle boil and cook for 2-3 minutes, or until slightly thickened.

4. Add the cheese: Remove from the heat and add the Kosher salt, ground pepper, nutmeg, 1 cup of Gruyere cheese, and 1/4  cup of Parmesan cheese. Whisk to combine until the cheese melts and the mixture is smooth.
5. Add cauliflower: Add the cooked cauliflower florets and toss to combine. Transfer the mixture to a 9 x 13-inch baking pan. Sprinkle the top with the remaining Gruyere cheese, Parmesan cheese, and panko breadcrumbs.

6. Bake: Bake for 25-30 minutes until the cheese is bubbling and the top is browned. At this point, the cauliflower should be tender when pierced with a fork.
7. Garnish and serve: Allow to cool for 5-10 minutes. Garnish with a sprinkle of parsley, and enjoy.

How to Make Ahead, Store, Freeze, and Reheat?

This scalloped cauliflower recipe is a wonderful make-ahead and can be stored in both the fridge and freezer. To do so properly, simply:

• Make Ahead: Blanch the cauliflower and make the creamy sauce up to 2 days in advance. Store each separately in airtight containers in the refrigerator. Or, make the entire casserole dish 1 day in advance. Remove from the fridge at least 30 minutes before baking.
• Storing Leftovers: Leftover gratin of cauliflower can be stored in an airtight container in the fridge for up to 3 days.
• Freezing: Cauliflower gratin can be frozen, but keep in mind the texture may be affected once reheated due to the water content in cauliflower. For best results, cool the gratin completely (to prevent the formation of ice crystals) and store it in a freezer-safe airtight container with a piece of plastic wrap directly on the surface. Label, date, and freeze for up to 3 months.
• Thawing: Thaw frozen gratin overnight or up to 24 hours in the refrigerator.
• Reheating: Reheat leftovers, uncovered, in a preheated 350 F oven for 15-20 minutes. If reheating frozen but thawed cauliflower gratin, it could take up to 30 minutes. If reheating from frozen, bake at 350 F for 45 minutes – 1 hour, tented with aluminum foil, then remove the aluminum foil during the last 15 minutes of baking.

What to Serve It With?

Decadent yet easy cauliflower au gratin is a beautiful side dish for holidays and special occasions. I love to make it a part of my Thanksgiving dinner menu, and it makes a fun addition to Friendsgiving menu ideas. But it is delicious enough to enjoy with any main dish when you are craving a cheesy, delectable vegetable side dish. Serve it with:

• Poultry / Meat: This cauliflower cheese gratin makes the perfect side dish to serve alongside a hearty protein like Turkey Tenderloin, Turkey Meatloaf, Goat Cheese Stuffed Chicken, or Seared Beef Tenderloin.
• Bread: Make it extra indulgent alongside Brioche Rolls, Air Fryer Garlic Bread, or Foccacia.
• Side Salad: If you’d prefer to turn this scalloped cauliflower au gratin dish into a vegetarian meal, its rich flavors and textures would pair beautifully with our Butternut Squash Salad, Shaved Brussel Sprout Salad, or Acorn Squash Salad.

FAQs

Other Cauliflower Side Dishes You Might Like:

It is no secret that this cauliflower bake makes a delicious side dish to serve along with any of your favorite main dishes. Here are a few other cauliflower recipes that you might also like to try:

• Miso Cauliflower Rice
• Cauliflower Steak Sandwich Recipe
• Cauliflower Celery Soup
• Cauliflower and Lentil Salad

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

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Cauliflower Au Gratin Recipe

This Cauliflower Au Gratin is a delightful cheesy bake that elevates cauliflower to a golden and crispy treat. Whether you make it a part of your Thanksgiving menu or serve it as a side dish to accompany your favorite steak and chicken recipes, it is guaranteed to impress.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 Servings

Calories 353kcal

Author Aysegul Sanford

Ingredients

• 2 heads cauliflower cut into bite-sized florets (total of 3 pounds of florets) *
• Kosher Salt
• 3 tablespoons unsalted butter
• 3 cloves garlic finely minced or pressed
• 3 tablespoons all-purpose flour
• 2 ¼ cups whole milk
• 1 ½ teaspoons Kosher salt
• ¾ teaspoon ground black pepper
• Pinch of nutmeg
• 1 ¾ cups Gruyere cheese shredded, divided – 6 ounces – Swiss or Cheddar cheese would also work
• ¾ cup grated Parmesan cheese divided
• ½ cup panko breadcrumbs
• 2 tablespoons fresh parsley chopped

Instructions

• Preheat the oven to 400 degrees F.
• Place the cauliflower florets in the stock pot and a few teaspoons of salt and cover with water.
• Cover the pot and bring it to a boil over high heat, then reduce to medium heat and cook for 4-5 minutes until the cauliflower is softened but still firm when pierced with a fork or knife.
• Drain and shake to remove any excess water. Set aside.
• Meanwhile, melt the butter in a large skillet* over medium heat. Add the garlic and saute for 30 seconds to soften.
• Add the flour. Whisk constantly until the flour is cooked (but not browned) for 1 minute.
• While whisking constantly, pour in the milk and increase the heat to medium-high. Bring it to a boil and cook for 2-3 minutes or until thickened but still smooth.
• Remove from the heat and add the Kosher salt, ground pepper, nutmeg, 1 cup of Gruyere cheese, and 1/4 cup of Parmesan cheese. Whisk to combine until the cheese melts and the mixture is smooth.
• Add the cauliflower florets and toss to combine.
• Place the mixture into the baking dish and smooth it out evenly.
• Sprinkle the top of the mixture with the remaining Gruyere cheese, Parmesan cheese and panko bread crumbs.
• Bake for 25-30 minutes until the cheese is bubbling and the top is browned. The cauliflower should be tender when pierced with a fork or knife.
• Cool for 5 minutes, garnish with parsley if desired and serve.

Notes

• Yields: This recipe makes a 9 by 13 casserole full of cauliflower gratin, which is ideal for serving as a side dish for 6 (generous portions.) The nutritional values below are per serving.
• Cauliflower florets: The total weight of the cauliflower (3 pounds) is in reference to the cauliflower florets, not the whole head of cauliflower. During our recipe testing, we found the stalks weigh about 1 pound each per head, so pick up a 2-pound and 3-pound cauliflower head to get 3 pounds of florets in total. 
• Use a large enough skillet to mix everything together: I used a 12-inch skillet (affiliate link), which was large enough to make the cheese sauce, and tossed all the cauliflower so that each floret was coated with the sauce.
• Make Ahead: You can make this dish a day in advance. Simply follow the recipe until you place the cheese and cauliflower mixture into the casserole dish (until step 11.) Bring to room temperature and cover well. Keep it in the fridge until you are ready to bake. When ready, follow the recipe as written and bake.
• Storage: You can store the leftovers of this cauliflower casserole (after they come to room temperature) in an airtight container for up to 3 days in the fridge. 

Nutrition

Calories: 353kcal | Carbohydrates: 13g | Protein: 19g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 1148mg | Potassium: 224mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 910IU | Vitamin C: 2mg | Calcium: 629mg | Iron: 1mg

The post Cauliflower au Gratin appeared first on Foolproof Living.

Ingredients

We’re keeping the ingredient list short and simple for this roasted brussel sprout and sweet potato recipe. The veggies crisp up perfectly with just a little olive oil, and we’re adding a few additional seasonings to enhance the flavor of this dish. Here’s what you’ll need:

• Fresh Brussels sprouts: Rinse them under cold water and slice them in half. If you have larger sprouts, cut them into quarters.
• Sweet potatoes: You’ll need 1 or 2 large sweet potatoes or 3-4 medium sweet potatoes. Be sure to peel them and cut them into 1-inch cubes.
• Fresh garlic cloves: Peel garlic and mince finely. Don’t have fresh garlic on hand? Use a teaspoon of garlic powder instead.
• Extra-virgin olive oil
• Seasonings: You’ll need paprika (sweet or smoked), ground cumin, kosher or sea salt, and black pepper. 
• Fresh Herbs (optional): We used fresh parsley as a garnish, but when making this dish during the holiday season, we use other fresh herbs like fresh sage, fresh thyme, or fresh rosemary.

How to Roast Sweet Potatoes and Brussel Sprouts?

In just 30 minutes, you can serve up this impressive, colorful vegetable dish that pairs with an endless number of main dishes. Plus, with only one bowl and a sheet pan, it makes for a super easy cleanup. Here’s how to make brussel sprouts and sweet potatoes in oven:

1. Prep your equipment: Preheat your oven to 400 degrees F (204 degrees C). Line a large sheet pan with parchment paper or aluminum foil and set aside. 

2. Combine the veggies and seasonings: Add the veggies, olive oil, garlic, cumin, paprika, salt, and pepper to a large or medium bowl. Toss Brussels sprouts and sweet potatoes with all the oil and seasonings until evenly coated.
3. Transfer to the baking sheet: Transfer the seasoned veggies to the prepared baking sheet and spread them into a single layer. 
4. Roast vegetables: Place in the center rack of the oven for 20-25 min, making sure to flip halfway through. 
5. Serve: Transfer the roasted sweet potato and brussel sprouts to a serving bowl or plate. Sprinkle with fresh parsley or other fresh herbs, if desired. 

Variations with Optional Add-Ins

While roasted brussels sprouts and sweet potatoes are delicious as-is, they make an excellent base for salads, grain bowls, and more. Get creative by drizzling with dressings, adding lots of toppings, or adjusting the flavor profile to suit a special occasion. Here are a few suggestions:

• Add quinoa: Turn this easy side dish into a roasted vegetable salad with cooked quinoa. For nutritious, simple, and filling lunch or dinner options, add your roasted brussels sprouts and sweet potato to this yummy Quinoa Sweet Potato Bowl or to my other delicious Quinoa Salad recipes. If you’d like to try these recipes but you are unfamiliar with cooking quinoa, I have you covered. Check out my easy guide for Cooking Quinoa on the Stove.
• Mix with salad greens or massaged kale: Amp up the nutrients of this dish by tossing it with your favorite salad greens or kale. For a restaurant-worthy creation, finish off your sweet potato brussel sprout salad with a drizzle of Lemon and Balsamic Dressing and top it with lots of Crispy Bacon. 
• Nuts and dried fruits: While you can enjoy roasted sweet potatoes and Brussels sprouts year-round, they’re especially fitting for the autumn season because of their warm, cozy flavors. If I’m making this dish for Thanksgiving, I love adding festive toppings like chopped pecans (or walnuts) and dried cranberries. Feel free to use your favorite nuts and dried fruit, such as dried figs or sliced almonds. Or, add a fun pop of color by tossing this sweet potato brussel sprout recipe with some fresh pomegranate seeds. 

How to Make Ahead, Store, & Reheat?

While sheet pan Brussel sprouts and sweet potatoes are quick and easy to throw together for a last-minute side dish, they’re also make-ahead-friendly for meal prep and storage-friendly for those yummy leftovers. Here are some make-ahead, storage, and reheating tips:

• Make-ahead: You can make this sweet potato and brussel sprout recipe a day in advance so it’s ready to go when you are. Simply chop up the veggies, mix them together with the seasonings, garlic, and extra virgin olive oil, and store them in a plastic bag, large bowl, or airtight container in the fridge. Follow the above instructions to cook them when you’re ready to serve. 
• Store: Bring the baked brussel sprouts and sweet potatoes to room temperature before placing them in an airtight container. They’ll stay fresh in the fridge for up to 4 days. 
• Reheat: You can reheat your leftovers for a few seconds in the microwave or in a 300-degree F oven for about 10 minutes or until warmed through. 

Expert Tips

When it comes to roasting Brussel sprouts and sweet potatoes, the goal is to make them tender, caramelized, and crisp rather than mushy and lifeless. Thankfully, this is easy to achieve with just a few tricks up your sleeve! Here’s what you need to know: 

• Aim for equal-sized veggies: Cutting your veggies into fairly equally-sized pieces will help them cook evenly in the oven. I recommend chopping medium-sized sweet potatoes into 1-inch cubes and cutting the sprouts in half lengthwise. You may need to cut particularly large Brussels sprouts into quarters. 
• Leave the outer leaves: While you can remove any loose sprout leaves before roasting, I prefer to leave them since they crisp up really well in the oven and add a nice crunch to the dish. 
• Flip halfway through the roasting process: When roasting sweet potatoes and Brussels sprouts, flip them halfway through to ensure even cooking. They can turn from perfectly crisp and caramelized to mushy pretty quickly, so make sure to keep an eye on them after about 20 minutes (every oven is different). You’ll know they’re done when they’re fork-tender.

FAQs

Other Roasted Vegetable Recipes You Might Like:

Whether you need a delicious side dish to serve with your holiday dinner or you are just looking for a healthy veggie meal for a Tuesday night dinner, we have a good collection of vegetable side dishes for you to choose from. Below are a few hand-picked recipes that we make regularly:

• Roasted Butternut Squash Halves
• Oven Roasted Carrots
• Roasted Butternut Squash Salad
• Roasted Portobello Mushrooms
• Quinoa Butternut Squash Salad

If you try this Roasted Sweet Potato Brussel Sprouts Recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Roasted Brussels Sprouts and Sweet Potatoes Recipe

These Oven-Roasted Brussel Sprouts and Sweet Potatoes are an easy side dish that’s vegan, gluten-free, and dairy-free. Tender, perfectly caramelized, and seasoned with cumin and paprika, these veggies are just as tasty as they are nutritious. Serve this recipe as a snack or appetizer, alongside your favorite weeknight meal, or even as an accompaniment to your holiday table.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegan

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings (as a side dish)

Calories 271kcal

Author Aysegul Sanford

Ingredients

• 1 pound Brussels sprouts trimmed and halved lengthwise
• 1 pound sweet potatoes peeled and cut into 1-inch cubes
• 2 cloves fresh garlic minced or 1 teaspoon garlic powder
• ¼ cup olive oil
• 1 teaspoon ground cumin
• ½ teaspoon paprika sweet or smoked
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 tablespoon fresh parsley optional or other fresh herbs like fresh sage, thyme or rosemary

Instructions

• Preheat oven to 400 degrees F (or 204 degrees C). Line a large baking sheet with parchment paper (or aluminum foil) and set aside.
• Into a large bowl, place halved Brussels sprouts, cubed sweet potatoes, minced garlic, olive oil, ground cumin, paprika, salt, and pepper.
• Give it a good toss to ensure that the vegetables are coated with all the seasonings and oil.
• Transfer onto the prepared baking sheet and make sure that they are spread on a single layer.
• Roast vegetables in the oven for 20 to 25 minutes, flipping halfway through the cooking process.
• Transfer the now-roasted sweet potatoes and Brussels sprouts to a serving platter. Serve it with a sprinkle of fresh parsley.

Notes

• Yields: This recipe yields about 4 to 5 cups of roasted vegetables, which is ideal for serving 4 people as a side dish. The nutritional values listed below are per serving.
• Aim for equal-sized veggies: Cutting your veggies into fairly equally-sized pieces will help them cook evenly in the oven. I recommend chopping sweet potatoes into 1-inch cubes and cutting the sprouts in half lengthwise. You may need to cut particularly large Brussels sprouts into quarters. 
• Make-ahead: You can make this recipe a day in advance so it’s ready to go when you are. Simply chop up the veggies, mix them together with the seasonings, garlic, and extra virgin olive oil, and store them in a plastic bag, large bowl, or airtight container in the fridge. Follow the above instructions to cook them when you’re ready to serve. 
• Store: Bring the roasted vegetables to room temperature before placing them in an airtight container. Keep them in the fridge for up to 4 days. 
• Turn it into a salad: An earlier version of this recipe was tossed with ½ cup of cooked quinoa, 1 cup of arugula, a handful of pumpkin seeds, and pomegranate arils. It was drizzled with a homemade salad dressing. Below are the ingredients you will need to make the dressing:
  • ¼ cup orange juice freshly squeezed
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Nutrition

Calories: 271kcal | Carbohydrates: 34g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 674mg | Potassium: 853mg | Fiber: 8g | Sugar: 7g | Vitamin A: 17158IU | Vitamin C: 101mg | Calcium: 93mg | Iron: 3mg

The post Roasted Brussels Sprouts and Sweet Potatoes appeared first on Foolproof Living.

Labor Day Cookout Ideas (BBQ Recipes)

The sky’s the limit when it comes to delicious Labor Day cookout ideas. This mouthwatering collection will fill your grill with incomparably savory, juicy Labor Day mals, from succulent chicken kebabs to juicy avocado burgers. You can bring your tastiest Labor Day BBQ ideas to life with just a few minutes on the grates.

Chicken Shish Kabobs

Why settle for traditional Labor Day grilling ideas when you can make an authentic Middle Eastern recipe as tasty as this? This savory, snackable main uses zesty, grilled chicken to take your classic cookout food to the next level.

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Grilled Cornish Game Hens

If you’re hunting for perfectly portioned Labor Day meals, this tender, grilled game hen will simplify your plating in no time. Your guests will love every bite of this juicy, heartily seasoned chicken dish.

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Greek Yogurt Chicken

This tangy, rich chicken recipe is my go-to for Labor Day BBQ recipes. This simple grill recipe will satisfy everyone at your party with citrusy lemon, creamy Greek yogurt, and garden-fresh herbs.

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Shrimp Skewers on Grill

Seasoned with my zesty and fresh Easy Shrimp Marinade, this flavorful shrimp recipe is great if you are in need of Labor Day menu ideas for a crowd. Everyone will love the smoky undertones of this simple seafood dish.

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Bacon Avocado Burger

Few recipes hit the mark for holiday grilling recipes like this succulent burger dish. Crispy bacon, juicy beef, and creamy avocado make this savory main course a staple for any Labor Day BBQ menu.

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Shrimp and Vegetable Kabobs

Bell peppers, baby bella mushrooms, and succulent shrimp transform this seafood skewer into one of my ultimate cookout recipes. Easily servable and delectably light, this colorful meal takes the hassle out of meal prep.

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BBQ Sockeye Salmon

Loaded with omega-3 fatty acids, protein, and B12, this fresh seafood recipe perfectly adds is not only quick and easy to make but also a feast for the eyes. This buttery and rich dish pairs with countless other Labor Day cookout side dishes with only six minutes on the grill.

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Chicken Burger

Who says traditional cookout food can’t be healthy? This moist and rich grilled chicken patty uses a fresh mix of bright herbs and creamy mayo to ensure you never have to put up with bland burgers again. Plus, it even comes with its own sauce!

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Grilled Turkey Tenderloin

This year, go beyond hot dogs with a tender, rich main with all the sweet, spicy, and savory flavors you love from your grill. Prepared with my Turkey Tips Marinade, this recipe will delight your tastebuds with its exquisitely caramelized exterior.

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Grilled Flank Steak Tacos

Mexican food lovers will adore this five-star take on classic steak tacos. My mouthwatering marinade uses deliciously bold, simple ingredients to make every bite explode with rich flavors—especially when served with fresh cherry tomato pico de gallo and guacamole!

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Grilled Mahi Mahi

This light grilled fish recipe comes with a luscious Mahi Mahi Marinade that perfectly pairs with my sweet and spicy Pineapple Mango Salsa. If you prefer a recipe that cooks in minutes, try this one. It won't disappoint.

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Labor Day Dinner Ideas (No Grill Needed)

No grill, no problem! We have got you covered with Labor Day dinners that are not only filling and flavorful but also easily adaptable to your cooking method of choice. From oven-baked meals to air fryer favorites and stove-top dishes, you are sure to impress with the ultimate Labor Day menu with these easy mains.

Chicken Kabobs in Oven

Moist, flavorful, and oh-so-tasty, this simple skewer recipe balances tender chicken with peppery red onions and light bell peppers for an unmatched Labor Day meal. You can even marinate your chicken beforehand to give your skewers an extra herby, bright taste.

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Air Fryer Cornish Hen

These Air Fried Cornish Hens are great for a few reasons. First, they cook faster than their oven-baked or grilled versions, saving you valuable time. Second, their smaller size makes for a perfectly portioned meal that is both convenient and visually impressive. Not to mention, thanks to the air frying technology, you’ll achieve a crispy exterior and juicy interior in no time.

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Ina Garten's Shrimp Salad

If you are a fan of deli salads, add this Barefoot Contessa classic to your Labor Day Party Menu. This restaurant-quality salad combines fresh roasted shrimp, zesty orange juice, and salty capers for an incomparable balance of light and savory flavors. Serve it as an appetizer with toasted bread or a main course with a simple salad on the side for a summer dinner guaranteed to impress!

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Shrimp Orzo Pasta Salad

This Mediterranean pasta salad is an essential addition to all your fan-favorite recipes for Labor Day. Natural garden ingredients bring shrimp’s delicate, succulent flavors to life, paired with a tasty blend of flavorful herbs and rich lemon dressing.

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Chicken Pita Wraps

Wondering what to make for a Labor Day cookout that’s easy to make and even easier to carry? This protein-packed pita wrap recipe takes only thirty minutes and uses herby, smooth Tzatziki to infuse every bite with rich Greek flavors. It is an easy-to-transport dish too! Simply prepare and store all components of the recipe individually and assemble them when you make it to your destination.

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Slow Roasted Chicken Wings

Wings aren’t just for the Superbowl. These crisp and juicy chicken wings—basted in a rich, spicy hot wing sauce—are the perfect bite-sized dish when served alongside my salty and light Blue Cheese Dressing Without Sour Cream.

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Beef Brisket Tacos

Rich, flavorful, and savory, this must-have taco recipe makes an excellent pairing with iconic Mexican recipes, like Corn Tortillas, Cherry Tomato Salsa, and Guacamole. An ideal recipe for a crowd, your dinner guests will love building their tacos with this melt-in-your-mouth dish.

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Air Fryer Chicken Legs

An American classic, chicken legs are a staple among end-of-summer foods. Thanks to the air fryer, you can cut your cooking time in half while still getting that irresistibly crispy skin and tender meat. Plus, they are easy to make and perfectly seasoned, offering a great alternative to traditional grill recipes.

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Cold Cucumber Soup

If you are in need of creative and unique Labor Day food ideas, look no further than this cold soup recipe. This cool, refreshing dish combines smooth Greek yogurt, ripe avocado, and fresh cucumber for a puréed mix you can serve in a glass. Creamy and light, this easy dish also makes an impeccable presentation with roasted shrimp, fresh dill, and crushed red pepper.

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Labor Day Picnic Food and Cookout Side Dishes

Here is a list of Labor Day picnic ideas that can also be served as side dishes for all your main dishes. We have all your favorites, from spiced deviled eggs to creamy, summer-ready dips. While any of my summer salads would also work, here are some hand-picked recipes to fill your menu, whether you’re looking for a hearty pasta salad or a light snack. 

Mexican Street Corn

One of the best labor day recipes for a crowd, this simple dish transforms sweet corn (even corn on the cob!) into an authentic Mexican side everyone will love. Made with tangy sour cream, light cotija cheese, and smoky chile powder, it is the most popular party dish on the blog.

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No Mayo Deviled Eggs

If you love easy, photo-ready picnic sides, this healthy deviled egg recipe will have even your pickiest friends asking for more. Made with creamy avocado, smoky paprika, and tangy Dijon mustard, it is a healthier alternative to mayo-laden deviled eggs.

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Tomato White Bean Salad

This simple Turkish staple uses a sumptuous blend of ripe tomatoes, tender white beans, and zesty sumac to impress even the biggest foodies. A great way to use ripe summer tomatoes, this gorgeous salad is a fantastic dish to serve alongside everything from grilled seafood to roasted chicken.

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Red Potato Salad

Briny pickle relish, robust green onion, and tender red potatoes make this recipe one of my personal favorite Labor Day cookout sides that I make every year. Perfectly cooked red potatoes drizzled with a delicious creamy dressing, this easy potato salad transports easily, making it ideal for Labor Day picnics and potlucks.

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Mexican Street Corn Macaroni Salad

Take your macaroni salad to the next level with this bright and savory Mexican blend. Add a dash of crisp jalapeno and herby fresh cilantro, and your pasta salad will be the talk of the party.

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Watermelon Cucumber Feta Salad

End the summer with a bang with this ultimate summer salad! Made with refreshing watermelon, cool cucumber, and tangy feta cheese and drizzled with sweet Honey Lime Dressing, this watermelon gets better as it sits. Comes together in 15 minutes, it is the perfect side salad for outdoor entertaining.

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Yogurt Coleslaw

Fresh herbs and tangy Greek yogurt make this simple dish one of my favorite healthy Labor Day recipes for a party. Serve this crisp veggie mix as a side, a condiment, or even as a veggie-fresh topping for all your favorite BBQ recipes.

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Cucumber Mozzarella Salad

Garden-fresh and brilliantly colored, this 10-minute side made with summer tomatoes complements any potluck spread. What better way to celebrate the unofficial end of summer than with juicy tomatoes, creamy mozzarella cheese, and crisp cucumbers?

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Pesto Caprese Pasta Salad

If you’re a fan of Italian food, this summery caprese pasta salad will astound you with its zesty, herbaceous flavors. Drizzle your fresh mix with homemade Pesto Vinaigrette, and you’ll feel like you’re eating on the Mediterranean coast.

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Texas Caviar Dip

Few Labor Day picnic side dishes are as versatile as this. Serve this hearty, appetizing bean dip with tortilla chips, as a side, or even straight out of the bowl. No matter how you serve it, your guests will love the fresh flavors of this iconic bean salad.

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Caprese Salad with Burrata

This heirloom tomato salad is the perfect way to balance elegant eats with simple meal prep. The combination of fresh basil leaves, sweet tomatoes, and rich burrata is a match made in heaven. With only 15 minutes of prep, this summer tomato salad is a great way to add a pop of color to your holiday table.

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Mango Avocado Salad

This 15-minute avocado salad made with sweet mangos, Chili Lime Dressing, and fresh cilantro is a must when planning your Labor Day picnic menu. Mixed with creamy avocados, this brilliant assortment makes a perfect pair with any potluck dish.

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Avocado and Peach Salad

Smooth, sweet, and colorful? This layered salad recipe perfectly balances all the flavors you love—sweet, savory, tart, and spicy—with only 15 minutes of prep time.

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Black Bean Corn Salad

This tender corn salad tops all your favorite Mexican ingredients—black beans, crisp corn, juicy cherry tomatoes, and spicy jalapeño peppers—with a garlic lime dressing that brings every bite to life.

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Air Fryer Corn On The Cob

Looking for easy Labor Day recipes that won’t take hours to prepare? This 15-minute classic makes a sweet, crisp pair with dozens of meaty mains, from traditional burger recipes to light seafood classics.

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Greek Yogurt Cucumber Salad

Crunchy cucumbers, grassy dill, and sweet red onion are the keys to this delicious summer salad. Toss this sunny mix with my creamy, tzatziki-inspired dressing, and you won’t believe how many compliments you’ll get on your Labor Day lunch.

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Drinks For Your Labor Day Menu

No end-of-summer cookout is complete without the refreshing drinks that come with it! These fan-favorite recipes include everything from zesty lemonades to sweet pina coladas, and you can make them all with just a handful of fresh ingredients. No traditional Labor Day meal is complete without these light, cool beverages.

Rosemary Lemonade

Irresistibly fresh and lightly sweetened, this gourmet beverage uses lemonade and freshly squeezed lemon juice to achieve its summery taste. Garnish this tasty drink with a sprig of fresh rosemary, and your bar will be photo-ready in no time.

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Basil Strawberry Limeade

If you’re looking for a cold drink that perfectly pairs with any traditional Labor Day menu, this light, citrusy recipe is just what you need. With just ten minutes of prep time, you’ll have a brilliant spread packed with ruby-red strawberries, garden-green basil, and juicy limes. Serve it by itself for a kid friendly beverage, or add a splash of vodka or gin to turn it into a delicious cocktail.

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Virgin Pina Colada

Even kids can enjoy the luscious, sweet taste of frozen drinks with this non-alcoholic recipe. Tropical, smooth, and sweet, this tasty pineapple drink even comes with instructions on how to make it with rum for adults looking to celebrate the long weekend.

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Basil Strawberry Margarita

Fresh strawberries and fresh basil are the key to making this 10-minute cocktail explode with a ripe, fruity flavor. This refreshing recipe pairs with all your favorite Labor Day weekend meals, making it an ideal cocktail for any cookout party.

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Blueberry Margaritas

Everyone will want a sip of this richly colored, sweet Labor Day drink. Made with fresh Blueberry Puree, orange liqueur, and refreshing lime juice, this photo-ready cocktail will be the hit of any Labor Day get-together.

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White Wine Sangria

Crisp white wine and colorful summer fruits are just what you need to complete your Labor Day menus. Customize this pitcher-ready drink with all your favorite ingredients—from peaches to oranges, nectarines, and even raspberries—and you’ll enjoy this recipe all day long.

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Mango Vodka Cooler

Bubbly, sweet, and bright, this mango-infused drink is a must-have for anyone who loves a little sparkle in their glass. Be sure to garnish each glass with ripe blackberries and cooling mint for a gorgeous presentation.

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Labor Day Desserts

If you want to put the cherry on top of your Labor Day Weekend menu, you’ll need a tasty treat to round off your menu. These sweet dishes will satisfy everyone’s sweet tooth, whether they’re craving juicy, ripe blueberries or rich chocolate.

Peach Blueberry Galette

You don’t need to buy a grocery store pie crust for this dessert. This scrumptious treat is made with my foolproof Homemade Galette Dough that anyone can make. Topped off with Honey Ice Cream, it is not only delicious but also a feast for the eyes. And before you ask, even though I used peaches, any of your favorite stone fruits will make a delicious substitute.

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Yogurt Fruit Dip

With just three ingredients, this light and creamy dessert dip makes the ultimate pairing with any fresh Fruit Salad. It is possibly the easiest Labor Day dessert you can whip up in less than 5 minutes. One scoop of this tangy, sweet recipe, and you’ll never be at a loss for healthy crowd-friendly dessert recipes again.

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Mini Lemon Blueberry Tarts

Creamy ricotta, ripe blueberries, and zesty lemon make this 30-minute recipe the best way to round off your Labor Day weekend menu ideas. Served in bite-sized phyllo cups, this dish is as pretty to look at as it is delicious to eat.

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Almond Flour Chocolate Brownies

Seven ingredients and one bowl are all you need to make this healthy take on brownies. Fudgy and rich, you can even take this chocolatey dessert to the next level by adding tart, dried strawberries, and chocolate chips.

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Honey Chocolate Ice Cream

Chocolate lovers won’t be able to resist the cool, creamy taste of this frozen dish. Refined sugar-free and a cinch to make, this delectable treat is especially tasty when served with warm and nutty Pecan Shortbread Cookies.

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Frozen Yogurt Bark

If you’re wondering what to eat on Labor Day that’s both snack- and kid-friendly, this cool treat will perfectly round off your menu with sweet vanilla yogurt, ripe strawberries, and crunchy nuts. Plus, you only need three ingredients!

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Other Recipe Round-Ups You Might Also Like:

• 20 Easy Eggplant Recipes
• 55 Healthy Memorial Day Food Ideas
• 25 Easy Mexican Dishes for A Crowd

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Labor Day Food Ideas – Mexican Corn Macaroni Salad

If you are trying to figure out what to make for your Labor Day Cookout party, you have come to the right place! This Mexican Street Corn Pasta Salad is one of the many. Be sure to check out our list of over 50 grilling recipes, picnic and potluck meals, side dishes, dinners, drinks, and desserts all in one place!

Course Side Dish

Cuisine Mexican

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 353kcal

Author Aysegul Sanford

Ingredients

For The Corn:

• 1 tablespoon vegetable oil or melted butter
• 6 ears of corn kernels cut from cubs – Approximately 4 ½ to 5 cups
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

For the Pasta:

• 8 oz. of dry pasta I used cellentani, but fusilli and farfalle (bow tie) would also work.

For The Mexican Corn Dressing:

• ¼ cup mayonnaise or vegan mayo
• 3 tablespoons sour cream
• ½ teaspoon chili powder
• ¼ cup lime juice freshly squeezed (from 1 ½ to 2 limes)
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

For The Mexican Corn Salad:

• 2 medium-size jalapeno seeded and sliced/chopped
• ½ cup red onion chopped finely
• ¼ cup fresh cilantro chopped – more to use as garnish
• ½ cup cotija cheese crumbled

Instructions

For The Grilled/Roasted Mexican Street Corn Salad Recipe:

• To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
• Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is charred in spots. Keep an eye on it as this happens rather quickly.
• Cut the corn off the cob and place the corn in a large bowl. Set aside to cool.
• While the corn is cooling, cook the pasta following the instructions on the package. Once cooked, drain and transfer to a bowl. Add in the roasted corn.
• To make the Mexican Corn Dressing (Chili Lime Dressing): Mix together mayonnaise, sour cream, chili powder, lime juice, salt and pepper in a small bowl.
• To assemble the Roasted Corn Pasta Salad: Pour the chili lime corn dressing over the corn. Add in jalapeno, onion, and cilantro. Give it a gentle toss. Make sure that the dressing is distributed equally throughout the salad. 
• Transfer the pasta salad to a salad plate and top it off with cotija cheese and garnish with cilantro.

For The Skillet-Roasted Mexican Street Corn Salad Recipe:

• To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 ½ to 5 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
• Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to get (lightly) charred. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
• While the corn is cooling, cook the pasta following the instructions on the package. Once cooked, drain and transfer it to the bowl with the sauteed corn.
• To make the Chili Lime Dressing: Mix together mayonnaise, sour cream, chili powder, lime juice, salt and pepper in a small bowl.
• To assemble the Mexican Corn Pasta Salad: Pour the chili-lime dressing over the corn. Add in jalapeno, onion, and cilantro. Give it a gentle toss. Make sure that the dressing is distributed equally throughout the salad.
• Transfer the pasta salad to a salad plate and top it off with cotija cheese and garnish with cilantro.

Video

Notes

• This pasta salad can be served warm or cold. 
• Make Ahead: This pasta salad can be made a day in advance. Store it in the fridge after it comes to room temperature in an airtight container. 
• Storage: Leftovers can be kept in the fridge for up to 3 days in an airtight container.

Nutrition

Calories: 353kcal | Carbohydrates: 49g | Protein: 10g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 14mg | Sodium: 605mg | Potassium: 386mg | Fiber: 3g | Sugar: 8g | Vitamin A: 403IU | Vitamin C: 16mg | Calcium: 81mg | Iron: 1mg

The post Labor Day Food Ideas appeared first on Foolproof Living.

Simple Eggplant Recipes

It’s no secret why eggplant is one of my favorite vegetables. Simple, quick, and utterly delicious, these simple recipes for eggplant will show you different ways to cook eggplant that will astound you with their rich taste and hassle-free prep. You’ll find several of the most delectable cooking methods below, from sautéed eggplant to roasted, air-fried, and more.

Pan Fried Eggplant

We think it is safe to say that this sauteed eggplant is possibly the easiest eggplant recipe out there. This tender dish cooks eggplant slices on the stovetop with a simple mixture of pantry-ready ingredients, resulting in a perfectly customizable sauteed eggplant recipe you’ll want to serve alongside all your favorite mains. Whether you cook it with sliced or diced eggplants, this pan-roasted eggplant recipe is as easy as it gets when making eggplant.

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Roasted Eggplant Slices

You won’t believe the number of recipes you can make with this basic roasted eggplant recipe that comes together in under 35 minutes. With a deliciously tender texture and savory taste, this is easily one of the best ways to cook eggplant to kickstart your best eggplant recipe ideas.

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Baked Eggplant Halves

Learning how to roast eggplant halves is a must when making stuffed eggplant dishes. Baked until softened and tender, this caramelized eggplant dish is also great when you need eggplant flesh for dips or salads.

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How To Roast Whole Eggplant In Oven

Even beginner-level chefs can roast eggplant in the oven with this easy recipe. Once you master our foolproof method for baking whole eggplants, you’ll be able to make everything from Turkish Karniyarik to creamy eggplant dips (like everyone’s favorite, Babaganoush) that will change the minds of even the pickiest eaters.

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Air Fryer Eggplant

Once you learn how to roast eggplant in an air fryer, you’ll unlock two ways to make incomparably delectable, tender eggplant cuts—perfect for everyday snacking or incorporating in other easy, good eggplant recipes. Use this basic recipe as a starting point for easy eggplant meals like Air Fryer Eggplant Parm and Breaded Eggplant in the air fryer.

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Grilled Eggplant On The Stove

If you are wondering how to cook eggplant for baba ganoush as they do it in the Middle East, you have found it. Charring eggplant on the stove is the classic way to create smoky and rich roasted eggplant dishes that you see on menus of Middle Eastern/Mediterranean restaurants. A great alternative to grilling eggplant, once you master this technique, you’ll be able to discover dozens of other scrumptious ways to use eggplant.

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Eggplant Dinner Recipes

Filling, flavorful, and endlessly versatile, these fresh eggplant main dish recipes take the stress out of weeknight meal prep. This simple list includes all my five-star favorites, from Mediterranean eggplant recipes to rich pasta entrees and hearty stews. You’ll never run out of things to make with eggplant with these top-notch menu ideas—even on your busiest weekdays.

Turkish Stuffed Eggplant

Dive into the rich tapestry of Turkish cuisine with this visually impressive stuffed eggplant recipe, also known as Karniyarik. It is made by filling the “belly” of whole roasted eggplants with a sauteed ground beef mixture and then baking them in the oven. A classic late summer eggplant meal, this recipe promises a culinary journey that is both exotic and comforting.

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Eggplant Beef Stew

One of my favorite dinner ideas with eggplant, this melt-in-your-mouth stew brims with a hearty flavor. It is also comfort food at its best. Who can resist tender steak cooked in a tomato sauce with cubed eggplant that softens as it simmers on the stove? Store it in the freezer for later use, and this easy eggplant recipe will be your new go-to make-ahead meal.

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Eggplant Kabob

Beautiful presentation and bold flavor go hand-in-hand with this heartily spiced eggplant entree. With every bite, experience the smokiness of the eggplant, beautifully paired with seasoned meatballs garnished with fresh herbs. This tasty meal will transport you on a culinary journey through the Middles East, offering a unique and flavorful dining experience.

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Eggplant Baked Ziti

Few meals with eggplant are as filling yet fresh as this. A quicker alternative to Eggplant Lasagna, this delicious ziti bake has all your favorite ingredients: fresh mozzarella cheese, tomato basil sauce, and creamy ricotta.

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Mousakka

Layer after layer, this authentic Mediterranean eggplant recipe is one of the best eggplant dinner ideas for anyone who can’t resist the silky taste of rich bechamel sauce. Serve it with a glass of red wine and a simple green spring mix salad, and call it dinner!

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Eggplant Pomodoro Pasta

If you are looking for easy eggplant recipes for dinner that won’t take hours in the kitchen, put this Pomodoro noodle recipe on your weekly rotation. This late-summer pasta uses briny olives, savory capers, and nutty Parmesan cheese to give every bite a tantalizingly complex flavor.

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Vegetarian Eggplant Recipes

It doesn’t matter whether you have a dietary restriction or want to pack more nutrition into your everyday meals. These vegetarian eggplant dishes use healthy, natural ingredients to load your table with luscious mains, first-rate sides, and iconic appetizers. Have a picky eater at home? Don’t worry! My foolproof collection has eggplant recipes for kids, adults, eggplant connoisseurs, and everyone in between.

Baba Ganoush Recipe

One of the most famous eggplant dishes, this vegan Middle Eastern dip combines a drizzle of olive oil, nutty tahini, and bright lemon juice to make a savory spread you’ll want to put on everything. It can be made with widely available globe eggplants, Italian eggplants, or even Chinese eggplant; once you try it, this smoky eggplant dip will be your go-to recipe for entertaining.

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Eggplant Involtini

If you can’t resist the gooey taste of roasted cheese and tangy tomato sauce, this ricotta-stuffed eggplant is guaranteed to satisfy your appetite. Serve this Italian classic alongside citrusy Mediterranean Lemon Chicken for a complete meal that will disappear in seconds.

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Vegetarian Stuffed Eggplant

You’ll feel like you’re dining on the Mediterranean coast with this easy eggplant dish. Stuffed with an herby Bulgur Wheat Pilaf packed with chickpeas and Mediterranean spices, this recipe is even more delicious when drizzled with my tangy Yogurt Tahini Sauce.

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Baked Eggplant Parmesan

Prepared with layers of oven-roasted eggplant slices, rich tomato sauce, and gooey cheese, this classic eggplant parmesan is easily one of my 10 best eggplant recipes (especially with a spicy touch of red pepper flakes!). Freeze this basic eggplant dish for hands-free meal prep, or serve it right away as a light lunch or a side with your favorite chicken, beef, or turkey dinner recipes.

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Air Fried Eggplant Parmesan

Looking for kid-friendly eggplant recipes that will have your picky eater licking their plate clean? This air-fried recipe takes less than thirty minutes to infuse every bite with rich Parmesan cheese, tender eggplant, and earthy Italian seasoning—ideal for the whole family!

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Crispy Roasted Eggplant

Crisp Panko breadcrumbs, savory Tomato Basil Sauce, and robust garlic make this treat yet another kid-friendly eggplant side dish that you can make when you need something quick. Serve this easy-baked eggplant recipe as a crowd-ready appetizer or a tasty side to compliment dozens of mouthwatering mains.

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Barefoot Contessa's Roasted Eggplant Spread

Vegetarian eggplant recipes don’t have to be bland. This gourmet appetizer mixes simple ingredients—roasted veggies, piquant cayenne pepper, and refreshing lemon juice—for one of my cookbook’s most delicious eggplant recipes.

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Air Fryer Breaded Eggplant

If you’re looking for a quick, easy eggplant recipe that will satisfy kids and foodies alike, this simple dish is just what you need. These 25-minute eggplant rounds will transform your eggplants into a tasty side perfect for serving a crowd—especially when served with your favorite homemade or store-bought marinara sauce!

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Eggplant Yogurt Dip

This Turkish aubergine dip is one of our reader's favorite Greek yogurt recipes. Not only will this Mediterranean eggplant dish ensure you’re never at a loss for tasty snacks, but it also pairs beautifully with other healthy eggplant recipes, like salads and sides.

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Pasta Alla Norma

An iconic Sicilian dish, this pasta recipe makes an incomparably delicious meal using fresh basil, tender rigatoni, and sauteed eggplant cubes. One taste is all you need to solidify this dish as one of your best eggplant dishes for dinner.

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Roasted Eggplant Salad

Wondering what to do with roasted eggplant? This simple recipe adds diced eggplant to a flavorsome combination of bright parsley, roasted garlic, and tangy feta cheese for a gluten-free side that pairs wonderfully with all your favorite main dishes.

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FAQs

Making recipes with eggplant is an easy way to ensure tasty, wholesome eats no matter your cooking level. If you have more questions about cooking eggplant, this easy FAQ will make meal prep a snap.

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20+ Easy Eggplant Recipes

This Roasted Eggplant recipe is one of the most popular of our easy eggplant recipes. Using this simple method you can create countless eggplant meals, most of which are included in this round up.

Course Vegan side dish

Cuisine American

Diet Vegan

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 1 eggplant

Calories 486kcal

Author Aysegul Sanford

Ingredients

• 1 medium-sized eggplant* (~ 1 lb) – I used globe eggplants
• 3 tablespoons olive oil
• 1/2 teaspoon Kosher salt + more if you are brining
• 1/4 teaspoon Black pepper
• 2 teaspoon fresh parsley chopped (optional)

Instructions

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set it aside.
• Start by rinsing eggplants under cold water. Using a kitchen towel or paper towels, dry each eggplant thoroughly. Cut off the stem and if preferred peel them. Though it is optional as eggplant skin is edible and it would be perfectly fine if you didn’t peel it.
• Depending on the recipe you are using, you can cut it in rounds (also called discs) or lengthwise (also known as steaks). Either way, slice eggplants ½ inch thick.
• Arrange slices on the prepared baking sheet in a single layer.
• Brush them with olive oil and sprinkle with salt and pepper. Turn each slice and repeat the same process to make sure both sides are coated with olive oil and seasoned with salt and pepper.
• Roast in the preheated oven for 15 minutes and then flip and roast for another 10-15 minutes or until they turn lightly golden and softened.
• Sprinkle with fresh herbs, if using. Serve immediately or use in your favorite eggplant recipes.

Notes

• The calorie information listed below is for the whole eggplant brushed with 3 tablespoons of olive oil. A large eggplant (~ 1 pound) yields 8-10 slices of eggplant rounds depending on the size of the eggplant.
• A quick note on salting eggplant prior to roasting: If you are buying your eggplants from a major supermarket, salting eggplant slices prior to baking is not necessary. Thanks to the advancements made in eggplant farming, farmers have bred out much of eggplants’ signature bitterness. However, if you prefer purging your eggplant slices before roasting, you can read more about it in this How To Salt Eggplant post.
• Store: Once cooked, let your roasted eggplant reach room temperature. Then, place the eggplant in an airtight container for up to 3 days. However, be aware that as it sits in the fridge it will get watery, so it is best to drain the liquid before serving.
• To freeze: It is best to store the leftovers either in a freezer bag or an airtight container for freezing. Simply, separate each layer of eggplant with wax paper to keep them from fusing. They will stay good in the freezer for up to 2 months.
• To thaw: A day before you are getting ready to serve, thaw in the fridge overnight. Gently remove the wax paper in between the slices and warm the slices in a low-heat (300 F degree) oven for 5-8 minutes or until it is warmed to your liking.

Nutrition

Calories: 486kcal | Carbohydrates: 27g | Protein: 4g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 31g | Sodium: 1173mg | Potassium: 1049mg | Fiber: 14g | Sugar: 16g | Vitamin A: 105IU | Vitamin C: 10mg | Calcium: 42mg | Iron: 1mg

The post 20+ Easy Eggplant Recipes appeared first on Foolproof Living.

Baba ganoush (also referred to as baganoush, baba gahanouj, baba ghanouj, papa ganoush, and baba ghanoush) is an eggplant- and tahini-based appetizer native to Levantine regions—now located the Middle East and Mediterranean. Directly translated, baba ganoush’s meaning is “pampered papa” or “coy daddy,” which may refer to the recipe’s smooth, rich taste.

If you are wondering, what is in baba ganoush, this savory, smoky spread generally consists of roasted eggplant, creamy tahini, zesty lemon juice, rich olive oil, and bold garlic. However, many also add unique blends of seasonings to give this Middle East eggplant dip a tantalizingly complex flavor profile.

Ingredients

Baba ganoush ingredients include a handful of fresh, natural, and flavorful ingredients—all of which you may already have in your pantry!

• Eggplant: There are many eggplant varieties to choose from when selecting a baba ganoush eggplant. Plump and round, globe eggplants are an excellent option for this recipe and are the easiest type to find in most American grocery stores. However, if you can get your hands on Italian eggplants, I highly recommend them, as this variety has a more tender flesh, fewer seeds, and a deliciously sweet flavor. Japanese eggplants will also work, but you’ll need more (7-8) due to their thinner shape and smaller size. If you’d prefer not to work with fresh eggplants, you may also use canned roasted eggplant (affiliate link), though it may not have the same tenderly mild flavor.
• Fresh garlic cloves
• Fresh lemon juice
• Sesame Tahini: Ground sesame paste, aka tahini, has an earthy, nutty flavor that perfectly balances the mild, smoky taste of roasted eggplant baba ganoush. My favorite tahini brand is Soom (affiliate link), which is incredibly smooth and creamy.
• Olive oil: I recommend using extra virgin olive oil for this recipe, as it has a higher quality with pure pressed olives, a lighter color, and a more neutral taste.
• Kosher salt
• Optional spices: While adding spices is not traditional to the original recipe, you can add more depth to your baba ganoush by adding a mixture of ground cumin and sweet, peppery paprika. For an extra deep taste, you may also use smoked paprika to complement your smoked eggplant baba ganoush. You can also add red pepper flakes for additional heat or black pepper for slightly pinier undertones.
• Garnishes: Topping this Mediterranean eggplant dip with different garnishes is a great way to revitalize your spread with sweet, crunchy, and fresh notes. For a tart, sweet finish, try topping your dip with pomegranate seeds, or use sesame seeds and pine nuts for a nuttier taste. Or, if you want bright, fragrant overtones, fresh herbs like parsley are some of my go-to’s.

How to Cook Eggplant for Baba Ganoush?

There are three different ways to prepare your eggplant for this simple recipe, depending on your preferred cooking method: roasted, charred, and grilled eggplant for baba ganoush.

Roasting Eggplant in the Oven

Roasting eggplant for baba ganoush is a cinch when you use my foolproof method for preparing Whole Roasted Eggplant. These instructions will ensure your eggplants come out tender and creamy with little prep time.

1. Prep the oven: Preheat the oven to 400 degrees F.
2. Poke the eggplants: Use the tines of a fork to poke 7-10 ¾-inch holes around the exterior of each eggplant.
3. Roast: Place eggplants on a baking sheet lined with aluminum foil in a single layer and bake for 50-60 minutes, turning them every 20 minutes until they burst, collapse, and soften.

Char Eggplant On a Gas Stove

The most authentic way to prepare eggplant for this baba ganoush recipe is by charring it over the open flame of a gas stove. Making Roast Eggplant on a Gas Stove is quicker than other cooking methods and will result in a smoky baba ganoush recipe with an irresistibly complex, aromatic flavor.

1. Prepare the stove: Line the base of a gas range stove with aluminum foil, ensuring that the burners are still exposed.
2. Add the eggplants: Turn the burners to medium heat and place the eggplants directly on the flame. Two eggplants can fit on the larger burners, and one can fit on the smaller ones.
3. Roast: Roast the eggplants for 15-20 minutes, depending on their size, turning them every five minutes with a pair of tongs. Be careful not to burn yourself while handling the hot eggplants.
4. Remove from heat: Remove the charred eggplants from the flame when their skin becomes burnt and flaky, and their flesh is soft.

Grill Eggplant

Learning how to grill eggplant for baba ganoush is an easy way to give this Mediterranean dip its classic rich, smoky flavor and smooth texture. Here’s how to do it:

1. Prep the grill: Preheat the gas grill (or charcoal grill) to medium heat.
2. Grill the eggplants: Place the eggplants directly on the grill and cook them for 40-50 minutes, turning them every 10 minutes or so. Continue grilling until the eggplants have charred skin on all sides and are fully tender.

How to Make Baba Ganoush?

There’s no secret to making an authentic baba ganoush recipe. These foolproof instructions will ensure your tastebuds explode with fresh, Mediterranean flavors in just eight basic steps.

1. Let the eggplant cool: Cook your eggplant following one of the three methods mentioned above. Allow your cooked eggplant to cool down. In the meantime, place a fine-mesh strainer over a bowl and set it aside for later.
2. Scoop the eggplant flesh: Once cool, draw a knife lengthwise through each eggplant until cut in half. Then, use a spoon to scoop out the eggplants’ flesh, trying to remove as much skin as possible.
3. Strain: Transfer the scooped eggplant into the fine mesh strainer and use the back of a spoon to gently press against the flesh, removing as much moisture as you can. Let the eggplant drain while you prepare the remaining ingredients. Discard the juices.
4. Mix the garlic and lemon: Transfer the eggplant to a medium bowl and add the garlic and lemon juice. Use a fork to mix the ingredients, breaking apart and mashing the large chunks of eggplant until thoroughly combined.

5. Add the tahini: Stirring constantly, pour the tahini, followed by the olive oil, into the mixing bowl in a steady stream. Mix the ingredients until emulsified.
6. Add the seasoning: Add the salt, ground cumin, and paprika (if desired) to the bowl. Taste the mixture and add more seasoning and lemon juice if necessary.
7. Garnish: After giving it a good stir, transfer the baba ghanoush to a serving bowl and garnish with fresh parsley and pomegranate seeds if using.
8. Serve: If wanted, drizzle the spread with olive oil and serve with pita chips.

How to Make Ahead, Store, and Freeze?

This homemade baba ganoush is a must-have for anyone seeking easy meal prep. Whip up this simple dip for healthy snacking throughout the week, or make it in advance for a five-star party appetizer.

• Make ahead: You can make this baba ganoush recipe up to four days in advance. Then, store your prepared baba ghanoush in an airtight container in the fridge until ready to eat.
• Store: You can store your freshly made eggplant garlic dip in an airtight container in the refrigerator for up to four days.
• Freeze: While you can technically freeze this vegan baba ganoush recipe, please keep in mind that it will likely lose its creamy texture after it is exposed to freezing temperatures, so it might not taste as good after storage. However, if you still want to freeze, first transfer the mixture into an airtight container, removing as much air as possible. Then, store your baba ganoush in the freezer for up to one month. 
• Thaw: Thaw your frozen aubergine dip in the fridge overnight. Because your mixture will likely become watery the longer it sits, drain it of excess liquid, taste for seasoning, and add more if necessary before serving.

What to Serve with Baba Ganoush?

One of the best things about preparing babaganoush is the many delectable ways to serve it. Though many traditionally serve this dish alongside pita triangles or vegetables, it also works as a tasty spread on toast, sandwiches, wraps, and more. 

• Bread: Who can say no to an appetizer as effortless and tasty as this? Serve a bowl of this popular Middle Eastern dip with your favorite pita chips, roasted pita wedges, or crackers, and you’ll have the perfect crowd-ready snack.
• Raw vegetables: Crisp, nutritious, and garden-fresh, fresh veggies make an incomparable pair with a bowl of smoky eggplant dip recipes. My favorite raw vegetables include cucumber slices, carrot sticks, cherry tomatoes, and sliced radishes.
• Other Middle Eastern or Mediterranean dips: Wondering what to do with baba ganoush that will make even the pickiest eaters hungry for more? Try pairing your creamy eggplant dip with other classics, like Mediterranean Hummus, Muhammara, and Tzatziki. To transform this simple spread into a next-level meze platter, you can also serve them with a side of olives and nuts—gorgeous and delicious.
• Grilled or roasted meats: A tasty way to serve baba ganoush is as a light, creamy side dish for hearty protein mains. For a classic Middle Eastern pairing, serve it alongside brightly spiced Chicken Shish Tawook or Oven Chicken Kabobs. Or, if you want an irresistibly juicy, perfectly portioned poultry meal, try this simple dish with Grilled Cornish Game Hens.

FAQs

If you have more questions about this classic baba ganoush recipe, don’t worry! This simple FAQ has all you need to know:

Other Eggplant Recipes You Might Also Like

Wondering what to do with roasted eggplant? If you can’t resist adding this eggplant tahini dip to every meal, you’ll love adding these other eggplant recipes to your family cookbook.

• Turkish Stuffed Eggplant
• Air-Fried Eggplant
• Eggplant Parm

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Baba Ganoush Recipe

Learn how to make Baba Ganoush like the pros using our foolproof method. Made with just a few simple ingredients, this popular Middle Eastern recipe is the perfect appetizer for any party.

Course Dip

Cuisine Mediterranean

Diet Gluten Free, Vegan

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 152kcal

Author Aysegul Sanford

Ingredients

• 2 ½-3 lbs globe or Italian eggplant ~ 2-3 eggplants if using globe eggplants
• 2 cloves garlic minced
• ¼ cup lemon juice plus more to taste
• ¼ cup tahini
• 2 tablespoons olive oil plus more as a drizzle
• 1 ½ teaspoons kosher salt plus more to taste
• Pinch ground cumin optional
• Pinch paprika to finish it off – optional
• 1 tablespoon fresh Italian parsley chopped (as garnish)
• Handful of pomegranate seeds optional

Instructions

• To cook eggplants for baba ganoush, you have three options:

  a. Roast whole eggplants in the oven: Preheat oven to 400 degrees F. Using a fork, poke 7-10 ¾-inch holes throughout each eggplant. Place eggplants on the sheet pan on a single layer and roast them for 50-60 minutes, turning them every 20 minutes until they burst, collapsed, and softened.

  b. Roast eggplants on the gas stove: Line the base of a gas range with aluminum foil, making sure to keep the burners exposed. Turn the burners on medium -heat and place eggplants directly on an open flame. You can put 2 eggplants on the larger burners and 1 on the smaller ones. Roast eggplants for about 15-20 minutes (depending on their size), turning every 5 minutes or so using a pair of tongs, being careful not to burn yourself. You will know that it is fully roasted when the skin is burnt and flaky and the flesh is soft.

  c. Grill eggplants: Preheat a gas grill (or a charcoal grill) to medium heat. Place eggplants directly on the grill and cook, turning every 10 minutes or so for 40-50 minutes or until charred on all sides and fully tender.
• Let the now-cooked eggplant cool down. Meanwhile, place a fine-mesh strainer over a large bowl and set it aside.
• When cool enough to handle, working on one eggplant at a time, slit open each eggplant lengthwise and carefully scoop the eggplant flesh removing as much of the skin as possible.
• Transfer the eggplant flesh into the fine mesh strainer. Using the back of a spoon, gently press to remove as much of the liquid as much as possible. Let it drain while you are working on the rest of the ingredients. In the end, you should have about 17 ounces (~480 gr.) of eggplant flesh.
• Transfer the eggplant to a medium bowl. Add minced garlic and lemon juice. Using a fork, give it a mix while breaking the large chunks of eggplant flesh until fully combined.
• While stirring constantly, pour in the tahini, followed by olive oil, in a steady stream. Mix until fully combined.*
• Add salt, ground cumin, and paprika (if using.). Taste for seasoning and add in more seasoning and/or lemon juice if you want.
• Transfer baba ganoush to a serving bowl, garnish with fresh parsley and pomegranate seeds if desired.
• If preferred, drizzle it with olive oil and serve with pita chips on the side.

Notes

• Yields: This recipe yields about 2 cups of this roasted eggplant dip, which is good for 4-6 servings when served as an appetizer.
• * Food processor: While it is not traditional, you can make baba ganoush using a food processor or blender. To do so, place eggplant flesh, garlic, lemon juice, tahini, olive oil, salt, and ground cumin and paprika (if using)  in the bowl of a food processor fitted with a steel blade. Pulse 7-9 times until fully combined. You can run it for longer if you prefer it to have a smoother texture. Taste for seasoning and add more if necessary. Transfer to a bowl, garnish with parsley and a drizzle of olive oil, and serve with pita chips on the side.
• Eggplant seeds: Globe eggplants tend to have a lot of seeds—more than Italian eggplants. The seeds are entirely edible and will blend into the dip after everything is mixed. However, if you are not a fan, you can remove them.
• Don’t skip the draining: The secret to an epic baba ganoush recipe is to remove as much liquid as possible from the eggplant flesh. So, be sure to take your time when draining as much liquid as possible. 
• Add the oil in a steady stream: When adding the tahini and olive oil to the mixture, it is imperative to drizzle them in a steady stream while you are vigorously mixing the eggplant mixture. If you add them at the same time, they will not mix properly, and you’ll most likely end up with a less creamy and smooth baba ganoush.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: 152kcal | Carbohydrates: 14g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 589mg | Potassium: 497mg | Fiber: 6g | Sugar: 7g | Vitamin A: 107IU | Vitamin C: 10mg | Calcium: 35mg | Iron: 1mg

The post Baba Ganoush Recipe appeared first on Foolproof Living.

Ingredients

The ingredients for this curried rice with raisins are so simple and full of ingredients you probably already have hanging about in your pantry. We will need:

• Extra virgin olive oil
• Onion: You can use both yellow and white onion in this recipe. Be sure to chop it finely.
• Bell pepper: Use more savory green bell pepper or sweeter yellow or red bell pepper.
• Curry powder: My favorite store-bought curry powder is Simply Organic Curry Powder (affiliate link), which is what I use for many Indian rice recipes.
• Fresh garlic cloves
• Brown Basmati rice: Brown basmati rice is a long grain aromatic rice easy to find in the rice or global section of major grocery stores. My favorite brand is Pride of India (affiliate link.) If brown basmati rice is unavailable, brown jasmine rice is a great substitute.
• Vegetable stock: Use Homemade Vegetable Stock, low sodium store-bought vegetable broth, or opt for Chicken Stock if not concerned about keeping it vegetarian.
• Kosher salt
• Raisins: Raisins provide a nice pop of sweetness, but the trick is to soak them beforehand (more on this below). If you can get your hands on sultanas or dried currants, either one would be a great substitute.
• Sunflower seeds: Be sure to purchase unsalted sunflower seeds.
• Citrus juice: This recipe can use fresh lemon juice or lime juice interchangeably.
• Fresh herbs: Go for fresh parsley, fresh cilantro, or a mix of both to suit your taste.

How to Make Curried Brown Rice?

If you have ever wondered how to spice up brown rice, this easy curry rice recipe will get you there. Here’s how to make it in a few easy steps:

1. Rinse rice: Place brown basmati rice in a colander and thoroughly rinse under cold water.
2. Saute aromatics and curry powder: Heat the olive oil over medium-high heat in a medium saucepan for about 1 minute. Add onion, pepper, and curry powder and saute, stirring frequently, for 4-5 minutes or until vegetables have softened. Add garlic and saute for 1 minute.
3. Toast rice: Pour in the rinsed basmati rice and fry rice gently, stirring constantly, for 7-8 minutes.
4. Add the stock: Pour in the vegetable stock, cover, and bring to a boil. Once the rice has come to a boil, reduce the heat to low. 

5. Cook rice: Simmer for 45-55 minutes or until all the liquid has been absorbed. Turn off the heat and allow it to rest, with the lid on, for 10-15 minutes.
6. Soak raisins: While the rice is cooking, place the raisins in a heat-proof small bowl and cover with hot boiling water. The raisins will plump up as the rice is cooking.
7. Add mix-ins: After the rice has rested, fluff it with a fork. Drain the raisins and fold them in, along with the sunflower seeds.
8. Finish and serve: Drizzle with lemon or lime juice. Taste for seasoning and add more if desired. Finish with fresh parsley or cilantro and serve.

How to Make Ahead, Store, and Reheat Leftovers?

Brown rice with curry powder is a wonderful make-ahead side dish and one that I make regularly in my kitchen. To meal prep and store for later, simply:

• Make Ahead: Prep on a Sunday or Monday evening to enjoy dinner throughout the week. Simply place it in meal prep containers with your choice of cooked meat and/or vegetables in individual portions.
• Store: Place leftover rice in an airtight container in the refrigerator for up to 3 days. We do not recommend freezing.
• Reheat: Place the rice on a microwave-safe plate, add a splash of water or broth, place a damp paper towel on top, and reheat in the microwave in 30-second increments until warmed through.

Serving Suggestions

Brown rice curry is a delicious and hearty side dish that can be paired and enjoyed with a number of different meals. You could try serving it with:

• Side of yogurt or raita: Enjoy with a cooling bowl of yogurt or Indian raita for a creamy, tangy counterpoint to the richness of the rice.
• Curry dishes: Enjoy it with an array of curry dishes, such as Cauliflower Curry or Butternut Squash Curry Soup.
• Meat dishes: Make it a complete meal by serving it alongside filling protein like Baked Chicken Kabob, Yogurt Marinated Chicken, or Baked Bone-In Chicken Breasts.

FAQs

Other Whole Grain Recipes You Might Also Like:

• Wild Rice Dressing
• Wild Rice with Vegetables
• Lemon Garlic Quinoa
• Bulgur Wheat Pilaf
• Black Rice Pilaf

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

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Curried Brown Rice Recipe

This Curried Brown Rice is an easy-to-make side dish that can be served along with any of your favorite meat, poultry, or vegetarian dishes. Packed with sweet, salty, and crunchy flavors, this brown rice recipe is sure to be a crowd-pleaser.

Course Side Dish

Cuisine Indian

Diet Vegan

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Resting time 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6 servings

Calories 335kcal

Author Aysegul Sanford

Ingredients

• 2 tablespoons olive oil
• 1 medium onion chopped
• 1 medium yellow red or green bell pepper, seeded and chopped
• 1 teaspoon curry powder
• 2 cloves garlic finely minced
• 1 ½ cups Brown Basmati Rice thoroughly rinsed
• 3 cups vegetable stock or water
• 1 teaspoon Kosher salt plus more to taste
• ½ cup raisins
• ½ cup raw sunflower seeds unsalted
• 1 tablespoon lemon juice or lime juce, add more to taste
• 1 tablespoon fresh parsley or cilantro, chopped

Instructions

• In a medium size saucepan or Dutch oven, heat the olive oil over medium-high heat.
• Add onion, pepper, and curry powder and saute, stirring frequently, for 4-5 minutes or until softened.
• Add the garlic and saute for one more minute.
• Stir in the basmati rice and cook, stirring constantly, for 5-6 minutes.
• Pour the vegetable stock in, put the lid on, and bring to a boil. As soon as it is boiled, turn the heat down to low, and let it simmer for 45-55 minutes* or until all the liquid has been absorbed. Remove from the heat and let it rest for 10-15 minutes.
• Meanwhile, place the raisin in a ramekin and pour some hot boiling water over it. Let it plump up while the rice is cooking.
• When ready to serve, fluff the rice with a fork. Drain the raisins and stir them in, along with the sunflower seeds.
• Drizzle it with the lemon juice. Taste for seasoning and add more if necessary.
• Sprinkle it with fresh parsley and serve.

Notes

• Yields: This recipe makes about 4 to 5 cups of brown rice. The nutritional information below is per serving.
• Rinsing the rice is important as it helps remove any additional starch. The best method is to place the rice in a mesh strainer and rinse it under cold water, stirring with your fingers or spoon.
• If there appears to be excess liquid in the pot, add 5-minute increments until all the stock is absorbed. Remove from the heat when done.
• Any leftovers can be refrigerated in an airtight container for up to 3 days.

Nutrition

Calories: 335kcal | Carbohydrates: 53g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 866mg | Potassium: 377mg | Fiber: 4g | Sugar: 3g | Vitamin A: 881IU | Vitamin C: 28mg | Calcium: 37mg | Iron: 2mg

The post Curried Brown Rice appeared first on Foolproof Living.

Ingredients

This cherry tomato salsa recipe only uses the most flavorful, simple ingredients to get its signature freshness. To make this tasty mix, you’ll need the following:

• Cherry tomatoes: I prefer fresh cherry tomatoes or grape tomatoes in this recipe due to their bright, tart flavor. With very minimal difference between the two varieties, both types of tomatoes would work here. Additionally, you can make this simple recipe using any other tomato—heirloom, Roma, colorful cherry tomatoes, or beyond.
• Onion: I use roughly-chopped white onions in my version, but you can also use red onion for a mild salsa. You can also use green onions (or a combination of both!) if you prefer a less intense flavor profile.
• Fresh Garlic Cloves
• Jalapeno: Jalapeno is a spicy, garden-fresh ingredient perfect for adding heat and color to this homemade salsa. If you prefer it to be less spicy, be sure to remove the seeds from your jalapeno prior to chopping.
• Cilantro: Lemony and bright, chopped cilantro leaves is a classic ingredient in this recipe. However, if you’re not a fan of cilantro, you may either omit the ingredient or substitute it with other fresh herbs, such as parsley, oregano, or mint.
• Lime juice: Fresh lime juice is best when making your salsa due to its brilliant, citrusy flavor. While it is not traditional, lemon juice can also be used. If you don’t have any limes (or lemons) on hand, you may also use bottled lime juice in this recipe.
• Seasonings: Only salt and ground black pepper are necessary to give this fresh salsa recipe its rich taste. For a warmer, nuttier profile, you may also add a pinch of ground cumin.
• Olive oil: You’ll need olive oil only if you are for making roasted cherry tomato salsa. 

How to Make Salsa with Cherry Tomatoes?

Making salsa with cherry tomatoes is a great way to add bright tomato flavor to your favorite recipes. These simple instructions will teach you how to make salsa in two ways: by hand and in the food processor.

Make it by Hand

Whether it’s your first recipe or your hundredth, preparing fresh cherry tomato salsa—also known as salsa fresca—is an easy way to add light, zesty flavor to your table. Plus, it only takes 10 minutes!

1. Prepare the tomatoes: Place a colander in another bowl and set the two aside. Then, use a sharp knife to cut the cherry tomatoes into smaller pieces and add them to the colander. Let their juices drain while you prepare the remaining ingredients.
2. Combine the ingredients: Transfer the cut tomatoes to a medium bowl once drained. Add the chopped onion, garlic, jalapeno, and cilantro.
3. Add the lime: Drizzle the mixture with lime juice, and sprinkle it with salt and pepper.
4. Mix and serve: Stir the ingredients until thoroughly combined. Taste for seasoning and add more if necessary. When ready, serve the salsa fresca with chips or on the side of your main dish.

In the Food Processor or Blender

When serving a crowd, the last thing you want to do is spend hours in the kitchen prepping your ingredients. With this simple method, you can make salsa from cherry tomatoes with little prep time.

1. Blend the veggies: Add the onion, garlic, and jalapeno to the bowl of your food processor. Pulse the ingredients 6-7 times to give them a rough chop.
2. Add the tomatoes: Place the cherry tomatoes in the food processor, along with the other ingredients, and process the mixture for 10-15 seconds, depending on your preferred texture.
3. Drain: Place a colander over a bowl, and pour the mixture into the colander. Use the back of a spatula to remove as much excess liquid as possible.
4. Add seasonings: Transfer the drained veggies into a medium-sized bowl. Add the lime juice, salt, and pepper, and stir until combined.

How to Store the Leftovers?

It’s best to serve homemade salsa with cherry tomatoes the day of, as this condiment tends to get watery as it sits. Therefore, I recommend serving it as-is and draining any excess liquid before plating your sauce.

However, if you need to store your leftover salsa, place it in an airtight container in the fridge for up to three days. If necessary, add freshness to the mixture by draining it and adding more tomatoes and extra seasoning.

How to Serve?

Pico de gallo with cherry tomatoes is one of the most versatile condiments in my recipe book. Zesty and fresh, this salsa makes a delicious pair with everything from tacos to shrimp.

• Chips: No one can resist a classic—especially one as simple as this! Serve up your salsa alongside your favorite tortilla chips for the ultimate crowd-ready appetizer, snack, or side dish.
• Grilled or roasted meat and seafood: If you love grilled meats’ succulent, savory taste, these salsa-friendly recipes are for you! Serve your homemade salsa atop a tender fillet of Grilled Sockeye Salmon or marinated Shrimp Kabobs for a five-star meal perfect for the summer months. You can also add a helping of salsa with my Baked Chicken Kabobs if you’re looking for a tender, healthy meal you can make all year round.
• Tacos: Want to make an authentic, party-ready Mexican menu with your grape tomato salsa? My Beef Brisket Tacos are packed with savory richness, while my Black Bean Quinoa Tacos recipe is a vegan-friendly and oh-so-delicious alternative.
• Quinoa or burrito bowls: Few weeknight dinners are as hearty or flavor-packed as a traditional burrito bowl. My Mexican Quinoa (and Instant Pot Mexican Quinoa!) load your favorite fresh, Mexican ingredients into every serving. Or, for a meal better than Chipotle, whip up a Homemade Burrito Bowl that will satisfy your cravings and save money.
• Eggs: My favorite way to serve a hearty, flavor-packed breakfast is with a side of this light homemade salsa recipe. I love adding this iconic salsa recipe to Mexican breakfast staples like Huevos Rancheros and Mexican Breakfast Casserole.
• Soups and Chilis: Take your soup game to the next level by adding a dollop of this cherry tomato mixture. This salsa pairs beautifully with soups like Mexican Street Corn Soup and Chicken Tomatillo Soup. It also adds a robust tomato finish to hearty chili recipes like my Quinoa Chili and Easy Chicken Chili.
• Nachos: No nacho recipe is complete without a helping of salsa. This classic salsa recipe makes a great topping for savory fan favorites like Chicken Nachos and Beef Nachos.

FAQs

Other Fresh Tomato Recipes You Might Also Like:

• Piyaz Salad Recipe
• Cucumber Tomato Mozzarella Salad
• Tomato Galette Recipe
• Tomato Ricotta Tart

If you try this Cherry Tomato Salsa 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.

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Cherry Tomato Salsa Recipe

This Homemade Cherry Tomato Salsa is the ultimate Mexican party food! This easy recipe is wonderful with chips on the side or to serve as a topping with nachos, tacos, soups, stews & more.

Course Appetizer

Cuisine Mexican

Diet Gluten Free, Vegan

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 36kcal

Author Aysegul Sanford

Ingredients

• 3 cups cherry tomatoes
• ½ cup onion roughly chopped
• 2 cloves garlic roughly chopped
• 1 jalapeno seeded and roughly chopped
• ½ cup cilantro chopped
• 4 tablespoons lime juice
• 1 teaspoon Kosher salt
• ¼ teaspoon ground pepper

Instructions

Make it by Hand:

• Place a colander in a bowl and set it aside. Cut up the tomatoes into smaller pieces and place them in the colander. Let the juices drain while you are working on the rest of the ingredients.
• Drain tomatoes and then transfer them to a medium-sized bowl. Add in the chopped onion, garlic, jalapeno, and cilantro.
• Drizzle it with lime juice and sprinkle with salt and pepper.
• Stir to combine. Taste for seasoning and add more if necessary. Serve it with chips on the side.

Food processor version:

• Place onion, garlic, and jalapeno in a food processor. Pulse 6-7 times to give them a rough chop.
• Add the cherry tomatoes and process for 10-15 seconds, depending on your preferred chunkiness.
• Pour the mixture into a colander set over a bowl. Using the back of a spatula, remove as much liquid as you can.
• Transfer to a medium bowl; add lime juice and seasoning. Stir to combine.

Notes

• Yield: This recipe yields around 2 cups of salsa that should be good for 4 servings as an appetizer. If you need to serve a crowd you can multiply it as many times as you need. The nutritional values below is per serving.
• Storage of leftovers: To store your leftover salsa, place it in an airtight container in the fridge for up to three days. When ready to serve, add freshness to the mixture by draining it and adding more tomatoes and extra seasoning.
• Texture difference: We prefer the method made by hand, but if you are serving this salsa to a large crowd you can use the food processor method. However, please be aware that, while it tastes similar, the version made in the food processor has a more liquidy texture.
• Roasted Cherry Tomato Salsa: If you prefer to make your salsa with roasted cherry tomatoes, place them on a baking sheet and drizzle them with a tablespoon of olive oil. Roast for 10-12 minutes in a 450-degree F. preheated oven, making sure to flip them halfway through. Let them drain in a colander and follow the rest of the recipe as written.

Nutrition

Calories: 36kcal | Carbohydrates: 8g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 596mg | Potassium: 317mg | Fiber: 1g | Sugar: 4g | Vitamin A: 728IU | Vitamin C: 37mg | Calcium: 24mg | Iron: 1mg

The post Cherry Tomato Salsa appeared first on Foolproof Living.

Ingredients You’ll Need to Make Zucchini Rolls

You’ll only need a small collection of fresh, simple ingredients for this zucchini roll ups recipe.

• Zucchini: You’ll need three small- or medium-sized zucchini to make your rolls. I recommend avoiding large zucchini, as they’re often more watery and contain a higher concentration of seeds. You also don’t need to peel your zucchini before adding them to your recipe, particularly if you’re using them during summer (AKA zucchini season!).
• Ricotta: Full-fat ricotta cheese is my go-to for this dish, as the extra creaminess gives rolled zucchini an incomparably rich, gooey flavor. You could also make Homemade Ricotta if you prefer making your cheese from scratch. However, no matter what type you choose, drain any excess liquid before preparing your filling.
• Olive oil
• Onion: It’s essential to mince your onion finely to allow for a more even distribution of this ingredient throughout the ricotta filling.
• Ground turkey: Making zucchini lasagna rolls with meat is a great way to give this dish a savory, protein-packed base. I prefer using ½ pound of ground turkey for a leaner alternative to ground beef, though any ground meat would work. For a slightly spicier take, you could also use Italian sausage or chicken sausage, separated into small chunks.
• Fresh baby spinach
• Egg
• Parmesan cheese
• Seasoning: To give your zucchini ricotta rolls their iconic Italian flavor, you’ll need garlic powder, Italian seasoning, Kosher salt, and ground pepper. You may also include red pepper flakes for a kick of spice, though this ingredient is optional.
• Tomato sauce: You can use your favorite marinara sauce (affiliate link) in your lasagna rolls for a quick, store-bought option. If you want to add bold, herby undertones to your dish, you may also use my Homemade Tomato Basil Sauce instead.
• Shredded mozzarella cheese
• Fresh herbs: Garnish it with fresh basil or any other herbs you have on hand. Thyme, Italian parsley, or oregano would all work.

How to Make Zucchini Lasagna Roll Ups?

There’s no secret to making zucchini roll ups with ricotta and spinach. These expert instructions will give you rich, mouthwatering results without hassle.

1. Prep the zucchini: We’re going to use my signature method of slicing zucchini noodles for lasagna, which you can read more about in my guide on How to Slice Zucchini Thinly. In a nutshell, you’ll begin by slicing off a small portion of each vegetable from its top and bottom. Then grip the end of one vegetable and use your other hand to slice off thin strips—preferably ⅛-inch thick—using a Y peeler, mandoline, or a sharp knife. Keep in mind that we are cutting the zucchini lengthwise. Once the zucchini becomes too thin to hold, rest it lengthwise on your cutting board and use it to support you as you make the rest of the slices. Make sure, too, that your pieces are whole and as uniform as possible. 
2. Let the zucchini slices rest: Arrange your strips of zucchini in a single layer on a clean kitchen towel or a few sheets of paper towels. This resting time will allow the zucchini to sweat out excess moisture while you prepare the remaining ingredients. Then, pat dry the top of the strips before assembling your roll-ups.
3. Saute the meat and spinach: Heat the olive oil in a large skillet over medium-high heat. Once the pan is hot, add the onion and turkey and saute the mixture. Break up any large pieces of meat and cook until crumbled and browned (about two minutes). Then, add the spinach to the skillet and heat until wilted, about 1-2 minutes. Remove the pan from the heat, let it cool, and drain away any excess liquid.

4. Prepare the filling: Add the ricotta cheese, egg, parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper to a large bowl. Mix until thoroughly incorporated.
5. Add the meat: Transfer the cooled ground turkey to the ricotta mixture and mix until combined.
6. Prep the oven: Preheat the oven to 375 degrees F.
7. Coat the baking dish: Spread ½ cup of tomato sauce at the bottom of a large baking dish (preferably a 9×13-inch casserole dish).
8. Spread the zucchini: Lay one slice of zucchini flat on its surface. Place one tablespoon of the ricotta filling at one end of the strip and use the back of a spoon to gently spread it across the veggie’s surface, leaving ½ inch uncovered at its end. If any filling spills over the edges of the zucchini, gently push it toward the slice’s center.

9. Roll the zucchini: Beginning at the coated end of a zucchini, gently roll the slice toward the opposite, uncovered end. As you proceed, use your fingers to keep the filling inside.
10. Arrange the baking dish: Transfer the roll, seam-side-down, into the baking dish. Repeat this process (Steps 8-10) for the remaining rolls, arranging them in the baking dish such that you begin along the short side and work your way across the surface in rows. By the end of the assembly process, you should have approximately 36 roll-ups (granted, you are using a 9X13 baking dish.)
11. Add the toppings: Spread the remaining tomato sauce in an even layer over the zucchini rolls. Then, sprinkle the top with mozzarella cheese.
12. Bake: Bake the lasagna roll-ups uncovered for 20 minutes or until bubbly brown.
13. Serve: Remove the dish from the oven and let them rest for 15 minutes before serving.

How to Make Ahead and Store It

Meal prep is a cinch with this keto zucchini roll ups recipe. This simple guide will help you every step of the way, whether preparing this dish to serve a crowd or saving leftovers to enjoy later.

• Make ahead: To make this zucchini roll lasagna ahead of time, assemble and bake the dish as instructed. Then, let the rolls cool to room temperature and remove any excess liquid. Cover the dish as tightly as possible with several layers of plastic wrap and store for up to three days in the refrigerator.
• Store: Once your dinner roll-ups reach room temperature, drain any extra liquid and transfer them to an airtight container. You may then store them in the refrigerator for up to three days.
• Freeze: To freeze your zucchini rollups, let the dish reach room temperature and remove as much excess liquid as possible. Then, transfer them to an airtight container or wrap your dish as tightly as possible with a few layers of stretch film to avoid freezer burn. You can then freeze this recipe for up to a month.
• Thaw: To thaw your frozen roll ups, transfer them to the fridge overnight. Then, drain off any excess liquid and reheat them at 350 degrees F. until warm (about 20-30 minutes). 
• Reheat: When reheating it, first remove as much excess moisture as possible. Then, place them in a 350-degree F. oven for 20-30 minutes or until heated.

Serving Suggestions

Ricotta zucchini roll-ups are amazing when it comes to delicious menu ideas. This collection of tasty dishes will fill your table with brilliant color, bright flavors, and finger-licking taste.

• Serve it on its own: This zucchini lasagna roll recipe—healthy, filling, and delicious—works spectacularly as a main dish. Or, you could use toothpicks to turn this recipe into bite-sized appetizers ready to serve a dinner party crowd.
• Grains: All you need is a tasty grain to transform your lasagna rolls into a balanced meal. Lemon Quinoa adds a note of bright zest, while Bulgur Pilaf takes less than 30 minutes to give your spread a robustly seasoned Turkish edge.
• Salads: Spring Mix Salad is a classic if you make zucchini roll ups with ricotta and want to balance your table with something light and crisp. Or, add tangy, herbaceous flavors to your meal with the iconic Friends Salad or my Yogurt Cucumber Salad.
• Bread: If you love dipping toasty, crisp bread into hearty pasta sauce, you’ll adore serving a loaf of my Crusty No-Knead Bread alongside your zucchini dinner roll-ups. I also love to serve my zucchini rolls with Garlic Bread prepared in the air fryer to cut prep time in half and ensure robust, garlicky flavor in every bite.

FAQs

There’s no reason to stress out over this easy zucchini lasagna rolls recipe. This easy FAQ will answer any questions you have, from proper zucchini prep to expert storage tips.

Other Zucchini Recipes You Might Also Like

Tender, sweet, and healthy, zucchini is the ultimate summer ingredient. You’ll love this tasty collection if you’re looking for more veggie recipes as delicious as these stuffed zucchini rolls.

• Skinny Shrimp Scampi with Zoodles
• Vegan Zucchini Bread
• Almond Flour Zucchini Bread
• Classic Zucchini Bread

If you try this Zucchini Lasagna Rolls 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.

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Zucchini Lasagna Rolls Recipe

Try this Zucchini Lasagna Roll-Ups recipe for an easy low-carb, gluten-free and keto-friendly dinner. Made with thinly sliced zucchini, it is a healthier alternative to lasagna rolls made with pasta.

Course Lunch, Dinner

Cuisine American/Italian

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 215kcal

Author Aysegul Sanford

Ingredients

• 3 medium zucchini thinly sliced* (36 slices/rolls in total)
• 8 ounces full-fat ricotta cheese excess liquid drain if there is any (skim cheese would also work)
• 1 tablespoon olive oil
• ½ small onion finely minced, or a small onion (½ cup)
• ½ pound ground turkey
• 6 oz. fresh baby spinach or frozen spinach thawed and drained
• 1 large egg
• 3 tablespoons grated parmesan cheese
• 1 teaspoon garlic powder or one minced garlic
• 2 teaspoons Italian seasoning
• ½ teaspoon Kosher salt
• ½ teaspoon ground pepper
• 2/3 cup Tomato Basil Sauce or your favorite Marinara Sauce
• 1/2 cup mozzarella cheese shredded
• ½ teaspoon red pepper flakes optional
• Handful of fresh basil leaves as garnish

Instructions

• Slice zucchini lengthwise using a y-peeler, mandolin slicer or a sharp knife as thinly as you can. We recommend zucchini slices to be ⅛-inch thick if possible.
• Arrange the zucchini slices in a single layer on a kitchen towel or a few sheets of paper towels. As they rest, you will notice a trace amount of moisture emerging on the surface. Let them sit on the counter while you are working on the rest of the ingredients, and be sure to pat dry before the assembly stage.
• Meanwhile, make the filling: Heat the olive oil in a large skillet over medium-high heat. Add onion and turkey. Sautee, break up the large chunks of the meat using a wooden spoon and cook until it has crumbled and browned, approximately for 2 minutes. Add the spinach and cook until fully wilted, for 1-2 minutes. Remove from the heat and set aside to cool. Drain off any excess liquid, if there is any, in the skillet.
• To prepare the filling: In a large bowl, add the ricotta cheese, egg, parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until fully incorporated.
• Add the now-cooled turkey spinach mixture to the filling and stir to combine.
• Preheat the oven to 375 degrees F.
• To assemble, start by spreading the bottom of a 9×13 inch baking dish with half of the tomato sauce.
• Next, bring a sheet of zucchini, place a tablespoon of the filling mixture towards the bottom, and gently spread it using the back of a spoon, leaving approximately ½ inch of the slice uncovered (this will help avoid the filling from squeezing out when rolling.) If some of the filling spills over the side of the slice, gently push it into the center of the slice.
• Gently roll the slice toward the uncovered end. As you roll, using your fingers, try to keep the filling in the roll.
• Place the roll seam side down into the baking dish. Repeat the process until all slices are rolled. In the end, you should have approximately 36 rolls.
• Spread the remaining tomato sauce on top and sprinkle the mozzarella cheese evenly over.
• Bake uncovered for 20 minutes or until bubbly brown.
• Remove from the oven and let it rest for 15 minutes. Garnish with basil and serve.

Notes

• Yields: This recipe makes 36 zucchini rolls, which we think is ideal for 6 servings. The nutritional values below are per serving.
• Make ahead: To make it ahead of time, assemble and bake the dish as instructed. Then, let the rolls cool to room temperature and remove any excess liquid. Cover the dish plastic wrap and store for up to three days in the refrigerator.
• Store: Bring the leftovers to room temperature, drain any extra liquid and transfer them to an airtight container. You may then store them in the refrigerator for up to three days.
• Freeze: To freeze, let the dish reach room temperature and remove as much excess liquid as possible. Then, transfer them to an airtight container or wrap your dish as tightly as possible with a few layers of stretch film to avoid freezer burn. You can then freeze this recipe for up to a month.
• Thaw: Thaw it in the fridge overnight. Then, drain off any excess liquid and reheat them at 350 degrees F. until warm (about 20-30 minutes). 
• Reheat: When reheating your zucchini rolls, first remove as much excess moisture as possible. Then, place them in a 350-degree F. oven for 20-30 minutes or until heated.

Nutrition

Calories: 215kcal | Carbohydrates: 9g | Protein: 20g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 520mg | Potassium: 701mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3336IU | Vitamin C: 28mg | Calcium: 215mg | Iron: 2mg

The post Zucchini Lasagna Rolls appeared first on Foolproof Living.

Easy and delicious, zucchini recipes are some of my go-to’s for quick weeknight meals. Zucchini Soup is a light and luscious vegan recipe that comes together in 30 minutes, while Baked Zucchini Fritters make the ideal appetizer for anyone looking for yet another creative way of using this summer vegetable.

Ingredients

This vegetarian zucchini lasagna recipe only uses simple ingredients to fill your plate and delight your tastebuds with rich Italian flavors.

• Zucchini: Small- and medium-sized zucchini work best in this recipe, as large zucchini, tend to be more watery and have more seeds. Also, note that there’s no need to peel your zucchini before adding them to your lasagna mixture—especially in summer, during the zucchini season.
• Olive oil
• Onion
• Garlic cloves
• Fresh baby spinach
• Ricotta cheese: I recommend using full-fat ricotta cheese to ensure this dish comes out as creamy and rich as possible, being sure to drain away any excess liquid. However, if you don’t have any store-bought ricotta on hand or prefer to make your own, you can also prepare Homemade Ricotta with only four basic ingredients.
• Egg
• Parmesan cheese
• Seasonings: To give your gluten-free lasagna the classic taste of Italian flavors, you’ll need dried oregano, fresh basil, lemon zest, Kosher salt, and ground pepper.
• Marinara sauce: You can use three cups of your favorite marinara sauce to cut down on prep time, or you can take this recipe to the next level by making your own Tomato Basil Sauce.

How to Make Zucchini Lasagna

Ever wonder how long to bake zucchini lasagna or how to layer your casserole perfectly? This beginner-friendly guide will show you how to make a veggie lasagna with zucchini that will taste straight out of an Italian restaurant. 

1. Prepare the veggie lasagna noodles: To slice your veggies, I recommend using my go-to method to slice zucchini for lasagna (which I detail more fully in my guide on How to Cut Zucchini for lasagna.) First, cut off a small bit from the top and bottom of each zucchini. Then, hold the end of the zucchini in one hand and use your other hand to shave the veggie lengthwise into thin slices using a veggie peeler, Y peeler, sharp knife, or mandoline slicer. These slices will serve as your vegetable lasagna “noodles.” When the veggie becomes too thin to grasp, lay it on your cutting board and use it as support while you finish slicing.
2. Let the slices rest: Arrange the zucchini slices in a single layer over a clean kitchen towel or a few paper towels. Let them rest while you prepare the remaining ingredients, as they will naturally release excess moisture during this time. Pat the zucchini dry when ready to assemble the lasagna.
3. Saute the onions: Heat the olive oil in a medium skillet over medium-high heat. Then, add the onions and sauté, stirring occasionally, until they turn translucent (about five minutes). Lower the heat to medium, add the garlic, and sauté the mixture for one more minute.
4. Cook the spinach: Add the spinach to the pan and cook until wilted (approximately 2-3 minutes). Then, remove the skillet from the heat, and let it cool for a few minutes. While it rests, begin preparing the ricotta mixture. However, before adding it to the filling, be sure to drain any excess liquid from the pan.

5. Make the ricotta filling: In a medium bowl, mix the ricotta cheese, egg, parmesan cheese, oregano, basil, lemon zest, salt, and black pepper.
6. Add the spinach: Add the sauteed spinach and onion to the ricotta mixture. Stir until thoroughly combined.
7. Prepare the oven: Preheat the oven to 375 degrees F.

8. Add the tomato sauce: Take out a 9×13-inch baking dish, and spread ¼ cup of the tomato sauce over the bottom.
9. Start the assembling: Cover the lasagna pan with zucchini noodles in a single thin layer. Arrange the slices on top of the tomato sauce, beginning at the shorter side and working across the pan. Cover empty spaces with extra pieces, using about 12-13 slices per layer.
10. Add the ricotta filling: Spread ⅔ cup of the ricotta mixture evenly over the layer of zucchini noodles. Then, spoon another ½ cup of the tomato sauce on top, and sprinkle that with ⅓ cup of mozzarella cheese.

11. Finish assembling the vegetable noodle lasagna: Repeat the assembly process (Steps 8-10) four more times, resulting in five layers in total. Top it with the remaining tomato sauce and shredded mozzarella.
12. Bake: Cover the spinach and zucchini lasagna with aluminum foil. Bake the dish for 30 minutes. Remove the aluminum foil from the top of the baked zucchini lasagna and cook it for 15 minutes or until the top turns a bubbly brown.
13. Rest, garnish, and serve: Let the dish cool for 15 minutes, and if any excess liquid remains, drain it before serving.

How to Make Ahead, Store, Reheat, and Freeze?

This easy zucchini lasagna recipe is just what every busy chef needs. This delicious dish is perfect for effortless meal prep, storage, and hands-free reheating.

• Make ahead: This zucchini meatless lasagna is a great make-ahead dish for busy weeknight dinners. First, assemble and bake the lasagna as instructed. Then, bring the dish to room temperature, drain any excess liquid, and place it in an airtight container. Store it in the refrigerator for up to three days. When ready to eat, reheat the lasagna in a 350-degree F. oven for 30 minutes or until it warms through.
• Storage of leftovers: Let your veggie lasagna come to room temperature before storing. Then, transfer it to an airtight container and keep it in the refrigerator for up to three days. Also, drain the lasagna before eating, as it will likely develop extra moisture during storage. 
• Reheat: After storing your no-meat lasagna in the fridge, drain any excess liquid and reheat it in a 350-degree F. oven for 10-15 minutes or until warm.
• Freeze: When freezing lasagna with spinach and zucchini, let it reach room temperature first. Drain all excess liquid, then portion it into an airtight container or cover it tightly with stretch film to avoid freezer burn. Transfer the covered dish to the freezer for upto a month.
• Thaw: Thaw your frozen veggie lasagna overnight in the refrigerator. Be sure to drain any excess liquid before reheating. Then, place it in a 350-degree F. oven for 20-30 minutes or until heated through. 

What to Serve with this Meatless Zucchini Lasagna?

Vegetarian lasagna with zucchini is the perfect meal for any night of the week. This collection of menu ideas will complete your table with everything from flaky garlic bread to succulent poultry.

• Bread: No one can resist sopping up gooey lasagna sauce with a hearty piece of bread. A crusty loaf, like ike my No-Knead Bread, is ideal for balancing the tender texture of the zucchini lasagna noodles. For something quick (and super flavorful!), our Air Fryer Garlic Bread also makes an excellent addition to the meal.
• Salad: Green salads are the way to go if you’re looking for a light, nutritious side to pair with your healthy zucchini lasagna recipe. Creamy Caesar Salad is a classic Italian option, while Quinoa Avocado Salad is a colorful and crisp mix that comes together in just 15 minutes. For other equally healthy, filling sides, you could also whip up any of my other Quinoa Salad Recipes and prepare yourself for a brilliant spread of delicious food.
• With meat: Want to add some hearty protein to your meat-free lasagna? This cheesy, veggie-packed recipe is great for serving alongside Chicken Parm, Chicken Fricassee, and Grilled Cornish Hens.

FAQs

Other Vegetarian Dishes with Summer Vegetables

Nothing tastes as light yet filling as this summer vegetable lasagna. However, if you want to make the most of your summer garden, these other healthy veggie dishes will satisfy all your cravings.

• Eggplant Parmesan
• Mexican Corn
• Eggplant Involtini
• Crispy Eggplant
• Zucchini Boats

If you try this Vegetarian Zucchini Lasagna 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.

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Vegetarian Zucchini Lasagna Recipe

Vegetarian Zucchini Lasagna made with zucchini "noodles" instead of pasta noodles!  Layered with ricotta & tomato sauce, this healthy, gluten-free, grain-free, and keto-friendly meal is the perfect summer meal.

Course Main Course

Cuisine Italian

Diet Gluten Free, Vegetarian

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Resting Time 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 9 slices

Calories 269kcal

Author Aysegul Sanford

Ingredients

• 3 medium-sized zucchini approximately 1 pound in total (60 slices)
• 2 tablespoons olive oil
• 1 medium onion chopped
• 4 cloves garlic finely minced or crushed through a garlic press
• 6 oz. fresh baby spinach roughly chopped
• 1 ½ cups full-fat ricotta cheese* excess liquid drained
• 1 large egg
• 1/2 cup parmesan cheese
• 2 teaspoons oregano dried (optional)
• 3 tablespoons basil fresh and chopped plus more for garnish
• 1 tablespoon lemon zest
• ½ teaspoon Kosher salt
• ½ teaspoon ground pepper
• 3 cups Tomato Basil Sauce or your favorite storebought Marinara Sauce
• 2 ⅓ cups mozzarella shredded

Instructions

• To prepare the zucchini: Cut a small slice off the end of each zucchini. Slice the zucchini thinly lengthwise using either a mandoline, a y peeler or a sharp knife*.
• Arrange the zucchini slices in a single layer on a kitchen towel or a few sheets of paper towels. As they rest, you will notice a trace amount of moisture emerging on the surface. Let them sit on the counter while you are working on the rest of the ingredients, and be sure to pat dry before the assembly stage.
• In a medium skillet, heat the olive oil over medium-high heat, then add the onions and saute, stirring occasionally, until translucent, approximately 5 minutes. Lower the heat to medium and add the garlic and saute for an additional 1 minute.
• Add the spinach and cook until fully wilted, 2-3 minutes. Remove from the heat, and let it cool for a few minutes while you are making the ricotta mixture. If there is any liquid in the pan, drain it prior to adding to the ricotta mixture.
• To prepare the ricotta filling: Mix together ricotta cheese, egg, parmesan cheese, oregano, basil, lemon zest, salt, and pepper in a medium bowl.
• Add in the spinach mixture and stir to combine.
• Preheat the oven to 375 degrees F.
• To assemble the zucchini lasagna: Spread ¼ cup of tomato sauce at the bottom of a 9×13-inch casserole dish.
• Arrange the zucchini slices on top of the tomato sauce, placing them across the shorter width and covering the empty spots with more zucchini slices. You should use around 12-13 slices per layer.
• Spread ⅔ cup of the filling (~7 oz.) over the zucchini layer. Spoon ½ cup of the tomato sauce and sprinkle with ⅓ cup of the mozzarella cheese.
• Repeat the process four more times (5 layers in total), ending with the remaining tomato sauce and shredded mozzarella.
• Cover with aluminum foil and bake for 30 minutes.
• Remove the foil and bake for an additional 15 minutes so that the top will become bubbly brown. Let it cool for 15 minutes on the kitchen counter.
• Garnish with some torn fresh basil leaves, slice and serve.

Notes

• Yields: This recipe is made in a 9X13 baking dish that yields 9 slices of zucchini lasagna. The calorie and nutrition information below is per slice.
• Ricotta Cheese: You can make your own ricotta or buy it from the store. However, be sure to drain any excess liquid before adding it to the mixture.
• Excess liquid: If you have excess liquid in the baking dish after cooking, you can drain it out before serving. Letting the lasagne rest for 15 minutes will help the liquid set up. 
• Make Ahead: First, assemble and bake the lasagna as instructed. Then, bring it to room temperature, drain any excess liquid, and place it in an airtight container. Store it in the refrigerator for up to three days. When ready to eat, reheat the lasagna in a 350-degree F. oven for 30 minutes or until it is thoroughly warmed.
• Storage of leftovers: Bring the lasagna to room temperature, transfer it to an airtight container, and keep it in the refrigerator for up to three days. It is possible that it will develop extra moisture during storage, so feel free to drain it before reheating.
• Reheat: Reheat it in a 350-degree F. oven for 10-15 minutes or until warm.
• Freeze: If you want to freeze this dish, we recommend baking it first. Simply bring it to room temperature and cover it tightly with stretch film to avoid freezer burn. Transfer the covered dish to the freezer for up to a month.
• Thaw: Thaw it in the fridge overnight. Be sure to drain any excess liquid before reheating. Then, place it in a 350-degree F. oven for 20-30 minutes or until heated through.

Nutrition

Calories: 269kcal | Carbohydrates: 11g | Protein: 16g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 66mg | Sodium: 619mg | Potassium: 520mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2645IU | Vitamin C: 21mg | Calcium: 358mg | Iron: 2mg