Roasted Tomato Basil Soup

This classic Roasted Tomato Basil Soup is made with roasted tomatoes, fresh basil, and garlic. . Serve a grilled cheese on the side for the ultimate comforting meal! Is there anything better than a bowl of tomato basil soup? It’s one of my all-time fav…

This classic Roasted Tomato Basil Soup is made with roasted tomatoes, fresh basil, and garlic. . Serve a grilled cheese on the side for the ultimate comforting meal! Is there anything better than a bowl of tomato basil soup? It’s one of my all-time favorites! It always hits the spot.  It has fresh, familiar flavors…

The post Roasted Tomato Basil Soup appeared first on Two Peas & Their Pod.

Parmesan Roasted Cauliflower

No one can resist this roasted cauliflower with Parmesan! It’s as irresistible as French fries, baked in a hot oven until browned and crisp. Want to make it easy to eat your veggies? This Parmesan Roasted Cauliflower is so irresistible, you’ll find yourself inhaling bites off the baking sheet before you even sit down to serve it. Admittedly, adding cheese to veggies is an age old trick to make them more palatable. But this recipe features roasted cauliflower: baked at high heat the vegetable breaks down into a sweet, caramelized version of itself. Add crunchy Parmesan cheese and Italian seasonings, and it’s a sophisticated, restaurant-style spin on the concept behind cheesy broccoli. Heck, we think it’s even better than French fries. Also try: Perfect Roasted Cauliflower Ingredients for roasted cauliflower with Parmesan There’s a short list of ingredients for Parmesan roasted cauliflower! All you need is a few basics and about 40 minutes to make this recipe. Here’s what you’ll need: 2 pounds cauliflower The size of cauliflower heads can vary greatly between small, medium and large. Look for a medium cauliflower and weigh it out at the store. Olive oil Garlic powder Oregano Shredded Parmesan cheese You’ll want the […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

No one can resist this roasted cauliflower with Parmesan! It’s as irresistible as French fries, baked in a hot oven until browned and crisp.

Roasted Cauliflower Parmesan

Want to make it easy to eat your veggies? This Parmesan Roasted Cauliflower is so irresistible, you’ll find yourself inhaling bites off the baking sheet before you even sit down to serve it. Admittedly, adding cheese to veggies is an age old trick to make them more palatable. But this recipe features roasted cauliflower: baked at high heat the vegetable breaks down into a sweet, caramelized version of itself. Add crunchy Parmesan cheese and Italian seasonings, and it’s a sophisticated, restaurant-style spin on the concept behind cheesy broccoli. Heck, we think it’s even better than French fries.

Also try: Perfect Roasted Cauliflower

Ingredients for roasted cauliflower with Parmesan

There’s a short list of ingredients for Parmesan roasted cauliflower! All you need is a few basics and about 40 minutes to make this recipe. Here’s what you’ll need:

  • 2 pounds cauliflower The size of cauliflower heads can vary greatly between small, medium and large. Look for a medium cauliflower and weigh it out at the store.
  • Olive oil
  • Garlic powder
  • Oregano
  • Shredded Parmesan cheese You’ll want the kind that looks like tiny sticks: not the powdery shaker can version: that’s grated!
Roasted Cauliflower Parmesane

The secrets to Parmesan roasted cauliflower

There are lots of recipes for roasted cauliflower with Parmesan out there: what makes this one special? A few things:

  • Use very high heat: 450 degrees Fahrenheit. Don’t trust any recipes that say to roast cauliflower at 350. Roasting at high heat gets the cauliflower tender and browned: that Maillard reaction where food browns and caramelizes when in contact with high heat! Low heat doesn’t get nearly the right flavor and texture.
  • Add Parmesan in the last 10 minutes. It won’t get overly browned this way, but still gets perfectly crispy.
  • It’s seasoned to perfection. Some Parmesan roasted cauliflower don’t specify the amount of salt. It’s important to have it it perfectly salted: otherwise it tastes oddly bland.

Tips on how to chop cauliflower

The place where most home cooks have an issue with cauliflower: the chopping! It can be difficult to chop florets without getting a huge mess all over your kitchen. For this roasted cauliflower Parmesan, use our streamlined method cutting this veggie! See How to Cut Cauliflower or the video below.

  1. Remove the leaves: Remove large leaves from the base of the cauliflower so that the stem is exposed; discard the leaves.
  2. Cut around the stem: With a paring knife, cut around the stem of the cauliflower.
  3. Break into florets: Break the cauliflower into large florets with your fingers. Remove any large stems, cutting the cauliflower into smaller florets as needed for the recipe.

Ways to serve Parmesan roasted cauliflower

This Parmesan roasted cauliflower is such a treat. We serve it as a late night snack just as often as we make it as an easy side dish…but that’s just us! Here are a few ideas for ways to eat it:

  • Grain bowl. Add a whole grain, chickpeas or white beans, and a few raw veggies like arugula and sliced cherry tomatoes. The perfect easy dinner!
  • Side for seafood. This would be fantastic next to Pesto Salmon, Grilled Tilapia, Creamy Shrimp Pasta or Easy Pesto Shrimp.
  • Pasta. Make an easy main dish by throwing this into a pot of spaghetti or bucatini! Drizzle with olive oil and salt until it pops. You could also add chickpeas or torn fresh mozzarella for additional filling protein.
Parmesan roasted cauliflower

Cauliflower nutrition

Like we mentioned above…roasted cauliflower with Parmesan has much of the addictive power of fries! It doesn’t just cut down on calories: it adds lots of nutrients too. You get all the nutrient-density of a head of cauliflower. Here’s a breakdown of cauliflower nutrition (source Harvard Medical School):

  • Low calorie food: 1 cup of chopped cauliflower has only 25 calories and 5 grams carbs
  • High in vitamins: Cauliflower is a great source of Vitamin C! It’s also a good source of Vitamin B and potassium.
  • Relatively high in fiber: Cauliflower is high in fiber: 1 cup has about 10% of your daily needs.
Roasted cauliflower Parmesan

This roasted cauliflower Parmesan recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Roasted Cauliflower Parmesan

*Best* Parmesan Roasted Cauliflower


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

No one can resist this roasted cauliflower with Parmesan! It’s as irresistible as French fries, baked in a hot oven until browned and crisp.


Ingredients

  • 1 medium head cauliflower (2 pounds or about 6 to 7 heaping cups florets)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 3/4 teaspoon kosher salt, plus more to taste
  • 1/2 to 2/3 cup shredded Parmesan cheese
  • For the garnish: finely chopped Italian parsley (optional)

Instructions

  1. Preheat the oven to 450 degrees Farenheit.
  2. Clean and chop the cauliflower into medium florets. In a bowl, combine the cauliflower with the olive oil, garlic powder, oregano, and kosher salt.
  3. Line a baking sheet with parchment paper. Spread the cauliflower on a baking sheet and bake about 20 minutes or until browned on the bottom (we used our bottom oven rack to get them extra brown).
  4. Remove the baking sheet, toss with the Parmesan cheese. Roast another 7 to 10 minutes until the cheese is browned and the cauliflower is tender. Serve immediately, garnished with finely chopped parsley if desired.

  • Category: Side Dish
  • Method: Roasted
  • Cuisine: Italian

Keywords: Roasted Cauliflower Parmesan, Parmesan Roasted Cauliflower

More cauliflower recipes

Cauliflower is one of the most versatile of all vegetables! Here are some of our favorite ways to use it:

  • Buffalo Cauliflower Wings The best baked cauliflower wings! They’re crispy on the outside, tender on the inside, and tossed with spicy buffalo sauce.
  • Roasted Cauliflower Pasta Loaded with flavor, packed with caramelized roasted cauliflower, Parmesan cheese, and fresh basil!
  • Coconut Cauliflower Curry This easy dinner recipe is warm-spiced, nutrient packed, and ready in just over 30 minutes. Dinnertime win.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Roasted Mushrooms

You won’t be able to stop eating these roasted mushrooms! Meaty, tender and juicy, they’ll make a mushroom lover out of anyone. Here’s our favorite new way to cook mushrooms: baked in the oven! Yes, these roasted mushrooms can convert even mushroom haters into die-hard fans. Tender and meaty, topped with fresh herbs, you might not be able to stop eating them. Alex and I whipped these up the other day, and we couldn’t stop eating them. In fact, we inhaled them in just a few minutes. These mind-blowing sauteed mushrooms were at the top of our list…but the roasted version is just as irresistible. How to make roasted mushrooms: tips! Roasted mushrooms are easy to make: the longest part of cooking them is simply waiting for the oven to preheat! They come out just as good as sauteed mushrooms, but they’re totally hands off. Pop them in the oven and you’re free to finish the rest of the meal. Here are a few things to know about how to roast mushrooms: Use baby bella mushrooms for best flavor. See the section below! Cut them in half. While you might think you’d slice them, roasted mushrooms are best halved: so […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

You won’t be able to stop eating these roasted mushrooms! Meaty, tender and juicy, they’ll make a mushroom lover out of anyone.

Roasted mushrooms

Here’s our favorite new way to cook mushrooms: baked in the oven! Yes, these roasted mushrooms can convert even mushroom haters into die-hard fans. Tender and meaty, topped with fresh herbs, you might not be able to stop eating them. Alex and I whipped these up the other day, and we couldn’t stop eating them. In fact, we inhaled them in just a few minutes. These mind-blowing sauteed mushrooms were at the top of our list…but the roasted version is just as irresistible.

How to make roasted mushrooms: tips!

Roasted mushrooms are easy to make: the longest part of cooking them is simply waiting for the oven to preheat! They come out just as good as sauteed mushrooms, but they’re totally hands off. Pop them in the oven and you’re free to finish the rest of the meal. Here are a few things to know about how to roast mushrooms:

  • Use baby bella mushrooms for best flavor. See the section below!
  • Cut them in half. While you might think you’d slice them, roasted mushrooms are best halved: so they stay perfectly juicy and don’t shrink.
  • Bake at high heat. 450 degrees Fahrenheit is perfect to cook mushrooms quickly until they’re juicy and tender. All you need is 10 minutes!
  • Season with fresh herbs. This seals the deal and takes these roasted mushrooms over the top.
How to roast mushrooms

The best variety of mushroom to roast

The best variety of mushroom to roast is baby bella mushrooms (also called cremini). Why?

  • Baby bella mushrooms have a robust flavor. This variety is a more mature version of a white button mushroom, so it has a more robust flavor. It’s also a baby version of a portobello mushroom, which has the most meaty flavor. You can substitute white button mushrooms if you can’t find baby bella aka cremini mushrooms.
  • Use portobello mushrooms if you like! Portobello mushrooms have great flavor: they just have a different look. You can easily use them here: just remove the stems and chop the caps into bite-sized pieces.

Fresh herbs to use

Fresh herbs add just the right touch for these roasted mushrooms! While they’re not required, they certainly take them to the next level. We used fresh chives and thyme, which we happened to have on hand. You can use any mix of herbs, but here are some that pair well with mushrooms:

  • Chives
  • Thyme
  • Oregano
  • Basil

You also can use dried herbs in a pinch! We recommend Italian seasoning or a mix of dried thyme and dried oregano. Anytime you substitute dried herbs for fresh, use half the amount.

Roasted mushrooms

Ways to serve roasted mushrooms

Roasted mushrooms are a fantastic easy side dish that happens to be vegan and plant-based. We like serving them for vegan or vegetarian meals, because they add a meaty flavor that can sometimes be missing with just plants. Here are a few main dishes that would pair well:

You can also use roasted mushrooms as a component in a meal! Throw them into pasta: like any of the pastas above, or just make spaghetti and marinara and throw them on top. (Of course this alfredo sauce is tasty too.) Or, add them as a component of a grain bowl or main dish salad.

Roasted mushrooms

Mushrooms nutrition

Need more reasons to eat mushrooms? According to the New York Times, here are some of the nutritional benefits of mushrooms:

  • Low in calories and fat and cholesterol-free (like all vegetables!)
  • Lots of minerals and vitamins, like potassium, magnesium, zinc, B vitamins such as folate.
  • High in antioxidants, believed to protect cells from damage and reduce chronic disease and inflammation.

And that’s it! All about roasted mushrooms. Let us know if you give them a try in the comments below!

This roasted mushrooms recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Roasted mushrooms

Perfect Roasted Mushrooms


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Diet: Vegan

Description

You won’t be able to stop eating these roasted mushrooms! Meaty, tender and juicy, they’ll make a mushroom lover out of anyone. 


Ingredients

  • 1 pound baby bella mushrooms (cremini)
  • 2 tablespoons olive oil
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1 tablespoon chopped fresh herbs (like chives and thyme, or substitute 1/2 tablespoon dried)

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit. 
  2. Wash the mushrooms and pat them dry. Slice the mushrooms in half. In a large bowl, toss them with the olive oil, garlic powder, and kosher salt. Line a baking sheet with parchment paper and spread the mushrooms in a single layer on top. 
  3. Bake 10 to 12 minutes until the mushrooms are tender. Serve topped with fresh herbs.

  • Category: Side Dish
  • Method: Roasted
  • Cuisine: Vegetables

Keywords: Roasted mushrooms, How to roast mushrooms

More mushroom recipes

Though I went through most of life as a mushroom hater, I’ve changed my ways! Now they’re one of my favorite foods. If you’re a lover too, here are a few more favorite mushroom recipes:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Roasted Salmon Salad with Hot Ginger Vinaigrette.

You’re about to fall in love with this hot ginger salmon salad!  Oh yes yes yes. It’s the flakiest, butteriest, most flavorful salmon on top of greens that are drizzled with hot ginger dressing. Hot.ginger.dressing. Say it again! I have loved hot bacon dressing for as long as I can remember. And it’s not JUST […]

The post Roasted Salmon Salad with Hot Ginger Vinaigrette. appeared first on How Sweet Eats.

You’re about to fall in love with this hot ginger salmon salad! 

This ginger salmon salad has the flaky, flavorful roasted salmon on top of kale and romaine, drizzled with warm ginger vinaigrette.

Oh yes yes yes. It’s the flakiest, butteriest, most flavorful salmon on top of greens that are drizzled with hot ginger dressing.

Hot.ginger.dressing. Say it again!

hot ginger dressing

I have loved hot bacon dressing for as long as I can remember. And it’s not JUST because of the bacon. I mean, but it sort of is.

This has been said on the blog ten million times, but my grandma loved (and my mom loves!) hot bacon dressing more than just about anything. There were a few places  where they would only order the spinach salad with hot bacon dressing. And it’s one of the first salads I ever fell in love with. One of the only salads I would actually eat as a kid. 

Shocking.

best roasted salmon

Sometimes I just don’t want to cook bacon. (I know, tell that to me 2011 self, OMG.)

Other times, I don’t have bacon. Like now! 

I realize that this isn’t the same thing. After all, the bacon fat in the dressing is where alllll the goodness comes in. And we don’t really have that here, exactly, but the warm ginger and garlic? Oh my gosh. It is so, so good on this salad! 

hot ginger dressing

The salad is really simple. Well, it is and it isn’t. You need to cook the salmon AND the dressing, but neither take a long time. The greens are coated in the warm dressing and I could probably eat the greens and dressing alone. The salmon and almonds gives it some bulk so it’s an actual meal. Oh and texture and crunch! 

Of course.

This ginger salmon salad has the flaky, flavorful roasted salmon on top of kale and romaine, drizzled with warm ginger vinaigrette.

As for the salmon – I absolutely LOVE the spice mix on this one. A little smoky and sweet. It goes with everything! And it’s just so flavorful, yet at the same time allows the salmon to shine. It creates a nice crust on the fish and allows you to keep the salad simple.

I mean, it’s SO simple. In fact, we’re doing romaine, kale, toasted almonds and roasted salmon. Then drizzled with the hot ginger dressing.

Easy as pie. (I wish I had pie.)

best roasted salmon

It’s simple enough that you can add in anything else you have in the fridge. I think some blanched green beans would be delish in here. Or even snap peas. Make it a clean out the fridge meal if you want. 

This ginger salmon salad has the flaky, flavorful roasted salmon on top of kale and romaine, drizzled with warm ginger vinaigrette.

The salmon is great cold too, meaning this is awesome for leftovers! You can easily reheat the dressing. However, it’s fine cold from the fridge too. And since it doesn’t have the bacon fat, it won’t be solid. 

This ginger salmon salad has the flaky, flavorful roasted salmon on top of kale and romaine, drizzled with warm ginger vinaigrette.

Now that looks like a SALAD.

This ginger salmon salad has the flaky, flavorful roasted salmon on top of kale and romaine, drizzled with warm ginger vinaigrette.

This is a delish dinner, a great lunch idea, perfect for this warmer months and an overall light option if you’re just not super hungry. You could pair it with something else or serve it alone. And my favorite idea: bundle the entire salad up in a wrap! I love meals like that.

This ginger salmon salad has the flaky, flavorful roasted salmon on top of kale and romaine, drizzled with warm ginger vinaigrette.

It’s the best.

hot ginger dressing

Hot Ginger Salmon Salad

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Salmon Salad with Warm Vinaigrette

This ginger salmon salad has the flaky, flavorful roasted salmon on top of kale and romaine, drizzled with warm ginger vinaigrette.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 people
Author How Sweet Eats

Ingredients

  • 1 pound salmon
  • 1 tablespoon firmly packed light brown sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground coriander
  • ½ teaspoon garlic powder
  • ½ teaspoon pepper
  • 4 cups chopped kale
  • 1 teaspoon olive oil
  • 4 cups chopped romaine lettuce
  • cup roasted, salted almonds, chopped

hot ginger dressing

  • 1 tablespoon toasted sesame oil
  • 1 small shallot, diced
  • 2 teaspoons chopped fresh ginger
  • 1 garlic clove, minced
  • 1 ½ tablespoons red wine or apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon soy sauce
  • ¼ to ⅓ cup olive oil

Instructions

  • Preheat the oven to 400 degrees F. Place the salmon on a baking sheet. Stir together the brown sugar, salt, paprika, coriander, garlic powder and pepper. Rub the spice mix all over the top of the salmon.
  • Roast the salmon for 12 to 15 minutes, or until it flakes easily with a fork and is opaque.
  • While the salmon is roasting, place the kale in a large bowl. Drizzle with the 1 teaspoon of olive oil and massage the kale. This helps break it down and it will be less bitter. Let it sit for 10 minutes while you make the hot ginger dressing.
  • To assemble the salad, toss the romaine lettuce in with the kale. Drizzle the greens with the dressing and toss. Add the salmon and almonds on top. Serve!

hot ginger dressing

  • Heat a saucepan over medium-low heat and add the sesame oil. Stir in the shallot with a pinch of salt and cook for 2 minutes. Stir in the ginger and garlic and cook for 2 minutes more. Reduce the heat to low. Whisk in the vinegar, honey and soy sauce. Whisk in the olive oil until emulsified.
  • This dressing can be refrigerated and used warm or cold! To reheat, just heat in a skillet for 1 to 2 minutes until warm.

This ginger salmon salad has the flaky, flavorful roasted salmon on top of kale and romaine, drizzled with warm ginger vinaigrette.

I could probably drink that dressing.

The post Roasted Salmon Salad with Hot Ginger Vinaigrette. appeared first on How Sweet Eats.

Roasted Cauliflower Pasta

This cauliflower pasta is loaded with flavor, packed with caramelized roasted cauliflower, Parmesan cheese, and fresh basil! Is there any thing better than roasted cauliflower? Over here, we can eat an entire tray in just a few minutes (oops!). So why not make it into a main dish? Meet this Roasted Cauliflower Pasta. It’s got tender, caramelized cauliflower: sweet, lemony and garlicky. Then it’s got al dente pasta that’s covered in a quick Parmesan pan sauce. Top it all off with crunchy basil breadcrumbs and toasted pine nuts and well: it’s an explosion of flavor. Here’s how to make our new favorite pasta. What’s in this cauliflower pasta? This cauliflower pasta makes the most out of its short ingredient list! You don’t need much to get big flavor. This pasta is Italian-style: in Sicilian cooking cauliflower is often paired with lemon, Parmesan and pine nuts. Here’s what you’ll need for this recipe: Cauliflower: You’ll make our Perfect Roasted Cauliflower: just one head of cauliflower, olive oil, garlic and lemon zest Pasta: You can use any type of noodles (we prefer short like rigatoni, penne, etc — see below!) Breadcrumbs: The best are homemade, but you can also use plain store […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This cauliflower pasta is loaded with flavor, packed with caramelized roasted cauliflower, Parmesan cheese, and fresh basil!

Cauliflower pasta

Is there any thing better than roasted cauliflower? Over here, we can eat an entire tray in just a few minutes (oops!). So why not make it into a main dish? Meet this Roasted Cauliflower Pasta. It’s got tender, caramelized cauliflower: sweet, lemony and garlicky. Then it’s got al dente pasta that’s covered in a quick Parmesan pan sauce. Top it all off with crunchy basil breadcrumbs and toasted pine nuts and well: it’s an explosion of flavor. Here’s how to make our new favorite pasta.

What’s in this cauliflower pasta?

This cauliflower pasta makes the most out of its short ingredient list! You don’t need much to get big flavor. This pasta is Italian-style: in Sicilian cooking cauliflower is often paired with lemon, Parmesan and pine nuts. Here’s what you’ll need for this recipe:

  • Cauliflower: You’ll make our Perfect Roasted Cauliflower: just one head of cauliflower, olive oil, garlic and lemon zest
  • Pasta: You can use any type of noodles (we prefer short like rigatoni, penne, etc — see below!)
  • Breadcrumbs: The best are homemade, but you can also use plain store bought breadcrumbs
  • Fresh basil
  • Parmesan cheese
  • Butter
  • Toasted pine nuts: they’re optional, but so good! If you can’t find them, you can substitute toasted slivered almonds, or omit them.
Cauliflower pasta

Serve with a side to make a filling meal!

One thing to note about this cauliflower pasta is that it disappears quickly! The serving size is moderate, so you’ll want to serve it with a side dish to keep the meal filling. Especially if you’re feeding hungry eaters! Here are some ideas for a filling Italian-style meal:

Roasted cauliflower

Tips on roasting cauliflower for pasta

This cauliflower pasta recipe uses our favorite method for making cauliflower: this Perfect Roasted Cauliflower. To us, this is the ultimate way to make cauliflower taste incredible. Open that tab in a separate browser while you make this pasta. Here are a few notes on the method:

  • Roasting at high heat (450 degrees). This makes for the perfect browned, caramelized cauliflower: browning is your friend!
  • Use parchment paper for easy cleanup. We always use parchment paper when roasting veggies because it makes cleanup a breeze. Avoid silicon baking mats, since they can make the vegetables mushy instead of crisp.
  • Don’t forget to add the garlic and lemon zest! This is what takes the flavoring over the top. Make sure to account for this final step while you’re following the pasta recipe.

Use any pasta shape you’d like!

You can use any pasta shape you’d like for this cauliflower pasta! We used rigatoni because we like the look. A short pasta is nice here because it makes it easy to get cauliflower and pasta in each bite. But you could use long noodles if that’s all you have! Here are some pasta types we’d recommend:

  • Short pasta: Rigatoni, penne, cavatappi, shells, gemelli
  • Long pasta: Spaghetti, bucatini, linguine
How to make bread crumbs

Some notes on breadcrumbs

The crunchy breadcrumb topping takes this cauliflower pasta over the top! Here are some notes on the breadcrumbs element:

  • Best choice: make your own! If you have leftover bread laying around, it’s as simple as whizzing it in a food processor (or blender) and baking it in a 300 degree oven to make them crispy. Go to How to Make Breadcrumbs.
  • If you use store bought, be careful about salt. Try to buy crumbs that are coarse textured, because they’ll provide the best crunch. Use crumbs without salt if at all possible. If all you can find is breadcrumbs that have added salt, use less salt when flavoring the pasta!
Cauliflower pasta

Toasted pine nuts optional

Pine nuts can be hard to find and expensive, but they add a unique flavor to this cauliflower pasta! If you can find them, they’re a nice addition. Here are a few notes on the pine nuts element:

  • Don’t skip toasting the nuts! It brings out the flavor. Make sure to go to How to Toast Pine Nuts for instructions on how to toast them! It really brings out the flavor. We taste-tasted without toasting and it was far less flavorful.
  • Omit and it’s still good. If you still want the crunch of nut, you could use Toasted Slivered Almonds. But its just as good without!

And that’s it! Let us know if you try this cauliflower pasta and what you think in the comments below.

Cauliflower pasta

This cauliflower pasta recipe is…

Vegetarian.

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Cauliflower pasta

Roasted Cauliflower Pasta


1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 3 to 4
  • Diet: Vegetarian

Description

This cauliflower pasta is loaded with flavor, packed with caramelized roasted cauliflower, Parmesan cheese, and fresh basil!


Ingredients

  • 1 recipe Perfect Roasted Cauliflower
  • 8 ounces short pasta (rigatoni, penne, etc)
  • 1/2 cup breadcrumbs (homemade or plain store bought breadcrumbs* — see note)
  • 6 fresh basil leaves, plus more for garnish
  • 3/4 cup shredded or grated Parmesan cheese, divided
  • 3 tablespoons salted butter
  • 1/4 teaspoon red pepper flakes
  • Kosher salt
  • 1/4 cup toasted pine nuts, optional

Instructions

  1. Make the cauliflower: Make the Roasted Cauliflower. When it’s done, make sure to add the garlic and lemon zest per that recipe.
  2. Meanwhile, bring a large pot of salted water to a boil.
  3. Make the breadcrumbs: While the water is coming to a boil, use a large knife to chop the basil leaves together with 1/4 cup Parmesan cheese until it’s finely chopped. Then place it in a bowl and combine it with the breadcrumbs.
  4. Boil the pasta: Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). Reserve about 3/4 cup of the pasta water. Then drain the pasta and return it to the pot. 
  5. Season the pasta: Immediately add the butter and 1/2 teaspoon kosher salt (or less if you’re using purchased bread crumbs with salt) stirring until it melts, then add the remaining 1/2 cup Parmesan cheese about 1/2 cup pasta water. Stir until a creamy sauce forms, adding more of the reserved pasta water if necessary (if it gums up, just keep adding pasta water and stirring until a creamy sauce forms)
  6. Assemble the pasta and serve: Stir in the roasted cauliflower to the pasta. Top with the breadcrumb topping and a drizzle of olive oil. Garnish with red pepper flakes and toasted pine nuts, if using. Serve warm.

Notes

*If you can only find store bought breadcrumbs that have salt, dial back the salt in the pasta to account for this (see Step 5). 

  • Category: Main Dish
  • Method: Roasted
  • Cuisine: Italian

Keywords: Cauliflower Pasta

More vegetable pasta recipes

We’ve got lots more delicious vegetable-centric pasta recipes to choose from. Here are some favorites:

  • Roasted Eggplant Pasta Roasted eggplant + zesty marinara sauce! An impressive plant based dinner, it works for weeknights or parties.
  • Vegan Pasta Primavera So full of flavor! It features spaghetti with spring vegetables like asparagus, peas, spinach, and zesty lemon.
  • Vegan Fettuccine Alfredo This vegan fettuccine alfredo tastes decadent, but the creamy sauce is filled with healthy plant based ingredients…like cauliflower!

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Garlic Sauce Bucatini with Roasted Shrimp and Broccoli.

Definitely ready to dive into this plate of garlic sauce pasta.  There’s roasted broccoli (of course), juicy shrimp (even better), some parsley, crushed red pepper and alllll the garlic you can imagine. Toasty and golden and wonderful and delicious. SIGN ME UP.  This meal is SO GOOD. You roast the broccoli and shrimp on a […]

The post Garlic Sauce Bucatini with Roasted Shrimp and Broccoli. appeared first on How Sweet Eats.

Definitely ready to dive into this plate of garlic sauce pasta. 

This garlic sauce pasta is incredible! Roasted shrimp and broccoli twirled with garlic oil noodles and crushed red pepper. Divine!

There’s roasted broccoli (of course), juicy shrimp (even better), some parsley, crushed red pepper and alllll the garlic you can imagine. Toasty and golden and wonderful and delicious. SIGN ME UP. 

garlic pasta sauce

This meal is SO GOOD. You roast the broccoli and shrimp on a sheet pan while you cook the pasta and garlic oil. It all comes together in 30 minutes to create a sophisticated little meal that definitely seems sort of fancy.

And um hello, can we talk about how good this would be with a bottle of white wine? And how the recipe only really has ten ingredients? For so much major flavor? I’m in love!

roasted shrimp and broccoli

The garlic oil sauce alone is unreal. Honestly I could eat a bowl of noodles swimming in this. With nothing else.

Okay, maybe with a sprinkle of parmesan cheese.

Of course.

But really, the garlic sauce is life changing. I make it often for Eddie – he loves it too. It can go in so many dishes if you don’t want to use marinara. An it makes for great leftovers! 

This garlic sauce pasta is incredible! Roasted shrimp and broccoli twirled with garlic oil noodles and crushed red pepper. Divine!

I’ve been cooking like a crazy person the last few weeks – it is great stress relief for me. Not just cooking for us to eat, but cooking and giving meals to family and friends. It’s one of the only things that is making me feel better right now. I’ve spent more time in the kitchen just being creative and throwing together comforting meals than I do in my everyday work life.

It’s caused me to slow down a little in the kitchen too… and I actually love it. Even if I still want mostly 30-minute meals.

This garlic sauce pasta is incredible! Roasted shrimp and broccoli twirled with garlic oil noodles and crushed red pepper. Divine!

There’s something about the golden, caramely garlic sprinkled throughout the pasta that is so comforting to me. I don’t know if it’s because I remember my mom making linguine and clam sauce in the 90s (which is a totally different dish!) but it just feels nostalgic right now.

And don’t worry – toasting the garlic in the oil reduces a lot of the garlicky bite and sting. This makes it so much more manageable! Plus, we can’t go anywhere so who cares if we consume six cloves of garlic in one sitting?

This garlic sauce pasta is incredible! Roasted shrimp and broccoli twirled with garlic oil noodles and crushed red pepper. Divine!

I’m in and I’d like a plate of this for breakfast, please and thank you.

This garlic sauce pasta is incredible! Roasted shrimp and broccoli twirled with garlic oil noodles and crushed red pepper. Divine!

Garlic Sauce Pasta with Roasted Shrimp and Broccoli

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Garlic Sauce Bucatini with Roasted Shrimp and Broccoli

This garlic sauce pasta is incredible! Roasted shrimp and broccoli twirled with garlic oil noodles and crushed red pepper. Divine!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1 pound bucatini
  • 3 cups broccoli florets
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • 1 pound raw, peeled and deveined shrimp
  • 5 tablespoons olive oil
  • 6 garlic cloves, thinly sliced
  • ½ teaspoon crushed red pepper flakes
  • 2 tablespoons chopped fresh parsley
  • parmesan cheese, for serving
  • lemon wedges, for spritzing

Instructions

  • Preheat the oven to 425 degrees F. Bring a pot of salted water to a boil and cook the bucatini according to package directions.
  • Place the broccoli on the baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and pepper. Roast for 15 minutes.
  • While the broccoli is roasting, heat a large skillet over medium-low heat and add the 5 tablespoons of olive oil. Once hot, add in the sliced garlic and red pepper flakes. Cook, stirring occasionally, until the garlic is just golden. Turn off the heat or keep it very low.
  • Remove the sheet from the oven and push the broccoli to one side. Place the shrimp in a single layer on the sheet and drizzle with the remaining 1 tablespoon of olive. Sprinkle it with salt and pepper. Roast the shrimp for 6 to 8 minutes, until just opaque and pink.
  • Toss the bucatini into the garlic oil, coating all the noodles well. Toss the shrimp and broccoli in with the pasta. Toss in the parsley. Spritz on some fresh lemon. Serve with parmesan cheese and extra crushed red pepper flakes!

This garlic sauce pasta is incredible! Roasted shrimp and broccoli twirled with garlic oil noodles and crushed red pepper. Divine!

Dinner is served!

The post Garlic Sauce Bucatini with Roasted Shrimp and Broccoli. appeared first on How Sweet Eats.

Green Goddess Roasted Carrot Salad.

This roasted carrot salad is everything spring and more!  Covered in a fresh and herby green goddess dressing, this is going to be my go-to April salad. The colors! The flavor! I want it all. This is another recipe that I shot back in February, with hopes of sharing it in March to create an […]

The post Green Goddess Roasted Carrot Salad. appeared first on How Sweet Eats.

This roasted carrot salad is everything spring and more! 

This roasted carrot salad is perfect for spring! Caramely, roasted carrots served over butter greens dressing with green goddess. Simple but delish.

Covered in a fresh and herby green goddess dressing, this is going to be my go-to April salad. The colors! The flavor! I want it all.

This roasted carrot salad is perfect for spring! Caramely, roasted carrots served over butter greens dressing with green goddess. Simple but delish.

This is another recipe that I shot back in February, with hopes of sharing it in March to create an Easter menu. Even though that didn’t pan out as planned, I still think it’s a great recipe that you can make right now while staying home. You can add it to your own Easter menu or heck, just make it for lunch or dinner. 

I’ve never been a huuuuge fan of carrots – you know this. Something about the raw crunch turns me off and that makes zero sense since I crave texture. I do, however, enjoy roasted carrots. Especially when they have more going on – like a salad with crisp yet soft butter lettuce and a heavy drizzle of green goddess dressing. 

fresh carrots

I mean aren’t they the prettiest?

Carrots have a fairly long fridge life, especially whole carrots. And bonus: later this week I’ll show you what to do with the carrot tops, so don’t toss them if you have them. We are going to make pesto which was another original plan for my Easter menu this year, but thankfully it still works out! 

As for the salad, you can use whatever greens you like or have on hand. And the green goddess dressing can be used in so many other ways! It’s super versatile.

green goddess dressing

Oh and a note about the dressing.

This recipe will make a bit – maybe more than you need. If you need other suggestions to use it throughout the week, try my green goddess tuna melts or green goddess salmon burgers! I also have a delish green goddess chicken salad recipe in The Pretty Dish. Of course, you can use it as a dip for veggies, as a drizzle on potatoes or as a sauce on grain bowls. It’s good on all sorts of meat too – sort of like a finishing sauce. 

perfect roasted carrots

The dressing is one of my favorite things because it has a ton of flavor. It uses avocado and greek yogurt, herbs and greens too. But the beautiful thing is that you can adjust this based on what you have in your kitchen! If you don’t have arugula but do have spinach, use that. If you only have parsley, use that. Taste and adjust the sauce with some salt, pepper, crushed red pepper, lemon or lime.

Make it your own!

butter lettuce with green goddess sauce

As hard as it is to be socially distant and staying at home, I am loving how much it has inspired people to cook. But not just cook – this is actually teaching people how to cook. The only way to learn is to do it over and over and doing so gives you confidence in the kitchen. Which allows you to make substitutions and changes based on your preferences and what you have in your pantry and fridge. It’s really a great thing!

This is a huge focus of my next cookbook so it just makes me ridiculously excited.

This roasted carrot salad is perfect for spring! Caramely, roasted carrots served over butter greens dressing with green goddess. Simple but delish.

That being said, not gonna lie – sort of living for take out once a week! 

But in the meantime, you can throw some carrots in your oven – any kind of carrots! And toss them on some greens with a bright, spring dressing. Makes things seem a little sunnier all around.

This roasted carrot salad is perfect for spring! Caramely, roasted carrots served over butter greens dressing with green goddess. Simple but delish.

Roasted Carrot Salad with Green Goddess Dressing

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Roasted Carrot Green Goddess Salad

This roasted carrot salad is perfect for spring! Caramely, roasted carrots served over butter greens dressing with green goddess. Simple but delish.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 to 4 people
Author How Sweet Eats

Ingredients

  • 1 pound carrots, peeled
  • 1 to 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon garlic powder
  • 6 cups butter lettuce greens, or whatever greens you have

green goddess dressing

  • 1/2 avocado
  • 1/3 cup plain greek yogurt I like full fat or 2%
  • 3 tablespoons mayonnaise
  • 2 garlic cloves
  • 1/3 cup baby arugula or spinach greens
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon snipped chives
  • 1 tablespoon freshly squeezed lemon juice
  • pinch of salt and pepper
  • pinch of crushed red pepper flakes

Instructions

  • Preheat the oven to 400 degrees F.
  • Peel the carrots and place them on the baking sheet. I like to keep them whole, but it depends on how large they are. If they are really big or thick carrots, slice them in half either lengthwise or width wise. You can also use baby carrots here too!
  • Drizzle the carrots with the olive oil and toss week. Cover with the salt, pepper and garlic powder.
  • Roast the carrots for 15 to 20 minutes, until tender.
  • While the carrots are roasting, place the greens in a large bowl or plate. Toss them well with salt and pepper. Make the green goddess dressing and drizzle the greens with it,, lightly tossing. Top with the roasted carrots. Add more green goddess if you’d like and serve.

green goddess dressing

  • Add all ingredients to a food processor or blender and blend until combined.

This roasted carrot salad is perfect for spring! Caramely, roasted carrots served over butter greens dressing with green goddess. Simple but delish.

I needed this.

The post Green Goddess Roasted Carrot Salad. appeared first on How Sweet Eats.

Roasted Broccolini

Roasted broccolini is impressive with little effort! A hot oven is the best way to cook this veggie: it comes out even more delicious than its cousin broccoli. Here’s our new very favorite easy side dish around here: roasted broccolini! Alex and I avoided broccolini for a while because honestly: it seemed like it was trying a little too hard. Hi, I’m broccolini: broccoli’s much cooler and more sophisticated cousin. But guess what? After trying it roasted, we’re solidly on the broccoli train. It’s even more delicious than roasted broccoli (if that’s possible!), with a sweet flavor and tender crunch. Even better: it looks fancier and takes less time to cook. Here’s how to cook broccolini into the very best side dish. What is broccolini, exactly? It might look like baby broccoli, but it’s actually not: though it’s sometimes labeled that way in the grocery store. Here’s what to know about broccolini: Broccolini is a cross between broccoli and Chinese broccoli. It has both the long stems of Chinese broccoli and the florets of broccoli, and has a milder flavor than broccoli. Broccolini was invented in 1993! Doesn’t it seem like an Italian ingredient with hundreds of years of history? […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Roasted broccolini is impressive with little effort! A hot oven is the best way to cook this veggie: it comes out even more delicious than its cousin broccoli.

Roasted broccolini

Here’s our new very favorite easy side dish around here: roasted broccolini! Alex and I avoided broccolini for a while because honestly: it seemed like it was trying a little too hard. Hi, I’m broccolini: broccoli’s much cooler and more sophisticated cousin. But guess what? After trying it roasted, we’re solidly on the broccoli train. It’s even more delicious than roasted broccoli (if that’s possible!), with a sweet flavor and tender crunch. Even better: it looks fancier and takes less time to cook. Here’s how to cook broccolini into the very best side dish.

What is broccolini, exactly?

It might look like baby broccoli, but it’s actually not: though it’s sometimes labeled that way in the grocery store. Here’s what to know about broccolini:

  • Broccolini is a cross between broccoli and Chinese broccoli. It has both the long stems of Chinese broccoli and the florets of broccoli, and has a milder flavor than broccoli.
  • Broccolini was invented in 1993! Doesn’t it seem like an Italian ingredient with hundreds of years of history? Nope, it’s not even 20 years old.
  • How to find it: It’s not available at all grocery stores, but it’s becoming more widely carried. It’s usually by the broccoli, so look for the small bunches of broccoli with long stems.
Broccolini

The keys to roasted broccolini

Making roasted broccolini is quick and easy, but it looks like a fancy side dish! It’s so irresistible that we ended up eating most of it right off of the roasting pan. This is SO good, I kept exclaiming. Something about the sweet flavor makes it hard to stop eating. It doesn’t have that slight bitter taste like broccoli (and other cruciferous vegetables like kale, cauliflower and Brussels sprouts).

There are only a few things to know about making roasted broccolini: it’s so simple! Here’s what to do:

  • Chop off about 2 inches of the ends of the broccolini. The ends can be tough, so chop them off before roasting. Then mix with olive oil and salt, and lay the stalks in a single layer on the baking sheet.
  • Roast at 450 degrees for about 15 minutes. All you need is 15 minutes for broccolini, vs 20 to 25 minutes for standard broccoli. Roasting in a very hot oven makes it crispy and browned at the edges.
  • Spritz with lemon and add grated garlic. Our favorite way to flavor broccoli: just fresh lemon juice and a little fresh garlic. It takes it from good to life changing!
Roasted broccolini

How to cook broccolini

There are of course other ways to cook broccolini: but none as delicious as roasting, in our minds! Here are the basic ways to cook it:

Roasted broccolini with lemon

Ways to serve roasted broccolini

Roasted broccolini pairs with all sorts of main dishes! It’s especially perfect for entertaining, and makes any dinner party entree seem that much fancier. Here are some ideas on how to serve it:

Roasted broccolini

This roasted broccolini recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Roasted broccolini

Easy Roasted Broccolini


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Diet: Vegan

Description

Roasted broccolini is impressive with little effort! A hot oven is the best way to cook this veggie: it comes out even more delicious than its cousin broccoli.


Ingredients

  • 1 1/2 pounds or 3 bunches broccolini
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • Fresh ground pepper
  • 1 small garlic clove
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Chop off about 2 inches of the ends of the broccolini. In a medium bowl, mix it with with the olive oil and kosher salt.
  3. Place the broccolini on the pan in a single layer. Roast for about 15 minutes, until tender and slightly browned (no need to stir!).
  4. Remove the pan from the oven. Grate the garlic onto the pan, and squeeze on the lemon juice. Use a spoon to gently toss it all together (separating any grated garlic that clumps together). Serve immediately.

  • Category: Side Dish
  • Method: Roasted
  • Cuisine: American

Keywords: Roasted Broccolini Recipe, How to Cook Broccolini, Baby Broccoli

More roasted vegetables!

Roasting is our very favorite way to cook vegetables! Here are some more of our favorite easy and healthy side dish recipes:

  • Favorite Roasted Cauliflower Roasting it makes this veggie irresistibly good, you can’t stop eating it.
  • Roasted Kale Baked until tender and crispy at the edges! It’s a unique and delicious way to eat kale.
  • Roasted Carrots Bake these carrots until tender with lemon wedges and fresh thyme…they turn out amazing.
  • Perfect Roasted Eggplant Baking eggplant until it’s tender makes for unreal flavor.
  • Roasted Asparagus Bake it for 10 minutes then spritz with lemon: the perfect side dish!
  • Roasted Radishes A unique easy side dish, roasted radishes come out vibrant and juicy, with a sweet, mild flavor.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Best Roasted Vegetables

Here’s how to roast vegetables with the best seasoning blend! These epic roasted vegetables fill two sheet pans and take 30 minutes to roast. Want the best roasted vegetables ever? Alex and I have been making roasted vegetables for years. This master recipe for how to roast vegetables results in the most colorful sheet pans that will please even the most veggie-wary eaters. Make it for a crowd as a side, or roast up a few pans and eat off of them all week long. They’re healthy, plant based, vegetarian and gluten-free, and even better: beautiful and delicious! Here’s what we think is the best vegetable mix and seasoning blend, and all our tips on how to roasted vegetables. These are the best roasted vegetables? We think so! What makes the best roasted vegetables? A colorful mix of vegetables, the perfect seasoning blend, and the right roasting timing and temperature. Of course, you can use any veggies you like. Here’s what we chose for this recipe and why: Cauliflower & broccoli: Cauliflower roasts up tender and perfectly caramelized. Add a little broccoli for color, but since it can be a little bitter when roasted don’t add too much. Sweet potato: […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

Here’s how to roast vegetables with the best seasoning blend! These epic roasted vegetables fill two sheet pans and take 30 minutes to roast.

Best roasted vegetables

Want the best roasted vegetables ever? Alex and I have been making roasted vegetables for years. This master recipe for how to roast vegetables results in the most colorful sheet pans that will please even the most veggie-wary eaters. Make it for a crowd as a side, or roast up a few pans and eat off of them all week long. They’re healthy, plant based, vegetarian and gluten-free, and even better: beautiful and delicious! Here’s what we think is the best vegetable mix and seasoning blend, and all our tips on how to roasted vegetables.

These are the best roasted vegetables?

We think so! What makes the best roasted vegetables? A colorful mix of vegetables, the perfect seasoning blend, and the right roasting timing and temperature. Of course, you can use any veggies you like. Here’s what we chose for this recipe and why:

  1. Cauliflower & broccoli: Cauliflower roasts up tender and perfectly caramelized. Add a little broccoli for color, but since it can be a little bitter when roasted don’t add too much.
  2. Sweet potato: Sweet potatoes bring a tender sweetness to the pan and a bright orange color.
  3. Red & yellow peppers: Peppers have a beautifully sweet flavor when roasted, and they don’t take too long to roast.
  4. Red onion: Red onion brings sweetness and rounds out the rainbow with a purple color.
  5. Seasoning blend: Our best seasoning blend is simple: garlic powder and Old Bay seasoning! It adds the perfect savory blend to the mix.

Even better, the mix of vegetables we chose take only 30 minutes to roast! You don’t even need to stir. Let’s move on to how to roast them…

Roasted vegetables

How to roast vegetables: a tutorial

Roasting vegetables is very easy! While it’s not fast, most of it is hands off. Even better, it makes two full sheet pans of vegetables: enough for 8 people as a side! It’s also perfect for making for weekend meal prep and eating throughout the week! Here are the basic steps of how to roast vegetables.

Step 1: Chop the vegetables.

This is the most time consuming part of the recipe! If you’re new to chopping, our Knife Skills 101 videos show you exactly how to cut 20 fruits and vegetables. Here are the techniques you’ll need for this recipe:

  • How to Cut Cauliflower Here’s how to chop florets perfectly: without the mess.
  • How to Cut an Onion Fast forward to the method at 1:30, then cut into 1/2-inch slices.
  • How to Cut a Bell Pepper Use the method for cutting 1/2-inch strips, then cut those in half.
  • How to Cut a Sweet Potato Cut the potatoes in half lengthwise, then in half lengthwise again. Then slice each quarter into pie-shaped slices.
How to roast vegetables

Step 2: Coat with olive oil, seasonings and salt.

This recipe makes two large sheet pans of roasted vegetables. Because there are so many vegetables, place them onto two parchment lined sheet pans and mix with half the olive oil and seasonings. Use your hands to mix them up and make sure everything is evenly coated!

Why use parchment paper when roasting vegetables? It helps with cleanup! No hidden flavor difference here: just cleanup help. Avoid using silicone baking mats for roasting vegetables! Baking mats result in soggier veggies: we’ve found parchment paper makes the most crispy veggies.

The best seasoning mix? A blend of garlic powder and Old Bay seasoning! It brings in the perfect savory element: you won’t be able to stop eating it. See the section below for more about Old Bay.

Sheet pan roasted vegetables

Step 3: Bake at 450 degrees, rotating pans about halfway through. Do not stir!

What’s the ideal temperature for roasting vegetables? Bake at very high heat: 450 degrees Fahrenheit. This makes the veggies crispy on the outside and tender on the inside. (At a lower temperature they become tender but not crisp and caramelized.) You’ll bake until are tender: the vegetable mix for this recipe takes about 30 minutes.

Do you need to stir when roasting? Actually, no! This recipe we customized so that you don’t even need to stir. All you need to do is rotate the sheet pans after 20 minutes. This way, the bottom of the veggies gets perfectly browned.

And that’s it: all you need to know about how to make the best roasted vegetables! Let us know questions in the comments below.

Best roasted vegetables

What’s Old Bay, and what’s a substitute for it?

These roasted vegetables have a hint of Old Bay seasoning to make them irresistibly tasty! But what is it? Old Bay is an American seasoning blend that’s often used to season seafood: famously in shrimp boils like our Sheet Pan Shrimp Boil. The main ingredients in Old Bay are paprika, celery salt, black pepper, and crushed red pepper flakes. You can find Old Bay in your grocery store in the spices aisle, or buy Old Bay online.

What’s a substitute for Old Bay? If you can’t find it, for the 2 teaspoons specified in this recipe, use 1 teaspoon paprika and 3/4 teaspoon kosher salt. Throw in a few pinches of celery seed if you have it: it adds that classic celery flavor.

Best roasted vegetables

Best ways to serve roasted vegetables

Once you’ve made these tasty roasted vegetables, there are so many ways to serve them! Here are a few things we love to do with them:

  1. As a side. Of course, they’re a great side dish! Serve with salmon, shrimp, chicken, meatloaf, or pasta.
  2. In a grain bowl. Make a big pot of brown rice, quinoa, or farro, then top with chickpeas, baby greens, and our Best Tahini Sauce.
  3. As a salad. Serve over greens with our Healthy Ranch Dressing.
  4. In a fancy sandwich. Toast some bread, spread with goat cheese, and add roasted veggies. For a little flair, drizzle with balsamic glaze.
  5. For entertaining. Roasted vegetables are perfect for dinner parties or holiday meals like Thanksgiving or Christmas.

This roasted vegetables recipe is…

Vegetarian, gluten-free, plant based, dairy-free, and vegan.

Print
Roasted vegetables

Best Roasted Vegetables (Perfectly Seasoned!)


1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8

Description

Here’s how to roast vegetables with the best seasoning blend! These epic roasted vegetables fill two sheet pans and take 30 minutes to roast. 


Ingredients

  • 1 medium head cauliflower (2 pounds)*
  • 1 crown broccoli (1/2 pound)
  • 1 medium red onion
  • 2 medium sweet potatoes (1 1/2 pounds)
  • 1 red pepper
  • 1 yellow pepper
  • 4 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons Old Bay seasoning**
  • 1 teaspoon kosher salt

Instructions

  1. Adjust the oven racks for roasting 2 trays. Preheat the oven to 450 degrees Fahrenheit.
  2. Chop the vegetables: Chop the cauliflower and broccoli into florets. Chop the onion into 1/2-inch slices. Cut the sweet potato in half lengthwise, in half again lengthwise, and then cut each quarter into thin pie-shaped slices (see the photo). Chop the peppers into 1/2-inch strips, then cut the strips in half.
  3. Line two baking sheets with parchment paper (we prefer this to silicone baking mats because it results in crispier veggies). Spread the vegetables evenly onto each sheet. Drizzle half the olive oil onto each tray, then with half the seasonings onto each tray. Mix with your hands until evenly coated.
  4. Place into the oven and bake for 20 minutes (do not stir!). Remove the pans from the oven, rotate them, and roast another 10 minutes (for 30 minutes total) until tender and lightly browned on one side. Transfer to a serving bowl or dish and serve immediately.

Notes

*Cut all quantities in half to make 1 sheet pan for 4 people. **If you can’t find Old Bay, substitute in 1 teaspoon paprika and 3/4 teaspoon kosher salt. Add a pinch of celery seeds if you have them (to mimic the celery salt in Old Bay).

  • Category: Side Dish
  • Method: Baked
  • Cuisine: Vegetarian

Keywords: Roasted Vegetables

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes

Parmesan Truffle Fries

Crispy potatoes, truffle oil, and Parmesan cheese: WOW! These Parmesan truffle fries are insanely tasty, baked in a hot oven until they’re crisp. Vegan variation included. Oh hi there, fellow truffle lovers! Ever ordered truffle fries at a restaurant and wanted to recreate them at home? Well, do we have a recipe for you! This Parmesan truffle fries recipe is pretty darn special. Thee flavor is every bit as good as restaurant fries, though they’re baked not fried. They have just the right subtle hint of earthy truffle. And they’re crispy on the outside, tender on the inside, perfectly salted and mixed with cheese to take them over the top. Seriously, WOW! You’ll feel so fancy, you won’t know what to do with yourself. As a 100% truffle fan, I was blown away with this one. (And Alex was happy to find my ideal comfort food recipe.) What are truffle fries? First off: what exactly are truffle fries? Truffle fries are french fries mixed with truffle flavor. Usually the flavor comes from with truffle oil, though some restaurants may use shaved real truffle. And we’re not talking chocolate here, obviously! Black and white truffles can be considered a type of […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

Crispy potatoes, truffle oil, and Parmesan cheese: WOW! These Parmesan truffle fries are insanely tasty, baked in a hot oven until they’re crisp. Vegan variation included.

Truffle Fries

Oh hi there, fellow truffle lovers! Ever ordered truffle fries at a restaurant and wanted to recreate them at home? Well, do we have a recipe for you! This Parmesan truffle fries recipe is pretty darn special. Thee flavor is every bit as good as restaurant fries, though they’re baked not fried. They have just the right subtle hint of earthy truffle. And they’re crispy on the outside, tender on the inside, perfectly salted and mixed with cheese to take them over the top. Seriously, WOW! You’ll feel so fancy, you won’t know what to do with yourself. As a 100% truffle fan, I was blown away with this one. (And Alex was happy to find my ideal comfort food recipe.)

Parmesan truffle fries

What are truffle fries?

First off: what exactly are truffle fries? Truffle fries are french fries mixed with truffle flavor. Usually the flavor comes from with truffle oil, though some restaurants may use shaved real truffle. And we’re not talking chocolate here, obviously! Black and white truffles can be considered a type of mushroom: but technically, they’re fungi! Unlike other mushrooms, they grow underground and don’t have a visible stem. They’re considered the “diamond of the kitchen” and are highly prized in many cuisines.

Why do people love truffles so much? Well, first of all the flavor. Truffles are earthy, intoxicating, and make anything they’re added to taste more intriguing. Second, they’re very expensive and rare because they’re difficult to harvest (making them all the more desirable!). Hunters actually take specially trained dogs and pigs out to hunt for truffles to find their scent underground. Which leads us to why truffle oil has become an easy way to enjoy the flavor of truffles. Keep reading…

Truffle oil

What’s the best truffle oil?

If you’re a truffle lover like I am, you may have heard there’s some controversy around truffle oil. Chefs have often turned up their noses at it. Why? Well, many truffle oils out there are synthetic. They only mimic flavors found in real truffles, and are often extremely strong. But good news: there are finally some all natural truffle oils on the market! This type of truffle oil is made with pieces of actual truffles and is not synthetic. Use all natural truffle oil for these Parmesan truffle fries if at all possible!

What’s the best truffle oil to buy for truffle fries? Our favorite brand to use is Urbani’s white truffle oil (we’re not affiliated). It’s made in Italy, is all natural and has real truffle pieces inside. After cooking with it for a while, we love its subtle truffle aroma. If you grab a jar, you can also use it on our Truffle Pizza!

Parmesan truffle fries

Tips for making truffle fries

OK! Feeling truffle educated? (Me too.) A little personal info on why I’m so into this. Truffle is my favorite flavor in the world. Yep, I can’t help it! It’s earthy and intoxicating. Also, it reminds me of our travels to Italy, so of course that gives me all the feels! I was incredibly excited to be able to make truffle fries at home. Here are a few tips for how it’s done:

  • Master hand-cutting your fries. Chopping fries requires a bit of technique, and it’s easiest to show rather than tell. Head to How to Cut Potatoes into Fries or watch the video below.
  • Bake with the fries far apart on the baking sheet. How to get fries crispy? Keep them as far apart on the baking sheets as possible when baking. This allows for the best airflow between the fries. Maybe it sounds picky, but trust us! Pile the fries on top of each other and they turn soggy and steamed instead of crisp.
  • Find a great truffle oil. As we noted above, all natural truffle oil is much higher quality with better flavor than a synthetic oil. What if all you can find is synthetic? You can still use it! Just drizzle a little less than stated in the recipe, because the flavor is much stronger.

How to make them vegan: omit Parmesan!

Is the cheese in these Parmesan truffle fries required? Actually, no! You can easily make these truffle fries vegan by simply omitting the Parmesan cheese. You may also want to sprinkle with a bit more salt.

But the Parmesan is highly recommended! If you do eat cheese, we suggest using it. Alex and I tried it both ways, and the cheese added a certain magic that turned the flavor from incredible to insane. And that’s it: everything about truffle fries! Let us know in the comments below if you try them out!

Truffle fries

This truffle fries recipe is…

Vegetarian and gluten-free. For plant-based, dairy-free and vegan, omit the Parmesan cheese.

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Parmesan Truffle Fries

Parmesan Truffle Fries


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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4

Description

Crispy potatoes, truffle oil, and Parmesan cheese: WOW! These Parmesan truffle fries are insanely tasty, baked in a hot oven until they’re crisp.


Ingredients

  • 2 pounds russet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 2 tablespoons all-natural truffle oil or to taste with a synthetic truffle oil (Important! See Note)*
  • Parmesan or Pecorino, freshly grated (omit for vegan)
  • Chunky sea salt, for garnish
  • Chopped chives, for garnish

Instructions

  1. Preheat the oven to 450 degrees Farenheit.
  2. Cut the potatoes into fries (watch the video to see!): Wash the potatoes, leaving the skins on. Slice off the ends of each potato, then slice off part of the side to make a base. Place the potato half cut side down and cut off a ¼-inch slice, then lay the slice on its side and cut it into several long strips. Repeat until all potatoes have been cut into fries. The pieces can be uneven, but aim for as uniform of thickness as possible. See the video for full instructions.
  3. Place the fries in a large bowl with the olive oil and kosher salt. Mix thoroughly to combine.
  4. Line two baking sheets with parchment paper. Spread the fries on the paper, placing them as far apart as possible.
  5. Bake the fries for 15 minutes. Take them out of the oven and flip them. Reduce the heat to 400 degrees.
  6. Reverse the trays in the oven and bake another 10 minutes until the fries are crisp and golden brown, watching carefully as the cooking time can depend on the fry thickness and oven. (If the majority of the fries seem soft, continue to bake a few more minutes.)
  7. Remove the baking sheets from the oven. Drizzle with the truffle oil (note that if your bottle does not say “all natural”, drizzle to taste — it’s much stronger than all natural, so don’t use the quantity listed.) Add chunky sea salt, crushing it with your fingers as you sprinkle. Sprinkle with the Parmesan cheese and chives. Serve immediately (fries become softer as they sit). If making in advance, omit Step 7, then reheat the fries in a 400 degree oven and perform Step 7.

Notes

*If you use an all natural truffle oil like Urbani natural truffle oil, the flavor is more subtle, so you’ll need more than if you use a synthetic oil. If you buy a truffle oil that is not marked with “natural flavor” anywhere on the package, it will be stronger. Drizzle it on to taste. 

  • Category: Side Dish
  • Method: Baked
  • Cuisine: French

Keywords: Truffle Fries, Parmesan Truffle Fries

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