Perfect Oven Roasted Broccoli

If you’re not a fan of broccoli, it might just be because you haven’t tried it roasted yet. Roasted broccoli is my go-to side dish for any dinner because it’s A) easy and B) insanely delicious.

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If you’re not a fan of broccoli, it might just be because you haven’t tried it roasted yet. Roasted broccoli is my go-to side dish for any dinner because it’s A) easy and B) insanely delicious. Like, so delicious that I could eat an entire pound by myself. And while I’ve had a tutorial about how to roast frozen broccoli for years, I realized, after getting a million questions about how I made the broccoli in my Comeback Sauce recipe photos, that I did not have a tutorial about how to roast fresh broccoli. The techniques are similar, but the results are very different. So let’s go!

roasted broccoli with comeback sauce in a red plastic basket with paper liner

Pictured with Comeback Sauce.

Can I Use Frozen Broccoli?

Yes, you can roast frozen broccoli, although it does turn out differently. For full instructions, please see my recipe for Oven Roasted Frozen Broccoli.

How to Get Crispy Roasted Broccoli

One of my favorite parts about oven roasted broccoli are the crispy edges. Here are some tips for getting the best crispy browned edges on your broccoli:

  • Make sure the broccoli is well coated in oil.
  • Space the broccoli out on the baking sheet. It should not be crowded, which can trap steam and prevent browning and crisping.
  • Avoid very large florets. The larger the florets the longer they will take to roast, and the less surface area is available for browning.
  • Roast directly on your sheet pan (no parchment lining) for even more browning.

How to Season Roasted Broccoli

The second thing I love about roasted broccoli are all the different ways you can season it. The sky is the limit here, which means I can eat it every day without ever feeling like I’m eating the same thing! Here are some of my favorite seasonings to add to roasted broccoli:

  • Steak seasoning
  • Curry powder
  • Seasoning salt (like Lawry’s)
  • Everything bagel seasoning
  • Parmesan cheese
  • Lemon juice and zest (sprinkle on after roasting)
  • Simple salt & pepper! (especially when planning to dip the broccoli in a flavorful sauce)
a piece of oven roasted broccoli being dipped into a cup of comeback sauce
Overhead view of a basket full of oven roasted broccoli with dipping sauce

Perfect Oven Roasted Broccoli

Make perfectly crispy and delicious oven roasted broccoli in just a few easy steps. This is the perfect easy side dish for any dinner.
Total Cost $3.34 recipe / $0.84 serving
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 138.5kcal
Author Beth – Budget Bytes

Ingredients

  • 2 lbs. broccoli $2.98
  • 2 Tbsp olive oil $0.32
  • 1/4 tsp salt* $0.02
  • 1/4 tsp pepper* $0.02

Instructions

  • Preheat the oven to 400ºF. Wash and chop the broccoli into bite-sized florets.
  • Spread the florets out over a large baking sheet lined with parchment paper (you can skip the parchment if you want extra browning). Drizzle the olive oil over top, then sprinkle with salt and pepper. Toss the broccoli until it is fully and evenly coated in oil.
  • Roast the broccoli for 20-25 minutes, or until it has achieved the level of browning you desire, stirring once after about 15 mintues of roasting. Total roasting time may vary depending on the size of your florets and the type of baking sheet used (darker surfaces brown faster).

Notes

*This is a basic roasted broccoli recipe seasoned simply with salt and pepper. For other seasoning ideas, check the list above the recipe.

Nutrition

Serving: 1serving | Calories: 138.5kcal | Carbohydrates: 14.95g | Protein: 6.35g | Fat: 7.83g | Sodium: 281.9mg | Fiber: 5.85g
Oven roasted broccoli close up on the baking sheet

How to Make Oven Roasted Broccoli – Step by Step Photos

Chopped broccoli on a cutting board

Preheat the oven to 400ºF. Wash and chop 2 lbs. broccoli into bite-sized florets.

Seasoned broccoli florets on a parchment lined baking sheet

Spread the florets out onto a large baking sheet lined with parchment (or no parchment for extra browning). Drizzle 2 Tbsp olive oil over the broccoli, then add ¼ tsp each of salt and pepper. Toss the broccoli until it is evenly coated in oil.

roasted broccoli on the sheet pan

Roast the broccoli in the preheated oven for 20-25 minutes, or until it has achieved your desired level of browning, stirring once after about 15 minutes. Roasting time will vary based on the size of the broccoli florets and the type of sheet pan used.

Overhead view of a basket full of oven roasted broccoli with dipping sauce

Enjoy your perfect oven roasted broccoli as a side with dinner or just as a snack with some good sauce for dipping! I suggest Comeback Sauce, Honey Mustard Sauce, or Ranch Dressing.

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Balsamic Roasted Mushrooms

Balsamic roasted mushrooms are an easy side dish or appetizer, soaked in garlic, herbs, and tangy balsamic vinegar for maximum flavor.

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I first made these Balsamic Roasted Mushrooms as part of a bowl meal with Mashed potatoes and kale, but they really are so amazing that they deserve a post of their own. Whether you’re eating these as a side dish with your dinner or just digging in with a toothpick as an appetizer, they’re so good that you’ll want to make them for every occasion.

Overhead view of balsamic roasted mushrooms in a white bowl, garnished with parsley

What Kind of Mushrooms Should I Use?

I suggest using either white button mushrooms or baby bella mushrooms for this recipe (I’ve made this with both and they’re equally incredible). While it may work with other mushroom varieties, the cooking time may change depending on the size and moisture content of the mushrooms, and unfortunately, I haven’t tested other varieties to know for sure.

What to Serve with Balsamic Roasted Mushrooms

As I mentioned in the introduction, these tasty little mushrooms make a great side dish, part of a bowl meal, or even an appetizer. They’re so good you will just want to eat them straight out of the bowl with a fork (or toothpick)! Originally I paired them with some kale mashed potatoes as a vegetarian bowl meal, but they’d also go great with Garlic Marinated Chicken, Honey Mustard Pork Chops, or Herb Roasted Pork Loin.

What Kind of Roasting Dish Should I Use?

I find that a ceramic or glass works best for this recipe because they transmit heat a little more slowly and evenly. Something like a thin metal baking dish may result in too much evaporation and cause the mushrooms to dry out while roasting.

Side view of balsamic roasted vegetables in a bowl
Overhead view of balsamic roasted mushrooms in a white bowl

Balsamic Roasted Mushrooms

Balsamic roasted mushrooms are an easy side dish or appetizer, soaked in garlic, herbs, and tangy balsamic vinegar for maximum flavor.
Total Cost $4.24 recipe / $1.06 serving
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 77.5kcal
Author Beth – Budget Bytes

Ingredients

  • 1 lb. mushrooms* $3.38
  • 1 Tbsp olive oil $0.16
  • 3 Tbsp balsamic vinegar $0.41
  • 1/2 Tbsp brown sugar $0.02
  • 1 Tbsp soy sauce $0.06
  • 2 cloves garlic $0.16
  • 1/4 tsp dried thyme $0.03
  • 1/4 tsp freshly cracked black pepper $0.02

Instructions

  • Preheat the oven to 400ºF. Clean any dirt or debris from the mushrooms, then slice any large mushrooms in half (you can leave them whole if they are small).
  • Mince the garlic. In a small bowl combine the olive oil, balsamic vinegar, brown sugar, soy sauce, garlic, thyme, and pepper.
  • Place the mushrooms in a ceramic or glass baking dish (choose a size that keeps the mushrooms close together, mostly in a single layer). Pour the marinade over top and stir to coat the mushrooms.
  • Roast the mushrooms for about 45 minutes, stirring every 15 minutes. The mushrooms should release liquid as they roast, leaving liquid in the bottom of the dish until the last 15 minutes or so. If the dish dries up before the final 15 minutes, cover the dish with foil to prevent furhter evaporation or burning.
  • After 45 minutes of roasting, give them a final stir and then serve. (I garnished with chopped parsley for color, but this is not necessary for flavor.)

Notes

*White button or baby bella mushrooms

Nutrition

Serving: 1serving | Calories: 77.5kcal | Carbohydrates: 8.85g | Protein: 2.85g | Fat: 3.93g | Sodium: 293.93mg | Fiber: 1.55g
Close up view of a balsamic roasted mushroom on a fork with the bowl in the background

Love Balsamic Vinegar? Try these other recipes featuring balsamic vinegar:

How to Make Balsamic Roasted Mushrooms – Step by Step Photos

Sliced Mushrooms in a baking dish

Preheat the oven to 400ºF. Clean 1 lb. of mushrooms and slice any larger mushrooms in half (the mushrooms I had today were all very large, so some I even cut into quarters). Place the mushrooms in a baking dish. Choose a size that will allow the mushrooms to be close together, but mostly in a single layer.

Balsamic mushroom marinade in a bowl

Mince two cloves of garlic and combine them in a bowl with 1 Tbsp olive oil, 3 Tbsp balsamic vinegar, ½ Tbsp brown sugar, 1 Tbsp soy sauce, ¼ tsp dried thyme, and ¼ tsp freshly cracked pepper.

Marinade being poured over the mushrooms in the dish.

Pour the marinade over the mushrooms in the dish and give them a good stir.

Seasoned mushrooms in the dish before roasting

The mushrooms will absorb most of the marinade, leaving just a little in the bottom of the dish, but as the mushrooms roast they will release a lot of moisture. (The photo above is before roasting)

Mushrooms after 30 minutes of roasting

Roast the mushrooms in the preheated 400ºF oven, stirring every 15 minutes. The photo above is after 30 minutes of roasting. There should be a decent amount of liquid in the bottom of the dish at this point. If it is already dry, cover the dish with foil to prevent further evaporation and burning.

Mushrooms after 45 minutes of roasting

After 45 minutes of roasting, most of the liquid on the bottom of the dish will have evaporated.

Stirred roasted mushrooms in the dish

Give the mushrooms a stir to kind of distribute the reduced marinade over the surface of the mushrooms. And that’s it! They’re ready to serve!

Overhead view of balsamic roasted mushrooms in a bowl garnished with chopped parsley

I garnished it with chopped parsley just for some color, but this isn’t needed to flavor the mushrooms. Enjoy!

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Marinated Cauliflower Salad

Marinated cauliflower salad is a crunchy and colorful “refrigerator salad” that’s is the perfect winter side dish or meal prep salad.

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Can’t stop, won’t stop with refrigerator salads! If you’re new here, refrigerator salads are salads that hold up really well in the refrigerator, so you can have delicious and colorful meals all week. This Marinated Cauliflower Salad is the perfect example. In fact, this salad gets better as it refrigerates. The flavors mix and mingle, and all those good flavors get soaked right up by the crunchy cauliflower. 👌

Overhead view of marinated cauliflower salad in a serving bowl

Take a Short Cut

I included a homemade Italian dressing in this cauliflower salad recipe, but if you want to make this salad even a little faster you can easily sub your favorite store-bought bottled Italian Dressing. You’ll need about one cup, but you can just add as much or as little as you’d like.

Make it Vegan

The recipe as written below contains Parmesan cheese, which does give the salad a little bit of body, but if you’d like to make this dish vegan you can easily leave the Parmesan out or add a little nutritional yeast in its place.

What to Serve with Marinated Cauliflower Salad

I served this cauliflower salad with my Garlic Marinated Chicken this week, but it would also go great with Herb Roasted Pork Tenderloin, Baked Ziti, Pizza Baked Chicken, or Easy Oven Baked Fish with Tomatoes. This would also be a great dish to bring to potlucks!

How Long Does It Stay Good?

As I mentioned in the introduction, this salad actually gets better with time in the fridge. …Up to a point. Haha. This salad will be good for about 4-5 days of refrigeration, with the peak flavor being on about day 2-3. As always your mileage may vary depending on the freshness of your ingredients and conditions inside your refrigerator.

Side view of marinated cauliflower salad in a serving bowl
Overhead view of marinated cauliflower salad in a white serving bowl

Marinated Cauliflower Salad

Marinated cauliflower salad is full of crunchy and colorful vegetables marinated in a homemade Italian dressing. Perfect for meal prep!
Total Cost $8.40 recipe / $1.05 serving
Prep Time 15 minutes
Marinate Time 30 minutes
Total Time 45 minutes
Servings 8 1 cup each
Calories 175.66kcal
Author Beth – Budget Bytes

Ingredients

Italian Dressing*

  • ½ cup olive oil $0.84
  • ¼ cup red wine vinegar $0.40
  • 1 tsp Dijon mustard $0.06
  • ¼ tsp garlic powder $0.02
  • 1 Tbsp Italian seasoning $0.30
  • ½ tsp salt $0.02
  • ¼ tsp freshly cracked black pepper $0.02
  • 2 Tbsp grated Parmesan $0.22

Salad

  • 1 head cauliflower $2.39
  • 1 2.25oz. can sliced black olives $1.49
  • ½ 12oz. jar banana pepper rings $0.90
  • 1 red bell pepper $1.50
  • cup diced red onion $0.16
  • 2 Tbsp chopped fresh parsley $0.08

Instructions

  • Make the dressing first, so the flavors have time to blend. In a jar or bowl, combine the olive oil, red wine vinegar, Dijon, garlic powder, Italian seasoning, salt, pepper, and Parmesan. Whisk the ingredients together or close the jar and shake until combined. Set the dressing aside.
  • Remove the leaves and stem from the cauliflower, then chop it into very small florets (about the size of a grape). Place the chopped cauliflower in a large bowl.
  • Drain the black olives and remove the banana peppers from the jar. Add both to the bowl with the cauliflower.
  • Dice the red bell pepper and finely dice the red onion and parsley. Add them to the bowl.
  • Pour the prepared dressing over the salad, then toss to combine. Refrigerate the salad for at least 30 minutes to allow the flavors to absorb. Stir again just before serving. This salad gets better as it refrigerates and the cauliflower has more time to marinate. Always stir just before serving to redistribute the flavors.

Notes

*Store-bought Italian dressing can be used in place of homemade.

Nutrition

Serving: 1cup | Calories: 175.66kcal | Carbohydrates: 8.06g | Protein: 2.69g | Fat: 15.6g | Sodium: 431.44mg | Fiber: 2.7g

How to Make Marinated Cauliflower Salad – Step by Step Photos

Dressing ingredients in a jar

Make the dressing first so it can have a few moments to blend. In a jar or bowl combine ½ cup olive oil, ¼ cup red wine vinegar, 1 tsp Dijon mustard, ¼ tsp garlic powder, 1 Tbsp Italian seasoning, ½ tsp salt, ¼ tsp pepper, and 2 Tbsp grated Parmesan.

shaken Italian dressing in a jar

Shake the jar or whisk the ingredients in a bowl until the dressing is combined. You can use a store-bought Italian dressing in place of homemade, if you prefer. You’ll need about 1 cup dressing.

Chopped cauliflower on a cutting board

Remove the leaves and stem from a head of cauliflower, then chop in to very small florets (about the size of a grape). Place the chopped cauliflower in a bowl.

Cauliflower and other vegetables in a bowl

Drain one 2.25oz. can of black olives, and remove ½ of the peppers from a 12oz. jar of banana pepper rings. Dice one red bell pepper, finely dice about ⅓ cup red onion, and chop about 2 Tbsp parsley. Add everything to the bowl with the chopped cauliflower.

Italian dressing being poured over salad ingredients.

Pour the Italian dressing over the salad ingredients in the bowl, then stir to combine.

Finished marinated cauliflower salad in the bowl with a spoon

Cover the salad and refrigerate for at least 30 minutes to give the salad time to absorb the flavors from the dressing. Always give it a stir before serving to redistribute the flavors throughout.

Overhead view of marinated cauliflower salad in a white serving bowl

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Garlic Herb Mashed Cauliflower

You can never have too many easy side dish recipes in your back pocket, which is why I’ve been playing around a little with mashed cauliflower. Mashed cauliflower is easy, flexible, you can flavor it with just about anything, and it makes a great side to just about any meal.     

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You can never have too many easy side dish recipes in your back pocket, which is why I’ve been playing around a little with mashed cauliflower. Mashed cauliflower kind of exploded onto the scene as a mashed potato alternative with the rise of keto diets, I think there’s so much more to like about it than its carb count. It’s easy, flexible, you can flavor it with just about anything, and it makes a great side to just about any meal. I like this Garlic Herb Mashed Cauliflower for what it is, not for what it’s pretending to be.

Mashed cauliflower in a bowl with a spoon and a pat of melted butter in the middle

What Does Mashed Cauliflower Taste Like?

Well, it doesn’t taste like mashed potatoes, if you ask me. Ha! Cauliflower does have a fairly neutral flavor that allows a lot of different herbs and seasonings to be added without clashing, but it still tastes like cauliflower. The flavor is light, but it still has that cruciferous aroma. …If you know what I mean.

The texture is also different than mashed potatoes. I find mashed cauliflower to be lighter and thinner, if you will. For that reason, I think it’s really important to add a decent amount of fat to your mashed cauliflower to give it body and weight, something to kind of coat your taste buds and make it feel substantial.

What Can You Add to Mashed Cauliflower?

I used a very flavorful garlic herb seasoning blend to flavor my mashed cauliflower, but you could also play around with things like Cajun seasoning, Everything Bagel Seasoning, ranch seasoning, BBQ seasoning, Montreal steak seasoning… or just about anything else.

As I mentioned above, its really important to add a good amount of fat to your mashed cauliflower so they don’t taste too thin or watery. I used cream cheese because it’s extra thick and helps thicken up the consistency even more. You can also try sour cream, Parmesan cheese, or cheddar cheese.

Can I Use Frozen Cauliflower?

Yes, this works really great with frozen cauliflower. Using frozen cauliflower has an extra advantage because it’s already chopped and partially cooked for you, so making mashed cauliflower will be even faster. And even better yet, you can keep that frozen cauliflower on hand and make mashed cauliflower whenever you want, without the risk of it going bad in the back of your fridge. ;)

To use frozen cauliflower, just boil the florets according to the package directions, or until they are very tender, then proceed with the recipe as written below after the boiling step.

Do I Have to Use a Food Processor?

Nope! I do find that the food processor gives the creamiest, fluffiest results, but an immersion blender also works well. You can use a manual potato masher if that’s all that you have available, but the results might not be quite as smooth because cauliflower is a little more fibrous.

A spoonful of mashed cauliflower held close to the camera, the bowl in the back.
Garlic Herb Mashed Cauliflower in a bowl with a spoon and melted butter

Garlic Herb mashed Cauliflower

Garlic Herb Mashed Cauliflower is an easy, creamy, flavorful side dish to pair with any of your favorite main dish recipes.
Total Cost $3.01 recipe / $0.75 serving
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 ¾ cup each
Calories 155.65kcal
Author Beth – Budget Bytes

Ingredients

  • 1 head cauliflower $2.39
  • 2 Tbsp butter $0.14
  • 2 oz. cream cheese $0.20

Garlic Herb Seasoning

  • 1 tsp dried parsley $0.10
  • ½ tsp dried oregano $0.05
  • ½ tsp dried basil $0.05
  • ¼ tsp onion powder $0.02
  • ¼ tsp garlic powder $0.02
  • ½ tsp salt $0.02
  • tsp freshly cracked black pepper $0.02

Instructions

  • Remove the stem and leaves from the cauliflower and cut it into florets (the smaller the florets, the faster they'll cook).
  • Add the cauliflower florets to a large pot and cover with water. Place a lid on the pot and turn the heat on to high. Bring the pot up to a boil, then continue to boil the cauliflower florets until they are VERY tender (about 10 minutes, test by piercing with a fork). Drain the cooked cauliflower in a colander.
  • While the cauliflower is boiling, prepare the garlic herb seasoning. Combine the dried parsley, dried oregano, dried basil, onion powder, garlic powder, salt, and pepper in a bowl.
  • Add the cooked and drained cauliflower to a food processor. Pulse the cauliflower until the florets are broken up into tiny pieces. Then add the butter, cream cheese, and garlic herb seasoning. Purée until the mixture smooth. Taste and adjust the salt or other seasonings to your liking.

Nutrition

Serving: 0.75cup | Calories: 155.65kcal | Carbohydrates: 11.78g | Protein: 5.1g | Fat: 11.23g | Sodium: 479.13mg | Fiber: 4.45g
A bowl full of garlic herb mashed cauliflower with a pat of butter in the center

How to Make Garlic Herb Mashed Cauliflower – Step by Step Photos

Cauliflower florets in a pot of water

Remove the leaves and stem from the cauliflower and then cut it into florets. Add the florets to a large pot and cover with water. Place a lid on top, then bring it to a boil. Boil the cauliflower florets until they are VERY tender (about 10 minutes, test by piercing with a fork). Drain the cauliflower in a colander.

Garlic herb seasoning in a bowl

While the cauliflower is boiling, prepare the garlic herb seasoning. Combine 1 tsp dried parsley, ½ tsp dried oregano, ½ tsp dried basil, ¼ tsp onion powder, ¼ tsp garlic powder, ½ tsp salt, and ⅛ tsp pepper.

Cooked cauliflower in a food processor

After the cauliflower has cooked and drained, add it to a food processor. Give it a few pulses to break the florets up into tiny pieces.

Seasoning added to food processor with the cauliflower

Next add 2 Tbsp butter, 2 oz. cream cheese, and the garlic herb seasoning.

Finished garlic herb mashed cauliflower in the food processor

Process until the cauliflower is smooth. Give it a taste and adjust the salt or other seasonings to your liking.

Garlic Herb Mashed Cauliflower in a bowl with a spoon and melted butter

Easy peasy!

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Cheesy Loaded Cauliflower Casserole

Thanksgiving is probably going to look a little different for a lot of us this year, but we can still celebrate, enjoy good food and each other’s company in new and creative ways. Since a lot of Thanksgiving gatherings will be a bit smaller this year, I’m going to take advantage of cooking less volume by adding a little more flare. Maybe go for that fancy cheese. Add that extra topping. Cook a sauce from scratch. It’s all easier and more affordable when you’re cooking for a smaller crowd. So that’s what I did with this super cheesy, Loaded Cauliflower Casserole. It’s a rich and indulgent side dish with tons of fun toppings and a smaller batch size, fit for a smaller 2020 Thanksgiving feast.

The post Cheesy Loaded Cauliflower Casserole appeared first on Budget Bytes.

Thanksgiving is probably going to look a little different for a lot of us this year, but we can still celebrate, enjoy good food and each other’s company in new and creative ways. Since a lot of Thanksgiving gatherings will be a bit smaller this year, I’m going to take advantage of cooking less volume by adding a little more flare. Maybe go for that fancy cheese. Add that extra topping. Cook a sauce from scratch. It’s all easier and more affordable when you’re cooking for a smaller crowd. So that’s what I did with this super cheesy, Loaded Cauliflower Casserole. It’s a rich and indulgent side dish with tons of fun toppings and a smaller batch size, fit for a smaller 2020 Thanksgiving feast.

This post is sponsored by ALDI. Ingredient prices and availability may vary. Visit ALDI on FacebookTwitterPinterest, or Instagram.

cheesy loaded cauliflower casserole on a blue background with a striped napkin

Adding that extra flare is also more affordable thanks to the awesome selection at my local ALDI store. They have everything I need for a traditional Thanksgiving feast, plus those fun specialty ingredients that can take your meal to the next level, all for unbeatable prices. And their cheese selection? Ah-maz-ing. So, I had a little fun with the cheese in this dish and used two different varieties of cheddar. #noregrets

What Kind of Cheese is Best?

Cheddar is definitely the best choice for this Cheesy Loaded Cauliflower Casserole because it melts smoothly and has a rich and creamy flavor. But you can play around with different flavors of cheddar to give the dish more flare. I used Emporium Selection Vintage Selection White Cheddar from ALDI for the cheese sauce, and their classic Happy Farms Mild Cheddar for the topping. If you want to try something more fun, they have tons of seasonal flavored cheddars like smoked cheddar, hatch pepper cheddar, or Cajun spice cheddar, all of which would all be incredible in this casserole.

Use the ALDI store finder here to find a store near you, then tell me in the comments below what kind of cheese you tried, so I can go try it too. ;)

What Else Can I Add?

If you want to add even more to your already “loaded” cauliflower casserole, I have some ideas. I tend to like things spicy, so a few thinly sliced jalapeños would be awesome, especially if coupled with a few small dollops of cooling sour cream. Slices of avocado might also be nice. Or, if you want to take this a different direction, a light drizzle of sweet and tangy BBQ sauce would be an amazing compliment to the creamy, cheesy sauce.

Want to turn it into a meal casserole? Add some shredded chicken or browned Italian sausage before drenching the cauliflower with sauce.

What is the Serving Size?

While I could probably easily eat half of this myself, I don’t think that would be a reasonable serving size, considering how rich this casserole is. This recipe makes about six smaller Thanksgiving sized servings (serving sizes tend to shrink when you’re trying to fit more items on one plate), or maybe four regular weeknight-dinner-sized side dish servings. It all depends on how many other items you’re serving with your meal.

Can the Recipe be Doubled?

Yes, absolutely! I purposely made this a smaller batch size recipe, but if you do have more mouths to feed this recipe is easily doubled. As long as you use a 9×13″ casserole dish so that everything is still evenly spread out, the cook times should all remain the same.

close up of cheesy loaded cauliflower casserole being scooped out of the dish
Overhead view of cheesy loaded cauliflower casserole on a blue background

Cheesy Loaded Cauliflower Casserole

This rich and cheesy loaded cauliflower casserole is an indulgent Thanksgiving side dish with plenty of flare.
Total Cost $8.65 recipe / $1.44 serving (prices may vary by location)
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 6 about ¾ cup each
Calories 418.13kcal
Author Beth – Budget Bytes

Ingredients

  • 4 oz. Appleton Farms Hickory Bacon $1.63
  • 1 head cauliflower $2.29
  • 3 Tbsp Countryside Creamery Salted Butter 0.42
  • 3 Tbsp Baker's Corner All-Purpose Flour $0.03
  • 2 cups Simply Nature Organic Whole Milk $0.75
  • 1/4 tsp salt $0.02
  • 1/4 tsp Simply Nature Organic Garlic Powder $0.02
  • 1/4 tsp Stonemill Black Pepper $0.02
  • 6 oz. Emporium Selection Vintage Cheddar, shredded $3.16
  • 2 oz. Happy Farms Mild Cheddar, shredded $0.42
  • 1/4 cup Chef's Cupboard French Fried Onions $0.16
  • 2 green onions, sliced $0.11

Instructions

  • Cook the bacon in a skillet over medium heat until brown and crisp. Use a slotted spoon to remove the bacon from the grease in the pan and let it drain on a paper towel lined plate while you prepare the rest of the dish.
  • Preheat the oven to 350ºF. Remove the leaves and stem from the cauliflower, then cut it into small florets. Add the cauliflower florets to a pot and cover with water. Place a lid on the pot and bring it to a boil over high heat. Let the cauliflower boil for about 5 minutes, or until it is fork tender. Drain the cauliflower well in a colander.
  • While the cauliflower is draining, prepare the cheese sauce. Add the butter and flour to a sauce pot. Melt the butter over medium heat, then continue to cook and stir the flour and butter for about two minutes more.
  • Whisk the milk into the flour and butter until it is fully dissolved, and no lumps remain. Continue to heat and stir over medium until the milk reaches a gentle simmer, at which point it will thicken to the consistency of heavy cream.
  • Season the white sauce with garlic powder, salt, and pepper. Remove the sauce from the heat, then begin adding the shredded vintage cheddar, one handful at a time, making sure it has fully melted in before adding the next handful. If the sauce becomes too cold to melt the cheese, place it over low heat only until all the cheese has melted into the sauce.
  • Place the boiled and drained cauliflower in a 2-quart casserole dish. Pour the cheese sauce over the cauliflower, making sure it is fully covered. Top with the remaining 2 oz. shredded mild cheddar and the French Fried onions.
  • Bake the cauliflower for only ten minutes, then switch the oven from bake to broil and broil for 3-5 minutes, or just until the top is slightly browned (broiling is optional). Do not over bake the casserole, or the cheese sauce will split.
  • Remove the casserole from the oven and top with the cooked bacon and sliced green onions. Serve hot.

Nutrition

Serving: 0.75cup | Calories: 418.13kcal | Carbohydrates: 16.67g | Protein: 21.08g | Fat: 30.43g | Sodium: 962.32mg | Fiber: 2.68g
close up side view of cheesy cauliflower casserole

How to Make Cheesy Loaded Cauliflower Casserole – Step by Step Photos

Bacon cooking in a skillet

Cook about 4oz. bacon in a skillet over medium heat until brown and crispy. Use a slotted spoon to remove it from the grease in the pan and let it drain on a paper towel lined plate while you prepare the rest of the dish.

cauliflower florets in a pot with water

Preheat the oven to 350ºF. Remove the leaves and stem from one head cauliflower, then cut it into florets. Add the florets to a large pot, cover with water, place a lid on top, then bring it up to a boil over high heat. Let the cauliflower boil until fork tender (about 5 minutes). Drain the cauliflower in colander.

flour and butter roux in a pot

Melt 3 Tbsp butter in a pot over medium heat (I used the same pot from the cauliflower to avoid dirtying another pot). Add 3 Tbsp flour and continue to cook and stir for about two minutes.

milk being poured into the pot

Whisk two cups of milk into the butter and flour mixture until it is fully dissolved, and no lumps remain. Continue to cook and stir the milk over medium heat until it comes to a gentle simmer, at which point it will thicken to about the same consistency as heavy cream.

Seasoning in white sauce

Season the sauce with ¼ tsp garlic powder, ¼ tsp pepper, and ¼ tsp salt.

shredded cheddar added to the pot

Remove the sauce from the heat and begin adding the shredded cheddar, one handful at a time, making sure it is fully melted in before adding more. If the sauce becomes too cold to continue melting the cheese, place it over low heat only as you melt in the rest of the cheese.

thick cheese sauce in a pot

When all of the cheese has been melted into the sauce it will be thick and cheesy.

cheese sauce being poured over cauliflower in casserole dish

Place the cooked and drained cauliflower in a 2-quart casserole dish, then pour the cheese sauce over top, making sure to fully cover the cauliflower.

shredded cheddar added to top of cauliflower

Add the final 2oz. shredded mild cheddar and ¼ cup French fried onions on top. Bake the casserole for ten minutes, then switch the setting on the oven from bake to broil. Broil for 3-5 minutes, or just until you get some slightly browning on top.

Final toppings added to casserole

After baking, add the final toppings: cooked bacon and sliced green onions. Serve hot and enjoy the creamy, cheesy goodness!

Overhead view of cheesy loaded cauliflower casserole on a blue background

The post Cheesy Loaded Cauliflower Casserole appeared first on Budget Bytes.

Wild Rice Stuffed Acorn Squash

You guys, Thanksgiving is right around the corner! And if you’ve been looking for a vegetarian (or vegan) main dish for Thanksgiving, this one is for you.

The post Wild Rice Stuffed Acorn Squash appeared first on Budget Bytes.

You guys, Thanksgiving is right around the corner! And if you’ve been looking for a vegetarian (or vegan) main dish for Thanksgiving, this one is for you. And if you just want a show-stopping Autumn-inspired dish for any other day of the week, this one is for you, too. ;) This Wild Rice Stuffed Acorn Squash is is colorful, flavorful, full of texture, and just as delicious as it is beautiful. It’s definitely a new favorite that I’m going to be making every year going forward!

Wild rice stuffed acorn squash in a white casserole dish from above

Make it Vegan

The recipe as written below is vegetarian because it does include butter. To make this recipe vegan, simply swap the butter with a vegan butter substitute or your favorite cooking oil. I do feel like the butter adds some extra richness because of the butter cream, so a vegan butter substitute will probably be the closest flavor match.

Swap out the Wild Rice Blend

I used Lundberg Wild Rice Blend, but if that is not available in your area or you want to swap it out for other reasons, it can easily be swapped out for any grain or grain mix that you like. Just cook your grain according to the package directions, using broth in place of water for extra flavor, as I did below. Then simply add the cooked grain into the recipe at the same point I added the cooked wild rice blend.

How Do You Eat Wild Rice Stuffed Acorn Squash?

Sure, these stuffed acorn squash are pretty, but how do you eat them?? Just dig in with a fork, grabbing some of the baked acorn squash flesh on each forkful with the filling. Think of it kind of like eating a stuffed baked potato. And while acorn squash skin is edible, it can be quite tough, so I usually just scoop everything out of the skin and leave the shell of skin behind. :)

Can This Be Prepared Ahead?

You can prepare the wild rice filling ahead of time, and then bake the acorn squash, stuff it, and finish baking the day it will be served. I think it’s best to roast the squash the day of instead of fully baking and assembling the day before because it will take just as long to reheat the stuffed squash in the oven as it would to just bake it fresh. But you can save time by preparing the filling the day before. The color of the filling may dull a bit when prepared ahead, but the flavor should still be just as delicious!

Wild rice stuffed acorn squash close up from the front
wild rice stuffed acorn squash close up from above

Wild Rice Stuffed Acorn Squash

Wild Rice Stuffed Acorn Squash makes a great vegetarian (or vegan) Thanksgiving main dish, or a delicious dinner for any chilly fall evening!
Total Cost $6.19 recipe / $1.55 serving
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 4
Calories 401.68kcal
Author Beth – Budget Bytes

Ingredients

Roasted Acorn Squash

  • 2 acorn squash (3 lbs. total) $3.01
  • tsp salt $0.01
  • tsp pepper $0.01

Wild Rice Stuffing

  • ½ cup wild rice blend (uncooked) $0.72
  • 1 cup vegetable broth $0.13
  • 2 Tbsp butter* $0.28
  • 1 yellow onion $0.32
  • 3 ribs celery $0.32
  • 1 apple $0.70
  • ½ tsp dried sage $0.05
  • ½ tsp dried thyme $0.05
  • ¼ tsp salt $0.02
  • ¼ tsp pepper $0.02
  • ¼ cup chopped walnuts $0.30
  • ¼ cup dried cranberries $0.22
  • 1 Tbsp chopped fresh parsley $0.05

Instructions

  • Combine the wild rice blend and vegetable broth in a pot. Place a lid on the pot and bring the broth up to a boil over high heat. Once it reaches a boil, reduce the heat to low, and let the rice simmer for 45 minutes.
  • Preheat the oven to 400ºF. Cut each acorn squash in half lengthwise and scoop out the seeds. Season the cut side of each squash with a pinch of salt and pepper. Place the squash on a parchment lined baking sheet, cut side down. Bake in the preheated oven for 20 minutes.
  • While the rice is cooking and squash is baking, begin the rest of the filling. Dice an onion and add it to a deep skillet with the butter. Sauté the onion over medium heat until soft. While the onion is sautéing, finely chop the celery. Add the celery to the skillet and continue to sauté for a few minutes more.
  • Core and dice the apple, then add it to the skillet, along with the sage, thyme, salt, and pepper. Continue to sauté for a few minutes more, or just until the apple is slightly softened.
  • When the wild rice is finished cooking, add it to the skillet with the onion, celery, and apples. Also add the walnuts, cranberries, and chopped parsley. Stir to combine.
  • Turn the acorn squash over so the cut side is facing up (you can either leave them on the baking sheet or place them in a casserole dish). Fill the cavities in the squash with the wild rice mixture. Return the stuffed squash to the oven and bake for an additional 20 minutes. Serve hot.

Notes

*Use a vegan butter substitute or your favorite cooking oil to make this recipe vegan.

Nutrition

Serving: 1stuffed squash | Calories: 401.68kcal | Carbohydrates: 75.95g | Protein: 6.9g | Fat: 11.75g | Sodium: 561.33mg | Fiber: 9.85g

Looking for more Thanksgiving recipes? Check out our Holiday Recipe category!

wild rice stuffed acorn squash close up from above

How to Make Wild Rice Stuffed Acorn Squash – Step by Step Photos

Wild rice package and some in a pot

Begin cooking the wild rice blend first because it takes the longest. You can use a different grain if you prefer. To cook this Wild rice blend, combine ½ cup of the rice blend with 1 cup vegetable broth. Place a lid on top, bring it up to a boil over high heat, then reduce to low and let simmer for 45 minutes.

Seeds scooped from acorn squash

Preheat the oven to 400ºF. Cut two acorn squash in half, lengthwise, then scoop out the seeds with a spoon.

Seasoned cut acorn squash

Place the acorn squash on a parchment-lined baking sheet. Season the cut sides of the acorn squash with a small pinch of salt and pepper. Turn the squash over so it is cut side down, then transfer to the preheated oven and bake for 20 minutes.

roasted acorn squash on the baking sheet

After roasting for 20 minutes the squash will be mostly tender, but it will be baked again once stuffed to finish it off. While the acorn squash is roasting, begin making the rest of the filling…

diced onion and butter in a deep skillet

Dice an onion and add it to a deep skillet with 2 Tbsp butter. Sauté over medium heat until the onion is soft.

Diced celery added to skillet

While the onion is sautéing, finely dice 3 ribs celery. Add them to the skillet and continue to sauté.

Apple and herbs added to the skillet

While the onion and celery are sautéing, core and dice an apple. Add the apple to the skillet along with ½ tsp dried sage, ½ tsp dried thyme, ¼ tsp salt, and ¼ tsp pepper. Continue to sauté just a few minute more or just until the apple begins to soften.

Wild rice, walnuts, cranberries, and parsley added to the pot

When the wild rice blend is finished cooking, add it to the skillet, along with ¼ cup chopped walnuts, ¼ cup dried cranberries, and about 1 Tbsp chopped fresh parsley. Stir to combine.

finished stuffing in the skillet

And then you have the finished stuffing. It’s so colorful, has so much texture, and it is SO DELICIOUS. Give it a taste and adjust the salt to your taste buds.

Stuffed and baked acorn squash in a casserole dish

Finally, turn the squash over so they are cut side up (you can transfer to a casserole dish if you’d like, or leave them on the baking sheet) and stuff the cavities with the wild rice mixture. Bake the stuffed acorn squash for an additional 20 minutes, then serve.

Stuffed acorn squash in a casserole dish, from above

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Honey Balsamic Glazed Carrots

Honey + Balsamic Vinegar + Butter = Heaven. It’s sweet, tangy, and rich, all at the same time. You already know that I love roasted vegetables, but drenching roasted vegetables in a honey balsamic glaze takes them to the next level. And the best part? They’re incredibly simple. So you can have these heavenly Honey […]

The post Honey Balsamic Glazed Carrots appeared first on Budget Bytes.

Honey + Balsamic Vinegar + Butter = Heaven. It’s sweet, tangy, and rich, all at the same time. You already know that I love roasted vegetables, but drenching roasted vegetables in a honey balsamic glaze takes them to the next level. And the best part? They’re incredibly simple. So you can have these heavenly Honey Balsamic Glazed Carrots any day of the week, or save them for a special occasion like Thanksgiving or date night. Either way, they’re simple and delicious, and you won’t regret it.

Originally posted 2-23-2012, updated 11-9-2020.

A bowl of honey balsamic glazed carrots garnished with parsley

Garnished with parsley, just for color.

What to Serve with Honey Balsamic Glazed Carrots

I love these carrots with a really herby main dish, like Herb Roasted Pork Tenderloin, or Herb Roasted Chicken Breast. The sweet and tangy carrots will make a nice contrast to the more subtle, deep herbal flavors. And don’t forget a big ol’ pile of creamy mashed potatoes! These fancy-pants carrots also make a beautiful addition to any Thanksgiving or Christmas dinner.

close up side view of a bowl of honey balsamic glazed carrots

Honey Balsamic Glazed Carrots

Honey Balsamic Glazed Carrots are a simple but delicious side dish that is easy enough for busy weeknights, but fancy enough for company!
Total Cost $2.96 recipe / $0.74 serving
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 193.5kcal
Author Beth - Budget Bytes

Ingredients

  • 2 lbs. carrots $1.69
  • 1 Tbsp olive oil $0.16
  • 1/4 tsp salt $0.02
  • 1/4 tsp pepper $0.02
  • 2 Tbsp honey $0.24
  • 1/4 cup balsamic vinegar $0.55
  • 1 Tbsp butter $0.14

Instructions

  • Preheat the oven to 400ºF. Wash and/or peel the carrots, then cut them into one-inch pieces.
  • Place the carrots on a parchment lined baking sheet and drizzle with 1 Tbsp olive oil. Add ¼ salt, ¼ tsp pepper, and toss the carrots until coated. Transfer the carrots to the oven and roast for 30 minutes, stirring once half-way through.
  • While the carrots are roasting, prepare the honey balsamic glaze. Add the honey and balsamic vinegar to a small sauce pot and stir to combine. Simmer the glaze over medium-low heat for about 10 minutes, or until it has reduced and thickened slightly. Remove the pot from the heat, then add the butter. Stir until the butter has melted into the glaze. Set the glaze aside.
  • When the carrots are finished roasting, drizzle the honey balsamic glaze over top and toss to coat. Serve warm!

Nutrition

Serving: 1Serving | Calories: 193.5kcal | Carbohydrates: 32.93g | Protein: 2.23g | Fat: 6.28g | Sodium: 238.83mg | Fiber: 2.95g

close up of a forkful of honey balsamic glazed carrots with the bowl in the background

How to Make Honey Balsamic Glazed Carrots – Step By Step Photos

Prepped carrots on a baking sheet
Preheat the oven to 400ºF. Wash or peel two pounds of carrots and slice them into 1-inch pieces. Place the carrots on a baking sheet lined with parchment paper and drizzle with 1 Tbsp olive oil. Add ¼ tsp salt, ¼ tsp pepper, and toss until the carrots are coating in oil, salt, and pepper. Roast the carrots for 30 minutes in the preheated oven, stirring once half-way through.

Balsamic vinegar and honey in a sauce pot

While the carrots are still in the oven, prepare the balsamic glaze. Combine the vinegar and honey in a small pot and simmer over medium-low for about 10 minutes or until it has thickened slightly.

Butter added to the balsamic reduction
Once the balsamic and honey mixture has reduced and thickened slightly, turn the burner off and add the butter. Stir until the butter has melted into the glaze. Set the honey balsamic glaze aside.

honey balsamic glaze being poured over roasted carrots
When the carrots are finished roasting, remove them from the oven and pour the honey balsamic glaze over top.

carrots tossed in honey balsamic glaze
Toss the carrots to coat in the honey balsamic glaze. You can do this in a bowl, if you prefer, so that you don’t lose any of the delicious glaze.

close up side view of a bowl of honey balsamic glazed carrots
Serve warm! You can garnish with freshly chopped parsley, if desired. 

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Sweet Potato Cornbread

OMG, y’all. Stop everything. This is important. I knew I loved cornbread, but I didn’t know I could love it this much. I decided to add some sweet potato mash to my Everyday Cornbread, plus a couple spices and sour cream for richness and… WHOA. It took everything in me not to eat the entire […]

The post Sweet Potato Cornbread appeared first on Budget Bytes.

OMG, y’all. Stop everything. This is important. I knew I loved cornbread, but I didn’t know I could love it this much. I decided to add some sweet potato mash to my Everyday Cornbread, plus a couple spices and sour cream for richness and… WHOA. It took everything in me not to eat the entire pan of this Sweet Potato Cornbread.

Originally posted 10/17/2015, updated 11/2/2020.

Sweet potato cornbread in a cast iron skillet with butter on top

This recipe is a hybrid between my Everyday Cornbread and these amazing Sweet Potato Corn Bread Muffins from the New York Times. The NYT’s addition of cinnamon and nutmeg was absolutely spot on and gave the cornbread an amazing aroma. Since I had already bought some sour cream to top my chili, I decided to incorporate that into the batter, like this recipe from Leite’s Culinaria. Neither of those recipes used nearly enough sweet potato for me, though, so I upped mine to 1.5 cups. I didn’t want to waste that lovely sweet potato!

What Does Sweet Potato Cornbread Taste Like?

This cornbread is definitely on the sweeter side as far as cornbread goes, but it also has a good amount of warm, aromatic spices to keep it from being too dessert-like. It pairs well with both sweet and savory flavors. The texture is rich and thick, so one piece will definitely add a lot to your meal!

What to Serve with Sweet Potato Cornbread

The subtle sweetness of this sweet potato cornbread pairs absolutely perfectly with the warm spices of a bowl of chili, but I also have to say, it’s awesome with coffee. I’ve also been eating it for breakfast with a thick pat of butter and with a fried egg on the side. 

How to Store the Leftovers

Make sure you allow the cornbread to cool completely to room temperature before placing the leftover pieces in a resealable container and storing in the refrigerator. This cornbread also freezes quite well! I suggest wrapping each piece in plastic or waxed paper, then storing all of them in an air-tight freezer bag or freezer-safe container. You can thaw them at room temperature or with a quick zap in the microwave.

One slice of sweet potato cornbread on a plate with a fork

baked sweet potato cornbread with butter on top

Sweet Potato Cornbread

Mashed sweet potato, fragrant spices, and rich sour cream make this Sweet Potato Cornbread a decadent fall treat.
Total Cost $4.00 recipe / $0.50 serving
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8
Calories 373.49kcal

Ingredients

  • 1 lb. sweet potato $1.56
  • 1.5 cups yellow cornmeal $0.36
  • 1 cup all-purpose flour $0.13
  • 1/2 cup sugar $0.40
  • 1 Tbsp baking powder $0.12
  • 1 tsp salt $0.05
  • 1/2 tsp cinnamon $0.05
  • 1/2 tsp ground nutmeg $0.05
  • 2 large eggs $0.52
  • 1/2 cup sour cream $0.47
  • 3/4 cup milk $0.23
  • 2 Tbsp cooking oil $0.04
  • 1/2 Tbsp cooking oil for the skillet $0.02

Instructions

  • Peel the sweet potato and cut it into one-inch cubes. Place the cubes in a pot, cover with water, and bring to a boil over high heat. Boil the potatoes until they're tender and fall apart with pierced with a fork (about ten minutes). Drain the potatoes and set aside.
  • Coat the inside of a 10" cast iron skillet with cooking oil. Place the skillet in the oven and begin to preheat the oven to 425ºF.
  • In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg until well mixed.
  • Mash the drained sweet potatoes until fairly smooth. Transfer 1.5 cups of the mashed potatoes to a large bowl. Add the sour cream, milk, and 2 Tbsp oil, and whisk until combined. Add the eggs and whisk until combined again.
  • Pour the sweet potato mixture into the bowl with the dry ingredients. Stir the two together just until combined and no dry mix remains on the bottom of the bowl. It's okay if the mixture is a little lumpy, just be sure not to over mix.
  • Carefully take the hot skillet out of the preheated oven and scoop the batter into the skillet. Smooth out the top of the batter until it's even, then return it to the oven. Bake for 22-25 minutes, or until the center is puffed, the top is golden brown, and it's slightly cracked around the edges. Remove the cornbread from the oven, cut into eight pieces, and serve (preferably with butter).

Video

Nutrition

Serving: 1Serving | Calories: 373.49kcal | Carbohydrates: 58.94g | Protein: 7.13g | Fat: 12.29g | Sodium: 570.19mg | Fiber: 3.15g

Front view of sweet potato cornbread in the skillet with butter melting on top

How to Make Sweet Potato Cornbread – Step by Step Photos

Diced sweet potato in a pot with water

Peel a 1 lb. sweet potato and cut it into one-inch cubes. Place the cubes in a pot, cover them with water, and bring the pot up to a boil over high heat. Let the sweet potatoes boil until they’re soft and fall apart when pierced with a fork (about 10 minutes). Drain the sweet potatoes and set them aside.

Once the sweet potatoes are done boiling, get the skillet ready and begin to preheat the oven. Rub about 1/2 Tbsp of oil inside a 10″ cast iron skillet, place it in the oven, then set it to preheat to 425ºF.

cornbread dry ingredients in a bowl

While the potatoes are boiling (or after they’ve drained), combine the dry ingredients. In a large bowl, stir together 1.5 cups yellow cornmeal, 1 cup all-purpose flour, 1/2 cup sugar, 1 Tbsp baking powder, 1 tsp salt, 1/2 tsp cinnamon, and 1/2 tsp nutmeg. Stir them together until they are very well combined.

cornbread wet ingredients in a bowl

Mash the sweet potatoes until they’re fairly smooth. Transfer 1.5 cups of the sweet potato mash to a large bowl. Add 1/2 cup sour cream, 3/4 cup milk, 2 large eggs, and 2 Tbsp cooking oil. 

Whisked wet ingredients in a bowl

Whisk the ingredients together until fairly smooth. You may still have a few small chunks of sweet potato, but that’s okay.

Sweet potato cornbread batter in the bowl

Pour the sweet potato mixture into the bowl with the mixed dry ingredients and stir them together just until mixed. It’s okay if it’s a bit lumpy, just don’t over mix it. The sweet potato cornbread batter will be fairly thick.

cornbread batter in the hot skillet

Carefully take the preheated skillet out of the oven, scoop the batter into it, then spread it around until it’s smooth on top. Return it to the oven and bake for 22-25 minutes.

Baked sweet potato cornbread

Or until it’s puffed in the center, golden brown on top, and cracked around the edges. Cut the sweet potato cornbread into eight pieces and enjoy!

baked sweet potato cornbread with butter on top

A little melted butter takes sweet potato cornbread to the next level.

Sweet potato cornbread with one sliced removed and on a plate on the side

Yes. Just yes.

The post Sweet Potato Cornbread appeared first on Budget Bytes.

Potatoes Au Gratin

When you need pure comfort in a casserole dish, Potatoes Au Gratin deliver. These thinly sliced potatoes baked in a creamy, cheesy sauce hit all the comfort food buttons. And the leftovers are awesome, so you can feed on that casserole heaven all week!

The post Potatoes Au Gratin appeared first on Budget Bytes.

When you need pure comfort in a casserole dish, Potatoes Au Gratin deliver. These thinly sliced potatoes baked in a creamy, cheesy sauce hit all the comfort food buttons. And the leftovers are awesome, so you can feed on that casserole heaven all week! 🙌

Potatoes au Gratin being scooped out of the casserole dish

What are Potatoes Au Gratin?

Potatoes au gratin are basically scalloped potatoes with cheese (haha, that made me think of “royale with cheese”). So if you like scalloped potatoes and you like cheese, you’ll LOVE potatoes au gratin!

If you’ve never had scalloped potatoes, you can think of potatoes au gratin like this: thinly sliced potatoes layered with cheese and a creamy white sauce, then baked until bubbly and delicious. It’s pretty incredible.

What Kind of Cheese Can I Use?

In general, you want to stick to smooth melting cheeses for potatoes au gratin and avoid hard aged cheeses that don’t melt as easily (like Parmesan, although that would make a nice topper mixed with breadcrumbs!). I had some cheddar cheese on hand today, that I used, but Gruyere is another popular choice for potatoes au gratin.

What to Serve with Potatoes Au Gratin

This is such a rich comforting dish that it pairs well with any roasted or baked comfort food. I would pair it with something like Herb Roasted Pork Tenderloin, Cheddar Cheeseburger Meatloaf, or Herb Butter Chicken Thighs. And of course you’ll probably need some sort of vegetable to balance out all that richness, so add a simple side of steamed green beans for good measure. ;)

What Kind of Potatoes are Best?

Most people like a waxier variety for potatoes au gratin, like Yukon gold or red potatoes, but I’m the opposite. I like russet potatoes because they are starchier, which helps keep the sauce nice and thick, and I enjoy how soft they get when baked in the creamy sauce. If you prefer a more firm slice, go with Yukon gold or red potatoes.

Overhead view of casserole dish full of potatoes au gratin
close up of potatoes au gratin being scooped out of the casserole dish

Potatoes Au Gratin

Thinly sliced potatoes baked in a creamy, cheesy sauce makes these Potatoes Au Gratin pure heaven in a casserole dish.
Total Cost $5.33 recipe / $0.67 serving
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings 8
Calories 302.69kcal
Author Beth – Budget Bytes

Ingredients

  • 3 lbs. potatoes $1.79
  • 1 yellow onion $0.32
  • 4 Tbsp butter $0.56
  • 4 Tbsp all-purpose flour $0.04
  • 1 cup chicken broth $0.12
  • 2 cups whole milk $0.75
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/8 tsp ground nutmeg $0.02
  • 8 oz. cheddar, shredded $1.69

Instructions

  • Preheat the oven to 350ºF. Peel and slice the potatoes into ⅛-inch thick slices. If you're not yet confident in your knife skills, use a mandoline or food processor to slice the potatoes into thin, even pieces.
  • Finely dice the yellow onion. Sauté the onion in a sauce pot with the butter until soft (about five minutes). Once soft, add the flour to the pot and continue to cook and stir for about two minutes. Finally, whisk in the milk until the flour is fully dissolved.
  • Allow the milk to come up to a gentle simmer over medium heat, whisking often. Once simmering, the milk with thicken. Whisk in the chicken broth and allow it to come back to a simmer. Season the sauce with salt, pepper, and nutmeg.
  • Layer half of the potatoes in the bottom of a 4 quart casserole dish. Top the potatoes with half of the white sauce and half of the shredded cheddar. Repeat with one more layer of potatoes, sauce, and shredded cheddar.
  • Cover the casserole dish with foil and bake in the preheated 350ºF oven for 45 minutes. Remove the foil and continue to bake for another 30 minutes, or until the cheese is browned and bubbling on top. Let the casserole stand at room temperature for 10 minutes before serving.

Nutrition

Serving: 1serving | Calories: 302.69kcal | Carbohydrates: 39.15g | Protein: 9.68g | Fat: 12.66g | Sodium: 462.3mg | Fiber: 2.68g
close up of potatoes au gratin being scooped out of the casserole dish

How to Make X – Step by Step Photos

peeled and sliced potatoes

Preheat the oven to 350ºF. Peel and slice three pounds of potatoes into ⅛-inch thick rounds. If you’re not confident in your knife skills, you can use a mandoline or food processor with a slicer attachment to create the thin, even slices.

Onion and butter in sauce pot

Finely dice one yellow onion. Sauté the onion with 4 Tbsp butter in a sauce pot until the onions are tender (about 5 minutes).

Flour added to pot with sautéed onions

Add 4 Tbsp flour to the pot with the sautéed onions and continue to cook and stir over medium heat for about two more minutes.

milk being poured into sauce pot

Whisk 2 cups milk into the pot with the onions and flour. Whisk well until all the flour is dissolved. Allow the milk to come up to a gentle simmer, at which point it will thicken.

chicken broth being poured into the sauce pot

Whisk in 1 cup chicken broth and allow it to come back up to a simmer.

Seasoning added to white sauce

Season the white sauce with ¼ tsp salt, ¼ tsp freshly cracked black pepper, and ⅛ tsp ground nutmeg.

Layer potatoes and sauce in casserole dish

Layer half of the sliced potatoes in a 4 quart casserole dish. top with half of the white sauce and 4oz. shredded cheddar.

shredded cheese on potatoes in casserole dish

Repeat all three layers one more time: sliced potatoes, white sauce, and shredded cheese. Cover the casserole dish with foil and bake for 45 minutes in the preheated 350ºF oven.

Baked potatoes au gratin in the casserole dish

Remove the foil after 45 minutes and bake without foil for an additional 30 minutes. Let the potatoes stand at room temperature for about 10 minutes before serving. Enjoy!

Overhead view of potatoes au gratin the casserole dish

I garnished with a little parsley for color, but parsley is not needed to flavor this dish.

The post Potatoes Au Gratin appeared first on Budget Bytes.

Easy Roasted Brussels Sprouts

I’m all about keeping my side dishes as easy as possible. I want my main dish to be the star of the show, and I don’t want to spend tons of time or energy on something that is just being served on the side, so roasted vegetables are almost always on the menu! They’re easy, […]

The post Easy Roasted Brussels Sprouts appeared first on Budget Bytes.

I’m all about keeping my side dishes as easy as possible. I want my main dish to be the star of the show, and I don’t want to spend tons of time or energy on something that is just being served on the side, so roasted vegetables are almost always on the menu! They’re easy, tasty, and mostly hands off. Since we’re moving into “winter vegetable” season, I thought I’d do a quick tutorial on roasted Brussels sprouts, so you can whip up this simple and delicious side dish with any of your fall or winter meals.

Overhead shot of a bowl of roasted Brussels sprouts

What do Brussels Sprouts Taste Like?

I’m sure there are many of you out there who have never had a Brussels sprout before in your life, so I want to describe them to you a bit first. To me they taste like mini cabbages, but perhaps not quite so bland. What makes them fun, to me, is the texture. The delicate, tightly bound leaves just are so enjoyable to eat! But they are more on the bitter end of the vegetable spectrum, so if you are very sensitive to bitter flavors, which some people just are genetically, Brussels sprouts may not be for you.

When are Brussels Sprouts in Season?

Brussels sprouts can be on the pricier side for vegetables, so it’s important to take advantage of them while they’re in season. The season can vary a bit, depending on where they’re grown, but they are a cold weather vegetable so you’ll most likely start to see them pop up on grocery stores in the U.S. from October to February. 

Can I Use Frozen Brussels Sprouts?

Frozen Brussels sprouts can be found for a fairly good price year-round, so you may be tempted to try to roast those instead of fresh Brussels sprouts. While you certainly can roast a frozen Brussels sprout, I find that fresh create a much better texture and flavor. Frozen Brussels sprouts will be softer and a little more wet (even after roasting), and I find that roasted fresh Brussels sprouts have a more vibrant flavor. 

How to Season Roasted Brussels Sprouts

One thing that I love about roasted vegetables, roasted Brussels sprouts included, is how many different ways you can season them. They’re delicious with just a bit of salt and pepper, or you can really go to town. The recipe below uses a simple mix of salt, pepper, and garlic, but you could also do something like steak seasoning, curry powder, Cajun seasoning, seasoning salt (like Lawry’s), a Garlic Herb Seasoning, Everything But the Bagel Seasoning, or Parmesan cheese (Parmesan would go great alone or along with any of the previously listed seasoning blends). 

P.S. These roasted Brussels sprouts would be SO GOOD dipped in Comeback Sauce!

Close up side view of Roasted Brussels Sprouts in a bowl

 
Close up side view of Roasted Brussels Sprouts in a bowl

Roasted Brussels Sprouts

Roasted Brussels sprouts and an easy, tasty, and versatile side dish to compliment any of your fall or winter meals.
Total Cost $2.21 recipe / $0.55 serving
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 157.55kcal
Author Beth - Budget Bytes

Ingredients

  • 1 lb. Brussels sprouts $1.99
  • 1 Tbsp olive oil $0.16
  • 1/4 tsp salt $0.02
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp freshly cracked black pepper $0.02

Instructions

  • Preheat the oven to 400ºF. Wash the Brussels sprouts and trim off any dry ends. Cut each Brussels sprout in half.
  • Place the cut Brussels sprouts on a parchment lined baking sheet. Drizzle with olive oil and sprinkle with salt, garlic powder, and pepper. Toss until the Brussels sprouts are well coated oil and seasoning. Turn each Brussels sprout so that it is cut side facing down.
  • Roast the Brussels sprouts in the oven for about 25 minutes, or until they are browned and caramelized on the edges. You can stir the Brussels sprouts at about 20 minutes to gauge the amount of browning on the bottom layer of the sprouts. No need to make sure they're all face down again for the final few minutes.
  • Taste one Brussels sprout and adjust the salt or pepper to your liking, then serve hot.

Nutrition

Serving: 1serving | Calories: 157.55kcal | Carbohydrates: 20.45g | Protein: 7.65g | Fat: 7.45g | Sodium: 471.65mg | Fiber: 8.6g

Close up of a roasted Brussels sprout on a fork with the bowl in the background

How to Roast Brussels Sprouts – Step by Step Photos

Brussels sprouts being cut in half

Preheat the oven to 400ºF. Wash 1 lb. Brussels sprouts, then cut off any dry stems. Cut each Brussels sprout in half. The sprouts I had today were very fresh and the ends were not dried out at all, so I simply cut them in half.

Season Brussels Sprouts

Place the Brussels sprouts on a parchment lined baking sheet. Drizzle with 1 Tbsp olive oil, then add ¼ tsp salt, ¼ tsp garlic powder, and ¼ tsp freshly cracked black pepper.

Brussels sprouts ready to roast

Turn all of the Brussels sprouts halves over so the cut side is facing down. Transfer the baking sheet to the preheated oven.

Roasted Brussels Sprouts on a baking sheet

Roast for about 25 minutes, or until they have achieved the level of browning that you like. The total time may change depending on the size of your Brussels sprouts. You can give them a stir after about 20 minutes to see how much they have browned on the cut side. No need to flip them all back over for the final few minutes.

Roasted Brussels sprouts on a plate with pork chops and sweet potatoes

Give the roasted Brussels sprouts a taste and adjust the salt or pepper to your liking. Serve hot!

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