3 Bean Baked Beans

 Just 8 ingredients make up this 3 Bean Baked Beans casserole. It’s a perfect side dish recipe for your picnic or potluck. Use maple bacon for extra flavor! Do you see bacon and brown sugar? I do. 😋  You’ll fall head over heels fo…

 Just 8 ingredients make up this 3 Bean Baked Beans casserole. It’s a perfect side dish recipe for your picnic or potluck. Use maple bacon for extra flavor! Do you see bacon and brown sugar? I do. 😋  You’ll fall head over heels for this old fashioned 3 Bean Baked Beans recipe with maple bacon…

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Easy Bean Salad

This Bean Salad is the perfect easy side dish for any potluck. I love this recipe for the summer months because it is so quick to put together and serve! It is a classic salad recipe with a homemade dressing – you’ll love it! Why You’ll LOVE This Recipe I love this recipe because there…

The post Easy Bean Salad appeared first on Crazy for Crust.

This Bean Salad is the perfect easy side dish for any potluck. I love this recipe for the summer months because it is so quick to put together and serve! It is a classic salad recipe with a homemade dressing – you’ll love it!

bean salad mixed with vegetables in a clear bowl.

Why You’ll LOVE This Recipe

I love this recipe because there are so many textures – crunchy and soft – the perfect summer potluck dish. You can make it ahead of time (it actually tastes better as it sits) and you can serve it alone or over a bed of lettuce. It’s the best lunch!

Bean salad is so perfect because you can really get a full meal from it. The beans are a great source of ported and fiber, but there are also vegetables added in! There are so many great flavors and textures mixed into one. Every summer I tack this recipe on to anything else we are serving and everyone raves about it!

bean salad mixed with vegetables in a clear bowl.

Ingredients Needed

  • 3 Bean Salad: Red Kidney Beans, Garbanzo Beans (also known as Chickpeas), and Cannellini Beans (white beans) – you’ll need three 15-ounce cans (canned beans are just so much easier)
  • Red Onion and Celery: Add a great texture in comparison to all the beans
  • Red Bell Pepper: I chop all the extra salad ingredients in to good bite size pieces
  • Fresh Parsley: Fresh herbs always add an extra light taste to the recipe
  • Red Wine Vinegar and Extra Virgin Olive Oil: I typically use twice as much oil to vinegar, but you could also use equal parts.
  • Honey: Everything needs a bit of sweetness!
  • Garlic: Make sure it’s pressed!

Variations

  • Switch up the beans: you can use pinto beans or black beans if you like those better.
  • Some bean salads also include green beans or wax beans – swap out one of the cans of beans for a can of green beans.
  • I added Italian seasoning but you could omit and use thyme and/or oregano

How to make Bean Salad

  • Drain and rinse your beans. Add all salad ingredients to a large bowl.
  • Add all dressing ingredinets to a mason jar. Cover and shake well to combine. Pour over salad, toss to combine.
  • Chill until ready to serve.
bean salad mixed with vegetables in a clear bowl.

Expert Tips

  • This salad tastes even better after soaking up the dressing for a few hours!
  • If you want to skip making your own dressing that is fine! Use what you have on hand! I suggest a light balsamic or red wine vinaigrette.
  • You could also add some dijon mustard to the dressing if you want it creamier.

FAQs

How do you store this salad?

Store in the fridge for up to 3 days! Make sure it is covered.

bean salad mixed with vegetables in a clear bowl.
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Easy Bean Salad Recipe

This easy Bean Salad is a traditional three bean salad recipe that's the perfect side dish, complete with a homemade dressing.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 10 servings
Calories 145kcal
Cost $5

Ingredients

Salad:

  • 1 (15-ounce) can kidney beans drained and rinsed
  • 1 (15-ounce) can an garbanzo peans chickpeas, drained and rinsed
  • 1 (15-ounce) can white cannelloni beans great northern beans, drained and rinsed
  • ½ red onion diced small
  • 4 stalks celery diced small
  • 1 red pepper diced small
  • ¼ cup fresh parsley chopped

Dressing:

  • ¼ cup red wine vinegar
  • ½ cup olive oil
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon honey
  • 1 clove garlic pressed
  • ½ teaspoon Italian seasoning

Instructions

  • Add all salad ingredeints to a large bowl. Make sure that you've drained and rinsed your beans first!
  • Add all dressing ingredinets to a mason jar. Cover and shake well to combine. Pour over salad, toss to combine.
  • Chill until ready to serve. This tastes best after soaking a few hours and will last up to 3 days in the refrigerator.

Video

Notes

  • Swap any beans (color or green beans or wax beans) for a can of the beans listed. Use your favorites.
  • If you want you can use a bottled dressing – balsamic or red wine vinaigrette is best.

Nutrition

Serving: 1serving | Calories: 145kcal | Carbohydrates: 10g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Sodium: 345mg | Potassium: 156mg | Fiber: 3g | Sugar: 3g | Vitamin A: 505IU | Vitamin C: 18.1mg | Calcium: 17mg | Iron: 0.8mg

Other Salad Recipes

Last Updated on May 25, 2024

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Ramen Noodle Salad

This easy ramen noodle salad is so fresh and colorful! Veggies and crunchy ramen noodles are tossed in a homemade dressing that’s bursting with zesty and refreshing flavors. The best side dish for summer or everyday dinners!

This easy ramen noodle salad is so fresh and colorful! Veggies and crunchy ramen noodles are tossed in a homemade dressing that’s bursting with zesty and refreshing flavors. The best side dish for summer or everyday dinners!

Dill Pickle Pasta Salad

Get ready for a tangy twist on a classic summer dish! This dill pickle pasta salad recipe combines the crunch…

Get ready for a tangy twist on a classic summer dish! This dill pickle pasta salad recipe combines the crunch of pickles with creamy dressing and fresh herbs for a potluck-perfect side dish. Ideal for pickle lovers!

Dill Pickle Pasta Salad

You may not know this, but Alex and I are obsessed with pickles. Something about that briny, salty sweet crunch just has our hearts. So this dill pickle pasta salad has our names written all over it!

Why we love this recipe: This is the perfect summer salad, with a tinge of retro nostalgia but done up with fresh herbs and crunchy cucumbers. The creamy dressing has a hint of pickle juice for briny pop, and the Mediterranean combination of feta cheese and fresh dill to bring a sophistication to this down-home dish. It’s a total crowd pleaser!

“The dill pickle salad was so good. I think the dressing would make a good dip or burger sauce too! Bottom line…excellent! 5 stars.” -Jennifer

“It was a perfect and tastier alternative to potato salad. Using pasta creates a more interesting texture and makes it even better!” -Cheryl

“I appreciate how easy it was to put together. It’s sooo good! My 7-year old daughter had two giant servings and said it’s her favorite pasta ever. I’d call that a win!” -Tanvee

Ingredients in dill pickle pasta salad

Pickles can be a polarizing food, and from all my raving, you might be surprised that I was actually not a pickle fan until I hit adulthood. If you’re a fellow pickle afficionado, you’ll love this fun way to incorporate them into a side dish. Here are the ingredients you’ll need:

  • Pasta: You can use short pasta of any kind. We like spirals for the way they absorb a creamy dressing. Bow ties or penne also work well.
  • Dill pickles, plus pickle juice: Dill pickles are the star! Use any classic dill pickle of your choosing or homemade dill pickles. A hint of pickle juice flavors the dressing.
  • English cucumber: We like using English cucumber because you don’t have to peel or seed it. It tastes sweeter than a standard cucumber (which you can substitute, but peel it first).
  • Fresh dill: This fresh herb adds herbaceous notes to the flavor; it’s worth seeking here!
  • Mayonnaise and Greek yogurt (or sour cream): This combination makes a creamy dressing that doesn’t feel too heavy.
  • Feta cheese: A classic dill pickle pasta salad often has cheddar cheese, but we like how feta brings a sophisticated savory pop.
  • Red onion, garlic powder, dried dill, salt and pepper: These seasonings round out the ingredients.
Dill pickles.

How to make dill pickle pasta salad (step by step)

This dill pickle pasta salad comes together like any good pasta salad recipe: make the pasta, prep the veggies, and make the dressing. Here is a basic outline of the steps (or jump to the full recipe):

Dill pickle pasta salad Step 1: Boil the pasta.

Step 1: Boil the pasta in salted water until it is just 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; usually around 7 to 8 minutes.

Dill pickle pasta salad Step 2: Whisk the dressing.

Step 2: In a large bowl, whisk together the mayonnaise, Greek yogurt, pickle juice, garlic powder, dried dill, and kosher salt.

Dill pickle pasta salad Step 3: Mix together the salad.

Step 3: Add the drained pasta, chopped vegetables and dill, and feta cheese. Season with black pepper if desired. 

Storing leftovers and make ahead info

This dill pickle pasta salad lasts for up to 1 week refrigerated. The flavor can become less potent over time. When serving, you can add a bit more salt the next day, or another swirl of sour cream or mayonnaise.

Make sure the salad comes to room temperature before serving, since that affects flavor and texture). You can add a bit more fresh dill or dried dill into leftovers too, or even a little more pickle juice to make the flavors pop.

Try these dill pickle recipes

Love dill pickles? Then you’ll absolutely love our fan favorite pickle pizza, or this creamy dill pickle dip for dipping potato chips. Or, this cucumber salad with vinegar tastes just like dill pickles.

Dill Pickle Pasta Salad with dill pickles.

A few more pasta salad recipes

We love a good pasta salad around here! There are so many spins on this classic American side dish tradition, and they’re perfect as a summer side dish for a cookout or barbecue. Here are a few of our favorite cold pasta salad recipes:

Dietary notes

This dill pickle pasta salad recipe is vegetarian. For gluten-free, use gluten-free or legume pasta.

Frequently asked questions

What kind of pasta is best for dill pickle pasta salad?

Short, sturdy pasta shapes like rotini, penne, or cavatappi hold the dressing well and provide a good texture contrast to the crunchy pickles.

Can I use homemade pickles?

Absolutely! Homemade pickles can add an extra layer of flavor. If using homemade, adjust the amount of pickle brine you add to the dressing to taste.

How long will this pasta salad last in the refrigerator?

Dill pickle pasta salad can be stored in an airtight container in the refrigerator for 3 to 4 days. However, it’s best enjoyed within the first two days when the pasta is still firm and the flavors are freshest.

Can I add other vegetables to the salad?

Yes, you can customize your pasta salad with other vegetables like chopped celery, red onion, bell peppers, or shredded carrots. Just be mindful of the overall balance of flavors and textures.

Can I make this pasta salad ahead of time?

Definitely! You can make the dressing and chop the ingredients a day ahead. Toss everything together just before serving to keep the pasta from getting soggy.

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Dill Pickle Pasta Salad

Dill Pickle Pasta Salad


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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 to 6

Description

Get ready for a tangy twist on a classic summer dish! This dill pickle pasta salad recipe combines the crunch of pickles with creamy dressing and fresh herbs for a potluck-perfect side dish. Ideal for pickle lovers!


Ingredients

  • 8 ounces pasta, spirals or bow ties
  • 1 cup chopped dill pickles
  • 1 cup chopped English cucumber
  • ¼ cup minced red onion
  • ¼ cup chopped fresh dill, plus more to garnish if desired
  • ½ cup mayonnaise
  • ¼ cup Greek yogurt or sour cream*
  • 1 tablespoon pickle juice (from the jar)
  • ½ teaspoon garlic powder
  • ½ teaspoon dried dill
  • ½ teaspoon kosher salt, plus more to taste
  • ½ cup crumbled feta cheese
  • Black pepper, if desired (optional)

Instructions

  1. Start a pot of salted water to a boil. Boil the pasta until it is just 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; usually around 7 to 8 minutes.
  2. Chop the vegetables and dill as noted above. 
  3. In a large bowl, whisk together the mayonnaise, Greek yogurt, pickle juice, garlic powder, dried dill, and kosher salt. Add the drained pasta, chopped vegetables and dill, and feta cheese. Season with black pepper if desired. 
  4. If time, chill for at least 1 hour, but you can also serve immediately. Store leftovers refrigerated for 3 to 4 days: before eating, allow to come to room temperature. You may want to add a swirl of mayo or sour cream and a pinch of salt to refresh the texture and flavor. 

Notes

*For a creamier variation, use up to ½ cup sour cream. 

  • Category: Side dish
  • Method: Stovetop
  • Cuisine: Pasta salad
  • Diet: Vegetarian

Green Goddess Pasta Salad

Green Goddess Pasta Salad in large white serving bowl.Spring and summer are not just grilling season, they area also pasta salad season! And this Green Goddess Pasta Salad…

The post Green Goddess Pasta Salad appeared first on The Defined Dish.

Green Goddess Pasta Salad in large white serving bowl.

Spring and summer are not just grilling season, they area also pasta salad season! And this Green Goddess Pasta Salad is a must-have side this season.

Green Goddess Pasta Salad in white serving bowl with two serving spoons.

I love a pasta salad! It is the perfect dish when feeding a crowd when hosting, plus great to bring to an event to go along with any dish your host is making. This Green Goddess Pasta Salad is so deliciously bright and really pairs well with just about any main.

This pasta salad has particularly become a favorite of mine because I can also make it whenever I need to use up leftover herbs before they go bad! While I like a combination of dill, basil, and mint, but you can really use whatever you have on hand; cilantro would be great as well!

Green Goddess Pasta Salad in white serving bowl with two serving spoons.

Green Goddess Pasta Salad Ingredients:

  • Full-Fat Greek Yogurt
  • Garlic
  • Extra Virgin Olive Oil
  • Fresh Herbs: I like a combination of dill, basil, and mint, but you can use whatever you have on hand! Cilantro would be great as well!
  • Fresh Lemon Juice and Zest
  • Kosher Salt
  • Freshly Ground Black Pepper
  • Orecchiette Pasta
  • Asparagus
  • Frozen Peas
  • Crushed Red Pepper Flakes: Optional
Green Goddess Pasta Salad in large white serving bowl.

Green Goddess Pasta Salad Step-by-Step:

Step One: Bring a large pot of water to boil

This will be used to cook your pasta and veggies!

Step Two: Make the Green Goddess Sauce

With an immersion blender or in a blender, combine the Green Goddess ingredients. Blend until smooth. Set aside.

Step Three: Cook the Pasta and Veggies

Add your pasta to the boiling water and cook according to package directions. When there is 2 minutes left on the pasta, add the asparagus and peas.

Step Four: Assemble

Drain off the pasta and veggies and place in a large bowl. Let cool for 5 minutes then add the sauce, additional salt and pepper, plus red pepper flakes (if using). Toss to combine. You can serve now while still warm or place into fridge until ready to serve!

Green Goddess Pasta Salad in bowl with sauce pouring on top.

Recipe FAQs:

What herbs should i use?

You can really use whatever you have on hand! I like a combination of dill, basil, and mint, but you can use whatever you have on hand! Cilantro would be great as well!

How should i serve this?

You can serve right after assembling while still warm or place into fridge until ready to serve!

What shouLD i PAIR THIS with?

This pairs great with just about anything! You can serve alongside burgers or even with grilled chicken or steak right on top.

Green Goddess Pasta Salad in serving bowl and on two plates.

I hope you enjoy this pasta salad for many seasons to come! Comment below once you try it!

For More simple side Recipes:

Creamy Italian Pasta Salad

Street Corn-Inspired Slaw with Spicy Tahini

German-Style Potato Salad

Crunchy Ramen Noodle Salad

Green Goddess Pasta Salad in large white serving bowl.
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Green Goddess Pasta Salad

Serves 8 as a Side
Servings 8
Calories 274kcal

Ingredients

For the Green Goddess Sauce:

  • 5 ounces full-fat Greek yogurt about 2/3 cup
  • 2 garlic cloves
  • 2 tablespoons extra virgin olive oil
  • 1 ½ cups fresh herbs I used ¼ cup chopped dill, 1 cup basil leaves, and ¼ cup mint leaves; use whatever you have on hand, cilantro would also be great
  • 2 tablespoons freshly squeezed lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Zest of ½ lemon

For the Pasta Salad:

  • 16 ounces orecchiette pasta sub rotini, fusilli, or penne
  • 1 bunch of asparagus wooden end removed and cut into 1-inch pieces
  • 1 cup frozen peas
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes optional

Instructions

  • Bring a large pot of water to boil.

Make the Green Goddess Sauce:

  • With an immersion blender or in a blender, combine the Green Goddess ingredients. Blend until smooth. Set aside.

Cook the Pasta and Veggies:

  • Add your pasta to the boiling water and cook according to package directions. When there is 2 minutes left on the pasta, add the asparagus and peas.

Assemble:

  • Drain off the pasta and veggies and place in a large bowl. Let cool for 5 minutes then add the sauce, additional salt and pepper, plus red pepper flakes (if using). Toss to combine.
  • You can serve now while still warm or place into fridge until ready to serve!

Nutrition

Calories: 274kcal | Carbohydrates: 47g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 457mg | Potassium: 276mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1178IU | Vitamin C: 24mg | Calcium: 56mg | Iron: 2mg

Photography and styling by Eat Love Eats.

The post Green Goddess Pasta Salad appeared first on The Defined Dish.

25 Top Sides for Pizza

Need a few easy sides to go with a pizza party? Here are our top sides for pizza, the most…

Need a few easy sides to go with a pizza party? Here are our top sides for pizza, the most delicious and satisfying ways to complement your favorite pies.

Sides for pizza

Ready for a pizza night? It can be tricky to find the right sides to go with pizza. Salad is a natural, but it’s got to have the right vibe. Plus, it can’t be so much effort that it takes away from the main event!

Alex and I have pizza nights often, but it can be harder than we think to find the right side dishes to accessorize with our meals. We love to make sides that are vegetable-forward, because we feel more satisfied when we’re done with the meal (and we go through less pizzas!).

Types of sides to pair

Here we’ve combed through our library of thousands of recipes for the best sides for pizza! Salads are the most fitting choice: they’re full of colorful vegetables and you don’t have to use your oven. But we’ve also got a few ideas for sauteed vegetables or even veggie dips that mix up the standard salad. Either way, you won’t be using your oven for any of these side dishes.

You’ll find something for everyone here, from a casual pizza night to a dinner party. If you’re going for a family-friendly with kids, you might want to try our ranch dip with veggies with our cheese pizza. For a fancy night of entertaining, try a classy citrus salad or radicchio salad with a truffle pizza or burrata pizza. Ready to get started?

The recipes: our top sides for pizza!

More pizza resources

Love a great homemade pizza? Alex and I have got all the resources you need to make your own killer pizza at home: Here are a few more of our favorite pizza recipes:

Frequently asked questions

Do I even need sides with pizza?

Pizza is delicious on its own, but sides can add variety, texture, and well-roundedness to your meal. They can also help balance the richness of pizza with lighter options or offer a refreshing contrast.

What kind of sides are best with pizza?

The possibilities are endless! Here are some popular categories to consider:
Salads: A light and refreshing salad balances the heavier flavors of pizza. Opt for a simple green salad with a light vinaigrette, or get creative with chopped vegetables, fruits, and cheeses.
Appetizers: Finger foods like garlic knots, breadsticks, or mozzarella sticks add a fun and shareable element to your pizza feast.
Veggie sides: Roasted vegetables like broccoli, cauliflower, or Brussels sprouts add essential vitamins and a healthy counterpoint to pizza’s richness.

I’m looking for something healthy. What are some good options?

Caprese salad: Fresh tomatoes, mozzarella cheese, and basil with a drizzle of balsamic glaze offer a light and flavorful option.
Grilled vegetables: Grill zucchini, eggplant, bell peppers, or asparagus for a smoky and healthy side dish.
Arugula salad with shaved parmesan: Arugula’s peppery flavor pairs well with pizza, and the shaved parmesan adds a touch of salty richness.
Fruit salad: A refreshing fruit salad with a light honey dressing can cleanse the palate after pizza.

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Kale salad

25 Sides for Pizza: Tuscan Kale Salad & More!


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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 3 to 4

Description

The best side to go with pizza is this incredible Tuscan kale salad! A dressing of lemon, garlic and Parmesan cheese transforms kale into tangy goodness.


Ingredients

  • 1 large bunch Tuscan kale (about 8 ounces)*
  • 1 very small or 1/2 medium garlic clove
  • ¼ teaspoon kosher salt
  • 3 tablespoons olive oil
  • 1 lemon (3 to 4 tablespoons juice, plus zest)
  • ¼ cup freshly grated Parmesan cheese
  • ⅛ teaspoon red pepper flakes
  • Fresh ground black pepper
  • Homemade croutons (optional)

Instructions

  1. Wash and dry the kale. Then destem and roughly chop the kale leaves.
  2. Peel and mince the garlic clove. Sprinkle it with the kosher salt, then holding the blunt edge of the knife, scrape the sharp edge of the blade over the minced garlic, holding the knife at an angle and mashing the garlic into a paste.
  3. Place the paste in a medium bowl. Add the olive oil, lemon juice, red pepper flakes, and fresh ground black pepper, and whisk to combine. Add the Parmesan cheese and stir to combine.
  4. Toss the dressing with the kale leaves. Serve topped with lemon zest (and additional Parmesan cheese, if desired).  If desired, serve with homemade croutons.

Notes

*1 bunch of kale makes a moderate serving size of 4: consider doubling the recipe if feeding hungry eaters.

Adapted from 101 Cookbooks

  • Category: Salad
  • Method: Raw
  • Cuisine: Italian

steamed artichokes

Artichokes are my favorite vegetable. My favorite way to eat them is the way I have my whole life: cooked whole, each leaf dipped in a sharp lemony sauce until you get to the heart, whose choke you free with a butter knife then schmear with th…

Artichokes are my favorite vegetable. My favorite way to eat them is the way I have my whole life: cooked whole, each leaf dipped in a sharp lemony sauce until you get to the heart, whose choke you free with a butter knife then schmear with the sauce like you’re thickly buttering a piece of bread, and eat it while holding the stem like a lollipop, your eyes closed as you absorb the heady bliss of it all. Clearly, it means a lot to me but I’m not sharing a recipe with three words: Just boil them. A few years ago I started steaming artichokes instead of boiling them and found I preferred it — less wet, and seemingly more evenly cooked. But it still didn’t warrant mention here, though, too simple.

steamed artichokes-01

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Simple Sauteed Broccoli

Make your broccoli taste amazing in just 10 minutes! This easy sauteed broccoli highlights its fresh flavor and comes out…

Make your broccoli taste amazing in just 10 minutes! This easy sauteed broccoli highlights its fresh flavor and comes out perfectly crisp tender.

Sauteed broccoli in pan.

In need of a healthy and easy side dish? Here’s a “recipe” that’s more of an idea than anything: sauteed broccoli! It might sound basic, but you’ll be surprised at the amount of flavor it’s possible to get from perfectly cooking this vegetable!

Why we love this recipe: Broccoli is often overcooked, leaving it soggy and without flavor. Here Alex and I will show you our go-to simple sauteed broccoli recipe: how to cook it so it’s lightly browned but perfectly crisp tender and flavorful!

🥦 Other favorite ways to cook broccoli? Try our steamed broccoli, roasted broccoli, and roasted broccoli and carrots recipes, or head to How to Cook Broccoli for more!

Sauteed Broccoli in pan with spoon.

How to make sauteed broccoli…the right way!

Broccoli is basic, right? But so many home cooks cook it way beyond the point of no return. Overcooked broccoli is the worst: it’s limp and lifeless. Instead, you’ll want to cook it just to the point where it’s tender, but still bright green and crisp. Even better: it takes less time! There’s no reason to spend the time extra overcooking it (ha!). Here are our tips on how to make the best sauteed broccoli:

Step 1: Chop the broccoli into florets.

Step 1: Chop into medium-sized florets. Try to leave a good amount of the stem to make a lovely shape, so the broccoli doesn’t look stubby! Chop them into medium-sized pieces: not so small they disintegrate, but not so large they’re too tough to cut.

Step 2: Saute the broccoli in a large skillet.

Step 2: Heat olive oil in a large skillet over medium heat. Add the broccoli and sauté for 5 minutes. Watch the pan and stir so the broccoli doesn’t get too browned. Stir in the seasonings (salt, spices, etc).

Step 3: Cover the broccoli and steam.

Step 3: Cover and cook 2 minutes more. Covering the broccoli at the end locks in the moisture and steams it, helping it to get fully cooked through and tender instead of more browned.

And that’s it! Perfectly seasoned sauteed broccoli in just 10 minutes.

Ways to season sauteed broccoli

The key to great tasting sauteed broccoli is the seasonings! First and foremost, make sure to salt it perfectly to taste. Then to accessorize, we used sliced green onion, Italian seasoning, and garlic powder (see the recipe below). If you have a lemon, topping with lemon zest gives it the perfect zing! Here are a few more ideas for flavoring:

  • Grated Parmesan or Pecorino Romano cheese
  • Feta cheese or goat cheese crumbles
  • Rice vinegar, soy sauce (in place of the last ¼ teaspoon salt), and sesame seeds
  • A drizzle of balsamic reduction
  • Slivered toasted almonds
  • Minced garlic
  • Grated ginger
  • Panko and dried herbs

A bit on broccoli nutrition

Broccoli is a super nutritious cruciferous vegetable! It’s high in fiber (with 2.4 grams per 1 cup), which is helpful for keeping you full and helping with digestion. It also has relatively high protein for a vegetable (2.5 grams per 1 cup), and is high in Vitamin C, K and iron. Read more broccoli nutrition facts here.

Main dishes to pair with it!

Of course, there’s no end to dishes to pair with this sauteed broccoli! It’s so versatile that it literally goes with anything (like a perfect pair of jeans!). Here are a few ideas for mains that would pair nicely:

Dietary notes

This sauteed broccoli recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Frequently asked questions

What’s the best type of broccoli for sauteing?

Fresh broccoli florets are ideal. Look for firm, deep green florets with tight buds. Avoid broccoli with yellowing florets or a mushy texture.

Can I use frozen broccoli?

We don’t recommend it. Frozen broccoli florets have a softer texture and may release more water during cooking.

Steamed or sautéed? What’s the difference?

Steaming broccoli preserves its vibrant green color and slightly more nutrients. Sautéing allows for browning and caramelization, developing a deeper and more complex flavor.

Do I need to blanch broccoli before sauteing?

Blanching (briefly boiling) broccoli florets for a minute or two before sauteing can help soften them slightly and ensure even cooking. However, it’s not essential, especially if you prefer your broccoli with a bit of a bite.

What can I add to my sauteed broccoli for extra flavor?

The possibilities are endless! Popular additions include garlic, shallots, ginger, red pepper flakes, soy sauce, lemon juice, toasted nuts, or even a sprinkle of parmesan cheese.

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Sauteed broccoli

Simple Sauteed Broccoli


  • Author: Sonja Overhiser
  • Prep Time: 3 minutes
  • Cook Time: 7 minutes
  • Total Time: 10 minutes
  • Yield: 4

Description

Make your broccoli taste amazing in just 10 minutes! This easy sauteed broccoli highlights its fresh flavor and comes out perfectly crisp tender.


Ingredients

  • 1 1/2 pounds (2 large heads) broccoli 
  • 2 green onions
  • 2 tablespoons olive oil
  • 2 teaspoons Italian seasoning
  • ⅛ teaspoon garlic powder
  • ½ teaspoon kosher salt, plus more to taste
  • Optional: 1 teaspoon lemon zest
  • Dress it up: Add a sprinkle of shredded Parmesan cheese or feta cheese!

Instructions

  1. Chop the broccoli into medium sized florets (leave a good amount of the stem for a nice shape; see the photo). Thinly slice the green onions.
  2. In a large skillet over medium heat, heat the olive oil. Add the broccoli florets and sauté for 5 minutes, stirring occasionally (the broccoli will lightly brown in parts). Stir in the green onion, Italian seasoning, garlic powder, and kosher salt.
  3. Cover and cook for 2 to 3 minutes more, until crisp tender but still bright green. Taste and add a few pinches of salt if needed (make the flavor pop!) and fresh ground pepper. Remove the broccoli to a bowl and serve immediately. Sprinkle with the lemon zest, if using.
  • Category: Side Dish
  • Method: Sauteed
  • Cuisine: Vegan

Keywords: Sauteed Broccoli

How to Steam Vegetables

Here’s how to steam vegetables to get them on the table fast! Use this method to avoid soggy and bland…

Here’s how to steam vegetables to get them on the table fast! Use this method to avoid soggy and bland veggies: here they turn out crisp tender and delicious every time.

How to steam vegetables: steamed broccoli in steamer

Want to steam vegetables? We’re here to help! Steaming one of the quickest vegetable cooking methods there is. It also has a bad rap, since if not done properly it can result in overcooked, bland, and soggy veggies.

But guess what? If you cook them until crisp tender and season them correctly, the veggies come out delicious every time! Here’s our master method for how to steam vegetables: the right way.

Vegetable steaming methods

First, you have a specific vegetable in mind, we’ve got several specific recipes for you. Pick from one of the methods below:

Gear required for steaming

You’ll need a steamer basket or steamer pan to make this recipe. Here’s a steamer basket you can buy online that works for any pan you have. In these photos, you’ll see we used a skillet with a custom steamer basket. It’s an option too, but not required for steaming!

How to steam vegetables: a tutorial

The most important thing to remember when steaming vegetables: don’t be tempted to overcook them. Steam the vegetables until they’re crisp tender. You’ll need to be ready to taste test, fork in hand! Cooking vegetables even a few minutes past the right timing makes them go from bright and crisp to faded and mushy. Here’s how to steam vegetables using a steamer basket:

Step 1: Chopping vegetables.

Step 1: Chop the vegetables into uniform bite-sized pieces, which helps them to cook evenly. The thicker the vegetable, the longer it will take to cook. (This is important for hard vegetables like carrots: the smaller the pieces, the shorter the cook time.)

Step 2: Steaming vegetables in steamer basket.

Step 2: Add 1 inch water to the bottom of the saucepan or pot, then place the steamer basket in the pot. The surface of the water should be just under the basket. Bring it to a boil. Once boiling, add the vegetables to the basket and cover with a lid.

Step 3: Taste testing steamed vegetables.

Step 3: Cook covered, until just tender when pricked with a fork. As a rule of thumb, broccoli takes 3 to 5 minutes, green beans and carrots 4 to 5 minutes, and cauliflower 10 to 12 minutes. (See the Vegetable Timing Chart below.) Taste test to be sure; the exact cook time varies based on the thickness and maturity of the vegetable.

Step 4: Carefully remove the veggies to a bowl, then toss with a bit of olive oil or butter and kosher salt. If you’d like, add flavor by using fresh lemon juice, fresh herbs, feta cheese crumbles, or other spices.

Vegetable timing chart

Each vegetable takes a different amount of time to steam. Here is a chart with the approximate timing for common vegetables:

  • Asparagus: 2 to 5 minutes
  • Broccoli: 3 to 5 minutes
  • Green Beans: 4 to 5 minutes
  • Carrots: 4 to 5 minutes, depending on how thick you cut them
  • Brussels sprouts: 6 to 7 minutes
  • Cabbage: 7 to 10 minutes
  • Cauliflower: 10 to 12 minutes
  • Baby potatoes: 10 to 15 minutes
  • Sweet potatoes: 25 to 35 minutes (halved, shorter for diced)
Steamed broccoli

More side dish ideas

Steaming vegetables is a fantastic way to make them into a quick and easy side dish! Here are a few more of our favorite side dish resources:

Frequently asked questions

What’s the difference between steaming and boiling vegetables?

Steaming uses steam to cook vegetables, preserving more nutrients and their vibrant colors compared to boiling. Boiling vegetables can leach out vitamins and minerals into the water.

Do I need a fancy steamer?

No! You can easily steam vegetables at home with basic kitchen equipment. A pot with a lid and a steamer basket or colander that fits snugly inside will do the trick.

What’s the best way to cut vegetables for steaming?

Cut vegetables into uniform, bite-sized pieces for even cooking. This ensures all pieces cook through at the same time.

How much water do I need for steaming?

You only need a small amount of water – about 1-2 inches – in the bottom of the pot. The vegetables steam from the rising steam, not by being submerged in water.

How long does it take to steam vegetables?

Cooking time depends on the type and thickness of the vegetables. Tender vegetables like asparagus or green beans will cook in just a few minutes, while denser vegetables like carrots or potatoes will take longer. See the Vegetable Timing Chart above!

How can I tell if my vegetables are done?

The vegetables should be tender-crisp, with a slight bite when pierced with a fork.

Can I steam frozen vegetables?

You can, but keep in mind the vegetables will come out with a soft texture. Shorten the cook time by a few minutes and taste test to assess doneness.

Print
Steamed broccoli

How to Steam Vegetables


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 5 to 10 minutes
  • Total Time: 4 minute
  • Yield: Varies

Description

Here’s how to steam vegetables to get them on the table fast! Use this method to avoid soggy and bland veggies: here they turn out crisp tender and delicious every time.


Ingredients

  • Vegetable of your choice (broccoli, cauliflower, green beans, carrots)
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Chop: Chop the vegetables into uniform pieces.
  2. Boil water: Place about 1 inch of water in a pot or saucepan. If using a steamer basket without a handle, add it to the pot now: the water surface should be right under the basket. Bring the water to a boil.
  3. Steam: Once boiling, add the vegetables (in the steamer basket, if it has a handle). Steam with the lid on until crisp tender, taste testing with a fork to assess doneness. Make sure not to overcook! Set a timer and taste at the low end of the timing. Use a guide of: 3 to 5 minutes for asparagus and broccoli, 4 to 5 minutes for carrots and green beans, 6 to 7 minutes for Brussels sprouts, 7 to 10 minutes for shredded cabbage, 10 to 12 minutes for cauliflower, 10 to 15 minutes for baby potatoes, and 25 to 35 minutes for halved sweet potatoes. 
  4. Season: Carefully remove the vegetables to a bowl. Toss with olive oil, kosher salt, and freshly ground black pepper to taste. If you’d like, add other flavors like dried or fresh herbs, spices, fresh lemon juice, or chopped herbs. 
  • Category: Side Dish
  • Method: Steamed
  • Cuisine: Vegetables

Keywords: How to Steam Vegetables

Baked Asparagus with Parmesan

This easy baked asparagus recipe is ready in 20 minutes and bursting with flavor. Perfectly tender-crisp with a hint of…

This easy baked asparagus recipe is ready in 20 minutes and bursting with flavor. Perfectly tender-crisp with a hint of char, it’s the veggie side you’ll crave all spring and summer long!

Baked Asparagus on plate.

What’s your favorite way to make asparagus? Here’s our favorite: this easy baked asparagus! It’s roasted in a hot oven until tender but still beautifully green. Then spritz it with lemon, the way to make this healthy veggie taste over-the-moon good. The finishing touch? Add some salty Parmesan cheese.

Yes, it’s the perfect way to eat asparagus, which can sometimes come out bland or stringy. Even better, it’s a side dish that’s simple enough to whip up while you’re in the midst of cooking easy dinner.

A few other ways to cook asparagus? Try grilled asparagus, roasted asparagus, broiled asparagus, sauteed asparagus or steamed asparagus.

How to make baked asparagus: step by step

To be honest, I was pretty iffy on asparagus growing up. The image of pushing lifeless green stalks around on my plate as a child is seared into my memory! It wasn’t until adulthood that I started to give it a chance. Even today, when asparagus isn’t cooked correctly it can send me right back to those days.

Luckily this baked asparagus recipe makes it taste so good, even our toddler gobbled it up! The lemon and Parmesan asparagus combo is a smash hit every time. How long to bake asparagus? Bake it for 10 to 15 minutes at 425°F. Here’s what to do (or go right to the recipe):

How to Cut Asparagus

Step 1: Cut the asparagus to remove the woody ends. Throw them on a foil or parchment paper-lined baking sheet.

Asparagus on baking sheet

Step 2: Toss the asparagus with olive oil to coat, lemon zest, salt, and black pepper. Top with shredded Parmesan cheese (optional)

Baked asparagus

Step 3: Bake at 425°F for 10 to 15 minutes, until the largest stem is fork tender. The timing depends on the thickness of the stalks.

Flavor variations

We love this baked asparagus recipe most with lemon and Parmesan cheese. But there are so many ways to step it up! Here are a few ideas:

Ways to serve baked asparagus

This baked asparagus recipe is a great side dish to have as part of your repertoire because it’s so versatile. It has an elegant vibe: there’s nothing pedestrian about baked asparagus with Parmesan, right? It says, I have my stuff together. (Or whatever word you’d like to insert there.)

Another bonus for asparagus is that it’s relatively high in fiber (1 cup of cooked asparagus has 4 grams of fiber). So it’s great for pairing with a vegetable-free meal like cheesy risotto or mac and cheese. Here are a few great recipes to serve it with:

More easy side dish recipes

This baked Parmesan asparagus is part of a collection of our best vegetable side dishes! Ready to jump on the train? Let us know if you try it in the comments, or check out more of our easy asparagus recipes. Here are a few more you’ll love to make on the regular:

Dietary notes

This baked asparagus recipe is vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the Parmesan cheese or go to roasted asparagus.

Frequently asked questions

How can I tell if my asparagus is fresh?

Fresh asparagus spears should be firm and snap easily when bent near the base. The tips should be tightly closed and not flowering.

Do I need to peel asparagus before baking?

No, peeling asparagus is not necessary for most recipes, especially if the spears are thin and tender. You can cut off the woody ends about an inch from the bottom.

What are some flavor variations for baked asparagus?

This recipe is a great base for customization! Explore different flavor combinations by adding a drizzle of balsamic glaze after baking, seasoning with Old Bay or Cajun seasoning, or topping with lemon dill sauce after baking.

Print
Baked asparagus

Baked Asparagus with Parmesan


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4

Description

This easy baked asparagus recipe is ready in 20 minutes and bursting with flavor. Perfectly tender-crisp with a hint of char, it’s the veggie side you’ll crave all spring and summer long!


Ingredients

  • 1 pound asparagus
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • Fresh ground black pepper
  • 1 lemon (zest from half, plus slices from the other half)
  • ¼ cup shredded Parmesan cheese (optional)

Instructions

  1. Preheat the oven to 425°F.
  2. Cut off the tough bottom ends of the asparagus. Add the asparagus stalks to a foil-lined baking sheet. Drizzle them with olive oil, and add the kosher salt and a few grinds of black pepper. Add the zest of ½ lemon and mix with your hands. Thinly slice 4 lemon wheels from the lemon, then add them right on the tray. Sprinkle everything with Parmesan cheese.
  3. Bake 10 to 15 minutes, until tender when pierced by a fork at the thickest part. The timing will depend on the thickness of the asparagus spears (ours in the photo were done at 12 minutes). Serve immediately.

Notes

This recipe is a great base for customization! Explore different flavor combinations by seasoning with Old Bay or Cajun seasoning, adding a drizzle of balsamic glaze, or serving with lemon dill sauce.

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

Keywords: Baked Asparagus, Easy Asparagus Recipe, Parmesan Asparagus, How Long to Bake Asparagus