Parmesan Truffle Fries

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

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

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

Truffle Fries

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

Parmesan truffle fries

What are truffle fries?

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

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

Truffle oil

What’s the best truffle oil?

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

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

Parmesan truffle fries

Tips for making truffle fries

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

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

How to make them vegan: omit Parmesan!

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

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

Truffle fries

This truffle fries recipe is…

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

Print
Parmesan Truffle Fries

Parmesan Truffle Fries


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

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

Description

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


Ingredients

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

Instructions

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

Notes

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

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

Keywords: Truffle Fries, Parmesan Truffle Fries

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes

Thanksgiving Stuffing

I enjoy green bean casserole, mashed potatoes, and creamed spinach, but without question, my favorite Thanksgiving side dish is the stuffing. I’ve always loved my mom’s stuffing recipe. She never makes it from a box, but uses fresh bread, l…


I enjoy green bean casserole, mashed potatoes, and creamed spinach, but without question, my favorite Thanksgiving side dish is the stuffing. I’ve always loved my mom’s stuffing recipe. She never makes it from a box, but uses fresh bread, lots of butter, onions, and celery. It’s richly flavorful, soft in the middle, and crisp on top, and it’s always the first dish I reach for at Thanksgiving dinner. Her Thanksgiving stuffing recipe inspired this one. I keep the traditional celery, onions, stock, and crusty bread, but I use a generous amount of olive oil instead of butter, which adds robust […]

The post Thanksgiving Stuffing appeared first on Love and Lemons.

Double Kale Gratin.

Welcome to the world of kale gratin! You might just die of deliciousness because this stuff is truly incredible. Okay so remember last year when I made the brussels sprouts gratin? And it was utterly life changing? So rich and decadent but still… brussels? WELL. This might rival that.  Because here’s the thing. I love […]

The post Double Kale Gratin. appeared first on How Sweet Eats.

Welcome to the world of kale gratin!

This double kale gratin has two kinds of kale, three kinds of cheese, cream and crunchy breadcrumbs. It will be your new favorite side dish!

You might just die of deliciousness because this stuff is truly incredible.

tuscan and curly green kale

Okay so remember last year when I made the brussels sprouts gratin? And it was utterly life changing? So rich and decadent but still… brussels?

WELL.

This might rival that. 

Because here’s the thing. I love both of them equally. I don’t know how to choose. Both dishes are absolutely incredible. But they are similar enough that you don’t really need BOTH dishes on Thanksgiving. Especially if your family is like mine, and they may not even touch it. Because #change. 

Anyway, before we get into that, and like, WHICH ONE DO YOU CHOOSE?!, let’s talk about the kale gratin!

kale and cheesea

Two kinds of kale. Tuscan and green curly kale. I love the mish mash of the two types. It’s not necessary – if you only have access to one, you can totally use it. But I love the two together. The tuscan is a bit more crisp. The curly green is a bit more chewy. 

This double kale gratin has two kinds of kale, three kinds of cheese, cream and crunchy breadcrumbs. It will be your new favorite side dish!

Now you know that I have a love affair with kale chips. I don’t care if they are soooo 2008, I love making them, we love eating it, and they happen in this house at least once a week. They are such a great way to get in some greens.

So that’s what was so appealing to me about this gratin. The bottom of the dish turns creamy, like greens cooked with cream and cheese. But the top pieces of kale sticking out get crispy, along with the cheese sprinkled on top, and it’s crunchy and flavorful and crisp and a texture lover’s dream.

That’s me! 

This double kale gratin has two kinds of kale, three kinds of cheese, cream and crunchy breadcrumbs. It will be your new favorite side dish!

I will tell you that you can even make this ahead of time! While it is amazing when it first comes out of the oven, I’ve made the entire thing ahead of time before (multiple times!) and if you reheat it in the oven, it still comes out great. 

The flavor is SUPERB. Three kinds of cheese, two kinds of kale, cream, nutmeg, mustard and crunchy breadcrumbs on top. It’s almost like kale mac and cheese without noodles, if that could be a thing. Really, really incredible.

Now how to choose?! How do you know if you should make this one of the brussels? 

This double kale gratin has two kinds of kale, three kinds of cheese, cream and crunchy breadcrumbs. It will be your new favorite side dish!

This kale gratin is slightly (and I do mean slightly) less filling and rich that the brussels gratin, so take that into account. It’s also a bit easier – all you really do is tear kale leaves, toss them with cheese, cover them in cream and bake them into oblivion.

While in the oven, the cheese and the cream come together to create a sauce that you won’y be able to resist. Seriously. Just try!

I find that the kale gratin is more weeknight-friendly than the brussels gratin. It’s not quite as filling, so the dish tends to go quicker than the brussels. But they are both fantastic, and it’s really just a question of which veggie you like more. 

This double kale gratin has two kinds of kale, three kinds of cheese, cream and crunchy breadcrumbs. It will be your new favorite side dish!

Can’t I just have both? A meal of gratins please.

This double kale gratin has two kinds of kale, three kinds of cheese, cream and crunchy breadcrumbs. It will be your new favorite side dish!

Double Kale Gratin

Double Kale Gratin

This double kale gratin has two kinds of kale, three kinds of cheese, cream and crunchy breadcrumbs. It will be your new favorite side dish!

  • 1 large bunch of curly green kale, (leaves torn from stem)
  • 1 large bunch of tuscan (lacinato) kale, (leaves torn from stem)
  • 1 shallot, (minced)
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked pepper
  • 4 ounces gruyere cheese, (freshly grated)
  • 4 ounces sharp cheddar cheese, (freshly grated)
  • 2 ounces parmesan cheese, (freshly grated)
  • 2 garlic cloves, (minced)
  • 2 cups heavy cream
  • 1 tablespoon Dijon mustard
  • ½ teaspoon freshly grated nutmeg
  • ½ cup panko bread crumbs
  • 3 tablespoons seasoned fine breadcrumbs
  1. Preheat the oven to 350 degrees F. Spray a 9×13 inch baking dish with nonstick spray.
  2. Tear the kale into pieces and place it in the baking dish. It may be overflowing, but that’s good! It will cook way down in the oven. Toss the shallot into the kale and season it all with the salt and pepper, tossing well.
  3. Toss the cheeses together in a bowl. Add almost all of (about three quarters) the cheese to the kale, tossing it well to combine.
  4. In a large bowl or measuring cup, whisk together the garlic, cream, mustard and nutmeg. Pour the cream mixture over top of the kale. Cover with the remaining cheese. Sprinkle the breadcrumbs on top.
  5. Bake the gratin for 45 minutes, until the top is golden and crisp and the edges are bubbly. Serve immediately!
  6. Note: this can be made ahead of time, but it is best to reheat right before serving!

This double kale gratin has two kinds of kale, three kinds of cheese, cream and crunchy breadcrumbs. It will be your new favorite side dish!

It’s not the prettiest, but it is the most delish! 

The post Double Kale Gratin. appeared first on How Sweet Eats.

Roasted Garlic Mashed Potatoes

The standard for mashed potatoes is high in our house. See, Jack grew up eating his Uncle Billy’s perfect mashed potatoes, and he still reminisces about them. They were creamy, fluffy, and rich with (lots of) melted butter, (lots of) sour cream, …


The standard for mashed potatoes is high in our house. See, Jack grew up eating his Uncle Billy’s perfect mashed potatoes, and he still reminisces about them. They were creamy, fluffy, and rich with (lots of) melted butter, (lots of) sour cream, and topped with “butter lake,” as Jack lovingly refers to it. I’ve made mashed potato recipes before, but always with a twist like cauliflower or kale. This year, I stepped up to take on the challenge of making a delicious, classic go-to homemade mashed potato recipe. This mashed potato recipe is not quite the same as his Uncle […]

The post Roasted Garlic Mashed Potatoes appeared first on Love and Lemons.

Maple Roasted Sweet Potatoes with Pecans

Whether you call them Maple Roasted Sweet Potatoes or candied yams, these tender, sweet, and irresistible nuggets are the quintessential Thanksgiving side dish. They’re also super simple to prepare, which gives them a permanent spot on my Thanksgiving menu. Because when I’m trying to cook ten recipes at once, I need things to be as […]

The post Maple Roasted Sweet Potatoes with Pecans appeared first on Budget Bytes.

Whether you call them Maple Roasted Sweet Potatoes or candied yams, these tender, sweet, and irresistible nuggets are the quintessential Thanksgiving side dish. They’re also super simple to prepare, which gives them a permanent spot on my Thanksgiving menu. Because when I’m trying to cook ten recipes at once, I need things to be as simple as possible! Just mix everything up in a dish, pop it in the oven, and let them do their thing while you work on the rest of the meal. Done and done!

Originally posted 11/19/11, updated 11/07/19.

Maple Roasted Sweet Potatoes with Pecans – A Classic Thanksgiving Side

Overhead view of a casserole dish full of Maple Roasted Sweet Potatoes with pecans with a wooden spoon on a deep blue background

Are They Yams or Sweet Potatoes?

This has been the topic of much debate for decades. While these orange fleshed root vegetables are often labeled “yams” at the grocery store, that’s really just a slang term and true yams are a different vegetable all together. Here is a great video clip from Alton Brown’s Serious Eats that goes over the history of sweet potatoes and the controversy over the term “yam” (worth the watch just for the “man yam” bit).

But I don’t care what you call them. Language is fluid. Just make sure to buy the orange guys for this recipe. ;)

Can You Make These Roasted Sweet Potatoes Ahead?

While you can roast these the day before and reheat on Thanksgiving day, I think they have a much better presentation when prepared fresh. The appearance does change from a glassy candied appearance to sort of a darker dull color after refrigeration. Instead, go ahead and peel and cube your sweet potatoes the day before so that all you have to do on the big day is pop them in the oven.

Can I Roast The Sweet Potatoes at a Lower Temperature?

If you’re trying to do double duty and roast these sweet potatoes at the same time as your turkey, you can make it work. If your turkey is being roasted at 350ºF, you can roast the sweet potatoes at the same time, keeping in mind that they will take much longer to roast (probably an additional 20 minutes or so). Make sure to stir the sweet potatoes about every 20 minutes while roasting.

 

Maple Roasted Sweet Potatoes with Pecans

Maple Roasted Sweet Potatoes with Pecans (aka Candied Yams) are an easy, classic Thanksgiving side dish that everyone will love.

  • 3 lbs. sweet potatoes ($3.39)
  • 2 Tbsp butter ($0.20)
  • 1/4 cup brown sugar ($0.16)
  • 1/4 cup maple syrup ($1.20)
  • 1/4 tsp cinnamon ($0.02)
  • 1/8 tsp ground cloves ($0.02)
  • 1/4 tsp salt ($0.02)
  • 1/2 cup pecans ($1.76)
  1. Preheat the oven to 400ºF. Peel and dice the sweet potatoes into 3/4 inch cubes. Place the sweet potato cubes in a large casserole dish (11×15" or 5 quart).

  2. Combine the butter, brown sugar, maple syrup, cinnamon, cloves, and salt in a small bowl. Microwave for about 30 seconds, or until the butter is melted, then stir until combined. Pour the butter mixture over the sweet potatoes in the casserole dish, and stir to coat.

  3. Transfer the casserole dish to the preheated oven and roast for 20 minutes. While the sweet potatoes are roasting, roughly chop the pecans. After roasting for 20 minutes, add the chopped pecans, give everything a good stir, and then roast for an additional 15-20 minutes, or until the sweet potatoes are very soft and the liquid in the casserole dish has reduced to a sticky candy coating. Serve hot.

Want more Thanksgiving recipes? Check out our Holiday Recipes category!

Front view of the casserole dish full of Maple Roasted Sweet Potatoes with Pecans with pine cones on the side

 

How to Make Maple Roasted Sweet Potatoes – Step By Step Photos

Diced sweet potatoes in casserole dish

Preheat the oven to 400ºF. Peel and dice 3 lbs. of sweet potatoes into 3/4-inch cubes. Place them in a large casserole dish (11×15″ or 5 quart). 

Butter maple syrup brown sugar and spices

Combine 2 Tbsp butter, 1/4 cup brown sugar, 1/4 cup maple syrup, 1/4 tsp cinnamon, 1/8 tsp ground cloves, and 1/4 tsp salt in a small bowl. Microwave for about 30 seconds to melt the butter, then stir to combine.

Butter mixture being poured over cubed sweet potatoes

Pour the butter mixture over the sweet potatoes and stir until they’re all evenly coated. Transfer the sweet potatoes to the preheated oven and roast for 20 minutes.

Chopped pecans on a cutting board with measuring cup

While the sweet potatoes are roasting, roughly chop 1/2 cup pecans (or just use pre-chopped pecans).

Pecans added to half roasted sweet potatoes

After roasting for 20 minutes, add the chopped pecans, give everything a really good stir, and return the sweet potatoes to the oven. Roast for an additional 15-20 minutes.

Fully roasted sweet potatoes in the casserole dish

Roast until the sweet potatoes are very tender and all the liquid in the bottom of the dish has reduced to a sticky candy coating.

front view of roasted sweet potatoes in the casserole dish

I mean, look at those potatoes… ?

Maple Roasted Sweet Potatoes in a casserole dish with a wooden spoon on a blue background with leaves and pine cones on the side.

These Maple Roasted Sweet Potatoes (or candied yams, whatever) will be a stunning addition to your Thanksgiving table!

The post Maple Roasted Sweet Potatoes with Pecans appeared first on Budget Bytes.

Easy Steamed Broccoli

Steamed broccoli is the very definition of easy! This healthy side dish is the epitome of simple: it turns out bright green and crisp tender every time. Ready for what might be the easiest side dish recipe ever? OK maybe a little exaggeration, but it’s the closest we’ve come (outside of these green beans). This one has it all: it’s healthy, delicious, and takes only 5 minutes to cook. Steamed broccoli might sound a little drab, right? But let us assure you: a drizzle of olive oil, a few red onion slivers and salt turn this humble veggie into something stellar. Alex and I are often looking for simple sides, and this one is now in our “pair with everything” repertoire. How to make perfectly steamed broccoli Steamed broccoli is super quick and simple: the main adage is don’t be temped to overcook it! Steaming it for 3 to 5 minutes results in broccoli that’s bright green and crisp tender. Cooking even a few minutes past that goes from bright and crisp to faded and mushy. Here are our tips on how to steam broccoli. Gear required: You’ll need a steamer basket or steamer pan to make this recipe. Here’s […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

Steamed broccoli is the very definition of easy! This healthy side dish is the epitome of simple: it turns out bright green and crisp tender every time.

Steamed broccoli

Ready for what might be the easiest side dish recipe ever? OK maybe a little exaggeration, but it’s the closest we’ve come (outside of these green beans). This one has it all: it’s healthy, delicious, and takes only 5 minutes to cook. Steamed broccoli might sound a little drab, right? But let us assure you: a drizzle of olive oil, a few red onion slivers and salt turn this humble veggie into something stellar. Alex and I are often looking for simple sides, and this one is now in our “pair with everything” repertoire.

Steamed broccoli

How to make perfectly steamed broccoli

Steamed broccoli is super quick and simple: the main adage is don’t be temped to overcook it! Steaming it for 3 to 5 minutes results in broccoli that’s bright green and crisp tender. Cooking even a few minutes past that goes from bright and crisp to faded and mushy. Here are our tips on how to steam broccoli.

Gear required: You’ll need a steamer basket or steamer pan to make this recipe. Here’s a steamer basket you can buy online.

Step 1: Chop the broccoli into florets.

Chop the broccoli into bite-sized pieces. Note that thicker pieces and larger florets will take slightly longer than smaller and thinner, so try to make them as uniform as possible.

Broccoli

Step 2: Bring water to a boil.

Rule number one of steaming vegetables: bring the water to a boil first! Don’t be tempted to just throw everything in the steamer and bring the water to a boil. You’ll boil the water in a saucepan or pot before you add the veggies.

Steamed broccoli

Step 3: Add the broccoli, cover, and steam for 3 to 4 minutes, until crisp tender.

Once boiling, add the broccoli in the steamer basket and cover the pot with a lid. (If your steamer doesn’t have a handle, you should place it in the pan before boiling the water, then add the brocolli once boiling.) Steam with the lid on 3 to 4 minutes until just tender: test a piece with a fork. It will be slightly different every time based on the thickness and age of the broccoli (tender, young broccoli from a farmer’s market will take less time).

Alex and I like our broccoli on the crisp side, so that’s what you’ll get in this recipe. If you’d like it more tender, cook 1 minute more. Just be careful not to cook much longer or the color will immediately fade and it will become mushy and overcooked!

How to steam broccoli

Step 4: Drain and season.

Carefully remove the broccoli to a bowl. Toss with olive oil, kosher salt, feta cheese (optional), and red onions. As noted in the recipe below, we like to soak our red onions in water for a few minutes, which helps to reduce onion breath and remove a bit of the “spice”. You can do this while you cook the broccoli: it only needs a few minutes.

Steamed broccoli

How to season steamed broccoli

Once your broccoli is perfectly steamed, there are many ways to season it. In this recipe, we accessorized with red onion for a little shape and color contrast. Then it’s mixed simply with olive oil and salt and pepper. Adding feta cheese crumbles takes it from good to great, and it’s one of our favorite ways to eat broccoli.

If you don’t use this idea, there are literally hundreds of way to season broccoli. Here are a few more ideas:

  • Olive oil and some grated Parmesan or Pecorino cheese
  • A shake of rice vinegar and sesame seeds
  • Drizzle of balsamic reduction
  • Lemon zest
  • Slivered toasted almonds
  • Goat cheese or feta crumbles
  • Minced garlic
  • Panko and dried herbs

Want more easy side dish recipes?

And that’s it! How to make the best steamed broccoli. We used it all the time to pair with everything from meatloaf to salmon to shrimp to pasta. If you’re looking for other sides to add to your repertoire, a few more we might recommend:

This steamed broccoli recipe is…

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

Print
Steamed broccoli

Easy Steamed Broccoli


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

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

Description

Steamed broccoli is the very definition of easy! This healthy side dish is the epitome of simple: it turns out bright green and crisp tender every time.


Ingredients

  • 1 1/2 pounds (2 large heads) broccoli
  • 1/4 cup red onions, thinly sliced (or substitute green onion)
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 cup feta cheese (optional)
  • Freshly ground black pepper

Instructions

  1. Chop the broccoli into florets.
  2. If using, thinly slice the onion. Place it in a bowl of water while you’re making the rest of the recipe, then drain. (This helps to reduce onion breath and remove some of the spicy bite. If you use green onion, skip this step!)
  3. Place 1 1/2 cups water into a saucepan or pot and bring it to a boil.
  4. Once boiling, add the broccoli in the steamer basket. Steam with the lid on 3 to 4 minutes until just tender (test with a fork). We like our broccoli on the crisp side: if you’d like it more tender, cook 1 minute more. Just be careful not to cook much longer or the color will immediately fade and it will be overcooked!
  5. Carefully remove the broccoli to a bowl. Toss with the olive oil, kosher salt, feta cheese (optional), and drained red onions. Top with freshly ground black pepper.

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

Keywords: Steamed Broccoli, Easy Steamed Broccoli, Easy Side Dish Recipe

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes

Chipotle Butternut Squash and Quinoa Salad

Just because it’s not summer anymore, doesn’t mean I stop rollin’ with my refrigerator salads! This Chipotle Butternut Squash and Quinoa Salad is a little smoky, uses hearty autumn vegetables, and can be served either cold or warm, making it perfect for this cooler autumn weather. And like all my refrigerator salads, this salad holds […]

The post Chipotle Butternut Squash and Quinoa Salad appeared first on Budget Bytes.

Just because it’s not summer anymore, doesn’t mean I stop rollin’ with my refrigerator salads! This Chipotle Butternut Squash and Quinoa Salad is a little smoky, uses hearty autumn vegetables, and can be served either cold or warm, making it perfect for this cooler autumn weather. And like all my refrigerator salads, this salad holds up well in the refrigerator and can be eaten alone or as the base for several different meals. Read on to find out more!

Chipotle Butternut Squash and Quinoa Salad

Overhead of a bowl of Chipotle Butternut Squash and Quinoa Salad with a black fork

How Long Does This Salad Last?

Store this salad in an air-tight container in the refrigerator and you’ll get about four days out of it, give or take some depending on the freshness of your ingredients and the conditions in your refrigerator. Remember to give the salad a stir just before serving to remix any dressing that may have settled.

How to Serve Chipotle Butternut Squash and Quinoa Salad

You can serve this salad either warm or cold. It’s great both ways! The salad has quite a bit of protein on its own, but if you want to “beef” it up a bit more, you can add some grilled chicken, shredded rotisserie chicken, sautéed shrimp, a soft boiled egg, tofu, or tempeh.

Is This Salad Spicy?

Yes. The dressing contains a good amount of chipotle powder, which has a smoky-spicy flavor. If you want to make this salad NOT spicy, simply substitute smoked paprika for the chipotle powder.

What Can I Substitute for Butternut Squash?

This salad can very easily be made with sweet potato instead of butternut squash. Just peel, dice, and sauté the sweet potato in the same manner as the butternut squash. Use about 1.5 to 2 pounds of sweet potato.

What if I Hate Cilantro??

Don’t worry, you have options. To make this Chipotle Butternut Squash and Quinoa Salad without cilantro, simply substitute sliced green onion in its place. In fact, green onion can be added to this salad even if you are using cilantro as well. It might be a great way to use up those leftovers!

Side view of a bowl of Chipotle Butternut Squash and Quinoa Salad

 

Chipotle Butternut Squash and Quinoa Salad

This make ahead Chipotle Butternut Squash and Quinoa Salad holds up well in your refrigerator for fast and easy lunches all week!

  • 1 cup quinoa ($1.20)
  • 2 lb. butternut squash (about 4 cups diced) ($1.45)
  • 2 Tbsp cooking oil ($0.08)
  • 1 pinch salt ($0.02)
  • 1 cup frozen corn ($0.20)
  • 1 15 oz. can black beans ($0.49)

Dressing

  • 1 cup chopped parsley ($0.35)
  • 1/2 cup chopped cilantro ($0.19)
  • 3 cloves garlic, minced ($0.24)
  • 1/4 cup olive oil ($0.42)
  • 2 Tbsp red wine vinegar ($0.20)
  • 1 tsp dried oregano ($0.10)
  • 1/2 tsp ground cumin ($0.05)
  • 1 tsp chipotle powder* ($0.10)
  • 3/4 tsp salt ($0.05)
  1. Rinse the quinoa well with cool water in a fine wire mesh sieve. Add the quinoa and 1.75 cups water to a sauce pot. Place a lid on the pot, turn the heat up to high, and allow it to come to a boil. Once boiling, turn the heat down to low, and let the quinoa continue to simmer for 15 minutes (lid on).

  2. After 15 minutes of simmering, turn the heat off, and let the quinoa rest for 5 minutes.

  3. While the quinoa is simmering, prepare the butternut squash. Cut the ends off the squash to provide a flat sturdy surface. Use a vegetable peeler to peel the squash. Cut the squash in half, lengthwise, then scoop out the seeds. Finally, dice the remaining squash.

  4. When the quinoa is finished cooking, add it to a large bowl along with the frozen corn. Stir to combine, allowing the hot quinoa to thaw the corn. Set the bowl aside.

  5. Next cook the butternut squash. Add the cooking oil to a large skillet and place it over medium heat. Once hot, add the diced squash and a pinch of salt. Sauté the squash until it is tender and slightly browned (about 15 minutes). If the squash begins to stick, add a tablespoon or two of water and allow the steam to loosen the squash.

  6. While the squash is cooking, rinse and drain the black beans, and prepare the dressing. In a small bowl, combine the chopped fresh parsley, chopped fresh cilantro, three cloves of minced garlic, 1/4 cup olive oil, 2 Tbsp red wine vinegar, 1 tsp dried oregano, 1/2 tsp ground cumin, 1 tsp chipotle powder, and 1 tsp salt. Stir to combine.

  7. When the butternut squash is finished cooking, add it to the bowl with the corn and quinoa. Also add the rinsed and drained black beans, and the prepared dressing. Stir to combine, then season with salt to taste, if needed. Enjoy immediately or refrigerate until ready to eat!

How to Make Chipotle Butternut Squash Salad – Step by Step Photos

Cooked Quinoa in a sauce pot

Begin with the quinoa. Rinse 1 cup quinoa with cool water in a fine wire mesh sieve. Add the rinsed quinoa to a sauce pot with 1.75 cups water. Place a lid on the pot, turn the heat on to high, and bring it to a boil. Once boiling, turn the heat down to low and let it simmer (with lid) for 15 minutes. After simmering for 15 minutes, turn the heat off and let it rest for 5 minutes.

Quinoa and frozen corn in a bowl

When the quinoa is finished cooking, add it to a large bowl with 1 cup frozen corn and stir to combine. The heat from the quinoa will thaw the corn. Set the bowl aside.

Peel butternut squash

While the quinoa is cooking, prepare the butternut squash. Cut the ends off the squash to give yourself a stable base to work on. Use a vegetable peeler to peel the squash.

Scoop seeds from butternut squash

Slice the squash in half lengthwise, then scoop out the seeds. 

Diced butternut squash

Then dice the rest of the squash into 1/4-1/2 inch cubes. To dice the squash, first cut it into slices, then cut across the slices into cubes. Make sure the cubes are not too large, or they’ll take forever to cook.

Sautéed Butternut Squash in a Skillet

Add 2 Tbsp cooking oil to a large skillet and place the skillet over medium heat. Once hot, add the cubed butternut squash and a pinch of salt. Sauté the squash until it is tender and a little browned (this can take 10-15 minutes). If the squash begins to stick, add a tablespoon or two of water to the skillet and the steam will loosen the squash.

Prepared dressing for salad

While the squash is cooking, rinse and drain one 15 oz. can black beans and prepare the dressing. Chop 1 cup parsley and 1/2 cup cilantro. Mince three cloves of garlic. Combine the parsley, cilantro, and garlic with 1/4 cup olive oil, 2 Tbsp red wine vinegar, 1 tsp dried oregano, 1/2 tsp ground cumin, 1 tsp chipotle powder, and 3/4 tsp salt. Stir to combine.

Butternut squash black beans and dressing in bowl

Once the butternut squash has cooked, add it to the bowl with the corn and quinoa. Also add the rinsed black beans and the prepared dressing.

Finished Chipotle Butternut Squash and Quinoa Salad in the bowl

Stir the ingredients to combine, give it a taste, and adjust the salt to your liking if needed. Serve immediately or refrigerate until ready to eat!

Close overhead view of a bowl full of Chipotle Butternut Squash and Quinoa Salad

The post Chipotle Butternut Squash and Quinoa Salad appeared first on Budget Bytes.

Creamed Spinach

When Jack was growing up, his mom made creamed spinach for Thanksgiving every year. He still raves about her famous recipe, so this year, I used it as inspiration to make a bright, fresh creamed spinach for our holiday feast. Many creamed spinach recip…


When Jack was growing up, his mom made creamed spinach for Thanksgiving every year. He still raves about her famous recipe, so this year, I used it as inspiration to make a bright, fresh creamed spinach for our holiday feast. Many creamed spinach recipes use frozen spinach, butter, and cream cheese. I wanted my recipe to put the spinach front and center, so in lieu of frozen spinach, I use a full pound of fresh greens. To let their taste and texture shine, I make a light, tangy cream sauce that gives the fresh spinach the perfect amount of brightness […]

The post Creamed Spinach appeared first on Love and Lemons.

Side Dish Sundays: Cacio e Pepe Brussels Sprouts.

Newest obsession of life: cacio e pepe brussels sprouts! Oh my gosh, you guys. These are the best brussels I’ve had in my life. THE BEST. They are embarrassingly simple but have a ton of flavor. They’re salty, crispy and have a bit of a bite from the pepper. You will love them! Because cheese […]

The post Side Dish Sundays: Cacio e Pepe Brussels Sprouts. appeared first on How Sweet Eats.

Newest obsession of life: cacio e pepe brussels sprouts!

This cacio e pepe brussels are out of the world. Roasted until crisp, topped with tons of black pepper and salty pecorino cheese. Yum.

Oh my gosh, you guys.

These are the best brussels I’ve had in my life. THE BEST.

They are embarrassingly simple but have a ton of flavor. They’re salty, crispy and have a bit of a bite from the pepper. You will love them! Because cheese and pepper brussels sprouts are the only way to do it.

melted butter on brussels

Way back when I wrote Seriously Delish, I included a recipe for crispy salt and pepper brussels sprouts. You make them on the stovetop and they are quick and crispy and easy and a fave. The flavor is so good, but these… oh wow. These are the business. These take brussels to a whole new level.

The cacio e pepe brussels are roasted with tons of black pepper and pecorino. Instead of using olive oil, I use melted butter to really mimic that cacio e pepe flavor. The butter slightly browns in the oven which adds another whole dimension of flavor too. And the pecorino is extra salty so I find that I don’t even need a lot of salt – if any! 

The key is to pile a lot of pecorino on top so it bakes right on the baking sheet into that golden, crispy perfection. Then add another shower of pecorino on top after they come out of the oven. In addition to extra cracks of pepper!

WHAT.

Every time I make these, I want to devour the entire pan. Because, HELLO. They are completely addictive and everyone is a huge huge fan.

This cacio e pepe brussels are out of the world. Roasted until crisp, topped with tons of black pepper and salty pecorino cheese. Yum.

Pecorino is the best choice for cheese, but parmesan can work too. Give the pan a big heavy handed throw!

This cacio e pepe brussels are out of the world. Roasted until crisp, topped with tons of black pepper and salty pecorino cheese. Yum.

What we love to eat with cacio e pepe brussels:

These brussels are amazing as a side dish, but you can also toss them in roasted pastas and grain bowls!

Hot honey pretzel chicken.

Best ever lemon roasted chicken.

Applewood smoked turkey.

Brown sugar butter roasted chicken.

Maple BBQ salmon.

Hot honey roasted salmon.

Pomegranate braised short ribs.

Herb butter roasted beef tenderloin.

Cauliflower schnitzel sandwiches.

Homemade cauliflower gnocchi.

This cacio e pepe brussels are out of the world. Roasted until crisp, topped with tons of black pepper and salty pecorino cheese. Yum.

Cacio e Pepe Brussels

This cacio e pepe brussels are out of the world. Roasted until crisp, topped with tons of black pepper and salty pecorino cheese. Yum.

  • 1 pound brussels sprouts, (stems removed and cut in half)
  • 3 tablespoons unsalted butter
  • ½ to 1 teaspoon freshly cracked black pepper
  • ⅓ cup freshly grated pecorino cheese, (plus extra for sprinkling)
  1. Preheat the oven to 425 degrees F.
  2. Place the brussels on a baking sheet. Pour the butter over top, then toss the brussels well so all of them are covered. Sprinkle with the black pepper and toss. Cover with the pecorino cheese, tossing again.
  3. Roast for 15 to 20 minutes, until the brussels are slightly golden and the cheese is crisp on the baking sheet. Lift the brussels and crisped cheese off the sheet and onto a place. Top with additional pecorino and serve!
  4. Note: pecorino is super salty so I do not use salt in this recipe. If you feel that you need it, add a sprinkle of salt when roasting!

This cacio e pepe brussels are out of the world. Roasted until crisp, topped with tons of black pepper and salty pecorino cheese. Yum.

Most incredible plate of my life.

The post Side Dish Sundays: Cacio e Pepe Brussels Sprouts. appeared first on How Sweet Eats.