Pesto Gnocchi

This pesto gnocchi recipe comes out irresistibly creamy in 10 minutes! Use this trick for a tasty and easy side…

A Couple Cooks – Recipes worth repeating.

This pesto gnocchi recipe comes out irresistibly creamy in 10 minutes! Use this trick for a tasty and easy side dish in a flash.

Pesto Gnocchi

Here’s a trick to a fast side dish or simple dinner: this Skillet Pesto Gnocchi! Get this: you don’t even need to boil the gnocchi! Cook up these Italian potato dumplings right in a skillet and they cook right in the sauce, helping to thicken it as they release starch. Stir in purchased pesto and you’ve got a bright and herbaceous sauce: in just 10 minutes total. This trick has become a staple in our house when we need a quick meal!

Pesto gnocchi: how it works!

Gnocchi (pronounced NYOW-kee) are Italian pasta dumplings made with potatoes, egg and flour. Typically in a gnocchi recipe, you boil it up then add the dumplings to a sauce. But in this recipe, everything cooks in one skillet! You can cook both the sauce and the gnocchi in just 5 minutes. That’s pretty magical, in our opinion! Here’s what to know about the process:

  • In a deep skillet, bring milk and basil pesto to a simmer. Once it’s ready, add the gnocchi.
  • Add uncooked gnocchi and cook about 5 minutes. The dumplings cook right in the sauce, and as they cook they release starch. The sauce becomes thick and saucy, then add the Parmesan cheese.
  • Adjust flavors to taste. See below!
Pesto gnocchi

Pesto to use, and how to adjust flavors

Here’s the thing about pesto: purchased pesto varies greatly between brands. Even more importantly, jarred pesto is nothing like the fresh flavor of the real thing. Many purchased brands taste intensely acidic or have an odd aftertaste. Here’s what to know:

  • Purchased pesto brands vary greatly, so find one you love. We’ve experimented with lots of different jars: and they all have a different salt and acid level. But when it’s the winter, it’s t the only option!
  • Homemade pesto has the best flavor! Again, this is only an option when you have loads of fresh basil. But Basil Pesto is best homemade.
  • After cooking the pesto gnocchi, taste and adjust flavors. Add a pinch or two of salt, then if it needs it add up to 1 tablespoon additional pesto. It all depends on the brand!
  • Lemon zest adds freshness. If you happen to have a lemon on hand, lemon zest balances out the flavor of purchased pesto.

Can you use homemade gnocchi?

If you have time and energy, you can make homemade gnocchi with potatoes and flour. But it’s a bit of a process! Do it on a day off when you have energy to channel Italian grandmother vibes. If you make homemade gnocchi, we don’t suggest using it here. We’ve only tested this recipe with purchased gnocchi, and homemade have a different texture. Add your favorite marinara or butter sauce for those!

Basil pesto
Homemade pesto has a brighter green color and fresher flavor than purchased. If you don’t have access to fresh basil, use jarred pesto!

Serve pesto gnocchi as a side or main

You can eat pesto gnocchi as an easy side dish, or even a main dish if you accessorize it properly! Here are a few things to note:

Pesto gnocchi

More recipes with gnocchi

There are lots of ways to cook gnocchi! Here are a few of our favorite gnocchi recipes:

This pesto gnocchi recipe is…

Vegetarian. For gluten-free, use gluten-free gnocchi.

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Pesto gnocchi

Pesto Gnocchi


  • Author: Sonja Overhiser
  • Prep Time: 0 minutes
  • Cook Time: 7 minutes
  • Total Time: 7 minutes
  • Yield: 3 to 4
  • Diet: Vegetarian

Description

This pesto gnocchi recipe comes out irresistibly creamy in 10 minutes! Use this trick for a tasty and easy side dish in a flash.


Ingredients

  • 1 pound purchased uncooked gnocchi
  • ¼ cup basil pesto (purchased or Homemade Basil Pesto), plus 1 tablespoon to finish
  • 1 ½ cup milk
  • ½ teaspoon kosher salt, plus more to finish
  • ¼ cup shredded Parmesan cheese
  • Zest of 1/4 lemon, optional

Instructions

  1. In a deep skillet, bring the milk, pesto, and salt to a gentle simmer. Add the gnocchi, breaking it apart with your fingers if any are stuck together.
  2. Cook for about 5 minutes, stirring occasionally until the gnocchi are tender and the sauce becomes creamy. Stir in the Parmesan cheese until it melts. 
  3. Taste the sauce and add salt (we usually add ⅛ teaspoon) and if it needs it, the final 1 tablespoon pesto. Add a bit of lemon zest if you have it, which freshens the flavors even more. The amounts will vary since all pesto brands are differently salted and flavored. Serve immediately. The sauce becomes very thick as it sits, so if necessary, add a splash of milk and reheat, stirring until creamy. Store leftovers refrigerated for 3 days and reheat in the same way. (You can also serve this as a main dish like pasta: just add some vegetables and additional protein.)
  • Category: Side dish
  • Method: Stovetop
  • Cuisine: Italian inspired

Keywords: Pesto gnocchi

A Couple Cooks - Recipes worth repeating.

Roasted Brussels Sprouts

This roasted Brussels sprouts recipe comes out crispy roasted and perfectly seasoned! Here’s how to roast them in the oven…

A Couple Cooks – Recipes worth repeating.

This roasted Brussels sprouts recipe comes out crispy roasted and perfectly seasoned! Here’s how to roast them in the oven as an easy side.

Roasted Brussels Sprouts

When it comes to vegetables, there’s nothing quite like the crispy perfection of Roasted Brussels Sprouts! The humble sprout has come a long way in the last few decades, from a hated vegetable to the trendiest one on the block. Here’s our very favorite basic oven roasted Brussels sprouts recipe to bring those crispy, French-fry like addictiveness of these veggies to your home. Make it them way and you’ll never need another recipe!

How to make roasted Brussels sprouts: a few tips

Roasting vegetables is one of the best ways to transform them into sweeter, crisp tender versions of their former selves. Roasted Brussels sprouts are the epitome of this transformation (with roasted cauliflower being a close second). Here are the basic principles for the best oven roasted sprouts:

  • Use high heat: 450 degrees Fahrenheit. High heat makes them tender on the inside and crispy on the outside.
  • Roast no more than 1 ½ pounds on one sheet pan. If the pan is too crowded, they’ll steam instead of roast because there is too much moisture.
  • Season with olive oil, salt and pepper. Cut them in half and season with olive oil, salt and pepper (head to the recipe below).
  • Roast about 20 minutes until tender and browned. That’s it! You can go up to 25 minutes depending on your oven; ours are typically done in 22 minutes.
Roasted Brussel Sprouts recipe

Keep other pans out of the oven

One rule of thumb for roasted Brussels sprouts: have no other pans in the oven! To get them nice and crispy, try to roast only one pan with nothing else in the oven. More food adds surface area and moisture, which can make them soggy and increase the baking time. It’s not always practical, but we’ve had them come out soggy when we try to cook other foods at the same time.

Ways to season this roasted Brussels sprouts recipe

Here’s the thing: roasted Brussels sprouts taste amazing with no added seasoning! We like to add one thing: a hint of Parmesan cheese. It amps the savory flavor even more with a salty pop. But while some other vegetables need additional help, Brussels need almost nothing. Here are a few more ideas you might consider, but they taste fantastic as is:

  • Grated Parmesan cheese: Remove from the oven and add about 2 tablespoons (we prefer that to roasting with the cheese in this case). Or add more in these Parmesan Brussels Sprouts.
  • Goat cheese or feta cheese: Take them over the top with creamy or salty cheese crumbles
  • Balsamic glaze: Drizzle with a Balsamic Reduction
  • Maple glaze: Try this Brussels with Maple Glaze recipe
  • Honey: Simply drizzle with a little honey before serving
  • Hot sauce: Toss with Frank’s Hot Sauce or Sriracha to taste
  • Pecans: Top with chopped pecans or candied pecans
  • Bacon: Add bits of cooked bacon or candied bacon
Oven roasted Brussels sprouts

More ways to cook Brussels sprouts

Brussels sprouts are a big favorite over here, so we’ve tried just about every way to cook them. Here are a few additional Brussels sprouts recipes and some notes on the pros and cons:

This roasted Brussels sprouts recipe is…

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

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Roasted Brussels Sprouts

Roasted Brussels Sprouts


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Diet: Vegan

Description

This roasted Brussels sprouts recipe comes out crispy roasted and perfectly seasoned! Here’s how to roast them in the oven as an easy side.


Ingredients

  • 1 1/2 pounds Brussels sprouts (off the stalk)
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons grated Parmesan cheese, for serving (optional)

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit. (To get them crispy, make sure this is the only pan in the oven and you’re not roasting anything else at the same time.)
  2. Slice off any hard ends of the Brussels sprouts, as needed. Slice them in half lengthwise and place them in a large bowl.
  3. Mix the sprouts with the olive oil, kosher salt, Parmesan cheese, and lots of fresh ground black pepper.
  4. Line a baking sheet with parchment paper (not a silicone mat), then pour the spouts onto the sheet. Turn them all cut side down.
  5. Roast for 20 to 25 minutes until very browned and tender, stirring once. If serving with Parmesan cheese, toss with the Parmesan cheese in the last minute and return the pan to the oven until slightly melted. Otherwise, add another pinch of salt before serving if desired. Enjoy immediately.
  • Category: Side dish
  • Method: Roasted
  • Cuisine: Vegetables

Keywords: Roasted Brussels Sprouts, Roasted Brussel Sprouts Recipe, Oven Roasted Brussels Sprouts

A Couple Cooks - Recipes worth repeating.

Classic Risotto

Here’s how to make a classic risotto recipe: creamy and savory, flavored with Parmesan and a splash of white wine.…

A Couple Cooks – Recipes worth repeating.

Here’s how to make a classic risotto recipe: creamy and savory, flavored with Parmesan and a splash of white wine.

Risotto Recipe

Here’s a cooking technique every home cook should know: how to make a great risotto recipe! Risotto is an Italian rice dish that works as a side dish as a main, starring short-grain rice cooked in broth until its creamy and velvety. Flavored with garlic, Parmesan cheese and a splash of white wine, it tastes luxuriously glamorous: but the concept is incredibly simple. Here’s what you need to know about how to make this Italian classic.

What is risotto?

Risotto is an Italian rice dish where short grain Arborio rice is cooked in broth until its creamy. Most methods use butter, onion, and garlic, white wine to deglaze the pan, and Parmesan cheese to finish. Risotto is generally served as a first course in Italy, where meals are structured as antipasti, first plate, and second plate. There are many variations on a risotto recipe: mushroom, shrimp, truffle, and more.

Risotto Recipe

Ingredients in a classic risotto recipe

This risotto recipe is classic and straightforward, with no additional vegetables or proteins. You can serve it as a side dish and add a protein on top, or a main dish with cooked protein and vegetables integrated into the rice. The most important part of risotto? Finding the correct type of rice. Here are some notes on ingredients:

  • Arborio rice: Short grain arborio rice is a must! This type of rice absorbs the liquid as it cooks, naturally creating a creamy and thickened texture. This does not work with long grain rice. Arborio rice is easy to find at your local grocery, so make sure to find the real thing!
  • Vegetable or chicken broth: Use either one. In this recipe we also add water to the broth to even out the flavor.
  • White wine: The wine adds a savory, oaky undertone that’s essential to the dish. Most of the alcohol is cooked out in the cooking process. If you prefer, you can skip the wine!
  • Onion and garlic: These aromatics bring big flavor to the dish.
  • Butter and olive oil: The combination of fats adds extra nuance.
  • Parmesan cheese: This aged Italian cheese is key to the flavor in this dish. You can substitute Pecorino Romano cheese, but keep in mind: it’s much saltier. Use about half to start, then add more to taste.
Risotto Recipe

3 tips for making risotto

Making a risotto is an simple process: but there are a few things to remember to make the perfect dish. Here are our top tips for making a great risotto recipe:

  • Heat the broth. The Arborio rice immediately absorbs the broth if it’s hot, but if it’s cold it changes the temperature of the dish and affects the cooking process. You’ll want a few ladles of warm broth at a time.
  • Stir in broth gradually: be patient! Add a few ladles, then keep stirring to incorporate the broth. As soon as it’s absorbed, add more. Continue in this way for about 12 minutes. It requires some babysitting, but grab a glass of wine and enjoy the process!
  • Adjust the heat as necessary to keep a steady simmer. If the heat is too high, it can burn or not cook through. If the heat too low, the rice grains can get waterlogged.
  • It’s ready when it’s tender but slightly al dente. The grains of rice should be slightly al dente (to have a bite of chew in the center) and stay separate from each other as they float in the thickened broth.
Risotto Recipe

Types of risotto recipes

There are many variations on a risotto. Use this one as a template and add ingredients like sautéed or roasted vegetables, cooked shrimp, and so forth. This classic risotto recipe is basic as is, so you’ll want to serve it as a side dish with a protein (like roast chicken or a vegetarian main), or add some protein or other ingredients to round it out. Here are a few other risotto recipes and some ideas for additions:

Leftover storage

Lastly, how to store leftovers! Risotto is best the day it’s made, in our opinion. However, you can save it for up to 3 days refrigerated. Here are a few notes on reheating it:

  • The rice texture will become less creamy as it sits and especially when it’s chilled.
  • Reheat on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches salt to taste.

And that’s it! We hope you enjoy this risotto recipe: let us know how it comes out in the comments below!

This risotto recipe is…

Vegetarian and gluten-free.

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Risotto Recipe

Classic Risotto Recipe


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6
  • Diet: Vegetarian

Description

Here’s how to make a classic risotto recipe: creamy and savory, flavored with Parmesan and a splash of white wine.


Ingredients

  • ½ cup minced sweet onion
  • 2 cloves garlic, minced
  • 1 quart vegetable broth or chicken broth
  • Kosher salt
  • 2 tablespoons salted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 cups dry white arborio rice
  • 1 cup dry white wine, such as Pinot Grigio or Chardonnay*
  • 1 cup shredded Parmesan cheese, plus more for garnish
  • Zest from ½ lemon
  • 2 teaspoons finely chopped fresh thyme (optional but recommended)
  • Freshly ground black pepper

Instructions

  1. Prep the vegetables: Prepare the onion and garlic and noted above.
  2. Heat the broth: Combine the broth with 4 cups water and 1 teaspoon kosher salt in a saucepan and bring it to a low simmer. Reduce heat to low.
  3. Sauté the vegetables: In a large same skillet, heat the butter and olive oil over medium heat until the butter is melted. Add the minced onion and cook for about 2 minutes until tender. Add the garlic and dry rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown.
  4. Add the wine: Stir in the wine and cook, stirring occasionally, until the liquid is fully absorbed, about 2 minutes.
  5. Add the broth: Add two ladles of the hot broth to the risotto. Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of both. Cook in this same manner for about 12 minutes, adding two ladles and stirring frequently. Continue to adjust the heat to make sure the risotto is at a steady simmer. After 12 minutes, taste a grain of rice. If it’s creamy but still al dente in the center, you’re ready for the final step! If not, continue to cook and add broth for a few minutes more. (You’ll have some broth left over: save it for reheating leftovers.) 
  6. Finish the risotto: When the rice is al dente, reduce the heat to low. Add two more ladles of broth, the Parmesan cheese and a few grinds of black pepper. Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto. Add the lemon zest, fresh thyme, and black pepper. Taste and add more salt as desired (we add another heaping ¼ teaspoon kosher salt). Serve with additional Parmesan cheese to top. 
  7. Storage info: Flavor is best day of. You can store leftovers refrigerated for up to 3 days, but the texture will become less creamy when chilled. Reheat on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches salt to taste.

Notes

*If you prefer avoiding wine, you can skip Step 4 and move straight to adding the broth.

  • Category: Side or main
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Risotto, risotto recipe

A Couple Cooks - Recipes worth repeating.

Butternut Squash Salad

This Butternut Squash Salad is irresistibly fresh, featuring apple and a citrusy orange vinaigrette. Perfect for fall and winter! Here’s…

A Couple Cooks – Recipes worth repeating.

This Butternut Squash Salad is irresistibly fresh, featuring apple and a citrusy orange vinaigrette. Perfect for fall and winter!

Butternut Squash Salad

Here’s a standout fall or winter salad starring everyone’s favorite ingredient: Butternut Squash Salad! This one is a symphony in a bowl: hearty sweet squash pairs with crisp apple, chewy cranberries and a citrusy orange vinaigrette. All the best flavors of fall and winter ingredients sing together in perfect harmony! We’ve served this one to guests and everyone remarks how tasty it is, especially the acidic zing of the dressing.

Elements in this butternut squash salad

This festive butternut squash salad is the poster child for fall and winter salads! It’s packed with nutrient-dense seasonal produce with all the perfect contrasts. Crisp tart apple contrast tender sweet squash, crunchy pecans contrast chewy tart cranberries. A sprinkle of salty cheese sets off the fresh vegetables and it’s covered in a zesty orange dressing. Here’s what you’ll need:

  • Butternut squash
  • Apple
  • Dried cranberries
  • Pecans
  • Mixed greens
  • Feta cheese, or substitute goat cheese (omit for vegan)
  • Homemade orange vinaigrette
Butternut Squash Salad

Make the roasted butternut squash in advance

The trickiest part of this butternut squash salad? Roasting the butternut squash. It takes about 45 minutes total, so we suggest making it in advance if possible. You could also try roasting frozen butternut squash, but to us there’s nothing like the real thing! Here’s what you’ll need to know:

  • Peeling and cutting the butternut squash is the hardest part! Here’s our method for How to Cut Butternut Squash. A serrated vegetable peeler is key for removing the tough skin.
  • Roast for 25 to 35 minutes at 425F. Go to Roasted Butternut Squash for all our tips!
  • Leave at room temp for a few hours, or refrigerate until serving. If you make the day before, refrigerate then bring to room temperature before serving on the salad.
Orange Vinaigrette

Tips for the orange vinaigrette

The star of the show in this butternut squash salad recipe is the orange honey vinaigrette! It makes a massive pop of citrusy flavor that brings all the ingredients together. Here’s what to know about this dressing:

  • The big flavor comes from orange zest, not juice! When developing this recipe, we played around with using a combination of orange juice and zest. What we found? The juice wasn’t needed (and made the dressing too watery). All you need is a hefty tablespoon of orange zest, and the flavor pops!
  • Use about half of the dressing for the salad, then refrigerate the remainder. A good rule of thumb is about 1 to 1 ½ tablespoons dressing per serving. But you can eyeball it! Just make sure there’s good coverage (no one likes naked greens!).

Ways to serve butternut squash salad: side or main!

This butternut squash salad is the ideal fall salad or winter salad for any occasion, be it a weeknight meal or dinner party. It also works as a main dish with some added protein! Here are some ideas:

  • Side dish for any meal, especially Thanksgiving or Christmas side dish
  • Add a whole grain like farro or barley for an even more filling salad (add 2 cups cooked and seasoned whole grain)
  • Make it into a main dish salad by adding a protein like cooked chicken or tofu
Butternut Squash Salad

More butternut squash recipes

This mighty squash is king in the fall and winter! Here are a few more tasty butternut squash recipes to enjoy this season:

This butternut squash salad recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the cheese. Use maple syrup in the dressing for vegan.

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Butternut Squash Salad

Butternut Squash Salad


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 to 6
  • Diet: Vegetarian

Description

This Butternut Squash Salad is irresistibly fresh, featuring apple and a citrusy orange vinaigrette. Perfect for fall and winter!


Ingredients

For the butternut squash salad

  • 1 recipe Roasted Butternut Squash
  • 8 cups mixed greens
  • 1 red apple, diced
  • ¼ cup dried cranberries
  • ¼ cup feta cheese or goat cheese crumbles (omit for vegan)
  • 3 tablespoons chopped pecans

For the orange vinaigrette (makes ¾ cup; use approximately 6 tablespoons for 4 servings)

  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon orange zest
  • 2 tablespoons honey (or maple syrup for vegan)
  • ¼ teaspoon kosher salt
  • ½ cup olive oil

Instructions

  1. Roast the squash: Make the Roasted Butternut Squash, following the instructions in that recipe. (We suggest making this portion in advance; store the roasted squash refrigerated until ready to use and bring to room temperature before serving.)
  2. Make the dressing: In a medium bowl, whisk together the white wine vinegar, Dijon mustard, orange zest, honey, and kosher salt. Gradually whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. (Store leftovers refrigerated and bring to room temperature before serving.)
  3. Serve the salad: Add greens to a platter or individual salad plates, and top with the roasted squash, diced apple, cranberries, cheese crumbles, and chopped pecans. Drizzle with the desired amount of dressing (use approximately 6 tablespoons for 4 servings; store the remaining dressing refrigerated).
  • Category: Salad
  • Method: Roasted
  • Cuisine: Salad

Keywords: Butternut squash salad

A Couple Cooks - Recipes worth repeating.

Roasted Root Vegetables

This roasted root vegetable recipe makes a brilliant mix of tender veggies! It’s the ideal seasonal side dish. Here’s a…

A Couple Cooks – Recipes worth repeating.

This roasted root vegetable recipe makes a brilliant mix of tender veggies! It’s the ideal seasonal side dish.

Roasted Root Vegetables

Here’s a stunning side dish that makes any fall or winter meal cozier: Roasted Root Vegetables! The brilliant mix of orange and purple hues is alone is enough to warm your insides. Roast the vegetables with a little rosemary and garlic, and they come out tender and caramelized: and make your kitchen smell incredible! This side dish is ideal for any fall or winder meal when root vegetables are in season. You can also repurpose them for meals to come!

What are root vegetables?

Root vegetables are any vegetables that grow under the ground that are eaten as food. Some are technically be bulbs not roots, but they’re all lumped into the same category when it comes to eating them! Popular root vegetables include:

  • Potatoes
  • Sweet potatoes and yams
  • Carrots
  • Beets
  • Fennel
  • Onions
  • Parsnips
  • Turnips
  • Kohlrabi
  • Radishes
Roasted root vegetables

How to make roasted root vegetables: tips!

This roasted root vegetables recipe is a basic idea: you can use any type of root vegetables you like! There are a few principles to making great roasted vegetables. Jump to the recipe below for the specific quantities, or review these big ideas before starting:

  • Roast at high heat. Preheat your oven to 450 degrees Fahrenheit. The high heat makes veggies tender on the inside and caramelized on the outside.
  • Season with herbs and spices. We like fresh rosemary (it smells amazing while roasting) and garlic powder.
  • When using beets, season them separately. Beets bleed quite a bit when you peel and cut them! Take care when peeling (wear an apron). We like seasoning them in separate bowls so they don’t bleed on the other veggies before roasting. When roasting they’ll bleed a bit, but it’s nice to season separately.
  • Roast until tender. It takes about 30 to 35 minutes, depending on the size of the vegetable chunks.
Roasted root vegetables

Roasted veggies for a crowd

Making roasted root vegetables and want more than 4 servings? You can double this recipe for a crowd. However, keep in mind the following:

  • Double this recipe and use two baking sheets. You’ll want to have space between the vegetables so they roast and don’t steam.
  • The roasting time may be slightly longer. With two pans of vegetables there’s more surface area to cook. So it will take slightly longer to get everything perfectly tender.

More vegetable and seasoning ideas

You can use any type of root vegetables in this recipe! We chose carrots, sweet potatoes and beets, but here are a few more ideas for vegetables and other ways to season them:

  • Red or yellow potatoes
  • Rainbow baby potatoes (often called potato medley)
  • Yellow or red onion
  • Fennel
  • Parsnips or turnips
  • Salsify
  • Fresh herbs like sage or thyme

Repurposing roasted root vegetables

You can serve these roasted root vegetables as a side dish: or make them into a meal! Create a grain bowl with a grain, protein and a sauce to use up leftovers. Here are some fun ideas:

More roasted vegetables

When fall and winter come around, we make roasted vegetables on repeat! Here are the top roasted veggies to try:

This roasted root vegetables recipe is…

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

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Roasted Root Vegetables

Roasted Root Vegetables


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 to 6
  • Diet: Vegan

Description

This roasted root vegetable recipe makes a brilliant mix of tender veggies! It’s the ideal seasonal side dish.


Ingredients

  • 8 carrots (1 pound)*
  • 1 large sweet potato (1 pound)
  • 8 small or 4 medium beets (1 pound)
  • ½ teaspoon garlic powder
  • ½ tablespoon fresh chopped rosemary
  • 1 ½ tablespoons olive oil
  • ¾ teaspoon kosher salt
  • Lemon zest and fresh ground black pepper, to finish

Instructions

  1. Preheat the oven to 450°F.
  2. Clean and peel the carrots and chop into 1-inch chunks. Clean the sweet potatoes and chop into 1 inch chunks, leaving the skins on. Place the carrots and sweet potatoes in a bowl. Peel and chop the beets into 1-inch chunks and place them in a second bowl (take care and wear an apron: the beets bleed when peeling and chopping them!).
  3. To the carrots and sweet potatoes, add 1 tablespoon olive oil, ½ teaspoon kosher salt, ¼ teaspoon garlic powder and 1 teaspoon chopped rosemary and stir. Season the bowl with the beets with ½ tablespoon olive oil, ¼ teaspoon kosher salt, ¼ teaspoon garlic powder, and ½ teaspoon chopped rosemary. (Seasoning them separately minimizes bleeding from the beets onto the other vegetables.)
  4. Line a baking sheet with parchment paper. Spread both bowls of vegetables on the sheet and bake for about 30 to 35 minutes, until tender and browned (no need to stir). Taste and add additional salt if desired. Serve immediately, garnished with lemon zest and fresh ground black pepper, if desired. (Make ahead instructions: Roast the vegetables until tender. Leave at room temperature for a few hours, or refrigerate until serving. Reheat in a 350 degree oven until warmed through.)

Notes

*Double for a crowd and use 2 baking sheets: the baking time may be slightly longer because there’s more surface area in the oven. You can use any type of root vegetables in this recipe, including onions, parsnips, turnips, or fennel.

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

Keywords: Roasted root vegetables

A Couple Cooks - Recipes worth repeating.

Sweet Potato Bread

This sweet potato bread recipe is moist, sweet and cinnamon spiced: a quick bread that’s ideal as a side dish…

A Couple Cooks – Recipes worth repeating.

This sweet potato bread recipe is moist, sweet and cinnamon spiced: a quick bread that’s ideal as a side dish or snack.

Sweet potato bread

Here’s a quick bread that’s begging to be part of your fall baking repertoire: Sweet Potato Bread! This alterative to pumpkin bread is even more fun than the classic, we think. Why? It’s incredibly moist and sweetly spiced, with cinnamon and a beautiful nuance from the sweet potato. This recipe makes a tall, fluffy loaf that looks impressive. It’s ideal for fall occasions of all kinds (especially Thanksgiving!). You can also make a sweet potato muffins version of it, too. Ready to get started?

Three ways to cook the sweet potato

You might think you’d start this recipe by roasting a sweet potato: which can take about 45 minutes for a medium spud. But don’t worry: we’ve got some time saving tricks! Here are our top 3 ways to cook a sweet potato for this sweet potato bread:

  • Microwave (8 minutes): This Microwave Sweet Potato method is fast and easy, but you will need to read up on a few pointers. Head to the recipe for all our tricks! Sometimes a microwaved potato can come out a little dry: if so, add a few teaspoons of water while mashing to to re-hydrate it.
  • Steamed (30 minutes): This method takes a little longer, but it makes perfectly moist potatoes. Go to Steamed Sweet Potato.
  • Quick baked: This Quick Baked Sweet Potato method has a shortcut: cut the potatoes in half! This method saves loads of time in the oven.

Even better? Make this bread with a leftover sweet potato! It’s a great use for leftovers: you’ll need just 1 cup mashed potato.

Sweet potato bread

How to make sweet potato bread: a few tips!

Once you’ve cooked the sweet potato, this sweet potato bread is just like any other quick bread! Mix the wets, mix the dries, mix them all together and bake it up! Here are a few tips before you scroll to the recipe below:

  • Avoid overmixing. Overmixing creates “tunneling” or air pockets in a quick bread. Mix the wets and dries in the batter until just combined and no streaks of dry ingredients remain.
  • Bake 45 minutes, then add foil. This helps so the nuts on top do not burn.
  • Bake another 20 to 25 minutes until a toothpick inserted into the center of the loaf comes out with no gooey batter. You can also measure by the internal temperature: use a food thermometer to see whether it is 200 degrees.

Mix-ins and flavor variations

There are lots of ways to mix up this sweet potato bread depending on your preferences. Here are a few other ideas to make it shine:

  • Nuts in the batter: Place the pecans in the batter, or use walnuts instead
  • Chocolate chips: Add ½ cup dark chocolate chips to the batter
  • Drizzle: Drizzle with 1-Minute Powdered Sugar Icing, like this Applesauce Bread
  • Cinnamon: Use 1 tablespoon cinnamon instead of 2 teaspoons for a more intense flavor
  • Dairy free: Use non-dairy milk like oat milk (for vegan, you can try with a flax egg, but we have not tested this variation)
Sweet potato bread

Storage info for sweet potato bread

Once you’ve baked up your loaf of sweet potato bread, it stores well at room temperature, refrigerated, or frozen. Here are our storage recommendations:

  • Room temp: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil.
  • Refrigerated: Store it refrigerated for 10 days. Keep in mind the refrigerator can dull teh flavors, so leave a slice out for a few minutes before eating.
  • Frozen: Store the bread frozen for 3 months. Slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container.

More quick bread recipes

Quick breads are so versatile: you can eat them as a side dish, for breakfast, or a snack! Outside of this sweet potato bread, here are a few more quick breads we love:

This sweet potato bread recipe is…

Vegetarian. For dairy-free, use dairy-free milk.

Print
Sweet potato bread

Sweet Potato Bread


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 12 slices
  • Diet: Vegetarian

Description

This sweet potato bread recipe is moist, sweet and cinnamon spiced: a quick bread that’s ideal as a side dish or snack.


Ingredients

  • 2 cups all purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 large eggs
  • ½ cup milk of choice (dairy free if desired)
  • 2/3 cup brown sugar
  • 1 cup mashed sweet potato (1 medium sweet potato — about 12 ounces)
  • ⅓ cup neutral oil
  • ½ cup unsweetened applesauce
  • ⅓ cup finely chopped pecans, for the topping

Instructions

  1. Cook the sweet potato: Make a Microwave Sweet Potato (10 minutes) or Steamed Sweet Potato (30 minutes) or Quick Baked Sweet Potato (35 minutes). Scrape the flesh out of the skin and use a fork to mash it in a bowl. Measure out 1 cup of puree. If you’re using a microwave sweet potato and it comes out very dry, add a few teaspoons of water when you mash it. While the potato cooks, preheat and prep the batter.
  2. Preheat: Preheat the oven to 350 degrees Fahrenheit. Grease an 8 or 9-inch loaf pan.
  3. Meanwhile, mix the batter: In a large bowl, stir together the flour, cinnamon, baking soda, baking powder and kosher salt. In a separate bowl, whisk together the eggs, then the milk, brown sugar, sweet potato puree, oil and applesauce. Pour the wet mixture into the dry ingredients and mix until just combined and no streaks of dry ingredients remain.
  4. Bake: Pour the batter into the prepared loaf pan. Top with a sprinkle of chopped pecans (and granulated sugar) if desired. Bake 45 minutes, then add foil loosely on the top. Bake another 20 to 25 minutes until a toothpick inserted into the center of the loaf comes out clean (or the internal temperature is 200 degrees): the exact timing will depend on the size of the pan.
  5. Cool: Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. Storage info: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).
  • Category: Baked
  • Method: Baked
  • Cuisine: American

Keywords: Sweet potato bread, sweet potato bread recipe

A Couple Cooks - Recipes worth repeating.

Mashed Butternut Squash

This mashed butternut squash recipe is a standout side dish! Roast the squash and mash with Parmesan and sage for…

A Couple Cooks – Recipes worth repeating.

This mashed butternut squash recipe is a standout side dish! Roast the squash and mash with Parmesan and sage for a lusciously sweet side.

Mashed Butternut Squash

Here’s a fantastic side dish that’s about as quintessentially cozy as they come: Mashed Butternut Squash! The flavor is bold and sweet, with a nutty undertone. Sage, butter, and Parmesan cheese make the baked butternut squash sing! Mash it with a potato masher or even better: whip it for a light and fluffy Butternut Squash Puree. Paired with a savory protein, it adds a pop of sweet to every bite. It’s ideal for any fall or winter dinner: we recently made it for guests and they couldn’t stop raving!

How to make mashed butternut squash

Mashed butternut squash is similar to mashed potatoes, but uses squash instead. But unlike potatoes, it’s got developed, sweet flavor and is a fantastic contrast to savory items on your plate. We like to serve it for fall dinner parties, and it’s ideal for Thanksgiving! The best way to cook the squash before mashing is to bake it whole! Here are the basic steps for making this tasty mash:

  • Bake a whole butternut squash: Bake the squash at 400 degrees, sliced in half and brushed with olive oil, until fork tender, about 45 minutes.
  • Scoop out the flesh: Scoop out the flesh out of the skin with a fork. Make sure to scrape off any bright orange stringy bits before using it.
  • Mash: Place the flesh in a large bowl. Add butter, dried sage and Parmesan cheese and mash with a potato masher until it’s smooth.
How to bake butternut squash

A shortcut: boil the squash

The nice thing about roasting a whole butternut squash? You can avoid the peeling and cutting process. It can take quite a while to wrangle this unusual-shaped squash (trust us!). But if you’re willing to do that, you can make mashed butternut squash by boiling the squash instead.

Go to Boiled Butternut Squash and follow the method there. You’ll peel and chop the squash, but it takes only 5 minutes to boil! The flavor is not as developed as roasting, but it’s still tasty. One tip: you’ll want to make sure to add salt and pepper before mashing, since you didn’t add any during the cooking process.

Mashed butternut squash recipe

Step it up: make butternut squash puree

Want to make this mashed butternut squash taste even better? Make it into a puree! Technically this makes it butternut squash puree, but it’s absolutely worth trying. Why?

  • The puree has an even lighter, fluffier texture that’s lusciously smooth. When you taste them back to back, the puree tastes more refined: like restaurant quality!
  • All you have to do? Give it a quick whiz in a food processor. Use the same ingredients and quantities, just food process it. It’s so light and fluffy, you won’t be able to put down your fork.

Vegan variation

Want to make this mashed butternut squash into a vegan recipe? Easy: here’s what to do:

  • Butter: Substitute vegan butter or refined coconut oil
  • Parmesan: Omit and replace with ⅛ teaspoon garlic powder, 2 pinches salt and if desired, nutritional yeast for more savory flavor
Mashed butternut squash recipe

How to serve mashed butternut squash

Mashed butternut squash is an ideal side dish for any fall or winter meal. It’s even more impressive with a savory protein served on top, so you can enjoy bites with both. Here are a few ways you could serve it:

More butternut squash recipes

When it comes to fall and winter recipes, butternut squash is king! Here are a few more tasty squash recipes to try:

Print
Mashed Butternut Squash

Mashed Butternut Squash


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 (double for a crowd)
  • Diet: Vegetarian

Description

This mashed butternut squash recipe is a standout side dish! Roast the squash and mash with Parmesan and sage for a lusciously sweet side.


Ingredients

  • 1 medium butternut squash, 3 pounds (double for a crowd)
  • 1 tablespoon olive oil
  • Kosher salt and fresh ground pepper
  • 2 tablespoons butter, cut into cubes (or vegan butter or coconut oil)
  • ¼ teaspoon dried sage
  • ¼ cup shredded Parmesan cheese (omit for vegan and salt to taste)

Instructions

  1. Preheat: Preheat the oven to 400 degrees Fahrenheit.
  2. Roast*: Using a large chef’s knife, carefully slice the squash in half. Use a spoon to scoop out the seeds. Brush the cut sides with the  olive oil and sprinkle with kosher salt and pepper. Line a baking sheet with parchment paper, then place the halves cut side down. Bake the squash until tender when a fork is inserted into the thickest portion, about 45 minutes for a 3-pound squash and up to 15 minutes more for a larger squash.
  3. Scrape out the flesh: Carefully scrape the squash flesh from the skin using a fork. Try to scape off any stringy very bright orange from the top before using.
  4. Mash: Place the warm squash in a large bowl with the butter, dried sage and Parmesan cheese. Mash with a potato masher until smooth. Alternatively, you can place it in a food processor and puree until smooth, about 30 seconds to 1 minute (to make Butternut Squash Puree). Taste and add additional salt if necessary (depending on the amount you added when roasting). Serve warm; leftovers last refrigerated for up to 3 days.

Notes

*If you prefer, you can boil the squash to shortcut the roasting time. Go to Boiled Butternut Squash. Once the squash is done, add a few pinches salt and pepper before mashing. The flavor is not as developed as roasting, but it’s still tasty!

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

Keywords: Mashed butternut squash, mashed butternut squash recipes

A Couple Cooks - Recipes worth repeating.

Pear Salad with Pecans

This pear salad recipe is full of contrasts, with gorgonzola, toasted pecans, and a tangy poppy seed dressing. It’s a…

A Couple Cooks – Recipes worth repeating.

This pear salad recipe is full of contrasts, with gorgonzola, toasted pecans, and a tangy poppy seed dressing. It’s a showstopper!

Pear salad

Here’s a dreamy salad if there ever was one: this brilliant Pear Salad! It’s a study in contrasts: fresh, juicy pear against funky gorgonzola cheese; bright pomegranate against savory shallot. Throw in some toasted pecans and cover it in tangy poppy seed dressing, and well: it’s absolutely irresistible. Alex and I couldn’t stop mumbling how good it was while stuffing our faces. It’s not often that the salad is the highlight of a meal. Make this one, and it will be at your table, too!

Elements in this pear salad recipe

This pear salad is bursting with beautiful, fresh produce. It’s ideal for fall and winter when pears are in season, though you can make it anytime you have lusciously ripe fruit. It’s also great for festive occasions like Thanksgiving or Christmas. Here’s what you’ll need for this recipe:

  • Pears
  • Shallot
  • Pecans
  • Mixed greens
  • Pomegranate seeds: go to How to Cut a Pomegranate for instructions on removing the seeds
  • Gorgonzola cheese, or substitute feta or goat cheese (omit for vegan)
  • Poppy seed dressing
Poppy seed dressing

How to ripen pears

The hardest part about working with pears is that they take quite a while to ripen. It’s somewhat surprising since they look similar to apples, and seem like they’d be good to go when you buy them. Think of them more in terms of bananas when it comes to ripening. Here are some tips on how to ripen pears:

  • The fastest way to ripen pears is to place them in a paper bag. Leave them at room temperature and they should be ripe in 2 to 4 days.
  • In a bowl on the counter, pears ripen in about 4 to 7 days. Check them by gently pressing the flesh to see if it is tender.
  • Don’t place pears in the refrigerator until they are ripe. The refrigerator slows the ripening process. If you place them in the fridge right away, they’ll be rock hard. Allow them to ripen first, then only refrigerate if you want to delay eating them.

Making homemade poppy seed dressing

The star of the show in this pear salad recipe, in our opinion, is the poppy seed dressing! This dressing is a vinaigrette with a searing acidity and pop of sweetness. The combination of white vinegar and sugar is just what this salad needs to take it over the top! Here’s what to know about this dressing:

  • Use a neutral oil like grapeseed. This makes the best emulsion (creamy texture) and flavor. If you like olive oil, use up to half olive oil and half neutral oil.
  • Use white vinegar. Avoid white wine vinegar here and go for white vinegar: it has the best straightforward, tangy flavor.
Pear Salad Recipe

A pear salad with gorgonzola (or feta or goat cheese)

Pears and gorgonzola are a classic flavor pairing, pitting the sweet earthiness of pears against the salty, sharp funk of blue cheese. Blue cheese can be a polarizing food: many eaters can’t handle the sharpness of the cheese. Luckily this pear salad works with any type of cheese! We love it with gorgonzola, but here are some other options if you’re not a fan:

  • Feta cheese
  • Goat cheese
  • Parmesan cheese
  • Pecorino Romano cheese
  • Asiago cheese
  • Manchego cheese

Serving pear salad for a crowd

This pear salad can be served a few different ways: on a platter, or plated. Here are some notes on serving it for a crowd:

  • Double the fresh ingredients for a crowd. You should have enough dressing for a double recipe, so just double the fresh ingredients!
  • Serve on a platter for easy sharing. The pear salad looks festive and vibrant on a large platter.
  • Or, serve plated. Make individual plates and drizzle about 1 to 1 ½ tablespoons dressing on each one.
Pear Salad with Gorgonzola

More salad recipes

This pear salad is one of our favorite salad recipes to date! Here are a few more special salads that are tasty enough for weeknights but elegant enough for parties:

This pear salad recipe is…

Vegetarian and gluten-free. For vegan, plant-based and dairy-free, omit the gorgonzola cheese (it’s delicious without!).

Print
Pear salad

Pear Salad with Pecans


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

This pear salad recipe is full of contrasts, with gorgonzola, toasted pecans, and a tangy poppy seed dressing. It’s a showstopper!


Ingredients

For the pear salad

  • 1 ripe pear
  • 1 shallot
  • ½ cup pecan pieces
  • 8 cups mixed baby greens
  • ½ cup pomegranate seeds
  • ⅓ cup gorgonzola cheese crumbles (or feta cheese or goat cheese; omit for vegan)

For the dressing (makes ¾ cup; use 6 to 8 tablespoons for the salad)

  • ¼ cup granulated sugar (or honey)
  • ¼ cup white vinegar
  • 1 teaspoon dry mustard
  • 1 teaspoon onion flakes
  • ¼ teaspoon kosher salt
  • ½ cup grapeseed oil* (or other neutral oil like organic vegetable or canola)
  • 1 tablespoon poppy seeds

Instructions

  1. Make the dressing: In a medium bowl, whisk together the granulated sugar, white vinegar, dry mustard, onion flakes, and kosher salt. Gradually whisk in the grapeseed oil about 1 tablespoon at a time until a creamy emulsion forms. Whisk in the poppy seeds. Serve immediately or store in a sealed container or jar until serving (allow to come to room temperature if refrigerated).
  2. Prep the fresh ingredients: Slice the pear into thin slices. Thinly slice the shallot. See How to Cut a Pomegranate for instructions on removing pomegranate seeds.
  3. If time, toast the pecans: Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and slightly darker brown, about 4 to 5 minutes. Stay at the stove because the nuts can easily burn! Remove immediately from the heat and transfer to a plate to stop the cooking.
  4. Serve: Place the greens on a plate or platter. Top with the pear slices, shallot, toasted pecans, pomegranate seeds, and gorgonzola cheese crumbles. Drizzle with the desired amount of dressing and serve (use 6 to 8 tablespoons for 4 servings; store the remaining dressing refrigerated).
  • Category: Side dish
  • Method: Fresh
  • Cuisine: American

Keywords: Pear salad, pear salad recipe

A Couple Cooks - Recipes worth repeating.

Sweet Potato Muffins

This sweet potato muffins recipe is deliciously moist and cinnamon spiced! It’s ideal as a cozy side dish, breakfast or…

A Couple Cooks – Recipes worth repeating.

This sweet potato muffins recipe is deliciously moist and cinnamon spiced! It’s ideal as a cozy side dish, breakfast or snack.

Sweet potato muffins

There’s nothing better than a baked sweet potato, but what about turning this bright orange root vegetable into a baked good? Try these Sweet Potato Muffins! Adding mashed sweet potato to baked goods makes them deliciously moist. These tall, fluffy muffins are perfectly cinnamon spiced and the ideal side dish for a fall meal. They’re also great for snacks or breakfast, slathered with a bit of nut butter! They even made our 4 year old realize he liked sweet potatoes.

Ingredients for sweet potato muffins

These sweet potato muffins use mostly common baked good ingredients you probably already have on hand, outside of the sweet potato. You’ll also need applesauce, which helps to keep the muffins extra light and fluffy. Here’s what’s in these sweet potato muffins:

  • Mashed sweet potato
  • All purpose flour
  • Cinnamon
  • Baking soda, baking powder and salt
  • Eggs
  • Milk
  • Brown sugar
  • Neutral oil (like grapeseed, organic vegetable or organic canola)
  • Unsweetened applesauce

All you have to do? Cook the sweet potato, mix the dries with the wets, bake and enjoy. We’ve customized the muffin batter to make tall, fluffy muffins: because no one likes a stubby muffin! They’re great for fall dinners (like Thanksgiving or Christmas), or quick mornings with a slather of nut butter.

Sweet potato muffins

Three ways to cook a sweet potato

There are a few ways to cook the potato for these sweet potato muffins. The most ideal way? Muffins are a great way to use leftover sweet potatoes. But if you don’t have one on hand, our top way to cook them is the microwave. Here’s what to know about each method:

  • Microwave: This takes around 8 minutes for a medium sweet potato. Go to Microwave Sweet Potato for instructions. The downside? Sometimes they can come out a little dry. If your potato is dry when mashing, add a few teaspoons of water to re-hydrate it.
  • Steamed: This takes a little longer, about 30 minutes, but comes out with the perfect moist potatoes. Go to Steamed Sweet Potato.
  • Quick baked: How to bake potatoes quickly? Cut them in half! This method saves loads of time in the oven. Go to Baked Sweet Potato.
Sweet potato muffins recipe

Variations and mix-ins

These sweet potato muffins are perfect as is: tall and fluffy with a sprinkle of sugar on top! But want to vary them? Here are some tasty mix-ins and variations:

  • Nuts: Add ½ cup chopped pecans or walnuts to the batter, or sprinkle about ⅓ cup on the tops, split between the muffins
  • Chocolate chips: Why not? Add ½ cup dark chocolate chips to the batter
  • Drizzle: Drizzle with 1-Minute Powdered Sugar Icing
  • Cinnamon: Use 1 tablespoon cinnamon instead of 2 teaspoons for a more intense flavor
  • Cardamom: Use 1 teaspoon cardamom and 2 teaspoons cinnamon for spiced intruige
  • Dairy free: Use non-dairy milk like oat milk (for vegan, you can try with a flax egg, but we have not tested this variation)
  • Bread: Make the same batter into Sweet Potato Bread! Bake it in a loaf pan at 350 for 45 minutes, then add foil on top and bake another 25 minutes until a toothpick comes out clean.
Sweet potato muffin recipe
That’s our 4 year old’s hand: finally convinced he really does like sweet potatoes!

Storage info for sweet potato muffins

How to store sweet potato muffins once you’ve baked them up? Here are best practices:

  • Room temperature: Store up to 4 days in a sealed container with a paper towel on the bottom and top. This helps to keep the tops from becoming moist and sticky.
  • Refrigerated: Store refrigerated up to 1 week or more. This tends to dry out the muffins a bit, but helps them to store longer.
  • Frozen: Place in a sealed container and freeze for up to 3 months.

More sweet potato recipes

Are you sweet potato obsessed? (We are.) Here are a few more tasty sweet potato recipes to try:

This sweet potato muffins recipe is….

Vegetarian. For dairy-free, use oat milk or other non-dairy milk.

Print
Sweet potato muffins

Sweet Potato Muffins


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

This sweet potato muffins recipe is deliciously moist and cinnamon spiced! It’s ideal as a cozy side dish, breakfast or snack.


Ingredients

  • 1 cup mashed sweet potato (1 medium sweet potato)
  • 2 cups all purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 large eggs
  • ½ cup milk (or non-dairy milk)
  • 2/3 cup brown sugar
  • ⅓ cup neutral oil (or substitute melted butter)
  • ½ cup unsweetened applesauce
  • Granulated sugar, for the topping

Instructions

  1. Cook the sweet potato: Make a Microwave Sweet Potato (10 minutes) or Steamed Sweet Potato (30 minutes) or Quick Baked Sweet Potato (35 minutes). Scrape the flesh out of the skin and use a fork to mash it in a bowl. Measure out 1 cup of puree. If you’re using a microwave sweet potato and it comes out very dry, add a few teaspoons of water when you mash it. While the potato cooks, preheat and prep the batter.
  2. Preheat: Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.
  3. Meanwhile, mix the batter: In a large bowl, stir together the flour, cinnamon, baking soda, baking powder and kosher salt. In a separate bowl, whisk together the eggs, then the milk, brown sugar, sweet potato puree, oil and applesauce. Pour the wet mixture into the dry ingredients and stir until combined. Fill the muffin cups evenly (there will be a good amount of batter, which makes for tall muffins). Sprinkle the tops with granulated sugar.
  4. Bake: Place the tray in the oven and bake for about 25 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack to fully cool. Store up to 4 days in a sealed container with a paper towel on the bottom and top, refrigerated up to 1 week or more, or frozen up to 3 months.
  • Category: Muffin
  • Method: Baked
  • Cuisine: Baked

Keywords: Sweet potato muffins

A Couple Cooks - Recipes worth repeating.

Brussels Sprout Casserole

This Brussels sprout casserole is pure bliss! Bake tender sprouts with a white cheddar cheese sauce and top with crunchy…

A Couple Cooks – Recipes worth repeating.

This Brussels sprout casserole is pure bliss! Bake tender sprouts with a white cheddar cheese sauce and top with crunchy breadcrumbs.

Brussels Sprouts Casserole

Here’s a rich and delicious side dish that will have everyone talking about it: this perfect Brussels Sprout Casserole! Because what’s better than making Brussels that taste like mac and cheese? Bake up those tender sprouts with a rich and creamy white cheddar cheese sauce, then top it with crunchy breadcrumbs toasted until they’re golden brown. It’s truly sublime (and we’re not just saying that!). This is our go-to for a cozy homey side dish that everyone will go crazy over.

Ingredients in Brussels sprout casserole

This Brussels sprout casserole has three basic elements that make its magic: sauteed Brussels sprouts with shallots and garlic, a white cheddar cheese sauce, and a crunchy breadcrumb topping. It’s perfect for Thanksgiving, Christmas, or any festive fall or winter meal. Use it as a side dish or even a vegetarian main dish! Here’s what you need:

  • Brussels sprouts, shallots and garlic
  • Olive oil
  • Salt and pepper
  • Butter
  • Flour
  • Milk
  • Onion powder and garlic powder
  • White cheddar
  • Pecorino Romano cheese: an aged cheese like a saltier version of Parmesan! If desired, substitute Parmesan cheese and another pinch of salt
  • Panko
Brussels sprout casserole

How to prepare the Brussels sprouts

For this Brussels sprouts recipe, you’ll to slice the Brussels sprouts into quarters. Here’s why, and a few tips:

  • Slicing into quarters makes them easier to saute. The first step is to make sautéed Brussels sprouts, and they cook faster and more evenly in smaller pieces.
  • Got super large Brussels sprouts? We’ve gotten some massive ones at the store. Cut them in half, then into thirds to make sixths. Very small Brussels can likely just go in half. The goal is to have everything in similar sized pieces.
  • Remember the weight for the sprouts is off the stem. It’s easiest to buy them in bags from the store: usually you can find one pound bags.
 Brussels sprouts

Making the white cheddar cheese sauce

This Brussels sprout casserole features a white cheddar cheese sauce that’s made like a traditional mac and cheese sauce using a roux. A “roux” (pronounced “Roo“) is a way to thicken sauces by cooking equal parts flour and butter. It results in a thick and creamy sauce. There are a few important things to note about making a roux:

  • Measure out your ingredients in advance (mise en place). The cooking process goes fast, so you don’t want to be distracted by measuring. The French way to say measure out all your ingredients is mise en place, which “means everything in its place”.
  • Don’t leave the stove, and watch closely. The flour and butter can burn easily! Stand by the stove and start adding milk right when the flour turns golden brown.
  • Add the milk gradually. Pour in the milk and constantly whisk, adding it little by little, until it forms a smooth sauce. Then add the cheese and stir until it melts.
Brussels sprout casserole

Ways to serve Brussels sprouts casserole

There are so many ways to serve this Brussels sprouts casserole: it works as a side dish or a main dish! It’s just like mac and cheese but using Brussels sprouts instead of pasta, so it’s the ideal vegetarian main dish. Use it in the following ways:

Make ahead tips

Want to make this Brussels sprouts casserole for a big meal and make some portions ahead of time? Here’s what to do:

  • Sauté the Brussels sprouts in advance, then refrigerate until ready to prepare. Re-warm them in the skillet for a few minutes prior to adding the sauce.
  • Make the cheese sauce in advance, then refrigerate. The sauce will thicken in the refrigerator. Before preparing the casserole, re-warm the sauce with the Brussels sprouts in the skillet.

More Brussels sprouts recipes

In love with the mighty Brussel sprout? Here are a few more top Brussels sprouts recipes for serving this versatile veggie:

This Brussels sprout casserole recipe is…

Vegetarian.

Print
Brussels Sprouts Casserole

Brussels Sprout Casserole


  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 8 to 10, as a side
  • Diet: Vegetarian

Description

This Brussels sprout casserole is pure bliss! Bake tender sprouts with a white cheddar cheese sauce and top with crunchy breadcrumbs.


Ingredients

  • 2 tablespoons olive oil
  • 2 pounds Brussels sprouts, off the stem
  • 2 large shallots
  • 4 garlic cloves
  • 1 ⅛ teaspoons kosher salt, divided
  • Fresh ground black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 ¼ cups whole or 2% milk
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1 cup (about 4 ounces) grated sharp white cheddar cheese
  • ½ cup Pecorino Romano cheese (or Parmesan cheese, with an extra pinch salt)
  • ½ cup plain panko (or breadcrumbs)
  • Paprika, optional

Instructions

  1. Preheat: Preheat the oven to 375 degrees Fahrenheit.
  2. Chop: Slice off the tough ends of the Brussels sprouts and cut them into quarters, discarding any discolored outer leaves (cut any very large sprouts into sixths). Thinly slice the shallot. Mince the garlic.
  3. Sauté: Heat the olive oil in oven-proof skillet or cast iron pan over medium heat. Add the shallots and garlic and sauté for 3 to 4 minutes, stirring occasionally, until tender and fragrant. Add the Brussels sprouts, 1 teaspoon kosher salt, and fresh ground black pepper and sauté on medium high heat for 3 minutes. Add ¼ cup water and continue cooking until tender and starting to brown, another 6 to 7 minutes. Remove from the heat.
  4. Meanwhile, make the cheese sauce: Grate the white cheddar cheese (if necessary). Measure out the butter, flour, milk, ⅛ teaspoon salt, onion powder, and garlic powder. In a saucepan, heat the butter over medium heat; when it melts, stir in the flour. Heat the mixture for about 2 minutes, stirring constantly. When the color starts to turn light brown, immediately reduce the heat to low. Add the milk very slowly: whisking constantly until the mixture is completely smooth before adding more. Then add the salt, onion powder, and garlic powder and continue cooking on low heat for about 2 minutes, whisking frequently. Gradually add the sharp cheddar cheese and Pecorino Romano cheese, and keep stirring until it is fully melted and the sauce is smooth.
  5. Bake: Stir the cheese sauce into the cooked Brussels sprouts. Sprinkle with panko and bake 20 minutes until golden brown. If desired, dust with a pinch of paprika. Serve warm.
  • Category: Side dish
  • Method: Baked
  • Cuisine: American

Keywords: Brussels sprouts casserole

A Couple Cooks - Recipes worth repeating.