Pomegranate Salad

This pomegranate salad is absolutely irresistible! It stars a sweet tart salad dressing and the vibrant crunch of pomegranate seeds. Pomegranate is one of the most special foods on the planet (we think). Each bright pink seed has an irresistible sweet tart pop and crunch! We love downing them by the handful, but our next favorite way to eat them? Pomegranate salad! Crunchy pomegranate seeds make a beautiful confetti over the top of leafy greens. Add tart green apple slices, toasted pecans, and goat cheese or feta crumbles, and it’s a true symphony of flavor! Pick from a few different dressing choices: our favorites are apple cider vinegar dressing or pomegranate vinaigrette. Let’s get started! Pomegranate salad ingredients There are lots of ways to make a pomegranate salad! This is our very favorite combination of flavors: but you’ll see there are endless choices! Below we’ll talk through a few of the different variations you can use. Here’s what you’ll need for this tasty and easy side dish: Pomegranate seeds: we recommend seeding them from a fresh pomegranate. See below! Shallot Granny Smith apple or pear: either are tasty: or you could use both! Pecans or walnuts Mixed greens Goat cheese […]

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

This pomegranate salad is absolutely irresistible! It stars a sweet tart salad dressing and the vibrant crunch of pomegranate seeds.

Pomegranate salad

Pomegranate is one of the most special foods on the planet (we think). Each bright pink seed has an irresistible sweet tart pop and crunch! We love downing them by the handful, but our next favorite way to eat them? Pomegranate salad! Crunchy pomegranate seeds make a beautiful confetti over the top of leafy greens. Add tart green apple slices, toasted pecans, and goat cheese or feta crumbles, and it’s a true symphony of flavor! Pick from a few different dressing choices: our favorites are apple cider vinegar dressing or pomegranate vinaigrette. Let’s get started!

Pomegranate salad ingredients

There are lots of ways to make a pomegranate salad! This is our very favorite combination of flavors: but you’ll see there are endless choices! Below we’ll talk through a few of the different variations you can use. Here’s what you’ll need for this tasty and easy side dish:

  • Pomegranate seeds: we recommend seeding them from a fresh pomegranate. See below!
  • Shallot
  • Granny Smith apple or pear: either are tasty: or you could use both!
  • Pecans or walnuts
  • Mixed greens
  • Goat cheese or feta cheese crumbles (optional)
  • Apple Cider Vinegar Dressing or Pomegranate Vinaigrette (see below)
Pomegranate salad

Use pomegranate seeds from a fresh pomegranate!

These days, you can find pomegranate seeds already remove from the fruit in your local grocery. But for pomegranate salad, it’s best to buy a fresh pomegranate and cut and seed it yourself. Why? Pomegranate seeds from the fruit are much fresher. If you buy them already seeded, they only have a day or so of shelf life. We’ve even purchased some that went bad before we tried them! So a whole fruit is where it’s at. Here’s what to know:

  • Cut the pomegranate in quarters, then remove the seeds in a bowl of water. This avoids a big mess of pink splatters all over your kitchen! We’ve got a great step-by-step tutorial: go to How to Cut a Pomegranate.
  • Pomegranate seeds last up to 5 days refrigerated, but are best right away. So seed it right before you’re ready to make the salad.
Pomegranate seeds

Step it up with toasted or glazed nuts

This pomegranate salad features toasted pecans: and here’s a tip for you: always toast your nuts! It brings out the nutty flavor almost like salt brings out the flavor in savory foods. And it only takes a few minutes! You can absolutely taste the difference.

To take this salad over the top, make a batch of glazed pecans that have a sweet, crunchy exterior. It adds a new element to an already delicious salad! Here are a few ideas of the various nuts you could use:

Pomegranate salad dressing

Use one of the following pomegranate salad dressings!

There are also lots of variations when it comes dressing for this pomegranate salad! Whatever the case: homemade dressing is best. Of course if you’re in a pinch, you can absolutely use a store-bought dressing: there are many great high quality and organic salad dressings available these days. We created two different dressing options for this salad: and we have a few other ideas as well! Try the following pomegranate salad dressings:

  • Apple cider vinegar dressing: Made with vinegar, Dijon mustard and olive oil, it’s perfectly tangy!
  • Pomegranate vinaigrette: Want to double the pomegranate? Try this dressing made with pomegranate juice.
  • Balsamic vinaigrette: Full of big tangy flavor, and one of of the best homemade dressings you’ll find.
  • Pomegranate molasses plus olive oil: A great way to use this special ingredient! Dress the greens with olive oil, then drizzle with sweet tart pomegranate molasses. It’s incredible!

What to serve with pomegranate salad

This pomegranate salad is great because it’s so versatile! It’s more of a fall and winter salad since pomegranates are easiest to find in the cooler months. But since they’re becoming more available at grocery stores, you can eat it anytime! It’s perfect for holidays like Thanksgiving or Christmas, or ideal for accessorizing any fall or winter dinner. Here are a few foods it pairs well with:

Pomegranate salad

Vegan variation

Want to make this pomegranate salad vegan? No problem! All you have to do is omit the cheese crumbles. You’ll barely notice the difference! Some salads need an extra savory hit from cheese, but this one works perfectly without it.

And that’s it: our perfect pomegranate salad! Let us know what you think in the comments below.

More pomegranate recipes

Pomegranate season calls for making lots of vibrant recipes with special fruit! Here are some favorite pomegranate recipes:

This pomegranate salad recipe is…

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

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Pomegranate salad

Easy Pomegranate Salad


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

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

Description

This pomegranate salad is absolutely irresistible! It stars a sweet tart salad dressing and the vibrant crunch of pomegranate seeds.


Ingredients


Instructions

  1. Cut and seed the pomegranate
  2. Thinly slice the shallot. Thinly slice the apple (and toss it with 1 teaspoon lemon juice or vinegar if desired to prevent browning).
  3. Toast the pecans (don’t skip: this brings out the nutty flavor). Alternatively, make glazed pecans.
  4. Make the Apple Cider Vinegar Dressing or Pomegranate Dressing. 
  5. Place the greens on a platter. Top with the pomegranate seeds, sliced shallot, toasted pecans, and goat cheese or feta cheese crumbles. Toss with the desired amount of dressing to taste. (Store the extra dressing refrigerated and warm to room temperature and whisk again before using.)

Notes

  • Category: Side dish
  • Method: Raw
  • Cuisine: Salad

Keywords: Pomegranate salad

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

Roasted Green Beans

Oven roasted green beans are full of big flavor! A hot oven makes them juicy and tender, and they’re spritzed with zingy fresh lemon. Sure you can make them steamed or sauteed…but have you tried Roasted Green Beans? Because they’re something special! I do love a crunchy, crisp tender bean, but I think my very favorite is oven roasted. A hot oven makes magic with just about every vegetable; here it turns green beans into a tender, caramelized version of themselves. Add a spritz of lemon juice and a sprinkle of toasted almonds, and it’s an easy yet gourmet side dish. Even our 3 year old loved these, and he’s not usually a green bean fan. Ingredients for oven roasted green beans What do you need for roasted green beans? Only a handful of ingredients: 5, if you don’t count salt and pepper! The most important thing here is the green beans. If you can’t find quality green beans at your grocery or a farmer’s market in the summer: don’t bother! Alex and I have been burned before with limp, bruised beans. This recipe is not worth making if you don’t have quality to start with! Here’s what you’ll need: […]

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

Oven roasted green beans are full of big flavor! A hot oven makes them juicy and tender, and they’re spritzed with zingy fresh lemon.

Roasted green beans

Sure you can make them steamed or sauteed…but have you tried Roasted Green Beans? Because they’re something special! I do love a crunchy, crisp tender bean, but I think my very favorite is oven roasted. A hot oven makes magic with just about every vegetable; here it turns green beans into a tender, caramelized version of themselves. Add a spritz of lemon juice and a sprinkle of toasted almonds, and it’s an easy yet gourmet side dish. Even our 3 year old loved these, and he’s not usually a green bean fan.

Ingredients for oven roasted green beans

What do you need for roasted green beans? Only a handful of ingredients: 5, if you don’t count salt and pepper! The most important thing here is the green beans. If you can’t find quality green beans at your grocery or a farmer’s market in the summer: don’t bother! Alex and I have been burned before with limp, bruised beans. This recipe is not worth making if you don’t have quality to start with! Here’s what you’ll need:

  • Fresh green beans (see notes above on quality!)
  • Olive oil
  • Garlic powder
  • Lemon
  • Salt and pepper
  • Sliced almonds

Yes, the green beans with lemon and almonds theme is a little basic. You know why? It’s just that good. As with all those classic flavor combinations (tomato and basil, PB&J), they exist for a reason.

How to trim green beans: Cut off the other end

A fast way to trim green beans

Have you ever made green beans and it seems like it takes ages to trim off all the ends? If you’re meticulous, you can spend 15 minutes trimming a pound of green beans. And no one wants that! Don’t worry: we’ve researched the best way to trim green beans…fast! Here’s how to do it:

  • Line them up: Grab a handful (about 15 to 20 beans) and then place them on the cutting board. Working quickly, make a uniform pile with them all lined up lengthwise. They don’t all need to be facing the same way!
  • Slice one end: Line up all the ends against your knife edge. Grab them in one hand, and cut off the ends with a knife.
  • Flip and slice the other: Quickly flip the beans the other way, and then push them towards your knife blade so that the other ends line up. Grab the pile and slice off the other ends. Done!
Roasted green beans

How to roast green beans

Now that you’ve cut the beans, the hard part is over! All you need to know is the oven temperature and how long to roast. In fact, you barely need a recipe! Memorize this and make these on repeat. Here’s the main idea behind how to make roasted green beans (or jump to the full recipe):

  • Roast 450 degrees Fahrenheit for 13 to 15 minutes. The timing depends on your oven and the freshness of the beans.
  • You don’t have to stir. 
  • How to season roasted green beans? Use 1 tablespoon olive oil and 3/4 teaspoon kosher salt per pound. Then of course you can mix it up with seasonings: keep reading!
Oven roasted green beans

Top with toasted nuts of your choosing

Green beans are often topped with almonds, and here they add a satisfying crunch to these roasted green beans. It’s a nice contrast because the texture of the beans is rather soft, not crisp tender like sautéed beans. Here’s a key when you add nuts: always, always toast the nuts. Why? Toasting nuts brings out their nuttiness: it’s kind of like adding salt to food. You can absolutely taste the difference when you try them back to back. Here are a few ideas on other toasted nuts to add to oven roasted green beans:

Seasoning ideas!

When it comes to oven roasted green beans: we’ve found simple is best! Clean, straightforward flavors are key here. Season with a little garlic powder before popping them in the oven, then add a squeeze of lemon when they come out. There are lots of other ways to dress them up, though! Here are a few ideas:

  • Add fresh herbs: Fresh thyme, chives or a hint of finely chopped rosemary would be nice
  • Use butter instead: Roast them with salted butter for a more savory experience
  • Add finely chopped shallot: Shallot is mild enough to add raw, and it adds an oniony flair
  • Toss with dressing: After roasting, toss with a bit of our Dijon Dressing or Italian Dressing
  • Top with coconut bacon: Add crunchy Coconut Bacon for a smoky nuance

What goes with roasted green beans?

Let us count the ways! These roasted green beans are ultra versatile, so they work with almost any main dish. They’re also great for special meals like Thanksgiving, Christmas or Easter. Here are some ideas for pairing them:

This roasted green beans recipe is…

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

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Roasted green beans

Easy Roasted Green Beans


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

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

Description

Oven roasted green beans are full of big flavor! A hot oven makes them juicy and tender, and they’re spritzed with zingy fresh lemon.


Ingredients

  • 1 pound green beans
  • 1 tablespoon olive oil
  • 3/4 teaspoon kosher salt
  • ¼ teaspoon fresh ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 lemon
  • 1/3 cup sliced or slivered almonds

Instructions

  1. Preheat oven to 450 degrees Fahrenheit.
  2. Wash the green beans and trim off the ends (here’s how to trim green beans…fast!).
  3. In a bowl, combine the beans with the olive oil, kosher salt and fresh ground black pepper. Line a baking sheet with parchment paper, then place the beans on the pan and roast for about 13 to 15 minutes, until just tender and lightly browned (before they get to dark brown).
  4. Meanwhile, toast the almonds in a small dry frying pan over medium heat, stirring constantly until toasted, about 5 minutes. Remove from the heat and chop.
  5. When beans are finished roasting, add squeezes of lemon juice and sprinkle with almonds. Serve immediately.
  • Category: Side Dish
  • Method: Roastsed
  • Cuisine: American

Keywords: Roasted green beans

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

Classic Roasted Potatoes

These oven roasted potatoes recipe comes out crispy and seasoned to perfection! Red potatoes and fresh herbs make a classic pairing. Why mash potatoes when you can roast them to a golden crisp? We’ve always been partial to a crispy-on-the-outside, tender-on-the-inside potato. To us, the mushy stuff just doesn’t compare. (Though these Roasted Garlic Mashed Potatoes are close!) We’ll show you how to make our favorite Roasted Potatoes, oven roasted red potatoes that are baked until crispy with garlic powder, then showered with fresh herbs. It’s easy and you barely need to think about it. Ready to get started? Best variety to use for roasted potatoes What’s the best potato for roasted potatoes? Turns out there’s an answer to that. The best choice is a waxy potato, a potato with thin, shiny skin and a creamy flesh. Because they’re low in starch, they hold their shape when roasting. We like roasted red potatoes best, but you can use any type of waxy potato. Here are our top picks for the type of potato to use for these oven roasted potatoes: Baby red potatoes: Our favorite are baby red potatoes: they have the best creamy flavor and they look stunning Fingerling […]

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

These oven roasted potatoes recipe comes out crispy and seasoned to perfection! Red potatoes and fresh herbs make a classic pairing.

Roasted potatoes

Why mash potatoes when you can roast them to a golden crisp? We’ve always been partial to a crispy-on-the-outside, tender-on-the-inside potato. To us, the mushy stuff just doesn’t compare. (Though these Roasted Garlic Mashed Potatoes are close!) We’ll show you how to make our favorite Roasted Potatoes, oven roasted red potatoes that are baked until crispy with garlic powder, then showered with fresh herbs. It’s easy and you barely need to think about it. Ready to get started?

Best variety to use for roasted potatoes

What’s the best potato for roasted potatoes? Turns out there’s an answer to that. The best choice is a waxy potato, a potato with thin, shiny skin and a creamy flesh. Because they’re low in starch, they hold their shape when roasting. We like roasted red potatoes best, but you can use any type of waxy potato. Here are our top picks for the type of potato to use for these oven roasted potatoes:

  • Baby red potatoes: Our favorite are baby red potatoes: they have the best creamy flavor and they look stunning
  • Fingerling potatoes: This type of potato is small, brown and looks like long, thin fingers. It also has a fabulous flavor and works well here
  • Red potatoes (chopped): If you can’t find baby red potatoes, use any type of red potato and chop it into 1/2-inch cubes
  • New potatoes: Technically new potatoes aren’t a variety but simply freshly harvested potatoes. Usually new potatoes are small waxy potatoes. Sometimes you can find a variety of colors (brown, yellow, red and purple).
Oven roasted potatoes

Oven roasted potatoes ingredients

Roasted potatoes are the perfect side dish because they call for only a handful of ingredients! Once you’ve got your potatoes, here’s what you need for the rest of the recipe:

  • Waxy potatoes like baby red potatoes (see above)
  • Olive oil
  • Garlic powder
  • Salt and pepper
  • Fresh thyme or other fresh herbs like oregano, chives or rosemary

Want another variation? Try these Rosemary Roasted Potatoes.

How long to roast potatoes

You barely need a recipe for roasted potatoes! You simply need to know the oven temperature and how long to roast potatoes (and of course, approximate oil and salt quantities!). How long to roast potatoes?

  • Roast 1/2-inch chopped potatoes at 425 degrees Fahrenheit for 30 to 35 minutes. The timing does depend on the exact size of potatoes.
  • You don’t have to stir. Place them cut-side down to get crisp and golden brown.
  • How to season roasted potatoes? Plan on 1 1/2 tablespoons olive oil and 1/2 teaspoon kosher salt per pound. Then you can get fancy with other flavors: keep reading…
Roasted red potatoes

Flavor variations for roasted red potatoes

Our basic oven roasted potatoes recipe features garlic powder on the potatoes while roasting. This is important: don’t try to add fresh garlic in the oven! At such a high temperature, fresh garlic will burn. Once the roasted potatoes are golden and crisp, sprinkle with fresh thyme. It’s a time-honored flavor combination that’s effortlessly simple. But want to take that even further? Here are some ideas:

  • Fresh garlic: Fresh garlic burns in the oven, but you can add it afterwards! Use a small garlic clove and grate it over the top of the warm potatoes. Add a drizzle of olive oil then stir, mixing up any clumps with your fingers.
  • Lemon juice: Love potatoes with a lemon kick? Add squeezes from a few lemon wedges after baking.
  • Parmesan cheese: Take it even further over the top with Parmesan! Add 1/2 cup shredded cheese 15 minutes into baking. It comes so intensely crispy and savory, you’ll be addicted. (We took a cue from our Parmesan Potato Wedges.)
Roasted potatoes recipe

More simple roasted side dishes

Love roasting vegetables? They’re the ideal easy side dish, perfect for a weeknight dinner or a special meal (like Thanksgiving or Christmas). Here are all our master methods for making roasted vegetables:

This roasted potatoes recipe is…

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

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Roasted red potatoes

Classic Oven Roasted Potatoes


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

Description

These oven roasted potatoes come out crispy and seasoned to perfection! Red potatoes and fresh herbs make a classic pairing.


Ingredients

  • 2 pounds baby red potatoes (or chopped medium red potatoes)
  • 3 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon kosher salt
  • Fresh ground black pepper
  • 1 tablespoons fresh thyme or lemon thyme
  • Optional: 1 clove fresh garlic, lemon wedges, shredded Parmesan cheese

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Wash the potatoes, then slice them in half (for baby potatoes) or dice them into 1/2-inch cubes.
  3. In a large bowl, stir together potatoes, olive oil, garlic powder, kosher salt, and several grinds of fresh ground black pepper.
  4. Line a baking sheet with parchment paper. Spread the potatoes in an even layer on the sheet cut and make sure they are side down. Roast for about 30 to 35 minutes without stirring until browned, depending on the size of the pieces. (To step up these potatoes, remove from the oven at 15 minutes and toss with 1/2 cup shredded Parmesan cheese.)
  5. Remove the potatoes from the oven and toss with the fresh thyme. For a more forward garlic flavor, grate the fresh garlic onto the pan with another drizzle of olive oil and use a spoon to gently toss it all together (separating any grated garlic that clumps together). You can also spritz with lemon wedges for a tangy flavor. 
  • Category: Side dish
  • Method: Roasted
  • Cuisine: American

Keywords: Roasted potatoes, roasted red potatoes

More potato recipes

These roasted red potatoes are at the top of our list of potato recipes! But here are a few more that are top contenders:

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

Garlic Mashed Potatoes

This roasted garlic mashed potatoes recipe is full of so much flavor, no one will be able to stop shoveling in bites of this creamy puree! There are mashed potatoes, and then there are Roasted Garlic Mashed Potatoes. These creamy, dreamy mashed potatoes are scented with the sweet aromatic flavor of roasted garlic. It’s milder and more luxurious than the typical pungent bite of the raw stuff. Mix it together with creamy Yukon gold potatoes and a bit of Parmesan cheese, and it’s truly something magical. This one went over so well in our house, we’re not just saving it for holidays like Thanksgiving. Make this garlic mashed potatoes recipe any time of the year for a truly stellar side dish (your family with thank you). Don’t want to roast garlic? Use our alternative method below. The best potatoes for garlic mashed potatoes? Does the type of potato matter in a garlic mashed potato recipe? Yes! The preference here is Yukon gold potatoes, also labeled as yellow potatoes. Why? It all comes down to the texture. Here’s why to opt for Yukon gold: Russet potatoes can taste quite bland and flat. Russet potatoes have a fluffy texture but it can be a […]

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

This roasted garlic mashed potatoes recipe is full of so much flavor, no one will be able to stop shoveling in bites of this creamy puree!

Garlic mashed potatoes

There are mashed potatoes, and then there are Roasted Garlic Mashed Potatoes. These creamy, dreamy mashed potatoes are scented with the sweet aromatic flavor of roasted garlic. It’s milder and more luxurious than the typical pungent bite of the raw stuff. Mix it together with creamy Yukon gold potatoes and a bit of Parmesan cheese, and it’s truly something magical. This one went over so well in our house, we’re not just saving it for holidays like Thanksgiving. Make this garlic mashed potatoes recipe any time of the year for a truly stellar side dish (your family with thank you).

Don’t want to roast garlic? Use our alternative method below.

The best potatoes for garlic mashed potatoes?

Does the type of potato matter in a garlic mashed potato recipe? Yes! The preference here is Yukon gold potatoes, also labeled as yellow potatoes. Why? It all comes down to the texture. Here’s why to opt for Yukon gold:

  • Russet potatoes can taste quite bland and flat. Russet potatoes have a fluffy texture but it can be a little mealy. The overall flavor is also a little bland.
  • Yukon gold potatoes have a buttery texture and rich flavor! The yellow flesh of a Yukon gold potato is more robust, and the buttery flavor and texture are the perfect fit with roasted garlic.
Garlic mashed potatoes recipe

Peel the potatoes, or go chunky with skins!

Here’s the thing: Alex and I love a chunky mashed potato recipe. I’ve never been one for that completely smooth, fluffy puree. To me, that’s boring! If you want to go completely silky smooth, you can peel the potatoes here. But want to really make them interesting? Leave on the potato skins. That’s right, you know like restaurant mashed potatoes that have loads of garlic and potato skins? It makes them even more delicious: and much of the nutrients in potatoes are in the skins.

Roast the garlic in advance

There’s one long lead time item in this garlic mashed potatoes recipe: roasting the garlic! It’s very easy to roast garlic, it just takes 1 hour to complete. The good part is: it’s easy to make in advance. Simply roast the garlic and then refrigerate until you make the potatoes. And the kicker? Roasting garlic makes your kitchen smell incredible. You can thank us later. Here are the basic steps for how to roast garlic:

  • Roast at 400 degrees Fahrenheit. The high heat caramelizes it until it’s golden, but it’s not so high that it burns it.
  • Slice of the tops of the cloves, then wrap in foil. You’ll slice off the tops so you can easily pop out the garlic once it’s roasted. Wrap it up in foil and throw it in the oven.
  • Roast 45 minutes to 1 hour. It’s done when it’s perfectly tender when pierced with a sharp knife!
Roasted garlic

Alternative method: use fresh garlic!

Don’t want to spend all the time roasting garlic? OK, we get it. It does take quite a bit of time! The garlic flavor you get from roasted garlic is very mellow: not in your face garlic like a pile of garlicky pasta. For fresh garlic mashed potatoes, here’s what to do instead:

  • Mince 4 cloves garlic.
  • Melt 4 tablespoons butter. Add the garlic and sauté for 1 to 2 minutes, until fragrant but not browned.
  • Add the garlic to the potatoes, along with the milk!

It’s that simple! This variation on the garlic mashed potatoes recipe is definitely more pungent: it has more of an Italian-style vibe than the roasted garlic. We use this trick in our mashed red potatoes with garlic and it works like a charm.

Roasted garlic mashed potatoes

Ways to serve garlic mashed potatoes

This roasted garlic mashed potatoes recipe is perfect with a little butter on top! But of course it’s even better with a little gravy, or the optional Parmesan cheese stirred in. Here are some options we’d recommend:

mashed potatoes

This garlic mashed potatoes recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, go to Vegan Mashed Potatoes.

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Garlic mashed potatoes

Garlic Mashed Potatoes


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

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

Description

This roasted garlic mashed potatoes recipe is full of so much flavor, no one will be able to stop shoveling in bites of this creamy puree! 


Ingredients

  • 1 1/2 heads roasted garlic (alternative method below*)
  • 2 pounds Yukon gold potatoes (aka yellow potatoes)
  • 3/4 cup whole milk (or 2%)
  • 4 tablespoons salted butter
  • 1/2 cup shredded Parmesan cheese (optional)
  • 1/2 teaspoon kosher salt, plus more for boiling
  • Fresh chives, for garnish

Instructions

  1. If you haven’t already, roast the garlic. You can do this day of (it takes 1 hour) or in advance and refrigerate it.
  2. Roughly chop the potatoes into 2-inch chunks. You can peel them if you’d like, or skip peeling if you like skin-on mashed potatoes like we do!
  3. Place the potatoes in a large pot and cover with 1 inch of cold water. Stir in 1/2 tablespoon kosher salt. Bring to a boil.
  4. Once boiling, cook until tender, about 10 to 15 minutes, depending on the size of the potatoes (pierce a piece of potato with a fork to assess doneness). Drain and return the potatoes to the pot. 
  5. Meanwhile, remove the roasted garlic from the cloves by squeezing the bottoms to pop them out. Mash the roasted garlic with your fingers. Then combine the roasted garlic, whole milk and butter in a small saucepan a cook for a few minutes on low heat until warm. Stir until garlic is incorporated and it forms a thick mixture.
  6. Add the milk and garlic mixture to the pot with the potatoes, along with with 1/2 teaspoon kosher salt, plenty of fresh ground pepper, and the Parmesan cheese (if using). Mash with a potato masher until the desired texture is reached. Add additional milk if necessary. Taste and add a pinch more salt if desired. 

Notes

*Don’t have time to roast garlic? Here’s an alternative with fresh garlic: Mince 4 garlic cloves. Melt 4 tablespoons butter. Add the garlic and saute for 1 to 2 minutes, until fragrant but not browned. Then add this garlic to the mashed potatoes along with the milk.

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

Keywords: Garlic mashed potatoes, roasted garlic mashed potatoes

More potatoes recipes

There are so many tasty recipes with potatoes, outside of the traditional mash! Here are a few other ideas:

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

Greek Fries

These crispy Greek fries are the ultimate side dish! They’re showered with Mediterranean-style toppings: feta cheese, onion and herbs. Sure you can eat French fries with ketchup…but what’s the fun in that? Here’s a unique way to dress up your fries, Mediterranean style. Make homemade Greek fries! These crispy Yukon gold taters are thin sliced and baked with a homemade seasoning blend starring oregano, garlic and dill. Out of the oven, they’re showered with feta cheese crumbles, fresh parsley and red onion, which add just the right Greek-style vibe. Better yet, serve them with lemon dill sauce for dipping! They’re the best pair for a falafel burger or baked shrimp. Let’s get cooking! What are Greek fries? What are Greek fries? Are they authentic to Greek cuisine? Well, yes and no. The authentic Greek-style French fries that you’d get at a restaurant are called Patates Tiganites (here’s an authentic recipe from a Greek recipe writer). These are thick-cut potatoes, usually a waxy potato like Yukon gold, fried and topped with dried oregano. You’ll also find that Greek or Mediterranean restaurants may make French fries and top them with feta cheese and herbs. Some restaurants in Greece even serve them this […]

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

These crispy Greek fries are the ultimate side dish! They’re showered with Mediterranean-style toppings: feta cheese, onion and herbs.

Greek fries

Sure you can eat French fries with ketchup…but what’s the fun in that? Here’s a unique way to dress up your fries, Mediterranean style. Make homemade Greek fries! These crispy Yukon gold taters are thin sliced and baked with a homemade seasoning blend starring oregano, garlic and dill. Out of the oven, they’re showered with feta cheese crumbles, fresh parsley and red onion, which add just the right Greek-style vibe. Better yet, serve them with lemon dill sauce for dipping! They’re the best pair for a falafel burger or baked shrimp. Let’s get cooking!

What are Greek fries?

What are Greek fries? Are they authentic to Greek cuisine? Well, yes and no. The authentic Greek-style French fries that you’d get at a restaurant are called Patates Tiganites (here’s an authentic recipe from a Greek recipe writer). These are thick-cut potatoes, usually a waxy potato like Yukon gold, fried and topped with dried oregano.

You’ll also find that Greek or Mediterranean restaurants may make French fries and top them with feta cheese and herbs. Some restaurants in Greece even serve them this way. There’s no real “authentic” definition to what exact toppings go on Greek fries. So our recipe for Greek fries is a spin on Mediterranean flavors and the style of fries we enjoyed while traveling in Santorini.

Use a waxy potato, like Yukon gold

Standard French fry recipes use russet potatoes, to get that fluffy on the inside texture that restaurant fries have. But in our research, we found that Greek fries recipes use a waxy potato like Yukon gold. This has a smoother texture on the interior, with a bit sweeter flavor. It definitely tastes like a different type of French fry! Use this type of potato if you can find it: but russet potatoes work just as well.

Greek fries

The seasoning for Greek fries: a homemade blend!

Another thing that makes this Greek fries recipe special: our homemade Greek seasoning blend! This blend features dried herbs and spices that are often used in Greek cuisine. These seasonings really make the dish! Make up a batch and you’ll have leftover to use in other recipes: we love it sprinkled over potatoes, sauteed vegetables, and fish. Here are the ingredients you’ll need:

  • Dried oregano
  • Dried dill
  • Garlic powder
  • Onion powder
  • Salt and black pepper

Toppings for Greek fries

The toppings in these Greek fries are what make it shine! Here are the fry toppings you’ll need to add the Mediterranean-style flair to this recipe:

  • Feta cheese crumbles: As you crumble them, break them into smaller pieces with your fingers. Very large chunks won’t stick to the fries.
  • Red onion: If you don’t like spicy red onion, rinse the chopped onion a few times first, then drain completely. This helps to soften the flavor.
  • Fresh parsley: Curly parsley is the way to go if you can find it: it brings the best Greek flavor like in our quinoa tabbouleh. If all you can find is flat leaf or Italian parsley, that works too!
How to make Greek fries

Sauces for dipping Greek fries

The last element to these easy homemade baked French fries that adds a Greek vibe is the dipping sauce! We have a few different sauces that would work well here. Pick from the following:

How to cut fries

The part of making these healthy Greek fries with the most technique is cutting the fries! There are two methods you can use: hand-cutting or using a fry cutter. Here’s what to know about how to cut fries by hand:

  • Watch the video first: Go and watch this video.
  • Make a base: Slice off the ends of each potato, then slice off part of the side to make a base.
  • Cut planks, then strips: Place the potato half cut side down and cut off a 3/8-inch slice, then lay the slice on its side and cut it into several long 3/8-inch wide strips. Repeat until all potatoes have been cut into fries!

A shortcut? You can use a fry cutter! It’s rather large so you’ll need to have good storage space. But it works like a charm! Here’s a link to the French fry cutter we use.

Mediterranean French fries

Tips for making Greek fries perfectly crispy

Last up: how to make these Greek fries perfectly crispy? Here are a few of the tips we use to make a crispy baked fry:

  • Soak the fries 10 minutes while the oven preheats. This gets the perfect soft inside and crisp exterior.
  • Use parchment paper. This helps with clean-up and makes for crispy bottoms. Don’t use a silicon baking sheet, or they’ll get too soggy.
  • Space apart as much as possible, keeping them in a single layer. No stacking! You need maximum space around each fry to get them crispy (even better, use a “half sheet” baking sheet that’s large enough to fit the entire oven rack).

And that’s it! We hope you love these Greek fries as much as we do!

This Greek fries recipe is…

Vegetarian and gluten-free. For vegan, plant-based and dairy-free, use dairy-free feta crumbles.

Print
Greek fries

Greek Fries


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

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

Description

These crispy Greek fries are the ultimate side dish! They’re showered with Mediterranean-style toppings: feta cheese, onion and herbs.


Ingredients

  • 6 medium Yukon gold potatoes (1 1/2  to 1 3/4 pounds)*
  • 2 tablespoons olive oil
  • 1 tablespoon homemade Greek Seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 cup feta crumbles
  • 2 tablespoons finely chopped curly parsley
  • 2 tablespoons finely chopped red onion
  • 4 lemon wedges, for serving
  • Optional: tzatziki, lemon dill sauce (our favorite), or aioli, for dipping

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. Evenly space the oven racks to ensure even cooking.
  2. Meanwhile, cut the potatoes into fries: (Watch this video or use a fry cutter.) 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 3/8-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. Soak in cold water (10 minutes): Place the cut fries into a medium bowl and rinse with cold water until water is clear. Then fill the bowl with cold water and allow to rest for 10 minutes (while the oven preheats). Then drain the potatoes and dry them thoroughly with a clean dish towel.
  4. Season the fries: Add the fries to a dry bowl and toss them with the olive oil, Greek seasoning and kosher salt. Line two baking sheets with parchment paper. Spread the fries in straight lines on the paper, placing them as far apart as possible.
  5. Bake: Bake the fries for 20 minutes. Take them out of the oven and carefully flip each fry. Return to oven (reversing the pans on top and bottom racks). Bake additional 8 to 10 minutes until they are crisp and golden brown, watching carefully as the bake time depends on the fry thickness and your oven. (If the majority of the fries seem soft, continue to bake a few more minutes.)
  6. Season: Taste and add a few more pinches salt if desired. 
  7. Garnish: Transfer fries to a platter and top with the feta cheese crumbles, breaking larger chunks into small pieces with your fingers. Add the finely chopped parsley and red onion. Serve with lemon wedges and tzatziki or lemon dill sauce.

Notes

*This makes a good amount of fries, but much less than a restaurant portion (that’s as intended!). The largest quantity of fries that fits on two baking sheets is 2 pounds, you can increase to that much if desired (adjust seasonings accordingly).

  • Category: Side dish
  • Method: Baked
  • Cuisine: Greek inspired

Keywords: Greek fries

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

Brussels Sprouts with Maple Glaze

Here’s how to make the best Brussels sprouts recipe…ever. They’re baked until impossibly crispy and drizzled with a maple balsamic glaze. Every now and then, a recipe comes along that blows us out of the water. Such is the case with these Brussels sprouts. These really are next level, and here’s why. They’re impossibly crispy, baked until they’re caramelized and the outside layers flake off into darkened crunchy chips. Then they’re draped in a tangy maple balsamic glaze that heightens the flavors to their peak. One bite of these, and everyone around the table will be asking how you did it. How to cook Brussels sprouts to perfection Sure, you can fry up these mighty sprouts. They’re delicious, but it’s messy and it uses a lot of oil. So to us, the optimal cooking method for Brussels sprouts is roasting them until crispy. But there are a few tricks to getting that perfect charred caramelization. Here’s what to know: Roast at high heat, in a single layer cut side down. 450 degrees Fahrenheit is the ultimate temperature for roasting vegetables. Place all those cute sprouts cut side down for the best caramelization. You’ll want them in a single layer: no […]

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

Here’s how to make the best Brussels sprouts recipe…ever. They’re baked until impossibly crispy and drizzled with a maple balsamic glaze.

Brussels sprouts

Every now and then, a recipe comes along that blows us out of the water. Such is the case with these Brussels sprouts. These really are next level, and here’s why. They’re impossibly crispy, baked until they’re caramelized and the outside layers flake off into darkened crunchy chips. Then they’re draped in a tangy maple balsamic glaze that heightens the flavors to their peak. One bite of these, and everyone around the table will be asking how you did it.

How to cook Brussels sprouts to perfection

Sure, you can fry up these mighty sprouts. They’re delicious, but it’s messy and it uses a lot of oil. So to us, the optimal cooking method for Brussels sprouts is roasting them until crispy. But there are a few tricks to getting that perfect charred caramelization. Here’s what to know:

  • Roast at high heat, in a single layer cut side down. 450 degrees Fahrenheit is the ultimate temperature for roasting vegetables. Place all those cute sprouts cut side down for the best caramelization. You’ll want them in a single layer: no stacking!
  • Use parchment paper to line your baking sheet: not a silicone mat! Parchment paper makes them the crispiest; silicone mats make them soggy.
  • Bake one tray at a time. To get maximum airflow in your oven, bake only one tray at once. (We learned this the hard way.)
  • Don’t stir! That’s right, don’t even think about stirring! Throw them in for 25 minutes and they should crisp up beautifully.
Brussels sprouts

Accent with a maple glaze (optional!)

These Brussels sprouts are absolutely delicious roasted with olive oil and salt. The outer layers fall off and make crunchy, salty chips that are irresistibly good. Most of the time we eat them plain: because we like them savory! But want to take them over the top? They’re fantastic with a little sweet nuance from a tangy sweet glaze.

For the maple glaze, all you’ll do is heat equal parts maple syrup and balsamic vinegar until they reduce into a slightly thick syrup. We added a shake of soy sauce for good measure. Drizzle that over your Brussels sprouts, and you’ll think you’ve died and gone to heaven.

More flavor variations

Want to get creative? There are lots more ways to flavor Brussels sprouts. Here are some ideas:

  • Spicy: Make a spicy variation by adding hot sauce to the maple glaze (about 1 teaspoon), or try these Spicy Brussels Sprouts.
  • Honey: Another great flavor pairing is honey! Drizzle simply with honey or even hot honey.
  • Hoisin: Brussels go well with Asian-style flavors. Toss with purchased or homemade hoisin sauce.
Brussels sprouts with maple glaze

How to make a larger serving of Brussels sprouts

Did you read all our tips above about crispy Brussels sprouts? Let’s see if you were paying attention. How many trays can you have in the oven at once? One tray. That’s right: to get the maximum airflow around your sprouts while they bake, the oven must not have any other food in it.

How to roast more than 1 1/2 pounds at one time? You can do this if you have a larger baking sheet that covers the entire baking rack. That’s an 18 x 13 pan, also called a “half sheet pan“. You could comfortably fit about 2 to 2 1/2 pounds of Brussels sprouts on a half sheet pan, making sure they have a little space around each.

How to cook Brussels sprouts

Brussels sprouts nutrition

Are Brussels sprouts healthy? Gone are the days of soggy canned sprouts being forced on kids to get their vegetables. These crispy sprouts taste good, they’re almost as addicting as French fries. So are they good for you? Here are the nutrition facts for 1/2 cup plain cooked Brussels sprouts:

IngredientCaloriesProteinCarbsFiberFat
Brussels sprouts28 calories2 grams6 grams2 grams0 grams

Keep in mind that oil and the glaze add calories to the nutrition info! Here are some of the top benefits of these mighty sprouts. Brussels sprouts are (data source):

  • Low in calories and relatively high in fiber.
  • Full of Vitamin K and Vitamin C (137% and 81% of your daily need respectively), and other vitamins and nutrients.
  • Full of antioxidants which may decrease inflammation and increase heart health.
Brussels sprouts with maple glaze recipe

More ways to cook Brussels sprouts

This Brussels sprouts recipe is a favorite healthy side dish, perfect for any easy dinner (or even Thanksgiving). But there are lots of other great ways to prepare this healthy vegetable. Here are some more Brussels sprouts recipes that show more ways to cook them:

Brussels sprouts recipe

This Brussels sprouts recipe is…

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

Print
Brussels sprouts

Brussels Sprouts with Maple Glaze


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

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Diet: Vegan

Description

Here’s how to make the best Brussels sprouts recipe…ever. They’re baked until impossibly crispy and drizzled with a maple balsamic glaze.


Ingredients

  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons pure maple syrup
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon soy sauce (or tamari or coconut aminos)

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit. (To get them perfectly 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, and lots of fresh ground black pepper.
  4. Line a baking sheet with parchment paper*, then pour the spouts onto the sheet. Turn them all cut side down.
  5. Roast for 25 minutes until very browned and tender (don’t stir!). 
  6. While the sprouts are roasting, place the maple syrup, balsamic vinegar, and soy sauce in a small saucepan. Simmer 3 to 5 minutes on medium low heat until thickened slightly and reduced (this should result in about 2 to 2 1/2 tablespoons glaze). 
  7. When the sprouts are done, pour over the maple balsamic glaze. Serve immediately.

Notes

*Don’t use a silicone baking mat, since these can also make the Brussels sprouts less crispy. If you don’t have parchment paper, you can skip it and roast directly on the sheet.

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

Keywords: Brussels sprouts, Brussels sprouts recipe

More easy side dish recipes

This recipe is one of our top easy side dish recipes…ever! Sprouts are always a hit. But here are a few more ideas for vegetable side dishes:

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

Homemade Mac and Cheese

Here’s how to make homemade mac and cheese! Cook this ultimate comfort food from scratch and it’s better than any you’ve ever had. Ready for the best EVER homemade mac and cheese? We promise: it’s really worth pulling out the superlatives here! Making this comfort food from scratch makes it taste infinitely better than the kind from a box. Want to impress everyone? This homemade mac and cheese tastes homey and cozy, with the best gooey, cheesy sauce and crunchy breadcrumbs. Alex and I made this for a recent family gathering and everyone around the table agreed: “this is the best mac and cheese.” How to make homemade mac and cheese: basic steps! Here’s the thing. Making homemade mac and cheese is easy, but you need to know a few basic cooking techniques to make it perfect. Here are the two techniques you’ll have to master: How to cook pasta to al dente. How to make a roux. Once you’ve got these two skills under your belt, the rest is a piece of cake! Let’s talk through these briefly before we start. How (and why!) to cook pasta to al dente What is al dente? Al dente means “to the […]

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

Here’s how to make homemade mac and cheese! Cook this ultimate comfort food from scratch and it’s better than any you’ve ever had.

Homemade mac and cheese

Ready for the best EVER homemade mac and cheese? We promise: it’s really worth pulling out the superlatives here! Making this comfort food from scratch makes it taste infinitely better than the kind from a box. Want to impress everyone? This homemade mac and cheese tastes homey and cozy, with the best gooey, cheesy sauce and crunchy breadcrumbs. Alex and I made this for a recent family gathering and everyone around the table agreed: “this is the best mac and cheese.”

How to make homemade mac and cheese: basic steps!

Here’s the thing. Making homemade mac and cheese is easy, but you need to know a few basic cooking techniques to make it perfect. Here are the two techniques you’ll have to master:

  • How to cook pasta to al dente.
  • How to make a roux.

Once you’ve got these two skills under your belt, the rest is a piece of cake! Let’s talk through these briefly before we start.

How to make mac and cheese

How (and why!) to cook pasta to al dente

What is al dente? Al dente means “to the bite” in Italian. It refers to cooking pasta to just the point where it’s tender but has a subtly firm center. Here’s the thing: overcooked pasta is not only rubbery and unappetizing. It also has less nutrients and it makes you less full (read more here). Cooking the pasta for this homemade mac and cheese to al dente means it tastes better, you get more nutrients, and you’re full for longer. Win, win, win! Here are some notes on how to cook pasta to al dente:

  • Don’t trust the package instructions! Most pasta packages have timing that results in overcooked pasta. Start tasting the pasta a few minutes before the package indicates.
  • Taste and drain it right when it’s tender but firm inside. Some chefs say to look for a small white fleck at the core (others think it should just disappear for perfect al dente).
  • Move quickly! Pasta can go from al dente to overcooked in a matter of seconds.

Tips for making a roux

The main kitchen technique you need for homemade mac and cheese is making a roux. What’s a roux? A “roux” (pronounced “Roo“) is flour and butter cooked together and used to thicken sauces. It’s usually made from equal parts of flour and butter. For mac and cheese, you make a roux and then add the cheese. This is what makes the gooey sauce: cheese by its would be too sticky. 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 here! You must 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. Once you get to this point, it’s smooth sailing!
Homemade mac and cheese

Best noodles for homemade mac and cheese

By the way…you don’t have to use macaroni for homemade mac and cheese! No: it’s actually even tastier when you use different types of noodles. You can use all sorts of short pasta shapes, from shells to bowties to penne. Here are our favorite types of short pasta for mac and cheese, in order of preference:

Mac and cheese

Best cheese for homemade mac and cheese

There are a few different cheeses that work well in this homemade mac and cheese. Here’s what we’d recommend, and then a few other options:

  • Use sharp cheddar and Monterey Jack. This is the perfect combination for a classic mac and cheese flavor! But be aware…
  • Don’t use aged cheddar! It sounds like it would taste delicious, but aged cheddar doesn’t have quite the right flavor. Stay with a standard sharp.
  • Get fancy with gouda, Havarti or white cheddar. Substitute the cheddar, or try our separate recipes: Gouda Mac and Cheese, Pesto Havarti Mac and Cheese, or White Cheddar Mac and Cheese.

Sides to serve with homemade mac and cheese

Cook this pasta to al dente and this cozy homemade mac and cheese is the stuff dreams are made of! We recently made a pan of this for family who were grieving a loved one, and it was just the right food that tastes like a hug. It’s perfect for anytime you need a cozy meal. Here are a few sides that are full of nutrients and fiber to make it into a healthy dinner idea:

Homemade Mac and Cheese

Tip: how to reheat mac and cheese!

Here’s a great homemade mac and cheese kitchen hack! You can save leftovers of mac and cheese in the refrigerator for about 5 days. But the cheese solidifies and dries out in the fridge! How to get it back to a creamy sauce? Here are our tips:

  • Place it in a skillet and add a splash of milk. Use a ratio of about 1 cup noodles to 1 tablespoon milk.
  • Heat over medium heat and stir until the sauce becomes creamy again!

This homemade mac and cheese recipe is…

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

Print
Homemade Mac and Cheese

*Best* Homemade Mac and Cheese


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 10 to 12 as a side, 6 to 8 as a main
  • Diet: Vegetarian

Description

Here’s how to make homemade mac and cheese! Cook this ultimate comfort food from scratch and it’s better than any you’ve ever had.


Ingredients

  • 1 pound short pasta of any type (we like large shells)
  • 8 ounces sharp cheddar cheese (not aged)
  • 8 ounces Monterey Jack cheese
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 3/4 cups 2% milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 cup seasoned Italian breadcrumbs (or plain breadcrumbs)

Instructions

  1. Boil the pasta: Bring a large pot of water to a boil and add about 1 tablespoon of kosher salt. Add the pasta and cook until al dente. Start tasting the pasta a few minutes before the package instructions and stop cooking once the pasta is just tender but still firm. Then drain the pasta in a colander and rinse it quickly with warm water.
  2. Meanwhile, make the sauce: Grate the cheese (if necessary). Measure out the butter, flour, milk, salt, onion powder, and garlic powder. In a large saucepan or Dutch oven, heat the butter over medium heat; when it melts, stir in the flour. Heat the mixture for about 2 minutes, stirring constantly. Immediately when the color starts to turn light brown, reduce the heat to low. Start to add the milk very slowly: whisk constantly until the mixture is completely smooth, then add a bit more milk until it is fully incorporated, then repeat. Once all the milk is added, add the salt, onion powder, and garlic powder. Continue cooking on low heat for about 2 minutes to thicken slightly, whisking frequently. After 2 minutes, gradually add the grated cheese and keep stirring until it is fully melted.
  3. Top with breadcrumbs and serve: Stir the pasta into the cheese sauce, then pour it into a dish and top with breadcrumbs. If you’d like, place it in a baking dish and broil it for 2 to 4 minutes until the crumbs are lightly browned, turning the pan to even out the browning as necessary. Serve immediately. Refrigerate leftovers up to 4 days. Reheat on the stovetop with a splash of milk and stir until creamy. 

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Homemade mac and cheese, how to make mac and cheese

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

Carrot Fries (Ranch Seasoned!)

These carrot fries are full of big flavor, sprinkled with ranch seasoning and baked until lightly crispy! Everyone will ask for the recipe. Good news, fry lovers: there’s a new fry in town. Carrot fries! This healthy fry recipe is full of all the nutrients of this popular vegetable: but tastes like your favorite greasy comfort food. Even better: they’re coated in ranch seasoning! This play on the standard pairing of carrots and ranch gives a savory zing to each bite. Of course, you can dip them in ranch too for double the fun. They’re baked, and there’s a little trick to give them a lightly crispy exterior. Everyone will love them! We couldn’t stop sneaking bites off the baking sheet. Ingredients for the best carrot fries You’ll need just a handful of ingredients for carrot fries: and most of them are the spices you’ll need of the ranch seasoning. Here’s what you’ll need to have on hand: Carrots: medium to large carrots work best, since they’re easiest for cutting fries Olive oil Spices: garlic powder, onion powder, dried dill, dried parsley Cornstarch Salt How to cut carrots into fries The hardest part of this recipe is actually cutting the […]

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

These carrot fries are full of big flavor, sprinkled with ranch seasoning and baked until lightly crispy! Everyone will ask for the recipe.

Carrot fries

Good news, fry lovers: there’s a new fry in town. Carrot fries! This healthy fry recipe is full of all the nutrients of this popular vegetable: but tastes like your favorite greasy comfort food. Even better: they’re coated in ranch seasoning! This play on the standard pairing of carrots and ranch gives a savory zing to each bite. Of course, you can dip them in ranch too for double the fun. They’re baked, and there’s a little trick to give them a lightly crispy exterior. Everyone will love them! We couldn’t stop sneaking bites off the baking sheet.

Ingredients for the best carrot fries

You’ll need just a handful of ingredients for carrot fries: and most of them are the spices you’ll need of the ranch seasoning. Here’s what you’ll need to have on hand:

  • Carrots: medium to large carrots work best, since they’re easiest for cutting fries
  • Olive oil
  • Spices: garlic powder, onion powder, dried dill, dried parsley
  • Cornstarch
  • Salt

How to cut carrots into fries

The hardest part of this recipe is actually cutting the carrots into fries! How to get those perfect rectangle fry shapes? Well, it’s similar to the steps for cutting fries out of a potato. Here’s what to do:

  • Slice off the ends of the carrot.
  • Square off each of the sides of the carrot to make a rectangular box shape.
  • Cut into 3/8-inch wide slices, then cut each slice into strips.
Carrot fries

The tricks to crispy baked carrot fries

Here’s the thing. When you bake carrots, they turn out beautifully tender: like with these Roasted Carrots. But that’s not what you want with fries! We don’t have a deep fryer and typically don’t like frying at home (it’s messy and not worth the effort). So we’ve found a few tricks to making lightly crispy baked carrot fries! They don’t come out crunchy like they would in a deep fryer, but they’re lightly crisp and totally satisfying. Here’s what to know:

  1. Coat in cornstarch. Cornstarch helps to form a crispy coating for the carrots, which can turn soggy and tender in the oven.
  2. Place on parchment paper. Don’t use a Silpat or silicon baking sheet, which can make for soggy fries! Paper is the way to go.
  3. Spread apart on the baking sheet. Spread the fries as far apart on the baking sheet as possible: this allows for maximum airflow and enhances crispiness. Bake a maximum of 2 pounds of carrots in the oven at once.
Carrots

Are these healthy fries?

We think so! These healthy carrot fries are part of a whole food plant based (WFPB) diet. Here’s why these fries pale in comparison to those from your favorite fast food chain:

  • The ingredients are just carrots, minimal olive oil and a bit of salt. These are all healthy, whole food ingredients. They’re basically baked carrots!
  • They have all the nutrients of carrots. Scroll down for more on that.
  • The serving size is moderate. The serving size is much less than a restaurant would serve, so that helps to keep the calories down.

Carrots nutrition

Carrot are one of the best vegetables you can eat! They’re not just good for your eyesight. Here are some of the top nutritional benefits of this tasty orange veggie (source):

  • Low in calories, high in fiber: One cup of chopped carrots has only 52 calories and 3.6 grams of fiber. (source)
  • Packed with Vitamin A (beta carotene): This root veggie has 428% of your daily vitamin A in 1 cup! It’s present as beta-carotene, an antioxidant that could help in cancer prevention. Your body converts beta carotene into Vitamin A.
  • High in Vitamins C, K and potassium: Carrot are also are high in these vitamins.

Yes, all these good things are present in a recipe of carrot fries! So why not give them a taste?

Carrot fries

Dipping sauces for carrot fries

These carrot fries are delicious on their own, as an easy healthy side dish for dinner. But of course you can spice them up with a dipping sauce! Here are a few we’d recommend:

Serving these fries

These carrot fries are a fantastic healthy side dish to complete a meal. They’d be perfect with all sorts of dinner ideas — here are a few of our top choices:

This carrot fries recipe is…

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

Print
Carrot fries

Carrot Fries (Ranch Seasoned!)


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

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Diet: Vegan

Description

These carrot fries are full of big flavor, sprinkled with ranch seasoning and baked until lightly crispy! Everyone will ask for the recipe.


Ingredients

  • 2 pounds carrots, medium to large
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • 1 teaspoon kosher salt, plus more for sprinkling
  • 2 tablespoons cornstarch
  • 2 tablespoons olive oil
  • Finely chopped fresh parsley, for serving (optional)

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Peel the carrots. Cut the carrots into thin fries: slice off the ends, then square off each of the sides to make a rectangular box shape. Cut into 3/8-inch wide slices, then cut the slices into strips. 
  3. Place the fries in a large bowl. Mix the garlic powder, onion powder, dried dill, dried parsley, salt, and cornstarch in a small bowl. Drizzle the carrots with the olive oil, then add the spices and cornstarch. 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 12 minutes on one side, then flip the fries and bake 12 to 17 additional minutes until the fries are dry and slightly browned; watch them carefully as the cooking time can depend on the thickness and the heat of your oven. Thinner fries will turn out crispier than larger fries (you’ll likely have some variation).
  6. Cool a few minutes, then serve immediately. (Note: Fries are best right out of the oven; they become softer as they sit.)

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

Keywords: Carrot fries

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

Perfect Spinach Salad

This classy spinach salad is a salad to impress! Smoky pecans and a creamy balsamic vinaigrette make the best counterpoint to this leafy green. Here’s a salad to impress. It’s everything a classy spinach salad should be, full of texture and flavor contrasts. You’ll barely notice you’re eating this healthy leafy green when it’s covered tangy balsamic vinaigrette. There’s crunchy smoky pecans, almost bacon-like glazed with maple syrup and soy sauce. Add hard boiled eggs or a crisp-tart apple, and you’ve got a stunning side salad that will make everyone ooo and ahhh. (It happens every time we serve it…really.) It’s almost like the little black dress of salads: it’s brilliant for any occasion. Ingredients in the best spinach salad You may notice this salad has a vague retro vibe. In fact, it’s a spin on my Grandma’s 1970’s spinach salad…with a few tweaks! For the dressing we went with a classic balsamic vinaigrette, which complements the flavors perfectly. Instead of bacon, smoky glazed pecans create the illusion of meat but make the salad vegetarian. (For a fully plant based salad, we’ve got options too!) Here’s what you’ll need for this classic spinach salad: Hard boiled eggs or apple: Hard […]

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

This classy spinach salad is a salad to impress! Smoky pecans and a creamy balsamic vinaigrette make the best counterpoint to this leafy green.

Spinach salad

Here’s a salad to impress. It’s everything a classy spinach salad should be, full of texture and flavor contrasts. You’ll barely notice you’re eating this healthy leafy green when it’s covered tangy balsamic vinaigrette. There’s crunchy smoky pecans, almost bacon-like glazed with maple syrup and soy sauce. Add hard boiled eggs or a crisp-tart apple, and you’ve got a stunning side salad that will make everyone ooo and ahhh. (It happens every time we serve it…really.) It’s almost like the little black dress of salads: it’s brilliant for any occasion.

Ingredients in the best spinach salad

You may notice this salad has a vague retro vibe. In fact, it’s a spin on my Grandma’s 1970’s spinach salad…with a few tweaks! For the dressing we went with a classic balsamic vinaigrette, which complements the flavors perfectly. Instead of bacon, smoky glazed pecans create the illusion of meat but make the salad vegetarian. (For a fully plant based salad, we’ve got options too!) Here’s what you’ll need for this classic spinach salad:

  • Hard boiled eggs or apple: Hard boiled eggs require forethought, so to whip this up in a flash substitute a crisp-tart apple. It’s just as good!
  • Smoky pecans: The secret to bacon flavor without meat! Glaze whole pecans in a mixture of soy sauce, maple syrup and smoked paprika.
  • Spinach: Baby spinach is more tender with a sweeter flavor; or, use chopped standard spinach.
  • Shallot: Thinly sliced shallot is the best trick for green salads. Its delicate oniony flavor is gentler than red onion.
  • Feta (optional): A sprinkle of feta cheese looks like confetti and brings a salty pop.
  • Balsamic vinaigrette: Tie it all together with this incredible homemade dressing.
Spinach salad

How to make smoky pecans (or use plain!)

One of the best parts of this salad is the pecans masquerading as bacon. Of course, if you’re running short on time: you can skip this step and just use plain pecans! But to make a truly magnificent spinach salad, it’s worth the time. Here are a few notes about the process:

  • You’ll need a skillet and 6 to 8 minutes. This is the time it takes to heat the glaze to cover the nuts.
  • They may come out soft or crunchy: either works! Making glazed nuts requires hitting the perfect sugar caramelization step to get them to dry into a crunchy glaze. If they come out soft: that’s ok! In fact, they taste more like bacon that way.

The best spinach salad dressing

What’s the best dressing for a spinach salad? Balsamic vinaigrette. Why? Spinach can have a bitter flavor undertone, so the tangy and subtly sweet notes of the dressing are the perfect pairing. Our favorite balsamic vinaigrette is very easy to whip up at home. All you need is 4 ingredients:

  • Balsamic vinegar
  • Dijon mustard
  • Maple syrup
  • Olive oil

The only other thing to note is to add the olive oil 1 tablespoon at a time and whisk vigorously. This is the key to getting a perfectly creamy emulsion. The Djion mustard also helps to make a fantastically creamy texture.

Balsamic vinaigrette recipe

Using hard boiled eggs in salad

This spinach salad is absolutely classic with hard boiled eggs, as it harkens back to that 1970’s bacon and egg salad. And, they add a great amount of protein! One egg has 7 grams of protein. This is specifically helpful when you are looking for a side dish with protein to round out a vegetarian dinner.

If you can, make up a batch of hard boiled eggs in advance. This makes the salad quicker to put together. Store the hard boiled eggs refrigerated with the shell on (this keeps them fresher).

Apple makes this spinach salad quick and easy (and vegan)

Often we don’t think ahead enough to have time for hard boiled eggs. So if we’re serving this for an easy weeknight meal side dish, we like to use an apple instead! Using a crisp-tart apple makes a great flavor and texture contrast and fills out the salad. Of course, it doesn’t have the protein that a hard boiled egg does. But it’s a great stand-in! Of course, you can also add apple to salad with the eggs: even better!

You can also use this as a vegan variation. Use a crisp tart apple and omit the feta cheese crumbles: or use a dairy free cheese crumble of your choice.

Best spinach salad

Other adders to this salad!

Here are a few more ingredients you could add to this salad that make it incredible tasty:

  • Mushrooms: Thinly sliced raw mushrooms are common in a classic spinach salad. Add these if you like!
  • Bacon: Can’t live without actual bacon? Swap the smoky pecans for bacon.
  • Prosciutto: Cured ham like prosciutto or jamón serrano would also work well.
  • Croutons: Try these Homemade Garlic Croutons.

Ways to serve this spinach salad

There are so many ways to pair this spinach salad! In fact, it’s one of the most versatile green salad recipes we have. Use it to round out a vegetarian dinner, or it pairs well with seafood and chicken. Here are our top ways to serve it:

Spinach salad

A few more spinach salads

Love spinach salad? Us too. Here are a few more variations on this easy side dish for all the seasons:

This spinach salad recipe is…

Vegetarian, dairy-free, and gluten-free. For vegan and plant-based, use the variations listed above.

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Spinach salad

Perfect Spinach Salad (No, Really)


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

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

Description

This classy spinach salad is a salad to impress! Smoky pecans and a creamy balsamic vinaigrette make the best counterpoint to this green.


Ingredients

  • 2 hard boiled eggs or 1 large crisp tart apple
  • 1/2 cup whole pecans*
  • 1 tablespoon soy sauce (or tamari or coconut aminos)
  • 1 1/2 tablespoons maple syrup or sugar
  • 1 teaspoon smoked paprika
  • 2 pinches kosher salt or flaky sea salt
  • 1 recipe Best Balsamic Vinaigrette
  • 6 cups baby spinach leaves or chopped standard spinach
  • 1 shallot
  • 1/2 cup feta cheese crumbles (optional)

Instructions

  1. Make the hard boiled eggs: Make the hard boiled eggs, if using (or make them in advance). Chop them into bite-sized pieces.
  2. Make the smoky pecans: Add the pecans, soy sauce, maple syrup and smoked paprika to a small non-stick skillet over medium heat. When it just starts to bubble, reduce the heat to low but still slowly bubbling. Simmer 6 to 8 minutes, stirring occasionally. In the last minute when the liquid is mostly evaporated, stir continuously until it is totally cooked out and the nuts start clumping together. Immediately remove from the heat and transfer the pecans to a sheet of parchment paper in a single layer. Sprinkle with 2 pinches kosher salt and allow to cool to room temperature, about 5 minutes. 
  3. Make the dressing: Make the Balsamic Vinaigrette
  4. Prep the fresh ingredients: Thinly slice the shallot. If using apple instead of hard boiled egg, thinly slice the apple. 
  5. Serve: Place the spinach on plates or in bowls. Top with hard boiled eggs or apple slices, smoky pecans, sliced shallot, and feta cheese crumbles.

Notes

*You can also use plain pecans and skip the soy sauce, maple syrup, and smoked paprika. Or, you can make maple glazed pecans.

  • Category: Salad
  • Method: Stovetop
  • Cuisine: American

Keywords: Spinach salad

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

Quinoa Tabbouleh

Quinoa tabbouleh is always a hit, starring lemon and fresh herbs! This spin on the classic Middle Eastern salad is an easy healthy side dish. Are you a tabbouleh fan? This Middle Eastern salad is one of the tastiest salads there is. There’s something about the combination of herbaceous parsley, bright lemon and crunchy tomatoes and cucumber that makes magic. Traditional tabbouleh is made with bulgur wheat, a quick cooking whole grain. But seeing as quinoa is the grain of the moment…why not try it with quinoa? Turns out it works perfectly, making a delicious gluten free spin on this classic salad. What is tabbouleh? Tabbouleh is a Middle Eastern salad that’s made with fresh parsley, bulgur wheat, tomatoes, cucumbers, and seasoned with lemon juice and olive oil. Sometimes spelled tabouli or tabbouli, it’s a staple in Greek, Lebanese and Syrian cuisine. You’ll often see it alongside hummus and baba ganoush in a mezze platter. The fresh brightness of the lemon and parsley are the perfect contrast to more savory and heavy flavors. There is no “exact” science on how to make tabbouleh because every cook has their own recipe. We researched the traditional ingredients in tabouli and used those […]

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

Quinoa tabbouleh is always a hit, starring lemon and fresh herbs! This spin on the classic Middle Eastern salad is an easy healthy side dish.

Quinoa tabbouleh

Are you a tabbouleh fan? This Middle Eastern salad is one of the tastiest salads there is. There’s something about the combination of herbaceous parsley, bright lemon and crunchy tomatoes and cucumber that makes magic. Traditional tabbouleh is made with bulgur wheat, a quick cooking whole grain. But seeing as quinoa is the grain of the moment…why not try it with quinoa? Turns out it works perfectly, making a delicious gluten free spin on this classic salad.

What is tabbouleh?

Tabbouleh is a Middle Eastern salad that’s made with fresh parsley, bulgur wheat, tomatoes, cucumbers, and seasoned with lemon juice and olive oil. Sometimes spelled tabouli or tabbouli, it’s a staple in Greek, Lebanese and Syrian cuisine. You’ll often see it alongside hummus and baba ganoush in a mezze platter. The fresh brightness of the lemon and parsley are the perfect contrast to more savory and heavy flavors.

There is no “exact” science on how to make tabbouleh because every cook has their own recipe. We researched the traditional ingredients in tabouli and used those as a basic for this quinoa version. The first time Alex and I had tabbouleh was back when we first met, at a Greek restaurant in our college town. I remember falling instantly in love with the herbaceous flavor of tabbouleh. (I fell in love with Alex much later!)

How to make quinoa tabbouleh

Ingredients in quinoa tabbouleh

This quinoa tabbouleh recipe is a spin on a traditional tabbouleh using quinoa instead of bulgur wheat! Using quinoa makes this into a gluten-free salad: and you also get all the nutritional benefits of quinoa. The advantage of bulgur wheat is that all you need to do is let it stand in boiling water for 10 minutes. The quinoa cooking process takes just a little longer! But it’s 100% worth the time. Combine the quinoa with these traditional tabbouleh ingredients to make a standout salad:

  • Quinoa
  • Curly parsley (that’s right: see below!)
  • Mint
  • Green onions
  • Tomatoes
  • English cucumber
  • Lemon juice
  • Olive oil
  • Salt and pepper

As a note: some tabbouleh recipes are almost 2/3 parsley with only a bit of the grain. Others are all whole grain and only a little bit of the herb. This quinoa tabbouleh recipe falls in the middle. We love parsley-forward tabbouleh recipes, but also wanted to have a good amount of quinoa. Speaking of parsley…

Curly parsley vs Italian parsley: which to use in tabbouleh?

There are two main types of parsley: curly and Italian parsley (also called “flat leaf”). The difference? Curly parsley has very curly leaves and tastes grassy; Italian parsley has leaves that are flat like cilantro and tastes bright and herbaceous. We used to adhere to the mantra that curly parsley is used only as decoration, not in cooking. Only use Italian parsley in your cooking, we’d say! But guess what: the best parsley to use in tabbouleh is curly parsley.

Why? Curly parsley has more texture. When you chop it, it remains light and fluffy, versus Italian parsley that is perfectly flat and can become soggy. Also: the flavor tastes like what you expect from a Greek or Lebanese restaurant. So lesson learned: use curly parsley!

You’ll need to buy quite a lot of parsley for this recipe. It takes a while to chop 2 cups of parsley: but never fear! All the work is worth it. You can use this How to Cut Cilantro video as a guide.

Curly parsley

Make the quinoa in advance if you have time

Cooking quinoa for the quinoa tabbouleh takes about 25 minutes total. You can cook it while you chop the veggies: but the easiest way to do it is cooking it in advance! Here’s why:

  • Making the quinoa in advance is helpful. You don’t want hot quinoa for tabbouleh, you need quinoa that’s room temperature or cold. Why? Right after you cook it, quinoa retains a lot of moisture. You’ll want the grains to dry out a bit so they don’t stick together. Also, the salad is served room temperature. So, the easiest way to make this salad is to cook the quinoa in advance and refrigerate.
  • Here’s a quick tip for cooling quinoa…fast! If you don’t think ahead, you can use this tip for cooling quinoa quickly. Spread it in a single layer on a baking sheet and pop it in the freezer for a few minutes. This allows the steam to dissipate and makes the cooling much faster than plopping it in a bowl.

How to make quinoa tabbouleh…a few more tips!

Once you’ve cooked the quinoa, tabbouleh is a breeze to whip up! The basic method for this recipe is very easy: cook quinoa, chop veggies, add dressing. But there are a few more things to note:

  • Chop the vegetables very finely. You’ll want the veggies to integrate into the texture of the salad well, so chop them as finely as you can.
  • Core and seed the tomatoes. Another tip for reducing moisture is coring and seeding the tomatoes when you chop them. This removes any soggy seeds from the salad. For more, go to How to Cut Tomatoes.
Quinoa tabbouleh

Storage info

Once you’ve mixed up a batch of this quinoa tabbouleh, you can use it as a healthy side dish for lunch and dinner recipes throughout the week! It stores refrigerated for about 3 to 4 days, and holds up pretty well.

How to serve quinoa tabbouleh

Tabbouleh is a fantastic healthy and easy side dish or appetizer for all sorts of meals. Some of our grain salad recipes can double as a main dish, but here we’d recommend keeping it as a side dish. It almost feels like a condiment like an Indian raita: it’s lovely to mix into the flavors already on your plate to bring a fresh brightness. Here are some ways we’d serve it!

This quinoa tabbouleh recipe is…

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

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Quinoa tabbouleh

Quinoa Tabbouleh


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

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 to 8 servings
  • Diet: Vegan

Description

Quinoa tabbouleh is always a hit, starring lemon and fresh herbs! This spin on the classic Middle Eastern salad is an easy healthy side dish. 


Ingredients

  • 1 cup dry quinoa
  • 2 cups finely chopped curly parsley (2 bunches)
  • 1/4 cup chopped fresh mint
  • 3 green onions
  • 2 medium tomatoes, seeded and finely chopped (1 cup)
  • 1/2 English cucumber (1 cup finely chopped)
  • 6 tablespoons lemon juice
  • 1/4 cup olive oil
  • 1/2 teaspoon kosher salt
  • Fresh ground black pepper

Instructions

  1. Make the quinoa: Rinse the quinoa using a fine mesh strainer, then drain it completely. Place it in a saucepan with 2 cups water and 1/4 teaspoon kosher salt. Bring to a boil, then reduce the heat to low. Cover the pot and simmer where the water is just bubbling for about 17 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork. 
  2. Cool the quinoa to room temperature: To do this quickly, dump the quinoa onto a baking sheet and spread it in an even layer. Pop it in the freezer for 2 to 3 minutes until cooled to room temperature. Or, you can make the quinoa in advance and let it sit at room temp or refrigerate until serving (it cools fastest spread on a baking sheet).
  3. Meanwhile, chop the vegetables: Finely chop the parsley and mint. Thinly slice the green onions. Finely chop the tomato, removing the core and seeds. Finely chop the cucumber (if you’re using a standard cucumber and not English cucumber, remove the seeds too.)
  4. Add the dressing: Juice the lemon and whisk it together with the olive oil. In a large bowl, toss the quinoa and vegetables with the dressing, kosher salt and pepper. Taste and adjust flavors as necessary. Serve immediately or refrigerate for 3 to 4 days.

  • Category: Side Dish
  • Method: Salad
  • Cuisine: Middle Eastern inspired

Keywords: Quinoa tabbouleh

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