Grilled Autumn Vegetables with Sage Brown Butter Bean Dip.

[This post is sponsored by The Home Depot! I am so so excited to be partnering with them in 2019 to share amazing grilling recipes with you, using the new Weber Genesis II E315 grill!] It may be a little shocking that I’m ringing in fall with grilled autumn vegetables. Or a lot shocking! But I’m […]

The post Grilled Autumn Vegetables with Sage Brown Butter Bean Dip. appeared first on How Sweet Eats.

[This post is sponsored by The Home Depot! I am so so excited to be partnering with them in 2019 to share amazing grilling recipes with you, using the new Weber Genesis II E315 grill!]

It may be a little shocking that I’m ringing in fall with grilled autumn vegetables.

These grilled autumn vegetables make the best side dish or appetizer! Especially when served with the sage brown butter white bean dip. YUM.

Or a lot shocking!

But I’m dying to show you how you can take some of your favorite fall flavors and throw them all together on the GRILL. Yes. That’s right. Grilling it all today.

fall veggies for the grill

Today I’m partnering with The Home Depot again to bring you these BEST grilled autumn vegetables. We’re talking butternut, delicata and acorn squash, along with some eggplant, leftover summer zucchini, sweet potatoes and peppers. Heck, you can even throw a pie pumpkin on there if you’d like! 

I’ve been using the Weber Genesis II E315 grill all year and I cannot even EXPLAIN how much I love this grill. From the moment they sent it to me in February, I’ve been a grilling fiend. I probably grill four times a week on average, and these days, when we have people over, I’m the one doing the grilling and not Eddie!

I’m shocked at what a confident griller it has made me. Because it’s just so, so simple and straightforward. My obsession is real. You’ve probably seen it on instagram.

These grilled autumn vegetables make the best side dish or appetizer! Especially when served with the sage brown butter white bean dip. YUM.

Earlier this year I showed you how to grill a whole fish (it’s so much easier than you think!) along with a steakhouse pizza. This time, we’re going full out veg to create a somewhat comforting dish in this comfort food season.

I’m so used to roasting my squash and root vegetables, but there is zero reason that I can’t be out there grilling it all! So here I am, grilling in the best weather ever. Grab a pumpkin beer and let’s do it.

grilling vegetables

You guys know that roasting and grilling vegetables was the way I learned to love vegetables. I basically trained my brain to enjoy them after years of distaste, and the sweet yet smoky flavor and slight caramelization make ALL the difference. 

I’m telling you. If you can’t get into the veg, toss it on the grill.

Brush those babies with olive oil and give them a good sprinkle of salt and pepper. And maybe a little garlic powder. Annnnd maybe a little sprinkle of freshly grated nutmeg, to up the whole what-is-that, it-tastes-like-fall level. A touch of spice for the season, if you will. 

These grilled autumn vegetables make the best side dish or appetizer! Especially when served with the sage brown butter white bean dip. YUM.

Once the vegetables are done, we’re going to dip them in the ULTIMATE white bean dip. It’s made with brown butter and crispy sage sprinkles and it tastes like fall in a bowl. 

I mean, you will probably want to eat it with a spoon, but would you believe me if  I told you it tastes even better on vegetables? I’m serious.

Or grilled bread, but that’s neither here nor there…

P.S. please stop to admire the bubbly brown butter and crispy sage.

These grilled autumn vegetables make the best side dish or appetizer! Especially when served with the sage brown butter white bean dip. YUM.

This is one of those dishes that I can now eat for dinner – all by itself. Put this plate in front of me and I will go.to.town with that dip. For guests, it’s a great side dish or, honestly, an awesome upgrade to the sad veggie trays that you can grab at the grocery store. However, you can make a really large portion of veggies or even a smaller portion to feed one or two. Because you know I love a customizable dish!

This can definitely sustain us allll season long.

These grilled autumn vegetables make the best side dish or appetizer! Especially when served with the sage brown butter white bean dip. YUM.

Grilled Autumn Vegetables

Grilled Autumn Vegetable Platter with Sage Brown Butter Bean Dip

These grilled autumn vegetables make the best side dish or appetizer! Especially when served with the sage brown butter white bean dip. YUM.

grilled autumn vegetables

  • 1 butternut squash, (sliced and seeds removed)
  • 1 acorn squash, (sliced and seeds removed)
  • 1 delicata squash, (sliced and seeds removed)
  • 1 eggplant, (sliced into rounds)
  • 1 zucchini, (cut into wedges)
  • 1 sweet potato, (cut into wedges)
  • 1 red onion, (quartered)
  • 1 head of cauliflower, (cut into florets)
  • 1 bell pepper or a handful of mini sweet peppers
  • olive oil for brushing, (or olive oil for spray)
  • kosher sea salt
  • freshly cracked black pepper
  • freshly grated nutmeg
  • pepitas for garnish

sage brown butter bean dip

  • 6 tablespoons unsalted butter
  • 10 to 12 sage leaves
  • 2 (15 ounce) cans cannellini beans, (drained and rinsed)
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons ice water

grilled autumn vegetables

  1. As a note, you can obviously choose as many or as few autumn vegetables that you’d like! I also like to keep the rind on my squash, especially while grilling. It helps it to stay together on the grill in the case that you over-grill (oops!) and some of the thinner skins (delicata!) are actually chewy and delicious. If you don’t like the skin, the squash easily pulls away from it when eating!
  2. When chopping and slicing the veggies, I like to make sure the rounds are all about the same thickness and that the wedges are similar in size. This helps everything to grill more easily!
  3. Heat your grill to medium-high heat for 10 to 15 minutes. You want the temperature to be 400 degrees for grilling vegetables – I find that to be the perfect heat for my Weber Genesis II E315 grill.
  4. Brush or drizzle or spray all of your vegetables with the olive oil. Sprinkle them liberally with salt, pepper and a few grates of fresh nutmeg over top.
  5. Once the grill has reached 400 degrees, add your vegetables! Start with the starchier, firmer veggies, like butternut squash and sweet potatoes. Those will need more time on the grill that your peppers and cauliflower. I like to start with veggies that need the longest time, then move on to the ones that require less time.
  6. Here’s a quick guide for what I grilled:
  7. Fall squash and potatoes need 12 to 15 minutes, turning a few times,
  8. Cauliflower and onion need about 8 to 10 minutes, turning a few times.
  9. Eggplant, zucchini wedges and bell/sweet peppers need about 5 to 8 minutes, turning a few times.
  10. Place your vegetables directly on the grill. Grill, flipping as needed, until the vegetables are tender and slightly charred. Remove them from the grill and serve immediately with the bean dip. Garnish with a few pepitas if you wish!

sage brown butter bean dip

  1. Heat a saucepan over medium heat and add the butter. Immediately begin whisking. Stir as it bubbles and drop in the sage leaves. After 2 to 3 minutes or so you should see brown bits appear on the bottom of the pan. Remove the pan from heat immediately and remove the sage leaves with kitchen tongs, placing them on a paper towel. Set the butter aside or a moment.
  2. Place the beans in a food processor and blend until pureed and creamy. Add in the garlic powder, salt and pepper, then continue to blend while streaming in 2 to 3 tablespoons of the brown butter. Stream in the ice water and blend. The dip should be smooth and creamy. Add in the sage leaves, reserving 1 for the top for garnish. Spoon the dip into a bowl. Drizzle with the remaining brown butter right before serving. Top with the reserved sage leaf.

These grilled autumn vegetables make the best side dish or appetizer! Especially when served with the sage brown butter white bean dip. YUM.

Who knew we could eat the rainbow all 365 days?!

The post Grilled Autumn Vegetables with Sage Brown Butter Bean Dip. appeared first on How Sweet Eats.

Crispy Roasted Buffalo Cauliflower with Smoked Blue and Avocado.

No tailgate party is complete without crispy buffalo cauliflower! I know that I’ve been riding the cauliflower train frequently this year, which of course is normal, because I am never in style. I never like trends when they first happen, I am never cool enough to like something when it’s first having a moment. And […]

The post Crispy Roasted Buffalo Cauliflower with Smoked Blue and Avocado. appeared first on How Sweet Eats.

No tailgate party is complete without crispy buffalo cauliflower!

This crispy buffalo cauliflower is loaded with flavor! Serve with avocado and smoked blue cheese - you will want to eat this everyday!

I know that I’ve been riding the cauliflower train frequently this year, which of course is normal, because I am never in style. I never like trends when they first happen, I am never cool enough to like something when it’s first having a moment.

And in the last few years, I’ve realized that I really LOVE cauliflower. Not that I just love cauliflower masquerading as pizza crust or queso (though I enjoy both of those things since I adore the flavor!) – I love it roasted to perfection on it’s own! 

roasted cauliflower

And since this is a blog where I unapologetically make the things I like to eat, which usually results in me taking an ingredient and cooking with it nonstop for six months, eventually taking all the fun out of it for everyone else (hello, my family), it’s the way I learn to REALLY get the full ingredient scope of things. Things being recipes. Apparently.

I’m also really good at run-on sentences that make no sense! Awesome.

roasted cauliflower

Way back when I started the blog, I told you about how cauliflower was one of the first veggies I got into because it sort of “tasted like popcorn” when roasted. I was not wrong. Sometimes it does have a verrrrry slight popcorn flavor. Do you ever taste it? 

But! What I love the most about cauliflower is how fantastic it tastes with just about everything you combine it with. It’s not as bitter as broccoli. It goes perfectly with cheese, obviously. As if I even needed to mention it. But it’s incredible with flavors like buffalo wing and barbecue. 

It.just.tastes.so.good.to.me. 

This crispy buffalo cauliflower is loaded with flavor! Serve with avocado and smoked blue cheese - you will want to eat this everyday!

I wish I could say that I make it and serve it and eat it to be healthy, but it’s honestly just because we freaking love it so much. And I’m not stopping here! 

This crispy buffalo cauliflower is loaded with flavor! Serve with avocado and smoked blue cheese - you will want to eat this everyday!

Ever since I first tested the buffalo wing cauliflower flatbread for The Pretty Dish five or so years ago, the combo has had its grip on me. You know how I always say that I like to order a buffalo chicken pizza… without the chicken? Well, this is the solution. It’s heavenly. 

You’ll probably be glad to know that I used the last of the smoked blue cheese on this cauliflower. If you can grab smoked blue, it is KEY here. The depth of flavor that it adds is incredible. Instead of baby arugula or actual greens, I like to serve this with some microgreens. They don’t overwhelm the cauliflower and they provide a nice balance. 

While this could obviously be a weeknight meal or side dish, I wanted to share it today because I think it’s SO GOOD for football season! So good, as in, I would sit and eat this and ignore all the dips and pizza and chilis. 

Yes. Sounds exactly like me. 

This crispy buffalo cauliflower is loaded with flavor! Serve with avocado and smoked blue cheese - you will want to eat this everyday!

Crispy Buffalo Cauliflower

Crispy Roasted Buffalo Cauliflower with Smoked Blue and Avocado

This crispy buffalo cauliflower is loaded with flavor! Serve with avocado and smoked blue cheese – you will want to eat this everyday!

  • 1 medium head cauliflower, (cut into florets)
  • 3 tablespoons olive oil
  • 1 teaspoon brown sugar
  • ½ teaspoon salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon freshly ground black pepper
  • ⅛ teaspoon cayenne pepper
  • ⅓ cup crumbled smoked blue cheese
  • 2 tablespoons chopped chives
  • 2 tablespoons buffalo wing sauce
  • 1 avocado, (thinly sliced and sprinkled with salt and pepper)
  • 2 cups arugula microgreens
  1. Preheat the oven to 450 degrees Toss the cauliflower florets with the olive oil, making sure they are all coated well. Stir together the sugar, salt, paprika, garlic powder, pepper and cayenne. Sprinkle it over the cauliflower and use your hands to toss, making sure all the bits of cauliflower get the seasoning.
  2. Roast the cauliflower for 10 to 12 minutes, then flip and roast for 5 to 15 more. If you have reeeally tiny bits of cauliflower that are starting to burn, roast for less time. Keep an eye on it and set the timer in 5 minute increments to check the progress!
  3. Remove the cauliflower and immediately sprinkle it with the smoked blue cheese. Drizzle it with wing sauce and sprinkle it with the chives. Serve immediately with a handful of microgreens and sliced avocado!

This crispy buffalo cauliflower is loaded with flavor! Serve with avocado and smoked blue cheese - you will want to eat this everyday!

Might even choose it over cake.

The post Crispy Roasted Buffalo Cauliflower with Smoked Blue and Avocado. appeared first on How Sweet Eats.

Kung Pao Cauliflower, or My New Favorite Dinner!

I’ll do almost anything to convince you to make kung pao cauliflower today. Seriously if there is one other thing I can’t stop eating right now (I’m looking at you, green bean salad), it’s THIS. I always find myself in limbo this time of year. I still love that it’s summer, that we can swim […]

The post Kung Pao Cauliflower, or My New Favorite Dinner! appeared first on How Sweet Eats.

I’ll do almost anything to convince you to make kung pao cauliflower today.

This kung pao cauliflower recipe is roasted on one sheet pan and covered in a delicious sauce! Serve alongside jasmine rice for the best dinner ever.

Seriously if there is one other thing I can’t stop eating right now (I’m looking at you, green bean salad), it’s THIS.

sheet pan kung pao cauliflower

I always find myself in limbo this time of year. I still love that it’s summer, that we can swim and enjoy all the incredible tomatoes and peaches and grill all the things. 

And at the same time, I start to crave fall. I become so excited for what’s to come – the recipes, the comfort food, the scents, the sounds, everything. 

Everywhere we go, whether it’s the grocery store or Target or the mall or farmer’s markets – it’s all in limbo. This past weekend, all of the apples were overflowing at our local farm and the peaches are dwindling. 

It’s a time of year where I’m caught between wanting to make an easy sheet pan dinner and making the best tomato panzanella. Once requires turning on the oven and the other just requires lots of salt and homemade dressing!

This kung pao cauliflower recipe is roasted on one sheet pan and covered in a delicious sauce! Serve alongside jasmine rice for the best dinner ever.

Like this. This felt more like a cooler-weather recipe to me, but I couldn’t even WAIT to make it.

I saw a bon appetit recipe for kung pao cauliflower a few weeks ago and couldn’t get it out of my head. It seemed a little complicated for what I wanted at the time. So I made it all work on a sheet pan with a quick sauce. Tons of flavor. We are talking TONS.

And I just love that you could make the cauliflower as a side dish to something else, or you could make the cauliflower with rice and serve it like that. 

I opt for the latter. Eddie likes it as a side dish to something else.

Of course! 

This kung pao cauliflower recipe is roasted on one sheet pan and covered in a delicious sauce! Serve alongside jasmine rice for the best dinner ever.

When I first when to PF Changs as a kid (which was super exciting, I must add. It was a rare  occasion that we got chinese take-out food at home and it was always the same thing – my parents would order szechuan beef, lemon chicken, maybe some egg rolls, and that’s it. When PF Changs came along, I felt like my options were endless!), their kung pao shrimp and scallops were my go-to. 

It’s crazy, because I never had an affinity for spicy food but I reeeeeally loved that dish. And it’s stuck.

This kung pao cauliflower recipe is roasted on one sheet pan and covered in a delicious sauce! Serve alongside jasmine rice for the best dinner ever.

Kung pao cauliflower just SOUNDS like something I’d like to eat everyday. 

This is SO flavorful. It’s crunchy and crisp. But it’s sweet and saucy. But it’s kind of spicy. And then it’s even good cold. 

It’s HEAVEN.

This kung pao cauliflower recipe is roasted on one sheet pan and covered in a delicious sauce! Serve alongside jasmine rice for the best dinner ever.

Kung Pao Cauliflower

Kung Pao Cauliflower

This kung pao cauliflower recipe is roasted on one sheet pan and covered in a delicious sauce! Serve alongside jasmine rice for the best dinner ever.

  • 1 head of cauliflower, (cut into florets (about 3 to 4 cups))
  • olive oil spray
  • sea salt
  • freshly cracked black pepper
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons sherry vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons brown sugar
  • 2 teaspoons cornstarch
  • 2 garlic cloves, (minced)
  • 2 teaspoons freshly grated ginger
  • 1 handful of chiles de arbol
  • ⅓ cup peanuts, (chopped)
  • 4 green onions, (thinly sliced)
  • jasmine rice, (for serving)
  1. Preheat the oven to 425 degrees F.
  2. Place the cauliflower on a nonstick baking sheet and spritz it with olive oil. Sprinkle it with a pinch of salt freshly ground pepper. Roast the cauliflower for 15 minutes, until just slightly crisp.
  3. While the cauliflower is roasting, whisk together the soy sauce, hoisin, sherry vinegar, sesame oil, brown sugar, cornstarch, garlic and ginger. You may need to whisk a few times to get rid of any cornstarch lumps.
  4. After 15 minutes, pull the cauliflower out. Add the chiles and pour the sauce all over the cauliflower. Toss well to coat all the cauliflower. Return the pan to the oven. Roast for another 15 to 20 minutes, stirring and tossing the cauliflower ever 5 to 10 minutes. This will depend on your oven – you just don’t want the sauce to burn in the corners, but you want to give it enough time to thicken up between tossings.
  5. When the cauliflower is roasted and sauce, remove the pan from the oven. Cover it with the green onions and peanuts. Serve immediately as a side or on top of jasmine rice!

adapted from bon appetit

This kung pao cauliflower recipe is roasted on one sheet pan and covered in a delicious sauce! Serve alongside jasmine rice for the best dinner ever.

Really, just grab a fork and eat it right off the pan.

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