Skillet Mexican Zucchini

Skillet Mexican Zucchini is incredibly delicious with a little bit of a kick from the jalapeño topped with melted queso blanco. So easy and quick, a must try! Mexican Zucchini I can’t get enough of zucchini in the summer, in fact I have an entire section of Zucchini Recipes in my index if you need […]

The post Skillet Mexican Zucchini appeared first on Skinnytaste.

Skillet Mexican Zucchini is incredibly delicious with a little bit of a kick from the jalapeño topped with melted queso blanco. So easy and quick, a must try!

This zucchini is incredibly delicious with a little bit of a Mexican kick from the jalapeno then topped with melted queso blanco. It's also easy and quick, a must try!
Mexican Zucchini

I can’t get enough of zucchini in the summer, in fact I have an entire section of Zucchini Recipes in my index if you need more ideas.

(more…)

The post Skillet Mexican Zucchini appeared first on Skinnytaste.

Baked Zucchini

This baked zucchini is so easy to make, covered in a light coating of crunchy breadcrumbs and Parmesan! This veggie is at its best roasted in a hot oven. Oh hey, it’s the vegetable of the season: zucchini! There are so many creative ways to use this veggie, from casserole to chocolate cake. One of our new favorites though, is this baked zucchini! It’s the opposite of soggy or slimy: coat this tasty veggie lightly with breadcrumbs and a little Parmesan cheese. Even better, it’s not so labor intensive as zucchini fries (where you dip in flour and egg): so you get the best of both worlds! Pop it in the oven and it’s a tasty and easy side dish for summer meals. Here’s what to do! Want a quicker way to cook zucchini? Try Perfect Sauteed Zucchini. How to season baked zucchini Here’s the thing about this green vegetable. Zucchini contains over 90% water. Wow! Not only does it give off a lot of water when it cooks, it needs quite a bit of seasoning. Ever bitten into a zucchini and it tastes watery and bland? This is exactly what we don’t want. Here are the seasonings that will […]

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

This baked zucchini is so easy to make, covered in a light coating of crunchy breadcrumbs and Parmesan! This veggie is at its best roasted in a hot oven.

Baked zucchini

Oh hey, it’s the vegetable of the season: zucchini! There are so many creative ways to use this veggie, from casserole to chocolate cake. One of our new favorites though, is this baked zucchini! It’s the opposite of soggy or slimy: coat this tasty veggie lightly with breadcrumbs and a little Parmesan cheese. Even better, it’s not so labor intensive as zucchini fries (where you dip in flour and egg): so you get the best of both worlds! Pop it in the oven and it’s a tasty and easy side dish for summer meals. Here’s what to do!

Want a quicker way to cook zucchini? Try Perfect Sauteed Zucchini.

How to season baked zucchini

Here’s the thing about this green vegetable. Zucchini contains over 90% water. Wow! Not only does it give off a lot of water when it cooks, it needs quite a bit of seasoning. Ever bitten into a zucchini and it tastes watery and bland? This is exactly what we don’t want. Here are the seasonings that will cover your zucchini in the best savory Mediterranean flavors:

  • Dried oregano
  • Onion powder
  • Garlic powder
  • Italian style bread crumbs
  • Grated Parmesan cheese

There are a few things to note about these breadcrumbs (you can also skip them if desired). Here’s what to know!

Baked Zucchini

Use Italian Panko or breadcrumbs, or this substitute

This recipe uses Italian style Panko or breadcrumbs, not plain. What’s the difference? Italian breadcrumbs are made with seasonings and salt. This gives them quite a bit of extra flavor when you use them. Italian breadcrumbs and panko are easy to find at most grocery stores. If you can’t find it, here’s a substitute:

  • Use 1/2 regular panko or make homemade breadcrumbs.
  • Mix in 1/4 teaspoon kosher salt. Because you’re already adding Italian-style seasonings to the zucchini, you won’t lose much without the seasonings in the breadcrumbs.

Don’t want to use breadcrumbs in your baked zucchini? No problem.

Not into breadcrumbs? Or do you eat a gluten-free diet? You can absolutely make baked zucchini without them. Here’s what to do:

  • Omit the breadcrumbs.
  • Toss the zucchini with grated Parmesan cheese after baking!

As a note: there are lots of gluten-free breadcrumbs or Panko on the market these days, so you can use those to make this recipe gluten-free as well.

How to make baked zucchini

Grated vs shredded Parmesan cheese

For some reason, even after all this time of cooking for a living I have a hard time remembering the difference between shredded and grated Parmesan cheese. Here’s what you need for this recipe:

  • Grated Parmesan cheese: This is the powdery cheese that looks like snow! You can use either the shaker can or the or the containers. This is what you’ll need in this recipe, because it integrates into the texture of the bread crumbs.
  • Shredded Parmesan cheese: Shredded Parmesan cheese looks like little sticks of Parmesan. It’s great for garnishing salads and soups. You could use it here in a pinch, but it has a different look. See Roasted Zucchini and Squash.

How to make roasted / baked zucchini: a few tips!

Here are a few tips for making this baked zucchini, aka roasted zucchini! Alex and I tried making zucchini fries and realized that they were a bit time intensive. You have to dip the zucchini in flour and egg before the breadcrumbs, and it ends up all gummy and messy. (If you have a great zucchini fries method, let us know!) So for this baked zucchini, we were inspired to make it like fries but without the fuss. You’ll get a light coating of bread crumbs for a little crunch, but they’re not fully coated like fries. Here’s what to know:

  • Mix some breadcrumbs with oil-coated zucchini first. Not all of them will stick to the zucchini: that’s ok! The same is true when you place them on the baking sheet. So…
  • Move any breadcrumbs that fall onto the baking sheet to the top of the zucchini. Just quickly move any piles of breadcrumbs to the top of the zucchini. It doesn’t have to be perfect.
  • Finish by sprinkling with more dry breadcrumbs & Parm. This gets another fresh coating of crumbs on top.
  • Bake until just tender (keep an eye on it). The bake time will depend on exactly how thin the zucchini is: so keep an eye on it! You want it to be just tender: crisp and water, but not overly soggy. Take a taste if you need to assess doneness!
Roasted zucchini
Lots of breadcrumbs will end up on the baking sheet: that’s ok!

Main dishes that pair with baked zucchini

OK so you’ve got your crunchy, crispy baked zucchini: what to serve it with? It’s easiest to serve it with dishes that don’t use the oven. Here are a few great main dishes that pair well:

This baked zucchini recipe is…

Vegetarian. For gluten-free, use gluten-free bread crumbs or panko, or omit the breadcrumbs.

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Baked Zucchini

Baked Zucchini (Perfectly Seasoned!)


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

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

This baked zucchini is so easy to make, covered in a light coating of crunchy breadcrumbs and Parmesan! This veggie is at its best roasted in a hot oven.


Ingredients

  • 1 1/2 pounds zucchini (3 medium small)
  • 1 1/2 tablespoons olive oil
  • 1/2 cup Italian style panko or bread crumbs, divided
  • 6 tablespoons grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon oregano
  • 3/4 teaspoon kosher salt

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Slice the zucchini into 1/4-inch thick rounds. In a large bowl, mix it with the olive oil, garlic powder, onion powder, oregano, and kosher salt. (If using plain bread crumbs, mix in a generous 1/4 teaspoon salt.) To the bowl add 1/4 cup breadcrumbs and 3 tablespoons of the grated Parmesan cheese and toss.
  3. Line 2 baking sheets with parchment paper. Place the vegetables in a single layer on the baking sheets, then use your fingers to quickly place breadcrumbs that fall onto the sheet on the top of the zucchini rounds (it doesn’t have to be perfect). Top with the remaining 1/4 cup dry breadcrumbs (divided across the two sheets) and 3 tablespoons grated Parmesan cheese.
  4. Roast until just tender, 15 to 20 minutes. If your oven is uneven, switch the trays at the 7 to 8 minute mark. Allow to cool slightly before serving.

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

Keywords: Baked zucchini

More zucchini recipes

Summer is all about zucchini recipes! Here are some we recommend giving a try:

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

Our 73 Best Summer Side Dishes of All Time

Much of summer’s fanfare is devoted to the season’s most impressive-looking dishes, like a gorgeous platter of fall-off-the-bone ribs or a tray of bright pink lobster rolls doused in mayo, herbs, and butter.

But what about the side dishes? Every main …

Much of summer's fanfare is devoted to the season's most impressive-looking dishes, like a gorgeous platter of fall-off-the-bone ribs or a tray of bright pink lobster rolls doused in mayo, herbs, and butter.

But what about the side dishes? Every main event needs a bit of support on the sidelines—we're talking grilled vegetables, grains, chilled soups, pasta salads, and more—to make a meal feel complete.

Read More >>

Grilled Broccoli

Here’s how to make grilled broccoli: it comes out charred, delightfully sweet and crisp tender. The best side dish for a grilled dinner! When it comes to summer: the grill is king. And vegetables are positively transformed by this cooking method! Have you tried the revelation that is grilled broccoli? This is one of our new very favorite summer side dishes: the grill transforms this tasty veggie to be crisp tender and charred, with a hint of smoke. Cook it simply with olive oil, salt, and lemon juice, and it’s a fantastic side for any grilled dinner. (Right now it’s vying with grilled asparagus for our favorite!) Here’s how to make it. Want to grill all the veggies? Go to Best Grilled Vegetables! Ingredients for grilled broccoli This grilled broccoli is simple and straightforward: designed for pairing with a meal you’re already putting on the grill. Of course, you can get fancy with your seasoning (see below). But eat it like this, and it’s incredibly tasty! Here’s what you need: Broccoli Olive oil Salt and pepper Garlic powder Lemon If you’d like, you can also top with shredded Parmesan cheese to amp it up even more! Or Pecorino Romano, an […]

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

Here’s how to make grilled broccoli: it comes out charred, delightfully sweet and crisp tender. The best side dish for a grilled dinner!

Grilled broccoli

When it comes to summer: the grill is king. And vegetables are positively transformed by this cooking method! Have you tried the revelation that is grilled broccoli? This is one of our new very favorite summer side dishes: the grill transforms this tasty veggie to be crisp tender and charred, with a hint of smoke. Cook it simply with olive oil, salt, and lemon juice, and it’s a fantastic side for any grilled dinner. (Right now it’s vying with grilled asparagus for our favorite!) Here’s how to make it.

Want to grill all the veggies? Go to Best Grilled Vegetables!

Ingredients for grilled broccoli

This grilled broccoli is simple and straightforward: designed for pairing with a meal you’re already putting on the grill. Of course, you can get fancy with your seasoning (see below). But eat it like this, and it’s incredibly tasty! Here’s what you need:

  • Broccoli
  • Olive oil
  • Salt and pepper
  • Garlic powder
  • Lemon

If you’d like, you can also top with shredded Parmesan cheese to amp it up even more! Or Pecorino Romano, an even saltier and more savory aged cheese. But it’s not required: grilled broccoli is just as tasty without.

Grilled broccoli

Important: how to cut broccoli for grilling

This grilled broccoli is designed to be an easy method: so you can place the broccoli right onto the grill grates. No need for a grill basket here! Here’s what to know:

  • Make large florets that are easy to turn. To grill right on the grates, you’ll have chop the broccoli into very large florets. If the broccoli is too small, it’s hard to turn and can fall into the grates.
  • See the photo for the approximate size. You’ll want pieces that have 2 or 3 attached florets.
  • When eating, cut or tear off pieces to enjoy your broccoli.
How to grill broccoli

How to grill broccoli: the easy way!

There are lots of ways to grill broccoli: in a grill basket, on a drip pan over indirect heat, marinated, and so forth. Since Alex and I are all about pretty simple cooking methods (we wrote a book about it!), we wanted to keep this one seriously easy. No special equipment required! Here’s how to grill broccoli…the easy way (or jump to the recipe):

  • Preheat a grill to medium high heat. That’s about 375 to 450 degrees.
  • Cut the broccoli into large florets. This makes them easy to turn: see above for details.
  • Toss with olive oil and seasonings. Just salt and garlic powder go a long way!
  • Grill on the grates for 6 to 8 minutes. Cook until charred and tender, turning once.
  • Spritz with lemon. The key to amazing flavor! Add a few more pinches salt if necessary.
Grilled broccoli

Ways to season grilled broccoli

This grilled broccoli comes out perfect as specified in the recipe below: with just olive oil, garlic powder and lemon, it’s got big, bold flavor. Step it up with adding the sprinkle of Parmesan! Of course, there are lots more ways to add intrigue. Here are a few seasonings you could sprinkle on after grilling:

How to grill broccoli

Make it a meal!

Grilled broccoli is great for adding to the grill while you’re grilling a main dish (as long as you have room!). Or, keep the grill going and cook it up while you keep your main dish warm. Here are some ideas for serving:

This grilled broccoli recipe is…

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

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Grilled broccoli

Easy Grilled Broccoli


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

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Total Time: 13 minutes
  • Yield: 4
  • Diet: Vegan

Description

Here’s how to make grilled broccoli: it comes out charred, delightfully sweet and crisp tender. The best side dish for a grilled dinner!


Ingredients

  • 1 1/2 pounds fresh broccoli, stem on (about 3 large heads)*
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/2 lemon
  • Optional: 1/4 cup shredded Parmesan cheese, for serving

Instructions

  1. Preheat a grill to medium-high heat (375 to 450 degrees).
  2. Wash the broccoli and pat it dry with a towel. Chop it into large florets with long stems so they are easy to turn on the grill (see the photo for approximate size). In a bowl, mix the broccoli with the olive oil, kosher salt, garlic powder, and plenty of fresh ground black pepper.
  3. Place the broccoli directly on the grill grates and grill for about 6 to 8 minutes until charred and tender, turning once.
  4. Remove from the grill and spritz with lemon juice from wedges from 1/2 of the lemon. Taste and add a few more pinches of kosher salt, if needed. If desired, top with Parmesan cheese and serve.

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

Keywords: Grilled broccoli

More grilled vegetables

Grilled vegetables are our go-to easy side dishes in the summer! Here are some of the best grilled vegetables you can find:

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

Asparagus Salad with Feta

This asparagus salad is bursting with flavor and totally versatile! It highlights this healthy veggie with lemon, radishes, feta, and a Dijon dressing. Want a salad that’s as tasty as it is versatile? Enter: asparagus salad! It’s got savory sauteed asparagus, cooked up in a hot pan for a few minutes then spritzed with lemon. Add that to a bed of greens and sprinkle with with peppery radishes and salty feta cheese. A Dijon mustard dressing tops it off, perfectly balanced with tangy and savory notes. Even better: you can serve as a side dish, or add cooked quinoa and make it a main dish salad. When Alex served it to me, I exclaimed “Yum!” halfway into the first bite…which was when we knew we had to share the recipe. What’s in this asparagus salad? This asparagus salad features spring’s most popular vegetable! Asparagus is usually available most of the year, but it’s best in March through June. If you can find this veggie at a local farmers market, make sure to pick some up! The best asparagus is fresh, tender local asparagus. To complement the robust flavor of asparagus, we wanted to surround it with fresh, zingy flavors like […]

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

This asparagus salad is bursting with flavor and totally versatile! It highlights this healthy veggie with lemon, radishes, feta, and a Dijon dressing.

Asparagus salad

Want a salad that’s as tasty as it is versatile? Enter: asparagus salad! It’s got savory sauteed asparagus, cooked up in a hot pan for a few minutes then spritzed with lemon. Add that to a bed of greens and sprinkle with with peppery radishes and salty feta cheese. A Dijon mustard dressing tops it off, perfectly balanced with tangy and savory notes. Even better: you can serve as a side dish, or add cooked quinoa and make it a main dish salad. When Alex served it to me, I exclaimed “Yum!” halfway into the first bite…which was when we knew we had to share the recipe.

Asparagus salad

What’s in this asparagus salad?

This asparagus salad features spring’s most popular vegetable! Asparagus is usually available most of the year, but it’s best in March through June. If you can find this veggie at a local farmers market, make sure to pick some up! The best asparagus is fresh, tender local asparagus.

To complement the robust flavor of asparagus, we wanted to surround it with fresh, zingy flavors like lemon and crunchy greens. Here’s what’s in this asparagus salad:

  • Asparagus: You’ll use our sauteed asparagus recipe, cooked in a hot pan and squeezed with lemon. It’s also great as a stand-alone side dish!
  • Radishes: Peppery radishes add a kick.
  • Red onion: Onion adds a savory note; you could also use green onion.
  • Feta cheese: Brings savory saltiness.
  • Lemon zest: Adds a nice freshness; you can use the lemon from the sauteed asparagus recipe. (Here’s how to zest a lemon.)
  • Dijon dressing: This healthy dressing just 5 minutes to make and covers the entire salad with a tangy brightness

Want a few more salad dressings? Try our How to Make Healthy Salad Dressing.

Asparagus salad

Ways to serve this asparagus salad

This salad is so versatile, you can serve it with just about anything! It’s up there in our list of our favorite salad recipes. Here are a few ways we’d recommend:

  1. As a main dish salad: Add cooked quinoa to make this asparagus salad a main dish salad for lunch or a light dinner.
  2. With salmon: It would be a great pairing for Lemon Dill Salmon or Easy Cedar Plank Salmon.
  3. Alongside pasta: Dishes that would work well: Creamy Cavatappi Pasta or Creamy Goat Cheese Pasta.
  4. With soup: Imagine it with this Vibrant Spring Soup for a springy luncheon or dinner party.
  5. With risotto: This would pair nicely with Easy Mushroom Risotto, adding a nice source of fiber.
Asparagus on baking sheet

Asparagus nutrition

Is asparagus healthy? You bet. There are lots of great things about eating this super vegetable; here are some highlights:

  • High in fiber: It’s a great source of fiber: 1 cup of cooked asparagus has 4 grams of fiber. (Source)
  • High in Vitamin K: It’s a great source of vitamin K, over 50% your daily requirement. Vitamin K is a nutrient involved in blood clotting and bone health (Source).
  • Relatively high in protein: It’s also high in protein for a green vegetable: 1 cup also has 4 grams protein. (Source) That’s a similar level to broccoli and potatoes.
Asparagus salad

Other ways to use asparagus?

Looking to add more asparagus to your life? Outside of this asparagus salad, here are some of our favorite ways to serve this veggie:

  • Easy Baked Asparagus An easy side dish that’s a hit with everyone! The green stalks are roasted until tender, spritzed with lemon & topped with Parmesan.
  • Roasted Asparagus with Lemon Or, bake it in the oven for about 10 minutes with garlic, olive oil, and lemon slices. Perfection!
  • Shaved Asparagus Salad Ever tried asparagus raw? It tastes mild and sweet! Eat it as shaved asparagus salad, which pairs the ribbons with a tangy lemon vinaigrette and Parmesan.
Dijon mustard dressing

This asparagus salad recipe is…

Vegetarian and gluten free. For vegan, plant-based, and dairy-free, omit the cheese and add chopped roasted salted almonds.

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Asparagus salad

Asparagus Salad with Feta


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

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

Description

This asparagus salad is bursting with flavor and totally versatile! It highlights this healthy veggie with lemon, radishes, feta, and a Dijon dressing.


Ingredients


Instructions

  1. Thinly slice the red onion into slivers. Place them in a bowl of water while you prepare the salad, then drain before using (this mellows the strong flavor). Thinly slice the radishes.
  2. Make the Sauteed Asparagus. Remove to a bowl until serving.
  3. Make the Dijon Mustard Dressing.
  4. To serve, clean and dry the salad greens as necessary. Place the greens on serving plates, then top with sauteed asparagus, red onion, radishes, feta cheese crumbles, and lemon zest. Drizzle with dressing and serve.

  • Category: Salad
  • Method: Raw
  • Cuisine: Vegetarian

Keywords: Asparagus Salad

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

Roasted Broccoli (Best Ever!)

Oven roasted broccoli makes this green veggie taste SO GOOD you can’t stop sneaking bites! It’s charred until tender, then spritzed with lemon juice. Ready for the absolute BEST way to make this healthy green veggie taste incredible? Roasted broccoli. Alex and I whipped this up the other day, and the florets were as irresistible as french fries (maybe more so!). Roasting broccoli makes it come out tender and charred, with a mild , almost sweet flavor. Combine that with garlic and a few spritzes of fresh lemon juice, and wow! The flavor pops in a way you’d never imagine possible with this humble vegetable. Our 3 year old Larson kept asking, “Can I have more broccoli?” We 100% promise you’ll fall head over heels for this one. Other favorite ways to cook broccoli? Best Steamed Broccoli & Simple Sauteed Broccoli. How to make oven roasted broccoli Once you make roasted broccoli once, you’ll never go back. These crisp tender florets taste as satisfying to me as biting into a crunchy french fry. That’s saying something! You can dip them in sauces (see below), or just serve these florets straight up as an easy veggie side dish. Here are the […]

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

Oven roasted broccoli makes this green veggie taste SO GOOD you can’t stop sneaking bites! It’s charred until tender, then spritzed with lemon juice.

Roasted broccoli

Ready for the absolute BEST way to make this healthy green veggie taste incredible? Roasted broccoli. Alex and I whipped this up the other day, and the florets were as irresistible as french fries (maybe more so!). Roasting broccoli makes it come out tender and charred, with a mild , almost sweet flavor. Combine that with garlic and a few spritzes of fresh lemon juice, and wow! The flavor pops in a way you’d never imagine possible with this humble vegetable. Our 3 year old Larson kept asking, “Can I have more broccoli?” We 100% promise you’ll fall head over heels for this one.

Other favorite ways to cook broccoli? Best Steamed Broccoli & Simple Sauteed Broccoli.

Oven roasted broccoli

How to make oven roasted broccoli

Once you make roasted broccoli once, you’ll never go back. These crisp tender florets taste as satisfying to me as biting into a crunchy french fry. That’s saying something! You can dip them in sauces (see below), or just serve these florets straight up as an easy veggie side dish. Here are the basic steps you need to do:

  • Preheat: Preheat the oven to 425 degrees Fahrenheit. The very hot temperature will get them perfectly crisp tender!
  • Chop: Chop the florets into medium-sized florets (more on that below). Mix with olive oil and kosher salt.
  • Roast 20 minutes: Roast for 20 to 25 minutes, until tender and browned in parts.
  • Add flavor: Add another drizzle olive oil, grated garlic and fresh lemon juice. Serve warm!
Roasted broccoli

Chop the broccoli into medium florets with long stems.

Here’s one thing that can make or break your roasted broccoli: how you cut the florets! Now of course there’s no wrong way to cut a broccoli floret! But chopping them into very small florets makes them look stubby and a little uninspiring. Here’s what we do:

  • Keep the stems as long as possible! When you chop the floret, cut it at the base of where the floret attaches to the main stem. Doing this makes for an elegant and beautiful shape. See the photo below!
  • Make the florets medium sized, as similar in size as possible. It doesn’t have to be perfect, but keeping the florets similar sized helps them to cook through at the same rate.
Roasted broccoli

Dipping sauces for roasted broccoli

You can easily serve this lemon broccoli straight up alongside any main dish; see below for some ideas! But if you want to step them up, you can add a fun dipping sauce! Here are some favorites:

  • Creamy Cilantro Dressing This creamy cilantro dressing tastes incredible! It takes just 5 minutes and you’ll want to use it on everything. For vegan, try Creamy Cilantro Sauce.
  • Spicy Mayo A little spicy mayo drizzle on this broccoli would take it over the top!
  • Honey Mustard Sauce Dip them into honey mustard sauce for a fries-like experience! (Or ketchup, really.)
  • Hot Honey Drizzle with a little hot honey, and the sweet savory flavor is insane.
Oven roasted broccoli

Ways to serve oven roasted broccoli

This oven roasted lemon broccoli is easy to make and a delicious whole food plant based (WFPB) side dish. It pairs with main dishes of all kinds. You could even serve it as part of a grain bowl with quinoa or farro! Here are some ideas:

This roasted broccoli recipe is…

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

Print
Oven roasted broccoli

Roasted Broccoli (Best Ever!)


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: 4

Description

Roasted broccoli makes this green veggie taste SO GOOD you can’t stop sneaking bites! It’s charred until tender, then spritzed with lemon juice.


Ingredients

  • 1 1/2 pounds fresh broccoli, stem on (about 3 large heads or 6 heaping cups florets)*
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon kosher salt
  • Fresh ground pepper
  • 1 medium garlic clove
  • 2 tablespoon fresh lemon juice

Instructions

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. Chop the broccoli into medium-sized florets, leaving a good amount of the stem for a nice shape (see the photo). Mix the broccoli florets with 2 tablespoons olive oil and the kosher salt. Roast for 20 to 25 minutes, until tender and slightly browned (no need to stir!).
  3. When the broccoli is done, remove the pan from the oven. Grate the garlic onto the pan, and add the remaining 1 tablespoon olive oil and the lemon juice. Use a spoon to gently toss it all together (separating any grated garlic that clumps together). Serve immediately.

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

Keywords: Roasted Broccoli, Oven Roasted Broccoli

More broccoli recipes

We adore broccoli around here! If you do too, here are some of our favorite broccoli recipes:

  • Creamy Broccoli Potato Soup Intensely creamy, satisfying, and 100% plant based! It’s an easy healthy soup that everyone loves.
  • Broccoli Stir Fry This broccoli stir fry makes this green vegetable taste irresistible! Serve it as a tasty side dish, or add a protein and you’ve got dinner.
  • Broccoli Cheese Wild Rice Casserole A modern spin on wild rice casserole! It’s easy to make and a healthy spin that’s heavy on whole foods.

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

Fennel Orange Salad

Here’s a refreshing and easy side dish: fennel orange salad! It pairs juicy orange and the subtle licorice essence of fennel with a citrus vinaigrette. Ready to meet our (and your) new favorite salad? Fennel orange salad! It features beautiful juicy oranges, with their vibrant color and citrusy flavor. Add to that a famous pairing: sliced raw fennel, which adds a subtle licorice essence. Throw it over greens with a few garnishes, top with a zingy homemade citrus vinaigrette, and wow! There’s so much going on flavor and texture-wise, it’s one of the most unexpectedly delicious salads we’ve ever made. Pair with rich pasta like lasagna or mac and cheese, or pizza. Or salmon. Or well….really anything! Here’s how to make it. What’s in this fennel orange salad? Fennel and orange are a famous pairing in Mediterranean and Italian cuisine. You may have seen a Sicilian version that’s a big plate of oranges with sliced fennel on top. Why are these flavors often paired together? Well, the sweet citrus flavor of oranges are lovely pairing with the subtle black licorice perfume of raw fennel. It’s truly a sensory experience. (Here’s a stunning cake with that combo). Alex and I designed […]

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

Here’s a refreshing and easy side dish: fennel orange salad! It pairs juicy orange and the subtle licorice essence of fennel with a citrus vinaigrette.

Fennel orange salad

Ready to meet our (and your) new favorite salad? Fennel orange salad! It features beautiful juicy oranges, with their vibrant color and citrusy flavor. Add to that a famous pairing: sliced raw fennel, which adds a subtle licorice essence. Throw it over greens with a few garnishes, top with a zingy homemade citrus vinaigrette, and wow! There’s so much going on flavor and texture-wise, it’s one of the most unexpectedly delicious salads we’ve ever made. Pair with rich pasta like lasagna or mac and cheese, or pizza. Or salmon. Or well….really anything! Here’s how to make it.

Fennel Orange Salad

What’s in this fennel orange salad?

Fennel and orange are a famous pairing in Mediterranean and Italian cuisine. You may have seen a Sicilian version that’s a big plate of oranges with sliced fennel on top. Why are these flavors often paired together? Well, the sweet citrus flavor of oranges are lovely pairing with the subtle black licorice perfume of raw fennel. It’s truly a sensory experience. (Here’s a stunning cake with that combo). Alex and I designed this salad as a green salad featuring that well-known pairing. Here’s what’s in this fennel orange salad:

  • Oranges: Use a mix of blood orange and Cara Cara for the best color and flavor contrasts. You’ll use a fancy technique to “supreme” the orange into sections (see below).
  • Fennel: Grab a bulb of fennel in the produce section! Learn more about fennel here.
  • Leafy greens: Use whatever type of baby greens you’d like! It’s nice to have a mix to vary texture and flavor. If you’re using baby kale, arugula or spinach, make sure to use some other milder greens or lettuces for contrast.
  • Shallot & pistachios: Shallot is a milder version of red onion: here it’s thinly sliced into rings. Crushed pistachios add a little crunch and texture.
  • Citrus vinaigrette: Top it all off in a homemade citrus salad dressing.
Citrus vinaigrette

Important: don’t section the orange with your fingers!

OK, before we start! Do not section the oranges with your fingers and throw the sections on top. This method is great for snacking, but a no-no for salads. Why? Sectioning the orange with your fingers keeps on the pith, which makes it very hard to eat with a knife and fork. For salads, there’s a different method entirely for sectioning an orange. It’s called…surpreming.

Yes, that’s right! There’s a fancy French method for cutting an orange for a salad called “cutting an orange into supremes”. It makes for perfectly peeled sections without the pith that are easy to eat! These are lovely for salads like this fennel orange salad or our Simple Citrus Salad.

Step 2: Cut off the peel

How to cut an orange…into supremes!

Here’s the basic concept, which you can find at How to Cut an Orange:

  • Step 1: Slice off the ends. Use a large chef’s knife to slice off both ends of the orange. Make sure you’ve cut through all of the pith and can see some of the orange flesh.
  • Step 2: Cut off the peel. Angle your knife and follow the round shape of the orange to remove the peel. Be careful not to cut too much of the orange flesh away.
  • Step 3: Cut away a segment (inside the membrane lines). Cut right on the inside of each membrane line to remove a segment. You don’t want to cut right on the membrane, but just inside of it. Make the two angled cuts, and the segment will pop right out.
How to cut an orange into supremes

Top it off with citrus salad dressing!

The last part of this fennel orange salad is a zingy citrus salad dressing that seals the deal. It features both orange and lemon, but it’s well balanced and is the perfect dressing to elevate the salad to a “next level” side dish. Here’s what’s in it:

  • Orange juice + zest
  • Lemon juice
  • Dijon mustard
  • Maple syrup
  • Olive oil

You’ll whisk the first four ingredients together, then whisk in the olive oil one tablespoon at a time until a creamy emulsion forms. It’s perfect for this salad, or throw-together salads on weeknights!

Fennel orange salad

What this fennel orange salad goes with? Everything.

This fennel orange salad is so darn versatile, it’s one of our new favorites! It’s right up there in our green salad hall of fame, with this Favorite Chopped Salad, Easy Arugula Salad, and Spinach Apple Salad. Here are some great recipes that would pair well:

This fennel orange salad recipe is…

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

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Fennel orange salad

Fennel Orange Salad


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

Description

Here’s a refreshing and easy side dish: fennel orange salad! It pairs juicy orange and the subtle licorice essence of fennel with a citrus vinaigrette.


Ingredients

  • 1/2 recipe Citrus Vinaigrette
  • 1 fennel bulb
  • 1 large shallot
  • 2 small oranges: blood orange or Cara Cara
  • 2 tablespoons chopped pistachios
  • 5 ounces baby mixed greens (about 5 cups)*

Instructions

  1. Make the Citrus Vinaigrette.
  2. Thinly slice the fennel and the shallot. If desired, save a few fennel fronds (the feathery green parts on top of the stalk) for a garnish.
  3. Cut oranges into sections or “supremes” following How to Cut an Orange.
  4. To serve, place the greens on a plate. Top with oranges, fennel, shallot, and chopped pistachios (and fennel fronds if desired). Drizzle with dressing and serve.

Notes

*Use whatever type you’d like! It’s nice to use a mixture of greens to vary texture and flavor. If you’re using baby kale, arugula or spinach, make sure they’re mixed with some other milder greens. Mixed lettuces are also nice, as they add a refreshing crunch.

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

Keywords: Fennel Orange Salad, Orange Salad, Citrus Salad Dressing, Citrus Vinaigrette,

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