If you are craving comfort food, you’ve come to the right place. This Vegetarian Shepherd’s Pie is the ultimate comfort food. Traditionally, shepherd’s pie is a rustic casserole made with a mixture of ground meat and vegetables topped…
If you are craving comfort food, you’ve come to the right place. This Vegetarian Shepherd’s Pie is the ultimate comfort food. Traditionally, shepherd’s pie is a rustic casserole made with a mixture of ground meat and vegetables topped with pillowy mashed potatoes and baked in the oven. Well, this vegetarian version has all of the…
Sweet potatoes are one of my very favorite vegetables. I love using them to make soup, tacos, salads, rolls, and of course sweet potato fries. I also REALLY love Roasted Sweet Potato Wedges. You only need a few ingredients to make them and they are SO …
Sweet potatoes are one of my very favorite vegetables. I love using them to make soup, tacos, salads, rolls, and of course sweet potato fries. I also REALLY love Roasted Sweet Potato Wedges. You only need a few ingredients to make them and they are SO delicious. They are crispy on the outside, tender on…
This roasted Brussels sprouts recipe comes out crispy roasted and perfectly seasoned! Here’s how to roast them in the oven as an easy side.
When it comes to vegetables, there’s nothing quite like the crispy perfection of Roasted Brussels Sprouts! The humble sprout has come a long way in the last few decades, from a hated vegetable to the trendiest one on the block. Here’s our very favorite basic oven roasted Brussels sprouts recipe to bring those crispy, French-fry like addictiveness of these veggies to your home. Make it them way and you’ll never need another recipe!
How to make roasted Brussels sprouts: a few tips
Roasting vegetables is one of the best ways to transform them into sweeter, crisp tender versions of their former selves. Roasted Brussels sprouts are the epitome of this transformation (with roasted cauliflower being a close second). Here are the basic principles for the best oven roasted sprouts:
Use high heat: 450 degrees Fahrenheit. High heat makes them tender on the inside and crispy on the outside.
Roast no more than 1 ½ pounds on one sheet pan. If the pan is too crowded, they’ll steam instead of roast because there is too much moisture.
Season with olive oil, salt and pepper. Cut them in half and season with olive oil, salt and pepper (head to the recipe below).
Roast about 20 minutes until tender and browned. That’s it! You can go up to 25 minutes depending on your oven; ours are typically done in 22 minutes.
Keep other pans out of the oven
One rule of thumb for roasted Brussels sprouts: have no other pans in the oven!To get them nice and crispy, try to roast only one pan with nothing else in the oven. More food adds surface area and moisture, which can make them soggy and increase the baking time. It’s not always practical, but we’ve had them come out soggy when we try to cook other foods at the same time.
Ways to season this roasted Brussels sprouts recipe
Here’s the thing: roasted Brussels sprouts taste amazing with no added seasoning! We like to add one thing: a hint of Parmesan cheese. It amps the savory flavor even more with a salty pop. But while some other vegetables need additional help, Brussels need almost nothing. Here are a few more ideas you might consider, but they taste fantastic as is:
Grated Parmesan cheese: Remove from the oven and add about 2 tablespoons (we prefer that to roasting with the cheese in this case). Or add more in these Parmesan Brussels Sprouts.
Goat cheese or feta cheese: Take them over the top with creamy or salty cheese crumbles
2 tablespoons grated Parmesan cheese, for serving (optional)
Preheat the oven to 450 degrees Fahrenheit. (To get them crispy, make sure this is the only pan in the oven and you’re not roasting anything else at the same time.)
Slice off any hard ends of the Brussels sprouts, as needed. Slice them in half lengthwise and place them in a large bowl.
Mix the sprouts with the olive oil, kosher salt, Parmesan cheese, and lots of fresh ground black pepper.
Line a baking sheet with parchment paper (not a silicone mat), then pour the spouts onto the sheet. Turn them all cut side down.
Roast for 20 to 25 minutes until very browned and tender, stirring once. If serving with Parmesan cheese, toss with the Parmesan cheese in the last minute and return the pan to the oven until slightly melted. Otherwise, add another pinch of salt before serving if desired. Enjoy immediately.
Make-Ahead Banana Coffee Cake brings coffee cake and banana bread into one bite. Prep this recipe the night before and bake it in the morning for a warm-from-the-oven holiday breakfast. INTRO EASY BANANA COFFEE CAKE WITH BISQUICK I am a big fan of using my homemade Bisquick mix to make everything from fluffy Bisquick pancakes …
This Butternut Squash Salad is irresistibly fresh, featuring apple and a citrusy orange vinaigrette. Perfect for fall and winter!
Here’s a standout fall or winter salad starring everyone’s favorite ingredient: Butternut Squash Salad! This one is a symphony in a bowl: hearty sweet squash pairs with crisp apple, chewy cranberries and a citrusy orange vinaigrette. All the best flavors of fall and winter ingredients sing together in perfect harmony! We’ve served this one to guests and everyone remarks how tasty it is, especially the acidic zing of the dressing.
Elements in this butternut squash salad
This festive butternut squash salad is the poster child for fall and winter salads! It’s packed with nutrient-dense seasonal produce with all the perfect contrasts. Crisp tart apple contrast tender sweet squash, crunchy pecans contrast chewy tart cranberries. A sprinkle of salty cheese sets off the fresh vegetables and it’s covered in a zesty orange dressing. Here’s what you’ll need:
Feta cheese, or substitute goat cheese (omit for vegan)
Homemade orange vinaigrette
Make the roasted butternut squash in advance
The trickiest part of this butternut squash salad? Roasting the butternut squash. It takes about 45 minutes total, so we suggest making it in advance if possible. You could also try roasting frozen butternut squash, but to us there’s nothing like the real thing! Here’s what you’ll need to know:
Peeling and cutting the butternut squash is the hardest part! Here’s our method for How to Cut Butternut Squash. A serrated vegetable peeler is key for removing the tough skin.
Leave at room temp for a few hours, or refrigerate until serving. If you make the day before, refrigerate then bring to room temperature before serving on the salad.
Tips for the orange vinaigrette
The star of the show in this butternut squash salad recipe is the orange honey vinaigrette! It makes a massive pop of citrusy flavor that brings all the ingredients together. Here’s what to know about this dressing:
The big flavor comes from orange zest, not juice! When developing this recipe, we played around with using a combination of orange juice and zest. What we found? The juice wasn’t needed (and made the dressing too watery). All you need is a hefty tablespoon of orange zest, and the flavor pops!
Use about half of the dressing for the salad, then refrigerate the remainder. A good rule of thumb is about 1 to 1 ½ tablespoons dressing per serving. But you can eyeball it! Just make sure there’s good coverage (no one likes naked greens!).
Ways to serve butternut squash salad: side or main!
This butternut squash salad is the ideal fall salad or winter salad for any occasion, be it a weeknight meal or dinner party. It also works as a main dish with some added protein! Here are some ideas:
Roast the squash: Make the Roasted Butternut Squash, following the instructions in that recipe. (We suggest making this portion in advance; store the roasted squash refrigerated until ready to use and bring to room temperature before serving.)
Make the dressing: In a medium bowl, whisk together the white wine vinegar, Dijon mustard, orange zest, honey, and kosher salt. Gradually whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. (Store leftovers refrigerated and bring to room temperature before serving.)
Serve the salad: Add greens to a platter or individual salad plates, and top with the roasted squash, diced apple, cranberries, cheese crumbles, and chopped pecans. Drizzle with the desired amount of dressing (use approximately 6 tablespoons for 4 servings; store the remaining dressing refrigerated).
Cheers to the holidays! I’ve rounded up my favorite holiday cocktails for you. Whether you’re hosting friends and family or looking for a festive drink to enjoy by the fire, you’ll find plenty of fun options below. Don’t miss this not-too-sweet holiday punch, or the mulled wine that makes your home smell like Christmas, or the fresh cranberry margaritas.
“Made it tonight for our Christmas eve family time and a virgin version for my kids. So wonderful! Sent a jar to a neighbor friend and got rave reviews. Will be making this for years to come. I did sub in bourbon because that’s what I had. Such a beautiful drink either way. Thank you!!” – Malia
“These cocktails were perfect for game night. The flavors were well balanced and the wine float presentation just adds that extra something. Our friends mistakenly thought we knew something about cocktails! Thanks, Kate!” – Leigh
This post is sponsored by Kroger. If you are looking for an EASY appetizer for the holidays, a family potluck, or any special occasion, I have the perfect recipe for you, Pesto Parmesan Cheese Straws. This is a no-fuss, no-stress recipe, which makes it…
This post is sponsored by Kroger. If you are looking for an EASY appetizer for the holidays, a family potluck, or any special occasion, I have the perfect recipe for you, Pesto Parmesan Cheese Straws. This is a no-fuss, no-stress recipe, which makes it perfect for serving at parties. The cheesy twists are easy to…
This Pomegranate Gin Fizz is a tasty cocktail with a sweet tart flavor and frothy topping! Impress everyone with this brilliant drink.
This post was created in partnership with POM Wonderful. All opinions are our own.
Here’s an impressive cocktail that’s pretty darn perfect, in our opinion: this Pomegranate Gin Fizz! The Gin Fizz is one of our favorite classic cocktails: sweet tart and refreshing, with a festive egg white foam. Take it over the top with this pomegranate spin: it elevates the sweet tart flavor and gives the drink a brilliant jewel-toned color! Here we used POM Wonderful 100% Pomegranate Juice to make this deliciously festive cocktail. It will impress absolutely everyone (we promise!): for the holidays or in any season.
Ingredients in this pomegranate gin cocktail
This Pomegranate Gin Fizz cocktail takes the classic Gin Fizz and steps it up a notch! The bold flavor of the pomegranate juice brings just the right compliment to the gin and lemon. Even better, it infuses the most beautiful ruby red color to the drink. Here’s what you’ll need for this pomegranate cocktail:
POM Wonderful 100% Pomegranate Juice
Soda water (club soda)
*Want a vegan substitute? You can use aquafaba, the liquid from a can of chickpeas! Just substitute 2 tablespoons aquafaba for the egg white.
Using pomegranate juice in cocktails
As much as we love whipping up classic cocktails, we also love making fun spins on the originals! Pomegranate is ideal for making fruity riffs on the classics. Our favorite juice on the market is POM Wonderful 100% Pomegranate Juice. Here’s why it’s great for drinks and cocktails:
It’s 100% juice. POM Wonderful 100% Pomegranate Juice contains only the juice of whole-pressed pomegranates and no added sugar, fillers or preservatives.
The flavor is ideal for elevating cocktails. It’s a little sweet and a little tart: perfect for melding with other flavors.
The color is brilliant. We eat and drink with our eyes! The deep ruby red color makes the perfect elevated cocktails for entertaining friends and family.
How to make an egg white foam: the dry shake
Adding egg whites in cocktails might seem retro, and it is: it’s a tradition that dates back to the 1860’s! The foam adds a frothy texture to the top of the drink and a creamy rich flavor to each sip. Classic drinks like the Gin Fizz, Ramos Gin Fizz and Whiskey Sour are traditionally served with this frothy topping. The key to an egg white foam is a special technique called a dry shake. Here’s how it works:
Shake the drink ingredients without icefirst. This lets the protein in the egg begin to form the foam, instead of being diluted by the ice.
Then add ice and shake again. This cools the drink and strengthens the foam. Strain it into the glass and you’ll get a thick, white frothy layer. (As a note: citrus is required for the foam formation: so you’ll need the lemon in combination with the pomegranate.)
Thanksgiving is over. You’ve packed up all the leftovers you couldn’t eat or give away, and now the second marathon begins: how to turn it all into something you want to eat again. If you’ve roasted a turkey (or chicken) before, odds are you know to sa…
Thanksgiving is over. You’ve packed up all the leftovers you couldn’t eat or give away, and now the second marathon begins: how to turn it all into something you want to eat again. If you’ve roasted a turkey (or chicken) before, odds are you know to save that carcass to use as the base for stock.
But when it comes to the most flavorful stock, the kind that you’d be happy to sip on straight when you just can’t get it up to make soup, there’s one thing you simply must do. Before making stock, you’ll need to roast the turkey carcass.
If you find yourself counting down the days until you can get your hands on Cranberry Bliss Bars, this copycat recipe is exactly what you need to enjoy them at home any time of the year. I used to count down the days until I could buy the Starbucks Cranberry Bliss Bar. But now I …