Baked Zucchini Slices

Do you know a zucchini naysayer? Well, make them these crunchy, light, and delicious Baked Zucchini Slices and watch them change their tune in an instant! Breading and baking zucchini coins creates the perfect side dish or appetizer that the whole family will love. Why I Love This Recipe The Ingredients *For a full list…

The post Baked Zucchini Slices appeared first on Weelicious.

Do you know a zucchini naysayer? Well, make them these crunchy, light, and delicious Baked Zucchini Slices and watch them change their tune in an instant! Breading and baking zucchini coins creates the perfect side dish or appetizer that the whole family will love.

Baked zucchini coins on serving platter with marinara sauce in a bowl on the side.

Why I Love This Recipe

  • Kid-Friendly Zucchini Recipe: Many people steam zucchini, but it often turns out limp and soggy, which kids don’t usually like. This baked zucchini slices recipe is the perfect way to get kids to enjoy this vegetable. They come out crispy, crunchy, and absolutely delicious.
  • Tasty and Healthy: Since this recipe is baked, it’s a healthy way to enjoy crispy breaded zucchini without the hassle of having to deep fry the zucchini slices in tons of oil.
  • Versatile: Serve these baked zucchini coins as an appetizer with some marinara sauce or ranch for dipping or as a side with any of your favorite mains dishes like Chicken Meatballs with Mini Wheel Pasta, Perfect Roast Chicken or Southern Style Pork Tenderloin to name a few.

The Ingredients

Baked zucchini slices ingredients.
  • Zucchini: Fresh zucchinis are the star of this recipe. Choose firm, medium-sized zucchinis with shiny skin for the best texture and flavor. Zucchinis are packed with vitamins A and C, potassium, and antioxidants.
  • Breadcrumbs (panko or regular): Breadcrumbs provide the perfect crunchy coating for the zucchini slices. Panko breadcrumbs, which are lighter and flakier, give an extra crispy texture (my preference), while regular breadcrumbs offer a more traditional crunch. Either type will be perfect!
  • Grated parmesan cheese: Parmesan cheese adds flavor and richness to the breading making these baked zucchini slices even more delicious.
  • Flour: Flour is the secret ingredient in the breading process that helps create an extra-crispy coating for the zucchini coins.
  • Egg: The egg acts as the binding agent, helping the breadcrumb mixture adhere to the zucchini slices.

*For a full list of ingredients with measurements see the recipe card below*

Baked Zucchini Recipe Tips

  • Evenly Slice Zucchini: For consistent cooking, try to slice the zucchini into even 1/4-inch rounds. Using a sharp knife or a mandoline slicer can help you with achieving uniform slices. This ensures that the zucchini coins cook evenly and crisp up uniformly in the oven.
  • Have a wet hand and a dry hand: If you’ve made Crispy Chicken Parmesan or Eggplant Parmesan Sticks you know breading can get a little messy at times. To help, use one hand for dunking zucchini slices in egg wash and transferring to the panko mixture (your wet hand), then switch to a dry hand for coating and placing them on the baking sheet.
  • Don’t forget the oil: Drizzle or spray your breaded zucchini slices with oil before baking them. The oil is what creates that beautiful golden color when they bake.
  • Don’t crowd the baking sheet: Cook the zucchini coins in and even layer with a little space between each one. If you overcrowd the baking sheet they’ll steam in the oven and won’t get nice and crispy.

How to Make Baked Zucchini Slices

Three bowls. One with flour, another with beaten egg and the third with panko breading. A hand is dipping a zucchini coin in the flour bowl.

Step 1: Mix the breadcrumbs, parmesan cheese, garlic powder and salt in a shallow bowl. Whisk the egg in a separate bowl. Place the flour in a third bowl.

Hand holding a breaded zucchini coin with the breading station bowls.

Step 2: Make an assembly line with the bowls, and first dip the zucchini coins into the flour, then the egg and finally into the bread crumb mixture, coating evenly and repeating with all the zucchini coins.

Breaded zucchini coins on baking sheet.

Step 3: Place all of the coins on the baking sheet. Arrange so they’re not touching and spray with cooking oil.

Baked zucchini coins on baking sheet.

Step 4: Bake for 18-20 minutes or until the breadcrumbs are golden. Serve as a side dish or on their own with favorite dipping sauces.

FAQs

Can I air fry zucchini slices?

Yes! You know I love my air fryer. To air fry these breaded zucchini coins, simply heat your air fryer to 400°F and cook for 8-10 minutes, or until golden brown. Be sure to arrange them in a single layer with a bit of space between each piece of zucchini for even cooking

Can I freeze leftover baked zucchini slices?

Yes! I would recommend freezing after the zucchini coins are baked. To freeze, allow them to cool completely, then transfer them to a single layer on a baking sheet and freeze until solid. Once frozen, transfer the zucchini coins to a resealable freezer bag or airtight container. When ready to enjoy, reheat the frozen zucchini coins in a preheated oven at 375°F for 10-15 minutes, or until heated through and crispy.

Baked zucchini coins on serving platter.

More Easy Zucchini Recipes

These Baked Zucchini Coins are a delicious, healthy, and kid-friendly recipe that everyone will love. Easy to prepare and incredibly versatile, they make the perfect addition to any meal. Whether you’re looking to introduce more vegetables into your family’s diet or just want a tasty new way to enjoy zucchini, this recipe is a must-try. Let me know what you think of this recipe by leaving a rating and comment below!

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Baked zucchini coins on serving platter with marinara sauce in a bowl on the side.
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Baked Zucchini Slices

These Baked Zucchini Slices are a delicious, healthy, and kid-friendly recipe that everyone will love. Easy to prepare and incredibly versatile, they make the perfect addition to any meal.
Course Appetizer, Side
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 120kcal

Equipment

  • Baking sheet
  • Chef's Knife or Mandoline

Ingredients

Instructions

  • Preheat oven to 450°F and coat a large baking sheet with cooking spray or line with parchment paper.
  • Mix the breadcrumbs, parmesan cheese, garlic powder and salt in a shallow bowl.
  • Whisk the egg in a separate bowl.
  • Place the flour in a third bowl.
  • Make an assembly line with the bowls, and first dip the zucchini coins into the flour, then the egg and finally into the bread crumb mixture, coating evenly and repeating with all the zucchini coins.
  • Place all of the zucchini coins on the baking sheet. Arrange so they’re not touching, spray with cooking oil and bake for 18-20 minutes or until the breadcrumbs are golden.
  • Serve as a side dish or on their own with favorite dipping sauces.

Video

Notes

Evenly Slice Zucchini: For consistent cooking, try to slice the zucchini into even 1/4-inch rounds. Using a sharp knife or a mandoline slicer can help you with achieving uniform slices. This ensures that the zucchini coins cook evenly and crisp up uniformly in the oven.
Have a wet hand and a dry hand: Use one hand for dunking zucchini slices in egg wash and transferring to the panko mixture (your wet hand), then switch to a dry hand for coating and placing them on the baking sheet.
Don’t forget the oil: Drizzle or spray your breaded zucchini slices with oil before baking them. The oil is what creates that beautiful golden color when they bake.
Don’t crowd the baking sheet: Cook the zucchini coins in and even layer with a little space between each one. If you overcrowd the baking sheet they’ll steam in the oven and won’t get nice and crispy.
To Air Fry: heat your air fryer to 400°F and cook for 8-10 minutes, or until golden brown. Be sure to arrange them in a single layer with a bit of space between each piece of zucchini for even cooking
To Freeze: Allow zucchini slices to cool completely, then transfer them to a single layer on a baking sheet and freeze until solid. Once frozen, transfer the zucchini coins to a resealable freezer bag or airtight container. When ready to enjoy, reheat the frozen zucchini coins in a preheated oven at 375°F for 10-15 minutes, or until heated through and crispy.

Nutrition

Calories: 120kcal | Carbohydrates: 16g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 481mg | Potassium: 312mg | Fiber: 2g | Sugar: 3g | Vitamin A: 318IU | Vitamin C: 18mg | Calcium: 93mg | Iron: 1mg

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Stuffed Zucchini Boats

Stuffed Zucchini Boats
I’m sharing my take on Stuffed Zucchini Boats, a delicious and satisfying low-carb meal that’s perfect for busy weeknights. Packed with flavor and nutrients, this dish comes together in just five minutes of prep time …

zucchini boats topped with shredded cheese and parshley.

Stuffed Zucchini Boats

I’m sharing my take on Stuffed Zucchini Boats, a delicious and satisfying low-carb meal that’s perfect for busy weeknights. Packed with flavor and nutrients, this dish comes together in just five minutes of prep time and cooks in under 30 minutes. Even my picky eaters love this recipe! Stuffed Zucchini Boats Recipe I absolutely love…

READ: Stuffed Zucchini Boats

Parmesan Crusted Rainbow Carrots

These oven-baked, parmesan-crusted Rainbow carrots are a wonderful side dish that will have everyone asking for seconds. The full-size carrots soften beautifully, while the crispy, crunchy parmesan coating adds perfect texture to this sweet veggie. The…

These oven-baked, parmesan-crusted Rainbow carrots are a wonderful side dish that will have everyone asking for seconds. The full-size carrots soften beautifully, while the crispy, crunchy parmesan coating adds perfect texture to this sweet veggie. They were so good that I not only ate my share but shared my leftovers with a neighbor whose family quickly gave...

The post Parmesan Crusted Rainbow Carrots appeared first on Salty Side Dish.

Bacon Corn Salad

Bacon Corn Salad
Bacon Corn Salad recipe has an addictive reputation for a reason: take one bite of this meaty, cheesy, creamy, crunchy combination of corn, bacon, cheddar, and ranch seasoning and you won’t be able to stop! It’s a delicious…

Crack Corn Salad in a large bowl.

Bacon Corn Salad

Bacon Corn Salad recipe has an addictive reputation for a reason: take one bite of this meaty, cheesy, creamy, crunchy combination of corn, bacon, cheddar, and ranch seasoning and you won’t be able to stop! It’s a delicious summer side dish to bring to barbecues, potlucks, and tailgates. Easy Bacon Corn Salad Our simple Bacon…

READ: Bacon Corn Salad

Air Fryer Bacon Wrapped Asparagus

Looking for a delicious and easy vegetable side dish? This Air Fryer Bacon Wrapped Asparagus is the answer! The crispy bacon wrapped around this spring vegetable is out of this world tasty! In less than 30 minutes you’ll have a flavorful, low carb vegetable side that everyone will love. If you’ve been following me for…

The post Air Fryer Bacon Wrapped Asparagus appeared first on Weelicious.

Looking for a delicious and easy vegetable side dish? This Air Fryer Bacon Wrapped Asparagus is the answer! The crispy bacon wrapped around this spring vegetable is out of this world tasty! In less than 30 minutes you’ll have a flavorful, low carb vegetable side that everyone will love.

air fryer bacon wrapped asparagus on a blue serving platter.

If you’ve been following me for a while, you know I have a deep love for my air fryer. When I tell you we use it twice a day, I’m not exaggerating. Air Fryers are so versatile you can make tons of easy recipes in the air fryer. It’s the best way to get crispy yet tender vegetables that will make everyone in your house a veggie lover. We use ours to reheat leftovers, make snacks like Air Fryer Crispy Chickpeas or even to roast a whole chicken! This time of year, our favorite recipe in the air fryer is this crispy and delicious bacon wrapped asparagus.

Why You’ll Love This Recipe

  • Quick and Easy: Using the air fryer is the easiest and fastest way to make bacon wrapped asparagus. It’s one of the best ways to get crispy yet tender asparagus in about 25 minutes start to finish! We’ve been sautéing asparagus with lemon for years, but once I got my air fryer several years ago, we didn’t look back. 
  • Pairs Well with Many Main Dishes: Bacon wrapped asparagus is a great side dish for many mains. Serve this recipe with mains like Simple Broiled Salmon, Pretzel Fried Chicken, Pan Seared Beef Tenderloin or this Southern Style Pork Tenderloin.
  • Get Kids to Eat Their Veggies: Anything that’s wrapped in bacon is most likely going to be a hit with kids (and adults). In addition, air frying the asparagus gives the spears the perfect crispy texture that kids love too. No soggy, limp asparagus here!

The Ingredients

bacon on a plate next to a bundle of asparagus.

If you couldn’t tell by the name, you only need two ingredients to make this recipe.

  • Asparagus: I go for thicker asparagus spears for this recipe. It helps the bacon have time to get crispy without burning your asparagus. I have tips below if you can only find thin asparagus though!
  • Bacon: Opt for a standard cut over thick cut bacon. If you use thick cut you’ll most likely end up with undercooked bacon and burnt asparagus.

How to Make Air Fryer Bacon Wrapped Asparagus

hands snapping an asparagus spear at its natural break.

Step 1: Break or cut off the woodsy ends of asparagus. They have a natural break if you snap them at the ends. 

bacon slices cut in half on a plate.

Step 2: Cut or slice bacon in half so you have 16 pieces. 

uncooked bacon wrapped asparagus in air fryer basket.

Step 3: Starting in the middle of the asparagus, wrap the bacon around the asparagus towards the bottom allowing the top and bottom to peak out. Place asparagus in air fryer tray leaving a little space between the pieces.

cooked bacon wrapped asparagus in air fryer basket.

Step 4: Air fry at 400°F for 15-18 minutes or until bacon is starting to get crispy and asparagus is tender. 

Tips for Success

  • Choose thick asparagus. For this recipe, thicker stalks of asparagus work best. If you can only find thin stalks, you can make asparagus bundles. Wrap bacon around 3-4 asparagus spears (depending on how big they are) and air fry until bacon is cooked through and asparagus are tender.
  • Use thin strips of bacon. A standard cut bacon is the best option for bacon wrapped asparagus in the air fryer. Thick cut bacon won’t cook through and get crispy before the asparagus spears burn.
  • Don’t overcrowd the air fryer. If your air fryer isn’t big enough for each asparagus spear to have a little space around it, you may want to air fry these in batches for the best crispy results.
  • Check on the asparagus. Every air fryer cooks slightly differently. Keep an eye on your asparagus to make sure everything is cooking to your liking.

Frequently Asked Questions

Can I prepare bacon wrapped asparagus ahead of time?

Yes, you can prepare the bacon-wrapped asparagus ahead of time and store them in the refrigerator until you’re ready to cook. Just make sure they are tightly wrapped or covered to prevent them from drying out.

How do I store and reheat leftover air fryer bacon wrapped asparagus?

In my opinion, bacon wrapped asparagus is best when enjoyed fresh out of the air fryer, but if you have leftovers, you can store them in an airtight container in the refrigerator for 2-3 days. When you’re ready to enjoy them again, reheat them in your air fryer at 400°F for a few minutes until they’re warm and crispy. You could also reheat them in the oven at the same temperature. Just remember to avoid the microwave to keep that delightful crispiness intact!

air fried bacon wrapped asparagus on blue serving platter.

More Easy Recipes with Asparagus

Air frying bacon wrapped asparagus is so easy and delicious you’ll be making this spring time veggie all the time. If you love this recipe, leave a rating and comment below!

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Bacon Wrapped Air Fried Asparagus

Bacon Wrapped Air Fried Asparagus is one the simplest vegetable side you can make! The crispy bacon wrapped around this spring vegetable is out of this world tasty!
Course Appetizer, Side
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 206kcal

Equipment

Ingredients

Instructions

  • Break or cut off the woodsy ends of asparagus. They have a natural break if you snap them at the ends. 
  • Cut or slice bacon in half so you have 16 pieces. 
  • Starting in the middle of the asparagus, wrap the bacon around the asparagus towards the bottom allowing the top and bottom to peak out. 
  • Place asparagus in air fryer tray leaving a little space between the pieces and cook on 400 degrees for 15-18 minutes or until bacon is starting to get crispy and asparagus is tender. 

Notes

Choose thick cut asparagus: For this recipe, thicker stalks of asparagus work best. If you can only find thin stalks, you can make asparagus bundles. Wrap bacon around 3-4 asparagus spears (depending on how big they are) and air fry until bacon is cooked through and asparagus are tender.
Use thin strips of bacon. A standard cut bacon is the best option for bacon wrapped asparagus in the air fryer. Thick cut bacon won’t cook through and get crispy before the asparagus spears burn.
Don’t overcrowd the air fryer. If your air fryer isn’t big enough for each asparagus spear to have a little space around it, you may want to air fry these in batches for best crispy results.
Check on the asparagus. Every air fryer cooks slightly differently. Keep an eye on your asparagus to make sure everything is cooking to your liking.
Make it Vegetarian: While the bacon is the star of the show in this recipe, you could absolutely leave it out if you wanted this recipe to be vegan or vegetarian. Toss the asparagus in a bit of olive oil with salt and pepper, air fry it for the same amount of time and you’ll still have a delicious result.

Nutrition

Serving: 4pieces | Calories: 206kcal | Carbohydrates: 5g | Protein: 8g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 294mg | Potassium: 316mg | Fiber: 2g | Sugar: 2g | Vitamin A: 874IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 3mg

The post Air Fryer Bacon Wrapped Asparagus appeared first on Weelicious.

How to Steam Vegetables

Here’s how to steam vegetables to get them on the table fast! Use this method to avoid soggy and bland…

Here’s how to steam vegetables to get them on the table fast! Use this method to avoid soggy and bland veggies: here they turn out crisp tender and delicious every time.

How to steam vegetables: steamed broccoli in steamer

Want to steam vegetables? We’re here to help! Steaming one of the quickest vegetable cooking methods there is. It also has a bad rap, since if not done properly it can result in overcooked, bland, and soggy veggies.

But guess what? If you cook them until crisp tender and season them correctly, the veggies come out delicious every time! Here’s our master method for how to steam vegetables: the right way.

Vegetable steaming methods

First, you have a specific vegetable in mind, we’ve got several specific recipes for you. Pick from one of the methods below:

Gear required for steaming

You’ll need a steamer basket or steamer pan to make this recipe. Here’s a steamer basket you can buy online that works for any pan you have. In these photos, you’ll see we used a skillet with a custom steamer basket. It’s an option too, but not required for steaming!

How to steam vegetables: a tutorial

The most important thing to remember when steaming vegetables: don’t be tempted to overcook them. Steam the vegetables until they’re crisp tender. You’ll need to be ready to taste test, fork in hand! Cooking vegetables even a few minutes past the right timing makes them go from bright and crisp to faded and mushy. Here’s how to steam vegetables using a steamer basket:

Step 1: Chopping vegetables.

Step 1: Chop the vegetables into uniform bite-sized pieces, which helps them to cook evenly. The thicker the vegetable, the longer it will take to cook. (This is important for hard vegetables like carrots: the smaller the pieces, the shorter the cook time.)

Step 2: Steaming vegetables in steamer basket.

Step 2: Add 1 inch water to the bottom of the saucepan or pot, then place the steamer basket in the pot. The surface of the water should be just under the basket. Bring it to a boil. Once boiling, add the vegetables to the basket and cover with a lid.

Step 3: Taste testing steamed vegetables.

Step 3: Cook covered, until just tender when pricked with a fork. As a rule of thumb, broccoli takes 3 to 5 minutes, green beans and carrots 4 to 5 minutes, and cauliflower 10 to 12 minutes. (See the Vegetable Timing Chart below.) Taste test to be sure; the exact cook time varies based on the thickness and maturity of the vegetable.

Step 4: Carefully remove the veggies to a bowl, then toss with a bit of olive oil or butter and kosher salt. If you’d like, add flavor by using fresh lemon juice, fresh herbs, feta cheese crumbles, or other spices.

Vegetable timing chart

Each vegetable takes a different amount of time to steam. Here is a chart with the approximate timing for common vegetables:

  • Asparagus: 2 to 5 minutes
  • Broccoli: 3 to 5 minutes
  • Green Beans: 4 to 5 minutes
  • Carrots: 4 to 5 minutes, depending on how thick you cut them
  • Brussels sprouts: 6 to 7 minutes
  • Cabbage: 7 to 10 minutes
  • Cauliflower: 10 to 12 minutes
  • Baby potatoes: 10 to 15 minutes
  • Sweet potatoes: 25 to 35 minutes (halved, shorter for diced)
Steamed broccoli

More side dish ideas

Steaming vegetables is a fantastic way to make them into a quick and easy side dish! Here are a few more of our favorite side dish resources:

Frequently asked questions

What’s the difference between steaming and boiling vegetables?

Steaming uses steam to cook vegetables, preserving more nutrients and their vibrant colors compared to boiling. Boiling vegetables can leach out vitamins and minerals into the water.

Do I need a fancy steamer?

No! You can easily steam vegetables at home with basic kitchen equipment. A pot with a lid and a steamer basket or colander that fits snugly inside will do the trick.

What’s the best way to cut vegetables for steaming?

Cut vegetables into uniform, bite-sized pieces for even cooking. This ensures all pieces cook through at the same time.

How much water do I need for steaming?

You only need a small amount of water – about 1-2 inches – in the bottom of the pot. The vegetables steam from the rising steam, not by being submerged in water.

How long does it take to steam vegetables?

Cooking time depends on the type and thickness of the vegetables. Tender vegetables like asparagus or green beans will cook in just a few minutes, while denser vegetables like carrots or potatoes will take longer. See the Vegetable Timing Chart above!

How can I tell if my vegetables are done?

The vegetables should be tender-crisp, with a slight bite when pierced with a fork.

Can I steam frozen vegetables?

You can, but keep in mind the vegetables will come out with a soft texture. Shorten the cook time by a few minutes and taste test to assess doneness.

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Steamed broccoli

How to Steam Vegetables


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 5 to 10 minutes
  • Total Time: 4 minute
  • Yield: Varies

Description

Here’s how to steam vegetables to get them on the table fast! Use this method to avoid soggy and bland veggies: here they turn out crisp tender and delicious every time.


Ingredients

  • Vegetable of your choice (broccoli, cauliflower, green beans, carrots)
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Chop: Chop the vegetables into uniform pieces.
  2. Boil water: Place about 1 inch of water in a pot or saucepan. If using a steamer basket without a handle, add it to the pot now: the water surface should be right under the basket. Bring the water to a boil.
  3. Steam: Once boiling, add the vegetables (in the steamer basket, if it has a handle). Steam with the lid on until crisp tender, taste testing with a fork to assess doneness. Make sure not to overcook! Set a timer and taste at the low end of the timing. Use a guide of: 3 to 5 minutes for asparagus and broccoli, 4 to 5 minutes for carrots and green beans, 6 to 7 minutes for Brussels sprouts, 7 to 10 minutes for shredded cabbage, 10 to 12 minutes for cauliflower, 10 to 15 minutes for baby potatoes, and 25 to 35 minutes for halved sweet potatoes. 
  4. Season: Carefully remove the vegetables to a bowl. Toss with olive oil, kosher salt, and freshly ground black pepper to taste. If you’d like, add other flavors like dried or fresh herbs, spices, fresh lemon juice, or chopped herbs. 
  • Category: Side Dish
  • Method: Steamed
  • Cuisine: Vegetables

Keywords: How to Steam Vegetables

The 4 Best Mandoline Slicers of 2024

I love cooking with fresh produce as much as possible, but some recipes — like my Sauteed Julienned Summer Vegetables — require a lot of slicing and can take a long time to prep if you’re just using a knife. If you’re making a recipe like this on a wee…

I love cooking with fresh produce as much as possible, but some recipes — like my Sauteed Julienned Summer Vegetables — require a lot of slicing and can take a long time to prep if you’re just using a knife. If you’re making a recipe like this on a weeknight, I highly recommend investing in […]

Roasted Potato and Asparagus Lentil Salad with Tangy Mustard-Lemon Dressing

Protein-packed and perfect for spring, this asparagus French green lentil salad makes a lovely side dish, main course, or spring potluck dish, ideal for Easter gatherings. If you are looking for another salad option for Spring or for Easter dinner — check out my Warm Spring Salad. If you aren’t a fan of mustard dressings,…

Read More

The post Roasted Potato and Asparagus Lentil Salad with Tangy Mustard-Lemon Dressing appeared first on Oh She Glows.

Protein-packed and perfect for spring, this asparagus French green lentil salad makes a lovely side dish, main course, or spring potluck dish, ideal for Easter gatherings.

springsaladlentils-7536 springlentilsaladvegan springsaladlentils-7554

If you are looking for another salad option for Spring or for Easter dinner — check out my Warm Spring Salad.

Roasted Potato and Asparagus Lentil Salad with Tangy Mustard-Lemon Dressing

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

5 from 26 reviews
Yield
4 servings
Prep time
25 minutes
Cook time
30 minutes

Protein-packed and perfect for spring, this French green lentil salad makes a lovely side dish, main course, or spring potluck dish. Roasted potatoes and asparagus are folded into the salad along with a tangy mustard-lemon dressing. I also roasted the red onion, but I think next time I might leave the onion raw for a fresh crunch. I imagine this salad would also be fantastic with some cooked quinoa mixed in or using any seasonal vegetables you prefer. The dressing makes a lot - 2/3 cup - so I prefer to stir in half of the dressing into the salad and then serve the rest of the dressing on the side to drizzle on top. This dressing is inspired by one I came across in It's All Good.

Ingredients

FOR THE SALAD:
  • 1 cup uncooked French green lentils/du Puy lentils (about 2 1/2 cups cooked)
  • 3 medium yellow potatoes, diced (about 3 1/2 cups)
  • 1 bunch asparagus, ends broken off and chopped
  • 1/2 medium red onion, diced (about 1 1/2 cups)
  • 1 tablespoon extra virgin olive oil, divided
  • handful minced fresh dill, for garnish (optional)
FOR THE DRESSING (makes 2/3 cup):
  • 2 tablespoons coarse seeded/old fashioned mustard (see photo in post)
  • 2 tablespoons Dijon mustard
  • 4 tablespoons extra virgin olive oil
  • 3-4 tablespoons fresh lemon juice, to taste
  • pinch or two fine grain sea salt or pink salt
  • up to 1 teaspoon pure maple syrup, to taste (optional)

Directions

  1. Preheat the oven to 425°F (220°C) and line two large baking sheets with parchment paper.
  2. Rinse lentils in a fine mesh sieve. Place lentils in a medium pot along with 3 cups of water. Bring water to a boil and then reduce heat to medium and simmer the lentils for about 18-20 minutes, or until tender. Drain off water and season lentils with salt (such as Herbamare).
  3. Place chopped potatoes on one baking sheet and drizzle with 1/2 tablespoon oil. Toss to coat and sprinkle liberally with salt and pepper.
  4. Roast the potatoes for 15 minutes. Meanwhile, place the asparagus on the other baking sheet (and the red onion if you prefer to roast it too - see headnote) and drizzle with 1/2 tbsp. oil. Sprinkle with salt and pepper.
  5. After the potatoes have roasted for 15 minutes, flip the potatoes and return them to the oven along with the asparagus (and red onion if you are roasting that) for another 12-15 minutes. The potatoes should be golden on the bottom when ready and the asparagus will be tender. Add roasted veggies into a large bowl along with the lentils and gently toss to combine.
  6. Meanwhile, prepare the dressing by whisking all of the dressing ingredients together. I love a tangy dressing with a bite so I used 4 tbsp. lemon juice. If you prefer a less acidic dressing you might want to add more olive oil or you can also experiment with adding a touch of maple syrup (the sweetness will offset a bit of the bite). It's definitely a dressing you can play around with!
  7. Pour half of the dressing onto the veggies and lentils in the bowl and toss to combine. Season with salt and pepper to taste. Serve the salad warm with a garnish of fresh dill (optional), with the rest of the dressing served on the side.

Nutrition Information

(click to expand)
Serving Size 1 of 4 servings | Calories 430 calories | Total Fat 18 grams
Saturated Fat 2.5 grams | Sodium 380 milligrams | Total Carbohydrates 51 grams
Fiber 9 grams | Sugar 5 grams | Protein 14 grams
* Nutrition data is approximate and is for informational purposes only.
springsaladlentils-7570

If you aren’t a fan of mustard dressings, I recommend making the Creamy Avocado-Potato Salad recipe in my first cookbook The Oh She Glows Cookbook (p.107) It’s received great feedback and it’s perfect for spring as well.

Have a fun weekend everyone!

The post Roasted Potato and Asparagus Lentil Salad with Tangy Mustard-Lemon Dressing appeared first on Oh She Glows.

Chicken Sheet Pan Recipe

Inside: Experience the delightful symphony of flavors and simplicity with our enticing Chicken Sheet Pan recipe. Learn what veggies and seasonings to use together to create a deicous, easy one …

The post Chicken Sheet Pan Recipe appeared first on My Latina Table.

Inside: Experience the delightful symphony of flavors and simplicity with our enticing Chicken Sheet Pan recipe. Learn what veggies and seasonings to use together to create a deicous, easy one pan meal that everyone will love!

chicken sheet pan meal

 

This one-pan wonder not only promises a mouthwatering feast but also streamlines the cooking process, making it a perfect choice for busy weeknights or lazy Sundays.

The harmonious blend of tender chicken, roasted vegetables, and aromatic herbs creates a dish that is as visually appealing as it is delicious.

What is a chicken sheet pan meal?

A chicken sheet pan recipe typically involves cooking chicken and an assortment of vegetables on a single sheet pan in the oven. It’s a convenient and efficient cooking method that allows for easy preparation and cleanup.

To create a chicken sheet pan dish, you would season chicken pieces with herbs and spices, arrange them on a baking sheet alongside a variety of vegetables, and then roast everything in the oven.

The result is a flavorful and well-balanced meal with juicy chicken and perfectly roasted vegetables.

This approach not only simplifies the cooking process but also enhances the overall taste as the ingredients cook together, allowing their flavors to meld. The versatility of sheet pan recipes makes them a popular choice for home cooks looking for a fuss-free way to create delicious and wholesome meals.

How to cut vegetables for a sheet pan meal

veggies on a sheet pan

Dicing vegetables for a sheet pan meal is a straightforward process that helps ensure even cooking and a visually appealing presentation. Here’s a simple guide on how to dice veggies for a sheet pan meal:

Wash and Prepare Vegetables

Start by washing your vegetables thoroughly. Peel and trim them as needed. For vegetables like carrots, peel and then trim the ends. For bell peppers, cut around the stem and remove the seeds.

Choose a Uniform Size

Consistency in size is crucial for even cooking. Choose a dice size that suits your preference, but aim for uniformity to ensure that all pieces cook at the same rate. A medium dice (around 1/2 to 3/4 inch) is often a good choice for sheet pan meals.

Cutting Techniques

    • Bell Peppers: Cut the peppers in half, remove the seeds and membrane, and then slice into strips. Finally, cross-cut the strips into bite-sized pieces.
    • Zucchini: Slice off the ends and then cut the zucchini into rounds or half-moons.
    • Carrots: Peel and then cut into coins or sticks. If the carrots are thick, consider halving or quartering them lengthwise before cutting into smaller pieces.
    • Onions: Peel the onion and cut it in half. Slice each half into thin wedges.
    • Broccoli: Cut the broccoli into florets, keeping them relatively uniform in size.

Chicken Sheet Pan Recipe 

picture showing process for making chicken sheet pan

Ingredients:

  • Veggies of your choice. I used potatoes, zucchini, carrots, Broccoli, peppers, cherry tomatoes. No measurement required. 
  • 1 1/2 pound of chicken thighs without bones or skin

Marinade for the chicken: 

1/4 tbsp of ground cumin 

1/2 tbsp  of paprika 

1 Dry Guajillo pepper boiled without seeds. 

1 Dry Poblano pepper boiled without seeds. 

1/4 white onion roasted

3 garlic cloves roasted 

1 cup of cherry tomatoes or 2 Roma tomates roasted 

The juice of two orange juice 

1 tbsp of apple cider vinegar 

2 steams of fresh oregano

3 tbsp of olive oil 

Salt and pepper to taste. 

Instructions:

Cut veggies into bite sized pieces

Season the veggies with salt, pepper and dry oregano- to taste- in a bowl.

Pour  in 3 tbsp of olive oil and 2 tbsp of white wine  (optional)

Blend all the ingredients for the chicken marinade

Place chicken in a bowl and pour the marinade over it

Mix well and let marinade at least two hours or more. 

Place the veggies on a cookie sheet with aluminum foil and sprayed with oil to prevent them from sticking

Place the chicken over the veggies and cover with aluminum

Bake at 375 for 30 minutes.

Broil for the last 10 minutes in broil to add color to the chicken

  Enjoy! 

chicken sheet pan meal
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Chicken Sheet Pan Recipe

Experience the delightful symphony of flavors and simplicity with our enticing Chicken Sheet Pan recipe. Learn what veggies and seasonings to use together to create a deicous, easy one pan meal that everyone will love!
Course dinner
Cuisine American
Keyword baked chicken, dinner, vegetables
Prep Time 2 hours 10 minutes
Cook Time 40 minutes
Servings 8

Ingredients

  • Vegetables of your choice: Potatoes zucchini, carrots, Broccoli, peppers, cherry tomatoes. No measurement required.
  • 1 1/2 pound of chicken thighs without bones or skin

Marinade for the chicken:

  • 1/4 tbsp of ground cumin
  • 1/2 tbsp of paprika
  • 1 Dry Guajillo pepper boiled without seeds.
  • 1 Dry Poblano pepper boiled without seeds.
  • 1/4 white onion roasted
  • 3 garlic cloves roasted
  • 1 cup of cherry tomatoes or 2 Roma tomates roasted
  • The juice of two orange juice
  • 1 tbsp of apple cider vinegar
  • 2 steams of fresh oregano
  • 3 tbsp of olive oil
  • Salt and pepper to taste.

Instructions

  • Cut veggies into bite sized pieces
  • Season the veggies with salt, pepper and dry oregano- to taste- in a bowl.
  • Pour in 3 tbsp of olive oil and 2 tbsp of white wine (optional)
  • Blend all the ingredients for the chicken marinade
  • Place chicken in a bowl and pour the marinade over it
  • Mix well and let marinade at least two hours or more.
  • Place the veggies on a cookie sheet with aluminum foil and sprayed with oil to prevent them from sticking
  • Place the chicken over the veggies and cover with aluminum
  • Bake at 375 for 30 minutes.
  • Broil for the last 10 minutes in broil to add color to the chicken

Nutrition

Serving: 8g

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The post Chicken Sheet Pan Recipe appeared first on My Latina Table.

Broccoli Casserole

Broccoli casserole is a great way to entice anyone to eat their veggies! This cheesy side dish is a great addition to any holiday menu. It’s never too early to start planning for the holidays, right? Right?? Well, I don’t think it is. Maybe it’s just because I cook and bake for a living, but …

The post Broccoli Casserole appeared first on My Baking Addiction.

Broccoli casserole is a great way to entice anyone to eat their veggies! This cheesy side dish is a great addition to any holiday menu.

Fork about to pick a bite of broccoli casserole up from a plate of the casserole.

It’s never too early to start planning for the holidays, right?

Right??

Well, I don’t think it is. Maybe it’s just because I cook and bake for a living, but I love thinking ahead to what I’m going to make for holiday dinners.

As someone with picky eaters in her family, I know the challenge of making a vegetable side that everyone will eat. Or even just try a few bites of.

So you can’t blame me for trying to trick them into eating broccoli by putting it into a cheesy casserole, ok? 

Between the creamy, cheesy base and the crunchy cheese crackers on top, this is one dish that even the pickiest eaters will want to eat.

(more…)

The post Broccoli Casserole appeared first on My Baking Addiction.