Thanksgiving is all about making memories, sharing laughs, and tasty treats! Add some extra fun this year with adorable Thanksgiving Turkey Pretzels. They’re the perfect edible craft to do with kids and a blast for the whole family to make together! Why Thanksgiving Turkey Pretzels Are a Hit! The Ingredients How to Make Thanksgiving Turkey…
Thanksgiving is all about making memories, sharing laughs, and tasty treats! Add some extra fun this year with adorable Thanksgiving Turkey Pretzels. They’re the perfect edible craft to do with kids and a blast for the whole family to make together!
Why Thanksgiving Turkey Pretzels Are a Hit!
Festive and Fun Display: Make your Thanksgiving table extra festive with these adorable, edible turkey decorations that are as cute as they are tasty!
Family Bonding: While you’ve got the Maple Brined Turkey roasting or the Thanksgiving Sides in the oven, gather the whole family for a fun, hands-on activity that’ll turn snack-making into memory-making!
Kid-Friendly Delight: Keep little ones entertained (and give yourself a breather!) with these playful, yummy turkey pretzels—they’ll love it!
Versatile Treat: Serve these as a sweet dessert or snack for a crowd-pleasing Thanksgiving treat everyone will remember!
The Ingredients
Pretzel Rods: Make sure you get the large pretzel rods to make these!
Coconut Oil (optional): This will help the chocolate look more shiny and solidify once cooled.
Candy Eyes: For your little turkey pretzel to have all the personality.
Candy Corn: You’ll use this candy to make the turkey feathers.
Orange Candy Coated Chocolate: You can use M&Ms or dye free version for this. They’re used to make the turkey’s beak.
How to Make Thanksgiving Turkey Pretzels
Step 1: Place chocolate chips and coconut oil in a microwave safe glass or mason jar. Microwave in 30 second increments stirring in between until melted and smooth.
Step 2: Line a baking sheet with parchment paper. Arrange candy corns into turkey “crowns” using 7 candy corns for each crown. Laying out the crowns will help you map out how many turkeys you can fit on one sheet tray.
Step 3: Dip the top third of a pretzel rod in the melted chocolate. Let excess drip off. Place the pretzel on top of a candy corn crown. Adjust candy corns if necessary making sure each it touching the chocolate covered pretzel. Use another candy corn to prop up the bottom of the rod so it will be level. Place in freezer for 5 minutes to set chocolate.
Step 4: Place the pretzel on top of a candy corn crown. Adjust candy corns if necessary making sure each it touching the chocolate covered pretzel. Use another candy corn to prop up the bottom of the rod so it will be level. Place in freezer for 5 minutes to set chocolate.
Step 5: Use more melted chocolate (you may have to reheat it) to attach the candy eyes and orange chocolate candies for the beak, creating the turkey’s face.
Step 6: Place the assembled turkeys in the freezer for 10 minutes to allow the chocolate to set again. Serve!
Tips for Making This Edible Craft
Smooth Chocolate Tip: Want silky-smooth chocolate? Try melting a little coconut oil with the chocolate chips! It helps everything melt down easily and sets firm when chilled. But no worries if you’re out of coconut oil—plain melted chocolate works just fine!
Prep Your Candy Crowns: Before dipping, line up those candy corn “feathers” so you’re all set. It’ll make it easier to keep track of how many turkeys you can make!
Quick Freezer Fix: Chocolate sliding around? Pop the pretzels in the freezer for a minute to set things fast! A quick chill keeps everything in place for adding those cute little faces.
Enjoy the Imperfections: Don’t stress over the details—these turkeys are all about having fun! Little quirks give them extra charm, so just roll with it and enjoy making your perfectly imperfect creations!
If you’re looking for a fun and festive, kid friendly activity for Thanksgiving this year, these Thanksgiving Turkey Pretzels are the answer! They’re perfect for school parties or other fall get togethers too. There’s nothing better than an edible craft! Let me know any questions you have in the comments and leave a rating too!
Whether you're creating a fun activity for the kids or simply looking for a festive and tasty treat, these Thanksgiving Turkey Pretzels are sure to bring joy and laughter to your Thanksgiving festivities.
Place chocolate chips and coconut oil in a microwave safe glass or mason jar. Microwave in 30 second increments stirring in between until melted and smooth.
Line a baking sheet with parchment paper. Arrange candy corns into turkey “crowns” using 7 candy corns for each crown. Laying out the crowns will help you map out how many turkeys you can fit on one sheet tray.
Dip the top third of a pretzel rod in the melted chocolate. Let excess drip off. Place the pretzel on top of a candy corn crown. Adjust candy corns if necessary making sure each it touching the chocolate covered pretzel. Use another candy corn to prop up the bottom of the rod so it will be level. Place in freezer for 5 minutes to allow chocolate to set.
Use more melted chocolate (you may have to reheat it) to attach the candy eyes and orange chocolate candies for the beak, creating the turkey's face.
Place the assembled turkeys in the freezer for 5-10 minutes to allow the chocolate to set again.
Smooth Chocolate Tip: Want silky-smooth chocolate? Try melting a little coconut oil with the chocolate chips! It helps everything melt down easily and sets firm when chilled. But no worries if you’re out of coconut oil—plain melted chocolate works just fine!
Prep Your Candy Crowns: Before dipping, line up those candy corn “feathers” so you’re all set. It’ll make it easier to keep track of how many turkeys you can make!
Quick Freezer Fix: Chocolate sliding around? Pop the pretzels in the freezer for a minute to set things fast! A quick chill keeps everything in place for adding those cute little faces.
Enjoy the Imperfections: Don’t stress over the details—these turkeys are all about having fun! Little quirks give them extra charm, so just roll with it and enjoy making your perfectly imperfect creations!
Cranberry + orange: a dynamic duo! This duo has made delicious muffins, crisp, and cranberry sauce, and now a new cranberry + orange favorite joins the Minimalist Baker family: scones!
These EASY, 1-bowl scones are fluffy, citrusy, lightly sweete…
Cranberry + orange: a dynamic duo! This duo has made delicious muffins, crisp, and cranberry sauce, and now a new cranberry + orange favorite joins the Minimalist Baker family: scones!
These EASY, 1-bowl scones are fluffy, citrusy, lightly sweetened, generously studded with fresh cranberries, and undetectably vegan + gluten-free. Perfect for holiday breakfasts, brunches, and beyond! Let us show you how it’s done!
These fluffy, tender,gluten-free scones get their perfect texture from a mix of almond flour, oat flour, and potato starch.
This vegetarian goulash (Hungarian) recipe gives you the chance to enjoy this authentic dish exactly how Hungarians have it but in a completely vegetarian form. It is a family recipe that has been passed down generations and is a real comfort food. Goulash is a traditional Hungarian soup, and this vegetarian version is packed with…
This vegetarian goulash (Hungarian) recipe gives you the chance to enjoy this authentic dish exactly how Hungarians have it but in a completely vegetarian form. It is a family recipe that has been passed down generations and is a real comfort food.
Goulash is a traditional Hungarian soup, and this vegetarian version is packed with flavor. This recipe is a great way to enjoy a delicious, steaming bowl of goulash without any meat. You can also try my authentic Hungarian goulash.
I always love a good one-pot meal, and this vegetarian Hungarian goulash is a hearty and comforting soup that is perfect for a family dinner or meal prep for the week. It is not only delicious but also simple to make, using basic ingredients that you can find at your local grocery store.
The combination of sweet paprika, caraway seeds, and garlic gives this soup a rich and deep flavor that is warm and satisfying, especially on a cold day. The use of root vegetables like potatoes, carrots, and parsnips, not only adds a hearty texture to the soup but also makes it a nutritious and filling meal.
I love how versatile this recipe is. You can easily customize it by adding your favorite vegetables or using whatever you have on hand. It is a great way to clean out your fridge and reduce food waste.
🧾 Key ingredients
This vegetarian goulash is a hearty, flavorful dish that is made with simple, plant-based ingredients that you can find at your local grocery store. You may even have some of these ingredients in your kitchen already.
Onions and garlic are the flavor base of this goulash. They add a deep, aromatic flavor that forms the foundation of the dish.
Potatoes, carrots, and parsnips are the primary vegetables in this goulash. They not only add a wonderful, hearty texture but also soak up the rich flavors of the broth and spices.
Kidney beans are a great source of plant-based protein in this dish. Since it was a peasant’s dish, they used beans instead of meat since it was cheaper and available.
Sweet paprika and tomato paste are essential for that signature goulash flavor. The sweet paprika adds a rich, sweet pepper flavor, while the tomato paste provides a hint of tanginess.
Parsley is a classic herb in goulash. It adds a fresh, herby note to the dish.
Caraway seeds are a traditional ingredient in Hungarian goulash. They have a unique earthy flavor that is a signature of this dish.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
For this hearty vegetarian goulash, a reliable stockpot is an absolute must. I recommend using a large, sturdy stockpot as this recipe makes a generous amount of soup.
👩🍳 Instructions
Preparing the ingredients
STEP 1 Start by peeling and chopping one onion and three cloves of garlic. These will be used to add flavor to your goulash.
STEP 2 Next, wash and chop four medium-sized potatoes. Remember to leave the skin on for added nutrients.
STEP 3 Now, it’s time to prepare your carrots and parsnips. Wash, peel, and slice two carrots and one parsnip.
Making the vegetarian goulash
STEP 1 Heat your stockpot to medium heat and add two tablespoons of oil. Once the oil is hot, add the chopped onion and cook for one to two minutes.
STEP 2 Then, add the sliced carrots and parsnips to the pot. Stir and cook for about five to six minutes.
STEP 3 Add the chopped garlic, half a teaspoon of salt, a pinch of black pepper, one teaspoon of dried parsley, and one teaspoon of caraway seeds. Stir everything together and cook for another two to three minutes.
STEP 4 Now, it’s time to add the flavor base to your goulash. Add two tablespoons of sweet paprika powder and two tablespoons of tomato or goulash paste to the pot. Stir until all the ingredients are well combined.
STEP 5 Pour in six cups of vegetable broth and stir. Let the soup cook for about five minutes.
STEP 6 Add the diced potatoes to the pot and cook for another five minutes.
STEP 7 Finally, add two cups of cooked or canned beans. Stir everything together and cook for another five minutes. Your vegetarian goulash is now ready to serve.
💡 Expert tip
Chop your vegetables evenly to ensure they cook properly. Start by adding the carrots and parsnips, as they take the longest to cook, and then the potatoes. This way, all your vegetables will be ready at the same time, and your goulash will be perfectly balanced.
🔄 Variations
If you are a fan of spicy food, consider adding some hot chili powder or chili flakes to this vegan goulash. This will give your dish a fiery kick and add a new dimension of flavor to the recipe.
If you want to incorporate more vegetables into this dish, consider adding mushrooms. They will not only contribute to the texture but also add a rich, savory flavor that complements the other ingredients.
You can also experiment with different types of beans. Chickpeas, black beans, or cannellini beans would all work well in this recipe and add a unique twist.
🥣 Serving ideas
This vegetarian goulash is a versatile dish that can be enjoyed in a variety of ways. It is a hearty and comforting soup that is perfect for a main course. I like to serve it with a side of crusty bread. It is a traditional way to enjoy this soup and is a great way to soak up the delicious broth.
This soup can also be served as a starter to a more substantial meal. It is a great way to whet your appetite before a main course. It can be served with a variety of main dishes, such as a Hungarian mushroom stew or any of these vegetarian stews.
❄️ Storing tips
Storing and reheating this vegan goulash is a simple process, and it may even enhance the flavors, making it a perfect make-ahead dish for busy weeknights.
To store, allow the goulash to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to four to five days without any compromise in the quality or flavor.
The dish freezes exceptionally well and can be kept in the freezer for up to a couple of months in a freezer-safe container or resealable plastic bag.
To reheat, if it is frozen, allow it to thaw in the refrigerator overnight. Once thawed, you can warm it up on the stovetop over medium heat. If you are reheating it from the refrigerator, you can also use the microwave. Just be sure to stir it occasionally to guarantee even reheating.
🤔 FAQs
What kind of beans can I use?
The most authentic beans to use for Hungarian goulash are kidney beans. You can use any kind of kidney beans, including red kidney beans, white cannellini beans (also known as white kidney beans), or speckled kidney beans. However, you can also use chickpeas, which I have tried several times, and the soup still tastes amazing.
What else can I add to the soup?
If you want to add more vegetables but still keep the soup authentic, I recommend adding button mushrooms. If you want to add a beefy texture to the soup, you can also add vegan beef or marinated soy chunks. These chunks are usually made of textured vegetable protein (TVP). However, it is important to note that these additions will make the soup non-tradtional.
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This vegetarian goulash (Hungarian) recipe gives you the chance to enjoy this authentic dish exactly how Hungarians have it but in a completely vegetarian form. It is a family recipe that has been passed down generations and is a real comfort food.
Peel and chop the onion and garlic. Wash and chop potatoes. Wash, peel, and slice carrots and parsnip.
Making the soup
Heat your stockpot to medium heat and add oil. Cook the chopped onion for 1-2 minutes.
Add the sliced carrots and parsnip. Stir and cook for 5-6 minutes.
Add chopped garlic and the seasoning (salt, pepper, parsley, and caraway seeds) and cook for another 2-3 minutes.
Add the sweet paprika powder and the tomato or goulash paste, and stir until combined.
Pour the vegetable broth and cook the soup for approx. 5 minutes.
Add the diced potatoes and cook for another 5 minutes.
Finally, add the cooked or canned beans and cook for another 5 minutes.
Notes
TOP TIP: This soup gets more and more delicious with every passing minute.
Chop vegetables evenly – We added carrots and parsnip first as they need the most time to be cooked, then potatoes. They will cook more evenly if the veggies are the same size.
Chop vegetables smaller – If you prefer to reduce the cooking time, you can cut the potatoes to smaller or slice the carrots thinner.
How spicy should it be? – Depending on how hot and spicy you prefer your soup, you can add chili powder or sriracha or freshly chopped raw chili peppers beside the sweet paprika powder.
Beans vs chickpeas – While the traditional recipe calls for beans, you can use chickpeas if you like them better.
Why coconut oil? – The traditional way is to make the base for cooking onion and garlic with lard. As we eat plant-based, the closest alternative is coconut oil. Why? It gives the soup a fatty after-taste similar to lard.
What to serve with vegetable goulash soup? – If you’d like to keep it authentic, the only side Hungarians pair this soup with is bread. We use the bread slices to dunk them in the soup and eat it like that. Goulash soup is a one-pot dish, so the side is the cooked potatoes that are already in it.
What kind of beans can I use? – The most authentic ones are kidney beans of any kind: red kidney beans, white cannellini beans aka white kidney beans, or speckled kidney beans… We have also made it several times with chickpeas and the soup tastes amazing.
What else can I add to the soup? – If you’d like to add more veggies, but still keep it real, we recommend adding mushrooms.
Looking for a comforting, easy-to-make meal that’s packed with flavor? Sweet Potato Black Bean Enchiladas are a quick, easy vegetarian meal that the whole family will love! Tender sweet potatoes, hearty black beans, and some Mexican spices create the perfect recipe for weeknight dinners or meal prep. Why I Love This Recipe The Ingredients Substitutions…
Looking for a comforting, easy-to-make meal that’s packed with flavor? Sweet Potato Black Bean Enchiladas are a quick, easy vegetarian meal that the whole family will love! Tender sweet potatoes, hearty black beans, and some Mexican spices create the perfect recipe for weeknight dinners or meal prep.
Packed with Flavor: The creamy sweetness of the sweet potatoes pairs perfectly with savory black beans and seasonings. Plus, they’re not too spicy (unless you use a spicy enchilada sauce), so they’re great for little ones to enjoy too!
Vegetarian and Hearty: Just like my Vegetarian Chimichangas, these enchiladas are a filling, protein-rich vegetarian meal that everyone can enjoy. I’m always looking to make Easy Vegetarian Entrees that can satisfy both the vegetarians and meat-eaters in my house!
Great for Leftovers: These enchiladas reheat beautifully, so you can enjoy them the next day or prep them in advance for an easy meal.
The Ingredients
Sweet Potatoes: Naturally sweet and packed with vitamins, sweet potatoes add a rich, creamy texture to the filling.
Black Beans: Full of protein and fiber, black beans make these enchiladas super hearty and satisfying. Use canned black beans or make your own Pressure Cooker Black Beans!
Spices: Garlic powder, onion powder, and cumin add depth and a touch of warmth.
Mexican Blend Cheese: Melts beautifully, adding that irresistible gooeyness to each bite.
Enchilada Sauce: Whether it’s store-bought or homemade favorite, enchilada sauce brings the flavors together.
Tortillas: Use flour or corn, depending on your preference and dietary needs.
Substitutions and Variations
Cheese: Try cheddar, Monterey Jack, or even a dairy-free cheese for a vegan option.
Spices: Add a pinch of smoked paprika or chili powder if you want a smoky kick.
Tortillas: Flour tortillas make for soft, foldable enchiladas, while corn tortillas give a classic Mexican texture. Just warm the corn tortillas before rolling to prevent them from breaking.
How to Make Sweet Potato Black Bean Enchiladas
Step 1: Preheat the oven to 400°F. Poke the sweet potatoes all over with a fork and bake for about 1 hour, until fork tender. Turn the oven down to 350°F.
Step 2: Remove from the oven, allow to cool slightly, then slice down the middle and scoop out all the pulp into a bowl.
Step 3: To the sweet potato pulp, add the garlic powder, onion powder, cumin, salt, black beans, and 1 cup of cheese. Stir to thoroughly combine.
Step 4: Pour half of the enchilada sauce into a 9×11 baking dish.
Step 5: Place about 1/2 cup mixture into the middle of each tortilla and roll up.
Step 6: Place the enchiladas, seam side down, into the baking dish. Pour the remaining enchilada sauce on top.
Step 7: Cover with foil and bake for 15 minutes.
Step 8: Remove foil, sprinkle with cheese and bake uncovered for an additional 15 minutes until cheese is melted and browned slightly
Tips and Tricks
Pre-bake the Sweet Potatoes: Bake the sweet potatoes in advance to save time when you’re ready to assemble the enchiladas. Scoop out the sweet potato flesh while it’s still slightly warm (this makes it much easier to separate from the skin), then store in an airtight container in the refrigerator.
Warm the Tortillas: If using corn tortillas, warm them up to make them easier to roll without cracking.
Adjust Spice Level: Customize the spice level by using mild or spicy enchilada sauce or adding a dash of hot sauce to the filling.
Add Toppings: Garnish with fresh cilantro, diced avocado, Guacamole or a drizzle of sour cream for extra flavor.
FAQs
Can I make sweet potato black bean enchiladas ahead of time?
Yes! You can assemble them up to a day ahead, cover with foil, and refrigerate. When you’re ready to bake, add about 5 extra minutes to the baking time to ensure they’re heated through.
Are these vegetarian enchiladas freezer-friendly?
Definitely! Freeze unbaked enchiladas in an airtight container. When ready to eat, bake from frozen at 350°F, adding 15-20 minutes to the baking time.
Can I make this enchilada recipe vegan?
Yes! Substitute the cheese with a vegan cheese or omit it altogether for a fully plant-based dish.
These vegetarian Sweet Potato Black Bean Enchiladas are cozy, delicious, and perfect for any night of the week! We make these so often, and the whole family can’t get enough. I’d love to know what you think — leave a comment and rating below!
Poke the sweet potatoes all over with a fork and place on a foil lined baking sheet in the oven until fork tender, about 1 hour. Turn the oven down to 350°F.
Remove from the oven, allow to cool slightly, then slice down the middle and scoop out all the pulp into a bowl.
To the sweet potato pulp, add the garlic powder, onion powder, cumin, salt, black beans, and 1 cup of cheese. Stir to thoroughly combine.
Pour half of the enchilada sauce into a 9×11 baking dish.
Place about 1/2 cup mixture into the middle of each tortilla and roll up.
Place the enchiladas, seam side down, into the baking dish. Pour the remaining enchilada sauce on top.
Cover with foil and bake for 15 minutes.
Remove foil and sprinkle with cheese and bake uncovered for an additional 15 minutes until cheese is melted and browned slightly
Notes
Meal Prep the Sweet Potatoes: The sweet potatoes can be baked up to 2 days ahead of time and the pulp removed and stored in the fridge.
Warm the Tortillas: If using corn tortillas, warm them up to make them easier to roll without cracking.
Add Toppings: Garnish with fresh cilantro, diced avocado, Guacamole or a drizzle of sour cream for extra flavor.
Adjust Spice Level: Customize the spice level by using mild or spicy enchilada sauce or adding a dash of hot sauce to the filling.
Lecsó is a simple, tasty, and authentic Hungarian tomato and pepper stew which is like a Hungarian version of the French ratatouille. It is a comfort food that is light, delicious, packed with flavors, and can be ready in 30 minutes. As a native Hungarian, I have tried many lecsó recipes over the years but…
Lecsó is a simple, tasty, and authentic Hungarian tomato and pepper stew which is like a Hungarian version of the French ratatouille. It is a comfort food that is light, delicious, packed with flavors, and can be ready in 30 minutes.
As a native Hungarian, I have tried many lecsó recipes over the years but my mom’s is by far the easiest and most authentic one. It is also my go-to recipe when I want a quick and delicious meal.
I absolutely love how simple and comforting this Hungarian lecsó recipe is. It is a traditional Hungarian dish that is perfect for the summer and early fall when tomatoes and peppers are at their best. The combination of these simple ingredients creates a dish that is not only delicious but also incredibly versatile.
Using coconut oil in place of lard gives this recipe a healthy, plant-based twist without compromising on flavor. The addition of sweet paprika powder, a staple in Hungarian cuisine, adds a rich, warm flavor that is the perfect complement to the fresh vegetables.
One of the unique ingredients in this recipe is liquid smoke, which is optional but highly recommended. It adds a deep, smoky flavor to the dish, reminiscent of cooking over an open flame.
🧾 Key ingredients
This lecsó recipe is a delicious, simple dish with a handful of ingredients that are easily available at your local grocery store. You may even have some of them in your kitchen already.
Onion and garlic are the flavor base for this dish. They are sauté in coconut oil, in place of lard, which adds a rich, sweet flavor to the dish.
Tomatoes and peppers are the heart of this dish. You need large, juicy tomatoes like Beefsteak and Heirloom Tomatoes. The juiciness of your dish depends on your choice of tomatoes. Cherry tomato or cocktail tomato is definitely not ideal to use as they are more skin than flesh. The combination of these two vegetables gives lecsó its vibrant color and fresh, tangy flavor.
Hungarian sweet paprika powder is the key spice in this recipe. It gives the dish its signature sweet, earthy flavor and a vibrant red color. Make sure you use authentic Hungarian sweet paprika for the best flavor.
Liquid smoke is an optional ingredient, but it can add a delicious smoky flavor to the dish, reminiscent of traditional Hungarian cooking.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
To make this traditional Hungarian lecsó, a good quality stockpot or a Dutch oven is essential. This is because the dish requires slow cooking and the pot’s thick base will ensure even heat distribution, helping all the ingredients to cook and infuse together perfectly.
👩🍳 Instructions
Preparing the ingredients
STEP 1 Start by peeling and chopping the onion and garlic.
STEP 2 Next, wash the tomatoes and cut them into wedges. Then, cut each wedge in half or thirds. The end result should be pieces that are about 1 inch (1-1.5 cm) in size.
STEP 3 Following this, wash the peppers and remove the seeds and stem. Slice the peppers into half-inch strips. If you are using wax or banana peppers, you can slice them into rings.
Making the lecsó
STEP 1 Heat a stockpot or Dutch oven on medium heat and add coconut oil.
STEP 2 Add the chopped onion to the pot, stir, and cook for about 2 minutes.
STEP 3 Then, add the chopped garlic, stir, and cook for another minute.
STEP 4 Add the sliced peppers, salt, and black pepper to the pot. Stir until everything is well combined.
STEP 5 Now, add the chopped tomatoes and sweet paprika powder to the pot. Stir until everything is well combined.
STEP 6 Cover the pot with a lid and cook the ingredients on medium heat until it starts to boil.
STEP 7 Once it starts to boil, remove the lid, stir the ingredients, and cook for an additional 6-8 minutes. This is to ensure that the tomatoes become mushy and release their juices.
STEP 8 If you want to add a smoky flavor to your lecsó, you can add the optional liquid smoke at this point. Stir it into the mixture.
STEP 9 Your lecsó is now ready to be served. Enjoy your delicious, plant-based meal!
💡 Expert tip
The key to a delicious lecsó is the preparation of your vegetables. Ensure that your tomatoes are cut into large cubes, around 1 inch in size, and do not chop your peppers too small. This way, they will keep their shape and not become mushy during the cooking process, giving your lecsó a perfect, hearty texture.
🔄 Variations
If you like spicy food, consider adding some hot chili peppers. They will not only bring the heat but also add a pop of color to your dish.
If you are a fan of a smokier flavor, consider adding some smoked paprika along with the sweet paprika. This will give the dish a more intense smoky flavor and take it to the next level, especially if you are skipping the liquid smoke.
🥣 Serving ideas
Lecsó is a versatile dish that can be enjoyed in many ways. We usually eat it as a light lunch or dinner with maybe only a crusty slice of bread on the side. However, if you want to add something and still keep it authentic, we recommend two things.
Another popular option is to serve lecsó with grilled or roasted sausages (“kolbasz” in Hungarian). Obviously, you can also use vegan sausages for a plant-based twist.
❄️ Storing tips
Storing and reheating lecsó is a simple process that does not compromise the flavor or quality of the dish.
To store any leftovers, allow the dish to cool completely. Once cooled, transfer it into an airtight container and place it in the refrigerator. It will stay fresh and tasty for up to 3-4 days.
I do not recommend freezing this dish, as the texture of the vegetables, particularly the peppers, can become quite mushy after thawing. However, if you do not mind the change in texture, it is safe to freeze for up to 3 months.
To reheat, simply transfer the desired portion into a saucepan and warm it over medium heat, stirring occasionally, until it is heated evenly. If you have frozen the dish, make sure to thaw it completely in the refrigerator before reheating.
🤔 FAQs
Can I use a different type of paprika?
Yes, you can. If you cannot find Hungarian sweet paprika powder, you can use regular paprika. However, the flavor will not be the same, but it is the closest alternative.
Why is my lecśo watery?
If your lecsó turns out watery, it is likely because the tomatoes released too much liquid. To fix this, you can continue cooking it without the lid until the excess liquid evaporates.
Can I add other vegetables to this recipe?
Absolutely. Lecso is a versatile dish, and you can add other vegetables like mushrooms, zucchini, or even potatoes. Just keep in mind that the cooking time may vary depending on the vegetables you add.
What type of peppers should I use?
The traditional Hungarian lecso is made with banana peppers or wax peppers. However, if you cannot find these, you can use bell peppers. The important thing is to use a mild, sweet variety of peppers for the authentic lecśo flavor.
THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.
Lecsó is a simple, tasty, and authentic Hungarian tomato and pepper stew which is like a Hungarian version of the French ratatouille. It is a comfort food that is light, delicious, packed with flavors, and can be ready in 30 minutes.
Wash and cut tomatoes first into wedges, then cut it half or third. You need to end up with pieces in the size of 1 inch (1-1,5 cm) cubes.
Wash and slice peppers. First, cut them in half, and remove the seeds and the stem. Lay it on the cutting board and slice vertical stripes. Now, cut the stripes in half horizontally, so you have 2-3 inch long (3-4 cm) stripes. If you use the original wax or banana pepper, you can slice them as rings.
Cooking lecso
Heat your stockpot or a Dutch oven to medium heat and add coconut oil.
Add chopped onion, stir and cook for 2 minutes.
Add chopped garlic, stir and cook for a minute.
Add sliced peppers, salt, and black pepper. Stir until combined.
Add chopped tomatoes and sweet paprika powder. Stir until combined.
Cover it with a lid and cook it on medium heat until it is boiling.
Remove lid, stir and cook for 6-8 minutes until the tomatoes are mushy and there are juices. (You can now add the optional liquid smoke if you want). Ready to be served!
Video
Notes
Okay, so you might think it is redundant to highlight how to choose a tomato or a pepper. However, this recipe has only a few ingredients, so choosing the right tomato and pepper is essential. As if you would like to make an authentic lecsó.
Tomato: You need large, juicy tomatoes like Beefsteak and Heirloom Tomatoes. The most important vegetable as there is no sauce or veggie broth, the juiciness of your dish depends on your choice of tomatoes. Cherry or cocktail tomatoes are not ideal as they are more skin than flesh. The traditional way is to use fresh, juicy, ripe tomatoes, but we understand that it is not always possible to get hold of them. You can use chopped canned tomatoes (not tomato sauce or tomato paste), so you have a bit of a chunky texture.
Pepper: The authentic dish is made of Hungarian wax pepper or banana peppers (the sweet kind) or in combination with some hot peppers. However, using bell pepper can give you a similar result. You just need to cook the stew longer, as bell pepper tends to be thicker than wax pepper. With the same cooking time, the bell pepper may remain uncooked and too crunchy. Red, yellow, and green are all game.
Onion: It is not the dish to substitute it with leeks, shallots, or spring onion. Red or yellow onion full stop.
How spicy should it be? – Depending on how hot and spicy you prefer your soup, you can add chili powder or sriracha or freshly chopped raw chili peppers beside the sweet paprika powder. In Hungary, we use Eros Pista, a roughly pureed hot paprika and nothing else.
Why coconut oil? – The traditional way is to make the base for cooking onion and garlic with lard. As we eat vegan, the closest alternative is coconut oil. Why? It gives a texture similar to lard.
Who knew Swiss chard could be this good?! The key is to slice the chard very thinly and cook it over medium-high heat until it caramelizes on the edges. These greens are not soggy or mushy, no way. This cooked chard is a little garlicky, a little lemony, and seriously irresistible. It’s the perfect quick…
Who knew Swiss chard could be this good?! The key is to slice the chard very thinly and cook it over medium-high heat until it caramelizes on the edges. These greens are not soggy or mushy, no way.
This cooked chard is a little garlicky, a little lemony, and seriously irresistible. It’s the perfect quick and healthy side dish. The chard shrinks in volume while it cooks, so you’ll find yourself eating more greens than you realize—your body will thank you!
This is the easiest method of brining I’ve ever tried. Just rub the dry brine all over your bird and let it sit uncovered in the refrigerator for one to two days to dry out and infuse all that flavor into the turkey — easy peasy. Tender and juicy inside with crispy herbed skin outside,…
This is the easiest method of brining I’ve ever tried. Just rub the dry brine all over your bird and let it sit uncovered in the refrigerator for one to two days to dry out and infuse all that flavor into the turkey — easy peasy. Tender and juicy inside with crispy herbed skin outside, this Herb Brined Turkey will be as delicious on Thanksgiving Day as it is in your leftovers all weekend long!
Even though my father-in-law declares in his charming New York accent that my wet brined turkey is “the best turkey ever,” I just wasn’t sure if I could deal this year with the over-sized stock pot filled with brine and a 16 pound bird. Last year, I nearly threw out my back lugging the pot around, and the year before, 1/2 of the turkey brine poured out ALL over the floor when I tripped over it trying to answer the phone. I thought I would never do a brine again, but alas, brining turkey so delicious I can’t resist. Enter: Herb Brined Turkey! No water necessary!
Easy & Foolproof: This herb brine is super simple to make and practically guarantees a perfect turkey every time. It’s a great way to take the stress out of holiday cooking and focus on enjoying the feast! Looking for sides to pair with this turkey? Explore my Easy Thanksgiving Sides post!
Space Saver: Ok, you do still need room for the turkey in the fridge, but you’d need that anyway for thawing. This way you just have the turkey and not a large pot of brine too!
Juicy & Tender: Whether you wet brine a turkey or dry brine like this recipe, brining keeps the meat juicy and tender, so every slice is deliciously moist and packed with flavor—perfect for impressing guests at Thanksgiving.
The Ingredients
Turkey: I like to do a 12-14 pound bird with this method. I find it fits nicely in the fridge and serves our amount of guests perfectly.
Herbs: Dried herbs stick to the skin better than fresh herbs, in my opinion. They also combine nicely so you have an even mixture across the entire turkey.
Broth: This adds some moisture and steam to the oven, ensuring the meat doesn’t dry out.
Step 2: Whisk herbs and salt in a bowl to combine.
Step 3: Pat turkey dry with paper towel and rub herbs inside and out.
Step 4: After refrigerating 1-2 days, remove from fridge and set on a rack in a roasting dish.
Step 5: Add broth to the baking dish and roast in the oven at 450°F for 30 minutes.
Step 6: Turn down the heat to 350°F and rotate the pan. Roast the turkey an additional 2 hours – 2 hours and 15 minutes, basting every 30 minutes.
Step 7: Place a meat thermometer in the deepest part of thigh, but being careful not to touch the bone, until you have an internal temperature of 165°F-170°F.
Tips and Tricks
Size matters: You can use this method for any size turkey. You might need to increase the herbs if yours is much larger. The general rule of thumb for cooking is 13-15 minutes of roasting time per pound of turkey.
Don’t let it burn: Tuck the wings in behind the neck so they don’t burn in the oven! If the breast starts to get too dark, cover it with foil.
Keep it safe: Make sure you have the raw turkey on its own shelf in the fridge, and set inside a large baking tray to catch any juice.
FAQs
How do I roast a turkey?
I provide cooking times in the recipe card for a 12-14 pound turkey, so you can follow that if your turkey is within that range. You can always roast a smaller or larger turkey – just note that the cooking time is generally 13-15 minutes per pound of turkey. You can then calculate when to pop it in the oven to be ready alongside all of your side dishes.
What temperature should I cook turkey to?
The rule of thumb for safely cooked poultry is 165°F. Keep in mind that the temperature of the turkey will continue to rise even after removed from the oven, as it finishes cooking from residual heat. You should be safe to remove the turkey from the oven when it reaches 160°F. Always check in the thickest part, generally the thigh. Also don’t hit the bone with the probe or you will register a higher temp than the meat really is.
A perfectly juicy turkey is the star of any Thanksgiving feast, and this dry herb brine recipe is here to make that happen! Try this dry-brined turkey for your holiday dinner, and you might never cook turkey any other way. I’d love to hear how it turns out for you—leave a comment and rating below to let me know!
Remove the giblets from the turkey (to save for the turkey gravy), pat the turkey dry with paper towels.
Whisk the salt and herbs in a bowl until combined.
Rub the salt/herb mixture all over the turkey, inside and out.
Place the turkey on a rack on a large plate or baking sheet and refrigerate uncovered, for 24-48 hours.
Remove the turkey from the refrigerator 1-2 hours before cooking to bring to room temperature.
Preheat oven to 450°F.
Tuck the wings behind the neck to avoid burning and place the turkey on a roasting rack, breast side up, pour 2 cups of chicken or turkey stock into the roasting pan. Cook the turkey for 30 minutes.
Reduce the cooking temperature to 350°F.
Rotate the roasting pan 90 degrees (this helps cook evenly) and roast the turkey an additional 2 hours to 2 hours and 15 minutes, basting every 30 minutes. If the breast becomes too dark cover with foil.
Place a meat thermometer in the deepest part of thigh, but being careful not to touch the bone, until you have an internal temperature of 165°F-170°F.
Allow the turkey to rest for 30 minutes before slicing (this allows the juices to redistribute, making the turkey super juicy).
Serve.
Notes
For a Larger/Smaller Bird: You can use this method for any size turkey. You might need to increase the herbs if yours is much larger. The general rule of thumb for cooking is 13-15 minutes of roasting time per pound of turkey.
Don’t let it burn: Tuck the wings in behind the neck so they don’t burn in the oven! If the breast starts to get too dark, cover it with foil.
Food Safety: Make sure you have the raw turkey on its own shelf in the fridge, and set inside a large baking tray to catch any juice.
Looking for a delicious and visually appealing side dish that will charm your loved ones at the Thanksgiving dinner table? These Sweet Potatoes in Orange Cups are one of the most kid and adult friendly holiday sides you can make! This charming twist on a classic sweet potato casserole is not only a treat for…
Looking for a delicious and visually appealing side dish that will charm your loved ones at the Thanksgiving dinner table? These Sweet Potatoes in Orange Cups are one of the most kid and adult friendly holiday sides you can make! This charming twist on a classic sweet potato casserole is not only a treat for the taste buds but also an eye-catching addition to any holiday gathering.
I’ve been making these Sweet Potatoes in Orange Cups for years and years. They’re a staple on our Thanksgiving table. These heavenly treats only take minutes to prepare, and they make quite a visual and edible impact on the kids and adults alike. This recipe is also a time saver when you’re cooking Thanksgiving dinner, because the orange pulp that you scoop out goes right into the Orange Cranberry Sauce! Add a green vegetable, a succulent brined turkey and you have a perfect meal for the entire family!
Wow Your Guests: Bring some fun to your Thanksgiving table with sweet potato casserole served in orange cups! Not only do they look incredible, but they’re also bound to get people talking.
Perfect for Kids: These adorable sweet potato orange cups will have kids smiling (and maybe even thinking they’re cupcakes!). Similar to my Apple Sausage Stuffing Bites, they’re a playful, tasty treat that’ll make Thanksgiving extra special for the little ones.
Hint of Citrus: The orange cups give the sweet potatoes a bright citrus kick that really makes the flavor pop—adding a unique touch to your Thanksgiving spread.
Personal Portions: Individual servings make each dish feel more special, giving everyone their own beautiful, tasty little “cup” of Thanksgiving goodness. Another great individual Thanksgiving recipe? Mini Pumpkin Cheesecakes!
Healthy & Tasty: Packed with vitamins and bursting with flavor, sweet potatoes are a nutritious powerhouse, so this dish is as good for you as it is delicious.
The Ingredients
Sweet Potatoes: You’ll want to use potatoes that are really orange, also known as yams. Other varieties of sweet potatoes (white or purple) won’t work as well for the velvety smooth texture
Butter: Unsalted butter is best.
Brown Sugar or Maple Syrup: This boosts the sweetness of the sweet potato casserole just a bit.
Evaporated Milk: I use evaporated skim milk because it makes the potatoes really fluffy without adding extra fat from heavy cream, but you can use any milk you prefer.
Mini Marshmallows: The marshmallow topping makes this side dish extra fun, especially for kids.
Navel Oranges: The bowls! These give that extra special presentation while infusing the sweet potatoes with a bit of citrus essence. Use the scooped out flesh to make Cranberry Orange Sauce!
Substitutions and Variations
Marshmallows: I don’t usually serve foods with tons of sugar, but there are exceptions, and this is one of them. With that said, they aren’t imperative to the recipe so you can leave them off if you prefer.
Dairy Allergy? Make this dairy free by using oat, coconut or almond milk in place of the evaporated milk.
Veganize It: Besides the milk, if you want to make this dish vegan you can opt for coconut oil or vegan butter.
How to Make Sweet Potatoes in Orange Cups
Step 1: Wash, poke, and bake the sweet potatoes in the oven.
Step 2: Split open to cool enough to handle.
Step 3: Add all filling ingredients to a mixing bowl.
Step 4: Mash or use a mixer until the filling is smooth.
Step 5: Slice off the end and hollow out navel oranges.
Step 6: Add casserole filling and top with mini marshmallows.
Step 7: Place sweet potato filled orange cups on a sheet tray and bake for 20-25 minutes at 350°F.
Tips and Tricks
Fine Motor Skills: Let the kids help add the marshmallows on top. They can practice their fine motor skills by lining them up neatly.
Waste Not Want Not: Save the juice and orange pulp from inside the oranges! They are perfect for Cranberry Sauce.
Allergy-Friendly: These don’t contain any gluten, and you can easily swap out the dairy products for non-dairy versions to make these dairy-free as well as vegan.
FAQs
Can Sweet Potatoes in Orange Cups Be Made Ahead of Time?
Absolutely! This recipe is designed to save you time on the big day. You have a couple of options for prepping ahead. You can make the sweet potato filling and store it in an airtight container until you’re ready to assemble the orange cups and bake. Alternatively, you can build the cups, fill them, and then refrigerate them covered fully assembled until you’re ready to pop them in the oven. For both scenarios, let the sweet potatoes come to room temperature before you bake. Making this dish ahead of time means you can spend more time enjoying the festivities and a little less time in the kitchen on Thanksgiving Day!
What to serve with sweet potato casserole in orange cups?
I love to get kids in the kitchen! An adult will need to bake the sweet potatoes and help scrape them out, but kids will love mashing the ingredients together. And again, an adult will need to prepare the oranges, but then scooping and adding marshmallows is perfect for your little helpers! They will love working right alongside you in the kitchen.
Make this Thanksgiving extra special with delicious Sweet Potatoes in Orange Cups! They’re easy to prepare and a guaranteed hit that will create heartwarming memories around your holiday table. Let me know what you think by leaving a comment and rating below!
This charming twist on a classic sweet potato casserole is not only a treat for the taste buds but also an eye-catching addition to any holiday gathering.
Preheat oven to 400°F. Poke the sweet potatoes several times with a fork or knife to pierce the skin.
Place on foil or a sheet tray in the oven and bake for 1 hour.
Let yams cool for several minutes, cut in half and scoop out the fluffy insides.
Mash the yams with butter, maple syrup (or brown sugar), evaporated milk and salt until creamy and fluffy.
Cut the oranges in half and slice a very thin disk from the bottom so they rest flat. The skins are actually going to be the “bowls”.
With a pairing knife, cut around the inside rim of the orange removing the orange sections and pulp. Place any of the orange juice and pulp in a bowl and discard the white membranes and seeds. Save the juice and pulp for cranberry sauce recipe or just enjoy as a snack.
Fill each orange cup with 1/4 cup of puree and top with several mini marshmallows. You can cover and refrigerate these overnight at this point if you're prepping in advance.
Preheat oven to 350°F.
Place sweet potato filled orange cups on a sheet tray and bake for 20-25 minutes.
Serve.
Video
Notes
Prep ahead: You can make the sweet potato filling and store it in an airtight container until you’re ready to assemble the orange cups and bake. Alternatively, you can build the cups, fill them, and then refrigerate them covered fully assembled until you’re ready to pop them in the oven. For both scenarios, let the sweet potatoes come to room temperature before you bake. Making this dish ahead of time means you can spend more time enjoying the festivities and a little less time in the kitchen on Thanksgiving Day!
If you are looking for the best vegan Thanksgiving recipes, you are in the right place! From main dishes to easy sides, soups, and even desserts, I have the ultimate collection for you! Every year, I get so many comments and emails from my readers asking for recipe recommendations for their vegan Thanksgiving spreads. So…
If you are looking for the best vegan Thanksgiving recipes, you are in the right place! From main dishes to easy sides, soups, and even desserts, I have the ultimate collection for you!
Every year, I get so many comments and emails from my readers asking for recipe recommendations for their vegan Thanksgiving spreads.
So this year, instead of replying to you all one by one, I have decided to share my ultimate collection of easy vegan Thanksgiving recipes that your family and friends will love.
I have included traditional dishes such as mashed potatoes, gravy, sweet potato casserole, cranberry sauce, to more unique vegan dishes that fit the Thanksgiving theme perfectly.
There is truly something for everyone here and I cannot wait to hear from you. Let me know in the comments down below which recipes you will be adding to your Thanksgiving menu.
Here are the 62 best vegan Thanksgiving recipes, divided into main dishes, sides, soups, and desserts:
This vegan spinach lasagna recipe is an excellent choice for a vegan Thanksgiving main dish due to its simplicity and heartiness.
The recipe features a robust marinara sauce and a spinach tofu ricotta filling, providing a rich, satisfying flavor that will please everyone at your holiday table.
With easy layer construction and straightforward baking instructions, this dish is not only delicious but also simple to prepare, making your Thanksgiving cooking stress-free.
This one pot ratatouille stands as an excellent choice for vegan Thanksgiving main dishes due to its rich, savory flavors.
It is a vibrant take on traditional French Provencal stew, prepared in just 30 minutes, making it a time-efficient option for your holiday cooking.
Loaded with a variety of colorful vegetables, this dish is not only naturally vegan, but also a healthy and delicious addition to your Thanksgiving spread.
This robust vegetable stew is an ideal choice for a vegan Thanksgiving main dish, blending an array of veggies, spices, red wine, and chocolate in a single pot.
The dish offers a comforting and satisfying dinner, making it a perfect addition to your festive vegan menu.
Its unique combination of flavors and ingredients not only provides a hearty meal but also ensures a memorable Thanksgiving feast for everyone.
This vegan eggplant parmesan is a splendid choice for a vegan Thanksgiving main dish.
The dish features roasted eggplant slices, Pomodoro sauce, and vegan bean mozzarella, offering a rich and creamy texture that is absolutely delicious.
It is not only a healthy and simple recipe, but also a family-friendly option that everyone will love, making it a perfect addition to your vegan Thanksgiving menu.
This Hungarian vegan cabbage soup recipe stands out among many, making it a perfect choice for a vegan Thanksgiving soup.
The unique blend of smoked sweet paprika powder, vegan sausages, and vegan sour cream gives it a rich and hearty flavor that is sure to please.
Not only is it delicious, but it also offers a healthy, plant-based option for those wanting to enjoy a festive meal without straying from their vegan lifestyle.
This vegan cream of mushroom soup is a perfect choice for a vegan Thanksgiving, using a blend of cremini, portobello, and shiitake mushrooms for a rich and savory flavor.
It is not only delicious and creamy but also quick and easy to prepare, making it an ideal option for those who want to enjoy a hearty soup without spending hours in the kitchen.
With a preparation time of less than 30 minutes, this soup is a time-saving addition to your vegan Thanksgiving menu, allowing you to focus on other dishes and enjoy the holiday with your loved ones.
This maple glazed sauté carrots recipe is an ideal choice for vegan Thanksgiving sides due to its simplicity and elegance.
The easy preparation process makes it a favorite among cooks of all skill levels, while its delicious flavor appeals universally to both adults and children.
Being a crowd-pleaser, it is guaranteed to add a touch of charm to your holiday table, making your vegan Thanksgiving more memorable.
Add some mashed potatoes and mushroom gravy to your vegan Thanksgiving sides! This recipe is not only easy to prepare but also offers a creamy and comforting texture.
Being vegan, it is a perfect choice for those who prefer plant-based food, ensuring a healthy and delicious addition to your festive meal.
This vegan scalloped potatoes recipe is an excellent choice for a vegan Thanksgiving side dish.
The dish features thinly sliced potatoes, baked to perfection in a creamy, garlicky, sour cream-based white sauce that is entirely plant-based.
The rich and delicious flavors make it a crowd-pleaser, ensuring that everyone at your Thanksgiving table will enjoy this healthy and simple vegan dish.
This lemon blueberry pie recipe is a perfect choice for a vegan Thanksgiving dessert, offering a juicy blueberry filling that is completely plant-based.
The crunchy lemon crumble topping adds a tangy twist, making this dessert not just vegan but also exciting and flavorful.
Simple to prepare and delicious to eat, this recipe is a great way to introduce family and friends to the joys of vegan desserts during the Thanksgiving season.
These vegan pumpkin crinkle cookies are more than just a dessert. They are a celebration of the fall season, bringing together the comforting flavors of pumpkin, cinnamon, and sugar in a delicious cookie.
They are perfect for a cozy evening at home or for sharing at a holiday gathering. Plus, they are easy to make, with straightforward instructions and common baking ingredients.
This vegan rice pudding, made with aromatic jasmine rice, is an ideal dessert for a vegan Thanksgiving feast.
Its creaminess, derived from the blend of almond milk and coconut milk, offers a rich and satisfying finish to your holiday meal.
Not only is it a delicious treat, but it also aligns perfectly with a plant-based lifestyle, making it a guilt-free pleasure for your Thanksgiving celebration.
This Cast Iron Brussels Sprouts with Pomegranate Seeds and Garlic will turn any Brussels sprouts hater into a lover after the first bite. This recipe creates super crispy, yet tender Brussels sprouts that are finished with a slightly sweet balsamic glaze making them absolutely irresistible. Over the past few months my husband has become a great cook, especially when it comes to making delectable, simple…
This Cast Iron Brussels Sprouts with Pomegranate Seeds and Garlic will turn any Brussels sprouts hater into a lover after the first bite. This recipe creates super crispy, yet tender Brussels sprouts that are finished with a slightly sweet balsamic glaze making them absolutely irresistible.
Over the past few months my husband has become a great cook, especially when it comes to making delectable, simple vegetables. On Sundays when I go to the farmers market my only “homework” from him is to get a large variety of vegetables so he can get creative in the kitchen. It took some getting used to having him in the kitchen all the time, but now I love it as these Cast Iron Brussels Sprouts with Pomegranate and Garlic have become one of our weekly go-to recipes.
Flavor Balance: These cast-iron Brussels sprouts with pomegranate and garlic bring a fantastic mix of flavors! Think savory Brussels sprouts, sweet pops of pomegranate, and rich garlic coming together for the ultimate balance. Try pairing these with my Pan Seared Beef Tenderloin for the perfect cozy dinner.
Tons of Texture: This recipe gives you tender Brussels sprouts with crispy and caramelized edges, paired with a juicy burst of sweetness from the pomegranate arils with a satisfying crunch. There’s a medley of textures that you’ll love.
Brussels sprouts: Obviously, the star of the show! Opt for Brussels sprouts that are small to medium in size. The super large ones tend to be tougher and can have a more bitter flavor.
Garlic: We’re using a whole head of garlic in this recipe! The aroma that’s going to fill your kitchen is next level.
Olive oil: Cooking in the oil gives this vegetable that crispy, caramelized exterior we all want from our Brussels sprouts.
Kosher salt: A little salt makes everything more delicious and brings out all the flavors.
Balsamic glaze: Finishing off the dish with a drizzle of balsamic glaze gives a touch of sweetness that makes the vegetable almost like candy. This ingredient is what got my kids to LOVE Brussels sprouts!
Pomegranate seeds: The satisfying crunch and pop of sweetness when you bite into a pomegranate makes this side dish extra special.
*See the recipe card for full list of ingredients and measurements
Substitutions and Variations
Glaze: You could also use pomegranate glaze if that’s what you have on hand.
Fat: I prefer olive oil, but you can mix some butter in with the oil if you like. I don’t recommend using only butter as it has a tendency to burn.
Make it Easy: Did you know you can buy little tubs of pomegranate arils? This is very handy if you just don’t have time to deal with the mess of opening up a fresh fruit.
How to Make Crispy Brussels Sprouts in a Cast Iron Skillet
Step 1: Trim Brussels sprouts and slice in half lengthwise.
Step 2: Peel garlic by smashing with your hand over the side of a knife.
Step 3: Heat oil in a large cast iron skillet over medium high heat and add the Brussel sprouts cut side down. Add garlic cloves on top and sprinkle with kosher salt. Sauté for 8-10 minutes or until sprouts are golden and caramelized.
Step 4: Place cast iron skillet in the oven and roast for 15 minutes, shake or stir halfway through, until fork tender.
Step 5: Remove from the oven, drizzle with glaze, sprinkle with flakey salt, pepper (optional) and pomegranate seeds.
Tips and Tricks
Kid-Tempting: Kids love the texture of these roasted Brussels sprouts! Mine think they taste like candy with the glaze.
Texture lovers: Don’t skip any of the ingredients here if possibly. Each one lends its own texture to the dish, which is also key in getting kids (and wary adults!) to try out a new dish.
Take your time: I know it seems annoying to have to set the Brussels sprouts in the skillet cut side down, but ensuring you take your time with this first step is key to that caramelized texture to each and every piece.
Don’t Crowd the Pan: You’ll want to add the Brussels in an even layer and not overcrowd the pan. Leave a little space between each for air to flow, otherwise they’ll steam and not turn out as crispy.
FAQs
How do I store leftover Roasted Brussels Sprouts?
Allow the pan-fried Brussels sprouts to cool to room temperature before transferring them to an airtight container or resealable plastic bag. Store them in the refrigerator for up to 3-4 days.
How do I reheat leftover Brussels sprouts?
Reheating in the Oven: Preheat your oven to 350°F. Spread the leftover Brussels sprouts in a single layer on a baking sheet lined with parchment paper or aluminum foil or the cast iron skillet. Reheat them in the preheated oven for about 10-15 minutes, or until heated through. You can also drizzle a little olive oil over the Brussels sprouts before reheating to help retain moisture and prevent them from drying out. Reheating on the Stovetop: Heat a skillet over medium heat and add a small amount of oil or butter. Once hot, add the leftover Brussels sprouts to the skillet and cook for 5-7 minutes, stirring occasionally, until heated through. This method allows you to reheat the Brussels sprouts quickly and adds a bit of extra flavor from the oil or butter.
These cast-iron Brussels sprouts are a tasty way to bring something fresh, flavorful, and healthy to the table. Give them a try, and you might just find your new favorite side dish! Let me know what you think of this recipe — leave a comment and rating below!
Trim the ends of the Brussels sprouts and slice in half lengthwise.
Place a large knife on top of the garlic and using the palm of your hand smash down on it to release all of the garlic cloves. This will help to release the outer papery skin as well. Repeat with individual garlic cloves if needed to remove outer skin.
Heat oil in a large cast iron skillet over medium high heat and add the Brussel sprouts cut side down. Add garlic cloves on top and sprinkle with kosher salt. Sauté for 8-10 minutes or until sprouts are golden and caramelized.
Place cast iron skillet in the oven and roast for 15 minutes, shake or stir halfway through, until fork tender.
Remove from the oven, drizzle with glaze, sprinkle with flakey salt, pepper (optional) and pomegranate seeds.
Cut Side Down: Cooking this veggie cut side down allows for the flat surface of the Brussels sprout to have direct contact with the pan. The more surface area that the Brussels sprout has touching the pan, more opportunities for the veggie to develop that crispy, caramelized exterior.
Stovetop, Then Oven: Searing the Brussels sprouts on the stovetop before putting them in the oven allows you to quickly develop that browned, crispy outside.Then, roasting them makes them tender on the inside. This strategy makes these Brussels sprouts the best you’ll ever taste!
Don’t Crowd the Pan: You’ll want to add the Brussels in an even layer and not overcrowd the pan. Leave a little space between each for air to flow, otherwise they’ll steam and not turn out as crispy.
Storage: Allow the pan-fried Brussels sprouts to cool to room temperature before transferring them to an airtight container or resealable plastic bag. Store them in the refrigerator for up to 3-4 days.
Reheating in the Oven: Preheat your oven to 350°F. Spread the leftover Brussels sprouts in a single layer on a baking sheet lined with parchment paper or aluminum foil or the cast iron skillet. Reheat them in the preheated oven for about 10-15 minutes, or until heated through. You can also drizzle a little olive oil over the Brussels sprouts before reheating to help retain moisture and prevent them from drying out.
Reheating on the Stovetop: Heat a skillet over medium heat and add a small amount of oil or butter. Once hot, add the leftover Brussels sprouts to the skillet and cook for 5-7 minutes, stirring occasionally, until heated through. This method allows you to reheat the Brussels sprouts quickly and adds a bit of extra flavor from the oil or butter.
