all things food
Make this simple recipe for baked chicken thighs for dinner tonight. It’s so easy to cook this 4 ingredient recipe and it’s ready to enjoy in less than an hour.
These Sautéed Brussels Sprouts are the perfect solution for a quick & easy side dish to compliment any holiday or dinner meal!
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Looking for a quick and easy side dish for those busy weeknights or to go with your holiday meal? This Sautéed Brussels Sprouts recipe is the perfect solution. It requires minimal prep, has simple ingredients, and it’s easy to customize to your liking. I added a little butter and a touch of balsamic vinegar at the end for extra flavor, which made them extra delicious! The hard part will be trying not to eat them all at once! ;)
Let me tell you, you’ve never tasted Brussels sprouts this good before. I love them cooked in the air fryer, and they’re amazing roasted…but when sautéed in a skillet on the stovetop? They become slightly charred, with a caramelized exterior and a deliciously tender center. I’m hooked! This might just be the perfect way to enjoy Brussels sprouts, and it’s easy enough for a busy weeknight meal or holiday dinner.
Here’s what you’ll need to make this easy sautéed Brussels sprouts recipe:
I tested this recipe with a non-stick skillet, a stainless steel skillet, and a cast iron skillet. The cast iron skillet provided the best sear and the best results by far. Does that mean you can’t make these panfried Brussels sprouts if you don’t have a cast iron skillet? Of course not! You can use any heavy-bottomed skillet; I just preferred the results from my cast iron!
These sautéed Brussels sprouts will soften a bit as they cool, so I recommend enjoying them right away for the best texture. However, you can store any leftovers in an airtight container in the fridge for 3-4 days. To reheat, I’d warm them up in a skillet on the stovetop over medium heat until heated through.
See how we calculate recipe costs here.
Wash and dry 1 lb. of Brussels sprouts, then trim off the dry ends. Cut each Brussels sprout in half lengthwise.
Add 2 Tbsp of oil to a large cast iron skillet* over medium heat. Add half of the Brussels sprouts to the skillet in a single layer, cut side down. Let the sprouts cook for about 3-4 minutes on the first side without moving them around. This allows them to get a good sear and turn golden brown.
Now give the Brussels sprouts a quick stir and season with half of the salt, black pepper, and garlic powder. About ⅛ tsp of each. Let the Brussels sprouts continue to cook for about 5-6 more minutes, stirring occasionally, until tender.
Remove the sprouts from the pan to a separate plate. Add another 1-2 Tbsp of oil and repeat the steps with the other half of the Brussels sprouts and seasonings.
Once the second batch of Brussels sprouts is done, add the first batch back to the skillet along with 1 Tbsp butter and 1 Tbsp balsamic vinegar.
Toss everything together and cook for another minute until all the Brussels sprouts are warmed through. Serve warm and enjoy!
These sautéed Brussels sprouts will make even the biggest sprout skeptics into believers. They’re easy, flavorful, and ready in just 25 minutes!
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Try making these tasty roasted peppers under the broiler for a quick side dish, salad topper, or sandwich addition. It’s an easy and nutritious extra!
This Pear, Celery and Pecan salad is the only pear salad recipe you need this holiday season. Easy to make, refreshing, and full of flavor!
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This Pear, Celery and Pecan Salad is the perfect healthy side dish for the holidays. With all the ultra-rich foods that typically grace our holiday tables, having a nice seasonal salad is a pro move! I drizzle ripe pears, fresh greens, and crunchy candied pecans with a spiced balsamic vinaigrette to create a slightly sweet but oh-so-refreshing pear salad. Top it off with a little parmesan, and I guarantee this will be your new favorite winter salad!
I feel confident saying you can trust me when it comes to salads. (After all, I opened Nashville’s first raw plant-based restaurant back in 2015!)
This winter pear salad takes seasonal ingredients and makes them shine in the best way possible. The pears are juicy and sweet, while the celery is refreshingly crunchy, and the pecans add a delicious nutty flavor. Then, the vinaigrette, made with balsamic vinegar, maple syrup, olive oil, and warming spices, ties every element together perfectly. This is one salad that won’t be just an afterthought on your holiday menu this year! 😉
Here’s what you’ll need to make this pear, celery and pecan salad recipe:
Whenever I can reduce food waste and add extra nutrients to a dish, I do it! Here are some optional topping ideas for this pear pecan salad:
The dressing in this recipe is known as a ‘temporary emulsion,’ so the olive oil and balsamic vinegar will eventually separate. I recommend slowly streaming in the olive oil as you whisk or using a blender (pour in the oil slowly as the machine runs) when making the spiced vinaigrette. I’d also wait until just before serving to toss the salad with the dressing. If your dressing does separate, just give it a good shake or whisk before using.
This salad with pears is best enjoyed fresh but can be stored in an airtight container in the fridge for 1-2 days in a pinch. However, the pears will soften and brown the longer it’s stored. If possible, I’d wait to dress the salad and slice the pears until just before serving. Tossing the pears in a little lemon juice will help slow the browning, but they will still brown!
When stored separately, the spiced vinaigrette will be good for up to 3-4 days (just give it a good shake or whisk before using). The homemade candied pecans will last for up to a week in an airtight container at room temperature. As for the mixed greens, celery, and red onion, it depends on how fresh they were to begin with! Around 3-5 days is a good estimate for peak freshness, but always use your best judgment.
See how we calculate recipe costs here.
Chop ½ cup candied pecans, dice 4 stalks celery and julienne (finely slice) ½ red onion. Slice 2 pears and toss the pear slices in 1 Tbsp lemon juice to prevent browning. Transfer all to a covered bowl and refrigerate.
Prepare the salad dressing by whisking ½ tsp allspice, 1 tsp cinnamon, ½ tsp salt, ½ tsp black pepper, 2 cloves minced garlic, ¼ tsp ground ginger, 3 Tbsp maple syrup, and ¼ cup balsamic vinegar together. Stream in ½ cup olive oil in at the end to make a temporary emulsion. You can also use a blender, slowly streaming the oil in while the blades are running.
Add a 6 oz bag mixed greens to a bowl with the previously prepared chopped candied pecans, diced celery, sliced red onion, and sliced pear. Drizzle the cinnamon vinaigrette on top just before serving.
Toss to coat the salad with the vinaigrette.
Top with 5 Tbsp shredded parmesan and serve!
With tender pears, crisp celery, and crunchy candied pecans, this easy pear salad recipe is a guaranteed crowd-pleaser!
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Roasted Balsamic Brussels Sprouts are so easy to make with only 5 simple ingredients. Use fresh or frozen Brussels for this delicious side dish!
Make this delicious recipe for London Broil with its flavorful marinade made with herbs, garlic, soy sauce, vinegar, and Worcestershire. London broil cooks up tender, juicy, and is ready in minutes.
This easy Stuffed Butternut Squash recipe is filled with Italian sausage, veggies, seasonings, and cheddar cheese. Perfect for the holidays!
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This Stuffed Butternut Squash is one of my go-to recipes when I have a bunch of family in town for the holidays. It’s a great way to sneak in veggies, but it still pleases the meat lovers. It’s versatile, too; it’s so easy to swap the Italian sausage with a vegetarian meat substitute! The stuffing is savory and cheesy, while the squash is perfectly soft and slightly sweet from the maple syrup marinade. It’s such an easy main or side dish, and everyone I make it for always loves it!
Butternut squash is one of my favorite seasonal veggies. It’s delicious when roasted, mashed, or turned into butternut squash soup. But have you ever tried stuffing it? I’m telling you, it takes this humble veggie to a whole new level! I brush the squash halves in a maple syrup, olive oil, and garlic marinade before roasting until slightly tender. While that’s happening, I sauté celery, onion, seasonings, and ground mild Italian sausage. After mixing in some spinach and shredded cheese, I pile the filling into the roasted squash halves and bake until bubbly. The result is a perfect combination of savory and sweet—your holiday spread needs this!
Here’s what you’ll need to make this stuffed butternut squash recipe:
If you don’t eat meat, you can swap out the ground sausage in this recipe for your favorite vegetarian alternative. Veggie ‘meat’ crumbles are an easy option (substitute the ground sausage with this on a 1:1 basis), or you could use cooked wild rice and chopped walnuts like in our stuffed acorn squash recipe!
This recipe is more than enough to serve 8 people. Each squash half provides 2 servings, but you can absolutely serve the halves whole for a more generous portion for 4 people. And while the skin is edible, I prefer to scoop out the filling and leave the skin behind.
I’ll be serving it for my family with my shaved sprouts salad and a crusty roll for a delicious, veggie-packed meal this fall. However, I think you should make it for Thanksgiving this year and watch it steal the show! Load up your plate with turkey breast, roasted vegetables, mashed potatoes, and this stuffed butternut squash for the ultimate holiday feast!
Let your stuffed butternut squash cool before wrapping it in plastic wrap (or storing it in an airtight container). It should last up to 3-4 days in the refrigerator or 2-3 months in the freezer. Let it thaw completely overnight before reheating in the oven at 350F for about 30 minutes. Make sure the filling reaches an internal temperature of 165F before serving. Cover with foil if needed to prevent the top from browning too much, and keep in mind the texture may be slightly softer after freezing.
See how we calculate recipe costs here.
Preheat oven to 400F. Cut 2 butternut squash in half length-wise, leaving the skin on. You can cup off the stem to make it easier to cut in half.
Seed squash and puncture sides with a fork.
Whisk together 2 Tbsp maple syrup, 1 Tbsp olive oil, 4 cloves minced garlic, ¼ tsp salt, and ⅛ tsp pepper.
Brush the flesh of the squash with the maple marinade mixture.
On a lined baking sheet, pre-bake the squash (before stuffing) for 35 minutes, until the flesh is soft and easily pierced with a fork but not falling apart or mushy. If the neck of the squash is still a bit raw, cook an additional 5 min.
While the squash is pre-baking, prepare your filling: Combine 1 Tbsp olive oil, 1 diced onion, 4 stalks diced celery, ½ tsp salt, ¼ tsp chili flakes, ½ tsp poultry seasoning, and ⅛ tsp black pepper in a large sauté pan over medium-high heat. Cook until glossy and softened, about 8 minutes.
Then, add 1 lb ground sausage to the pan and break it up with a spatula.
Cook the sausage until completely browned.
Stir in 3 cups fresh spinach.
Cook until spinach is wilted, a few minutes, and then add ½ cup of shredded cheddar cheese, stirring to combine.
Stuff each cavity of butternut squash with ¼ of the filling. Top with the remaining ½ cup shredded cheese. These should be overly full!
Once stuffed, bake for an additional 15-20 min until cheese on top is slightly browned and melted.
I think you should make this sausage stuffed butternut squash recipe for your next family gathering—it’s sure to be a hit!
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This Shaved Brussels Sprouts Salad recipe is the perfect healthy side to meal prep for the holidays! It’s fresh, tangy, and SO easy to make.
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Brussels sprouts are in season in most places starting in October, peaking in December, making this tangy, sweet Shaved Brussels Sprouts Salad the perfect addition to your recipe rotation this season. It comes together in minutes, and the leftovers are fantastic (dare I say even better?!), so it’s also ideal for meal-prepping! And if you don’t like the flavor or texture of cooked Brussels sprouts, I promise this shaved raw salad is a totally different experience. With the finely sliced sprouts and tangy honey mustard dressing, it’s more like slaw!
My foray into the restaurant world happened because of my passion for seasonal ingredients and raw vegan cuisine. My former restaurant, AVO, which is still in business today under new ownership, was completely raw, vegan, and naturally gluten-free. It was a gamble to open a health-focused restaurant in the deep-fried south, but it was a hit! AVO propelled me into the world of touring and private chef work for over 7 years.
Now, whenever I can share a fresh plant-based dish with Budget Bytes readers, I jump on it! This shaved Brussels sprouts salad is bursting with flavor from the olive oil, Dijon mustard, honey, garlic, pecans, and craisins. It’s also packed with fiber, antioxidants, and vitamins (an 80-gram serving of Brussels sprouts contains more vitamin C than a small orange!), so it’s not only delicious but incredibly nutritious.
Here’s what you’ll need to make this easy shaved Brussels sprout salad:
This recipe has only 8 simple ingredients (plus salt & pepper), but you can totally mix in other goodies if you have ingredients to use up. Here are some ideas I think you’ll like:
What makes this raw Brussels sprout salad so good, in my opinion, is how finely sliced the sprouts are. I like to use a mandoline, but if you don’t have one, that’s okay! A sharp knife and some patience will work just fine. It’s a little harder to get them as thin with a knife, and it may take longer, but it can be done. I’ve also heard of people using a slicing attachment on their food processor to shred sprouts, so you could try that, too!
This shredded Brussels sprouts salad recipe is perfect for meal prep over the holidays. It’s a healthy lunch option or side dish for holiday meals and is a welcome break from all the indulgent foods. You can easily make this crunchy, sweet salad the night before Thanksgiving, and rest assured, knowing it’ll be perfectly marinated and ready to go for the big day!
If making ahead, give the salad a little fluff and drain any excess liquid that has accumulated before serving. (The salt in the recipe will draw out moisture from the sprouts; you don’t have to strain it, but I like to.) It’ll be good in the fridge for up to 3-4 days.
See how we calculate recipe costs here.
Using a mandoline or a knife, shave 1lb of Brussels sprouts. Transfer to a serving bowl.
In a small mixing bowl, combine 1 Tbsp Dijon mustard, 2 tsp honey, 2 Tbsp apple cider vinegar, 3 Tbsp olive oil, 2 cloves minced garlic, and ¼ tsp salt. Whisk to combine.
Add ⅓ cup craisins and ¼ cup crushed pecans to the serving bowl with Brussels sprouts. Drizzle dressing over the top of the salad.
Toss to combine and add ¼ tsp black pepper to taste.
This shredded Brussels sprouts salad recipe will be a welcome addition to any holiday feast! It’s fresh, tangy, and couldn’t be any easier to make.
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Busy, chilly days call for EASY, warming soups! Enter: Our 1-POT Spicy Pumpkin Soup with coconut milk, tomatoes, and warming Caribbean-inspired spices. It’s delicious, comforting, and comes together with simple pantry staples!
Even better? There’s mini…
Busy, chilly days call for EASY, warming soups! Enter: Our 1-POT Spicy Pumpkin Soup with coconut milk, tomatoes, and warming Caribbean-inspired spices. It’s delicious, comforting, and comes together with simple pantry staples!
Even better? There’s minimal chopping and it’s ready in about 30 minutes. Let’s make soup!
This pumpkin soup is about as simple + flavorful as it gets! Chop onion, garlic, and ginger, then add a few everyday spices, open a few cans, and let it simmer.
This chicken tortilla soup is warm, comforting, and packed with flavor, Juicy chicken breasts cook right in the soup alongside black beans, and corn. It’s all topped off with crispy tortilla strips.
