Category: Side Dish

Instant Pot Mashed Potatoes

A bowl of Instant Pot Mashed potatoes drizzled with melted butter and chives, ready to serve.Our creamy Instant Pot Mashed Potatoes recipe is ready in just 30 minutes and pairs well with just about any main dish. Try all of my Instant Pot recipes like Instant Pot Pasta and Meatballs, Pork Carnitas, Instant Pot Short Ribs, or Instant Pot yogurt! How to make Instant Pot Mashed Potatoes: Cook Potatoes: Peel…

A bowl of Instant Pot Mashed potatoes drizzled with melted butter and chives, ready to serve.

Our creamy Instant Pot Mashed Potatoes recipe is ready in just 30 minutes and pairs well with just about any main dish.

Try all of my Instant Pot recipes like Instant Pot Pasta and Meatballs, Pork Carnitas, Instant Pot Short Ribs, or Instant Pot yogurt!

A bowl of Instant Pot Mashed potatoes drizzled with melted butter and chives, ready to serve.

Effortless Instant Pot Mashed Potatoes

It really doesn’t get easier than these pressure cooker mashed potatoes where you simply add water and potatoes to an instant pot, push a button and walk away. They’re so quick and easy (and just as delicious as our traditional mashed potatoes recipe). You can even make this a meal by cooking a meatloaf right on top of the potatoes! Check out my instant pot meatloaf recipe or browse all of my favorite Instant Pot recipes.

How to make Instant Pot Mashed Potatoes:

Cook Potatoes: Peel potatoes or keep the skins on if you prefer. Cut into quarters and add to instant pot. Pour water and salt on top of potatoes and secure lid. Pressure cook on manual/high pressure for 10 minutes then natural release for 3-5 minutes. Quick release the rest.

Two images showing chopped gold potatoes then after they are placed in the bottom of the instant pot for pressure cooker mashed potatoes.

Mash: Drain any remaining water from the pot. Add milk, sour cream, bouillon paste, butter, salt and pepper. Mash the potatoes until all ingredients are incorporated and fluffy, just don’t over mash them or they get gummy. Taste and add more seasonings if needed.

Two images showing an instant pot mashed potatoes recipe when they are being mashed then after they are in a bowl to serve, topped with chives.

Make Ahead and Storage Instructions:

To Make Ahead: Follow the recipe then keep mashed potatoes in the instant pot on the warm setting for an hour or two before serving. Stir and add a few splashes of milk if needed when it’s time to serve. Taste and adjust seasonings if needed.

Store leftover mashed potatoes in an airtight container in the fridge for up to five days. Rewarm on the stove or in the microwave, adding a splash of milk to make them creamy again, and season with additional seasonings, as needed.

Recipe Variations:

  • Stove Top Mashed Potatoes
  • Dairy Free Mashed Potatoes: Swap butter out for dairy-free butter and use chicken broth instead of milk and sour cream.

Serve With:

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A bowl of Instant Pot Mashed potatoes drizzled with melted butter and chives, ready to serve.
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Instant Pot Mashed Potatoes

This Instant Pot Mashed Potatoes recipe is fail-proof and ready in just 30 minutes! They are fluffy, flavorful, and pair well with just about any main dish!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 191kcal
Author Lauren Allen
Cost 7

Equipment

Ingredients

US Customary – Metric

Instructions

  • Prep Potatoes: Wash potatoes, peel them (optional) and cut into quarters. 
  • Add to instant pot: water, potatoes and salt.
  • Cook: Secure the instant pot lid and close the pressure release valve. Select manual/High pressure and cook at high pressure for 10 minutes. When the timer beeps, allow the pressure to naturally release for 3-5 minutes, and then quick release the remaining pressure.
  • Season: Carefully open the lid and drain any extra water. Add the milk, sour cream, butter, bouillon paste, and salt and pepper. Gently Mash everything until combined, but be careful not to over mash the potatoes, which can make them "gummy" instead of fluffy. Taste and add more seasonings, as needed. 
  • Store leftover mashed potatoes in an airtight container in the fridge for up to five days. Rewarm on the stove or in the microwave, adding a splash of milk to make them creamy again, and season with additional seasonings, as needed.

Video

Notes

Yield: Makes about 6 cups mashed potatoes. Serving size is about ¾ cup (8 servings). 
Instant Pot Size: You can double or triple this recipe for a 6 or 8 quart instant pot. The water amount and cooking time will stay the same. Just be sure you don’t go above the “fill” line”.
Potatoes: Use potatoes with a higher starch content, like russet or Yukon gold. I don’t recommend Red potatoes because they are waxier and can yield gummy tasting mashed potatoes.
Water: you need one inch of water in the bottom of the pressure cooker. Add more than 1 cup if needed. 
Make Ahead Instructions: Follow the recipe then keep mashed potatoes in the instant pot on the warm setting for an hour or two before serving. Stir and add a few splashes of milk if needed when it’s time to serve. Taste and adjust seasonings if needed.
Dairy Free Mashed Potatoes: replace butter with dairy-free butter substitute, and add chicken broth instead of milk and sour cream.

Nutrition

Calories: 191kcal | Carbohydrates: 30g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 150mg | Potassium: 739mg | Fiber: 4g | Sugar: 2g | Vitamin A: 193IU | Vitamin C: 34mg | Calcium: 40mg | Iron: 1mg

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I originally shared this recipe February 2019. Updated November 2021 and November 2024.

Broccoli Salad

The best Broccoli Salad with bacon, craisins, and onion in a large bowl with a serving spoon.The best Broccoli Salad recipe is creamy, crunchy, and flavorful with bacon, craisins, almonds, and a simple dressing. It’s an easy and quick side dish everyone loves! Want more easy side dishes? Try Potatoes Au Gratin, Corn Casserole, Quinoa Salad, or Roasted Vegetables! How to make Broccoli Salad: Prep Broccoli: Blanch chopped broccoli, and whisk…

The best Broccoli Salad with bacon, craisins, and onion in a large bowl with a serving spoon.

The best Broccoli Salad recipe is creamy, crunchy, and flavorful with bacon, craisins, almonds, and a simple dressing. It’s an easy and quick side dish everyone loves!

Want more easy side dishes? Try Potatoes Au Gratin, Corn Casserole, Quinoa Salad, or Roasted Vegetables!

The best Broccoli Salad with bacon, craisins, and onion in a large bowl with a serving spoon.

I’ve found Broccoli Salad is the unexpected star of dinner.

Even my youngest kids enjoy eating broccoli when served in this salad. It has a delicious creamy dressing and is loaded with the best mix-ins like almonds, Craisins, bacon, and onions. The flavor combo is “bussin'”, as my tweenager would say. Plus it’s easy to make ahead of time and keep in the refrigerator until ready to serve. Serve it any time of year, like during the summer with grilled chicken and grilled corn on the cob, or as a side with something fancy, like Prime Rib or King Crab Legs.

How to make Broccoli Salad:

Prep Broccoli: Blanch chopped broccoli, and whisk the dressing ingredients together in a bowl. Cook the bacon bits and chop almonds and onion.

Two images showing blanched broccoli and a broccoli salad dressing in a bowl for an easy broccoli salad recipe.

Combine: Place all ingredients in the bowl then pour dressing on top. Toss until everything is combined then cover and refrigerate for at least 1 hour.

Two images showing how to make broccoli salad by pouring all the ingredients in a bowl then after it's mixed and ready to serve.

Make Ahead and Storage Instructions:

To Make Ahead: This recipe can be made a few hours or a day ahead. Store covered in the refrigerator.

Store leftovers covered and in the refrigerator for up to 2 days.

Recipe Variations:

This salad is so customizable! Add whatever add-ins you have on hand! Here are some of my favorites:

  • Cheese: add a handful of chopped cheddar cheese or manchego.
  • Add-Ins: Toss in some sunflower seeds, pine nuts, pomegranate, or pecans.
  • Raisins: Swap the Craisins for regular raisins if you prefer.
  • Vegan: Use vegan mayonnaise and omit the bacon or use coconut bacon.

More Recipes with Broccoli:

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The best Broccoli Salad with bacon, craisins, and onion in a large bowl with a serving spoon.
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Broccoli Salad

The best Broccoli Salad recipe is creamy, crunchy, and flavorful with bacon, craisins, almonds, and a simple dressing. It's an easy and quick side dish everyone loves!
Course Salad, Side Dish
Cuisine American
Prep Time 20 minutes
Chill 1 hour
Total Time 1 hour 20 minutes
Servings 8
Calories 318kcal
Author Lauren Allen
Cost $8

Ingredients

  • 7-8 cups fresh broccoli florets (about 500 grams/1lb)
  • 1 cup mayonnaise (I often use half plain Greek yogurt)
  • 2 Tablespoons apple cider vinegar
  • 3 Tablespoons granulated sugar
  • 8 slices bacon , cooked and crumbled
  • 1/4 cup red onion , chopped
  • 1/2 cup dried cranberries (or raisins)
  • 1/2 cup almonds , chopped (*see note below)
US Customary – Metric

Instructions

  • Blanch broccoli (optional, or keep raw) in boiling water for 1 minute. Drain and rinse with cold water. Set aside to drain completely.
  • Mix sauce in a large bowl: mayonnaise, vinegar and sugar. Stir well.
  • Add broccoli, bacon, onion, cranberries or raisins and almonds to a large bowl. Drizzle with desired amount of sauce (you may not want to use it all).
  • Refrigerate for at least 1 hour before serving. Toss again to coat before serving. Store in the fridge for up to 2 days.

Video

Notes

Make Ahead Instructions: This recipe can be made a few hours or a day ahead. Store covered in the fridge.
Add other nuts or seeds: sunflower seeds, pine nuts, pomegranate, or pecans.
Cheese: Try stirring in a handful of chopped cheddar cheese.
Vegan: Use vegan mayonnaise and swap out the bacon for coconut bacon, or just leave it out altogether.

Nutrition

Calories: 318kcal | Carbohydrates: 19g | Protein: 5g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 229mg | Potassium: 373mg | Fiber: 4g | Sugar: 12g | Vitamin A: 585IU | Vitamin C: 82mg | Calcium: 71mg | Iron: 1mg

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*I first shared this recipe in March 2015. Updated December 2020 and November 2024.

skillet baked macaroni and cheese

I hadn’t planned to spend most of the fall to date making skillets upon skillets of baked, gooey, decadent macaroni and cheese, though given the state of things right now, perhaps this steady dose of comfort food was some unintended bril…

I hadn’t planned to spend most of the fall to date making skillets upon skillets of baked, gooey, decadent macaroni and cheese, though given the state of things right now, perhaps this steady dose of comfort food was some unintended brilliance on my part. But mostly it started because we had baked mac and cheese from The Smith one night. My kids fought over the last scrapings from the pan and I reminded them — I honestly don’t even think they realize it sometimes — that I could make it for them, too. And so the next night, I pulled up my trusty Martha’s mac-and-cheese, a forever SK and internet favorite, and it immediately …irked me. Start with cooked pasta? Warm the milk for the bechamel? So many pans, so many bowls, so many steps. On a Tuesday, no less. It felt unacceptable.

skillet baked mac and cheese-01

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Make Ahead Mashed Potatoes

mashed potatoes in a white bowl.These Make Ahead Mashed Potatoes are the perfect recipe for any holiday or even just weeknight dinner: Make them up to a day ahead! They’re full of butter and cream cheese and are the best mashed potatoes I’ve ever had. Make-Ahead Mashed Potatoes I didn’t eat a lot of mashed potatoes growing up, but as…

mashed potatoes in a white bowl.

These Make Ahead Mashed Potatoes are the perfect recipe for any holiday or even just weeknight dinner: Make them up to a day ahead! They’re full of butter and cream cheese and are the best mashed potatoes I’ve ever had.

mashed potatoes in a white bowl.

Make-Ahead Mashed Potatoes

I didn’t eat a lot of mashed potatoes growing up, but as an adult I have fallen head over heels in love with mashed potatoes. Mashed potatoes are fantastic all year round, but I always find myself making them at holidays. The holidays are the time of year that it is crucial to make things ahead of time to take some stuff off our plates.

These make ahead Mashed Potatoes are the perfect way to get ahead of your holiday cooking! They have the perfect soft and creamy texture. Butter and cream cheese make these potatoes the most fluffy recipe that you can make ahead and eat whenever!

Ingredients Needed

  • Potatoes: I used russet potatoes and find they work best.
  • Cream Cheese: Regular is best, but low fat works too.
  • Butter: Makes these creamy and tasty – use real butter!
  • Milk: Any kind of milk works.

How to make Mashed Potatoes Recipe

  1. Peel and dice potatoes in similar sizes and shapes. Place in a large pot of water and bring to a boil. Cook until the potatoes are fork tender (when stabbed with a fork they fall off on their own).
  2. Drain the potatoes and place them back in the pot over very low heat. Mash with a potato masher until all the big chunks are broken up.
  3. Add the cream cheese and butter to the pan then mash the cream cheese and butter into the potatoes, adding the milk and seasoning to taste.
  4. Remove from heat and serve or place in baking dish or casserole dish.
  5. Make ahead instructions: make up to one day ahead. Store in a covered container. Let come to room temperature before reheating. Reheat in the oven or microwave until hot. You may need to add a bit more butter or milk to get them back to desired texture if you’re reheating.
mashed potatoes in a white bowl.

Expert Tips

If you need to reheat them:

  • If I make these the day of serving, I just leave them on the counter, covered. They’ll stay mostly warm depending on how long they sit, then I pop them into the oven while the turkey or meat rests (or I reheat in the microwave).
  • If I make these the night before, I make sure to remove them from the refrigerator to come to room temperature, then I pop them in the oven or microwave to reheat. If they’ve sat overnight, you may need to add a bit more milk to get that creamy texture.

FAQs

How to store them?

You can store them in the fridge while waiting to reheat them! You can also put them in the freezer after you are done with them.

bowl of mashed potatoes
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Make Ahead Mashed Potatoes Recipe

These make ahead mashed potatoes are the perfect recipe for any holiday. Make them up to a day ahead! They’re full of butter and cream cheese and are the best mashed potatoes I’ve ever had.
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 servings
Calories 238kcal
Author Dorothy Kern
Cost $6

Ingredients

  • 3 pounds russet potatoes
  • 4 ounces (113g) cream cheese
  • ¼ cup (57g) butter
  • ¼ cup (59ml) milk
  • 1 tablespoon seasoning salt or to taste

Instructions

  • Peel and dice potatoes. I like to dice them small so they cook faster. Add them to a large pot and fill with water one inch above the potato line.
  • Bring to a boil and cook about 10-15 minutes (cooking time will depend on potato size), or until the potatoes are fork tender (when stabbed with a fork they fall off on their own).
  • Drain the potatoes and place them back in the pot. Place the pot back on the burner over very low heat. Mash with a potato masher until all the big chunks are broken up.
  • Add the cream cheese and butter to the pan. Put the lid on top and let sit for about 30 seconds, then mash the cream cheese and butter into the potatoes, adding the milk and seasoning to taste. Add more milk if desired for creamier mashed potatoes.
  • Remove from heat and serve or place in serving dish.
  • Make ahead instructions: make up to one day ahead. Store in a covered container. Let come to room temperature before reheating. Reheat in the oven or microwave until hot. You may need to add a bit more butter or milk to get them back to desired texture if you’re reheating.

Video

Notes

  • For best results, use whole milk, regular butter, and full-fat cream cheese.
  • Use a mixer if you want silky smooth potatoes.
  • I use Lawry’s Seasoning Salt. Use your favorite brand.

Nutrition

Serving: 1serving | Calories: 238kcal | Carbohydrates: 31g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 979mg | Potassium: 738mg | Fiber: 2g | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 9.7mg | Calcium: 46mg | Iron: 1.5mg

Other Potato Recipes

Roasted Green Beans with onions and bacon

green beans in a white bowl topped with bacon and onions.These Roasted Green Beans are the perfect side dish for any meal! This easy recipe is full of flavor – baked green beans are the best vegetable, especially when they’re covered in bacon and onions! I actually love vegetables however they’re cooked, roasting them is my absolute favorite. From broccoli to asparagus to green beans,…

green beans in a white bowl topped with bacon and onions.

These Roasted Green Beans are the perfect side dish for any meal! This easy recipe is full of flavor – baked green beans are the best vegetable, especially when they’re covered in bacon and onions!

white platter with roasted green beans, onions and bacon.

I actually love vegetables however they’re cooked, roasting them is my absolute favorite. From broccoli to asparagus to green beans, roasting vegetables brings out a delicious flavor that’s so much better than just steaming or sautéing. I’ve discovered I like so many more vegetables when I roast them, including Brussels sprouts and cauliflower.

This simple side dish is easy to prepare and even easier to clean up, and will add a bit of green on your dinner table. There are so many ways you can make these roasted green beans: with bacon, with onions, or even with parmesan. Adding the bacon makes it the ultimate comfort food side dish.

ingredients in green beans laid out on a white counter.

Ingredients for Baked Green Beans

  • Green Beans: I prefer using fresh green beans and buy the bag so they already come cut or trimmed. But you can substitute thawed frozen green beans.
  • Onion: White or yellow onions are great in this dish but you can also use a shallot.
  • Bacon: I prefer center cut bacon, but use your favorite kind.
  • Salt and Pepper: This should be to taste.
process shot of green beans being made.
process shot of green beans being made.
process shot of green beans being made.

How to make Roasted Green Beans

  1. You start this dish by frying up some bacon. Dice it up firs, then cook it to however crispy you like it. Reserve the bacon fat to season the vegetables with!
  2. Make sure your onion is chopped bite size. And you can chop the green beans or leave them long.
  3. Toss green beans and onions in the bacon fat and add some pepper and a pinch of salt.
  4. Place the green beans and onions on a cookie sheet covered with foil and sprayed with nonstick cooking spray. Bake until cooked through.
  5. Once the green beans and onions are roasted, toss them with the bacon bits and serve. The bacon grease adds extra flavor and everyone will love that they have a green side dish that’s not a boring one!
baked green beans and onions on a cookie sheet with foil

Expert Tips

Make the perfect crunchy roasted green beans:

  • Try to place the green beans on the baking sheet in an even layer.
  • Stir at least twice during cooking to ensure even roasting.
  • Toss your green beans with bacon grease for extra flavor.
  • Serve hot, but store in the refrigerator for up to 3 days.
  • Be sure to stir them at least once or twice during cooking to make sure they cook evenly.

FAQs

Can you use frozen green beans?

Using frozen green beans in this recipe: thaw and drain them. They will need less time to roast than fresh beans.

How to store leftover green beans?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

green beans on white plate
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Roasted Green Beans Recipe

Roasted Green Beans with onions and bacon are the perfect side dish for any meal! This easy recipe is full of flavor.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 119kcal
Author Dorothy Kern
Cost $8

Ingredients

  • 5 strips center cut bacon diced
  • 1 ½ pounds green beans trimmed and washed
  • 1 medium yellow onion sliced
  • 1 teaspoon salt or to taste
  • ½ teaspoon pepper or to taste

Instructions

  • Preheat oven to 400°F.
  • Cook bacon in a small frying pan until crispy. Remove from pan to drain on paper towels. Reserve bacon grease.
  • Place green beans and onions in a large bowl. Add about 2 tablespoons of the reserved bacon grease. Sprinkle with salt and pepper, toss to coat.
  • Cover a cookie sheet with Reynolds Wrap® Non-Stick Aluminum Foil. Spread green beans in single layer on cookie sheet.
  • Roast for 20-30 minutes, or until green beans are browned and cooked. Toss with bacon and serve hot.

Nutrition

Serving: 1serving | Calories: 119kcal | Carbohydrates: 9g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 516mg | Potassium: 302mg | Fiber: 3g | Sugar: 4g | Vitamin A: 780IU | Vitamin C: 15.2mg | Calcium: 46mg | Iron: 1.3mg

Other Vegetable Recipes

Brussels Sprouts with Maple Glaze

Here’s our favorite Brussels sprouts recipe—they’re baked until crispy and drizzled with a maple balsamic glaze! They’re so tasty and…

Here’s our favorite Brussels sprouts recipe—they’re baked until crispy and drizzled with a maple balsamic glaze! They’re so tasty and we’ve made this recipe more times than we can count.

Brussels sprouts

Every now and then, a recipe comes along that blows us out of the water. Such is the case with these Brussels sprouts. These really are next level, and here’s why. They’re impossibly crispy, baked until caramelized and the outside layers flake off into darkened crunchy chips.

Then, they’re draped in a tangy maple balsamic glaze that heightens the flavors to their peak. One bite of these, and everyone at the table will be asking how you did it! This is one of our top Brussels sprouts recipes we pull out when we find them at the store or market.

How to cook Brussels sprouts

Sure, you can fry Brussels sprouts: it’s delicious, but it’s messy and it uses a lot of oil. So to us, the optimal cooking method for Brussels sprouts is roasting them until crispy. There are a few tricks to getting that perfect charred caramelization. Here’s what to know:

  • Roast at high heat, in a single layer cut side down. Our favorite temperature for roasting vegetables is 450°F. Place all those sprouts cut side down for the best caramelization. You’ll want them in a single layer: no stacking!
  • Use parchment paper to line your baking sheet: not a silicone mat/ Parchment paper makes them the crispiest; silicone mats make them soggy.
  • Bake one tray at a time. To get maximum airflow in your oven, bake only one tray at once. (We learned this the hard way.)
  • Don’t stir. That’s right, don’t even think about stirring! Throw them in for 25 minutes and they should crisp up beautifully.
Brussels sprouts

Add a maple glaze

These Brussels sprouts are absolutely delicious roasted with olive oil and salt. The outer layers fall off and make crunchy, salty chips that are irresistibly good. Most of the time we eat them plain: because we like them savory! But want to take them over the top? They’re fantastic with a little sweet nuance from a tangy sweet glaze.

For the maple glaze, all you’ll do is heat equal parts maple syrup and balsamic vinegar until they reduce into a slightly thick syrup. We added a shake of soy sauce for good measure. Drizzle that over your Brussels sprouts, and you’ll think you’ve died and gone to heaven.

Brussels sprouts with maple glaze recipe

More flavor variations

Want to get creative? There are lots more ways to flavor Brussels sprouts. Here are some ideas:

  • Spicy: Make a spicy variation by adding hot sauce to the maple glaze (about 1 teaspoon), or try these Spicy Brussels Sprouts.
  • Honey: Another great flavor pairing is honey! Drizzle simply with honey or even hot honey.
  • Hoisin: Brussels pair well with Asian-style flavors. Toss with purchased or homemade hoisin sauce.

How to make a larger serving

Did you read all our tips above about crispy Brussels sprouts? Let’s see if you were paying attention. How many trays can you have in the oven at once? One tray. That’s right: to get the maximum airflow around your sprouts while they bake, the oven must not have any other food in it.

How to roast more than 1 ½ pounds at one time? You can do this if you have a larger baking sheet that covers the entire baking rack. That’s an 18 x 13 pan, also called a “half sheet pan“. You could comfortably fit about 2 to 2 ½ pounds of Brussels sprouts on a half sheet pan, making sure they have a little space around each.

More ways to cook Brussels sprouts

This Brussels sprouts recipe is a favorite healthy side dish, perfect for any easy dinner (or even Thanksgiving). But there are lots of other great ways to prepare this healthy vegetable. Here are some more Brussels sprouts recipes that show more ways to cook them:

Dietary notes

This Brussels sprouts recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Brussels sprouts

Brussels Sprouts with Maple Glaze

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 3 reviews

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4
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Description

Here’s how to make the best Brussels sprouts recipe…ever. They’re baked until impossibly crispy and drizzled with a maple balsamic glaze.

Ingredients

  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons pure maple syrup
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon soy sauce (or tamari or coconut aminos)

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit. (To get them perfectly crispy, make sure this is the only pan in the oven and you’re not roasting anything else at the same time.)
  2. Slice off any hard ends of the Brussels sprouts, as needed. Slice them in half lengthwise and place them in a large bowl.
  3. Mix the sprouts with the olive oil, kosher salt, and lots of fresh ground black pepper.
  4. Line a baking sheet with parchment paper*, then pour the spouts onto the sheet. Turn them all cut side down.
  5. Roast for 25 minutes until very browned and tender (don’t stir!). 
  6. While the sprouts are roasting, place the maple syrup, balsamic vinegar, and soy sauce in a small saucepan. Simmer 3 to 5 minutes on medium low heat until thickened slightly and reduced (this should result in about 2 to 2 ½ tablespoons glaze). 
  7. When the sprouts are done, pour over the maple balsamic glaze. Serve immediately.

Notes

*Don’t use a silicone baking mat, since these can also make the Brussels sprouts less crispy. If you don’t have parchment paper, you can skip it and roast directly on the sheet.

  • Category: Side dish
  • Method: Baked
  • Cuisine: American
  • Diet: Vegan

More easy side dish recipes

This recipe is one of our top easy side dish recipes…ever! Sprouts are always a hit. But here are a few more ideas for vegetable side dishes:

roasted carrots with lentils and yogurt

“I was looking for a simple roasted carrot recipe on your site and couldn’t find one,” a friend told me a month ago and I immediately put “simple roasted carrot recipe” on my sprawling, decades-long To Cook list b…

“I was looking for a simple roasted carrot recipe on your site and couldn’t find one,” a friend told me a month ago and I immediately put “simple roasted carrot recipe” on my sprawling, decades-long To Cook list because sometimes I forget myself, too. Spoiler: I was never going to write a simple recipe for roasted carrots.

roasted carrots with lentils and yogurt-03
roasted carrots with lentils and yogurt-05
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Corn Casserole Recipe

corn casserole laid out in a glass pan.This Corn Casserole Recipe is a delicious classic comfort food dish. It has all of the flavors you love in a corn bake and you only need five ingredients and one bowl to make it! If you’ve never had a sweet corn bake, it’s sort of like a cross between creamed corn, corn pudding, and…

corn casserole laid out in a glass pan.

This Corn Casserole Recipe is a delicious classic comfort food dish. It has all of the flavors you love in a corn bake and you only need five ingredients and one bowl to make it!

corn casserole on a grey plate with a fork.

If you’ve never had a sweet corn bake, it’s sort of like a cross between creamed corn, corn pudding, and cornbread. The texture is creamy and smooth with crunch from the added corn. It goes with so many main dishes and it is a great Christmas or Thanksgiving side dish – just slice and serve! It really is a holiday staple.

Some people call it a Jiffy corn casserole recipe because it calls for a box of Jiffy mix. It is an easy recipe with only 5 ingredients – we couldn’t get enough of it. It’s going to be a star of our holiday table alongside my sausage stuffing.

ingredients in corn casserole laid out on a white counter.

Ingredients Needed

  • Corn: Whole kernel corn (frozen or fresh) and canned cream-style corn.
  • Jiffy Cornbread Mix: By using Jiffy Corn Muffin Mix you don’t have to worry about measuring flour and cornmeal and baking powder!
  • Buttermilk: Helps bind the recipe
  • Vegetable Oil: for moisture, melted butter may be substituted.

Variations

  • Add some spices, like smoked paprika or herbs, to spice it up.
  • I love adding green onions and jalapeños for a more savory corn bake.
  • Sprinkle cheddar cheese on top (or even pepper jack).
process shot of corn casserole being made.
process shot of corn casserole being made.

How to make Corn Casserole

  1. Preheat oven to 400°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
  2. Stir together all ingredients in a large bowl. Pour into prepared casserole dish.
  3. Bake about 40 minutes, or until golden until a toothpick comes out clean.
corn casserole laid out in a glass pan.

Expert Tips

  • For this recipe, you can use either fresh or frozen corn. During the summer, when corn is in season, I love to use fresh. Just cut the kernels off of a cooked cob.
  • If you use frozen corn, make sure to thaw it.
  • You know it is done when it is golden brown and when a toothpick comes out clean!

Storing Corn Casserole

Store leftovers in the fridge or at room temperature covered in an airtight container for up to a week. Freeze it in an airtight container for up to 3 months.

FAQs

How long can a corn casserole sit out?

It’s fine if this sits out a few hours, but refrigerator it after that.

What is the texture of corn casserole?

It’s a combination of cornbread and pudding – gooey and rich!

corn casserole on a grey plate with a fork.
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Easy Corn Casserole Recipe

This corn casserole is a lower-calorie version of the classic comfort food dish. It has all of the flavors you love in a corn bake! If you love creamed corn and corn muffins you are going to love this recipe! Plus, you only need five ingredients and one bowl to make it. 
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 servings
Calories 50kcal
Author Dorothy Kern
Cost $8

Ingredients

  • 1 12-ounce bag (340g) frozen corn kernels , thawed
  • 1 (14.75 ounce) can cream-style corn
  • 1 (8.5 ounce) box corn muffin mix (i.e. Jiffy)
  • 1 cup buttermilk
  • 2 tablespoons vegetable oil

Instructions

  • Preheat oven to 400°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
  • Stir together all ingredients in a large bowl. Pour into prepared pan.
  • Bake about 40 minutes, or until golden until a toothpick comes out clean.

Nutrition

Serving: 1serving | Calories: 50kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 73mg | Potassium: 68mg | Fiber: 1g | Sugar: 2g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

Other Corn Recipes

Kimchi Fried Rice

A bowl of kimchi fried rice with a skillet and chopsticks next to it.This simple Kimchi Fried Rice recipe is a Korean-inspired rice dish that’s flavorful, fresh, and delicious! Serve it as a main dish, with added protein, or as a side dish. If you love rice, make sure to try Rice Pilaf, Authentic Mexican Rice, Dirty Rice, or Coconut Rice! How to make Kimchi Fried Rice: Combine:…

A bowl of kimchi fried rice with a skillet and chopsticks next to it.

This simple Kimchi Fried Rice recipe is a Korean-inspired rice dish that’s flavorful, fresh, and delicious! Serve it as a main dish, with added protein, or as a side dish.

If you love rice, make sure to try Rice Pilaf, Authentic Mexican Rice, Dirty Rice, or Coconut Rice!

A bowl of a simple kimchi fried rice recipe, ready to enjoy.

Kimchi Fried Rice is my favorite pop to any dish.

I’m excited to share my version of Kimchi Fried Rice (Kimchi Bokkeumbap, 김치 볶음밥) that we’ve been enjoying for years! It’s simple to make using cooked rice and fermented kimchi, and there are so many ways to serve it. We enjoy it with stir-fried chicken and a fried egg on top, or in a Bibimbap style Bulgogi bowl with Korean-inspired bulgogi pork. I also love it in a big burrito with protein and sautéed veggies.

I can’t say this recipe is 100% authentic–it’s just a basic version I make from home. For a more authentic recipe check out this one from My Korean Kitchen.

How to make Kimchi Fried Rice:

Combine: Add oil to a large skillet or wok over medium-high, add onion and cook for 2 minutes. Add garlic and sauté for 30 seconds. Add chopped kimchi and cook for one minute. Separate the cold rice with your fingers and add to pan, tossing gently.

Two images showing how to make kimchi fried rice by sautéing the vegetables then adding the cold rice.

Season and Serve: Add soy sauce, sesame oil, pepper, and 1 chopped green onion. Toss to combine but don’t over stir or the rice will get mushy. Add more salt, pepper, or soy sauce to taste. Top with chopped green onion and gochujang, for extra heat, if desired.

Two images showing a vegetarian kimchi fried ricewith fresh green onions and seasoning added, then when it's ready to serve.

Recipe Variations:

  • Kimchi Egg Fried Rice: This rice is often served with a fried egg over-easy on top.
  • Vegetables: Feel free to toss in some carrots, mushrooms, peas, or chopped kale.
  • Meat: To increase the protein, you can add chicken, pork, ground beef, or cooked bacon.
  • Serve in a Bowl: Try my Korean Bulgogi Bowls!

More Korean-Inspired Recipes:

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A bowl of kimchi fried rice with a skillet and chopsticks next to it.
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Kimchi Fried Rice

This simple Kimchi Fried Rice recipe is a Korean-inspired rice dish that is flavorful, fresh, and so delicious! Leave it as a vegan dish, or top it with a fried egg or add chicken for extra protein.
Course Appetizer, Side Dish
Cuisine Korean
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 167kcal
Author Lauren Allen
Cost $4

Ingredients

  • 2 cups cold, leftover cooked white rice
  • 1 1/2 Tablespoons oil
  • 1/2 cup chopped onion
  • 2 cloves garlic , minced
  • 1/2 cup kimchi* , chopped + 1 tablespoon kimchi juice
  • 1-2 Tablespoons low-sodium soy sauce , or more, to taste
  • 1/4 teaspoon sesame oil
  • salt and freshly ground black pepper , to taste
  • 2 green onions , chopped
  • gochujang, for spice , optional
US Customary – Metric

Instructions

  • Saute veggies: Add oil to a wok or large fry pan over medium-high heat. Once hot, add onion and cook for 2 minutes. Add garlic and sauté for 30 seconds. Add chopped kimchi and toss for 1 minute.
  • Add rice: Separate the cold, cooked rice grains with your fingers and add to the pan. Toss gently to combine. 
  • Season: Add soy sauce, sesame oil, black pepper, and 1 chopped green onion. Toss gently to combine (you don't want to over-stir the rice and make it mushy). Taste and add pepper, salt or more soy sauce, as needed.
  • Serve immediately, with gochujang hot sauce, if desired.

Video

Notes

Kimchi: Find it near the refrigerated produce section of the grocery store. Add more kimchi if you like the dish spicier.
Protein: Add stir-fried chicken, and/or serve with a fried egg on top of the rice.

Nutrition

Calories: 167kcal | Carbohydrates: 26g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Sodium: 218mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg

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*I originally shared this recipe June 2016. Updated February 2020 and September 2024.

Velveeta Cheesy Potatoes

Oven Baked Velveeta Cheesy Potatoes casserole is a side dish that the family will love! Two types of cheese made this the creamiest, cheesiest potatoes ever. I remember eating this Velveeta cheesy potato casserole often when I was younger, almost as mu…

Oven Baked Velveeta Cheesy Potatoes casserole is a side dish that the family will love! Two types of cheese made this the creamiest, cheesiest potatoes ever. I remember eating this Velveeta cheesy potato casserole often when I was younger, almost as much as funeral potatoes. When I first got married, I’d email my mom for…

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