Brussels Sprout Casserole

This Brussels sprout casserole makes this vegetable taste like mac and cheese! Bake tender sprouts with a white cheddar cheese…

This Brussels sprout casserole makes this vegetable taste like mac and cheese! Bake tender sprouts with a white cheddar cheese sauce and top with crunchy breadcrumbs. It’s a showy side dish everyone in our family loves.

Brussels Sprouts Casserole

Here’s a rich and delicious side dish that will have everyone talking about it: this Brussels sprout casserole! Because, really—what’s better than making Brussels that taste like mac and cheese?

Bake up those tender sprouts with a rich and creamy white cheddar cheese sauce, then top it with crunchy breadcrumbs toasted until they’re golden brown. It’s truly sublime—and we’re not just saying that! This recipe is our go-to for a cozy homey side dish that wins everyone over. We’ve made it for Thanksgiving a few times and everyone sings it’s praises (then asks us for the recipe!).

Flavor makers in this Brussels sprout casserole

This Brussels sprout casserole has three basic elements that make its magic: sauteed Brussels sprouts with shallots and garlic, a white cheddar cheese sauce, and a crunchy breadcrumb topping. It’s a great side dish for Thanksgiving, Christmas, or any festive fall or winter meal. It also works as a vegetarian main dish, similar to mac and cheese. Here’s what you need:

  • Brussels sprouts, shallots and garlic make the powerhouse vegetable flavor.
  • Butter, flour, and milk create a creamy roux to thicken the sauce.
  • Onion powder and garlic powder add savory seasonings.
  • White cheddar cheese brings a sharp, savory flavor.
  • Pecorino Romano cheese is the key: it’s an aged cheese that’s like a saltier version of Parmesan. If desired, you can substitute Parmesan cheese and another pinch of salt. but Pecorino brings a unique flavor.
  • Panko bread crumbs add a crunchy topping.
Brussels sprout casserole

How to prepare the Brussels sprouts

For this Brussels sprouts recipe, you’ll to slice the Brussels sprouts into quarters. Here’s why, and a few tips:

  • Slicing into quarters makes them easier to sauté. The first step is to make sautéed Brussels sprouts, and they cook faster and more evenly in smaller pieces.
  • Got super large Brussels sprouts? We’ve gotten some massive ones at the store. Cut them in half, then into thirds to make sixths. Very small Brussels can likely just go in half. The goal is to have everything in similar sized pieces.
  • Remember the weight for the sprouts is off the stem. It’s easiest to buy them in bags from the store: usually you can find one pound bags.
 Brussels sprouts

Tips for the white cheddar cheese sauce

This Brussels sprout casserole features a white cheddar cheese sauce that’s made like a traditional mac and cheese sauce using a roux. A roux (pronounced “roo“) is a way to thicken sauces by cooking equal parts flour and butter. Here are a few things to keep in mind when making the sauce:

  • Measure out your ingredients first (mise en place). The cooking process goes fast, so you don’t want to be distracted by measuring. The French way to say this is mise en place, which “means everything in its place”.
  • Don’t leave the stove, and watch closely. The flour and butter can burn easily! Stand by the stove and start adding milk right when the flour turns golden brown.
  • Add the milk gradually. Pour in the milk and constantly whisk, adding it little by little, until it forms a smooth sauce. Then add the cheese and stir until it melts.
Brussels sprout casserole

Ways to serve Brussels sprouts casserole

There are so many ways to serve this Brussels sprouts casserole: it works as a side dish or a main dish! It’s just like mac and cheese but using Brussels sprouts instead of pasta, so it’s the ideal vegetarian main dish. Use it in the following ways:

Make ahead tips

Want to make this Brussels sprouts casserole for a big meal and make some portions ahead of time? Here’s what to do:

  • Sauté the Brussels sprouts in advance, then refrigerate until ready to prepare. Re-warm them in the skillet for a few minutes prior to adding the sauce.
  • Make the cheese sauce in advance, then refrigerate. The sauce will thicken in the refrigerator. Before preparing the casserole, re-warm the sauce with the Brussels sprouts in the skillet.

Dietary notes

This Brussels sprout casserole recipe is vegetarian.

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Brussels Sprout Casserole

Brussels Sprouts Casserole
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This Brussels sprout casserole makes this vegetable taste like mac and cheese! Bake tender sprouts with a white cheddar cheese sauce and top with crunchy breadcrumbs. It’s a showy side dish everyone in our family loves.

  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 8 to 10, as a side
  • Category: Side dish
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds Brussels sprouts, off the stem
  • 2 large shallots
  • 4 garlic cloves
  • 1 ⅛ teaspoons kosher salt, divided
  • Fresh ground black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 ¼ cups whole or 2% milk
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1 cup (about 4 ounces) grated sharp white cheddar cheese
  • ½ cup Pecorino Romano cheese (or Parmesan cheese, with an extra pinch salt)
  • ½ cup plain panko (or breadcrumbs)
  • Paprika, optional

Instructions

  1. Preheat: Preheat the oven to 375 degrees Fahrenheit.
  2. Chop: Slice off the tough ends of the Brussels sprouts and cut them into quarters, discarding any discolored outer leaves (cut any very large sprouts into sixths). Thinly slice the shallot. Mince the garlic.
  3. Sauté: Heat the olive oil in oven-proof skillet or cast iron pan over medium heat. Add the shallots and garlic and sauté for 3 to 4 minutes, stirring occasionally, until tender and fragrant. Add the Brussels sprouts, 1 teaspoon kosher salt, and fresh ground black pepper and sauté on medium high heat for 3 minutes. Add ¼ cup water and continue cooking until tender and starting to brown, another 6 to 7 minutes. Remove from the heat.
  4. Meanwhile, make the cheese sauce: Grate the white cheddar cheese (if necessary). Measure out the butter, flour, milk, ⅛ teaspoon salt, onion powder, and garlic powder. In a saucepan, heat the butter over medium heat; when it melts, stir in the flour. Heat the mixture for about 2 minutes, stirring constantly. When the color starts to turn light brown, immediately reduce the heat to low. Add the milk very slowly: whisking constantly until the mixture is completely smooth before adding more. Then add the salt, onion powder, and garlic powder and continue cooking on low heat for about 2 minutes, whisking frequently. Gradually add the sharp cheddar cheese and Pecorino Romano cheese, and keep stirring until it is fully melted and the sauce is smooth.
  5. Bake: Stir the cheese sauce into the cooked Brussels sprouts. Sprinkle with panko and bake 20 minutes until golden brown. If desired, dust with a pinch of paprika. Serve warm.

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A few more Brussels sprouts recipes

This cruciferous vegetable is one of our top favorite vegetables to cook. Here are a few Brussels sprouts recipes to enjoy them:

Roasted Beets and Carrots

These roasted beets and carrots are simple but deliver on flavor, starring caramelized root vegetables, creamy yogurt sauce, and a…

These roasted beets and carrots are simple but deliver on flavor, starring caramelized root vegetables, creamy yogurt sauce, and a shower of fresh mint and pistachios! Everyone loves the flavor and beautiful plating—the perfect side dish for Thanksgiving, Christmas, or even a weeknight dinner.

Roasted Beets and Carrots on platter

We’re fascinated by how humble ingredients can become something magical with just the right kitchen moves. Case in point: these roasted beets and carrots. As cookbook authors constantly in search of new flavor ideas, Alex and I created this recipe based on inspiration from a memorable meal we had in Paris. And boy, did the results deliver!

First, you’ll caramelize the carrots and beets in a hot oven—then serve them over a swoosh of garlicky yogurt, sprinkled with fresh mint and pistachios (and maybe, a drizzle of honey). It makes the kind of dish where people lean over and ask, “What did you do?!” and perfect as a Thanksgiving side dish or even for weeknight dinners. We know one thing: this is the way we’ll be eating these two veggies on repeat.

“This recipe was super easy and quick to come together. This is an excellent side to any protein because it’s so simple! The pistachios and mint added a little something extra. I used colored carrots and golden beets and it all just looked so pretty! It would be lovely on a Thanksgiving or Christmas table.” -Tanvee

Tips for making roasted beets and carrots

Of course, you don’t have to take the “fancy” serving suggestions: these roasted beets and carrots are just as good on their own! The serving suggestions make it like a restaurant-style dish. (For kids, you might want to deconstruct a little bit based on their tastes!) Here are a few things to keep in mind for this recipe:

  • Use thin carrots if possible. We were able to find long thin carrots for this recipe, which is a nice size contrast to the beets. If you can’t find them, simply slice your carrots into thinner pieces.
  • Consider rainbow carrots or golden beets. The more colors the merrier, so feel free to mix it up color-wise. Farmers markets often have even more varieties of these root vegetables, like candy stripe beets (Chioggia beets).
  • Plate just before serving. The color of the beets can bleed easily, so plate this dish immediately before serving. If you like, add a drizzle of honey to bring out the sweet flavors!

This recipe works well as a side dish for holidays like Thanksgiving and Christmas. It also could be a weeknight meal if you serve it with a protein and grain, like seared chicken or chickpeas and cooked farro.

A yogurt sauce that makes vegetables sing

An inspiration we took from that meal in Paris was serving roasted vegetables over a garlicky yogurt sauce, dressed up with herbs and nuts. To be fair, it’s a Mediterranean-style trick, not Parisian—which the restaurant was quick to pay tribute to.

The yogurt sauce is tangy and savory, and dragging a forkful of the earthy vegetables through it makes them taste absolutely divine.

Storing leftovers & make ahead tips

This recipe is a great side dish for everyday meals and holidays, and works well made in advance! To do so, roast the vegetables until tender. Leave them at room temperature for a few hours, or refrigerate until serving. When ready to serve, reheat in a 350°F until warmed through.

Dietary notes

This roasted beets and carrots recipe is vegetarian and gluten-free. For vegan, plant-based, and dairy-free, use tahini sauce or cashew cream in place of the yogurt sauce. (You can also substitute non-dairy yogurt for the yogurt, but we find that the quality and flavor of different brands varies greatly.)

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Roasted Beets and Carrots

Roasted Beets and Carrots on platter
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These roasted beets and carrots are simple but deliver on flavor, starring caramelized root vegetables, creamy yogurt sauce, and a shower of fresh mint and pistachios! Everyone loves the flavor and beautiful plating—the perfect side dish for Thanksgiving, Christmas, or even a weeknight dinner.

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4
  • Category: Side dish
  • Method: Roasted
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

For the roasted beets and carrots

  • 1 pound carrots (we like using small thin carrots)
  • 1 pound beets (about 1 ½ large)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 handful pistachios, finely chopped 
  • Mint and parsley leaves, finely chopped
  • Optional: Honey, for drizzling

Yogurt sauce:

  • 1 cup plain Greek yogurt (or vegan yogurt)
  • 1 clove garlic, minced
  • 1 teaspoon finely chopped mint (optional)
  • 1 teaspoon olive oil
  • ¼ teaspoon kosher salt

Instructions

  1. Preheat the oven to 450°F.
  2. Clean and peel the carrots and chop into 1-inch chunks (or if using long thin carrots, slice them in half). Peel the beets, then slice them into about ¼ inch thick pieces. 
  3. Line a baking sheet with parchment paper. Place the carrots on one side and the beets on the other. Toss each side with ½ tablespoon olive oil and ½ teaspoon kosher salt
  4. Bake for about 30 to 35 minutes, until tender and browned (no need to stir). 
  5. Meanwhile, mix together the ingredients for the yogurt sauce and refrigerate. (Stores up to 1 week refrigerated). Finely chop the pistachios and mint and parsley leaves. 
  6. To serve, spread the yogurt sauce on a platter. Top with the roasted vegetables, then sprinkle with the pistachios, mint and parsley. If desired, add a drizzle of honey. Serve immediately.

Notes

Make ahead instructions: Roast the vegetables until tender. Leave at room temperature for a few hours, or refrigerate until serving, then reheat in a 350°F until warmed through.

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More ways to enjoy beets and carrots

Our favorite beet recipes are adding them to fresh salads like this beet salad with balsamic dressing, whizzing them into beet hummus, or throwing them raw into a beet smoothie.

When it comes to carrot recipes, these sauteed carrots with herbs are at the top, followed by carrot cake cookies, carrot fries with ranch seasoning, this carrot salad, and carrot ginger soup.

The Best Vegetable Salad

This easy vegetable salad recipe with blanched asparagus, green beans and broccolini is a fabulous, healthy side dish. Served with goat cheese and a lemony dressing, it’s perfect with a variety of main dishes. Ingredients and Substitutions How to…

This easy vegetable salad recipe with blanched asparagus, green beans and broccolini is a fabulous, healthy side dish. Served with goat cheese and a lemony dressing, it’s perfect with a variety of main dishes. Ingredients and Substitutions How to make vegetable salad Can I make this ahead? The vegetables can be blanched the day in advance and...

The Best Vegetable Salad

Tiramisu

Layers of creamy whipped mascarpone and coffee-soaked lady fingers make this classic Tiramisu an absolutely dreamy dessert your guests will love. I have a few desserts that I consider to be in my top 5 all-time favorite desserts and Tiramisu is one of …

Layers of creamy whipped mascarpone and coffee-soaked lady fingers make this classic Tiramisu an absolutely dreamy dessert your guests will love. I have a few desserts that I consider to be in my top 5 all-time favorite desserts and Tiramisu is one of them. When Tiramisu is great, almost nothing can beat it. Rich yet...

Tiramisu

Shaved Brussels Sprouts Salad

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.

The post Shaved Brussels Sprouts Salad appeared first on Budget Bytes.

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!

Overhead view of a shaved brussels sprouts salad in a serving bowl.

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.

Ingredients

Here’s what you’ll need to make this easy shaved Brussels sprout salad:

  • Brussels Sprouts: Don’t let memories of mushy, over-boiled sprouts stop you from giving these little veggies another try. When served raw, Brussels sprouts have a milder, slightly sweeter taste with the perfect crunch. Be sure to wash them before slicing!
  • Craisins: Substitute raisins for craisins (dried cranberries) if you can’t find them. Raisins are also more budget-friendly, but I wanted to use craisins to make this winter salad a bit more festive!
  • Crushed Pecans: Adds a nutty flavor and crunchy texture.
  • Dijon Mustard & Honey: One of the best dressing combinations. The tangy and slightly sweet flavors go amazingly with the earthiness of the Brussels sprouts. If you love the sound of this flavor combo, then I think you’ll also love our honey mustard broccoli salad.
  • Apple Cider Vinegar: Adds a bright acidity to the dressing.
  • Olive Oil: Helps to emulsify the dressing and adds some healthy fats.
  • Garlic: Mince 2 cloves of garlic to give the dressing a slight kick. The longer it sits, the more the garlic flavor will infuse into the dressing!
  • Salt & Pepper: Basic seasonings that add depth of flavor to the salad.

What Else Can I Add?

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:

  • Diced kale, arugula, or spinach for some extra greens.
  • Cook bacon in the oven and crumble it over top.
  • Mix in chopped apples or sliced pears.
  • Use different types of nuts, like walnuts or almonds. Candied pecans would be a fun alternative to regular chopped pecans, too!
  • Add cooked couscous or quinoa to the mix to make this hearty salad even heartier.
  • Leftover roasted veggies, like roasted cauliflower, would add a nice texture variation.
  • Crumble in feta, blue cheese, or shredded Parmesan.

Should I Use a Mandoline or a Knife?

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!

Make It Ahead!

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.

Side view of a bowl of shaved brussels sprouts salad in a bowl.
Overhead view of a shaved brussels sprouts salad in a serving bowl.
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Shaved Brussels Sprouts Salad Recipe

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.
Course Side Dish
Cuisine American
Total Cost ($5.45 recipe / $0.90 serving)
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 servings (½ cup per person)
Calories 158kcal

Ingredients

  • 1 bag Brussels sprouts (1lb) $2.98
  • 1 Tbsp Dijon mustard $0.06
  • 2 tsp honey $0.10
  • 2 Tbsp apple cider vinegar $0.06
  • 3 Tbsp olive oil $0.57
  • 2 cloves garlic, minced $0.06
  • ¼ tsp salt $0.01
  • cup craisins $0.72
  • ¼ cup crushed pecans $0.86
  • ¼ tsp freshly cracked black pepper $0.03

Instructions

  • Using a mandoline or a knife, shave brussels sprouts. Transfer to a serving bowl.
  • In a small mixing bowl, combine Dijon mustard, honey, apple cider vinegar, olive oil, minced garlic, and salt. Whisk to combine.
  • Add craisins and crushed pecans to the serving bowl with Brussels sprouts.
  • Drizzle dressing over the top of the salad.
  • Toss to combine and add black pepper to taste.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving (½ a cup) | Calories: 158kcal | Carbohydrates: 15g | Protein: 3g | Fat: 11g | Sodium: 144mg | Fiber: 4g
Overhead close up view of a shaved brussels sprouts salad in a serving bowl.

how to make Shaved Brussels Sprouts Salad – step by step photos

Shaved Brussels sprouts on a wooden chopping board.

Using a mandoline or a knife, shave 1lb of Brussels sprouts. Transfer to a serving bowl.

Olive oil, honey, garlic, and mustard in a mixing bowl to make a dressing for shaved Brussels sprouts salad.

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.

Pecans, craisins, and dressing added to a bowl with shaved brussels sprouts.

Add ⅓ cup craisins and ¼ cup crushed pecans to the serving bowl with Brussels sprouts. Drizzle dressing over the top of the salad.

Shaved Brussels sprouts salad in a bowl.

Toss to combine and add ¼ tsp black pepper to taste.

Overhead view of a shaved brussels sprouts salad in a serving bowl.

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.

The post Shaved Brussels Sprouts Salad appeared first on Budget Bytes.

Crockpot Candied Sweet Potatoes Recipe (Candied Yams)

Crockpot Candied Sweet Potatoes are tender, buttery, and sweetened with brown sugar. This easy candied yams recipe is a heavenly slow cooker side dish.
The post Crockpot Candied Sweet Potatoes Recipe (Candied Yams) appeared first on Southern Bytes.

Crockpot Candied Sweet Potatoes are tender, buttery, and sweetened with brown sugar. This easy candied yams recipe is a heavenly slow cooker side dish.

The post Crockpot Candied Sweet Potatoes Recipe (Candied Yams) appeared first on Southern Bytes.

Pear Galette

This easy Pear Galette is packed with warmly spiced pears and craisins, then wrapped in a flaky crust and served with homemade caramel sauce!

The post Pear Galette appeared first on Budget Bytes.

As we say goodbye to peaches in the summertime, I stay positive and look forward to the next season… pear season! Pears are one of my favorite fall fruits, and this perfectly fall-festive Pear Galette with caramel sauce is a delicious way to showcase them. This free-form pie is one of the easiest desserts you’ll EVER make, and the filling is deliciously simple. Spiced pears and tangy dried cranberries are wrapped in a flaky, buttery crust to create the best beginner-friendly dessert on a budget!

Overhead view of a pear galette with a slice cut out.

What is a Galette?

Originating from France, a galette is the answer to all your pie needs this busy holiday season! It’s essentially a rustic, free-form pie made with a single crust and folded-up edges over a simple filling. They differ from traditional pies because you don’t bake them in a pie pan (a baking tray is all you need!), and they’re often quicker to make. They also don’t have a top crust, so there’s no messing around with latticework or fancy pastry techniques. All you need is a pre-made pie crust and your filling! I use sliced pears, dried cranberries, cinnamon, ground ginger, sugar, and lemon juice for a sweet-tart pear galette perfect for fall.

Ingredients

Here’s what you’ll need to make this simple pear galette recipe:

  • Pears: You can use any type of pear you like. I used a green Bartlett pear and a red Anjou pear for beautiful color contrast in my filling. I recommend choosing a pear that feels firm but not too hard (it should give a little when you press on it).
  • Granulated Sugar & Light Brown Sugar: Mix these sugars with lemon juice and spices to create a sweet and slightly tangy marinade.
  • Lemon Juice: Stops the pears from browning and adds a bright flavor to the filling.
  • Spices: Ground cinnamon and ginger add a warm, fall flavor.
  • Salt: Just a pinch for flavor.
  • Dried Cranberries: These add a chewy texture and tart flavor to every bite. They might be labeled “craisins” in your local grocery store.
  • Pre-Made Pie Dough: This is a shortcut I’m always willing to take when I’ve got a lot going on around the holidays! I use a pre-made pie crust to save myself time and effort. They often come in packs of two, so you could freeze the other and make our peach galette come summertime. For homemade, try our pie crust recipe.
  • Milk: Brush a little milk over your pie crust to help it brown in the oven.
  • Turbinado Sugar: A coarse, raw sugar that adds a crunchy texture and sweet flavor to the crust. Coconut sugar, demerara sugar, or brown sugar would all differ slightly, but would still work if you can’t find turbinado sugar.
  • Caramel Sauce: I use salted butter, room temperature heavy cream, vanilla extract, and brown sugar to make an easy caramel sauce for serving!

Variations to try

This easy pear galette recipe is just that—easy! But don’t let it’s simplicity fool you. The flavors and textures in this dessert are anything but basic. However, if you want to use this recipe as a base and switch up the flavor, here are some variations I think you’ll love:

  • Swap out one of the pears for an apple (make sure it’s sliced thin).
  • Mix in a handful of berries, such as blackberries or blueberries—like in our lemon blueberry cream cheese galette!
  • Sprinkle some slivered almonds or diced pecans.
  • Try raisins or dried cherries in place of the craisins.
  • Drizzle melted dark chocolate over the top.
  • Use different spices like cardamom, allspice or nutmeg instead of cinnamon/ginger.

What About the Leftover Spiced Pear Juice?

If you want to do something creative with any leftover pear juice after step 8, you can make a cocktail with it or briefly simmer it on the stovetop to make a pear simple syrup. Delicious and no-waste—win-win!

Serving Suggestions

I took our caramel sauce recipe and reduced the heavy cream used ever so slightly to make it thicker for this pear galette. Drizzle it over the top of the warm slices and enjoy every last bite! A scoop of vanilla ice cream or a dollop of freshly whipped cream would take this elegant dessert to the next level!

Storing Leftovers

This homemade pear galette recipe is best served fresh, but it’ll keep in the fridge for 2-3 days if covered with foil or plastic wrap. Just note the crust may lose some of its crispness.

You can also try freezing individual slices for up to 3 months, but let them thaw completely before serving. And like any fresh fruit dessert, the texture may be slightly softer after being frozen. I’d reheat slices in the oven at about 350F for a few minutes until warmed through.

Overhead view of a pear galette.
Overhead view of a pear galette with a slice cut out.
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Pear Galette Recipe

This easy Pear Galette is packed with warmly spiced pears and craisins, then wrapped in a flaky crust and served with homemade caramel sauce!
Course Dessert
Cuisine French
Total Cost ($6.24 recipe / $0.78 serving)
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 slices
Calories 288kcal

Ingredients

Pear Galette Ingredients

  • 2 pears, cored and quartered* $2.64
  • 2 Tbsp granulated sugar $0.08
  • 2 Tbsp brown sugar $0.10
  • 2 tsp lemon juice $0.02
  • ½ tsp cinnamon $0.04
  • ½ tsp ground ginger $0.12
  • pinch of salt $0.01
  • 1 pre-made pie dough $1.38
  • 1 Tbsp dried cranberries or ''craisins'' $0.13
  • 1 Tbsp milk, for the crust $0.01
  • 1 Tbsp turbinado sugar, for the crust $0.06

Caramel Sauce Ingredients

Instructions

  • Preheat oven to 450F. Slice pears ¼ inch thin.**
  • In a medium mixing bowl, stir together sugar, brown sugar, lemon juice, cinnamon, ground ginger, and salt.
  • Pour the mixture over sliced pears and set aside.
  • Unroll pie dough on a sheet of parchment paper and fill the crust with sliced pears in one single layer, leaving 1-2 inches of space around the edge. (I had some extra pear slices, so I fanned them out on top, making a small second layer.)
  • Then, add craisins to the leftover pear juice to rehydrate. Set aside while you make the caramel sauce.
  • In a small saucepan, melt salted butter over medium-low heat. Then, add brown sugar and whisk together until a smooth caramel forms.
  • Remove caramel from heat and stream in room temperature heavy cream and vanilla, whisking until smooth.
  • Set aside caramel sauce to thicken. Meanwhile, brush some of the leftover juice from the soaking cranberries over the pears.
  • Dot the pears with hydrated cranberries.
  • Gently fold the sides of dough over the edges of the pears and pinch the dough to form a rustic texture and enclose your pear filling inside the galette.
  • Brush the crust with milk.
  • Sprinkle turbinado sugar over the crust and on top of your galette.
  • Bake for 15-20 minutes or until the crust turns golden brown and the pears begin to wilt.***

See how we calculate recipe costs here.

Notes

*I chose a red Anjou pear and a green bartlett pear. Any variety of pear will work for this galette. You can choose to peel your pears or leave the skin on. I left the skin on.
**I sliced my quartered pears, keeping them organized and together so they would be easier to fan out when filling my tart for aesthetic reasons.
***The pears will not turn to mush but should be tender and maintain their signature texture. If you find your crust is beginning to burn, you can lightly place a piece of tinfoil on top of your galette to help dodge the heat. This is a very flat “pie alternative” and doesn’t take as long to cook.

Nutrition

Serving: 1slice | Calories: 288kcal | Carbohydrates: 40g | Protein: 2g | Fat: 14g | Sodium: 141mg | Fiber: 2g
A slice of pear galette on a white plate, drizzled with caramel sauce.

how to make Pear Galette – step by step photos

A knife slicing pears on a wooden chopping board.

Preheat oven to 450F. Slice 2 cored and quartered pears ¼ inch thin.

Lemon juice, brown sugar, and spices in a mixing bowl.

In a medium mixing bowl, stir together 2 Tbsp sugar, 2 Tbsp brown sugar, 2 tsp lemon juice, ½ tsp cinnamon, ½ tsp ground ginger, and a pinch of salt.

Spice mixture being poured over sliced pears in a mixing bowl.

Pour the mixture over sliced pears and set aside.

Sliced pears arranged in a fan style on an unbaked pre-made pie crust.

Unroll 1 pre-made pie dough on a sheet of parchment paper and fill the crust with sliced pears in one single layer, leaving 1-2 inches of space around the edge. (I had some extra pear slices, so I fanned them out on top, making a small second layer.)

Dried cranberries soaking in a spiced lemon juice mixture in a mixing bowll.

Then, add 1 Tbsp craisins to the leftover pear juice to rehydrate. Set aside while you make the caramel sauce.

Brown sugar and melted butter in a sauce pan to make caramel sauce.

In a small saucepan, melt ¼ cup salted butter over medium-low heat. Then, add ½ cup brown sugar and whisk together until a smooth caramel forms.

Heavy cream being whisked into melted butter and brown sugar to make caramel sauce.

Remove caramel from heat and stream in ¼ cup room temperature heavy cream and ½ tsp vanilla, whisking until smooth.

A brush glazing slices pears on a unbaked pre-made pie crust.

Set aside caramel sauce to thicken. Meanwhile, brush some of the leftover juice from the soaking cranberries over the pears.

Sliced pears and dried cranberries on a unbaked pre-made pie crust for pear galette.

Dot the pears with hydrated cranberries.

Hands folding and crimping the edges of a pear galette before baking.

Gently fold the sides of dough over the edges of the pears and pinch the dough to form a rustic texture and enclose your pear filling inside the galette.

An unbaked pear galette being brushed with milk.

Brush the crust with 1 Tbsp milk.

An unbaked pear galette.

Sprinkle 1 Tbsp turbinado sugar over the crust and on top of your galette.

Freshly baked pear galette on a parchment lined baking sheet.

Bake for 15-20 minutes or until the crust turns golden brown and the pears begin to wilt.***

Overhead view of a pear galette with a slice cut out.

This easy dessert recipe is one to keep in your back pocket for those last-minute fall gatherings! It’s quick, delicious, and sure to impress anyone who takes a bite.

The post Pear Galette appeared first on Budget Bytes.

Apple Oat Muffins

These healthy apple oat muffins are made with a warm blend of ginger, cinnamon, and nutmeg, offering a perfect balance of spice and sweetness. A delicious breakfast treat packed with wholesome ingredients.

These healthy apple oat muffins are made with a warm blend of ginger, cinnamon, and nutmeg, offering a perfect balance of spice and sweetness. A delicious breakfast treat packed with wholesome ingredients.

Chow Chow

Learn how to make chow chow- a sweet and tangy Southern relish made with pickled green tomatoes, cabbage, and bell peppers. Refrigerate for up to 2 months, or see notes for canning instructions.

chow chow recipe
Learn how to make chow chow- a sweet and tangy Southern relish made with pickled green tomatoes, cabbage, and bell peppers. Refrigerate for up to 2 months, or see notes for canning instructions.

Hummus Dressing

Did you know you could make salad dressing out of hummus? This quick and simple hummus dressing hack is perfect…

Did you know you could make salad dressing out of hummus? This quick and simple hummus dressing hack is perfect for making a homemade salad dressing or sauce with just 3 ingredients!

Hummus Dressing

For much of my career as a cookbook author and recipe writer, I’ve been trying to convince people to make homemade salad dressings and sauces. While I am still 100% in that camp, I get why it’s so much easier to do store-bought. When I’m in the middle of a recipe, there’s nothing more deflating than a sauce or dressing recipe that uses a long list of ingredients or a blender!

Here’s our new hack: hummus dressing! Yes, you can use that purchased tub (or homemade if you have it) as the basis for a 3 ingredient recipe. Use it as a hummus salad dressing for greens, or even a hummus sauce for bowl meals. It’s such a fun trick!

Use a quality brand of hummus

Here’s the most important thing about this hummus dressing: make sure to use a quality brand of hummus! We suggest steering clear of the popular Sabra brand: the flavor has a strong chemical aftertaste (possibly due to the citric acid used as a preservative, at least according to Reddit).

Make sure to use a hummus brand with a creamy, tangy and smooth flavor. Experiment to find a brand you love. (We have a few we like, which we can respond to in comments if you are interested!)

Tips for making hummus dressing

This humus dressing is more of an idea than a strict recipe, so keep that in mind when making it! It’s all about adjusting quantities so you have the right consistency and flavor. Again, make sure to use a quality hummus brand. Here are a few notes:

  • Use more liquid if it does not come to a drizzle-able consistency. You can add more lemon juice or water.
  • Adjust the flavor with a pinch of salt or sugar if desired. All hummus brands vary, so you may find you need a pop from salt. If it tastes too acidic, add a pinch of sugar to balance it out.

Storing leftovers

This hummus dressing stores up to 5 days refrigerated. It thickens when cold, so you may want to bring it to room temperature and add a little water if necessary to bring to a consistency that is able to drizzle.

Farro Bowl with hummus dressing

Ways to use hummus dressing

Hummus dressing works not only on salads but bowl meals, for dipping, and more! Here are a few fun ideas:

Dietary notes

This hummus dressing is vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Hummus Dressing

Hummus Dressing


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  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: ½ cup
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Description

Did you know you could make salad dressing out of hummus? This quick and simple hummus dressing hack is perfect for making a homemade salad dressing or sauce with just 3 ingredients!


Ingredients

  • ½ cup high quality hummus (avoid Sabra)
  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice (more water if necessary)

Instructions

  1. Mix the ingredients in a medium bowl. Taste and if desired, you can add a pinch or two of salt or sugar to balance the flavors.
  2. Stores up to 5 days refrigerated; it thickens when cold so bring to room temperature and/or add a little water if necessary to bring to a consistency that is able to drizzle.
  • Category: Dressing
  • Method: No Cook
  • Cuisine: Salad
  • Diet: Vegan

More dressing recipes

Want more dressing ideas? Some of our favorite salad dressing recipes are this homemade Caesar dressing, Green Goddess dressing, cilantro lime dressing, balsamic vinaigrette, Italian dressing, and salsa ranch dressing.