Everything you need to know about roasting vegetables

If you think you don’t like vegetables, or you have a picky eater at home – you probably just haven’t tried them roasted. While boiling or steaming can leave veggies on the bland and soggy side, high heat transforms them completely.

Roasting caramelizes their natural sugars, turning simple roots and greens into crispy, savory treats. Whether you want to upgrade your weeknight dinners, prep healthier meals, or impress your guests, mastering the simple art of roasting is the easiest way to make vegetables the best part of your plate. This method will turn even your picky eaters into a veggie fans.

Cutting vegetables for roasting

Root Vegetables 

What is considered a root vegetable? Potatoes, sweet potatoes, carrots, parsnips, and beets. You can also treat hard shelled squash the same way, think butternut squash. They are typically grown in the ground and harder vegetables.

How to prep them: Dice them into uniform, smaller pieces to ensure consistent cooking.

Cruciferous Vegetables 

What is considered a Cruciferous vegetable? Broccoli, cauliflower, Brussels sprouts, and cabbage.

How to prep them: For broccoli and cauliflower, cut their tops into smaller florets, of similar size. Depending on the size of the Brussels sprouts, they can either be roasted whole, or cut lengthways, and roasted cut side down. 

High-Moisture Vegetables

What is considered a high-moisture vegetable? Bell peppers, zucchini, yellow squash, eggplant, mushrooms and cherry tomatoes.

How to prep them: Arrange in a single layer, well spaced, to allow water to evaporate as this will prevent them from steaming vs. roasting.

Aromatics

What is considered an aromatic? White, yellow and red onion, shallots, leeks, and whole garlic cloves.

How to prep them: Peel away the onions papery skins. Cut onions into large chunks, do not separate the layers. Cuts leeks into thick rounds, keeping them circles in tact. Leave the paper skin on your garlic.  

What is the secret to roasting vegetables?

The fundamental secret to roasting vegetables is a combination of high heat, the right amount of oil and lots of space.

High Temperature: Roast at 400F to 425F. 

Lots of Space: Leave clear space between each vegetable piece on the baking sheet. 

Oil: You need enough oil and the right kind of oil. Make sure to use a high-smoke point oil and completely coat each vegetable piece. A good rule is roughly 1-2 tablespoons of oil per pound of vegetables. 

Is it better to roast veggies at 400F or 425F?

The goal of roasting vegetables is crispy edges and tender centres. For general vegetable roasting, 425F is the ideal choice to achieve this. 

The high heat triggers the natural sugars browning on squash and carrots, and creates crispy edges on vegetables like broccoli and cauliflower. 

On the other hand, 400F is a safer choice for more delicate items and denser root vegetables that require more time to cook through without burning. Think peppers or sweet potatoes. This slightly lower temperature also works best if your oven runs hot. 

How I like to make roasted vegetables

Roasting vegetables is one of my year-round favorite ways to cook them. They can make a hearty side dish or be a part of a one sheet pan dinner. There versatility can be seen in my recipes for:

Easy Sheet Pan Roasted Vegetables (3 side dishes!)

Perfect for serving a crowd, these Sheet Pan Roasted Vegetables is three side dishes in one! You can also meal prep these for the week ahead.

Check out this recipe

Roasted Cauliflower with Orange Tahini (side dish)

This Roasted Cauliflower with Orange Tahini is a tasty twist on a side dish! Topped with a zesty orange tahini sauce, dates and parsley, yum!

Check out this recipe

Honey Butter Roasted Carrots and Radishes Side Dish

These Honey Butter Roasted Carrots and Radishes are the perfect side dish for any gathering, especially in the Springtime! Easy & delicious!

Check out this recipe

Sage Roasted Potatoes

Crispy on the outside and tender in the middle, these Sage Roasted Potatoes are a delicious side dish perfect for any meal!

Check out this recipe

Tips & tricks for roasting

Roasting vegetables is incredibly simple – but it does require a few rules of thumb. My tried and tested steps below will ensure your veggies come out with perfetly crisp edges and tender centres, which is always the goal when roasting!

Oven and equipment

Preheat the oven: Roast at a high heat, typically between 400F and 450F. High heat quickly evaporates surface moisture to crisp up the edges while cooking the inside until they are tender. 

Use a dark pan: Food browns faster on older, dark-coated or seasoned baking sheets because they absorb and radiate heat much more effectively than shiny, light-colored pans. Even if using parchment paper, the pan does make a difference.

Preparation: washing, cutting and spacing

Dry thoroughly: Moisture is the enemy of a good roast. After washing your vegetables, pat them completely dry with a paper towel. Excess surface water will create steam, essentially steaming the v eggies instead of roasting them.

Even pieces: Chop your vegetables into equal-sized pieces. This ensures they all cook at the same rate, avoiding a mix of burnt and undercooked pieces. 

Maximize surface area: When cutting, try to create flat edges (like slicing Brussels sprouts or potatoes in half). Place those flat sides directly face-down on the baking sheet for maximum contact with the heat. 

Give them space: Do not overcrowd the pan. Arrange your veggies in a single, spaced layer with at least a little breathing room between pieces. If they are piled on top of each other, they will trap steam and turn mushy. Use multiple pans if necessary.

Seasoning and sheet pan placement

Coat, don’t drown: Toss your vegetables in a bowl with oil before spreading them on the pan to ensure every surface is lightly coated. Use an oil with a high smoke point, like Avocado Oil or olive oil, avoid extra-virgin olive oil, which can smoke at high heat. 

Group: Different vegetables have different cooking times. To bake everything evenly on a single pan, you can either group similar items together, and roast on separate baking sheets, or stagger them. Group the following:

• Asparagus, green beans
• Zucchini, bell peppers, cherry tomatoes, mushrooms
• Carrots, potatoes, sweet potatoes, butternut squash, beets

Stagger them: Add them to the pan in stages – starting with your root vegetables first, as they will take the longest, then adding the softer veggies later during the roasting time.

What seasoning is good for roast vegetables?

The holy trinity of seasoning is olive oil, salt and black pepper. It’s simply perfect as is, but also serves as the foundation to let your imagination run wild!

• Always use a high smoke-point oil, like an extra virgin olive oil, avocado oil or ghee, and; 
• use salt and pepper of choice – you can use table salt, kosher or sea salt and ground pepper or freshly cracked black pepper. Whatever you have on hand. 

Try picking a theme:

• Mediterranean: Dried rosemary, thyme, oregano, and garlic powder.
• Smoky & Warm: Smoked paprika, cumin, coriander, and a pinch of cayenne pepper.
• Salty & Savory: Onion powder, garlic salt, and dried dill.

Add a post-roast finish, add right out of the oven:

• A squeeze of fresh lemon juice, lime juice, or a drizzle of balsamic vinegar cuts through the richness of the oil.
• Finely chopped fresh herbs, parsley, cilantro, chives, or basil add a fresh, bright contrast to the charred edges.
• Grated Parmesan cheese, toasted pine nuts, or a drizzle of hot honey brings any vegetable choice to the next level.

Vegetable roasting seasonings for every season of the year

I like to vary my seasoning based on the time of year. Below are some suggestions and jumping off points for you to mix and match, making your roasted vegetable dish your very own.

Spring: Light & Bright

Focus on bright, herbs that complement early season greens and vegetables. Spring veggies that roast well are broccolini, spring carrots, asparagus, radishes and snap peas.

Key Ingredients: Fresh dill, chives, mint, lemon zest, pepper, and a light drizzle of honey.

Summer: Fresh & Zesty

Think high-contrast flavors that cut through the natural sweetness and juices of peak-season veggies. Summer veggies to roast include, bell peppers, green beans, cherry tomatoes, zucchini and sweet corn.

Key Ingredients: Fresh basil, oregano, garlic powder, balsamic glaze, lime juice, and flaky sea salt.

Fall: Earthy & Savory

Use heavier, woody herbs that compliment the deep richness of root vegetables. Fall veggies to roast include brussels sprouts, acorn and butternut squash, cauliflower, beets and sweet potatoes.

Key Ingredients: Fresh rosemary, thyme, sage, smoked paprika, nutmeg, and brown butter.

Winter: Deep & Warming

Lean into the big, bold spice blends that elevate hearty veg. Winter veggies to roast include potatoes, broccoli, parsnips, kale and celery root.

Key Ingredients: Cumin, coriander, cayenne pepper, whole roasted garlic, and a heavy grating of aged Parmesan cheese.

Storing and reheating your roasted vegetables

Roasted vegetables are a great make a ahead addition to your fridge. The hold up really well, are great reheated or cold out of the fridge and make a quick dinner side dish or lunch box addition.

To store your leftover roasted vegetables:

• Let the vegetables reach room temperature before packing them; trapped steam will make them mushy in the fridge.
• Place them in an airtight container or sealable bag.
• Keep in the refrigerator for 3 to 5 days.

To reheat you roasted vegetable leftovers:

• Air Fryer (Best & Fastest): Cook at 375F to 400F for 3 to 5 minutes, shaking the basket halfway through.
• Oven: Spread in a single layer on a baking sheet and bake at 350F to 400F for 5 to 10 minutes until hot and crisp.
• Stovetop (skillet): Warm a small amount of olive oil or butter in a pan over medium heat, add the vegetables in a single layer, and sauté for 3 to 5 minutes, tossing occasionally.
• I don’t recommend the microwave, it will changes the textures and won’t crisp up those edges.

More roast vegetable recipes to love from the blog

• Warm Lentil Harvest Salad with Roasted Vegetables
• Roasted Butternut Squash and Apple Soup
• Easy Sheet Pan Roasted Chicken with Vegetables

The post How to Make Perfect Roasted Vegetables In the Oven appeared first on Cooking in my Genes.

They pair with chicken, beef, pork, salmon – truly whatever you’re making. Try with one of my easy chicken recipes, like Crockpot Marry Me Chicken, Sheet Pan Pomegranate Chicken with Brussels Sprouts or my Healthy Baked Lemon and Herb Chicken. 

Why you’ll love this recipe

• Built-in gourmet flavor: The Boursin Garlic & Fine Herbs Cheese does all the heavy lifting. No peeling garlic, or chopping herbs.
• Ultra-creamy and velvety texture: Boursin melts effortlessly into warm dishes, and when combined with butter and milk turns the potatoes into a creamy dream. 
• Less ingredients & less work: Because the cheese is already perfectly seasoned and creamy you get to skip long ingredient lists and steps. You only need potatoes, butter, milk, salt, pepper, and your Boursin of choice. 
• Perfect anytime: This dish is the ultimate side dish, as its easy to adapt to your mains and is impressive any day of the week. You can make it ahead of time during the holidays or busy weeknights.

What is Boursin cheese?

Boursin is a creamy, crumbly, French cow’s milk cheese. It is perfectly spreadable and melts beautifully into warm dishes. It traditionally features garlic and fine herbs, but you can find a variety of flavors at your local grocery store. 

Ingredients needed

Yukon gold potatoes: They have a naturally creamy, buttery texture. 

Unsalted butter: Helps control the salt in the dish.

Whole milk: Also known as homogenized milk, it has a 3.25% fat content.

Garlic & Fine Herbs Boursin cheese:  A MUST to make these mashed potatoes!

Salt & pepper: The only seasonings you need.

What types of potatoes that make the best mashed potatoes

The best potatoes for mashed potatoes are Yukon Golds or Russets (aka Idaho).  

Why?

Yukon Golds are naturally buttery, and creamy. They add a level of creaminess that can’t be duplicated. They also hold onto added butter and cream well without turning watery. You can leave the skins on for a rustic look and extra texture – but I don’t recommend that for this recipe.

Russets (aka Idaho), create a light and fluffy mashed potato that absorbs dairy easily. I always peel Russets, their skins are tough and won’t mix well, even if you’re looking for a different texture.

Avoid using Red Potatoes. They have high water and starch content that won’t work well, and will leave you disappointed. I’ve tried it so you don’t have to!

Key steps to make Boursin mashed potatoes

1. Peel and chop your potatoes into consistent sized pieces – 1 inch pieces.
2. Bring a large pot of water to a boil, salt it well.
3. Cook your potatoes until fork tender.
4. Put the cooked potatoes through a ricer or mash them. 
5. Warm the milk, butter, Boursin, salt and pepper in a saucepan. 
6. Add the riced/mashed potatoes to the warmed Boursin mixture and stir to combine. 
7. Taste test – adjust seasoning as needed and feel free to add more butter or a little extra milk if you’d like more creaminess. Garnish with a drizzle of warmed butter, or chopped fresh chives or parsley.

What if I don’t have a potato ricer, what can I use instead?

You can use a standard potato masher, a fork or an electric hand mixer. Whatever you have on hand – just don’t over mix.  

If you’re using standard potato masher, press straight down and move around the pot. Do not over-mash or twist the masher.

A large metal serving fork works well for smaller batches, just mash them against the sides of the hot pot.

And if you have an electric hand mixer, fluff up the potatoes on low speed first then add in the warm ingredients just until they are combined.  

What to serve with mashed potatoes 

These creamy mashed potatoes are the perfect side dish for practically anything you have on this weeks menu! 

They pair with chicken, beef, pork, salmon – truly whatever you’re making. I’d recommend trying them with one of my quick and easy chicken recipes, like Crockpot Marry Me Chicken, Sheet Pan Pomegranate Chicken with Brussels Sprouts or my Healthy Baked Lemon and Herb Chicken. 

Or, pair with my Easy Lemon & Herb Butter Roasted Turkey for a special occasion like Thanksgiving or Christmas.

Tips & Tricks 

The way you cook your potatoes and how you mix them will be the difference between a creamy, flavorful side dish and one that falls flat. 

• Start your potatoes in cold, generously salted water (think pasta water), and cut your potatoes into consistent sizes. 
• Once your potatoes are fork-tender, drain them and return them to their empty cooking pot. Then return the potato filled pot to the burner for 1 to 2 minutes, over a low heat. Shake the pot gently while on the burner. You will see steam escape; this removes any excess water and prevents your potatoes from being watery and lets them soak up maximum flavor.
• Always warm your butter and milk or cream before adding into your potatoes, the cold fats won’t mix properly and will cool down your hot dish.
• Avoid over mixing, ensure to mix ingredients until just combined. And never use a food processor, stand mixer or a blender. Over mixing and high speeds turns potato starches into a gummy mess.

Variations & other flavor ideas

Potatoes are the perfect blank slate – they are delicious on their own, but why not add a flavor combo you’re craving?

I usually simmer a few smashed garlic cloves or springs of thyme, rosemary or other fresh herbs I have on hand, directly in my milk and butter mixture, then strain them out before pouring the liquid into the potatoes. But by using any one of the Boursin Cheese flavors, I’ve been saving myself this step and getting that extra creaminess and flavor from the Boursin instead. It’s been game changing.

You can follow this recipe and swap out the Garlic Herb Boursin for the Rosemary & Black Garlic, Black Truffle & Sea Salt (just omit the additional salt), Caramelized Onion & Herbs, Shallot & Chive or Basil & Chive Boursin flavors. They all work beautifully with the measurements provided. 

How to store and make-ahead

You can easily make these creamy Boursin Cheese mashed potatoes ahead of time for an easy weeknight side, a dinner party or big holiday meal. For best texture and flavor, you can make ahead a maximum of 2 days, as you’ll want them to be their freshest.

Storage 

Refrigerator: Let the mashed potatoes cool completely to room temperature and store in an airtight container. I recommend pressing a piece of plastic wrap directly onto the surface of the potatoes before closing the lid to prevent drying. These will keep for 4 days in total, so if you made them ahead of time, adjust the time they will be good for. 

Freezer: After cooling to room temperature, the mashed potatoes should be frozen in plastic freezer bags by pressing all the air out and flattening before sealing. This will prevent any additional drying out, and save freezer space 

Reheating

When reheating your leftovers from the fridge or the freezer (let them thaw completely), the potatoes will look dry at first. Always stir in a splash of milk, cream, or a spoonful of butter when reheating to restore their texture.

Stovetop (preferred): Place the potatoes in a saucepan over low-to-medium Stir frequently so the bottom doesn’t scorch.

Oven (best for a large batch): Place potatoes in a buttered baking dish. Cover tightly with foil. Bake at 350°F for 20–30 minutes until hot throughout.

Slow Cooker (most convenient): Add your potatoes to a buttered slow. Cover and heat on Low for 2 hours, stirring occasionally. Once hot throughout, switch it to the “Warm” setting for serving.

Microwave (fastest): Place potatoes in a microwave-safe bowl. Cover with a damp paper towel. Microwave in 1-minute bursts, stirring well between each burst to heat evenly.

FAQs

More side dishes to enjoy from the blog

• How To Make Whole Roasted Carrots (With Flavor Variations)
• Quick & Easy Gnocchi With Mushrooms: An Easy Side Dish
• Roasted Cauliflower with Orange Tahini (side dish)

Print

How To Make The Best Creamy Boursin Cheese Mashed Potatoes

Elevate your side dish game with these creamy Boursin cheese mashed potatoes! Impress every guest with this flavorful mashed potato recipe.

Course Side Dish

Cuisine american-inspired

Keyword boursin cheese, mashed potatoes

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 -8 people

Author Jess

Ingredients

• 3 lbs Yukon gold potatoes, peeled & chopped into 1 inch pieces
• 1/2 cup unsalted butter
• 1 1/2 tsp salt
• 1/4 tsp ground pepper
• 1/2 cup whole milk
• 1 package (5.3 ounces / 150 grams) Garlic & Fine Herbs Boursin cheese

Instructions

• Place the potatoes into a large pot with a generous pinch of salt and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
• Once potatoes are cooked, remove from the heat and drain the water.
• Put the cooked potatoes through a ricer and set aside in a bowl. If you don’t have a ricer, mash the potatoes well in a bowl and set aside.
• Add the butter, salt, pepper, whole milk and Boursin cheese to the large pot over low heat. Stir to combine all of the ingredients together until the butter and Boursin have has melted and combined with the milk. Turn the heat off.
• Add the riced (or mashed potatoes) back to the pot and stir to combine. Taste and season with more salt and pepper if desired. Or, add more butter or milk if you need more creaminess.

Notes

• If you don’t have a potato ricer, you can use a standard potato masher, a fork or an electric hand mixer to mash the potatoes. Just don’t over mix.  
• You will typically find Boursin Cheese in the deli or specialty cheese section. It will likely be near other spreadable cheeses like goat cheese, of Brie.
• For a rich and creamy texture, the best potatoes to use are Yukon Golds. If you want a lighter and fluffier dish, Russet potatoes are best. Do not use Red potatoes, they will not work.

The post How To Make The Best Creamy Boursin Cheese Mashed Potatoes appeared first on Cooking in my Genes.

This easy side dish can be customized to your tastes with three flavor variations

I’d pair these roasted whole carrots with my Easy & Delicious One Pan French Onion Chicken Dinner for an easy weeknight win – or as an elegant side dish to my easy lemon & herb butter roasted turkey for a crowd. 

Why roasted whole carrots are a great side dish

• Deeper flavor: The higher temperature creates an irresistible, deep flavor, caramelizing the natural sugars and creating crisp, savory edges. 
• Effortless: This nutrient-packed staple is pairs effortlessly with any meal, from simple chicken to sophisticated holiday tables.
• Customizable: You can customize these carrots to your tastes with one of three flavor variations.

Ingredients needed for roasted whole carrots

Carrots: small/medium sized whole carrots (colourful if desired)

Extra-virgin olive oil: I love to use olive oil for these carrots but you can substitute with avocado oil

Seasonings: kosher salt, garlic powder, ground pepper and chili flakes is all you need for the base recipe

Flavor Variations

Carrots are a year-round staple in our house and make their way onto our table each season, with a little seasonal flair, of course. The light and bright garden herbs remind me of summer year-round, and the richness of dates and nuts makes me want to cozy up when the weather changes – no matter the time of year, carrots can be the star.

Once you’ve done a simple olive oil roast, toss your carrots in one of the below variations and enjoy!  

• Pistachios, mint and feta cheese – ⅓ cup chopped pistachios, 3 tbsp fresh minced mint, 1/3 cup crumbled feta cheese
• Honey, fresh thyme and almonds – 2 tbsp liquid honey, leaves from 3-4 sprigs of fresh thyme & ⅓ cup toasted almonds
• Dates, pistachios and parsley – 10 dates pitted and roughly chopped, ⅓ cup chopped pistachios, 3 tbsp fresh minced parsley

Key steps to make these carrots

Prep the carrots: Wash and trim the carrots (if the greens are still on) and if the carrots are large, slice them in half lengthwise. Preheat the oven and lined a large baking sheet with parchment paper. Place the prepared carrots on the baking sheet in a single layer.

Prep the flavor variation if using: If you’re using one of the three flavor variations, make sure to prepare those ingredients and set aside.

Roast the carrots: Bake the carrots until fork tender and starting to caramelize.

Finish the dish: Serve the carrots as-is or finish with one of the flavor variations.

How do you prepare carrots for roasting? (washing, peeling, and cutting) 

For whole roasting, the most versatile carrots are your standard grocery store bagged carrots. If you’re looking for something a bit more tender and sweet, bunches of small-medium carrots with their green tops attached are the best choice – and if you’re looking for a wow visual, rainbow/multi-coloured carrots are for you! 

• Avoid Bagged “Baby-Cut” Carrots: These are processed and stored in water; they have a high water content and will steam rather than caramelize, making it harder to get those crispy edges. 
• Wash and Scrub: Always rinse carrots under cold water and scrub well to remove dirt.
• Peel (Optional): You can leave the skin on for a more earthy flavor, but many prefer to peel them for a smoother look. Cooks choice!
• Trim the Tops: Cut off the green stems, but you can leave about an inch of the green for a refined restaurant-style appearance. 
• Split Large Carrots: If you have some larger carrots, trim down and slice so they’ll cook at the same rate. DRY your carrots off with a kitchen towel. Moisture prevents browning. 

Seasoning the carrots (oils, herbs, spices)

Oil is key: Toss the carrots generously in olive oil (or avocado oil, melted butter). The fat is essential to achieve browning.

Simple seasoning: At a minimum, use plenty of kosher salt and black pepper and enhance with garlic powder and a few chili flakes.

Herbs: For extra depth, try one of the flavor variations which use fresh herbs like thyme, parsley or mint.

Tips & tricks 

Roasting process (oven temperature, time, and tips):

• 400F = Slower, deeper roasting, great if you are cooking other dishes at this temp simultaneously. (25-30 minutes)
• 425F = Maximum caramelization; the “sweet spot” for crispy edges and tender centers. (20-25 minutes)
• 450F = Quick roasting; best for thin carrots or if you want a char-heavy finish. (15-20 minutes)

Group by Size: Check the size of your carrots – if you’re using a mix of sizes, keep an eye on the smaller carrots, as they may need to come out of the oven early. 

Don’t crowd: spread the carrots out on your dish, leaving space between them, if they’re layered and touching, they’ll steam and become mushy rather than roasting and caramelizing.

Checking for tenderness and caramelization

When are they done? Pierce the thickest part of a carrot with a fork or small knife. The fork should slide in easily with little to no resistance.

Are they caramelized? Look for deep golden-brown char marks, especially on the edges and the side touching the pan. If the carrots are tender but still look pale, you can pop them under the broiler for 1–2 minutes to quickly finish the browning. 

FAQs 

How to store and reheat

Store in the fridge: Leftover carrots can be stored in an airtight container in the fridge for up to 2 days.

Reheat in the oven: Reheat on a baking sheet in the oven at 400F for 5-10 minutes, until sizzling.

More easy side dishes to make from the blog

• Easy Sweet and Spicy Air Fryer Brussels Sprouts
• Roasted Cauliflower with Orange Tahini (side dish)
• Quick & Easy Gnocchi With Mushrooms: An Easy Side Dish

Print

How To Make Whole Roasted Carrots (With Flavor Variations)

Discover the simple steps to make perfectly roasted whole carrots that are tender & bursting with flavor. An easy side dish everyone will love!

Servings 4 -6 people

Author Jess

Ingredients

• 2 lbs small-medium, whole regular (or colorful) carrots, trimmed and scrubbed
• 3 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1 tsp garlic powder
• ¼ tsp ground pepper
• ¼ tsp chili flakes

Flavor variation 1: Honey, thyme and almonds

• 2 tablespoons liquid honey
• leaves from 3-4 sprigs of fresh thyme
• ⅓ cup toasted almonds

Flavor variation 2: Pistachios, mint and feta cheese

• ⅓ cup chopped pistachios
• 3 tbsp fresh minced mint
• 1/3 cup crumbled feta cheese

Flavor variation 3: Dates, pistachios and parsley

• 10 dates pitted and roughly chopped
• ⅓ cup chopped pistachios
• 3 tbsp fresh minced parsley

Instructions

• Preheat the oven to 425F and line a large baking sheet with parchment paper.
• Trim the green tops off the carrots, leaving a bit of the green visible (if desired). If the carrots are quite large, make sure to slice them in half lengthwise before baking.
• Place the washed and trimmed carrots on the parchment paper lined baking sheet. Drizzle with the olive oil, salt, garlic powder, ground pepper and chili flakes and toss to combine.
• Spread the carrots into a single layer.
• Bake the carrots for 20 minutes, toss / flip and then bake for another 10-15 minutes, until the carrots are tender and starting to brown / caramelize. Serve as-is or use one of the flavor variations below for serving.

Flavor variation 1: Honey, thyme and almonds

• As soon as the carrots come out of the oven, drizzle with 2 tablespoons of honey and toss to combine. Serve topped with ⅓ cup chopped & toasted almonds and the leaves from 3-4 fresh sprigs of thyme.

Flavor variation 2: Pistachios, mint and feta cheese

• When the carrots come out of the oven, let sit for 5 minutes on the baking sheet. Then, place all of the whole roasted carrots on a serving platter and garnish with the chopped pistachios, fresh minced mint and crumbled feta cheese.

Flavor variation 3: Dates, pistachios and parsley

• When the carrots come out of the oven, let sit for 5 minutes on the baking sheet. Then, place all of the whole roasted carrots on a serving platter and garnish with the chopped pistachios, chopped dates and fresh minced parsley.

The post How To Make Whole Roasted Carrots (With Flavor Variations) appeared first on Cooking in my Genes.

Paired beautifully with juicy stone fruits like apricots or plums and topped with crunchy pistachios for a flavorful appetizer. 

While my pan-fried halloumi in this pesto-tomato salad is delicious during the Summer season; this grilled halloumi is my favorite way to enjoy it towards the end of summer.

Why you’ll love this whole grilled halloumi

• Unique: This grilled halloumi cheese is a unique and different way to serve halloumi.
• Tasty: The saltiness of the halloumi pairs perfectly with the sweet stone fruit in late summer.
• Easy: Everything in this recipe happens on the grill!

What is halloumi cheese?

Halloumi is a semi-hard, brined cheese that comes from the Mediterranean island of Cyprus. It’s traditionally made of a mix of goat’s and sheep’s milk, however, you’ll find some versions with cow’s milk. It’s a firm cheese and it’s famously known for being a bit ‘squeeky’ when you bite into it. It has a very high melting point so it’s great for grilling! No extra salt is needed when cooking with this cheese.

Ingredients needed

Block of halloumi cheese: The star of the show! You’ll need a block of halloumi, about 250-300 grams.

Extra-virgin olive oil: A must for the grill and in the cast-iron skillet

Honey: A touch of honey goes well with the saltiness of the halloumi.

Stone fruit: I like apricots or plums with this grilled halloumi.

Pistachios: Crunchy pistachios are lovely with stone fruits.

Garnishes: Lemon zest, fresh mint and chili flakes elevate this simple dish.

How to Make this Grilled Halloumi Recipe

Soak: While the grill preheats, add the block of halloumi cheese to a bowl with boiling water. Let sit for 10 minutes.

Sear: Dry the halloumi with a paper towel. Sear the block of halloumi on both sides on the hot grill, about 2 minutes each side. 

Grill: Add the halloumi into the middle of the cast-iron skillet with the stone fruit, already on the grill. Drizzle honey over everything in the cast iron pan.

Serve: After about 10-12 minutes, remove from the grill.  Move the halloumi to a serving platter and scoop the cooked stone fruit around and on top of the cheese. Garnish, slice and enjoy.

What to serve with grilled halloumi

As an appetizer: This grilled halloumi is a delicious appetizer or snack on it’s own when paired with toasted bread like baguette or a crusty fresh bread for mopping up all the delicious juices in the pan.

As a side dish: This is a delicious dish to serve alongside some grilled chicken like my chili-lime chicken thighs or even a steak. 

As a main dish: For two people, this would be an incredible light dinner. Serve alongside a light salad like this one.

Tips & tricks for grilling halloumi 

Pat the halloumi dry: To get the best grill marks on the cheese, make sure to pat the halloumi dry with a paper towel after soaking in hot water.

Oil for the halloumi and the grill: Halloumi cheese can stick to the grill fairly easily so I recommend oiling the block of cheese AND the grill grates (lightly) as well.

Don’t have a grill? No problem! My recommendation is to use a grill pan if making this indoors as it will give you those lovely char marks. Alternatively, use a cast-iron skillet or frying pan on your stovetop. Sear the halloumi on both sides first and then add in the apricots or plums around the halloumi along with the 1 tablespoon of olive oil. Once everything is in the grill pan, drizzle the honey all over and continue with the recipe.

Why should I soak the halloumi in hot water?

You can skip this step if you want, however, soaking the halloumi makes the texture of the cheese a little more tender and soft once grilled.

How to make crostini to serve with this appetizer

To a baking sheet add slices of baguette bread. Brush the bread slices with olive oil on one side and place in a single layer on a large baking sheet. Bake for 5-7 minutes and then flip and bake for another 5-7 minutes until toasted. Set aside to cool.

Substitutions and variations

Stone fruit: In my photos you can see I used apricots in this original recipe. However, I’ve also made this using plums and I bet peaches would be delicious too! You will need about 2 heaping cups of sliced fruit.

Nuts: If pistachios aren’t for you, make sure to add a crunch factor. Chopped walnuts or almonds would be a great option.

Make this a mezze platter: Make this grilled halloumi the center of a mezze (appetizer) platter! Go Mediterranean-inspired and add other elements like pita, hummus, vegetables, olives and other summer fruits.

How to store and reheat

Fridge: Once the halloumi and fruits are cool, store any leftovers in an airtight container for up to 2 days. You can slice the halloumi cold and enjoy it along with the stone fruits in a salad – it would go great with arugula! 

Reheat: Alternatively, cut the block of halloumi into slices and reheat by pan-frying with the fruits for a few minutes.

FAQs

 More Summer appetizers to make from the blog

• Easy Baked Feta Appetizer with Tomatoes and Peppers
• Whipped Ricotta with Honey Roasted Plums Appetizer
• Lemon and Fresh Basil Burrata Cheese Appetizer

Print

Whole Grilled Halloumi with Stone Fruit and Pistachios

Savor the perfect summer bite with whole grilled halloumi, paired beautifully with juicy stone fruits and crunchy pistachios for a flavorful appetizer.

Course Appetizer

Cuisine Mediterranean-inspired

Keyword apricot, grilling, halloumi

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 as an appetizer (2 as a main)

Author Jess

Ingredients

• 250-300 grams (8-10 oz) block of halloumi cheese
• 1 tbsp extra-virgin olive oil plus more for drizzling
• 6-8 large apricots (or 4 large plums), pitted and sliced
• 3 tbsp liquid honey
• zest from half a lemon
• 3-4 tbsp chopped pistachios
• pinch of chili flakes
• fresh mint and/or basil leaves
• baguette or other crusty bread for serving

Instructions

• To a medium bowl add boiling water and the block of halloumi cheese. Let soak for 10 minutes.
• While the halloumi soaks, preheat the grill to medium-high heat (400-425F) and grease the grates with a bit of oil.
• After the halloumi soaks for 10 minutes, remove it from the bowl of boiling water and use paper towel to pat it as dry as you can. Plate on a plate and score both sides of the block of halloumi with a sharp knife. Drizzle both sides with olive oil and rub the olive oil into the halloumi. Set aside.
  
• In a cast iron pan, add 1 tablespoon of olive oil and the sliced apricots (or plums). Toss a bit with the olive oil and bring it out to the grill along with the plate of halloumi.
• Once the grill is hot, add the cast iron pan to the grill and add halloumi straight onto the grill grates beside it. Sear the halloumi for 2 minutes per side to get some nice grill marks. Then, move the halloumi into the cast iron pan and nestle the halloumi in the middle of the apricots (or plums). Drizzle the honey over everything in the pan and give the fruit a little stir.
• Cook for about 8-12 minutes, until the fruit has softened and is bubbling a bit, check it once or twice and stir the fruit if desired. Once ready, remove from the grill.
• Move the halloumi to a serving platter and scoop the cooked fruit around and on top of the cheese. Garnish with lemon zest, pistachios, chili flakes and fresh basil and/or fresh mint leaves.

  Use a knife to cut slices of the halloumi. Serve with the toasted baguette or other crusty bread of choice.
  

Notes

• How to make crostini to serve with this appetizer: To a baking sheet add slices of baguette bread. Brush the bread slices with olive oil on one side and place in a single layer on a large baking sheet. Bake for 5-7 minutes, then flip and bake for another 5-7 minutes until toasted. Set aside to cool.
• If you don’t have pistachios, try toasted almonds or walnuts.

The post Whole Grilled Halloumi with Stone Fruit and Pistachios appeared first on Cooking in my Genes.

This salad is one of my go-to’s in the later Summer months when stone fruit like peaches, nectarines and plums are at their peak. 

Just like my Strawberry Summer Salad Recipe with Feta, this burrata panzanella salad is wonderful as a side dish but can also be made into a main meal when paired with a protein.

Why you’ll love this burrata panzanella salad

• Seasonal: Celebrate’s the best produce of the Summer season!
• Easy: Crisp up the bread, make a dressing and a bit of chopping – that’s it!
• Unique: It’s a fresh, seasonal take on a classic panzanella salad.

What is panzanella? 

Panzanella is a classic Italian bread salad made with crusty, day-old bread, tomatoes, onions and herbs, all tossed in a simple vinaigrette. The bread is by far the star, soaking up tomato juices and dressing without getting mushy.

What does panzanella traditionally include?

A traditional Panzanella includes tomatoes, cucumbers, red onions, and basil, all tossed in a simple vinaigrette of olive oil and vinegar. This Burrata Panzanella recipe is a fresh summer take to enjoy the beautiful stone fruit and fresh herbs we have this time of year.

What kind of cheese is burrata?

Burrata is a fresh Italian cow’s milk cheese made from a combination of mozzarella and cream. Its known for its dreamy creamy texture, it has a solid outer shell of fresh mozzarella and a rich, gooey center. Once you’ve tried it, it will change your life!

Ingredients in burrata panzanella

For the bread:

• Hand-torn ciabatta or sourdough bread, torn into bite-sized pieces
• Extra-virgin olive oil
• Kosher salt

For the lemon shallot vinaigrette:

• Extra-virgin olive oil
• Shallot (or garlic)
• Dijon mustard
• Honey (or maple syrup)
• Lemon juice and zest
• Salt and pepper

For the salad:

• Large ball of burrata cheese
• Plums
• Nectarines
• Peaches
• Tomatoes
• Fresh basil & mint leaves

Let’s make a burrata panzanella salad

Make the dressing: Whisk all the vinaigrette ingredients until combined in a small bowl. Set aside

Toast the bread: Toss crusty bread cubes on a baking sheet with olive oil and bake in the oven. until crisp.

Combine: Combine tomatoes, stone fruits, herbs, burrata and bread. Drizzle the dressing over everything and toss gently.  Let sit for 10 minutes and then serve.

Substitutions and variations

Plums: The most commonly available plums are Santa Rosa, Black Amber or Burbank. If you can’t find plums, you can try 1 cup of apricot wedges or pitted cherries

Nectarines and Peaches: If you can’t find one, you can double up on another

Fresh herbs: While I love to use mint and basil leaves, you can choose just one

Heirloom tomatoes: you can use any meaty, vine ripened or juicy variety – beefsteak, cherry or vine ripened. Be sure to cut all versions to create the juicy tomato base

Bread: While I like to use ciabatta or sourdough, a baguette is a good substitute if needed.

Shallots: If you don’t have a shallot you can substitute with 2 garlic cloves.

Tips and tricks for recipe success

• Make sure bread is thoroughly toasted to maintain the best texture – it should be crispy around the edges.
• Use ripe but slightly firm fruit so it’s easy to cut wedges.
• If you have time, salt the cut tomatoes and let them rest for a few minutes. This helps to draw out their liquids before adding to the salad.

What kind of tomatoes should I use?

I recommend using heirloom tomatoes in this Burrata Panzanella recipe. Heirloom tomatoes are grown for flavor rather than shelf life – they have intense flavour, are extra juicy, have a meaty texture and come in beautiful vibrant colours.  

If you can’t find heirloom tomatoes, you can use any ripe, juicy variety – great options are beefsteak, vine-ripened, or cherry tomatoes.

What kind of bread is best for panzanella?

The best bread to use is a dense, crusty loaf. My tried and true are a ciabatta or sourdough loaf – they’re sturdy enough to soak up the dressing while keeping their texture. Avoid sandwich breads as they dissolve quickly and make the salad soggy.

What meat goes with panzanella salad?

I recommend pairing this dish with grilled chicken, or adding some shaved prosciutto for a light and tasty meal. A fun pairing would be my Easy Grilled Chili Lime Chicken Thighs which would pair well with the sweet fruit and creamy cheese.

How to store

Panzanella is best enjoyed immediately, I do not recommend storing leftovers as the bread becomes mushy and dissolves in the dressing. 

FAQs

More summer salads to love from the blog

• The Best Italian Chopped Summer Pasta Salad Recipe
• Strawberry Summer Salad Recipe with Feta
• Blueberry Basil Summer Green Salad with Goat Cheese

Print

Burrata Panzanella Salad with Tomatoes and Stone Fruit

A vibrant twist on a classic Italian salad, this Burrata Panzanella combines creamy cheese with juicy tomatoes and sweet stone fruit for a bright summer dish.

Course Appetizer, Salad

Cuisine italian-inspired

Keyword burrata, panzanella

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 -6 as a side salad

Author Jess

Ingredients

For the bread –

• 3 cups hand-torn ciabatta or sourdough bread, torn into 1-inch pieces
• 2 tbsp extra-virgin olive oil
• Kosher salt

For the lemon shallot vinaigrette –

• 1/3 cup extra-virgin olive oil
• 1 small shallot, finely chopped
• 1 tsp dijon mustard
• 1 tsp honey or maple syrup
• 1 large lemon, zested and juiced (about 3-4 tbsp lemon juice)
• 3/4 tsp kosher salt
• 1/4 tsp ground pepper

For the salad –

• 1 large ball of burrata cheese
• 2 plums, pitts removed and cut into wedges
• 2 nectarines, pitts removed and cut into wedges
• 2 peaches, pitts removed and cut into wedges
• 2 heirloom or field tomatoes, cut into wedges
• Kosher salt or sea salt
• Handful of fresh basil leaves
• Handful of fresh mint leaves

Instructions

• Preheat the oven to 400F. Add torn bread to a parchment paper lined sheet pan with 2 tbsp olive oil and a few pinches of salt and toss to coat the bread. Bake for about 10-12 minutes or until starting to turn golden or starting to crisp up. Remove from the oven and set aside.
• Make the dressing: In a small bowl whisk together all of the dressing ingredients and set aside.
• Assemble the salad: On a large serving platter or in a large bowl, add the plum wedges, nectarine wedges, peach wedges, heirloom tomato wedges and crispy bread. Drizzle three-quarters of the dressing over everything and gently toss to coat. Let sit for 10 minutes.
• After 10 minutes, use your hands to tear pieces of the burrata cheese and add the pieces to the salad. Drizzle with the remaining dressing, garnish with fresh mint and/or basil leaves and a pinch of salt and pepper.

Notes

• If you can’t find peaches and/or nectarines, substitute with more of the one you can find.
• While heirloom tomatoes are fabulous in this salad, if you cannot get your hands on some, try a field tomato or tomatoes on the vine.

The post Burrata Panzanella Salad with Tomatoes and Stone Fruit appeared first on Cooking in my Genes.

Thinly sliced cabbage is sauteed with bacon, butter and touch of apple cider vinegar to balance the flavours for a simple yet tasteful dish.

You get a tender, caramelized cabbage side dish that goes perfectly with many meat-forward main dishes.

I love to use cabbage in salads or bowls for crunch plus cabbage is good source of vitamins K and C. Cabbage is having it’s moment and for good reason. It’s delicious, affordable and the perfect side dish to whip up on a weeknight, just like my air fried brussels sprouts are!

Why sautéed cabbage with bacon is a delicious side dish

• Budget-friendly:  Cabbage is a very affordable ingredient and it also goes a long way to serving a group of people.
• Easy: This recipe requires just one pan and under 30 minutes of cook time.
• Simple: You only need 5 key ingredients for this savoy cabbage recipe.

Ingredients need for the recipe

Savoy cabbage: you’ll need one head savoy cabbage, about 8-10 cups thinly sliced; savoy cabbage can be found in most grocery stores

Bacon: use your favourite bacon, it can be thicker-cut if desired

Butter: everything is better with butter; plus, butter allows the cooked cabbage to become delicious and caramelized

Apple cider vinegar: apple cider vinegar is a MUST for this recipe; the acidity 

Seasonings: red pepper flakes, kosher salt and ground pepper

Choosing The Right Cabbage And Bacon

• Savoy cabbage has a mild, sweet flavour and has crinkled leaves that keep their beautiful shape when sauteeing.
• Savoy cabbage can go by some other names such as Milan Cabbage, Lombard Cabbage, or King Savoy.
• Use your favourite bacon but make sure it isn’t ‘flavoured’ with too much maple as that can interfere with the flavors of this cabbage recipe.
• A thicker-cut, smoked bacon can also provide a delicious flavour to this dish.

How to make sauteed savoy cabbage

1. To prepare the cabbage, first remove the outer leaves. Then, cut the cabbage in half from the top down through the core. Place the cut side down on your cutting board and slice into about 1 inch wide strips around the core. Then, chop the strips into about 1 inch pieces. Discard the core.
2. To a large skillet (or large pan) on medium heat add the chopped bacon and cook until crispy, stirring occasionally, about 8-10 minutes. Remove the bacon from the pan to a paper towel lined plate.
3. Leave the bacon drippings in the pan and add 2 tbsp unsalted butter.
4. Add the shredded cabbage to the pan and turn to medium-high heat and sauté 8-12 mins, stirring occasionally until the cabbage is tender and begins to brown.
5. When done, add the apple cider vinegar, salt, chili flakes and few turns of ground pepper, stir to combine and cook for one more minute. Stir the cooked bacon back in and then remove from the heat and adjust seasoning with red pepper flakes, salt and pepper to your liking.

Seasoning ideas to enhance the sauteed cabbage side dish

• Pancetta: For a more elevated dish, use pancetta instead of bacon. Pancetta is pork-belly meat product from Italy which is used to add depth of flavour to many types of recipes.
• Shallots: Use two shallots, thinly sliced, for a different flavour profile and saute for just a minute before adding the cabbage and then cook everything together.
• Garlic: Use two small garlic cloves, thinly sliced, and saute for just a minute before adding the cabbage and then cook everything together.
• Fresh herbs: Once the cabbage is sauteed, toss in a handful of fresh herbs like dill or parsley before serving.
• Extra virgin olive oil: Use extra-virgin olive oil as a substitute for butter if desired.

Serving suggestions and pairing ideas for this sauteed cabbage recipe

• Pork chops: Pork chops and cabbage are a classic combination. I like to sear the pork chops, brush with a little bit of barbecue sauce and then finish in the oven.
• Chicken: I like to serve this sautéed cabbage recipe with grilled or air-fried boneless skinless chicken thighs. It also makes a great side dish for roast chicken or roast turkey.
• Sausages: Pair sauteed savoy cabbage with cooked sausage links and cooked potatoes for a quick dinner.

Common questions

How to store

Store cooked cabbage leftovers in an airtight container in the fridge for up to 3 days.

More delicious side dishes to love from the blog

• Honey Butter Roasted Carrots and Radishes
• Roasted Cauliflower with Orange Tahini (side dish)
• Quick & Easy Gnocchi With Mushrooms: An Easy Side Dish

Print

Simple and Easy Sautéed Savoy Cabbage (with Bacon)

You only need 5 ingredients to make this flavorful sautéed savoy cabbage with crispy bacon. An easy side dish that will elevate any meal.

Course Side Dish

Keyword bacon, cabbage

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 -6

Author Jess

Ingredients

• 1 medium head savoy cabbage (2 – 2 1/2 lbs) (about 8-10 cups chopped)
• 4 strips of bacon, cut into 1/2 inch pieces
• 2 tbsp unsalted butter
• 1 1/2 tbsp apple cider vinegar
• 1 tsp kosher salt
• pinch red pepper flakes
• ground pepper to taste

Instructions

• To prepare the cabbage, first remove the outer leaves. Then, cut the cabbage in half from the top down through the core. Place the cut side down on your cutting board and slice into about 1 inch wide strips around the core. Then, chop the strips into about 1 inch pieces. Discard the core.
• To a large skillet on medium-low heat add the chopped bacon and cook until crispy, stirring occasionally, about 8-10 minutes. Remove the bacon from the pan to a paper towel lined plate.
• Leave the bacon drippings in the pan and add 2 tbsp unsalted butter.
• Add the cabbage to the pan and turn to medium high heat and sauté 8-12 mins, stirring occasionally until the cabbage is tender and begins to brown / caramelize.
• When done, add the apple cider vinegar, salt, chili flakes and few turns of ground pepper, stir to combine and cook for one more minute. Remove from the heat and adjust seasoning with red pepper flakes, salt and pepper to your liking.

The post Simple and Easy Sautéed Savoy Cabbage (with Bacon) appeared first on Cooking in my Genes.

This easy side dish is made with very simple ingredients and makes the perfect side dish for a busy weeknight.

Using store-bought gnocchi, mushrooms and a handful of pantry ingredients this simple dish is packed with flavour.

My quick asparagus gnocchi is a lovely side dish for the Spring, and this Gnocchi with Mushrooms is just the same! Sometimes side dishes are the hardest to come up with so this gnocchi with mushrooms is a great recipe to keep in your back pocket.

What is gnocchi?

Gnocchi are little dumplings traditionally made with potato, eggs and flour. However, there are many ricotta-based versions that are just as pillowy soft. For this recipe use store-bought  gnocchi that is shelf stable because it’s so readily available. Plus, it makes this recipe super quick! This gnocchi recipe is filled with some of my favourite flavours that bring this recipe together in one-pan on the stovetop.

Why gnocchi and mushrooms make a perfect side dish

• Quick: You can make this side dish in under 25 minutes!
• Easy: This simple side dish requires just 10 key ingredients and 5 simple steps.
• Versatile: This is an easy recipe to make for a weeknight dinner or when having guests over.

Ingredients Needed For The Gnocchi Mushroom Side Dish

Olive oil: use olive oil to start this dish and get the mushrooms browned

Gnocchi: you’ll need one package of gnocchi that you can cook straight from the package. You can find these tender gnocchi in the pasta aisle or in the fridge section of local grocery stores.

Mushrooms: brown or cremini mushrooms are ideal for this recipe because they have a lot of flavour

Shallot: shallots pair lovely with mushrooms, especially when cooked together

Seasonings: fresh garlic cloves, kosher salt, ground black pepper, a pinch of chili flakes (or red pepper flakes) and balsamic vinegar bring the gnocchi side dish together

Butter: butter adds a nice touch to bring the dish together at the end

How to make a gnocchi side dish

1. Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Add the sliced mushrooms and cook until softened and starting to brown, stirring occasionally, about 6-8 minutes.
2. Add the finely chopped shallot, minced garlic, kosher salt, ground pepper and a pinch of chili flakes. Stir and cook for 1 minute until fragrant. Add the balsamic vinegar, stir and cook until it’s mostly evaporated. Transfer the mushroom mixture to a medium bowl.
3. To the same skillet, over medium-high heat add 2 tablespoons of olive oil. Add the gnocchi and sauté for 5-8 minutes, until the gnocchi start to turn golden brown and are tender and cooked through.
4. Add the cooked mushrooms back to the skillet along with the butter and stir to combine. Cook until the butter is melted. Taste and adjust the seasoning with salt and pepper if desired.
5. Serve immediately and add optional toppings of fresh minced parsley and chopped walnuts if desired.

Tips & tricks for making the dish even more flavorful

• Toppings: Top with the fresh minced parsley and toast walnuts for extra flavour!
• Spice: Add the chili flakes for a bit of a spicy hit!
• Fresh herbs: If you don’t have parsley on hand, fresh thyme could also work.
• Nuts: If walnuts aren’t for you, try toasted almonds or even hazelnuts.
• Parmesan cheese: A little dusting of freshly grated parmesan cheese would be quite delicious!

What do you serve with gnocchi – serving suggestions and pairings

• This gnocchi side dish is a perfect pairing with chicken or grilled steak.
• This would make an easy side dish to accompany an Easter turkey dinner.
• For a light dinner or lunch, you can serve this gnocchi and mushrooms for 3-4 people as a main dish paired with a simple salad.

What is the best kind of gnocchi to use in this recipe?

Shelf-stable and refrigerated gnocchi from the grocery store is best for this delicious gnocchi side dish. This type of gnocchi does not need to be boiled first and can pan fried directly from the package.

Common questions

How to store

Store leftovers in an airtight container in the fridge for up to 3 days. Leftovers can be reheated in the microwave, in the oven at 325F, covered, until warmed through or in a frying pan until re-crisped up.

More delicious side dishes from the blog

• Roasted Cauliflower with Orange Tahini (side dish)
• Easy and Delicious Crispy Sage Roasted Potatoes
• Honey Butter Roasted Carrots and Radishes

Print

Quick & Easy Gnocchi With Mushrooms: An Easy Side Dish

Elevate your dinner with this quick & easy gnocchi side dish with mushrooms. Perfect as a flavorful side dish that’s ready in no time!

Course Side Dish

Cuisine American

Keyword gnocchi, mushrooms

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 -6 as a side dish

Author Jess

Ingredients

• 4 tbsp extra-virgin olive oil, divided
• 200-225 grams (8oz) brown or cremini mushrooms, sliced
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• ½ tsp kosher salt
• ¼ tsp ground pepper
• Pinch of chili flakes
• 1 tbsp balsamic vinegar
• 450 grams / 1 lb shelf stable gnocchi
• 1 tbsp butter

Optional toppings

• 3 tbsp fresh minced parsley
• ¼ cup chopped walnuts, toasted

Instructions

• Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Add the sliced mushrooms and cook until softened and starting to brown, stirring occasionally, about 6-8 minutes.
• Add the finely chopped shallot, minced garlic, kosher salt, ground pepper and a pinch of chili flakes. Stir and cook for 1 minute until fragrant. Add the balsamic vinegar, stir and cook until it’s mostly evaporated. Transfer the mushroom mixture to a medium bowl.
• To the same skillet, over medium-high heat add 2 tablespoons of olive oil. Add the gnocchi and sauté for 5-8 minutes, until the gnocchi start to turn golden brown and are tender and cooked through.
• Add the cooked mushrooms back to the skillet along with the butter and stir to combine. Cook until the butter is melted. Taste and adjust the seasoning with salt and pepper if desired.
• Serve immediately and add optional toppings of fresh minced parsley and chopped walnuts if desired.

Notes

• Shelf-stable and refrigerated gnocchi from the grocery store is best for this delicious gnocchi side dish. This type of gnocchi does not need to be boiled first and can pan fried directly from the package.

Photography by: Kaeleigh Pugliese

The post Quick & Easy Gnocchi With Mushrooms: An Easy Side Dish appeared first on Cooking in my Genes.

Beautiful blood oranges are sliced and topped with shallots, hazelnuts and fresh mint.

Topped with a creamy ball of burrata cheese, this is a delicious way to enjoy blood oranges and cure the winter blues.

While I love regular oranges in the Winter season like in this Winter Citrus Salad, blood oranges are just extra-special with their gorgeous colour and sweet and tangy flavour.  Blood orange segments are perfect in my Tropical Blood Orange Smoothie but I wanted to create a savory way to enjoy them like in this Blood Orange Salad.

What are blood oranges?

Blood oranges are a beautifully-colored citrus fruit with a sweet-tart flavor. They are less acidic than navel oranges and in-season from December through April. There are different types of blood oranges like Moro, Tarocco and Sanguinello, however Moro are mostly commonly found in North American grocery stores.

Why you’ll love this blood orange salad

• Easy: A handful of pantry and fresh ingredients are needed for this fresh blood orange salad.
• Seasonal: This is a perfect way to enjoy a Winter-season fruit at it’s peak ripeness.
• Quick: Prep this salad in just 10 minutes.

Ingredients needed

Blood oranges: 4 blood oranges are a must as they are the star of this salad!

Burrata cheese: You’ll need one ball of burrata cheese, about 125 grams (4.5-5 oz).

Shallot: One thinly sliced shallot pairs beautifully with the blood oranges

Fresh mint: Fresh mint pairs lovely with citrus

Hazelnuts: Toasted hazelnuts add a lovely crunch

Salad Dressing: whisk together extra-virgin olive oil, honey, red wine vinegar, chili flakes and kosher salt

How to make this delicious Winter citrus salad

1. Add the olive oil, honey, red wine vinegar and chili flakes to a small bowl and whisk to combine to make a quick homemade vinaigrette. Add the thinly sliced shallots to the bowl and stir a few times. Let sit in the bowl while you prep the rest of the salad.
2. Prepare the blood oranges by slicing the top and bottom off the orange so it’s flat on both sides and place the orange flat-side down. Then use a knife to cut off the peel around the oranges. Once all of the peel is cut off, slice the oranges into rounds.
3. Arrange the orange rounds on a plate or serving platter. Place the burrata ball in the centre and use a knife to cut the burrata and sort of spread it in the middle. Then, sprinkle the toasted & chopped hazelnuts all over the salad.
4. Drizzle the dressing and thinly sliced shallots over top of everything and then season with a bit of extra salt and black pepper and sprinkle the fresh mint leaves over top of everything. Enjoy immediately.

What to serve with this blood orange salad

• Serve this salad as a starter or side with roast chicken.
• This healthy salad makes a lovely light lunch when paired with prawns or shrimp.
• It’s a great way to start a meal when serving pasta like this shrimp pasta or sausage & broccoli orecchiette.

Tips & Tricks

• If you don’t have shallots on hand, substitutes with 1/4 cup thinly sliced red onion.
• Honey can be substituted with maple syrup if desired.
• Instead of serving the whole burrata ball on top of the salad, you can tear the burrata ball into pieces, placing over top of the orange slices.

Common questions

More fresh salad recipes to love from the blog

• Brussels Sprouts Salad with Apples, Dates & Hazelnuts
• Blueberry Basil Summer Green Salad with Goat Cheese
• Easy Green Summer Chopped Salad (with meal prep tips)

Print

Blood Orange Salad with Burrata, Hazelnuts & Mint

Course Salad

Cuisine Mediterranean-inspired

Keyword blood orange

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 as a side salad

Author Jess

Ingredients

For the dressing

• 3 tbsp extra-virgin olive oil
• 1 tbsp liquid honey
• 1 tbsp red wine vinegar
• 1/4 tsp chili flakes
• 1/4 tsp kosher salt plus more to taste
• 1 small shallot, thinly sliced

For the salad

• 4 blood oranges, peeled
• 125 grams (4.5-5oz) ball of burrata cheese
• 1/4 cup chopped toasted hazelnuts
• ground pepper
• handful of fresh mint leaves

Instructions

• Add the olive oil, honey, red wine vinegar, chili flakes and kosher salt to a small bowl and whisk to combine to make a quick homemade vinaigrette. Add the thinly sliced shallots to the bowl and stir a few times. Set aside the bowl as you prepare the rest of the salad.
• Prepare the blood oranges by slicing the top and bottom off the orange so it’s flat on both sides and place the orange flat-side down. Then use a knife to cut off the peel around the oranges. Once all of the peel is cut off, slice the oranges into rounds.
• Arrange the orange rounds on a plate or serving platter. Place the burrata ball in the centre and use a knife to cut the burrata and sort of spread it out the middle of orange slices. Then, sprinkle the toasted & chopped hazelnuts all over the salad.
• Drizzle the dressing and thinly sliced shallots over top of everything and then season with a bit of extra salt and ground pepper and sprinkle the fresh mint leaves over top of everything. Enjoy immediately.

Notes

• If you don’t have shallots on hand, substitutes with 1/4 cup thinly sliced red onion.
• Honey can be substituted with maple syrup if desired.
• Instead of serving the whole burrata ball on top of the salad, you can tear the burrata ball into pieces, placing over top of the orange slices.

The post Blood Orange Salad with Burrata, Hazelnuts & Mint appeared first on Cooking in my Genes.

Tender, caramelized cauliflower is topped with a super-flavourful orange tahini sauce.

Garnish with chopped dates for sweetness, pumpkin seeds for crunch and parsley for freshness.

I love to up the flavour for side dishes like these sheet pan vegetables 3-ways and these spicy brussels sprouts. But, this cauliflower has to be one of my favorite side dishes to date!

Why you’ll love this roasted cauliflower recipe

• Flavour: This side dish is packed with flavour like orange, dates, pumpkin seeds and parsley.
• Simple: All of the simple ingredients to make this recipe can be found at the local grocery store.
• Easy: All you need is a sheet pan and a couple of mixing bowls.

Ingredients needed for this cauliflower side dish

Cauliflower: use a large head of cauliflower and cut into bite-sized pieces / florets

Tahini: creamy, nutty tahini is the perfect base for the sauce and pairs lovely with the orange zest and orange juice

Orange: use orange zest and fresh-squeezed orange juice to flavour the tahini sauce

Olive oil: use olive oil to help roast the cauliflower or use avocado oil if desired

Dates: I love how tender, sweet dates pair with the zesty orange tahini sauce

Fresh herbs: finish this roasted cauliflower side dish with fresh parsley

Pumpkin seeds: pumpkin seeds add a nice crunch to this side dish; toast them for more flavour!

Seasonings: you’ll need a variety of different spices like ground cumin, garlic, kosher salt, ground pepper and red pepper flakes to round out the seasonings

How to make roasted cauliflower with orange tahini sauce

1. Preheat the oven temperature to 425F and line a rimmed baking sheet with parchment paper.
2. To a large bowl add the cauliflower florets, olive oil, ground cumin, garlic powder, kosher salt and ground pepper and toss to coat evenly.
3. Spread the seasoned cauliflower florets into a single even layer on the prepared sheet pan. Bake for 30-40 minutes, tossing at 20 minute mark, until the cauliflower is starting to turn golden brown and tender.
4. While the cauliflower is roasting, make the tahini sauce by whisking together the orange zest, orange juice, tahini, garlic, kosher alt and chili flakes. Then, whisk in 1 tbsp water until fully combined. Set aside.
5. Once the cauliflower is golden brown and tender, remove from the oven and add the chopped dates to the baking sheet. Toss the dates a few times with the roasted cauliflower to combine.
6. Set 2-3 tablespoons of the tahini sauce aside and spread the rest on a serving platter or at the bottom of a serving bowl. Pile the roasted cauliflower and dates on top of the orange tahini sauce and then drizzle the cauliflower with the reserved 2-3 tablespoons of sauce. Garnish with fresh chopped parsley and toasted pumpkin seeds (if using) and enjoy!

Tips and tricks

• High heat is key: Roasting this cauliflower on a higher heat, 425F, makes sure the cauliflower gets deeply golden brown and caramelized 
• Make the orange tahini sauce ahead of time: You can absolutely make the orange tahini sauce ahead of time and store in an airtight container in the fridge for 2-3 days. 
• Versatile: While this roasted cauliflower makes a great side dish, you could also enjoy it as a part of a grain bowl. Pair the roasted cauliflower with your favourite grain, a protein, greens and the tahini orange sauce!
• Don’t overcrowd the sheet pan: Make sure to spread the cauliflower florets out in a single layer on the sheet pan with lots of space to ensure the cauliflower caramelizes properly while it roasts.
• Make it golden: Don’t be afraid to roast the cauliflower until it’s very caramelized and golden! The crispy edges the cauliflower develops provide a ton of flavour.

Common questions

How to store

Store leftovers in an airtight container for up to 2 days. Reheat in the oven or air fryer at 375-400F until warmed through and just crispy around the edges again if desired.

More delicious side dish recipes to love from the blog

• Brussels Sprouts Salad with Apples, Dates & Hazelnuts
• Honey Butter Roasted Carrots and Radishes
• Easy and Delicious Crispy Sage Roasted Potatoes

Print

Roasted Cauliflower with Orange Tahini (side dish)

This Roasted Cauliflower with Orange Tahini is a tasty twist on a side dish! Topped with a zesty orange tahini sauce, dates and parsley, yum!

Course Side Dish

Cuisine Mediterranean-inspired

Keyword cauliflower

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Jess

Ingredients

For the cauliflower

• 1 large head of cauliflower (about 2.5-3lbs), trimmed and cut into medium florets (about 7-8 cups of florets)
• 2 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp ground pepper

For the orange tahini

• 2 tsp orange zest (from about 1 large navel orange)
• 1/4 cup fresh-squeezed orange juice (from about 1 large navel orange)
• 1/3 cup tahini
• 1 small garlic clove, grated or pressed
• 1/4 tsp kosher salt
• 1/4 tsp chili flakes

For the ganishes

• 6 medjool dates, chopped
• 2 tbsp fresh chopped parsley
• 2 tbsp pumpkin seeds, toasted

Instructions

• Preheat the oven to 425F and line a large baking sheet with parchment paper.
• To a large bowl add the cauliflower florets, olive oil, ground cumin, garlic powder, kosher salt and ground pepper and toss to coat evenly.
• Spread the seasoned cauliflower florets into a single layer on the prepared baking sheet. Bake for 30-40 minutes, tossing at 20 minute mark, until the cauliflower is starting to turn golden brown and tender.
• While the cauliflower is roasting, make the tahini sauce by whisking together the orange zest, orange juice, tahini, garlic, kosher salt and chili flakes until fully combined – this will be thick so if desired, whisk in 1 tablespoon of water. Set aside.
• Once the cauliflower is golden brown and tender, remove from the oven and add the chopped dates to the baking sheet. Toss the dates a few times with the roasted cauliflower to combine.
• Set 2-3 tablespoons of the tahini sauce aside and spread the rest on a serving platter or at the bottom of a serving bowl. Pile the roasted cauliflower and dates on top of the orange tahini sauce and then drizzle the cauliflower with the reserved 2-3 tablespoons of sauce. Garnish with fresh chopped parsley and toasted pumpkin seeds (if using) and enjoy!

Notes

• High heat is key: Roasting this cauliflower on a higher heat, 425F, makes sure the cauliflower gets deeply golden brown and caramelized 
• Make the orange tahini sauce ahead of time: You can absolutely make the orange tahini sauce ahead of time and store in an airtight container in the fridge for 2-3 days. 
• Versatile: While this roasted cauliflower makes a great side dish, you could also enjoy it as a part of a grain bowl. Pair the roasted cauliflower with your favourite grain, a protein, greens and the tahini orange sauce!
• Don’t overcrowd the sheet pan: Make sure to spread the cauliflower florets out in a single layer on the sheet pan with lots of space to ensure the cauliflower caramelizes properly while it roasts.

The post Roasted Cauliflower with Orange Tahini (side dish) appeared first on Cooking in my Genes.

This simple and easy salad is perfect for lunch, paired with a protein for dinner or as a side for holiday dinner!

Bright, crunchy and fresh, this brussels sprout salad can be whipped up for any occasion.

I love a seasonal salad like this harvest salad or roasted lentil salad with roasted vegetables. But, I wanted a quicker salad recipe for this time of year and this shaved brussels sprouts salads hits all the marks.

You might be wondering how good are brussels sprouts raw? Well, let me tell you – once soaked in the dressing and paired with other tasty ingredients like dates and hazelnuts, they’re pretty darn good! My husband is a big fan of this recipe and we make it on repeat in the cooler months as an easy side dish or dinner. 

Why you’ll love this brussels sprouts salad

• Fresh: Fresh, crunchy brussels sprouts are mixed with thin slices of apple for a refreshing bite
• Quick: This salad takes just 10 minutes to prep!
• Versatile: Prep this for lunch with a protein; enjoy as a side with dinner; or, serve with holiday dinner!

Ingredients needed

Brussels sprouts: shaved or thinly sliced raw brussels sprouts are the base for this salad

Apple: a sweet-tart apple like Honey Crisp adds a nice fresh touch

Dates: I love the sweetness of Medjool dates paired with the crunchy apples and brussels sprouts

Hazelnuts: toasted hazelnuts add a nice crunch 

Parmesan cheese: salty parmesan cheese is just the right flavour to bring this salad together; make sure you freshly grate it for the best flavour!

Dressing: make the shallot dressing with a delightful combination of ingredients including olive oil, lemon juice, maple syrup, dijon mustard, shallots and seasonings

How to make a this quick side salad

Step 1: Toast the hazelnuts:  In a pan on medium heat add the hazelnuts and toast, stirring occasionally, until lightly browned, about 5-7 minutes. Alternatively, you can toast them on a baking sheet at 350F for 10 minutes. Let the hazelnuts cool down and then chop. Set aside.

Step 2: Make the dressing: In a small bowl whisk together all of the dressing ingredients until well combined and then set aside.

Step 3: Assemble the salad: In a large salad bowl add all of the salad ingredients – the shredded sprouts, sliced apple, chopped dates, chopped hazelnuts and freshly grated parmesan cheese. Drizzle the dressing all over the salad and toss to coat everything well. Sprinkle a little extra parmesan cheese on top if desired before serving. Serve right away or store in the fridge before serving – the flavors in the salad get better over time! 

Three ways to shave brussels sprouts for this salad

1. Thinly slice with a knife: First trim the brussels sprouts stem, then slice the brussels in half and use a sharp chef’s knife to slice them thin.
2. Use a food processor: A food processor can help take the raw sprouts and make them into shredded brussels sprouts in a flash.
3. Slice with a mandolin: Use the thinnest setting to slice the brussels sprouts BUT make sure to use gloves to protect your fingers!

Tips & Tricks

• Make the dressing ahead of time: Whisk or shake the ingredients for the dressing in a mason jar or other jar with a lid until combined. Store in the fridge for up to 2 days.
• Prepare the brussels sprouts: shred the brussels sprouts ahead of time and store in the fridge in an airtight container for up to 1 day before assembling the salad.
• Customize to your tastes: Swap the Honey Crisp apple for something more tart like Granny Smith. Use dried cranberries or dried cherries instead of dates. If hazelnuts aren’t for you, try toasting almonds instead.

Common questions

How to store this salad

Store leftover salad in an airtight container for up to 3 days. Give the salad a quick toss after removing from the fridge and then enjoy!

Print

Brussels Sprouts Salad with Apples, Dates & Hazelnuts

Course Side Dish

Cuisine american-inspired

Keyword brussels sprouts

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 8 as a side dish

Author Jess

Ingredients

For the salad

• 1 1/2 lbs brussels sprouts, shredded or sliced thinly
• 1 sweet-tart apple such as Honey Crisp, cored and sliced thin
• 1/2 cup packed chopped Medjool dates (halve then chop the dates)
• 1/2 cup hazelnuts, toasted and then chopped
• 3/4 cup freshly grated parmesan cheese

For the lemon shallot dressing

• 1 tbsp maple syrup
• 1 shallot, minced
• 1/3 cup extra-virgin olive oil
• 1 large lemon, juiced (about 1/4 cup lemon juice)
• 1 tsp dijon or grainy mustard
• 1 tsp kosher salt
• 1/4 tsp chili flakes
• 1/4 tsp ground pepper

Instructions

• Toast the hazelnuts:  In a pan on medium heat add the hazelnuts and toast, stirring occasionally, until lightly browned, about 5-7 minutes. Alternatively, you can toast them on a baking sheet at 350F for 10 minutes. Let the hazelnuts cool down and then chop. Set aside.
• Make the dressing: In a small bowl whisk together all of the dressing ingredients until well combined and then set aside.
• Assemble the salad: In a large salad bowl add all of the salad ingredients – the shredded sprouts, sliced apple, chopped dates, chopped hazelnuts and freshly grated parmesan cheese. Drizzle the dressing all over the salad and toss to coat everything well. Sprinkle a little extra parmesan cheese on top if desired before serving.

  Serve right away or store in the fridge before serving – the flavors in the salad get better over time!

Notes

• Make the dressing ahead of time: Whisk or shake the ingredients for the dressing in a mason jar or other jar with a lid until combined. Store in the fridge for up to 2 days.
• Prepare the brussels sprouts: shred the brussels sprouts ahead of time and store in the fridge in an airtight container for up to 1 day before assembling the salad.
• Customize to your tastes: Swap the Honey Crisp apple for something more tart like Granny Smith. Use dried cranberries or dried cherries instead of dates. If hazelnuts aren’t for you, try toasting almonds instead.

The post Brussels Sprouts Salad with Apples, Dates & Hazelnuts appeared first on Cooking in my Genes.