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.

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

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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.

Packed with fresh green veggies, white beans for protein and crunchy walnut, it’s ideal for a Spring or Summer barbecue or meal prep lunches.

Green Goddess Pasta Salad

This Green Goddess Pasta Salad is the side of the Spring & Summer season! Crunchy green veggies pair with pasta, walnuts and white beans and a creamy green goddess dressing. 

Why you’ll love this creamy pasta salad recipe

• Flavorful: Packed with fresh herbs, green veggies and luscious green goddess dressing, you’ll be going back for seconds!
• Versatile: Easy swap out ingredients for your favourite green veggies if desired.
• Make-ahead: You can make this pasta salad ahead of time and enjoy for lunch or dinner.

Ingredients needed

For the green goddess dressing:

• Plain Greek yogurt
• Extra-virgin olive oil
• Fresh dill, basil and mint
• Garlic
• Lemon juice and zest
• Salt and pepper

For the pasta salad:

• Orecchiette pasta
• Feta cheese
• Mini cucumbers
• Walnuts
• Cannellini beans
• Peas (frozen peas defrosted)
• Fresh dill
• Green onions

Tips for making the dressing creamy and flavorful

• Greek yogurt: Use full fat Greek yogurt for the best, creamy dressing.
• Fresh herbs: Fresh herbs like basil, mint and dill are important for the flavor of this dressing. In a pinch, substitute with more of one of the three herbs or whatever you have on hand (cilantro or parsley will work).
• Lemon: Don’t forget the lemon juice and zest in the dressing; it makes the creamy dressing pop!
• Blender: Make sure to use a blender, hand blender or food processor to blend the dressing until well-combined.

Suggestions for fresh herbs to use

Fresh herbs are a must for a green goddess dressing:

• Fresh basil, mint and dill: My favourite herbs to use in this dressing are basil, mint and dill which create a beautiful, bright flavor profile.
• Other herbs: In a pinch, use fresh parsley and/or fresh cilantro if you don’t have enough of one of the other herbs.

Variations and add-ins for customization

• Pasta: If you can’t find orecchiette or prefer to use a different pasta shape, try rotini, farfalle or penne.
• Greens: If you want to up the greens in this pasta salad, add 1 cup of chopped spinach just before serving.
• Nuts: You can substitute the walnuts with sliced or chopped almonds.
• Make it nut-free: Substitute the walnuts with sunflower seeds or pumpkin seeds (pepitas).
• Cucumbers: If you can’t find mini cucumbers, substitute with half of a medium english cucumber, quartered then chopped.
• Beans: A good substitute for canned cannellini beans is another white bean like navy beans or butter beans.

Serving suggestions and pairing ideas

• Grilled chicken: Serve with chili lime grilled chicken thighs for a delicious barbecue plate.
• Salmon: Serve as a side to grilled or baked salmon.
• Burgers: We love this as a side to our spicy turkey burgers.
• Ground chicken or turkey: Cook ground chicken or turkey with spices like garlic, salt and pepper. Let cool fully and then serve with or on top of the pasta salad.

Meal prep and storage tips

• Meal prep: Prepare the full recipe and then portion into meal prep containers. Optional: Add a cooked protein of choice. Store in the fridge for up to 3 days. 
• Dressing: Make the dressing a day ahead and store in an airtight container in the fridge. The next day, prep the rest of the recipe, mix with the dressing and enjoy!
• Fridge storage: Make this pasta salad ahead of time and store in the fridge in an airtight container for dinner or barbecue later in the day. Store leftovers in an airtight container for up to 3 days.

FAQs

More salads to make from the blog

• The Best Italian Chopped Summer Pasta Salad Recipe
• Easy Green Summer Chopped Salad (with meal prep tips)
• Kale and Peach Salad with Feta & Toasted Pepitas

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Creamy Green Goddess Pasta Salad (Perfect for meal prep)

This Creamy Green Goddess Pasta Salad is a vibrant dish with fresh herbs & a luscious dressing. Ideal for easy meal prep lunches for the week.

Course dinner, Lunch

Cuisine American

Keyword pasta salad

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 as a main (6 as a side)

Author Jess

Ingredients

For the creamy green goddess dressing

• ⅔ cup plain Greek yogurt
• 2 tbsp extra-virgin olive oil
• ¼ cup chopped fresh dill
• 1 cup packed fresh basil leaves
• ¼ cup packed fresh mint leaves
• 2 x small garlic cloves
• ½ lemon, zested
• 2 tbsp fresh squeezed lemon juice, about ½ large lemon
• 3/4 tsp kosher salt
• ¼ tsp ground pepper

For the pasta salad

• 225 grams 8oz / ½ lb dry orecchiette pasta
• ½ cup crumbled feta cheese
• 2 mini cucumbers, halved lengthwise and chopped
• ¾ cup walnuts halves, toasted and roughly chopped
• 398 ml can cannellini beans, drained and rinsed
• 1 ½ cups frozen peas, defrosted
• ¼ cup chopped fresh dill
• 4 green onions, chopped

Instructions

• Cook the pasta according to package directions, to al dente. Rinse with cold water and drain well.
• Make the dressing: With an immersion blender or in a high-speed blender, add all of the dressing ingredients and blend on high until well combined. Set aside.
• Assemble the salad: Once the pasta is mostly cooled, add it to a large bowl along with the crumbled feta cheese, diced cucumbers, walnuts, cannellini beans, frozen peas, fresh dill and chopped green onions. Drizzle the dressing over top of the salad and then toss well to combine. Taste and adjust seasoning with salt and pepper if desired.
• Serve immediately. The salad will keep in the refrigerator for up to 2 days.

Notes

• Pasta: You can substitute with rotini, farfalle or penne if you can’t find orecchiette.
• Make it nut-free: Substitute the walnuts with sunflower seeds or pumpkin seeds (pepitas).
• Cucumbers: If you can’t find mini cucumbers, substitute with half of a medium english cucumber, quartered then chopped.
• Beans: A good substitute for canned cannellini beans is another white bean like navy beans or butter beans.

Photography by: Kaeleigh Pugliese

The post Creamy Green Goddess Pasta Salad (Perfect for meal prep) 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

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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.

These crispy air fryer brussels sprouts is one of my favorite air fryer recipes that we make on repeat in our house.

Crispy brussels sprouts are enveloped by a sweet and spicy sauce that you can whip up in minutes.

Air fryers have the magical ability to make foods quicker and crispier! An air fryer cooks food by circulating air around the food at high speeds, sort of like how a convection oven works but an air fryer does this much more quickly. And, earlier this year I recently jumped on the air fryer bandwagon as it makes cooking much quicker, especially on weeknights.

These sweet and spicy brussels sprouts are the perfect side dish. Enjoy this brussels sprouts side with with Festive Christmas Salmon, Easy Healthy Baked Lemon Chicken, Easy One Pan Creamy Lemon & Garlic Chicken Gnocchi or as a yummy appetizer.

Everyone needs a delicious brussels sprouts recipe in their life and these air fryer brussels sprouts will be your new go-to easy side dish! Brussel sprout lovers, this recipe is for you!

Why you’ll love this air fryer spicy brussels sprouts recipe

• The cooking time for these spicy brussel sprouts is under 20 minutes!
• Make these sweet and spicy sprouts for a weekday side dish or as an accompaniment to any holiday dinner.
• The air fryer makes these brussels sprouts super crispy!
• The sweet and spicy flavours of these air fryer brussels sprouts are hard to resist.
• It’s a nutritious side dish that’s packed with fiber!
• You only need 3 ingredients to make the sweet and spicy sauce.

Ingredients to make spicy air fryer brussels sprouts

Brussels sprouts: fresh brussels sprouts are key to this air fryer recipe, make sure to only use fresh brussels sprouts to ensure the crispiest results

Olive oil: use extra virgin olive oil or if you’d prefer, you can use avocado oil

Honey: use liquid honey to make sure you can whisk the sauce together well; a good substitute is maple syrup

Sriracha: spicy sriracha is the key ingredient to making these spicy and sweet air fryer brussels sprouts

Butter: a touch of melted unsalted butter brings the spicy and sweet sauce together

Seasonings: kosher salt, ground pepper, garlic powder and a touch of red pepper flakes or chili flakes are the seasonings you need for this recipe

How to make spicy air fryer brussels sprouts

Step 1: Preheat the air fryer to 380F for 5 minutes.

Step 2: Trim the ends off of the brussels sprouts and then cut them all in half. Add the halved brussels sprouts to a bowl.

Step 3: To the bowl with the brussels sprouts add the olive oil, salt, black pepper and garlic powder and toss to coat.

Step 4: Transfer the seasoned brussels sprouts to the air fryer basket and air fry for 12-16 minutes, tossing halfway.

Step 5: While the brussels sprouts cook, whisk together the sauce ingredients of liquid honey, sriracha and melted butter in a medium bowl and set aside.

Step 6: When the air fryer brussel sprouts are done (they should be golden brown and have a crispy texture), add to the bowl with the sauce, toss to combine and then add back to the air fryer for 2 more minutes. Serve the brussels sprouts in a bowl topped with a sprinkle of red pepper flakes and enjoy!

Expert tips

• If you don’t have sriracha, use another type of spicy sauce like chili garlic sauce to make sure you get a spicy flavor.
• Instead of olive oil you can use a neutral oil like avocado oil.
• Make sure to use fresh brussels sprouts in this recipe, frozen brussels sprouts will not work.

Common questions

Can I make these brussels sprouts in a regular oven?
You can make these into roasted brussels sprouts if you desire. Just note they won’t get quite as crispy as in the air fryer but they will still be a super delicious recipe! Preheat the oven to 400F and season the brussels sprouts as listed in the recipe PLUS 1 extra tablespoon of extra-virgin olive oil. Roast for 20 minutes, toss and roast 10 minutes more until the brussels sprouts are a deep golden brown. Remove from the oven and immediately toss with the sauce as noted in the recipe.

Is there a substitute for honey in this recipe?
If you don’t have honey or can’t use it, you can substitute with maple syrup. There will be just a slightly different taste but you’ll still get that amazing spicy and sweet flavour!

Can I use frozen brussels sprouts? 
No, I do not recommend using frozen brussel sprouts as they will not become crispy and most likely stay soggy when cooked.

How to store these brussels sprouts

You can store leftover brussels sprouts in an airtight container for 3-4 days. You can reheat leftovers in the air fryer for 3-5 minutes at 350F until warmed through and a little bit crispy again.

More easy side dish recipes

Brussels Sprouts and Kale Salad

Easy and Delicious Crispy Sage Roasted Potatoes

Easy Sheet Pan Roasted Vegetables (3 side dishes!)

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Easy Sweet and Spicy Air Fryer Brussels Sprouts

Make these Sweet and Spicy Air Fryer Brussels Sprouts in under 20 minutes! With an easy 3-ingredient sauce, you'll be making these on repeat.

Course Side Dish

Cuisine American

Keyword brussels sprouts

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 as a side dish

Author Jess

Ingredients

• 1 1/2 lbs fresh brussels sprouts, trimmed and halved
• 1 tbsp extra virgin olive oil 
• 1 tsp kosher salt 
• 1/4 tsp ground pepper 
• 1/2 tsp garlic powder
• 3 tbsp liquid honey 
• 2 tbsp sriracha 
• 1 tbsp unsalted butter, melted 

Instructions

• Preheat the air fryer at 380F for 5 minutes.
• Trim the ends off of the brussels sprouts and then cut them all in half. Add the halved brussels sprouts to a bowl.
• To the bowl with the brussels sprouts add the olive oil, salt, black pepper and garlic powder and toss to coat.
• Transfer the seasoned brussels sprouts to the air fryer basket and air fry for 12-16 minutes, tossing halfway.
• While the brussels sprouts cook, whisk together the sauce ingredients of liquid honey, sriracha and melted butter in a medium bowl and set aside.
• When the air fryer brussel sprouts are done (they should be golden brown and crispy), add to the bowl with the sauce, toss to combine and then add back to the air fryer for 2 more minutes. Serve the brussels sprouts in a bowl topped with a sprinkle of red pepper flakes and enjoy!

Notes

• If you don't have sriracha, use another type of spicy sauce like chili garlic sauce.
• A good substitute for honey is maple syrup.

The post Easy Sweet and Spicy Air Fryer Brussels Sprouts appeared first on Cooking in my Genes.

The carrots and radishes are topped with walnuts for a little crunch and a sprinkle of goat cheese to take the flavours to the next level.

So, let’s dive in to a new way to eat carrots and radishes, a dish that’s sure to be enjoyed for many dinners to come.

Radishes are one of my favourite Springtime vegetables so I wanted to try to use them in a new way! If you love roasting root vegetables but want to try something new, this recipe is for you.

Roasting both vegetables together brings out their natural sweetness and the honey butter coats them for the perfect side dish bite. It’s my favorite way to enjoy carrots and radishes in the Springtime!

Why you’ll love these roasted radishes and carrots

• It’s an easy side dish with delicious flavours!
• This side dish recipe is a delicious way to enjoy seasonal vegetables.
• A great side dish for Easter or pair with a roast chicken anytime.

Ingredients needed for this recipe

Carrots: you’ll need 1lb of carrots, peeled & cut into 1 inch pieces

Radishes: don’t forget to trim the green stems off the radishes first before halving them to roast

Unsalted butter: unsalted butter is perfect to roast both vegetables in

Honey: honey helps to lightly caramelize the carrots and radishes while roasting

Fresh Herbs: the flavour of fresh thyme goes beautifully with the vegetables; in a pinch use dried thyme instead (see below for substitution amounts)

Seasonings: salt and pepper are the only other seasonings you need for this side dish recipe

Walnuts: a nice crunchy topping for the tender roasted carrots and radishes and provides even more great flavor

Goat cheese: I love the creaminess of the goat cheese which pairs beautifully with the roasted vegetables and crunchy walnuts

Step by step process for roasting carrots and radishes

Step 1: Preheat the oven to 425F and line a large sheet pan with parchment paper.

Step 2: Prep the vegetables – peel and slice the carrots into 1 inch pieces and trim the greens off the radishes, then cut them in half. Place radishes halved and carrot pieces on the parchment paper lined large baking sheet in a single layer.

Step 3: In a small pot, melt butter over medium heat and once melted, stir in the honey, thyme, salt and pepper until combined (about 15-30 seconds).

Step 4: Pour the honey mixture onto the vegetables on the baking sheet and stir to get all of the vegetables coated.

Step 5: Roast the vegetables in the oven for 15 minutes, remove and toss, then cook 15 more minutes.

Step 6: Remove from the oven and toss the vegetables a bit more on the pan to pickup the honey butter mixture. Then, remove the vegetables to a serving dish and pour over any of the leftover honey-butter mixture from the pan.

Step 7: Top the vegetables with the walnuts and goat cheese and serve immediately.

Expert tips

• Replace the walnuts with almonds if needed for allergy reasons.
• If goat cheese isn’t your favourite, try feta cheese as a topping alternative.
• It’s best to use fresh whole carrots cut into 1-inch pieces for this recipe. I do not recommend using baby carrots as they will cook much quicker than the radishes.
• Make this delicious recipe even more vibrant by using rainbow carrots!

Common questions

Can I make this recipe with just carrots?
If you prefer to roast only carrots, substitute the radishes with 1lb of carrots and then follow the rest of the recipe as-is.

What if I don’t have fresh thyme?
If you don’t have fresh thyme use 1/2 tsp dried thyme to replace the 1 tsp fresh thyme leaves.

Storage

Store leftover vegetables in an airtight container for up to 2 days in the fridge.

More side dishes to love from the blog

Easy Sheet Pan Roasted Vegetables (3 side dishes!)

Brussels Sprouts and Kale Salad

Easy and Delicious Crispy Sage Roasted Potatoes

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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!

Course Side Dish

Cuisine American

Keyword roasted vegetables

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Jess

Ingredients

• 1 lb carrots, peeled & cut into 1 inch pieces
• 1 lb radishes, halved about 2 bunches
• 1/4 cup unsalted butter
• 3 tbsp honey
• 1 tsp fresh thyme
• 1/4 tsp coarse salt
• pinch ground pepper
• 1/3 cup chopped walnuts
• 3 tbsp crumbled goat cheese

Instructions

• Preheat the oven to 425F and line a large baking sheet with parchment paper.
• Prep the vegetables - peel and slice the carrots into 1 inch pieces and trim the greens off the radishes, then cut them in half. Put all the vegetables on the parchment paper lined baking sheet.
• In a small saucepan, melt the butter over medium-low heat and once melted, stir in the honey, thyme, salt and pepper until combined (about 15-30 seconds).
• Pour the honey-butter mixture onto the vegetables on the baking sheet and stir to get all of the vegetables coated.
• Roast the vegetables in the oven for 15 minutes, remove and toss, then cook 15 more minutes. 
• Remove from the oven and toss the vegetables a bit more on the pan to pickup the honey butter mixture. Then, remove the vegetables to a serving dish and pour over any of the leftover honey-butter mixture from the pan. 
• Top the vegetables with the walnuts and goat cheese and serve immediately.

The post Honey Butter Roasted Carrots and Radishes appeared first on Cooking in my Genes.

​Fresh sage crisps up on these creamy potatoes for the perfect side dish bite.

So whether you need something to go with a festive meal or just a weeknight dinner, these roasted potatoes are for you.

This recipe uses warming sage just like in my other holiday recipes, Make Ahead Sausage Stuffing and Butternut Squash Crostini Appetizer with Crispy Sage, for a delicious flavour. It’s one of my favorite herbs to use in recipes to make during the holidays!

You don’t need to boil or do any other prep to the potatoes before making this easy recipe.

Why you’ll love these sage roasted potatoes

• Sage combined with olive oil and butter gives these potatoes a warming, buttery flavour that is hard to beat.
• Using smaller, mini creamer potatoes allows for a shorter cooking time.
• The potatoes are crispy on the outside and nice and creamy on the inside.
• It’s a one-pan side dish that goes with so many main dishes like roast chicken, beef and turkey.
• I think these potatoes will be a go-to side dish for you.

Ingredients needed to make these roast potatoes

Potatoes: Smaller, creamer potatoes (also known as new potatoes or baby potatoes) are perfect for this recipe because they cook quickly.

Olive oil and Butter: A match made in heaven to give these potatoes a golden colour, olive oil and melted unsalted butter are a must for this recipe.

Fresh Herbs: Fresh sage is known to have fresh pine and citrus notes, fresh sage leaves go beautifully with Fall and Winter season recipes.

Seasonings: garlic powder, kosher salt & black pepper are the most important for seasoning along with the sage.

How to make this great side dish

Step 1: Pre heat oven to 425F. Line a large baking sheet with parchment paper.

Step 2: In a small bowl mix together olive oil, melted butter, salt, pepper and garlic powder. Then stir in minced sage leaves.

Step 3: Pour potatoes on the large pan and toss together the potatoes with the olive oil and butter mixture, being sure all the potatoes are coated. Spread the potatoes out in a single layer on the pan, making sure there is a bit of space between the potatoes to ensure they get crispy while they cook.

Step 4: Roast 35-45 minutes until fork-tender and edges of the potatoes are turning golden brown. The timing will depend on the freshness of the potatoes. Taste and season with more salt and pepper if desired and serve warm!

Expert Tips for making the best roasted potatoes recipe

• Don’t crowd the potatoes on the baking sheet. Make sure to use a large roasting pan so there is space between potatoes when roasting. You’re more likely to get crispy potatoes instead of steaming them if they’re too close together on the pan.
• Make sure potatoes are chopped in similar sized pieces. In this recipe using small potatoes, chopping the potatoes in half works. But if you use another kind of potato like a Yukon Gold potato, try to cut them into 1 inch pieces.
• Use parchment paper. ​ Parchment paper helps to crispy up the potatoes when baking BUT make sure to use a brand that can withstand 425F oven temperature.

Common Questions

Can I use another type of potato?
YES! If you want to use a different type of potato I’d recommend using Yukon gold potatoes cut into 1 inch pieces. I would not recommend using russet potatoes for this recipe.

Will the potatoes reheat well if made ahead of time?
I recommend making the recipe and eating the potatoes as soon as they’re made. However, you can make a few hours ahead then reheat in the oven at 400F, covered with tin foil for about 15 minutes and then take the tinfoil off for 5 minutes to recrisp the potatoes. I would not recommend reheating the potatoes in the microwave.

Can I use dried sage instead of fresh sage?
I would highly recommend using fresh sage! The fresh sage sort of turns into crispy sage as the potatoes cook and brings a different flavour than if you were to use dried sage.

Would this recipe work with sweet potatoes? 
I haven’t tested this recipe with sweet potatoes but I think the flavours would work well. If you do try this with sweet potatoes make sure to peel the potatoes first and then cut them into cubes. They may also need a bit longer baking time than the original recipe.

​Can I use another herb instead of sage?
I know sage isn’t for everyone so if needed, you can substitute with fresh rosemary.  I would estimate about 1-2 tbsp fresh minced rosemary.

These roasted potatoes go well with so many holiday recipes and easy weeknight dinners.

Here are more delicious recipes to pair these sage potatoes with:

Easy Lemon & Herb Butter Roasted Turkey

Easy Healthy Baked Lemon Chicken

Easy Sheet Pan Roasted Chicken with Vegetables

How to store these potatoes

If you have leftovers, store in the fridge in an airtight container for up to 3 days.  Reheat in the oven at 400F, covered with tin foil for about 15 minutes and then take the tinfoil off for 5 minutes to re-crisp the potatoes.

More side dish recipes to love from the blog:

Sheet Pan Roasted Carrots, Brussels Sprouts and Potatoes

Sweet Potato and Cheddar Drop Biscuits

Baked Parsnip Fries with Garlic Yogurt Dip

Honey Butter Roasted Carrots and Radishes

Brussels Sprouts and Kale Salad

Print

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!

Course Side Dish

Cuisine American

Keyword roasted potatoes

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4

Author Jess

Ingredients

• 1 1/2 lbs creamer potatoes (baby potatoes), halved about 5-6 cups
• 2 tbsp olive oil
• 2 tbsp unsalted butter, melted
• 1 tsp kosher salt
• 1/4 tsp ground pepper
• 1/2 tsp garlic powder
• 20 sage leaves, minced

Instructions

• Pre heat oven to 425F. Line a large baking sheet with parchment paper (make sure it's a brand that can withstand 425F heat) or just use a plain baking sheet.
• Mix together olive oil, melted butter, salt, pepper and garlic powder. Then stir in minced sage leaves.
• On a sheet pan toss together the potatoes with the olive oil and butter mixture, being sure potatoes are all coated.
• Roast 35-45 minutes until fork-tender and golden. Taste and season with more salt and pepper if desired and serve warm!

Notes

• If using another type of potato, I'd recommend using Yukon gold potatoes cut into 1 inch pieces. I would not recommend using russet potatoes for this recipe.
• Parchment paper helps to crispy up the potatoes when baking BUT make sure to use a brand that can withstand 425F oven temperature.
• Can I use dried sage instead of fresh sage? I would highly recommend using fresh sage! The fresh sage turns into crispy sage as the potatoes cook and brings a different flavour than if you were to use dried sage

The post Easy and Delicious Crispy Sage Roasted Potatoes appeared first on Cooking in my Genes.

Since I was little I have always felt a sense of joy around the holiday season; there was always something sort of magical about this time of year.

So, let’s dig into all of the deliciousness of the season with my Monthly Favourites including which recipes to make in December!

I had A LOT of client work in November and not much downtime, so I’m really excited for a slower holiday season.

We did get away for a little long weekend in mid-November, heading to BC for a little mountain downtime which was the perfect re-charge before finishing up many projects the rest of the month.

During the last week of November we got our Christmas tree up and decorated. I bought alllll of the butter at the grocery store to start my Christmas baking and I’ve watched my favourite holiday movies about 8x each, haha.  Some of my favourites are Elf, The Holiday, Love Actually and Home Alone which I like to watch whilst baking!

Stay tuned to the blog during December as I have a few more treats up my sleeve plus my baking list for the season and perfect shareable recipes for entertaining!

And, I’m planning all of the delicious dishes to make the rest of this month too! Here are some of my favourite recipes to make in December:

Prosciutto Parmesan Brussels Sprouts

Cranberry-Pear Chia Seed Jam

Kale, Apple & Cheddar Salad with Spicy Chickpeas

Baked Pears with Cardamom Cream

Baked Parsnip Fries with Garlic Yogurt Dip

Lemon Squares

PLUS, if you need holiday appetizer inspo, check out this awesome round-up of 20 appetizer recipes from Food Bloggers of Canada which includes my New Year’s Eve Party menu!

I’m really looking forward to being at home this month; enjoying time reading by the Christmas tree; visiting with family and friends; and, cooking at home.

And, if you need any book gift ideas, a couple of my favs from this year are:

Healthyish is one of the only cookbooks I’ve purchased this year and we cook out of it all, the, time! Seriously so many delicious dishes that are simple to make, especially during the week. There is a Spiced Chicken & Chickpea Flatbread with Cucumber-Dill Tzatziki that is so simple for a weeknight dinner, plus a TON of flavour! Then my other favourite recipe in the book is a Single-Serving Chocolate and Peanut Butter Cookie; for when you need a cookie, stat!

If you need a few novel ideas, The Little French Bistro and Little Beach Street Bakery  are two really cute books that I absolutely loved. Both books have a foodie-twist, are easy to read and totally heartwarming.

I’d love to know what some of your favourite dishes are to make during the holiday season! Drop me a note below in the comments or visit me over on Instagram.

Until the next cooking adventure,
Jess

P.S. Thank you to the lovely Janelle Saccucci for the photos of me in this post! We had a great time taking holiday-inspired photos!

The post What’s in Season – Monthly Favourites appeared first on Cooking in my Genes.

It’s not your typical steamed brussels sprout dish – this dish is full of flavour starting with the lemon and finishing off with the nuttiness from the parmesan reggiano and saltiness of the prosciutto. I mean, if those two ingredients don’t draw you in, I’m not sure what will.

I’m not going to lie, brussels sprouts were never a favourite of mine growing up. If I had the option, I always chose not to eat them. But hey mom, look at me now! Eating my brussels sprouts; creating my very own recipe – I know she would be proud.

This is a super simple side dish that is a perfect companion to your upcoming festive dinner. And, I bet you’ll even make it in the future once you taste the sprouts of goodness all dressed up in this tasty dish.

Total Time: 35 minutes
Equipment: large frying pan; lid that fits pan (if you don’t have a lid you can use tinfoil to cover the pan during cooking)
Servings: 4

Ingredients:

6 slices of prosciutto
40 brussels sprouts, washed and cut into halves
2 tbsp olive oil
2 tbsp lemon juice (approx. juice of a small-medium lemon)
1/3 cup & 1/4 cup of vegetable broth
1/2 tsp salt
Pinch of pepper
1 tsp sugar
¼ cup parmesan reggiano cheese, finely grated
Cook’s Note: I’ve estimated about 10 brussel sprouts per person in this recipe; thus, it’s easy to double this recipe or even make one and a half times.

Instructions:

First, finely grate the parmesan cheese and put aside.

Next, heat your frying pan to medium heat and once hot, place the pieces of prosciutto in the pan. Cook for about 2-3 minutes per side, until crisp. Then, take the prosciutto out of the pan, chop and set aside.

Now for the brussel sprouts, wash and cut them into halves. Turn your frying pan to medium-high and heat 2 tbsp of olive oil. Once the pan is hot, place the brussel sprouts in flat side down.

Cook’s Note: I like to move the frying pan over to another burner while I’m laying the brussels sprouts in the pan as it can take a bit longer than just dumping them in. Then return the pan to the hot element and start your timer.

Let the brussels sprouts cook for 5 minutes. This is where the initial crispiness comes in and gives the brussels sprouts a nice golden colour.

Next, with the brussels sprouts still flat side down, add 1 tbsp of the lemon juice, 1/3 cup of vegetable broth, 1/2 tsp salt and pinch of pepper. Then cover the pan almost all the way with your lid, letting just a bit of heat escape.

Let the brussels sprouts cook with the lid on for 5 minutes.

Then take the lid off and add 1 tsp sugar, 1 tbsp lemon juice, 1/4 cup vegetable broth and stir the brussels sprouts occasionally until the water is fully cooked off, about 3-5 minutes.

Taste and then adjust the seasoning to your liking by adding salt, pepper or any leftover lemon juice.

Cook’s Note: If you find they are not cooked enough to your liking, you can add a bit more water, place the lid on and let them cook a little bit longer.

Lastly, turn the heat off and toss in half of the parmesan and half of the prosciutto. Toss until the parmesan starts to melt. Then remove from the heat, transfer to a bowl and top with remaining parmesan and prosciutto.

Cook’s Note: If you’re serving to those who don’t prefer parmesan or prosciutto, just serve them as toppings on the side.

And there you have it! A brussels sprouts experience you WILL want to share with family and friends.

Until the next cooking adventure,
Jess

The post Prosciutto Parmesan Brussels Sprouts appeared first on Cooking in my Genes.

It has all of my favourite flavours – bacon, sage and sweet potatoes.  My brother gave me the idea when we were having a chat about foods we could create, specifically this dish and the addition of the crispy potato skins that are added to the topping.

The sweet potatoes are buttery and then you get the saltiness from the bacon and sage, plus the crispy skins take this over the top!

This is the perfect accompaniament to a holiday dinner and a side dish I plan on making year after year.

Total Time: 1 hour 30 minutes
Equipment: baking sheet, bowl, frying pan, pie-plate or 9×9 pan
Servings: 6-8

Ingredients:
4 lbs sweet potatoes (about 3 large), washed & peeled (reserve 1 cup of the peel)
1/4 cup olive oil
3 tbsp butter
1/2 tsp salt
1/4 tsp pepper
4 slices of bacon, chopped
1 tbsp butter
20 sage leaves, sliced thin
1 cup of the sweet potato peel, sliced thin

Instructions:
Pre-heat oven to 375F.

Wash the sweet potatoes and peel them, saving 1 cup of the sweet potato skins. Slice up the reserved potato skins thinly and set aside.

Cut the sweet potato into 1 1/2 inch pieces and lay out on baking sheet.  Drizzle olive oil over the potatoes and use your hands to ensure the potatoes are all coated.

Bake in the oven for 35-40 minutes or until when pricked with a fork the potatoes are soft.

While the potatoes are baking, chop the bacon and slice the sage. Then, turn a frying pan to medium heat and cook the bacon until crispy.  Scoop the bacon out with a slotted spoon onto a paper towel.  Next, turn the same pan to medium-low and add 1 tbsp of butter, the sage, potato skins and a pinch of salt.  Cook for 5 minutes, until the sage starts to crisp.  Then, add the bacon back into the pan to mix with the sage and potato skins. Set aside as this will be your topping.

Once the sweet potatoes are cooked, pour them into a bowl, add the butter, salt and pepper and mash.  I like to mash and keep a bit more of a chunky consistency to give the dish some texture but you can mash to your liking.

Once mashed, scoop into your serving dish and top with the bacon-sage-potato skins mixture. Pre-heat the oven to 325F and bake for 25 minutes.

Cook’s Note: You can make this dish ahead of time and heat later before serving.

I hope you enjoy this delicious taste of the holiday season!

Until the next cooking adventure,
Jess

The post Bacon & Sage Sweet Potatoes appeared first on Cooking in my Genes.