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.

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.

From one pan you get three side dishes of delicious roasted vegetables!

Plus, each vegetable has it’s own topping for a beautiful finishing touch.

Carrots, brussels sprouts and potatoes are a wonderful combination of vegetables that roast together so wonderfully and are easy to prep; they make the perfect side dish!

Sometimes side dishes are a stressful part of serving a group. So, I created this one pan vegetables recipe as an easy way to share different vegetables as a roast veggies side dish to any weeknight meal or special occasion. Next time you need an easy side dish, this is the recipe to come to!

Why you’ll love these easy roasted vegetables

• All of the vegetables are roasted as as single layer on one large baking sheet which makes for easy cleanup!
• You only need the simplest ingredients and seasonings to make this recipe.
• Serve this as a side dish to any favourite protein like chicken breast, beef or with turkey dinner.
• The vegetables are all cut into similar sizes allow them to roast perfectly in the same amount of time.

Sheet pan roasted vegetables are my favorite side dish, especially in the cooler months they’re my go-to recipe. And with this recipe, each vegetable is roasted simply with olive oil, salt, pepper and garlic then paired with a complimentary topping.

Ingredients needed to make these easy side dishes

Carrots: a classic root vegetable that’s delicious when roasted.

Brussels sprouts:  brussels sprouts are one of the best vegetables to roast, especially when topped with crispy pancetta or bacon too!

Potatoes:  a classic side dish vegetable, roasted to perfection

Olive oil:  a little olive oil goes a long way for the best results in bringing out the flavours of the roast vegetables.

Seasonings: kosher salt or sea salt, black pepper and garlic powder are all you need to season the vegetables for roasting.

Toppings: toasted almonds, pancetta or bacon and fresh herbs like sage are the best toppings for these oven-roasted vegetables.

Step by step process for the roasted vegetable recipe

For the vegetables –

Step 1: Pre-heat oven to 400F.

Step 2: Layer a large baking sheet pan with parchment paper.

Step 3: Slice carrots into 1 inch circles. Cut brussels sprouts and potatoes in half.

Step 4: Place potatoes in the middle of the sheet pan. Then place the carrots on one side of the sheet pan and brussels sprouts to the other side. Drizzle the olive oil over all of the vegetables evenly. Then, sprinkle the coarse salt, pepper and garlic powder evenly over all of the vegetables.  Toss the vegetables in each of their sections on the sheet pan.

Step 5: Place the sheet pan on middle rack in oven and bake for 35 to 40 minutes, tossing halfway through.

For the toppings –

Step 1: Heat the small frying pan to medium heat and add the sliced almonds. Cook stirring often until lightly browned and toasted, about 5-8 minutes. Set aside in a bowl.

Step 2: Heat the small frying pan to medium heat and add 1 tbsp butter and 1 tbsp extra virgin olive oil. When the butter starts to bubble, add the sage leaves and allow to crisp; about 3 minutes or so. Remove the leaves with a slotted spoon to drain on paper towel. Wipe the remaining oil and butter out of the pan.

Step 3: Lastly, chop the pancetta or bacon into cubes or strips and add to the small frying pan. Cook for 7-10 minutes until golden brown and crispy. Using a slotted spoon, remove the cooked pancetta cubes on a plate layered with a paper towel.

Step 4: To serve, put each of the vegetables in their own serving bowl or on their own serving platter. Then, top the carrots with the toasted almonds; the brussels sprouts with the crispy pancetta or bacon; and, crumble the crispy sage over the potatoes!

Expert tips for this easy sheet pan recipe

• Make all of the vegetables toppings ahead of time. Or, for a simpler weeknight meal just omit the toppings and enjoy the roasted vegetable side dishes on their own!
• These sheet pan roasted vegetables are perfect for Thanksgiving or other festive occasions! You can bet guests will like at least one if not more of the vegetables so there’s something for everyone’s taste.
• Meal prep these vegetables for the week ahead! Store in the fridge for up to 3-4 days as a healthy side dish to take as a part of lunch or reheat at a low oven temperature to add to dinner.
• Make sure you spread the vegetables in an even layer on a large sheet pan. If needed, you could use two smaller pans, just try to bake the roasted veggies on the same rack in the oven.

FAQ

What if I don’t like one of the vegetables?
If you’re going to substitute any of the vegetables, make sure they have a similar cooking time and are cut in similar one-inch bite-sized pieces. Some delicious substitutes for the vegetables – beets or butternut squash for carrots / sweet potatoes for potatoes. Alternatively, if you choose to roast just two of your favourite vegetables of the three, make sure to double up on one of them.

Do I need to use the toppings?
The toppings are a great way to add an extra flavour punch to this recipe! You can absolutely prep the toppings ahead of time or while the vegetables are roasting. Alternatively, you can serve the vegetables roasted as-is and just add an extra pinch of salt and pepper when the vegetables come out of the oven.

Storage

Store in the fridge in an airtight container for up to 3-4 days as a healthy side dish to take as a part of lunch or reheat at a low oven temperature to add to dinner.

More delicious side dish recipes to love from the blog

Bacon & Sage Sweet Potatoes

Sweet Potato & Cheddar Drop Biscuits

Sage Roasted Mini Potatoes

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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.

Course Side Dish

Cuisine American

Keyword one pan, roasted vegetables, sheet pan

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4 -6 people

Author Jess

Equipment

• large baking sheet, small frying pan

Ingredients

Roasted Vegetables

• 1 1/2 lb brussels sprouts, halved about 3 cups
• 1 lb carrots, cut into 1 inch circles about 3-4 large carrots
• 1 1/2 lb creamer potatoes, halved about 5 cups
• 4 1/2 tbsp extra virgin olive oil
• 3/4 tsp kosher or sea salt
• 3/4 tsp ground pepper
• 3/4 tsp garlic powder

Toppings

• 1/3 cup sliced or chopped almonds
• 1 tbsp extra virgin olive oil
• 1 tbsp butter
• 12 sage leaves
• 4 thick slices of pancetta or bacon

Instructions

Vegetabales

• Pre-heat oven to 400F.
• Layer a large baking sheet pan with parchment paper.
• Slice carrots into 1 inch circles. Cut brussels sprouts and potatoes in half.
• Place potatoes in the middle of the sheet pan. Then place the carrots on one side of the sheet pan and brussels sprouts to the other side. Drizzle the olive oil over all of the vegetables evenly. Then, sprinkle the coarse salt, pepper and garlic powder evenly over all of the vegetables.  Toss the vegetables in each of their sections on the sheet pan.
• Place the sheet pan on middle rack in oven and bake for 35 to 40 minutes, tossing halfway through.

Toppings

• Heat the small frying pan to medium heat and add the sliced almonds. Cook stirring often until lightly browned and toasted, about 5-8 minutes. Set aside in a bowl.
• Heat the small frying pan to medium heat and add 1 tbsp butter and 1 tbsp extra virgin olive oil. When the butter starts to bubble, add the sage leaves and allow to crisp; about 3 minutes or so. Remove the leaves with a slotted spoon to drain on paper towel. Wipe the remaining oil and butter out of the pan.
• Lastly, chop the pancetta or bacon into cubes or strips and add to the small frying pan. Cook for 7-10 minutes until golden brown and crispy. Using a slotted spoon, remove the cooked pancetta cubes on a plate layered with a paper towel.

To Serve Vegetables

• To serve, put each of the vegetables in their own serving bowl or on their own serving platter. Then, top the carrots with the toasted almonds; the brussels sprouts with the crispy pancetta or bacon; and, crumble the crispy sage over the potatoes!

Notes

**Prep all of your toppings ahead of time and set aside until you need them. This will save you time and all you have to do is prep and cook the vegetables when ready!

Disclaimer: This recipe was originally created for the Italian Centre Shop and they have graciously let me republish to the blog.

The post Easy Sheet Pan Roasted Vegetables (3 side dishes!) appeared first on Cooking in my Genes.

It checks one delicious item off your list and will free up oven space.

With sausage, tons of seasoning and herbs and of course bread, you are set for one scrumptious meal.I’ve made Thanksgiving and Christmas dinner a few times and what I’ve found the most helpful is making the stuffing ahead of time!

In my opinion, stuffing needs to be on the table. It is a vehicle to enjoy gravy and paired with a bite of turkey, it creates the most satisfying bite.

But, sometimes this dish can feel overwhelming. So, I’ve got you covered with this make ahead stuffing that’s going to save you some time.

Ingredients in this Make-Ahead Thanksgiving Stuffing

Sausage, Celery and Onion: Sausages pack a lot of flavour so they’re the base of this recipe along with onions and celery.

Bread: They key to stuffing, make sure the bread is at least a day old and a bit dried out. Or, toast the bread in the oven for a few minutes before using in the recipe.

Herbs & Spices: Sage, rosemary, parsley, salt and pepper bring big flavour!

Stock, Butter & Egg: Keeps this stuffing together.

How to prepare this stuffing recipe

1. Sauté the sausage, celery and onions to start the dish.
2. Add the herbs, spices and butter.
3. Add the bread, stock and egg.
4. Bake to golden perfection!
5. Cool, refrigerate and reheat before Thanksgiving dinner.

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Make Ahead Sausage Stuffing

Packed with fresh herbs, sausage & vegetables, this make ahead stuffing can be made a day ahead so you have an easy Thanksgiving side dish.

Course dinner

Cuisine American

Keyword stuffing

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6

Author Jess

Ingredients

• 250-300 g mild italian sausages, removed from casing
• 2 tbsp olive oil, divided
• 1 small yellow onion, diced
• 3 celery stalks, chopped
• 2 tbsp sage, freshly chopped
• 1 tsp dried rosemary
• 1/4 cup parsley, fresh chopped
• 1/2 tsp coarse salt
• 1/4 tsp ground pepper
• 1/4 cup unsalted butter
• 8 cups day-old French bread cubes (up to 2 days old), 1-inch pieces
• 1 1/2 cups chicken or vegetable broth
• 1 egg, whisked

Instructions

The day before serving

• Pre-heat oven to 350F & butter a 9x12 baking dish.
• In a large pot heat 1 tbsp oil over medium heat & add sausage (removed from the casing). Cook for 10 minutes or until cooked through, breaking up into pieces as you cook. Remove sausage from pan to a bowl.
• Keep pot on medium heat & add 1tbsp olive oil, onion & celery, cooking for 8-10 minutes until soft.
• Add herbs, cooked sausage, unsalted butter, salt & pepper to the pot and stir until butter melted.
• Remove pot from heat & add the bread. Pour broth & whisked egg over bread and mix well until the liquid has been absorbed.
• Transfer to the baking dish, cover with foil & bake 30 minutes. Remove foil & bake for 15 more minutes.
• Let cool completely & store in the fridge overnight.

The day of serving

• Day of dinner: remove from the fridge 1 hour before reheating. Cook covered at 350F for 30-40 minutes until warmed through.

Notes

Want to skip the egg? That's ok; the egg acts as a binder but it's not essential so it will just be a bit looser-textured stuffing.

Make sure to use a sturdy bread like french bread or sourdough.

Festive add-ins to this stuffing:

• Dried fruit (cranberries): add in before baking
• Chopped or shredded granny-smith apple: saute with the other vegetables
• Crisp bacon or pancetta: add in just before baking

Can you prepare stuffing ahead of time and reheat?

YES! This stuffing is baked to golden perfection the day before the big meal. You store it in the fridge overnight and then simply warm it in the oven before dinner.  Baking it twice allows the flavours to meld even more so this side dish is sure to be a star at the table.

This recipe is absolutely packed with all the flavours you know and love about festive dinners.

More festive recipes to love from the blog:

Sheet Pan Roasted Carrots, Brussels Sprouts and Potatoes

Sage Roasted Mini Potatoes

No-Bake Mini Cranberry Cheesecakes

Winter Spiced Old Fashioned

No Bake Gingerbread Mini Cheesecakes

This is a recipe I make every year so I hope you and your family enjoy it as well!

Until the next cooking adventure,
Jess

The post Make Ahead Sausage Stuffing appeared first on Cooking in my Genes.