Tag: roasted

Roasted Shrimp with Homemade Cocktail Sauce – Simply Scratch
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A platter of Roasted Shrimp with Homemade Cocktail Sauce will be the hit of any party! Shrimp are roasted in olive oil, salt and pepper get a squeeze of fresh lemon juice right out of the oven. And my homemade cocktail sauce is so much more than just horseradish and ketchup. SO delicious and the perfect appetizer for your New Years Eve!

You can’t go wrong with a classic appetizer!

Especially when it’s shrimp. Bonus points if it’s easy. And this roasted shrimp appetizer checks all of those boxes. Plus I’m making homemade cocktail sauce because why not? It’s just as easy and so much better than store-bought.

There’s something magical that happens when shrimp and cocktail sauce meet on your tastebuds. It’s a fresh, spicy burst that’s also buttery and completely and utterly addictive. And this is exactly why if you see me at a party, I’m never standing too far from the shrimp and cocktail sauce.

And because both the roasted shrimp and the cocktail sauce only take a few minutes to whip up, makes this the perfect last minute appetizer!

To Make the Roasted Shrimp you will need:
- shrimp – I like to use tail-on, peeled and deveined shrimp – 16/20 per pound.
- olive oil – Or avocado oil.
- kosher salt – Enhances the flavors of this recipe.
- freshly ground black pepper – Lends distinct bite and flavor.
- lemon juice – Adds brightness and subtle citrus flavor.
For the homemade cocktail sauce you will need:
- ketchup – Use homemade or store-bought.
- prepared horseradish – Adds a distinct strong and spicy flavor.
- freshly ground black pepper – Lends bite and flavor.
- garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
- onion powder – Lends bold oniony flavor.
- lemon juice – Adds brightness, acidity and subtle flavor.
- sriracha – Lends spicy, garlicky, sweet, and tangy flavor.
- kosher salt – Enhances the flavors in this recipe.
First, in a medium mixing bowl, 2/3 cup ketchup, 2 to 4 tablespoons horseradish, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 to 3/4 teaspoon sriracha and the juice of 1/2 a lemon.

Whisk to combine and taste test, seasoning with kosher salt to taste. For this recipe, I made a batch of my homemade ketchup.

Cover with plastic wrap and refrigerate until ready to serve.

Preheat your oven to 425℉ (or 220℃).

Divide 2 pounds of peeled and deveined (tails on!) shrimp among two rimmed sheet pans.

Drizzle each pan with half a tablespoon of olive oil (or about 1-1/2 teaspoons olive oil each.

Then season with a few pinches kosher salt.

Then arrange the shrimp so they aren’t crowding and roast on the middle rack of your preheated oven for 6 to 8 minutes. And then repeat with the second batch.

Once roasted, squeeze the juice of 1/2 lemon over top of both pans and season with freshly ground black pepper.

Finally, serve the roasted shrimp at room temperature or chilled with a bowl of homemade cocktail sauce.

Also, as a side note, when serving, set out a small dish for guests to discard their shrimp tails.

Dip, devour and repeat!

Enjoy! And if you give this Roasted Shrimp with Homemade Cocktail Sauce recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 10 servings

Roasted Shrimp with Homemade Cocktail Sauce

A platter of Roasted Shrimp with Homemade Cocktail Sauce will be the hit of any party! Shrimp are roasted in olive oil, salt and pepper get a squeeze of fresh lemon juice right out of the oven. And my homemade cocktail sauce is so much more than just horseradish and ketchup. SO delicious and the perfect appetizer for your New Years Eve!

Prep Time: 15 minutes

Cook Time: 6 minutes

Total Time: 21 minutes

FOR THE HOMEMADE COCKTAIL SAUCE:

2/3 cup ketchup

2 to 4 tablespoons prepared horseradish, to taste

1/2 teaspoon black pepper, freshly ground

1/2 to 1 teaspoon sriracha

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

kosher salt, to taste

1/2 lemon, juiced

FOR THE SHRIMP:

2 pounds raw shrimp, large, peeled and deveined (thawed if frozen)

1 tablespoon olive oil, extra light, plus more if needed

2 pinches kosher salt, generous

black pepper, freshly ground

1/2 lemon, juiced

FOR THE COCKTAIL SAUCE:

In a medium bowl, combine the ketchup, horseradish, black pepper, sriracha, garlic and onion powder, season with salt to taste and squeeze in the juice of ½ a lemon.

FOR THE SHRIMP:

Preheat your oven to 425℉ (or 220℃).

Next, divide the shrimp among two metal, rimmed baking sheets.

Drizzle each pan with half a tablespoon of olive oil, season with salt and pepper to taste.

Roast for 6 to 8 minutes, remove and squeeze with fresh lemon juice.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 5shrimp, Calories: 100kcal, Carbohydrates: 7g, Protein: 13g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 114mg, Sodium: 754mg, Potassium: 179mg, Fiber: 1g, Sugar: 4g, Vitamin A: 249IU, Vitamin C: 7mg, Calcium: 57mg, Iron: 1mg

Author: Laurie McNamara

Course: Appetizers & Snacks

Cuisine: American
This recipe was originally posted on December 28th, 2018 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

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Laurie McNamara

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December 28, 2025
Apple and Herb Roasted Turkey – Simply Scratch
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Apple and Herb Roasted Turkey is simple and delicious! A whole turkey with rosemary and sage tucked between the turkey skin and breast is stuffed with apples, onion and garlic and roasted to perfection. Once roasted it is then brushed with apple jelly for a sweet simple glaze. This recipe will serve about 10 to 12.

I made the most incredible turkey last weekend.

I’m a little behind on my thanksgiving posts because Malloree was under the weather and between the doctors visits and trips to the pharmacy, I got behind. However it’s not too late to schedule this turkey for your Thanksgiving. It’s super easy and the results are perfection.

Minced fresh rosemary and sage is tucked along with butter under the skin of each breast. Then apple, onion, garlic and celery are stuffed in the cavity before tying the legs and brushing the entire turkey with melted butter. You can never go wrong where butter is involved.

But the best part is that after the turkey has roasted, you brush it with apple jelly for a touch of sweetness that pairs amazingly well with the herbs. Pan drippings make pretty darn good gravy too. But that’s a whole other post.

To Make This Apple and Herb Roasted Turkey You Will Need:
- whole turkey
- sage
- rosemary
- butter
- apple
- onion
- celery
- head of garlic
- apple jelly
How Long Should You Thaw A Turkey For?

To thaw a 12-pound turkey, you will need 1 day for every 4 to 5 pounds. In other words, plan on 3 to 4 days. Keep the turkey in it’s original packaging and place in your fridge to thaw safely.

Basic Tools you Will Need When making a turkey:
- roasting pan (with a rack preferably)
- kitchen string
- turkey baster
- instant read thermometer
- fat separator (if making gravy)
How Long Does It Take To Roast A Turkey?

For a 12 to 14 pound turkey it takes 3 to 3 hours and 45 minutes OR until a doneness temp of 170° taken in the thickest part of the thigh.

Move your oven rack to the lowest position and preheat your oven to 325℉ (160℃).

Then finely chop 1/4 cup each fresh sage and rosemary and combine them together.

Remove the neck and gizzards (set aside if using for giblet gravy or stuffing) and pat your turkey dry (inside and out) with paper towels. Using your fingers, carefully loosen the skin away from the turkey breast.

Creating little pocket.

Divide the herbs among each breast “pocket” and stuff two tablespoons of salted butter in each one as well. Try to get it as far into the breast pocket as possible.

Secure the skin with a toothpick.

Next prep the aromatics. Cut an apple into fourths (I’m using a honeycrisp), cut the onion, garlic and celery ribs in half.

Place the turkey, breast side up, onto a roasting rack that’s set into a roasting pan. Stuff the turkey with the apple, onion, garlic and celery.

Secure or truss the legs with kitchen string.

Tuck the wings under the turkey.

Brush the entire turkey with with melted butter.

Slide the turkey into the oven with the legs at the back of the oven and roast for 1 hour and 30 minutes.

Once that time is up, remove the turkey and baste it with the drippings from the pan.

If your turkey is getting too brown too quickly, cover with foil.

Keep in mind, where the herbs are it will look darker.

Continue roasting for another 1 to 1 hour 30 minutes or until an instant read thermometer reads 170℉ to 175℉ (or 76℃ to 79℃) when an instant thermometer is inserted in the thickest part of the thigh.

GORGEOUS! And it smells heavenly.

Carefully transfer your turkey to a carving board.

Heat up 1/2 cup apple jelly.

And brush your turkey with the warm apple jelly.

Cover loosely with foil and let rest for 30 minute or up to 1 hour.

Serve, carve and prepare to fall in love.

What To Serve With Apple and Herb Roasted Turkey?

Enjoy! And if you give this Apple and Herb Roasted Turkey recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 10 servings

Apple and Herb Roasted Turkey

Apple and Herb Roasted Turkey is simple and delicious! A whole turkey with rosemary and sage tucked between the turkey skin and breast is stuffed with apples, onion and garlic and roasted to perfection. Once roasted it is then brushed with apple jelly for a sweet simple glaze. This recipe will serve about 10 to 12.

Prep Time: 30 minutes

Cook Time: 2 hours 30 minutes

thaw time: 3 days

12 pound turkey, completely thawed if frozen

4 tablespoons cold salted butter

1/4 cup minced fresh sage

1/4 cup minced fresh rosemary leaves

1 medium honeycrisp apple, quartered

1 medium yellow onion, halved

1 head garlic, halved

1 rib celery, halved or quartered

1/2 cup melted salted butter

1/2 cup apple jelly, warmed

MAKE YOUR TURKEY:

Start by moving your oven rack to the lowest position and preheat your oven to 325℉ (160℃).

Remove the neck and gizzards (set aside if using for gravy or stuffing) and pat your turkey dry (inside and out) with paper towels. Using your fingers, carefully loosen the skin away from the turkey breast. Creating little pocket. Divide the herbs among each breast “pocket” and stuff two tablespoons of salted butter in each one as well. Try to get it as far into the breast pocket as possible.Secure the skin underneath the breast with a toothpick.

Place the turkey breast side up onto a roasting rack that’s set into a roasting pan. Stuff the turkey with the apple, onion, garlic and celery. Secure or truss the legs with kitchen string. Tuck the wings under the turkey. Brush the entire turkey with with melted butter.

Roast your turkey for 1 hour 30 minutes. If it browns too quickly, loosely cover with foil.

Once your turkey has roasted for the hour and half, remove and baste with the turkey drippings.

Continue roasting for another 1 hour up to 1 hour and 30 minutes or until an instant read thermometer reads 170℉ to 175℉ (or 76℃ to 79℃) when an instant thermometer is inserted in the thickest part of the thigh.

Carefully transfer your turkey to a carving board and brush with warm apple jelly before tenting with foil and resting for 30 minutes.

Carve your turkey and serve.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1serving, Calories: 732kcal, Carbohydrates: 17g, Protein: 84g, Fat: 35g, Saturated Fat: 14g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 313mg, Sodium: 483mg, Potassium: 944mg, Fiber: 1g, Sugar: 11g, Vitamin A: 403IU, Vitamin C: 5mg, Calcium: 67mg, Iron: 4mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: American
This recipe was adapted from Taste of Home and originally posted on this blog on November 17th, 2021 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

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Laurie McNamara

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November 11, 2025
Don’t Ask to Be Roasted If You Can’t Stand the Heat

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Zach

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October 23, 2025
Crispy Cheese and Herb Roasted Acorn Squash
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Try this delicious and easy recipe for crispy cheese and herb roasted acorn squash. Perfect for a tasty side dish or a vegetarian main course.

Our crispy cheese and herb roasted Parmesan acorn squash is our new favorite way to serve up the old classic. It’s the perfect side dish for any occasion, and kids love it. The savory squash’s delicious flavor is taken out of this world with it’s crunchy exterior. It’s like you’re eating french fries!

Ingredients To Make Savory Acorn Squash

One of the things I love about this recipe is that most of the ingredients are items we already have at home. If I grab an acorn squash at the store or from the farm stand, I know I have the rest at home ready to go. Here is what you will need:
- Acorn Squash: a small or medium size squash
- Parmesan Cheese: freshly grated from a blog will work the best
- Garlic Salt: adds flavor and saltiness
- Chili Powder: adds a little heat and bold flavor
- Dried Thyme: adds herbaceous flavor
- Extra-Virgin Olive Oil: helps brown and caramelize the squash
- Parsley: adds a pop of freshness
The measurements for each ingredient can be found in the recipe card at the end of the post.

How to Make Herb Roasted Acorn Squash Recipe

Roasting vegetables is my favorite way to cook veggies! It’s so easy and adds so much flavor. Here are the steps for making this squash recipe:
1. Prep: Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
2. Slice: Half and remove the seeds from the acorn squash with a spoon and cut into 1″ slices.
3. Combine: Add the parmesan cheese and seasonings to a small bowl and stir to combine.
4. Coat: Place the squash slices on the prepared baking sheet and drizzle with olive oil and then sprinkle with the cheese mixture. Lay the squash in a single layer.
5. Roast: Stick the tray in the oven and roast for 20 minutes until fork tender.
6. Serve: Sprinkle with parsley and serve hot!
Keep scrolling to the end of the post for the recipe with all the complete instructions.

Watch How This Video is Made…

Can You Eat Acorn Squash Rind?

Yes! And I promise it’s not weird! But, if you want to take it off:

Simply peel it or cut it off using a paring knife or vegetable peeler.

Is Acorn Squash Healthy?

Acorn squash is low in calories and high in important nutrients like vitamin C, potassium, and magnesium. Parmesan cheese is also healthy in moderation and contains protein and high in nutrients for bone health.

Carrian’s Tips

Squash is actually pretty tough, think acorn, butternut etc. making it hard to cut through. I’ve found the best way to cut squash is to simply hold the squash firmly with one hand on the cutting board and use a chef’s knife to cut the acorn squash in half, from root to stem. Next, scoop out the seeds. Make sure it’s a sharp knife!

Finally, place each half on the cutting board, flat side down, and use the same knife to cut the squash into ½-inch thick half circles. If you are really having a tough time cutting it, pop it in the microwave for 1-2 minutes to make it even easier to cut.

What to Serve with Roasted Acorn Squash

This squash side dish is pure comfort food, so we love to eat with all the classic comfort food main dishes like…

This roasted squash also goes great as a side dish for Thanksgiving or Christmas! It is so simple but looks so fancy!

Storing and Reheating

Leftovers should be stored in an airtight container in the refrigerator. It will keep for up to 5 days.

To reheat it, use the microwave, stove top or oven. I recommend the stove top in a skillet or on a sheet pan in the oven at 350 degrees until heated through.

This comforting recipe for crispy cheese and herb roasted acorn squash is sure to be a hit at your next dinner party. With a flavorful combination of herbs and the satisfying crunch of melted cheese, this dish is a must-try.

More Tasty Vegetable Side Dishes
Cook ModePrevent your screen from going dark

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

Slice the squash in half and scoop out the seeds. Cut in 1” pieces.

1 Acorn Squash

Add the cheese and seasonings to a small bowl and stir to combine.

1 Cup Parmesan Cheese, 1 teaspoon Garlic Salt, 1/2 teaspoon Chili Powder, 1/2 teaspoon Dried Thyme

Place the squash on the prepared baking sheet and drizzle with olive oil. Sprinkle with the cheese mixture. Toss together until well coated. Lay out evenly.

2 Tablespoons Extra-Virgin Olive Oil

Roast for 20 minutes and serve with a sprinkle of parsley.

Parsley

Air Fryer Instructions: Preheat to 400 degrees F and air fry for 10 minutes.
Dip: If you want a delicious dip to dunk this roasted acorn squash in, mix together some sour cream with a little chili powder and a squeeze of lemon or lime juice.

Serving: 0.5cup, Calories: 204kcal, Carbohydrates: 12g, Protein: 10g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 17mg, Sodium: 989mg, Potassium: 403mg, Fiber: 2g, Sugar: 0.2g, Vitamin A: 670IU, Vitamin C: 12mg, Calcium: 335mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Carrian Cheney

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October 4, 2025
Sweet Potato Tomatillo Bisque – Simply Scratch
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This Sweet Potato Tomatillo Bisque is simple and comforting. Sweet potatoes, tomatillos and roma tomatoes are roasted and pureed with broth, sherried sautéed shallots and garlic for a velvety smooth and flavorful soup. Yields 6 (1-cup) servings or 4 (1½-cup) servings.

I could never be sick of soup.

The moment Michigan’s weather hits below 70° it’s soup season, at least in our house it is. From then on I make at least one soup recipe a week for dinner, and this week I remade and reshot an oldie but goodie – Sweet Potato Tomatillo Bisque. This super velvety and flavorful soup is the perfect end-of-summer and beginning and throughout fall recipe. It consists of simple whole ingredients; roasted sweet potatoes, tomatillos, roma tomatoes and a jalapeño blended with sherried shallots and garlic and then combined with broth.

It’s a little sweet, earthy and garlicky with a little back of the throat heat.

And I couldn’t love it more.

To Make This Sweet Potato Tomatillo Soup Will Need:
- sweet potatoes – I try to buy sweet potatoes similar in size so they roast evenly.
- tomatillos – Lends a smoky, mellow and slightly sweet tangy flavor once roasted.
- roma tomatoes – Lends sweetness, sweet and savory with rich umami flavor.
- jalapeño – Remove the seeds and ribs for less heat.
- olive oil – Lends richness and flavor.
- kosher salt – Softens vegetables while sautéing and roasting and enhances flavors.
- shallot – Adds delicate onion flavor.
- garlic – Adds distinct punchy flavor.
- dry sherry wine – Lends complex and nutty flavor to soup.
- low-sodium chicken broth – Or use low-sodium vegetable broth if vegetarian.
- white pepper – Or freshly ground black pepper.
Preheat your oven to 450°F (or 230℃).

Scrub 1½ pounds of sweet potatoes, pat dry and place them on a rimmed quarter baking sheet. Stab the tops with a fork or knife to allow steam escape when roasting. Then set off to the side.

Line a separate quarter sheet pan with foil (for easier clean up). Cut 8 to 10 medium tomatillos (about 3/4 of a pound), 2 roma tomatoes and 1 medium jalapeño (seeds and ribs removed for less heat) in half and place cut side up (except for the jalapeño) onto the prepare pan. Drizzle with olive oil and season with kosher salt.

Note: Remove the seeds and ribs from the jalapeño for less heat.

Slide both pans into your preheated oven. Roast the tomatillos/tomatoes/jalapeno for 25 to 30 minutes and remove. Continue roasting the sweet potatoes until a knife glides through effortlessly, about 20 to 30 minutes more (45-60 minutes total, depending on size).

Once the pan with the tomatillos have roasted, add them along with any juices that accumulated in the pan, into a high-speed blender (I linked mine below in the printable recipe).

Meanwhile, add 2 teaspoons olive oil, 1 medium shallot with a pinch of salt to a 4-quart dutch oven.

Stir a cook 4 to 6 minutes until softened. Then add in 6 cloves of minced fresh garlic.

Stir and cook for 1 minute. Lastly, pour in 1/4 cup of sherry wine, bring to a bubble and reduce until most of it has reduced.

Once the sweet potatoes have cooled enough so they are safe to handle, remove the skin and add the flesh into the blender. Next add in the sautéed shallot and garlic.

Lastly pour in 1½ cups of low-sodium chicken or vegetable broth.

Secure the lid to your blender, remove the center plug out of the lid and cover with a kitchen towel while pureeing until smooth. Stop once the mixture smooth, velvety and gorgeous.

Pour the purée into a 4-quart Dutch oven and add the remaining 2½ cups of broth. Stir to combine. Feel free to add more broth until you reach a desired consistency.

Taste and season with 1½ to 2 teaspoons kosher salt and 1/4 teaspoon white or black ground pepper.

Stir well to incorporate and heat over medium-low until warmed through.

This is the perfect late summer, early fall soup and did I mention that it’s so incredibly smooth?! I love a super smooth soup, but I also need that super smooth soup to have some sort of texture.

So I like to serve it topped with homemade croutons, roasted pepitas and snipped fresh chives.

HOW TO STORE Sweet Potato Tomatillo SOUP:

Allow the soup to cool completely before storing in an air-tight container or containers.

HOW LONG WILL Sweet Potato Tomatillo LAST?

If stored properly, this soup will last 3 to 5 days.

CAN THIS SOUP BE FROZEN?

Yes! Allow the soup to cool completely and store in freezer safe container. Thaw and then reheat low and slowly on the stovetop.

MAKE IT A MEAL:

I like to serve it with a grilled cheese sandwich and/or this Michigan cherry salad or this ancient grain and arugula salad.

Enjoy! And if you give this Sweet Potato Tomatillo Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4 servings

Sweet Potato Tomatillo Bisque

This Sweet Potato Tomatillo Bisque is simple and comforting. Sweet potatoes, tomatillos and roma tomatoes are roasted and pureed with broth, sherried sautéed shallots and garlic for a velvety smooth and flavorful soup. Yields 4 (1½-cup) servings or 6 (1-cup) servings.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

1½ pounds sweet potatoes

3/4 pound tomatillos, halved horizontally

2 medium to small roma tomatoes, halved horizontally

1 small jalapeño, halved horizontally, seeds and ribs removed for less heat

extra light olive oil

kosher salt

1 medium shallot, diced

6 cloves garlic, finely diced

1/4 cup dry sherry wine, or just use water or broth

4 cups low-sodium chicken broth, or more until reached desired consistency

1/4 teaspoon ground white or black pepper

Preheat oven to 450°F (or 230℃).

Scrub the sweet potatoes, pat dry and place them on a rimmed quarter sheet pan. Stab the tops with a fork or knife to allow steam escape when roasting. Then set off to the side.Place the tomatillos, roma tomatoes and jalapeño cut side facing up (except for the jalapeño) onto a separate rimmed quarter baking sheet pan lined with foil (for easier clean up). Drizzle the pan with the tomatillos with olive oil and season with kosher salt.

Slide both pans into your preheated oven. Roast the tomatillo/tomato/jalapeño for 25 to 30 minutes and remove. Continue roasting the sweet potatoes until a fork or knife glides through effortlessly, about 20 to 30 minutes more (45-60 minutes total, depending on size).

Meanwhile in a small 4-quart dutch oven, heat 2 teaspoons olive oil over medium heat. Add in shallots plus a pinch of kosher salt and sauté until soft, 5 to 6 minutes. Add in garlic, stir and cook for 1 minute. Pour in the dry sherry and simmer until almost completely reduced/evaporated.

Once the pan with the tomatillos have roasted, add them along with any juices that accumulated in the pan, into a high-speed blender.

Allow the potatoes to cool until safe to handle, peel back the skins and use a spoon to scoop the flesh out adding it into the blender. Next add the sherried shallots and garlic and 1½ cups of broth.

Secure the lid to your blender, remove the center plug out of the lid and cover with a kitchen towel while pureeing until smooth. Stop once the mixture is velvety smooth.

Pour the puree back into a 4-quart Dutch oven and heat over medium-low. Add in the remaining broth until heated through. You can add more broth if needed to reach a desired consistency. Taste and season with 1½ to 2 teaspoons kosher salt (more or less to personal taste) and white or black ground pepper. Continue to stir and heat the soup thoroughly.

Once soup is hot, ladle into bowls and top with croutons, pepitas and a sprinkle snipped fresh chives if desired.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Note: The nutritional value of this recipe is for the soup only and does not include any optional toppings.

Serving: 1.5cup, Calories: 236kcal, Carbohydrates: 45g, Protein: 9g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 168mg, Potassium: 1064mg, Fiber: 7g, Sugar: 12g, Vitamin A: 24271IU, Vitamin C: 20mg, Calcium: 79mg, Iron: 2mg

Author: Laurie McNamara

Course: Soups, Stews & Chilis

Cuisine: American
This recipe was originally posted on October 8th, 2014 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

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Laurie McNamara

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September 3, 2025
Baked Vanilla Cardamom Nectarines – Simply Scratch
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Baked Vanilla Cardamom Nectarines is such an easy and delicious dessert! Nectarine halves are baked with butter, brown sugar and spices and topped with a scoop of vanilla ice cream and a homemade granola. Serves 4 to 8 depending.

Need a Quick and Easy dessert? I’ve got you.

In this recipe, nectarines are baked with butter, brown sugar, earthy spices and served warm with cool and creamy ice cream. It doesn’t get much better than that.

I remember when I first made this recipe, I didn’t have much time before I had to get the girls off the school bus (they’re 24 and 21 years old now 🥲) so I quickly grabbed the four nectarines I had left in my fruit bowl and devised a plan to bake them in the oven and top with ice cream. After school snack? Dessert before dinner? Who cares! Fast forward 13 years and while I still like to serve these baked vanilla cardamom nectarines with ice cream, I’ve since discovered that I like a little bit of homemade granola sprinkled over top because it adds delicious texture and crunch.

This is summer heaven in a bowl.

To Make These Baked Vanilla Cardamom Nectarines You Will Need:
- nectarines – Use slightly firm yet not overly-ripe fruit. Can substitute with peaches.
- light brown sugar – Lends sweetness and subtle caramel-like flavor.
- cardamom (ground) – Slightly citrusy with notes of mint and pepper.
- cinnamon (ground) – Lends distinct warm and woodsy flavor.
- nutmeg (ground) – Warm, aromatic with subtle hints of clove.
- orange juice – Adds a subtle citrus note without overpowering the natural taste of the fruit.
- vanilla bean paste – Or substitute with pure vanilla extract.
- unsalted butter – Lends richness and flavor.
for serving (optional):
- ice cream – Vanilla or butter pecan ice cream.
- granola – Use homemade or store-bought. I like to use this honey almond granola.
- fresh rosemary – Adds a subtle pine-like or woodsy flavor with notes of lemon, pepper and sage which works well with the nectarines. (optional)
Preheat your oven to 350°F (or 180°C).

Start by running your knife around 4 nectarines, like you would an avocado. Remove the pit, I used a spoon but you could use your fingers too.

Make The Brown Sugar Mixture:

In a small bowl, measure and add 2 tablespoons light brown sugar, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg.

Mix well until combined and set off to the side.

Make The Vanilla Orange Juice:

Then, to 1/2 cup of orange juice add 1 teaspoon vanilla bean paste or pure vanilla extract.

Stir well to incorporate.

Bake The Nectarines:

In a baking dish or nonstick pan, pour in the vanilla orange juice and place the nectarines cut-side up in the pan.

Then evenly sprinkle about 1 teaspoon of the spiced sugar over top and into the center of the nectarines and dot with a piece of butter. Slide the pan onto the middle rack of your preheated oven for 30 minutes – rotating the pan halfway through baking.

I wish you could smell this!

Once baked, brush the buttery brown sugar mixture that has collected in the center of the nectarines over the cut side of the nectarine.

Really I could just eat these like this and be content.

However, adding 2 nectarine halves per bowl and top it with a scoop of vanilla ice cream is way better. Because ice cream.

So is topping it with a little homemade granola along with a sprinkle of chopped fresh rosemary, which adds a subtle earthy herbaceous flavor.

You could even drizzle a little of the syrup that’s in the baking dish over top. If the syrup is stuck on the bottom of the pan, add a little orange juice to the warm pan and use a spatula to scrape and soften it.

You’re going to love this dessert!

Enjoy! And if you give this Baked Vanilla Cardamom Nectarines recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4 servings

Baked Vanilla Cardamom Nectarines

Baked Vanilla Cardamom Nectarines is such an easy and delicious dessert! Nectarine halves are baked with butter, brown sugar and spices and topped with a scoop of vanilla ice cream and a homemade granola. Yields 4 servings.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

4 nectarines, slightly firm but not over-ripe

2 tablespoons light brown sugar, granulated sugar or honey

1/2 teaspoon ground cardamom

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/2 cup orange juice

1 teaspoon vanilla bean paste, or pure vanilla extract

2 tablespoons unsalted butter, cut into 8 pieces

Preheat your oven to 350°F (OR 180°C).Cut the nectarines in half like you would an avocado, starting at the stem and circle around. Remove the pits and any of the remaining stem and discard. Setting the nectarines off to the side.

In a small bowl, measure and add brown sugar, cardamom, cinnamon and ground nutmeg. Mix well until combined and set off to the side.

To a the orange juice add vanilla bean paste or pure vanilla extract. Mix well to incorporate.

In a baking dish or nonstick pan, pour in the vanilla orange juice and place the nectarines cut-side up in the pan. Evenly sprinkle about 1 teaspoon of the spiced sugar over top and into the center of the nectarines and dot with a piece of butter. Slide the pan onto the middle rack of your preheated oven for 30 minutes – rotating the pan halfway through baking.

Once baked, brush the buttery brown sugar mixture that has collected in the center of the nectarines. Let cool slightly.

Divide 2 nectarines per bowl and top it with a scoop of vanilla ice cream, 1/4 cup of granola and a sprinkle of chopped fresh rosemary.You could even drizzle a little of the syrup that’s in the baking dish over top.Note: If the syrup is somewhat stuck on the bottom of the pan, while warm, add a little splash of orange juice and use a spatula to scrape and soften it.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Note: Nutritional value is for the baked nectarines and DOES NOT include granola or ice cream, as it would depend on if homemade or store-bought because the calories will differ.

Serving: 1serving, Calories: 149kcal, Carbohydrates: 23g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 21mg, Potassium: 261mg, Fiber: 2g, Sugar: 20g, Vitamin A: 709IU, Vitamin C: 20mg, Calcium: 15mg, Iron: 1mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American
This recipe was originally posted on September 11th, 2012 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

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Laurie McNamara

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August 7, 2025
Roasted Brown Sugar Acorn Squash – Oh Sweet Basil
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Brown sugar and butter fuel this delicious, fall-inspired side dish. This roasted brown sugar acorn squash recipe hits those sweet and savory notes that are so craveable.

Roasting an acorn squash brings out it’s natural sweetness, and topping it with brown sugar and a little butter with warm fall spices almost makes you feel like you’re eating a dessert. This makes a perfect side dish for Thanksgiving or Christmas and pairs so well with just about any main dish.

The Biggest Pumpkin

I gave my pumpkin warm milk every single week for many, many weeks in a row because I’d heard that was the secret to growing the biggest, best pumpkin Vancouver Washington had ever seen.

Months of padding through the slowly drying out grass, stopping to see how much produce was growing (aka sneaking raspberries as fast as Mom could can them) had brought me to the reality that my pumpkin was in need of saving.

And I tried. I really did. But in the end, one pumpkin bit the dust while the other looked exactly the same as all my siblings. I don’t remember where I’d heard the tip or why I was so dertermined to make it happen, but looking back I can see that while nothing good came of it, nothing bad did either. I’m trying hard this year to remember that the tips we get for growing a successful garden may not always produce blue ribbon winners, but it did create the desire to see something through.

One good thing did come of the garden my parents planted. Acorn squash to the rescue.

While my little plant didn’t grow up extra ginormous, it did help me to embrace new foods and this is one of them. All these years later and I can sill remember the feel of mashing my little helping of acorn squash, loaded with butter and brown sugar and listening for the sound of the garage door shutting which meant it was time to eat!

Ingredients for Roasted Acorn Squash

The ingredients for this recipe are few and simple which is exactly how a side dish should be! Here is what you will need:
- Acorn Squash: any size will work just fine for this recipe
- Olive Oil: used to keep the squash from sticking to the pan and to help caramelize
- Salt and Pepper: used to season the squash as it roasts
- Butter: adds flavor and helps brown and caramelize the squash
- Dark Brown Sugar: adds sweetness and rich flavor
- Kosher Salt: cuts through the sweetness and enhances all the flavors
- Cinnamon: adds flavor and warmth to the dish
- Cardamom: adds flavor and that signature fall taste
Keep scrolling down to see the measurements needed for each ingredient. All the details are contained in the recipe card where you can also print or save the recipe.

How to Cut Acorn Squash

Cutting an acorn squash, or any kind of squash, can get more exciting than it needs to be. Let’s keep all our digits and do it the right way!

Be sure you are using a sharp knife. Lay the squash on its side on a cutting board and place the knife in one of the furrows (the dip between two of the bumps). Keeping your finger tips tucked under while still holding the squash, firmly push down on the knife. You will feel the knife push through to the hollow center.

Slide the knife around the tip of the squash. Don’t try to cut through the stem. Once you have cut all the way around the acorn squash, set the knife down and pry open the squash with your fingertips. The stem will either crack or break away to one side of the squash.

Scoop out the seeds inside with a spoon and you’re ready to go.

How to Make Roasted Acorn Squash

Here is a brief overview of the steps for roasting acorn squash:
1. Preheat the oven.
2. Drizzle some olive oil in a cast iron pan and rub the squash halves all over with olive oil. Season the flesh side with salt and pepper.
  
  PRO TIP: If you don’t have a cast iron pan, a baking dish or baking sheet will work just fine. It may just take a little longer to brown and get crispy.
3. Place each half flesh side down on the pan and roast in the oven with foil loosely laid over the top of the squash. Roast until the flesh side is getting brown and caramelized.
4. Flip the acorn squash halves over and rub butter all over the rims and put the rest of the pat of butter in the well of the squash.
5. Sprinkle all over with brown sugar and the spices.
6. Roast again with the flesh side up this time and loosely covered with foil until fork tender.
7. Serve with a sprinkle of kosher salt if desired.
  
  PRO TIP: You can eat the skin if you want, but it should be easily separated from the squash at this point, so it’s easy to discard as well.
All of these instructions can be found in the recipe card at the end of the post.

Is Acorn Squash Healthy?

Acorn squash is low in calories and high in important nutrients like vitamin C, potassium, and magnesium. So on it’s own, yes, it is quite healthy, but after we load it up with butter and brown sugar, it’s a little less so 😂.

Is There a Difference Between Roasting and Baking an Acorn Squash?

Both cooking methods take rock hard squash and cook it until it is tender and delicious. Generally speaking, roasting is done at temperatures 400 degrees F and higher and baking is done at 375 degrees F and lower.

Roasting gives you that browned caramelized texture and flavor.

Do You Remove the Skin from an Acorn Squash Before Roasting?

No, the skin does not need to be removed before roasting. As the acorn squash roasts, the flesh gets tender and will easily pull away from the skin when it’s done.

Storing Roasted Acorn Squash

Roasted acorn squash should be stored in an airtight container in the refrigerator. It will keep for up to 5 days. You can reheat it in the microwave or in the oven at 300 degrees until warmed through.

There’s something so comforting and home-y about a roasted squash side dish. It goes well with all the typical comfort food main dishes and those crispy caramelized edges are heaven! This roasted acorn squash recipe with butter and brown sugar is sure to make your holiday side dishes list!

More Tasty Squash Side Dishes:
Servings: 6

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Heat the oven to 400 degrees.

Drizzle oil in a cast iron pan and rub the acorn flesh and all over the bottom. Add a tiny drizzle, or rub the oil down into the well of each squash and season well with salt and pepper if desired.

1 Acorn Squash, Olive Oil, Salt and Pepper

Roast for about 20-30 minutes, face side down and with foil over the backs until the flesh is browning and caramelizing.

Flip over and rub the rims with a pat of butter and then throw the pat into each well.

2 Tablespoons Butter

Sprinkle liberally with brown sugar in the well and rims as well as the seasoning divided between the two squash.

2-4 Tablespoons Dark Brown Sugar, 1/4 teaspoon Cinnamon, 1/4 teaspoon Cardamom

Roast, cut side up, covered with foil for another 20-25 minutes or until tender and mashable. Serve with a little more salt if needed.

Kosher Salt

Serving: 0.5cupCalories: 78kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 33mgPotassium: 257mgFiber: 1gSugar: 4gVitamin A: 380IUVitamin C: 8mgCalcium: 29mgIron: 1mg

Author: Sweet Basil

Course: 200+ Easy Side Dish Recipes Every Mom Needs
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Carrian Cheney

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October 21, 2024
Roasted Peach Chicken – Oh Sweet Basil
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Juicy marinated chicken breasts, pan seared and roasted with bright flavorful peaches, roasted peach chicken is about to be your new favorite fall dinner!

We are moving into day 2 of Peach Week here at Oh Sweet Basil, and today we use peaches in this mega delicious savory dish!

This happened.

And then a gazillion other peach things happened, but I’m getting ahead of myself.

A few years ago I saw a photo on instagram from just a normal, not there to be a food blogger person and it was the darkest, weirdest angle, but my goodness, I loved it. The chicken was a whole roasted bird that should have been on its back but instead was breast down in a pan surrounded by, covered in roasted peaches and the happiest little caption about how good dinner was that night.

I loved the unapologetic joy that, by instagram standards would have been nothing but imperfection coming from that post. And instantly I was sold. I needed a peach chicken recipe as well. I wanted it simple, the peaches to be the star and this my friends is that recipe.

Thank you to the wonderful people out there that don’t need social media, but occasionally hop on to post something good.

Thank you to those that let us share the imperfect and the perfectly perfect and are inspired by both because they are confident enough in themselves to live with eyes full of light.

This peach chicken is for you. I hope it brings a little beauty and deliciousness to your autumn table.

Ingredients for Peach Roasted Chicken

Peach season is so short here in Utah. I am not a fan of that. So toward the end of last summer, when delicious juicy fresh peaches flooded the farmstands and grocery stores, I loaded up and made all the peach things I had on my wish list. This roasted peach chicken dinner was one of my favorites. Here is what you will need:
- Chicken Breasts: We prefer bone-in and skin on for this recipe.
Marinade
- Peach Preserves: You can use homemade peach jam or use store-bought.
- Buttermilk: Helps tenderize the chicken.
For Roasting
- Peach Preserves: We use some more peach jam to add more flavor during roasting.
- White Wine Vinegar: If you don’t have white wine vinegar, good substitutes would be apple cider vinegar, champagne vinegar, or white balsamic vinegar.
- Thyme: Fresh thyme is definitely recommended, but if you don’t have it, use 1/2 teaspoon dried thyme.
- Dijon Mustard: Adds flavor to the roasting sauce.
- Olive Oil: Helps the chicken stay moist and helps it crisp during roasting.
- Shallots: Adds flavor.
- Garlic: Adds flavor.
- Sea Salt: Adds flavor.
- Black Pepper: Adds flavor.
- Peaches: We prefer to use freestone orange-fleshed peaches just for the color. They are added for the second half of the roasting.
  
  TIP: If you don’t have access to fresh peaches, frozen or canned peaches can also be used. Be sure to drain canned peaches thoroughly. Thaw frozen peaches using in this recipe.
Chicken Rub
- Seasonings: Chili Powder, Smoked Paprika, Cinnamon, Salt and Pepper
The measurements for each ingredient can be found in the recipe card at the end of the post. Keep scrolling down for all the details.

How to Make Roasted Peach Chicken

This chicken dinner recipe is so easy and everything is made in one skillet. Easy to make and easy to clean up! A winning combination! Here are the basic steps:
1. Marinate: Add the peach preserves, buttermilk and chicken to a ziploc bag and squish it around and let it marinate for at least an hour, up to overnight.
2. Prep: Preheat the oven to 425 degrees F. Pull the chicken out of the marinade and discard the marinade. Pat the chicken dry.
3. Combine: Mix together all the seasonings for the rub in a small bowl. Rub all over the chicken breasts.
4. Whisk: Add all the ingredients for the roasting sauce to a small bowl and whisk everything together.
5. Sear: Heat a large cast-iron skillet over medium-high heat and add some olive oil. Once the oil is hot, add the chicken skin side down and sear for a few minutes until golden brown. Add the shallots as well and stir them around so they can caramelize. Flip the chicken and sear on the other side for a few minutes.
6. Pour: Flip the chicken back over so it is skin side up and pour the sauce over the chicken.
7. Roast: Place the skillet in the oven and roast for 20-25 minutes.
8. Top: Remove the skillet from the oven, add the sliced peaches to the top of the chicken and around the chicken and then return to the oven to roast for another 20-25 minutes.
All of these instructions in complete detail can also be found in the recipe card down below. The recipe can be saved or printed from the recipe card as well.

How Do I Know When the Chicken is Done?

I prefer using a meat thermometer to check the internal temperature. Chicken breasts are safe to eat when they reach an internal temperature of 165 degrees F.

Can I Use Chicken Thighs?

Yes, chicken thighs can definitely be used instead of chicken breasts. Chicken thighs will taste slightly different but still delicious. I’d go with bone in and skin on chicken thighs for the best flavor. Proceed with the recipe as written.

Can I Grill the Chicken Instead of Pan Searing?

Yes, a grill can be used to sear the chicken if you want more of that smoky barbecue flavor. After being seared, the chicken should be placed in an oven safe skillet or baking dish to be roasted in the oven.

Health Benefits of Peaches

We typically see peaches used in dessert recipes, but this sweet and savory dinner recipe is a great way to add peaches to your diet. Peaches have many health benefits including being a good source of vitamins K, C, and E. Peaches help with improving digestion, heart health and immune system support.

What to Eat with Roasted Peach Chicken

Storing and Reheating

Leftover roasted peach chicken should be stored in an airtight container in the refrigerator. It will keep for up to 4 days. The chicken can also be frozen for up to 3 months. I recommend freezing the chicken only and not the sauce. The sauce won’t freeze and thaw well with the chicken though it could be frozen separately.

Leftovers should be reheated in the oven in a covered baking dish at 300 degrees for about 15-20 minutes or until heated through.

This is a healthy and phenomenally flavorful chicken dinner recipe. Everyone needs to try this one skillet roasted peach chicken! The tender chicken paired with the juicy peaches all roasted with a delicious sauce makes for a comforting and family friendly dinner.

More Peach Recipes to Try:
Servings: 6 -8

Prep Time: 10 minutes

Cook Time: 40 minutes

Marinating Time: 1 hour

Total Time: 1 hour 50 minutes

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In a freezer bag, add peach preserves and buttermilk ingredients and squish the bag to mix.

1 Cup Peach Preserves, 1 1/2 Cups Buttermilk

Add the chicken to the bag and place in the fridge for 1 hour, or we prefer overnight.

4 Chicken Breasts

Pull the chicken out and discard the marinade.

Preheat the oven to 425 degrees. Pat chicken breasts dry.

Combine the seasonings for the rub (see below) in a small both and stir to combine. Rub the chicken all over with the seasoning rub mixture.

1 teaspoon Smoked Paprika, 1/4 teaspoon Cinnamon, Salt and Pepper, 1 teaspoon Chili Powder

In a bowl, whisk together the peach preserves, vinegar, thyme, mustard, olive oil, garlic, salt and pepper.

3/4 Cup Peach Preserves, 2 teaspoons White Wine Vinegar, 1 teaspoon Thyme, 2 teaspoons Dijon Mustard, 1-2 Tablespoons Olive Oil, 2 Cloves Garlic, 1 1/2 teaspoons Sea Salt, 1/2 teaspoon Pepper

Using a large oven-safe cast-iron skillet over medium-high heat, then add oil. Once hot and shimmering, add the chicken and brown, skin side down for a few minutes. Add the shallots as well and stir them around to start caramelizing. Flip and sear the chicken on the other side for a few minutes.

4 Shallots

Flip the chicken back to skin side up. Pour the sauce over the chicken breasts in the skillet. Place in the oven for 20-25 minutes.

Remove from the oven and place 4-5 sliced peaches on top of each chicken breast, and nestle the remaining peaches into the pan around the chicken.

3-4 Peaches

Transfer the skillet to the oven and roast another 20-25 minutes or until the meat has an internal temperature of 165 degrees.

Serving: 1chicken breastCalories: 416kcalCarbohydrates: 62gProtein: 27gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 77mgSodium: 665mgPotassium: 666mgFiber: 2gSugar: 44gVitamin A: 503IUVitamin C: 12mgCalcium: 85mgIron: 1mg

Course: Mom’s Best 100 Easy Chicken Recipes
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Sweet Basil

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July 29, 2024
Honey Garlic Butter Roasted Carrots – Oh Sweet Basil
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Elevate your vegetable game with these delicious honey roasted carrots with garlic butter. Easy to make and packed with flavor, they make the perfect side dish for any meal.

They are the new favorite in our house and even the kids can’t get enough of them!

Other than salad, mashed potatoes, or sweet potatoes I never know what in the heck to do for delicious side dishes. Those three all have great recipes and variations out there, but don’t you ever want something else for a veggie?

My mom used to make creamed carrots for Sunday dinners and while I’m totally wondering why I haven’t posted that recipe yet I do have one for honey roasted carrots today. They are simple enough to make for a quick weeknight meal but fancy enough to be a side dish for a holiday feast.

The biggest reasons I love this recipe is, A. it’s crazy easy, and B. you can actually prep everything including partially roasting the carrots in the morning and then finish them off before everyone arrives. Just make sure you don’t overcook them because no one wants bitter carrots.

What Do I Need to Make Oven Roasted Carrots?

Carrots are a great vegetable! They are budget-friendly, kid-friendly, and they will last in the refrigerator for weeks. You only need a few ingredients for this honey roasted carrots recipe. Here is your shopping list…
- Baby Carrots: whole carrots can also be used if desired
- Olive Oil: neutral flavor is perfect for roasting
- Kosher Salt: adds flavor
- Black Pepper: adds flavor
- Butter: adds richness and helps the carrots get golden roasted
- Garlic: adds flavor
- Honey: adds natural sweetness, maple syrup could also be used
- Lemon Flaked Salt: regular flaked sea salt will work great as well
The measurements for each ingredient can be found in the recipe card at the end of this post.

How to Make Honey Glazed Carrots in the Oven

This recipe is super easy and comes together in less than 30 minutes. And most of the time time is just roasting the carrots in the oven. Roasting carrots brings out their natural sweetness and is one of my favorite ways to enjoy this classic vegetable. Here are the steps:
1. Boil: Place the carrots in a large pot of boiling water and boil them until almost tender. Drain the carrots.
2. Preheat: While the carrots are boiling, set the oven to 450 degrees F.
3. Toss: Add the olive oil, salt and pepper to the carrots and toss to coat.
4. Roast: Place the carrots on a baking sheet lined with parchment paper or foil and put them in the preheated oven to roast for 10 minutes.
5. Stir: Remove from the oven and stir the carrots and place back in the oven for 5 minutes.
6. Melt: Add the butter to a small saucepan and melt on the stovetop and then add the honey, garlic and half of the salt flakes.
7. Toss: Check the carrots. Once they are starting to brown, pour the honey mixture over the carrots and toss to coat.
8. Roast: Let the carrots roast for 5 more minutes, toss one more time and set the oven to broil.
9. Broil: Let the carrots get golden brown for a few minutes in the broiler.
10. Serve: Remove from the oven and toss with a little more lemon salt. You could also garnish with chopped parsley if desired before serving.
The complete instructions can be found in the recipe card at the end of this post. Keep scrolling for the full recipe details.

Should Carrots Be Peeled Before Roasting?

For this recipe, we use baby carrots so there is no need to peel them. If you use whole carrots, then I would recommend peeling them in cutting them to be similar sized pieces.

Should Carrots Be Boiled Before Roasting?

You don’t have to boil carrots before roasting them, but it will significantly reduce the time needed to roast them. It also helps carrots to be cooked perfectly. If you undercook carrots, they will be hard to eat, but if you overcook them, they dry out and get wrinkly. Boiling them first helps them become tender before you finish them off in the oven.

Will Carrots Go Bad in the Fridge?

If carrots are not stored properly, they will go bad, even in the refrigerator. Carrots should be stored in the crisper or vegetable drawer of the refrigerator. Carrots can also be placed in water and stored in the refrigerator to help keep them fresh and crisp.

Do Carrots Contain Fiber?

Carrots are a high fiber food. They also contain beta-carotene, vitamin K, potassium and antioxidants. They are a weight loss friendly food and have been linked to lower cholesterol levels and improved eye health.

What to Eat with Roasted Carrots

Carrots are timeless and so versatile that they can go with just about any main dish. Some of our favorite dinners to eat with these honey garlic roasted carrots are:

Storing and Reheating

Store leftovers in the refrigerator in an airtight container. They will keep for up to 5 days. Oven roasted carrots can be reheated in the microwave or oven.

Roasted carrots can also be stored in the freezer in a freezer-safe container for up to 3 months. The texture will be a little mushy once thawed and reheated.

These honey garlic butter roasted carrots are a simple and delicious side dish that the whole family will love. The combination of sweet honey and savory garlic butter creates the

More Vegetable Side Dish Options:
Servings: 4 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Description

Elevate your vegetable game with these delicious honey roasted carrots with garlic butter. Easy to make and packed with flavor, they make the perfect side dish for any meal.

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Boil the carrots until almost tender, only a few minutes. Drain.

1 Package Baby Carrots

Heat the oven to 450 degrees.

Toss the carrots with about 1 tablespoon olive oil and the kosher salt and black pepper to taste.

1 Tablespoon Olive Oil, 1 teaspoon Kosher Salt, 1/2 teaspoon Black Pepper

Place on a baking sheet lined with parchment paper or foil and roast for about 10 minutes, then toss and place back in the oven.

Meanwhile, melt the butter and add the honey, minced garlic and 1/2 of the salt flakes in a small sauce pan then remove from heat.

2 Tablespoons Butter, 2 Cloves Garlic, 1 Tablespoons Honey, 1 teaspoon Lemon Flaked Salt

Once they are starting to brown, about 5 minutes more, toss them in the honey mixture.

Bake 5 minutes more then toss again and turn to broil to finish the coloring to golden.

Remove from oven and toss with a little more flaked lemon salt.

store left overs in the refrigerator

Serving: 1gCalories: 100kcalCarbohydrates: 5gProtein: 0.2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 15mgSodium: 1209mgPotassium: 15mgFiber: 0.1gSugar: 4gVitamin A: 211IUVitamin C: 1mgCalcium: 7mgIron: 0.1mg

Author: Sweet Basil

Course: 100 Family Favorite Easy Healthy Recipes, 200+ Easy Side Dish Recipes Every Mom Needs
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Sweet Basil

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May 7, 2024
Rosemary Orange Glazed Roasted Pork Loin – Oh Sweet Basil
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Orange glazed pork tenderloin is marinated in a delicious rub and then glazed in a sweet and tangy sauce making it juicy on the inside and crusty on the outside.

I have not had many pork tenderloins and it hasn’t helped that Cade hasn’t been interested in them either. Every now and again I’d step into the ol’ Pinterest app and sure enough another pork loin was front and center. Now I know all about algorithms and that Pinterest had caught on that I slowed my scrolling seeing the pics but even so, it worked.

I’ve been testing and testing to turn an often flavorless meat into dish for a Sunday dinner that wasn’t a hassle but looked and tasted like the best home cooked meal ever. The key? Letting the rub sit on the meat for a whole day. And what rub is that? Based off of an old orange and cranberry relish my sister used to stuff breaded chicken with. Oh it’s so good!

What Ingredients Do You Need for Orange Glazed Pork Tenderloin?

Aside from the pork tenderloins, you will need a few ingredients for the rub and few ingredients for the sauce. A phenomenal homemade meal is just this easy. Here is your shopping list:
- Pork Tenderloin
- Orange
- Orange Juice
- Garlic
- Smoked Paprika
- Olive Oil
- Kosher Salt
- Yukon Gold Potatoes
- Brussels Sprouts
Sauce
- Orange Zest
- Orange Juice
- Brown Sugar
- Orange Marmalade
- Rosemary
- Cinnamon
The measurements for each ingredient can be found in the recipe card below.

How to Make Orange Glazed Pork Loin

I love when a Sunday dinner is quick and easy but tastes like you’ve been in the kitchen for hours and hours. That is this pork tenderloin recipe in a nutshell! Here are the basic steps:
- Combine all the ingredients for the paste in a blender or food processor and blend until smooth.
- Rub all over the pork and cover with plastic wrap. Keep in the refrigerator for at least 8 hours.
- Remove from fridge and wipe off the excess rub. Let rest.
- Combine all the ingredients for the sauce in a saucepan and let simmer until it thickens.
- Preheat oven and bake, adding some sauce for the last 20 minutes.
- Prep the veggies and add them the last 20-30 minutes.
- Pour the remaining sauce over the top with fresh herbs for garnish.
- Let rest then slice and serve.
The complete instructions can be found in the recipe card at the end of the post.

Is Pork Loin The Same As Pork Roast?

Pork loin is a cut of meat. The proper term is pork loin roast. It’s a lean protein that is a healthy dinner option.

Can Pork Loin Be Used For Pulled Pork?

Pork loin is a much more lean cut of pork than what is normally used for pulled pork, but it could be used. It just won’t “pull” or shred like a pork should would.

When is Pork Loin Done?

A safe internal temperature for pork loin is 145 degrees Fahrenheit. Use a meat thermometer to make sure your tenderloin is done.

What Color Should Pork Tenderloin Be in the Middle?

When pork tenderloin has reached a safe internal temperature, it can still appear slightly pink in the middle. It should look cooked though and not raw.

How Long Will Leftover Pork Keep?

Leftovers that are stored properly in the refrigerator will keep for up to 5 days.

Sunday dinner, holiday dinner, or just a nice dinner with the family, this flavor packed rosemary orange glazed version is going to change your mind about pork loin. It has become a family favorite over here!

More Yummy Pork Recipes for Dinner:
Servings: 10

Prep Time: 9 hours

Cook Time: 55 minutes

15 minutes

Total Time: 10 hours 10 minutes

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In a blender, puree orange quarters, juice, garlic, paprika, olive oil, and salt until smooth. Rub the paste all over the pork tenderloins and place in a baking pan. Cover with plastic and refrigerate for at least 8 hours and up to 24 hours.

1/2 Orange, 1/4 Cup Orange Juice, 5 Cloves Garlic, 1/4 Cup Smoked Paprika, 2 Tablespoons Olive Oil, 6 Tablespoons Kosher Salt, 2 Pork Tenderloins

Remove from refrigerator and wipe to remove excess rub paste. Allow to rest on the counter for one hour so that it comes up to room temperature which promotes even cooking.

Meanwhile, in a small saucepan over medium heat, stir together the sauce ingredients. Simmer until the mixture thickens, about 10 minutes.

1 Orange, 1/4 Cup Orange Juice, 1/4 Cup Orange marmalade, 2 Tablespoons Brown Sugar, 1/2 teaspoon Rosemary, 1/4 teaspoon Cinnamon

Preheat the oven to 450 degrees. Place the tenderloins in a baking pan in the oven (uncovered) for 10 minutes, then lower heat to 350 and cook for 25 minutes, at this point, spread with half of your sauce and bake another 20 minutes or until a thermometer inserted in center of loin reads 145 degrees.

Toss the potatoes and brussels with olive oil, salt, pepper and garlic seasoning and add them the last 20-30 minutes

6 Yukon Gold Potatoes, 1 Bag Brussels Sprouts

Remove the pork tenderloin and veggies from the oven and and the remaining sauce and freshly chopped herbs for garnish.

Let rest at least 15 minutes before slicing and serving.

left overs will should be refrigerated for up to 5 days.

Serving: 1gCalories: 607kcalCarbohydrates: 34gProtein: 79gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 236mgSodium: 4397mgPotassium: 2123mgFiber: 5gSugar: 12gVitamin A: 1670IUVitamin C: 67mgCalcium: 75mgIron: 6mg

Author: Sweet Basil

Course: All of the Best Pork Recipes on the Internet

Cuisine: American
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January 6, 2024
Roasted Maple Rosemary Honeynut Squash – Simply Scratch
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Roasted Maple Rosemary Honeynut Squash is a simple side dish with lots of flavor. Honeynut squash halves are roasted, and topped with chopped pecans, rosemary, garlic and maple syrup. This recipe will serve 6.

Sweet and savory is my favorite combination.

And these Roasted Maple Rosemary Honeynut Squash is just that. Honeynut squash halves are roasted and sprinkled with chopped pecans, rosemary and garlic and drizzled with maple syrup before finishing in the oven. The sweetness of the maple syrup in combination with the garlic, toasty pecans and pine-y rosemary is a match made in heaven.

Definitely impressive enough as a side dish for a holiday spread yet causal enough to be part of a weeknight meal.

To Make This Recipe You Will Need:
- honeynut squash – Try to find ones that are similar in size, shape and weight.
- butter – Adds richness and flavor.
- kosher salt – Draws out flavor and seasons the squash.
- freshly ground black pepper – Adds some subtle bite and flavor.
- pecans – Adds texture and delicious nutty flavor.
- rosemary (fresh)- Adds a fresh pine-like or woodsy flavor with notes of lemon, pepper and sage.
- pure maple syrup – Lends maple flavor and sweetness.
- garlic – Adds distinct punchy flavor.
What is Honeynut Squash?

The adorable honeynut squash is a hybrid of a butternut squash and a buttercup squash. It’s sweet, nutty and delicious when roasted. The small squash ranges between 1/2 to 1 pound each, making half a squash perfect as an individual serving.

Preheat oven to 400℉ (or 200℃).

Using a sharp chefs knife, cut the squash in half from top to bottom.

Use a spoon to scrape out the seeds and stringy fibers.

Can you Roast Honeynut Squash Seeds?

Yes! Just like pumpkin seeds, honeynut squash seeds can be roasted or air-fried and enjoyed as a snack or added to soup or salads for some crunch. I like to soak the seeds with the membranes in cool water. Over time, the squash fibers will sink and the seeds will float to the top.

Using a paring knife, make a crisscross hatch on the cut side of each squash half before brushing with olive oil.

Season with kosher salt and place cut-side down on a parchment lined, rimmed baking pan.

Roast the honeynut squash on the middle rack of your preheated oven for 25 minutes.

Carefully remove the pan from the oven. Use tongs to turn the squash so they are cut-side up. Season with freshly ground black pepper and add in 1/2 tablespoon of butter in each one.

Sprinkle 1/3 cup chopped pecans, 1 tablespoon chopped rosemary and 1 to 2 cloves minced fresh garlic (depending on size) overtop.

Lastly, drizzle with 1/4 cup pure maple syrup, making sure to get it into all the nooks and crannies.

Return the squash to the oven and continue roasting for another 10 to 15 minutes or until tender.

Transfer to large platter and serve.

Enjoy! And if you give this Roasted Maple Rosemary Honeynut Squashrecipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings

Roasted Maple Rosemary Honeynut Squash

Roasted Maple Rosemary Honeynut Squash is a simple side dish with lots of flavor. Honeynut squash halves are roasted, and topped with chopped pecans, rosemary, garlic and maple syrup. This recipe will serve 6.

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

3 honeynut squash, cut in half vertically

olive oil

1/3 cup chopped pecans

1 tablespoon chopped fresh rosemary

1 clove garlic, minced (use 2 if small)

1/4 cup pure maple syrup

Preheat oven to 400℉ (or 200℃).

Line a rimmed baking pan with parchment paper.

Using a sharp chefs knife, cut the squash in half from top to bottom. Use a spoon to scrape out the seeds and stringy fibers.Optional: Save the seeds and roast in the oven or air-fryer.

Using a paring knife, make a crisscross hatch on the cut side of each squash half before brushing with olive oil and seasoning with salt.

Place cut-side down on a parchment lined, rimmed baking pan and roast on the middle rack of your preheated oven for 25 minutes.

Then carefully remove the pan from the oven. Use tongs to turn the squash so they are cut-side up. Season with freshly ground black pepper and add in 1/2 tablespoon of butter in each one.

Sprinkle with chopped pecans, chopped rosemary minced garlic overtop. Drizzle each one with pure maple syrup, making sure to get it into all the nooks and crannies.

Return the squash to the oven and continue roasting for another 10 to 15 minutes or until tender.

Transfer to a large platter and serve.

Serving: 1squash half, Calories: 181kcal, Carbohydrates: 37g, Protein: 3g, Fat: 5g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 10mg, Potassium: 858mg, Fiber: 5g, Sugar: 13g, Vitamin A: 24122IU, Vitamin C: 48mg, Calcium: 130mg, Iron: 2mg

Author: Laurie McNamara

Course: Side Dishes

Cuisine: American
This post may contain affiliate links.

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Laurie McNamara

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November 13, 2023
Honey Roasted Chicken – Oh Sweet Basil
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Juicy, golden honey roasted chicken with crispy glazed skin that is pure comfort! This roasted whole chicken recipe is made for Sunday dinner!

Growing up my favorite meal was honey roasted chicken, mashed potatoes and gravy (actually I ate it plain with butter most times) fresh corn and jello. Yup, I said jello. I requested this dinner every year for my birthday dinner. It was perfection.
Then I grew up and forgot all about roasted chicken. Why? Because buying boneless skinless chicken took over my life. It was easy to buy, easy to freeze and defrost and easy to cook up. But, then I remembered my long ago love for roasted chicken and found this recipe.

I mean hello! Just look at the beautiful golden, delicious skin! I love bringing back old favorites. Don’t you? So many memories.

Ingredients for Honey Roasted Chicken

For the Chicken

Whole Chicken: You want a chicken that weighs 3-4 lbs. This is good healthy protein!

Seasonings: Salt, Pepper, and Smoked Paprika

Aromatics: Onion, Lemon, Garlic, Thyme Sprigs, and Parsley

Butter: Gets mixed with the seasonings to rub all over the chicken under the skin.

Egg: Brushed on the skin and helps the skin get crispy.

For the Honey Glaze

Cornstarch: helps thicken the glaze

Water: combines with the cornstarch to thicken the glaze

Honey: adds natural sweetness, flavor and thickness to the glaze

Apple Cider Vinegar: adds flavor and acidity

Chicken Broth: adds flavor and is the bulk of the base for the glaze

White Wine: you can use real wine, cooking wine or just double the chicken broth

Thyme: adds flavor and freshness to the glaze

Butter: adds richness

The measurements for all the ingredients can be found in the recipe card down below. Keep scrolling for all the details!

Why Put Lemon in a Roast Chicken?

Lemon is a great aromatic that releases its flavor into the chicken as it roasts. It adds a delicious flavor to the meat along with the herbs, onions, garlic, etc.

Is Roasting Different Than Baking?

Roasting is done at a higher temperature (400°F and above) to create a browned, flavorful “crust” on the outside of the food.

Baking is done at a lower temperature.

Roasting is usually done in an opened, uncovered pan, and foods that are baked are usually covered.

How Do You Keep Chicken from Drying Out When Roasting?

My top tip for keeping chicken moist while roasting is to truss the chicken. Getting the wings and legs tucked into the chicken keep them from getting dry.
Another great tip is to have an instant read thermometer on hand and check the internal temperature of the chicken thighs and breasts. You want a temperature of 165 degrees F on both areas of the chicken. You can even pull the chicken out of the oven around 160 degrees F and it will come to temperature as it rests. Don’t let it roast too long!

What is the Best Way to Keep Chicken Moist?

Resting the chicken when it comes out of the oven is key to having a juicy moist chicken. The juices in meat redistribute while it rests and keeps all the juices inside the chicken rather than immediately cutting into the meat and losing all the juices on the cutting board.

Can You Roast a Chicken in a Slow Cooker?

You can absolutely roast a whole chicken in a slow cooker.

It usually takes 3-4 hours on high or 6-8 hours on low.

Storage Tips for Roasted Chicken

Chicken should be covered and refrigerated within 2 hours of cooking.

Roasted chicken stores the best cut off the bone and sliced. Store it in an airtight container in the refrigerator. It will keep for up to 4 days.

It also freezes really well. Place the chicken pieces in an airtight container or ziploc bag and store in the freezer. It will keep for up to 2 months.

Chicken can be reheated in the microwave or oven. I’ve found that reheating it in the oven in a covered baking dish with a little chicken broth in the dish helps the chicken stay moist.

You’re going to feel like you’ve stepped into grandma’s kitchen for Sunday dinner when you smell, see and taste this honey roasted chicken! The flavors are familiar and pure nostalgia for me. Let us walk you through each step of roasting a whole chicken! It couldn’t be easier!
Servings: 6

Prep Time: 30 minutes

Cook Time: 1 hour 40 minutes

Total Time: 2 hours 10 minutes

Description

Close your eyes and imagine a super moist chicken breast, extra crispy skin covered in a delicious apple cider-y glaze and then topped off with a creamy gravy.

Cook ModePrevent your screen from going dark

Preheat the oven to 400 degrees and move the rack to the center position.

In a small bowl combine the salt, pepper and paprika. Divide it in half. Whisk half of the spice mixture with the melted butter. Whisk the other half with the egg.

1/2 Tablespoon Salt, 1 teaspoon Pepper, 1/2 teaspoon Smoked Paprika, 2 Tablespoons Butter, 1 Egg

Pat the chicken dry with paper towels and stuff the cavity of the chicken with the onion, lemon, garlic and fresh herbs. Gently pour the spice/butter mixture under the skin, rubbing it into the meat. I like to pour it under the skin, place the skin back down and spread my hand over the skin to push it around.

1 Whole Chicken, 1 Onion, 1 Lemon, 4 Cloves Garlic, Thyme, Parsley

Using a pastry brush, spread the spice/egg mixture all over the outside of the chicken.

Truss the chicken with kitchen twine to ensure even cooking without burning of those little wings! See video.

Stir the cornstarch and 1/2 tablespoon of water together in a small bowl until no lumps remain; set aside.

1/2 teaspoon Cornstarch

In a small saucepan bring the honey and 2 tablespoons of vinegar to a simmer over medium-high heat.

1/4 Cup Honey, 2 1/2 Tablespoons Apple Cider Vinegar

Cook until the mixture is reduced to about 1/4 cup, about 8-10 minutes, stirring occasionally.

Slowly whisk the cornstarch mixture into the glaze.

Return to a simmer and cook for one minute. Set aside.

Arrange the chicken on a V-rack set inside a roasting pan or on a cooling rack over a casserole dish.

Roast until the chicken is golden, about 35 minutes.

Remove the roasting pan from the oven.

Pour the broth and cooking wine into the roasting pan. Brush the chicken evenly with a thick layer of the glaze (you’ll have some remaining to brush on later).

1/2 Cup Water, 1/2 Cup Chicken Broth, 1/2 Cup White Wine

Return the roasting pan to the oven and continue to roast until the glaze is golden brown, about 30 minutes longer until the thigh meat registers 165 to 170 degrees on an instant read thermometer.

Transfer the chicken to a cutting board and let it rest for 15 minutes to ensure that the juices redistribute and settle. If you cut too soon all of the juices will run out and you will be left with a dry bird.

While the chicken is resting, pour pan juices and any accumulated chicken juices into a saucepan and skim any fat. Stir in the thyme.

1 teaspoons Thyme

Bring to a simmer and cook until the sauce is slightly thickened and reduced to 1 cup, about 15 minutes, adding 1 tablespoon cornstarch and 1 tablspoon water if you want it extra thick.

Pull off the heat and whisk in the butter and remaining vinegar.

1 Tablespoon Butter, 2 1/2 Tablespoons Apple Cider Vinegar

Season with salt and pepper to taste.

Carve the chicken, and brush with the remaining glaze. Serve, passing the sauce at the table.

Cooked chicken will keep for 4 days in the refrigerator

Serving: 6ouncesCalories: 409kcalCarbohydrates: 15gProtein: 25gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 138mgSodium: 803mgPotassium: 328mgFiber: 1gSugar: 13gVitamin A: 493IUVitamin C: 6mgCalcium: 37mgIron: 2mg

Author: Sweet Basil

Course: Mom’s Best 100 Easy Chicken Recipes
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November 8, 2023
Butter Roasted Whole Turkey Breast with Gravy – Simply Scratch
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This Butter Roasted Whole Turkey Breast takes only a fraction of the time in the oven and yields a delicious and incredibly moist turkey with the easiest turkey gravy ever! In this recipe, a whole, bone-in turkey breast is rubbed with butter, seasoned and stuffed with garlic and herbs and roasted on a bed of vegetables. The herbs and garlic will flavor the turkey while the veggies work their magic with the drippings. This recipe will feed 6.

Today we are roasting a whole turkey breast. Yes! A whole, bone-in turkey breast because a) white meat and b) because it only takes a few hours versus several hours when roasting an entire bird. Truth be told, I do love both light and dark meat. However I don’t love the time it takes to roast a whole turkey. As you’ll see, this recipe is crazy easy and will have your home smelling like the holidays in under 3 hours. Plus I’m showing you how I make the easiest gravy ever.

AND there’s still crispy turkey skin.

The perk of being a food blogger this time of year is TWO thanksgiving dinners. Note, this is not what my typical Thanksgiving plate looks like. Usually there’s a few more spoonfuls of about 4 other of side dishes, plus rolls and extra gravy. And as my mother-in-law would say; “my eyes are bigger than my stomach.” This plate 👇🏼 is a gross understatement.

Back to the turkey. Gah! Butter roasted turkey is amazing and so SO moist and flavorful. Which isn’t the case sometimes when roasting a turkey.But trust me, the answer is (and will always be) butter.

This year, let Thanksgiving dinner can be a simple.

To Make This Butter Roasted Whole Turkey Breast You Will Need:
- thyme sprigs (fresh)
- sage (fresh)
- rosemary sprigs (fresh)
- kitchen string
- carrots
- celery
- onion
- whole heads of garlic
- bone-in turkey breast – You will need a 4 to 6 pounds (thawed if frozen)
- softened unsalted butter
- kosher salt
- freshly ground black pepper.
For the gravy:
- turkey drippings
- 4 to 6 tablespoons flour
- turkey broth or stock
A Note About Thawing:

I bought my whole turkey breast frozen. When you know when you want to make it, place it (still wrapped) in a pan, like the one above, and slide it into your fridge for 3 full days to thaw. I’ve read to plan on 24 hours per 5 pounds – but mine has never thawed in 24 hours. 3 days always seems to be what works. The morning of roasting, pull it out of the fridge 1 hour to 1-1/2 hours beforehand and set it on the counter to take the chill off.

For the herb bouquet:

Bundle the fresh herbs like 4 to 6 thyme sprigs, 2 small bunches sage and 2 rosemary stems together and tie well with kitchen string.

Then cut two medium-ish heads of garlic in half horizontally.

In a deep sided roasting pan (I’m using my lasagna pan) scatter the 2 chopped carrots, celery and 1 chopped onion in an even layer.

Move your oven rack to the lowest position and preheat your oven to 325℉ (or 160℃).

Then using paper towel, blot dry the exterior and the inside cavity of the turkey, well.

Next, use your fingers to get under the skin and pull it from the flesh.

Then rub the butter underneath the skin and then around the exterior, and inside the cavity of the turkey.

Think of it as a butter massage.

Make sure your butter is SUPER soft (not melted) otherwise the butter will not spread easily.

Then season the exterior and inside the cavity, generously with kosher salt and black pepper. Place the turkey breast onto the bed of vegetables and stuff the garlic halves and herbs inside the cavity.

Slide the turkey into your preheated oven and roast for 1 hour.

Keep in mind this is a turkey Breast and NOT a whole turkey. So these times will not work if using a whole turkey.

Carefully remove the turkey from the oven.

Use a turkey baster to pick up the butter/juices in the bottom of the pan and squeeze over top and inside the cavity of the turkey.

Return the turkey to the oven to roast for an additional 30 minutes. Then repeat this step twice more or until the turkey skin is deep golden, crispy and a thermometer reads 160° when inserted into the thickest part of a breast.

Look at that crispy turkey skin!

Carefully transfer the turkey breast to a carving board and cover with foil. Allow to rest for at least 20 minutes which is the perfect amount of time to make the gravy.

Use a slotted spoon to remove the vegetables to a bowl and discard.

They have done their job in flavoring the pan juices.

To Make the Pan Gravy:

Next, pour the pan juices into a fat separator.

Once separated. Pour the juices into a separate measuring cup and add enough turkey stock or broth to make 4 cups. Then add only 1/4 cup of the turkey fat back to the roasting pan. Place the roasting pan on a large burner and heat to high.

Whisk in enough of the flour to make a smooth paste. Cook for 2 to 4 minutes, then pour in 4 cups of broth/juices into the pan and bring to a boil while whisking often.

Once thickened, strain (if desired) and serve in a gravy boat.

All that’s left to do is slice and serve the turkey with your favorite sides!

We like:

green bean casserole

corn casserole

candied sweet potatoes

these dinner rolls!

Enjoy! And if you give this Butter Roasted Whole Turkey Breast recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings

Butter Roasted Whole Turkey Breast with Homemade Gravy

This Butter Roasted Whole Turkey Breast takes only a fraction of the time in the oven and yields a delicious and incredibly moist turkey with the easiest turkey gravy ever! In this recipe, a whole, bone-in turkey breast is rubbed with butter, seasoned and stuffed with garlic and herbs and roasted on a bed of vegetables. The herbs and garlic will flavor the turkey while the veggies work their magic with the drippings.

Prep Time: 15 minutes

Cook Time: 3 hours

Additional Time: 2 hours

Total Time: 5 hours 15 minutes

FOR THE TURKEY:

1 whole turkey breast, 4 to 6 pounds, skin-on and bone-in (thawed if frozen) see notes

2 small bunches sage

4 to 6 sprigs thyme

2 sprigs rosemary

kitchens string

2 heads garlic

2 large carrots, chopped into 2-inch pieces

4 short stalks celery, chopped into 2-inch pieces (2 if long stalks)

1/2 cup unsalted butter, softened

kosher salt

freshly ground black pepper

FOR THE GRAVY

1/4 cup fat from pan drippings

4 to 6 tablespoons unbleached all-purpose flour

pan juices, without the fat

turkey stock to equal 4 cups

1/2 teaspoon kosher salt, more or less to taste

Set your turkey out on the counter 1 to 1½ hours prior.

Tie the sage, thyme and rosemary with kitchen string and cut the garlic in half horizontally.

Move your oven rack to the lowest position and preheat your oven to 325℉ (or 160℃).

Roughly chop the carrots, celery and onion and place into the pan in an even layer. Set off to the side

Use your fingers to separate the skin from the flesh of your turkey. Using softened butter, massage it under and over the skin of the turkey, as well as the cavity.

Generously season the outside and inside of the cavity with kosher salt and freshly ground black pepper.

Place the turkey onto the vegetables and place the garlic halves and herb bundle inside the turkey cavity.

Roast for 1 hour. Remove and baste top and inside cavity with the pan drippings before returning back to the oven for another 30 minutes. Do this 2 more times or until the turkey reaches 170° when a thermometer is inserted into the thickest part of the breast. Total roasting time should be around 2 to 2-1/2 hour depending on the sized of your whole turkey breast.

Carefully transfer the turkey breast to a carving board and cover with foil.

Use a slotted spoon to remove the vegetables and discard. They have done their job.

Place the pan drippings into a fat separator. Pour the juices out and into a measuring cup (leaving the fat in the separator). Adding enough turkey broth or stock to the juices to make 4 cups

Pour 1/4 of the fat (discarding the remaining) back into the roasting pan and heat on high.

Whisk in enough flour to make a smooth paste and until a rich brown color (time will depend)*.

Continue whisking while pouring in the 4 cups of turkey broth/pan juices. Season with salt to taste.

Slice the turkey and serve with the gravy.

TO THAW: Place the frozen turkey (still wrapped) in a pan and place it into your fridge for 3 full days to thaw. The morning of roasting, pull it out of the fridge 1 hour to 1-1/2 hours beforehand and set it on the counter to take the chill off. If theres still a few ice crystals, that’s normal.
Also, keep in mind, the time will vary depending on size of turkey.
FOR THE GRAVY: due to lighting issues, I had to rush the gravy (story of my life) so the color isn’t as deep as I would like it be – still delicious though! For a darker gravy, know that the longer you cook the roux (butter/flour mixture) the deeper the caramel color. Continue whisking while pouring in the broth/juices.

Serving: 1g, Calories: 267kcal, Carbohydrates: 9g, Protein: 2g, Fat: 25g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 50mg, Sodium: 230mg, Potassium: 131mg, Fiber: 1g, Sugar: 1g, Vitamin A: 4519IU, Vitamin C: 5mg, Calcium: 35mg, Iron: 1mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: American
This post may contain affiliate links.

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Laurie McNamara

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November 7, 2023