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Tag: Side Dish

  • This Classic Rice Pilaf Never Lets Me Down

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    Rice pilaf is one of those classic side dishes that never goes out of style. This easy rice pilaf recipe is buttery and fluffy, making it the perfect addition to just about any meal. Made with long-grain rice, lightly toasted pasta, and a savory broth, it comes together with minimal effort.

    It’s perfect paired with grilled chicken or salmon. This homemade rice pilaf is a go-to recipe you’ll want to keep in regular rotation.

    Ingredients For Rice Pilaf

    Each ingredient plays an important role in building the flavor and texture of this rice pilaf recipe. From the savory broth to the buttery finish, every element works together to create a perfectly fluffy pilaf!

    • Chicken Broth: Cooks the rice while infusing it with rich, savory flavor.
    • Unsalted Butter: Adds richness and gives the pilaf its classic, silky finish.
    • Kosher Sea Salt: Enhances and balances all of the flavors.
    • Garlic Powder: Adds subtle savory depth without overpowering the dish.
    • Black Pepper: Provides gentle warmth and seasoning.
    • Smoked Paprika: Brings a light smokiness and extra layer of flavor.
    • Olive Oil: Helps toast the pasta and rice for added nuttiness.
    • Vermicelli or Orzo: Adds texture and a slightly toasted flavor to the pilaf.
    • Long-Grain White Rice: Creates the fluffy, tender base of the dish.
    • Fresh Parsley: Finishes the pilaf with freshness and a pop of color.

    It’s an easy, dependable side dish that works just as well for everyday dinners as it does for special occasions.

    Close overhead shot of buttery rice pilaf in a ceramic bowl, ready to serve.

    How to Make Perfect Rice Pilaf

    Ever bitten into a spoonful of rice pilaf that has crunchy and hard grains? Or worse, mushy and bland? This foolproof recipe takes the guesswork out of pilaf!

    1. Simmer: Add the chicken broth, butter, salt, garlic powder, black pepper, and smoked paprika to a saucepan over medium heat and stir to combine. Once the mixture begins to simmer, reduce the heat to low and keep warm.
    2. Toast: Heat olive oil in a large skillet over medium-low heat. Add the vermicelli and cook until golden brown, watching closely so it doesn’t burn.
    3. Add: Stir in the rice and continue cooking until lightly toasted.
    4. Combine: Carefully pour the warm broth mixture into the skillet with the rice and pasta, stirring to combine. Bring to a gentle simmer, then cover and cook.
    5. Finish: Remove the lid and stir in a small amount of fresh parsley. Cover again and continue cooking until the liquid is fully absorbed.
    6. Fluff: Remove from heat, uncover, fluff with a fork, and serve warm.

    Now you know how to get perfectly fluffy, tender rice pilaf with just the right bite… every single time.

    Reheating and Storage Instructions

    This rice pilaf stores well once fully cooked and cooled. Transfer it to an airtight container and place it in the refrigerator for later. To reheat, warm it gently on the stovetop or in the microwave, adding a small splash of broth or water to help bring back moisture. Fluff with a fork and finish with fresh parsley before serving, if desired.

    Rice pilaf with a light, fluffy texture in a grey ceramic serving bowl.

    Variations and Substitutions

    This rice pilaf is easy to customize based on what you have on hand. You can swap the white rice for a different type of rice, like brown rice, keeping in mind it may need a longer cook time and a bit more liquid. For added texture, stir in crushed pistachios or slivered almonds, either toasted with the vermicelli or sprinkled on top before serving.

    You can boost the flavor by adding extra spices or herbs like cumin, thyme, or bay leaf, or by sautéing celery, carrots, or onion in the skillet before adding the pasta and rice. Peas can be stirred in near the end of cooking for a pop of color and sweetness. I’ve also had rice pilaf with sun-dried tomatoes, lemon and parmesan which is so good! For a vegetarian version, replace the chicken broth with vegetable broth.

    What to Eat With Rice Pilaf

    This rice pilaf is a versatile side dish that pairs well with a wide variety of main courses. It’s especially delicious served alongside salmon or grilled chicken, where its buttery, savory flavor complements lighter proteins. Add simple veggies like roasted or sautéed asparagus for balance, or serve it with green beans, carrots, or a fresh side salad to round out the meal. It also works well with baked chicken, pork chops, or even as a hearty side for holiday and family dinners.

    Overhead view of fluffy rice pilaf served in a large ceramic bowl with a spoon.

    This rice pilaf recipe keeps things uncomplicated while delivering great texture and flavor. Whatever the occasion is, it’s a side dish you can count on!

    Other Side Recipes You’ll Want to Try

    Watch How This Rice Pilaf is Made

    Prevent your screen from going dark

    • In a medium saucepan set over medium heat, add the chicken broth, butter, salt, garlic powder, pepper, paprika and stir to combine. Once the mixture starts to simmer, reduce to low heat.

      2 ⅔ Cup Chicken Broth, ⅓ Cup Unsalted Butter, 1 teaspoon Kosher Sea Salt, ½ teaspoon Garlic Powder, ⅛ teaspoon Smoked Paprika, ½ teaspoon Black Pepper

    • In a large skillet set over medium-low heat, drizzle in the olive oil. When the oil is hot, add the vermicelli and cook until brown, do not over cook!

      2 Tablespoons Olive Oil, ⅓ Cup Vermicelli

    • Add the rice and cook another 4-5 minutes.

      1 Cup Long Grain White Rice

    • Carefully pour the warm broth mixture into the rice skillet and stir to combine. Bring to a simmer, cover and cook for 15 minutes.

    • Remove the cover, and stir in 2 teaspoons to 1 tablespoons of the parsley. Cover again and continue cooking for 5 minutes or until all of the broth is absorbed.

      Fresh Parsley

    • Remove the lid, fluff with a fork and enjoy!

    Serving: 1cup, Calories: 332kcal, Carbohydrates: 29g, Protein: 3g, Fat: 23g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 44mg, Sodium: 1201mg, Potassium: 62mg, Fiber: 1g, Sugar: 1g, Vitamin A: 508IU, Vitamin C: 0.01mg, Calcium: 20mg, Iron: 0.4mg

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

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  • My 4-Ingredient “Melting Potatoes” Are So Delicious, I Want Them Every Night of Winter

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    Jan ValdezAssociate Recipe Producer

    I cover recipe content on The Kitchn, write and update recipes and recipe roundups, and test recipes for the team. I have 10 years of experience working in R&D test kitchens, testing products and recipes, and at publishers including Serious Eats and EatingWell.

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    Patty Catalano

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  • Asian Cucumber Salad

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    Asian cucumber salad is a cold side dish with thinly sliced cucumbers in a tangy rice vinegar and sesame oil dressing. This easy recipe takes 15 minutes and goes well with grilled meats and fried fish.

    By: Leave a Comment Published: 1/11/26

    This post may contain affiliate links. Please read our disclosure policy.

    Asian cucumber salad is a cold side dish made with thinly sliced cucumbers tossed in a tangy dressing of rice vinegar, soy sauce, and sesame oil. This easy Asian cucumber salad recipe takes about 15 minutes to prepare, and most of that time is just waiting for the cucumbers to release their liquid. Asian cucumber salad goes well with grilled meats, fried fish, and rice bowls. I make this Asian cucumber salad whenever I want something light and crunchy on the table. The combination of tangy vinegar and nutty sesame oil makes every bite refreshing.

     

    This salad reminds me of the cucumber salad I ate growing up, dressed with native vinegar and ginger. I started adding sesame oil and soy sauce after trying different cucumber salads at Asian restaurants. That small change made a big difference in flavor.

    This salad works as a palate cleanser between heavy courses or as a side for grilled pork belly and barbecue chicken. I like serving it ice cold, straight from the refrigerator. The cucumbers stay crisp, and the dressing coats every slice.

    What is Asian Cucumber Salad

    Asian cucumber salad refers to any cucumber salad dressed with ingredients common in Asian cooking. Rice vinegar, soy sauce, sesame oil, garlic, and chili are the usual ingredients. Different countries have their own versions.

    Korean cucumber salad uses gochugaru and sesame seeds for a spicy kick. Japanese cucumber salad tends to be milder, often dressed with rice vinegar and a touch of sugar. Chinese cucumber salad sometimes calls for smashing the cucumbers with a cleaver to create jagged edges that hold more dressing. Thai cucumber salad uses fish sauce, lime juice, and crushed peanuts for a bright, tangy flavor.

    easy asian cucumber saladeasy asian cucumber salad

    This recipe takes inspiration from all of them. I use rice vinegar for the base, soy sauce for depth, sesame oil for richness, and a little chili oil for heat. The result is a versatile salad that goes with almost anything.

    Why This Recipe Works

    This Asian cucumber salad turns out well because of a few simple techniques.

    • Salting the cucumbers draws out excess water. This prevents the dressing from becoming watery and keeps the cucumbers extra crunchy.
    • Rice vinegar gives the salad a mild tanginess without being too sharp. It balances the saltiness of the soy sauce.
    • Toasted sesame oil creates a nutty aroma that you can smell as soon as you open the bowl. A little goes a long way.
    • Fresh garlic and a touch of sugar round out the dressing. The garlic gives it bite, and the sugar smooths any harsh edges from the vinegar.

    I have tried skipping the salting step when I was in a hurry. The salad still tasted good, but the dressing pooled at the bottom of the bowl after ten minutes. Salting takes a little extra time, but it is worth the effort.

    Ingredients

    Asian cucumber Salad IngredientsAsian cucumber Salad Ingredients
    • English cucumbers – They have thin skin, small seeds, and a crisp texture. You can also use Persian cucumbers or Japanese cucumbers. Regular slicing cucumbers work too, but you may want to peel them and scoop out the seeds first.
    • Salt – This draws moisture from the cucumber slices and keeps the salad from getting watery.

    Dressing

    • Rice vinegar – The tangy base of the dressing. It is milder and slightly sweeter than white vinegar. Seasoned rice vinegar already has salt and sugar added, so adjust accordingly if you use it.
    • Soy sauce – This gives the salad saltiness and umami. Use regular soy sauce or light soy sauce. Dark soy sauce is too strong for this recipe.
    • Toasted sesame oil – The signature nutty flavor of this salad. Look for the dark amber kind, not the light sesame oil used for cooking.
    • Sugar – This balances the acidity of the vinegar. One tablespoon is enough to take the edge off without making the dressing sweet.
    • Garlic – Minced finely so it distributes evenly.
    • Chili oil – This is gentle heat. Start with a small amount and add more if you like it spicy. If you want more kick, try making a spicy cucumber salad version with extra chili flakes.

    Garnish

    • Toasted sesame seeds – They add crunch and visual appeal. You can buy them pre-toasted or toast raw sesame seeds in a dry pan for a minute.
    • Green onions – They give freshness and color. Slice them thin on an angle for a nicer presentation.
    sliced cucumbers for saladsliced cucumbers for salad

    Vanjo’s Advice

    • Use a mandoline or the slicing disc of a food processor if you want paper-thin cucumber slices. Thinner slices absorb more dressing and taste better in every bite.
    • Do not skip the salting step. Those 15 to 20 minutes make a noticeable difference in texture and flavor.
    • Taste the dressing before adding it to the cucumbers. Adjust the sugar, vinegar, or soy sauce to your liking.
    • Serve this salad cold. I put the serving bowl over a larger bowl of ice when I bring it to the table for gatherings.

    Make this ahead for parties. The cucumbers can sit in the dressing for up to two hours without getting soggy. Any longer and they start to soften.

    How to Make Asian Cucumber Salad

    1. Wash the cucumbers, pat them dry, and run the tines of a fork down the length of each cucumber to score the skin lightly.
    2. Slice the cucumbers thin, about one eighth inch thick, using a mandoline or sharp knife.
    1. Place the cucumber slices in a bowl, sprinkle with salt, and toss to coat.
    2. Let them sit for 15 to 20 minutes, then gently press and pour the liquid out. Pat dry with paper towels.
    1. Combine the rice vinegar, soy sauce, sesame oil, sugar, garlic, and chili oil in a small bowl.
    2. Whisk until the sugar dissolves completely.
    1. Transfer the dried cucumbers to a large mixing bowl, pour the dressing over them, and toss gently until every slice is coated.
    2. Add the green onions and half of the sesame seeds, toss again, then transfer to a serving dish and sprinkle the remaining sesame seeds on top.

    Pro Tips

    • Score the cucumbers with a fork before slicing. The grooves trap dressing and make each bite more flavorful.
    • Toast your own sesame seeds for better flavor. Spread raw sesame seeds in a dry pan over medium heat and stir constantly until they turn golden.
    • Double the dressing if you like your salad saucier.
    • Add julienned carrots for color and extra crunch.
    • Try the smashed cucumber salad method for a different texture. Smashing creates jagged edges that soak up even more dressing.
    asian cucumber salad with sesame seedsasian cucumber salad with sesame seeds

    What to Serve with Asian Cucumber Salad

    • Inihaw na Liempo – The smoky grilled pork belly needs something light and tangy alongside it. This salad does the job.
    • Chicken Teriyaki – The sweet glaze goes well with the vinegar-dressed cucumbers. The contrast keeps each bite interesting.
    • Fried Tilapia – The crunch and acidity balance the oiliness of the fish.

    Storage and Leftovers

    • Refrigerator – Store leftover salad in an airtight container for up to one day. The cucumbers will release more liquid as they sit, so drain off the excess before serving again.
    • Freezer – This salad does not freeze well. Cucumbers become mushy after thawing.
    • Make ahead – You can slice and salt the cucumbers up to four hours ahead. Keep them in the refrigerator in a colander set over a bowl. Make the dressing separately and toss everything together right before serving.
    asian cucumber salad with chili oilasian cucumber salad with chili oil

    Substitutions and Variations

    • Add carrots and radishes – Julienne them thin so they mix well with the cucumber slices.
    • Use apple cider vinegar – It has a slightly fruity taste but works if you do not have rice vinegar.
    • Make it creamy – Add a spoonful of mayonnaise or Greek yogurt to the dressing for a richer coating.
    • Try a sesame cucumber salad – Double the sesame seeds and add a drizzle of tahini.
    • Go peanut – Add two tablespoons of peanut butter and a squeeze of lime juice for a Thai-inspired twist.
    • Make it soy-free – Use coconut aminos instead of soy sauce. The flavor is slightly sweeter but still works well.
    asian cucumber salad in bowlasian cucumber salad in bowl

    Frequently Asked Questions

    What type of cucumber is best for Asian cucumber salad?

    English cucumbers work best because they have thin skins and small seeds. Persian cucumbers and Japanese cucumbers are also good choices. If you only have regular slicing cucumbers, peel them and scoop out the seeds before slicing.

    How do I keep cucumber salad from getting watery?

    Salt the cucumber slices and let them sit in a colander for 15 to 20 minutes. The salt draws out excess moisture. Pat the slices dry before adding the dressing.

    Can I make Asian cucumber salad ahead of time?

    Yes, but timing matters. You can prepare the cucumbers and dressing separately up to four hours ahead. Toss them together no more than two hours before serving.

    Is Asian cucumber salad healthy?

    This salad is low in calories and high in hydration. Cucumbers are about 95 percent water and contain vitamins K and C. The dressing has some sodium from the soy sauce.

    What can I use instead of rice vinegar?

    Apple cider vinegar or white wine vinegar work as substitutes. They are slightly more acidic than rice vinegar, so you may want to add a bit more sugar to balance the flavor.

    This Asian cucumber salad has become a regular at our table. I make it whenever we grill outdoors or when I need a quick side dish that everyone enjoys. The combination of tangy dressing and crunchy cucumbers is hard to beat. Try making this for your next barbecue or weeknight dinner.

    Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

    asian cucumber saladasian cucumber salad

    Asian Cucumber Salad

    This refreshing Asian cucumber salad features crisp, lightly scored cucumbers tossed in a savory-sweet dressing of rice vinegar, soy sauce, sesame oil, and chili oil. Quick to prepare and bursting with flavor, it makes a perfect side dish or light appetizer.

    Prep: 25 minutes

    Cook: 0 minutes

    Total: 25 minutes

    Instructions

    • Run the tines of a fork down the length of each cucumber to lightly score the skin. This helps the dressing adhere better. Slice the cucumbers thin, about one-eighth inch thick.

      1 1/2 lbs English cucumbers

    • Place the cucumbers in a bowl, sprinkle with salt, and let them sit for 15 to 20 minutes. This step draws out excess moisture and keeps the salad crisp.

      1 1/2 lbs English cucumbers, 1 teaspoon salt

    • While the cucumbers rest, prepare the dressing. Combine the rice vinegar, soy sauce, sesame oil, sugar, garlic, and chili oil in a bowl. Whisk until the sugar is fully dissolved.

      2 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 teaspoon toasted sesame oil, 1 tablespoon sugar, 3 cloves garlic, 1 1/2 teaspoons chili oil

    • Pour the liquid extracted from the cucumbers our of the bowl. Pat the cucumbers dry with paper towels, then transfer them to a serving bowl. Pour the dressing over the cucumbers and toss until evenly coated.

      1 1/2 lbs English cucumbers

    • Finish with toasted sesame seeds and sliced green onions. Serve immediately.

      2 teaspoons toasted sesame seeds, 2 stalks green onions

    Notes

    Cucumber variety – English cucumbers work best because they have fewer seeds and thinner skin. Persian cucumbers are also a great substitute. Spice level – Adjust the chili oil to your preference. For a milder version, reduce to 1 teaspoon or omit entirely. Make ahead – You can prepare and salt the cucumbers up to 2 hours in advance. Keep them refrigerated and dress just before serving to maintain crispness. Serving suggestion – This salad pairs wonderfully with grilled meats, dumplings, or as part of an Asian-inspired meal spread.

    Nutrition Information

    Calories: 77kcal (4%) Carbohydrates: 11g (4%) Protein: 2g (4%) Fat: 3g (5%) Saturated Fat: 0.5g (3%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Sodium: 1089mg (45%) Potassium: 300mg (9%) Fiber: 1g (4%) Sugar: 6g (7%) Vitamin A: 239IU (5%) Vitamin C: 7mg (8%) Calcium: 48mg (5%) Iron: 1mg (6%)

    © copyright: Vanjo Merano

    Did you make this?

    Tag @PanlasangPinoy on Instagram and be sure to leave a rating!



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  • Green Bean Casserole with Fried Shallots – Simply Scratch

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    This from scratch Green Bean Casserole with Fried Shallots is 100% from scratch! No canned cream of mushroom soup no canned fried onions. Simple yet deliciously flavorful and just about as easy. This recipe will serve 8.

    Green Bean Casserole with Fried Shallots

    Homemade green bean casserole is one of my favorite holiday sides.

    Along with the dinner rolls of course. I seriously don’t ever remember not liking it. There’s just something about that creamy casserole and those crunchy fried onions. I could literally eat the whole thing with a fork.

    Making homemade green bean casserole from scratch has been on my bucket list for this blog for quite some time. I didn’t want it to be super complicated or make the holiday any more stressful than it already can be. This recipe starts with blanching fresh green beans, then you whip up a creamy flavorful sauce that’s reminiscent to, but way better than, cream of mushroom soup. These two are combined and baked and then topped with fried shallots!

    Green Bean Casserole with Fried ShallotsGreen Bean Casserole with Fried Shallots

    Everything you love about the original but way better.

    Ingredients for Green Bean Casserole with Fried ShallotsIngredients for Green Bean Casserole with Fried Shallots

    To Make This Green Bean Casserole with Fried Shallots You Will Need:

    • nonstick spray – Or use butter to grease casserole dish.
    • green beans (fresh) – I try to buy green beans that are similar length.
    • sea salt – For seasoning and helps the green beans retain their color and nutrients when blanching.
    • unsalted butter – Lends fat and flavor.
    • yellow onion – Adds a sweet and subtle onion flavor
    • mushrooms – Add delicious earthy flavor and texture. Use baby Bella (cremini) or white button mushrooms.
    • garlic – Adds distinct punchy flavor.
    • unbleached all-purpose flour – Helps to thicken the sauce.
    • half and half – Or use half heavy cream and half whole milk.
    • dry white wine – Like sauvignon blanc or chardonnay. Or omit if you prefer.
    • grated parmesan cheese – Gives additional nutty flavor, richness and some saltiness.
    • kosher salt – Enhances the flavors in this recipe.
    • freshly ground black pepper – Lends distinct bite and flavor.
    • nutmeg (ground or grated fresh) – Adds warmth, nuttiness and depth to the sauce.

    for the fried shallots:

    • unsalted butter – Lends fat, flavor and helps to brown and crisp the shallots when frying.
    • shallots – Use large shallots as they will shrink as they cook down.
    • kosher salt – Softens the shallots and enhances the flavor.

    spray a casserole dish with nonstick spray and preheat ovenspray a casserole dish with nonstick spray and preheat oven

    PREP THE CASSEROLE DISH AND PREHEAT YOUR OVEN:

    Grease a 2 to 3-quart oven-safe casserole dish with butter or olive oil spray.

    Preheat your oven to 350°F (or 180°C).

    bowl of green beansbowl of green beans

    Blanch The Green Beans:

    Trim the stems off of 1½ pounds of green beans.

    water in saucepanwater in saucepan

    Fill a deep sauté pan or skillet with water and bring to a boil.

    add green beans with fine salt to boiling wateradd green beans with fine salt to boiling water

    Once boiling, add the green beans and a palmful of sea salt. Stir and submerge the green beans, bring the water back to a boil. Once boiling, set a timer for 6 minutes.

    once cooked plunge into ice wateronce cooked plunge into ice water

    After 6 minutes, use tongs to remove the beans from the boiling water and transfer to a bowl of ice water, submerge the beans. This will lock in that bright green color.

    drain green beans, pat dry and cut into half or thirdsdrain green beans, pat dry and cut into half or thirds

    Once the beans have cooled, remove and pat dry between kitchen towels. Then transfer to a cutting board and cut the green beans into thirds or half if small.

    add butter and onions to skilletadd butter and onions to skillet

    Make The Casserole:

    In a 10-inch skillet, add 6 tablespoons of unsalted butter and 1/2 a yellow onion that has been chopped – about 1 cup.

    sautéed onionssautéed onions

    Stir and cook about 8 minutes or until the onions are soft and translucent.

    add chopped mushroomsadd chopped mushrooms

    Add in 3/4 cup of finely chopped mushrooms. I like to use cremini but other kinds will work too.

    sauteed onions and mushroomssauteed onions and mushrooms

    Stir and cook 4 minutes.

    add garlicadd garlic

    Next add in 2 cloves of minced fresh garlic and cook for 1 minute.

    sprinkle with floursprinkle with flour

    Sprinkle with 1/4 cup of all-purpose flour, stir and cook 2 minutes.

    stir in wine and half and halfstir in wine and half and half

    While stirring, pour in 2 tablespoons dry white wine and 2 cups half and half. Bring to a simmer a stir until thickened to a creamy soup consistency.

    add parmesan, salt, pepper and nutmegadd parmesan, salt, pepper and nutmeg

    Remove off of the heat and add in 1/4 cup of freshly grated parmesan cheese, 1 teaspoon kosher salt, lots of freshly ground black pepper and 1/8 teaspoon grated fresh nutmeg.

    stir to combinestir to combine

    Stir to incorporate and taste and add more salt if needed.

    add green beansadd green beans

    Lastly add in the cut blanched green beans.

    toss to combinetoss to combine

    And toss into the creamy sauce.

    transfer to the casserole dish, cover with foil and baketransfer to the casserole dish, cover with foil and bake

    Transfer the casserole mixture to the prepared dish and spread evenly. Cover the dish with aluminum foil and bake on the middle rack of your preheated oven for 20 minutes.

    butter, shallots and saltbutter, shallots and salt

    Make The Fried Shallot Topping:

    Melt 3 tablespoons of unsalted butter in an 8-inch skillet. Add 3 large thinly sliced shallots with a pinch of kosher salt and heat over medium to medium-low.

    slightly crispy fried shallotsslightly crispy fried shallots

    Toss the shallots in the butter, stirring often until just slightly crispy. They will crisp up more in the oven.

    sprinkle fried shallots over top of casserole and return to the ovensprinkle fried shallots over top of casserole and return to the oven

    After 20 minutes in the oven, carefully remove the casserole and discard the foil. Sprinkle the crispy shallots over top and return back to the oven for 15 to 20 minutes more, or until the shallots are deeply golden and the casserole is bubbling with lightly browned edges.

    let rest 10 minutes before servinglet rest 10 minutes before serving

    Allow the casserole to rest for 10 minutes before serving.

    Green Bean Casserole with Fried ShallotsGreen Bean Casserole with Fried Shallots

    Homemade green bean casserole for the win!

    Green Bean Casserole with Fried ShallotsGreen Bean Casserole with Fried Shallots

    I loved that this was so easy. I love that it tastes better than the original creamed soup version… AND the fried shallots are perfection.

    Green Bean Casserole with Fried ShallotsGreen Bean Casserole with Fried Shallots

    Enjoy! And if you give this Green Bean Casserole with Fried Shallots recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Green Bean Casserole with Fried ShallotsGreen Bean Casserole with Fried Shallots

    Yield: 8 servings

    Homemade Green Bean Casserole with Crispy Fried Shallots

    This from scratch Green Bean Casserole with Fried Shallots is 100% from scratch! No canned cream of mushroom soup no canned fried onions. Simple yet deliciously flavorful and just about as easy.

    Prep Time: 30 minutes

    Cook Time: 40 minutes

    Total Time: 1 hour 10 minutes

    FOR THE CASSEROLE:

    • nonstick spray, or unsalted butter, for casserole dish
    • 1½ pounds green beans, stems trimmed and discarded
    • 6 tablespoons unsalted butter, for blanching green beans
    • 1 cup diced yellow onion
    • kosher salt
    • 3/4 cup finely chopped mushrooms
    • 2 cloves garlic, minced
    • 1/4 cup unbleached all-purpose flour
    • 2 tablespoons dry white wine, I like chardonnay or sauvignon blanc
    • 2 cups half & half
    • 1/4 cup parmesan cheese, freshly grated
    • 1 teaspoon kosher salt, more or less to taste
    • 1/2 teaspoon freshly ground black pepper, more or less to taste
    • 1/8 teaspoon nutmeg, grated fresh or ground

    FOR THE SHALLOTS:

    • 3 tablespoons unsalted butter
    • 3 large shallots, thinly sliced
    • Preheat your oven to 350°F (or 180°C).Grease a 2 to 3-quart oven-safe casserole dish with olive oil spray or use unsalted butter.

    BLANCH THE GREEN BEANS:

    • Trim the stems off of the green beans and discard. Fill a deep sided sauté pan or skillet with water and bring to a boil. Once boiling, add the green beans and a palmful of sea salt. Stir and submerge the green beans, bring the water back to a boil. Once boiling, set a timer for 6 minutes.After 6 minutes, use tongs to remove the beans from the boiling water and transfer to a bowl of ice water, submerge the beans. This will lock in that bright green color. Once the beans have cooled, remove and pat dry between kitchen towels. Then transfer to a cutting board and cut the green beans into thirds or half if small.

    MAKE THE CASSEROLE:

    • In a 10-inch skillet, add (6 tablespoons) the butter and diced onion. Stir and cook about 8 minutes or until the onions are soft and translucent. Add in mushrooms, stir and cook 4 minutes. Next add in the garlic and cook for 1 minute.

    • Sprinkle with flour, stir and cook 2 minutes. Then, while stirring, pour in 2 tablespoons dry white wine and 2 cups half and half. Bring to a simmer a stir until thickened to a creamy soup consistency. Remove off of the heat and add in parmesan, kosher salt, lots of freshly ground black pepper and the nutmeg. Stir to incorporate and taste and add more salt if needed.

    • Lastly add in the cut blanched green beans and toss into the creamy sauce. Transfer the casserole mixture to the prepared dish and spread evenly. Cover the dish with aluminum foil and bake on the middle rack of your preheated oven for 20 minutes. Meanwhile make the fried shallots.

    MAKE THE FRIED SHALLOT TOPPING:

    • Melt (3 tablespoons) butter in an 8-inch skillet. Add the thinly sliced shallot with a pinch of kosher salt and heat over medium to medium-low. Toss the shallots in the butter, stirring often until just slightly crispy this make take about 10 minutes.Keep in mind that they will crisp up more in the oven.

    • Once the 20 minutes are up, carefully remove the casserole and discard the foil. Sprinkle the slightly crispy shallots over top and return the casserole back to the oven for 15 to 20 minutes more, or until the shallots are deeply golden and the casserole is bubbling with lightly browned edges.

    • Allow the casserole to rest for 10 minutes before serving.

    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: 266kcal, Carbohydrates: 16g, Protein: 6g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 57mg, Sodium: 387mg, Potassium: 368mg, Fiber: 3g, Sugar: 7g, Vitamin A: 1221IU, Vitamin C: 13mg, Calcium: 149mg, Iron: 1mg

    Author: Laurie McNamara

    Course: Side Dishes

    Cuisine: American

    This recipe was originally posted on November 12th, 2013 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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  • Maple Bourbon Bacon Sweet Potato Casserole – Simply Scratch

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    This Maple Bourbon Bacon Sweet Potato Casserole is incredible! Creamy sweet potato mash mixed with with orange zest, bourbon, maple syrup, cinnamon and nutmg and savory bacon, pecan and brown sugar crumb topping. Yields about 16 servings.

    Maple Bourbon Bacon Sweet Potato Casserole

    Here’s another favorite Thanksgiving side dish!

    It begins with roasted sweet potatoes, then there’s the whole Bourbon meets orange zest meets cinnamon, nutmeg and butter – like, so much butter. But it’s the holidays and the holidays include copies amounts of butter. And as if adding bourbon (and allthebutter) wasn’t luxurious enough, there’s also a brown sugar, pecan and maple bacon streusel over top.

    Maple Bourbon Bacon Sweet Potato CasseroleMaple Bourbon Bacon Sweet Potato Casserole

    The combination of creamy sweet potato mash and the crisp and crunchy streusel topping is a match made in heaven.

    ingredients for Maple Bourbon Bacon Sweet Potato Casseroleingredients for Maple Bourbon Bacon Sweet Potato Casserole

    To Make This Maple Bacon Bourbon Sweet Potato Casserole You Will Need:

    for the crumb topping:

    • maple bacon – Amps up the maple flavor in this recipe.
    • unbleached all-purpose flour – The base for the crumb mixture.
    • dark brown sugar – Lends sweetness and subtle caramel-like flavor
    • kosher salt – Enhances the flavors in the crumb topping.
    • unsalted butter – Lends fat and flavor.
    • pecans – Adds texture and nutty flavor.

    for the sweet potatoes:

    • sweet potatoes – I use red or garnet sweet potatoes.
    • olive oil spray – Or grease with unsalted butter.
    • unsalted butter – Lends fat and flavor.
    • orange zest – Imparts fresh citrusy flavor.
    • cinnamon (ground) – Lends distinct warm and woodsy flavor.
    • nutmeg (ground or freshly grated) – Warm, aromatic with subtle hints of clove.
    • kosher salt – Enhances the flavors of the dish.
    • bourbon – I use Bulleit brand (not sponsored).
    • maple syrup – Lends sweetness and subtle maple flavor.
    • half & half – Gives the sweet potato mixture creaminess.

    sage browned butter:

    • unsalted butter – Browned in a skillet which lends nutty flavor.
    • sage (fresh) – Adds subtle earthiness that’s slightly peppery and pungent.

    preheat oven and grease casserole with nonstick spraypreheat oven and grease casserole with nonstick spray

    Preheat your oven to 375°F (or 190°C).

    Grease a casserole dish with nonstick spray.

    roasted sweet potatoesroasted sweet potatoes

    Roast The Sweet Potatoes:

    Scrub and pat dry 5 pounds of sweet potatoes. Place on a foil or parchment lined baking pan and roast for 1 hour to 1 hour 15 minutes or until very tender. Remove and let cool. Once safe to handle, remove the skin and discard.

    cook baconcook bacon

    Make The Crumb Topping:

    Cook 4 strips of diced maple bacon in a skillet until lightly crispy. Then use a slotted spoon to remove the bacon and transfer to a paper towel lined plate, leaving the fat in the pan.

    flour, brown sugar and salt in bowlflour, brown sugar and salt in bowl

    In a bowl, measure and add 3/4 cup unbleached all-purpose flour, 3/4 cup dark brown sugar and 3/4 teaspoon kosher salt.

    add butteradd butter

    Using a pastry blender mix the dry ingredients. Then add in 1/2 cup (8 tablespoons) unsalted butter.

    cut in with pastry blendercut in with pastry blender

    Use the pastry blender to cut the butter into the dry ingredients.

    add chopped pecans and bacon to crumb mixtureadd chopped pecans and bacon to crumb mixture

    Next, add in 1 cup chopped pecans and the crisp bacon.

    combine and refrigeratecombine and refrigerate

    Stir to combine. Then refrigerate until you’re ready to use.

    add butter, bourbon, maple syrup, orange zest, cinnamon and nutmegadd butter, bourbon, maple syrup, orange zest, cinnamon and nutmeg

    Prepare the Sweet Potato Mixture:

    To the bacon in the skillet, add 6 tablespoons unsalted butter, the zest from 1 orange,  2 teaspoons kosher salt, 1/2 teaspoon each of ground cinnamon and ground nutmeg, 1/3 cup bourbon and 2 tablespoons maple syrup.

    stir to combinestir to combine

    Heat over low, stirring just until the butter has melted and set off to the side.

    add roasted sweet potatoes to bowl of your stand mixeradd roasted sweet potatoes to bowl of your stand mixer

    In the bowl of your stand mixer, add the peeled sweet potatoes.

    mix to combinemix to combine

    Mix on low speed, mixing until mostly smooth.

    add bourbon butter mixtureadd bourbon butter mixture

    Pour in the bourbon maple butter mixture.

    pour in half and halfpour in half and half

    And the half & half.

    mix to combinemix to combine

    Mix on low speed, slowly increasing the speed, as the mixture comes together.

    transfer to casseroletransfer to casserole

    Transfer the sweet potato mixture into the prepare casserole dish.

    spread smoothspread smooth

    Spread smooth into an even layer.

    top with chilled crumb mixturetop with chilled crumb mixture

    Sprinkle with the chilled crumb topping over top.

    bake on the middle rackbake on the middle rack

    Bake on the middle rack of your preheated oven for 20 minutes, rotating half way through.

    until warmed through and the crumb mixture is goldenuntil warmed through and the crumb mixture is golden

    Let sit while you prepare the sage brown butter.

    melt butter in skilletmelt butter in skillet

    Make The Sage Brown Butter:

    Wipe out the skillet you used earlier with paper towel. Add 2 tablespoon unsalted butter. Melt over medium-low, stirring until the butter starts to brown.

    once browned add in sageonce browned add in sage

    Then remove off of the heat, add in 8 sage leaves and fry for a minute or two.

    remove sage and pour the browned butter over topremove sage and pour the browned butter over top

    Remove the sage and pour the sage brown butter over top.

    Maple Bourbon Bacon Sweet Potato CasseroleMaple Bourbon Bacon Sweet Potato Casserole

    Garnish with the crispy sage leaves.

    Maple Bourbon Bacon Sweet Potato CasseroleMaple Bourbon Bacon Sweet Potato Casserole

    It’s almost to pretty dig into. Almost.

    Maple Bourbon Bacon Sweet Potato CasseroleMaple Bourbon Bacon Sweet Potato Casserole

    Scoop and serve onto plates and enjoy!

    Maple Bourbon Bacon Sweet Potato CasseroleMaple Bourbon Bacon Sweet Potato Casserole

    Enjoy! And if you give this Maple Bourbon Bacon Sweet Potato Casserole recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Maple Bourbon Bacon Sweet Potato CasseroleMaple Bourbon Bacon Sweet Potato Casserole

    Yield: 16 servings

    Maple Bourbon Bacon Sweet Potato Casserole

    This Maple Bourbon Bacon Sweet Potato Casserole is incredible! Creamy sweet potato mash mixed with with orange zest, bourbon, maple syrup, cinnamon and nutmg and savory bacon, pecan and brown sugar crumb topping. Yields about 16 servings.

    Prep Time: 1 hour 25 minutes

    Cook Time: 20 minutes

    Total Time: 1 hour 45 minutes

    FOR THE STREUSEL TOPPING:

    • 4 slices maple bacon, diced
    • 3/4 cup unbleached all-purpose flour
    • 3/4 cup dark brown sugar
    • 3/4 teaspoon kosher salt
    • 1/2 cup unsalted butter, cut into pieces
    • 1 cup chopped pecans

    FOR THE SWEET POTATOES:

    • olive oil spray, or softened unsalted butter, for greasing pan
    • 5 pounds sweet potatoes
    • 6 tablespoons unsalted butter
    • 1 medium zested orange
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon freshly grated nutmeg
    • 1½ teaspoons kosher salt
    • 1/3 cup bourbon
    • 2 tablespoons maple syrup
    • 1/4 cup half & half, see notes

    FOR THE SAGE BROWN BUTTER:

    • 2 tablespoons unsalted butter
    • 6 fresh sage leaves

    ROAST THE SWEET POTATOES:

    • Preheat your oven to 375°F (or 190°C).Grease a casserole dish with nonstick spray.

    • Scrub and pat dry 5 pounds of sweet potatoes. Place on a foil or parchment lined baking pan and roast for 1 hour to 1 hour 15 minutes or until very tender. Remove and let cool. Once safe to handle, remove the skin and discard.

    MAKE THE STREUSEL:

    • Cook 4 strips of diced maple bacon in a skillet until lightly crispy. Then use a slotted spoon to remove the bacon and transfer to a paper towel lined plate, leaving the fat in the pan.

    • In a bowl, measure and add 3/4 cup unbleached all-purpose flour, 3/4 cup dark brown sugar and 3/4 teaspoon kosher salt. Using a pastry blender mix the dry ingredients. Then add in 1/2 cup (8 tablespoons) unsalted butter. Use the pastry blender to cut the butter into the dry ingredients. Next, add in 1 cup chopped pecans and the crisp bacon. Stir to combine. Then refrigerate until you’re ready to use.

    MAKE THE SWEET POTATO CASSEROLE:

    • To the bacon fat in the skillet, add 6 tablespoons unsalted butter, the zest from 1 orange,  2 teaspoons kosher salt, 1/2 teaspoon each of ground cinnamon and ground nutmeg, 1/3 cup bourbon and 2 tablespoons maple syrup. Heat over low, stirring just until the butter has melted and set off to the side.

    • In the bowl of your stand mixer, add the peeled sweet potatoes. Mix on low speed, mixing until mostly smooth. Pour in the bourbon maple butter mixture and the half & half. Mix on low speed, slowly increasing the speed, as the mixture comes together.

    • Transfer the sweet potato mixture into the prepare casserole dish. Spread smooth into an even layer. Sprinkle with the chilled crumb topping over top. Bake on the middle rack of your preheated oven for 20 minutes, rotating half way through. Let sit while you prepare the sage brown butter.

    MAKE THE SAGE BROWN BUTTER:

    • Let sit while you prepare the sage brown butter. Then remove off of the heat, add in 8 sage leaves and fry for a minute or two. Remove the sage and pour the sage brown butter over top.

    • Garnish with the crispy sage leaves.

    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: 364kcal, Carbohydrates: 46g, Protein: 4g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.5g, Cholesterol: 34mg, Sodium: 446mg, Potassium: 550mg, Fiber: 5g, Sugar: 18g, Vitamin A: 20481IU, Vitamin C: 4mg, Calcium: 68mg, Iron: 1mg

    Author: Laurie McNamara

    Course: Side Dishes

    Cuisine: American

    This recipe was originally posted on November 26, 2013 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

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  • The Creamed Corn Recipe Everyone Begs Me to Bring to Dinner

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    This easy creamed corn recipe takes simple corn and turns it into a sweet, creamy, and irresistible side dish. Perfect alongside roast chicken, prime rib, or your favorite weeknight meals, it’s packed with flavor and ready in minutes.

    With butter, cream, and just the right seasoning, this creamed corn recipe is a classic that your whole family will love.

    If you think creamed corn is just okay, wait until you try my version. It’s buttery and full of flavor, almost like a corn chowder turned into a side dish. I thought it might be just “pretty good,” but it’s actually amazing.

    One of my favorite things about this season is taking a moment to reflect on the birth, life, and resurrection of Christ. As a member of the Church of Jesus Christ of Latter-day Saints, I believe He came to Earth with a real purpose, lived perfectly, and made the ultimate sacrifice because of His love for each of us. This knowledge makes everyday moments, and even something as simple as sharing a meal, feel meaningful and full of joy.

    A bowl of smooth, creamy corn topped with crumbled bacon and bright green herbs.

    Ingredients For Creamed Corn

    Creamed corn is simple, comforting, and full of flavor, and it starts with a few key ingredients that make all the difference. Here’s what you’ll need to create this amazing side dish:

    • Butter: For cooking and adding richness.
    • Flour: Thickens the cream sauce for a silky texture.
    • Cream Cheese: Adds extra creaminess.
    • Heavy Cream: Makes the corn luscious and smooth.
    • Sugar: Balances the natural sweetness of the corn.
    • Salt: Season to taste.
    • Parmesan Cheese: Optional, for a savory kick.
    • Frozen Corn: The star of the dish! You could also use fresh corn, but I would advise against canned corn.
    • Black Pepper: To taste.
    • Bacon: Cooked and crumbled, for a salty, crunchy topping.

    With these simple ingredients, you’re just a few steps away from dreamy corn that will steal the show at any meal. It’s easy and always a crowd-pleaser.

    Variations

    You can easily switch things up with this recipe. Try using whole milk instead of heavy cream in the milk mixture for a lighter version, though the sauce will be a bit thinner. For a little heat, add diced jalapenos or a pinch of cayenne pepper to give the creamed corn a spicy kick.

    Fresh cut corn kernels on a wooden cutting boardFresh cut corn kernels on a wooden cutting board

    How to Make This Creamed Corn Recipe 

    Making this creamed corn recipe is seriously satisfying. Follow these simple steps to get flavorful corn every time:

    1. Melt: On the stove, add butter to a saucepan over medium-high heat until the butter melts.
    2. Whisk: Add the flour and whisk for 20 seconds to create a roux. While whisking, add the cream cheese and stir until it clumps together.
    3. Add Cream: Pour in the heavy cream and continue whisking until smooth.
    4. Season: Stir in the sugar, salt, and optional Parmesan cheese.
    5. Add Corn: Mix in the corn kernels and reduce the heat to low. Cook until the corn is heated through.
    6. Finish: Taste and adjust seasoning with pepper. Serve warm, topped with crumbled bacon.

    This creamed corn is guaranteed to be a hit whether it’s a weeknight side or a holiday favorite.

    A pan of creamy, golden creamed corn topped with crispy bacon and fresh herbs.A pan of creamy, golden creamed corn topped with crispy bacon and fresh herbs.

    Storage and Reheating

    Leftover creamed corn keeps beautifully in the fridge in an airtight container for up to 4 days. To reheat, simply warm it in a saucepan over medium-low heat, stirring occasionally, or microwave in a covered dish until hot. Add a splash of cream or milk if it needs a little extra creaminess. This easy creamed corn recipe reheats perfectly and tastes just as delicious the next day, making it a stress-free side for busy weeknights or holiday leftovers.

    What Goes Well with This Cream-Style Corn Recipe

    This buttery corn pairs beautifully with classic comfort foods. Serve it alongside a hearty meatloaf, a pan of roasted chicken, or tender pork chops for a meal that feels cozy and satisfying. It also works well with simple weeknight favorites like baked ham, grilled burgers, or even a roast for special occasions. The sweet flavor of the corn complements almost any main dish and makes every bite feel indulgent.

    Overhead view of warm, creamy corn topped with bacon and fresh herb sprinkles.Overhead view of warm, creamy corn topped with bacon and fresh herb sprinkles.

    If you’ve never made homemade creamed corn before, this is your sign. It’s rich, buttery, and so much better than anything that comes in a can. Whether it’s on your holiday table or a random Tuesday night, this recipe brings all the coziness you want in a side dish. Once you try it, you’ll wonder why you ever settled for the store-bought stuff.

    More CORN RECIPES You Are Sure to Love:

    Learn How To Make This Creamed Corn in the Video Below

    Prevent your screen from going dark

    • In a medium saucepan over medium heat, add the butter and melt.

      3 Tablespoons Butter

    • Whisk in the flour for 20 seconds and while still whisking add the cream cheese and stir until it all clumps together.

      1 Tablespoon Flour, 1 oz Cream Cheese

    • Continue to whisk and add the heavy cream.

      1 ½ Cups Heavy Cream

    • Add the sugar, salt, and cheese.

      2 teaspoons Sugar, 1 teaspoon Salt, ¼ Cup Parmesan Cheese

    • Turn down to low and allow to cook until the corn is hot.

      4 Cups Corn

    • Season to taste with pepper and serve with crumbled bacon on top!

      Pepper, 3 Pieces Bacon

    Calories: 439kcal, Carbohydrates: 26g, Protein: 9g, Fat: 36g, Saturated Fat: 21g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.2g, Cholesterol: 97mg, Sodium: 604mg, Potassium: 315mg, Fiber: 2g, Sugar: 8g, Vitamin A: 1420IU, Vitamin C: 6mg, Calcium: 99mg, Iron: 1mg

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

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  • Sausage and Cornbread Dressing – Simply Scratch

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    Sausage and Cornbread Dressing is a delicious side dish to serve this Thanksgiving. Toasted cornbread is tossed with browned hot (or mild) sausage, sautéed onions, celery and fresh herbs. A sweet and savory combination that is a flavor explosion for your tastebuds. This recipe serves 10.

    I’ve died and gone to cornbread dressing heaven.

    While pulling together my Thanksgiving menu I usually go through my many notebooks of hand written recipes in search of something I’ve jotted down in the past and never got around to making. I was flipping through pages when I found this gem and I can’t believe I’ve never shared it! It’s a classic. Browned sausage, toasty cornbread and fresh herbs? A recipe SO simple yet packed with lots of flavor.

    Sausage and Cornbread DressingSausage and Cornbread Dressing

    I then built the rest of menu around this stuffing. Did you see these cinnamon roasted hot honey sweet potatoes, giblet gravy or this apple and herb roasted turkey?

    ingredients for Sausage and Cornbread Dressingingredients for Sausage and Cornbread Dressing

    To Make This Sausage and Cornbread Dressing You Will Need:

    • olive oil spray – For use ghee oil spray for pan.
    • cornbread – Use homemade or store-bought.
    • pork breakfast sausage – Use mild or hot pork breakfast sausage.
    • celery – Lends earthy flavor and delicious texture.
    • yellow onion – Adds a sweet and subtle onion flavor to the soup.
    • parsley – Adds pop of green and herbaceous flavor.
    • rosemary (fresh) –  Adds a pine-like or woodsy flavor with notes of  lemon, pepper and sage.
    • sage (fresh) – Gives a woodsy, earthy and slight peppery flavor with notes of citrusy mint.
    • thyme (fresh) – Lends an earthy, slightly minty and lemony flavor.
    • low-sodium chicken broth – Use homemade or store-bought.
    • egg – Needed to bind the stuffing ingredients together.
    • kosher salt – Enhances the flavors in this recipe.

    hot pork sausagehot pork sausage

    What type of Pork is best for Cornbread stuffing (err dressing)?

    I like to use hot pork sausage because I think the subtle heat works nicely with the sweetness of the cornbread. However, mild pork sausage would be just as delicious.

    cubed cornbreadcubed cornbread

    Toast the Cornbread:

    Preheat your oven to 400℉ (or 200℃).

    Line a rimmed sheet pan with parchment and spray lightly with olive oil spray.  Then cut cornbread into 1-inch cubes. You will need 6 cups or about 16 ounces total.

    cornbread cubes on sheet pancornbread cubes on sheet pan

    Arrange the cornbread cubes in an even layer and bake for 10 to 14 minutes, rotating the pan halfway through.

    toasted cornbread cubestoasted cornbread cubes

    Once golden, remove and set aside to cool.

    Reduce the oven temperature to 350°F (or 180°C).

    add toasted cornbread to large bowladd toasted cornbread to large bowl

    Once cool, add to a large mixing bowl.

    Brown sausage in skilletBrown sausage in skillet

    Meanwhile, brown 1 pound hot or mild pork breakfast sausage until fully cooked and browned.

    transfer browned sausage to paper towel lined dish to draintransfer browned sausage to paper towel lined dish to drain

    Transfer to a paper towel lined plate and set aside.

    add onions and celery to skilletadd onions and celery to skillet

    Drain off all but 2 tablespoons fat from the sausage and add in 1½ cups sliced celery and 1 cup diced yellow onion. Cook on medium to medium-low heat until tender and the onions translucent. About 10 to 12 minutes.

    add sausage and sauteed veggies to corbreadadd sausage and sauteed veggies to corbread

    To the cornbread, add the sausage, celery and onions.

    add chopped fresh sage, rosemary and parselyadd chopped fresh sage, rosemary and parsely

    Next, measure and add 1/2 teaspoon kosher salt, 2 tablespoons minced parsley and 1 tablespoon each of minced rosemary, sage and thyme.

    beat egg with brothbeat egg with broth

    To 1½ cups of low-sodium chicken broth, crack in 1 large egg and whisk until incorporated.

    pour into bowlpour into bowl

    Pour that into the bowl with the stuffing ingredients.

    toss to combinetoss to combine

    Gently toss to combine.

    I like big pieces of cornbread along with some crumbles in my stuffing. However, feel free to mix it up however you prefer.

    transfer sausage and cornbread dressing to lightly sprayed casserole dishtransfer sausage and cornbread dressing to lightly sprayed casserole dish

    Spray a 3-quart casserole dish with olive oil spray and transfer the stuffing mixture.

    just baked Sausage and Cornbread Dressingjust baked Sausage and Cornbread Dressing

     Bake (at 350℉ or 180℃) and for 30 minutes, rotating halfway through, or until the top is golden brown. Serve immediately.

    Can You make Cornbread Dressing in advance?

    Yes! After transferring the stuffing mixture to the casserole dish, cover tightly with plastic wrap and refrigerate 1 to 2 days! Then uncover and bake when you’re ready.

    Sausage and Cornbread DressingSausage and Cornbread Dressing

    Click Here For More Stuffing Recipes!

    Enjoy! And if you give this Sausage and Cornbread Stuffing recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Yield: 10 servings

    Sausage and Cornbread Dressing

    Sausage and Cornbread Dressing is a delicious side dish to serve this Thanksgiving. Toasted cornbread is tossed with browned hot (or mild) sausage, sautéed onions, celery and fresh herbs. A sweet and savory combination that is a flavor explosion for your tastebuds.

    Prep Time: 35 minutes

    Cook Time: 30 minutes

    Total Time: 1 hour 5 minutes

    • olive oil spray
    • 16 ounces cornbread, cubed (or about 6 cups) – homemade or store bought
    • 1 pound bulk pork breakfast sausage, hot or mild
    • 1½ cups sliced celery
    • 1 cup diced yellow onion
    • 1/2 teaspoon kosher salt
    • 2 tablespoons minced parsley
    • 1 tablespoon minced rosemary
    • 1 tablespoon minced sage
    • 1 tablespoon minced thyme leaves
    • 1½ cups low-sodium chicken broth, more or less to your preference
    • 1 large egg

    • Preheat your oven to 400℉ (or 200℃) and lightly spray a 3-quart oven safe baking dish. Set aside.

    • Next, line a rimmed sheet pan with parchment paper and lightly spray with olive oil. Add cubed cornbread and bake 10 to 14 minutes or until toasted and golden brown. Set aside to cool slightly before adding to a large mixing bowl.

    • Reduce oven temperature to 350℉ (or 180℃).

    • Meanwhile, cook sausage in a skillet over medium heat until browned and fully cooked. Transfer to a paper towel lined plate (to absorb some of the lingering grease) before adding to the bowl with the cornbread.

    • Drain off all but 2 tablespoons of the fat from the skillet, discarding the rest. To the pan, add the celery and onion with a pinch of kosher salt. Stir and cook over low to medium-low for 10 to 12 minute or until celery is soft and onions translucent. Add this to the bowl with the cornbread and sausage. Add in 1/2 teaspoon kosher salt and all of the herbs.

    • Whisk the egg into the broth before pouring into the bowl with the stuffing ingredients. Gently toss to combine.

    • Transfer to the prepared casserole dish and bake on the middle rack of your preheated oven for 30 minutes or until the top is golden brown. Rotate the pan halfway through to ensure even cooking and browning.

    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: 1cup, Calories: 311kcal, Carbohydrates: 27g, Protein: 12g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 77mg, Sodium: 708mg, Potassium: 286mg, Fiber: 2g, Sugar: 8g, Vitamin A: 311IU, Vitamin C: 4mg, Calcium: 87mg, Iron: 2mg

    Author: Laurie McNamara

    Course: Side Dishes

    Cuisine: American

    This recipe was originally posted on November 15th, 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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  • Cheese Sauce for Broccoli

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    This easy 7 Ingredient Cheese Sauce for Broccoli recipe is the recipe that will help picky eaters like vegetables! It is so simple to make and one secret tip keeps the cheese sauce smooth and never clumpy! It goes wonderfully with freshly steamed broccoli for that classic side dish everyone loves.

    Broccoli Recipes for Picky Eaters

    Do you remember years and years ago on that Broccoli Salad post where I chatted about Cade surprising me by cooking a delicious steak dinner and how that was the first time I ate and enjoyed broccoli? Ever since posting about that broccoli he made me, I have received a crazy amount of emails asking for the recipe for his broccoli cheese sauce.

    I feel really guilty about taking so long to write about it but Cade never measures so it took some time to figure out exactly what the recipe was. So, without any further babbling, here it is. From the man who didn’t even eat it that first night because it wasn’t healthy and he didn’t eat junk. (I’ve since cured him of that. You’re welcome.)

    bright green broccoli florets topped with creamy cheddar cheese sauce and salt and pepper

    Ingredients for Cheese Sauce with Broccoli

    This is a no roux cheese sauce meaning we aren’t using flour or butter. Here is everything you’ll need:

    • Sharp Cheddar Cheese: The star of the sauce! Sharp cheddar will give the most bold cheesy flavor. Buy a block of cheese and grate it yourself for the best meltiness.
    • Cornstarch: Toss the grated cheese in cornstarch to help thicken the cheese sauce as the cheese melts. Cornstarch also helps with the emulsion of the cheese and milk. Flour can also be used, but by using cornstarch, you keep the sauce gluten free.
    • Evaporated Milk: Acts as the base for the creamy cheese sauce and doesn’t have the heaviness or high fat of cream. It has less water than regular milk which helps the sauce be extra creamy.
    • Salt and Black Pepper: Adds flavor and hint of warmth.
    • Ground Mustard: Adds flavor that enhances the flavor the cheese. Mustard is also a great emulsifier which helps keep the sauce smooth.
    • Broccoli: Using fresh broccoli florets is preferred. Frozen broccoli ends up soggy and don’t hold up to the cheese sauce very well.
    the ingredients for cheese sauce with broccolithe ingredients for cheese sauce with broccoli

    How to Make Homemade Cheese Sauce

    1. Toss: Add the grated cheese and cornstarch to a large bowl and toss together. Let it sit at room temperature for 10 minutes.
    2. Combine: Add all the ingredients for the sauce over medium-low heat and stir to combine. Whisk until the cheese is melting and it comes to a soft boil. Then whisk constantly for 2 minutes until slightly thickened.
    3. Serve: Pour over cooked broccoli with fresh cracked pepper.
    a photo of a large bowl of fresh steamed broccoli topped with creamy cheese sauce and cracked peppera photo of a large bowl of fresh steamed broccoli topped with creamy cheese sauce and cracked pepper

    The secret for smooth cheese sauce is all about the CHEESE…

    First, buy a block of high quality cheese and grate it yourself. When you buy shredded cheese, it is coated in additives that keep it from melting and mixing together smoothly.

    Second, sharp cheddar will gives you the best cheesy flavor. We also love this recipe with monterey jack.

    Can Broccoli Be Roasted?

    Broccoli is delicious when roasted. Toss broccoli florets in a little olive oil and place in a single layer on a baking sheet. Roast without stirring until the edges are crispy and the stems are crisp-tender. (about 20 minutes). Then add the cheese sauce on top and serve!

    Storing and Reheating

    Leftovers should be stored in an airtight container in the fridge. It will keep for 3-4 days. It will not freeze well, so I do not recommend that.

    Reheat the cheese sauce on the stove top over medium-low heat or in the microwave.

    Other Ways to Use Cheese Cause

    This cheese sauce is also a great topping for baked potatoes, cauliflower, nachos, or soft pretzels.

    creamy cheddar cheese sauce poured over freshly steamed broccoli sprinkled with black peppercreamy cheddar cheese sauce poured over freshly steamed broccoli sprinkled with black pepper

    If you’re having a hard time getting your kiddos to eat vegetables, cover them in melty, gooey, delicious cheese! Come to me with all your parenting questions, friends! I have all the answers! Ha! This cheese sauce for broccoli recipe is on repeat in our house!

    Watch How to Make Broccoli and Cheese Sauce

    More Tasty Vegetable Side Dishes:

    Prevent your screen from going dark

    • In a large bowl, toss the cheese and the corn starch.

      1 ¾ Cups Sharp Cheddar Cheese, 2 ½ teaspoons Cornstarch

    • Allow to sit out for 10 minutes.

    • In a saucepan over medium low heat, add the cheese, milk, salt, ground mustard.

      ¾ Cups Evaporated Milk, Pinch Salt, Pinch Ground Mustard

    • Whisk until the cheese is melting down.

    • Whisk occasionally until it comes to a soft boil, increasing the temperature a little if needed.

    • Whisk constantly for 2 minutes or until slightly thickened.

    • Serve immediately over cooked broccoli with fresh cracked black pepper.

      3 Cup Steamed Broccoli, Fresh Cracked Black Pepper

    Reheat in a saucepan over low heat.

    Serving: 1g, Calories: 293kcal, Carbohydrates: 11.4g, Protein: 17g, Cholesterol: 64.1mg, Fiber: 1.8g, Sugar: 6g

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

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  • The 20-Minute Brussels Sprouts Side Dish I Make Every Week (My Family Loves It)

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    Christine GallarySenior Recipe Editor

    After graduating from Le Cordon Bleu in Paris, I worked at Cook’s Illustrated and CHOW’s test kitchens. I’ve edited and tested recipes for more than 15 years, including developing recipes for the James Beard-award winning Mister Jiu’s in Chinatown cookbook. My favorite taste testers are my husband, Hayden, and daughter, Sophie.

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    Janette Zepeda

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  • 63 Ridiculously Delicious Vegetarian Dinners Our Editors Love

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    They’re not just for meatless Mondays.
    READ MORE…

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    Sheela Prakash

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  • My Southern Mom Taught Me the Smartest Secret for the Most Moist Cornbread

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    Christine GallarySenior Recipe Editor

    After graduating from Le Cordon Bleu in Paris, I worked at Cook’s Illustrated and CHOW’s test kitchens. I’ve edited and tested recipes for more than 15 years, including developing recipes for the James Beard-award winning Mister Jiu’s in Chinatown cookbook. My favorite taste testers are my husband, Hayden, and daughter, Sophie.

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    Renae Wilson

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  • Creamy Garlic Parmesan Broccoli and Cauliflower with Bacon

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    This indulgent Creamy Garlic Parmesan Broccoli and Cauliflower with Bacon makes the most amazing side dish. It’s a one skillet recipe filled with tender cauliflower and vibrant broccoli simmering in a creamy garlic sauce topped off with gooey cheese and crispy bacon! I can’t wait for dinner!

    Upgrade your vegetable game with this delicious and easy recipe for creamy garlic parmesan broccoli and cauliflower topped with crispy bacon. Perfect for an easy side dish or even as a meal on its own.

    Ingredients for Creamy Garlic Parmesan Broccoli and Cauliflower

    There is so much flavor and creaminess packed into this dish, it almost seems like you aren’t even eating vegetables! Haha! Not that eating vegetables is bad! I love vegetables! But load them up with bacon and garlic and all sorts of cheese and even my picky kiddos eat them! Here is everything you need:

    • Bacon: I found thick bacon worked the best, but it adds a lot of grease so make sure you follow the recipe and remove some before adding the butter.
    • Butter: I prefer unsalted so that I can control the saltiness a little more.
    • Onions: Regular yellow onion is great.
    • Broccoli and Cauliflower Florets: The stars of the dish!
    • Garlic: adds flavor
    • Kosher Salt: adds flavor
    • Aleppo Pepper: Aleppo Pepper is a must on top. That tiny fleck of sweet heat takes this dish to a whole new level. It’s not spicy, but it adds that wonderful flavor like a spice would.
    • Heavy Cream: adds all the rich creaminess to the sauce
    • Lemon Juice: adds a pop of freshness that takes this dish to a new level
    • Mozzarella Cheese and Parmesan Cheese: We tried other cheeses like monterey jack and cheddar but the flavor was off with the garlic.
    a photo of all the ingredients for creamy garlic parmesan broccoli and cauliflower

    How to Make Creamy Broccoli and Cauliflower

    Let’s walk through each step of making this indulgent vegetables dish…

    1. Cook: Fry the bacon until crispy in an oven safe pan over medium heat. Once cooked, remove the bacon from the pan to a plate lined with paper towels. Drain most of the bacon grease.
    2. Preheat: start the broiler
    3. Sauté: Melt the butter in the skillet and add the onions. Cook it until transparent stirring occasionally.
    4. Add: Place the broccoli, cauliflower and garlic and season with salt and pepper and toss everything together. Cook until the broccoli is bright green and fork tender.
    5. Simmer: Pour the cream in and then reduce the heat to medium low and let it summer until the sauce thickens.
      • NOTE: If the sauce doesn’t thicken, add a teaspoon of 2 of Sure Gel and it will thicken right up.
    6. Squeeze: Squeeze in some fresh lemon juice and stir to combine.
    7. Broil: Sprinkle both cheeses all over the top and place the skillet into the oven. Broil it until the cheese is bubbling and golden.
    8. Garnish: Top the whole dish will the bacon and a pinch of aleppo pepper.

    Keep scrolling down the end of the post for the complete recipe in the recipe card.

    a photo of a skillet full of creamy garlic parmesan broccoli and cauliflower topped with crispy bacona photo of a skillet full of creamy garlic parmesan broccoli and cauliflower topped with crispy bacon

    Pro Tip for Thickening

    Carrian CheneyCarrian Cheney

    Simmering the heavy cream is essential for it to thicken up. Occasionally a heavy cream just won’t thicken as much as I’d like so I’ll throw in a teaspoon or two of Cornaby’s Ultra Gel. I love it because unlike cornstarch you can add it straight to the pot, no slurry with water needed!

    a photo of a baking dish full of creamy garlic parmesan broccoli and cauliflower topped with crispy bacona photo of a baking dish full of creamy garlic parmesan broccoli and cauliflower topped with crispy bacon

    Can I Substitute Another Vegetable for Cauliflower?

    Yes! You could use all broccoli, green beans or brussels sprouts would be amazing!! If you’re a brussel sprout fan, try our creamy garlic parmesan brussel sprouts and broccoli.

    Can I Freeze the Creamy Cauliflower and Broccoli?

    Yes!! Let it cool completely and I prefer to freeze the bacon separate so it stays crisp. Creams don’t reheat exactly the same, but it’s still delicious!

    a photo of a large cast iron skillet full of creamy garlic parmesan broccoli and cauliflowera photo of a large cast iron skillet full of creamy garlic parmesan broccoli and cauliflower

    For Our Utah Readers…

    Carrian CheneyCarrian Cheney

    If you live in Utah try grabbing Toum at your local Harmons (or other stores in your area may have it as well) and use that instead of the cream and garlic. It is transformational in this dish!!!

    Idea for Leftovers

    Turn it into soup!

    Got leftovers? Turn this dish into a broccoli and cauliflower soup! Just add it to a pot that has our base from our broccoli soup!

    a photo of a skillet full of creamy garlic parmesan cauliflower and broccolia photo of a skillet full of creamy garlic parmesan cauliflower and broccoli

    Why You Will Love This Recipe

    • Flavor: The flavors of bacon, cream, parmesan and garlic all coating those delicious vegetables is just out of this world!
      • PRO TIP: If you want to change the flavor up a little, try roasting the broccoli and cauliflower first in the oven before tossing it in to sauté it.
    • Quick: This side dish is ready in less than 30 minutes!
    • Texture: The contrasting textures of the crispy bacon, tender vegetables with the creamy sauce is so amazing!
    • Simple: The ingredients are few and easy to find! The steps are easy to follow and fail proof.
    • Low Carb: With only 4 grams of carbs, this is great low carb side dish option.
    • One Pan: Every part of this recipe is done in the one pan. No extra dishes to clean!
    a photo of creamy broccoli and cauliflower topped with crispy bacon bitsa photo of creamy broccoli and cauliflower topped with crispy bacon bits

    Storing and Reheating

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

    Reheat this dish on the stove top over medium heat until heated through. Add a little more cream and buttermilk to keep it from drying out.

    a phot of someone scooping up a serving of creamy parmesan garlic broccoli and cauliflowera phot of someone scooping up a serving of creamy parmesan garlic broccoli and cauliflower

    Indulge in this delicious and savory dish featuring creamy garlic parmesan broccoli and cauliflower topped with crispy bacon. Perfect for a satisfying and flavorful meal.

    More Vegetable Side Dishes:

    Prevent your screen from going dark

    • In an oven safe pan over medium heat, fry the bacon until crispy. Use a slotted spoon to transfer the bacon to a paper towel lined plate. Set aside.

      8 oz Bacon

    • Drain most of the bacon fat from the pan, leaving about 2 tablespoons.

    • Preheat broiler.

    • Melt the butter in the pan and add the onion, cooking until transparent, about 4 minutes, stirring occasionally.

      2 Tablespoons Butter, 1/2 Onions

    • Add the broccoli, cauliflower and garlic and season with salt and pepper and cook while stirring occasionally for about 3 minutes, or until bright in color and fragrant.

      1 Head Broccoli Florets, 1 Head Cauliflower Florets, 5 Cloves Garlic, Kosher Salt, Fresh Black Pepper

    • Pour in the cream, reducing the heat down to medium low and allow to simmer for about 3-4 minutes or until the sauce thickens.

      1½ Cups Heavy Cream

    • Squeeze in the lemon juice and stir again.

      1 teaspoon Lemon Juice

    • Top with the mozzarella and parmesan cheeses. Place in the oven. Broil until cheese is bubbling and golden, about 2-3 minutes.

      3/4 Cup Mozzarella, 1/3 Cup Parmesan

    • Top with bacon and a pinch of pepper.

    Serving: 1cup, Calories: 462kcal, Carbohydrates: 4g, Protein: 12g, Fat: 45g, Saturated Fat: 24g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 14g, Trans Fat: 0.2g, Cholesterol: 117mg, Sodium: 474mg, Potassium: 160mg, Fiber: 0.1g, Sugar: 2g, Vitamin A: 1145IU, Vitamin C: 2mg, Calcium: 183mg, Iron: 0.4mg

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

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    Carrian Cheney

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  • “Mississippi Mud Potatoes” Is the Southern Side I Make on Repeat for My Family

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    I should probably start off by saying that I absolutely love potatoes and cheese more than anything else. If I could survive on just those two things, I definitely would. If you’re a potato lover like me and enjoy a cheesy, decadent side dish, Mississippi Mud Potatoes are definitely for you! 

    I was completely unfamiliar with this dish until I had the chance to develop a recipe for it myself, and it completely surprised me and my whole family. While I’m not usually a mayonnaise fan — though I do love Kewpie mayo — this dish turned me into a believer, it turns out. A little mayo never hurt anyone. The best part of all is it’s a one-bowl situation and, honestly, you just can’t beat that. 

    What Makes Mississippi Mud Potatoes So Good

    There are so many things I love about this recipe, but at the top of the list is how perfectly potatoes and cheese belong together. For me, it’s the crispy, smoky bacon paired with soft, creamy potatoes, all bubbling under a golden layer of melted cheddar. It’s the kind of romance you’d see written in the movies. 

    The flavor profile is rich, comforting, and indulgent, with the creamy potatoes balanced perfectly by the smoky, savory bacon. That touch of saltiness from the bacon is exactly what potatoes need to elevate them from simple to unforgettable. The crispy bacon garnish on top adds the perfect crunch and makes every bite feel extra special. I’m a true believer that some of the best side dishes of all time have come from Southern cuisine. Developing this recipe showed me how a few simple ingredients, combined thoughtfully, can create something that feels both classic and completely irresistible. 

    This side dish fits right in next to almost any protein, whether it’s chicken, steak, or even fish, and it just works. I didn’t grow up with this recipe, but it comes together so quickly that it feels like it’s always been part of my table. Honestly, it’s one of those dishes I know I’ll be making forever, and my kids certainly don’t mind.

    How to Make Mississippi Mud Potatoes 

    If You’re Making Mississippi Mud Potatoes, a Few Tips 

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    Janette Zepeda

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  • Parmesan Garlic Bread – Simply Scratch

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    Homemade Parmesan Garlic Bread is great with spaghetti, lasagna or just about anything! Fresh garlic, finely minced shallot, parsley and grated parmesan cheese is mixed with softened butter, spread on two halves of Italian bread and baked until fragrant, golden brown with crispy edges!

    Parmesan Garlic Bread

    If you’re looking for a homemade garlic bread recipe, look no further.

    Simple ingredients come together and create a better than store- bought garlic bread. The secret to this incredible garlic bread recipe is finely mince shallot! It adds a subtle and delicate onion flavor that stands out among the rest. All natural ingredients with no artificial flavors or ingredients and takes only minutes to prepare!

    Parmesan Garlic BreadParmesan Garlic Bread

    And it makes quite a bit so it can feed a small crowd.

    Parmesan Garlic Bread ingredientsParmesan Garlic Bread ingredients

    To Make This Parmesan Garlic Bread You Will Need:

    • italian bread – Or use French bread.
    • unsalted butter (softened) – Lends richness and flavor.
    • parmesan cheese (freshly grated) – Gives additional nutty flavor, richness and some saltiness.
    • shallot – Adds delicate onion flavor.
    • parsley (fresh) – Gives this bread a pop of color and subtle herbaceous flavor.
    • garlic – Lends distinct punchy flavor. Use more or less depending on preference.

    slice bread horizontally and place on large rimmed baking sheetslice bread horizontally and place on large rimmed baking sheet

    Preheat  your oven to 475°F (or 245°C)

    Using a bread knife, slice 1 (18 ounce) loaf if Italian bread in half horizontally and place on a large rimmed baking pan.

    add 1 cup of softened unsalted butter to a bowladd 1 cup of softened unsalted butter to a bowl

    In a medium bowl, measure and add 8 ounces (1 cup) softened unsalted butter

    add parmesan, shallots, parsley and garlicadd parmesan, shallots, parsley and garlic

    To that, add on 1/4 cup parmesan cheese, 2 tablespoons minced fresh parsley, 2 tablespoons minced shallot and grate in 3 large cloves of fresh garlic (more or less to taste).

    mixmix

    Mix thoroughly.

    until combineduntil combined

    Until combined.

    divide and spread on the cut side of each half and bakedivide and spread on the cut side of each half and bake

    Divide the butter mixture along both halves of bread. Using a spatula, evenly spread the butter all over.

    Once your oven is preheated, bake on the middle rack for 12 to 15 minutes. Watch carefully to avoid burning.

    baked Parmesan Garlic Breadbaked Parmesan Garlic Bread

    Remove the Parmesan Garlic Bread and let cool slightly before slicing.

    Parmesan Garlic BreadParmesan Garlic Bread

    What to Serve with Garlic Bread:

    Parmesan Garlic BreadParmesan Garlic Bread

    How To Store Leftover Homemade Garlic Bread:

    Wrap tightly in aluminum foil or a resealable bag and store at room temperature for 1 to 2 days or refrigerate for longer.

    How To Reheat Homemade Garlic Bread:

    Preheat your oven to 350°F. Wrap any leftovers in aluminum foil and bake for 10 to 15 minutes or until heated through.

    Click Here For More Garlic Bread Recipes!

    Parmesan Garlic BreadParmesan Garlic Bread

    Enjoy! And if you give this Parmesan Garlic Bread recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Parmesan Garlic BreadParmesan Garlic Bread

    Yield: 18 servings

    Parmesan Garlic Bread

    Homemade Parmesan Garlic Bread is great with spaghetti, lasagna or just about anything! Fresh garlic, minced shallot, parsley and grated parmesan cheese is mixed with softened butter, spread on halved Italian bread and baked until fragrant, golden brown with crispy edges!

    Prep Time: 10 minutes

    Cook Time: 15 minutes

    Total Time: 25 minutes

    • 1 loaf Italian bread, around 18 ounces in weight
    • 1 cup unsalted butter, softened at room temperature
    • 1/4 cup parmesan cheese, freshly grated
    • 2 tablespoons finely minced fresh parsley
    • 2 tablespoon finely minced shallots
    • 3 cloves garlic, grated
    • Preheat  your oven to 475°F (or 245°C)Using a bread knife, slice the Italian bread in half horizontally and place on a large rimmed baking pan.

    • In a medium bowl, measure and add the softened unsalted butter, parmesan cheese, parsley, shallot and garlic. Mix well to combine. Divide the butter mixture along both halves of bread. Using a spatula, evenly spread the butter all over.

    • Once your oven is preheated, bake on the middle rack for 12 to 15 minutes. Watch carefully to avoid burning.

    • Remove the parmesan garlic bread and let cool a few minutes before slicing.

    • See blog post for storing and reheating instructions.

    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: 1piece, Calories: 256kcal, Carbohydrates: 15g, Protein: 3g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 28mg, Sodium: 129mg, Potassium: 74mg, Fiber: 1g, Sugar: 9g, Vitamin A: 364IU, Vitamin C: 1mg, Calcium: 21mg, Iron: 1mg

    Author: Laurie McNamara

    Course: Breads & Baked Goods

    Cuisine: Italian

    This recipe was originally posted on May 24th, 2011 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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  • Stick of Butter Rice Recipe with Beef Broth

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    After falling in love with the original, it only made sense to share this Stick of Butter Rice Recipe with Beef Broth. It has the same rich, buttery texture as our chicken broth version but with a deeper, more savory flavor that pairs perfectly with hearty mains like roast beef, pulled pork, or meatloaf!

    Stick of Butter Rice is the easiest, most flavorful rice side dish that will change your life! It is so easy to make with only a few ingredients, and the texture is unreal. This easy beefy side dish is a must-try for all rice lovers!

    Ingredients You’ll Need For Stick of Butter Rice Recipe With Beef Broth

    • Long Grain White Rice: This is the foundation of the dish. Long grain rice stays separate and fluffy while soaking up all that buttery, beefy goodness. Jasmine or basmati rice are great choices if you want a little extra aroma and texture.
    • Condensed French Onion Soup: This pantry shortcut does the heavy lifting when it comes to flavor.
    • Beef Broth: Bold and hearty, beef broth gives this rice a deeper, more robust flavor than the chicken version. It’s what makes this version so satisfying with red meat or winter meals.
    • Unsalted Butter: Butter transforms this dish into something special. It melts into the rice as it bakes, creating a creamy, almost risotto-like texture, without any stirring. Butter with no added salt keeps things balanced, especially with the salty soup mix.

    Together, these simple ingredients create a warm, comforting side dish that tastes far more indulgent than the effort it takes. Stick of Butter Rice with Beef Broth is rich, flavorful, and the kind of recipe you’ll want to make on repeat.

    All the ingredients laid out on a counter: long-grain white rice, a stick of butter, a packet of onion soup mix, and a can of beef broth. Simple pantry staples that come together to make a rich, cozy side dish.

    How to Make Stick of Butter Rice Recipe with Beef Broth:

    Stick of Butter Rice with Beef Broth is a comfort food classic that’s as simple as it is satisfying. With just four pantry staples, you get a rich, savory side that pairs perfectly with anything from pot roast to grilled steak.

    1. Preheat: Set your oven to 425°F and grease an 8×8-inch baking dish with nonstick spray.
    2. Mix: In a large bowl, stir together the rice, condensed french onion soup, and beef broth. Pour the mixture into the prepared baking dish.
    3. Top: Slice the butter into small pieces and scatter evenly over the top of the rice mixture.
    4. Bake: Cover the dish tightly with foil and bake for 30 minutes.
    5. Uncover: Remove the foil and bake for 20 more minutes to allow the top to lightly brown and the edges to crisp up.
    6. Fluff: Take it out of the oven and fluff the rice with a fork. Let it sit for a few minutes before serving for the best texture.
    Stick of Butter Rice just out of the oven, still in the baking dish. The top is golden and slightly crisp around the edges.Stick of Butter Rice just out of the oven, still in the baking dish. The top is golden and slightly crisp around the edges.

    What to Eat With Stick Of Butter Rice with Beef Broth

    Stick of Butter Rice with Beef Broth pairs perfectly with cozy, hearty meals. Its rich, savory flavor makes it an ideal side for pot roast, steak, or beef short ribs. For vegetables, try roasted Brussel sprouts, green beans, broccoli, or asparagus to balance the richness. It also goes well with buttery dinner rolls or cornbread for soaking up any extra flavor.

    How To Store and Reheat This Rice Dish

    Let the rice cool completely, then transfer it to an airtight container and store it in the fridge for up to 4 days. To reheat individual servings, microwave with a splash of beef broth or water to loosen it up. For larger portions, warm it on the stovetop over low heat or cover with foil and bake at 325°F until hot.

    To freeze, divide the rice into freezer-safe containers or resealable bags, flatten, and freeze for up to 3 months. Reheat straight from frozen in the microwave for 2–3 minutes, breaking it up halfway through, or thaw overnight in the fridge before reheating.

    A close-up angle of the baked rice served in a bowl with two forks, showing the glossy, buttery finish and golden-brown edges. You can see the texture clearly, soft, crispy, savory, and packed with flavor.A close-up angle of the baked rice served in a bowl with two forks, showing the glossy, buttery finish and golden-brown edges. You can see the texture clearly, soft, crispy, savory, and packed with flavor.

    This beefy version of Stick of Butter Rice is rich, savory, and deeply comforting. It’s the kind of side dish that’s just as good reheated as it is fresh from the oven, and one you’ll come back to again and again.

    Other Comforting Recipes You’ll Love

    Watch How This Butter Rice Recipe is Made…

    Prevent your screen from going dark

    • Preheat the oven to 425℉. Spray an 8×8″ baking dish with nonstick spray. Set aside.

    • In a large bowl, add the rice, french onion soup, and beef broth and stir until combined. Pour into the prepared baking dish.

      1 Cup Long Grain White Rice, 1 Can French Onion Soup, 2 ½ Cups Low Sodium Beef Broth

    • Slice the butter into smaller pieces and place on top of the rice. Cover tightly with foil and bake for 30 minutes.

      ½ Cup Unsalted Butter

    • Remove the foil and bake for another 20 minutes to brown the top.

    • Remove from the oven and fluff the rice with a fork. Serve immediately.

    Serving: 0.5cup, Calories: 176kcal, Carbohydrates: 7g, Protein: 3g, Fat: 15g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 187mg, Potassium: 214mg, Fiber: 0.1g, Sugar: 0.03g, Vitamin A: 473IU, Calcium: 7mg, Iron: 0.1mg

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

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  • 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.

    a photo of a piece of roasted acorn squash sitting partially in a small bowl of dip.

    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.

    a photo of several slices of roasted acorn squash topped with golden crispy cheese and herbs with a small bowl of dip next to ita photo of several slices of roasted acorn squash topped with golden crispy cheese and herbs with a small bowl of dip next to it

    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.

    a photo of several slices of roasted acorn squash coated in crispy cheese and herbsa photo of several slices of roasted acorn squash coated in crispy cheese and herbs

    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!

    a photo of one slice of roasted acorn squash sitting halfway dipped in a small dish of dipa photo of one slice of roasted acorn squash sitting halfway dipped in a small dish of dip

    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.

    a photo of several slices of golden roasted acorn squash with crispy cheese and herbsa photo of several slices of golden roasted acorn squash with crispy cheese and herbs

    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

    Prevent 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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  • The Easy Dessert I Make Every Apple Season (Everyone Says It’s Better Than Pie!)

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    Kristina RazonDeputy Food Editor

    I’m the Deputy Food Editor at The Kitchn. Previously, I was an editor at Serious Eats for close to three years. Before that, I spent a decade cooking and baking in professional kitchens. My writing focuses on all things food — mostly dinners and desserts, fun cocktails, and hot tips.

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    Janette Zepeda

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  • Roasted Garlic Whipped Butternut Squash – Simply Scratch

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    Roasted Garlic Whipped Butternut Squash is easy and incredibly flavorful. Roasted garlic and tender butternut squash are whipped with butter for an incredible yet simple fall side dish. Yields about 2½ cups and will serve 5 (1/2-cup) servings.

    Roasted Garlic Whipped Butternut Squash

    Sometimes the best recipes consist of very few ingredients.

    And those recipes are usually my favorite. In this whipped roasted garlic butternut squash recipe, a quartered butternut squash is roasted alongside a whole head of garlic. Once cooled a bit, both are thrown together in a food processor with butter and pureed until smooth.

    The end result is velvety smooth whipped butternut squash that’s not only easy but both addictively delicious and flavorful.

    ingredients for Roasted Garlic Whipped Butternut Squashingredients for Roasted Garlic Whipped Butternut Squash

    To Make Roasted Garlic Whipped Butternut Squash You Will Need:

    • butternut squash – You will need a 2-1/2 pound squash for this recipe.
    • garlic – Try to use a large, firm head of garlic without any blemishes or missing cloves.
    • olive oil – Aids in softening. the squash and garlic while roasting.
    • kosher salt – Enhances flavors and also helps to soften while roasting.
    • unsalted butter – Lends richness and flavor.
    • freshly ground black pepper – Adds distinct bite and flavor.

    quartered butternut squashquartered butternut squash

    Preheat your oven to 375° (or 190℃).

    Quarter a 2 to 2½ pound butternut squash. Place it on a rimmed baking sheet, drizzle or brush with olive oil and season with a pinch  of kosher salt.

    garlic with olive oil, salt and peppergarlic with olive oil, salt and pepper

    Cut off the top third of a whole head of garlic and place on a piece of foil. Drizzle with olive oil and season with a pinch of salt, and if you want, some freshly ground black pepper.

    roast garlic pouch with squashroast garlic pouch with squash

    Fold up the edges, crimping tightly to form a pouch or purse and place it on the pan with the squash. Roast for 55 minutes, remove the garlic pouch and continue to roast the squash for an additional 25 to 30 minutes, or until very tender.

    roasted garlicroasted garlic

    Once the garlic is cool and safe enough to handle unwrap.

    roasted squashroasted squash

    Meanwhile allow the squash to cool until safe to handle.

    add squash, roasted garlic, butter, salt and pepperadd squash, roasted garlic, butter, salt and pepper

    To the bowl of your food processor, fitted with the blade attachment, use a spoon to scoop out the flesh of the squash and add it in along with 4 tablespoons unsalted butter, all of the roasted garlic, and 1/2 teaspoon salt and some freshly ground black pepper to taste.

    pureepuree

    Secure the blade and process until smooth. Taste and add more salt and pepper as needed.

    Roasted Garlic Whipped Butternut SquashRoasted Garlic Whipped Butternut Squash

    What Can I serve With Roasted Garlic Whipped Butternut Squash?

    Roasted Garlic Whipped Butternut SquashRoasted Garlic Whipped Butternut Squash

    Click Here For More Side Dish Recipes!

    Roasted Garlic Whipped Butternut SquashRoasted Garlic Whipped Butternut Squash

    Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Roasted Garlic Whipped Butternut SquashRoasted Garlic Whipped Butternut Squash

    Yield: 5 servings

    Roasted Garlic Whipped Butternut Squash

    Roasted Garlic Whipped Butternut Squash is easy and incredibly flavorful. Roasted garlic and tender butternut squash are whipped with butter for an incredible yet simple fall side dish.

    Prep Time: 20 minutes

    Cook Time: 1 hour 20 minutes

    Total Time: 1 hour 40 minutes

    • 2 to 2½ pounds butternut squash, quartered
    • 1 tablespoon olive oil
    • kosher salt
    • 1 large head of garlic, top 1/3 cut off
    • 4 tablespoons unsalted butter
    • 1/4 teaspoon freshly ground black pepper

    • Preheat your oven to 375° (or 190℃).

    • Quarter your butternut squash. Place it on a rimmed baking sheet, drizzle or brush with a little of olive oil and season with a pinch  of kosher salt.

    • Cut off the top third of a whole head of garlic and place on a piece of foil. Drizzle with remaining olive oil and season with a pinch of salt, and if you want, some freshly ground black pepper. Fold up the edges, crimping tightly to form a pouch or purse and place it on the pan with the squash.

    • Roast for 55 minutes, remove the garlic pouch and allow the garlic to cool. Meanwhile continue to roast the squash for an additional 25 to 30 minutes, or until very tender. Once roasted, allow it to cool until safe to handlle.

    • To the bowl of your food processor, fitted with the blade attachment, use a spoon to scoop out the flesh of the squash and add it in along with the unsalted butter, all of the roasted garlic (you can squeeze it in or pluck out with the tines of a fork), and season with 1/2 teaspoon salt and some freshly ground black pepper to taste.

    • Secure the lid and process until very smooth. Taste and add more salt and pepper as needed.

    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: -29cup, Calories: 216kcal, Carbohydrates: 28g, Protein: 3g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 24mg, Sodium: 11mg, Potassium: 825mg, Fiber: 5g, Sugar: 5g, Vitamin A: 24389IU, Vitamin C: 49mg, Calcium: 122mg, 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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  • Creamy Parmesan Garlic Broccoli

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    Freshly sautéed broccoli and fragrant garlic are baked in a rich cream sauce topped with broiled mozzarella and parmesan cheese. Creamy Parmesan Garlic Broccoli is guaranteed to convert ANY non-broccoli lover into a full-blown fanatic!

    Creamy garlic broccoli and cheese is a delicious way to change up your boring broccoli into the side dish of your dreams!

    Ingredients for Creamy Garlic Broccoli

    This side dish recipe is quite indulgent and probably not something you would want to make every night, but if it’s a special occasion or you want a decadent vegetable dish, then this is what you will need:

    • Butter: salted or unsalted work fine, you’ll just reduce the salt if you use salted
    • Onion: just regular yellow onion works great
    • Broccoli Florets: fresh broccoli is best, but frozen could be used if needed
      • Note: Feel free to use the stems too if you want. Just be sure to cut off the tough exterior of the stem.
    • Garlic Cloves: adds flavor
    • Salt and Pepper: add flavor
    • Cream Cheese: adds richness and creaminess
    • Heavy Cream: acts as the base for the creamy garlic parmesan sauce
    • Smoked Paprika: adds flavor and smokiness to the sauce
    • Lemon Juice: adds acidity and a pop of freshness
    • Mozzarella Cheese: adds gooiness
    • Parmesan Cheese: adds nuttiness and saltiness
    • Aleppo Pepper: adds some heat and flavor and great color
      • Note: This is my latest obsession! It adds such a delicious flavor. It looks similar to red pepper flakes but it is just moderately spicy.
    a photo of all the ingredients for creamy garlic parmesan broccoli in separate small bowls

    How to Make Creamy Garlic Parmesan Broccoli

    No flour or cornstarch needed. We are going full cream, a little cream cheese and cheese to make this indulgent sauce! Just simmer it until it reaches your desired thickness. Here are all the steps for this recipe followed by a recipe so you can see how it all happens…

    1. Prep: Preheat broiler and place a cast iron skillet on the stove over medium heat and start melting the butter.
    2. Sauté: Add the onions to the melted butter and cook until transparent, stirring occasionally.
    3. Cook: Toss in the broccoli and minced garlic and season them with salt and pepper and let them cook until bright green and fragrant.
    4. Simmer: Add the cream cheese, cream and smoked paprika and reduce the heat to low letting it simmer and thicken.
    5. Finishing Touches: Squeeze in the lemon juice and stir to combine and then top with the cheeses.
    6. Broil: Place the skillet in the oven and broil until the cheese is bubbling and golden brown.
    7. Serve: Sprinkle with a little Aleppo pepper and serve immediately.
    a photo of creamy garlic parmesan broccoli being stirred in a skilleta photo of creamy garlic parmesan broccoli being stirred in a skillet

    Can You Skip the Cream Cheese?

    Feeling a little heavy on the indulgence? I feel you. Or sometimes I just don’t have cream cheese on hand. In that case, add 1/4 cup more heavy cream and skip the cream cheese, or just leave it out without additional cream. It works either way.

    a photo of creamy cheesy broccoli being stirred in a large skilleta photo of creamy cheesy broccoli being stirred in a large skillet

    What to Serve with Creamy Garlic Broccoli

    For some reason, we almost always eat this broccoli recipe with chicken. Maybe because this side dish is a little heavy so I try to balance it with a lighter main dish. It would really go well with just about anything but here are a few of our favorites:

    a photo of someone scooping up a serving of creamy parmesan garlic broccoli from a large skilleta photo of someone scooping up a serving of creamy parmesan garlic broccoli from a large skillet

    Why You Will Love This Recipe

    • Simple: The ingredients are few and easy to find! The steps are easy to follow and fail proof.
    • Quick: This side dish is ready in 20 minutes!
    • Flavor: The flavors of parmesan and garlic all coating the broccoli is so delish! And the golden broiled mozzarella bites are my fave!
      • PRO TIP: If you want to change the flavor up a little, try roasting the broccoli first in the oven before tossing it in to sauté it.
    • Texture: The contrasting texture of the tender broccoli with the creamy sauce is so amazing!
    • Low Carb: With only 9 grams of carbs, this is a great low carb side dish option. It’s also high in protein for a vegetable recipe at 9g per serving.
    • One Pan: Every part of this recipe is done in one pan. No extra dishes to clean!
    a photo of creamy parmesan garlic broccoli sprinkled with aleppo peppera photo of creamy parmesan garlic broccoli sprinkled with aleppo pepper

    Storing and Reheating

    Leftovers should be stored in the fridge in an airtight container. They will keep for up to 5 days. Reheat this dish on the stove top over medium heat until heated through. Add a little more cream as you warm it up to keep it from drying out.

    I wouldn’t recommend freezing this dish. The texture would get really grainy when it thaws.

    a photo of a skillet full of creamy garlic broccoli being scooped up with a large metal spoona photo of a skillet full of creamy garlic broccoli being scooped up with a large metal spoon

    Looking for a delicious and easy way to enjoy broccoli? This creamy parmesan garlic broccoli recipe will have your taste buds singing. Sometimes the vegetable side dishes can get a little repetitive and boring but not this recipe! It’s a one pan recipe worth trying!

    How to Make Cheesy Garlic Parmesan Broccoli Video

    a photo of a skillet full of creamy garlic parmesan broccoli being scooped up by a large silver spoona photo of a skillet full of creamy garlic parmesan broccoli being scooped up by a large silver spoon

    More Vegetable Side Dishes:

    Prevent your screen from going dark

    • Preheat broiler. Melt the butter in a cast iron pan over medium heat.

      2 Tablespoons Butter

    • Add the onion and cook until transparent, about 4 minutes, stirring occasionally.

      1/2 Onion

    • Add the broccoli and garlic and season with salt and pepper and cook while stirring occasionally for about 3 minutes, or until bright in color and fragrant.

      1 Pound Broccoli Florets, 5 Cloves Garlic, Salt and Pepper

    • Stir in the cream cheese, cream and paprika reducing the heat down to low and allow to simmer for about 3-4 minutes or until the sauce thickens.

      2 Tablespoons Cream Cheese, 3/4 Cups Heavy Cream, 1 teaspoon Smoked Paprika

    • Squeeze in the lemon and stir again. Top with the mozzarella and parmesan cheeses.

      1 teaspoon Lemon Juice, 3/4 Cup Mozzarella, 1/3 Cup Parmesan Cheese

    • Place in the oven. Broil until cheese is bubbling and golden, about 2-3 minutes.

    • Sprinkle with a pinch of Aleppo pepper and serve.

      Aleppo Pepper

    Serving: 1cup, Calories: 250kcal, Carbohydrates: 9g, Protein: 9g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 63mg, Sodium: 256mg, Potassium: 322mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1393IU, Vitamin C: 69mg, Calcium: 205mg, 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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  • Roasted Red Potatoes

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    Looking for an easy way to make roasted red potatoes? These honey-roasted red potatoes are a sweet twist on a classic side dish! They’re first boiled, then roasted to crispy, golden perfection, and finished with a drizzle of honey butter Dijon sauce, making the most flavorful potato side to serve with your favorite mains!

    I’ll be honest, I always struggle to come up with side dishes for dinner. I’m not sure why! But these roasted red potatoes are perfectly tender with just the right mix of flavors, and I promise you won’t regret making them… or going back for seconds.

    You’d think a side would be easier than a main dish, but for me, that’s not the case. The good news? These potatoes are simple, lightly seasoned, and pair easily with just about any meal.

    A simple white bowl showcasing tender, golden red potatoes, each piece perfectly seasoned and roasted to perfection.

    Ingredients For Oven Roasted Red Potatoes

    If you’re trying to come up with something to leave your guests in awe, these honey-roasted red potatoes are definitely the dish!

    • Red Potatoes: The star of the dish! Creamy, tender, and perfect for crisping up in the oven.
    • Butter: Adds richness and helps create that irresistible golden finish.
    • Honey: Brings a touch of natural sweetness to balance the savory flavors.
    • Ground Mustard: Gives a subtle vinegar tang and depth to the honey butter sauce.
    • Salt: Enhances all the flavors and keeps the potatoes from tasting flat.
    • Black Pepper: Adds a little warmth and gentle spice.
    • Oil: Helps the potatoes crisp up beautifully while roasting. Olive Oil or a Neutral Oil would work great here!
    • Flaked Sea Salt: The finishing touch to enhance the flavor.

    More detailed instructions can be found in the recipe card down below.

    Crispy, caramelized red potatoes resting in a minimalist white bowl, their golden edges contrasting beautifully with the smooth surface beneath.Crispy, caramelized red potatoes resting in a minimalist white bowl, their golden edges contrasting beautifully with the smooth surface beneath.

    Can I Use Other Varieties of Potatoes?

    You don’t have to stick with red potatoes for this recipe, though they’re pretty perfect with their creamy centers and thin, crispy skins. If a bag of reds isn’t in your pantry, try swapping in Yukon Gold Potatoes (they’re buttery and golden with a rich flavor) or even Russet potatoes (fluffier inside with a bit of a bite once roasted).

    Just know that each type of potato has a different starch level, which means the texture will change slightly, but honestly, you can’t go wrong. Crispy roasted potatoes of any kind are always a win in my book!

    Can I Add Other Seasonings?

    Absolutely! Think of this recipe as your crispy, fluffy canvas. This red skin potatoes recipe is amazing as-is, but if you’re in the mood to play around, go for it! You can keep it simple with garlic powder or fresh parsley, or try rosemary, basil, or oregano for a more herby taste. Paprika adds a little smokiness, Parmesan cheese brings a salty finish, and a touch of lemon zest brightens everything up. Use what you have on hand and make it your own.

    Tender, fluffy starchy vegetables with perfectly crisp outsides, sitting in a simple white bowl that makes their color and texture pop.Tender, fluffy starchy vegetables with perfectly crisp outsides, sitting in a simple white bowl that makes their color and texture pop.

    How to Make Roasted Red Potatoes

    These potatoes have the perfect crisp outsides with insane depth of flavor, making them one of my favorite ways to consume potatoes!

    1. Prep: Preheat the oven (or air fryer) to 400°F and drizzle oil on your baking sheet.
    2. Boil: Cut potatoes evenly sized pieces, then boil in salted water until just tender.
    3. Dry: Drain and let the pot steam-dry the potatoes. Shake with the lid on to rough up the edges.
    4. Roast: Spread potatoes in a single layer on the hot, oiled pan and roast until golden and crispy (30–40 minutes in the oven or 18–22 minutes in the air fryer), stirring halfway.
    5. Sauce: Mix melted butter, honey, mustard, salt, and pepper in a large bowl.
    6. Toss: Drizzle sauce over hot potatoes, toss to coat, and finish with a sprinkle of flaked sea salt.

    Storing and Reheating This Roasted Red Potatoes Recipe

    Leftovers? No problem! Store your honey-roasted red potatoes in an airtight container in the fridge for up to 3–4 days.

    To reheat, pull your potatoes out of the refrigerator and skip the microwave if you want that crispy texture back. Instead, spread them out on a baking sheet and pop them in a 400°F oven for about 10–15 minutes, or give them a quick toss in the air fryer for 5–7 minutes.

    They’ll taste almost as good as the day you made them (maybe even better, since the flavors have had time to settle in).

    Golden, crispy roasted red potatoes piled high in a clean white bowl with a silver spoon, glistening with honey butter and sprinkled with flaked sea salt.Golden, crispy roasted red potatoes piled high in a clean white bowl with a silver spoon, glistening with honey butter and sprinkled with flaked sea salt.

    These roasted red potatoes are easy, flavorful, and the perfect side dish to make any meal feel special.

    What to Serve With Roasted Red Potatoes

    Roasted red potatoes are the kind of side that quietly steal the show. They pair beautifully with classic comfort foods like Meatloaf, Pot Roast, or Baked Chicken, but they’re just as at home next to Grilled Salmon or a fresh Garden Salad. You can even turn them into a brunch favorite by serving them with Scrambled Eggs and Bacon. Their simple flavor and crispy texture make them an easy fit no matter what’s on the menu.

    Other Simple Oven Recipes You’ll Love

    Watch How These Roasted Red Potatoes are Made…

    Prevent your screen from going dark

    • Heat oven to 400℉ and drizzle oil on a cookie sheet (or heat the air fryer for more crunch to 400℉. We prefer the air fryer).

      2 Tablespoons Oil

    • Bring a large pot of water to a boil over high heat.

    • Cut potatoes in half or quarters depending on the size. Add the potatoes along with a tablespoon of kosher salt and stir. Allow to boil until tender.

      1 Pound Red Potatoes, 1 Tablespoon Kosher Salt

    • Drain the water and allow the pot to steam dry the potatoes. Place the lid on the pot and shake vigorously. Remove the lid and salt the potatoes.

      1/2 teaspoon Salt

    • Place the oiled cookie sheet in the oven to heat. Don’t forget it’s in there!

    • Remove the pan from the oven and pour on the potatoes, stirring the oil all over them.

    • Bake for 30-40 min until crisp, stirring halfway through or 18-22 minutes, stirring halfway for air fryer.

    • Remove from the oven. Mix the butter, honey, mustard, salt and pepper in a dish and drizzle over the potatoes. Stir well. Sprinkle flaked sea salt and enjoy!

      2-3 Tablespoons Melted Butter, 2 Tablespoons Honey, 1 teaspoon Ground Mustard, 1/4 teaspoon Pepper, Flaked Sea Salt, 1/2 teaspoon Salt

    To reheat, cover with foil and place in 400 degree F oven for 10-15 minutes

    Serving: 1g, Calories: 226kcal, Carbohydrates: 27g, Protein: 2g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 15mg, Sodium: 357mg, Potassium: 529mg, Fiber: 2g, Sugar: 10g, Vitamin A: 184IU, Vitamin C: 10mg, Calcium: 16mg, Iron: 1mg

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

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