People might think I am crazy when I say roasted cabbage is the new roasted Brussels sprout. These days, you can’t go to a restaurant that doesn’t have Brussels on the menu. They even serve them as appetizers! What is next, dessert?

If you like Brussels sprouts and aren’t too fond of cabbage, roasted cabbage just might change your mind about this vegetable. The flavor, textures, all of it, I just love it. I roasted cabbage for dinner with a friend the other night and we stood by the stove literally pulling this cabbage apart and devouring it. 

Roasted Cabbage

In my vegetable loving world, oven roasted cabbage has pretty much become the next big thing. And yes, I’ve been telling everyone I know about it. And yes, I’ve been making it on repeat for over four years now and I’m still talking about it.

This is great alongside just about any meal, but I’ll be honest, I’m happy to make a plate of just the cabbage and call it lunch. I have jokingly said before that it’s “kind of like a hot salad.” And if you know me at all, you know how much I love my daily salads! On the inside, it is soft enough to cut with a fork. And, it gets plenty of the charred crispy bits that I adore on the outside.

Ingredients and Substitutions

Cabbage – Cabbage offers a refreshing, crisp texture and freshness as the side dish here.

Onion – For a milder bite and vibrant color, I prefer red onion here. If onions don’t thrill you, feel free to skip them, they’re entirely optional here.

Olive Oil – Olive oil is going to help with the roasting and aid in the carmelization of the vegetables.

The Spices – I always season with kosher salt and freshly ground black pepper, to enhance flavor. Sometimes I add a pinch of garlic powder or red pepper flakes too.

Balsamic Glaze – You’ll want to finish this with balsamic glaze for some tart, savory notes. Whatever store-bought brand you have on hand will work.

How to Make Roasted Cabbage

Warming the Oven: I start by preheating the oven to 450°F. That high heat is what gives us those crispy, caramelized edges.

Preparing the Cabbage: I wash the cabbage well and remove the outer leaves. Then I take one head of green cabbage and cut it into 8 wedges, leaving the core intact on each one. That core is what holds the wedge together while it roasts, so don’t cut it away. I’m also going to quarter the onion, just cutting it into wedges, not breaking it apart completely.

Placing the Cabbage: You’re going to spread the cabbage wedges evenly across a baking sheet. I make sure to leave plenty of space between the cabbage wedges on the pan. They need air flow as they roast.

Oiling & Seasoning: I pour the oil into a small bowl and then brush it over the cabbage and onion pieces. Then I sprinkle salt and pepper evenly over the vegetables.

Roasting: You’ll place the tray in the oven and roast for 20 minutes.

Flipping: I remove the tray from the oven and carefully use the spatula and tongs to turn over the vegetables.

Roasting Again: Now I return the pan to the oven and let things cook for another 10-15 minutes, this is when the cabbage gets crispy and caramelized on the edges.

Glazing: Once the vegetables are cooked, remove from the oven and transfer to a serving dish. I drizzle everything generously with balsamic glaze.

Serving: Serve immediately.

Storage & Reheating

How to Store: This cabbage can be stored in an airtight container in the refrigerator for 1-2 days.

How to Reheat: I typically just heat individual portions in a microwave-safe dish in the microwave.

Serving Suggestions

While I will happily eat a tray of roasted cabbage and just call it my dinner the rest of my family might like a little more on their plates. So, I would also serve this with Baked Chicken and Red Potatoes and with Broccoli Stuffed Chicken Breasts too.

It would pair well with a Zucchini Meatloaf too, if you’re anything like us right now and find yourself with a summer abundance on hand. And no one has ever complained with I handed them a Steak Kabob on a plate with roasted vegetables.

More Ways to Cook Cabbage

• Cajun Cabbage
• Creamed Cabbage with Bacon
• Air Fryer Cabbage
• Southern Fried Cabbage
• Butter Braised Cabbage
• Cabbage with Sausage and Potatoes

Frequently Asked Questions

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Roasted Cabbage

Oven roasted cabbage is like no other roasted vegetable. Try it once and you'll understand.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 87kcal

Author Mary Younkin

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 head green cabbage cut into 8 wedges
• 1 red onion cut into 8 wedges OPTIONAL
• ½ teaspoon kosher salt adjust to taste
• ¼ teaspoon freshly ground black pepper adjust to taste
• pinch red pepper flakes OPTIONAL
• 2-3 tablespoons balsamic glaze

Instructions

• Preheat oven to 450°F. Brush each cabbage and red onion wedge with olive oil. Arrange wedges on a baking sheet. Sprinkle with salt and pepper.
• Roast in the preheated oven for 20 minutes; turn the cabbage wedges over and continue roasting until browned and charred in some areas, about 10-15 minutes more. Watch closely and remove from the oven when the cabbage is browned to perfection.
• Transfer to serving dish and drizzle generously with balsamic glaze.

Video

Nutrition

Calories: 87kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 166mg | Potassium: 213mg | Fiber: 3g | Sugar: 5g | Vitamin A: 112IU | Vitamin C: 43mg | Calcium: 49mg | Iron: 1mg

I first made this dish after my family and I fell in love with these super easy slow cooked caramelized onions. I was looking for ways to include them in some meals. Since then, this pasta has become a weeknight dinner highlight that we all enjoy.

Caramelized Onion Pasta

When I don’t have slow-cooker onions on hand, I make this recipe exactly as it is written below. And it’s absolutely delicious.

However, if you’re lucky enough to have some leftover caramelized onions stashed in the freezer, or if you’re reading this in the morning and want to start some in the crockpot now, just skip cooking the onion in this recipe. You’ll add in a cup of your pre-cooked caramelized onions to the cream while warming it in the pan before adding the pasta. Then proceed with this recipe as written.

Ingredients and Substitutions

Pasta – I choose a bite-sized noodle. I like shells because they hold plenty of the sauce. But, whatever you have on hand will work.

The Dairy – Heavy cream and salted butter. We’re making a rich cream sauce for this pasta, and that means you can’t skimp on the fats.

Cheese – Break out your Parmesan and shred it fresh for this one. The flavor is wonderfully nutty and adds balance to the sweetness of the onions.

Onions – My first choice for this recipe is my slow cooked caramelized onions. It makes everything so much easier. But, you can also caramelize the yellow onions from scratch!

Garlic – Use freshly minced garlic cloves in this recipe. You can use jarred garlic if you want, but I don’t recommend it. The flavor always tastes a little off to me.

Seasonings – Fresh Italian parsley and thyme add a fresh pop with some earthy notes to this pasta. Don’t swap for dried herbs.

Salt & Pepper – Unless otherwise noted, my recipes always use kosher salt and freshly cracked black pepper.

Extra Ingredients to Caramelize Onions

* Oil – For this pasta (and really, most Italian dishes), I go with extra virgin olive oil.

* Sugar – This is a shortcut to help the onions caramelize a bit faster.

* White Wine – You’ll use this to deglaze the pan after we caramelize the onions. Any dry white wine will do. The flavor doesn’t benefit from spending a fortune, so use what’s convenient.

How to Make Caramelized Onion Pasta

Boiling Water – I fill a large pot with water and bring it to a boil over high heat.

Preparing the Ingredients – While the water is heating up, mince the garlic and shred the parmesan for later. If you’re not using slow cooked onions in this recipe, you’ll need to also thinly slice the yellow onions at this stage.

Starting the Pasta – Once the water is boiling, add the pasta and cook until al dente, usually about 8 to 10 minutes.

Draining the Pasta – After the pasta has finished cooking, drain it, reserving about 2 cups of the leftover water from the pot.

Adding the Butter – I add the butter to a large pan over medium-high heat to heat up.

Caramelizing Onions From Scratch

If you’re using slow-cooked onions, ignore these steps and skip to “Continue Making the Pasta.” But, if you don’t have those already caramelized onions on hand, start on these steps after adding the butter.

Adding the Oil – Measure in the oil to heat up with the butter.

Cooking the Onions – Once the oil and butter have come up to heat, add the yellow onions to the pan and toss until fully coated. Let them cook for about 5 minutes, stirring constantly, until they begin to soften.

Seasoning the Onions – Once the onions have begun to soften, sprinkle with sugar, salt, and pepper. Let cook for 10 more minutes, until the onions have fully caramelized.

Deglazing the Pan – Add the wine to the pan and use a spatula to scrape up any browned bits from the bottom. Let the wine simmer down before you proceed with adding the garlic.

Continue Making the Pasta

(If using Slow Cooker Caramelized Onions) Warming the Onions – Scoop in your caramelized onions and give them a quick toss.

Adding the Garlic – Reduce the heat to low and add in the garlic. You’ll let it cook for about 30 seconds until fragrant.

Starting the Sauce – I pour in the heavy cream and add fresh thyme. Bring it up to a simmer then add in the pasta. Stir to coat everything thoroughly.

Adjusting the Sauce – Sprinkle with Parmesan and taste. I add more salt if needed. If the pasta looks too dry at this stage, then you add the reserved pasta water a splash at a time. Stop when it reaches the desired consistency.

Serving – We sprinkle with fresh chopped Italian parsley and more freshly shredded Parmesan just before serving.

Serving Suggestions

This pasta is rich and creamy, which means it goes swimmingly with a fresh, crunchy salad on the side. My recommendations are this kale crunch salad my golden beet salad.

But, if asparagus is in season, oh boy. You need to try this pasta with this lemon pepper asparagus on the side. They work so well together! The brightness of the lemon. The sweetness of the onions. Done.

Make Ahead & Storage

Make Ahead: You can absolutely prep the onions ahead of time. I like to caramelize them in a huge batch and then freeze them for later uses like this. But, cook the pasta fresh.

How to Store: I usually store the leftovers in an airtight container in the fridge. It keeps well for several days.

How to Reheat: If you’re just getting a single portion, you can reheat this pasta in the microwave. When I’m reheating a full batch for the family, I warm the pasta in a pot on the stove with a splash of milk to help revive the sauce.

More Onion Recipes

• Caramelized Onion Dip
• Creamed Pearl Onions
• Air Fryer Onions
• Quick Sauteed Peppers and Onions

Frequently Asked Questions

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Caramelized Onion Pasta

Sweet caramelized onions melt into a silky cream sauce in this rich, cozy pasta.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 489kcal

Author Mary Younkin

Ingredients

• 8 ounces bite-size pasta penne, rigatoni, bowtie, fusilli, or shells
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 large yellow onions about 4 cups worth, very thinly sliced
• 1 teaspoon sugar
• 6 garlic cloves minced
• ½ teaspoon freshly ground black pepper adjust to taste
• 1 teaspoon kosher salt adjust to taste
• ½ cup dry white wine
• 2-4 sprigs of fresh thyme leaves only
• ½ cup heavy cream
• ½ cup freshly shredded Parmesan cheese plus more for serving
• 1 tablespoon fresh Italian parsley chopped small

Instructions

• Bring a large pot of water to a boil over high heat. Add the pasta and cook according to package directions for al dente, stirring occasionally. Drain the pasta, reserving about 2 cups of the pasta cooking liquid.
• While the pasta is cooking, warm 1 tablespoon of oil in a large pot over medium-high heat. Add 1 tablespoon of butter and allow it to melt. Add the onions to the pot and toss to coat. Cook the onions, stirring constantly, until they begin to soften, about 5 minutes.
• Sprinkle with sugar, about ½ teaspoon of salt, and pepper. Continue cooking for 10 more minutes, until the onions are deeply caramelized. Add the garlic and cook about 30 seconds more until fragrant. Add the wine and scrape up any browned bits on the bottom of the pan. Add the fresh thyme and the cream.
• Bring to a low simmer and add the cooked pasta to the sauce. Stir to coat and then sprinkle with Parmesan. If the pasta appears dry, add a splash or two of the reserved pasta water. Taste the pasta and add more salt, only if needed.
• Serve warm, topped with additional Parmesan, pepper, and parsley.

Nutrition

Calories: 489kcal | Carbohydrates: 56g | Protein: 13g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 840mg | Potassium: 344mg | Fiber: 3g | Sugar: 7g | Vitamin A: 719IU | Vitamin C: 9mg | Calcium: 174mg | Iron: 1mg

I always make more of these than I need for the meal, because it’s pretty much guaranteed that some of them will go missing from the pan. It’s a mystery how that always happens!

The best part about learning to cook is being able to take an admittedly boring bag a carrots and turn it into something absolutely crave-worthy. These carrots fit right in with so many other irresistible roasted carrot recipes I have, like these parmesan roasted carrots and these roasted carrots with garlic and thyme.

Honey Roasted Carrots

When I was a little girl, I was convinced that there was just one right way to eat a carrot. Anything that did not involve dipping it in ranch was undoubtedly the wrong choice. So, I’ve come a long way with this humble vegetable.

Well, my opinion there has certainly changed. I still enjoy raw carrots, on their own, with dips, and in salads, but roasting is without a doubt my favorite way to eat them today. I love the sweetness that roasted carrots deliver as their natural sugars caramelize. I love them so much, I’ve even written a guide on how to roast carrots!

Ingredients & Substitutions

The Carrots – I use full-size carrots here and cut them into evenly sized pieces so they cook at the same rate. You can use baby carrots in a pinch, but the flavor and texture won’t be nearly as nice as with the full-size carrots.

The Coating – The olive oil and honey help the carrots roast and caramelize in the oven.

Seasonings – I adore the earthy note that fresh thyme adds. But, you can use dried thyme as well, you’ll just use a good bit less. (As a general rule, you can substitute one-third of the amount dried herbs for the listed amount of fresh herbs in any recipe.) And, I always use kosher salt and freshly ground black pepper, unless otherwise noted.

Fresh Finish – I like to finish my carrots with a squeeze of lemon juice and some chopped fresh parsley for a pop of color and freshness.

How to Make Honey Roasted Carrots

Preheating the Oven: I start by preheating the oven to 450°F so it’s ready by the time the carrots go in.

Preparing the Carrots: Wash and dry the carrots, and trim the ends. I also peel mine, but if you scrub them well, it’s not totally necessary. Just a matter of personal preference.

Cutting into Lengths: Cut the carrots into roughly uniform, 2-3 inch pieces so they roast evenly. I like to slice mine on a bias so they look pretty, too.

Mixing the Coating: You’ll need to whisk together the honey, oil, salt, pepper, and thyme. Sometimes, it can take a moment before honey and oil combine together.

Coating the Carrots: I pile the carrots on my sheet pan, then drizzle the mixture over them. You can toss them with your hands or tongs.

Arranging on Sheet Pan: Once the carrots are evenly coated, spread them out so they have plenty of room to breathe on a sheet pan.

Roasting: We are going to pop the carrots into the oven to roast for 15 minutes.

Continued Roasting: Pull the carrots from the oven, given them a toss, and then let them roast for another 10 minutes before pulling them out. That extra time lets the carrots become sweeter and more tender.

Serving: I like to give the carrots a drizzle of fresh squeezed lemon juice just before serving. I also sprinkle with fresh chopped parsley.

Serving Suggestions

These honey roasted carrots fit right in alongside just about any meal. If I’m leaning into a lighter dinner, I love serving them with chicken parmesan zucchini boats and a big scoop of vegetable rice pilaf.

They also pair beautifully with my mushroom broccoli pasta. That sweet, caramelized bite from the carrots adds a nice contrast to richer dishes like this.

Make Ahead & Reheating

Make Ahead: The carrots can be prepped up to a day in advance. Give them a wash and slice them, then keep them in the fridge until ready to roast.

How to Store: Store any leftovers in an airtight container in the refrigerator. They’ll keep well for about 3-4 days, though the texture will soften a bit.

How to Reheat: I pop a serving of these carrots into the microwave for about a minute to reheat them. You can also use the air fryer to try to get back some of the texture, but I find that they’re never as good as when they come out of the oven.

More Carrot Recipes

• Roasted Carrots and Green Beans
• Maple Glazed Carrots
• Caramelized Carrots with Bacon
• Roasted Carrots and Beets
• Honey Mustard Glazed Carrots

Frequently Asked Questions

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Honey Roasted Carrots

With natural honey sweetness, savory depth, and an irresistible caramelized finish from the oven, these Honey Roasted Carrots are one of the simplest, best tasting side dishes you can make.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 136kcal

Author Mary Younkin

Ingredients

• 2 pounds full-size carrots
• 2 tablespoons light olive oil
• 3 tablespoons honey
• 1 teaspoon fresh thyme leaves
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh Italian parsley

Instructions

• Preheat oven to 450°F. Wash and thoroughly dry the carrots. Peel the carrots and cut them into roughly uniform, 2-3 inch pieces so they roast evenly. Place the carrots on a large baking sheet.
• Whisk together the oil, honey, thyme, salt, and pepper. Drizzle the mixture over the carrots and toss with your hands to coat thoroughly.
• Spread the carrots across the baking sheet and roast in the center of the oven for 15 minutes. Serve at this point for tender and slightly crisp carrots, or stir and roast an additional 10 minutes until the carrots are soft and lightly caramelized.
• Remove from the oven and drizzle with a squeeze of lemon. Sprinkle with parsley and serve warm.

Notes

I’ve made this recipe with both full-size and baby carrots. Both will work, but my preference is for sliced full-size carrots, they will always have more flavor. Baby carrots contain more water and will not caramelize the way the sliced full-size carrots do.

It isn’t necessary to peel the carrots for this recipe, however, you may peel them if that is your preference.

Nutrition

Calories: 136kcal | Carbohydrates: 23g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 493mg | Potassium: 498mg | Fiber: 4g | Sugar: 16g | Vitamin A: 25331IU | Vitamin C: 11mg | Calcium: 53mg | Iron: 1mg

I have a thing for quick, crunchy salads like this, especially when they bring big flavor without a lot of effort. That’s part of why this recipe for Asian carrot salad was such a no brainer! It gets along swimmingly with the others like my carrot apple salad. Can you say vibrant and versatile five times fast? Just give me a pile of crisp carrots with a bold dressing, and I’m a happy camper!

Asian Carrot Salad

What really hooked me on this salad was that balance of textures and flavors. You get that fresh crunch from the carrots, paired with a dressing that’s salty, just a little bit nutty, and delightfully tangy. The first time I made it, I had to fiddle with the liquids to get the flavors just right.

Now it’s one of those recipes I rely on when I need something fast but still interesting. It works with everything from grilled meats to take-out style spreads at home, and it never feels out of place. Give it a try, and you’ll see.

Ingredients and Substitutions

The Carrots – I look for large carrots at the store. This makes it easier to shave them into ribbons later. You can use pre-shredded carrots, but they don’t have quite the same texture.

Aromatics – Green onions, garlic, and ginger give this salad wonderful flavor that plays so well with the dressing. You’ll want to use fresh ingredients here, as they have much stronger flavors.

The Dressing – I include the quintessential trio of rice vinegar, soy sauce, and sesame oil in this dressing for the perfect balance of tangy, salty, and nutty. Low-sodium soy sauce is fine, if you have any concerns over salt content.

Heat & Seasoning – The chili paste is totally up to you, depending on how much heat you like. I usually add a little and taste things as I go. The salt is optional too, soy sauce does a lot of the work already, so I only add more if it needs it.

The Finish – A sprinkle of sesame seeds at the end adds just a bit of texture and a subtle nutty flavor that helps take this over the top.

How to Make Asian Carrot Salad

Prepping the Carrots: I start by washing and scrubbing the carrots really well since they’re the star of the show. If the skins are a little rough, peel them first. But, most of the time a good scrub does the trick.

Shaving the Carrots: Using a vegetable peeler, you’ll need to carefully shave the carrots into long, thin ribbons. This might sound tedious, but it goes quickly once you get the hang of it!

Prepping the Aromatics: Slice the green onions as thinly as you can. Then, I just peel the fresh ginger and mince it and the garlic. Cutting things as small as possible helps to make sure that every bite has all the flavors you want!

Building the Base: I toss the shaved carrots, garlic, and ginger into a large bowl. I also add in most of the green onions, reserving just a few for a garnish. Then, give everything a quick mix so the aromatics are evenly spread before adding the dressing.

Mixing the Dressing: Instead of dirtying another bowl, just drizzle the rice vinegar, sesame oil, soy sauce, and chili paste right over the vegetables. Then, I can toss everything together so it is well mixed and thoroughly coated.

Tasting and Adjusting: Before serving, you should give it a taste. Depending on my mood, I might add a pinch of salt or a little extra chili paste or vinegar to get the balance just right.

Adding the Finish: Once everything is mixed, I portion into bowls and sprinkle with sesame seeds and green onions for a garnish.

Serving Suggestions

This Asian carrot salad is one of those sides that seems to go with just about everything I put on the table. I love pairing it with heartier dishes because that crisp, tangy bite cuts right through. It’s especially good alongside these Cajun chicken bites with mushrooms.

Or, if I’m building out a more casual meal, I’ll serve it with things like these black bean and corn quesadillas. For a simple dinner option, look no further than a stack of sturdy crackers and this Waldorf chicken salad. This salad fits right in with a host of flavors and textures.

Make Ahead & Storage

Make Ahead: This is a great make-ahead salad if you’re planning for a gathering. I’ll often prep the vegetables and dressing in advance, then store them separately until just before I’m ready to serve.

How to Store: Keep leftovers in a sealed container in the fridge. The carrots will lose a bit of their crispness, the but salad will still be good for several days.

More Carrot Recipes

• Maple Glazed Carrots
• Roasted Carrots and Beets
• Parmesan Roasted Carrots
• Roasted Brussels Sprouts and Carrots
• Caramelized Carrots with Bacon
• Brown Sugar Carrots

Frequently Asked Questions

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Asian Carrot Salad

This easy Asian carrot salad combines crunchy carrots, bold dressing, and optional heat for a quick, irresistible side.

Course Salad, Side Dish

Cuisine Asian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 92kcal

Author Mary Younkin

Ingredients

• 8 large carrots
• 4 tbsp green onions sliced very thin
• 2 cloves garlic minced
• 1 teaspoon fresh ginger minced
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1-3 teaspoons chili paste OPTIONAL
• ½ teaspoon kosher salt ONLY if needed, adjust to taste
• ½ teaspoon sesame seeds (black, white, or both)

Instructions

• Wash and scrub the carrots. Use a vegetable peeler to shave them into ribbons. Then, add the carrots, green onions, garlic, and ginger to the bowl.
• Drizzle the salad with rice vinegar, sesame oil, soy sauce, and chili paste. Toss well to mix throughout. Sprinkle with sesame seeds. Taste the salad and add salt, if desired. Adjust other seasonings to taste, as desired.

Nutrition

Calories: 92kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 628mg | Potassium: 431mg | Fiber: 4g | Sugar: 6g | Vitamin A: 20444IU | Vitamin C: 9mg | Calcium: 52mg | Iron: 1mg

Garlic Herb Roasted Potatoes

Is there anything more divine than roasted potatoes with garlic? Roasting is my favorite way to prepare potatoes. The high heat gives them crispy golden brown edges and creamy soft centers. That kind of extra texture is what takes a potato recipe right over the top.

It’s easier to grasp the issue when we think of these roasted potatoes like French fries. Do you want to wait to eat them, and get a carton of mushy fries? Or, do you want to eat them immediately while the fries are still crispy and piping hot with soft centers? For me, that’s a no-brainer.

This is a garlic lover’s dream come true.

While the potatoes are roasting, you’re going to whisk together a garlic-lover’s dream of a dressing with a bit of oil, a splash of vinegar, and a generous amount of minced garlic. Pour that dressing over the crispy, hot potatoes, toss to coat, and then toss generously with fresh parsley and chives. The result is a dish of bright, fresh-tasting roasted potatoes that are truly like no other roasted potatoes you’ve ever tasted.

Garlic Herb Potatoes

I tend to use smaller, baby potatoes in most of my recipes, if only for the ease of preparing them. As a kid, my mom always bought the biggest bag of russets she could find. And, that made for a lot more chopping.

Shocking no one, the childlike excitement of getting to use a knife wears off pretty quickly once you realize how long the task will take. So, it’s nice to be able to just halve (or if they’re really big, quarter) the potatoes and move on to the next step.

To be clear, there are other differences between russet potatoes and these baby potatoes. I could try to explain them, going into skin thickness, moisture and starch content, and flavor profiles. But, I’d much rather just let you try baby potatoes for yourself when making these garlic and herb potatoes. I think tasting them is the best way to appreciate the difference.

Roasted Potato Recipes

When I say I like to roast potatoes… I mean, I really like to roast them. I’ve got a ton of awesome roasted potato recipes on the blog. I mean, these crispy, cheesy roasted potatoes are covered in a mouth-watering blend of garlic, herbs, and gooey cheese, making these taters the MVP of comfort food. How could I say no?

These tender roasted potatoes and Brussels sprouts have wonderful crisp edges. And, if you add in some bacon, this is a side dish that is worthy of being a meal on its own. Not a fan of Brussels sprouts? That’s ok! You can skip it and still make these cheesy, bacon roasted potatoes.

I adore these roasted potatoes with sausage and broccoli. It’s a simple dinner that packs a hearty punch. And, you can’t go wrong with roasted potatoes and kielbasa. It’s an amazing one-pan meal with just a few seasonings.

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Garlic Herb Roasted Potatoes

Forget about French fries! These Garlic Herb Roasted Potatoes are crispy outside, tender inside, and irresistibly good.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 214kcal

Author Mary Younkin

Ingredients

• 3 pounds tiny baby potatoes sliced in half
• 5 tablespoons olive oil divided
• 2 teaspoons kosher salt divided
• 1 teaspoon freshly ground black pepper divided
• 1 tablespoon red wine vinegar
• 6 cloves garlic minced
• ¼ cup thinly sliced green onions
• ¼ cup finely chopped Italian parsley

Instructions

Roasting Instructions

• Preheat the oven to 400°F. Place the potatoes on a large baking sheet. Drizzle with 3 tablespoons olive oil and sprinkle with 1½ teaspoons salt and ½ teaspoon pepper. Toss with your hands to coat the potatoes well. Roast for 30 minutes.
• Remove from the oven and stir. Then, roast another 15 minutes until the potatoes are lightly browned and crisp. Remove from the oven, and transfer the potatoes to a medium size bowl.

Dressing Instructions

• Whisk together the remaining 2 tablespoons of olive oil, vinegar, and garlic in a small measuring cup or bowl. Pour over the potatoes and stir well to coat. Sprinkle with the remaining ½ teaspoon salt and ½ teaspoon pepper. Top with chives and parsley and toss well.

Notes

I like to buy the tiniest potatoes I can find for this recipe and simply slice them in half. However, any potato will work, just cut the potatoes into 1-inch pieces.

Nutrition

Calories: 214kcal | Carbohydrates: 31g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 594mg | Potassium: 745mg | Fiber: 4g | Sugar: 1g | Vitamin A: 193IU | Vitamin C: 37mg | Calcium: 30mg | Iron: 2mg

Confetti Rice

I’ve done vegetable confetti and confetti corn before, so it’s not new to me, that you can work some real magic in the kitchen by chopping up your vegetables so everything is the same size. This confetti rice recipe follows the same idea. You’re pretty much guaranteed to get every ingredient in each bite, so the flavors are fabulous.

It upgrades rice from a side without much personality to the star of the show. The peppers, carrots, and cabbage are so small they almost disappear into the fluffy, perfectly cooked grains of rice. I developed the recipe while my friend Sara was visiting, and she snapped a picture of the recipe draft so she could make it again at home. That’s high praise, coming from her!

I’m a big fan of long-grain rice like basmati for this recipe because it doesn’t seem to clump as much as short-grain rice. This helps to keep the vegetables evenly distributed and really let them shine through.

Rice with Vegetables

It should come as no surprise that rice with vegetables is a success at the dinner table. I’m pretty sure the equation of meat plus vegetable plus starch has been around longer than I have. It works really well.

But, sometimes, it seems to me that the meat and rice get eaten, while the vegetable gets picked over and pushed to the side. No more, with confetti rice! Almost half of this dish is vegetables, and it just comes across as super flavorful rice. The pieces are so small, it would be hard for even the pickiest eater to pick them out.

I’m a huge fan of versatile side dishes. And, this fits the bill beautifully. It goes well with grilled chicken, baked salmon, and steak. And, if you want to play with the ingredients, it could be great for taco night with some black beans and spicy peppers minced in. A drizzle of lemon juice, hot sauce, or even soy sauce can tailor the flavors to suit whatever meal you’re preparing.

Vegetable Rice

I’ve made a fair number of vegetable rice dishes. Perhaps more than my fair share? You can be the judge. But, I do love vegetables. So, if I could have you try just one more recipe after confetti rice, it would be this vegetable rice pilaf. It can be as hearty or light as you like!

And, I love my cheesy zucchini rice. It’s super quick and easy, just a handful of shredded cheddar cheese and some finely shredded zucchini make a world of difference.

Spinach rice might sound a little weird, but once again the chef’s knife works its magic. Tiny pieces of spinach dance with grains of fluffy rice, flavored with parmesan and garlic. I’ve never had leftovers with this.

You can also make your own vegetable fried rice in just minutes, filled with so many great flavors and textures, from crunchy sweet corn to tender-crisp broccoli, green beans, zucchini, and more. Or you can try this bell pepper rice, which started as a variation of it, but has become a staple in our house

While it’s technically not a vegetable, mushrooms get plenty of respect at my house. And, this savory mushroom pilaf that all my fellow mushroom lovers will adore. From steaks to chicken to pork to fish, this versatile side dish goes with just about anything.

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Confetti Rice

Fluffy rice and tasty vegetables transform plain, boring rice into an absolute showstopper in this quick and easy Confetti Rice recipe.

Course Salad, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 167kcal

Author Mary Younkin

Ingredients

• 1 tablespoon, plus 1 teaspoon olive oil divided
• ½ red pepper peeled and diced very small, approximately ¼-inch pieces, about ½ cup
• ½ yellow pepper peeled and diced very small, approximately ¼-inch pieces, about ½ cup
• ½ green pepper peeled and diced very small, approximately ¼-inch pieces, about ½ cup
• 1 large carrot peeled and diced very small, approximately ¼-inch pieces, about ½ cup
• ⅛ head of purple cabbage finely shredded and chopped very small, about 1 cup
• ⅛ head of green cabbage finely shredded and chopped very small, about 1 cup
• ½ teaspoon kosher salt adjust to taste
• ¼ teaspoon freshly ground black pepper adjust to taste
• ½ medium yellow onion diced very small, approximately ¼-inch pieces, about ⅔ cup
• 3 cloves garlic minced
• 1½ cups Jasmine rice
• 3 cups vegetable or chicken broth

Instructions

• In a large skillet over medium-high heat, warm about a tablespoon of oil. Add the bell peppers, carrot, and both cabbages. Toss to coat. Sprinkle with salt and pepper. Cook, stirring occasionally until the vegetables have softened, about 4-5 minutes. Transfer to a plate.
• Return the pan to the stove over medium-high heat and add about a teaspoon of oil. Add the garlic and onion, and cook for about a minute. Add the rice and the broth. Bring to a boil. Cover and reduce the heat to a simmer until the rice is cooked through, about 15-16 minutes.
• Remove from the heat, fluff the rice with a fork, and stir in the vegetables. Taste and add salt or pepper, if desired. Serve warm.

Notes

If you already have a batch of vegetable confetti tucked into your fridge, you’ll need about 4 cups worth of the vegetable mix, or exactly half of that recipe. 

The salt in this recipe will need to be adjusted to taste, depending on how salty your chicken or vegetable stock is. Taste and adjust as needed at the end of the cooking time.

 

Nutrition

Calories: 167kcal | Carbohydrates: 33g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 512mg | Potassium: 173mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1691IU | Vitamin C: 38mg | Calcium: 29mg | Iron: 1mg

Broccoli Cornbread

If only you could have been in my kitchen when I first baked this broccoli cornbread recipe. The delightful scent of it filled the air. This is one of those recipes that smells so good baking, you can’t help but find yourself hovering near the oven door.

You’d take a square of the warm, cheesy broccoli cornbread to eat it straight out of the pan. And, I’d say to be careful because it’s still hot. But then, I’d also be eating one right alongside you. Because who wants to wait?

Broccoli and Cheese Cornbread

Look, I adore vegetables. I don’t deny it. And, I’m convinced that more people would love vegetables if they got to experience them this way. Cheesy and flavorful, wrapped in a moist cornbread. This kind of recipe is a great way to sneak some extra broccoli into little kids without a fight.

I was inspired to try this with broccoli after making a side of corn spoon bread. The texture in this is very close to what it would be as a broccoli spoonbread. Rich and moist, it’s almost a little custardy, kind of like a corn pudding.

Cheesy Cornbread

This kind of side dish will always remind me of my mom. Every holiday, she tried to make something special out of the limited ingredients she had access to. So at Christmas and Thanksgiving, sweet corn pudding was always on the table.

And, when New Year’s rolled around, she’d prepare a big pot of beans, and she’d bake cornbread in her cast iron skillet. If she was blessed enough to have a little extra in the budget, she’d chop up a slice or two of ham for the beans.

As a kid, that humble meal was not my favorite. But now I look back and realize that these were more than just meals. They were traditions that she built with intention, creating moments we kids could count on year after year.

I try to find ways to build those same moments with my own kids. And, so I’m always looking for recipes that they really enjoy. I didn’t expect this to really be as big a hit with them, but my boys happily devoured the whole pan!

Broccoli and Cheese

If you have a broccoli hater in the family, this broccoli and cheese cornbread might convince them to give the little trees another try. Cheese seems to make everything better. And, I’m always looking for a new take on this classic combo.

I love using this cheddar cheese sauce on all kinds of vegetables. It’s creamy, flavorful, and rich. But, we love it best on broccoli! And, I could make a whole meal out of these parmesan roasted broccoli florets.

If you’ve got a mac and cheese lover (and who doesn’t?) at your table, be sure to try my best ever broccoli mac and cheese. It tastes so much better than the stuff from a box, and it takes the same amount of time!

Cheesy, savory, and creamy with a toasted, buttery top, this broccoli gratin deserves a spot in the vegetable hall of fame. For a long time, this was one of the most requested vegetables at our table.

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Broccoli Corn Bread

This Cheesy Broccoli Cornbread may just be the perfect side dish, with crispy golden edges, bursting with cheese and broccoli in each bite.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Calories 317kcal

Author Mary Younkin

Ingredients

• ¾ cup yellow cornmeal
• ¾ cup all-purpose flour
• ½ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 2 eggs
• ⅔ cup sour cream
• ½ cup butter melted
• 14 ounce canned cream-style corn
• 1 cup frozen corn thawed
• 12 ounces frozen broccoli thawed, patted mostly dry, and chopped very small
• 2 cups freshly shredded cheddar cheese divided

Instructions

• Preheat the oven to 350°F. Grease a 9×13 baking dish with butter. Combine the cornmeal, flour, sugar, baking powder, and salt in a small mixing bowl and whisk to combine.
• In a large mixing bowl, Whisk together the eggs and sour cream. Add the melted butter and whisk again. Stir in the cream-style corn. Add the dry ingredients to the wet ingredients and stir until well combined.
• Add the thawed corn, broccoli, and 1 cup of cheese to the batter. Stir to mix throughout. Pour into the prepared pan and sprinkle evenly with the remaining cheese.
• Bake for 36-40 minutes, until golden brown and a toothpick inserted comes out clean. Serve warm.

Nutrition

Calories: 317kcal | Carbohydrates: 32g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 74mg | Sodium: 454mg | Potassium: 168mg | Fiber: 2g | Sugar: 10g | Vitamin A: 569IU | Vitamin C: 2mg | Calcium: 195mg | Iron: 1mg

Cowboy Caviar Dip

While there are several versions of this dish floating around, this is my absolute favorite. It took me a couple of attempts to get the right quantities of each item to get the perfect bite each time.

I am not at all joking when I say that I can make this appetizer my entire dinner. I will happily dig into a bowl of cowboy caviar and call it a meal. While there is quite a bit of chopping and dicing to make this dish, I can promise you it is worth the effort.

If you find yourself making this on repeat like me, I recommend picking up a vegetable chopper. You won’t regret it.

Texas Caviar

This salsa may also be called Texas Caviar (depending on where you live). This hearty salsa is a party favorite! And while you can certainly serve and eat this immediately after making it, like the Southwest corn salad that I shared a while back, these flavors in cowboy caviar are at their best if allowed to mingle for a few hours in the fridge before serving.

I always make this with the intention of having leftovers. It keeps nicely in the refrigerator for a few days. It is perfect as a salad topping tossed with lettuce, some taco meat, and shredded cheddar cheese. You don’t even need any additional dressing.

Yes, the corn is raw in this recipe. You do not need to cook it. If you have never tasted raw sweet corn you are in for a treat.

Black Bean and Corn Salsa

The ingredients for this hearty Texas caviar salsa are classic favorites:

• black beans or black-eyed peas
• tomatoes
• corn
• red onion
• bell pepper
• jalapeno peppers
• cilantro

• avocado (optional)

Cowboy Caviar Recipe

Want to know how to make cowboy caviar? This is about as easy as a salsa recipe can be. You’ll start by combining the beans, black-eyed peas, tomatoes, corn, onion, bell pepper, jalapeno peppers, and cilantro in a large bowl.

In a separate bowl or cup, whisk together the oil, lime juice, garlic, salt, and pepper. Pour the dressing over the salad and toss to coat. Refrigerate for 20 minutes or until ready to serve.

Note: The avocado in this recipe is best when served immediately after making. So, when I’m making this in advance of serving it, I typically skip the avocado or add it last right before serving.

What to Serve with Cowboy Caviar

Serve this with some cheesy quesadillas or add it to these beef and bell pepper tacos next time you’re craving Mexican food. If you love using fresh corn as I do. Try Mango Corn Salsa a sweet and spicy treat boasting a satisfying crunch of fresh corn and mild jalapeno heat.

For more of those delicious southwestern flavors. BBQ Ranch Chicken Salad is a refreshing mix of vegetables, chicken, and the most delicious salad dressing, a spicy BBQ ranch. When you add corn and bell peppers to a batch of queso blanco, the result is a fantastic Corn Queso Dip that you won’t be able to stop eating.

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Cowboy Caviar

Hand over a bag of chips and a bowl of Cowboy Caviar, dinner is ready. Fresh peppers, onion, tomatoes, and avocados in a light dressing, this is so good!

Course Appetizer

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 228kcal

Author Mary Younkin

Ingredients

• 16 ounces black beans or black-eyed peas, drained and rinsed
• 2-3 Roma tomatoes, diced about 1½ cups
• 2 ears corn, kernels removed OR 1½ cups canned corn, drained
• ½ medium red onion, chopped very small about ⅓ cup
• 1 bell pepper, any color, chopped small
• 2 small jalapeno peppers, minced about ¼ cup
• ½ cup chopped cilantro
• 1 avocado, diced into ½-inch pieces OPTIONAL

Dressing Ingredients

• ⅓ cup light olive oil
• 2 tablespoons fresh lime juice
• 2 cloves garlic, minced
• ½ teaspoon sugar
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Instructions

• Mix beans, black-eyed peas, tomatoes, corn, onion, bell pepper, jalapeno peppers, and cilantro in a large bowl.
• In a separate bowl or glass measuring cup, combine the oil, lime juice, garlic, salt, and pepper. Whisk to combine. Pour the dressing over the salad and toss to coat. Refrigerate for 20 minutes or until ready to serve.

Notes

The avocado in this recipe is best when served immediately after making. When I’m making this in advance of serving it, I typically skip the avocado or add it last right before serving.

Nutrition

Calories: 228kcal | Carbohydrates: 23g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 154mg | Potassium: 483mg | Fiber: 8g | Sugar: 3g | Vitamin A: 784IU | Vitamin C: 31mg | Calcium: 26mg | Iron: 2mg

Creamy Mushroom Pasta

You really can’t get much more Italian-sounding than “tetrazzini.” However, this dish is actually American in origin and flavor. It is most commonly made as a creamy chicken and pasta dish; however, the basic tetrazzini recipe works fantastically well with mushrooms too.

I like to serve this with smashed Brussels Sprouts or pan roasted broccoli. It’s also great with these extra crispy roasted green beans. Tetrazzini is absolutely delicious as a vegetarian meal. The sauce can be made with vegetable stock or chicken stock, depending on your preference.

When cooking pasta, one of my tips is to always reserve a cup of the pasta cooking water. This is extremely helpful if your pasta gets a little dry as you finish the dish or if you need to thin out your cream sauce at all.

How To Cook Mushrooms For Pasta

As you know, mushrooms have a lot of liquid in them. For this recipe, we’re going to cook the mushrooms quickly over medium-high heat. When the mushrooms have released their liquid, remove the pan from the heat and drain or use a paper towel to absorb the excess liquid from the pan.

While technically, it only requires a few minutes of sauteing to cook mushrooms. They will be even more flavorful after a few extra minutes. So, I like to drain the liquid and return them to the heat for a final sear with the garlic.

Mushroom Pasta

Like so many of the best recipes, this one starts with melting butter. You’ll want a large deep-sided skillet for this task. (I love this one!). Add the mushrooms and cook for 3-5 minutes until browned, stirring occasionally. When the mushrooms have released their liquid, remove the pan from the heat and drain or use a paper towel to absorb the excess liquid from the pan. Return to the heat and add the garlic. Cook for another minute or two, until fragrant. Then just transfer the mushrooms to a plate.

Put that skillet back on the stove and melt the rest of the butter in it. Whisk the flour into the melted butter and then slowly add the broth, whisking constantly to combine. Increase the heat to medium-high and bring to a simmer and cook for a couple of minutes before adding the cream.

When the sauce begins to simmer again, reduce the heat and continue on a low simmer, while stirring constantly for 8-10 minutes as the sauce thickens. Add the cooked pasta to the sauce, toss well to coat, then add the mushrooms, Parmesan, and parsley. If desired, add some cooked chicken. Serve warm.

Tetrazzini

The base of this recipe is inspired by the chicken tetrazzini that my family has been making for over 20 years now. It’s a favorite with all of my children. Fortunately, they all love mushrooms as much as Sean and I do, so this mushroom tetrazzini was a huge hit.

There doesn’t seem to be a limit to the ways that we enjoy mushrooms in our cooking. This easy mushroom stroganoff is a vegetarian delight, perfect on its own or as a side dish. And this simple and savory mushroom rice comes together as the perfect side dish or serves as a meal all on its own.

Tender pasta with broccoli and mushrooms in a garlicky cream sauce is a quick dinner that my whole family enjoys. And this steak stir fry with mushrooms is everything you love about classic steak smothered in mushrooms and onions, but made quickly, easily, in just one pan.

Easy Pasta Dinners

Pasta night need never be boring with so many different delicious options. Sweet bell peppers and juicy tomatoes are tossed with angel hair pasta and a sprinkling of Parmesan cheese in this flavorful bell pepper pasta.

Creamy pasta with chunks of savory ham and tender sweet peas come together in less than 30 minutes for this pasta night favorite.

Pasta with vegetables in a light sauce makes for the best meatless main dish or side to a steak or grilled chicken. The rich flavors of butter, garlic, and lemon come together with fresh asparagus for a crave-able dish.

This garlicky bacon and asparagus pasta features a generous handful of freshly shredded Parmesan cheese, a squeeze of fresh lemon, and a sprinkling of red pepper flakes, making it the perfect complement to the fresh flavor of asparagus.

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Creamy Mushroom Pasta

Creamy mushroom pasta is cream sauce perfection with sauteed mushrooms, garlic, parmesan cheese, and spaghetti noodles.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 597kcal

Author Mary Younkin

Ingredients

• 16 ounces spaghetti noodles
• 5 tablespoons butter divided
• 4 large cloves garlic
• 24 ounces crimini or button mushrooms quartered
• 2 tablespoons all purpose flour
• 2 cups chicken stock or vegetable stock
• 1 cup heavy cream
• ½ teaspoon kosher salt adjust to taste
• ½ teaspoon freshly ground black pepper
• ½ cup shredded Parmesan or Pecorino Romano cheese
• 2 tablespoons chopped Italian parsley
• OPTIONAL: 4 cups warm cooked chicken chopped bite-size

Instructions

• Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Drain, but do not rinse.
• Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add the mushrooms and cook for 3-5 minutes until browned, stirring occasionally. When the mushrooms have released their liquid, remove the pan from the heat and drain or use a paper towel to absorb the excess liquid from the pan. Return to the heat and add the garlic. Cook for about 1 minute, until fragrant. Transfer the mushrooms to a plate.
• Melt the remaining 2 tablespoons of butter in a saucepan over medium heat. Whisk the flour into the melted butter and then slowly add the chicken broth, whisking to combine. Increase the heat to medium-high and bring to a simmer.
• Cook for 2 minutes and then add the cream. When the sauce begins to simmer again, reduce the heat to medium and continue on a low simmer, stirring constantly for 8-10 minutes. The sauce will thicken slightly as it cooks. Season generously with salt and pepper and adjust to taste. Remove from the heat.
• Return the pasta to the skillet and toss to coat. Add the mushrooms, Parmesan, and parsley. If desired, add chicken. Toss again. Serve warm.

Notes

While this pasta is absolutely delicious as a vegetarian meal, it’s also terrific with the optional chicken added to it. The sauce can be made with vegetable stock or chicken stock, depending on your preference.

Nutrition

Calories: 597kcal | Carbohydrates: 67g | Protein: 20g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 538mg | Potassium: 672mg | Fiber: 4g | Sugar: 7g | Vitamin A: 942IU | Vitamin C: 3mg | Calcium: 153mg | Iron: 2mg

{originally published 7/27/2022 – recipe notes and photos updated 9/24/25}

Crispy Roasted Cauliflower

Roasting is my absolute favorite way to cook most vegetables. With crispy edges and tender centers, this cauliflower is so perfectly seasoned, I can happily make a meal out of it.

To ensure crispy cauliflower, be sure the surface is dry before you toss it in the oil and spice mixture. After washing and cutting into florets, I like to dump it onto a clean tea towel and pat the pieces dry to make sure the spices coat every bite well.

When roasting vegetables, cutting evenly sized pieces is key for even roasting in the oven. Stirring and flipping the cauliflower halfway through cooking will ensure each side has a chance to get crispy.

Cajun Seasonings

When I’m roasting cauliflower, I like to use the homemade Cajun seasoning blend listed here. And although it isn’t traditional, I love using smoked paprika instead of regular paprika. I like the depth of flavor and smokiness it gives the crispy cauliflower bites.

If you want to make this crispy roasted cauliflower even simpler, feel free to swap in your favorite store-bought Cajun seasoning spice blend or toss with your favorite taco seasoning instead.

Cajun Cauliflower

While you can purchase pre-made cajun seasoning blends, and sometimes I do that, I prefer to use my own homemade blend for this cajun cauliflower. The key spice ingredients are:

• smoked paprika or plain paprika
• granulated garlic or garlic powder
• kosher salt
•  freshly ground black pepper
• granulated onion or onion powder
• crushed oregano
• crushed thyme
• cayenne pepper

Crispy Cauliflower Recipe

When ready to roast the cauliflower, combine all of the spices with a bit of oil in a large mixing bowl. Stir to combine and then all the cauliflower florets to the bowl. Toss well with your hands to coat each piece.

Spread the cauliflower across a large baking pan and roast at 450°F for about 15 minutes, until the cauliflower is tender and beginning to crisp. Give the pan a good shake or stir the cauliflower with a spatula. Roast an additional 10 minutes until the cauliflower is lightly browned with irresistibly crisp edges.

Roasted Vegetable Recipes

Roasting vegetables and just changing up the seasoning is my go-to side dish. Roasted green beans seasoned with soy sauce, garlic, and ginger, these Asian Green Beans are so tasty, that you’ll be eating them straight from the pan. And if you like this Cajun crispy cauliflower as much as we do, you need to try the spice mix on Brussels Sprouts as well!

Pan roasting can be quick and easy when the oven is full, pan roasted asparagus is a quick side dish with tons of flavor that you can have on the table in less than 10 minutes. I love serving asparagus because it always feels like I put way more effort into it than I actually did.

Cauliflower Gratin begins by layering fresh cauliflower with a sprinkling of cheese and a light cream sauce. Then it’s topped with crispy buttery bread crumbs to coat each piece and make an irresistible roasted cauliflower side dish that even the youngest kids are certain to enjoy.

Crispy cauliflower, toasted bread crumbs, and nutty, savory parmesan are wonderful together in this recipe for Roasted Garlic Parmesan Cauliflower. This scrumptious side is snackable right off the pan!

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Crispy Cajun Cauliflower

Crispy Cajun cauliflower brings a kiss of heat to this tasty, slightly crunchy side dish.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 119kcal

Author Mary Younkin

Ingredients

• 3 tablespoons light flavored olive oil
• 1½ teaspoons smoked paprika or plain paprika
• 1¼ teaspoon granulated garlic or garlic powder
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¾ teaspoon granulated onion or onion powder
• ¾ teaspoon crushed oregano
• 1½ teaspoon crushed thyme
• ⅛ teaspoon cayenne pepper
• 3 pounds cauliflower cut bite-size

Instructions

• Preheat the oven to 450°F. Stir together the spices and the oil in a large mixing bowl. Add the cauliflower pieces to the bowl with the spice mixture and toss well with your hands to thoroughly coat.
• Spread the cauliflower across the baking pan. Roast for 15 minutes, until the cauliflower is tender and beginning to crisp.
• Shake the pan or stir with a metal spatula and roast an additional 10 minutes until the cauliflower is lightly browned with crisp edges.

Notes

In lieu of the spices listed in this recipe, you can substitute 1½ tablespoons of your favorite Cajun Seasoning Blend.

Nutrition

Calories: 119kcal | Carbohydrates: 11g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 262mg | Potassium: 679mg | Fiber: 5g | Sugar: 4g | Vitamin A: 17IU | Vitamin C: 109mg | Calcium: 50mg | Iron: 1mg

{originally published 7/22/22 – recipe notes and photos updated 9/17/25}