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

My friend, if you’ve never made hummus at home, then you are absolutely missing out. I’ve been playing with different flavors for a while. (I even made roasted cauliflower hummus a while back!) But, this caramelized onion hummus has become one of my favorite ways to use up our big batches of caramelized onions that I make in the crock-pot. It’s fresh and flavorful, and using the slow cooker onions makes it lightning fast, too.

Caramelized Onion Hummus

Whether I’m making a snack for a party or just a quick lunch, hummus is a great option. You can use it with pita chips, fresh vegetables, and so much more. I love it. And based on how quickly this hummus disappears, it’s safe to say my boys love it at least as much.

If you’re cooking caramelized onions from scratch, this hummus will come together in 30-40 minutes. But, when I already have the caramelized onions on hand, I can whip up this hummus in about five minutes.

And speaking of having those onions on hand? If you’re lucky enough to already have them stashed in your freezer, you should probably stir together a batch of caramelized onion dip as well, while we’re at it today. Your family will thank you!

Ingredients and Substitutions

Caramelized Onion Ingredients

Onions – Yellow onions have a milder, sweeter flavor which caramelizes beautifully.

Butter – Unless otherwise specified, I always use salted butter.

Hummus Ingredients

Chickpeas – Traditionally, chickpeas provide the nutty, smooth foundation for this snack. I use canned chickpeas because they’re cooked, which makes the assembly process easier.

Caramelized Onions – You can either use homemade caramelized onions if you have them already, or make them from scratch per the instructions below.

Tahini – The richness of the sesame flavor from tahini sauce makes a great contrast with the mild nuttiness of the chickpeas.

Olive Oil – For a stronger flavor, I typically use extra virgin olive oil.

Garlic – You’ll want to use freshly minced garlic for this recipe. The flavor is so much better than the alternatives.

Salt & Pepper – I always use kosher salt and freshly ground black pepper, unless otherwise specified.

How to Make Caramelized Onion Hummus

Caramelized Onion Instructions

Preheating the Skillet: To start, you’ll want to warm a skillet on the stove over medium heat.

Chopping the Onion: While the pan heats, you’ll want to cut the onion into thin strips.

Melting the Butter: I melt the butter in the pan.

Cooking: Once the butter has fully melted, add the onion to the pan and let cook for 25-30 minutes. You’ll know the onions are done when they’re tender and have a caramel brown color.

(Alternatively, you can follow these instructions for a large batch of caramelized onions made in the crockpot. Freeze them in ½ cup portions and use as desired.)

Hummus Instructions

Draining the Chickpeas: To start, I drain the chickpeas in the sink and set aside until needed.

Mincing the Garlic: You’ll want to mince the garlic, very finely. The goal is to distribute garlic flavor throughout the dish without leaving pieces large enough to overwhelm the bite.

Combining the Ingredients: Add the chickpeas, caramelized onions, olive oil, tahini, and garlic.

Blending: Blend until the mixture is smooth.

Tasting: At this point, you’ll want to taste the hummus and add salt and pepper as desired.

Serving: I serve immediately, or store the hummus in an airtight container in the refrigerator until ready.

Serving Suggestions

Set this hummus out with plenty of fresh vegetables for dipping, and add some crackers or pita chips alongside. It also earns a spot on a charcuterie board. When I’m putting one together, I like to tuck in some quick pickled green beans or a handful of crispy cajun cauliflower for a little crunch and heat. Snack heaven.

Make Ahead & Storage

Make Ahead: Yes, this hummus can be made in advance. When hosting a crowd, you can leave this in the fridge overnight and serve it the next day, and it’s absolutely great.

How to Store: This hummus can be stored in an airtight container in the refrigerator for up to three days or in the freezer for up to a month.

More Dip Recipes

• Stovetop Spinach Artichoke Dip
• Corn Queso Dip
• Baked Potato Dip
• Street Corn Dip
• Easy Salsa
• Artichoke Jalapeno Dip

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Caramelized Onion Hummus

This Caramelized Onion Hummus blends sweet, slow-cooked onions into a creamy homemade dip. Better than store-bought and perfect for dipping.

Course Appetizer

Cuisine American

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 8 (about 16 tablespoons)

Calories 150kcal

Author Mary Younkin

Ingredients

Caramelized Onion Ingredients

• 2 tablespoons butter
• 1 large onion diced or cut into thin strips

Hummus Ingredients

• 15 ounces canned chickpeas drained
• ½ cup caramelized onions (if desired, use the linked recipe for the slow cooker option)
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 4 cloves garlic minced
• ¼ teaspoon kosher salt adjust to taste
• ⅛ teaspoon freshly ground pepper adjust to taste

Instructions

Caramelized Onion Instructions

• In a large skillet, melt the butter and add the onion. Cook over medium heat for 25-30 minutes or until onions are a caramel brown in color. Let cool.
• Alternatively, you can follow these instructions for a large batch of caramelized onions made in the crockpot. Freeze them in ½ cup portions and use as desired.

Hummus Instructions

• In the bowl of a food processor, combine chickpeas, caramelized onions, tahini, olive oil, and garlic. Process until smooth. Taste the hummus and add salt and pepper, as desired.
• Serve with raw vegetables, pita chips, crackers, or use as a spread on sandwiches and wraps. Store in an airtight container in the refrigerator.

Nutrition

Calories: 150kcal | Carbohydrates: 12g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 246mg | Potassium: 151mg | Fiber: 3g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 3mg | Calcium: 37mg | 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

Tater tots in the air fryer come out crispier than the oven and with none of the oily cleanup from deep frying. And, they go from the freezer to the table in just 15 minutes. If you like tater tots, chances are good you also like fries. And, I’ve dialed in my air fryer frozen French fries with the same level of care. You can eat simply, and still eat well!

Air Fryer Tater Tots

The air fryer earned its real estate on my counter the day I started making fries in it. Tater tots followed shortly after, and once I tried adding a layer of fresh shredded cheddar in the last minute, this version has pretty much never left the rotation. Crispy spuds, melted cheese, fresh herbs? Yes, yes, and YES!

The texture is the reason I keep coming back to the air fryer. You simply can’t recreate this texture in the oven. And, you already know how much I adore roasting. These are crackly crispy all over because of the air flow.

Skip the cheese if it is not your thing and these crispy tots will still stand on their own. But, at my house the parsley still goes on, either way. The fresh herbs are the key to keeping a snack like this from feeling heavy.

Ingredients and Substitutions

Tater Tots – These are regular frozen tater tots, straight from the freezer. I am not brand loyal on tots. We almost always buy ours at Kroger.

Olive Oil Cooking Spray – Two light passes total: once over the tots before they go in the basket, and once again after the halfway shake. The spray gives more even coverage and uses less oil than tossing them in a bowl. I pretty much always have olive oil Pam on hand, and that’s what I use. But, any neutral cooking spray works.

Cheese – I like to mix my cheeses. So, I will usually do half and half, freshly shredded cheddar and Monterey Jack. My boys prefer it with Pepper Jack.

Italian Parsley – Please treat yourself to some fresh Italian parsley. The fresh herby notes against the backdrop of the rich cheese and hearty tots is what makes this dish. That said, you can skip it if you want. I’m not mad. I’ll just be sad for you.

How to Make Air Fryer Tater Tots

Preheating: Set the air fryer to 400°F and let it run for three minutes empty before the tots go in. Basket-style air fryers do better with a brief preheat.

Loading the Basket: I tip the frozen tater tots straight from the bag into the basket and arrange them in a single layer. A little overlap is fine, but a full second layer will keep them from crisping as well.

Spraying First: The goal is even coverage, not a heavy coat. So, you’ll just have to give the tots a light spray. Two seconds should be plenty for the whole basket.

Cooking: I let them air fry at 400°F for eight minutes. (Don’t forget to set a timer!) The tots will start to color and the basket will start to smell divine.

Shredding the Cheese: While the tots cook, you’ll want to shred the cheese. I use my rotary grater and just save the rest of the shredded block in a Ziploc in the refrigerator.

Shaking and Spraying: When the timer goes off, I pull the basket out and give it a good two-handed shake to redistribute the tots. Give them another quick spray with oil.

Cooking Again: You’ll need to pop the basket back in and fry for another 4 minutes. Air fryers vary by model, so start checking at three. The tots should come out deep golden brown and crispy at the edges.

Melting the Cheese: I sprinkle the freshly shredded cheddar evenly over the hot tots in the basket. Back into the air fryer for about a minute.

Serving: Transfer the cheesy tots to a serving plate or shallow bowl and scatter the chopped parsley across the top right away, while the cheese is still warm enough to grab onto it.

Serving Suggestions

These air fryer tater tots are a snack that turns into a moment as soon as you set them down on the table with my cheese sauce. I also like to dress mine up with a sprinkle of French fry seasoning for some extra personality.

If I’m making a full meal of it, I pair a basket of tots with a stack of taco quesadillas. Then, I just hand everyone a plate and call it dinner. Zero complaints.

Storage & Reheating

How to Store: Leftover cheesy tater tots keep in an airtight container in the fridge for several days. I don’t recommend re-freezing them.

How to Reheat: A few minutes in the air fryer will bring these tots most of the way back to their original glory. You can also use the microwave if you’re in a hurry, but the texture will be lacking.

More Air Fryer Recipes

• Baked Sweet Potato in the Air Fryer
• Air Fryer Red Potatoes
• Air Fryer Green Beans
• Air Fryer Chicken Fajitas
• Air Fryer Eggplant Parmesan
• Air Fryer Stuffed Peppers

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Air Fryer Tater Tots

You could be eating crispy, cheesy Air Fryer Tater Tots fifteen minutes from right now. Don't you deserve a treat?

Course Side Dish

Cuisine American

Prep Time 1 minute minute

Cook Time 14 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 289kcal

Author Mary Younkin

Ingredients

• 24 ounces frozen tater tots
• olive oil cooking spray
• 1 cup freshly shredded cheddar cheese Monterey jack cheese, Pepper jack cheese, or the fresh cheese blend of your choice
• 2 tablespoons fresh Italian parsley chopped small

Instructions

• Preheat the air fryer to 400°F. Place the tater tots in a single layer in the air fryer basket. Spray them lightly with olive oil spray. Shake the basket and spray again.
• Air fry for 8 minutes. Shake the basket well and cook for an additional 4 minutes. Sprinkle with cheese and bake an additional 60-90 seconds, just long enough to melt the cheese. Sprinkle with parsley and serve immediately.

Nutrition

Calories: 289kcal | Carbohydrates: 30g | Protein: 7g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 19mg | Sodium: 635mg | Potassium: 317mg | Fiber: 3g | Sugar: 0.4g | Vitamin A: 306IU | Vitamin C: 10mg | Calcium: 151mg | 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

Shrimp and Broccoli Pasta

The flavors of this shrimp and broccoli pasta are divine. The perfectly seared shrimp tastes bright with lemon and butter, and it’s not one bit rubbery. And, broccoli balances it well with a tender crisp bite and its earthly, slightly bitter flavor. They both swim in a sauce that is so creamy and cheesy, you won’t believe how simple it is to make.

When you bring out a pan full of this broccoli shrimp pasta, it owns the room. It looks so elegant (and no one knows how effortless it really was). They just sit there, feasting with their eyes while impatiently waiting for someone to say the blessing. Then, they feast with their forks. When it comes to shrimp, there are never any leftovers at my house.

But, let’s be real. Let’s be so for real. Shrimp used to intimidate me. There was always that moment when you’re standing over the hot pan, tongs in hand, paralyzed by twin fears. Either I was going to undercook shellfish and make everyone sick. Or, I was going to make the kind of rubbery disaster that makes people give up on this ocean delicacy.

But, here’s the thing. Shrimp is actually forgiving if you treat it right. You don’t need to drown it in sauce or seasoning. When it turns pink and curls, that’s your cue. As simple as that, this dish can be a huge confidence builder. Cooking shrimp is achievable! Soon, it you’ll be sitting down to a dinner that tastes like living your best life.

Pasta with Shrimp and Broccoli

Let’s say it together. Limp broccoli is sad broccoli. Limp broccoli is sad broccoli. Please don’t boil your florets into depression. It really only takes 30 seconds to get them to the perfect tender crisp texture for this recipe.

Honestly, broccoli is the unsung hero in this dish. Everyone will rave about the shrimp. But, it’s all the tiny nooks and crannies in each floret that grab onto the sauce. And, please don’t skimp on the pasta portion. Carbs are self-care, ok? Your body needs them, too!

At the end of the day, this blog is a space for sharing recipes. But, it’s never just been about the food. It’s about what food represents. It’s a chance to connect. Eating a meal can be a ritual that brings me closer to the people I love. And sometimes, the person you need to connect with the most is yourself.

So, don’t hold yourself to perfection on this dish. It comes together fast. Saving time is such a big selling point, right? But, that may leave you feeling frantic the first time you make it. That’s ok. The end result looks polished, but it’s secretly friendly to those of us who are masters of chaos. And, don’t tell anyone, but a shower of freshly grated parmesan covers any mistakes.

If you’re not sure what to serve alongside this meal, allow me to suggest a sweet kale salad. The sweet flavors make for a nice balance alongside the savory pasta. And, it’s a fantastic way to use the broccoli stem. But, be warned. Once you make broccoli matchsticks, you’ll never throw the stem away again.

Creamy Shrimp Pasta

Shrimp is one of my top 5 favorite foods. And, one of the things I love about shrimp is that it goes so well with a host of different sauces. You can toss it with garlic and butter, or lemon and butter, or you can create a cheesy, creamy shrimp pasta.

You came for the broccoli and shrimp? Well, say no more. This flavorful honey garlic shrimp stir fry is exploding with vibrant crisp-tender broccoli and shrimp. Be sure to try it next! You can also make a shrimp and bell pepper stir fry that is out of this world.

If you’re looking for something creamy, try this absolutely irresistible shrimp asparagus pasta. It’s got tender pasta, shrimp, bacon, and asparagus, tossed with garlic in a creamy sauce in a deceptively easy recipe.

With perfectly tender-crisp zucchini tossed in a mouthwatering lemon garlic butter sauce, every bite of this garlic shrimp stir fry is pure shrimp-loving heaven. And, you can make it start to finish in under 15 minutes!

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Creamy Shrimp and Broccoli Pasta

Discover why shrimp and broccoli pasta with a creamy garlicky sauce is the elegant, easy dinner that everyone is obsessed with.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 543kcal

Author Mary Younkin

Ingredients

• 1 pound large raw shrimp peeled and deveined, approximately 35 count
• 1 tablespoon olive oil
• 2 tablespoons butter divided
• 2 large cloves garlic minced
• 16 ounces bucatini fettuccini, linguini, or thick spaghetti pasta
• 4 cups small broccoli florets
• 2 tablespoons flour
• 2 cups milk
• 8 ounces cream cheese
• ½ teaspoon granulated garlic or garlic powder
• ½ teaspoon freshly ground black pepper
• ½ teaspoon kosher salt
• ½ cup freshly shredded Parmesan
• ¼ cup fresh Italian parsely chopped small

Instructions

• Rinse the shrimp and lay them out on a paper towel-lined tray. Pat them dry. Heat a large stainless steel pan over medium-high heat. Add the oil and when it is hot, add 1 tablespoon of butter and the garlic. Sauté the garlic for 1 minute, and when it is fragrant, add the shrimp to the pan.
• Spread the shrimp in a single layer across the pan and let it cook for 1-2 minutes, until it begins to turn color. Turn the shrimp over and cook an additional minute, just until pink. Remove from the pan when finished cooking.
• Bring a pot of water to a boil and stir in the salt. Add the pasta and cook until al dente, about 9-10 minutes. The pasta should be tender and just a little bit firm. Just before the pasta is done cooking, add the broccoli to the pot. Let the broccoli boil for about 30 seconds. Remove about half a cup of pasta water and set aside. Drain everything into a large colander.
• While the pasta is cooking, add the remaining tablespoon of butter to the skillet used for the shrimp. Sprinkle with flour, and whisk to combine. Slowly add the milk, whisking constantly. Let it simmer without boiling for a couple of minutes and then add the cream cheese. Stir to melt. Season with garlic, black pepper, and salt. Taste the sauce and adjust seasonings as desired.
• Add the pasta and broccoli to the sauce and toss to coat. Add a splash or two of the reserved pasta water, as needed to achieve the desired creaminess. Add the shrimp to the pan with the pasta, toss to combine. Serve immediately, topped with fresh parmesan and parsley.

Notes

The cooking time for the shrimp is just a few minutes. However, if you do not purchase your shrimp already peeled and deveined, allow at least 10 to 15 minutes to prep the shrimp before cooking.

Nutrition

Calories: 543kcal | Carbohydrates: 71g | Protein: 33g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 127mg | Sodium: 1118mg | Potassium: 693mg | Fiber: 4g | Sugar: 9g | Vitamin A: 842IU | Vitamin C: 53mg | Calcium: 394mg | Iron: 2mg

Air Fryer Hasselback Potatoes

I’ve made Hasselback potatoes before. That probably goes without saying for anyone who knows me. My family eats a lot of potatoes. We adore the humble spud, in all of its wonderful ways. But, air fryer Hasselback potatoes? I was entering uncharted territory.

I knew what I wanted, though. I had recently tried some Parmesan french fries that were still on my mind. And, I wanted to recreate those divine flavors and textures. So, I broke out the shredded parmesan cheese and fresh Italian parsley. And, I’m happy to say that the potatoes were fantastic served with this zucchini meatloaf.

What are Hasselback Potatoes?

If I lost you at Hasselback, don’t worry. There were a lot of people asking, “What are Hasselback potatoes?” back when these were making the rounds on social media. This distinctive method of preparing potatoes originated in Sweden in the 1950s at the Hasselbacken Restaurant. Hence, the name.

And, while they look difficult, they’re really quite simple to prepare if you use one easy to remember trick. Just lay a chopstick along either side of the potato. This allows you to slice the potato at intervals without cutting all the way through. The slices stay connected at the base, which makes the potato fan out as it bakes.

Aside from appearances, this method also lets you get plenty of seasoning on each slice of potato. And, the textures are incredible. At the outer edge it’s extra crispy, almost crunchy like a thick potato chip, while the center remains soft and creamy.

Hasselback Potatoes in the Air Fryer

Potatoes take a long time to cook, even in the air fryer. So, my favorite part of making Hasselback potatoes in the air fryer is that it leaves my oven available. The air fryer doesn’t exactly replace the oven, but is deputized for the battle to get dinner to the table. And, especially for getting crispy sides like an air fryer Hasselback potato, this little machine is a highly effective deputy, indeed.

I use the COSORI Air Fryer for all of my air fryer recipes. I’m partial to a square basket air fryer as I find it easier to fit more food into the basket. This is a 5.8QT air fryer, one of the largest machines I’ve found that works effectively.

The machine is a bit retro with simple knob controls. It turns out that I really like the basic settings and ability to set the time and temp like a traditional appliance. I’ve used a few different air fryers with pre-programmed settings and I found I was still tweaking the times.

This air fryer is surprisingly easy to clean and the two-part basket locks together (it’s literally impossible for it to detach the way some do) until you open the latch and then push the button to release it. I simply wipe down the baskets with a sudsy dish scrub brush or sponge, rinse and let them air dry on the counter.

Potato Sides

I did say that my family loves potatoes, right? You can see it in the sheer number of potato sides that appear on this blog. And, I’m not sorry about it. Because people need to know about these mouth-watering cheesy roasted potatoes. These are pure comfort food.

And, broccoli mashed potatoes are a very successful attempt (if I say so myself) to bring mashed potatoes and broccoli together, inspired by my family’s fondness for Irish colcannon.

This recipe for garlic parmesan smashed potatoes is the joyous marriage of fluffy, tender insides and delightfully crispy edges. Every flavor-packed bite will have your taste buds dancing.

If you want a fresh twist on the classic baked spud, then put my loaded baked potato salad on the menu. With fluffy potatoes, sour cream, cheddar cheese, bacon, and chives, there is a whole lot of flavor in every awesome bite.

You can even make delicious, thick steak fries at home with these roasted red potato wedges. I like to season them with our custom French fry seasoning, and then dip them in homemade ranch.

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Air Fryer Hasselback Potatoes

Crispy and cheesy, these easy Air Fryer Hasselback Potatoes with parmesan will make any meal feel gourmet.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 207kcal

Author Mary Younkin

Ingredients

• (4) 6-8 ounce russet potatoes scrubbed well and patted dry
• 4 tablespoons olive oil or olive oil spray
• ½ teaspoon kosher salt adjust to taste
• ½ teaspoon granulated garlic or garlic powder
• ¼ teaspoon freshly ground black pepper
• ¼ cup freshly grated Parmesan cheese
• ¼ cup fresh Italian parsley finely chopped

Instructions

• Preheat the air fryer to 350°F. Cut a very thin slice lengthwise from the flattest side of a potato. Place the potato on a cutting board cut side down, so that it is steady and doesn't roll. Place a chopstick along either side of the potato.
• Slice as evenly as possible across the length of the potato, creating ⅛-inch thick slices. Make sure the knife cuts all the way down to the chopsticks each time, while keeping the potato in one piece. Repeat with the remaining potatoes.
• Brush the outsides and between the slices with oil, or spray generously with oil, in between the slices and over the exterior of the potatoes. Sprinkle generously with salt, pepper, and garlic powder.
• Place potatoes in the air fryer and cook for 15 minutes. Brush or spray again with oil and cook until crispy on the edges and tender in the middles, about 15 minutes more. Top with Parmesan and fresh parsley.

Nutrition

Calories: 207kcal | Carbohydrates: 14g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 4mg | Sodium: 397mg | Potassium: 327mg | Fiber: 1g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 9mg | Calcium: 89mg | Iron: 1mg

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