Cooking Method – Healthy Delicious

Smoky Lentil Soup with Harissa and Yogurt

Lauren — Tue, 02 Dec 2025 17:51:39 +0000

This Smoky Lentil Soup is a one-pot wonder hits that packed with pantry staples. With help from harissa (don’t worry, I’ll give you a simple swap if you don’t have any), roasted red peppers, and pre-cooked lentils, you can build layers of warmth and depth in about 35 minutes.

What you’ll love about this lentil soup recipe:

Smoky + savory: Harissa brings the heat, roasted red peppers round it out.
Pantry-forward: Brown lentils, jarred peppers, broth — there’s a good chance you already have it all.
Meal-prep approved: Makes a generous batch that gets better with time and keeps great in the freezer!

Vegetarian Lentil Soup with Harissa and Roasted Red Peppers

Welcome to Soups That Eat Like a Meal — my unapologetically cozy corner of the internet for everyone who agrees that soup is a love language. These are soups with substance. You can serve them with crusty bread or a side sald if you want, but they’re meant to be hearty enough that you don’t have to. If you like your dinner to be comforting and luxurious, but with a minimal amount of effort, you’re in the right place.

This smoky lentil soup is the kind of weeknight recipe that make you feel like you pulled it all together. It’s cosy and satisfying, and won’t leave you with a huge pile of dishes to wash.

It leans on a few strategic shortcuts — pre-chopped mirepoix, jarred roasted peppers, and refrigerated or canned lentils — so you can get straight to the part where your kitchen smells amazing.

The harissa does a lot of heavy lifting in the flavor department, while the lemon at the end cuts through the richness with just enough brightness to balance things out and keep it from feeling muddy.

Even better, it freezes well so it’s great for meal prep, and it’s easy to dress up with fun garnishes like cilantro, a drizzle of olive oil, or , my favorite, a lemony yogurt that makes the soup extra creamy and bright.

As soon as I took my first taste, I knew I was going to want a second bowl!

lentil soup Ingredients

To make a simple yet satisfying lentil soup, you’ll need:

Pre-chopped mirepoix. This blend of onion, carrot, and celery is the base of so many delicious meals. Look for it in the produce section at Trader Joe’s or your favorite supermarket. If you can’t find it pre-chopped, you can dice 1 small onion, 2 carrots, and 2 ribs of celery. It’s the same, but less convenient.

Harissa. Harissa is a North African chili paste or spice blend that’s bold, smoky, and a little spicy, with a rich depth of flavor. It’s traditionally made with dried red chilies, garlic, olive oil, spices like cumin and coriander and adds so much flavor to recipes like this soup. It typically comes is a tube or small jar and can be purchased in specialty grocery stores, the ethnic foods aisle of some large grocery stores or on Amazon.

If you can’t find harissa, you can approximate it’s flavor in this recipe by combining 1 Tablespoon each tomato paste and olive oil with 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, and a pinch of cayenne or crushed red pepper.

Roasted red peppers. These add a sweet, smoky flavor to the soup.

Cooked brown lentils. Using pre-cooked lentils saves a ton of time. You can find cooked lentils in the refrigerated produce section or use canned lentils.

Vegetable broth + Water. I use one carton of broth and add an extra cup of water to give the soup enough volume.

Lemon. Lentils have an earthy flavor and can taste heavy. A little lemon juice at the end adds acidity and perks the soup up.

Plain Greek Yogurt. Adds more acidity and a bright, creamy finish to the soup.

How To Make smokey lentil soup

Start by cooking the vegetables in a little olive oil until they begin to soften.

Add the garlic, tomato paste, and harissa and give it a good stir. Cooking the them for a minute before adding liquid helps deepen their flavor and makes a huge difference in the recipe’s final flavor.

Next, add the roasted red peppers, lentils, broth, and water and simmer it for about 20 minutes to let the flavors meld.

Finally, use an immersion blender (or transfer to a blender) to puree the soup about halfway. This way, you get a creamy texture while still keeping some texture for interest.

To give the soup and extra-special finish, mix together 1 cup of plain Greek yogurt with the zest and juice from 1 lemon, a teaspoon of olive oil, and a generous pinch of flaky salt. Drizzle the yogurt over each individual bowl of soup, or stir it right into the pot.

Frequently asked questions

How do I store and reheat it?

Store leftover lentil soup in the fridge for up to 5 days and reheat it either on the stove or microwave.

How spicy is it?

It’s more smoky than spicy, but harissa can vary. Start with 1 tablespoon if you’re very sensitive to heat.

Can I make it creamier?

Yes! Blend more of the soup for a smoother texture, or stir in a bit of coconut milk or heavy cream at the end.

What can I use instead of harissa?

I LOVE harissa, but it can be tricky to find. For this recipe, you can use 1 Tablespoon each tomato paste and olive oil with 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, and a pinch of cayenne or crushed red pepper to achieve a similar flavor.

More recipes you’ll love:

Smoky Lentil Soup with Harissa and Yogurt

Smoky Lentil Soup with Harissa and YogurtThis lentil & roasted red pepper soup uses pantry staples (hello, jarred peppers + harissa!) and comes together in 35 minutes. Top it with lemon yogurt and pretend you planned it all day.

Course Healthy Weeknight Dinner Recipes

Cuisine American

Keyword lentil soup, spicy lentil soup, vegetarian soup recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 361kcal

Author Lauren Keating

Ingredients

2 Tablespoons olive oil
2 cups chopped mirepoix (onion, carrot, celery mix)
2 cloves garlic minced
1 Tablespoon tomato paste
2 Tablespoons harissa
12 ounces roasted red peppers drained and chopped
3 cups cooked brown lentils rinsed
4 cups low sodium vegetable broth
1 cup water
½ lemon juiced
Salt and pepper to taste
Fresh cilantro for garnish

For the Lemon Yogurt

1 cup plain Greek yogurt
1 teaspoon olive oil
1 lemon zest and juice
1 pinch kosher salt

Instructions

Heat 2 Tablespoons olive oil in a large pot over medium heat.
Add 2 cups chopped mirepoix and cook 4–5 minutes, until slightly softened.
Add 2 cloves garlic , 1 Tablespoon tomato paste, and 2 Tablespoons harissa. Cook 1 minute, stirring constantly, to bloom the spices.
Stir in 12 ounces roasted red peppers,3 cups cooked brown lentils , 4 cups low sodium vegetable broth, and 1 cup water. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 10 minutes.
Blend about half the soup with an immersion blender for a creamy texture (or leave it chunky if you prefer).
Stir in ½ lemon (juice) and season with salt and pepper.

To make the lemon yogurt:

In a small bowl, combine 1 cup plain Greek yogurt, 1 teaspoon olive oil, zest and juice from 1 lemon, and 1 pinch kosher salt. Stir until well blended.

To serve:

Divide the soup between four bowls and top with fresh cilantro and a drizzle of lemon yogurt.

Nutrition

This recipe for Smoky Lentil Soup with Harissa originally appeared on my other site, The Busy Foodie.

Smoky Sheet Pan Salmon with Gnocchi and Hot Honey Yogurt Sauce

Lauren — Wed, 03 Sep 2025 19:23:45 +0000

Sheet pan gnocchi is my weeknight secret weapon. Add crispy salmon, roasted broccoli, and a drizzle of spicy-sweet hot honey yogurt and it’s absolute magic. This one-pan recipe hits all the right notes: smoky, tangy, creamy, a little kicky, and done in under 40 minutes.

What you’ll love about this recipe:

One pan recipe. Everything roasts together (yes, even the gnocchi) for minimal cleanup and maximum flavor.
Bold, smoky salmon. A paprika-cumin rub takes the fish from basic to “wait, who cooked this?!”
Texture heaven: Tender-crisp gnocchi, charred broccoli, flaky salmon, and creamy yogurt sauce? Yes, please.

Sheet Pan Gnocchi Is My Love Language

I love one pan recipes and sheet pan gnocchi is kind of my signature move. It gets the best texture — crispy and browned outside but still tender and chewy inside, and there’s something fascinating about the fact that you don’t need to boil it.

It’s been a while since I’ve done a new recipe with it, so I thought I’d play around with vegetables and salmon. The result was this sheet pan salmon recipe and it’s a total winner with layer upon layer of flavor.

The salmon gets a delicious smoky spice rub that gives it the most beautiful crust, and the bed of potato gnocchi, red onion, and broccoli that it roasts over is so full of flavor. To really kick things up a notch, I finished it all off with a drizzle of hot honey and served it with a hot honey dipping sauce.

We couldn’t get enough! You’ll definitely want to add this one to your weekly rotation.

Ingredients You’ll Need

Gnocchi. Nothing fancy, just a pack of shelf stable gnocchi. Look for it in the pasta aisle!

Fresh Broccoli. A weeknight hero. Cut it into small-ish florets so it roasts evenly and gets those crispy edges.

Red Onion. Roasted wedges get caramelized and jammy, adding sweetness and depth to your plate.

Salmon fillets. Go for skin-on if you can. It helps protect the fish from overcooking and adds flavor, even if you don’t eat it. Aim for 6 oz portions. Frozen salmon is ok, but you’ll want to let it defrost in the fridge overnight before cooking.

Smoked Paprika + Cumin. For earth, smoky flavor that makes this recipe taste gourmet.

Hot Honey. For a little sweet heat and a whole lot of flavor. Mikes is classic, but in a pinch, you can make your own by warming honey with dried red pepper flakes.

Plain yogurt. I prefer nonfat Greek for the extra protein, but any plain yogurt will work.

You’ll also need a large sheet pan, big enough to roast everything in a single layer. If you’re doubling the recipe, use two sheet pans to make sure everythign has plenty of room. And overcrowded pan means the veggies will steam instead of crisp.

Pro tips

Dry brining the salmon will improve the texture and help prevent it from releasing albumin (that watery white stuff that sometimes seeps out when you cook it). To do this, generously coat the salmon with kosher salt. A tablespoon or two is plenty. Let it sit for about 40 minutes at room temperature, then rinse the salt off and pat the salmon dry. I start this process when I first turn the oven on. By the time I’m ready to season the salmon and add it to the sheet pan, it’s good to go.
Coat the vegetables and gnocchi with oil in a bowl. I’m always tempted to do this right in my sheet pan, but it’s a lot easier to get a good even coat if you mix everything in a bowl first.
Don’t overcrowd the pan. Give everything room to breathe—especially the salmon. If it’s all packed too tightly, the gnocchi and veggies will steam instead of roast. Use two sheet pans if needed; your crisp factor will thank you.
Watch the salmon closely at the end. Salmon can go from perfect to overcooked fast. I like to pull mine around 120–125°F for a medium, buttery center. If you’re using thinner fillets or farmed salmon, check a couple minutes early. Remember, you can always pop if back in the oven for a minute if you want to cook it more, but you can’t uncook it once the damage is done.

Commonly asked questions

How to store leftovers

Leftovers will keep in the fridge for up to 3 days. Reheat in the oven or air fryer for the best texture. I do not recommend freezing leftovers.

Will the gnocchi really get crispy without boiling?

Yes! That’s the beauty of sheet pan gnocchi. Toss it in oil and roast it right from dry. Once you try it this way, you’ll never want to go back to boiling.

Can I use frozen salmon?

Absolutely. In fact, most “fresh” fish you’l find at the grocery store has been previously frozen anyway. Just thaw it overnight in the fridge and pat it dry before roasting.

Do I have to use yogurt?

Nope! You could swap in sour cream, labneh, or even a tahini-lemon drizzle if you want something dairy-free.

More delicious sheet pan recipes

Smoky Sheet Pan Salmon with Gnocchi and Hot Honey Yogurt Sauce

This bold, flavor-packed sheet pan dinner brings together crispy gnocchi, flaky salmon, charred broccoli, and a dreamy hot honey yogurt sauce—all in under 40 minutes.

Course Healthy Weeknight Dinner Recipes

Cuisine American

Keyword hot honey salmon, sheet pan gnocchi, sheet pan salmon

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 606kcal

Author Lauren Keating

Ingredients

1 pound shelf-stable or refrigerated gnocchi
4 cups broccoli florets about 1 medium head
1 small red onion cut into wedges
1½ pounds salmon or 3-4 fillets, preferably skin-on
3 Tablespoons olive oil divided
2 teaspoons smoked paprika
1 teaspoon ground cumin
2 cloves garlic grated or minced
Kosher salt & freshly cracked black pepper

Hot Honey Yogurt Sauce

½ cup nonfat, plain Greek yogurt
1½ Tablespoons hot honey adjust to taste
Pinch of salt

Instructions

Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.
In a large bowl, combine gnocchi, broccoli florets, and red onion wedges. Add 2 Tbsp olive oil, 1 tsp smoked paprika, ½ tsp cumin, salt, and pepper. Toss until evenly coated. Spread in a single layer on the sheet pan.
Roast for 15 minutes, tossing once halfway through, until gnocchi is golden and broccoli is starting to char.
White the vegetables cook, pat the salmon dry. Rub with the remaining 1 Tbsp olive oil, 1 tsp smoked paprika, ½ tsp cumin, salt, and pepper.
Nestle the salmon skin-side down into the center of the sheet pan. Return to the oven and roast for 10–12 minutes, or until the salmon is just opaque and flakes easily (internal temp should be 120–125°F for medium).

Make the hot honey yogurt sauce

In a small bowl, whisk together Greek yogurt, 1 Tablespoon hot honey, and a pinch of salt until smooth.
Drizzle the remaining ½ tablespoon of hot honey over the roasted salmon. Serve the salmon and vegetable with a generous spoonful of the hot honey yogurt sauce on the side.

Nutrition

Spicy Air Fryer Edamame

Lauren — Mon, 21 Jul 2025 18:10:30 +0000

Crispy, salty, and just a little spicy, this air fryer edamame takes a humble freezer bag and transforms it into a snack worthy of your favorite wine bar. No steamer or oven required—just 10 minutes and a few pantry staples.

What you’ll love about this recipe:

Steakhouse vibes, snack-size effort. Blistered air fryer edamame feels fancy, but it’s fast and freezer-to-table in 15 minutes flat.
Naturally protein-packed and gluten-free. Edamame is rich in plant protein and fiber, making it a satisfying snack.
Customizable spice levels. Dial the heat up or down depending on your mood.

The 15-Minute Snack You Didn’t Know You Needed

There are nights when I want to be that person who preps a gorgeous mezze board… and then there are nights when I just want something easy to much on while my I watch reality tv and let my brain decompress. This air fryer edamame is the perfect mindless snack for those casual nights.

I first had a version of this edamame at a steakhouse in Barcelona, an it was such a surprisingly simple yet indulgent starter. Theirs was so simple, just tamari-marinaded edamame that was blistered and sprinkled with crunch sea salt. I immediately knew it was something I wanted to recreate at home.

I didn’t want to go overboard with salt, so I decided to cut back on the tamari and add more flavor by using sesame oil.

But when I went to make it, I realized I was out of regular sesame oil. What I did have was hot sesame oil… and friends, it was a happy accident. The heat plays so well with the natural sweetness of edamame, and the flaky salt gives it that bar snack finish.

It’s the kind of snack where you keep finding yourself going back for “just one more” and then suddenly realizing there’s none left.

Ingredients You’ll Need

Frozen edamame in pods. I love the tactile experience of breaking into the pods to get the beans inside. It naturally slows down your snacking and make it more interactive.

Low sodium tamari. Just enough umami to complement the natural flavor of the edamame without overwhelming it. You can swap in reduced sodium soy sauce, but note that it is not gluten-free.

Hot sesame oil. This is the key twist. It adds heat and that toasty sesame depth. Adjust based on your spice tolerance, or use toasted sesame oil for a mild option.

Vegetable oil. Helps everything crisp up evenly in the air fryer. You could sub in any neutral oil like avocado or grapeseed.

Flaky sea salt. I’m obsessed with grey sea salt. It clings to the pods and adds a little extra crunch.

How to make air fryer edamame

Preheat your air fryer to 400°F.

Mix the frozen edamame with the soy sauce, hot sesame oil, and vegetable oil.

Air Fry for 10 minutes, shaking halfway through.

Sprinkle generously with flaky sea salt.

Serve immediately, preferably with something cold and bubbly (prosecco or club soda, whatever your prefer!)

Pro tips

Don’t thaw first – Toss the edamame into the air fryer straight from the freezer. Thawing can make them soggy and mess with the crisp factor.
Shake it like you mean it – Halfway through cooking, give the air fryer basket a good shake to ensure even crisping and prevent sticking.
Serve right away – These are best enjoyed hot from the fryer, when the edges are crispy and the pods are steaming.

Commonly asked questions

How to reheat

This air fryer edamame is best hot and fresh, but you can reheat in the air fryer for 3–4 minutes to revive their crispness.

Do I eat the whole pod?

No, just squeeze the beans out with your teeth and discard the pods.

Can I make this without an air fryer?

Totally. Roast in the oven at 425°F for 15–18 minutes, flipping halfway through.

More air fryer snack and side dish recipes

Spicy Air Fryer Edamame

A quick, spicy take on edamame—crispy, salty, and ready in 10 minutes using just five ingredients.

Course Snack

Cuisine Asian

Keyword air fryer edamame

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 50kcal

Author Lauren Keating

Ingredients

1 cups frozen edamame in pods
½ teaspoon low sodium tamari
¼ teaspoon vegetable oil or other neutral oil
¼ teaspoon hot sesame oil
sea salt

Instructions

Preheat your air fryer to 400°F.
In a bowl, the toss frozen edamame with the tamari, hot sesame oil, and vegetable oil to coat.
Add to the air fryer basket and cook for 10 minutes, shaking halfway through.
Remove and sprinkle with flaky sea salt. Serve immediately.

Nutrition

Air Fryer Roast Beef

Lauren — Fri, 06 Dec 2024 21:28:47 +0000

Whether you’re looking for an easy holiday meal that doesn’t take up oven space or aiming to impress your friends with a Sunday feast that will have them begging for seconds, this air fryer roast beef recipe is exactly what you’re looking for. It comes out of the air fryer perfectly tender in under an hour!

What you’ll love about this recipe:

Ready in under an hour. Forget about preheating the oven. This air fryer method cuts down cooking time significantly.
Save oven space. Think of all the side dishes you’ll be able to fit without a roast in there!
Tender and Juicy. No dry beef here; each slice melts in your mouth.

Discover the Rump Roast Recipe That’s Breaking All the Rules

Roast beef holds a cherished spot in the heart of family gatherings for its simplicity and grandeur.

A beautiful roast can be intimidating and traditionally requires hours of slow roasting (I can never make one without recalling the scene from Gilmore Girls when Lindsay makes one for Dean), but you don’t need a culinary degree or years of kitchen toil under your belt to master this recipe.

The air fryer cooks the roast from the outside in, sealing the juices under a delicious herb crust. The meat comes out so tender and juicy! And even better, air fryer roast beef is ready to eat in just about an hour.

Arm yourself with a good-quality roast (I use bottom round), your favorite seasonings, and your air fryer basket and you’ll be ready to male this classic recipe any night of the week!

Ingredients You’ll Need

Bottom round roast. Look for a 3-4 pound roast good marbling for the best flavor and tenderness. For the best quality beef at an affordable price, choose a Certified Angus roast. These cuts are selected from the top third of choice cuts (ie above average) with marbling that can be similar to a prime roast.

Dried spices. I use a mix of garlic powder, Italian seasoning, kosher salt, and my personal secret weapon: Penzy’s mignonette pepper, a blend of black and white pepper and coriander that makes everythingtaste incredible.

Olive Oil.

You’ll also need a roasting pan that’s large enough to fit your roast. A meat thermometer is also helpful for ensuring your roast is cooked perfectly.

How to make a tender beef roast in the air fryer

Combine the oil and herbs in a small bowl.

Massage the herb rub into the beef, ensuring it’s thoroughly coated. This not only infuses the meat with flavor but also guarantees a gorgeous brown crust forms on the exterior of the roast.

Air Fry the beef for 15 minutes plus an additional 10 minutes per pound for medium rare. That means a 3 pound roast would take 45 minutes. For a medium well roast, cook 15 minutes plus an additional 13 minutes per pound (about 55 minutes total) and for well done, cook an additional 17 minutes (65 minutes total).

Rest the beef for 15 minutes before slicing to allow the juices to redistribute throughout the meat. This will keep them from running all over the place when you slice into the meat and will ensure it stays deliciously juicy.

Pro tips for the best oven beef roast

Preheat your air fryer. Just like your oven, preheating helps to cook your roast evenly. It only takes a few minutes. I turn my air fryer on when I start putting the herb rub together.
Let It Rest. Always let your roast beef rest for at least 10 minutes before slicing. Please don’t skip this step if you want a tender roast beef!
Invest in a Meat Thermometer. The perfect medium rare is achieved at an internal temperature of 130°F (54°C). Take it out of the air fryer at 125°F — the temperature will continue to rise after you stop cooking it.
Cut across the grain into thin slices.

Commonly asked questions

Do I need to let the roast come to room temperature before cooking it?

Not for this recipe! You can cook it straight from the fridge. If you’re using a room temp roast, you’ll need to shorten the cooking time.

How to store leftovers

Store leftover roast beef in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Leftovers make a delicious roast beef sandwich! I also love it on garlic bread topped with melted white cheddar cheese.

Dietary Considerations

As written, this recipe is gluten-free, dairy-free, and low carb.

What to serve with It

This is great with so many side dishes! Try it with Air Fryer Baked Potatoes, Broccoli Casserole, Utica Greens, or a salad tossed with Greek Yogurt Caesar Dressing. And don’t forget a side of gravy or au jus!

More delicious main course recipes for special occasions

Air Fryer Rotisserie Chicken
Classic Rump Roast
Baked Crab Cakes
Slow Cooker Red Wine Beef
Prosciutto Wrapped Pork Tenderloin
Baked Ham with Apricot-Mustard Glaze
Roasted Beef Tenderloin with Horseradish Crust

Air Fryer Roast Beef

This simple roast beef recipe is made in the air fryer in just about an hour. It's so tender and juicy!

Course Beef Recipes

Cuisine American

Keyword air fryer bottom round, air fryer roast beef, bottom round roast beef

Prep Time 20

Cook Time 40

Total Time 1

Servings people

Calories 360kcal

Author Lauren Keating

Equipment

Ingredients

3-4 pound bottom round beef roast
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon Italian seasoning
¾ teaspoon mignonette pepper or black pepper
½ teaspoon garlic powder

Instructions

Preheat your air fryer to 375°F.
In a small bowl, combine the oil, salt, Italian seasoning, pepper, and garlic powder.
Rub the beef all over with the spice rub.
Air fry the beef for 15 minutes, plus an additional 10 minutes per pound for medium rare, to an internal temperature of 125℉)
Let the beef rest on a cutting board tented with foil for 15 minutes.
Slice the beef thinly against the grain.

Notes

For a medium well roast, cook 15 minutes plus an additional 13 minutes per pound (about 55 minutes total) and for well done, cook an additional 17 minutes (65 minutes total)

Nutrition

Butternut Squash Pasta Sauce

Lauren — Sun, 20 Oct 2024 21:43:21 +0000

Nothing says fall like butternut squash! This creamy butternut squash pasta sauce is simple to make, with a sweet and nutty flavor that’s perfect for sweater weather.

What you’ll love about this recipe:

Quick Comfort Food: A cozy, comforting meal that’s ready in under an hour (and makes plenty of extra for leftovers!)
Chock-Full of Veggies: This creamy (but cream-free!) sauce is made from roasted fall vegetables for extra nutrition.
Perfect for Meal Prep: Make the sauce ahead of time and freeze it for up to 6 months! You can also use it as the base for a creamy butternut squash soup – just add chicken or vegetable broth.

Cozy Up with Butternut Squash Pasta

As the leaves start to change color and the air gets crisper, nothing calls to me more than a cozy, comforting bowl of pasta.

The sweet and nutty flavor of butternut squash is always a favorite of mine, especially with pasta. My butternut squash mac and cheese is always a huge hit, but this butternut squash pasta sauce recipe is simpler and creamier with just a sprinkle of Parmesan cheese on top.

The sauce is luxuriously velvety, and is the perfect way to highlight the flavor of the squash.

Ingredients You’ll Need

Butternut Squash. Look for a medium-sized squash that feels heavy for its size.

Plum Tomatoes & Yellow Onion. Adds depth and a hint of acidity to balance the sauce.
Fresh Thyme. My absolute favorite herb! It reaaly helps bring the flavor of this sauce together and adds a touch of fresh flavor.

Red Pepper Flakes. Because I can never resist the sweet and spicy combination. You can leave them out if you must, but they help balance out the sweetness of the squash.

Penne Pasta: The perfect vehicle for our creamy sauce. Feel free to substitute with any medium pasta shape like rigatoni or farfalle. You can also use your favorite gluten-free pasta.

Vegetarian Parmesan Cheese. A sprinkle of parmesan adds a nutty, salty finish. But did you know that all parmesan isn’t vegetarian? If you’re making this dish for vegetarian friends or family, look for Parmesan that’s made with vegetable rennet. I like BelGioso.

You’ll also need a blender or food processor to puree your sauce.

Recipe Tips

Roasting Is Key: Roasting the vegetables intensifies their flavor and adds caramelization, bringing out their natural sweetness and adding complexity to the sauce.
Save the Pasta Water: This starchy liquid is gold for achieving the perfect sauce consistency. You’ll add some to the sauce to thin it out.
Adjust the Heat: The red pepper flakes are there for a bit of warmth. Adjust according to your heat preference.
Fresh Thyme Over Dry: If possible, opt for fresh thyme. It adds a pop of freshness that dried thyme can’t quite capture.

Commonly asked questions

How to store Leftovers

Let the pasta sauce cool down to room temperature, then transfer it to an airtight container or a resealable freezer bag. The sauce will keep in the fridge for 4-5 days or can be frozen for up to 6 months. If you plan to freeze the sauce, be sure to leave some extra room at the top of your container so it has room to expand.

Can I use frozen butternut squash?

Yes, it’s a great time-saver. Just adjust roasting time as needed.

Can I prep this ahead?

Yes! The sauce itself will keep well in the fridge for several days, and can be frozen for longer storage. Just reheat it and toss it with cooked pasta when you’re ready to enjoy it!
if you’re making this butternut squash sauce ahead of time, you likely won’t have pasta water. That’s ok – you can replace it with 1/2 cup warm water mixed with 1/4 teaspoon cornstarch.

Can I add protein?

Grilled chicken, steak, or roasted chickpeas make great additions.

Can I make this gluten free?

Yes, just swap 1/2 cup warm water mixed with 1/4 teaspoon cornstarch for the pasta water. Serve the sauce over your favorite gluten free pasta.

More delicious fall squash recipes

Roasted Butternut Squash Pasta Sauce

Fall dinners just got a cozy upgrade! This creamy butternut squash pasta sauce is simple to make and ready in under an hour – it already freezes beautifully, so it's great to make a head of time for quick weeknight dinners.

Course Vegetarian Recipes

Cuisine American

Keyword butternut squash pasta, butternut squash pasta sauce

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 372kcal

Author Lauren Keating

Ingredients

1 medium (1.5 pounds) butternut squash diced
2 plum tomatoes quartered
1 yellow onion quartered
2 Tablespoons olive oil
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon fresh thyme
½ teaspoon red pepper flakes
1 pound penne pasta
¼ cup grated vegetarian Parmesan cheese
1 Tablespoon olive oil for serving

Instructions

Heat your oven to 450ºF. Bring a large pot of salted water to a boil.
In a large mixing bowl, combine the olive oil, salt, pepper, thyme and red pepper flakes. Mix well.
Add the butternut squash, tomatoes and onion and toss to coat evenly.
Spread vegetables on a baking sheet in a single layer. Roast for 20-30 minutes, or until tender.
While the vegetables roast, cook the pasta according to package directions. Reserving ½ cup of the pasta water before draining.
Add the cooked vegetables and the reserved pasta water to a blender and blend until smooth.
Pour the butternut squash pasta sauce over the pasta. Stir well to coat the pasta evenly.
Drizzle with olive oil and sprinkle with parmesan cheese.

Nutrition

Shrimp and Corn Tacos

Lauren — Sat, 07 Sep 2024 23:00:29 +0000

Try these easy Shrimp and Corn Tacos with for a quick summer meal that shines a spotlight on sweet summer corn. The filling, inspired by Mexican street corn, is the perfect complement to sauteed shrimp. One bite and you’ll be hooked!

What you’ll love about this recipe:

Fresh Summer Flavor. Summer corn brings a bright, sweet crunch that’s truly irresistable.
Quick and Easy. Using precooked shrimp means these tacos come together in a flash.
A cheesy surprise. Melty Monterrey Jack cheese adds an extra layer of unexpected flavor and texture.

Savor the Season: Shrimp Tacos with Fresh Corn Salsa

These street corn tacos might be one of the best things I ate all summer.

There’s nothing quite like corn at the end of summer when it’s at it’s peak sweetness. When I saw that our local farmstand was selling them for under a quarter a piece, I couldn’t resist loading up my bag.

I must have had tacos on my mind after drooling over this instagram reel a few days prior, because it didn’t take me long at all to decide what I wanted to make first: bright and flavorful shrimp tacos loaded with the flavors of street corn and gooey, melty cheese.

I don’t usually buy precooked shrimp, but I happened to have a bag of them in the freezer from in Instacart mixup, and I knew they’d be perfect for this recipe. After a quick defrost, I popped the tails off and gently warmed them in the pan I had used to cook the other ingredients. They only needed a minute or two. It was so easy, and I loved not having to worry about them overcooking.

I’m looking forward to making them again and again, and I know you’ll love them as much as I do!

Ingredients and Substitutions

Note this is not the full ingredient list (scroll to the full recipe at the bottom of the post for that) but an overview that’s meant to give useful tips and substitution options.

Shrimp. For tacos, I like to use large shrimp (26-40 per pound) since they’re big enough to feel substantial but small enough to enjoy in one bite. I used precooked shrimp in this recipe, which was great because I really didn’t have to worry about over or under cooking them. Just make sure to remove the tails before gently heating the, – no one wants to find a shrimp tail in their taco!

Corn. Yes, cutting corn off the cob is annoying. Yes, it’s also worth it. Nothing compares the the sweetness and crunch of fresh off the cob corn. You can buy fresh corn kernels if you must, but please don’t use frozen or canned corn for this recipe or you’ll lose the flavor and texture that makes them so special.

Scallions/Green Onions. I love the delicate flavor that these give the salsa-like corn topping. They aren’t as sharp as regular onion, and they cook up fast which helps keep this recipe speedy.

Jalapeno. Remove and discard the seeds for less spice; keep them in for a hotter taco.

Tortillas. I’m usually a corn tortilla girlie, but this shrimp tacos recipe really calls for flour. The softer texture and milder flavor of flour tortillas really lets the other ingredients shine!

“Everything But The Elote” seasoning. This isn’t absolutely necessary so you can leave it out if you don’t have any (you can also make your own!), but it adds another great layer of flavor and introduces a subtle smoky flavor to the taco filling.

Pro Tips

Shred Your Own Cheese. If I’ve said it once, I’ve said it a million times: freshly shredded cheese is so much meltier and gooier than the stuff that comes in a bag.A food processor will take care of a big block of cheese in seconds, but a good microplane grater will also make quick work of it.
Warm Your Tortillas. A warm tortilla is the foundation of a great taco. I took these to the next level by making them into quesadillas for extra cheesy goodness. But even if you choose to skip the cheese, warming the tortilla in a dry pan will make it softer and more flavorful.
Bonus: Char Your Corn. If you have extra time, fire up the grill to char your corn—it adds an incredible smoky depth.

Commonly asked questions

Is it okay to use frozen corn?

Please don’t. It’s nothing against frozen corn — I always have a bag or two — but the texture and sweetness just isn’t the same. Fresh corn is the highlight of these tacos.

Can I make this for a large group?

Yes, this recipe can easily be scaled up. Make more than you think you’ll need because they’ll get gobbled up quickly!

Are they spicy?

Fresh jalapeno gives these shrimp a little bit of a kick, but I wouldn’t say they’re spicy. f you’re very sensitive to heat, you can leave them out. If you want them spicier try using a serrano pepper or serve the tacos with your favorite hot sauce (I LOVE them with Zab’s St. Augustine style hot sauce)

I can’t find Cotija cheese. What else can i Use?

Feta makes a pretty decent substitute and is easy to find.

More delicious recipes featuring corn:

Shrimp + Street Corn Tacos

Shrimp and Corn Tacos are a quick summer meal that shines a spotlight on sweet summer corn. One bite and you'll be hooked!

Course Healthy Weeknight Dinner Recipes

Cuisine Mexican

Keyword Mexican street corn tacos, shrimp tacos

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 650kcal

Author Lauren Keating

Ingredients

1 Tablespoon olive oil
1 red bell pepper diced
2 jalapeno peppers minced
2 cups fresh corn kernels from about 3 ears
4 scallions green and white parts chopped
¼ cup cilantro chopped
1 tablespoon Everything But the Elote seasoning
1 pound large cooked shrimp thawed if frozen, tails removed
12 flour tortillas
12 ounces Monterrey Jack cheese shredded
¼ cup crumbled cotija cheese

Instructions

Set a large skillet over high heat. When the skillet is hot, add the oil.
Add the diced bell pepper and jalapeno. Cook 3-4 minutes, until beginning to soften.
Add the corn kernels, scallion, and seasoning. Cook for 2-3 minutes, until warmed through. Stir in the cilantro and set aside.
Heat a second pan over medium-high heat. Add as many tortillas as will fit in one layer. Sprinkle the tortillas with shredded cheese, if using, and fold them in half like a quesadilla. Cook 1-2 minutes per side, until the tortilla is warmed through and the cheese is melted. Repeat with the remaining tortillas. Keep warm.
In the same pan you used for the tortillas, heat the shrimp, covered, until warmed through, about 3 minutes. Stir the shrimp into the corn mixture.
To serve, open each tortilla. Spoon the shrimp and corn filling over the melted cheese. Top with cotija cheese.

Nutrition

Crispy Skillet Gnocchi with Salmon and Peas

Lauren — Sun, 19 May 2024 20:37:40 +0000

This skillet gnocchi with salmon takes advantage of one of my favorite kitchen hacks: cooking packaged gnocchi without boiling it first. It saves so much time, and the resulting pillowy soft dumplings with crispy edges are a revelation. For this recipe, I combined the gnocchi with salmon, peas, and loads of fresh herbs for a delightful one-pan Spring dinner.

What you’ll love about this salmon gnocchi recipe:

One Pan Recipe: From pan to plate in under 30 minutes, this dish is your new go-to for impressing guests or treating yourself.
No Boiling Required: Save time by cooking the gnocchi right in your skillet. There’s no need to wait for a big pot of water to boil!
Fresh and Flavorful: Every bite is a burst of fresh herbs and zesty lemon. Use whatever herbs you happen to have on hand.

Effortless Elegance: One-Pan Gnocchi with Salmon in Under 30 Minutes

Have you ever found yourself staring into the fridge after a long day, wishing for something exciting and new yet easy to whip up? That’s the genesis of this Salmon and Gnocchi recipe! Drawing inspiration from my windowsill garden’s bounty and those stunning salmon cuts at the local market, this meal feels indulgent but is incredibly simple to prepare.

Picturing the elegance of a high-end restaurant dish but craving the comfort of a home-cooked meal, I realized the potential of combining the robust flavors of salmon with the fun texture of skillet gnocchi. I can’t get my fill of peas in the first few weeks of Spring, so I grabbed some of those too. A touch of white wine, a dash of Dijon, and a sprinkle of fresh herbs later, some serious magic happened.

Key Ingredients and Substitutions

Salmon. Look for a fresh, medium filet that weights about ¾ pound. Wild-caught Alaskan salmon is ideal for its rich flavor and sustainability. If you’re opting for a farmed variety, try one from the Faroe Islands.
Packaged Gnocchi. These tender dumplings made from potato flour are a fun alternative to pasta. Look it in flat, shrink-wrapped packages the in the pasta or Italian-import aisle.
Peas. Frozen peas are a time-saving way to add a pop of sweetness and color.
Fresh Herbs. I LOVE combining salmon and peas with mint and dill, but you can use any combination of herbs that you love. Basil, tarragon, or parsley are all great options. Fresh is best for that garden-to-table taste.
White Wine. This gives that sauce a pop of fruity acidity. Choose a dry variety you’d enjoy drinking. If you don’t drink or cook with wine, you can swap it out for chicken broth.

Pro Tips

Crisp Skin Trick: For skin-on salmon, start skin-side up in a hot pan and don’t move it until the fish releases from the pan easily! Then give it a flip and cook until the skin crisps and the salmon is cooked through. You’ll get restaurant-quality crispiness.
Herb Hack: Roll your herbs in a damp paper towel before storing in the fridge. They’ll stay fresh and vibrant longer, ready for spontaneous meal creation. You can also place them in a small jar of water, like a little bouquet. I love repurposing glass yogurt jars for this!
Extra Indulgence: For an extra luxurious twist, stir in 3-4 tablespoons of cream in the final step. This will give you a rich, alfredo-like sauce.

Commonly asked questions

How to store Leftovers

Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat them gently in a pan over low heat. You may need to add a splash of water or cream to keep it moist.

I really don’t need to boil the gnocchi?

Nope! All you need is a hot pan and a little patience. They’ll plump right up and get soft and delicious inside with crisp, golden edges.

Is gnocchi Gluten-Free?

Gnocchi is primarily made with potato flour, but the standard recipe is NOT gluten free. That said, several brands offer delicious gluten-free varieties that are relatively easy to find. If you don’t see them in the pasta aisle, see if your store has a dedicated gluten-free section.

Can I use fresh peas instead of frozen?

Yes, but you’ll need to cook them a little longer so they get tender. Add them to the pan 2-3 minutes for you add the salmon back in.

Can I use a Different Vegetable?

This recipe is also great with chopped spring asparagus or sautéed spinach.

More salmon recipes to try:

Skillet Gnocchi with Salmon and Peas

Weeknight dinner couldn't be easier than this one-pan salmon gnocchi recipe. It's a low-effort meal that’s packed with fresh flavor.

Course Main Course

Cuisine American

Keyword gnocchi with salmon, skillet gnocchi

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 399kcal

Author Lauren Keating

Ingredients

2 tablespoons olive oil
1 medium salmon filet about 3/4 pound
1 pound gnocchi
2 cups frozen peas
1 tablespoon Dijon mustard
¼ cup grated Parmesan cheese
salt and pepper
½ cup chopped fresh herbs mint, dill, scallion
½ cup white wine
lemon juice to finish

Instructions

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add gnocchi; cook 5-8 minutes until golden and plump, stirring halfway through. Remove and set aside.
In the same skillet, add the remaining oil. Season salmon generously with salt and pepper. Cook over medium-high heat, about 6 minutes per side or until done as preferred. Use your spatula to gently break the salmon into large flakes..
Reduce heat to medium. Stir in the peas, mustard, and white wine. Add back the cooked gnocchi and some Parmesan cheese. Season to taste with salt and pepper.
Mix in the fresh herbs and finish with a squeeze of lemon juice.
Plate immediately and serve with additional Parmesan and black pepper.

Nutrition

Charred Brussels Sprouts Salad

Lauren — Thu, 19 Oct 2023 00:47:44 +0000

Say hello to the irresistible combination of crispy Brussels sprouts, tangy goat cheese, and savory pancetta in this mouthwatering Brussels Sprouts Salad. Perfect as a hearty side dish or a standalone meal, it’s a fall recipe you won’t want to miss!

What you’ll love about this recipe:

Quick and Convenient: From prep to plate, this Brussels Sprouts Salad is made with simple ingredients and can be ready in under 20 minutes! That makes it perfect for a hassle-free weeknight dinner or a quick lunch.
Nutrient-Packed: Brussels sprouts are a superfood packed with antioxidants, vitamins, and fiber. Combined with the protein from pancetta and healthy fats from the goat cheese, this salad is as nourishing as it is delicious.

A Delightful Fall Salad

Finding delicious ways to sneak in more veggies is a constant struggle in my kitchen, so when I had the opportunity to taste an amazing Brussels Sprouts Salad at a local restaurant, I immediately knew I had stumbled on a winner.

It’s a dish I had been eyeing for a while because it sounded so good, but it was on the pricy side for an appetizer so I always skipped it. Finally one day when I wasn’t very hungry I gave in. I was pleasantly surprised by the generous portion and amazed at just how flavorful it was. I had it with a small order of macaroni and cheese (a personal favorite!) but it easily could have been a meal on it’s own. In fact, there was enough of each left over for lunch the next day.

This salad is a testament to the versatility of a humble vegetable that often gets a bad rap. Gone are the memories of mushy, overcooked sprouts on your plate — these are fantastically tender-crisp and perfectly charred in the air fryer, which brings out their inherent sweetness. Chewy raisins, crunchy apple, creamy goat cheese, and crispy pancetta provide loads of textural contrast and flavor to support the star ingredient. It’s a delicious way to transform a once humble veggie into a treat you’ll want to make again and again.

The beauty of this roasted brussels sprouts salad recipe lies in its flexibility. Served as an entree in its own right, this incredible dish goes equally well as a veggie side dish with butternut squash mac and cheese or a grilled cheese sandwich. The process of making the salad itself is straightforward and easy enough for weeknight cooking, but the result is so impressive it would be a welcome addition to your holiday table this Thanksgiving or Christmas.

Ingredients You’ll Need

Brussels Sprouts: Look for Brussels sprouts that are firm, bright green, and uniform in size. You can usually find them in the fresh produce section of your local grocery store.

Pancetta: A good quality Italian pancetta adds a deep, savory flavor to the salad. Look for small packets of diced pancetta by the packaged deli meats at your supermarket. It will be refrigerated. If you can’t find pancetta, you can substitute crispy bacon or prosciutto for a similar salty and meaty flavor.

Raisins: These add an unexpected sweetness and a great texture to the salad. If you don’t like how chewy raisins are, soak them in hot water for a few minutes to soften them and plump them up before adding them to the salad.

Apple: Opt for fresh and crisp apples; a variety like Honeycrisp or Fuji works well. You can find these in the fruit section of your grocery store.

Goat Cheese: Soft goat cheese, like chevre, gets ever so slightly melted from the warm Brussels sprouts. It’s so deliciously creamy and tangy!

Balsamic Glaze: Choose a high-quality balsamic glaze or balsamic vinegar reduction that’s not overly sweet and has a nice balance of acidity. I like Alessi brand, which is usually available in a squeeze bottle in the condiments or vinegar aisle of your supermarket. It’s pricey, but a little goes a long way and it lasts for practically forever! If you don’t have balsamic glaze, you can substitute your favorite balsamic vinaigrette.

Take advantage of the convenience and efficiency of an air fryer, which give the Brussels sprouts to a delicious char without excessive oil. Check out my guide on how to air fry Brussels Spouts for more tips!
Want more crunch? Try topping the salad with toasted pecans or pomegranate arils
For a unique twist, experiment with replacements for the raisins, like dried cranberries or cherries
If you’re a fan of heat, a sprinkle of red pepper flakes is never a bad idea

Commonly asked questions

How to store Leftovers

This salad definitely tastes best right away, but you can keep any leftovers in an airtight container in your fridge for up to 3 days. I prefer the leftovers served cold, but you can gently reheat them to take the chill off.

Can I freeze this recipe

I do not recommend freezing this recipe.

What if I don’t have an air fryer?

Not a problem. Roasting the Brussels sprouts and pancetta in a preheated oven at 425°F for 20-25 minutes, periodically stirring them to ensure even cooking, will provide similar results. For the best results, make sure the sprouts are in a single layer on the sheet pan, with the cut sides facing down.

Can I replace the goat cheese with other cheeses?

Absolutely. Feta or crumbled blue cheese would also work wonderfully in this salad.

More Brussels Sprout You’ll Love

More Salad Recipes:

Charred Brussels Sprouts Salad

This Charred Brussels Sprouts Salad is a heartfelt recreation of a memorable restaurant dish, bursting with a medley of flavors and textures that will absolutely delight your palate. Happy cooking, and above all, enjoy your meal!

Course Healthy Salad Recipes

Cuisine American

Keyword brussels sprouts salad

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 153kcal

Author Lauren Keating

Ingredients

1 pound brussels sprouts halved through the stems
1 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
2 ounces pancetta diced
¼ cup raisins
1 apples diced
2 ounces soft goat cheese crumbled
1 teaspoon balsamic glaze

Instructions

Preheat your air fryer to 400ºF. In a large mixing bowl, combine the Brussels sprouts, olive oil, and salt. Mix well until the sprouts are evenly coated.
Pour the sprouts into the air fryer basket and cook for 5 minutes.
Give the basket a good shake to redistricute the sprouts and add the pancetta to the air fryer basket. Cook another 5 minutes, or until the sprouts are golden brown and cooked through.
Transfer the cooked brussels sprouts to a serving bowl. Add the apples, raisins, and goat cheese. Stir to combine.
Drizzle with balsamic glaze.

Notes

No air fryer? No problem! Check out the post narrative above for helpful tips as well as instructions on how to make this Brussels sprout salad in the oven.

Nutrition

Crispy Air Fryer Brussels Sprouts

Lauren — Sun, 15 Oct 2023 21:58:16 +0000

Have you ever wondered how to make Brussels sprouts irresistibly crispy and delicious without using a ton of oil? The answer is air frying! I’ll show you how you how to air fry Brussels sprouts to perfection in just 10 minutes — they’re a great easy side dish for any night of the week!

What you’ll love about this recipe:

Super fast: These crispy sprouts are ready in just 10 minutes!
Nutritional Powerhouse: These little green superstars are packed with vitamins and minerals. Plus, they’re low in calories and carbs, making them great for just about any diet.
Adaptable: It’s so easy to jazz this base recipe up with sauces or seasonings to take them to the next level. I’ll share some of my favorites!

The Ultimate Guide to Perfectly Crispy Air Fryer Brussels Sprouts

Brimming with crispness and flavor, these Air Fryer Brussels Sprouts are about to revolutionize the way you think about this underrated veggie!

Fall has always been one of my favorite seasons for food, and this year is no exception. I’ve been loving all of the mouthwatering creations from amazing local chefs. One thing I can’t help but notice is that Brussels sprouts seem to be having a moment — they’re everywhere! But these aren’t just any sprouts, these have been reinvented, reimagined, and turned into utterly delectable dishes that I just can’t get enough of. From simple side dish preparations at the steakhouse to salads loaded with all sorts of goodies, they seem impossible to ignore.

The one thing that has united all of my favorite versions has been the cooking method. Whether they’re drizzled with peanut sauce or coasted in parmesan, all of the best Brussels sprouts recipes are roasted until the centers are tender but the outer leaves are crisp and charred. It’s by far my new favorite way to enjoy this delicious vegetable!

They’re also SO EASY to make at home. I’ve found that using an air fryer is the best way to achieve perfectly tender Brussels sprouts that have all of the delicious crispy bits that we’re all craving. Plus they’re ready in just 10 minutes!

Ingredients You’ll Need

Fresh Brussels Sprouts. These are the star of the show, loaded with vitamins and fiber. Look for firm, fresh sprouts with compact heads, and avoid any with yellowing leaves.

Olive Oil. A drizzle of olive oil helps the sprouts get perfectly crispy in the air fryer. Try different flavored oils for a twist, or use avocado oil or any other oil with a high smoke-point if you prefer.

Kosher Salt. A pinch of this flaky salt brings out all the natural flavors of the Brussels Sprouts and helps counteract some of their bitterness.

You’ll also need a basket-style air fryer. Ninja and Cosori are both popular brans that are highly recommended!

Preparing Your Brussels Sprouts

Choosing the Right Brussels Sprouts

To encourage even cooking, look for Brussels sprouts that are uniform in size. Check the sprouts for any discoloration, wilting, or signs of pests or damage, and trim or discard any that have issues. Your choice of Brussels sprouts will significantly influence the final taste and texture, so select with care!

Cleaning and Trimming

Fresh Brussels sprouts can benefit from a little TLC before you cook them.

Start by rinsing the sprouts under cold water to remove any dirt or dust. You can also soak them in a bowl of cold water for a few minutes to ensure thorough cleaning.
After a good rinse, drain the sprouts and pat them dry with a towel.
Use a paring knife to cut off the stem and tough bottom core, especially if’s dry or yellowed.
Gently peel off any yellowed or damaged outer leaves
Cut the sprouts into halves or thirds, aiming for pieces that are uniform in size so they cook evenly. Slice the sprouts vertically through the stem — this will help them hold together as they cook!

Seasoning Ideas for Air Fried Brussels Sprouts

Having mastered the air frying basics, you can now experiment with different seasonings for your Brussels sprouts! While the classic olive oil and salt combination is always a winner, why not try some more adventurous options like garlic powder and Parmesan or a sweet and tangy balsamic glaze? There are so many possibilities, and mixing things up is a great way to prevent yourself from getting tired of them.

Here are some of my favorite seasoning, sauce, and dip ideas:

Classic Olive Oil and Salt
Greek Yogurt Caesar Dressing
Homemade Teriyaki Sauce
Garlic and Parmesan
Balsamic Glaze
Peanut Sauce
Lemon Aioli
Cajun Seasoning
Sriracha, Lime, Juice, and Maple Syrup
Buffalo Wing Sauce
Soy Sauce and Sesame Seeds
Honey Mustard

Commonly asked questions

How to store Leftovers

Leftovers will keep well in an airtight container in the fridge for about 3 days. Note that they will smell stronger after they’ve been in a sealed container, so prepare yourself before you take the lid off! The strong cabbage smell will go away once the lid has been off for a few minutes.

Can I reheat the leftover Brussels Sprouts?

Yes, pop them in the air fryer at 350°F for a few minutes to re-crisp them.

How do I adjust the cook time for smaller or larger sprouts?

Keep an eye on them while cooking, and adjust the time accordingly. I start checking my sprouts after about 8 minutes of cooking. Exceptionally large Brussels sprouts can take a few extra minutes to cook.

Can I add other seasonings or spices?

Yes, you can add your favorite spice blends along with the oil and salt. If you’re using a sauce, add it 2 minutes before the sprouts are done (if you want it caramelized) or drizzle it over the cooked sprouts.

Can I double the recipe?

For sure! Just make sure not to overcrowd the air fryer basket for even cooking. You might need to make them in batches.

Can I add bacon?

Oh, yes! Dice it up and add it to the air fryer basket after 5 minutes. I also love doing this with pancetta or prosciutto!

Can I make these in the regular oven?

Yes, but it will take longer. Arrange the prepared sprouts on a baking sheet in a single layer and roast at 425ºF for about 15 minutes. Be sure to factor in your oven’s preheat time, too!

Why did my brussel sprouts burn?

Make sure you use a high-smoke point oil like olive oil (not extra-virgin) or avocado oil and coat the sprouts well before cooking. Shake the basket well halfway through the cooking process to redistribute the sprouts, since the ones closer to the top will crisp more quickly.

Why won’t my brussels sprouts get crispy?

If you overcrowd the air fryer basket, your sprouts will steam instead of crisp. They don’t have to be in a single layer, but make sure you leave plenty of room for the hot air to circulate!

Can I use frozen Brussels sprouts in the air fryer?

Yes, but the won’t get as crispy.

What should I eat these with?

My absolute favorite fall meal at the moment is a delicious roasted Brussels sprouts salad with a gooey grilled cheese. But you can’t go wrong with serving these are a side to steak, roast beef, chicken, or even pasta and sauce!

More delicious vegetable recipes

How to Air Fry Brussels Sprouts

Crispy Brussels sprouts are a family favorite, and they’re so easy to make in your air fryer! Want even more flavor? Finish your cooked sprouts with a splash of balsamic glaze or lemon juice for an extra zesty kick.

Course Side Dish

Cuisine American

Keyword air fryer brussels sprouts, crispy brussels sprouts

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 53kcal

Author Lauren Keating

Equipment

Air Fryer

Ingredients

1 pound Brussels sprouts trimmed
1 tablespoons olive oil
½ teaspoon kosher salt

Instructions

Cut the sprouts into thirds, cutting through the stem end so they hold together.
In a large bowl, combine the sprouts, oil, and salt. Mix well so the sprouts are thoroughly coated with oil.
Transfer the sprouts to your air fryer basket, being careful not to overcrowd it.
Air fry at 400ºF for 5 minutes. Shake the basket vigorously to redistribute the Brussels sprouts, then cook an additional 5 minutes, or until cooked to your liking.

Nutrition

One Pan Greek Chicken and Potatoes

Lauren — Tue, 25 Jul 2023 14:22:18 +0000

This one pan chicken dinner is the ultimate in weeknight cooking: No fancy techniques, no pile of dishes, just honest-to-goodness, tasty food packed with mouthwatering Mediterranean flavor.

What you’ll love about this recipe:

Speedy and Simple. Go from prep to plate in less than an hour!
Easy Clean Up. One pan means less cleaning, and we definitely love that!
8 Ingredients, Full Flavor. A handful of everyday ingredients magically combine into a mouthwatering dish.

Shake up your dinner routine with One Pan Greek Chicken & Potatoes!

This one pan chicken and potatoes recipe is a quick-to-prepare, easy-to-clean-up, protein-packed meal that takes the stress out of dinner prep.

The beauty of this sheet pan chicken dish lies in its simplicity – a few pantry staples and fresh produce are all you need. It’s the perfect recipe for those hectic days when you need a quick and hearty meal without compromising on health or taste. Plus, one pan means it’s a breeze to clean up!

It’s as effortless as a stroll in the park, yet so flavorful, it’ll have you dreaming about that summer trip to Greece. So, put on that apron, preheat your oven and let’s dive right into this culinary adventure.

Ingredients You’ll Need

Chicken Thighs and Drumsticks (bone-in). The stars of our dish, bringing in the protein and juiciness. Bone-in pieces are more flavorful and less likely to dry out, keeping the chicken moist, but you can use boneless, skinless chicken breasts if you prefer.

Potatoes. I used these adorable jewel colored potatoes and I love that their small size meant I only needed to give each one a quick slice in half. You can also use fingerling potatoes, red potatoes, or yellow potatoes. Stay away from Russets in this recipe, since they tend to be too dry and starchy.

Olive Oil. No Mediterranean-inspired recipe would be complete without it! It not only helps the heat transfer during cooking but also enhances the flavors.

Lemon Juice. This adds a fresh kick to the dish. Always squeeze fresh lemon juice for the best flavor.

Garlic. The ultimate flavor booster! Fresh cloves are the way to go here, but frozen garlic puree also works well. Stay away from garlic power; the flavor just isn’t the same.

Dried Oregano and Onion Powder. Oregano adds an earthy, minty note synonymous with Greek cuisine while onion powder gives the dish a delicious savory note. Dried herbs have a stronger, more concentrated flavor than fresh.

Feta cheese. For a salty, briny finish that’s absolutely delicious.

You’ll also need a roasting pan or sheet pan that’s large enough to hold all of the ingredients in a single layer.

How to make it:

Add the chicken and potatoes to a baking pan or sheet pan and drizzle with olive oil, lemon juice, and spices.

Let the chicken rest for at least 10 minutes to soak up that delicious flavor.

Bake until the chicken is cooked through and the potatoes are tender.

Broil to crisp up the chicken skin and add some beautiful browning. (You can skip this step if you’re using skinless chicken breasts.)

Sprinkle with feta cheese and garnish with lemon wedges.

Pro Tips

Marinate your chicken beforehand for maximum flavor. I love this greek chicken marinade.
For even cooking, be sure to cut your potatoes into similar-sized pieces.
Adding the feta cheese as soon as it comes out the oven lets it slightly melt, adding a beautiful creamy texture.

Commonly asked questions

How Do I store Leftovers?

You can keep leftovers in the fridge for up to 3 days.

Can I use chicken breasts instead of Dark Meat?

Absolutely! If you’re a white meat fan, feel free to swap thighs and drumsticks for chicken breasts. Just remember that the cooking time may vary slightly, as breast meat often cooks faster (especially if it’s boneless.)

Can I prepare this dish ahead of time?

Sure thing! You can prepare the marinade and add the chicken in it, let it soak up all the good stuff for about 24 hours in the fridge. Then it’s just a matter of popping it in the oven when you’re ready.

Can I add other veggies to this dish?

Why not? The sky’s the limit when it comes to adding veggies. Bell peppers, cherry tomatoes, or zucchini slices all make flavorful additions.

What should I serve With It?

This dish is pretty awesome on its own, but if you want more vegetables, a fresh salad with Greek yogurt Caesar dressing or a Simple Cucumber Salad go perfectly. Or, keep it simple and pair it with a hunk of crusty bread and glass of white wine!

More sheet pan recipes and one pot recipes you’ll love:

One Pan Greek Chicken and Potatoes

This recipe is so delicious and packed with flavor! It’s zesty, cheesy, herby and oh so good! Best of all? It comes together in only a couple of minutes.

Course Chicken Recipes

Cuisine Greek

Keyword greek chicken and potatoes recipe, one pan chicken dinner, one pan greek chicken

Prep Time 10

Cook Time 45

Resting Time 10

Total Time 1 5

Servings people

Calories 517kcal

Author Lauren Keating

Ingredients

1 pound chicken thighs and drumsticks bone-in, skin-on
2 pounds small potatoes cut into 1-inch pieces
¼ cup olive oil
2 lemons juiced
7 garlic cloves minced
1 tablespoon dried oregano
1 tablespoon onion powder
½ teaspoon flaky salt
¼ teaspoon cracked black pepper
¼ cup feta cheese crumbled
lemon wedges for serving

Instructions

Preheat the oven to 400°.
Place the chicken in a baking pan. Add the potatoes and drizzle with olive oil and lemon juice.
Add the garlic, oregano, onion powder and salt and pepper and toss to coat. Let everything rest for 10 minutes.
Bake for 40-45 minutes or until the chicken is cooked through and the potatoes are tender. The chicken juices should run clear when pierces with a knife.
Broil on high for an additional 3-5 minutes to brown and crisp the chicken skin.
Remove from the oven and sprinkle with feta cheese. Serve with lemon wedges.

Nutrition