What you’ll love about this recipe:

• Hands Off, Make Ahead Recipe: Impress everyone with a dish that looks high effort but is almost entirely hands-off. Cook the short ribs in a Dutch oven or slow cooker and prep the sauces ahead of time for easy assembly when you’re ready to eat. 
• Tons of Flavor and Texture: With crispy, caramelized short ribs and two easy homemade sauces, these Korean tacos are loaded with texture and bold Korean flavors you won’t be able to resist.
• Melt-in-your-mouth tender. No tough, chewy beef here!

Chef-Inspired Short Rib Tacos

If you ask me what my favorite food is, there’s a good chance my answer will be tacos. 

Ask my husband the same question and odds are he’ll say short ribs. 

This short rib taco recipe combines both of those treats into a Mexican-Korean fusion treat that neither of us can pass up.

Plus they have the added bonus of unlocking a food memory — dinner at Roy Choi’s Best Friend in Las Vegas. 

Long before short rib tacos became a big thing, Choi’s innovative combination of Korean BBQ flavors with LA taco staples put this incredible genre on the map. Without him modernizing street food culture, we might never have this craveable favorite. 

If you’re in Vegas, I highly recommend going and giving his original kogi beef taco recipe a try (the restaurant is also a total vibe and so much fun!). If not, give this recipe a try They’re definitely different than his — this isn’t a copycat recipe — but they have a similar flavor profile and definitely help scratch that Korean fusion itch.

Ingredients You’ll Need

Short Ribs. Look for well-marbled short ribs on the bone for the best flavor and tenderness. If short ribs aren’t available, or if you want something leaner, chuck roast can also be used.

Gochujang and Sriracha. Provide depth and heat. Find gochujang, a sweet and spicy fermented red chili paste, in any Asian market or well-stocked supermarket.

Low Sodium Soy Sauce. Controls the salt level while providing the umami base for the taco sauce. 

Brown Sugar. Balances the heat with its sweetness. Honey or maple syrup work in a pinch.

Sesame Oil, Lime Juice and Fresh Ginger. Add that unmistakable Korean flavor. 

Sour cream. Or Greek yogurt 

Your Favorite Toppings. Like fresh cilantro, pickled onions, shredded cabbage, and fresno chili pepper for serving.

Flour Tortillas.

How to make short rib tacos

Braise the beef until form tender. Shred the beef and mix with the Korean taco sauce, then broil until crisp.

Make the sriracha crema by whisk together sour cream, lime juice, and sriracha.

Assemble the tacos and add your favorite toppings!

Pro tips

• Braise the ribs slowly to ensure they become perfectly tender, then broil them after shredding to enhance their flavor and get the edges all crispy and caramelized. 
• Store extra sauce separately to avoid soggy tacos when reheating.
• Garnishing these tacos with fresh herbs adds a brightness and keeps the short ribs from tasting to heavy or muddy. I have hanging containers of basil and cilantro in my kitchen window so I always have them one hand. You can also keep leftover herbs vibrant by storing them with stems in water, just like you would do with cut flowers. Swap the water every day or two and the herbs will stay fresh for at least a week!



Commonly asked questions

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Korean Short Rib Tacos

Inspired by Korean BBQ and built for easy weeknight dinners or casual entertaining, this recipe features tender, braised beef in Korean taco sauce, nestled into warm tortillas and topped with crisp slaw and a drizzle of creamy sriracha. Once you’ve had one, you’ll definitely be reaching for another.

Course Beef Recipes

Cuisine Korean, Mexican

Keyword Korean short rib tacos, Korean tacos, short rib tacos

Prep Time 25 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 25 minutes minutes

Servings 4 (2 tacos each)

Calories 638kcal

Author Lauren Keating

Ingredients

For the Braised Short Ribs

• 2 pounds bone-in short ribs
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 Tablespoon vegetable oil
• 1 sweet onion chopped (about 1 cup)
• 3 cloves garlic minced
• 1 cup beef broth
• 1 bay leaf
• ¼ cup low sodium soy sauce
• ¼ cup brown sugar
• 1 Tablespoon sesame oil
• ¼ cup gochujang
• 1 fresh ginger grated

For the Sriracha Crema

• ½ cup reduced fat sour cream
• 1 Tablespoon sriracha
• 1 Tablespoon lime juice

For Serving

• 8 4.5-inch flour tortillas warmed
• Fresh cilantro
• Pickled red onions
• Shredded cabbage
• Fresno chili pepper thinly sliced

Instructions

Cook the Short Ribs

• Season the short ribs with salt and pepper.
• Heat the oil in a large Dutch oven or oven-safe pot with a lid over medium-high heat.
• Sear the short ribs, working in batches to avoiding overcrowding the pan, until browned on each side. Remove and set aside.
• Add the onion to the pot and cook until softened, about 5 minutes, stirring occasionally. Add the garlic and cook for about 30 seconds more.
• Return the short ribs to the pot. Pour in the beef broth and add the bay leaf.
• Bring the mixture to a simmer. Cover the pot and transfer to a preheated oven at 325°F.
• Braise for 1½ -2 hours, or until the short ribs are fork-tender.
• Meanwhile, whisk together soy sauce, brown sugar, sesame oil, gochujang, and ginger in a small bowl until the sugar dissolves.
• Transfer the short ribs to a baking sheet; remove and discard the bones. Shred the meat with two forks.
• Pour the Korean BBQ Taco Sauce over the shredded short ribs and toss to coat evenly.
• Broil the short ribs on high for 2-3 minutes, or until lightly caramelized, watching closely to prevent burning.

Make the Sriracha Crema

• In a small bowl, whisk together the sour cream, sriracha, and lime juice until smooth. Adjust sriracha to your taste.

Assemble the Tacos

• Fill the tortillas with shredded beef.
• Top with pickled red onions, Sriracha Crema, cilantro, slaw mix, and sliced red chili pepper.

Nutrition

Serving: 2tacos | Calories: 638kcal | Carbohydrates: 51g | Protein: 40g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 1934mg | Potassium: 1004mg | Fiber: 3g | Sugar: 21g | Vitamin A: 139IU | Vitamin C: 11mg | Calcium: 165mg | Iron: 6mg

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!

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

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

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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 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6 people

Calories 360kcal

Author Lauren Keating

Equipment

• Air Fryer
• meat thermometer

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

Serving: 1serving | Calories: 360kcal | Carbohydrates: 0.4g | Protein: 50g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 141mg | Sodium: 515mg | Potassium: 781mg | Fiber: 0.2g | Sugar: 0.02g | Vitamin A: 6IU | Vitamin C: 0.01mg | Calcium: 49mg | Iron: 5mg

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.



Commonly asked questions

More delicious fall squash recipes

• How to Roast Acorn Squash
• Curried butternut squash soup with shrimp
• Butternut Squash Bisque with Maple Whipped Cream
• Miso Maple Roasted Carrots + Squash
• Sausage Stuffed Acorn Squash
• How to Bake Spaghetti Squash
• Honey Chipotle Roast Acorn Squash

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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 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6 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

Serving: 1serving | Calories: 372kcal | Carbohydrates: 60g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 470mg | Potassium: 259mg | Fiber: 3g | Sugar: 3g | Vitamin A: 292IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 1mg

Cook Like a Pro: This Oven-Roasted Beef Tenderloin Takes Less Than an Hour

What you’ll love about this recipe:

• Impressive and elegant, making it perfect for special occasions or holiday dinners.
• Ready in an Hour. This easy, hands-off recipe is ready in about an hour, so you can enjoy your time with your family or guests!
• Naturally gluten-free and low carb.

Ingredients You’ll Need

Beef Tenderloin. Choose a center cut tenderloin that’s roughly 2.5 pounds. This will be enough to feed six to eight people, with some leftover. For the most robust flavor, look for a choice or prime cut with some visible marbling. Certified Angus Beef is always great quality and can be found at big box stores like Sam’s Club or BJ’s for a reasonable price.

Unsalted Butter. Since tenderloin is such a lean cut, it benefits from being cooked with a little bit of fat. Unsalted butter makes a greta base for the horseradish crust, and helps the outside of the beef form a delicious brown crust.

Prepared Horseradish. Use prepared horseradish, which is grated horseradish mixed with vinegar. This has a zippier flavor than creamy horseradish, or horseradish sauce, which is made with sour cream or mayonnaise.

Garlic.

Fresh Herbs. I like to add parsley, rosemary, and thyme to the pan while the beef roasts. This infuses the beef with a subtle flavor that isn’t as pronounced as if you chop them and add them to the horseradish mixture. You can leave them out if you’d like, but they’re a nice touch.

You’ll also need kitchen twine (butcher’s twine) and an instant read thermometer.

How to roast beef tenderloin in the oven

Prepare the beef by tying it with kitchen twine to help it retain its shape while it roasts. Salt the beef generously with kosher salt and refrigerate overnight. Pat dry with paper towels before cooking.

Mix the butter, garlic, and horseradish to form a soft paste.

Sear the beef in a little bit of the butter mixture to create a richly browned crust. Add some herbs to the pan for additional flavor!

Spread the beef with the remaining horseradish butter.

Roast until cooked to your liking. A meat thermometer is a big help here!

Rest the meat for roughly the same amount of time that you roasted it. This will give the juices time to reabsorb into the meat, so it’s tender and juicy. It’s also a great opportunity to finish up any side dishes that you’re making!

Commonly asked questions

More delicious main course recipes for special occasions

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

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Horseradish Crusted Beef Tenderloin

Perfectly cooked beef tenderloin, served medium rare with all the trimmings, will be the star of any holiday meal or weekend get-together.

Course Beef Recipes

Cuisine American

Keyword beef tenderloin, roasted beef loin

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Resting Time 12 hours hours

Total Time 13 hours hours

Servings 8 people

Calories 415kcal

Author Lauren Keating

Ingredients

• 2-3 pound beef tenderloin
• 1 tablespoon Kosher salt
• cracked black pepper
• ½ cup unsalted butter softened
• 4 cloves garlic minced
• 2 teaspoons prepared horseradish
• au jus or horseradish cream sauce for serving

Instructions

• Rub the beef tenderloin all over with kosher salt. Tie up with kitchen twine. Refrigerate uncovered overnight.
• Preheat the oven to 450ºF.
• Use a kitchen towel to blot away any excess moisture from the outside of the tenderloin. Season with cracked black pepper.
• In a small bowl, mix together the butter, horseradish, and garlic.
• Melt 1 tablespoon of the butter mixture in a large cast-iron skillet and heat over medium-high heat. Add the fresh herbs.
• Sear the beef tenderloin on all sides, about 1 to 2 minutes per side, creating a brown caramelized crust. Spoon the hot butter over the tenderloin as it sears.
• Spread the seared tenderloin with the remaining butter mixture. Transfer the pan to the oven and roast until an instant read thermometer registers your desired temperature, about 20 to 30 minutes. (See suggested temperatures above.)
• Remove the tenderloin from the oven and transfer to a cutting board. Let rest for 15 to 20 minutes to allow the juices to redistribute before slicing into ¾ inch slices.
• Serve warm, with au jus or horseradish cream sauce.

Nutrition

Serving: 1serving | Calories: 415kcal | Carbohydrates: 1g | Protein: 21g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 110mg | Sodium: 935mg | Potassium: 357mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 355IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 3mg

Roast beef is the ultimate comfort food. If you’re looking for a great way to make your holiday dinner stand out or just want to serve a delicious Sunday roast that will knock your family’s socks off, you’ll love this melt-in-your-mouth rump roast recipe.

How to Cook a Rump Roast Just Like Grandma’s

There’s nothing better than a juicy roast beef dinner on a cold winter day.

Today, I’m sharing my favorite way to make roast beef in the oven. It’s perfect when you want something easy and delicious to serve for the holidays or to make a Sunday dinner a little more special.

There’s a reason roast beef is such a classic for family gatherings. You don’t need to be a professional chef or even have much experience cooking at all to make it. All you need is a rump roast, some common seasonings, and a baking pan. Once you have those things in place, it’s time to get cooking!

So how do you cook a rump roast? That’s what I’m here for! I’ve got all your answers—including what do to with those leftovers.

What you’ll love about this recipe:

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• Hands off method. Searing the roast in a hot oven and then turning the heat down to let it roast slowly means you don’t have to dirty a second pan.
• Classic seasonings. We’re keeping things simple here with classic seasonings that let the flavor of the beef shine. That means the leftovers have maximum versatility!
• Melt-in-your-mouth tender. No tough, chewy beef here!

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.

Commonly asked questions

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Classic Oven Roast Beef Recipe

Whether you're hosting a big family gathering or having a quiet meal with your significant other, roast beef is a classic recipe that's a staple at holiday meals and for special occasions. This recipe will show you how to cook a rump roast perfectly so it comes out tender, juicy, and flavorful every time!

Course Beef Recipes

Cuisine American

Keyword classic roast beef, how to cook a rump roast, oven roast beef, roast beef recipe

Prep Time 15 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Resting Time 2 hours hours

Total Time 4 hours hours 45 minutes minutes

Servings 8

Calories 301kcal

Author Lauren Keating

Ingredients

• 3 cloves garlic minced
• 1 Tablespoon fresh rosemary chopped finely (or 1 teaspoon dried rosemary)
• 1 Tablespoon fresh thyme chopped finely (or 1 teaspoon dried thyme)
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• ¼ cup olive oil
• 3 pound rump roast

Instructions

• Preheat your oven to 375°F
• In a small bowl, combine the garlic, rosemary, thyme, salt and pepper. Stir in the olive oil until well combined. Let sit for 5-10 minutes so the herbs soften and the oil takes on their flavor.
• Rub the herb mixture all over roast, making sure it’s completely covered.
• Place roast in roasting pan and cook for 30 minutes to brown the outside.
• Reduce the oven temperature to 225°F and continue cooking for 1 ½ to 2 hours or until an internal temperature reads 135 – 150° F, depending on your desired level of doneness.
• Remove the roast from the oven and cover with it aluminum foil. Let the roast rest for 15-30 minutes before serving.

Notes

Remove the rump roast from the refrigerator 1-2 hours before cooking to allow it to come to room temperature.

Nutrition

Serving: 1serving | Calories: 301kcal | Carbohydrates: 1g | Protein: 38g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 105mg | Sodium: 677mg | Potassium: 592mg | Fiber: 0.2g | Sugar: 0.01g | Vitamin A: 49IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 4mg

I don’t know anyone who doesn’t love the gooey, cheesy goodness of broccoli casserole.

We used to have broccoli as part of our Thanksgiving dinner every year, but it mostly went untouched. That is, until one year when someone had the brilliant idea of also serving cheese sauce! It was a total game-changer. No one could get enough, and every last bite of broccoli got gobbled down.

This healthy broccoli casserole takes things to the next level. Delicious roasted broccoli is blanketed with a rich cheese sauce, then topped with a buttery Ritz cracker topping and baked to perfection. To keep things on the lighter side, I swapped out the traditional white rice for cauliflower rice. It adds the perfect texture while keeping the recipe relatively low carb.

If you have any picky eaters in your family, this will be a vegetable side dish that they devour – if you’re quick, you might even get a second helping for yourself, too.

What you’ll love about this broccoli casserole recipe:

• Family Friendly  – Who doesn’t love veggies when they’re covered in gooey cheese?
• A Healthier Indulgence – Made with nourishing ingredients like frozen broccoli and cauliflower rice, with the perfect amount of rich cheese sauce.
• Make It Ahead – Prepare this casserole the night before and bake it just before serving!

Healthy Broccoli Casserole Ingredients

You’ll love how easy it is to make this cheesy broccoli casserole with just a few ingredients. This healthy version of the classic dish is made with wholesome ingredients like real butter and sharp Cheddar cheese — no cream of soup to be found!

• Broccoli Florets. Frozen broccoli keeps things simple, but I’ll also cover how to make this casserole with fresh broccoli.
• Cauliflower Rice. For us, this casserole is a vegetable side, not a starchy one. To keep carbs down, I use cauliflower rice instead of white rice. This also speeds up the cooking process, which is always a win in my book! You can use fresh or frozen cauliflower rice.
• Shredded Cheddar Cheese. Bagged shredded cheese is packaged with an anti-caking agent, like cornstarch, that can impact its ability to melt into the creamy sauce of your dreams. For the best results, shred your own cheese straight off the block. That said, Sargento Creamery Cheddar and Tillamook both make pre-shredded cheese that melts well if you’d rather go that route.
• Cream Cheese. A smidge of cream cheese melted into the sauce adds extra rich, creamy flavor and a subtle tang.
• Low Sodium Chicken Broth. The cheese needs a liquid to melt into and chicken broth adds great flavor. For a vegetarian variation on this recipe, you can use vegetable broth or stock instead.
• Worcestershire Sauce. A splash a Worcestershire sauce adds depth and umami flavor to the casserole. You can leave it out in a pinch, but it adds a great savory element that’s so good!
• Crushed Crackers (or Breadcrumbs). One of the highlights of this casserole is the buttery cracker topping. Ritz crackers are classic and provide excellent flavor and crunch, but you can use gluten-free or low carb crackers if you desire. I’ve also made this a keto version of this casserole with a topping of pork panko.

Frequently Asked Questions About Broccoli Casserole

Substitutions and Variations

As written this broccoli casserole is a great side dish. You can turn it into a heartier main meal in a number of ways:
● Add 3 cups of cooked rice or quinoa instead of the cauliflower rice;
● Add 3 cups of cooked ground chicken or ground beef;
● Add cooked and cubed potatoes; or
● Use ½ cup of crispy crumbled bacon as a topping!

You can also play around with different cheeses for a unique flavor. Cheddar cheese is classic, but other great options include Monterey Jack or Provolone.

More delicious healthy casserole recipes

Here are some more fantastic vegetable side dishes to try:

● Fresh Green Bean Casserole
● Sweet Potato Casserole With Curried Cashews
● Cajun Turkey Casserole

If you love the broccoli and cheese combo, be sure to also try my broccoli cheese soup recipe!

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Broccoli Cheese Casserole

Cheesy broccoli casserole made with wholesome ingredients is a go-to side dish for family dinners! Whether you need a signature dish for the holidays or just want something simple to go along with your air fryer rotisserie chicken, you're going to love this easy recipe.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 229kcal

Author Lauren Keating

Ingredients

• 1 pound fresh or frozen broccoli florets
• 1 tablespoon butter
• 1 tablespoon oil
• 1 onion diced
• 4 garlic cloves minced
• 2 tablespoons flour
• 1 cup low sodium chicken broth
• 2 ounces cream cheese
• 1 teaspoon Worcestershire sauce
• 2 cups shredded cheddar cheese
• 2 cups cauliflower rice
• 8 crushed Ritz crackers or 1/3 cup breadcrumbs

Instructions

• Spray a 9×13 casserole dish with cooking spray.
• If using fresh broccoli, steam or blanch it until fork-tender (see post). If using frozen broccoli, thaw, and drain.
• Add the butter and oil to a saucepan over medium heat. When the butter is melted, add the onions and garlic; cook for 3-4 minutes or until softened.
• Stir in the flour and cook for 1 minute. Whisk in the chicken broth and reduce the heat to low.
• Add the cream cheese and cook, stirring frequently, until melted. Stir in the Worcestershire sauce.
• Add the cheddar cheese and stir until fully melted. Stir in the cauliflower rice.
• Add the broccoli to the prepared baking dish. Pour the cheese sauce over the broccoli; top with the cracker crumbs.
• Bake at 350°F for 45 minutes. If desired, broil the casserole for 5 minutes for a crispier topping.

Nutrition

Serving: 1/8 recipe | Calories: 229kcal | Carbohydrates: 12g | Protein: 10g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Cholesterol: 39mg | Sodium: 295mg | Fiber: 3g | Sugar: 3g

Thanksgiving dinner isn’t complete without a dish of green bean casserole (and Brussels sprouts and sweet potato casserole). But honestly canned soup and those tins of fried onions kind of weird me out. And don’t even get me started on the texture of canned green beans. 

I knew there had to be a better way to make it. And there is! 

This healthy green bean casserole recipe is made from-scratch with all fresh ingredients, from the green beans and mushrooms, to heavy cream, to caramelized onions and toasty bread crumbs that give it it’s classic crunchy, golden brown top. 

Shawn’s a huge fan of the traditional recipe, but he loved my fresh take on it — he even said it tasted better than usual! 

You can even use pork panko to make it low carb and keto friendly. 

How do you make homemade green bean casserole from scratch?

Traditionally, green bean casserole is made with canned or frozen green beans, condensed cream of mushroom soup, and French fried onions. 

For this healthy, from-scratch version, we’ll need to make a few swaps:

• Use fresh green beans instead of frozen or canned. You can use frozen if you really want, but fresh taste so much better!
• Two kinds of sauteed mushrooms, garlic, and heavy cream instead of the cream of mushroom soup. This gives your casserole base so much flavor! (You can also use homemade condensed cream of mushroom soup if you prefer.) 
• Lightly caramelized onions to give the recipe that classic oniony flavor.
• Panko bread crumbs to mimic that crispy topping that normally comes from French fried onions. With all the flavor and texture that’s happening here, I promise you won’t miss those friend onions one bit. 

Gluten-Free/Keto green bean casserole

To make this casserole low carb and gluten-free, you’ll need to make two adjustments. 

First, use coconut flour instead of wheat flour in your mushroom soup mixture. You can, of course, use your favorite low carb thicker such as xanthan gum or almond flour, but I like the texture that coconut flour lends to this recipe – it’s smooth and silky without being gummy or gritty. 

Second, you’ll need another option for those breadcrumbs on top. I LOVE how this recipe comes out with pork panko, which is essentially just crushed up pork rinds. It has a very subtle pork flavor that goes nicely with the green beans, and has that crunchy, crumbly texture that you’d expect atop a casserole. 

If you don’t want to use pork panko, you can also use almond meal on the top of your green beans. This will change the flavor of the recipe, so it won’t feel as true to the original we all know and love, but it will still be tasty. 

FAQs:

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Fresh Green Bean Casserole

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 175kcal

Author Lauren Keating

Equipment

• Medium Baking Pan
• Pork Panko

Ingredients

• ¼ ounce dried porcini mushrooms
• 2 Tablespoons butter divided
• 1 Tablespoon olive oil
• 1 pint sliced crimini mushrooms
• 2 garlic cloves minced
• ¼ cup flour or coconut flour, for low carb/gluten-free
• 1 cup vegetable broth
• ¼ cup heavy cream
• 1 yellow onion sliced
• 1 pound fresh green beans trimmed
• ¼ cup panko bread crumbs or pork panko, for low carb/gluten-free

Instructions

• Heat your oven to 400F.
• Bring 1/2 cup of water to a boil. Add the porcini mushrooms and let sit for 20 minutes, until plump. Remove the mushrooms and finely chop them. 
• Melt 1 Tablespoon of butter and oil in a saucepan over medium heat. Add the porcini and cremini mushrooms and the garlic. Cook for 6-8 minutes, until softened. 
• Sprinkle the flour over the mushrooms, stirring to coat them. 
• Slowly whisk in the broth and heavy cream. Simmer for 10 minutes, until thick enough to coat the back of a spoon. 
• Add the green beans and simmer 4-5 minutes more. 
• Meanwhile, heat the remaining tablespoon of butter in a skillet over medium-high heat. Add the onion. Cover and cook 3-4 minutes, until the onion begins to soften. Remove the cover and continue to cook, stirring frequently, for 5-6 minutes or until a rich golden brown. If the onions start to stick to the pan, stir in a tablespoon or two of water. 
• Stir half of the onions into the green beans mixture, then transfer to a medium (roughly 8×6) baking dish. Scatter the remaining onions over the top, then cover with an even layer of panko. 
• Bake for 15-20 minutes, or until golden brown and bubbling. 
• Let stand 10 minutes before serving.

Notes

I bake this casserole at 400 because that’s the same temperature I roast chicken at and I usually make them together. If you’re making something that bakes at a lower temperature, that’s ok — just leave the casserole in for an extra 5-10 minutes until the top is golden. If you’re not using the oven for anything, you can also broil the casserole for 3-5 minutes to toast the top. 

To make vegetarian: Use traditional panko breadcrumbs

To make keto/gluten free: Use pork panko and coconut flour. 8 net carbs.

Nutrition

Serving: 1/6 recipe | Calories: 175kcal | Carbohydrates: 18g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 21mg | Sodium: 226mg | Fiber: 3g | Sugar: 6g

We went to Italy last fall. It was probably the best week of my life. The weather was perfect, I all but ignored social media, we walked at least 8 miles a day, and the food was AMAZING.

Of course, not everything about it was perfect.

Jet lag was no joke. Thank God for espresso.

Also, the traffic. Oof. If you think renting a car in Italy is a good idea, it’s not.

Take the train.

Or hire a driver.

We drove circles around Florence for at least 3 hours trying to figure out how to get to our hotel. Apparently they close half of the streets to traffic at night. Which is GREAT for sidewalk cafes, but not ideal when you’re trying to get to a parking garage.

Thankfully we finally figured it out, got ourselves checked in, and found a restaurant with open tables that was serving up some of the most beautiful steaks and pastas I’ve ever seen.

After a plate of bolognese (and a few glasses of wine) the traffic was all but forgotten.

Now, a dish of rich, meaty pasta bolognese instantly transports me back to that night. Sometimes it’s a traditional sauce made with beef and pork, but other times this vegetarian version of mushroom and lentil bolognese does this trick.

It had the same hearty, complex notes as that traditional recipes do, but it’s full of healthy fiber and lower on fat.

As written this recipe is vegetarian, but you can replace the Parmesan cheese with nutritional yeast for an entirely plant-based option.

What goes into bolognese sauce?

Traditional bolognese is a thick, meat sauce made from onion, celery and carrot simmered with minced or ground beef and pork and a tiny bit of tomato.

Outside of Italy, bolognese tends to be heavier on tomatoes. Honestly, I prefer the more tomatoey version. Since I already scrapped tradition with this vegetarian bolognese recipe, I added more tomatoes than normal.

Despite being heavier on tomatoes, it still has that bolognese vibe from sweet carrots and cream. This isn’t just a regular meat sauce.

For this recipe, I swapped lentils and mushrooms in for the traditional ground meats. You can make it with all lentils, but mushrooms add more umami flavor and lighten up the texture of the sauce.

Can you use canned lentils?

I love cooking with dry lentils, since they’re so affordable.

If you’re looking for a shortcut – or if dried lentils are hard to find – canned lentils definitely work.

You’ll want to use two 15 ounce cans (about 2 1/2 cups total) in place of every cup of dried lentils.

Be sure to rinse them well and skip ahead to step 2 of the recipe — you don’t need to simmer them in stock.

Does this recipe freeze well?

This lentil bolognese recipe freezes really well, so it’s perfect for meal prep!

I like to freeze it in individual portions so I can pull out whatever amount I need. Freezing it in smaller portions also helps it defrost faster!

Frozen sauce is best if eaten within about 3 months.

Can I make this in a slow cooker?

Absolutely!

To make this vegetarian bolognese in a slow cooker, omit the oil and decrease the vegetable stock to 1 cup.

Cook on low for 8-10 hours, or until the lentils are tender.

How should I use the rest of this bag of lentils?

A one pound bag of dried lentils goes a long way!

If you need another lentil recipe or two to help use it up, I suggest Mujadarra, a really great Lebanese recipe with the most delicious garlicky sauce.

You could also make lentil sloppy joes or try lentil patties on top of a hearty salad. Soup, like this Middle Eastern lentil soup, is always a classic, too.

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Mushroom and Lentil Bolognese

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 4 servings

Calories 318kcal

Author Lauren Keating

Ingredients

• 1 cup dry brown lentils
• 2 cups vegetable stock
• 2 Tablespoons olive oil
• 1 onion finely diced
• 1 celery stalk finely chopped
• 2 carrots grated
• 1 cup sliced mushrooms
• 1 cup dry white wine
• 1 cup whole milk or unsweetened almond milk
• ⅓ cup tomato paste
• 1 bay leaf
• ½ cup grated Parmesan cheese

Instructions

• Add the lentils and stock to a saucepan. Bring to a boil, then reduce the heat and cook, covered, for 20-30 minutes, or until the lentils are tender. Drain.*
• Heat the oil in a large pot over medium heat.
• Add the onion, celery, and carrot and cook for 6-8 minutes, or until beginning to soften. Stir in the mushrooms and cook for 2-3 minutes, until starting to brown.
• Pour in the wine, stirring well to release any browned bits from the bottom of the pot.
• Stir in the tomato paste and cook for 2-3 minutes, until it begins to darken.
• Add the cooked lentils, milk, and bay leaf.
• Simmer for 20-30 minutes, or until the sauce is thick and the vegetables are very soft.
• Remove the bay leaf and stir in the Parmesan cheese.

Notes

*To cook lentils in an Instant Pot, combine the lentils and stock and cook under high pressure for 10 minutes. Naturally release the steam.

** To make in a slow cooker, reduce the stock to 1 cup and omit the oil. Combine all ingredients except the milk and cook on low for 8-10 hours, or until the vegetables are very soft. Stir in the milk and cheese 30 minutes prior to serving; keep the lid open and the heat on the help the liquid reduce during the last 30 minutes of cooking.

Nutrition

Serving: 1g | Calories: 318kcal | Carbohydrates: 28g | Protein: 13g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Cholesterol: 17mg | Sodium: 626mg | Fiber: 7g | Sugar: 11g

A Cubano, but make it low carb!

I was craving a Cuban sandwich the other day, but Shawn has been following a low carb diet so we haven’t been eating a lot of bread. Enter, Cubano stuffed pork loin!

That’s right, I rolled ham, Swiss cheese, dill pickles, and mustard into a pork tenderloin marinated in garlicky mojo. Then I threw it on the grill until it was charred on the outside and gooey on the inside.

It was the best damn pork loin I’ve ever eaten. It was so juicy and flavorful! I’ll be making this keto pork tenderloin all summer long. It would be perfect for the 4th of July!

To keep our meal low carb, I served this stuffed pork tenderloin loin with grilled asparagus and mashed cauliflower. If you aren’t watching carbs, slide a slice right onto a burger bun for a super awesome Cuban style sandwich. Leftovers – if you have any – are delicious straight from the fridge.

If you love Cuban flavors, you’ll also love these Cuban-Style Beef Lettuce Wraps with Pickled Onions (Paleo, Whole 30, Dairy Free) or Cuban Bean Patties with Pineapple Rice.

How to stuff and tie pork loin:

Stuffed pork tenderloin so much easier to make than it looks! First, you’ll want to butterfly your pork and pound it really thin. Hold a sharp knife parallel to your cutting board and split to pork nearly in half, length-wise. It should open like a book.

Next, cover the pork with plastic wrap and pound it with a meat mallet until it’s about ½ inch thick. Layer on your stuffing ingredients – mustard, pickles, ham, and Swiss cheese for this recipe – then, starting at the long side, tightly roll the pork around the filling.

To keep the fillings secure, you’ll need to tie the pork tenderloin with kitchen twine. You can use short pieces of twine and knot each one at the top, or use one long piece and twist it around itself to secure it every time it comes around the top.

Here’s a video that shows you how to cut and tie the pork tenderloin:

If you don’t have twine, you can use toothpicks to keep everything closed up tightly. In a pinch, unwaxed and unflavored dental floss with also does the job.

How to grill a stuffed pork Tenderloin:

To grill the stuffed pork tenderloin, heat your grill to high heat. Place the pork on the grill, seam-side down, then grill for 4 minutes on each side, or until deeply browned and charred. Next, turn the heat down to medium-low and cook the pork over indirect heat for 20 minutes, or until a meat thermometer shows that it’s reached an internal temperature of 155 degrees.

Remove the pork from the grill and let it rest for at least 5 minutes before removing the twine and slicing it.

How to bake a stuffed pork Tenderloin:

If you don’t have a grill or the weather isn’t cooperating, you can also bake this Cubano pork loin in the oven.

Preheat your oven to 450 degrees and place the pork seam-side down in a roasting pan. Bake 10 minutes, or until the pork begins to brown. Then reduce the heat to 350 degrees and bake 45-55 minutes, or until the pork reaches an internal temperature of 155 degrees. As with the grilled tenderloin, you’ll want to be sure to let the pork rest for at least 5 minutes before slicing.

looking for more ways to cook pork loin? Try this German-inspired pork loin slow cooker recipe .

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Cubano Stuffed Pork Loin

A Cubano, but make it low carb! This pork tenderloin is marinated in garlicky mojo, then stuffed with ham, Swiss cheese, pickles, and mustard. Yum!

Cuisine South American

Keyword cubano pork loin, cubano stuffed pork loin, stuffed pork loin

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Additional Time 1 hour hour

Total Time 1 hour hour 55 minutes minutes

Servings 4 servings

Calories 424kcal

Author Lauren Keating

Equipment

• Kitchen Twine in Holder
• Instant Read Meat Thermometer

Ingredients

• 1 pound pork tenderloin loin
• ¼ cup olive oil
• 1 orange juiced
• 1 lime juiced
• 3 garlic cloves minced
• 1 Tablespoon Dijon mustard
• ¼ pound sliced ham
• ¼ pound sliced Swiss cheese
• ½ cup dill pickles sliced

Instructions

• Butterfly the pork tenderloin and pound it to a 1/2-inch thickness. Place the pork in a shallow dish. Cover with the olive oil, orange juice, lime juice, and garlic; turn to coat. Cover and refrigerate at least 1 hour.
• Remove the pork from the marinade and place it on a cutting board. Spread the pork with mustard, then layer it with ham and Swiss. Scatter the pickles over the cheese. Starting at the long end, tightly roll the pork around the filling; secure with kitchen twine or toothpicks.
• Heat your grill to high. Place the pork onto the grill, seam-side down. Cook for 4 minutes on each side, until browned. Reduce heat to medium low; cook the pork loin over indirect heat for 20 minutes, or until it reaches an internal temperature of 150-155 degrees. (You can also make this stuffed pork loin in the oven: Bake it for 10 minutes at 450 degrees, then cook at 350 degrees for 45-55 minutes or until it's cooked through.)
• Remove the pork tenderloin from the grill and tent it with foil. Let it rest for at least 5 minutes, then remove the twin and slice into rounds.

Nutrition

Serving: 1g | Calories: 424kcal | Carbohydrates: 7g | Protein: 45g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Cholesterol: 135mg | Sodium: 635mg | Fiber: 1g | Sugar: 4g

There are two kinds of cooking.

The first is “I worked late and need to get dinner on the table before I pass out from hunger/exhaustion” cooking. That’s where sheet pan meals,  slow cooker recipes, and even meal delivery subscriptions come into play. Most of the recipes on this site fall into this category – and I even wrote a whole book filled with them! 

The second kind of cooking is weekend cooking for the love of cooking. That’s when you pour yourself a glass of wine, put on some music (I’ve been in a big  Speak Now-era Taylor Swift mood lately), make a colossal mess out of the kitchen, and end up with a complete masterpiece of a meal. Maybe it’s something classic like roast chicken or pot pie. Or maybe it’s something modern like this lobster and farro salad with citrus vinaigrette.  

This farro salad is basically a copycat of one I had at Burger & Lobster in New York City. If you’re in the city, this restaurant is definitely worth seeking out. Salad isn’t the kind of thing you go there to eat at all but it caught my eye. I’m glad I rolled with it. And then I found myself craving it when I got home. I recreated their salad the best I could swapping sweet clementine segments for oranges and adding some crumbled feta because, if you ask me, everything is better with cheese. 

Every single bite of this farro salad is bursting with flavor – from sweet lobster to juicy citrus segments to bright pops of herby pesto. And then there’s the vinaigrette. It’s sweet and citrusy and I want to put it on everything. 

This salad is perfect for a romantic date night, a bridal shower brunch, or just a lazy Sunday night when you feel like making something special. 

More affordable alternatives to lobster

OK, I know you’re thinking “Lauren I’m not made out of money, putting lobster on a salad is crazy.”  I promise you it’s not.

One lobster will give you enough meat for four salads. They go on sale at least once a month at Price Chopper and they’ll steam them for you right there in the store so you don’t need to deal with that aspect of it. 

Of course, there are more affordable options. If whole lobsters aren’t on sale, you might be able to save a few dollars by opting for lobster tails. Two tails will give you plenty of lobster meat. Look for them either at the seafood counter or in the freezer case. 

Another option is to skip the lobster and use langostino tails instead.  These shrimp-sized pieces of meat taste almost exactly like lobster. I buy big bags of frozen langostino tails at Trader Joes. They come pre-cooked so all you need to do is defrost them. 

Shrimp or crab also make great alternatives to lobster in this farro salad. The flavor will be different, but they both have a similar salty sweetness that pairs really well with the other ingredients. 

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Lobster Farro Salad with Citrus Vinaigrette

This lobster and salad takes some advance planning, but it's well worth the effort. You'll need cooked farro and steamed lobster before you start assembling the salad. Store bought pesto is fine here, but if you're feeling up for it, homemade pistachio pesto is even better. I use a mortar and pestle to make a paste from 1 cup fresh basil, 5 fresh mint leaves, 1 tablespoon chopped pistachios, and 4 tablespoons extra-virgin olive oil.

Course Healthy Salad Recipes

Cuisine Italian

Prep Time 1 hour hour

Total Time 1 hour hour

Servings 4 servings

Calories 374kcal

Author Lauren Keating

Ingredients

• 6 clementines
• 1 lemon
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• ½ fennel bulb
• 1 steamed lobster about 1 cup chopped meat
• 6 cups arugula
• 1 cup cooked farro
• 2 Tablespoons pesto
• 2 ounces crumbled feta

Instructions

• Juice 2 clementines; cut the other 4 clementines into segments and set aside. Juice the lemon. In a large salad bowl, combine the clementine juice, lemon juice, apple cider vinegar, and olive oil. Season generously with salt and pepper.
• Using a mandolin or a sharp knife, cut the fennel cross-wise as thinly as you can. Add to the the bowl with the vinaigrette and toss to coat. Let sit 5 minutes to help the fennel soften.
• While the fennel marinates, roughly chop the meat from the lobster tail and claws.
• Add the lobster meat, arugula, farro, and clementine segments to the salad bowl. Toss to combine and coat with vinaigrette. Season to taste with salt and pepper.
• Divide the salad between four plates. Drizzle with pesto and sprinkle with crumbled feta.

Nutrition

Serving: 1g | Calories: 374kcal | Carbohydrates: 38g | Protein: 24g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 66mg | Sodium: 315mg | Fiber: 6g | Sugar: 14g