Rice is one of the best side dishes thanks to its incredible versatility. It can be served plain or transformed into a variety of flavored rice recipes that pair beautifully with almost any cuisine. Naturally gluten-free, rice works just as well on its own as it does dressed up with beans, vegetables, herbs, and seasonings. My go-to is butter and lemon, but it’s just as easy to switch things up with garlic Parmesan, cilantro lime, or a simple onion rice—one of my personal favorites.

This recipe is perfect for building cheap meals on a budget, weekly meal prep, or busy nights when you need a low-effort meal that delivers. It’s a simple, family-friendly side dish our whole crew loves, along with the hundreds of you who’ve made it too!

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I’ve developed many recipes over the years, but this is one I am incredibly proud of. I’ve shared it on Instagram stories many times. Hundreds of people have made it and have had nothing but positive feedback!

Cooking rice seems easy enough. Boil water – add rice. Unfortunately, it’s not always that simple, and millions struggle to make it. There are dozens of varieties, each requiring different cooking times, liquid amounts, and techniques. It’s overwhelming. After a LOT of testing, this baked rice was the clear winner. It’s mostly hands-off, versatile, and it comes out perfect every time! 

Related: One Pan Italian Sausage Rice

Flavored White Rice Recipe

Many people struggle to cook rice perfectly. If you’re one of them, this simple white rice recipe flavored with butter and lemon will change your life. The butter and lemon are optional. You can flavor it however you like. It’s incredibly versatile.

My go-to is butter and lemon, but I love to change it up! If we’re having tacos, I add southwest seasonings and swap the butter and lemon for lime and cilantro. You can’t go wrong with garlic, parmesan, and fresh basil, and if you’re going for Asian vibes, try soy sauce, ginger, and a touch of sesame oil. Once you’ve mastered the technique, the variations are endless!

Glass Baking Dish Set

A good-quality baking dish is a kitchen essential! This two-piece set is perfect for casseroles, egg bakes, baked pasta dishes, and oven-baked rice. The lid on for easy clean up! (I used the larger size for this recipe)

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Main Ingredients

Using mostly pantry staples, the ingredient list is short and sweet. Don’t skip the olive oil. It’s a key component of this recipe, adding both flavor and helping to keep the rice grains separate.

• Long-grain white rice. Long grain is non-negotiable. This is what I use, and I don’t rinse it. 
• Broth. I use unsalted chicken bone broth for added flavor and protein.
• Olive oil. We’re adding a generous amount, so use a quality olive oil that tastes good.
• Butter and lemon. Stirred in at the end for flavor and brightness.
• Fresh herbs. My go-to in this dish is Italian parsley, but flavor it however you want!

Instructions

This recipe takes about five minutes to get in the oven, and then you can forget about it while you work on other things! 

• While the oven is preheating, bring the broth, seasonings, and olive oil to a simmer.
• Spray a baking dish with non-stick spray (I use this), and spread the rice in an even layer.
• Pour the broth over the rice, tightly cover with foil, and bake.
• When the rice is done, add the lemon and butter, and fluff with a large fork.

Tips & Variations

• I highly recommend using unsalted or low-sodium broth, so you can control the sodium. Some store-bought brands are very high in salt, so I always recommend reading labels.
• Speaking of salt, the recipe calls for one-half teaspoon of sea salt, which is saltier than kosher salt. I also use unsalted bone broth. If the broth you are using already has salt, I suggest leaving the salt out completely. You can always add more.
• For added protein, I use bone broth. Depending on the brand, each cup of bone broth adds 6 to 9 grams of protein. This is a simple way to add protein directly to your rice! However, any low-sodium or sodium-free broth will work.

Related: Savory Pumpkin Rice Recipe

How To Store Leftover Rice

• Surprisingly, rice does not last as long as most people think. You must cool it down quickly, and consume or freeze it within 3 days, four days max.
• The bacteria/spores that grow on leftover rice are heat-resistant. Unlike other types of bacteria, reheating the rice does not kill them.
• To cool it quickly, I spread leftover rice into a large shallow dish and immediately refrigerate it. Spreading it in a wide, shallow container exposes more of the rice to the cold air.
• Avoid packing hot leftover rice into a deep container, as it can take hours for the center to cool. This leaves the center rice in the danger zone of between 40 and 140 degrees Fahrenheit, where harmful spores can grow.

If you’ve tried this recipe or any other recipe on my site, please let me know in the comments below!

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Butter & Lemon Flavored White Rice Recipe

Looking for a simple side dish? This baked white rice recipe flavored with butter and lemon is versatile and foolproof!

Course Side Dish

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 358kcal

Equipment

• Good Olive Oil
• Redmond Real Salt
• Organic Long Grain Rice
• Large Stainless Steel Fork
• Aluminum foil
• Unsalted Chicken Bone Broth
• Ghee Butter Non Stick Spray
• 3 Quart Baking Dish With Lid

Ingredients

• 2 cups long grain white rice
• 3 1/2 cups unsalted chicken bone broth
• 1/4 cup olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 – 3 tablespoons unsalted butter
• 1 – 2 tablespoons fresh lemon juice

Instructions

• Preheat the oven to 350°F.
• Add the broth, olive oil, and seasonings to a small pot. Bring to a boil.
• Spray a casserole dish with nonstick cooking spray and add the rice.
• Pour the boiling liquid over the rice, and quickly spread it around evenly with a fork.
• Cover tightly with aluminum foil, and place in the oven on the center rack.
• Bake for exactly 30 minutes, remove from the oven, and immediately remove the foil.
• Cut the butter into chunks and drop it all over the top of the rice.
• Add one tablespoon of the lemon juice, and use a fork to gently incorporate the butter. Be careful not to compact the rice. Use a light touch. See note above.
• Add another tablespoon of lemon juice, and continue raking and fluffing the rice.
• Taste and adjust the salt and lemon.
• Note: This is where you can change it up by swapping the lemon and butter for whatever herbs and citrus you want.

Nutrition

Calories: 358kcal | Carbohydrates: 49g | Protein: 9g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 250mg | Potassium: 73mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 117IU | Calcium: 19mg | Iron: 1mg

To boost the protein, I use chicken bone broth, and I love adding my homemade chicken Italian sausage for even more protein, flavor, and texture. Serve alongside my two-ingredient crockpot chuck roast for the ultimate fall comfort food meal, and use the leftovers for a twist on my rice and eggs.

Say hello to your new favorite fall side dish, and add it to your collection of easy pumpkin recipes and gluten-free side dishes. This one should definitely be on your Thanksgiving menu!

Cooler temps are right around the corner, and while most people are excited about pumpkin spice lattes and pumpkin pie, I’m here for all of the savory fall recipes, and this pumpkin rice recipe checks all of the boxes. It’s a unique way to serve pumpkin, and most people have never even heard of pumpkin rice. This will be the recipe everyone asks you for!

Bone broth adds a significant amount of protein to this recipe, but I often add pumpkin to my one-pan Italian sausage rice for the ultimate hearty fall dinner. The flavor combination of pumpkin, Italian sausage, and Parmesan is perfection! To make my sausage rice with pumpkin, follow this recipe exactly, reducing the liquid by 1/4 cup. Pumpkin contains a lot of moisture, which will compensate for the liquid you remove.

Pumpkin Rice Recipe

The health benefits of pumpkin may surprise you. In fact, I use it year-round because it’s so nutritious! It’s packed with goodness, including antioxidants, vitamin A, potassium, and fiber. Pumpkin is also a low-calorie food that’s delicious in both sweet and savory recipes. Pumpkin chili, pumpkin curry, shakes, smoothies, and overnight pumpkin oats are some of my favorite ways to use this versatile ingredient!

Related: Spiced Carrots | A Unique Holiday Side Dish

Ingredient Notes

• Jasmine rice. I use this jasmine rice in almost all of my recipes here on the site. Any long-grain rice will work, but you may need to adjust the liquid according to the package directions.
• Pumpkin purée. You’ll want pure, 100% pumpkin purée for this recipe and not pumpkin pie filling. 
• Chicken bone broth. Swapping regular broth or stock with bone broth is the easiest way to add extra protein to any dish that uses liquid. I like using this unsalted chicken bone broth. If you use regular broth or stock, reduce the salt in the recipe.
• Butter. It adds richness and flavor. If you only have olive oil, that’s perfectly fine!
• Seasonings and fresh herbs. Oregano, garlic, onion, and chili flakes add depth of flavor and a mild heat. Leave out the chili flakes if serving this to kiddos! Italian parsley brings an earthy, herbaceous note.

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How To Make Pumpkin Rice 

This is a quick, 30-minute dish that cooks in one pan. Detailed instructions are in the recipe card below.

Cooking rice with pumpkin can be tricky if you don’t get the liquid-to-water ratio correct. I want to emphasize the importance of letting the rice drain thoroughly after rinsing it. Rinsing the rice is necessary to remove as much starch as possible. However, it retains more water than you may think, and the pumpkin contains a significant amount of moisture. Draining it thoroughly is crucial. I rinse the first, allowing it to hang out in the strainer for about five minutes while I gather all the other ingredients.

How To Store Cooked Rice

After cooking, don’t let rice sit out for more than 1–2 hours, because bacteria can grow fast at room temperature and cause food poisoning. I recommend spreading leftovers in a shallow container and refrigerating the rice as soon as possible. Spreading it in a thinner layer will help it cool faster than if you store it in a deep container. I actually place it on top of one of these flat ice packs in the fridge to cool it even quicker. You can also freeze pumpkin rice in individual or meal-sized containers for quick meals. Consume within 3–4 days. When reheating, ensure the rice reaches a temperature of 165°F throughout, and reheat it only once.

Related: Pumpkin & Parmesan Sausage Balls

Quick Tips

• Choose a skillet with a tight-fitting lid, as we’ll be cooking the rice in the same pan.
• Try not to compact the rice when working with butter and parsley at the end. Use a gentle raking motion, which helps ensure the rice is light and fluffy without sticking together.
• If you can’t find unsalted bone broth, reduce the salt to 1/2 teaspoon in the recipe. Store-bought broth and stock are often high in sodium.
• For added protein, consider adding frozen peas or edamame, canned beans, or any other cooked protein of your choice. My meal prep chicken thighs or chicken sausage would be delish!

If you’ve tried my pumpkin rice recipe or any recipe on my site, please leave a comment below!

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Pumpkin Rice: Your New Favorite Fall Side Dish

Pumpkin rice is the perfect fall side dish. Cozy pumpkin flavors combined with rice, savory broth, and Parmesan - the ultimate comfort food!

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Rest Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 279kcal

Equipment

• Nonstick Pan + Lid
• Organic Pumpkin Puree
• Organic Jamine Rice
• Chicken Bone Broth
• Unsalted Chicken Bone Broth
• Redmond Real Salt

Ingredients

• 1 cup jasmine rice
• 1 1/2 cups unsalted chicken bone broth
• 1/2 cup pumpkin purée
• 1/3 cup shaved Parmesan cheese
• 2 tablespoons salted butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1 teaspoon teaspoon sea salt
• 1/3 cup chopped Italian parsley
• Optional: 1/2 teaspoon chili flakes

Instructions

• Rinse the rice and drain it VERY well. ** see tips below
• Place a 2-quart nonstick saucepan on the stove over medium heat.
• When the pan is hot, add the bone broth.
• When the broth comes to a boil, add the rice, pumpkin, butter, and seasonings.
• Whisk the ingredients together quickly to combine them evenly.
• Turn the heat down to low, cover, and cook for 15 minutes.
• After 15 minutes, remove the pan from the heat without lifting the lid.
• Let the rice sit undisturbed for ten minutes.
• Uncover the rice, and add the parmesan, parsley, and remaining butter.
• Use a fork and gently fluff to combine.
• Garnish with freshly grated Parmesan cheese and additional parsley if desired!

Nutrition

Calories: 279kcal | Carbohydrates: 41g | Protein: 10g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 219mg | Potassium: 162mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5428IU | Vitamin C: 8mg | Calcium: 130mg | Iron: 1mg

This cold white bean salad can be served on its own or as an easy side dish. It’s a personal favorite around the holidays, especially at Christmas, due to its gorgeous colors.

And if you’re a fan of easy salads, my creamy chickpea salad has a unique twist, while the cherry tomato pasta salad is fresh and bright. This high-protein tuna pasta salad has been popular on the blog for months!

I spent many hours in the kitchen with both of my grandmothers growing up. It’s where my love of cooking began, and I learned so much from them. I remember my grandma Abruzzese making a handful of recipes on repeat, and Italian Cannellini Bean Salad was one of them. My version isn’t exactly hers, but it’s pretty close!

In my quest to increase my fiber intake, I’ve been making a different bean salad every week. Beans are high in fiber, protein, and nutrients. They’re a superfood! And since salads are so versatile, you can load them with good-for-you ingredients to make them even healthier. This salad is one of our favorites, and it literally takes 10 minutes to make.

Italian Cannellini Bean Salad

Don’t let the simplicity of the salad fool you! It’s delicious! Creamy cannellini beans and fresh herbs are combined with sun-dried tomatoes plus their oil, resulting in a delightful and addictive salad you’ll want to make on repeat – I have been! 

The star of the show is the sun-dried tomatoes. Their chewy, tart, sweet flavor is perfection with the creamy cannellini beans! One of these days, when I finally get around to making a list of what I consider to be pantry essentials, sun-dried tomatoes will be on it. They’re a flavor bomb and belong in every pantry!

Related: Simple Chickpea Salad

Ingredients You’ll Need

This is a simple recipe using mostly pantry ingredients. Fresh parsley is optional but recommended, especially when serving this dish during the holidays.

• Cannellini beans. Their creamy texture and mild flavor are perfect for this salad.
• Sun-dried tomatoes. They add a delightful chewiness and tangy, sweet flavor.
• Red wine vinegar. Along with olive oil, seasonings, and parsley for a simple, red wine vinaigrette to brighten up and balance the dish.

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Italian Cannellini Bean Salad Instructions

This can be prepared in under 15 minutes. Detailed instructions are included in the recipe card below.

1. Rinse and drain the beans, and add them to a large mixing bowl.
2. Chop the parsley and add it to the bowl. Add the sun-dried tomato oil, red wine vinegar, salt, pepper, oregano, and smoked paprika. Stir gently, making sure all the ingredients are evenly combined. I prefer to use two small spatulas to avoid breaking up the beans too much.
3. Taste and adjust the ingredients to your liking. I love vinegar, so I add a little more. I almost always write my recipes with less vinegar than I actually use, because I prefer a lot of acid. Remember that recipes are guides and not rules. Use as much or as little of each ingredient as you want.
4. Serve immediately, or let it marinate in the fridge for about 30 minutes. 

Store in an airtight container in the fridge for up to 5 days.

Related: Orzo & Veggie Pasta Salad

Notes & Serving Suggestions

• Canned beans are your friend. If you prefer to use dried beans and soak them, that’s your prerogative, but having a variety of canned beans on hand allows you to pull together salads like this in minutes. 
• Stir well before serving. Dressing and sauces often settle to the bottom of the bowl, so giving it a good stir just before serving helps evenly distribute the dressing, ensuring every bite is delicious.
• Enjoy it as a light meal or snack or alongside virtually any cooked protein, especially grilled meat and seafood. Serve it over a bed of greens, such as spinach, kale, or arugula, to add volume and texture. 
• Cannellini beans are often referred to as white kidney beans. Great Northern Beans would be my second choice. Having said that, if you have a favorite type of bean, feel free to use it. I’ve also made this with chickpeas. Although the textures are different, it’s delicious.

If you’ve tried my Italian Cannellini Bean Salad or any recipe on my site, please leave a comment below!

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Italian Cannellini Bean Salad for Any Occasion

Italian cannellini bean salad combines simple ingredients for a flavor-packed dish perfect as a side or a standalone meal.

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 110kcal

Equipment

• Cannellini Beans
• Smoked Paprika
• Red Wine Vinegar
• Small Spatula
• Small Strainer
• Grey Serving Bowl

Ingredients

• 15.5 ounces cannellini beans
• 2 tbsp red wine vinegar
• 1 tbsp sun-dried tomato oil
• 1/3 cup sun-dried tomatoes, packed in oil
• 1/3 cup chopped Italian parsley
• 1/2 tsp sea salt
• 1/4 tsp dried oregano
• 1/8 tsp smoked paprika
• Optional: 1/4 teaspoon crushed red pepper

Instructions

• Add the cannellini beans to a small strainer and rinse with cold water.
• Drain thoroughly, and add the beans to a mixing bowl.
• Roughly chop the sun-dried tomatoes, if necessary. Add to the beans.
• Add the parsley, vinegar, sun-dried tomato oil, and seasonings to the beans.
• Stir gently, making sure all the ingredients are evenly combined.
• Taste and adjust the ingredients to your liking.

Nutrition

Calories: 110kcal | Carbohydrates: 20g | Protein: 7g | Fat: 2g | Saturated Fat: 0.3g | Sodium: 565mg | Potassium: 235mg | Fiber: 6g | Sugar: 0.1g | Vitamin C: 20mg | Calcium: 82mg | Iron: 3mg

Chickpeas (or garbanzo beans) are the star here, bringing protein and fiber to the party along with a simple, zesty red wine vinaigrette—think bright acidity, a touch of sweetness, and fresh herbs. It works as a standalone dish or as part of a protein bowl, sandwich, wrap, or even a dip with crunchy pita chips. This easy bean salad is light, refreshing, and packed with crunchy veggies, making it perfect for a quick lunch or healthy meal prep.

And if you love chickpea salads, my creamy chickpea salad is similar, but tossed in a creamy, flavor-packed tahini dressing. Another reader favorite is this cannellini bean salad with sundried tomatoes – so good!

They can be used in soups, sandwiches, dips, and even turned into cakes and muffins! I recommend always having a can or two in your pantry for quick and healthy recipes like this simple chickpea salad!

Since it is dairy-free, it will hold up in higher temperatures a little longer than something mayonnaise or yogurt-based. It’s perfect for summer, but I enjoy it all year as a light lunch or healthy side dish. It pairs beautifully with pan-seared fish, steaks, and chicken. It also holds up well, making it perfect for your weekly meal prep!

Simple Chickpea Salad

Chickpeas, or garbanzo beans, are part of the plant family of legumes called Fabaceae. They’re actually beans, which is confusing since the word “pea” is in the name. They’re incredibly nutritious and an excellent source of protein, fiber, vitamins, and minerals. Protein and fiber both play a role in weight control. In fact, adding protein to my diet is one of the things that finally helped me lose and maintain my menopause weight.

Another thing that helps me maintain my weight during menopause is adding volume to meals with low-calorie veggies like onions, peppers, cucumbers, and greens. The salad is an excellent example of a high-volume, high-protein, lower-calorie meal. 

Related: 10-Minute Tangy Tomato Dressing Recipe

Ingredients You’ll Need

This simple chickpea salad requires only a can of chicken peas, fresh veggies, and a simple vinaigrette!

• Chickpeas. To make this easier, I used canned chickpeas. If you prefer dried, directions are below.
• English cucumbers. They add a refreshing crunch. I prefer to leave the skin on.
• Yellow bell pepper. For sweetness and crunch.
• Sun-dried tomatoes. Give the salad a delicious sweet-tart flavor and some chewiness.
• Capers. AKA little salt bombs of joy, add a pop of briny, salty deliciousness.
• Scallions. Add a pop of freshness and crunch with a mild onion flavor.
• Italian parsley. Fresh herbs brighten up the salad and add depth.
• Red wine vinaigrette. A zippy dressing with smoked paprika and Aleppo pepper brings the whole salad together. A touch of Dijon gives the dressing some viscosity, allowing it to coat the chickpeas better.

Cooking Dried Chickpeas

1. Add a bag of dried chickpeas to a large bowl along with a teaspoon of salt.
2. Cover with water, and let them soak in the refrigerator for 12 hours or overnight.
3. Drain the chickpeas and rinse them well.
4. Add the chickpeas to a large pot with enough water to cover them.
5. Bring to a boil, turn the heat down, and gently simmer for one and a half to two hours.
6. The beans are done when they tender all the way through without being mushy. If they still feel a little firm in the middle, cook them a little longer.

1. Add your chickpeas to a large pot.
2. Cover them with water and add a teaspoon of salt.
3. Bring it to a boil, turn the heat off, and cover the pot.
4. Soak for one hour, drain and rinse well, and cook as instructed above.

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Simple Chickpea Salad Steps

Prepping the veggies is the most time-consuming part. From start to finish, you can have this on the table in about 15 minutes!

1. Mix the dressing first in the bottom of a bowl big enough to hold the salad.
2. Wash and prep the veggies, adding them to the dressing as you go.
3. Drain and rinse the chickpeas well, and add them to the bowl with the rest of the ingredients.
4. Gently toss the coat of all of the ingredients, give it a taste, and adjust the salt pepper.

Related: Cherry Tomato Pasta Salad

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Serving Suggestions & Tips

This is an incredibly versatile recipe and can be enjoyed in many ways!

• Serve alongside any cooked protein as a side dish.
• Wrap it up in a tortilla or stuff it into warm pita bread.
• Serve over a bed of greens with grilled chicken or shrimp.
• Add it to a platter alongside hummus, Kalamata olives, feta cheese, and fresh pita.
• To pump up the protein, add canned tuna to the salad. Tofu works well here, too.
• Load it up with olives, bell pepper, celery, red onion, purple cabbage – whatever you like!
• Jazz it up with fresh herbs. A generous amount of dill and parsley would be delicious!
• Don’t like chickpeas? Cannellini beans, kidney beans, or any other type of bean will all work.
• Avocado will also add creaminess, along with healthy fats and fiber. 
• Transfer the salad into meal prep containers for healthy meals throughout the week.
• Store in an airtight container in the fridge for up to three days. As mentioned above, the cucumber will start to lose its texture after two days, but I ate the rest on day three and thought it was fine.

If you try this simple chickpea salad, I’d love it if you would leave a comment below!

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Simple Chickpea Salad With Zesty Red Wine Vinaigrette

Enjoy a delicious simple chickpea salad that combines zesty flavors with crunchy veggies for a nutritious, high-fiber, high-protein meal.

Course Salad

Cuisine Mediterranean

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 89kcal

Equipment

• Good Olive Oil
• Smoked Paprika
• Aleppo Pepper
• Organic Chickpeas
• Stainless Steel Colander
• Glass Mixing Bowl
• Vegetable Chopper

Ingredients

Salad Ingredients

• 1 15.5 ounce can of chickpeas
• 1/2 cup English cucumber, diced
• 1/4 cup yellow pepper, diced
• 1/4 cup sun-dried tomatoes in olive oil, chopped
• 2 scallions, thinly sliced
• 2 tbsp chopped Italian parsley
• 1 tbsp capers, drained

Viniagrette Ingredients

• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tbsp lemon juice
• 2 tsp Dijon mustard
• 1/2 tsp dried oregano
• 1/2 tsp Monkfruit sweetener
• 1/4 tsp cumin
• 1/4 tsp Aleppo pepper
• 1/4 tsp smoked paprika
• 1/4 tsp sea salt

Instructions

• In a large bowl, add all of the dressing ingredients. Whisk to combine.
• Add all remaining ingredients to the bowl.
• Gently toss all the ingredients together.
• Taste, and adjust the salt pepper.

Nutrition

Calories: 89kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 253mg | Potassium: 195mg | Fiber: 1g | Sugar: 1g | Vitamin A: 458IU | Vitamin C: 30mg | Calcium: 22mg | Iron: 1mg

The unique spice blend is what sets this recipe apart. It’s not your average salt-and-olive-oil (not that there’s anything wrong with that). Smoked paprika, cumin, chili powder, oregano, and chili flakes are combined with salted butter and roasted to perfection. I love serving these simple roasted carrots in the fall and as part of my holiday side dish lineup! The recipe can easily be doubled or tripled to feed a crowd. 

For more easy side dishes, see my savory pumpkin rice (another perfect one for Thanksgiving), easy roasted mushrooms with garlic and thyme, and 10-minute cannelini bean salad.  

The inspiration for this spiced carrots recipe came from a dish I had at Tupelo Honey Café years ago: spiced roasted vegetables served over a harissa yogurt, which was absolutely delicious. I still think about it and immediately recreated it at home! I leave the okra out because I love serving these during the holidays, and not everyone is a fan. Honestly, this could be any combination of vegetables because the spice blend is what makes the dish unique. It’s an easy carrot side dish that’s always on my Thanksgiving and Christmas menu!

Spiced Carrots Recipe

These are the perfect side dish and a fun appetizer, which inspired this recipe. Serve the carrots with toothpicks and a zesty dipping sauce. I usually mix Greek yogurt, grated garlic, lemon juice, a small pinch of salt and pepper, and a little honey for balance. I keep it simple so the sauce doesn’t compete with the carrots’ flavor. We all need an arsenal of easy side dish recipes, and this one should definitely be on it. 

Related: Pumpkin Rice – Perfect Side Dish For Fall

Health Benefits Of Carrots

Carrots are a crunchy, low-calorie veggie packed with nutrients! They’re rich in beta-carotene, fiber, vitamin K1, potassium, and powerful antioxidants that can help combat cancer and inflammation. The fiber in carrots can help lower cholesterol, aid in weight management, and may even help balance estrogen levels.

Spiced Carrots Preparation

• Preheat the oven to 350°F. Melt the butter in a mixing bowl and place it in the microwave. Cook on high for 15 to 20 seconds or until the butter is melted.
• Add the olive oil, smoked paprika, oregano, chili powder, cumin, chili flakes, salt, and pepper to the melted butter, whisking to combine. Add the carrots and toss until they are evenly coated with the butter and seasonings. 
• To prep the baking sheet, rub it with additional butter as shown in the picture. Thoroughly coat the pan, then break up any remaining pieces around it.
• Once the baking sheet is prepped, spread the carrots in a single layer, add a quarter cup of water, cover tightly with foil, and bake for 20 minutes. After 20 minutes, remove the pan from the oven. Increase the heat to 400°F, remove the foil, stir the carrots, and bake for an additional 10 to 15 minutes, or until lightly browned and tender to your liking.

Cook’s note. Have you ever noticed how roasted carrots look dry and shriveled up? It’s simply the result of roasting vegetables, especially carrots. As they roast, they lose moisture, which is actually a good thing. It intensifies their flavor and creates caramelization. Unfortunately, it can make the carrots look pretty sad. To help with that, I start the carrots covered with a splash of water, which creates steam. They cook uncovered for the last 10 minutes to get some color and caramelization.

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Recipe Tips

• When serving my spiced carrots to guests, I like to transfer them to a pretty serving platter and garnish with fresh oregano. Shaved parmesan is a nice touch, too. 
• To prep the carrots the day before, toss them with the butter mixture, cover, and spread them on the sheet pan just before cooking. When you’re in the thick of cooking a big holiday meal, you’ll be grateful for anything that’s already done!
• Feel free to change it up! If you don’t have oregano, add a little dried thyme. A little chili powder is a nice touch. If you don’t want the spice or you’re serving this to kids, leave the chili flakes off.
• I typically use baby carrots, though whole-roasted or rainbow carrots make a beautiful presentation. Any carrots will work!

If you’ve tried my spiced carrots recipe or any recipe on my site, please leave a comment below!

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Spiced Carrots | Easy Healthy Side Dish

Don’t know what to do with that bag of carrots in your fridge? These spiced carrots are the answer! Savory, smoky, and spicy, they’re totally addictive. They’re also gluten-free, high fiber, and vegetarian!

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 109kcal

Equipment

• Large Baking Sheets
• Smoked Paprika
• Redmond Real Salt
• Oregano
• Good Olive Oil

Ingredients

• 32- ounces baby carrots
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 teaspoon sea salt
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon black pepper
• 1/4 teaspoon chili flakes

Instructions

• Preheat the oven to 350°.
• Add 1 tablespoon of the butter to a large microwave-safe bowl.
• Cook in the microwave for 20 seconds or until the butter is melted.
• Add the olive oil and all of the seasonings to the melted butter.
• Stir the butter mixture until evenly combined.
• Add the carrots to the butter mixture, and toss well.
• Rub a large baking sheet with the remaining tablespoon of butter.
• If there's any butter left, place it around the pan.
• Add the carrots to the baking sheet, and spread them in a single layer.
• Add one quarter cup of water to the baking pan.
• Cover the baking sheet tightly with foil.
• Bake the carrots for 20 minutes.
• After 20 minutes, remove the pan from the oven, and increase the heat to 425°F.
• Uncover the carrots and stir them around. Redistribute in an even layer.
• Place the carrots back in the oven.
• Bake for 10 to 15 minutes or until tender and lightly browned.
• Remove from the oven and adjust the salt.

Nutrition

Calories: 109kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 537mg | Potassium: 372mg | Fiber: 5g | Sugar: 7g | Vitamin A: 21079IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 2mg

I honestly can’t think of a bad time to make this! It’s one of my go-to recipes during the holidays (it’s so good with Easter ham), and I can’t think of a more perfect football food than beer bread! The guys love it! Homemade bread is also part of my weekly meal prep. Use it for sandwiches or an easy side with dinner. We love it alongside my easy beef goulash or 2-ingredient crockpot shredded beef.

Beer bread is the perfect recipe for those who don’t love baking. With one bowl and just a few ingredients, you can have a warm, delicious loaf of homemade bread on the table in about an hour and a half (most of that time is baking and cooling). However, the beer you choose matters. The best beer for beer bread is one with low IBUs, which we’ll discuss more below.

As someone who doesn’t enjoy baking, I was genuinely shocked by how easy and delicious it was the first time I made it. The beer gives the bread a yeasty, malty flavor, and a touch of sweetness rounds it out. It’s also versatile. Add cheddar for a cheesy beer bread, honey for added sweetness, or try a different beer.

Easy Beer Bread + The Best Beer To Use

When choosing the best beer for beer bread, technically, any beer can be used. However, a beer with a high IBU can be bitter, while one that is too light may lack flavor. Here are some of my favorites.

• Dos Perros has an IBU score of just 11%. It’s a rich and malty beer with a subtle sweetness.
• Killian’s Irish Red has an IBU score of 14. It has a smooth finish and toasty malt flavor.
• Newcastle Brown Ale has an IBU of just 4.7%. It’s an English brown ale with a nutty aroma and taste.

In the fall, I enjoy trying out seasonal beers. Schlafly Pumpkin Ale has an IBU score of 16 and notes of caramel, ginger, cinnamon, and nutmeg. It makes an absolutely delicious beer bread that tastes like fall!

What Does IBU Mean In Beer?

• IBU stands for International Bitterness Units. The lower the number, the less bitter the beer. Something like a hoppy IPA, which is very high on the IBU scale, will yield a bitter-tasting bread. For the best-tasting beer bread, I recommend using a beer with an IBU of 20 or less. 

Main Ingredients

The ingredients in beer bread are simple, and you probably have most of them on hand.

• I use all-purpose flour, but we’ll discuss alternatives below.
• Baking powder helps the bread rise, while sea salt enhances its flavor.
• Sugar adds a subtle sweetness, and salted butter for an irresistible buttery top.
• Beer. I typically use a low-IBU beer with caramel and malty notes, but any beer will technically work.

Tip. If you follow a gluten-free diet, you can substitute the all-purpose flour with gluten-free flour. However, the only one I’ve tried this recipe with is King Arthur, Measure for Measure Certified Gluten-Free Flour. You can also use self-rising flour. If you do, you’ll want to omit the baking powder and salt from the recipe.

Step-By-Step Instructions

You can have this prepped before the oven is preheated. The hardest part is waiting for it to bake and cool

1. Preheat the oven to 350°F and spray a loaf pan with nonstick spray.
2. Sift the flour into a mixing bowl. Add the baking powder, sugar**, and salt.
3. Slowly pour in the beer, and whisk until just combined. Don’t overmix.
4. Spoon the batter into the prepared pan, and drizzle the melted butter over the top.
5. Bake for approximately one hour. See notes below.
6. Allow the loaf to rest for at least 30 minutes before slicing.

The sugar in this recipe is optional, but I love the sweetness it adds. The recipe works just fine without it.

Cook’s note: To check for doneness, insert a toothpick or knife into the center of the bread. When it comes out clean, it’s done. However, the most foolproof way to check if the bread is done is to use an instant-read thermometer. Insert the thermometer into the center of the bread, ensuring it does not touch the bottom of the pan. When the temperature reads 190°F, the bread is perfectly cooked. Always let it rest before slicing.

Serving Suggestions + Tips

• My favorite way to eat it is to warm it up and slather it with salted butter.
• Serve with soup, stew, or chili, or cube it and make beer-bread croutons.
• Slice it up and make the most amazing grilled cheese sandwich ever!
• If you don’t have sugar, you can replace it with 1/4 cup of honey or omit it altogether.
• For cheesy beer bread, add one cup of shredded cheese to the dry mix before adding the beer.
• Stir in any fresh herbs you’d like into the batter. My favorites are rosemary and chives!
• For garlicky beer bread, fresh, roasted, or garlic powder all work well here.
• Resist the urge to slice into the bread immediately and allow it to rest for at least 20 minutes.
• Sifting the flour is crucial for a lighter, fluffier loaf of bread.
• Adding butter to the bread before baking results in a buttery, crunchy top, as shown in the photos. If you want a softer top, add the butter only in the last 15 minutes of cooking.

If you’ve tried my easy beer bread recipe, please leave a comment below!

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Best Beer for Beer Bread + Easy 5-Ingredient Recipe

Learn which beer works best for beer bread and make a loaf of fresh, homemade quick bread perfect for mealtime, snacks, and meal prep!

Course Bread

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Rest Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8 Slices

Calories 234kcal

Equipment

• Organic All Purpose Flour
• 3 Cup Flour Sifter
• Glass Mixing Bowl With Lid
• Bread Loaf Pan
• Instant Read Thermometer
• Sea Salt
• Baking Powder

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 2 tablespoons sugar, optional
• 3/4 teaspoon salt
• 1 12-ounce can beer
• 1/4 cup melted butter

Instructions

• Preheat the oven to 375°F
• Lightly grease a 9x5" loaf pan with butter or non-stick cooking spray.
• In a large bowl, sift the flour, baking powder, sugar, and salt.
• Pour in the beer and stir until just combined. Don’t overmix.
• Spoon the batter into a loaf pan and gently smooth the top.
• Drizzle the melted butter over the top.
• Bake for approximately 45-50 minutes or until the top is a deep, golden brown and a knife inserted into the middle comes out clean or with a few moist crumbs.
• Remove the bread from the oven and let it rest for 30 minutes before slicing.

Nutrition

Calories: 234kcal | Carbohydrates: 39g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 424mg | Potassium: 52mg | Fiber: 1g | Sugar: 3g | Vitamin A: 177IU | Calcium: 97mg | Iron: 2mg

Use them in my yogurt parfait recipe, an easy twist on apple crisp, or a high-protein Greek yogurt bowl! Serve them at Thanksgiving or Christmas as part of your holiday brunch or dinner, and watch them disappear!

I’ve never been much of a fruit girl. It’s not that I don’t like it. I just don’t go out of my way to eat it and prefer veggies. Stovetop-cooked apples, however, are one of the few fruit dishes I look forward to making, especially when the weather starts to cool down, and I’m craving all the fall comfort food! 

Simple cooked apples are nothing new. There are hundreds, if not thousands, of recipes on the Internet. What makes mine different is that you only need 4 ingredients and can make it in about 10 minutes. We’re not even turning on the oven, which is especially helpful during the holidays when you’re in the thick of cooking a big Thanksgiving or Christmas meal and your stove can’t hold any more.

Apples, butter or ghee, cinnamon, and a touch of salt are all you need. They can be stirred into oatmeal, yogurt bowls, or parfaits, like this one with apples and granola. The variations are endless!

Stovetop Cooked Apples

If you love baked apples but don’t want to turn on your oven, this simple cooked apple recipe is for you. They’re incredibly versatile and can be used in both sweet and savory dishes. Double the recipe as part of your healthy meal prep, and enjoy these simple cooked apples all week long. Sauteed apples are high in fiber and nutritious, making them a healthy choice that tastes like a treat. They’re dairy-free, gluten-free, and vegetarian. 

Cinnamon Apples Ingredients

Four simple ingredients and a few minutes are all you need for these stovetop cooked apples. Exact amounts are listed in the recipe card below.

• Apples. I see a lot of opinions online about which type of apples is best for cooking and baking. While some apples do work better than others for some recipes, the beauty of this recipe is that any apples will work. For this recipe, use what you’ve got and what you like.
• Cinnamon. You can certainly make these with just apples and butter, but a little cinnamon adds warmth and depth of flavor. I love using Ceylon cinnamon for its deep flavor and added nutritional benefits.
• Ghee or butter. I use salted ghee (clarified butter) or butter, depending on what I have on hand. Both will work.
• Sea salt. Just a touch brings out the apples’ sweetness. 

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How To Make Cooked Apples On The Stovetop

My favorite thing about this recipe, aside from its deliciousness, is how easy it is to make!

1. Start by dicing the apples and removing the cores. I prefer to leave the peel on because that’s where a lot of the fiber and nutrition live, but feel free to peel them. If I were making these for small children, I would peel them.
2. Once you’ve prepped your apples, place an 8- to 10-inch nonstick skillet on the stove over medium-high heat. Add the apples, cinnamon, ghee butter, and salt. 
3. After about a minute, you should hear the apples sizzling. Give them a good stir to incorporate the butter and cinnamon. 
4. Turn the heat down to medium-low and let the apples cook for 3 to 4 minutes, depending on how soft you like them. You’ll be surprised how quickly they get soft.
5. Remove them from the pan, let them cool, and enjoy!

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Tips + Serving + Storage

• If you want your apples to be a little sweeter, a drizzle of honey or maple syrup added to the pan will do the trick. If you’re watching your sugar, add a drop or two of liquid Stevia —my personal preference.
• For a quick dessert, there’s nothing not to love about warm, comforting cooked apples and vanilla ice cream—it’s cool, creamy, and deliciously sweet. For added texture, top with toasted nuts or granola. 
• If you love apple crisp but don’t want to bother making it, my quick version is perfect for a busy morning or as a healthier dessert!
• Once the apples have cooled, store them in a covered container in the refrigerator for up to 5 days. I do not recommend freezing these, as cooked or raw apples tend to deteriorate after freezing and thawing.

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If you’ve tried my stovetop cooked apples recipe or any recipe on my site, please leave a comment below!

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Stovetop Cooked Apples | Easy 10-Minute Recipe

Stovetop cooked apples take ten minutes to make and taste like Fall. They can be used in a variety of ways, from desserts to savory dishes.

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 74kcal

Equipment

• Ceramic Nonstick Pan
• Ceylon Cinnamon
• Salted Ghee Butter
• Redmond Real Salt

Ingredients

• 2 apples
• 1 tbsp ghee or butter
• 1 tsp cinnamon
• Pinch of sea salt

Instructions

• Core and dice the apples.
• Place a medium-sized non-stick pan on the stove.
• Turn the heat on to medium-high.
• Add the apples, butter, salt, and cinnamon to the pan.
• When you hear the apples start to sizzle, turn the heat down to medium-low.
• Constantly stir to incorporate the butter and cinnamon.
• Cook for 3 to 4 minutes or until the apples are cooked to your desired tenderness.
• Transfer the apples to a bowl to stop the cooking and enjoy!

Nutrition

Calories: 74kcal | Carbohydrates: 13g | Protein: 0.3g | Fat: 3g | Saturated Fat: 2g | Sodium: 23mg | Potassium: 100mg | Fiber: 2g | Sugar: 9g

A simple combination of mushrooms, butter, olive oil, garlic, and thyme is roasted to perfection in the oven. This is a perfect side dish recipe all year long, but I especially love it in the fall. Add this to your list of Thanksgiving menu or fall recipes and enjoy!

A simple side dish with minimal ingredients and little prep? Yes, please! This healthy mushroom recipe with garlic and thyme takes approximately 30 minutes, with most of the time spent on hands-off cooking.

Whether you’re searching for side dishes for holiday meals or quick weeknight recipes, we all need an arsenal of easy side dishes. One of my favorite things about this recipe is that once the mushrooms are in the oven, you have time to assemble the rest of your meal!

Mushrooms are hearty and meaty. Roasting them at a high temperature intensifies their rich, savory flavor. I added thyme and garlic to the mushrooms, but the beauty of this recipe is that you can leave them out or swap them with your favorite herbs and spices.

Healthy Mushroom Recipe

Healthy means something different to everyone. To me, it means using ingredients that I can pronounce and eating foods in their whole form. What does that mean? Rice is rice, a mushroom is a mushroom, and butter is butter. I limit my consumption of food that comes in packages with a long list of mystery ingredients. Additionally, we also limit sugar because my husband is pre-diabetic.

Don’t let the simplicity of this recipe fool you. Mushrooms are full of fiber, potassium, and antioxidants. Grass-fed butter contains healthy omega-3s and vitamins A, D, E, and K2. You might be surprised to learn that fresh herbs are nutritional powerhouses. Thyme is antimicrobial, anti-inflammatory, and a great source of vitamins A, C, and copper. This is a side dish you can feel good about serving your family!

Related: Easy Crockpot Shredded Beef

Main Ingredients

For this healthy mushroom recipe, you only need mushrooms, butter, olive oil, and salt. Thyme, garlic, and pepper are optional but recommended.

• Mushrooms. Today, I used white button mushrooms, but any mushroom works for this recipe, although the cooking time may vary by a few minutes.
• Butter. High-quality, salted butter adds a rich, buttery flavor that complements mushrooms well and aids in browning.
• Extra-virgin olive oil. A little good-quality olive oil adds flavor and helps keep the butter from burning. If you’ve ever wondered why chefs add butter and olive oil to a hot skillet, it’s because butter burns quickly at high heat, so adding olive oil helps prevent that. 
• Thyme. Because thyme and mushrooms go together like peanut butter and jelly! I add a little dry thyme to the butter mixture and garnish with fresh thyme because it’s so darn pretty, and mushrooms aren’t the most aesthetically pleasing dish. 

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How to Make

This recipe for healthy mushrooms is mostly hands-off. Regardless of the cooking method, fresh mushrooms always require a bit of preparation. 

1. Preheat your oven to 450°F on convection, if available.
2. Prep your mushrooms. Some people leave the stems on, but I prefer to remove them.
3. Spread your mushrooms out on a large baking sheet, ensuring they are not crowded.
4. Add the olive oil and butter to a small bowl. Microwave on defrost until the butter is just melted.
5. Add the dry seasonings and minced garlic to the butter, stirring until well combined.
6. Drizzle the butter mixture over the mushrooms and toss well, ensuring they are all well coated.
7. After coating the mushrooms with the butter mixture, turn them over so that the cut side is down.
8. Place the pan in the oven and cook for 20 – 25 minutes, stirring at the 15-minute mark.
9. When the mushrooms are golden brown, remove them from the oven.
10. Transfer the mushrooms to a serving bowl and garnish with a few sprigs of fresh thyme, if desired.

Pro tip. Turning the mushrooms cut side down helps the liquid drain onto the pan and evaporate quickly, rather than filling the mushroom cap with liquid. If you skip this step, the mushrooms will take longer to brown.

Related: One Pan Italian Sausage & Rice

Helpful Tips + Variations

• All ovens cook differently. My mushrooms were nicely browned at the 25-minute mark. 
• Mushrooms shrink a lot during the cooking process, so depending on how many people you’re serving, you will need to cook more than you think. These were three pounds of mushrooms that looked like this after roasting!
• Don’t crowd the mushrooms on your baking sheet, or they will steam instead of browning. If necessary, use two baking sheets. I adore my extra-large high-sided baking sheets.  
• The salt will concentrate in flavor since these mushrooms are cooking down by at least half their volume, so use the salt sparingly initially. You can always add more at the end. 
• Spice up the mushrooms by adding a little cayenne or crushed red pepper.  Freshly grated Parmesan and Italian parsley sprinkled over just before serving will add a big pop of flavor and color.

If you’ve tried my healthy mushroom recipe, please let me know in the comments below!

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Healthy Mushroom Recipe With Garlic & Thyme

This healthy mushroom recipe is easy to make and loaded with nutrition and heart-healthy fats. Enjoy it as a delicious side dish or main course!

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 122kcal

Equipment

• Baking Sheet
• Ghee Butter
• Redmond Real Salt
• Kitchen Gloves
• Extra Virgin Olive Oil
• Dry Thyme

Ingredients

• 3 pounds white button mushrooms
• 3 tablespoons butter (I use salted butter)
• 3 garlic cloves, minced
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper
• 1/2 teaspoon sea salt (I use Redmond Real Salt)
• Fresh thyme for garnish optional

Instructions

• Preheat your oven to 450° (on convection if you have it)
• Clean the mushrooms by wiping them with a paper towel or a quick rinse.
• Spread the mushrooms out on a baking sheet, making sure not to crowd them.
• Add the olive oil and butter to a small bowl and microwave until the butter is melted.
• Add the dry seasonings and minced garlic to the butter, stirring to combine.
• Drizzle the butter mixture over the mushrooms and toss well.
• Turn most of the mushrooms with the cut side down so the liquid can drain off.
• Place the pan in the oven and cook for 20 – 25 minutes, stirring at the 15-minute mark.
• When the mushrooms are golden brown, remove them from the oven.
• Transfer the mushrooms to a serving bowl and garnish with a few sprigs of fresh thyme, if desired.

Nutrition

Calories: 122kcal | Carbohydrates: 8g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 252mg | Potassium: 727mg | Fiber: 2g | Sugar: 5g | Vitamin A: 206IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 1mg

Corn season is almost here, and I’ll be at the farmer’s market bright and early every weekend stocking up! There’s nothing quite like sweet, summer corn, and my fresh corn salad is my favorite way to eat it!

If you’ve never tried raw corn, trust me it’s delicious! It’s crisp, sweet, and perfect for salads, but it must be in season and as fresh as you can get it. The first time I tried it, it was at my local farmer’s market. For a few short weeks, they have super sweet corn and encourage you to sample it raw. It was a game-changer for me, and I’ve been eating it that way ever since. If you can’t get fresh corn, frozen will do. Put it in a strainer until it’s thawed, but don’t cook it.

This salad has no mayonnaise, which makes it perfect for outside get-togethers. Bring it to your next BBQ or tailgate gathering, and watch it disappear. It’s a guaranteed crowd-pleaser!

Peak corn season is July through September!

The ingredients are simple, and the dish takes about 15 minutes from start to finish! Serve it as a side dish alongside grilled meat or fish, add some protein to make it a meal, or serve it up as a dip with crunchy tortilla chips.

Tips for making the best fresh corn salad:

To make this salad even quicker, use a small chopper like this to prep your veggies. A small chopper is a kitchen necessity.

One ear of corn yields approximately 3/4 cup kernels, so you may need to adjust the recipe accordingly depending on the size of your corn.

The beauty of this salad is that it’s so versatile. Try adding avocado, jicama, different herbs, fresh spinach or kale, radish, peppers, olives, or jalapeno to change it up.

If you want to make it ahead of time, wait until just before serving to stir in the basil and tomatoes. The taste and texture of tomatoes goes downhill in the refrigerator.

If you prefer, you can blanch the corn first by trimming the kernels off the cobs, dropping them into boiling water for 90 seconds, draining, and plunging them right into an ice bath to stop the cooking. Most people blanch the whole cob, but trying to handle them hot seems silly to me. This is easier – and safer.

In a large bowl, stir together the corn kernels, tomatoes, carrots, and green onion.

In a separate bowl, whisk together the apple cider vinegar, olive oil, garlic, salt, and pepper.

Drizzle the dressing over the corn mixture, add the blue cheese crumbles and basil, and stir.

Taste and adjust the seasonings. If you prefer to make this in advance, hold off on adding the tomatoes and basil until just before serving. I actually prefer this salad at room temperature!

If you can get your hands on some fresh sprouts, sprinkle a few on top for an extra pop of crunch and nutrition! I tried sunflower sprouts for the first time last year, and now I’m obsessed!

Serve this with:

• Copycat Chick-Fil-A Nuggets
• Nashville Hot Chicken Tacos
• Beef Barbacoa (like Chipotle)

Did you try this recipe?

• Leave us a comment or rating below!
• Tag and hashtag us on Instagram @nashvillemade #nashvillemadefood
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Fresh Corn Salad Recipe with Blue Cheese and Tomatoes

Fresh corn is the star in this light, healthy, flavorful salad! It's a perfect side dish for BBQs, tailgate parties, or picnics - or you eat it straight out of the bowl!

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Servings 4

Author www.savingeveryday.net

Ingredients

• 3 cups fresh corn kernels
• 1 cup quartered cherry tomatoes
• 1/4 cup finely chopped carrots
• 1 green onion thinly sliced
• 3 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 garlic clove minced
• 1/4 cup blue cheese crumbles
• 8 basil leaves thinly sliced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

• In a large bowl, stir together the corn kernels, tomatoes, carrots, and green onion.
• In a separate bowl, whisk together the apple cider vinegar, olive oil, garlic, salt, and pepper.
• Drizzle the dressing over the corn mixture, add the blue cheese crumbles and basil, and stir.
• Taste and adjust the seasonings.

Notes

One ear of corn yields approximately 3/4 cup kernels, so you may nee dot adjust the recipe accordingly depending on the size of your corn.

The beauty of this salads it at it's so versatile. Try adding avocado, jicama, different herbs, fresh spinach or kale, radish, peppers, olives, or jalapeno to change it up.

If you want to make it ahead of time, wait until just before serving to stir in the basil and tomatoes. I don't love the texture of tomatoes once they've been refrigerated, but that's just a personal preference.

If you prefer, you can blanch it first by trimming the kernels off the cobs, dropping them into boiling water for 90 seconds, draining, and plunging them right into an ice bath to stop the cooking. Most people blanch the whole cob but trying to handle them hot seems silly to me. This is easier – and safer.

I can’t take credit for this easy pasta salad with bacon and tomatoes! Well over 20 years ago, one of my best friends made this at a family gathering, and it quickly became a family. It has been changed and tweaked over The years, but everyone makes it in my family from my kids to my nieces and nephews.

This is the salad that everyone’s gonna want the recipe for when you bring it to I get together! I’ve been bringing this to family gatherings, BBQs, and work parties for years, and there’s never a bite left! I mean, what’s not to love about bacon, tomatoes, and pasta. This is incredibly easy to make, but don’t let the simplicity fool you. This easy side dish is bursting with flavors and textures that will have your guests coming back for more!

How to make easy pasta salad with bacon and tomatoes:

• Start the water for the pasta.
• While you wait for it to boil, get the bacon cooking.
• While the pasta and bacon cook, prep your dressing and veggies.
• Drain the pasta and bacon.
• Mix everything together.

This does not have a lot of mayonnaise – only one cup for an entire pound of pasta. The tomatoes, vinegar, and mayo combine to make a creamy dressing that’s light and tangy. That said, feel free to add as much or little as you like. I like vinegar, so I’ll often throw in a few extra splashes. I also like a little extra black pepper. You can easily double this, and I do quite often for large gatherings.

You can certainly make this salad all year long, but it’s infinitely better in the summer when tomatoes are at their best. Add as much as you like. Extra tomatoes or bacon only make it better. This recipe is easy to customize.

Easy pasta salad variations:

• Add diced bell pepper, olives, and even fresh herbs.
• Chop up hard-boiled eggs for added protein.
• For a “BLT” pasta salad, serve with some chopped romaine on top.
• To spice it up, add some crushed red pepper to the dressing.

In my opinion, this salad is best at room temperature, so I make it just before serving. If you want to make it ahead and chill it, you may need to add a little more mayonnaise and vinegar before serving. As the pasta sits in the fridge, it will soak up some of the dressing.

If you’ve tried my pasta salad with bacon and tomatoes or any recipe on my site, please leave a comment below!

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More Recipes You May Like

• 10-Minute Tangy Tomato Dressing Recipe
• Foolproof Butter & Lemon Baked Rice Recipe
• Easy Oven Roasted Broccoli Recipe
• Homemade Basil Pesto Recipe | Plus 25 Ways To Use It

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Save This Easy Pasta Salad with Bacon and Tomatoes To Pinterest

The first time I had roasted vegetables was the first time I realized how amazingly delicious they could be. I feel the need to say I’ve always loved veggies and ate an abundance growing up – just never roasted. When you roast vegetables at a high temperature it caramelizes the sugars and creates an amazing depth of flavor. The edges get deliciously charred and crispy, and it’s absolutely addicting.

When I make any roasted veggie (not just broccoli), I make a huge pan. The leftovers make great omelets or a healthy snack, so I always make extra for quick and easy meals. You can also toss them with cooked pasta, a little extra olive oil, crushed red pepper, and some Parmesan for a super quick, nutritious, and filling meal!

Once the broccoli is done, you can change it up by adding a squeeze of lemon, red pepper flakes, herbs, pine nuts, or Parmesan.

Oven-roasted broccoli with garlic and parmesan is extra delicious!

You can toss the broccoli with the olive oil and seasonings right on the pan, but I like to do it in a big bowl and then spread it on a parchment-lined baking sheet for easier cleanup. The parchment paper protects the pan and ensures nothing sticks.

If you like crisper vegetables, reduce the cooking time be a few minutes. And, if you’re like me and like extra charred edges, just crank the oven up in the last five minutes of cooking.

This recipe is so easy that it’s almost not a recipe, but there are some things to know:

• Don’t crowd the pan. Leave a little space between the veggies for better browning.
• Try to cut the broccoli the same size or as close to it as possible. It will cook more evenly.
• Be generous with your oil but don’t go crazy. For a large baking sheet, I use 2-3 tablespoons.
• A sheet pan with a low rim works best because it allows the water to evaporate better.
• Don’t be afraid to use a high temperature. We’re roasting not steaming
• Rotate the pan halfway through cooking for more even browning.

Serve this with:

• Easy Beef & Tomato Goulash
• Simple Sesame Spaghetti
• Hot Chicken Tacos
• Copycat Chick-Fil-A Nuggets
• Beef Barbacoa (like Chipotle)

Did you try this recipe?

• Leave us a comment or rating below!
• Tag and hashtag us on Instagram @nashvillemade #nashvillemadefood
• Follow us on Instagram, Pinterest, Twitter, and Facebook
• Sign up here to receive our weekly roundup in your inbox.

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Easy Oven Roasted Broccoli Recipe

Oven roasted broccoli is deliciously addictive, oh so easy to prepare, and will quickly become a family favorite!

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author www.savingeveryday.net

Ingredients

• 16 ounces broccoli florets
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

• Preheat over to 425°F
• Line a large baking sheet with parchment paper.
• Wash and dry the broccoli thoroughly.
• Add all the ingredients to a large bowl and thorough toss to combine.
• Pour onto the prepared pan.
• Bake for 12 to 15 minutes or until the broccoli is tender and lightly charred on the edges.

Notes

This recipe can be doubled or tripled. Just be sure not to crowd the pan.