Recipe Index

March 3, 2023 by Tanya Leave a Comment

Oven Roasted Cauliflower

Roasted cauliflower is an easy, delicious way to enjoy a lazy healthy meal. This simple recipe packs a lot of flavor and nutrition into one dish. The nutty flavor of the cauliflower with the crunchy texture makes for an irresistible snack.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

This low-carb option is incredibly versatile: use it as a side dish, add some meat to make it into a main course, or top it with your favorite sauce for extra flair. So if you're looking for a healthy, tasty low-carb alternative, try this roasted cauliflower - you won't regret it!

If you're a fan of cauliflower you'll love my Creamy Cauliflower Soup, Roasted Cauliflower Dip or this Cauliflower Pizza Casserole.

oven roasted cauliflower still on the baking sheet.

Ingredients for Oven Roasted Cauliflower

Cauliflower florets: Fresh cauliflower florets, should be rinsed and patted dry before preparing.
Avocado oil: Oil helps to prevent burning, allows the seasoning to stick, and provides flavor. Olive oil would also work here.
Garlic powder: For flavor!
Kosher salt: Also for flavor.
Crushed red pepper flakes: Optional for a bit more bite!

Tools needed for this recipe

Cutting board and sharp knife
Large mixing bowl
Large baking sheet
Parchment paper

How To Make Oven-Roasted Cauliflower

Preheat oven to 450 degrees Fahrenheit (232C). Prepare a baking sheet by lining it with parchment paper. Set aside.

In a large bowl, combine the cauliflower florets with avocado oil, garlic powder, salt, and crushed red pepper florets. Stir to combine, ensuring all the florets are covered with oil and seasoning.

Seasoned cauliflower on a parchment lined baking sheet.

Spread the cauliflower on the baking sheet in a single layer.

Cooked oven roasted cauliflower still on the baking sheet.

Place in oven and bake for 20-25 minutes, turning the baking tray halfway through. The cauliflower is ready when lightly browned. Remove from the oven and serve.

How to store leftovers

Store leftovers in an airtight container in the refrigerator for up to a week.

It isn't recommended to freeze steamed, or softened cauliflower, as their texture will change and become mushy after thawing due to the additional moisture added.

Roasted Cauliflower Variations

Almost any dish can be elevated with the addition of spices. Any of these seasonings are sure to be a hit!

Italian seasoned cauliflower - Add Italian seasoning, parmesan cheese, or oregano to your seasoning mixture.

Mexican cauliflower - Cumin and chili powder will add a bit of flare to this recipe. Spritz with a squeeze of lime to finish.

Extra spice - Try my Homemade Cajun Seasoning or Jamaican Jerk Seasoning to spice up this mild vegetable.

Let this recipe be a base for Creamy Cauliflower Soup, or simply serve it on top of a baked potato with cheese!

oven roasted cauliflower on a baking sheet.

Serving Suggestions

Cauliflower itself is a great stand-alone vegetable, lending itself to be paired alongside almost any protein.

While roasting your cauliflower, try any of these delicious proteins in your air fryer:

FAQ's

Why is my roasted cauliflower mushy?

Overcrowding your baking sheet will result in steamed or mushy cauliflower. Leaving plenty of room between each piece will allow the moisture to evaporate and the vegetable to cook evenly. If necessary, use two baking sheets for even roasting.

What color cauliflower is the most nutritious?

Cauliflower can come in white, orange, purple, and green. While they all taste the same, the orange and purple varieties contain more antioxidants, with the orange carrying more beta-carotene than the rest.

Notes

Turning the baking sheet halfway through will ensure that your roasted cauliflower has cooked evenly over every piece.

Looking for more oven-roasted recipes? Try these out:

If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 1 vote

Oven Roasted Cauliflower

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Keyword: oven roasted cauliflower

Servings: servings

Calories: 119kcal

Author: Tanya

Ingredients

8 cups Cauliflower florets rinsed and patted dry
4 tablespoons Avocado oil
2 teaspoons Garlic powder
1 teaspoon Kosher salt
¼ teaspoon Crushed red pepper flakes optional

Instructions

Preheat oven to 450 degrees Fahrenheit (232C). Prepare a baking sheet by lining it with parchment paper. Set aside.
In a large bowl, combine the cauliflower florets with avocado oil, garlic powder, salt, and crushed red pepper florets. Stir to combine, ensuring all the florets are covered with oil and seasoning.
Spread the cauliflower on the baking sheet in a single layer.
Place in oven and bake for 20-25 minutes, turning the baking tray halfway through. The cauliflower is ready when lightly browned. Remove from the oven and serve.

Nutrition

February 27, 2023 by Tanya Leave a Comment

Sweet Potato Soup Recipe

My family love the flavor of sweet potato, so this Sweet Potato Soup recipe with coconut milk is always popular and a hit every time I serve it. This mildly spicy sweet potato soup recipe has curry powder and ground coriander added to it, taking the flavor to another level.

two bowls of sweet potato soup garnished with chopped cilantro and a drizzle of coconut milk

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I love a good sweet potato recipe, as it's one of my favorite tubers. So it's no surprise that I've made this delicious curry-flavored sweet potato soup recipe to share with you all.

I like to add apple to this healthy sweet potato soup recipe as the apple adds just a touch of sharpness to balance out the sweetness of the potato. This is also a great dairy-free and vegan sweet potato soup, as I use coconut milk, rather than cream. If you use gluten-free vegetable stock it makes a great tasting gluten-free soup too.

Depending on portion size, soup makes a great appetizer or main dish served with some crusty bread.

Ingredients

Olive oil - or any oil made for high-heat cooking will do. I usually use light-tasting olive oil, canola oil, or avocado oil.
Aromatics - onion and garlic for flavor.
Seasoning - flavor with curry powder and ground coriander, then add salt and black pepper to taste once the soup has cooked.
Sweet potatoes - use any color sweet potato.
Apple - I suggest a large sweet apple, something like Honeycrisp or Fuji would be ideal.
Broth - vegetable broth, but chicken broth can work too.
Coconut milk - full-fat unsweetened coconut milk adds a creamy element. You can use lite coconut milk if you prefer, but the soup will have a thinner texture.
Cilantro - for garnish, you can sub with chives or sliced green onions.

How to make Sweet Potato Soup recipe

Heat the olive oil in a large pot over medium heat. Add the onions and sauté gently until softened, about 3-5 minutes.

Now add the garlic and sauté for an additional minute.

Add the curry powder and ground coriander to the pot and sauté for an additional 20 seconds, to bloom the spices.

Dutch oven with olive oil, sauteed onions, garlic and spices

Now add the sweet potatoes, apple, and vegetable broth to the pot, ensuring that the broth covers the sweet potatoes and apples.

Dutch oven filled with chopped sweet potato, apple and vegetable broth

Bring the mixture to a boil, then reduce the heat to medium-low, and cover the pot with a lid.

Allow the soup to simmer, covered, for about 15 minutes, until the sweet potatoes and apples are soft.

Dutch oven filled with cooked sweet potato soup prior to being blended

Remove the pot from the heat. Blend the soup using an immersion blender (or a regular blender), until it’s smooth.

Dutch oven of sweet potato soup being blended using a stick blender

Stir in coconut milk and add salt and pepper to taste.

Dutch oven filled with sweet potato soup

Serve the soup and top with chopped cilantro if desired.

Expert Tips

These tips will help you make the best sweet potato soup you've ever tried.

Take care when sautéing the onion, you only want to soften it, not color it. Only add the garlic for the final minute, otherwise, you risk burning it.
The amount of salt and pepper added will depend if your curry powder has salt or pepper in the mixture. I suggest tasting the soup and then adding any salt and or pepper if desired.
If you don’t have an immersion blender, you can use a stand blender. Carefully transfer the soup to the blender and blitz to smooth. Work in batches and take care as the soup will be very hot.
For a gluten-free sweet potato soup, ensure the vegetable stock you are using is gluten-free.
This recipe is easily doubled up so is great for batch cooking. Enjoy some now and freeze some for a quick and easy meal another day.

bowl of sweet potato soup with a soup spoon

Flavor variations

Butternut squash would be a great substitution for the sweet potato.
Increase the number of vegetables in this soup; for example, add some chopped carrots or parsnips. Just ensure you add a little extra broth too.
If you like chili heat, saute some freshly chopped red chili along with the onion and garlic.
Try serving with a wedge of lime to add a burst of zesty freshness.

How to store

To refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, reheat the soup on the stove top until piping hot.

To freeze: Once cooked and cooled, place the soup into an airtight container and store it in the freezer for up to 3 months.

Frozen soup can either be defrosted overnight in the refrigerator then reheated to piping hot. Alternatively, you can heat it straight from frozen, just place the soup in the pot and heat up gently over low-medium heat.

bowl of sweet potato soup garnished with chopped cilantro and a drizzle of coconut milk

FAQs

Do you peel sweet potatoes before adding them to this soup?

I prefer to peel sweet potatoes when making soup as it results in smooth soup that has a great velvety texture once blended.

Can I use chicken broth instead of vegetable broth?

Yes, provided you are not serving this soup to vegan or vegetarian diners, you can easily substitute the vegetable broth for chicken.

How long to boil sweet potatoes in soup?

As the sweet potatoes have been peeled and chopped into smaller chunks, it only takes around 15 minutes to simmer in the broth to cook the potatoes. Just always check the potatoes are soft before you blitz the soup.

More Delicious Soup Recipes

If you have tried this Sweet Potato Soup recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

Print Recipe

No ratings yet

Sweet Potato Soup Recipe

Sweet Potato Soup recipe with coconut milk and apple in a vegetable broth and mildly spiced with curry powder and ground coriander.

Prep Time15

Cook Time20

Total Time35

Course: Soup

Cuisine: American

Keyword: healthy sweet potato soup recipe, spicy sweet potato soup, sweet potato soup coconut milk, sweet potato soup recipe

Servings:

Calories: 377kcal

Author: Tanya

Equipment

1 Dutch Oven or large pot

Ingredients

2 tablespoon olive oil
1 small onion chopped
3 cloves garlic chopped
¾ teaspoon curry powder
½ teaspoon ground coriander
2 lbs sweet potatoes peeled and chopped
1 large sweet apple like honeycrisp or fuji - peeled and chopped
4 cups vegetable broth
½ cup full-fat unsweetened coconut milk
salt & pepper to taste
chopped cilantro garnish

Instructions

Heat the olive oil in a large pot over a medium heat. Add the onions and sauté gently until softened, about 3-5 minutes. Add the garlic and sauté for an additional minute.
Add the curry powder and ground coriander to the pot and sauté for an additional 20 seconds, to bloom the spices.
Now add the sweet potatoes, apple, and vegetable broth to the pot, ensuring that the broth covers the sweet potatoes and apples. Bring the mixture to a boil, then reduce the heat to medium-low, and cover the pot with a lid. Allow the soup to simmer, covered, for about 15 minutes, until the sweet potatoes and apples are soft.
Remove the pot from the heat. Blend the soup using an immersion blender (or a regular blender), until it’s smooth. Stir in coconut milk. Salt and pepper to taste.
Serve the soup and top with chopped cilantro if desired.

Notes

The amount of salt and pepper added will depend if your curry powder has salt or pepper in the mixture. I suggest tasting the soup and then adding any salt and or pepper if desired.

Nutrition

February 26, 2023 by Tanya Leave a Comment

The Difference between Sweet Potatoes and Yams

If you're tired of wondering whether you're eating sweet potatoes or yams, then you're not alone. The confusion between these two root vegetables has been around for years, but it's important to know the difference between the two.

sweet potatoes on the left and yams on the right, with txt that says sweet potatoes vs. yams

Let's start with the basics. These two vegetables are not the same thing, despite what you may have heard. They come from two different plant families and have distinct differences in taste, texture, and appearance.

The Difference between yams and sweet potatoes

There's a lot of confusion out there about yams and sweet potatoes. People often use the terms interchangeably, but they're actually two different vegetables.

Yams are tubers that grow in tropical climates and have a tough, dark-brown skin. They come in various shapes and sizes, from round to cylindrical. The flesh of yams can range from white to purple, yellow, or pink. They have a fibrous texture and they tend to be dryer than sweet potatoes.

On the other hand, sweet potatoes tend to be sweeter and moister than yams. They have thin, smooth skin and the flesh can range from white to yellowish-orange or even purple. Sweet potatoes are mostly found in temperate climates in North America and Europe.

Where are sweet potatoes and yams from?

In order to understand the difference between yams and sweet potatoes you must know where they come from. The sweet potato is believed to have been first grown somewhere in Central South America. And made its way through Mexico and then to the United States where now 50% of America’s sweet potatoes are grown in the state of North Carolina.

cut raw sweet potato on the left, cut raw white yam on the right

The starch content

The sweet potato is a sweet, starchy vegetable. Some sweet potatoes soften while they cook, and some stay hard. Sweet potatoes on the outside can be white, yellow, red, purple, and brown. And on the inside can be white, yellow, orange, and reddish. In fact, there are over 400 varieties of sweet potatoes with various tastes.

Yams are starchier and drier than sweet potatoes and have a more bitter taste to them.

cut sweet potato and cut yams in white bowls sittin side by side

Which cuisines use yams and sweet potatoes

Yams are used in Latin American, Caribbean, and African cuisines where The U.S. is known for more sweet potato usage.

Recipes

Although yams and sweet potatoes can get confused with one another there are some meals that know the difference between the two.

Sweet Potato Recipes

Sweet potatoes are etched so much in America that many are willing to switch out traditional fries with that sweet potato fries or wedges. The starchiness of them makes a perfect substitute for regular potatoes.

Ironically enough named, candied yams are made with sweet potatoes and are also known as a staple in American households. The sweetness of brown sugar and butter pairs very well with sweet potatoes. But many recipes for candies yams are actually made with sweet potatoes.

There are many more mouth-watering recipes for sweet potatoes, but you don’t have to take my word for it just go to Sweet potato recipes for more information.

Yam Recipes

Yams also have a meal that is exclusive to them. Golden Yam cake is a hit on the international food scene. All you need is basic cooking ingredients for cake. And the addition of the yams makes this cake light and fluffy. And all you need to top this sweet treat off is some powdered sugar. The natural sweetness of chopped-up yams will give any stir fry the extra kick that you may be looking for.

Yams are also often used in many soup recipes, such as chicken or goat soup.

Cultural Differences

Sweet Potatoes hold a special place in the United States whereas yams hold some American value and are mostly seen as an international dish. Many Americans use sweet potatoes as substitutes when dieting in hopes of slimming down. And bring them out specifically for the holidays.

Whereas in Africa which was mentioned earlier as the world’s biggest supplier of yams, they are seen as life-giving and have festivals in their honor. They are so revered in some African nations that all of the crops must be wiped out and discarded from the previous season so the new harvest can start also symbolizing a new beginning for that town or village.

Conclusion

Sweet potatoes and yams hold some type of value no matter where they are in the world. Their makeup is similar and often confused with one another. But these two vegetables are different enough to satisfy anyone who is looking for a delicious treat.

Yams and sweet potatoes are both nutritious root vegetables that can make a healthy addition to any diet. While they may look similar and can often be used interchangeably in recipes, there are distinct differences between them in terms of flavor, nutrition, and texture.

February 25, 2023 by Tanya 13 Comments

Braised Short Ribs

This is the best braised short ribs recipe, and once you cook it I'm sure you'll agree. The beef short ribs are cooked in a delicious gravy until the meat is fork tender and falls away from the bone.

braised beef short rib served on top of a bowl of creamy polenta

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Beef short ribs are full of delicious marbling, making them the ideal cut for braising. Cook them low and slow and the fat will render down, resulting in the tastiest gravy.

I like to make my red wine braised short ribs in oven, they are the perfect cook for a lazy weekend, when you want something delicious, but want a dish with minimal prep. Similar to my oxtail recipe, these ribs are first seasoned with a delicious spice mixture, cooked until fork tender, and covered in a delicious gravy.

What is braising?

Braising is when food is first sauteed lightly to brown it, then stewed slowly in a covered pot. The stewing part can be done in the oven or on the stovetop. Braising is a simple method of cooking that often requires little preparation, and can be used to cook meat or vegetables.

Ingredients

Beef short ribs - look for short ribs that have been trimmed of excess fat and silver skin
Seasoning - Brown sugar, Kosher salt, black pepper
Vegetable oil - for browning
Aromatics - Yellow onion, celery, carrot, garlic cloves
For the sauce - Tomato paste, red wine, beef broth, red pepper flakes, fresh rosemary

How to make the Best Braised Short Ribs

a plate of raw beef short ribs seasoned with brown sugar, salt and black pepper

Preheat your oven to 275 degrees Fahrenheit.

Season the ribs with brown sugar, kosher salt, and black pepper. Heat oil in a large, heavy bottom pot over medium heat and brown the short ribs on all sides, for about 4-5 minutes.

Remove from the pot and set aside.

Dutch oven filled with sauteed onion, carrot, celery and garlic

Dutch oven with sauteed vegetables with tomato paste and red pepper flakes stirred through

Add onions, celery, carrot, and garlic to the pot and sauté for about 5 minutes, until the vegetables soften. Now add the tomato paste and stir for an additional 30 seconds.

Add red wine, beef broth, and red pepper flakes and stir.

Dutch oven with sauteed vegetables and red wine and beef broth added topped with springs of fresh rosemary

Dutch oven with sauteed vegetables topped with browned beef short ribs

Place the sprigs of fresh rosemary into the pot, then return the browned short ribs to the pot and cover them with a lid.

Place the pot into the preheated oven. Bake the short ribs, covered, until tender, about 3.5-4 hours.

Dutch oven filled with braised beef short ribs

close up image of braised beef short rib

Remove the pot from the oven and serve.

Expert Tips

These tips will help you make the best braised short ribs you've ever tried.

For the best results, always preheat the oven so that it's good and hot to start.
Trim off most of the excess fat from the short ribs to avoid a greasy sauce.
Sear the meat first to brown it, before braising, as this step will add so much flavor to the finished sauce.
When you add the red wine and beef broth, scrape any crispy bits off the bottom of the pot as this all adds flavor to the finished sauce.
If time permits, prepare your short ribs a day ahead and refrigerate them in a closed container. The fat from the short ribs will rise to the top (see photographs below). When ready to serve, remove the layer of fat and reheat the ribs and the sauce on the stove top in a covered pot over low heat.
Nothing goes to waste in my kitchen, so freeze any leftover sauce to serve with another roast or steak dinner.

glass dish with cold braised short ribs and a thick layer of solid fat on top

a ladle with sold beef fat being spooned off the braised short ribs

Flavor variations

I've used onion, celery, carrot, and garlic to flavor the cooking liquor. You can add in any other veggies, for example; mushrooms, leeks, shallots, or red chili would work with the beef too.
Use sprigs of fresh thyme or parsley instead of rosemary.
If you prefer to make the braising liquor without red wine, leave it out and add a little more beef broth.

How to serve Braised Beef Short Ribs

Serve red wine braised short ribs on top of a bowl of my creamy polenta, with a spoon of the delicious sauce the beef has been braised in.

You can serve this dish with potato too, try it with my Creamy Instant Pot Mashed Potatoes, Garlic Mashed Potatoes, or for a great alternative to regular potatoes try my Mashed Sweet Potatoes.

There's so much flavor in this dish I keep any additional veggie sides simple. Try my Oven Roasted Broccoli, Fried Cabbage, Instant Pot Buttered Cabbage, or Southern Green Beans.

How to store

To refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. When ready to enjoy, reheat the ribs and sauce on the stove-top until piping hot.

To freeze: Once cooked and cooled, place the ribs and sauce into an airtight container and store them in the freezer for up to 3 months. Defrost in the refrigerator before reheating to piping hot.

fork tender braised short ribs served on top of a bowl of creamy polenta

FAQs

What are short ribs?

Beef short ribs are are cut from the chuck area of the cow; the lower section of the rib cage, beneath the back ribs. This rib cut comprises "short" pieces of rib bone that are covered in meat.

Why do you braise short ribs?

Braising is a great way to cook short ribs, you'll be left with tender ribs of meat that just fall from the bone. The ribs are heavily marbled with fat, and the low and slow cook allows all the fat to break down and melt into the sauce, resulting in a great tasting dish.

Do you have to sear short ribs before braising?

While you don't have to, I do recommend browning the short ribs first in a little oil. Browning the meat adds so much extra flavor to the finished dish.

Should I cover short ribs in the oven?

Yes, I recommend covering the pot with a tight fitting lid while the ribs are in the oven. This stops the meat from drying out.

If you have tried this Braised Short Ribs recipe, please rate it and let me know how it turned out in the comments below!

Print Recipe

4.62 from 13 votes

Braised Beef Short Ribs

This is the best braised short ribs recipe, the ribs are cooked in a delicious gravy until the meat is fork tender and falling away from the bone.

Prep Time10

Cook Time4

Total Time4 10

Course: Main Course

Cuisine: American

Keyword: braised beef short ribs, braised short ribs, braised short ribs in oven, red wine braised short ribs

Servings:

Calories: 529kcal

Author: Tanya

Ingredients

2.5 lb short ribs rinsed and patted dry
3 tablespoon brown sugar
1 tablespoon kosher salt
½ teaspoon black pepper
3 tablespoon vegetable oil
1 yellow onion chopped
1 rib celery chopped
1 medium carrot chopped
4 cloves garlic chopped
1 tablespoon tomato paste
¼ cup red wine
1.5 cup beef broth
½ teaspoon red pepper flakes
2 sprigs fresh rosemary

Instructions

Preheat your oven to 275 degrees Fahrenheit. Season the ribs with brown sugar, kosher salt, and black pepper. Heat oil in a large, heavy bottom pot over medium heat and brown the short ribs on all sides, about 4-5 minutes. Remove from the pot and set aside.
Add onions, celery, carrot, and garlic to the pot and sauté for about 5 minutes, until the vegetables soften. Now add the tomato paste and stir for an additional 30 seconds. Add red wine, beef broth, and red pepper flakes and stir.
Place the sprigs of fresh rosemary into the pot, then return the browned short ribs to the pot and cover them with a lid. Place pot in the preheated oven. Bake the short ribs, covered, until tender, about 3.5-4 hours.
Remove from the oven and serve.

Notes

Trim off most of the excess fat from the short ribs to avoid a greasy sauce.
If time permits, prepare your short ribs a day ahead and refrigerate in a closed container. The fat from the short ribs will rise to the top. When ready to serve, remove the layer of fat and reheat the ribs and the sauce on the stove-top in a covered pot over low heat.

Nutrition

February 24, 2023 by Tanya Leave a Comment

Creamy Polenta Recipe

Creamy polenta is a comfort food like no other. This simple yet tasty dish is incredibly versatile and can be eaten as a breakfast, lunch, or dinner. Not only is it delicious and nourishing, but making it takes almost no effort at all.

creamy polenta in a bowl with a spoon topped with butter, salt, and pepper.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

With creamy polenta, you can enjoy a satisfying meal with minimal preparation and cleanup, what's not to love? The best part? You can top it with your favorite veggies, meat, or sauce to make an amazing meal that will leave you feeling satisfied. Try out this easy recipe and discover why creamy polenta should be a staple on your meal plan!

Looking for a breakfast version? My Jamaican Cornmeal Porridge or Jamaican Green Banana Porridge are both a perfect breakfast treat.

Creamy Polenta Recipe in a bowl with a spoon.

Ingredients

Water: Water can also be swapped with a mixture of water and chicken or vegetable stock for added flavor.
Milk: Whole milk will create a thick and creamy polenta.
Polenta: Course grain yellow cornmeal is the polenta you'll be wanting for this recipe.
Grated parmesan cheese: Freshly grated parmesan cheese will yield a stronger flavor.
Butter: Adds to the creamy buttery flavor.
Salt and pepper: For seasoning, add to taste.

Tools needed for this recipe

Large pot
Measuring cup

How To Make Creamy Polenta

In a medium heavy-bottom saucepan, bring water and milk to a boil over medium-high heat.

Whisk the polenta into the boiling water, then reduce the heat to low.

Cover and simmer for 30 minutes, stirring occasionally.

In a medium heavy-bottom saucepaWhisk the polenta into the boiling water, then reduce the heat to low.

Once the polenta is thick and creamy, remove from the heat and stir in the Parmesan cheese, butter, salt, and pepper. Serve and enjoy.

Cooked creamy polenta with butter and cheese added.

How to store

Allow the polenta to cool completely before storing. Refrigerate in an airtight container for up to 5 days. Or freeze in a freezer-safe container for up to 3 months.

Creamy Polenta Variations

This classic creamy polenta recipe is a wonderful base for any variation you throw at it. Enjoy!

More cheese! - Grated parmesan cheese is great, but why not try fresh? Get creative with the cheese, try gorgonzola, sharp white cheddar, or fontina cheese.

Sauteed mushrooms & spinach - Top your creamy polenta with a generous helping of beautifully seasoned sauteed mushrooms and spinach.

Salisbury Steak with Mushroom Gravy - Use in place of mashed potatoes for this delicious Salisbury steak with gravy.

Creamy Polenta Serving Suggestions

Polenta can really take place of any pasta, potato, or rice dish. Make this recipe a hearty addition to any balanced protein and vegetable dish.

freshly cooked creamy polenta being stirred with a spoon.

Serve this creamy polenta with any of these delicious greens!

FAQ's

Is polenta better with milk or water?

Polenta with milk will create a thicker and creamier texture, while water can be easily flavored with stock concentrates. Using water will let the natural corn flavor shine through.

Notes

Polenta will thicken as it cools. Once cooled, it can be sliced and served as well.
If slicing, saute or grill for extra flavor.

Looking for more side dish recipes? Try these out:

If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 1 vote

Creamy Polenta Recipe

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: Italian

Keyword: creamy polenta recipe

Servings: servings

Calories: 287kcal

Author: Tanya

Ingredients

3 cups Water
1 cup Milk
1 cup Polenta
½ cup Grated parmesan cheese
2 tablespoons Butter
Salt and pepper to taste

Instructions

In a medium heavy-bottom saucepan, bring water and milk to a boil over medium-high heat. Whisk the polenta into the boiling water, then reduce the heat to low.
Cover and simmer for 30 minutes, stirring occasionally.
Once the polenta is thick and creamy, remove from the heat and stir in the Parmesan cheese, butter, salt, and pepper. Serve and enjoy.

Notes

Polenta will thicken as it cools. Once cooled, it can be sliced and served as well.

Nutrition

February 23, 2023 by Tanya 12 Comments

Butter Beans Recipe

My Southern Butter Beans recipe is pure comfort food in a bowl. This smoky butter beans recipe is made by adding a smoked turkey drumstick to the pot, which adds great depth of flavor, and once cooked I like to shred the turkey and add it to the beans.

spoon and bowl filled with butter beans, topped with shredded smoked turkey

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

This is the best butter beans recipe as it is packed full of flavor and it makes a great addition to any meal, and can be served alongside a whole variety of different main dishes.

I've kept this recipe really simple, but you can add in other flavors and I've made some suggestions on how to do that later in the post. I've added a popular seasoning ingredient, smoked turkey meat, but I've also added a touch of hot sauce to the cooking liquor, just enough to add flavor but not too much chili heat.

The butter beans, or lima beans as they are also known, require very little hands-on preparation making this easy butter beans recipe one you will come back to again and again.

Ingredients

Here's what you will need to make this easy butter beans recipe:

Beans - I use dried butter beans (also known as lima beans) which I quickly soak in just over 1 hour.
Olive oil - or any oil made for high-heat cooking will do. I usually use light-tasting olive oil, canola oil, or avocado oil.
Aromatics - onion and garlic for flavor. White onion or sweet onion will also work.
Broth - chicken broth, but vegetable broth can work too.
Turkey - for real depth of flavor a smoked turkey drumstick is cooked along with the beans.
Hot sauce - hot sauce is added to the cooking liquor, I recommend Texas Pete or Frank's Hot Sauce.
Seasoning - salt and black pepper is added to taste at the end of the cook.

How to make the Best Butter Beans recipe

How to cook butter beans:

Quick soak the beans by placing the beans and water in a large stockpot and bringing to a boil.

Boil for 5 minutes uncovered. Remove from heat and cover. Set the beans aside to sit for 1 hour.

Heat the olive oil in a large pot over a medium heat. Add the onions and sauté until softened, about 3-5 minutes.

Now add garlic and sauté for an additional minute.

Dutch oven with sauteed onion and garlic in olive oil

Add the chicken broth, smoked turkey, and hot sauce to the pot.

Dutch oven filled with butter beans, turkey drumstick and chicken broth

Bring to a simmer, then cover the pot and reduce the heat to low.

Allow the beans to cook on low heat, stirring occasionally, until the beans are tender. This will take somewhere from 1.5-2 hours.

Dutch oven filled with cooked butterbeans and smoked turkey drumstick

Once the beans are tender, remove the drumstick from the pot, and remove the turkey meat from the bone.

close up image of bowl of butter beans topped with shredded smoked turkey

Return the meat to the pot and stir through the beans.

Season the beans with salt and pepper to taste. Serve and enjoy.

Expert Tips

These tips will help you make the best butter beans recipe you've ever tried.

I prefer to quickly soak my beans for this recipe in 4 cups of water. You can also soak the beans overnight in 6-8 cups of water if you prefer.
You can skip soaking of the beans, they will just take a little longer to cook.
I prefer to use a milder flavored hot sauce, like Texas Pete or Frank’s Hot sauce in this recipe. They give the beans flavor and they don’t make them spicy. Avoid using very spicy hot sauces.

Flavor variations

Add some extra aromatics like finely chopped celery and carrot to the onions and garlic.
Try adding some fresh herbs like thyme, rosemary, or bay when you are cooking the beans.
Swap the smoked turkey drumstick for some smoked ham or bacon instead.

spoon and bowl filled with butter beans, topped with shredded smoked turkey and a separate bowl of steamed white rice

What to serve with Butter Beans

This classic southern side dish is a great comfort food dish, ideal to serve alongside any main. Try it with my Classic Southern cornbread. Or serve it along with these main dishes, like Air Fryer Pork Chops, Garlic Parmesan Spatchcock Chicken, Air Fryer Steak with Garlic Herb Butter, or my Air Fryer Fried Chicken.

How to store

To refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. When ready to enjoy, reheat the butter beans on the stove-top until piping hot.

To freeze: Once cooked and cooled, place the butter beans into an airtight container and store in the freezer for up to 3 months. Defrost in the refrigerator before reheating to piping hot.

FAQs

Are butter beans healthy?

Yes, butter beans are are really good for you. They are packed full of protein and fiber, and low in fat. These nutritious beans are also rich in vitamins and minerals, and a great source of iron, zinc, potassium, magnesium and folate.

What's the difference between butter beans and lima beans?

Nothing, they are the same bean. What you call them depends largely on where you live.

Can I make gluten-free butter beans?

Yes, absolutely, just ensure the chicken broth you use is a gluten-free broth.

If you have tried this Butter Beans recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 2 votes

Butter Beans Recipe

Southern Butter Beans recipe is a pure comfort food in a bowl. This smoky butter beans recipe is made by adding a smoked turkey drumstick to the pot, which adds great depth of flavorand a touch of hot sauce, just enough to add flavor but not too much chili heat.

Prep Time1

Cook Time1 30

Total Time2 30

Course: Side Dish

Cuisine: American

Keyword: best butter beans recipe, butter beans recipe, easy butter beans recipe, smoky butter beans recipe

Servings:

Calories: 401kcal

Author: Tanya

Equipment

1 Dutch Oven or large pot

Ingredients

1 lb dried butter beans picked over and rinsed
4 cups water
2 Tablespoons olive oil
1 medium yellow onion chopped
2 cloves garlic chopped
2 cups chicken broth
1 lb smoked turkey drumstick
2 Tablespoons hot sauce eg Texas Pete
salt and pepper to taste

Instructions

Quick soak the beans by placing the beans and water in a large stockpot and bringing to a boil. Boil for 5 minutes uncovered. Remove from heat and cover. Set the beans aside to sit for 1 hour.
Heat the olive oil in a large pot over a medium heat. Add the onions and sauté until softened, about 3-5 minutes. Add garlic and sauté for an additional minute.
Add the chicken broth, smoked turkey, and hot sauce to the pot. Bring to a simmer, then cover the pot and reduce the heat to low. Allow the beans to cook on a low heat, stirring occasionally, until the beans are tender. This will take somewhere from 1.5-2 hours.
Once the beans are tender, remove the drumstick from the pot, and remove the turkey meat from the bone. Return the meat to the pot and stir through the beans.
Season the beans with salt and pepper to taste. Serve and enjoy.

Notes

I prefer to quickly soak my beans for this recipe in 4 cups of water. You can also soak the beans overnight in 6-8 cups of water if you prefer. You can also skip soaking of the beans, they will just take a little longer to cook.
I prefer to use a milder flavored hot sauce, like Texas Pete or Frank’s Hot sauce in this recipe. They give the beans flavor and they don’t make them spicy. Avoid using very spicy hot sauces.

Nutrition

February 15, 2023 by Tanya 45 Comments

Creamy Crab Bisque

This delicious crab bisque is wonderfully rich and flavorful and will warm you from the inside out. Simple to make in one pot, it's a hearty dish the whole family will love!

This is hands down one of my favorite seafood soup recipes! It's pretty easy to throw together and makes one delicious bowl of soup.

This crab bisque is made with crab meat, heavy cream, sherry, fresh vegetables and seasonings

If you are looking for more recipes with crab, try my air fryer crab cakes.

How to make crab bisque

Gather your ingredients.

Unsalted butter: for sautéing the aromatics.
Aromatics: onion, celery, garlic - for flavor!
All-purpose flour: to thicken the bisque
Fire Roasted Tomatoes: this adds flavor and color.
Liquids: Seafood stock and sherry cooking wine: You could also use clam juice instead of seafood stock if you don't have seafood stock or can't find it in stores. You can also use my easy shrimp stock recipe as well.
Seasoning: bay leaves and old bay seasoning
Crab meat: I use lump crab meat. You can use lump claw meat; however, the texture will not be the same.
Heavy cream: for texture and flavor.
Chives: for garnish. Feel free to sub with green onions.

Melt butter in a large pot over medium heat. Add onion, celery, and garlic and sauté for about 10 minutes.

Stir in the flour and allow it to cook for a few minutes.

Add canned tomatoes, seafood stock, sherry wine, bay leaves, and old bay. Bring to simmer and allow to simmer for 15 minutes, stirring occasionally.

Remove bay leaves and blend the soup with an immersion blender or carefully blend in a blender until smooth.

Return pot to heat and stir in heavy cream and add crab meat.

Continue to heat for 3-5 minutes, until crab meat is heated through.

What is a bisque?

A bisque is a soup of French origin. It's known to be smooth and creamy, hence the use of heavy cream. You can use milk instead of cream if you want to lessen the fat content, but it won't be as creamy.

Can you make it ahead of time?

This crab bisque is a great make-ahead meal and will keep well in the fridge for up to 4 days. Make the soup, let it cool, then transfer it to an airtight container. You can reheat the soup gently on the stovetop to serve.

Can you freeze it?

Yes. If you have to freeze it, it's best not to keep it frozen for more than a month. Reheat it on low and stir it well before and during heating so that the cream doesn't separate. I like to use Soupers for freezing soup.

What's the best crab to use?

Traditionally, freshly picked Dungeness crab meat is used in this soup, but to make it more accessible, you can easily use tinned crab lump meat. The seafood stock (or clam juice) boosts all those flavors, so you don't need to get fresh crab meat for this dish.

Recipe Notes and Tips

Make the soup in a heavy-bottomed pot. This will distribute the heat more evenly so you don't get hotspots.
If you don't have an immersion blender, you can use a stand blender. Transfer it to the blender in batches carefully as it will be very hot.
Make this soup gluten-free by using 1:1 gluten-free flour.

FAQ

Can I use chicken broth in place of seafood stock in crab bisque?

Yes. It'll taste a little different so I strongly urge the use of seafood, shrimp, fish, stock, or clam juice.

What if I don't have a sherry-cooking wine? Can I leave it out, or is there a substitute?

Sure, add a little more broth to accommodate the absence of the sherry cooking wine. For a substitute, try another adequate sherry wine substitute.

https://www.tiktok.com/@myforkinglife/video/7200567508250725674

More Soup Recipes

crab bisque in bowl with hands holding it

Print Recipe

4.73 from 80 votes

Crab Bisque

This delicious crab bisque is wonderfully rich and flavorful and it will warm you from the inside out. Simple to make in one pot, it's a hearty dish the whole family will love!

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American

Keyword: crab bisque, how to make she-crab soup, seafood soup recipe

Servings: servings

Calories: 734kcal

Author: Tanya

Equipment

Dutch Oven

Ingredients

4 Tablespoon unsalted butter
1 sweet onion, diced about 1 cup
1 celery stalk, diced about ½ cup
1 Tablespoon garlic chopped, about 4 small cloves
4 Tablespoon all-purpose flour
1 14.5 Oz can fire roasted tomatoes undrained
2 cups seafood stock or clam juice
½ cup sherry cooking wine
2 bay leaves
½ teaspoon old bay seasoning
2 cups heavy cream
1 lb crab lump meat
2 Tablespoon chives for garnish

Instructions

Melt butter in a large pot over medium heat. Add onion, celery, and garlic and sauté for about 10 minutes.
Stir in the flour and let it cook for a couple of minutes.
Add tomatoes, seafood stock, sherry wine, bay leaves, and old bay. Bring to simmer and allow to simmer for 15 minutes, stirring occasionally.
Remove bay leaves and blend the soup with an immersion blender or carefully blend in a blender until smooth.
Return pot to heat and Stir in heavy cream and add crab meat, Continue to heat for 3-5 minutes, until crab meat is heated through.
Serve in bowls and top with chives.

Notes

Make the soup in a heavy bottomed pan. This will distribute the heat more evenly so you don't get hotspots.
If you don't have an immersion blender, you can use a stand blender. Transfer it to the blender in batches carefully as it will be very hot.
Make this soup gluten free by using a 1:1 GF flour.

Nutrition

This post was originally published on January 28, 2021. It has been updated with additional helpful information.

February 9, 2023 by Tanya Leave a Comment

Lentil Spinach Soup

You'll love this lentil spinach soup! It's the perfect, easy one-pot dinner for Meatless Monday - packed full of protein from lentils. With bold seasonings and a touch of hot sauce, this lentil spinach soup will tantalize your taste buds!

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Lentils are my go-to ingredient when I want a fulfilling meat-free dish. Sometimes I'll add them to a flavourful sausage soup, and other times, I keep the dish meatless, like this Creamy Carrot and Lentil Soup. No matter which soup you make, lentils are sure to provide deliciousness, nutrition, and convenience in every pot!

Lentil spinach soup being ladled out of the pot

Ingredients

Olive oil - Canola oil, or avocado oil will work here as well.
Yellow onion - White onion or sweet onion will also work. The onion should be chopped.
Carrots & Celery - Brings flavor!
Garlic - Minced garlic
Seasonings - Salt and pepper to taste. Additional flavor is added with ground cumin and oregano.
Brown lentils - Lentils do not need to be soaked, simply rinse and pick over to remove any debris.
Vegetable broth - Your favorite will work here. For a different flavor profile, try other broth flavors.
Fresh spinach leaves - Larger spinach leaves or baby spinach leaves will work.
Hot sauce - Choose your favorite!

Tools needed for this recipe

Large pot or Dutch oven
Wooden spoon
Cutting board and sharp knife

How To Make Lentil Spinach Soup

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Sauté for 5 minutes or until vegetables are tender. Add the cumin and oregano.

Vegetables and seasonings sauteing in a dutch oven.

Add the lentils and vegetable broth. Bring to a boil, reduce heat, and simmer for 35-40 minutes or until the lentils are softened.

Add the spinach leaves, salt, and pepper. Simmer for another 5 minutes or until spinach is wilted and soup is heated through. Stir in hot sauce.

Spinach added to the dutch oven and allowed to wilt.

Taste and adjust seasonings as desired. Serve hot. Enjoy!

How to store

Before storing it in the refrigerator, allow your soup to cool. Store any leftovers in an airtight container for up to a week.

The soup freezes incredibly well. I like to freeze soups in smaller portions, as this makes it easier to reheat. Souper Cubes are a perfect solution for portioning and freezing soup. Simply pop out a frozen block of soup and warm it on the stove.

Serving suggestions

This hearty and veggie-filled lentil soup is amazing on its own, but to round out this dish into a perfect meal try any of these ideas:

Salad - Make a fresh crisp spinach salad with any leftover spinach you have. For even more protein try my Vietnamese Chicken Salad Recipe. Serving this in the cooler months, try Cranberry Pecan Apple Salad Recipe.

Warm cornbread or dinner rolls - A must-have with soups and stews! My Classic Southern Cornbread Recipe or Golden Sweet Potato Cornbread is always a hit. Honey Whole Wheat Dinner Rolls and Soft Air Fryer Dinner Rolls are perfect for soaking up the broth.

Hot Sandwich - A warm sandwich with soup is a match made in heaven. Air Fryer Shrimp Po’Boy Sandwiches are delicious! Want a heartier sandwich, try my Garlic Butter Cheese Steak Sandwiches, and don't skimp on the garlic butter!

cooked lentil and spinach soup in a dutch oven

Recipe Substitutions

Lentils - This recipe contains brown lentils. Swap those out for the more nutrient-dense black lentil, or a softer red lentil.

Spinach - Kale is an easy substitute for spinach, a bit more on the bitter side, but the flavors of the soup will easily overpower.

Stock - We use vegetable stock, which keeps this dish meatless. Chicken stock or even garlic stock would taste great in this lentil soup.

Optional Ingredients:

Small diced potatoes or sweet potatoes
Ham hock or smoked turkey
Spritz of lemon juice at the end

FAQs

Do lentils need to be soaked before making soup?

Thankfully lentils do not need to be soaked before making soup. It is recommended that they be rinsed and picked over to remove any debris. Depending on the type of lentil used, uncooked lentils will be done in 15-30 minutes.

Which color lentils are the healthiest?

One-half cup of uncooked black lentils is an incredibly nutrient-dense food, providing 26g of protein, 18g of dietary fiber, 100mg of calcium, 8mg of iron, and 960mg of potassium according to the USDA. That's the same amount of iron found in three cups of spinach and a whopping four times more potassium than one banana!

Notes

For a thicker soup, use less vegetable stock/broth or mash some of the lentils with a wooden spoon while they are cooking. If you want to add more protein, feel free to add in cooked diced chicken or sausage.
For a smooth creamy soup, use an immersion blender. Blend completely or partially depending on how smooth you want it.

Looking for more soup recipes? Try these out:

If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 1 vote

Lentil Spinach Soup

You'll love this lentil spinach soup! It's the perfect, easy one-pot dinner for Meatless Monday - packed full of protein from lentils.

Prep Time10

Cook Time25

Total Time35

Course: Soup

Cuisine: American

Keyword: lentil spinach soup

Servings: people

Calories: 557kcal

Author: Tanya

Ingredients

2 tablespoons Olive oil
1 cup Yellow onion chopped
½ cup Carrots diced
½ cup Celery chopped
2 cloves Garlic minced
2 teaspoons Ground cumin
1 teaspoon Dried oregano
1 cup Brown lentils rinsed and picked over
4 cups Vegetable broth
2 cups Fresh spinach leaves
1 tablespoon Hot sauce
Salt and pepper to taste

Instructions

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Sauté for 5 minutes or until vegetables are tender. Add the cumin and oregano.
Add the lentils and vegetable broth. Bring to a boil, reduce heat, and simmer for 35-40 minutes or until the lentils are softened.
Add the spinach leaves, salt, and pepper. Simmer for another 5 minutes or until spinach is wilted and soup is heated through. Stir in hot sauce.
Taste and adjust seasonings as desired. Serve hot. Enjoy!

Notes

For a thicker soup, use less vegetable stock/broth or mash some of the lentils with a wooden spoon while they are cooking. If you want to add more protein, feel free to add in cooked diced chicken or sausage.

Nutrition

February 8, 2023 by Tanya Leave a Comment

What Fruits and Vegetables are in Season in February

If you want to eat seasonally this February, you may wonder what fruits and vegetables are in season. Here in the United States, there are various seasonal produce options to choose from. Whether you are looking for something sweet or savory, there is bound to be a seasonal fruit or vegetable that will suit your taste.

graph of produce that is in season in february

This post contains affiliate links, please read my full disclaimer here.

Happy February! You will find that February's produce is quite similar to the produce you will find in January. These winter fruits and vegetables typically are the same and only change a little once we start getting into spring.

Either way, February is the perfect time to take advantage of winter fruits and vegetables before spring arrives.

It's best to look up what's in season based on your location, as many different States will have different produce that's in season. I like to refer to the seasonal food guide to determine what's in season in my area.

Why eat in-season produce?

Eating fruits and vegetables in season is a great way to ensure you're getting the most flavor, nutrition, and cost-effectiveness out of your produce. Eating seasonally is also a fantastic way to support local farmers as well as reduce food waste - as seasonal produce is typically fresher than off-season products.

Fruits in season in February

Apples

Apples are a great seasonal fruit to enjoy in February. They can be enjoyed as a snack or added to salads, desserts, and side dishes for meals. They are also packed with fiber, vitamins, and minerals, making them a great nutritional addition to any diet. There's no shortage of delicious varieties, from tart Granny Smiths to sweet Honeycrisps.

Try my Cranberry pecan apple salad, air fryer apple chips, or toss some apples with apple pie seasoning and bake them for a yummy treat.

Pears

Pears are another great fruit to enjoy in February. There are so many varieties of pears to choose from, like the sweet and crisp Anjou pear or the juicy Bartlett. Pears can also be enjoyed as a snack or added to salads, desserts, and side dishes for meals. They are also packed with fiber, vitamins, and minerals.

Pears can be enjoyed on their own or cooked for a yummy dessert, like this poached pears recipe.

Citrus

February is the perfect time to get your fill of fruity goodness! Citrus fruits like oranges, lemons, and grapefruits are all in season. Since these fruits typically contain a lot of vitamin C, you can enjoy a delicious snack that also helps keep you healthy. Whether you opt for an orange, a lemon, or a grapefruit, February is the time to savor these refreshing treats.

Use that citrus to make a refreshing glass of lemonade or this lemon curd recipe.

Vegetables in season in February

Collards

Collards are a great vegetable to enjoy in February. They're packed with nutrients like vitamins A and C, calcium, and iron. Collards can be enjoyed cooked or raw, making them incredibly versatile. You can simply sauté collard greens with some garlic and olive oil for a simple side dish, or you can use them in more creative recipes like collard green soup.

And of course, braising collards until they're nice and tender is also a win. To speed up the process, try making these Instant Pot collard greens for a delicious tender dish.

Herbs

Fresh herbs are always a great way to add flavor to any dish. Herbs that you can find in season in February include rosemary, parsley, thyme, sage, and oregano. These herbs can be used to add flavor to a variety of dishes like soups and stews. They're also great when added to salads or marinades for an extra flavorful punch.

Knowing how to store fresh herbs will allow your herbs to stay fresh for 1-2 weeks.

Potatoes

February is the perfect time to enjoy some potatoes! Potatoes come in a variety of shapes and sizes, from small red potatoes to large white ones. Potatoes are incredibly versatile as well – you can roast them, mash them, or even make french fries with them.

Try out my Air Fryer Baked Potato or Air Fryer Fries recipes for some tasty potato dishes.

Peanuts

February is also a great time to enjoy some of the many varieties of peanuts. Peanuts are high in protein and packed with healthy fats, vitamins and minerals like zinc and magnesium. Peanuts can be enjoyed on their own as a snack or added to salads, stir-fries, and desserts. They're also great when roasted and lightly salted for an extra flavor boost.

For an amazing snack, try my Southern Boiled peanuts recipe.

Three plastic cups filled with flavored boiled peanuts.

Spinach

Spinach is another wonderful vegetable to enjoy in February. It's packed with vitamins, fiber, and minerals like iron. Spinach can be enjoyed cooked or raw, making it incredibly versatile. Try my creamed spinach for a delicious way to enjoy spinach this month.

Sweet Potatoes

February is also the perfect time of year to enjoy sweet potatoes! Sweet potatoes are packed with vitamins A and C, as well as dietary fiber and potassium. They're incredibly versatile – you can roast them, mash them, or even make sweet potato fries with them. My slow cooker sweet potato recipe is an easy, hands-free way to prepare this delicious veggie.

No matter what type of fruit or vegetable you opt for this month, there are plenty of ways to enjoy seasonal produce in February. From citrus fruits to potatoes and peanuts, you can enjoy a delicious snack or meal packed with nutrients.

As always, I hope you find this guide helpful. Check out our other produce guides:

January Seasonal Produce Guide

February 7, 2023 by Tanya Leave a Comment

Oven Roasted Broccoli

This oven roasted broccoli is a simple and healthy side dish that requires minimal preparation and cooking time but offers a big crunchy bite. Enjoy it with a hint of garlic powder, salt, pepper, and a squirt of lemon.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

If you're looking for more ways to treat broccoli, try air fryer broccoli for an even crisper version of this vegetable powerhouse. So why wait? Serve up your next meal with oven roasted or air fried broccoli - take a bite & savor the flavor.

oven roasted broccoli on a baking sheet with a fork

Ingredients

Broccoli florets - from 2 medium heads, rinsed and patted dry. Check out How to Cut Broccoli to get the most out of each head. If frozen broccoli is what you're working with that's perfectly fine.
Olive oil - Or any oil made for high-heat cooking will do. I usually use light-tasting olive oil, canola oil, or avocado oil.
Garlic powder - You can also season with your favorite seasonings. Try my Homemade All-Purpose Seasoning.
Kosher salt and black pepper - To season the broccoli.
A squeeze of lemon juice - Bring a hint of lemon to the dish, which helps to brighten the flavors.

Tools needed for this recipe

Large bowl
Large baking sheet
Parchment paper

How To Make Oven-Roasted Broccoli

Preheat oven to 450 degrees Fahrenheit (232°C).

In a large bowl, combine the broccoli florets with olive oil, garlic powder, salt, and pepper. Stir to combine, ensuring all the florets are covered with oil and seasoning.

Spread the broccoli on a baking sheet in an even layer.

broccoli florets on a large baking sheet

Place in oven and bake for 17-20 minutes, turning the baking tray halfway through. The broccoli is ready when lightly browned and crispy on the outside. Remove from oven. Squeeze fresh lemon juice over the broccoli if you want extra flavor.

oven roasted broccoli florets on a baking sheet

Serve oven-roasted broccoli hot as a side dish alongside your favorite entree!

How to store

Roasted broccoli is best served immediately after cooking. Let any leftovers cool completely before storing them in an airtight container in the refrigerator for up to 4 days.

Serving suggestions

Oven-roasted broccoli is a quick and easy side dish for any occasion. Broccoli is one of those side dishes that truly pairs well with almost anything. If your dish is a bit on the heavier side, serve broccoli with it. Broccoli also adds a lovely punch of color to an otherwise bland-looking dish.

Roast your broccoli alongside other hearty vegetables like carrots, brussels sprouts, red potatoes, cauliflower, sweet potatoes, and cabbage steaks.

Oven-roasted broccoli is light and perfect when served with Blackened Chicken Alfredo.

Share the pan with this beautifully flaky Easy Oven-Baked Fish or Oven Baked Cod for a light and healthy meal.

These Perfect Air Fryer Pork Chops and Air Fryer Fried Chicken are my go-to recipes to serve roasted broccoli with.

baked broccoli florets on a baking sheet

Oven Roasted Broccoli Variations

Oven-roasted broccoli on its own is amazing, but you can level up this dish in many ways!

Toss with parmesan cheese
Add bits of crispy bacon and caramelized onions
Make with roasted carrots and toss with a drizzle of honey
Serve on top of a baked potato with melted cheese

However you choose to serve it, this base recipe will be a perfect addition to your weeknight meal plans.

FAQs:

How do you stop broccoli from burning when roasting?

Coating your broccoli florets well in olive oil is essential in preventing them from burning. Using a bowl for this step makes it easier as the broccoli will sit in the oil while being tossed around, creating a good oil coverage, especially on the tops, which tend to burn first.

How long do you roast broccoli florets?

Of course not everyone's oven is the same, some run hot, and some run cold. Maybe you only have so many minutes to prepare this dish. Here are some heating and cooking recommendations based on temperature. Time is based on using medium-sized broccoli florets.
425 F 14-18 minutes
400 F 18-22 minutes
375 F 25-30 minutes
350 F 30-35 minutes
If you're looking for a bit of crispiness on top, turning the broiler on for a minute or two will achieve this.

How do you reheat roasted broccoli?

Reheating broccoli in the microwave will likely result in mushy and soft broccoli. To maintain its crispness, reheat in a 350 F preheated oven on a baking sheet for 5-8 minutes.

Notes

Rather than flip the broccoli, rotate the baking sheet, turning the back of the baking sheet to the front of the oven to ensure even cooking.
Check on the broccoli after 15 minutes to see how much char the broccoli has. The broccoli will char quickly after 15-17 minutes. Keep an eye on it.
Use your favorite seasonings.
Save the broccoli stalks in a freezer bag for future vegetable stock!

Looking for more oven-roasted recipes? Try these out:

If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 1 vote

Oven Roasted Broccoli

Prep Time15

Cook Time20

Total Time35

Course: Side Dish

Cuisine: American

Keyword: oven roasted broccoli

Servings: servings

Calories: 94kcal

Author: Tanya

Ingredients

6 cups Broccoli florets from 2 medium heads, rinsed and patted dry.
3 tablespoons Olive oil
¾ teaspoon Garlic powder
Kosher salt and black pepper to taste
Squeeze of lemon juice optional

Instructions

Preheat oven to 450 degrees Fahrenheit (232°C).
In a large bowl, combine the broccoli florets with olive oil, garlic powder, salt, and pepper. Stir to combine, ensuring all the florets are covered with oil and seasoning.
Spread the broccoli on a baking sheet in an even layer.
Place in oven and bake for 17-20 minutes, turning the baking tray halfway through. The broccoli is ready when lightly browned and crispy on the outside. Remove from oven. Squeeze fresh lemon juice over the broccoli if you want extra flavor.
Serve oven-roasted broccoli hot as a side dish alongside your favorite entree!

Notes

Rather than flip the broccoli, rotate the baking sheet, turning the back of of the baking sheet to the front of the oven, to ensure even cooking.
Check on the broccoli after 15 minutes to see how much char the broccoli has. The broccoli will char quickly after 15-17 minutes. Keep an eye on it.
Use your favorite seasonings.

Nutrition