Southwest-Style Blackeyed Peas are a delicious side dish! Blackeyed peas are cooked with bacon, onions, green chiles, and Mexican spices.

Do you like blackeye peas? I’m not referring to the MUSIC BAND, but the VEGETABLE! I grew up eating them fairly often, because my parents really enjoyed them. We’ve always called them blackeyed peas (rather than blackeye peas-without the D at the end), so that’s what I’ll call them in this post. Tradition!

My mom bought cans of blackeyed peas, heated them, added salt and pepper, and that was it (my Dad added hot pepper sauce)! Blackeyed peas may be purchased CANNED, DRIED (soaked overnight to soften), or FROZEN (then thawed).

This recipe I came up with uses FROZEN (and thawed) blackeyed peas. We keep bags of veggies in our deep freezer, so we usually have a bag or two on hand. I added other ingredients to add a Southwest-type flavor, and created this veggie dish.

When you combine tender blackeyed peas with spices, onion, BACON and garlic, how can you go wrong? Here’s how to make Southwest-Style Blackeyed Peas, a tasty little side dish: 

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Why I Use Frozen Blackeyed Peas For This Recipe

I use frozen blackeyed peas in this recipe, because truthfully, it’s convenient. When dried peas are used, it can take all night long soaking in water to get them to soften.

Canned and drained blackeyed peas seem to get a bit too mushy when cooked in the flavorful broth. So frozen (and thawed) is convenient, and what I prefer to use!

Cook The Blackeyed Peas

After thawing the blackeyed peas, cook them according to the instructions on the bag. Typically they need to be cooked about 40 minutes or so, until they become tender.

Once they’re fully cooked and tender to the bite, drain the blackeyed peas. Set them aside until later, while you prepare the rest of the dish.

Let’s Add Some Flavor!

Cut 3 slices of bacon in small pieces and place them in a large non-stick skillet. Add chopped onion, and cook on Medium heat for 3-5 minutes, until the onions are tender, and the bacon is fully cooked (but not crispy).

Leave any grease the bacon produces in the skillet. Stir in minced garlic and cook an additional 30 seconds, stirring often so the garlic doesn’t burn.

Add salt, pepper, ground cumin and cayenne pepper to the skillet. Stir to incorporate the spices with the bacon, onion and garlic.

Add More Flavor!

Now it’s time to add the drained, tender blackeyed peas to the skillet. Dump them in, and give them a good stir to combine them with the other ingredients.

Add diced green chilis and chicken broth to the blackeyed peas and stir again, until well combined in the skillet. The added broth acts as a conduit to get all the flavor of the spices infused into the peas.

Simmer Until Broth Is Absorbed

Bring the liquid to a boil, then turn the heat to a low simmer. Let the Southern-Style Blackeyed Peas cook on Low for 8-10 minutes (uncovered), OR until almost all the broth has been absorbed.

Serve The Southwest-Style Blackeyed Peas

Remove the skillet from the heat source, and stir chopped cilantro into the blackeyed peas. If desired, garnish the dish with more cilantro for serving.

Serve this veggie side dish straight from the skillet, if desired, OR transfer to a medium sized serving bowl. Serve immediately while hot… and enjoy!

I hope you have the opportunity to make these delicious Southwest-Style Blackeyed Peas soon. They’re so tasty, and I am confident you will enjoy them! The peas can be easily reheated in a microwave.

Thank you for stopping by today, and I invite you to come back again soon for more family-friendly recipes. Take care, and have a GREAT day.

Looking For More VEGGIE SIDE DISH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of veggie recipes for you to check out, including:

• Grilled Summer Veggies
• Fresh Corn Sauté with Red Peppers and Onions
• Orange Glazed Carrots
• Sugar Snap Pea Stir Fry

Want More Recipes? Get My FREE Newsletter!

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Southwest-Style Blackeyed Peas

Prep Time

5 mins

Cook Time

8 mins

Inactive cooking time for blackeyed peas

40 mins

Total Time

53 mins

 

Southwest-Style Blackeyed Peas are a delicious side dish! Blackeyed peas are cooked with bacon, onions, green chiles, and Mexican spices.

Category: Side Dish, Vegetable Dish

Cuisine: Southwest

Keyword: southwest-style blackeyed peas

Servings: 4

Calories Per Serving: 177 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 12 ounces frozen blackeyed peas thawed
• 3 slices bacon chopped in small pieces
• ¼ medium yellow onion diced
• 2 cloves garlic minced
• ¾ teaspoon salt
• ½ teaspoon black pepper
• ½ cup chicken broth
• ¼ teaspoon ground cumin
• ⅛ teaspoon cayenne pepper
• 2 Tablespoons green chilis (diced/canned)
• 2 Tablespoons fresh cilantro chopped

US Customary - Metric

Instructions

1. Thaw blackeyed peas; cook according to package directions (about 40 minutes until tender). Drain and set aside.

2. Cut bacon in small pieces; place in large non-stick skillet, along with chopped onion. Cook on Medium heat 3-5 minutes, until onions are tender and bacon is fully cooked (but not crispy). Leave any bacon grease in the skillet. Stir in garlic; cook for 30 seconds, stirring often so garlic doesn't burn.

3. Add salt, pepper, cumin and cayenne pepper to skillet. Stir to incorporate spices. Add blackeyed peas. Stir to combine. Add diced green chiles and chicken broth. Stir again, to combine.

4. Bring broth to a boil; turn heat down to a low simmer. Cook on Low 8-10 minutes (uncovered), OR until almost all broth has been absorbed.

5. Remove skillet from heat source. Stir in chopped cilantro. Serve straight from the skillet OR transfer to serving bowl. Garnish with more cilantro, if desired. Serve immediately. Enjoy!

Nutrition Facts

Southwest-Style Blackeyed Peas

Amount Per Serving (1 (1/4 of total))

Calories 177 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g13%

Trans Fat 0.02g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 11mg4%

Sodium 688mg30%

Potassium 307mg9%

Carbohydrates 20g7%

Fiber 6g25%

Sugar 3g3%

Protein 9g18%

Vitamin A 72IU1%

Vitamin C 4mg5%

Calcium 32mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Southwest Veggie Skillet is a yummy side dish, with corn, zucchini, bell peppers, onion and tomatoes! Add black beans to make it a meatless meal!

If you’re on the lookout for a great tasting, easy to make side dish, may I suggest this Southwest Veggie Skillet? This dish features a lot of yummy vegetables and a few Southwest-inspired spices that combine to make a fantastic side dish!

The vegetables are low in calories, but have a lot of flavor! Guess what? If you add a rinsed, drained can of black beans to this recipe, you can also enjoy this as a MEATLESS main dish! How’s that for versatile?

 I’m confident you’ll enjoy this simple dish, whether eaten as a side dish or as a vegetarian main course. Here’s how to make it, in about 25 minutes!

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How To Make The Southwest Veggie Skillet

Heat olive oil over Medium-high heat in a large skillet (I use cast iron). Once the oil is very hot, but not smoking, add chopped onions and a chopped jalapeño pepper to the skillet.

Cook these ingredients for approximately 4 minutes, and then add minced garlic to the skillet. Continue to cook, stirring the veggies often for 1 more minute (don’t burn the garlic!). The veggies should be tender at this point.

Add More Veggies!

Now add frozen corn (or fresh, if available), chopped bell pepper and zucchini to the skillet. NOTE: I use a combination of red, orange and green bell peppers for added color, but that is optional.

TIP: If you are adding black beans to make this a meatless main dish, this is when to add them!

Sprinkle the veggies with ground cumin and chili powder, then stir until the spices have been mixed in. Cook the veggies, stirring often, for 7-8 minutes, until the veggies have softened and are heated through.

Last Steps Before Serving

Stir cherry tomato halves (I use red and yellow) into the skillet, and cook ONLY until they are barely heated through. This will only take a minute or less! Remove the skillet from the heat source.

Once the skillet is off the heat, add chopped cilantro, fresh lime juice, salt and black pepper to the veggies. Stir to combine, and then the Southwest Veggie Skillet is ready to be served.

Serve The Southwest Veggie Skillet

The Southwest Veggie Skillet is now ready to be enjoyed! Transfer the dish to a serving bowl OR serve it hot, right from the skillet.

This is a very tasty side dish that pairs well with chicken, pork, beef or fish! Serve it next to the meat, or place the meat on top of the veggies, serve and enjoy!

I hope you enjoy this delicious vegetable side dish as much as we do! The veggies have great flavor, and it really is a simple dish to prepare in a short amount of time.

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More VEGGIE Recipes?

You can find ALL of my recipes in the Recipe index, which is located at the top of the page. I have LOTS of delicious vegetable dishes for you to check out, including:

• Easy Creamed Spinach
• Broccoli Cauliflower Bake
• Lemon Hazelnut Green Beans
• Au Gratin Potatoes

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Recipe adapted from a recipe found in : “The Essential WW Freestyle Cookbook”, page 196, published in 2018 by Weight Watchers International, Inc.

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Southwest Veggie Skillet

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Southwest Veggie Skillet is a yummy side dish, with corn, zucchini, bell peppers, onion and tomatoes! Add black beans to make a meatless meal!

Category: Side Dish, Vegetables

Cuisine: Southwest

Keyword: Southwest veggie skillet

Servings: 4 (1 cup per serving)

Calories Per Serving: 142 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 Tablespoon olive oil
• 1 medium yellow onion chopped
• 1½ large garlic cloves finely minced
• 1 medium jalapeño pepper seeds removed, finely minced
• 10 ounces frozen corn kernels OR 1¾ cup fresh
• 1 medium zucchini chopped
• 1 medium red bell pepper (or color combo) chopped (I use red/orange/green)
• 1¼ teaspoons ground cumin
• ¼ teaspoon chili powder
• 1 cup cherry tomatoes cut in half (I use red/yellow)
• 2 Tablespoons chopped cilantro
• 1½ Tablespoons fresh lime juice
• ¾ teaspoon salt
• ½ teaspoon ground black pepper

US Customary - Metric

Instructions

1. Heat olive oil on Medium-high heat in a large skillet. Once oil is very hot, but not smoking, add onions and jalapeño pepper. Cook approx. 4 minutes; add garlic. Continue to cook, stirring often for 1 minute (don't burn the garlic!).

2. Add frozen corn (or fresh, if using), red bell pepper and zucchini to skillet. NOTE: I use a combo of red, orange and green bell peppers for color, but that is optional. TIP: If adding a can of black beans to make this a meatless main dish, this is when to add them!

3. Sprinkle veggies with cumin and chili powder; stir until combined. Cook, stirring often, for 7-8 minutes, until veggies have softened and are heated through.

4. Gently stir cherry tomato halves into veggies; cook ONLY until heated through. This will only take a minute or less! Remove skillet from heat source.

5. Off heat, add cilantro, lime juice, salt and pepper to the veggies; stir to combine. Serve immediately. Enjoy!

Recipe Notes

NOTE: If you wish to make this a MEATLESS main dish, add 1 can of rinsed/drained black beans.

Nutrition Facts

Southwest Veggie Skillet

Amount Per Serving (1 cup)

Calories 142 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Sodium 454mg20%

Potassium 558mg16%

Carbohydrates 26g9%

Fiber 4g17%

Sugar 5g6%

Protein 4g8%

Vitamin A 1316IU26%

Vitamin C 69mg84%

Calcium 34mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Brussel Sprout Casserole For Two is a tasty side dish! Sliced Brussel sprouts, cheddar and bacon are baked, topped with cheese and breadcrumbs.

If you’re on the lookout for a new veggie side dish OR a new way to prepare Brussel sprouts, check out this recipe! As written, this delicious side dish will serve two people, but it can easily be adapted to double or triple the quantity.

Cheddar cheese, bacon and crispy Panko breadcrumbs compliment the tender Brussel sprouts wonderfully in this dish! My personal feeling is that everything is better with bacon, right? YEP!

This recipe is quite simple to make, and is a tasty way to enjoy Brussel sprouts, even if you’re not usually a fan. The Brussel sprouts are par-boiled first (to tenderize them), then the casserole is quickly assembled and baked. 

Here’s how to make this scrumptious vegetable side dish!

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Preparing The Brussel Sprouts

To make this dish for two, you will need about 10 fresh Brussel sprouts. Trim the end stem off of the Brussel sprouts, then slice them in half length-wise.

Fill a Medium sized saucepan with water, and bring it to a boil. Add the Brussel sprout halves, and boil them for 7-8 minutes or until the Brussel sprouts have become slightly tender.

Remove the pan from the stove, and drain off the water. Let the Brussel sprouts cool.

Preparing The Bacon

You will need crisp, cooked bacon for this casserole. I find it’s best to cook it at the same time the Brussel sprouts are cooking, to save time.

Cut the bacon into small pieces, then cook, stirring often until browned, cooked through, and crispy. Use a slotted spoon to transfer the cooked bacon to paper towels to absorb any excess grease.

Assembling The Brussel Sprout Casserole For Two

Once the Brussel sprouts have cooled enough to handle, cut them into thin slices with a sharp knife. Place the slices into a medium-sized bowl.

Add grated cheddar cheese (half the total amount), bacon, half and half, salt and black pepper to the bowl. Gently toss these ingredients together until they’re fully combined.

Place the combined Brussel sprout mixture into a lightly greased small baking dish. Now the casserole is ready for the final step before baking!

Topping And Then Baking The Casserole 

Sprinkle the top of the Brussel sprout casserole with the remaining grated cheddar cheese. Top this with the crispy Panko breadcrumbs.

Place the Brussel sprout casserole for two into a preheated 400°F. oven, and bake for 14-16 minutes. When done, the top should be lightly browned and crusted, and the casserole will be fully heated through.

Serving The Brussel Sprout Casserole For Two

Transfer the baking dish from the oven to a wire rack. Let the casserole cool 1-2 minutes before serving. Scoop out a portion (recipe yields 2 servings), transfer to plates… serve and enjoy!

We enjoyed the Brussel sprout casserole for two, served with chicken cutlets in pan sauce, and steamed rice on the side. It tastes fantastic!

This veggie side dish is absolutely delicious, and has wonderful flavor! I’m confident you will enjoy this lovely Brussel sprout side dish served with a favorite main dish.

I hope you will have the opportunity to make this Brussel sprout recipe, and trust you’ll enjoy it like we do! It really is a delicious veggie side dish.

Thanks for stopping by, and please come back soon for more family-friendly recipes. Take care, and have a great day!

Looking For More VEGETABLE Side Dish Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a large variety of delicious vegetable recipes for you to check out, including:

• Brussel Sprouts with Bacon and Mushrooms
• Cheesy Skillet Potatoes
• Cauliflower Mushroom Skillet
• Oven Roasted Green Beans

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe adapted from: mantitlement.com/the-best-brussels-sprouts-casserole

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Brussel Sprout Casserole For Two

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

Brussel Sprout Casserole For Two is a tasty side dish! Sliced Brussel sprouts, cheddar and bacon are baked, topped with cheese and breadcrumbs.

Category: Side Dish, Vegetable

Cuisine: American

Keyword: brussel sprout casserole

Servings: 2

Calories Per Serving: 318 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• ½ pound fresh brussel sprouts
• 2 slices bacon cooked till crispy, crumbled
• ½ cup cheddar cheese divided use, GRATED
• 3 Tablespoons half and half (or heavy whipping cream)
• 1 teaspoon butter melted
• ⅛ cup Panko breadcrumbs
• ¼ teaspoon salt
• ⅛ teaspoon black pepper

US Customary - Metric

Instructions

1. Preheat oven to 400°F. Lightly grease/spray a small baking dish; set aside.

2. Trim stem end off Brussel sprouts; slice Brussel sprouts in half length-wise. Fill medium saucepan with water; bring it to a boil. Add Brussel sprouts; boil them 7-8 minutes or until slightly tender. Drain water; let Brussel sprouts rest until cool enough to handle.

3. Cut bacon into small pieces. Cook, stirring often until browned/crispy. Place bacon on paper towels to absorb grease.

4. Cut Brussel sprouts into thin slices (lengthwise). Transfer slices to a medium bowl. Add ¼ cup cheddar cheese (reserve remaining ¼ C.), bacon, half and half, salt and pepper. Gently toss to combine. Place mixture in prepared baking dish. Sprinkle casserole with remaining ¼ C. cheese; top with Panko breadcrumbs.

5. Bake casserole at 400°F. for 14-16 minutes. When done, casserole should be lightly browned/crusted on top, and heated through.

6. Transfer baking dish to a wire rack. Let casserole cool 1-2 minutes before serving. Scoop out a portion, transfer to plates... serve and enjoy!

Nutrition Facts

Brussel Sprout Casserole For Two

Amount Per Serving (1 g)

Calories 318 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 11g69%

Trans Fat 0.1g

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 56mg19%

Sodium 707mg31%

Potassium 546mg16%

Carbohydrates 15g5%

Fiber 5g21%

Sugar 4g4%

Protein 14g28%

Vitamin A 1289IU26%

Vitamin C 97mg118%

Calcium 281mg28%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Maple Butternut Squash, roasted with pecans and cranberries and drizzled with maple syrup is a fantastic, delicious veggie side dish for 4!

This summer I grew several small butternut squash in our little backyard raised bed garden, and was thrilled with the results. I had fun cooking them in various ways, using both new and older recipes to enjoy this delicious “winter” squash. I’ve posted a couple of those recipes here on the blog.

Today I want to share with you one of the ways we enjoyed eating butternut squash this Fall where I used a larger, store bought squash. This recipe for maple butternut squash is delicious, easy to prepare, and is wonderful to serve for a simple weeknight meal or a holiday feast!

The dish can be made using either a bag of (store bought) fresh butternut squash cubes (peeled, cubed), OR by using a fresh, large butternut squash.

Already cubed store bought squash is convenient and saves time, but I prefer fresh butternut squash, and peel and cut it myself. Do whatever is most convenient, budget friendly, or time-saving for you! Here’s how to make this dish (shown using whole, fresh butternut squash):

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Prepare The Butternut Squash

Make sure to preheat your oven to 400°F. This recipe doesn’t take too long at all to prep, so you want your oven hot, and ready to go! You will also need to line a large baking sheet with parchment paper.

If you prefer to use already peeled and cut squash, you will need to purchase a 20 oz. bag. When using a fresh, whole butternut squash, buy a rather large one, as you will need 4 cups of the peeled, cubed squash.

Use a vegetable peeler to completely peel the squash. Cut thin slices off of both ends, then carefully slice the squash in half, lengthwise.

Scoop out the seeds (discard), then turn the squash halves over (seed hole facing down). Slice the squash halves into 1″ wide pieces across the width, then cut into bite sized cubes (about 1″ each).

Place four cups of the butternut squash cubes (or the 20 oz. bagged cubes) into a large bowl. Drizzle with oil, pure maple syrup, and then add ground cinnamon, sea salt and cayenne pepper.

Stir these ingredients well, to make sure all the squash cubes are well-coated with oil, syrup and spices.

Bake The Maple Butternut Squash

Transfer the squash cubes to the parchment paper-lined baking sheet, and spread them out, so they’re in a single layer for baking.

Bake the butternut squash at 400°F for 15 minutes, then remove the pan from the oven.

Immediately sprinkle the squash with pecan halves and the dried cranberries. Toss these ingredients, then re-spread them back out in a single layer. Continue baking (at 400°F) for 12-15 more minutes.

The maple butternut squash is done when a knife can be easily inserted into the squash (soft inside). It should have also begun to caramelize on the outside. Remove the pan from the oven once done, and prepare to serve this dish.

Serve The Maple Butternut Squash With Pecans And Cranberries

Transfer the roasted maple butternut squash, pecans and cranberries onto a serving platter or into a serving bowl. Drizzle the squash with the remaining amount of maple syrup, if desired.

This final drizzle of syrup is optional, but I highly recommend it. This final touch of syrup gives the veggie dish a perfect finishing touch of sweetness! Serve while the squash is hot.

You’ll enjoy soft, tender, cinnamon scented butternut squash, and crunchy roasted pecans. With the tangy sweetness of dried cranberries and slight heat from the cayenne, you’ll have a delicious dish. It’s a wonderful blend of flavor and texture!

I really hope you have the chance to try this yummy side dish, and trust you’ll enjoy it as much as we do! It’s a wonderful vegetable dish that can be made and enjoyed year round!

Thanks for visiting this website today, and I invite you to come back soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More BUTTERNUT SQUASH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of butternut squash recipes for you to enjoy, including:

• Butternut Squash Soup With Bacon
• Butternut Squash Coconut Curry
• Butternut Squash Risotto With Chicken
• Air Fryer Glazed Butternut Squash

Interested In More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with recipes, tips, etc..
 I would be honored to have you join our growing list of subscribers!

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use, where you can submit your e-mail address to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe adapted from: https://www.theendlessmeal.com/maple-roasted-butternut-squash/

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Maple Butternut Squash with Pecans and Cranberries

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Maple Butternut Squash, roasted with pecans and cranberries and drizzled with maple syrup is a fantastic, delicious veggie side dish for 4!

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: maple butternut squash

Servings: 4

Calories Per Serving: 232 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 4 cups cubed butternut squash
• 1 Tablespoon vegetable oil or other neutral oil
• 1½ Tablespoons pure maple syrup
• ½ teaspoon ground cinnamon
• ½ teaspoon sea salt
• ¼ teaspoon cayenne pepper
• ½ cup pecan halves
• ⅓ cup dried cranberries

Additional For Finished Dish: (OPTIONAL, but good to drizzle on top! This is included in caloric calculation)

• 1½ Tablespoons pure maple syrup

Instructions

1. Preheat oven to 400°F.. Line a large baking sheet with parchment paper.

2. Use vegetable peeler to remove peel from squash. Cut thin slices from both ends, then slice squash in half lengthwise. Scoop out/discard seeds. Turn squash over (seed hole face down). Slice squash into 1" wide pieces across width, then cut into bite sized cubes (about 1" each).

3. Place 4 cups of cubes (or 20 oz. bagged cubes) into a large bowl. Drizzle with oil, maple syrup, ground cinnamon, sea salt and cayenne pepper. Stir well, to ensure squash cubes are well-coated with oil, syrup and spices. 

4. Transfer squash to prepared baking sheet. Spread them out, so they're in a single layer for baking. Bake squash at 400°F for 15 minutes; remove pan from oven.

5. Immediately add pecans and cranberries. Toss to combine, then spread in single layer; place pan back into oven. Continue baking 12-15 more minutes. Squash is done when a knife can be easily inserted (soft inside), and squash is slightly caramelized on the outside. Remove from oven.

6. Transfer roasted maple butternut squash, pecans and cranberries onto a serving platter or into a serving bowl. Drizzle squash with remaining maple syrup, if desired. Serve hot, and enjoy!

Nutrition Facts

Maple Butternut Squash with Pecans and Cranberries

Amount Per Serving (1 (1/4 of total))

Calories 232 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 1g6%

Trans Fat 0.02g

Polyunsaturated Fat 5g

Monounsaturated Fat 6g

Sodium 298mg13%

Potassium 570mg16%

Carbohydrates 32g11%

Fiber 5g21%

Sugar 16g18%

Protein 3g6%

Vitamin A 14942IU299%

Vitamin C 30mg36%

Calcium 88mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Lemon Garlic Cauliflower Rice is a tasty, low calorie vegetable side dish that goes well with chicken, beef and pork, and is simple to make!

If you’re looking for an easy to prepare veggie side dish that is very low calorie and still tastes good, how about trying this recipe for lemon garlic cauliflower rice? The recipe makes enough for about four (1/3 cup) servings. Of course, if you’re really hungry, this dish can be split between two servings, and no one will be the wiser… wink wink!

Cauliflower is a vey versatile vegetable to cook. I’ve mashed it, grilled it, used it in casseroles, soups, appetizers, and a variety of main and side dishes. Today I am sharing this recipe for riced cauliflower which is used as a side dish.

Cauliflower rice LOOKS a bit like long grain white rice, so if you’re trying to cut out carbs or calories, it is considered a viable substitute that is far lower in calories. Typically I use a frozen bag of cauliflower rice (found in most grocery stores), and thaw it before using. That makes it VERY convenient to make, with a lot less prep time. Of course, you can also finely grate fresh cauliflower by hand, if desired! Here’s how to make lemon garlic cauliflower rice.

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How To Make Lemon Garlic Cauliflower Rice

Melt a Tablespoon of butter in a large skillet on LOW heat. Add minced garlic to the melted butter, and stir, while cooking the garlic for about 45 seconds to 1 minute. Make sure to not burn the garlic, because garlic becomes bitter when that happens.

Add the cauliflower rice to the skillet. Mix these ingredients together until combined, and cook, stirring often, for 2 minutes. NOTE: If you’re using frozen cauliflower rice, make sure it has been fully thawed and drained before adding it to the skillet.

Final Steps To Finish This Dish

Stir chicken broth, dried parsley, Italian seasoning and lemon zest into the cauliflower rice. Mix well, to ensure the spices and grated lemon zest are distributed well throughout the cauliflower rice.

Pour lemon juice over the cauliflower, and stir until it has been fully incorporated into the lemon garlic cauliflower rice. Cook on medium heat, stirring often for 1-2 minutes, or until the cauliflower rice is completely heated through. That’s it… now it’s ready to be served!

Serving The Lemon Garlic Cauliflower Rice

Transfer the lemon garlic cauliflower rice to a small serving bowl, and garnish with fresh parsley, if desired (optional). Serve the hot rice alongside a favorite main dish, and enjoy this delicious, low calorie veggie dish!

The lemon garlic cauliflower rice pairs especially well with chicken, beef and pork! It has a bit of a garlic and citrus “pop” when eaten, which is a nice feature. When I photographed the preparation of the rice, I served it with a wedge of Tamale Pie (recipe coming soon), and they actually “played well” together.

I hope you have the opportunity to prepare this simple side dish for yourself or for those you love, and hope you enjoy it. Thank you very much for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, and have a blessed day.

Looking For More CAULIFLOWER Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious vegetable side dish recipes for you to enjoy, including:

• Loaded Grilled Cauliflower
• Cauliflower Au Gratin
• Creamy Garlic Mashed Cauliflower
• Cauliflower Bacon Chowder

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Recipe adapted from: The online magazine called “LiveSmart”, volume 11, page 34, available through isabeldprice.com 

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Lemon Garlic Cauliflower Rice

Prep Time

5 mins

Cook Time

4 mins

Total Time

9 mins

 

Lemon Garlic Cauliflower Rice is a tasty, low calorie vegetable side dish that goes well with chicken, beef and pork, and is simple to make!

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: lemon garlic cauliflower rice

Servings: 4 approx. (1/2 cup per serving)

Calories Per Serving: 59 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 Tablespoon butter
• 3 cloves garlic minced
• 16 ounces cauliflower rice thawed, if frozen
• 2 Tablespoons chicken broth
• 1 teaspoon dried parsley
• ⅙ teaspoon Italian seasoning
• 1 teaspoon grated lemon zest (yellow peel)
• 1 Tablespoon lemon juice
• fresh parsley for garnish, if desired

US Customary - Metric

Instructions

1. Melt butter in a large skillet on LOW heat. Add minced garlic; cook about 45 seconds to 1 minute. Stir often, to not burn garlic, or it becomes bitter.

2. Add cauliflower rice to the skillet. Mix with butter/garlic until combined. Cook on Medium-Low,, stirring often, for 2 minutes. NOTE: If using frozen cauliflower rice, make sure it's fully thawed/drained before adding to skillet.

3. Stir chicken broth, seasonings (parsley and Italian seasoning), and lemon zest into the cauliflower rice. Add lemon juice; stir until combined with other ingredients.

4. Cook on Medium-Low heat for 1-2 minutes, stirring often, until the cauliflower rice is heated through.

5. Transfer lemon garlic cauliflower rice to serving bowl; garnish with fresh parsley, if desired. Enjoy.

Nutrition Facts

Lemon Garlic Cauliflower Rice

Amount Per Serving (1 (1/2 cup per serving))

Calories 59 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Trans Fat 0.1g

Polyunsaturated Fat 0.1g

Monounsaturated Fat 1g

Cholesterol 8mg3%

Sodium 85mg4%

Potassium 357mg10%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 2g2%

Protein 2g4%

Vitamin A 90IU2%

Vitamin C 57mg69%

Calcium 33mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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