Category: Vegetable Dishes

Creamy Garlic Mashed Cauliflower

If you like mashed potatoes, you’ll enjoy Creamy Garlic Mashed CAULIFLOWER! Seasoned with garlic & onions, this healthy side dish is amazing!
If you like mashed potatoes, you'll enjoy Creamy Garlic Mashed CAULIFLOWER! Seasoned with garlic & onions, this healthy side dish is amazing!

We love mashed potatoes! However, sometimes you feel the need to eat a bit healthier variety of foods! This creamy garlic mashed cauliflower is a fantastic way to enjoy a side dish that looks and tastes like mashed potatoes, without the additional calories.

Cauliflower florets are boiled (or steamed), then cooked with sautéed onions. This mixture is then pureed, and lightly browned garlic cloves are added to the party, for extra flavor. Once pureed until smooth (in a food processor or blender), this healthy veggie side dish is ready to serve! It doesn’t take too much effort, and tastes wonderful. Here’s how to make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Preparing The Cauliflower

Okay… first thing you will need to do is prepare the cauliflower! Unwrap the cauliflower, and begin by removing the leafy green leaves around the bottom of the cauliflower. Then turn the cauliflower upside down and very carefully cut out the core, and discard it.

The outer leaves of a head of cauliflower are removed first.The core of the cauliflower is cut out of the underside (and then discarded)

Cut and separate the cauliflower into florets, removing/discarding some of the longer thick, hard stems. Bring a large pan of water to a boil. Place the florets into the pan of boiling water and continue to cook until tender (approx. 5-6 minutes). Drain the cauliflower, once done. NOTE: You can also steam the cauliflower, if you prefer.

Cauliflower is cut into florets before cooking.Boiling the cauliflower florets until tender.

Putting It Together

While the cauliflower cooks, melt 2 teaspoons of butter in a large skillet, and sauté the chopped onions for 3-4 minutes. When done, add the cooked cauliflower florets to the onions in the skillet. Cook the onions and cauliflower on medium-low heat for about 7-8 minutes, stirring often.

Once they are finished cooking, transfer the onion/cauliflower mixture to a food processor or blender, and process until it becomes somewhat smooth. Scrape down the sides of the processor, as needed during processing.

Chopped onions cooking in butter, in a large skillet.Onions and cauliflower are cooked together in skillet for about 7-8 minutes.

Finishing The Creamy Garlic Mashed Cauliflower

Melt a teaspoon of butter in a skillet on low heat. Add the chopped garlic. Cook and stir this ONLY until the garlic is just beginning to turn brown (about a minute). Don’t let the garlic get too browned or burn, or it will become bitter. Remove this from the heat as soon as it is done.

Add the cooked garlic, and the remaining Tablespoon of butter to the pureed cauliflower, and continue processing until the mixture is fully smooth. Scrape down the sides as it is processed. It should be similar in texture to mashed potatoes, once done. Season to taste with a couple pinches of salt, if desired.

Cooking chopped garlic in butter until lightly browned.Butter and chopped garlic are added to pureed cauliflower in a food processor.

Time To Serve The Creamy Garlic Mashed Cauliflower!

Once the cauliflower is completely mixed and is very smooth (like mashed potatoes in texture), remove from the food processor (or blender). Transfer the hot creamy garlic mashed cauliflower to a serving dish, and add a few chives for garnish, if desired. Dish it up, and dig in while it’s hot! This mashed cauliflower recipe makes four servings, and I really think you will enjoy it.

Our favorite way to have it is served alongside meatloaf and other veggies (shown below). It looks so much like mashed potatoes it will fool your eyes, but is a bit healthier, in the long run. YUM.

A serving bowl filled with creamy garlic mashed cauliflower, ready to eat.Creamy Garlic Mashed Cauliflower is served along with green beans and meatloaf.

I truly hope you enjoy this delicious veggie side dish! It pairs very well with beef, pork and chicken dishes, and it’s flavorful, creamy texture will surprise those to whom you serve it. Thank you for stopping by, and I hope you will come back for more family-friendly recipes soon! 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, located at the top of the page. I have lots of delicious veggie recipes to choose from, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Author's signature

Recipe Adapted From: The book “New Life Promise- Food Meets Faith, Total Trifecta Of Weight Loss”, by Isabel D. Price, published 2019, page 87

Creamy Garlic Mashed Cauliflower
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

If you like mashed potatoes, you'll enjoy Creamy Garlic Mashed CAULIFLOWER! Seasoned with garlic & onions, this healthy side dish is amazing!

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: creamy garlic mashed cauliflower
Servings: 4
Calories Per Serving: 100 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 medium cauliflower
  • 2 Tablespoons butter
  • 1 medium yellow onion , chopped
  • 3 medium garlic cloves , finely chopped
  • teaspoon salt , or more- season to taste
  • chives (optional for garnish)
Instructions
  1. Unwrap cauliflower; remove green leaves. Turn cauliflower upside down; carefully cut out the core. Cut/separate cauliflower into florets, removing/discarding thick, hard stems. Bring large pan of water to a boil. Place florets into boiling water; cook until tender (approx. 5-6 minutes). Drain once done. *You can also steam the cauliflower, if you prefer.

  2. While cauliflower cooks, melt 2 teaspoons of butter in large skillet. Sauté chopped onions for 3-4 minutes. When done, add cooked cauliflower to onions in skillet. Cook on medium-low heat for 7-8 minutes, stirring often. Transfer onion/cauliflower mixture to food processor or blender. Process until mixture becomes fairly smooth.

  3. Melt a teaspoon of butter in skillet on low heat. Add chopped garlic. Cook and stir ONLY until garlic begins to turn brown (about a minute). Don't let garlic get too browned or burn, or it will become bitter. Remove from the heat when done. Add cooked garlic and remaining Tablespoon of butter to pureed cauliflower. Continue processing until fully smooth. Scrape down sides, if necessary. Finished texture should be similar to mashed potatoes, once done. Season with salt, to taste.

  4. Once cauliflower is smooth (like mashed potatoes in texture), remove from food processor. Transfer to serving dish; add a few chives to the top for garnish, if desired. Serve hot, and enjoy!

Nutrition Facts
Creamy Garlic Mashed Cauliflower
Amount Per Serving (1 (1/4 of total))
Calories 100 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 15mg5%
Sodium 191mg8%
Potassium 481mg14%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 4g4%
Protein 3g6%
Vitamin A 176IU4%
Vitamin C 72mg87%
Calcium 44mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!If you like mashed potatoes, you'll enjoy Creamy Garlic Mashed CAULIFLOWER! Seasoned with garlic & onions, this healthy side dish is amazing!

Air Fryer Cajun Spuds

Make a batch of Air Fryer Cajun Spuds for a yummy side dish! No air fryer? These well-seasoned potatoes can also be roasted in the oven!
Make a batch of Air Fryer Cajun Spuds for a yummy side dish! No air fryer? These well-seasoned potatoes can also be roasted in the oven!

Who likes potatoes, or as they are also called… taters or spuds? We do in our home, and today I want to share a simple side dish recipe for red potatoes with a wonderful seasoning! I call them Air Fryer Cajun Spuds! They are seasoned well, but aren’t too spicy, and I really think you will enjoy them.

The recipe is simple to prepare, and enjoy making them using our air fryer. Guess what? Want to know a little secret?  You can also prepare these yummy potatoes in an OVEN! I realize a lot of people do not have access to an air fryer, so I have included instructions for roasting them in a traditional oven.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Cajun Spice Mix

In a small bowl, combine garlic powder, cumin, paprika, onion powder, thyme, cayenne pepper, and salt and ground black pepper. Stir to combine these ingredients. These are the spices you will use to season the red potatoes. Set the mix aside until ready to use.

Seasoning mix for the potatoes are combined in a small bowl.

Prepare The Potatoes (Spuds)

Wash and dry the red potatoes very well to remove any dirt or little sprouts. Cut the potatoes into bite-sized chunks, leaving the peel ON the potatoes. Once all are cut, place them in a medium mixing bowl.

Six cleaned/scrubbed medium red potatoes are used for this recipe.The unpeeled red potatoes are cut into bite sized chunks before seasoning.

Now it’s time to season the potatoes.  The first thing you need to do is drizzle the olive oil over the potatoes. Toss or stir them well, so all the potatoes have some oil on them. Now sprinkle all of the spice mix over the potato chunks. Toss or stir the potatoes well, to distribute the spices and coat all the potatoes with seasoning.

Potatoes are drizzled with olive oil, then Cajun spices are added to season.Air Fryer Cajun Spuds are now seasoned, and are ready for the air fryer or oven.

Time To Cook The Air Fryer Cajun Spuds

USING AN AIR FRYER? Preheat your air fryer to 400°F. Arrange the air fryer Cajun spuds in a single layer in the basket. Cook the potatoes for approximately 9 minutes. Toss or turn the other side, and continue cooking the potatoes for another 7-8 minutes on average.

TIP: Two things can affect your cooking time. 1) Temperatures in air fryers can fluctuate with different models, and 2) The size of the potato chunks can vary between users, so this cooking time is a guide. Test the potatoes for doneness, by inserting a sharp knife into the middle of a potato chunk. When done, they should be crispy on the outside and soft on the inside

USING AN OVEN? Preheat your oven to 350°F. Place a sheet of parchment paper or aluminum foil onto a baking sheet. Add and arrange the potato chunks, keeping them in a single layer. Cook at 350°F. for approx. 25-30 minutes, turning them half way through the baking time. Test for doneness by inserting a knife into one of the chunks. When done, the Cajun spuds should be crispy on the outside and soft on the inside.

The potatoes are placed in an air fryer basket in a single layer.Halfway through cooking, the potatoes are turned, then finish cooking.

Serve The Air Fryer Cajun Spuds

Once the air fryer Cajun spuds are done cooking, remove them from the oven and transfer them into a serving bowl. They taste delicious eaten as is, straight from the oven. If you’re a dipping fan, you can serve them with ranch dressing, BBQ sauce or ketchup on the side!

A white bowl, full of air fryer Cajun spuds, ready to eat!Air Fryer Cajun Spuds, ready to be served alongside a favorite main dish.

I hope you enjoy these tasty taters! We sure do. Thank you for stopping by today, and I sincerely hope you will come back again soon for more family friendly recipes. Have a wonderful day, and may God bless you.

Looking For More AIR FRYER Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of air fryer recipes you might want to check out, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Recipe adapted from: The book “New Life Promise- Food Meets Faith- Total Trifecta of Weight Loss”, by Isabel D. Price, page 77, published by Live Smart, LLC. 2019

Air Fryer Cajun Spuds
Prep Time
8 mins
Cook Time
17 mins
Total Time
25 mins
 

Make a batch of Air Fryer Cajun Spuds for a yummy side dish! No air fryer? These well-seasoned potatoes can also be roasted in the oven!

Category: Side Dish, Vegetable Dish
Cuisine: Cajun
Keyword: air fryer cajun spuds
Servings: 4 small servings
Calories Per Serving: 291 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 medium red potatoes
  • 2 Tablespoons extra virgin olive oil
Seasoning Mix:
  • ¾ teaspoon garlic powder
  • ¾ teaspoon ground cumin
  • teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon paprika smoky or sweet
  • ¼ teaspoon dried thyme
  • teaspoon cayenne pepper
Instructions
  1. In a small bowl, combine garlic powder, cumin, paprika, onion powder, thyme, cayenne pepper, salt and black pepper. Stir to combine. Set seasoning mix aside.

  2. Wash and dry potatoes well to remove any dirt or sprouts. Cut potatoes into bite-sized chunks, leaving peel ON the potatoes. Place potatoes in a medium bowl.

  3. Drizzle olive oil over potatoes. Toss or stir well, so all potatoes have oil on them. Sprinkle all of the spice mix over potatoes. Toss or stir well, to distribute spices and coat all potatoes with seasoning.

Cook- Using An Air Fryer
  1. USING AN AIR FRYER? Preheat air fryer to 400°F. Arrange seasoned potatoes in a single layer in the basket. Cook for approx. 9 minutes. Turn potatoes to other side; continue cooking potatoes for another 7-8 minutes (on average). TIP: Two things can affect your cooking time. 1) Temperatures in air fryers can fluctuate with different models, and 2) The size of the potato chunks can vary between users, so this cooking time is a guide. Test potatoes for doneness, by inserting a sharp knife into the middle of a potato chunk. When done, they should be crispy on the outside and soft on the inside. Transfer to serving bowl, and enjoy!

Cook- Using An Oven
  1. USING AN OVEN? Preheat oven to 350°F. Place a sheet of parchment paper or aluminum foil onto a baking sheet. Add and arrange the potato chunks, keeping them in a single layer. Cook at 350°F. for approx. 25-30 minutes, turning them half way through baking time. Test for doneness by inserting a knife into one of the chunks. When done, Cajun spuds should be crispy on the outside and soft on the inside. Transfer to serving bowl, and enjoy!

Nutrition Facts
Air Fryer Cajun Spuds
Amount Per Serving (1 (1/4 of total))
Calories 291 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 350mg15%
Potassium 1478mg42%
Carbohydrates 52g17%
Fiber 6g25%
Sugar 4g4%
Protein 6g12%
Vitamin A 179IU4%
Vitamin C 28mg34%
Calcium 39mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here is one more to pin on your Pinterest boards!Make a batch of Air Fryer Cajun Spuds for a yummy side dish! No air fryer? These well-seasoned potatoes can also be roasted in the oven!

 

TexMex Zucchini Squash Skillet

TexMex Zucchini Squash Skillet is a tasty, one pan dish with zucchini, corn, red bell pepper, onion, garlic and spices, topped with cheese!
TexMex Zucchini Squash Skillet is a tasty, one pan dish with zucchini, corn, red bell pepper, onion, garlic and spices, topped with cheese!

If you’re looking for a delicious veggie side dish, may I suggest this recipe for a TexMex zucchini squash skillet? This yummy side dish can be made in one skillet, and is loaded with fresh veggies, cheese, and flavored with TexMex spices!  I enjoy experimenting with fresh vegetables using various methods of cooking, and this is a dish I really enjoyed making.

We loved this side dish, because it features fresh summer produce! We used some green and yellow squash from our little backyard garden, and large ear of delicious, fresh corn and red bell pepper straight from the market to create this dish. It’s really easy to make this side dish, and it can even be conveniently served, straight out of the skillet.

How can you go wrong with fresh, colorful veggies topped with cheese? I typically use grated smoked gouda cheese on top of the veggies for a nice smoky flavor, but cheddar can be substituted, and is equally delicious! Here’s how to make this TexMex Zucchini Squash Skillet.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make The TexMex Zucchini Squash Skillet

You will need a medium sized green zucchini and a yellow squash (yellow zucchini or crookneck). I went out to our garden to cut a yellow squash, and was completely surprised to find a 7-8 inch long zucchini “hiding” under a large leaf on another plant. If you have to use small zucchini squash because that’s what you have, try to use at least 2 per color (yellow and green)

Freshly picked zucchini and yellow squash from our garden, to be used for this recipe.

Prep The Veggies

The first thing to do is quickly “prep” the veggies. Cut the ends off the squash then slice into 1″ thick rounds. Cut each round into 1/4ths (shown below). Shuck the corn, then cutting from top to bottom, remove the corn kernels. Chop the red bell pepper and onion, and then set these veggies aside.

Corn, red bell pepper, onion, and squash will be prepped for this veggie dish.Corn kernels are sliced right from the cob to use in the TexMex Zucchini Squash Skillet.

Time To Cook The TexMex Zucchini Squash Skillet

Okay… now it’s time to get cooking! Melt the butter in a large skillet on medium heat. Add the squash (yellow and green), corn kernels, onion and red bell pepper to the skillet, and stir to combine.

Add the salt, pepper, ground cumin and chili powder to the veggies in the skillet. Cook the veggies (uncovered) for 3-4 minutes on medium heat, stirring occasionally.

Veggies are cooked in melted butter in a large skillet for a few minutes.

After the veggies have cooked for 3-4 minutes, add the minced garlic and milk to the skillet, and stir to combine. Cook, stirring often for another minute. The milk helps to distribute the spices, and gives this dish a very slight creaminess once done.

Continue to cook the TexMex Zucchini Squash Skillet on medium heat for about 5-6 minutes, stirring occasionally. You will know the veggies are finished cooking when the squash can be easily pierced with a fork. Mine are usually done at about the 5 minute mark. You want the squash to be fork tender, but NOT mushy!

Minced garlic and a small amount of milk are added to the cooking veggies.When done cooking, the veggies in the TexMex Zucchini Squash Skillet should be fork tender.

Final Step – Add The Cheese!

The final step in preparing the TexMex Zucchini Squash Skillet is adding the cheese! REMOVE THE SKILLET FROM THE HEAT, and sprinkle the surface of the hot veggies with grated smoked gouda cheese (or cheddar, if substituting).

Immediately cover the skillet with foil or a lid, and let the TexMex Zucchini Squash Skillet sit, off the heat, just until the cheese has melted. This should only take a minute or so, and then the dish is ready to be served.

Grated cheese is sprinkled on the TexMex Zucchini Squash Skillet before serving.A lid is placed on the skillet to allow the cheese a minute to melt on top of the vegetables.

Time To Enjoy The TexMex Zuchini Squash Skillet

You can serve this dish straight from the skillet if desired, which keeps the nice look of the gated cheese on top intact. You can also transfer it to a serving platter or bowl. We enjoyed the veggies served on the side of sweet chili and garlic glazed salmon on a bed of rice. Yum.

The smoked gouda cheese gives the veggies a nice smoky taste, the spices give it a mild TexMex flavor, and the veggies are crisp/tender, and delicious!

A serving from the TexMex Zucchini Squash skillet, placed on a plate with rice and salmon.

I really hope you will take the opportunity to make this delicious vegetable dish soon, and trust you’ll enjoy it like we do! Thank you for stopping by, and I sincerely hope you will come back again for more family-friendly recipes. 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 delicious veggie side dish recipes you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

TexMex Zucchini Squash Skillet
Prep Time
10 mins
Cook Time
8 mins
 

TexMex Zucchini Squash Skillet is a tasty, one pan dish with zucchini, corn, red bell pepper, onion, garlic and spices, topped with cheese!

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: TexMex zucchini squash skillet
Servings: 4
Calories Per Serving: 138 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 Tablespoon butter
  • 1 medium zucchini , sliced and cubed
  • 1 medium yellow squash , sliced and cubed
  • 1 large ear corn , kernels removed
  • ½ medium yellow onion , chopped
  • ¼ cup red bell pepper , chopped
  • ¼ teaspoon salt
  • teaspoon EACH: black pepper, ground cumin and chili powder
  • 2 cloves garlic , minced
  • 3 Tablespoons milk
  • ¼ cup smoked gouda cheese (grated) , or grated cheddar cheese
Instructions
  1. Prep veggies. Cut ends off squash; slice into 1" thick rounds. Cut each round into 1/4ths. Shuck corn; cut from top to bottom, removing corn kernels. Chop red bell pepper and onion; set veggies aside.

  2. Melt butter in large skillet on medium heat. Add squash, corn, onion, red bell pepper to skillet; stir to combine. Add salt, pepper, cumin and chili powder. Cook (uncovered) for 3-4 minutes on medium heat, stirring occasionally.

  3. Sir in minced garlic and milk. Continue to cook on medium heat about 5-6 minutes, stirring occasionally. Veggies are finished cooking when squash can be easily pierced with a fork. You want the squash to be fork tender, but NOT mushy!

  4. REMOVE SKILLET FROM THE HEAT; immediately sprinkle surface of veggies with grated cheese. Cover skillet with foil or lid, and let skillet rest (off of heat), just until cheese has melted. This only takes a minute or so, and then it's ready to serve, straight from the skillet, if desired. Enjoy!.

Nutrition Facts
TexMex Zucchini Squash Skillet
Amount Per Serving (1 (1/4 of total))
Calories 138 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 25mg8%
Sodium 303mg13%
Potassium 403mg12%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 6g7%
Protein 7g14%
Vitamin A 759IU15%
Vitamin C 32mg39%
Calcium 141mg14%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!TexMex Zucchini Squash Skillet is a tasty, one pan dish with zucchini, corn, red bell pepper, onion, garlic and spices, topped with cheese!

 

 

 

Cauliflower Au Gratin

Cauliflower Au Gratin is a yummy side dish you’ll love! Featuring fresh cauliflower florets baked in a creamy cheese sauce, it’s delicious!
Cauliflower Au Gratin is a yummy side dish you'll love! Featuring fresh cauliflower florets baked in a creamy cheese sauce, it's delicious!

One of the “hobbies” I truly enjoy is looking through old cookbooks or cooking magazines for inspiration. I LOVE the thrill of the hunt for great recipes! The recipe I’m sharing today for cauliflower au gratin came from a cookbook I’ve had for years and years. This cookbook highlights traditional foods popular in different regions of the United States.

Cauliflower Au Gratin (which means “cauliflower and cheese”) is one of the recipes from this cookbook. It’s a wonderful tasting recipe for tender cauliflower baked in a super creamy (and simple to prepare) cheddar cheese sauce. The entire recipe itself is really quite easy to make. I slightly changed the original recipe from the cookbook just a smidge, and truly think you’re gonna love it! Here’s how to make hot, creamy, cheesy and delicious cauliflower au gratin:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Cauliflower Florets

The first thing you will need to do is prepare the cauliflower florets. You can remove the florets from the cauliflower any way you prefer. This is how I like to get them. Remove a large head of cauliflower from the bag, and remove the leaves and stems from the bottom. Once the leaves and stalk stems have been pulled or cut off, take a knife and carefully cut the core out from the middle underside of the cauliflower.

Once the core has been removed, remove the florets by cutting them out with a knife. Try to cut the florets into bite-sized pieces. You may have to slice them in half or thirds to do so, because some of those florets can be ginormous!

A head of cauliflower is removed from package and leaves and stems are removed.The core of the cauliflower is cut out, so the florets can be obtained.Florets from a cauliflower head are cut, and ready to cook for cauliflower au gratin.

Cook The Cauliflower Florets Until Tender But Firm

Bring a large saucepan of salted water to a boil on medium-high heat. Add the cauliflower florets to the pan, making sure they are covered with water. Cook the cauliflower for 7-8 minutes, or until  just barely tender, but firm. Drain well, and set the cauliflower aside.

Cauliflower florets are cooked in boiling, salted water until just barely tender.

Make The Cheese Sauce

I like to make the cheese sauce while the cauliflower is cooking, to save time. Making the thick and creamy cheese sauce is very easy. Begin by melting the butter in a medium saucepan. Whisk in the flour until fully combined. Cook the flour mixture on low heat, continuing to whisk, until it begins bubbling. This mixture will act as the thickening for the creamy cheese sauce, so make sure all lumps of flour are gone.

Flour is whisked into melted butter, to begin making a cheese sauce.Butter and flour are combined and cooked in pan until bubbly.

Slowly pour the milk into the thickened flour mixture, stirring or whisking the milk in as you pour. Once all the milk has been added and whisked in, bring the mixture to a boil, stirring constantly as it cooks. Continue cooking and stirring until this sauce has thickened (just a couple minutes at most). Remove the pan from the heat once the sauce has thickened.

Immediately stir in grated sharp cheddar cheese. Continue to stir (off the heat) until all the cheese has melted and been blended in. Once fully combined, grab a spoon and give the sauce a quick taste. Season with salt and pepper, a little at a time, until it suits your personal taste preference.

Milk is slowly added to the bubbly flour mixture, and whisked until fully combined.After sauce has thickened, sharp cheddar cheese is added, and stirred in, until fully incorporated.

Almost Ready To Bake!

Grease or spray a 2 quart baking dish. Place the cauliflower florets evenly in the dish. Pour the thickened cheese sauce over the cauliflower, covering all the florets with sauce. Lightly sprinkle the sauce with dried bread crumbs. Now the cauliflower au gratin is ready to bake!

Bake cauliflower au gratin at 350°F. on the middle oven rack for about 23-25 minutes, until the top is very lightly browned. The sauce should be bubbling around the edges of the dish once done. Remove the cauliflower au gratin from the oven and serve immediately.

Thick creamy cheese sauce is poured over cauliflower florets in baking dish.The cauliflower au gratin is sprinkled with bread crumbs before baking.

Time To Enjoy Delicious Cauliflower Au Gratin

Be sure to serve this dish immediately while everything is nice and hot. I hope you find that the tender, baked cauliflower florets and creamy cheese sauce make a great tasting combination! This recipe will make about 6 servings. Any leftovers (cooled to room temp.) can be stored for 3-4 days in the refrigerator, if covered well. You can easily reheat them in a microwave, if desired

Once done baking and bubbling hot, the cauliflower au gratin is ready to serve.A fork with a bite of cauliflower au gratin, ready to eat!

Thanks for stopping by my blog today. I appreciate your time, and sincerely hope you will have the opportunity to make this delicious cauliflower side dish for those you love. Have a great day, and please come back soon for another visit.

Looking For More VEGETABLE Recipes?

You can find all of my veggie recipes in the Recipe Index, which is located at the top of the page. I have many recipes using a variety of vegetables I think you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Recipe adapted from: The cookbook “Best of America – Traditional Regional Recipes”, page 238, published 1994 by Anness Publishing, Ltd.

Cauliflower Au Gratin
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Cauliflower Au Gratin is a yummy side dish you'll love! Featuring fresh cauliflower florets baked in a creamy cheese sauce, it's delicious!

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: cauliflower au gratin
Servings: 6
Calories Per Serving: 208 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • pound cauliflower head , cut into bite-sized florets
  • 3 Tablespoons butter
  • 3 Tablespoons all purpose flour
  • 2 cups milk
  • ¾ cup sharp cheddar cheese (grated)
  • salt and pepper, to taste
  • 1 Tablespoon dried bread crumbs
Instructions
  1. Preheat oven to 350°F. Lightly grease (or spray) a 2 quart baking dish. Set aside.

  2. Bring a large saucepan of salted water to a boil on medium-high heat. Add cauliflower florets to pan, making sure they're covered with water. Cook 7-8 minutes, or until just barely tender, but firm. Drain well; place cauliflower evenly in prepared baking dish; set aside.

  3. Make cheese sauce while cauliflower is cooking, to save time. Melt butter in medium saucepan. Whisk in flour until combined. Cook flour mixture on low heat, continuing to whisk to remove lumps, until it begins bubbling. Slowly pour milk into thickened flour mixture, stirring or whisking sauce as you pour. Bring to a boil, stirring constantly. Continue cooking and stirring until sauce thickens (1-2 minutes). Remove pan from heat. Immediately stir in cheese. Continue to stir (off heat) until cheese has melted. Give sauce a quick taste, then season with salt and pepper (a little at a time), until it suits your personal preference. Pour cheese sauce over the cauliflower, covering all florets with sauce. Lightly sprinkle sauce with dried bread crumbs.

  4. Bake at 350°F. (on middle rack) for approx. 23-25 minutes, until the top is lightly browned. Sauce should be bubbling around edges of dish once done. Remove cauliflower au gratin from oven; serve immediately. Enjoy! Store leftovers, covered in fridge for up to 3-4 days (microwave to reheat).

Nutrition Facts
Cauliflower Au Gratin
Amount Per Serving (1 (1/6 of total))
Calories 208 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Trans Fat 1g
Cholesterol 34mg11%
Sodium 241mg10%
Potassium 706mg20%
Carbohydrates 18g6%
Fiber 4g17%
Sugar 8g9%
Protein 10g20%
Vitamin A 471IU9%
Vitamin C 91mg110%
Calcium 247mg25%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cauliflower Au Gratin is a yummy side dish you'll love! Featuring fresh cauliflower florets baked in a creamy cheese sauce, it's delicious!

Roasted Hasselback Potatoes

Roasted Hasselback Potatoes are a delicious side dish. Best known for their unique “fan-shaped” slices, they’re buttery, and easy to make.
Roasted Hasselback Potatoes are a delicious side dish. Best known for their unique "fan-shaped" slices, they're buttery, and easy to make.

If you enjoy baked or roasted potatoes, then this unique way to enjoy them might be a good option for you. Roasted Hasselback potatoes are incredibly simple to make, with only a few common ingredients, and their unique “fan-like” appearance makes this a unique side dish.

I did a little research on “why” they are called Hasselback potatoes. Guess what I learned? This unique way of roasting sliced russet potatoes originated in Stockholm, Sweden in 1953 where they were first served at a restaurant called the “Hasselbaken”. Apparently a chef-in-training created the recipe (and slicing technique), and that is where they began their step into infamy. Who knew?

These simple, but yummy potatoes are a perfect side dish to a variety of meats and/or main dishes, and most of the prep time is baking time. There is a simple technique that can be used to help slice the potatoes, and I will share that tip further down in this post. Here’s a look at how to make Roasted Hasselback Potatoes:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Preparing To Slice The Potatoes

Preheat your oven to 425°F before beginning. Before slicing the potatoes, make sure to scrub each one well, to remove any dirt from the peel, and then dry between paper towels. This recipe requires the potatoes be thinly sliced most of the way through, without cutting all the way through to the bottom of the potato. There is a great trick or tip for doing this easily. Slicing the potatoes can be very easy if you use this simple technique!

 Place two wooden spoons directly next to each other on a work surface. Once the spoons are aligned, place one potato at a time on top of the spoons, and rotate 90° for slicing.

Two wooden spoons are placed side by side to assist in slicing Hasselback potatoes.A potato is placed on top of two wooden spoons, side by side, in order to slice it.

Slicing The Potatoes

Cut thin slices in the potato with a sharp knife. The wooden spoons holding the potato will “prevent” you from cutting all the way through. This happens because the knife will hit the spoon, causing it to stop slicing near the bottom, but not through the entire potato. You might need to slightly press down the opposite small ends of the potato, to ensure the tip end of the potato is touching the spoons. Repeat with remaining potatoes.

Melt butter in the microwave, and then brush HALF (1½ Tablespoons) of the melted butter over the top of the potatoes, allowing some to drip down between the slices. Place the potatoes in a greased or sprayed baking dish, sprinkle potatoes lightly with salt (to taste). Place the baking dish into a preheated oven.

Thin slices are cut in each potato, almost all the way through to the bottom.Melted butter and salt are added to the potatoes in a baking dish before roasting.

Roasting The Potatoes

Bake the potatoes, uncovered, for 30 minutes, then remove them from the oven. Brush the top of the potatoes with the remaining melted butter, and then sprinkle each potato with 1/2 Tablespoon of dry bread crumbs. Put the dish back into the oven and continue roasting them for another 20 minutes.

Halfway through baking time, more butter and bread crumbs are added to roasted Hasselback potatoes.

Remove the pan from the oven again, and sprinkle the potatoes with finely grated Parmesan cheese (about 1/2 Tablespoon each, or more if desired). Pop the dish back into the oven, and let them continue baking for 5-10 minutes more.

Once done, the potatoes should be tender and the cheese will be melted on top. You can check for tenderness by gently inserting a butter knife into one of the slices.

Grated Parmesan cheese is added to top of potatoes, and then they finish baking.

Time To Eat Roasted Hasselback Potatoes!

Sprinkle the potatoes with fresh chopped parsley, and serve them hot! The outside of the potatoes and bread crumbs will be crisp, but the inside will be tender, and lightly seasoned with salt and butter. Roasted Hasselback potatoes are easy to eat also, because of the nice thin slices already prepared!

If desired, dollop the potatoes with sour cream for serving (optional, but GOOD). These yummy, unique roasted Hasselback potatoes are a perfect side dish for beef, chicken, pork, OR fish. I really hope you enjoy this simple vegetable side dish!

The roasted Hasselback potatoes are served, garnished with chopped parsley.Roasted Hasselback Potatoes, served on a white plate, are a perfect side dish!

Thanks for stopping by my blog today. I hope you have the opportunity to try this recipe for roasted Hasselback potatoes, and trust you will enjoy them. Have a great day, and come back for another visit soon!

Looking For More POTATO Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some wonderful recipes featuring potatoes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Original recipe source: unknown… found handwritten on 3×5 index card in an OLD recipe box. No source noted.

Roasted Hasselback Potatoes
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
 

Roasted Hasselback Potatoes are a delicious side dish. Best known for their unique "fan-shaped" slices, they're buttery, and easy to make.

Category: Side Dish, Vegetable
Cuisine: All Cuisines
Keyword: roasted hasselback potatoes
Servings: 2
Calories Per Serving: 310 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 medium Russet potatoes
  • 2 Tablespoons butter , divided
  • salt (to taste)
  • 1 Tablespoon dry bread crumbs
  • 2 Tablespoons grated Parmesan cheese
  • 1 teaspoon chopped fresh parsley
Instructions
  1. Preheat oven to 425°F before beginning. Grease or spray a baking dish.

  2. Scrub potatoes well, to remove dirt; dry with paper towels. Place two wooden spoons next to each other. Once aligned, place a potato on top of the spoons (lengthwise); rotate spoons 90° for slicing. Cut thin slices (about ½") in potato with sharp knife. The wooden spoons holding the potato will "prevent" you from cutting all the way through. Slightly press down the small ends of the potato, to ensure tip of potato is touching spoons. Repeat with other potato. Place potatoes in a greased/ sprayed baking dish,

  3. Melt butter; brush HALF (1½ Tablespoons) of butter over top of potatoes; let some drip down between slices. Sprinkle lightly with salt (to taste). Place baking dish in preheated oven.

  4. Bake potatoes uncovered, at 425°F. for 30 minutes; remove dish from oven. Brush top of potatoes with remaining butter; sprinkle each potato with ½ Tablespoon of dry bread crumbs. Put dish back in oven; bake another 20 minutes. Remove pan from oven; sprinkle potatoes with Parmesan cheese ( ½ Tablespoon each, or more if desired). Put back in oven; let bake for 5-10 minutes more. Once done, potatoes should be tender and cheese will be melted. Check for tenderness by gently inserting butter knife into one of the slices.

  5. To serve, sprinkle potatoes with parsley, and serve hot! If desired, dollop potatoes with sour cream for serving (optional, but good). Enjoy!

Recipe Notes

NOTE: The caloric calculation is an estimate, based on a standard-sized medium Russet potato. Calories will vary, as different sizes of potatoes used may calculate out to less or more calories.

Nutrition Facts
Roasted Hasselback Potatoes
Amount Per Serving (1 potato)
Calories 310 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Trans Fat 1g
Cholesterol 35mg12%
Sodium 224mg10%
Potassium 908mg26%
Carbohydrates 42g14%
Fiber 3g13%
Sugar 2g2%
Protein 7g14%
Vitamin A 399IU8%
Vitamin C 12mg15%
Calcium 96mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Roasted Hasselback Potatoes are a delicious side dish. Best known for their unique "fan-shaped" slices, they're buttery, and easy to make.

Cream Of Asparagus Soup

Make four servings of delicious Cream of Asparagus Soup in under 30 minutes! It’s so easy to make – serve as a main dish OR as a side dish.
Make four servings of delicious Cream of Asparagus Soup in under 30 minutes! It's so easy to make - serve as a main dish OR as a side dish.

We love asparagus, especially in the Spring when it is readily available at much lower than normal prices! Recently my husband picked up a couple large bunches of asparagus at the grocery store, so we enjoyed some of them pan-steamed until crisp-tender and served with chicken.

The rest of the fresh asparagus was used for this wonderful tasting cream of asparagus soup! YUYM! The original recipe came from one of my OLD “Taste of Home” magazines (from 21 years ago!), but it is a timeless, fantastic recipe you’re gonna love! One of the reasons I love this soup is because not all of the asparagus is pureed until creamy. Half of the soup is pureed in a blender or food processor to make it creamy; but some of the tender small pieces of asparagus are left intact in the soup. I like that!

This cream of asparagus soup is incredibly EASY to make, as well. If you enjoy fresh asparagus, I’m confident you’ll enjoy a bowl of this delicious soup. Here is how to make four servings of cream of asparagus soup:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Vegetables For The Soup

The first thing you will do is sauté chopped onion and minced garlic in a large saucepan. Heat oil on medium-low heat until hot, but not smoking. Add the veggies, then cook for 3-4 minutes (until tender). Stir often, to ensure the garlic does not burn and become bitter. 

Chopped onion and minced garlic are cooked in oil in a large saucepan.

Add the fresh asparagus pieces, low-sodium chicken broth, and red pepper flakes to the saucepan. Bring the broth to a boil, then reduce the heat to Low, and cover the saucepan. Let this mixture simmer (covered) on low for 13-15 minutes, or until the asparagus is tender. Once done, remove the pan from the heat.

Asparagus, chicken broth, and red pepper flakes are added to the cream of asparagus soup in pan.

Make The Cream Base For The Soup

Remove about HALF of the asparagus mixture (including broth), and place it in a blender (or food processor). Add cream cheese, sour cream and dried dill weed or fresh chopped dill. Process these ingredients in the blender or food processor until smooth and creamy. 

Half the soup mixture is transferred out of the saucepan into a blender for processing.Cream cheese, sour cream and dried dill are added to asparagus in blender and processed until creamy.

Pour the creamed mixture back into the saucepan with the remaining ingredients, and stir to fully combine the cream of asparagus soup. Turn the heat to Medium, and cook, just until the soup is heated through. The cream of asparagus soup will be thick, creamy, and have small pieces of tender asparagus in there, as well.

Pureed cream of asparagus soup is added back into remaining ingredients in saucepan.After stirring, the cream of asparagus soup is thick and creamy.

Serve The Cream Of Asparagus Soup

Once the cream of asparagus soup is fully heated through, it is time to serve! See how easy that was? Ladle the hot soup into four bowls, and lightly sprinkle each portion with ground nutmeg on top. That’s it! Grab a spoon, and enjoy this delicious, thick, creamy, soup! Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat in a saucepan or in the microwave.

The cream of asparagus soup is sprinkled with ground nutmeg and served hot, in a white bowl.

I truly hope you try this delicious cream of asparagus soup. We LOVE it, and trust you will, too. Thank you for taking time out of your busy day to visit my blog. Have a great day, and come back for another visit real soon.

Looking For More SOUP Recipes?

You can find all of my soup recipes in the Recipe Index, which is located at the top of the page. I have lots of them you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Original recipe source: “Taste of Home” magazine, April/May 2000 edition, page 17, published by Reiman Publications, Inc.

Cream of Asparagus Soup
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Make four servings of delicious Cream of Asparagus Soup in under 30 minutes! It's so easy to make - serve as a main dish OR as a side dish.

Category: Main Course, Side Dish, Soup
Cuisine: American
Keyword: cream of asparagus soup
Servings: 4
Calories Per Serving: 119 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 teaspoon vegetable oil
  • 1 medium yellow onion , finely chopped
  • 2 medium garlic cloves , minced
  • 3 cups fresh cut asparagus (1" slices) woody bottom part of stem removed/discarded
  • cups low-sodium chicken broth (or regular)
  • teaspoon crushed red pepper flakes
  • 3 ounces light cream cheese , OR regular, cut in small cubes
  • 2 Tablespoons light sour cream (or regular)
  • 1 teaspoon dried dill weed , OR 1 Tablespoon chopped fresh dill
  • ½ teaspoon ground nutmeg , for garnish
Instructions
  1. Heat oil on medium-low heat until hot, but not smoking. Add onion and garlic; cook 3-4 minutes (until tender). Stir often, to ensure garlic doesn't burn and become bitter. 

  2. Add asparagus pieces, chicken broth, and red pepper flakes to saucepan. Bring broth to a boil, then reduce heat to Low. Cover the saucepan. Let simmer (covered) on low 13-15 minutes, or until asparagus is tender. Once done, remove pan from the heat.

  3. Remove HALF the asparagus mixture (including broth); place in blender or food processor. Add the cream cheese, sour cream and dill. Process until smooth and creamy. Pour creamed mixture back into saucepan (with remaining ingredients), and stir to fully combine soup. Cook on Medium heat only until soup is heated through.

  4. Ladle hot soup into four bowls; lightly sprinkle each portion with ground nutmeg. Grab a spoon, and enjoy this delicious, thick, creamy, soup! Store any leftover soup in an airtight container in refrigerator for up to 3-4 days. Reheat in a saucepan or in a microwave.

Nutrition Facts
Cream of Asparagus Soup
Amount Per Serving (1 (1/4 of total))
Calories 119 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 14mg5%
Sodium 153mg7%
Potassium 452mg13%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 5g6%
Protein 8g16%
Vitamin A 931IU19%
Vitamin C 8mg10%
Calcium 84mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make four servings of delicious Cream of Asparagus Soup in under 30 minutes! It's so easy to make - serve as a main dish OR as a side dish.

Parmesan Garlic Potato Wedges

You’re gonna love these absolutely tender, delicious, Italian-seasoned Parmesan Garlic Potato Wedges. They’re easy to make, and baked to perfection.
You're gonna love these absolutely tender, delicious, Italian-seasoned Parmesan Garlic Potato Wedges. Easy to make, and baked to perfection.

Anyone out there love potatoes? We sure do! Whether they’re mashed, baked, grilled or fried, we love the humble potato. Today I want to share with you a wonderful way to season and bake potato wedges. I found the recipe online several years ago, and they’re delicious! These potatoes will compliment a variety of meat dishes, so they’re a wonderful choice for a simple, flavorful side dish.

The recipe is for Parmesan garlic potato wedges (using russet potatoes), and they are so EASY to prepare. This recipe will make enough for about 4-6 servings. The potato wedges are well-seasoned, and then they’re baked until soft and tender, and let me tell you… they taste GREAT! Here’s how to make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Potatoes For Baking

The first thing you need to do is preheat your oven to 375°F, and grease or spray a 9″x13″ baking sheet (set aside). Okay… now let’s get these potatoes ready for baking! Scrub the outside of the potatoes clean, but leave the peel on. Cut each potato in half lengthwise, then cut each half into 3 wedges. Try to keep the wedges about the same thickness in size, so they will all cook consistently in the same amount of time.

Place the potato wedges in a large bowl, and drizzle with olive oil. Toss them to coat with oil, then add grated Parmesan cheese, and toss again to coat the potatoes with cheese.

Unpeeled potatoes are sliced into wedges before baking.Potato wedges are drizzled with olive oil, and tossed to coat.Grated Parmesan cheese is added to, and tossed with the potato wedges.

Make The Seasoning Mix

Measure garlic powder, Italian seasoning and salt into a small bowl, then stir to combine. NOTE: If you want to make your own Italian seasoning, here is how I make mine. Sprinkle the seasoning mix over the potato wedges, tossing again to cover the potatoes with the spices.

A seasoning mix is made combining Italian seasoning, garlic powder and salt.Seasoning mix is tossed with the potato wedges to coat them in spices.

Time To Bake The Parmesan Garlic Potato Wedges

Hooray- now it’s time to bake these tasty spuds! Remember that greased baking sheet you set aside earlier? Yep… grab it, and place the seasoned potato wedges (peel side down) on it, in a single layer.

Bake the potatoes at 375°F. for between 25-35 minutes. Check for doneness at the 25 minute mark. They are ready when they can easily be pierced with a fork or knife (very tender), and are light golden brown in color.

The Parmesan garlic potato wedges are baked in a single layer, skin side down.

Time To Eat!

Once they have finished baking, they are ready to eat. Place the Parmesan Garlic Potato Wedges on a serving platter, and sprinkle them with chopped parsley or cilantro. You can also serve them with a dipping sauce if you want, but that is completely optional. We like them just the way they are, to be honest!

The potato wedges are so delicious… the Parmesan cheese and other spices give each bite incredible flavor! I’m confident you’ll enjoy this easy side dish that pairs especially well with chicken, beef or pork. YUM!

Parmesan garlic potato wedges are garnished with cilantro or parsley before serving.A close up of the spices on the baked Parmesan garlic potato wedges.

Thank you for visiting my blog, and appreciate the time you took to do so. I really hope you will have the opportunity to make these delicious potato wedges for yourself or those you love. Have a great day, and I trust you will come back soon for more recipes.

Looking For More POTATO Recipes?

You can find all of the recipes from my blog in the Recipe Index, which is located at the top of the page. I have several recipes featuring potatoes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
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jbatthegratefulgirlcooks

Author's signature

Original recipe source: Tiffany, at http://www.lecremedelacrumb.com/baked-garlic-parmesan-potato-wedges/

Parmesan Garlic Potato Wedges
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

You're gonna love these absolutely tender, delicious, Italian-seasoned Parmesan Garlic Potato Wedges. Easy to make, and baked to perfection.

Category: Appetizer, Side Dish, Vegetable Dish
Cuisine: American
Keyword: Parmesan garlic potato wedges
Servings: 6 (4 wedges per serving)
Calories Per Serving: 236 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 medium russet potatoes
  • 4 Tablespoons olive oil
  • ½ cup grated Parmesan cheese
  • 2 teaspoons Italian seasoning
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • OPTIONAL: chopped parsley or cilantro for garnish
Instructions
  1. Preheat oven to 375°F, and grease/spray a 9"x13" baking sheet (set aside).

  2. Scrub outside of potatoes clean, but leave the peel ON. Slice each potato in half lengthwise, then cut each half into 3 long wedges. Try to keep wedges about the same thickness, so they cook consistently.

  3. Place potatoes in a large bowl. Drizzle with olive oil, and toss to coat them with oil. Add grated Parmesan cheese, and toss again. Measure garlic powder, Italian seasoning and salt into a small bowl; stir to combine. Sprinkle seasoning mix over potato wedges, tossing to cover potatoes with spices.

  4. Place potato wedges (peel side down) in a single layer on prepared baking sheet. Bake at 375°F. for 25-35 minutes. Check for doneness at 25 minute mark (cause oven temps can vary). Potatoes are ready when they can easily be pierced with a fork or knife (very tender), and are light golden brown in color. When done, remove from oven, and garnish with chopped parsley or cilantro, if desired. Serve, and enjoy!

Recipe Notes

NOTE: Suggestions for optional dipping sauces are ranch or bleu cheese dressing, if desired.

Nutrition Facts
Parmesan Garlic Potato Wedges
Amount Per Serving (1 (4 wedges))
Calories 236 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Cholesterol 7mg2%
Sodium 911mg40%
Potassium 623mg18%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 1g1%
Protein 6g12%
Vitamin A 85IU2%
Vitamin C 8mg10%
Calcium 123mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You're gonna love these absolutely tender, delicious, Italian-seasoned Parmesan Garlic Potato Wedges. Easy to make, and baked to perfection.

 

Asian Cucumber Salad

Asian Cucumber Salad is an easy side dish, with sliced cucumbers & green onions marinated in an Asian-inspired sauce, served cold and crispy!
Asian Cucumber Salad is an easy side dish, with sliced cucumbers & green onions marinated in an Asian-inspired sauce, served cold and crispy!

I grew up eating marinated cucumbers, because my Mom made them quite often, especially in the hot summertime. I’ve shared her basic recipe, called “Mom’s Marinated Cucumbers” here on the blog previously, and hope you will check it out, if interested. They’re really good!

This recipe I am sharing today has a slight Asian twist to it, due in part to it’s use of rice vinegar and soy sauce. Asian Cucumber Salad is simple to make in about 10 minutes, but you will have to allow time for the cucumbers to marinate for the best flavor, so plan ahead! I like to make up a batch in the morning to be able to enjoy later in the day! Let me show you how easy this salad is to make:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Cucumbers

Trim the ends off the cucumbers, and then use a vegetable peeler or knife to remove all the peel. Once peeled, thinly slice (about 1/4″) all of the cucumbers. You can use regular cucumbers OR English cucumbers for this salad.

NOTE: I used one really large English cucumber for these photos, but you can also use 2 large or 3 medium sized regular cucumbers, if desired. There is enough marinade for either way you choose to fix this dish.

The cucumbers are washed, ends trimmed off, then peeled.Cucumbers are peeled, and cut into thin slices for Asian Cucumber Salad.

Now it’s time to get the cucumbers ready for marinating! Place the cucumber slices and chopped green onions (scallions) into a container with a lid or a large re-sealable plastic bag. You’re going to use all the white parts of each green onion, and SOME of the green tops, okay?

NOTE: I prefer to use a large dish with a lid when marinating these, because sometimes the plastic re-sealable bags can leak (and that’s not good).

Chopped green onions and sliced cucumbers in dish before marinating.

Marinate The Cucumbers

It’s EASY to make the Asian-inspired marinade for the cucumbers. Measure rice vinegar, water, reduced sodium soy sauce, granulated sugar, salt and black pepper into a small bowl. Whisk or stir well, until these ingredients are fully combined. Pour the marinade over the sliced cucumbers and green onions, and gently stir until the cucumbers are coated on all sides.

Place a tight fitting lid on the dish (or seal the bag), and place the dish into your refrigerator. For BEST flavor, let the cucumbers marinate in the sauce for several hours to saturate them with flavor (or even overnight, if you want). Stir occasionally, to ensure the cucumbers remain coated with marinade.

Asian sauce is mixed then poured over cucumber mix to marinate.

Serve The Asian Cucumber Salad

After they’ve marinated for several hours (or overnight), it’s time to serve the Asian Cucumber Salad. Remove the cucumbers with a slotted spoon, letting the marinade drain off the cucumbers before serving.

Transfer the drained Asian Cucumber Salad to a serving dish, and lightly sprinkle with sesame seeds. Serve the salad – the cucumbers will be crisp, cold, and full of flavor! They’re so good, I find myself grabbing one or two slices out of the fridge for a quick, tasty snack any time of the day.

Asian Cucumber Salad is served garnished with sesame seeds in a white bowl.A close up photo of the Asian Cucumber Salad in a white bowl.

You can also use the marinated, drained cucumbers on your favorite mixed green salad, for a crunchy, tasty pop of flavor! They’re delicious when used in this way, as well.

Marinated cucumbers are delicious and crunchy added to a mixed green salad.

I hope you have the chance to try this simple recipe, and am positive you will enjoy it. Thanks so much for stopping by for a visit today. Have a great day, and come back soon, okay?

Looking For More Salad Recipes?

You can find all of my salad recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy salad recipes, including:

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Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Recipe Adapted From: The cookbook “What’s For Dinner?”, by Maryana Vollstedt, published in 1997 by Chronicle Books, page 99.

Asian Cucumber Salad
Prep Time
10 mins
Marinating Time (inactive)
3 hrs
Total Time
3 hrs 10 mins
 

Asian Cucumber Salad is an easy side dish, with sliced cucumbers & green onions marinated in an Asian-inspired sauce, served cold and crispy!

Category: Salad, Vegetable Dish
Cuisine: Asian
Keyword: Asian cucumber salad
Servings: 4
Calories Per Serving: 34 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 large cucumbers *See Note below
  • 3 stalks green onions (scallions) sliced (white bulb and some green tops)
For Marinade:
  • ½ cup rice vinegar
  • 2 Tablespoons water
  • 2 teaspoons reduced sodium soy sauce
  • 1 teaspoon granulated sugar
  • ¼ teaspoon salt
  • teaspoon black pepper
Garnish:
  • 1 teaspoon sesame seeds if desired for garnish
Instructions
  1. Trim ends off the cucumbers; peel cucumbers. Once peeled, thinly slice (about 1/4") the cucumbers. Place cucumber slices and chopped green onions into a container with a lid, or into a large re-sealable plastic bag.

  2. Measure rice vinegar, water, soy sauce, granulated sugar, salt and pepper into a small bowl. Whisk or stir well, until fully combined. Pour marinade over sliced cucumbers and green onions; gently stir until cucumbers are coated on all sides. Place a tight fitting lid on dish (or seal the bag); place in refrigerator. For BEST flavor, let cucumbers marinate in sauce for several hours to saturate with flavor (or even overnight, if you want). Stir occasionally, to ensure cucumbers remain coated with marinade.

  3. After marinating, they're ready to eat. Remove the cucumbers from the marinade with a slotted spoon, letting the marinade drain off the cucumbers before serving. Transfer to a serving dish. Sprinkle cucumbers with sesame seeds for optional garnish. Serve cold, and enjoy!

Recipe Notes

NOTE: This recipe yields approximately 4 servings as written. The caloric calculation is made using 2 large cucumbers (4 servings total). You can make this dish using 3 medium regular cucumbers, 2 large regular cucumbers, or 1 very large English cucumber, and will still have enough marinade for use in this recipe.

Nutrition Facts
Asian Cucumber Salad
Amount Per Serving (1 (1/4 of total))
Calories 34 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 234mg10%
Potassium 215mg6%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 191IU4%
Vitamin C 6mg7%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Asian Cucumber Salad is an easy side dish, with sliced cucumbers & green onions marinated in an Asian-inspired sauce, served cold and crispy!

Creamy Mashed Butternut Squash

Enjoy delicious, creamy mashed butternut squash, made with only a few ingredients. This tasty veggie dish is EASY to make – you’ll love it!
Enjoy delicious, creamy mashed butternut squash, made with only a few ingredients. This tasty veggie dish is EASY to make - you'll love it!

If you’re looking for an easy to make vegetable side dish, I’d like to share a delicious recipe for creamy mashed butternut squash. This recipe is a “copycat” recipe from Boston Market, a restaurant based in the United States. The restaurants were in over 1,110 locations back in the 1990’s. They’re still around these days serving delicious homestyle food, but now in only about 400 locations in the U.S. I found the recipe in one of my “Top Secret” cookbooks by author Todd Wilbur.

I’ve really grown to love butternut squash over the past 4-5 years! It is what is called a “winter squash”, but nowadays it is available year-round in the grocery store.  My family and I have enjoyed this veggie in Butternut Squash Soup with Bacon, Black Bean Butternut Squash Chili or Roasted Butternut Squash with Cranberries, Honey & Feta. I even enjoy making Glazed Butternut Squash in our Air Fryer!

Honestly, the hardest thing about this recipe is peeling the butternut squash, and that’s not hard at all! After the peeled and cubed squash has been steamed, it is mashed along with a few spices, brown sugar and butter, and served. It’s easy, and the finished creamy mashed butternut squash is delicious, and can be served alongside a number of main dishes. Here’s how to make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Butternut Squash For Steaming

Use a vegetable peeler to remove all the peel from a medium-sized butternut squash. Slice off both ends. Cut the squash into two halves lengthwise, and then remove (and discard) the seeds and “pith”.

After all seeds have been removed, cut the entire squash into 1″ cubes. Try to cut them all about the same size, so they cook evenly while being steamed.

A vegetable peeler is used to peel the butternut squash.Butternut Squash is sliced in half, and the seeds are removed.

Steaming The Squash

Place the cubes in a steamer basket sitting in a large saucepan over boiling water (water about two inches deep). Cover the pan. Let the squash steam for about 30 minutes, OR until the squash is fork-tender. Once done, remove the steamer (and squash) from the pan.

The squash cubes are cooked in steamer in a pan over boiling water

Prepare Spice Mix While Squash Is Cooking

While the squash is steaming, get your spice mix and butter ready, so they are ready to ad to the squash once done and mashed. Melt the butter, and in a separate bowl, combine brown sugar, nutmeg, allspice, salt and pepper. Set aside.

Spices and a bowl of melted butter to add to squash, once cooked.

Preparing Creamy Mashed Butternut Squash For Serving

Place the HOT, steamed butternut squash cubes into a large bowl. Use a potato masher to mash the squash, until this mixture becomes very smooth, and NOT lumpy!

Add the melted butter and the spice mix to the squash and continue mashing it all together. Once fully combined, let the squash sit for about 5 minutes to give the flavors of the spices a chance to permeate the squash.

Creamy mashed butternut squash is made using a potato masher.Brown sugar, spices and melted butter are combined with the creamy mashed butternut squash.

After the creamy mashed butternut squash has “rested and mingled” for 5 minutes, give the squash a quick re-heating in a microwave  for about 1 minute. Now this delicious veggie dish is ready to serve.

Give it a quick taste, and add additional salt, if needed, to suit your own personal taste. The flavors of this creamy dish pair well with many main dishes, and I think you will really enjoy it!

A bowl of creamy mashed butternut squash is ready to serve.The creamy mashed butternut squash, served with chicken and brussel sprouts.

Thank you for stopping by today for a quick visit; I hope you will come back soon. Have a great day!

Looking For More VEGGIE Dishes?

You can find all of my vegetable dishes in the Recipe Index located at the top of the page. I have lots of veggie recipes I believe you will enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Author's signature

Original recipe source: The cookbook “Top Secret Recipes Unlocked”, by Todd Wilbur. Published by The Penguin Group, 2009, pages 6-7

Creamy Mashed Butternut Squash
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Enjoy delicious, creamy mashed butternut squash, made with only a few ingredients. This tasty veggie dish is EASY to make - you'll love it!

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: creamy mashed butternut squash
Servings: 6
Calories Per Serving: 106 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 medium butternut squash
  • 2 Tablespoons butter melted
  • 2 Tablespoons light brown sugar
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ¼ teaspoon salt
  • teaspoon ground black pepper
Instructions
  1. Use vegetable peeler to remove peel from squash. Slice off both ends. Cut squash in half lengthwise; remove seeds. Cut squash into 1" cubes.

  2. Place a steamer basket in a large saucepan filled with water (about 2" deep). Bring water to a boil. Add squash cubes to steamer basket. Cover pan, and steam squash for 30 minutes, OR until squash is tender. Once done, remove squash from pan; transfer to large bowl.

  3. While squash is cooking, combine brown sugar, nutmeg, allspice, salt and pepper in small bowl, AND melt butter in separate bowl. Set aside.

  4. Use a potato masher to mash the hot squash, until mixture becomes smooth, and NOT lumpy! Add melted butter and spices; continue mashing. Once fully combined, let squash rest for 5 minutes to give butter and spices a chance to permeate squash.

  5. After flavors "mingle" for 5 minutes, re-heat squash in microwave for about 1 minute. Taste; add additional salt, if desired, to suit your own preference. Serve, and enjoy!

Nutrition Facts
Creamy Mashed Butternut Squash
Amount Per Serving (1 g)
Calories 106 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 10mg3%
Sodium 136mg6%
Potassium 440mg13%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 7g8%
Protein 1g2%
Vitamin A 13404IU268%
Vitamin C 26mg32%
Calcium 63mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy delicious, creamy mashed butternut squash, made with only a few ingredients. This tasty veggie dish is EASY to make - you'll love it!

Roasted Italian Veggie Medley

Roasted Italian Veggie Medley is yummy broccoli, carrots, and red peppers covered with Italian spices, baked, and topped with Parmesan cheese.
Roasted Italian Veggie Medley is yummy broccoli, carrots, and red peppers covered with Italian spices, baked, and topped with Parmesan cheese.

Roasted vegetables are so delicious! There’s something magical that happens when fresh veggies are roasted, rather than being boiled in water. There is more depth to their flavor, and the vegetables slightly caramelize on the outside, which makes it my favorite way to fix them. 

This roasted Italian veggie medley is very simple to prepare. It uses three fresh veggies: broccoli, carrots, and sweet, red bell peppers. The veggies are drizzled with olive oil and then seasoned with an Italian-inspired spice mix before baking. The finished veggies are topped with finely grated Parmesan cheese before serving, which adds another layer of FLAVOR. Here’s how to make this simple side dish:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Seasoning Mix

Making the seasoning mix is ridiculously EASY! Measure Italian seasoning, salt, garlic powder, onion powder, black pepper and a pinch of red pepper flakes into a tiny dish. Stir well, to combine spices, then set aside.

An Italian-inspired seasoning mix is combined in a small dish.

Prepare The Veggies For Baking

Peel, slice off the ends, then cut six medium-sized carrots in half lengthwise. Once sliced in half lengthwise, cut the carrots into 1½-2 inch slices. Cut the broccoli into florets, then cut the red bell pepper into bite sized chunks, after removing the seeds. Arrange the veggies in a single layer on a large baking sheet.

Drizzle the veggies with olive oil, and toss, to lightly coat all sides. Sprinkle the reserved spice mixture over the top of the vegetables, evenly distributing all the seasoning.

The vegetables are drizzled with olive oil before seasoning.Italian spice mixture is sprinkled over olive oil-drizzled veggies on baking sheet.

Bake The Seasoned Veggies

Roast the veggies, uncovered, in a preheated 400°F oven for 10 minutes. Remove the baking sheet from the oven, and quickly turn the veggies over, to roast the other side. Make sure to keep the veggies in a single layer.

Seasoned vegetables are baked in an oven for ten minutes before turning.

Place the veggies back into the oven and continue roasting them for 10 more minutes, and then they should be done (and tender). Remove the baking sheet from the oven, and quickly transfer the hot roasted Italian veggie medley to a serving plate or bowl.

Immediately grate Parmesan cheese over the top of the veggies before serving. The heat from the vegetables will help melt the Parmesan cheese.

Flipping the veggies halfway through baking time helps roast both sides.

Serve the Roasted Italian Veggie Medley

Serve the roasted Italian veggie medley as soon as you have the cheese grated on top. I love to finely grate the cheese from a wedge of fresh Parmesan I usually keep in our refrigerator. It adds a nice additional layer of Italian flavor to this simple dish. YUM!
TIP: If using bagged, pre-grated Parmesan, you might need to pop the dish in the microwave to help melt the cheese. 

Roasted Italian Veggie Medley is served, topped with finely grated Parmesan cheese.Grated Parmesan cheese garnishes the top of the roasted Italian veggie medley.

And there you have it… a lovely vegetable medley side dish, without a whole lot of work! I hope you will find the time to give this delicious dish a try. Pretty confident you will enjoy it, as we did. It is a wonderful and versatile side dish, which beautifully compliments a wide variety of chicken, fish, pork OR beef dishes.

The recipe, as written below, make four side servings, but can be EASILY doubled to serve more! Have a wonderful day, and thank you for stopping by. I sincerely hope you will come back again soon.

Looking For More VEGGIE Recipes?

You can find all of my veggie recipes in the Recipe Index, located at the top of the page. I have quite a few yummy dishes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Roasted Italian Veggie Medley
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Roasted Italian Veggie Medley is yummy broccoli, carrots, and red peppers covered with Italian spices, baked, and topped with Parmesan cheese.

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: Roasted Italian Veggie Medley
Servings: 4
Calories Per Serving: 143 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Italian Spice Mix:
  • teaspoons Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pinch red pepper flakes (optional)
For Rest Of Dish:
  • 5 medium carrots , peeled
  • 3 cups broccoli florets , approx. 1/2 head broccoli
  • ½ large red bell pepper
  • 2 Tablespoons extra virgin olive oil
  • 3 Tablespoons finely grated Parmesan cheese
Instructions
  1. Preheat oven to 400°F.

  2. Measure Italian seasoning, salt, garlic powder, onion powder, black pepper and a pinch of red pepper flakes into a tiny dish. Stir well, to combine spices; set aside.

  3. Peel, slice off ends, then cut carrots in half lengthwise, then cut carrots into 1½-2 inch long slices. Cut broccoli into florets; cut red bell pepper into bite sized chunks, after removing the seeds. Arrange veggies in a single layer on a large baking sheet. Drizzle with olive oil, and toss, to lightly coat all sides. Evenly sprinkle spice mix over top of vegetables.

  4. Roast veggies, uncovered, at 400°F. for 10 minutes. Remove from oven; quickly turn veggies over, to roast other side, keeping them in a single layer. Place veggies back into oven; bake 10 more minutes, or until fork-tender. Remove from oven; transfer hot veggies to serving dish. Immediately grate Parmesan cheese over the top of the veggies before serving. Enjoy!

Nutrition Facts
Roasted Italian Veggie Medley
Amount Per Serving (1 (1/4 of total))
Calories 143 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 3mg1%
Sodium 425mg18%
Potassium 512mg15%
Carbohydrates 14g5%
Fiber 5g21%
Sugar 6g7%
Protein 4g8%
Vitamin A 13851IU277%
Vitamin C 92mg112%
Calcium 111mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Roasted Italian Veggie Medley is yummy broccoli, carrots, and red peppers covered with Italian spices, baked, and topped with Parmesan cheese.