31 What to Serve with Perogies: 31 Best Sides

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Cheesy Baked Green Beans

Cheesy Baked Green Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’, ‘6 servings’]

Cheesy Baked Green Beans are roasted until golden and caramelized, then baked with two kinds of cheese on top.

Ingredients

• 1 pound fresh green beans (ends trimmed)
• 1/4 cup olive oil
• 2 tablespoons parmesan cheese (freshly grated)
• 4 cloves garlic (minced)
• 3/4 teaspoon Kosher salt
• 1/4 teaspoon cracked black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon Italian seasoning
• 1 cup mozzarella cheese (shredded)
• 1/2 cup cheddar cheese (shredded)
• 1 teaspoon fresh parsley (chopped)

Instructions

1. Preheat oven to 425°F.
2. Lightly grease a baking sheet with nonstick oil spray.
3. Prepare the green beans by washing, trimming the ends, and removing any moisture using paper towels.
4. Arrange them on the prepared baking sheet in a single layer. Set aside.
5. In a small bowl, stir together olive oil, parmesan, garlic, salt, pepper, paprika, onion powder, and Italian seasoning.
6. Pour the mixture on top of the green beans and toss to evenly coat them.
7. Bake for 20-25 minutes until tender-crisp.
8. Remove from the oven and top with the mozzarella cheese and cheddar cheese. Distribute the cheese evenly on top.
9. Return to the oven and broil until the cheese melts, becomes bubbly, and becomes golden about 4-5 minutes.
10. Garnish with chopped parsley and serve immediately.

2. Burrata Salad

Burrata Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT20M · Yield: [’10’, ’10 people’]

This burrata salad recipe is my go-to summer salad. Spring mix is topped with homemade croutons, veggies, herbs & a drizzle of homemade dressing and lots of burrata cheese for a fresh and delicious, show-stopping salad!

Ingredients

• 5 ounces spring mix
• 1 pint baby tomatoes
• ½ cup fresh basil
• 1 avocado ((diced))
• 8 ounces Burrata cheese
• ½ cup green onions ((sliced))
• ¼ cup balsamic vinegar
• ¼ cup olive oil
• 1 Tablespoon honey
• 1 teaspoon Dijon mustard
• pinch salt and pepper
• 6 cups French bread ((or ciabatta, sourdough, etc))
• ¼ cup Olive oil
• ½ teaspoon fine sea salt
• ½ teaspoon garlic powder

Instructions Make the Croutons

1. Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
2. Cut French bread into ½ “ cubes (about half a loaf of French bread), or tear it into bite-size pieces for a more rustic look.
3. Drizzle with olive oil, stir to combine.
4. Combine sea salt and garlic powder in a small bowl.
5. Sprinkle half the salt mixture over the oiled bread and stir. Then, sprinkle the remaining salt mixture and stir until evenly distributed.
6. Spread the seasoned bread cubes in one layer on a greased baking sheet.
7. Bake 8-10 minutes, stirring once halfway through, until the bread is toasted but still slightly soft (or longer if you prefer crunchier croutons)/
8. Set aside to cool.

Make the Dressing

1. Put all the ingredients in a small bowl and whisk to combine. Set aside but do not chill.

Assemble & Serve

1. Place spring mix in a serving bowl.
2. Arrange tomatoes and burrata cheese on top of the spring mix.
3. Add croutons, green onions, fresh basil and avocado.
4. Sprinkle sea salt and fresh black pepper on top of each burrata cheese round.
5. Drizzle with your desired amount of dressing, or serve dressing on the side.
6. Serve immediately.

3. Bison Meatballs

Bison Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’30’, ’30 meatballs’]

These spiced-up bison meatballs are egg and dairy free with a homemade smoky BBQ sauce! Serve them up as an appetizer or main dish.

Ingredients

• 1 pound ground bison meat
• 1 tablespoon Worcestershire sauce
• ½ cup yellow onion (diced)
• ¼ cup red bell pepper (diced)
• 3 garlic cloves (minced)
• 2 teaspoons thyme leaves (dried)
• 2 tablespoons fresh parsley (finely chopped)
• ¾ teaspoon salt
• ½ teaspoon pepper
• 2 cups ketchup
• ¼ cup apple cider vinegar
• 2 tablespoons brown sugar
• 2 tablespoons honey
• 2 tablespoons Worcestershire sauce
• 2 teaspoons liquid smoke
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ⅛ teaspoon ground cloves

Instructions For the Meatballs

1. Preheat the oven to 400°F. Line a baking sheet with foil or parchment paper.
2. Combine all of the meatball ingredients in a large bowl. Do not overmix.
3. Loosely form 1-inch balls with the ground meat and transfer them to the lined baking sheet.
4. Bake for 15 minutes in the preheated oven or until fully cooked.

Barbecue Sauce

1. Meanwhile, whisk the barbecue sauce ingredients together in a saucepan over medium heat. Bring to a simmer.
2. Reduce heat to medium-low and simmer for 10 minutes, whisking occasionally.
3. Serve the meatballs with the BBQ sauce.

4. Brussel Sprouts

Air Fryer Brussels Sprouts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT12M · Total: PT17M · Yield: [‘4’, ‘4 servings’]

Easy Air fryer Brussels Sprouts that have a crisp outer crunch with a juicy and flavorful middle. They are ready in less than 20 minutes!

Ingredients

• 1 pound brussels sprouts
• 2-3 garlic cloves (minced)
• 1½ tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2-3 tablespoons balsamic glaze

Instructions

1. Preheat the air fryer to 375°F/190°C.
2. Be sure to wash brussels sprouts well and trim off any ends. The ends will be tough to chew, so it’s better to cut them off before cooking.
3. Once the brussels sprouts are cleaned and ready, toss them in olive oil, garlic cloves, salt, and pepper.
4. Add to the air fryer basket and cook for 5 minutes. Once that time is up, shake the basket a few times and cook for another 5 minutes. Shake the basket again and air fry for 2 minutes or until the desired doneness/crispiness is achieved.
5. Serve with a drizzle of balsamic glaze.

5. Brussel Sprouts with Bacon

Roasted Brussels Sprouts with Bacon and Balsamic is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’]

These Roasted Brussels Sprouts with Bacon and Balsamic will turn brussels sprouts haters into brussels sprouts lovers! Why? Because roasting the brussels sprouts with Bacon, onion, and a Balsamic Glaze adds incredible flavor!

Ingredients

• 1-1/2 pounds brussels sprouts (cleaned and trimmed)
• 2 Tablespoons olive oil
• 1/2 onion (sliced)
• 6 slices bacon (cut into 1″ pieces)
• Sea Salt and Freshly Cracked Pepper to Taste
• 1 Tablespoon taco seasoning (1/3 packet or make your own taco seasoning)
• 2 Tablespoons Balsamic Glaze (Use store-bought or See Recipe Below)
• 1/3 cup Balsamic Vinegar
• 3 Tablespoons maple syrup or honey

Instructions Brussels Sprouts

1. Preheat the oven to 400 degrees F. Spray a sheet pan with cooking spray.
2. Slice the brussels sprouts in half and place in a large bowl.
3. Drizzle the brussels sprouts with olive oil and toss to coat.
4. Spread the sliced brussels sprouts out in one layer on the sheet pan.
5. Add the onion slices to the sheet pan.
6. Place the bacon pieces on top of the brussels sprouts.
7. Sprinkle the brussels sprouts, bacon, and onions with salt, pepper, and taco seasoning.
8. Bake in a preheated oven at 400 Degrees F for about 25 – 30 minutes.
9. Remove from oven. Drizzle with Balsamic Glaze before serving.

Balsamic Glaze

1. While the brussels sprouts are cooking, place a small saucepan over medium heat. 
2. Pour in the balsamic vinegar and either honey or maple syrup. Bring the mixture to a boil. 
3. Then reduce the heat to medium-low and simmer for about 10 minutes until the mixture is reduced by half. 
4. Remove from heat. Let cool before serving.

6. Sauteed Rapini

Sauteed Rapini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT8M · Total: PT13M · Yield: [‘4’]

Try this slightly bitter green as a side dish and I bet you’re hooked after the first time you taste it! So nutritious as well as delicious.

Ingredients

• 1 bunch rapini ((washed and trimmed, do not remove the stalks entirely, just tips))
• 3 Tbsp extra virgin olive oil
• 2 large cloves garlic (or three smaller cloves)
• 3 Tbsp water
• ⅛ tsp sea salt (to taste)
• ⅛ tsp crushed red pepper flakes (or fresh/dried cayenne pepper (optional))

Instructions

1. Put the oil, garlic and pepper in a frying pan over medium high heat. Cook until garlic just starts to brown.
2. Add the rapini (cut in half if the bunch is really long) along with the water.
3. Turn the greens quickly, then cover and sauté for a few minutes, occasionally turning. Add salt to taste. Lower the heat, if necessary.
4. Don’t overcook the rapini, the stalks should still be a bit firm/crunchy when done; after 5 or 6 minutes is probably when I would first check to see if it’s ready. The best way to check is to taste a piece (and check for salt too.)
5. Remove from heat when ready.

7. Strawberry Chicken Salad with Pecans and Feta

Strawberry Chicken Salad with Pecans and Feta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT55M · Yield: [‘4’, ‘4 to 6’]

This Strawberry-Chicken Salad with Feta and Pecans is a healthy and delicious way to enjoy leafy greens, fruit, and protein. It’s an easy-to-make and satisfying salad that is perfect for busy weeknights and whenever you want a lighter meal that is full of flavor.

Ingredients

• 2 T. extra virgin olive oil
• 1 lb. boneless (skinless chicken breasts)
• 1/2 t. garlic powder
• Sea salt & black pepper (to taste)
• 1/2 cup chicken broth or water
• 5 c. salad greens (, mixed)
• 1/2 pint strawberries (, sliced)
• 2 oz. Feta cheese (, cut into bite-sized pieces)
• 1 cup pecan halves
• 1/4 c. extra virgin olive oil
• 2 T. balsamic vinegar
• 1 t. Dijon mustard
• 1/2 T. fresh lemon juice
• 1/4 t. garlic powder
• Pinch sea salt
• 1 t. honey ((Optional))

Instructions

1. Add olive oil to the Instant Pot and select the Sauté function. Set to high and once the display reads “hot,” add your chicken breast meat. Season the chicken on both sides with the garlic powder, plus salt and black pepper, to taste.
2. Sear chicken breasts on each side until golden brown, approximately 4-5 minutes per side. Remove from Instant Pot® and set aside. Add chicken broth and deglaze the bottom of the pot by gently scraping with a rubber spatula.
3. Add the metal trivet that comes with the Instant Pot® and place the chicken breasts on top. Add the lid and set the pressure valve to “sealing.” Select the “Manual” cooking option on the high setting and set the cooking time to 8 minutes. When done cooking, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.
4. While the chicken is cooking, prepare the dressing by combining all ingredients in a container with a tight-fitting lid. Cover tightly and shake until well combined. Taste and adjust seasonings, as desired. Set aside.
5. Remove chicken from Instant Pot® and let rest for a few minutes, then shred with two forks. Reserve cooking liquid from the pot to use in other recipes or freeze for later use.
6. Arrange mixed salad greens on a platter and top with the shredded chicken,  strawberry, Feta cheese, and crunchy pecans. Drizzle the balsamic dressing on top and serve immediately. Enjoy!

8. Mediterranean Roasted Vegetables

Mediterranean Roasted Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

Mediterranean Roasted Vegetables are bursting with the sweet flavors that happen when you roast vegetables.

Ingredients

• 1 zucchini (sliced and quartered)
• 3 carrots (peeled and cut into chunks)
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 red onion (chopped or sliced)
• 1 yellow squash (sliced and quartered)
• 2 cups cherry tomatoes
• 3 Tablespoons olive oil
• 4 cloves garlic (minced)
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1 teaspoon za’atar (or sumac {optional})
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 lemon (juiced {optional})
• parsley (mint, basil or dill, chopped)
• Lemon slices ( for serving)

Instructions

1. Preheat the oven to 425 degrees F.
2. Cut all of your vegetables to your desired size making sure they are about the same size for even roasting and put them in a large mixing bowl.
3. In a small mixing bowl or mason jar combine the olive oil, garlic, thyme, oregano, za’atar or sumac, lemon juice and salt and pepper. Stir or shake to combine.
4. Toss the vegetables in the olive oil mixture.
5. On a baking sheet spread the vegetables out in an even layer. You don’t want your vegetables to be crowded so you may want to use two baking sheets.
6. Roast the vegetables for about 30 to 35 minutes or until they are soft and just starting to show some char on the edges making sure to stir the vegetables at about the 15 minute mark.
7. Garnish with fresh herbs and serve warm.

9. Caramelized Onions

Caramelized Onions is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 large yellow onions, sliced into 1/4 inch rings
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1–2 teaspoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon balsamic vinegar or dry sherry (optional)

Instructions

1. 1. In a heavy skillet, melt the butter with the olive oil over medium heat; add onions, sugar, salt.
2. 2. Cook slowly, stirring every 7–10 minutes, until onions are deeply golden and very soft, about 25–35 minutes.
3. 3. If desired, deglaze with balsamic vinegar or a splash of water and cook 2–3 more minutes until glossy and jammy.
4. 4. Remove from heat and let cool slightly; use as a topping for burgers, sandwiches, or savory dishes. Makes about 4 servings worth.

10. Russian Potato Salad

Olivier Salad (Russian Potato Salad) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Cook: PT20M · Total: PT100M · Yield: [‘8’, ‘8 servings’]

Olivier Salad is a traditional Russian potato salad with potatoes, hard boiled eggs, pickles and peas. It can be served as a main meal or a side dish.

Ingredients

• 1/2 lb sausage or ham
• 5 medium potatoes
• 3 large carrots
• 4 large eggs
• 3 dill pickles
• 1 cup frozen peas
• 3/4 cup yogurt
• 1/4 cup mayo
• Salt and pepper (to taste)

Instructions

1. In a large pot, add potatoes, carrots and eggs. Add cold water until all are completely covered (important). Bring to a boil, reduce heat to low-medium and cook for about 10 minutes with lid open to the side.
2. Remove eggs with a spoon into an ice bath and continue cooking the vegetables for another 10-15 minutes or until fork tender. Then drain and leave carrots and potatoes in a pot to cool off completely. Then peel with a paring knife.
3. Cube sausage, potatoes, carrots, eggs, and pickles. Place frozen peas in a bowl with hot water for 1 minute, drain and add to the salad.
4. Add yogurt, mayo, salt and pepper to taste. Stir well and adjust seasonings to taste, if needed.
5. Serve right away or like a potato salad refrigerate for about an hour.

11. Creamed Corn

Easy Creamed Corn Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT8M · Total: PT10M · Yield: [‘6’]

Make creamy, buttery homemade creamed corn in just 10 minutes! This easy recipe uses frozen corn for a quick, comforting side dish.

Ingredients

• 1 Tablespoon butter
• 1/2 cup whole milk (more as needed)
• 1-2 Tablespoons cornstarch
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 Tablespoon sugar
• 2 Tablespoons Parmesan cheese
• 16 oz frozen corn kernels (approximately 4 cups)

Instructions

1. Rinse the corn kernels to remove any ice, drain, and add to a stockpot or dutch oven.
2. Place cornstarch in a small, heat-safe mixing bowl. Heat milk in a separate microwave-safe container for 25 seconds, then whisk into the cornstarch.
3. Stir the butter, milk-cornstarch mixture, salt, pepper and sugar into the dutch oven containing the corn. Turn stove on to medium heat.
4. Cook for 6-8 minutes, until the milk mixture thickens.
5. Stir in the Parmesan cheese until melted, making sure to evenly coat the corn.

12. Prosciutto Wrapped Asparagus Cream Cheese

Prosciutto Wrapped Asparagus Cream Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 asparagus spears, trimmed
• 6 slices prosciutto, halved lengthwise
• 4 oz cream cheese, softened
• 1 tablespoon lemon juice
• Freshly ground black pepper to taste
• 1 tablespoon olive oil
• Salt to taste
• 2 tablespoons chopped fresh parsley for garnish (optional)

Instructions

1. 1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. 2. Mix cream cheese with lemon juice and pepper; set aside.
3. 3. Spread a thin line of cream cheese along the center of each asparagus spear and wrap with a half slice of prosciutto.
4. 4. Place wrapped spears on the baking sheet seam-side down; brush with olive oil and lightly salt.
5. 5. Bake 12–15 minutes until prosciutto is crisp and asparagus is tender.
6. 6. Garnish with parsley and serve warm.

13. Grilled Asparagus

Easy Grilled Asparagus Recipe With Charred Lemon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT7M · Total: PT12M · Yield: [‘4’, ‘4 people’]

This easy Grilled Asparagus recipe is sure to become your go-to summer side dish. A squeeze of warm juice from the charred lemons really makes this recipe stand out. The best part? This is a side that could pair with just about any main—from a juicy turkey burger to grilled Mahi Mahi.

Ingredients

• 1 bunch of asparagus (This recipe uses thinner spears; see notes for thicker spears.)
• 1 tablespoon extra virgin olive oil
• A few pinches of sea salt
• A few generous cranks for cracked black pepper
• 1 lemon, cut in half

Instructions

1. Heat your grill on high to about 400º F (200º C). This is a safe temperature when cooking with aluminum foil.
2. While the grill heats up, wash your asparagus spears, then break off the woody ends by gently bending the spears near the end of the spear—about 1-1.5 inches away from the end. The spear will snap off exactly where it should, which takes the guesswork out of getting rid of those rough ends.
3. Place the asparagus spears into a large mixing bowl. Drizzle them with extra virgin olive oil, then hit then with some sea salt and a generous amount of cracked black pepper.
4. Using clean hands, gently toss the spears, massaging the oil over them to ensure even coverage.
5. Place a large piece of tin foil onto the hot grill (a piece large enough to contain the asparagus) and carefully dump the asparagus onto the tin foil. They should start sizzling immediately. With tongs, spread them out for an even cook.
6. Close the lid of the grill and let the spears cook for about 4 minutes.
7. After 4 minutes, give the spears a gentle toss with the tongs.
8. Place the lemon halves, cut-side down, directly onto the grill grates (not the foil) and close the lid. Let the spears cook for another 3 minutes.
9. Open the lid and, with tongs, flip the lemons over. They should be nicely charred. Place them onto a serving plate.
10. Check the tenderness of the asparagus with a fork. When they’re ready, they will be tender and should be bright green in color with some nice char marks.
11. Squeeze the charred lemons over the spears and serve.

14. Sauerkraut Salad

Sauerkraut Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT130M · Yield: [‘8’]

Tangy and sweet! This delicious salad recipe has crisp veggies, sauerkraut tossed in a sweet dressing. Delish!

Ingredients

• 1 jar sauerkraut (1L jar,)
• 1 green pepper (chopped)
• 1 sweet onion (chopped)
• 2 cups celery (chopped)
• 2 tbsp pimento
• ½ cup white vinegar
• ¾ cup sugar
• 1 tsp salt
• 1 tsp celery seed

Instructions

1. In a large bowl, combine sauerkraut, green pepper, onion, celery and pimento.
2. In a small bowl, whisk together vinegar, sugar, celery seed and salt. Pour over salad and stir to combine.
3. Chill for 2 hours in the fridge before serving.

15. Black Bean and Onion Pilaf

Hearty Vegetable Rice Pilaf is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

This simple but hearty vegetable rice pilaf makes a savory, satisfying side or meal. It is full of flavorful and immunity-boosting alliums (red onion, garlic, and chives) and nourishing vegetables. Plus, it’s a great make-ahead dish for meal prep!

Ingredients

• 1 tablespoon of oil of choice
• 1 medium red onion (chopped (reserve 2 tbsp, finely chopped, for topping))
• 2 garlic cloves (minced)
• 4-5 crimini (or button) mushrooms (sliced)
• ¼ cup of bell pepper (chopped (optional))
• 1 carrot (thinly sliced)
• 1 cup of brown rice (jasmine, long grain, short grain, basmati – all ok)
• 2 cups of vegetable broth
• ½ cup of green onions or chives (chopped)
• 1 cup of greens, chopped (swiss chard, kale, collard greens, or spinach)
• 1 15-ounce can of black beans, drained and rinsed
• ½ teaspoon of salt
• ½ teaspoon of chili powder
• ¼ cup of nutritional yeast (optional, but tasty)
• 1 teaspoon of fresh lemon juice

Instructions

1. In a deep skillet, add the oil and saute the onion, garlic, mushrooms, pepper, and carrot for 2-3 minutes. Add rice and stir 30 seconds until glossy. Add vegetable broth, bring to a gentle boil, reduce heat to low, and simmer for 20 to 30 minutes until liquid is absorbed and rice is cooked.
2. Add the chives and greens to the pan, along with black beans, salt, chili powder, nutritional yeast, and lemon juice. Stir well and cover for 2-3 minutes to let beans and greens heat through. Plate and top with finely chopped red onion.

16. Cauliflower Cashew and Pea Salad

Cauliflower Salad with Peas and Cashews is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘8’, ‘8 servings’]

Who would have thought that the taste of crunchy cauliflower mixed with salty cashews and sweet peas would taste so perfect together! The velvety texture of the salad dressing mixed with peas is full of flavor! This salad is perfect for a side dish and super fast and easy to make!

Ingredients

• 1 cup frozen peas
• 1 head of cauliflower, (chopped into bite-size pieces)
• ½ cup salted cashew nuts, (halves)
• ¼ cup onion, (finely chopped)
• ¼ cup mayonnaise
• salt and pepper to taste

Instructions

1. Chop the cauliflower to small bite size pieces and wash thoroughly.
2. Add 1 cup of frozen peas, 1 head of chopped cauliflower, ½ cup cashew halves, ¼ cup chopped onions, and ¼ cup mayonnaise to a large bowl and stir until well combined.
3. Add salt and pepper to taste.
4. Serve immediately. Keep chilled and store any leftover in the refrigerator.

17. Keto Garlic Bread

Keto Garlic Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘8’]

Who says you can’t enjoy bread on keto? This delicious keto garlic bread is full of flavor and low in carbs! It’s our favorite fathead bread recipe because it goes with just about anything!

Ingredients

• 1 ¾ cups Mozzarella Cheese (shredded)
• ¾ cups Almond Flour
• 2 Tablespoons Cream Cheese
• 1 Egg (beaten)
• 1 teaspoon Baking Powder
• 1 teaspoon Italian Seasoning
• 1 Tablespoon Garlic Powder
• Pinch Salt
• 1/2 cup Butter (softened)
• 1/2 teaspoon Garlic Powder
• 3 cloves Garlic (minced)
• 1 teaspoon Italian Seasoning
• 1/2 cup Parmesan Cheese (grated)

Instructions

1. Preheat oven to 425°F and line a cookie sheet with parchment paper or a silicone baking mat.
2. Soften ½ cup of salted butter in a bowl.
3. In a small bowl, beat an egg and set aside.
4. In a medium mixing bowl, whisk together almond flour, baking powder, Italian seasoning, garlic powder and salt. Set aside.
5. In a large microwave safe mixing bowl, combine the mozzarella cheese and cream cheese. Place bowl in the microwave and cook for 45 seconds on high heat.
6. Remove the cheese blend from the microwave and stir the cheese to mix. It will be very sticky at this point.
7. Return bowl to microwave and cook for an additional 45 seconds, until cheese starts to bubble. Be sure to keep an eye on it to ensure there is no burning.
8. Remove the cheese from the microwave and add dry ingredients. Stir.
9. Add the beaten egg to the mixture and stir again until it starts to form a dough-like consistency.
10. Remove the dough from the bowl, sprinkle your cooking surface with almond flour and knead it until the dough forms.
11. If dough still seems too sticky, work in more almond flour.
12. Place the dough on a piece of parchment paper or a silicone baking mat, and place another piece of parchment paper on top. Use a rolling pin to spread the dough out into a round or oval shape and flatten to the thickness of a pizza crust.
13. Using a fork, poke holes throughout the surface of the dough. This will help prevent it from forming bubbles while baking.
14. Transfer the dough and parchment paper to your baking sheet and place the baking sheet on the center rack of your oven.  Bake for 10-12 minutes or until the edges of the dough start to turn golden brown.

While the bread bakes, make your garlic butter topping:

1. In a medium mixing bowl, combine softened butter, garlic powder, minced garlic, Italian seasoning, parmesan cheese and mix together.
2. Use a brush or the back of a spoon to apply the garlic topping mix to the top of the cooked bread.
3. Return the baking sheet to the oven, this time on the top rack. Set the oven to broil and bake for about 2 minutes, or until the top of the bread starts to brown.
4. Remove the garlic bread from the oven and allow it to cool for a few minutes. Cut the dough with a pizza cutter and enjoy!

18. Hasselback Carrots

Hasselback Carrots is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘6’, ‘6 servings’]

These Hasselback Carrots are one of my favorite easy sides, ready in about 50 minutes. I roast them with smoked paprika, cumin, and turmeric until they’re golden on the outside and tender inside. They go with anything from steaks to seafood, and you really can’t go wrong serving them.

Ingredients

• 2 lbs medium carrots (peeled, trimmed and cut into 4-inches lengths)
• 1/2 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 tablespoon brown sugar
• 1/2 teaspoon turmeric
• 1/2 teaspoon fennel seeds (gently crushed)
• 2 tablespoons olive oil
• 1 tablespoon honey (or maple syrup)
• 1/3 cup feta (crumbled)
• 1 tablespoon fresh parsley (chopped)

Instructions

1. Preheat the oven to 350 degrees F.
2. Using a very sharp knife, cut small widthways slits into each carrot lengthwise, stopping three-quarters of the way down.
3. In a bowl, toss all ingredients except feta and parsley.
4. Rub the mixture into the carrots.
5. Roast the carrots in the oven for 25 to 30 minutes, until they are crispy on the outside and tender when you pierce them with a fork.
6. Sprinkle with the feta and parsley before serving.

19. Beet Avocado Feta Salad

Beet Salad with Avocado and Feta Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT1H · Total: PT1H30M · Yield: 6

Fresh. Earthy. Sweet. Sour. Salty. Creamy. This Beet Salad with Avocado and Feta Cheese has it all!

Ingredients

• 4 – 5 Beets, large, greens removed
• 1/2 C Feta Cheese
• 1/4 Red Onion, finely chopped
• 1 Avocado
• 10 – 12 Cherry Tomatoes
• 1/4 cup walnut pieces
• 8 Tbsp Olive Oil
• 1 Tbsp Balsamic Glaze
• 1 Tbsp. Balsamic Vinegar
• 2 Tbsp. Fruit Juice

Instructions

1. Remove tops/greens from the beets. Scrub them well and cut off the roots.
2. Place them in a baking dish and bake them covered, for approximately an hour or until a fork spears them easily
3. Remove from oven and let them cool completely
4. When cooled, remove the peel (they should slide off, or you can use a paring knife)
5. Cut them into large bite size pieces and place into a bowl
6. For the dressing, measure one part each of the balsamic vinegar and glaze, mix well
7. Then, add the fruit juice . Again, mix well.
8. Then the olive oil to vinegar/juice mixture. t. Mix well and pour over beets. Let marinate for at least 30 minutes.
9. When assembling, lay the beets and dressing first. then top with feta cheese, red onion, cherry tomatoes, avocado chunks and walnuts.
10. Enjoy!

20. Fried Cabbage with Bacon

Fried Cabbage With Bacon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘6’]

Fried Cabbage With Bacon, with tender cabbage and savory bacon, makes a quick and easy, super flavorful Southern side dish for any meal, especially for St. Patrick’s Day.

Ingredients

• 8 slices bacon ((cut into 1-inch pieces))
• 1 onion, chopped
• 3 Tablespoons minced garlic
• 1 head green cabbage
• 1 Tablespoon Cajun seasoning ((optional))
• salt and pepper to taste
• 3 dashes hot sauce ((optional))

Instructions

1. Fry Bacon On Top of Stove. Place a cold cast iron skillet on the stove over medium heat and spray with a little cooking spray. (This is just so the bacon won’t stick to the pan. No need to add oil because the bacon fat will generate plenty of fat.) Add the 1-inch cut uncooked bacon pieces in the skillet and cook for a few minutes until the bacon fat is rendered, about 3 – 4 minutes. Turn the bacon pieces, and cook the bacon for a few minutes until both sides of bacon pieces are brown and crispy, about 1 to 2 minutes. Remove the bacon from the skillet and place the bacon on a paper-towel covered plate. Drain excess fat from the skillet, leaving about 2 tablespoons of bacon fat in the skillet.
2. Saute Onions and Garlic. In the same skillet used to cook the bacon, add the chopped onions and cook for about 3 or 4 minutes until the onions are softened. Then add the minced garlic and cook for about 1 minute more, stirring while the garlic cooks.
3. Cut Cabbage. Wash and drain the cabbage, and remove any wilted outer leaves. Place the head of cabbage on a cutting board, and using a large chef’s knife, cut the head of cabbage in half from top to bottom. Then place each half on the cutting board with the cut side facing down on the cutting board and slice the cabbage top to bottom, making the slices about 1-inch apart. Then turn the cabbage half 90 degrees and make cuts about 1-inch apart again.
4. Fry Cabbage. In the same skillet with the remaining bacon fat, on the stove over medium heat, add the cut cabbage. It will fill up the skillet. Don’t worry, the cabbage will cook down and wilt. Add the salt, pepper, and Cajun Seasoning and stir. Add the cooked bacon pieces back in the skillet with the cabbage. Add a dash or two of hot sauce, such as Tabasco, if desired. Remove the Fried Cabbage and Bacon from the skillet and into a serving bowl. Enjoy!

21. Baked Avocado Fries

Avocado Fries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT22M · Yield: 2

A nutritious (and delicious) alternative to greasy french fries, these Baked Avocado Fries are packed with vitamins and fiber. Plus they’re easy to make!

Ingredients

• 2 avocados
• 1 egg
• 1 cup bread crumbs
• 2 tablespoons paprika
• 2 tbsp. olive oil
• Pinch salt for seasoning
• 2 teaspoons fresh lime juice, optional for preventing the avocados from browning when baked

Instructions

1. Preheat oven to 450°F.
2. While oven preheats, combine the bread crumbs, parika, and salt in a small mixing bowl. Set aside.
3. Cut avocados in half vertically and remove the pits. Carefully slice each avocado half vertically down to the peel. Using a large spoon, scoop the avocado slices out of their peels.
4. Brush each avocado slice with a beaten egg and coat in bread crumbs (repeat process for a thicker coating). You may also dip avocado slices in a bowl with the eggs, then roll them in a plate with the bread crumbs.
5. Place avocado slices in baking dish (or baking sheet covered with one of these versatile, non-stick silicon baking mats) and drizzle olive oil on top.
6. TIP: Add a sprinkle of fresh lime juice to preserve the avocado color while baking.
7. Bake for 12-15 minutes at 450°F or until golden brown.
8. Serve and enjoy with your favorite dipping sauce.

22. Instant Pot Quinoa

Instant Pot Quinoa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’]

Learn how to cook quinoa in an Instant Pot until fluffy and tender in around 20 minutes, no soaking required! This perfect pressure cooker quinoa is also great for meal prep and freezer friendly!

Ingredients

• 1 cup of quinoa
• 1 ½ cup of water

Instructions

1. Using a fine-mesh strainer, rinse your quinoa until the water runs clear.
2. Place the water and quinoa into the pressure cooker and cook on high pressure for 5 minutes.
3. Use the quick release.
4. Fluff with a fork.

23. Lemon Arugula Salad

Lemon Arugula Salad Recipe with Parmesan Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’]

Lemon Arugula Salad with Pine Nuts is a quick and easy salad that is peppery, sweet and satisfying. Arugula is tossed with cherry tomatoes, toasted pine nuts and parmesan cheese and finished off with a lemony, olive oil dressing.

Ingredients

• 4 cups arugula (washed)
• 1 cup cherry tomatoes (halved)
• 1/2 cup pine nuts (toasted)
• 1/4 cup shaved Parmesan cheese
• 1/4 cup of Parmesan cheese (cut into thin slices)
• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons lemon juice
• 1 1/2 teaspoons honey {or natural sweetener}
• 3 garlic cloves (minced)
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper

Instructions To toast the pine nuts:

1. Heat a dry large skillet over medium-low heat and toast pine nuts, stirring frequently, until pine nuts are golden in spots, about 3 minutes. Remove and set aside.

For the dressing:

1. In a small bowl whisk together the olive oil, lemon juice, honey, garlic, salt and pepper. Set aside.

For the salad:

1. Toss the arugula, tomatoes, toasted pine nuts and Parmesan cheese slices together in a large bowl. Pour the salad dressing over the salad and gently toss. Finish the salad off with the shaved Parmesan cheese and a bit more black pepper. Serve immediately.

24. Red Borscht

Classic Red Borscht: Barszcz Ukrainski is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT2H · Total: PT2H30M · Yield: 10

The classic Red Borscht or Barszcz Ukrainski is made with cannellini beans and is thick in texture. Milder in taste than the clear red Polish borscht, it’s hearty and filling.

Ingredients

• 4 medium beets
• 4 tbsp olive oil
• 8 cups chicken broth or raw chicken leg and whole celery
• 3 medium potatoes, peeled and sliced into bite-sized pieces
• 2 carrots, peeled
• 1 can white cannellini beans with juice
• 2 bay leaves
• 2 garlic cloves, peeled
• 1 small onion
• 1 can of tomatoes, sliced and mushed a bit
• 3 medium potatoes, peeled
• 1 tablespoon of vinegar
• 1 tablespoon of lemon juice
• 1.2 tablespoon of sugar
• salt and pepper to taste

Instructions

1. Heat up 8 cups of chicken broth in a big pot until it starts boiling. Add the peeled and diced beets and carrots to the broth.
2. After 10 minutes of cooking, add the peeled and diced potatoes and the beans, cut into 0.75 inches pieces. Cook for an additional 10 minutes, until it’s all easily pierced with a fork.
3. Meanwhile, chop the onion into very small pieces and fry it in butter or oil until soft, together with one clove of garlic, sliced for about 2 minutes. Move it to the big pot along with canned tomatoes.
4. Add lemon juice, sugar, and vinegar, along with salt & pepper to taste. Boil it all together on low heat for another 20 minutes.

25. Spinach Tomato Salad Feta Cheese

Spinach Tomato Salad with Feta Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘5’, ‘5 bowls’]

This spinach tomato salad is a perfect vegetarian meal in the summers. It’s refreshing, super easy to make, and vibrant in flavors. It’s low-calorie, vegetarian, and gluten-free.

Ingredients

• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 2 cloves garlic (minced)
• 1 tbsp dijon mustard
• 1 tbsp honey
• 4 oz Feta cheese (crumbled)
• ½ red onion (sliced)
• 3 cups grape tomatoes (halved)
• 1/2 English cucumber (cubed)
• 4 cups spinach leaves (roughly chopped)
• 1/4 cup pumpkin seeds
• Salt & black pepper (to taste)

Instructions

1. Combine the dressing ingredients in a bowl. Give it a good whisk.
2. Add feta cheese, red onion, tomatoes, cucumber, spinach, pumpkin seeds, salt, and black pepper to a large bowl.
3. Toss them together. Pour in the dressing and toss some more.

26. Bulgur Wheat Salad

Bulgur Wheat Salad with Avocado is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT24M · Total: PT39M · Yield: [‘3’, ‘3 bowls’]

This bulgur wheat salad is naturally sweet, extra nutritious, vegan, and filling! You can prep it for work or have it as a side dish with your dinner.

Ingredients

• 1 cup bulgur wheat
• 2 cups broccoli florets
• 8 romaine lettuce leaves (chopped)
• 1 avocado (sliced)
• Green onion (Chopped)
• Dill (chopped)
• 1 tbsp olive oil
• ½ lemon
• A pinch of salt & black pepper

Instructions

1. Add bulgur and 1 ¾ cups of water into a saucepan. Bring to simmer, then lower the heat and cover the saucepan. Let it simmer for a total of 10 minutes.
2. Now, turn off the heat and let the bulgur sit for another 10 minutes with the lid on. If the grains aren’t soft, let them sit in the saucepan with the lid on for a couple more minutes.
3. Drain the remaining liquid and fluff with a fork.
4. Boil some water in a saucepan, add broccoli to it, let it simmer for 4 minutes or so, and then remove.
5. Get a large plate and cover it with chopped romaine lettuce, then cover the leaves with bulgur, broccoli florets, avocado slices, green onion, and dill.
6. Drizzle with olive oil, squeeze in the lemon juice, and add some salt and pepper.

27. Roasted Peppers

Italian Peppers in Oil (Roasted & Marinated) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT20M · Total: PT80M · Yield: [‘5’]

My family’s authentic Italian recipe makes the best marinated roasted bell peppers! They’re sautéed in olive oil with garlic for delicious flavor.

Ingredients

• 5 bell peppers ((red, yellow or orange are best))
• 3-4 cloves garlic ((peeled & sliced))
• 2 tablespoons olive oil ((see notes))
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• fresh parsley (optional garnish)

Instructions

1. Set the top oven rack as high as it will go. Preheat the broiler.
2. Rinse peppers and pat dry. For each pepper, use a knife to cut a circle around the stem to remove and discard it. Cut the pepper in half the long way (from top to bottom) and remove the membranes and seeds, discarding them.
3. Line up the pepper halves on a foil-lined sheet pan with sides, flattening the peppers a bit with your hands. Broil the peppers for 10-12 minutes, or until they are blackened all over.
4. Place the blackened peppers inside a clean, brown paper bag and fold the top closed. (A plastic Ziploc bag will create extra steam and cook the peppers more, but it’s OK to use if you don’t have a brown bag.) Keep the peppers in the bag for 20-30 minutes to enable the skin to be removed easily.
5. While the peppers are steaming in the bag, peel and slice your garlic.
6. After 20-30 minutes, peel the peppers with your fingers or a knife. (This gets messy, but it helps to wear food-prep gloves, if you have them.) Blot the peppers with paper towels to absorb any liquid and cut the peppers into strips about 2 inches wide.
7. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the garlic slices and cook them for a couple minutes before adding the peppers to the pan. Gently toss the peppers to mix with the oil and garlic. Add salt and pepper. Lower the heat to medium and sauté the peppers, stirring occasionally, for about 8 minutes, or until the garlic is done to your liking.
8. Garnish with fresh parsley, if desired. Serve the peppers at room temperature with crusty bread. Store leftovers in the refrigerator for up to five days.
9. To serve leftover peppers after they’ve been refrigerated, let them sit out at room temperature for 30 minutes first. Or, just heat them briefly in the microwave or in a pan on the stove to take the chill off.

28. Sauteed Mushrooms

Italian Mushrooms with Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT17M · Yield: [‘4’]

These Italian Sautéed Mushrooms are so delicious! Enjoy this family recipe from Naples.

Ingredients

• 20 ounces whole, white mushrooms ((or small portobellos))
• 2 garlic cloves
• 3 tablespoons olive oil
• 2 plum tomatoes, peeled ((used canned or fresh))
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 1/2 teaspoons fresh, snipped parsley

Instructions

1. Rinse the mushrooms under a light stream of cool water while using a brush to clean off the dirt. (Or use a damp paper towel to wipe off the dirt.) Dry the mushrooms with paper towels.
2. Cut off the hard edge of each stem and slice the mushrooms 1/2-inch thick.
3. Peel the garlic. Slice it thinly or chop it. (Don’t chop it too finely, or it will burn.)
4. Heat the oil in a 12-inch frying pan over medium heat. Add the garlic and cook for a minute, being careful not to let it burn.
5. Add the mushroom slices and stir them briefly to coat with the olive oil and garlic. Let the mushrooms cook in an even layer over medium-high heat, uncovered, sitrring occasionally. When they release their liquid, turn the heat higher. Cook until all the liquid is evaporated. It could take about 10 minutes.
6. While the mushrooms are cooking, cut up the tomatoes and drain them using a fine-mesh strainer. Make sure there is no tomato juice left, or it will make the mushrooms soggy. Rinse the parsley and snip it until you have 1 1/2 teaspoons.
7. When the liquid has evaporated from the pan of mushrooms, push the mushrooms to the sides to make space in the center of the pan. Add the tomatoes to the middle of the pan. Let the tomatoes cook for five minutes, stirring as needed.
8. Add the salt, pepper and parsley. Stir everything to combine. Turn off the heat.
9. Serve the mushrooms and store any leftovers for up to five days in the refrigerator. Do not freeze them.

29. Chicken Cabbage Rolls

Chicken Cabbage Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT80M · Total: PT140M · Yield: [’30’, ’30 Cabbage rolls’]

Not being able to eat beef or pork shouldn’t take cabbage rolls off the table! This chicken cabbage rolls taste just like traditional rolls!

Ingredients

• 2 heads green cabbage
• 2 Tbsp Olive oil
• 2 lbs Ground chicken
• 1 lb Chicken bacon
• 1 Medium onion (chopped)
• 6 garlic cloves (pressed or minced)
• 2 Bay leaves
• 2 cup Uncooked rice
• 4 cups Chicken broth
• 1 Tbsp Dill weed
• 1/4 cup Chopped fresh parsley
• Salt and pepper
• 4 cups V8 Juice

Instructions

1. Get a large stock pot of water boiling. You can cook the cabbage one at a time, or both – it just depends on the size of your pot.
2. Using a sharp knife, carefully cut any remaining stem off the end of your cabbage heads. Angling the knife inward, cut a cone of the core out. If you’re feeling industrious, you can carve away more of the core, but I usually just hack as I go, from here.
3. Place the cabbage head(s) in the boiling water, and allow to cook for a few minutes. As the outer leaves soften, use a fork or tongs to remove the leaves and transfer to a large bowl.
4. Eventually, you’ll come to leaves that are still secured to the core. I usually use a couple tongs to remove the cabbage from the water and cut through more of the core, repeating as necessary.
5. As this is going on, prepare your filling:
6. In a large pan, brown your ground chicken in the olive oil. As it cooks, chop up your chicken bacon and add it to the pan.
7. Once the ground chicken is cooked through, add the chopped onion, garlic cloves, and bay leaves. Cook for 2 more minutes.
8. Add uncooked rice, chicken broth, and dill weed. Cover and cook – stirring every once in a while – until stock is absorbed, about 25 minutes.
9. Remove bay leaves. Add chopped parsley, stir well. Season with salt and pepper to taste, set aside to cool.
10. Preheat oven to 350 F.
11. Select several large cabbage leaves. I like to cut a “v” in the base (see photos in the post) to remove most of the thickest part of the stem.
12. On a clean work surface, lay out one prepared cabbage leaf. Scoop some of the rice filling – usually 1/3 to ½ cup, depending on how large the leaf is – in the center of the leaf.
13. Roll the bottom of the leaf tightly over the filling. As the bottom edge of the leaf starts to roll under the filling, tightly fold both loose side ends of the leaf in, and continue to roll up to the end of the leaf. (See post for photos and video of technique!)
14. Place cabbage roll seam side down in the pan. Repeat rolling until you’re out of filling.
15. Pour 2 cups of V8 juice over each pan of cabbage rolls, cover tightly with foil.
16. Bake for 80 minutes.
17. Remove pans from oven and allow to sit for 10 minutes before uncovering and serving. (If you have the patience!)
18. Serve hot, with sour cream.

30. Garlic Knots

Easy Garlic Knots is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: 8

Layers of buttery, flaky goodness topped with a crispy golden crust – these easy garlic knots are seriously addictive!!

Ingredients

• 1 package crescent rolls or puff pastry
• 3 Tablespoons butter
• 3 Tablespoons olive oil
• 1 Tablespoon chopped parsley
• 1 Tablespoon minced garlic

Instructions

1. Preheat oven to 350°F.
2. Cut crescent rolls into strips and tie the dough in knots.
3. Place 2 Tablespoons each of butter and oil in a cast-iron skillet (or other oven-safe frying pan). Heat until the butter is melted, then add garlic to pan. Cook garlic until fragrant, then remove pan from heat.
4. Place the bread knots in the skillet and spoon some of the garlic butter on top of each knot.
5. Place the skillet in the oven and bake for 8-10 minutes. You’ll know they’re done when the garlic knots begin to turn a light golden brown.
6. While garlic knots bake, melt the remaining 1 Tablespoon butter in a small saucepan with 1 Tablespoon oil and parsley.
7. When you remove the skillet from the oven, immediately pour the butter & parsley mixture over the hot garlic knots.

31. Roasted Broccoli

Oven Roasted Broccoli (Baked Broccoli) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘6’, ‘6 servings’]

This is the best oven-roasted broccoli recipe! This easy roasted broccoli is made with 6 ingredients in 15 minutes! It’s crispy, tender and perfectly seasoned. Baked broccoli is a healthy side dish that pairs well with your favorite dinner recipes.

Ingredients

• 8 cups fresh broccoli florets ((1.5 pounds (24 ounces broccoli) cut into bite-sized pieces))
• ¼ cup olive oil
• 1 teaspoon garlic powder
• ½ teaspoon fine sea salt
• ¼ teaspoon paprika
• ¼ teaspoon freshly ground black pepper

Instructions

1. Preheat oven to 450 degrees degreesFahrenheit (232 degrees Celsius).
2. Grease a large baking sheet, set aside.
3. In a small bowl mix together garlic powder, sea salt, paprika and black pepper. Set aside.
4. Place broccoli pieces in a large bowl, drizzle with olive oil and stir until evenly coated.
5. Sprinkle half of the spice mixture over the broccoli, stir and repeat with the second half and stir until evenly distributed.
6. Spread seasoned broccoli evenly on the prepared baking sheet.
7. Roast at 450 degrees for 14- 15 minutes, or until the broccoli is nicely roasted, stirring once halfway through. (Note: the size you cut the florets into will effect the baking time (smaller florets need a shorter bake time, larger florets need a longer bake time).
8. If necessary, broil the broccoli for 1-2 minutes at the end of roasting time to crisp it up (I find this is only necessary if using frozen broccoli).
9. Remove from oven and serve immediately.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.