The Best Vegetable Sides l The Novice Chef https://thenovicechefblog.com/recipes/side-dishes/vegetables/ Delectable everyday recipes for the whole family! Tue, 16 Sep 2025 17:39:15 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.3 https://thenovicechefblog.com/wp-content/uploads/2020/07/cropped-whisk-32x32.png The Best Vegetable Sides l The Novice Chef https://thenovicechefblog.com/recipes/side-dishes/vegetables/ 32 32 Roasted Acorn Squash https://thenovicechefblog.com/roasted-acorn-squash/ https://thenovicechefblog.com/roasted-acorn-squash/#comments Tue, 16 Sep 2025 17:35:44 +0000 https://thenovicechefblog.com/?p=162851 This sweet-and-spicy Roasted Acorn Squash is topped with crunchy pumpkin seeds, crispy sage, fresh citrus, and pomegranate. With perfectly caramelized edges, it’s a must-try side dish for Fall! This sweet and spicy roasted acorn squash is anything but basic! I’ve made a lot of roasted squash recipes over the years, but this sweet and spicy […]

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]]> This sweet-and-spicy Roasted Acorn Squash is topped with crunchy pumpkin seeds, crispy sage, fresh citrus, and pomegranate. With perfectly caramelized edges, it’s a must-try side dish for Fall!

Slices of roasted acorn squash topped with pomegranate seeds, toasted pumpkin seeds, and fresh sage leaves are served on a white plate with a fork next to the dish.

This sweet and spicy roasted acorn squash is anything but basic! I’ve made a lot of roasted squash recipes over the years, but this sweet and spicy version is hands-down my favorite.

That buttery glaze with cinnamon, smoked paprika, chili powder, and just the right amount of brown sugar, hits all the right notes. Especially once paired with fresh orange zest, crispy sage, and pumpkin and/or pomegranate seeds on top.

Slice, roast, season, and toss it into the oven – this squash is secretly easy to make in less than an hour. It’s the kind of side dish that gets more compliments than the main course!

Overhead view of labeled ingredients for roasted acorn squash recipe on a gray surface: sage, oil, brown sugar, pumpkin seeds, ginger, smoked paprika, chili powder, cayenne, cinnamon, butter, salt, pepper, orange, pomegranate, and two acorn squash.

Key Ingredient Notes

Find the full printable recipe with specific measurements below.

  • Acorn Squash: Look for squash with deep green skin and no soft spots; the ridges can make slicing tricky, so take your time and use a sharp knife.
  • Brown Sugar: You can use light or dark depending on how rich you want the flavor. You can also swap it for maple syrup, but I personally prefer the caramel-like flavor from brown sugar.
  • Orange: Freshly squeezed orange juice and orange zest add a great citrus pop to brighten up the dish. It really brings all the flavors together and I highly recommend not skipping it! When you grate the orange zest, be sure to only grate the bright orange skin – and not the bitter white pith below it.
  • Spices: The sweet and spicy flavor comes from a cozy mix of cinnamon, ginger, smoked paprika, and a touch of heat from the chili powder. If you want even more heat, feel free to add a pinch of cayenne!

Optional Toppings

The toppings truly take this squash to the next level! Toasted pumpkin seeds add crunch and a nutty flavor that balances the soft squash. However you can also use the fresh seeds from the acorn squash – just season and roast them for a zero-waste option. 

The pomegranate arils bring juicy pops of tartness that contrast the sweetness and spice. And if you have fresh sage, a quick toast brings out a rich, earthy flavor that’s the perfect finishing touch. The combo of the two makes the dish look stunning with a bright pop of red and green.

Each topping adds its own layer of texture and flavor, but you can mix and match based on what you have. You can also add crumbled goat cheese (or feta cheese) for a creamy addition.

A close-up of roasted squash garnished with pomegranate seeds, pumpkin seeds, and fresh herbs on a silver serving utensil, with more squash on a platter in the background.

How To Bake Acorn Squash

If you’ve never had roasted acorn squash with a sweet and spicy twist, get ready to be hooked. Below are a few tips, scroll down to the printable recipe card for full instructions!

No need to peel. The skin of acorn squash becomes soft and totally edible once roasted, so you don’t have to peel it. If you’re not a fan of the texture, you can always peel it after roasting.

Use a sharp and sturdy knife. Acorn squash has tough skin and deep ridges. A good cutting board with a towel underneath can help keep the squash stable as you cut it.

If your squash is really hard to cut, pop it in the microwave for 2 to 3 minutes. It softens just enough to make slicing safer and easier.

Sliced acorn squash on a foil-lined baking sheet, topped with brown sugar and drizzled with a spiced sauce mixture, ready to be baked.
Sliced roasted acorn squash with caramelized edges on a foil-lined baking sheet, viewed from above. Some seeds and part of a pomegranate are visible in the corners.

Scoop out all the seeds and stringy bits: A sturdy spoon or an ice cream scoop works great for cleaning out the inside. Save the seeds if you plan to roast them!

You want the squash soft but not mushy. If your squash slices are thicker than ½ inch, add a few extra minutes to the roasting time and check for tenderness with a fork.

Add garnishes for layers of flavor and texture! It’s not just about looks, the pomegranate arils, seasoned pumpkin seeds (or acorn squash seeds!), orange zest, and crispy sage make it shine.

Sliced roasted acorn squash garnished with crispy sage leaves, pumpkin seeds, and bright pomegranate arils, served on a decorative white platter.

Prepare in Advance

If you’re serving this for a holiday or dinner party, you can even prep everything ahead of time.

Prep the squash ahead of time, make your sauce, and store everything separately in the fridge. Then all you have to do is assemble and roast when you’re ready.

If you choose to pre-roast the squash, warm the squash in the oven just before serving. Be sure to only add the toppings when you are ready to serve, so they stay crisp and fresh.

A close-up of roasted squash garnished with pomegranate seeds, pumpkin seeds, and fresh herbs on a silver serving utensil, with more squash on a platter in the background.
Print

Roasted Acorn Squash

Sweet and spicy with perfectly caramelized edges, this Roasted Acorn Squash is the ultimate fall side dish!
Course Side Dish, Vegetable Sides
Cuisine American
Keyword acorn squash in oven​, acorn squash recipe​, baked acorn squash​, baked acorn squash recipe​, roasted acorn squash, roasted acorn squash recipe​
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Calories 244kcal
Author Jessica

Ingredients

  • 2 large acorn squash
  • 6 tablespoons butter melted
  • 4 to 6 tablespoons brown sugar  divided
  • 1 orange you will use both the juice and zest
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder 
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • Pomegranate arils optional garnish

Seasoned Roasted Pumpkin Seeds (Optional Garnish)

  • 4 tablespoons pumpkin seeds  or the leftover seeds from acorn squash!
  • 1 teaspoon olive oil 
  • ½ teaspoon salt 
  • ½ teaspoon pepper
  • ½ teaspoon smoked paprika
  • Pinch of cayenne pepper

Crispy Sage Leaves (Optional Garnish)

  • 1 teaspoon olive oil
  • fresh sage leaves

Instructions

  • Preheat the oven to 400°F and line a baking sheet with parchment paper (or foil and spray with non-stick cooking spray).
  • Cut each of the squash in half and scoop out the seeds. Then cut the squash into half inch slices. Lay the slices on the prepared baking sheet. 
  • In a small bowl, whisk to combine the melted butter, 2 tablespoons brown sugar, orange juice, cinnamon, smoked paprika, chili powder, ginger, and salt. Drizzle the mixture over the squash slices, then sprinkle the remaining brown sugar on top.
  • Place in the oven and bake for 25 to 30 minutes, until fork tender.
  • Place the squash on a serving plate and sprinkle the fresh orange zest over the top. Garnish with pumpkin seeds, pomegranate arils, toasted sage leaves, as desired.

Seasoned Roasted Pumpkin Seeds

  • Place the pumpkin seeds in a small bowl. Add the olive oil, salt, pepper, smoked paprika and cayenne, tossing to coat. Spread on a baking sheet and bake for about 15 minutes (at 400°F) until slightly toasted. You can roast these at the same time as the squash in the oven!

Crispy Sage

  • Heat the oil in a skillet over medium heat. Once hot, add the sage leaves in a single layer. You want to just toast them slightly, about 30 seconds. Watch carefully as they burn quickly! Once crisped, transfer them to a paper towel lined plate to drain.

Notes

Store leftovers: Once cooled, transfer to an airtight container and store in the refrigerator for up to 5 days.
Reheat: Reheat in the microwave until warmed through. Keep in mind – you don’t want to heat the Pomegranate seeds!

Nutrition

Serving: 1 serving | Calories: 244kcal | Carbohydrates: 25g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 297mg | Potassium: 594mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1234IU | Vitamin C: 19mg | Calcium: 72mg | Iron: 2mg

Categories:

More Fall Dishes To Try

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]]> https://thenovicechefblog.com/roasted-acorn-squash/feed/ 1 Crescent Roll Veggie Pizza https://thenovicechefblog.com/ranch-veggie-bars/ https://thenovicechefblog.com/ranch-veggie-bars/#comments Tue, 20 May 2025 20:02:51 +0000 https://thenovicechefblog.com/?p=21584 Crescent Roll Veggie Pizza is an easy-to-make appetizer or snack that’s colorful, crunchy, and always a hit! The flaky crescent roll base is topped with a tangy ranch cream cheese layer and a medley of fresh vegetables. Recipe Rundown: What To Know I’m always amazed at how quickly these veggie pizza bars disappear. This timeless […]

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]]> Crescent Roll Veggie Pizza is an easy-to-make appetizer or snack that’s colorful, crunchy, and always a hit! The flaky crescent roll base is topped with a tangy ranch cream cheese layer and a medley of fresh vegetables.

Two square pieces of fresh veggie pizza with crescent rolls stacked on a white plate.

Recipe Rundown: What To Know

  • Quick: Start to finish, this veggie pizza is ready in 30 minutes.
  • Great Texture: Soft crust, creamy filling and lots of crunchy veggies!
  • Simple To Make: All you need is a baking sheet, knife, and a mixing bowl.
  • Crowd-Pleaser: Loved by both kids and adults alike.
  • Easy Ingredients: Uses readily available, simple ingredients.
  • Make-Ahead Friendly: Best made in advance — perfect for a party!

I’m always amazed at how quickly these veggie pizza bars disappear. This timeless recipe brings back fond memories of 90’s potlucks and family reunions. Whether it’s a potluck, game day party, or even a Christmas gathering, this easy appetizer recipe is always the most popular! They are perfect for balancing heartier appetizers like my grape jelly meatballs or cheesy warm spinach puffs. For a larger gathering, consider making a double batch of this veggie pizza as it is truly addictive and always goes fast!

⭐ Test Kitchen Approved ⭐

Veggie pizza bars with crescent rolls and ranch spread on a 2-tiered serving tray.

“Made these vegetable pizza bars for a family BBQ and even the kids loved them — which is saying something, since they usually run from anything green. I made them the day before and they had the perfect soft crust and the vegetables stayed crispy!” — Brittany, busy mom, chicken wrangler, and homesteader.

Learn more about our Test Kitchen ➔

A flat lay of labeled ingredients for this veggie pizza recipe with crescent rolls arranged in bowls: chopped carrots, broccoli, cauliflower, cream cheese, sour cream, mayo, ranch seasoning, and a roll of crescent dough on a white board.

Key Ingredient Notes

This is a super budget-friendly recipe — you won’t find anything listed here that’ll break the bank. Below are a few of the key ingredients with any notes or substitutions. Check the printable recipe card below for measurements!

  • Crescent Rolls: The seamless sheets or rolls both work just fine, but I find it a lot easier to use the sheets. If you use the rolls, make sure to press the seams together with your fingers before baking.
  • Cream Cheese: Give it time to soften to room temperature before using so it mixes together easily with the other ingredients. Regular or low-fat both work just fine, it depends on how creamy you want your filling to be.
  • Mayo and Sour Cream: I like to use a combination of the two for the perfect creamy and tangy flavor once combined with the cream cheese. However, if you prefer, you can use all sour cream or all mayo instead. Or you could even lighten them up by using plain greek yogurt.
  • Ranch Seasoning: Remember that we’re using the dry powdered ranch seasoning mix here, not the dressing!
  • Vegetables: I like to use a medley of fresh broccoli, cauliflower, and carrots. Do NOT use frozen veggies that have been thawed — the texture will be all wrong!
A hand holding a square piece of crescent roll veggie pizza topped with broccoli, cauliflower, and carrot slices over a creamy ranch layer with a soft crust. More veggie pizza pieces are blurred in the background.

Tips For Making Crescent Roll Veggie Pizza

After rinsing your veggies, make sure to pat them dry to prevent any excess moisture on the pizza as it can make it soggy. Important Tip: Make sure to allow the baked crust to cool completely before adding the cream cheese spread to prevent it from melting. If you need to speed this process up, feel free to pop the crust in the fridge or freezer for a few minutes.

Keep in mind that this veggie pizza will need to chill in the fridge for a few hours before serving. This helps the crust to become softer as it melds with the cream cheese mixture. It also makes it much easier to cleanly slice the bars as the cream cheese mixture will firm up once chilled. Below is a quick step-by-step recipe overview, please scroll down to the printable recipe card for full instructions.

A golden-brown rectangular baked crescent dough sits in a metal baking pan on a cooling rack, with a light blue cloth partially visible in the corner.
Press the crescent dough into a 9×13 dish and bake until golden brown.
A white bowl filled with cream cheese, sour cream, and ranch seasoning mixture with green herb flecks. A gray spoon is partially submerged in the mixture, resting on the side of the bowl.
Combine the cream cheese, sour cream, mayo, and ranch seasoning.
A rectangular baked crescent roll dough topped with a layer of creamy ranch and cream cheese mixture, placed on a wooden cutting board against a light background. A blue cloth is partially visible on the lower left corner.
Spread the cream cheese mixture over the cooled crescent crust.
A close-up of a rectangular vegetable pizza with crescent roll dough crust topped with a creamy ranch sauce, sliced carrots, broccoli florets, and cauliflower, displayed on a wooden cutting board.
Top with fresh chopped vegetables and refrigerate until ready to serve.
Rectangular crescent roll veggie pizza slices topped with fresh broccoli, cauliflower, and carrot rounds are arranged on a sheet of parchment paper.

Frequently Asked Questions

Can I use a flavored cream cheese?

Sure! I would stick with a savory cream cheese, like chive, jalapeño, dill, or garden vegetable. Adding the dry ranch seasoning at the end, to taste.

Can I use different vegetables?

Absolutely! Use any of your favorite fresh vegetables that you enjoy raw, like radishes, cucumbers, bell peppers, etc. Just ensure they are chopped into small, manageable pieces.

What’s the best way to cut veggie pizza into squares?

A large, sharp knife or a rolling pizza cutter works best. For cleaner edges, wipe the blade clean between cuts.

How far in advance can I prepare this veggie pizza?

I have prepared them up to 24 hours in advance and they have held up great! Just make sure you wrap them tightly and keep them chilled until serving time. I find they taste the freshest when sliced within a few hours of serving, so the crescent dough crust stays soft.

Can I add cheese?

Yes, I have seen them served this way at a few potlucks over the years! Just sprinkle on a little shredded cheddar cheese, or crumbled feta or goat cheese, on top with the veggies.

Two square pieces of fresh veggie pizza with crescent rolls stacked on a white plate.
Print

Crescent Roll Veggie Pizza Recipe

This Crescent Roll Veggie Pizza is an easy-to-make appetizer with a tangy ranch cream cheese layer and crunchy fresh vegetables sprinkled on top.
Course Appetizers & Snacks
Cuisine American
Keyword crescent roll veggie bars, veggie bars
Prep Time 10 minutes
Cook Time 13 minutes
Chill Time 30 minutes
Total Time 53 minutes
Servings 15 Squares
Calories 192kcal
Author Jessica- The Novice Chef

Ingredients

  • 1 (8 oz) can crescent rolls or crescent sheets
  • 8 oz cream cheese softened
  • ½ cup mayo
  • ½ cup sour cream
  • 1 oz dry ranch seasoning mix or about 3 tablespoons
  • 2 cups chopped broccoli florets
  • 2 cups chopped cauliflower florets
  • 2 cups chopped carrots

Instructions

  • Heat oven to 375°F. Spray a 13×9 pan with non-stick spray. Unroll crescent rolls and place dough in prepared pan and press it into shape. You might have to mess with it a little to get it to fit, but it will fit with a little pressing to the edges. If using regular crescent rolls, be sure to use your fingers to seal the perforated edges. 
  • Bake for 13 to 15 minutes or until golden brown. Set aside to cool for at least 10 minutes, until just slightly warm and no longer hot to the touch.
  • While crust is cooling, in large bowl with a hand mixer or spoon, beat the cream cheese until it is smooth and creamy. Add in the mayo, sour cream, and dry ranch seasoning mix, stirring until well combined.
  • Spread cream cheese mixture evenly over the crust and top with the chopped veggies. Cover and refrigerate for at least 30 minutes, or until ready to serve. When ready to serve, cut into squares with a sharp knife or a pizza cutter.

Video

Notes

How to Store: Store leftovers in an airtight container in the refrigerator for up to 2 days. To keep the crust from getting soggy, you can place a paper towel underneath the slices to absorb any excess moisture. It’s best enjoyed cold, so no reheating is necessary.

Nutrition

Serving: 1 square | Calories: 192kcal | Carbohydrates: 11g | Protein: 2g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 23mg | Sodium: 377mg | Potassium: 164mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3182IU | Vitamin C: 18mg | Calcium: 37mg | Iron: 0.4mg

Categories:

More Easy Appetizer Recipes To Try

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]]> https://thenovicechefblog.com/ranch-veggie-bars/feed/ 13 Pickle de Gallo https://thenovicechefblog.com/pickle-de-gallo/ https://thenovicechefblog.com/pickle-de-gallo/#comments Wed, 19 Feb 2025 13:00:00 +0000 https://thenovicechefblog.com/?p=154735 Calling all pickle lovers – Pickle de Gallo is here to change your life! This salty, crunchy, pickle dip is loaded with dill pickles, cucumbers, bell peppers, red onions, jalapeños, and more. What Makes This Pickle de Gallo Recipe So Good? Key Ingredients Besides the pickles, everything else in this pickle de gallo recipe comes […]

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]]> Calling all pickle lovers – Pickle de Gallo is here to change your life! This salty, crunchy, pickle dip is loaded with dill pickles, cucumbers, bell peppers, red onions, jalapeños, and more.

Tortilla chips are placed around a full bowl of pickle salsa.
Jessica's Notes

My Pickle Salsa Obsession

I may love this pickle de gallo even more than my homemade pico de gallo recipe… and if you know me and my Texas roots, that’s a pretty huge deal! I was first introduced to pickle de gallo at a friend’s pickle themed birthday party. I brought my easy pickle cheese ball recipe, and while it won first place, I personally couldn’t stay out of this zesty pickle dip!

While my favorite vessel for this dip are some crunchy tortilla chips, make no mistake – I could eat this stuff with a spoon. It’s also great served on top of my air fryer hot dogs or cheese-stuffed air fryer burgers!

Satisfy your pickle cravings with more of my favorite pickle recipes like my crispy fried pickles and creamy dill pickle pasta salad.

What Makes This Pickle de Gallo Recipe So Good?

  • Flavor Packed: Crunchy dill pickles are tossed with colorful fresh veggies, pickle brine, cilantro, garlic, and zesty lime juice.
  • Quick and Easy: With just 10 minutes of prep time, this easy salsa only requires some chopping!
  • Perfect For Making Ahead: I’ve found that it’s even better the next day because the flavors have more time to meld together.
  • Kid Approved: My pickle loving kids can’t get enough of this stuff! The best part? They’re getting plenty of veggies, too.
Ingredients for pickle de gallo recipe in order from top to bottom: jalapeño, salt, cucumber, red bell pepper, lime, garlic, red onion, tomatoes, lime juice, pickles, cilantro.

Key Ingredients

Besides the pickles, everything else in this pickle de gallo recipe comes straight from the produce section. Scroll down to the recipe card below for the full ingredient list and exact amounts!

  • Cucumber: If you get one with seeds, try to remove them as much as possible before tossing them with the other ingredients. To remove the seeds, I cut the cucumber in half lengthwise and then use a spoon to scrape out the center.
  • Bell Pepper: I like to use a red bell pepper because of the sweeter flavor and pop of vibrant color, but yellow or orange are great too. Only use a green bell pepper if you prefer a less sweet and more pungent flavor.
  • Pickles: You can use any flavor of pickles you prefer, but dill pickles are a classic choice. Try spicy pickles for an extra kick, or sweet pickles for a milder, slightly tangy twist. Feeling fancy? Use some homemade quick refrigerator pickles.
  • Red Onion: While you could use another onion, I really recommend red onions! They are a milder onion and will complement the other ingredients well without overpowering them.
  • Cilantro: Feel free to measure with your heart. I always add a little extra!
  • Jalapeños: Leave the seeds in your jalapeños to increase the heat. Want it even spicier? Swap these with Serrano peppers.
  • Brine: You’ll grab this straight out of the pickle jar. This recipe’s a great way to use up any leftover pickle brine so it doesn’t go to waste!
A chip has been dipped into a bowl of pickle pico de gallo.

How to Make Pickle de Gallo

You’ll just need about 10 minutes and a sharp knife to make this easy pickle de gallo recipe! Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.

Fresh ingredients are placed in a glass mixing bowl.
Chop and measure all of the ingredients.
Pickle de Gallo is mixed in a large bowl with a serving spoon.
Mix, then chill.
  • Toss: Chop all ingredients and toss them in a bowl together.
  • Chill: While optional, I prefer to let the pickle de gallo rest in the fridge for half an hour before serving. This allows the flavors to settle and meld together.
Fresh pickle de gallo presented in a bowl with crunchy tortilla chips on the side.

Chef’s Tips & Variations

  • Chop with Care: Chop all the vegetables the same size for a nicer looking dish and perfectly balanced bite.
  • Remove Seeds and Pulp: It’s best to use a spoon and scoop out all the seeds and pulp from the cucumber and tomatoes. This will keep the dish from becoming watered down.
  • Add Cheese: Crumbled feta or cotija cheese pairs beautifully with the briny flavor of pickles.
  • Add Avocado: For a creamy twist, dice up some avocado and mix it in right before serving.
Pickle de gallo is garnishing two hot dogs on a white plate.

How To Serve Pickle de Gallo

  • Dip: We love it served as a tangy dip with tortilla chips, but pita chips, bagel chips, or even pork rinds also make great dippers.
  • Condiment: Toss this pickle-y goodness on a burger, tacos (or walking tacos for more fun), or hot dogs and nachos. It’s also great served over grilled chicken or tuna salad!
A large serving bowl is filled with fresh pickle salsa.
Print

Pickle de Gallo

Calling all pickle lovers! This tangy Pickle de Gallo recipe is a game-changing condiment that adds a fresh, tangy twist to any meal.
Course Appetizer, Side Dish
Cuisine American
Keyword Pickle de Gallo, Pickle de Gallo recipe, pickle pico de gallo​
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings
Calories 38kcal
Author Jessica

Ingredients

  • 1 large cucumber seeded and finely diced
  • 1 red bell pepper seeded and finely diced
  • 1 cup diced dill pickles
  • 1 cup diced roma tomato seeds and pulp removed
  • ½ cup diced red onion
  • ¼ cup chopped cilantro
  • 2 jalapeños seeded and diced
  • 3 cloves garlic minced
  • ½ cup pickle brine from the pickle jar
  • juice of 1 lime
  • salt to taste

Instructions

  • Add all the ingredients together in a bowl and toss gently to combine. Refrigerate for 30 minutes before serving for best results.
  • Serve with chips, or on hot dogs, nachos, tacos, or burgers!

Notes

Store: Keep the Pickle de Gallo in an airtight container and store it in the fridge for up to 5 days. The flavors only get better over time, but the texture is best when eaten within the first 48 hours!

Nutrition

Serving: 1 serving | Calories: 38kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 495mg | Potassium: 259mg | Fiber: 2g | Sugar: 4g | Vitamin A: 846IU | Vitamin C: 42mg | Calcium: 44mg | Iron: 1mg

Categories:

More Easy Homemade Salsa Recipes To Try

Bowl of salsa ranchera with cilantro on top.

Salsa Ranchera

Salsa verde in a bowl.

Salsa Verde

Close-up shot of a tortilla chip dipped in creamy avocado salsa.

Avocado Salsa

Restaurant-style salsa in a bowl.

Restaurant Style Salsa

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]]> https://thenovicechefblog.com/pickle-de-gallo/feed/ 1 Creamy Tomato Soup (Copycat Panera Tomato Soup Recipe) https://thenovicechefblog.com/creamy-tomato-soup-panera-copycat-recipe/ https://thenovicechefblog.com/creamy-tomato-soup-panera-copycat-recipe/#comments Fri, 12 Jul 2024 09:00:00 +0000 https://thenovicechefblog.com/?p=11292 Warm up with this rich and creamy tomato soup, an easy copycat Panera tomato soup recipe perfect for pairing with a melty grilled cheese! Simple to make in one-pot in 30 minutes, and packed with San Marzano tomatoes, this easy recipe will become a family favorite. Why I Love This Creamy Tomato Soup Every time […]

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]]> Warm up with this rich and creamy tomato soup, an easy copycat Panera tomato soup recipe perfect for pairing with a melty grilled cheese! Simple to make in one-pot in 30 minutes, and packed with San Marzano tomatoes, this easy recipe will become a family favorite.

A half a grilled cheese on sourdough dipped into a bowl of copycat Panera tomato soup recipe.

Why I Love This Creamy Tomato Soup

Every time I go to Panera I get their creamy tomato soup. I’ve tried just about everything on their menu and it still remains my favorite! With that being said… I think my homemade recipe is even better with a deeper, richer flavor. I think the real key to success here is that you get to control everything that goes into the pot. Here’s why I’m so obsessed:

  • Quick and Easy: Simple to make and chock full of wholesome ingredients, this one-pot soup comes together in just 30 minutes.
  • Amazing Flavor: Thanks to a winning combination of canned San Marzano tomatoes and a hefty pour of heavy cream, you’ll adore every perfectly rich, flavorful and creamy mouthful.
  • Comforting: This tomato soup is my go-to soup recipe all year long. Don’t forget the grilled cheese for a perfect meal on a cold, brisk day!
  • Big Batch Friendly: Stock up on meal prep storage and double or triple this creamy tomato soup recipe. It freezes well and heats up nicely in the microwave.

For another take on classic tomato soup, try this quick and easy Instant Pot tomato soup!

Ingredients for this creamy tomato soup recipe arranged in bowls in this order from top to bottom: peeled tomatoes, chicken broth, parmesan cheese, onion, garlic, oregano, heavy cream, olive oil, salt and pepper, crushed red pepper, basil and sugar.

Key Ingredients

I developed this creamy tomato soup recipe with the utmost care and attention. Though probably not exactly like Panera’s, it’s a really close cousin. Below you will find helpful notes for key ingredients used to make this creamy tomato soup recipe. Scroll down to the recipe card below for the full ingredient list and exact amounts!

  • Canned Tomatoes: Look for the San Marzano peeled tomatoes – they are my favorite canned tomatoes with a rich flavor, perfect for making tomato soup.
  • Heavy Cream: Also known as whipping cream, you could also use half and half or evaporated milk for a lighter consistency.
  • Chicken Broth: Swap chicken stock for vegetable broth if keeping it vegetarian. Also, I recommend grabbing a low-sodium broth. That way, you can sprinkle in salt as needed and better control the amount of sodium in your soup.
  • Sugar: While optional, a little pinch of sugar helps to balance the acidity from the tomatoes. 
  • Basil: Large fresh basil leaves, roughly chopped work best. Substitute dried basil if you must, but reduce the amount to 2 teaspoons.
A red Dutch oven is filled with creamy tomato soup, garnished with a drizzle of olive oil, cracked black pepper and fresh basil.

How to Make This Panera Tomato Soup Recipe

Making homemade tomato soup so simple, but oh, so satisfying. Here’s how to do it, step by step. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.

Chopped onions and garlic are cooking in a large pot.
Cook the onions and garlic.
A pot of tomatoes and other ingredients cooking on the stove.
Mix in the tomatoes, broth, and sugar.
  • Sauté: In a large heavy bottomed pot, like a Dutch oven, sauté the garlic in oil for about 30 seconds. Take extra care not to scorch it! Next, add the onion, stirring occasionally, until translucent.
  • Add: Stir in canned tomatoes including the juice, chicken stock, and sugar. Bring soup to a low simmer, and cook uncovered, until it thickens, about 12 minutes.
Cream and herbs added to a soup pot.
Add the cream, herbs and seasonings.
An immersion blender is combining all of the ingredients in the pot to make this creamy tomato soup.
Blend it all together!
  • All Remaining Ingredients (Except Parmesan): Add the heavy cream, fresh basil, oregano, and red pepper flakes and stir well. Season to taste with salt and pepper.
  • Blend: To get that perfect, creamy soup texture, use an immersion blender to puree the soup.
  • Enjoy! Stir in the parmesan, if using, and serve the soup hot with croutons or a grilled cheese!
A large ladle is placed in a pot filled with rich, creamy soup.

Chef’s Tips and Variations

  • Fresh Tomatoes: I tested this recipe with both canned and fresh tomatoes. The flavor from fresh was actually less complex, with the San Marzano canned tomatoes winning by a landslide. If you’re trying to use up summer produce from your garden, you could try roasting your tomatoes first to concentrate the flavor.
  • Blender: If you do not have an immersion stick blender, you can also carefully transfer the soup to a blender and puree in batches. Caution: Watch for hot splatters. Throw a kitchen towel over the blender top to be safe or let it cool slightly.
  • Extra Creamy: If you like your soup to be extra creamy and a dark pink in color, stir in more heavy cream or a dollop or two of sour cream.
  • Tomato Paste: Add a tablespoon or two of tomato paste for an even richer tomato flavor.
Two bowls of copycat Panera tomato soup with fresh herbs, and two halves of a grilled cheese sandwich.

What to Serve with This Copycat Panera Tomato Soup

This dish is perfection along side an ooey-gooey grilled cheese sandwich or with some buttery, crunchy homemade croutons on top! Not your thing? Try one of these easy side dishes, instead:

  • Cucumber Sandwiches: Cool, creamy cucumber sandwiches are just lovely with creamy tomato soup. They’re made with ranch seasoning, cream cheese, grated fresh cucumbers, and pumpernickel swirl bread.
  • Macaroni and Cheese: Another spin on tomato soup with something cheesy is to pair the soup with homemade mac and cheese. Kids especially will love this meal!
  • Salad: This light and refreshing Greek salad is a family favorite, but I also always find myself making this copycat Maggaino’s chopped salad with crispy prosciutto!
A bowl of Copycat Panera Tomato Soup with a grilled cheese on the side.
Print

Copycat Panera Tomato Soup Recipe

This Copycat Panera Tomato Soup Recipe is a family favorite – especially when served with a big, buttery, grilled cheese sandwich! An easy homemade soup made with San Marzano tomatoes, ready in 30 minutes.
Course 30 Min or Less, Soup
Cuisine American
Keyword copycat panera tomato soup, creamy tomato soup, homemade tomato soup, panera tomato soup recipe, tomato soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Servings
Calories 197kcal
Author Jessica – The Novice Chef

Ingredients

  • 2 tablespoons olive oil
  • 4 garlic cloves minced
  • 1 large yellow onion sliced
  • 2 (28 oz) cans San Marzano peeled tomatoes do not drain
  • 1 cup chicken stock or vegetable stock
  • 1 tablespoon sugar
  • ¼ cup heavy cream or half and half
  • 8 large fresh basil leaves roughly chopped
  • ¼ teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes
  • kosher salt and freshly ground black pepper to taste
  • ⅓ cup shredded parmesan cheese optional
  • croutons optional garnish

Instructions

  • In a heavy bottomed pot (like a Dutch oven), heat olive oil over medium-high heat. Add garlic and saute for 30 seconds, until fragrant. Add onion and cook, stirring as needed, until translucent, about 8 minutes.
  • Add San Marzano peeled tomatoes (juice and all), chicken stock, and sugar. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened.
  • Add the heavy cream, basil, oregano, red pepper flakes and season to taste with salt and pepper.
  • Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left. If using a regular blender, be careful and watch for hot splatters. Throw a kitchen towel over the blender top to be safe or let it cool slightly.
  • Stir in parmesan cheese and serve topped with croutons, if desired!

Video

Notes

Storage: Transfer the cooled to an airtight container and store it in the fridge for up to 5 days.
Freeze: Cool the soup down, and pack it into freezer safe bags or containers, leaving a small amount of space for the soup to expand as it freezes. Freeze for up to 3 months. Thaw soup overnight in the fridge before reheating, for best results.
Reheat: Place the desired amount in a saucepan over medium heat, and let the soup heat until piping hot. You can also cover loosely in a microwave safe dish on medium-high power and stir halfway through heating time.
A review for creamy tomato soup appears beside a bowl garnished with basil. The review praises the soups taste, compares it to the Panera tomato soup recipe, mentions doubling the garlic, and notes it freezes well.
Learn more about our Test Kitchen promise!

Nutrition

Serving: 1 | Calories: 197kcal | Carbohydrates: 12g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Cholesterol: 23mg | Sodium: 279mg | Fiber: 1g | Sugar: 7g

Categories:

More Vegetable Soup Recipes To Try

Creamy poblano corn soup with cilantro in a bowl.

Creamy Poblano Corn Soup

Overhead shot of a bowl of cauliflower soup, garnished with chives and croutons.

Roasted Garlic Cauliflower Soup

a bowl of butternut squash coconut curry soup with a cream swirl and herb garnish with a spoon in it

Butternut Squash Coconut Curry Soup

Bowl of pumpkin soup with chopped cilantro.

Creamy Pumpkin Soup

The post Creamy Tomato Soup (Copycat Panera Tomato Soup Recipe) appeared first on The Novice Chef.

]]> https://thenovicechefblog.com/creamy-tomato-soup-panera-copycat-recipe/feed/ 220 Collard Greens https://thenovicechefblog.com/beer-bacon-collard-greens/ https://thenovicechefblog.com/beer-bacon-collard-greens/#comments Sat, 06 Jul 2024 09:00:00 +0000 https://thenovicechefblog.com/?p=12515 These beer-simmered, garlicky collard greens with smokey bacon are a Southern side dish made easy in one-pot! The combination of tender collard greens, crispy bacon, and a hint of beer adds a delicious depth of flavor to traditional collard greens. Why I Love These Flavorful Collard Greens There’s one way I can always make sure my […]

The post Collard Greens appeared first on The Novice Chef.

]]> These beer-simmered, garlicky collard greens with smokey bacon are a Southern side dish made easy in one-pot! The combination of tender collard greens, crispy bacon, and a hint of beer adds a delicious depth of flavor to traditional collard greens.

Tender collard greens simmered in beer with crispy bacon in a serving bowl.

Why I Love These Flavorful Collard Greens

There’s one way I can always make sure my kids actually eat their veggies – add bacon! We often make these greens for potlucks, parties, holidays, and everything in-between. You can keep them warm in a crockpot and they go great with just about any dish you can dream up! Here’s why I think you will love this collard greens recipe:

  • Flavorful: Smokey bacon, zesty garlic and malty beer infuse a ton of flavor into the tender collard greens.
  • Effortless: This collard greens recipe takes just about 10 minutes to prep! Sauté the onions, mix everything together and let them simmer.
  • One Pan: One pan recipes are my jam! They’re always so easy to make and even easier to clean up afterwards.
  • Nutrient-rich: Collard greens are packed with a ton of vitamins and minerals, making this a nutritious addition to any meal.

What Are Collard Greens?

Collard greens are a leafy green with sturdy, thick leaves and stems commonly used in Southern cuisine. It’s got dark green leaves and lightly colored stems. The flavor is subtly bitter and earthy, a bit like kale or cabbage. It’s often braised, sautéed, or boiled until tender. They’re often cooked with garlic, onions, and bacon and served as a side dish for lunch or dinner.

Labeled ingredients for collard greens recipe arranged in bowls. From top to bottom: bacon, onion, beer, garlic, apple cider vinegar, sugar, salt, chicken broth, pepper and collard greens.

Key Ingredients

The beer and tangy apple cider vinegar cut through the greens’ natural bitterness. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

  • Collard Greens: Make sure the tough stems have been removed and that you rinse them well before you start cooking. If you don’t rinse your greens, you can wind up with a gritty texture! You can also use this recipe with mustard greens.
  • Bacon: You can use regular or thick-cut, whichever you prefer or already happen to have on hand. Thick-cut is usually my go-to! You can also use diced cooked ham, add a ham bone, or smoked ham hocks.
  • Beer: I prefer using Lager beers in my collard greens for a very subtle malty flavor. A light beer will work as well, I don’t recommend using a heavy stout style beer.
  • Apple Cider Vinegar: Red wine vinegar can be used instead if preferred. However, I prefer apple cider vinegar because it has a subtle touch of sweetness that really brings it all together.
  • Sugar: A hearty pinch of granulated sugar is how my grandma always made collard greens to keep them from becoming slightly bitter. Feel free to use brown sugar or skip it all together!
Close-up of tender collard greens with smokey bacon.

How To Cook Collard Greens With Bacon

There’s nothing I love more than a good low maintenance recipe… with lots of bacon! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.

Cooking the bacon.
Cook bacon until crispy.
Pouring in the beer, stock, and vinegar.
Add beer and stir until the sugar dissolves.
  • Cook the bacon: Place the bacon in a pot and cook it until nice and crispy. Don’t drain it – we’re going to use that fat to cook the onions and garlic!
  • Sauté the onions: Add the onions and garlic. Cook them until the onions soften, stirring occasionally.
  • Fill the pot: Pour in the beer, stock, vinegar, and sugar. Mix well and bring it to a boil.
Stirring in the greens.
Wilt the greens before adding more.
Cooked collard greens in the pot.
Stir occasionally so the greens don’t stick and burn.
  • Simmer it: Add the greens in batches and press them down until fully submerged in liquid. Reduce the heat and simmer them 1-1 1/2 hours or until tender.
  • Serve: Remove them from the heat. Let them cool for 10 minutes, serve, and enjoy!
Beer-simmered, garlicky collard greens with smokey bacon in a big bowl.

Chef’s Tips & Variations

  • Use turkey bacon: I love turkey bacon! Just note that it may not render enough fat to cook the garlic and onions in, so you may need to add in some butter or oil.
  • Work in batches: Don’t try to fit all of the greens in the pot at once! You’ll want to work in batches, letting them wilt before adding more. Otherwise, they won’t all fit.
  • Make it spicy: You can toss in some diced jalapeños, hot sauce, or crushed red pepper flakes for a spicy kick.
  • Cream them: Stir in 1 to 2 cups of heavy cream, or half-and-half, during the last 5 minutes of cook time. Add 1 cup shredded cheddar cheese (freshly shredded right off the block is best). Mix well until melty and serve as usual!
  • Crockpot: After you wilt the greens, transfer everything to a slow cooker set to low for 3 to 4 hours, stirring occasionally. Once tender, flip the crockpot to the warm setting for serving!
A serving spoon is dipping into a pot filled with cooked collard greens and bacon.

Serving Suggestions

When I make collard greens, I like to enjoy the full Southern experience! Here’s a quick look at some great pairings:

A serving spoon is dipping into a pot filled with cooked collard greens and bacon.
Print

Collard Greens

⭐Test Kitchen Approved!⭐
This one-pot collard greens recipe with sweet onions, smokey bacon, & malty beer is an easy Southern side dish that everyone will enjoy! Keep them warm in a crockpot to serve a crowd!
Course Side Dishes
Cuisine American, Southern
Keyword collard greens, collard greens recipe, collard greens with bacon, how to cook collard greens
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 6 servings
Calories 345kcal
Author Jessica – The Novice Chef

Ingredients

  • 12 oz bacon chopped
  • 1 large yellow onion chopped
  • 3 cloves garlic minced
  • 1 cup beer or more chicken stock
  • 1 cup chicken stock
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons sugar optional
  • 2 lbs collard greens or preferred greens, chopped, rinsed and tough stems removed
  • salt & black pepper to taste

Instructions

  • In a large, heavy bottomed pot like a dutch oven, fry the bacon over medium-high heat for about 5 to 6 minutes.
  • Add the onion and garlic and cook until the onions are wilted, about 4 minutes. Add the beer, chicken stock, vinegar, and sugar and bring to a boil.
  • Begin adding the greens in batches, pressing down with a spoon to submerge them in the hot liquid and adding more as they wilt.
  • When all of the greens have been added, reduce the heat to a simmer. Cook the greens, partially covered, and stirring occasionally, for about 1 to 1 1/2 hours or until tender. You can also transfer the greens to a crockpot over low heat for 3 to 4 hours, until tender.

Notes

Storage: Make sure the greens are fully cooled before storing. Place leftovers in an airtight container and store in the fridge for up to 4 days.
Freeze: Transfer leftovers to a freezer-friendly storage bag and freeze for up to 3 months. For best results, thaw overnight in the fridge, or reheat straight from frozen. 
Reheat: Microwave it for up to a minute or until warm. You can also heat it in a pot over medium heat for 8 to 10 minutes, stirring occasionally. If frozen, microwave it for 5 to 6 minutes. 

Nutrition

Serving: 1 serving | Calories: 345kcal | Carbohydrates: 19g | Protein: 13g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 461mg | Potassium: 533mg | Fiber: 7g | Sugar: 6g | Vitamin A: 7611IU | Vitamin C: 56mg | Calcium: 365mg | Iron: 1mg

Categories:

More Vegetable Side Dishes To Try

Creamed spinach with more parmesan on top.

Creamed Spinach

Bowl of parmesan roasted broccoli with red pepper flakes.

Parmesan Roasted Broccoli

Creamy baked brussel sprouts in a cast-iron pan.

Cheesy Brussel Sprout Casserole

Close-up shot of candied carrots in a white bowl.

Candied Carrots Recipe

The post Collard Greens appeared first on The Novice Chef.

]]> https://thenovicechefblog.com/beer-bacon-collard-greens/feed/ 6 Bacon Ranch Pasta Salad https://thenovicechefblog.com/bacon-ranch-pasta-salad/ https://thenovicechefblog.com/bacon-ranch-pasta-salad/#comments Tue, 11 Jun 2024 21:00:00 +0000 https://thenovicechefblog.com/?p=23454 Ready in under 30 minutes, this easy bacon ranch pasta salad recipe is a quick, creamy and flavorful side dish that’s perfect for any occasion. With the tangy taste of ranch, the crunch of fresh veggies, and the smokey goodness of bacon, it’s a guaranteed crowd-pleaser. Why I Love This Creamy Pasta Salad I was […]

The post Bacon Ranch Pasta Salad appeared first on The Novice Chef.

]]> Ready in under 30 minutes, this easy bacon ranch pasta salad recipe is a quick, creamy and flavorful side dish that’s perfect for any occasion. With the tangy taste of ranch, the crunch of fresh veggies, and the smokey goodness of bacon, it’s a guaranteed crowd-pleaser.

Creamy bacon ranch pasta salad with cheddar cheese and peas in a large white serving bowl with crispy bacon sprinkled on top.
⭐ Test Kitchen Approved ⭐

Bacon Ranch Pasta Salad: a quick, easy and creamy pasta salad with cheddar cheese, bacon, peas and ranch seasoning all tossed together for a great potluck dish!

“I was surprised at just how good this pasta salad is! I almost used shredded cheddar cheese instead, but I am so glad I didn’t. The cubes of cheese add a surprising amount of texture and flavor. I also made a few extra strips of bacon to crumble on top right before serving!” — Brittany, busy mom, chicken wrangler, and homesteader.

Learn more about our Test Kitchen ➔

Why I Love This Creamy Pasta Salad

I was gifted this recipe almost 20 years ago at my first corporate job. We had office potlucks often and I was absolutely obsessed with this pasta salad from my first bite! For me, the combination of cubed cheddar cheese and salty, crispy bacon is what really sets it apart. Here’s why you’ll keep sneaking bites before it ever leaves the kitchen:

  • Quick and Easy: Prepare this creamy pasta salad recipe in just 30 minutes.
  • Potluck Favorite: This bacon ranch pasta salad can be made ahead and serves 10, but could easily be doubled for a party or larger gathering.
  • Craveable Flavors: Smoky bacon, creamy ranch dressing, and lovely cheese cubes deliver a robust, savory flavor explosion from the first bite to the last!
  • Simple Ingredients: This easy macaroni salad comes together with inexpensive ingredients, many of which you may already have on hand.

If you need easy, portable salads, check out my light and fresh Greek pasta salad. My tuna pasta salad and this dill pickle pasta salad receive rave reviews, too. All three are ready in 30 minutes or less!

Ingredients for bacon ranch pasta salad recipe arranged in bowls. From top to bottom: ranch seasoning, cheddar cheese, sour cream, peas, bacon, mayo, elbow noodles, pepper and salt.

Key Ingredients

Below you will find helpful notes for key ingredients used to make this easy bacon ranch pasta salad recipe. Scroll down to the recipe card for the full ingredient list and exact amounts!

  • Pasta: Choose an any short pasta meant to hold sauce. Elbow macaroni, bowtie, or penne will all work great. Do not over cook your noodles or the salad will become soggy quickly!
  • Ranch: An envelope of dry, ranch seasoning mix gives big, bold savory flavor. You do not want to use prepared ranch dressing!
  • Cheese: Sharp cheddar cheese pairs so well with bacon, but you could substitute your favorite semi-soft cheese like Colby jack or Swiss. I highly recommend using cubes of cheese, it adds a great textural element!
A large serving bowl of bacon ranch pasta salad with small bowls of crumbled bacon and diced fresh herbs on the side.

How to Make Bacon Ranch Pasta Salad

With little time spent boiling the noodles, this easy bacon ranch pasta salad recipe comes together in just about 20 minutes. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video!

Cooked elbow noodles in a bowl being coated in a creamy ranch sauce.
Combine the sauce ingredients and stir in the cooked pasta.
Peas, crispy bacon, cubed cheddar cheese and seasonings being added to a bowl of creamy pasta.
Add the cheese, peas, bacon and seasonings.
  • Boil: Cook pasta according to package directions. Rinse in cold water to stop the cooking process. Let cool completely.
  • Make the Dressing: In a large mixing bowl, combine the ranch packet mix, mayonnaise, and sour cream. Add cooked and drained pasta to the dressing and stir until mixture coats the pasta.
A bowl of creamy ranch and bacon pasta salad being stirred together with a spatula.
Gently stir until well combined.
A large white serving bowl filled with creamy bacon ranch pasta salad with crispy bacon and fresh herbs on top.
Garnish with more crispy bacon and serve!
  • Stir: Add in cheese, bacon, thawed green peas. Sprinkle salt and pepper to taste. Mix gently until all ingredients look well incorporated.
  • Serve: Serve and enjoy immediately at room temperature or store in an airtight container in the refrigerator.
Crispy bacon and fresh herbs sprinkled on top of creamy ranch and bacon pasta salad with cheddar cheese and peas in a large white bowl.

Chef’s Tips and Variations

  • Pasta: Season the water before boiling by adding a couple of tablespoons of salt. This step adds needed flavor to pasta. Also, watch the time and drain al dente pasta immediately when finished cooking as directed. Overcooking causes mushy noodles that break down when mixing the other ingredients together.
  • Prep Ahead: If making a day ahead, measure the mayo and sour cream generously to retain creaminess. Many people prefer to make this dish ahead so the flavors meld. When ready to serve, stir in a little extra sour cream or mayo, if needed.
  • Variations: Try different semi-soft cheese cubes such as Colby jack, pepper jack, or swiss. No bacon? Feel free to add cubed leftover smoked or honey ham and add to the salad instead. You could increase the fiber and protein in the dish by using chickpea or lentil based pasta.
  • Add Color: Amp up the veggie power and presentation points by adding diced purple onion and chopped red bell pepper.
  • Greek Yogurt Substitute: Use Greek yogurt instead of sour cream for a lighter option. However, I recommend not using all yogurt, you need the mayonnaise to help keep it creamy.
  • Bacon Bits: For convenience, use store-bought bacon bits also work, but freshly cooked bacon really will add the best flavor.
A large white serving bowl filled with creamy bacon ranch pasta salad with crispy bacon and fresh herbs on top.
A spoon scooping out a bite of pasta bacon ranch salad from a large bowl.

What to Serve with Bacon Ranch Pasta Salad

This hearty salad makes a great light dinner or lunch, but you may want to pair it with cookout classics such as hamburgers or hot dogs. Here are a few suggestions:

Bacon Ranch Pasta Salad in a bowl topped with crispy bacon.
Print

Bacon Ranch Pasta Salad Recipe

This Bacon Ranch Pasta Salad recipe is quick, easy and always a crowd pleaser! Creamy pasta salad loaded with sharp cheddar cheese, bacon, peas & ranch seasoning.
Course Side Dishes
Cuisine American
Keyword bacon ranch dressing pasta salad, Bacon Ranch Pasta Salad, pasta bacon ranch salad, pasta salad with bacon and ranch, Ranch Pasta Salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10 servings
Calories 139kcal
Author Jessica

Ingredients

  • 1 (16 oz) box elbow noodles
  • 1 (1 oz) package ranch dip seasoning mix dry packet
  • 1 (16 oz) container sour cream
  • ⅓ cup mayo
  • 1 (16 oz) block sharp or mild cheddar cheese cubed
  • 1 (10 oz) bag frozen peas thawed
  • 8 strips bacon cooked and crumbled
  • salt and pepper to taste

Instructions

  • Boil pasta according to package directions, until al dente. Drain and rinse with cold water and stir so the noodles don’t stick. Let pasta cool while you prep the rest.
  • In a large bowl, mix together the ranch seasoning, sour cream and mayo together until well combined. Add pasta to the bowl and stir to combine.
  • Toss in cheese, peas and bacon. Add salt and pepper, to taste.
  • Serve immediately or store in an airtight container until ready to serve.

Video

Notes

How to Store: Store leftover pasta salad for up to 3 days in an airtight container. You may need to add a scoop of mayo or a couple of tablespoons of bottled ranch dressing, if ranch and bacon pasta salad seems a little dry. Freezing isn’t recommended for this dish. Textures and tastes of creamy dressings will change when frozen and thawed.
Prep Ahead: If making a day ahead, measure the mayo and sour cream generously to retain creaminess. Many people prefer to make this dish ahead so the flavors meld. When ready to serve, know that it might suck up some of the sauce over time, so you can add a little more sour cream, mayo or even regular ranch dressing if needed.
Greek Yogurt Substitute: Use Greek yogurt instead of sour cream for a lighter option. However, I recommend not using all yogurt, you need the mayonnaise to help keep it creamy.
Bacon Bits: For convenience, use store-bought bacon bits also work, but freshly cooked bacon really will add the best flavor.

Nutrition

Serving: 1serving | Calories: 139kcal | Carbohydrates: 5g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 16mg | Sodium: 307mg | Fiber: 1g | Sugar: 1g

Categories:

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]]> https://thenovicechefblog.com/bacon-ranch-pasta-salad/feed/ 97 Crockpot Corn Casserole https://thenovicechefblog.com/corn-pudding-recipe/ https://thenovicechefblog.com/corn-pudding-recipe/#respond Tue, 26 Mar 2024 09:00:00 +0000 https://thenovicechefblog.com/?p=125919 Creamy crockpot corn casserole is an easy, set-and-forget crockpot side dish to save you from the holiday craze! Topped with sliced green onions, this sweet and savory casserole is like having cornbread and pudding in a single bite. Why I Love This Slow Cooker Corn Casserole I was born and raised in Texas, which means […]

The post Crockpot Corn Casserole appeared first on The Novice Chef.

]]> Creamy crockpot corn casserole is an easy, set-and-forget crockpot side dish to save you from the holiday craze! Topped with sliced green onions, this sweet and savory casserole is like having cornbread and pudding in a single bite.

A bowl of sweet and savory crockpot corn casserole topped with sliced green onions with a spoon, salt and pepper on the side.

Why I Love This Slow Cooker Corn Casserole

I was born and raised in Texas, which means I have a very deep love for all things Southern in my kitchen! This corn pudding recipe is a must-make on just about every major holiday for my family. It’s one of those traditional sides that Christmas and Thanksgiving just wouldn’t be complete without. And with that being said… I’ve been known to plug in the Crockpot for this corn casserole recipe on regular weeknights as well! Here’s what I really love about this easy recipe:

  • Always a Hit: From a bbq to the holidays, crockpot corn casserole is always a crowd favorite. It is both sweet and savory, making it perfect alongside just about any main dish.
  • Beginner-Friendly: You don’t need any experience to ace this easy casserole. Just mix everything together, set the crockpot and forget it until you’re ready to serve!
  • Creamy: Creamed corn, butter, sour cream, cheddar cheese and cream cheese combine to create an ultra rich corn casserole.
  • Save Oven Space: This corn casserole crockpot recipe will save you oven space and travels easily in the slow cooker.

What Is Corn Casserole?

Corn casserole, also commonly called corn pudding, is a traditional Southern side dish. It’s made with different kinds of corn: canned corn kernels, creamed corn and cornbread mix. Butter, milk, sour cream, cheese and eggs are added for creamy richness. Everything is blended and cooked until crisp around the edges, with a soft and creamy pudding-like center.

Ingredients arranged in bowls for crockpot corn pudding recipe. From top to bottom: eggs, butter, corn muffin mix, sour cream, milk, cream cheese, creamed corn, corn kernels, shredded cheddar cheese, granulated sugar, salt, pepper and green onions.

Key Ingredients

Sliced fresh green onions add texture and a savory flavor among all the sweet creaminess. Below you will find helpful notes for key ingredients used to make corn pudding in the Crockpot. Scroll down to the recipe card for the full ingredient list and exact amounts!

  • Sweet Corn: Use canned, frozen or fresh kernel corn.
  • Creamed Corn: This is the key ingredient to get the sweet and creamy texture! Don’t swap it for anything else.
  • Butter: Reduce the added salt by 1/4 teaspoon if you use salted butter.
  • Sour Cream: Don’t use Greek yogurt for this, you need the fat from sour cream.
  • Cheese: Cheddar is my favorite, but any shredded cheese will work. If you have the time to freshly shred it right off the block, even better.
  • Milk: Whole milk is best. 2% will work too.
  • Cornbread Mix: Jiffy cornbread mix is my favorite, but use whichever one you want. The box may also say corn muffin mix instead of cornbread mix.
  • Granulated Sugar: Light brown sugar is a great swap.
  • Cream Cheese: Full-fat will create the best creamy texture.
Bowl of sweet and creamy crockpot corn casserole in front of a slow cooker set on a cutting board.

How to Make Slow Cooker Corn Casserole

Set the crockpot to cook on HIGH or LOW depending on how much time you have before serving. Below is a quick overview, but please scroll to the recipe card at the bottom of this post for full instructions.

Adding all of the ingredients to the bowl for mixing.
Stir to combine the batter.
Adding the cream cheese over the corn pudding mixture in the crockpot.
Top batter with cream cheese.
Cooked corn casserole with golden brown edges in the crockpot topped with sliced green onions.
Cook until center is set.
  • Make the Batter: Stir to combine all ingredients in a bowl, except for the cream cheese.
  • Spread and Top: Transfer batter to a greased crockpot. Spread into an even layer and add the cubed cream cheese on top.
  • Cook and Stir: Cover and cook until golden brown and the center is set. Stir the casserole a couple of times in the first hour of cooking.
  • Garnish and Serve: Top with green onions and serve immediately. Enjoy!
A wooden spoon scooping out a serving of slow cooker corn pudding out of a crockpot.

Chef’s Tips & Variations

  • Don’t Over-Mix: Only stir the batter until just-combined. Over-mixing can lead to a rubbery casserole.
  • Southwestern Twist: Add a 4 oz can of drained diced green chilis for tangy heat. For more heat, you can use a diced jalapeño.
  • Swap the Cheese: Shredded cheddar cheese is the traditional choice. However, you can also use shredded mozzarella, Colby Jack or even pepper jack cheese.
  • Hold the Sugar: You can skip the added sugar for a slightly less sweet, more savory corn pudding.
  • Add Bacon: Crumble some cooked bacon and mix it into the pudding for added smokey goodness.
Bowl of corn pudding with chopped green onions.
A serving of sweet and creamy crockpot corn casserole in a bowl topped with sliced green onions with a crockpot full of corn pudding in the background.

What to Serve with Corn Pudding

Often served for the holidays or summer bbq, this crockpot corn casserole pairs well with just about anything! Here are a few tasty ideas:

Landscape photo of corn pudding.
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Crockpot Corn Casserole

This crockpot corn casserole recipe with cream cheese and cheddar is the sweet, rich and creamy side your holiday menu needs. An easy set-it-and-forget-it crockpot side dish that saves you oven space and travels easily!
Course Side Dish, Side Dishes, Vegetable Sides
Cuisine American
Keyword Corn Casserole, corn casserole recipe, crockpot corn casserole, crockpot corn pudding, slow cooker corn casserole
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8 servings
Calories 735kcal

Ingredients

  • 2 (15 oz) cans sweet corn drained
  • 2 (15 oz) cans creamed corn do not drain
  • ½ cup unsalted butter melted
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • ¾ cup milk
  • 2 large eggs
  • 2 (8.5 oz) boxes Jiffy cornbread mix
  • ¼ cup granulated white sugar optional
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 oz cream cheese cubed
  • Sliced green onions optional garnish

Instructions

  • Mix all ingredients except the cream cheese in a large mixing bowl until well combined.
  • Spray the bottom of a 6 quart (or larger) crockpot with non-stick cooking spray.
  • Add mixture to the crockpot and spread into an even layer. Place the cubed cream cheese on top.
  • Cover the slow cooker and cook on high for 4 to 5 hours, or low for 7 to 8 hours, until the cornbread pudding has cooked through. Occasionally stir the pudding in the first hour or two of cooking to incorporate the cream cheese.
  • Serve with sliced green onions on top and enjoy!

Notes

Store: Place cooled leftovers in an airtight container and store in the fridge for up to 5 days.
Reheat: Microwave for up to a minute, or until warmed through. For larger portions, heat it in the oven at 300°F for about 15 minutes.
Don’t Over-Mix: Only stir the batter until just-combined. Over-mixing can lead to a rubbery casserole.
Southwestern Twist: Add a 4 oz can of drained diced green chilis for tangy heat.
Swap the Cheese: Shredded cheddar cheese is the traditional choice. However, you can also use shredded mozzarella, Colby Jack or even pepper jack cheese.
Hold the Sugar: You can skip the added sugar for a slightly less sweet, more savory corn pudding.
Add Bacon: Crumble some cooked bacon and mix it into the pudding for added smokey goodness.

Nutrition

Serving: 1 serving | Calories: 735kcal | Carbohydrates: 90g | Protein: 16g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 126mg | Sodium: 1235mg | Potassium: 526mg | Fiber: 7g | Sugar: 29g | Vitamin A: 1352IU | Vitamin C: 10mg | Calcium: 222mg | Iron: 3mg

Categories:

More of the Best Easy Corn Recipes

Overhead shot of baked corn with creamy dipping sauce.

Corn Ribs

Bowl of creamy corn with fresh parsley and bacon.

Creamed Corn

3 corn cobs with a pad of butter in a basket with parchment paper.

Air Fryer Corn on the Cob

Jalapeños and bacon on top of corn dip.

Crockpot Jalapeño Corn Dip

The post Crockpot Corn Casserole appeared first on The Novice Chef.

]]> https://thenovicechefblog.com/corn-pudding-recipe/feed/ 0 Mango Slaw https://thenovicechefblog.com/spicy-mango-slaw/ https://thenovicechefblog.com/spicy-mango-slaw/#comments Tue, 19 Mar 2024 09:00:00 +0000 https://thenovicechefblog.com/?p=11073 Mango slaw is an easy side dish that you can throw together in no time! The ultimate mix of sweet and spicy, it’s perfectly creamy and oh so refreshing with lots of fresh mango flavor. Why You’ll Love This Mango Slaw Recipe This dish is a staple at our family gatherings all summer long, blending […]

The post Mango Slaw appeared first on The Novice Chef.

]]> Mango slaw is an easy side dish that you can throw together in no time! The ultimate mix of sweet and spicy, it’s perfectly creamy and oh so refreshing with lots of fresh mango flavor.

A bowl of fresh and creamy mango slaw with cilantro and red onion.

Why You’ll Love This Mango Slaw Recipe

This dish is a staple at our family gatherings all summer long, blending the sweet, tropical flavors of mango with a spicy kick from fresh jalapeños. It’s a breeze to whip up, and it always brings a pop of color and zest to our meals. I love to use it on to of just about any kind of taco, but it’s also wonderful as a bbq side dish. Perfect for hot days, here’s why we love this mango slaw recipe so much:

  • Quick and Easy: It doesn’t get any easier, just combine the ingredients and it is ready to go. The hardest part is cutting the mangos!
  • Lots of Texture: The crunchy cabbage and the juicy mango make the perfect texture for this slaw.
  • Sweet, Spicy & Creamy: This coleslaw is perfectly balanced with bites of sweet mango, tangy red onion and spicy sriracha all combined in the creamy sauce.
  • Versatile: Use this mango slaw for fish tacos, on top of pulled pork sandwiches or served as a fresh bbq side dish!

Love easy side dishes made with fresh mangos? Try my mango salsa or refreshing mango salad! You may also consider whipping up a batch of frozen mango margaritas or a mangonada!

Ingredients for mango slaw recipe arranged in bowls. From top to bottom: mango, coleslaw mix, red onion, mayo, cabbage, greek yogurt, cilantro, lime juice, salt and sriracha hot sauce.

Key Ingredients

Below you will find helpful notes for key ingredients used to make this recipe for mango slaw. Scroll down to the recipe card below for the full ingredient list and exact amounts!

  • Plain Greek Yogurt: Sour cream or extra mayo will also work.
  • Mayonnaise: If you want to keep it extra light, use all greek yogurt or a combo of sour cream and yogurt.
  • Sriracha: For the perfect kick of heat! I normally add more sriracha than the recipe calls for personally, but I left it on the milder side. You can always add more sriracha to taste, but you can’t take it back out!
  • Lime Juice: Fresh lime juice is best, but bottled will work in a pinch.
  • Coleslaw Mix: Using a premade coleslaw mix with green cabbage will save you time.
  • Cabbage: An extra cup of purple cabbage, or red cabbage, will add a lot of color and little extra crunchy texture to your slaw.
  • Mangoes: Make sure they are just ripe.
  • Red Onion: Adds a great savory bite, for milder onion flavor, use shallots or green onions instead.

Tips For Choosing Ripe Mangoes

I love mangoes! Sometimes all they have are really firm, unripe or overripe mangoes. If you’re planning on making this slaw on shopping day, you won’t have time to wait for that mango to ripen.

To pick a perfectly ripe mango, give it a gentle squeeze. A ripe mango will yield a little bit. A not quite ripe mango will be hard and won’t give at all.

Mango slaw in a white bowl.

How To Make Mango Slaw

This super easy recipe takes just ten minutes to make. It’s just a matter of chopping up your ingredients and combining everything together! Scroll to the recipe card at bottom of the post for full detailed instructions. 

Mango Slaw Dressing in a bowl with a whisk.
Whisk to combine sauce.
Ingredients for mango slaw are segmented in a stainless teel bowl.
Add fresh ingredients to a bowl.
Dressing is poured into a bowl of Mango Slaw.
Top with the creamy sauce.
Mango slaw ingredients and dressing mixed together in a stainless steel bowl.
Toss to combine.
  • Make the dressing: Whisk to combine the mayo, yogurt, lime juice and Sriracha in a small bowl.
  • Combine the rest: Mix the coleslaw, cabbage, mango, onion, and cilantro.
  • Add the dressing: Toss the sauce and fresh ingredients together, until well combined.
  • Enjoy: Serve immediately.
A bowl of mango slaw for fish tacos in a bowl topped with fresh cilantro.

Cook’s Tips & Variations

  • No Cilantro? Some folks don’t like cilantro. I’m not one of them but if you are, try subbing parsley or even green onions in place of cilantro.
  • Add Jicama: Mango and jicama are a great pairing. Feel free to cut up a fresh jicama and add it to the slaw for an extra juicy and crisp bite.
  • Veggie Slaws: Grocery stores have been carrying more and more types of slaw. You could try this with a bag of broccoli slaw or rainbow slaw and it would still be just as good!
  • Extra Spicy: If you want to add more heat, try adding a sliced jalapeño or Serrano peppers.
  • Thin Slices: No one wants a big chunk of red onion. Slice your veggies into thin, even slices for the best bite.
A closeup forkful of crunchy Mango Slaw

Ways To Use Mango Slaw

I love this slaw as a refreshing side dish to just about any barbecue dish or seafood dish, yum! Here are some tasty pairing ideas:

Two bowls of Mango Slaw topped with cilantro in white bowls.
Mango slaw in a white bowl.
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Mango Slaw Recipe

This Mango Slaw is a great side dish/salad that you can throw together in no time! With chopped mango and a little Sriracha, it's the ultimate mix of sweet and spicy.
Course Vegetable Sides
Cuisine American
Keyword mango cole slaw, mango slaw, mango slaw for fish tacos, mango slaw recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Calories 73kcal
Author Jessica – The Novice Chef

Ingredients

  • 3 tablespoons plain greek yogurt or sour cream
  • 3 tablespoons light mayo
  • 1 teaspoon Sriracha or more depending on your spice level
  • 2 limes juiced
  • ½ teaspoon kosher salt
  • 1 (16 oz) package coleslaw mix
  • 1 heaping cup shredded purple cabbage
  • 1 cup fresh cilantro
  • ½ small red onion thinly sliced
  • 2 mangos peeled and finely chopped

Instructions

  • In a small bowl, whisk together greek yogurt, mayo, Sriracha, lime juice and kosher salt. Set aside.
  • In a large bowl, toss together coleslaw mix, purple cabbage, cilantro, red onion and mango.
  • When ready to serve, toss coleslaw mix with dressing until evenly coated. Serve immediately!

Notes

Store: Keep slaw in an airtight container in the fridge for up to 3 days. Drain any excess juice before serving and then give it a good stir.
Make Ahead: I like my coleslaw cool and crispy! If you want to prep the salad ahead, store the fresh slaw ingredients and the dressing separately in the fridge. When it’s time to enjoy, quickly mix them together.
No Cilantro? Some folks don’t like cilantro. I’m not one of them but if you are, try subbing parsley or even green onions in place of cilantro.
Add Jicama: Mango and jicama are a great pairing. Feel free to cut up a fresh jicama and add it to the slaw for an extra juicy and crisp bite.
Veggie Slaws: Grocery stores have been carrying more and more types of slaw. You could try this with a bag of broccoli slaw or rainbow slaw and it would still be just as good!
Extra Spicy: If you want to add more heat, try adding a sliced jalapeño or Serrano pepper.
Thin Slices: No one wants a big chunk of red onion. Slice your veggies into thin, even slices for the best bite.
Mango Slaw earns a five-star rating for its refreshing taste and versatility. The photo shows vibrant Mango Slaw with cabbage and herbs in a red bowl. Highly recommended! —Juanita.
Learn more about our Test Kitchen promise!

Nutrition

Serving: 1 serving | Calories: 73kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 219mg | Potassium: 258mg | Fiber: 3g | Sugar: 10g | Vitamin A: 888IU | Vitamin C: 52mg | Calcium: 49mg | Iron: 1mg

Categories:

More Fresh & Easy Side Dish Recipes

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Cucumber Tomato Salad

Cold salad made with green beans, kidney beans, and garbanzo beans.

Three Bean Salad Recipe

Fruit salad in a big serving bowl.

Tropical Fruit Salad

Prepared broccoli salad being spooned into a bowl.

Easy Broccoli Salad with Bacon

The post Mango Slaw appeared first on The Novice Chef.

]]> https://thenovicechefblog.com/spicy-mango-slaw/feed/ 14 Parmesan Roasted Broccoli https://thenovicechefblog.com/parmesan-roasted-broccoli-recipe/ https://thenovicechefblog.com/parmesan-roasted-broccoli-recipe/#respond Tue, 12 Mar 2024 09:00:00 +0000 https://thenovicechefblog.com/?p=133044 This addictive parmesan roasted broccoli with crispy breadcrumbs will have everyone enjoying their veggies! Packed with flavor from spicy red pepper flakes, lemon zest, and garlic, this easy side is ready in just 25 minutes. Why I Love This Roasted Broccoli With Parmesan This crispy parmesan broccoli is a last-minute veggie side dish that I […]

The post Parmesan Roasted Broccoli appeared first on The Novice Chef.

]]> This addictive parmesan roasted broccoli with crispy breadcrumbs will have everyone enjoying their veggies! Packed with flavor from spicy red pepper flakes, lemon zest, and garlic, this easy side is ready in just 25 minutes.

Bowl of parmesan roasted broccoli with red pepper flakes.

Why I Love This Roasted Broccoli With Parmesan

This crispy parmesan broccoli is a last-minute veggie side dish that I often find myself making over and over again! It’s cheesy, crispy, and just overall addictive. Even my kids love it, which is really saying something. As soon as I made it the very first time I knew it would be a hit because no one at the table had to be convinced to eat their veggies! Here’s why the whole family loves it:

  • Easy: Toss everything together and bake until golden, you won’t need any complicated ingredients or techniques!
  • Flavorful: Take your regular roasted broccoli and dress it up! With a combination of lemon zest, red pepper flakes, fresh garlic, parmesan and bread crumbs, each bite will be better than the last.
  • Quick: This addictively cheesy broccoli will be on the table in just 25 minutes!
  • Great for Gatherings: It’s easy enough to be a weeknight side, but impressive enough to be served for a holiday dinner as well.

Love broccoli? So do we! Try my creamy mac and cheese with broccoli, this Asian inspired air fryer broccoli, or my best broccoli salad with crispy bacon!

Labeled ingredients for parmesan roasted broccoli recipe in order from top to bottom: oil, broccoli, lemon, bread crumbs, parmesan, pepper, garlic, red pepper flakes, salt, cheese.

Key Ingredients

Red pepper flakes and lemon juice add the perfect amount of heat and tang. Below you will find helpful notes for key ingredients, scroll down to the recipe card below for the full ingredient list and exact amounts!

  • Broccoli: For this recipe, you want to only use fresh broccoli, not frozen, for the best crisp texture.
  • Lemon: You’ll use both the zest and freshly squeezed lemon juice. You can skip this ingredient if you aren’t a big lemon fan!
  • Garlic: Fresh garlic is best, but garlic paste or garlic powder can be used in a pinch.
  • Red Pepper Flakes: Add more or less to control the amount of spice in your broccoli! When I know the kids are going to have some, I usually cut back on this or omit it entirely. If it’s just myself and Jorge, I’ll add extra.
  • Breadcrumbs: Regular breadcrumbs or Panko style breadcrumbs will both work. Use whichever you have on hand!
  • Parmesan: For the best flavor, I recommend using the freshly-grated parmesan cheese and not the bottled version in a shaker can.
Bowl of parmesan roasted broccoli with lemon wedges.

How to Make Roasted Broccoli with Parmesan

All the crispy goodness comes from the parmesan-breadcrumb mixture. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions.

Broccoli florets in a bowl with seasonings.
Add oil, lemon juice, zest and garlic to the broccoli.
Adding the breadcrumb-parmesan mixture to the bowl.
Add the parmesan and breadcrumb mixture.
  • Parmesan: Whisk the salt, pepper, red pepper flakes, breadcrumbs, and half of the parmesan cheese in a bowl. Set aside.
  • Broccoli: Mix the broccoli, olive oil, zest, lemon juice, and garlic in a separate bowl.
  • Combine: Toss to combine the parmesan mixture into the broccoli.
Placing the broccoli in the baking sheet.
Spread the broccoli on a baking sheet.
Roasted broccoli in the baking sheet.
Roast the broccoli.
  • Roast: Transfer the broccoli to the prepared baking sheet. Bake until golden brown and fork-tender.
  • Serve: Remove from the oven. Sprinkle with a little extra shredded parmesan, then serve and enjoy!
Close-up of crispy parmesan roasted broccoli.

Chef’s Tips & Variations

  • Don’t use frozen: Do not use broccoli out of the freezer and expect it to roast properly. It’ll release excess moisture, soften the florets, and take longer to cook.
  • Spread it out: Try to leave a little space between each piece of broccoli so the breadcrumbs have room to crisp up evenly.
  • Make even cuts: Choose florets that are more or less the same size to ensure even cooking. Otherwise some of the broccoli will over-cook, while other bites will be undercooked.
  • Add bacon: Cook 4 to 6 bacon strips until crispy. Crumble and sprinkle them on top, before serving, for an added smoky and salty crunch.
  • Prep ahead: If you are making this for a dinner party, or meal prepping for the week, you can prepare it ahead. Follow directions until the baking step. Instead, tightly cover the baking tray with plastic wrap or foil and refrigerate for up to 48 hours. Bake as directed.
  • Brussels sprouts: This recipe is also delicious made with brussels sprouts instead of broccoli! Just remove the stems and cut the sprouts in half.
A fork is piercing a single bite of broccoli and parmesan.

What To Serve With Parmesan Roasted Broccoli

Bowl of parmesan roasted broccoli with red pepper flakes.
Print

Parmesan Roasted Broccoli

This parmesan roasted broccoli recipe with golden breadcrumbs and spicy red pepper flakes is an easy 25-minute side.
Course Side Dish, Side Dishes, Vegetable Sides
Cuisine American
Keyword parmesan broccoli, parmesan roasted broccoli, parmesan roasted broccoli recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 205kcal
Author Jessica – The Novice Chef

Ingredients

  • 1 lb broccoli florets
  • 3 tablespoons avocado oil or olive oil
  • 1 lemon juiced and zested
  • 4 cloves garlic finely minced
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • ½ to 1 teaspoon crushed red pepper flakes
  • ¼ cup breadcrumbs
  • ½ cup freshly grated parmesan cheese divided

Instructions

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  • In a small bowl, toss to combine the salt, pepper, red pepper flakes, bread crumbs, and 1/4 cup grated parmesan. Set aside.
  • Place the broccoli florets into a large bowl. Add the olive oil, lemon zest, lemon juice and garlic and toss to combine.
  • Add the breadcrumb mixture to the broccoli. Toss to coat making sure each floret is coated in the mixture. (You may need to scrape the sides of the bowl to make sure that the broccoli is evenly seasoned and coated.)
  • Transfer the broccoli to the prepared baking sheet. Bake for 15 to 20 minutes, until the seasoning is golden brown and the broccoli is fork-tender.
  • Top with the remaining freshly grated parmesan, and serve immediately.

Notes

    • Fridge: Store cooled broccoli in an airtight container for up to 5 days.
    • Reheat: You can reheat in the microwave in 30-second increments, till warm. However, for best crispy results, try the air fryer at 350°F for about 4 minutes.
    • Freeze: I do not recommend freezing this broccoli. It will never crisp up again once frozen and thawed.
Don’t Use Frozen: Do not use broccoli out of the freezer and expect it to roast properly. It’ll release excess moisture, soften the florets, and take longer to cook.
Spread It Out: Try to leave a little space between each piece of broccoli so the breadcrumbs have room to crisp up evenly.
Add Bacon: Cook 4 to 6 bacon strips until crispy. Crumble and sprinkle them on top, before serving, for an added smoky and salty crunch.
Prep Ahead: If you are making this for a dinner party, or meal prepping for the week, you can prepare it ahead. Follow directions until the baking step. Instead, tightly cover the baking tray with plastic wrap or foil and refrigerate for up to 48 hours. Bake as directed.
A five-star review of a veggie dish topped with chili flakes, shredded cheese, and lemon zest. The photo features parmesan roasted broccoli and other crispy veggies. Handwritten text attributes the review to Shannon.
Learn more about our Test Kitchen promise!

Nutrition

Serving: 1 serving | Calories: 205kcal | Carbohydrates: 16g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 11mg | Sodium: 574mg | Potassium: 445mg | Fiber: 4g | Sugar: 3g | Vitamin A: 864IU | Vitamin C: 116mg | Calcium: 219mg | Iron: 2mg

Categories:

More Of My Best Vegetable Side Dish Recipes To Try

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Air Fryer Asparagus

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Roasted Green Beans with Parmesan

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Candied Carrots Recipe

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Garlic Roasted Cherry Tomatoes

The post Parmesan Roasted Broccoli appeared first on The Novice Chef.

]]> https://thenovicechefblog.com/parmesan-roasted-broccoli-recipe/feed/ 0 Refrigerator Pickles (Quick Pickles) https://thenovicechefblog.com/garlic-dill-quickles/ https://thenovicechefblog.com/garlic-dill-quickles/#comments Thu, 15 Feb 2024 10:00:00 +0000 https://thenovicechefblog.com/?p=24899 These homemade refrigerator pickles with garlic and herby dill are an easy veggie side for all your cookouts. They’re perfectly crunchy and stay fresh for weeks without any canning equipment! Why I Love Refrigerator Dill Pickles Keep these quick and easy pickles in the fridge at all times for a last-minute gift, easy snack, or […]

The post Refrigerator Pickles (Quick Pickles) appeared first on The Novice Chef.

]]> These homemade refrigerator pickles with garlic and herby dill are an easy veggie side for all your cookouts. They’re perfectly crunchy and stay fresh for weeks without any canning equipment!

Crisp and flavorful refrigerator pickles with fresh dill and garlic in a mason jar.

Why I Love Refrigerator Dill Pickles

Keep these quick and easy pickles in the fridge at all times for a last-minute gift, easy snack, or topping for your sandwich! I pretty much always have a jar of quick pickles in my fridge just for when the craving strikes. There’s just nothing like enjoying a crunchy, salty snack in the middle of the day – it’s the perfect pick-me-up! The best part? It takes all of 15 minutes to throw together. Check out why I always get my pickle fix:

  • Homemade: You know exactly what’s in them and it’s only cucumbers, vinegar brine and flavor packed spices. There are zero preservatives like in store bought pickles.
  • Easy: There’s no fancy canning equipment or process needed for this quick pickle recipe! Just boil the brine and pour it over the top of your cucumbers and seasonings.
  • Perfect for Gifting: Bring them to all your summer cookouts as gifts for the hosts! Who wouldn’t be impressed by homemade pickles?
  • Customizable: From sweet to spicy, you can easily change up the flavor with different seasonings.
  • Great for Everything: Add them to burgers, hot dogs, pulled pork, sandwiches and so much more. They are also an amazing addition to a charcuterie board.

What’s The Difference Between Refrigerator Pickles and Canned Pickles?

The main differences between refrigerator and canned pickles are their shelf life and storage methods. Refrigerator pickles last for a couple weeks, but need to be refrigerated to prevent spoilage. On the other hand, canned pickles go through a hot water-bath that makes them completely shelf-stable until they’re opened. That means they can be stored in your pantry at room temperature for months or even years.

Ingredients for refrigerator pickles recipe arranged in bowls, from top to bottom: peppercorns, garlic, salt, mustard seeds, sugar, dill, vinegar, water, cucumbers and coriander seeds.

Key Ingredients

The fresher the cucumbers, the crunchier your refrigerator dill pickles will turn out. Scroll down to the recipe card below for the full ingredient list and exact amounts!

  • Dill: It needs to be fresh. Stay away from yellow or brown stems and leaves.
  • Garlic: Fresh garlic is best. Avoid garlic powder as it can make the texture grainy.
  • Mustard Seeds: Don’t use actual mustard because it’ll spoil the pickles.
  • Coriander Seeds: The seeds add a potent, complex flavor that coriander leaves can’t.
  • Black Peppercorns: Feel free to use white peppercorns or allspice.
  • Cucumbers: Use Persian cucumbers, English cucumbers or Kirby cucumber varieties. You want to use small to medium sized cucumbers.
  • Water: Don’t swap this for broth. It needs to be water.
  • Vinegar: I prefer white vinegar, but apple cider vinegar is a great swap.
  • Salt: I used kosher salt, but Himalayan salt works too.
  • Sugar: Use granulated sugar or light brown sugar.
Grabbing a quick pickle with a fork out of a mason jar.

How to Make this Quick Pickle Recipe

The hardest part is waiting for them to chill! The brine is what keeps the pickles from spoiling, simmer it until it’s completely smooth. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions.

Adding the pickles and garlic to the jar.
Layer in the cucumbers and seasonings.
Adding the mustard seeds, coriander seeds, and black pepper.
Top with more fresh dill and seeds.
  • Fill: Divide half of the dill, garlic, mustard seeds, coriander seeds, and peppercorns among the jars. Top with sliced cucumbers. Add the remaining spices and herbs on top.
  • Brine: Bring the water, vinegar, salt, and sugar to a boil in a large pot. Stir until the sugar and salt dissolve.
Open jar with the brine inside.
Add the brine.
Finished jar right before closing the lid and refrigerating.
Seal and chill overnight.
  • Pour: Carefully pour the pickle brine into each jar until the cucumbers are completely submerged.
  • Chill: Add the lids and let the pickles cool completely on the counter. Then refrigerate them for at least 12 hours, then serve as desired!
Close-up of refrigerator dill pickles in the jar with dill, mustard and coriander seeds floating on top.

Chefs’ Tips and Variations

  • Clean jar: The jar needs to be completely clean so that bacteria doesn’t spoil the pickles. Give it a quick wash in soapy hot water and rinse well before using.
  • Thick, even cuts: The cucumbers need to be sliced into an even thickness so that they “pickle” and absorb the brine properly and have the same texture throughout. Thick sliced cucumbers will make crisper pickles, thinner cucumbers will be less crisp.
  • Chill: These pickles are best after chilling for 12 hours. I know it’s hard to wait, but they will not have the correct texture if served sooner.
  • Get creative: Slice the cucumbers into rounds, spears, crinkle coins, or long sandwich slices. Pick your favorite and start pickling!
  • Shake the jar: Once you add the brine and close the jar, shake it gently once or twice to help mix all of the ingredients together.
  • Spicy pickles: Add red chili flakes to the pickling spices. You can also slice fresh habaneros, jalapeños, or serranos… you can also add carrots for escabeche!
  • Greek pickles: Add 1/4 cup chopped sun-dried tomatoes and 1/2 cup diced feta cheese. You can also add greek seasoning to your brine!
  • Sweet pickles: Add extra sugar to taste to the pickling mixture. You can play around with the exact amount, but 1/4 to 1/3 cup is a good place to start.
A bowl of crisp quick pickles with fresh dill with a fork stuck into one of the pickles.

What To Serve With Refrigerator Pickles

Jar of dill pickles in brine and whole spices.
Landscape photo of refrigerator pickles.
Print

Refrigerator Pickles

This garlicky refrigerator pickles recipe is loaded with fresh dill, sliced garlic and whole spices to create a crunchy veggie side for all your cookouts, sandwiches and charcuterie boards!
Course Side Dish, Side Dishes, Vegetable Sides
Cuisine American
Keyword how to make refridgerator pickles, quick pickle recipe, quick pickles, quick pickles recipe, refrigerator dill pickles, refrigerator pickles, refrigerator pickles recipe
Prep Time 15 minutes
Pickling Time 12 hours
Total Time 12 hours 15 minutes
Servings 8 servings
Calories 60kcal
Author Jessica- The Novice Chef

Ingredients

  • a small handful of fresh dill chopped
  • 8 garlic cloves sliced
  • 2 tablespoons mustard seeds
  • 2 tablespoons coriander seeds
  • 20 black peppercorns
  • 2 pounds pickling cucumbers washed and sliced in 1/3 inch rounds
  • 2 ¾ cups of water
  • 1 ¼ cup white vinegar or apple cider vinegar
  • ¼ cup kosher salt
  • 3 tablespoons granulated sugar optional
  • 2 quart-size mason jars sterilized

Instructions

  • In the bottom of each mason jar, place a few sprigs of dill. Place half of the sliced garlic, mustard seeds, coriander seeds and peppercorns in the bottoms of each mason jar. Top with sliced cucumbers. And then top with the remaining dill and spices.
  • Combine water, vinegar, salt and sugar in a large sauce pan. Bring to a boil, stirring often until salt and sugar have dissolved.
  • Carefully fill each jar with the boiling water/vinegar/salt mixture, making sure to get the cucumbers completely covered.
  • Screw on the lids and let cool on counter. Once cooled, transfer to refrigerator and let chill for 12 hours.
  • They will keep well for several weeks, as long as you keep them refrigerated. (Naturally, if anything looks or smells funky, discard them immediately.)

Notes

Fridge: Store them in an airtight container or mason jar for up to 6 weeks. Always write the “best before” date on the jar so you don’t forget when you need to eat them by!
Freezer: Place them in a freezer-friendly container (leaving 1″ of space at the top for expansion) and freeze for up to 6 months. Thaw overnight in the fridge and then enjoy the pickles within 1 to 2 weeks.
Thick, Even Cuts: The cucumbers need to be sliced into an even thickness so that they “pickle” and absorb the brine properly and have the same texture throughout. Thick sliced cucumbers will make crisper pickles, thinner cucumbers will be less crisp.
Spicy Pickles: Add red chili flakes to the pickling spices. You can also slice fresh habaneros, jalapeños, or serranos… you can also add carrots for escabeche!
Greek Pickles: Add 1/4 cup chopped sun-dried tomatoes and 1/2 cup diced feta cheese. You can also add greek seasoning to your brine!
Sweet Pickles: Add extra sugar to taste to the pickling mixture. You can play around with the exact amount, but 1/4 to 1/3 cup is a good place to start.

Nutrition

Serving: 15pickles | Calories: 60kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 3541mg | Potassium: 204mg | Fiber: 2g | Sugar: 6g | Vitamin A: 83IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 1mg

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