Lena's Kitchen

easy, elevated and approachable simple recipes for the everyday home cook

vegetarian

Sautéed Garlic Mushrooms With Thyme

by

These easy Sautéed Garlic Mushrooms With Thyme are the perfect 15 minute side dish to serve with any meal. Caramelized in garlic butter and a splash of soy sauce gives the mushrooms a boost and makes each bite rich and juicy.

Jump to Recipe
Close up of a large white bowl with a spoon and filled with cooked brown mushrooms.

We’re recreating the buttery and rich mushrooms you’d normally find in a steak house with this recipe for Sautéed Garlic Mushrooms With Thyme! The ingredients are really simple but don’t lack any flavor. Done in 15 minutes, you can add these juicy pan fried mushrooms to a rib eye steak, baked chicken, or even fish!

Sautéed in garlic butter, fresh thyme, and a dash of soy sauce, this easy mushroom dish is beautifully caramelized and full of flavor. You could whip this up in no time using ingredients you already have at home, or make a few easy changes to make the recipe your own.

What type of mushrooms are best?

It’s best to use mushrooms you’re already familiar with so there aren’t too many surprises. I used a mix of cremini and shitake mushrooms which worked well with the butter and slight umami flavor from the soy sauce. Go ahead and use any kind you already love.

To really speed up the process, slice the mushrooms before they go in the pan. They’ll cook much faster this way. Whole mushrooms will take a little longer to cook, but they add more texture to each bite.

Large white bowl with a spoon and filled with cooked brown mushrooms.

Ingredients you need

All you need are a handful of easy ingredients that are likely already in your kitchen! If you want to keep this recipe gluten-free, use tamari instead of the soy sauce.

These are the simple ingredients you need:

  • Mushrooms
  • Unsalted butter
  • Garlic
  • Thyme
  • Sea salt
  • Light soy sauce
Chopped mushrooms on a cutting board. Butter and herbs on the side.

How to make Sautéed Garlic Mushrooms With Thyme

This appetizer, side dish, or topping is so simple and ready in a flash! The process only has two steps you need to follow.

Here’s what you need to do:

  1. Sauté the mushrooms: Heat a skillet on medium-high heat and add in the butter and mushrooms. Cook for a few minutes, then season with a little salt.
  2. Add the aromatics and flavor: Add in the garlic and remaining butter. Turn down the heat and add in the thyme and soy sauce for the last minute of cooking.
Large pot with cooked mushrooms and sprigs of thyme

How to use garlic mushrooms

If you’re replicating the steak house vibe, be sure to top a grilled steak, pork chops, beef short ribs, or grilled salmon with these juicy mushrooms. Don’t forget the mashed potatoes on the side!

Use them to beef up your veggie side dishes. They would pair really well with broccolini, green beans, carrots, or asparagus. You could even add them to smashed potatoes, cauliflower gnocchi, or garlic herb spaghetti for extra earthy flavors.

Try them for breakfast! Pile them onto buttered toast, on top of scrambled eggs, or put them in an omelet.

Recipe variations

  • Make it vegan: Just swap the butter for dairy-free butter.
  • Keep it oil-free: Remove some or all of the butter for white wine or vegetable stock.
  • Make it really herby: Add in more fresh herbs like basil, rosemary, or parsley.
  • Add some onions: Sauté white, yellow, or red onions with the mushrooms or top with green onions when they’re finished.
  • Make it saucy: Top the mushrooms with homemade chimichurri, tarragon sauce, or more garlic butter.
Woman's hands holding a white bowl and a spoon, scooping out cooked brown mushrooms

Storing and freezing tips

Keep the leftovers for your toast the next morning or enjoy them as a simple side dish. Store the mushrooms in a shallow, airtight container in the fridge. They should stay fresh for up to 1 week.

You can also freeze cooked mushrooms by laying them out on a lined baking sheet. Place them in the freezer until they’re hard, and then transfer the mushrooms to a sealed bag or container.

Large white bowl with a spoon and filled with cooked brown mushrooms.

More side dishes to try

Any of these flavorful side dishes will give your dinner or lunch a boost:

If you fall in love with these Sautéed Garlic Mushrooms With Thyme as much as I think you will, make sure to post and tag @lenaskitchenblog on Instagram and use #lenaskitchenblog hashtag!

Print Recipe
5 from 3 votes

Sautéed Garlic Mushrooms With Thyme

These easy Sautéed Garlic Mushrooms With Thyme are the perfect 15 minute side dish to serve with any meal. Caramelized in garlic butter and a splash of soy sauce gives the mushrooms a boost and makes each bite rich and juicy.
Prep Time5 mins
Cook Time7 mins
Total Time13 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: 20 minute recipe, appetizer, easy appetizer, herbs, mushrooms, side dish, sides, vegetarian
Servings: 2 servings
Calories: 365kcal
Author: Lena Gladstone

Ingredients

  • 12 oz mushrooms cremini and shitake, cut in half
  • 6 tbsp unsalted butter
  • 6 sprigs thyme
  • 6 cloves garlic finely chopped
  • ¼ tsp sea salt
  • 3 tsp light soy sauce

Instructions

  • Cut the mushrooms in half and finely chop the garlic.
  • Heat a pan to medium-high heat. Add in 4 tablespoons of butter and the mushrooms. Cook for 5-7 minutes. Add salt and cook for 1 more minute.
  • Add the garlic and the remaining 2 tablespoons of butter. Turn down the heat to medium-low and cook for 1 more minute. Add the thyme and soy sauce, mix, and cook for 1 more minute.

Nutrition

Calories: 365kcal | Carbohydrates: 10g | Protein: 7g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 92mg | Sodium: 808mg | Potassium: 614mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1207IU | Vitamin C: 11mg | Calcium: 44mg | Iron: 2mg

Miso Butter Glazed Carrots

by

Sweet and savory Miso Butter Glazed Carrots are the ultimate side dish for this holiday season. Taking less than 30 minutes, it’s an easy and creative recipe that makes eating vegetables fun!

Jump to Recipe
Close up of multicolored glazed carrots with sesame seeds and cilantro on top.

Get creative this holiday season with this recipe for Miso Butter Glazed Carrots! It’s a fun and creative twist on the usual roasted maple or balsamic vegetables that we’re so used to seeing. Serve them next to my Greek Crispy Chicken Thighs for a complete and hearty meal.

Roasting carrots in a miso and honey mixture turns eating vegetables into a treat! The carrots cook in oil and salt for 10 minutes in the oven before being drenched in dreamy miso butter and sweet honey. The soft carrots then soak in all of the sweet and savory flavors while the outside develops a caramel-like glaze.

It’s a fun and easy side dish to try for the holidays or when you need something quick on a weeknight. All you need are a handful of ingredients and less than 30 minutes to bring it all together!

What is miso?

Miso is a fermented soybean paste commonly used in Japanese cooking. It’s made by blending soybeans, grains, salt, and koji culture (for fermentation) together, then leaving it to ferment for 6 months to 5 years.

There are many types of miso, but they can all be categorized by color: red, white, and blended. 

  • Red miso: This has a stronger flavor and is much more salty, due to its longer fermentation process.
  • White miso: This is less salty and has a more mild flavor because it’s made with more grains than soybeans.
  • Blended miso: A combination of white and red, for when you want balance!

You can use any color of miso you like in this recipe, but white has the most neutral flavor and won’t overpower the natural carrot taste.

Multicolored glazed carrots in a white bowl with sesame seeds and cilantro on top.

Ingredients you need

The ingredients in this glazed carrot recipe add deep and savory flavors to a normally simple vegetable. It’s an inventive and creative side dish, perfect for when you want to impress family members around the holidays.

This is what you need:

  • Whole Dutch carrots
  • Miso paste
  • Unsalted butter
  • Honey
  • Olive oil
  • Sea salt
  • Sesame seeds
  • Cilantro

What are dutch carrots?

Also known as baby carrots, dutch carrots are much smaller and skinnier than the kind that comes in a large bag at the grocery store. They’re usually sold in a bunch with their green tops still attached. 

Dutch carrots have a slightly sweeter, more “organic” flavor than other varieties, making them an ideal choice for a fancy side dish. Since they come in so many colors as well, you can really add a pop of color to your plate with just a few carrots!

Peeled carrots in a large bowl. Cilantro, miso, salt, and sesame seeds in small bowls on the side.

How to make Miso Butter Glazed Carrots

This quick and easy side dish is perfect when you need veggies in a pinch. Make it for Thanksgiving, Christmas, or any family gathering!

Here’s how to make it: 

  1. Make the miso butter: Preheat the oven. Mix the softened butter and miso paste together in a small bowl.
  2. Prepare the carrots: Clean, trim, and peel the carrots. Rub in olive oil and salt, then place them on a baking sheet. Roast for 10 minutes.
  3. Toss in miso butter: Remove the carrots from the oven and toss gently in the honey and half of the prepared miso butter. Place them back in the oven for another 8 to 10 minutes
  4. Serve: Toss the roasted carrots in the remaining miso butter, add your garnish, and serve.
3 images of peeled carrots in a large baking dish.

Stovetop instructions

Bring a large pot of water to a boil, lower the heat to medium, then add in the carrots. Let them cook for 8 to 10 minutes or until they’re fork-tender, then drain. Heat a skillet over medium heat with the olive oil, then add in the carrots and toss with salt, miso butter, and honey.

Move the carrots around in the pan for 2 or 3 minutes to cook and coat in the flavors. Add to a serving plate with the garnishes when done.

Roasted carrots in a large bowl with sesame seeds and cilantro on top.

Helpful recipe tips and substitutions

  • Can’t find colorful dutch carrots? Just peel and cut regular orange carrots into quarters lengthwise instead.
  • Don’t want to use carrots? The miso glaze would be delicious on roasted sweet potatoes, squash, parsnips, and other root vegetables.
  • Both red and white miso paste will work. Keep in mind that white miso has a milder flavor than red and won’t be overpowering.
  • Don’t want to use honey? Maple syrup is an excellent substitution, especially in fall!

Storing leftovers

Store any leftover roasted carrots in an airtight container in the fridge. They should last for about 5 to 6 days.

Reheating them in a 400ºF oven or in a skillet over medium heat will help retain their texture and flavor. They can be reheated in the microwave for 1 or 2 minutes but may turn out softer than you like.

Close up of multicolored glazed carrots with sesame seeds and cilantro on top.

More side dishes for the holidays

Fill your holidays or weeknight dinners with plenty of creative and delicious side dishes:

If you give these Miso Butter Glazed Carrots a try, let me know in the comments below. I love seeing your pictures too, so please tag me on Instagram @lenaskitchenblog and use #lenaskitchenblog so I can share them to my page!

Print Recipe
5 from 4 votes

Miso Butter Glazed Carrots

Sweet and savory Miso Butter Glazed Carrots are the ultimate side dish for this holiday season. Taking less than 30 minutes, it’s an easy and creative recipe that makes eating vegetables fun!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish
Cuisine: American, Asian
Keyword: 30 minute meal, appetizer, roasted, side dish, sides, vegetarian, veggies
Servings: 4 servings
Calories: 182kcal
Author: Lena Gladstone

Ingredients

Roasted Miso Butter Glazed Carrots

  • 2 bunches dutch carrots trimmed and peeled
  • 1 ½ tbsp olive oil
  • sea salt to taste
  • 1 ½ tsp miso paste
  • 2 tbsp unsalted butter softened
  • ½ tbsp honey

Garnish

  • 1 tsp sesame seeds
  • 1 tbsp cilantro finely chopped

Instructions

  • Preheat oven to 400°F.
  • Mix the softened butter and miso paste together in a small bowl.
  • Clean, peel, and trim the carrots as necessary.
  • Rub the olive oil and salt into the carrots, place them on a baking sheet or in a shallow baking dish, then roast for 10 minutes.
  • Remove from the oven and pour on the honey and half of the miso butter. Toss gently before placing them back in the oven for another 8 – 10 minutes.
  • Once cooked, toss the carrots in the remaining miso butter. Transfer them to a serving platter and add garnish with sesame seeds and cilantro.

Notes

Storage:
  • Store any leftover roasted carrots in an airtight container in the fridge. They should last for about 5 to 6 days.
  • Reheating them in a 400ºF oven or in a skillet over medium heat will help retain their texture and flavor. They can be reheated in the microwave for 1 or 2 minutes but may turn out softer than you like.

Nutrition

Calories: 182kcal | Carbohydrates: 19g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 202mg | Potassium: 544mg | Fiber: 5g | Sugar: 10g | Vitamin A: 28578IU | Vitamin C: 10mg | Calcium: 61mg | Iron: 1mg

Easy Sautéed Broccolini With Garlic and Lemon

by

Prepare this Easy Sautéed Broccolini With Garlic and Lemon in only 10 minutes! It’s a bright, flavorful, and vibrant veggie side dish that pairs perfectly with weeknight meals.

Jump to Recipe
White plate with cooked broccolini and lemon slices. Large spoon on the plate for serving.

Who would have thought a deliciously flavored side dish only required simple ingredients?

This Easy Sautéed Broccolini With Garlic and Lemon is so flavorful, bright, and vibrant! It’s a 10-minute recipe with simple ingredients you can serve with weeknight dinners or at your holiday celebrations. Pair it with fish, steak, and chicken for a healthy and nutrient-packed meal!

This side dish is a total breeze to prepare and cook. Once your ingredients are prepped, sautée them all in a skillet for a few minutes and serve! Quick, easy, and flavorful enough to please almost anyone.

Serve this easy sautéed broccolini on its own dressed in olive oil or pesto, or on the side of Baked Salmon or Roasted Butternut Squash Risotto.

Sliced broccolini and lemon on a wood cutting board.

What is broccolini?

This bright green and healthy vegetable looks just like a baby version of broccoli. It’s actually a hybrid of broccoli and gai lan (Chinese broccoli), and sometimes goes by the name, “baby broccoli” (how fitting!). It’s part of the brassica family, where you’ll find broccoli, brussel sprouts, and cabbage as well.

Broccolini has long stems and small florets. Its taste is similar to broccoli, except it’s less bitter and has a touch of sweetness. Broccolini also has many health benefits and is a source of vitamin c, beta-carotene, fiber, and much more.

Broccolini can be cooked in almost any way you can imagine. It tastes great panfried with garlic butter and lemon, throw it on the grill with seafood or steak, or roast it in the oven with more veggies. Cook it any way you would cook broccoli!

Broccolini vs. broccoli rabe

No, these two vegetables are not the same. Broccoli rabe (or rapini) is a leafy vegetable with thin stalks, buds, and a bitter taste. The buds look similar to broccoli or broccolini but are much smaller.

Broccolini, lemon slices, and garlic in a large pink skillet.

Ingredients you need

All you need are 6 easy ingredients to make this flavorful side dish. 

This is what you need:

  • Broccolini
  • Lemon
  • Olive oil
  • Sea salt
  • Garlic
  • Water
Close up of a white plate with cooked broccolini and lemon.

How to make easy sautéed broccolini

This is a great time-saving side dish that’s ready in just 10 minutes. You get so much flavor for such little effort!

Here’s how to make it:

  1. Place everything in a hot skillet: Heat your large skillet with oil over medium-high heat and sauté the broccolini, lemon slices, salt, and garlic slices. Cook for around 7 minutes, moving the skillet continuously to ensure nothing burns.
  2. Add the water: Pour the water into the skillet. After a couple minutes, the water will cook off and the broccolini stems will soften.
  3. Serve: Serve the sautéed broccolini with an extra drizzle of olive oil on a platter with dinner and enjoy!
White plate with cooked broccolini and lemon.

Helpful recipe tips

  • Prepare the broccolini for cooking by trimming the end of the stems. You can also cut each broccolini bunch in half if they’re too thick. 
  • Slice the lemons and garlic cloves into thin slices before adding them to the skillet.
  • Sautéeing the broccolini in a little water right before it finishes cooking helps the stiff stems to soften and takes away the need to parboil the vegetables.
  • Make this recipe oil-free and replace the olive oil with an extra 4 tablespoons of water.
  • Test the firmness of the broccolini by poking it with a fork at it cooks. You want the fork to pierce the thickest point somewhat easily.
  • Toss the broccolini and garlic every minute or so in the pan so it doesn’t burn. This also helps to fully coat everything in the oil and lemon juice.
  • You’ll know the broccolini is ready when it turns to a rich, bright green color. If the color dulls, that means it’s overdone but can still be eaten.
  • Can’t find broccolini? Feel free to make this recipe with regular broccoli or broccoli rabe instead.

How to serve

Garlic and lemon broccolini is a side dish that’s bursting with flavor. It goes well next to crispy skinned salmon or added into a sushi poke bowl. Try it with steak and rib eye, or to compliment a baked chicken breast or Mediterranean chicken and orzo pasta.

You can also enjoy this dish on its own as a light lunch. Dress it up with parmesan cheese, a homemade pesto or chimichurri sauce, or topped with chopped nuts for a little protein.

Close up of a white plate with cooked broccolini and lemon.

Storing leftovers

If you end up with leftover cooked broccolini, store it in an airtight container or sealed bag in the fridge. It should stay fresh for up to 1 week.

Leftovers can be reheated in a skillet or the microwave until warmed through. Feel free to add in a little water or oil, garlic, and lemon for added flavor.

More veggie side dishes

Make sure to include this side dish and more to fill your weeknight meals with plenty of vegetables:

Did you try this Easy Sautéed Broccolini With Garlic and Lemon? Let me know what you think and what kind of meal you enjoyed it with in the comments below. Don’t forget to snap a pic and tag me on Instagram! I would love to share your recreation with my followers.

Print Recipe
5 from 1 vote

Easy Sautéed Broccolini With Garlic and Lemon

Prepare this Easy Sautéed Broccolini With Garlic and Lemon in only 10 minutes! It’s a bright, flavorful, and vibrant veggie side dish that pairs perfectly with weeknight meals.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer, Side Dish
Cuisine: Italian
Keyword: 20 minute recipe, easy, easy appetizer, side dish, sides, vegan, vegetarian, veggies
Servings: 4 servings
Calories: 100kcal
Author: Lena Gladstone

Ingredients

  • 2 bunches broccolini trimmed and halved if stem is thick
  • 1/2 lemon sliced
  • 3 tbsp olive oil divided
  • 1 tsp sea salt
  • 3-4 cloves garlic finely sliced
  • 4 tbsp water

Instructions

  • Trim the ends from the broccolini. Cut the bunches in half if the stems are too thick. Slice the lemon and garlic into thin slices.
  • Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil, broccolini, lemon slices, salt, and garlic to the skillet. Cook for 5-7 minutes, moving everything around every minute or so so nothing burns.
  • Pour in the 4 tablespoons of water. Cook for another 2 minutes while the water cooks off and the stems soften.
  • Place everything from the skillet on a platter to serve. Drizzle with the remaining 1 tablespoon of olive oil.

Nutrition

Calories: 100kcal | Carbohydrates: 2g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 583mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin C: 8mg | Calcium: 8mg | Iron: 1mg

Roasted Butternut Squash Risotto With Crispy Sage

by

This Roasted Butternut Squash Risotto With Crispy Sage is perfect for a fall date night. Squash purée is mixed into the soft and elegant risotto to create a warm and comforting dinner or side dish. It’s the easiest risotto you’ll ever make!

Jump to Recipe
White bowl with cooked risotto with sage and cheese on top.

Just because the weather is colder and the leaves are changing doesn’t mean we have to stop eating healthy. My Roasted Butternut Squash Risotto With Crispy Sage has light ingredients while still tasting warm and comforting.

Woman's hands holding a white bowl full of cooked risotto with roasted squash and sage on top.

This fall date night recipe after being inspired by my roasted squash spaghetti and lemon risotto. With a little tweaking, you end up with a combination of the two that is perfect for fall date nights, weeknight dinners, or dinner parties.

White bowl with cooked risotto with sage and cheese on top.

This dish combines the flavors of fall into a refined risotto that is tasty on its own or as a side dish. The broth and white wine soak into the rice as it cooks, and is finished with a roasted butternut squash purée. Top with crispy sage and parmesan for an elegant and satisfying meal!

White bowl with cooked risotto with sage and cheese on top.

What is risotto?

Risotto is an Italian dish made from short-grain Arborio rice. The rice is traditionally cooked in a flavorful broth until it becomes soft and creamy. Most risotto recipes contain butter, cream, cheese, or white wine to add layers of flavor.

Risotto may seem intimidating due to its lengthy and attention-grabbing process, but it’s fairly easy to tackle! You won’t need to constantly stir the rice and veggie broth together (as most traditional recipes require) in this recipe. Just pour in the wine and broth and let it cook!

You’ll end up with a velvety smooth, creamy pot of risotto. You’ll know you’ve done a great job if the risotto doesn’t run down the plate and has a soft and creamy texture.

Chopping butternut squash on a cutting board. Rice, broth, butter, oil, and cheese on the side.

Ingredients you need

All of the fall flavors in this elegant dish are warm and comforting. It’s the best dish for a fancy dinner on a chilly night.

This is what you need:

  • Butternut squash
  • Arborio rice
  • Vegetable broth
  • White wine
  • Shallots and garlic
  • Butter
  • Parmesan cheese
  • Sage leaves
  • Olive oil
4 images showing the process of roasting butternut squash and cooking rice.

How to make Roasted Butternut Squash Risotto With Crispy Sage

I’ve simplified this risotto recipe to make it as easy as possible. There’s no constant stirring needed!

Here’s how to make it:

  1. Fry the sage: Heat the oil in a small pan and fry 5 or 6 sage leaves at a time. Cook until crispy, about 15 seconds per leaf, then leave them to rest on a paper towel-lined plate.
  2. Toast the rice: In a skillet over medium-low heat, cook the shallots and butter for 3 minutes. Add in the garlic, more butter, and then the rice. Toast for 3 minutes.
  3. Prepare the risotto: Pour the wine into the skillet. Leave it for 1 minute, then add in some veggie stock and stir well. Let it sit, covered, for 20 minutes while the rice soaks in the liquid.
  4. Roast the squash: While the rice is cooking, place your seasoned squash on a baking sheet and roast for 20 minutes. You’ll know it’s done when the edges have started to brown and it’s fork-tender.
  5. Purée the squash: Set 1 cup of the roasted squash aside. When it’s cool enough to handle, purée the rest with some veggie stock in a food processor or blender until smooth and set aside.
  6. Mix together and serve: Once the rice has soaked in all of the broth and wine, stir in the parmesan cheese and squash purée and mix well. Serve the risotto hot with crispy sage, parmesan, and the reserved squash on top!
4 images showing the process of cooking the roasted butternut squash risotto

Helpful recipe tips

  • Cut the squash into really small chunks to speed up the roasting process.
  • Test the oil before frying the sage. Place 1 small leaf into the oil and when it starts to bubble around the edges (without splattering), it’s ready!
  • Keep extra sage leaves on standby just in case some burn.
  • Test the consistency of the risotto by running a spoon through the rice in the pan. If it slowly comes back together, you’ll know it’s ready to be enjoyed!
Close up of cooked rice with orange squash and sage on top

Variations and substitutions

  • Remove the alcohol and leave out the white wine. You can replace it with more broth or lemon juice.
  • Don’t have butternut squash? Substitute it for pumpkin or sweet potato purée instead.
  • If you don’t have vegetable stock, chicken stock is a great substitution.

Storing leftovers

Even though it’s best enjoyed fresh from the stove, leftover risotto can be stored in a covered container in the fridge for a few days.

It’s best to reheat leftovers in a skillet on the stovetop rather than the microwave. Heat the skillet over medium heat and add in a splash of water or broth to help loosen up the rice and bring back its creamy consistency. 

What goes well with risotto?

Butternut squash risotto is perfectly delicious on its own, but it also makes for a filling side dish! It would go wonderfully on the side of any of these main dishes:

White bowl with orange cooked rice with cheese and wine on the side.

Did you try my Roasted Butternut Squash Risotto With Crispy Sage? Let me know what you think! Leave a comment or rate this recipe below. Don’t forget to take a picture and tag me on Instagram! I love to share all of your recreations!

Print Recipe
4.34 from 3 votes

Roasted Butternut Squash Risotto With Crispy Sage

This Roasted Butternut Squash Risotto With Crispy Sage is perfect for a fall date night. Squash purée is mixed into the soft and elegant risotto to create a warm and comforting dinner or side dish. It's the easiest risotto you'll ever make!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner, Side Dish
Cuisine: Italian
Keyword: dinner, easy dinner, fall flavors, italian, risotto, roasted squash, side dish, sides
Servings: 4 servings
Calories: 773kcal
Author: Lena Gladstone

Ingredients

Risotto

  • 1 cup Arborio rice
  • 2 ½ cups vegetable broth hot
  • ½ cup white wine or sub for extra broth
  • 2 Shallots finely chopped
  • 3 garlic cloves finely chopped
  • 4 tbsp butter
  • 2 cups Parmesan cheese
  • Salt to taste

Roasted Butternut Squash

  • 5 cups butternut squash peeled and cut into 1/2 in cubes, roasted
  • 2 tbsp olive oil
  • ½ tsp sea salt
  • ½ cup vegetable stock

Crispy Sage

  • ¼ cup sage
  • 3 tbsp olive oil

Toppings

  • Crispy sage
  • 1 cup roasted butternut squash
  • Parmesan cheese

Instructions

Crispy Sage

  • Add oil to a small pan and over medium heat. Place a wooden spoon in the oil. When small bubbles start to form around the edges, the oil is ready. Place 5 or 6 sage leaves in the oil for about 15 seconds each. Leave them to rest on a paper towel-lined plate.

Risotto

  • Add 2 tablespoons of butter and the shallots to a large skillet and cook for 3 minutes on medium-low heat. Add in the garlic and cook for another minute.
  • Add 2 more tablespoons of butter into the pan, then the rice. Toast for 3 minutes. Add in the white wine and cook for 1 minute.
  • Add 2 1/2 cups of hot stock into the rice and stir well. Cover with a lid and cook for 20 minutes on medium-low heat, stirring halfway to ensure nothing burns.

Butternut Squash

  • Preheat oven to 450ºF.
  • Toss the cubed squash with oil and salt. Add to a baking dish lined with parchment paper. Bake it for 20 minutes, stirring halfway.
  • Reserve 1 cup of roasted squash and set aside. Add the rest to a food processor or blender with 1/2 cup of vegetable broth. Process/blend until very smooth.
  • Mix the squash purée and parmesan cheese into the risotto.
  • Scoop the finished risotto into bowls and top with the reserved squash, more parmesan, and crispy sage leaves.

Nutrition

Calories: 773kcal | Carbohydrates: 72g | Protein: 24g | Fat: 42g | Saturated Fat: 18g | Cholesterol: 65mg | Sodium: 1911mg | Potassium: 895mg | Fiber: 6g | Sugar: 8g | Vitamin A: 23444IU | Vitamin C: 46mg | Calcium: 713mg | Iron: 4mg

Crispy Smashed Potatoes with Roasted Garlic

by

Heavenly Crispy Smashed Potatoes with Roasted Garlic are all you need for an epic dinner! Please your guests with this easy to make side dish and top it with elegant balsamic shallots and fresh parmesan.

Jump to Recipe

Originally posted November 2016, updated August 2020.

Bowl full of smashed potatoes with balsamic shallots and green onions on top

This recipe for Crispy Smashed Potatoes with Roasted Garlic is so amazing, you’ll be making it every weekend. Luxurious roasted garlic, acidic balsamic shallots, and melted fresh parmesan are a welcome contrast to the crispy potato skins and their creamy insides. 

Metal colander full of white potatoes

You’ll be overwhelmed by the golden-brown and crispy potatoes when you pull the tray from the oven. Finish them off with fresh lemon zest and green onions for a colorful and flavorful side dish! Pair this easy and delicious dish with my Creamy Cheesy Polenta for holidays and parties to come.

Bowl full of smashed potatoes with balsamic shallots and green onions on top

What are smashed potatoes?

If you’ve ever made baked potatoes, you can easily handle this recipe. This golden landscape of roasted potatoes are first par-boiled and then smashed with a cup on a baking tray. The semi-flattened is then baked until golden-brown and crispy. 
Smashed potatoes can be topped with anything you like, whether it’s cheese, romesco sauce, chimichurri, fresh herbs, yogurt sauce, mixed greens, or pickled onions.

Cooked smashed potatoes on a plate with parchment paper and green onions on the side

Ingredients Needed

These will be the most elegant roasted potatoes you ever eat. Top them with elegant toppings, like roasted garlic, balsamic shallots, and parmesan cheese. 

Here’s what you need:

  • Baby Yukon gold potatoes
  • Olive oil
  • Sea salt
  • Parmesan cheese
  • Fresh green onions
  • Lemon zest
  • Garlic 
  • Shallots
  • Balsamic vinegar

How to Make Crispy Smashed Potatoes with Roasted Garlic

Start by making the balsamic shallots:

  1. Peel the shallots, cut each of them in half, then chop each half into thin half circles.
  2. Heat the olive oil in a large pan and add the shallots. Sauté on medium heat until slightly brown and caramelized. Add in the balsamic vinegar and sauté until it dissolves.
  3. Cool and store the shallots in the refrigerator in a closed jar until the potatoes are ready.
Sliced shallots and onions on a round cutting board

Next, roast the garlic:

  1. Chop the garlic heads in half and lightly drizzle them with olive oil. Wrap each half tightly in foil.
  2. Bake at 400ºF for 25-30 minutes or until fragrant, soft, and golden brown.
  3. Remove the garlic from the oven and leave them to cool before handling. Once they’ve cooled down, squeeze out the individual cloves into a bowl.
Garlic head cut in half and wrapped in foil

Finally, make the smashed potatoes:

  1. Place the unpeeled potatoes in a large saucepan and cover with water. Salt the water, then bring to a boil on the stove.
  2. Once boiling, reduce the heat and simmer until the potatoes are fork tender, about 20-30 minutes. Next, drain the potatoes and leave them to cool.
  3. Preheat your oven to 450ºF and prepare a large baking sheet.
  4. Place the cooked potatoes onto the baking sheet and use the bottom of a mason jar or a glass to gently smash each potato. Once they’re smashed, drizzle each with olive oil and sprinkle with salt. 
  5. Bake the potatoes for 15 minutes before flipping each of them. Again, drizzle with olive oil and add another sprinkle of salt. Bake for an additional 15 minutes until brown and crispy.
  6. Remove from the oven and add the roasted garlic, balsamic shallots, and parmesan cheese on top. Bake for another 5 minutes or until the cheese has melted.
  7. Finally, remove the tray from the oven, add the zest of a lemon and sprinkle with green onions. Place on a platter, serve, and enjoy!
Boiling white potatoes in a pot and then roasting them

Helpful Recipe Tips

  • Try to use small potatoes rather than large. They’ll be way more crispy and delicious.
  • Use the largest baking tray you have. This way you can make more potatoes!
  • Both yellow or red potatoes will work in this recipe. Use what you have on hand.
  • Make it a meal! Drizzle your potatoes with a lemony yogurt sauce for a satisfying and flavorful main dish.
Woman's hand holding a smashed potato

Making ahead of time

Par-boil the potatoes ahead of time and keep them in the fridge until you are ready to smash and roast them. 

Roast a few heads of garlic ahead of time and caramelize the shallots in olive oil and balsamic vinegar. Both can be stored in the fridge up to 1 week ahead of time.

Leftover potatoes can be stored in a sealed container in the fridge for up to 5 days. Reheat on a baking tray in the oven until warmed through.

Bowl full of smashed potatoes with balsamic shallots and green onions on top

More Recipes With Potatoes

If you try these Crispy Smashed Potatoes with Roasted Garlic, please leave me a comment below or tag me on Instagram @lenaskitchenblog! I would love to know what you think.

Print Recipe
4.5 from 8 votes

Crispy Smashed Potatoes with Roasted Garlic

Heavenly Crispy Smashed Potatoes with Roasted Garlic are all you need for an epic dinner! Please your guests with this easy to make side dish and top it with elegant balsamic shallots and fresh parmesan.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Keyword: appetizer, potatoes, side dish, sides, simple
Servings: 6 servings
Calories: 234kcal
Author: Lena Gladstone

Ingredients

Balsamic Shallots

  • 3 large shallots or 1 sweet onion finely sliced into thin slices
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • sea salt to taste

Roasted Garlic

  • 1 head garlic cut off the top to expose the garlic
  • 1 tbsp olive oil

Potatoes

  • 1 lb baby yukon gold potatoes
  • 4 tbsp olive oil
  • sea salt to taste
  • ¼ cup parmesan cheese freshly grated
  • 2 tbsp green onions finely chopped
  • zest of one lemon

Instructions

Balsamic Shallots

  • While potatoes cook, peel the shallots or onions, cut each of them in half, then cut into thin slices.
  • In a large pan, heat olive oil and add the shallots, sauté on medium heat until slightly caramelized. Add the balsamic vinegar and sauté until vinegar dissolves.
  • Cool and store in the refrigerator in a closed jar until ready to use. You can make this a few days ahead of time if needed.

Roasted Garlic

  • While potatoes cook, cut off the top to expose the garlic and drizzle with olive oil. Wrap tightly in foil.
  • Bake at 400ºF for 25-30 minutes or until fragrant, soft, and golden brown.
  • Cool before handling. When ready to use, squeeze the cloves in a bowl. You can make this a few days ahead of time if needed.

Smashed Potatoes

  • Preheat oven to 450ºF.
  • Place the unpeeled potatoes in a large saucepan and cover with water. Salt the water, then bring to a boil on the stove.
  • Once boiling, reduce the heat and simmer until the potatoes are fork-tender, about 15-20 minutes, depends on the size of your potatoes. Drain and leave them to cool.
  • Using the bottom of a mason jar or a glass, gently smash each potato.
  • Drizzle each potato with olive oil, then sprinkle with salt. Place the tray in the oven and bake for 15 minutes.
  • Remove from the oven and flip each potato to the other side. Drizzle with remaining olive oil and sprinkle with salt. Continue to bake for an additional 15 minutes until brown and crispy.
  • Remove from the oven, add to a serving dish. Add the roasted garlic, balsamic shallots, and parmesan cheese on top, zest one lemon, and sprinkle with green onions. Add any finishing salt if needed. Enjoy!

Notes

  • Par-boil the potatoes ahead of time and keep them in the fridge until you are ready to smash and roast them. 
  • Roast a few heads of garlic ahead of time and caramelize the shallots in olive oil and balsamic vinegar. Both can be stored in the fridge up to 1 week ahead of time.
  • Leftover potatoes can be stored in a sealed container in the fridge for up to 5 days. Reheat on a baking tray in the oven until warmed through.

Nutrition

Serving: 0g | Calories: 234kcal | Carbohydrates: 17g | Protein: 3g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 75mg | Potassium: 366mg | Fiber: 2g | Sugar: 2g | Vitamin A: 52IU | Vitamin C: 16mg | Calcium: 63mg | Iron: 1mg

Boiled Baby Potatoes With Garlic Butter And Dill

by

Loaded with flavors and herbs, these Boiled Baby Potatoes With Garlic Butter And Dill make for a quick and tasty side dish. Don’t forget the fresh tarragon sauce for dipping!

Jump to Recipe
Boiled Baby Potatoes With Garlic Butter And Dill in a white bowl with a serving spoon

Buttery, Herby Potato Goodness

This recipe brings me back to my childhood. My mom would make these potatoes all the time when I was growing up. With each buttery bite, I’m brought back to those happy times!

Spring and summer is a time for visits to the farmer’s market and gorgeous vegetable dishes. These Boiled Baby Potatoes With Garlic Butter And Dill are loaded with fresh flavor and are ready to eat in 15 minutes. When dipped in my new favorite tarragon sauce, they’re excellent on the side of pork chops and salad.

White baby potatoes in a bowl. Fresh dill, salt, garlic cloves, and butter on the side.

You Only Need 4 Ingredients

Have I mentioned how simple this recipe is? Boiled potatoes only require a little bit of help when it comes to enhancing their flavor. This is all we need:

  • Baby potatoes
  • Fresh dill
  • Butter
  • Garlic

What Kind of Potatoes Should I Use?

I really like the Yukon gold baby potatoes in this dish. You can buy them year-round in the grocery store or pick them up at the farmer’s market when they’re in season (late summer and fall). Otherwise, feel free to use baby red-skinned, white-skinned, or Peruvian purple potatoes.

How To Make This Recipe

Boiled baby potatoes with fresh herbs and butter only take 15 minutes to come together! No need to peel the potatoes or do much preparation. 3 steps and you’re done!

Here’s how to make this recipe:

  1. Bring salted water to a boil and add the potatoes. Boil the baby potatoes for 7 to 8 minutes or until fork-tender.
  2. Drain the water, then add in the butter to the same pot on medium heat. Sauté for 3 minutes, mixing to coat the potatoes in butter. Add the garlic and cook for an additional minute, making sure to continue mixing everything so the garlic doesn’t burn. Remove from heat and toss in the dill.
  3. Serve hot as is or top with tarragon sauce.

How To Roast Baby Potatoes

Seal in the flavor and roast the potatoes in the oven instead:

  1. Preheat your oven to 450ºF. Slice the potatoes in half.
  2. Toss the potatoes in a bowl with butter and garlic. Add to a lined cookie sheet.
  3. Roast for 20 minutes or until tender.
  4. Toss with fresh dill and serve.

How To Grill Baby Potatoes

Fire up the grill and throw on these potatoes for a super easy and barbeque-ready side dish:

  1. Slice potatoes in half. Add to a medium saucepan with water and bring to a boil. Simmer for 12 minutes.
  2. When done, drain the water and run cold water over the potatoes to stop the cooking process.
  3. Add potatoes to a bowl with butter and garlic. Toss to coat.
  4. Grill for 3 minutes a side until crispy and charred.
  5. Toss with fresh dill and serve.
Boiled Baby Potatoes With Garlic Butter And Dill in a white bowl with a serving spoon

Tips for The Best Boiled Baby Potatoes

  • Mix up the flavors. Finish the dish with fresh parsley, rosemary, lemon juice, or cracked pepper.
  • Slice the potatoes in half to help them boil faster or for smaller bites.
  • Boiling baby potatoes with the skin on helps to retain their flavor and adds a little crunch. Don’t remove the skin!
  • If you have leftover cooked potatoes, store them in an airtight container in the fridge for up to 5 days. Reheat in the microwave or pan-fry them with a little extra butter.
  • Serve the potatoes with a fresh Tarragon Sauce for more delicious flavors.
Boiled Baby Potatoes With Garlic Butter And Dill in a white bowl, topped with green tarragon sauce

More Summer Side Dishes

Any of these recipes would be perfect at a summer barbeque or party:

What did you think when you tried these Boiled Baby Potatoes With Garlic Butter And Dill? So good, right?! Leave a comment below! Don’t forget to snap a pic and tag me on Instagram. I love to see your recreations!

Print Recipe
3.88 from 8 votes

Boiled Baby Potatoes With Garlic Butter And Dill

Loaded with flavors and herbs, these Boiled Baby Potatoes With Garlic Butter And Dill make for a quick and tasty side dish. Don’t forget the fresh tarragon sauce for dipping!
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Course: Side Dish
Cuisine: American
Keyword: 20 minute recipe, easy meal, gluten free, potato salad, potatoes, side dish, sides, vegetarian
Servings: 4 servings
Calories: 236kcal
Author: Lena Gladstone

Ingredients

  • 1.5 lbs baby potatoes
  • salt for water
  • 4 tbsp butter
  • 3 cloves garlic minced
  • 3 tbsp fresh dill
  • Tarragon Sauce for serving

Instructions

  • In a medium pot, bring salted water to a boil and add in the potatoes. Boil the baby potatoes for 7 to 8 minutes or until fork-tender.
  • Drain the water, then add in the butter to the same pot on medium heat. Sauté for 3 minutes, mixing to coat the potatoes in butter. Add the garlic and cook for an additional minute, making sure to continue mixing everything so the garlic doesn’t burn. Remove from heat and toss in the dill.
  • Serve hot as is or top with tarragon sauce.

Nutrition

Calories: 236kcal | Carbohydrates: 30g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 112mg | Potassium: 725mg | Fiber: 4g | Sugar: 1g | Vitamin A: 378IU | Vitamin C: 34mg | Calcium: 28mg | Iron: 1mg

Loaded Air Fryer Baked Sweet Potatoes

by

Just in time for summer, these buttery soft Loaded Air Fryer Baked Sweet Potatoes are the perfect side dish for your next barbeque. Ready in under 30 minutes, load them up with fresh veggies and a homemade yogurt sauce for a mouthful of flavor. 

Jump to Recipe
Loaded Air Fryer Baked Sweet Potatoes on a white plate with cutlery and fresh herbs.

Have I mentioned how much I love my Gourmia Air Fryer? It turns timely, messy recipes into uncomplicated and fast meals! That’s why I’ve decided to use it for this naturally gluten-free side dish, Loaded Air Fryer Baked Sweet Potatoes. 

Soft, buttery, sweet potatoes are baked in record time, then topped with crisp veggies and delectable yogurt sauce. It’s the perfect meal or side dish for summer.

Do I Have To Use Sweet Potatoes?

You can use any type of potato for this recipe. If sweet potatoes aren’t your thing, swap them for Russet potatoes, yams, Yukon gold’s, or a mix of baby potatoes. Just know that the size of the potato you choose will affect the cooking time.

Why Use An Air Fryer?

I prefer to use my air fryer for baked potatoes over my oven because it takes less time, the potato skin ends up much more crispy, and there is almost no mess. Don’t worry – I’ve included tips on how to bake sweet potatoes in the oven, just in case you don’t own an air fryer! 

My air fryer recipes always make me feel good because they use such little oil. A little around the outside of the potatoes will help them crisp up, but it’s not necessary. Serve these Loaded Air Fryer Baked Sweet Potatoes whole, or mash them. Either way, make sure to load them with fresh toppings and my homemade creamy yogurt sauce.

Loaded Air Fryer Baked Sweet Potatoes on a white plate with a knife.

How to Bake Sweet Potatoes in an Air Fryer

To prepare the potatoes for baking, wash and scrub the outside, then pat to dry. Using a fork, poke holes all around the outside of the potato. This helps to release steam as they cook. Pour a little olive oil in your hands and massage it onto the outside of the sweet potato, then finish with a sprinkle of salt and pepper.

The sweet potatoes are done baking when a fork can easily pierce through the thickest part of the potato. Let them cool on the kitchen counter for 5 minutes before slicing open. 

Air Fryer Cook Time and Temperature

When using the air fryer, 400ºF is the best temperature because it always results in crispy on the outside, soft on the inside potatoes (no matter the size).

The small and thin sweet potatoes I used in this recipe need 12 to 15 minutes in the air fryer. Medium to large size potatoes will need anywhere from 30 to 45 minutes. Be sure not to overcrowd the potatoes in the air fryer so they cook faster and all the way through.

How to Bake Sweet Potatoes in an Oven

If you don’t own an air fryer, these sweet potatoes can easily be roasted in an oven. Preheat the oven to 425ºF and prepare the potatoes with a thorough wash and dry, fork pricks, olive oil, and salt and pepper seasoning all around the outside. Add the potatoes to a baking sheet lined with parchment paper or tinfoil. 

Roast small sweet potatoes in the oven for 35 to 40 minutes. Larger potatoes will need 45 to 50 minutes to cook all the way through. Once they’re soft enough for a fork to glide through the thickest part, allow the cooked potatoes to rest on the counter for 5 minutes or until they’re cool enough to handle.

Baked sweet potatoes with creamy yogurt sauce served on the side. Fresh herbs, radishes, and pickled onions in separate bowls on the side.

Toppings For Baked Sweet Potatoes

Crispy, tangy vegetables and a homemade yogurt sauce are the summertime toppings I’m here for. They make each bite of the sweet potatoes taste fresh and zesty. I’ve loaded mine with:

Feel free to be flexible with your toppings. For added sweetness, top with a sprinkle of cinnamon sugar and butter. Everyone loves comfort food, so feel free to load the potatoes with melted cheese, black beans, salsa, and avocado. If all else fails, add bacon!

How to Make Creamy Yogurt Sauce

This homemade creamy yogurt sauce is so fresh and goes perfectly with the sweetness from the potatoes, crisp radishes, and tangy pickled onions. Easily make it dairy-free by using coconut yogurt or a vegan sour cream instead of regular yogurt.

To make the sauce, simply mix all of these ingredients together in a bowl:

  • Greek yogurt or sour cream
  • Lemon juice
  • Smoked paprika
  • Sea salt
  • Dried or fresh green onions
Loaded Air Fryer Baked Sweet Potatoes served on a white plate with creamy yogurt sauce on the side. Radishes, fresh herbs, and pickled onions for topping on the side.

Storing Baked Sweet Potatoes

Cooked sweet potatoes should stay fresh for 3 to 5 days when stored in an airtight container or wrapped in tinfoil in the fridge. Freeze for up to 3 months.

The toppings and yogurt sauce should be stored separately in the fridge in an airtight container for up to 5 days.

Serve The Baked Potatoes On The Side Of These Yummy Mains

Closeup of Loaded Air Fryer Baked Sweet Potatoes on a white plate with fresh herbs and creamy yogurt sauce.

Did you make these Loaded Air Fryer Baked Sweet Potatoes? Let me know what you think by leaving a rating and comment below! I truly love to read all of your comments.

If you did make this recipe, take a picture and tag me on Instagram! I can’t wait to share your recreations on my page.

Print Recipe
5 from 4 votes

Loaded Air Fryer Baked Sweet Potatoes

Just in time for summer, these buttery soft Loaded Air Fryer Baked Sweet Potatoes are the perfect side dish for your next barbeque. Ready in under 30 minutes, load them up with fresh veggies and a homemade yogurt sauce for a mouthful of flavor.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Keyword: 20 minute recipe, 30 minute meal, appetizer, mashed potatoes, potatoes, side dish, sides, summer, vegan, vegetarian
Servings: 4
Calories: 346kcal
Author: Lena Gladstone

Ingredients

Sweet Potatoes

  • 8 small sweet potatoes or 4 large washed and dried
  • 1 tsp olive oil
  • 1 tsp sea salt
  • 4 tbsp butter unsalted

Creamy Yogurt Sauce

  • 4 tbsp Greek yogurt or sour cream
  • ½ lemon juiced
  • ¼ tsp smoked paprika
  • ¼ tsp sea salt or salt to taste
  • 1 tbsp dried or fresh green onions finely chopped if fresh

Toppings

Instructions

Creamy Yogurt Sauce

  • Combine all sauce ingredients in a bowl and mix. Set aside.

Baked Sweet Potatoes

  • Wash and dry the sweet potatoes. Add some olive oil to your hands and rub the potatoes until well coated. Finish with a sprinkle of salt.
  • Add the sweet potatoes to the air fryer. Make sure there is space between each one. Turn the air fryer to 400°F. Cook for 12-15 minutes for small, or 30-45 minutes for medium-large size.
  • Remove the sweet potatoes when fork tender. Let them rest for 5 minutes, then slice open and add butter to the inside.
  • Top the baked sweet potatoes with creamy yogurt sauce, sliced radishes, pickled onions, and fresh herbs. Enjoy with your favorite side of protein, salad, or on their own.

Notes

If you don’t own an air fryer, the sweet potatoes can easily be roasted in an oven. Preheat the oven to 425ºF and prepare the potatoes with a thorough wash and dry. Prick with a fork, rub with olive oil, and season with salt all around the outside. Add the potatoes to a baking sheet lined with parchment paper or tinfoil. 
Roast small sweet potatoes in the oven for 35 to 40 minutes. Larger potatoes will need 45 to 50 minutes to cook all the way through. Once they’re soft enough for a fork to glide through the thickest part, allow the cooked potatoes to rest on the counter for 5 minutes or until they’re cool enough to handle.

Nutrition

Calories: 346kcal | Carbohydrates: 54g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 976mg | Potassium: 916mg | Fiber: 8g | Sugar: 12g | Vitamin A: 37313IU | Vitamin C: 14mg | Calcium: 101mg | Iron: 2mg

Sautéed Baby Bok Choy With Ginger Sauce

by

A low-calorie, remarkably easy side dish, try this Sautéed Baby Bok Choy With Ginger Sauce for your next Meatless Monday. Packed with nutrition and flavor, this recipe takes only 15 minutes to come together.

Jump to Recipe
Sautéed Baby Bok Choy in a pink bowl with chop sticks. Served over rice with Ginger Sauce on the side.

Try The Sautéed Baby Bok Choy With Ginger Sauce For An Easy Side Dish

Say hello to the easiest side dish ever! From prepping to eating, this Sautéed Baby Bok Choy With Ginger Sauce comes together within 15 minutes and is majorly uncomplicated.

It’s a unique way to eat your greens and goes great with a variety of dishes. Enjoy it served over a bowl of rice or quinoa, with roasted cauliflower, on the side of a rib-eye steak, or with Asian-inspired meatballs.

What is Bok Choy?

Bok choy is a leafy green vegetable that’s similar to napa cabbage. It has a thick, crunchy stock and dark green leaves. It has a fresh and crispy flavor that pairs very nicely with sesame and ginger.

Baby and regular bok choy contain a variety of vitamins, calcium, fiber, and anti-inflammatory properties that make your body feel great. The best baby bok choy is vibrant, bright green, and 3 to 5 inches long.

Sauteed baby bok choy on a pink plate with chop sticks. Sesame seeds and ginger sauce on the side.

How To Clean And Cook Bok Choy

Just like a leek, bok choy stocks can hold lots of sand or dirt. To clean the bok choy, chop off the tip of the stem and rinse under cold water. As you rinse, spread the leaves and stocks apart. Make sure to dry it well before cooking.

Heat a cast-iron skillet or pan with some olive oil over high heat. Sear the baby bok choy for 3 to 4 minutes per side. To caramelize the edges, use a spatula to press down each side. After that, continue sauteeing until the leaves are wilted and edges are golden brown.

Close up of seared and sauteed baby bok choy.

How To Make Asian Ginger Sauce

If we want our baby bok choy to taste just like it’s coming from our favorite Chinese restaurant, we need to season it with the right flavors. That’s where ginger sauce comes in! Whip up the sauce in one bowl using these tasty traditional Asian flavors or substitutes:

  • Soy sauce: Use tamari if you’re gluten-free.
  • Fish sauce: Use oyster sauce or omit for a vegan or vegetarian version.
  • Lime juice: Swap for lemon juice if you don’t have any lime on hand.
  • Brown sugar: Swap for maple syrup, agave, or honey for a natural alternative.
  • Sesame oil: Goes very well with bok choy. Use olive or vegetable oil if you don’t have sesame on hand.
  • Ginger: Use pickled or fresh ginger.

Simply mix these ingredients together and pour over the sauteed bok choy in a bowl. Add the saucy greens to some brown rice, cauliflower, quinoa, or on the side of a meal. Don’t forget to top with extra sauce, a generous sprinkle of sesame seeds, and my pickled onions or pickled vegetables.

Sauteed baby bok choy in a bowl, topped with ginger sauce and sesame seeds. Lime, sesame seeds, and sauce on the side.

How to Serve Sautéed Baby Bok Choy With Ginger Sauce

This recipe can hold its own as a main dish. For a hardy, protein-packed dinner, serve the greens over a bowl of grains with tofu, steak, and roasted vegetables. Alternatively, make it a side dish to any of these amazing recipes:

Sauteed baby bok choy in pink bowls with rice and chop sticks. Lime, sesame seeds, and sauce on the side.

Did you make my SAUTÉED BABY BOK CHOY WITH GINGER SAUCE? Let me know what you think and what kind of meal you enjoyed it with in the comments below. Don’t forget to snap a pic and tag me on Instagram! I would love to share your recreation with my followers.

Print Recipe
4.63 from 8 votes

Sautéed Baby Bok Choy With Ginger Sauce

A low calorie, remarkably easy side dish, try this Sautéed Baby Bok Choy With Ginger Sauce for your next Meatless Monday. Packed with nutrition and flavor, this recipe takes only 15 minutes to come together.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: Asian
Keyword: 20 minute recipe, asian, cabbage, dinner, ginger, sauce, side dish, sides
Servings: 4 servings
Calories: 136kcal
Author: Lena Gladstone

Ingredients

Baby Bok Choy

  • 6 baby bok choy cut in half or quarters if large
  • 2 tbsp olive oil
  • sesame seeds for topping

Ginger Sauce

  • ¼ cup light soy sauce
  • ½ tbsp fish sauce
  • ½ lime juiced
  • 1 tbsp sesame oil
  • 1 tsp brown sugar
  • 2 tbsp pickled ginger, finely chopped or 1/2 in fresh ginger grated

Instructions

Ginger Sauce

  • Combine all ingredients together and whisk well. Set aside.

Baby Bok Choy

  • Bring a pan and olive oil to high heat.
  • Prepare the bok choy for cooking by cutting it in half or quarters if it's larger in size.
  • Sear the baby bok choy for 3 to 4 minutes per side. I use a spatula to press them down so the edges caramelize. Saute for another 2 to 3 minutes.
  • Remove from the pan and add them to a bowl. Pour the ginger sauce over top and toss until they are well coated. Sprinkle with sesame seeds. Serve while hot with some rice, grains, and your protein of choice.

Nutrition

Calories: 136kcal | Carbohydrates: 7g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 1098mg | Potassium: 62mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7543IU | Vitamin C: 79mg | Calcium: 192mg | Iron: 2mg

The Best Homemade Loaded Hummus

by

The traditional Greek dip transformed into a canvas of flavor, The Best Homemade Loaded Hummus is a real show-stopper. Topped with your favorite garnishes, it’s sure to captivate your guests as the centerpiece of your next event. 

Jump to Recipe
The Best Homemade Loaded Hummus with fresh vegetables and feta

Homemade hummus is a staple in our household. Whether enjoyed by dipping carrots or pita, served alongside an elegant charcuterie, or spread on a sandwich, it’s delicious and filling. So creamy and flavorful, it’s no wonder a batch barely lasts longer than a weekend.

I’ve turned this ordinary dip into the extraordinary by adding heaps of toppings and integrating fresh ingredients into the recipe. Smooth and creamy, your family or guests won’t be able to get enough. Loaded with olives, feta, tomatoes, herbs, and spices, one bite feels like an explosion of flavor in your mouth!

Ingredients for The Best Homemade Loaded Hummus

Peel the chickpeas for a velvety Homemade Hummus

If you want a creamy-as-butter Homemade Loaded Hummus, I highly recommend peeling the skins off the chickpeas. While this can be time-consuming, there are a few ways to speed up the process:

  1. Once the canned chickpeas are rinsed and drained, toss them with a teaspoon of baking soda, and heat in a microwave for 1 to 2 minutes (until the beans are hot). Rinse them in cold water while rubbing off the skins, which should be quite easy to remove.
  2. Get the kids involved! Each individual chickpea will need its skin removed, which could easily be turned into a fun game. My kids are always helping me in the kitchen, as I find it provides them with easy entertainment while ingraining important skills. My 11-year-old, Franchesca, often assists during my live videos on Instagram, and she’s even becoming integral to the process.

Make the food processor your new best friend

A food processor is the fastest, most efficient tool you can use to achieve The Best Homemade Loaded Hummus. It’s perfect for quickly turning beans into butter, and to properly combine the rest of the ingredients and flavor-enhancers. If you don’t own a food processor, no problem! A good-quality blender will work just as well. To ensure the ingredients are incorporated, it’s a good idea to stop and stir the batch intermittently.

Toppings for The Best Homemade Loaded Hummus

What’s your favorite flavor?

Classic Homemade Hummus is my favorite. The natural flavors and a slight tang from the lemon and tahini is perfection all on its own in my opinion. Plus, it offers more flexibility when loading up the toppings and garnishes.

When you’re feeling a little more adventurous, try adding roasted garlic, squash, red pepper, or black beans when processing all of the ingredients. The base of this hummus, whether plain or a flavor of your choosing, is perfect to serve with any of the following:

The Best Homemade Loaded Hummus topped with olives, tomatoes, feta, sumac, and parsley

Loading up your Homemade Hummus

Once your Homemade Hummus is ready, load it up with your favorite toppings. I’ve given you a great list to start with:

  • olives
  • crumbled feta
  • tomatoes
  • cucumbers
  • a drizzle of olive oil
  • a sprinkle of ground sumac or smoked paprika
  • chopped fresh parsley

All of these traditional Greek flavors are not only delicious, but presents beautifully. The pops of red and green are sure to wow anyone you’re serving. For a southern flair and an emerald green hue, consider replacing the olives with a few dollops of my fresh chimichurri. 

The beautiful thing about The Best Homemade Loaded Hummus is that it can be served as a show-stopping meal all on its own, or even as an elevated snack. Pack up personal-sized portions to include with your weekly lunches and make your coworkers jealous!

Serving The Best Homemade Loaded Hummus

Whether you plan to enjoy The Best Homemade Loaded Hummus with a group or on your own, make sure to Pin this recipe so you can always have a batch ready in your fridge.

If you do end up making this recipe, please let me know what you think in the comments, or tag me on Instagram @lenaskitchenblog! I love reading about your thoughts, and seeing your recreations (use hashtag #lenaskitchenblog).

Print Recipe
4.75 from 8 votes

The Best Homemade Loaded Hummus

The traditional Greek dip transformed into a canvas of flavor, The Best Homemade Loaded Hummus is a real show-stopper. Topped with your favorite garnishes, it’s sure to captivate your guests as the centerpiece of your next event. 
Prep Time10 mins
Total Time10 mins
Course: Appetizer, Snack
Cuisine: Greek
Keyword: 20 minute recipe, appetizer, beans, charcuterie, dip, dipping, easy, easy appetizer, gluten free, healthy snack, hummus, mediterranean, snack, vegan, vegetarian, veggies
Servings: 2 cups (6-8 servings)
Calories: 428kcal
Author: Lena Gladstone

Equipment

  • Food Processor or High Powered Blender

Ingredients

  • 1 15 oz can of chickpeas rinsed and drained. Reserve a few for topping.
  • ¼ cup lemon juice from 1 ½ to 2 lemons plus more to taste
  • 1 medium to large garlic clove roughly chopped
  • ½ teaspoon fine sea salt to taste
  • ½ cup tahini
  • ½ teaspoon ground cumin
  • 2 to 4 tablespoons ice water plus more as needed
  • 1 tablespoon extra-virgin olive oil

Garnishes

  • a drizzle of olive oil
  • a sprinkle of ground sumac or paprika
  • fresh parsley chopped
  • olives
  • baby tomatoes
  • crumbled feta
  • reserved chickpeas, optional

Instructions

  • In a fine-mesh strainer, drain the canned chickpeas and rinse with cool water over them for about 30 seconds. Peel the skins from the chickpeas for a creamier hummus.
  • In a food processor or high-powered blender, combine all the ingredients except for the water and oil. Process until smooth.
  • While continuing to process, slowly add 2 tablespoons of ice water and then the oil. Scrape down the side of the food processor or blender as necessary, and blend until the mixture is ultra-smooth, pale, and creamy (if your tahini was extra-thick, to begin with, you might need to add 1 to 2 tablespoons more ice water).
  • Taste, and adjust flavors as necessary.
  • Add the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Drizzle with olive oil and then top with the garnishes of your choice and serve.

Notes

Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.
For an alternative method to removing each individual chickpea skin, toss the rinsed the beans in a teaspoon of baking soda. Heat in a microwave for 1 to 2 minutes (until the beans are hot), then rinse with cold water while rubbing off the skins with your hands.

Nutrition

Calories: 428kcal | Carbohydrates: 16g | Protein: 11g | Fat: 39g | Saturated Fat: 5g | Sodium: 606mg | Potassium: 307mg | Fiber: 3g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 15mg | Calcium: 85mg | Iron: 3mg

One Bowl Keto Crackers (Gluten-Free)

by

If you’re looking for the perfect afternoon snack without the empty calories, give these One Bowl Keto Crackers a try. Packed with four kinds of seeds, these crunchy, gluten-free, deliciously seasoned snacks are full of nutrition and flavor. 

Jump to Recipe
one bowl keto crackers

As I was snacking on Trader Joe’s Gluten-Free Norwegian Crispbread one day, my inspiration began to grow. I love that these crackers are keto and gluten-free, however, I’m not a fan of the price tag. Instead of spending another $4 on a pack, I figured, why not make my own? 

After testing a few different recipes, I landed on Diet Doctor’s Keto Seed Crackers as a base. It was perfect – healthy, easy, and packed with a flexible list of ingredients. To add my own personal spin to my One Bowl Keto Crackers recipe, I adjusted some flavors and added ingredients I love. In my opinion, you can’t go wrong by adding Everything But The Bagel Seasoning or nutritional yeast to a meal.

one bowl keto crackers served with veggies, lox, and eggs

A flexible and easy snack

Get your butt to the health food store and pick out your favorite ingredients to add or substitute to these One Bowl Keto Crackers. 

Honestly, this recipe is so flexible you can include almost anything you like. Add a little garlic powder and savory spices like thyme or oregano for an Italian twist, or try ground flax seeds and hemp hearts for a boost of protein. Just make sure that when you’re making substitutions to ensure the quantities of seeds are equal to this recipe, otherwise the crackers may not come together as well.

Get creative! All it takes is some imagination and just one bowl. Everything I added to these crackers is keto and gluten-free, making the perfect guilt-free snack:

  • unsalted sunflower seeds
  • unsalted pumpkin seeds
  • flaxseed or chia seeds
  • sesame seeds
  • ground psyllium husk powder
  • almond flour
  • Everything But The Bagel Seasoning
  • nutritional yeast
  • sea salt
  • coconut oil
  • boiling water
  • one bowl keto crackers served with veggies, lox, and eggs
  • one bowl keto crackers served with veggies, lox, and eggs

What should I serve with my One Bowl Keto Crackers?

These are the perfect crackers to dip, layer with toppings, or just enjoy on their own. Here are a few of my favorite suggestions:

How to properly store these crackers

Once your One Bowl Keto Crackers are cooled and dry, store them in an airtight container. They should remain fresh and crispy for up to two weeks in your cupboard or pantry.

  • one bowl keto crackers
  • one bowl keto crackers
  • one bowl keto crackers

Preparing your cracker “dough” for the oven

Roll out your One Bowl Keto Cracker “dough” until it’s about ¼ inch thick or a little less. If needed, split the dough over two baking sheets to ensure the proper thickness. One of my batches was a smidge too thick and the finished result didn’t have that proper “snap” you need from a cracker.

Be sure to watch them carefully as they are baking. A thinner dough will require less cooking time than a thicker dough. Once your crackers are golden brown and fragrant, remove from the oven.

Did you make my One Bowl Keto Crackers?

If you make my ONE BOWL KETO CRACKERS, please be sure to leave a comment below and/or rate this recipe! I love hearing your thoughts, experiences, and especially love browsing through your pictures. I always do my best to respond to each and every comment, so please let me know what you think. If you do happen to try out this recipe for an epic addition to any yummy afternoon snack, don’t forget to also tag me on INSTAGRAM and use my hashtag #lenaskitchenblog!

one bowl keto crackers served with veggies, lox, and eggs
Print Recipe
4.17 from 6 votes

One Bowl Keto Crackers (Gluten Free)

If you’re looking for the perfect afternoon snack without the empty calories, give these One Bowl Keto Crackers a try. Packed with four kinds of seeds, these crunchy, gluten-free, deliciously seasoned snacks are full of nutrition and flavor.
Prep Time5 mins
Cook Time45 mins
Drying/Cooling time45 mins
Total Time1 hr 35 mins
Course: Appetizer, Party Food, Snack
Cuisine: American
Keyword: appetizer, crackers, gluten free, keto, low carb, snack
Servings: 24 servings
Calories: 75kcal
Author: Lena Gladstone

Equipment

  • bowl
  • spatula or wooden spoon
  • baking sheet
  • parchment paper
  • rolling pin

Ingredients

  • ⅓ cup unsalted sunflower seeds
  • ⅓ cup unsalted pumpkin seeds
  • ⅓ cup flaxseed or chia seeds
  • ⅓ cup sesame seeds
  • 1 tbsp ground psyllium husk powder
  • 1 tbsp nutritional yeast
  • 1 tbsp Everything But The Bagel Seasoning
  • ⅓ cup almond flour
  • 1 tsp salt
  • ¼ cup melted coconut oil
  • 1 cup boiling water

Instructions

  • Preheat the oven to 300°F (150°C).
  • Add all the dry ingredients to a bowl and mix. Pour the boiling water and oil over top and mix together with a wooden spoon or spatula.
  • Work the dough with the spoon or spatula for a few minutes until it forms a ball and is gel-like.
  • Add the dough to a baking sheet lined with parchment paper, and spread with a rubber spatula or wooden spoon. Add another piece of parchment paper on top of the dough and use a rolling pin to flatten the dough evenly. It should be about 1/4 inch thick or a little less. If needed, use two baking sheets to ensure the dough is not too thick.
  • Remove the piece of parchment paper on top of the dough and add the baking sheet with the crackers to the lower rack in your oven for about 40-45 minutes. Check them occasionally to ensure they are cooking evenly and are not burning. Seeds are heat sensitive so pay close attention towards the end.
  • Once cooked, turn the oven off and leave the crackers inside to dry (about 40-45 minutes). Once dried and cool, remove from the oven and carefully break into pieces. Store in an airtight container for up to two weeks in a cupboard or pantry.

Notes

Roll out your One Bowl Keto Cracker “dough” until it’s about ¼ inch thick or a little less. If needed, split the dough over two baking sheets to ensure the proper thickness.

Nutrition

Calories: 75kcal | Carbohydrates: 3g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Sodium: 132mg | Potassium: 60mg | Fiber: 2g | Sugar: 1g | Calcium: 32mg | Iron: 1mg

Browned Butter and Sage Gnocchi

by

Need a quick and special dinner idea for mom this Mother’s Day? I’ve got you covered with this delicious Browned Butter and Sage Gnocchi. Takes 10 minutes to prepare and easy enough your husband and kids can make it themselves. Only a few short ingredients to get the dinner your mom deserves on the table in no time.

browned butter and sage gnocchi
Easy meals have been my go to lately with so much going on in life. Plus I wanted something easy to have on hand for a quick weeknight meal or a special occasion like Mother’s Day.

[Read more…] about Browned Butter and Sage Gnocchi

Mexican Street Corn Salad

by

Need a fresh and flavorful take on Mexican Street Corn Salad that’s perfect for potlucks and barbecues? Fresh white corn kernels are tossed in a tangy sauce for one incredible south-of-the-border salad. Topped with fresh cilantro and green onions, crumbled queso fresco cheese, and a sprinkle of smoked salt, this corn salad will quickly become a summer favorite.

Jump to Recipe

Mexican Street Corn Salad

[Read more…] about Mexican Street Corn Salad

BEETS SALAD WITH CITRUS TARRAGON DRESSING

by

This refreshing beet salad with citrus tarragon dressing is packed with flavors of spring. Topped with toasted walnuts for crunch and creamy goat cheese. This salad is where spring dreams come true.

Easy Beets Salad with tarragon dressing
Are you a beet fan? If not, I’m sad for you. Just like I feel sad for all the folks that don’t like cilantro. You either love ’em or beet ’em, see where i went there heheh. I love beets any time of the year. Not only is this root vegetable gorgeous with it’s deep magenta or yellow color, they are very healthy and packed full of potassium, folic acid and magnesium. They also taste unlike any other vegetable out there. Beets pair perfectly with citrus, and lately I’ve always got clementines or tangerines in the fruit bowl. So why not use them up. [Read more…] about BEETS SALAD WITH CITRUS TARRAGON DRESSING

GRUYERE ASPARAGUS TART ON PUFF PASTRY

by

GRUYERE ASPARAGUS TART ON PUFF PASTRY

The perfect, no fuss and easy gruyere asparagus tart on puff pastry is made with fresh asparagus, cheese and a touch of mustard. Serve as the perfect appetizer or main course at your Easter gathering. Paired beautifully with a sparkling Rosé.

I spotted this gorgeous asparagus, I knew it was fate. It definitely inspired me to create this tart recipe for you and share it.
[Read more…] about GRUYERE ASPARAGUS TART ON PUFF PASTRY

CELERIAC, FENNEL & SWEET POTATO SOUP

by

Simple soups like this Celeriac, Fennel and Sweet Potato soup is perfect for the cold and rainy days Portland this winter. It comes together so quickly, which in my mind is always a good thing. This soup combines a few of my favorite root veggies and an addition of milk makes this a velvety and smooth in texture.
celeriac soup [Read more…] about CELERIAC, FENNEL & SWEET POTATO SOUP

ROASTED SQUASH, GARLIC, HAZELNUT & CRISPY SAGE SPAGHETTI

by

squash_spaghetti_lenaskitchen_8The air outside is nice and crisp and the weather calls for comforting dishes like this yummy simple spaghetti. It’s filled with roasted butternut squash, roasted garlic, crispy sage leaves, hazelnuts and shaved parmesan.
[Read more…] about ROASTED SQUASH, GARLIC, HAZELNUT & CRISPY SAGE SPAGHETTI

Craving More Easy Recipes?

Sign up to receive the latest in your inbox along with weekly menu ideas.


Quick Links

Home
Recipes
Contact
Shop