Vegetables Archives - Two Healthy Kitchens

Grilled Asparagus with Parmesan, Lemon and Garlic

Shelley — Tue, 13 Jun 2023 14:26:07 +0000

~ This simple Grilled Asparagus recipe is easy and super flavorful! The perfectly crisp-tender spears cook on foil, right along with a speedy lemon-garlic “marinade” sauce. A sprinkling of parmesan is the perfect finishing touch. It’s a grilled side dish that pairs perfectly with practically any main course! ~

This Recipe Is: • Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Vegetarian (see note) • Gluten Free •

If your family’s like mine, then your grill gets a regular workout all year ’round … but especially during summer’s grilling season!

And when we’re already firing up the grill to make our main dish, it only makes sense to throw some veggies on, too. Why heat up the kitchen to cook a side dish on the stovetop or in the oven, when the grill is such a side dish rockstar?!?

So, of course, a Grilled Asparagus recipe had to happen!

You guys know by now that asparagus is my #1 go-to side dish choice, whether that means perfectly oven-roasted asparagus, ultra-fast air fryer asparagus … or this delicious recipe on the grill.

Asparagus is just so good with practically every main course I can think of, so I make it A LOT, in loads of different ways!

What You’ll Love About This Grilled Asparagus Recipe

It Saves Time!

What’s uniquely magical here is that the super-fast “marinade” or “sauce” cooks right along with the asparagus.

And unlike true marinades, you don’t have to waste time letting the asparagus rest in the sauce before cooking. Combine it all together, and head straight for the grill … with no waiting!

By the time you’re done grilling, the liquid has cooked down to practically nothing, infusing and sort of glazing the asparagus with wonderful flavor.

And, since you’re using a piece of aluminum foil to line your grill pan and keep the tasty marinade from dripping away, cleanup afterwards is a breeze, too. No need to scrub away at a sauce-encrusted grill pan!

It’s Ohhhhh-Sooooo Good!

Your fresh-tasting, wonderfully crisp-tender asparagus develops some crispy tips and fabulous golden-brown spots. And it absolutely sings with …
A tangy, bright squeeze of lemon juice …
Plus a hint of roasty-toasty, savory garlic.
Then, you top it all off with a cascade of salty, savory parmesan cheese.

It’s truly delicious, yet also so very quick and simple! Just 5 minutes of prep, and then you let your grill do its thing. Easy!

And like I said, this Grilled Asparagus pairs so nicely with nearly any main dish. Super versatile. (I’ve got yummy suggestions for you toward the end of this article.)

Ok! Ready to get grillin’? Let’s do this!

How to Grill Asparagus

Ingredient Prep

Choosing Great Asparagus – I go into a lot more detail about this in my article on How to Buy Asparagus, but this recipe will be so much better if you purchase great asparagus to begin with.

Look for firm stalks, and skip bunches that feel soft or limp.

Check the tips to be sure they’re fresh-looking and tightly closed (not frizzled, dried out, or coming open).

Ingredient Tip: Quantity of Asparagus and Scaling This Recipe

I wrote this recipe for 2 pounds of asparagus, because that’s actually the right amount for my family of 4. (YES, we really LOVE this recipe, and 1 pound isn’t enough!)

Each bunch of asparagus is typically about a pound, although that can vary somewhat. But, in general, 2 standard-size bunches should equal roughly 2 pounds.

It’s very easy to cut the recipe in half, however, if you’d rather make only 1 pound. And, you can also scale it up for larger parties – although you may need to use a larger grill pan.

Trimming the Ends – To be honest, I typically just snap the tough ends off my asparagus. Quick and easy. Gently wiggle or slightly bend each asparagus spear near the bottom of the stalk, and it’ll naturally tend to snap at the right place.

If you want a more precision look, though, you can trim asparagus by cutting the ends off cleanly with a sharp knife instead.

Even if you’re going the knife route, it’s still a good idea to snap at least a couple of the ends off with your hands first, so you can roughly gauge where most of the bunch will naturally need to be cut.

Once your perfectly selected asparagus is all trimmed, you’re ready to go!

Step #1

Preheat your grill to a medium-high heat.

While it’s preheating, cover a large grill pan or grill basket with heavy-duty aluminum foil. It’s sort of like a low, open foil packet.

The foil is super important to keep the marinade juices from falling through to the grill.

If your grill pan is totally flat (with no rim or sides), then create a little lip all the way around the edges by folding the foil up. Be sure there aren’t any holes where the yummy marinade can escape out of the pan and down through the hot grill grates!

Step #2

Spread your asparagus out across the grill pan.

It’s all right if the spears overlap a little bit.

But you don’t want them to be piled several layers deep.

Step #3

In a small bowl, mix together your lemon juice, oil, salt and pepper.

Pour that delicious marinade sauce over your asparagus spears. Then give it all a toss, so the lemon sauce thoroughly coats all the spears.

Step #4

Grill your asparagus over medium-high, direct heat for about 15-20 minutes (or until it’s done to your liking).

Flip or turn your spears in the marinade a few times, but otherwise leave the grill closed.

Technique Tip: Grilling Time

Remember that grill temperatures vary from one model of gas grill to the next (and certainly with charcoal grills). Also, this recipe can take different amounts of time to cook, depending on the thickness of the asparagus. So, use 15-20 minutes as a starting point for your cooking time, but be ready to adapt the timing a little and pull your asparagus off whenever yours happens to be perfectly done.

Step #5

After you remove your asparagus packet from the grill, drizzle it with any lemony marinade that happens to be left, and then toss it with your parmesan cheese.

Ingredient Swap

We’ve also made this recipe with Pecorino Romano. It’s a sheep’s milk cheese that’s somewhat similar to parm but often considered to be a bit more strongly flavored.

Do a quick taste test to check for seasoning, and adjust with a tiny bit more salt, if needed, to get your flavors really poppin’. Sometimes I find that I need another 1/8 – 1/4 teaspoon of salt, but sometimes the asparagus doesn’t need it.

Tuck a few thin slices of lemon in amongst the spears, if you’d like, just to make your serving platter extra-pretty. Or sprinkle on a bit of lemon zest for extra tang and a finishing touch of enticing little yellow flecks.

And then, serve up that beautiful, flavorful, perfect grilled asparagus right away, while it’s still piping hot! Yum yum yum!

What to Serve with Your Grilled Asparagus

One of my family’s all-time most favorite grilled dinners is our Quick Flank Steak recipe, along with a packet of garlic-y Grilled Potatoes in Foil, and also this delicious asparagus. The whole meal comes together so easily, so perfectly … ALLLLLL on the grill!

This easy side dish would also be perfect with our:

Grilled Chicken with Lemon and Garlic
Caprese Grilled Fish
Or serve it as a healthy side dish instead of fries, alongside our Italian Grilled Hamburgers or our Fajita Burgers with Guacamole Topping

And, if you’re like me, you’re always thinking, “Hey … while the grill’s on, why don’t we just cook the whole darn meal outside???” So you’ll enjoy these ideas for additional sides, plus appetizers and desserts that you can grill along with this asparagus recipe. My family adores:

And for dessert? How about grilled Blueberry-Lemon Angel Food Cake, Banana Split Grilled Dessert Nachos (yep!! grilled nachos … for dessert!!), or Grilled Tropical Fruit with a decadently sweet almond-ricotta sauce?

You can see the full lineup of our Favorite Grill Recipes HERE. Or click the button below to see even more grilling ideas and menu inspiration:

See ALL the Grilling Ideas!

Make-Ahead Steps

So many times, the dinner hour is a blur as everyone dashes in the house after a busy day. You can shave some time off your evening prep by getting your asparagus all ready to go, earlier in the day!

Simply rinse the asparagus, and trim or snap off the woody ends.

Then, spread the spears out on your grill pan and cover it lightly with plastic wrap. Pop it in the fridge until you’re ready to add the marinade and fire up the grill at dinnertime.

You can also prepare the asparagus “marinade” earlier in the day or even the day before. Keep it in the fridge, too, and give it a stir right before you pour it over the asparagus and head for the grill.

So easy!

FAQs At-a-Glance

Can I Scale This Recipe Up or Down?

Definitely! As I mentioned above, I typically start with 2 pounds of asparagus for my family of 4, because we dearly love this tasty side dish recipe and I know 1 pound simply won’t be enough. But, it’s easy to cut the recipe in half to make only 1 pound of asparagus, if you prefer. Or, if you’re hosting a really big party, you can certainly increase the recipe. I do recommend, however, that you don’t heap the asparagus spears too high on top of each other (although it’s ok if they overlap a little). So if you’re making a larger batch, you may need to go with a larger grill pan.

What’s the Best Size of Asparagus for Grilling?

This is somewhat of a personal preference. And of course, sometimes you don’t have any control over whether your store has thin asparagus or thick asparagus spears available. But I definitely prefer medium-thin stalks for grilling, if I can get them, rather than really thick ones or super skinny ones.

How Do I Prepare Asparagus for Grilling?

People sometimes wonder if they need to parboil or blanch asparagus before proceeding with other cooking methods, like grilling. There’s no need for those types of extra cooking steps. Just rinse your asparagus and snap or trim away the woody ends, and it should be all ready to go!

Do I Peel Asparagus Before Grilling?

Nope! You shouldn’t need to do any peeling if you’ve bought fresh stalks of tender asparagus, and properly trimmed away the woody section at the bottom of the stalks. If you do end up purchasing overly tough asparagus, though, there’s no harm in using a vegetable peeler to remove any thick outer layer from the bottom inch or two of your spears after you’ve removed the woody ends.

How Much Does One Bunch of Asparagus Weigh?

There isn’t really a standard guideline for this, and it can vary from one grocery store to the next, or depending on the source. But, I’ve found that the fresh asparagus from my local store generally weighs in at about 1 pound per bunch (weighed before the tough, woody ends of the asparagus are removed).

What’s the Best Way to Store Raw Asparagus?

After a lot of testing, I’ve found that I get the best results by storing asparagus like a bouquet of flowers. Snap or cut off the dry ends (although, to be honest, I’ve been known to skip this step when I’m in a hurry). Then, stand your asparagus up in a wide-mouthed jar or drinking glass. Fill it with enough water to submerge the bottoms of all your asparagus spears. If you want to go a step further, you can tightly cover it in plastic wrap (don’t smash the delicate tips!). Store it in the fridge until you’re ready to cook it. I don’t remember where I first learned this trick, but it’s the same strategy used by experts at Food Network and The Kitchn.

Do I Have to Use Heavy-Duty Foil to Cover My Grill Pan?

If your grill pan has holes in it, you definitely have to cover it with a sheet of foil to prevent the marinade from escaping. You’re basically creating a rimmed, open foil pouch to keep all the liquid inside, so it cooks right along with your asparagus spears. Heavy-duty foil is best, since it’s less likely to tear when you stir and flip the spears during cooking. And, even if your pan doesn’t have holes, I still recommend covering it in foil to make cleanup easier.

So, next time you’re planning to grill some chicken or fish or a steak for dinner … toss together this oh-so-delicious, EASY grilled asparagus recipe along with it!

With such great, bright flavors and fantastic crisp-tender texture, it’s a family favorite, every time I make it for my own family. (Remember … that’s why I always have to make two pounds!)

And I just bet that it’ll be a hit with your family and friends, too. Happy grilling!

~ by Shelley

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Grilled Asparagus with Parmesan, Lemon and Garlic

Yield: 8 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

A family-favorite Grilled Asparagus recipe that's fantastic with practically any main dish you're throwing on the grill! I always start with 2 pounds of asparagus for my family of 4 (yep ... we love it THAT much), but it's easy to cut the recipe in half for just 1 pound, if you prefer.

• Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Vegetarian (see note) • Gluten Free •

Ingredients

2 bunches of asparagus (about 1 pound each before trimming), woody stems snapped/cut off
2 tablespoons fresh lemon juice
1 1/2 tablespoons extra virgin olive oil
2 teaspoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons parmesan cheese (grated or shredded)
extra pinch of salt to season, if needed
thin slices of lemon (optional) for garnish

Instructions

Prepare and preheat the grill. Cover a large grill pan or grill basket with heavy-duty aluminum foil. (The foil is important to keep the marinade juices from falling through to the grill. If your grill pan doesn't have sides or a lip around the edge, then fold the piece of foil up slightly at the edges, so that the sauce can't escape.)
Spread asparagus on the grill pan. (It's ok if the asparagus spears overlap a little.)
In a small bowl, combine lemon juice, oil, salt, and pepper. Pour over the asparagus spears and toss to coat the spears thoroughly.
Grill asparagus in the marinade over medium-high heat for about 15-20 minutes (turning asparagus in the marinade occasionally), until it's done to your liking.
Serve immediately, drizzling any remaining marinade left in the bottom of the grill basket (most will have cooked away), and tossing with parmesan cheese. Season with additional salt to taste, if needed (sometimes I sprinkle on another 1/8 - 1/4 teaspoon, but sometimes it doesn't need it). Garnish, if desired, by tucking lemon slices amongst the spears.

Notes

Grilling: Remember that grills vary widely in temperature settings, so the settings and times you use may need to be adjusted according to your specific grill, the thickness of your asparagus spears, and how done you prefer your asparagus.

Parmesan cheese: To make this recipe truly vegetarian, be sure to select a parmesan cheese made with non-traditional enzyme alternatives from microbes or fermentation, rather than the traditional rennet.

Make-ahead steps: You can rinse your asparagus, cut/snap the woody ends, and spread it on your foil-lined grill pan earlier in the day. Cover lightly with plastic wrap and keep refrigerated until you're ready to grill. You can also prepare the marinade/sauce earlier in the day or the day before – cover and refrigerate until needed, and then stir again before pouring over the asparagus.

Nutrition Information:

Yield: 8 Serving Size: 1/8 of recipe
Amount Per Serving: Calories: 58Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 134mgCarbohydrates: 5gFiber: 2gSugar: 2gProtein: 3g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

The post Grilled Asparagus with Parmesan, Lemon and Garlic appeared first on Two Healthy Kitchens.

Air Fried Green Beans Recipe

Shelley — Wed, 29 Mar 2023 18:19:46 +0000

~ This Air Fried Green Beans recipe is ultra quick and easy! It produces virtually the same results as high-heat roasting in a traditional oven, but in even less time. So deeply flavorful with all those yummy golden brown spots! (Includes lots of delicious ideas for adapting it to any main dish you’re serving.) ~

This Recipe Is: • Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Vegan (and Vegetarian) • Gluten Free • Paleo •

As if Roasted Green Beans couldn’t get any easier … along came the air fryer!

And now they actually ARE easier and faster than ever before!

You guys know that I’m a huge fan of roasted vegetables. “Old school” oven roasting creates deep, caramelized flavors without overcooking your veggies to unappetizing mush.

And … if you do it right, your handy, countertop air fryer can achieve virtually identical results to your big ol’ oven, in a fraction of the time. (Since there’s almost no preheating time with an air fryer – and with some air fryer models, actually ZERO preheating time at all!)

Mmmmmm … it’s a lot to love, for sure!

Why You’ll Love Air Fried Green Beans

Basically just one (yep … ONE!) ingredient. Since nobody really ever counts oil, salt or pepper … well, that leaves only one other thing you need. Green beans. Truly such a simple, easy recipe! (But I’ve got plenty of ideas for how you can add in sauces, herbs, cheese, and other tasty additions.)

Fast, fast, fast. Like I already mentioned, air frying slashes the time it takes to get foods on the table. Plus there are only a couple of minutes of prep for this easy green bean recipe. Which is a bonus we all need on busy days!

And yet, Air Fryer Green Beans are surprisingly flavorful! Just like with high-heat oven roasting, your air fryer can coax maximum green bean flavors out of even this simplest of recipes. (As if you needed any more reasons to adore your air fryer, right!?!)

Plus there are those yummy, toasty brown spots. They’re not only pretty, but they also promise deep, roasted flavor.

This recipe is super adaptable, too. Green beans are a terrific side dish for practically any main course. And once you’ve air fried them to perfection, there are loads of ways to adapt them to match the flavors in the rest of your meal. (More on that in a minute ….)

And, of course, this is such a very healthy side dish. I mean … it’s basically a delicious pile of wholesome veggie goodness. Air fried green beans are low in calories, yet chock-full of fiber, vitamins (notably vitamins A and C), and antioxidants (like flavonols and quercetin).

Seriously, what’s not to love?

How to Make Your Easy Air Fryer Green Beans

Prep:

Grab a pound of fresh green beans.

Avoid older, woody or tough green beans. They’ll tend to stay tougher when you air fry them, instead of coming out nicely blistered yet tender inside.

Give them a good rinse to get rid of any dirt.

Then, pat them dry with a paper towel.

If they’re wet, the olive oil you’re going to toss them with won’t adhere well. And the surface of wet green beans won’t roast as nicely.

Next, trim away the stem ends.

Quick Tip:

I find that the fastest way trim bean stems is to line several green beans up all together, and cut off the ends in batches.

Tails or No Tails?

As we mentioned way back in our beloved, long-ago recipe for Roasted Green Beans with Balsamic-Browned Butter, there’s certainly debate surrounding whether or not you should trim off the green bean “tails,” as well as the stems.

There’s no wrong answer here, but I personally prefer to leave the little tails on. It saves the time of trimming them off, and they get delightfully crispy in your air fryer. But the choice is yours!

*** Make-Ahead Tip: You can do this prep work ahead of time – earlier in the day or even the day before. Whenever you happen to have a free moment. Pop your prepped green beans (loosely wrapped) into the fridge until go-time!

Once you’ve got your green beans washed and trimmed, you’re ready to start cooking.

Step #1:

Set your air fryer to 375°F.

Note that some air fryer models have a built-in preheating cycle of a couple of minutes, and some don’t. (For example, my Instant Vortex Plus does have a preheating cycle, but my COSORI Pro III Dual Blaze does not.)

If your particular air fryer does have a brief preheating cycle, I recommend that you wait to add your raw green beans until after that preheating stage.

Pro Tip: The Right Temperature

In the same way that I typically prefer “high heat” roasting temperatures of 475°F when I roast fresh veggies in my “standard” oven, I also usually default to setting my air fryer to the highest setting. (On both my models, the highest setting is 400°F, which is fairly standard.) That’s what I do when I make my favorite Air Fryer Asparagus recipe.

So, I was surprised that, in test after test, 400°F wasn’t the best choice for air fried green beans. The green beans just weren’t quite done to our liking on the inside, by the time that the exteriors were perfectly browned.

Dropping the temperature slightly – to 375°F – allowed us to cook the green beans for a couple of extra minutes, so the insides were perfectly tender at the same moment that the outsides were gorgeously marked with roasty-toasty brown spots.

Step #2:

Right before adding them to your air fryer basket, drizzle your green beans with a smidge of extra virgin olive oil. Toss them to ensure that every bean is evenly, thinly coated with oil.

Then, sprinkle your beans with salt and pepper, and toss them again to get the seasonings evenly distributed.

I like to do this right on the cutting board where I trimmed my beans. I mean … you can use a large bowl if you prefer, but why dirty more dishes than you have to, right?

And I definitely recommend that you use your hands to do the tossing here.

Sure, it’s a tiny bit messy. But your hands truly are your very best tool for rubbing that oil lightly across your beans and making sure each bean gets its share. Roll up your sleeves and dive on in!

Do You Have to Use Oil for Air Frying Green Beans?

I know, I know. You might be thinking, “Hey! Isn’t one of the awesome things about air fryers the fact that you don’t have to use all the oil of regular frying?”

That’s totally true!

But just a smidge of oil makes a HUGE difference. You don’t need much oil – only 1 teaspoon of EVOO for an entire pound of green beans.

Believe it or not, that very small amount of oil actually helps to enhance browning in air fryer recipes, helping your green beans to develop those wonderful, tasty golden-brown spots. And, the oil simultaneously helps to prevent your beans from getting dried out. (If you wanna geek out over the details on this, check out Food Network’s article on Everything You Need to Know About Using Oil in an Air Fryer.)

Step #3:

Spread your green beans out in your air fryer basket.

For the best green beans, it’s important not to just toss the beans in there, all heaped on top of themselves in a big pile. You’re trying to get as close to a single layer as possible. (If you have a smaller air fryer, you may need to cook this recipe in two batches.)

The reason for this is due to the fact that air frying is a dry heat cooking method (known as convection). Your air fryer uses hot air that’s circulated around your food in order to create the fabulous cooking results we’ve all come to love about air frying.

To work its magic, your air fryer’s hot air actually needs to be able to get to the surface of your beans, which it can’t do very effectively if they’re in a big pile.

But what if you want to cook up two or three pounds of green beans? No doubt, you could air fry them in several batches. But I’ve got a better idea …

Pro Tip: Need to Cook LOTS of Green Beans?

Hosting a big dinner party? Sounds fun!

But in that case, making this easy AIR FRYER recipe might actually not be your best bet.

If you’re staring down more than one pound of beans, I recommend that you try our “Blistered” Oven-Roasted Green Beans instead.

Of course, it’ll take a bit longer for your “regular” oven to preheat, but placing multiple sheet pans on different racks in your standard oven will allow you to finish cooking all your green beans at the same time. And using my high-heat, oven-roasting method, the results are nearly identical to air frying.

Step #4:

Air fry your beans for about 12-13 minutes. The exact timing will depend on factors like:

How roasted and blistered you like your green beans. Be careful not to shoot for TOO blistered, though. Green beans that are air fried for too long can become dried out and tough.

The size of your beans. Larger, thicker beans may need a little more cook time. However, if your beans are overly mature or woody with tough skins (or weren’t picked very recently), air frying them longer generally won’t help the situation. Fresher green beans air fry much better than tough, woody green beans (which just get tougher in the air fryer).

The wattage of your air fryer. The wattage relates to the power of your air fryer. So, in general, a higher wattage model may cook slightly faster. You can read more about that HERE. A good rule of thumb is: when in doubt, the first time you make any air fryer recipe, start with less time than you think you need. It’s easy to add a couple extra minutes if you need to.

Most air fryers require that you shake and flip your food partway through cooking. (My Instant Vortex Plus Air Fryer prompts me to do this about two-thirds of the way through the cook time, but my COSORI does not require any shaking or flipping).

If your air fryer requires this step, be sure to spread the green beans out again, rather than allowing them to pile up.

Which Air Fryer Was Used in Testing This Recipe?

Air fryers vary widely when it comes to things like wattage, power, and interior cooking space.

This recipe was tested primarily in my 6-quart Instant Vortex Plus Air Fryer (as pictured in my photos). It was also cross-tested in my newer 6.8-quart COSORI Pro III Dual Blaze. I did a lot (like, hours) of research before selecting both of these air fryers, and I have to say that I do truly love them both.

The Instant Vortex is 1700 watts with an internal basket measurement of about 9.5″ x 9.5″.

The COSORI is 1750 watts. Its basket measures about 9.25″ x 9.25″.

But, regardless of your model, my recipe and timing should get you pretty darn close.

Just remember to start with slightly less time the first time you make Air Fryer Green Beans, if you’re not quite sure how your machine will perform. As I mentioned earlier, it’s easy to add more time if needed.

Step #5:

Mmmmmm … you’ll smell those beans start to get all hot and roasty. And you might even hear them sizzle and pop inside your air fryer. Yes … yum!

When your beans are finished cooking, transfer them to a serving platter. Give them a little taste, and adjust the seasoning if you need to.

I often add about an extra 1/8 teaspoon of kosher salt before I serve them up. But that depends on how I’m serving them and whether I’m drizzling them with any sauces or seasonings to tie them into the main course.

Which brings us to the really fun, very best part …

How to Customize Your Green Beans

The options here are wonderfully, deliciously limitless!

While these tasty guys are absolutely fantastic without any other adornments at all, you can also get really creative and dress your beans up in all sorts of delectably different ways!

One of my favorite ideas for an absolutely outstanding yet easy side dish is to steal the browned butter sauce from our Roasted Green Beans. Rich, nutty browned butter is laced with soy sauce and balsamic vinegar. It’s pure, blissful liquid gold! Lick-the-plate-AWESOME!

Sprinkle on a few toasted nuts if you’d like some crunch.

Or try a dusting of cheese. I’m a huge fan of cheddar with green beans, but parmesan cheese is great, too. Or try any other type of cheese that complements your main course (maybe feta for a Mediterranean vibe, or queso fresco for a Mexican meal).

Drizzle ’em with some toasted sesame oil (after air frying) and sprinkle on some pretty sesame seeds for an Asian feel. (Like with my 5-Minute Asian Sugar Snap Peas, black sesame seeds look especially eye-catching on green vegetables.)

Toss on some fresh herbs. Basil and green beans are outstanding together, maybe because they both are in their glory in the summer months. If you’re thinking basil, I’d maybe quarter some juicy grape tomatoes to add in. Mmmmmm and then maybe some goat cheese. Or mozzarella!

You can also drizzle your delicious Air Fryer Green Beans with a bit of whatever sauce you might be serving with your main dish. It’s a simple trick that easily ties the whole meal together.

These even make for a fantastic, quick and healthy snack, served up with your favorite dipping sauce. Beats the nutritional socks off french fries or potato chips, that’s for sure!

Ok ok … I think you get the idea.

With a smidge of creativity, your ultra-simple, quickly air fried green beans can evolve and morph in all sorts of interesting ways.

FAQs At-a-Glance

How Do You Store Fresh Green Beans?

Store your fresh, unwashed green beans (aka string beans) loosely in a plastic bag in the fridge. Washing them before storage can create damp areas that are more likely to get mushy or moldy faster, so hold off on giving your beans a rinse until you’re ready to prep them for cooking.

How Long Do Green Beans Last in the Fridge?

As Allrecipes explains, properly stored, fresh green beans should last for about 7 days. (If you try my tip to prep your green beans ahead of time for this recipe, then I recommend that you cook them within about 1 day after they’ve been rinsed and the stems removed.)

How Can You Tell If Green Beans Are Bad?

Fresh green beans should feel firm and be uniformly green. If your green beans develop brown, soft spots, or start to look limp and withered, they’re past their prime. Definitely avoid any that are moldy or that have areas that are actually mushy.

How Long Do Cooked Green Beans Last in the Fridge?

After you’ve air fried green beans (or cooked them in some other way), you can refrigerate any leftover green beans in an airtight container for about 3-5 days. I don’t recommend freezing Air Fried Green Beans.

Can You Use Frozen Green Beans for This Recipe?

To be honest, I’ve exhaustively tested this Air Fryer Green Beans recipe only with fresh green beans. But I often cook all sorts of frozen veggies in my air fryer, and it works like a charm. If you want to experiment with it, I suggest this article on air frying frozen vegetables as a starting point.

So now there’s no need to fire up your big, “old school” oven to get great roasted green beans for a speedy weeknight dinner.

Your air fryer will get the job done beautifully, in even less time!

And in just minutes, you’ll have an endlessly adaptable, perfect side dish your whole family will love.

Thanks, little air fryer! No wonder everyone has gone air fryer-crazy these days!

~ by Shelley

Love the Recipe? • Were My Tips Helpful?

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Please leave a star-rating in the recipe card below – I truly appreciate all your wonderful feedback!

Air Fried Green Beans

Yield: About 2 cups

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

So very quick and easy, but so full of flavor! After LOTS of testing, we can help you make fantastic Air Fryer Green Beans, every single time!

Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Vegan (and Vegetarian) • Gluten Free • Paleo •

Ingredients

1 pound fresh green beans, rinsed, trimmed and dried
1 teaspoon extra virgin olive oil
1/8 teaspoon kosher salt (plus optional 1/8 teaspoon more for serving)
1/8 teaspoon black pepper

Instructions

Set your air fryer to 375°F. (See notes section below, regarding whether your air fryer requires preheating.)
Drizzle the green beans with oil and toss (preferably with your hands) to be sure every bean is evenly coated with a thin slick of oil. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper, and gently toss again to distribute the seasonings.
Spread beans out in your air fryer basket, getting as close to a single layer as possible. (If you have a smaller air fryer, you may need to do this in two batches.)
Air fry the beans for about 12-13 minutes (shaking them to flip them a bit, partway through, if required by your air fryer). The exact timing will depend on the wattage of your air fryer model and factors such as the size of your beans (see additional info in article above).
Immediately transfer to a serving platter. Taste and adjust seasoning. I often add about an additional 1/8 teaspoon of kosher salt, depending on what I'm serving the green beans with in terms of sauces, etc. (See optional serving ideas in the article above, including suggestions for herbs, cheeses, sauces and nuts.)

Notes

This recipe was tested in both a 6-quart Instant Vortex Plus Air Fryer, which is 1700 watts, with an internal basket measurement of about 9.5" x 9.5" and also in a 6.8-quart COSORI Pro III Dual Blaze, which is 1750 watts, with an internal basket measurement of 9.25" x 9.25".

Freshness: Avoid tough, older or thick-skinned green beans, as they will tend to end up tougher when air fried, instead of being delightfully blistered yet tender.

Trimming green beans: I prefer to leave the "tails" of the green beans on, but that's entirely optional, and if you prefer, you can trim away the tails as you cut off the stem ends.

Preheating: Some air fryers have a built-in preheating cycle of a couple of minutes, and some – particularly smaller ones with the basket closer to the heating element – do not. (My Instant Vortex Plus does have a preheating cycle, but my COSORI Pro III Dual Blaze doesn't.) If your air fryer has a brief preheating cycle, then you'll wait to add the green beans until after that preheating stage. If yours doesn't automatically require preheating, just be aware that you may need to add a minute or two to the total cooking time for some models.

Doneness: My family prefers for there to be some deeply roasted spots on the green beans. If you would like yours to be slightly less roasted and blistered, you can simply reduce the total cooking time by a minute or two. I recommend not aiming for REALLY browned and blistered, however. Instead of creating nicely tender green beans, overcooking in the air fryer can dry the beans out and make them tough.

Make-ahead tips: You can rinse and stem the green beans a few hours earlier or the day before. Make sure they are thoroughly dry, and then store them, wrapped, in the refrigerator.

Nutrition Information:

Yield: 4 Serving Size: 1/2 cup
Amount Per Serving: Calories: 50Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 39mgCarbohydrates: 9gFiber: 4gSugar: 4gProtein: 2g

The post Air Fried Green Beans Recipe appeared first on Two Healthy Kitchens.

Lemon Lime Cucumber Water Recipe

Shelley — Thu, 09 Mar 2023 17:49:17 +0000

+ 7 Easy Tips to Make It Extra Yummy, Every Time!

~ This ultra-refreshing Lemon Lime Cucumber Water will inspire you to drink more water! And it’s so very pretty to share at parties or have on hand when guests pop by. But getting the flavor balance just right makes allllll the difference – I’m sharing the key tricks we discovered after extensive testing (and lots of sipping)! ~

This Recipe Is: • Ready in 30 Minutes or Less • Make Ahead • Vegan (and Vegetarian) • Gluten Free • Paleo •

Seeing how very popular my “recipe” for Cucumber Water has been, I knew you’d love the bright, thirst-quenching flavors of this Lemon Lime Cucumber Water, too – especially as we head into the hotter summer months.

It’s incredibly refreshing!

And if you get the balance of flavors just right, you end up with a gorgeous, nuanced sipper that artfully layers invigorating citrus notes over soft, smooth, almost creamy cucumber flavor.

Geez, I feel like I’m describing a wine here!

And while I can’t guarantee you’ll choose it over a glass of wine … well, who knows?!? You might!

When it’s properly balanced, this water’s got such a lovely flavor that you actually want to drink MORE water. Which is a great thing for all of us – like me! – who struggle to drink as much water as we should (mainly because plain ol’ water is just uninspiring and, frankly … BORING)!

So here’s the thing, though … the magic truly is in developing the flavors nicely. It’s not hard at all. (I promise!)

But I do have a few little tips and tricks to share with you, so you can get this Lemon Lime Cucumber Water recipe just right every single time, pitcher after pitcher after pitcher!

Like I said in my article on how to make the perfect “plain” Cucumber Water:

Making it really great wasn’t as obvious as I’d expected. We tested batch after batch …. after batch. And we were surprised at the simple nuances that made an important difference.

Here’s what we learned …

Tip #1: Use the Right Ratio

You don’t need to get obsessive about this, and you can absolutely vary the precise ratio to suit your personal tastes.

BUT …

After testing lots of variations, I found a solid starting point for you. It should give you a clean, crisp balance between the soft cucumber notes and the tart, bright citrus. The trick is not to use too much citrus, which drowns out the mellow, smoothing influence of the cucumber.

You might be surprised that you don’t actually need many lemon and lime slices at all!

Recommended Proportion:

For 2 quarts (8 cups) of water, I suggest starting with 5 ounces of thinly sliced cucumber (which should give you about 24-30 slices or a heaping 1 cup), plus 4 lemon slices and 3 lime slices.

Tip #2: Don’t Leave Your Lemons and Limes in Too Long

After sitting too long, the citrus becomes sharp, and adding more water doesn’t really fix that sharpness, but just dilutes the other flavors. So, it’s bet to remove the citrus when you’re happy with how flavorful your water is, probably around 4-6 hours.

Now … if you’re thinking logically here, you’re probably gonna jump to the conclusion that the way to solve the bitterness problem is to peel your limes and lemons. That way, you don’t have to worry about pulling them out before they get bitter, right? Just remove the peel and outer pith (with all their bitter citrus oils). Ahhhh … sounds perfectly logical.

That’s what I was thinking, too!

BUT …

I tested it for you.

And, surprisingly, peeling doesn’t help as much as you’d think.

Plus, it creates new problems.

Which brings us to …

Tip #3: Don’t Peel Your Cucumbers or Fruit

Yes … peeling your citrus does help to prevent some bitterness. But it also leads to an unpleasantly strong, aggressive citrus flavor that overwhelms the smooth nuances of the cucumber and throws everything out of balance.

After sitting for awhile, it ends up tasting “Like lemonade that’s just not sweet.” Meh. Not the best.

You still have to take the citrus out of the water before it gets overwhelming. And it’s a heck of a lot harder to fish the citrus out when it doesn’t have any peels and has broken into lots of little bits floating through the water.

And peeling your citrus causes other dilemmas, too. Especially if you’re signing your infused water up for a beauty pageant (or just want it to actually look enticing).

Peeling creates UGLY water.

Now, I realize that you might not normally think you need to worry about how attractive your water is. But, friends, I’m here to tell ya: when you open the refrigerator door and see a gorgeous, photo-worthy pitcher of ice cold infused water sitting there … looks really do matter.

You WANT to drink PRETTY water!

Soooooo …

Don’t peel your cucumbers, lemons and limes. They’re so much lovelier, so much more inviting with their vibrantly colored peels still on.

That’s even more important if you’re making a batch of this infused water to set out at a party or share with guests. (Repeat after me … looks matter. At least when it comes to infused water!)

Trust me, I tested the whole peeling concept. It’s not an attractive situation.

Not only do you lose those eye-catching stripes of peel, but your citrus tends to fall apart, with messy-looking bits floating all around.

Bottom Line on Peeling:

If you’re trying to get psyched about drinking more water – or want to create an inviting pitcher for a party – leave those peels on!

But, since you’re leaving the peels on, you also need to …

Tip #4: Wash Your Produce Well

Give your cucumber and citrus fruit a good rinse and maybe a scrub before you slice them.

You’re going to be soaking them – skins and all – in your drinking water, so you definitely want to be sure you’ve rinsed off any dirt.

You might be thinking that choosing organic cucumbers and citrus is a good idea here, too. And it is!

But, as I explain in more detail in my article on making “basic” Cucumber Water, garden-harvested or farm market organic cukes likely won’t have been waxed the way those in the grocery store have been, which may lead to them tasting a bit stronger. So, adjust the amount of cucumber slices if you need to.

Tip #5: Use Regular Ol’ Cucumbers

I go into A LOT more detail about this in my article on “basic” Cucumber Water, so if you really want to geek out on this point, head over there to soak up all the details.

Varieties We Tested

The short story is that we tested the 3 typical types of cucumber you’ll come across, at 7 different time intervals, ranging from just 10 minutes of soak time to 3 days. The 3 varieties of cucumber we tested were:

Common “garden variety” cucumbers (the fatter ones you most frequently find at the grocery store)
English or “seedless” cucumbers (these are long and skinny and are usually sold in shrink-wrapped plastic)
Mini cucumbers

I absolutely expected that the seedless English cucumbers would be the best.

Nope!

In test after test, the standard, garden variety cucumbers were the clear, hands-down winners.

If you’re making a pitcher to drink immediately – say within half an hour – you actually do get a bit more cucumber flavor from the English and mini cukes, straight out of the gate.

But none of my testers liked the VERY cucumber-y, assertive flavor of water made with either the English or mini varieties, after the water pitcher had been hanging out in the fridge for longer than an hour.

I’d recommend simply always sticking with regular cucumbers for making great Lemon Lime Cucumber Water. No need to overthink it or get fancy!

Tip #6: It’s Better Cold

Temperature isn’t important in terms of how the flavors develop or how strong they become.

What matters here is the simple fact that my testers all agreed they preferred drinking infused water like this when it’s nice and cold. (Regardless of what temperature the water was when I initially made the batch.)

So, it doesn’t matter if you MAKE your Lemon Lime Cucumber Water recipe with chilled water or room temperature water. BUT … it’ll taste best if it’s chilled when you serve it.

So, Should You Add Ice?

It’s an ideal way to get your pitcher of water temptingly cold FAST. And to keep your refreshing drink pitcher pleasantly chilled for outdoor events or long parties.

And, it’s prettier, too!

But it’s totally optional.

The Icy Options

If you’re storing your pitcher in the fridge, there’s no need for ice (unless you like how it looks).

But, if your pitcher is headed for a party, particularly a warm-weather outdoor gathering, then ice is a perfect way to keep it cold and refreshing.

Just remember that those ice cubes will eventually melt into additional water. So, you may need to toss in a few extra, fresh cucumber and citrus slices after a while, to ensure your infused water stays flavorful.

Tip #7: Yep, You Can Reuse Your Slices (Or Eat ‘Em!)

If you’re serving your Lemon Lime Cucumber Water at a party and it’s disappearing FAST (or if you’re a champion water guzzler yourself!), then it’s quick and easy to simply reuse your slices and top off the pitcher with additional water.

Eventually, your slices will start to lose their flavor. But you should be able to add fresh water two – or maybe even three – times before that’s a problem.

When you notice that your cukes and citrus are losing their flavor, you have a couple choices. You can either toss in a few new slices from time to time to pep things back up (like, if you’re hurrying to keep your party buffet table stocked and full). Or you can start over with a fresh batch of slices.

And if you want to nibble a cucumber slice now and then? No problem! If it’s been floating around for a while, it may not be very flavorful, but there’s nothing wrong with trying.

So, with all those tips in mind, let me bring it all together for you …

How to Make Great Lemon Lime Cucumber Water

Step 1:

Grab a (rinsed) cucumber, a lemon and a lime.

As I discussed in more detail in Tip #3 above, there’s no need to peel them. (And they look much prettier if you leave all the peels on. So much more enticing … beckoning you, beckoning you to drink MORE water!)

Pro Tip: Muddling

It might seem like a good idea to muddle your fruit a little, to get the flavor to infuse more quickly. But if you’re too vigorous about it, you end up with too much citrus flavor being released, and lots of citrus bits floating unattractively through your water.

A better idea?

To get those citrusy flavors infusing a little faster, gently roll your lemons and limes back and forth on your counter a few times (before slicing). That helps loosen them up so the lime juice and lemon juice release more readily into your water.

Slice your cucumber nice and thin – about 1/8″ thick. Using 5 ounces of cucumber, you end up with about 24-30 slices, or about 1 heaping cup.

Slice your lemon and lime a little thicker, though – you’re shooting for about 1/4″ inch thickness on those. Why cut them thicker? Simply because if you go thinner than 1/4″ inch, they tend to fall apart.

I like to remove the seeds from my citrus slices, so those don’t end up in my water.

You don’t need very many citrus slices to add nice flavor and properly balance out all those cucumbers. (See Tip #1 above, about using the right ratio.)

Surprisingly, through all our testing, we found that just 4 slices of lemon and 3 slices of lime was the ideal combination.

Step 2:

Pile your pretty slices of cucumber and citrus fruits in a large pitcher and add water.

As I mentioned in Tip #6 above, I like to start with cold water, so my water is perfectly chilled and drinkable quickly.

Give it all a gentle stir.

Ooooohhhhh …

The slices glide around the water and look so inviting already!

Step 3:

Resist the urge to start glugging that lovely refreshment straightaway. It takes just a few minutes for those colorful slices to begin to meld their refreshing flavors with the water they’re cheerily floating around in.

Give it 10 minutes, minimum, and you’ll be rewarded for your wait!

From there, the flavors will become stronger the longer the water sits. (Preferably in the fridge, so it stays refreshingly chilled.)

Your water should last in the refrigerator for up to 2-3 days.

But, if you’re going to have it around that long, you’ll find that the citrus flavor becomes too strong and bitter. So, for longer storage, remove your lemon and lime slices when you’re happy with the flavor balance. (I generally like to take them out after about 4-6 hours).

You don’t need to remove the cucumber slices (although you can if you want to). Their soft, mild flavor doesn’t overwhelm the citrus notes, even if you leave the cukes in for the full 2-3 days. As an added bonus, leaving the cucumber slices in looks prettier, too.

Step 4:

It’s a good idea to gently give it all a stir again before serving, to swirl the flavors evenly throughout.

And then …. ahhhhhhh … Enjoy!

Why Is Infused Water Like This So Good for You?

A lot of websites and “diet” advice get all amped up over infused water recipes being great as a detox drink or for helping to boost metabolism and weight loss. But, the true “detox” and health benefits of Lemon Lime Cucumber Water are really all about the water, and much less about the small amount of fresh fruits and veggies floating in it.

Humble, regular ol’ plain water is a healthy drink, all by itself … ideal for “detoxing” your body, for flushing out your systems, and for staying hydrated. With or without those pretty slices.

Sure, fruits and veggies have loads of good stuff going on (you might be thinking of those fresh lemons and limes and their vitamin C, for instance). But we’re not really looking at huge amounts of those nutrients from a few slices floating in your drink.

I go into additional detail in my article on “basic” Cucumber Water, but the key takeaway is that this Lemon Lime Cucumber Water is good for you … because water is good for you. From healthy skin to potentially helping to manage high blood pressure – the list of great health benefits goes on and on.

Add to that the fact that choosing infused water over sugary drinks saves calories and slashes sugar intake. Plus, it’s a great way to wean yourself off sugary drinks like soda and even sugar-loaded sports drinks.

So basically, the really big bonus here comes with the fact that people tend to find pretty-looking water like this much more enticing. And that means they’re more likely to drink enough water each day and hit their water intake goals, since if it feels special and tastes more interesting than plain tap water.

No doubt … when it comes to an easy health victory you can achieve on a daily basis, drinking more water is a very good thing!

FAQs At-a-Glance

How Long Does Lemon Lime Cucumber Water Last?

It’ll keep in the fridge for 2-3 days. But remember to pull out your citrus slices after about 4-6 hours to prevent your water from becoming overly citrusy and even bitter. (There’s no need to remove the cucumber slices.)

Should I Use an Infusion Pitcher?

An infusion pitcher works great for making flavored waters like this. In particular, you might want to place the lemon and lime slices in the removable infuser basket, since those need to be removed after a few hours. Another option to help you keep your slices from splashing into your glass as you pour: use a pitcher with a narrowed pour spout.

Can You Make Just One Glass (or Sports Water Bottle) at a Time, Instead of a Whole Pitcher?

Definitely! There’s no specific ratio for that, though. It really depends on how big your glass or water bottle is, and how fast you’re drinking it (how long the flavors will have to develop). You may want to use a few more slices than in my recipe’s base ratio, if you’re making individual glasses of water – assuming that you’ll be drinking them fairly soon after you make them. Using extra slices will help the infused flavors to strengthen more quickly. (And remember that you can reuse your slices for a second or even third glassful. See Tip #7 above.)

Can You Double or Triple the Recipe?

Absolutely! Lemon Lime Cucumber Water is a perfect drink for serving in big batches at parties (for both alcohol drinkers who need a hydration break, and for those who prefer not to drink alcohol). Especially on a hot summer day! And, if you get your whole family on board with drinking more (yummy!) water, you’ll probably go through one pitcher fairly quickly. Just stick to the basic ratio of approximately 5 ounces of cucumber, 4 slices of lemon, and 3 slices of lime per 2 quarts of water.

Can I Use Sparkling Water?

Surprisingly, my taste testers weren’t crazy about using sparkling water. Every single person preferred “still” or plain water during our testing. But if you love sparkling water, feel free to give it a try! (Note, though, that sparkling water goes flat after several hours. So rather than being good for 2-3 days, you’ll only get about 12 hours from it, at most.)

Spa Water (That You’ll Actually Enjoy Drinking!)

There’s a reason that spas, high-end health clubs and swanky resort hotels so often have big, icy-cold glass jugs of infused water, all ready to welcome you as you enter.

Even though it’s ridiculously inexpensive to make, it feels pampering and special. And, of course, thirst-quenching!

So go on … pamper yourself a little!

Make up a gorgeous pitcher of delicious, refreshing Lemon Lime Cucumber Water. You just might be surprised how much you LOVE drinking water. (And how much you love opening your fridge to see a pretty pitcher waiting to greet you!)

~ by Shelley

Love the Recipe? • Were My Tips Helpful?

__________

Please leave a star-rating in the recipe card below – I truly appreciate all your wonderful feedback!

Lemon Lime Cucumber Water

Yield: 8 cups

Prep Time: 4 minutes

So refreshing! This will definitely entice you to drink more water. And with the tips above, you'll get a lovely, balanced flavor every single time!

• Ready in 30 Minutes or Less • Make Ahead • Vegan (and Vegetarian) • Gluten Free • Paleo •

Ingredients

5 ounces unpeeled cucumber (regular cucumber, not seedless English – see note)
4 slices lemon (1/4" thick), seeds removed
3 slices lime (1/4" thick), seeds removed
2 quarts water (preferably chilled)

Instructions

Slice the cucumber about 1/8" thick (you should have approximately 24-30 slices, or a heaping 1 cup).
Add the cucumber, lemon, and lime slices, and the water to a large pitcher, stirring gently.
Let sit at least 10 minutes, or (refrigerated) up to 2-3 days. The flavor will become stronger the longer the water sits, and after a while the citrus flavor will become too strong and bitter. To prevent this, remove the lemon and lime slices when you're happy with the flavor balance (I recommend removing them after about 4-6 hours). You don't need to remove the cucumber slices, however.
Gently stir again before serving.

*** In addition to the brief notes below, be sure to refer to the article above for more details regarding the best type of cucumber to choose, why we don't recommend peeling your citrus, and numerous other helpful tips.

Notes

Type of cucumber: As discussed in the article above, regular "garden cucumbers" were by far the most popular cucumber variety we tested, particularly when the Lemon Lime Cucumber Water will be sitting for more than an hour. Taste testers specifically did not like the stronger flavor that developed when using seedless (aka English) cucumbers or the mini cucumbers we tested.

Water: Our taste testers definitely agreed that this recipe tastes best when served cold. That's why we recommend starting with chilled water, particularly if you'll be serving your Lemon Lime Cucumber Water within the first hour or two. Refer to the article above to read more about water temperature and adding ice.

Nutrition Information:

Yield: 8 Serving Size: 1 cup water
Amount Per Serving: Calories: 9Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 10mgCarbohydrates: 3gSugar: 1gProtein: 0g

The post Lemon Lime Cucumber Water Recipe appeared first on Two Healthy Kitchens.

23 Shortcut Frozen Green Bean Recipes

Shelley — Tue, 08 Nov 2022 18:49:28 +0000

~ These delicious Frozen Green Bean recipes showcase just how versatile, EASY, and astonishingly yummy frozen veggies can be! So fast and convenient, it’s a clever shortcut – with no need to wash, trim and cut fresh beans. From quick side dishes to soups to mains … now you’ll definitely want to have a bag of frozen green beans on hand at all times! ~

On busy days (which is basically every day, right?!?!) smart shortcuts can make all the difference, especially at mealtimes.

Just a few minutes saved here and there can add up to the difference between offering your family a home-cooked dinner … or just giving up and dialing for carryout.

And, no doubt, using frozen green beans in place of fresh is a true shortcut gem!

Why Frozen Green Bean Recipes Work So Well

While I love a garden-fresh summer bean as much as the next girl, there are tons of reasons why frozen green beans just make a lot of sense!

Nutrition – You might be surprised to learn that frozen vegetables – including green beans – are typically every bit as healthy as fresh. And in fact, they can often be even more nutritious, since they’re generally frozen at the peak of ripeness, very quickly after they’re picked and before their nutrients have begun to diminish.

Cost – Of course sale prices and special deals vary, but as a generalization, frozen green beans are often cheaper than fresh.

Prep Time – And frozen beans are so much faster to prep. They’re already washed and trimmed, and you can buy whole or already-cut beans, depending on what you’re making.

And many of the recipes in our collection below don’t even require you to thaw your green beans first!

Convenience – As you’ll see in many of the recipes below, if you grab a bag of frozen green beans anytime you’re at the grocery store, and keep one always tucked in your freezer, you can quickly cobble together a side dish with other pantry staples in just a few minutes. Any time, any night. Even when the fresh green beans at the market look not-so-great. So convenient, and a true lifesaver when dinner’s running late!

Any Cooking Method – You might also be surprised that you can use frozen green beans with practically any cooking method. From oven-roasting to pan-searing to air-frying. Sure, they’re terrific in soups (we’ve got some fabulous ideas for ya there!), but they can really go almost any place a fresh bean can. Wonderfully adaptable!

So, whether you’re looking for the perfect, easy green bean side dish to grace your Thanksgiving table (ahem … maybe the updated Green Bean casserole??), or you just need to get a meal on the dinner table ASAP, there’s a recipe here (or two! or three!) that you’re sure to love …

Frozen Green Bean Recipes

Roasted Frozen Green Beans

Photo Credit: wholefoodsoulfoodkitchen.com

Got a bag of beans in your freezer? Then you can make this easy side dish with only 5 basic pantry ingredients and 5 minutes of prep time. Terrific when you're in a hurry! Includes lots of ideas for delicious flavor variations to keep things interesting, every time you make this. (Mmmmmm ... parmesan cheese, or nuts and fresh herbs, or cranberries, or ......)

Green Bean Casserole (without Mushroom Soup)

Photo Credit: wholefoodsoulfoodkitchen.com

Ah ... the Thanksgiving classic! But this one's made without any gloppy canned soup for a lighter, more wholesome take on the iconic American holiday dish! (Need a vegan version? Try this clever Vegan Green Bean Casserole with Panko Topping.)

10-Minute Sautéed Green Beans

Photo Credit: scrummylane.com

No need to defrost the frozen green beans first! Simply toss your whole green beans and dried seasonings in a skillet, and in just 10 minutes, your tasty and healthy side dish will be ready. With lots of ideas for flavor variations and add-ins, this super-flexible recipe is a blank canvas that goes with pretty much any main dish!

Seasoned, Frozen Green Beans in the Air Fryer

Photo Credit: gocookyummy.com

Just for all you fans of air fryer recipes! These frozen beans are delightfully seasoned with black pepper, garlic powder, and dried onions, plus chili flakes for a little heat (although you can change up the spice mixture to suit your taste). Super fast with your air fryer ... ready in 13 minutes flat. (Or, for an entirely different flavor profile, try this recipe for Air Fryer Frozen Green Beans with Everything Bagel Seasoning.)

The Tastiest Green Bean Fried Rice

Photo Credit: plantbasedwithamy.com

Next time you're craving fried rice, try this green bean recipe, which cooks in just 15 minutes – faster than ordering takeout! It’s flavor-filled with a unique almond teriyaki sauce, packed with veggies, and gets boosted texture from crunchy almond slivers. Feel free to add in extra vegetables, too, like pretty bits of red bell peppers. A healthier fried rice recipe that's so simple to whip up!

Roasted, Frozen Green Beans and Mushrooms

Photo Credit: midwesternhomelife.com

This tasty side dish comes together with balsamic-caramelized frozen green beans, roasted mushrooms, toasted almonds, and a finishing sprinkle of feta cheese. If you worry that cooked frozen green beans will end up sad and soggy – never fear! These roasted frozen green beans are a crispy, tender, and flavorful veggie recipe that even a picky eater will gobble up!

Lebanese Green Beans (Lubee)

Photo Credit: www.acedarspoon.com

An heirloom family recipe, this dish features frozen green beans that are slowly simmered with diced tomatoes, onions, garlic, cinnamon, and cumin, allowing the flavors to really develop and become rich and warm. Make a batch to have leftovers for quick side dishes throughout the week, or add meat to easily turn it into a satisfying main.

Pressure Cooker Pot Roast Soup (with Slow Cooker and Stovetop Options)

Photo Credit: randaderkson.com

A hearty beef and vegetable soup that'll warm your soul on a chilly day! It's also a great recipe for when you have a partially used bag of frozen green beans you need to use up.

Easy Green Beans Almondine

Photo Credit: borrowedbites.com

A classic dish of tender green beans coated in a rich, buttery, lemon juice sauce and topped with crunchy toasted almonds. It's both flavorful and healthy ... a win-win that's done all in one large skillet, in under 15 minutes!

Air Fryer Frozen Green Beans in Garlic Sesame Sauce

Photo Credit: www.muydelish.com

Your frozen green beans cook quickly in the air fryer (no need to thaw!), bathed in a mixture of garlic, toasted sesame seeds, soy sauce, brown sugar, and sesame oil. A little sweet, a little salty ... and a whole lotta yummy! (Psssst ... these would be a perfect side dish for our beloved Flank Steak!)

Copycat Olive Garden Minestrone Soup

Photo Credit: freshwaterpeaches.com

This homemade version of the Olive Garden fave is so wonderfully cozy and delicious, bursting with healthy, fresh flavors! The recipe includes both Instant Pot and stovetop directions, plus options like adding chicken.

Sheet Pan Chicken, Potato and Green Bean Bake

Photo Credit: yummyaddiction.com

Let your oven do the heavy lifting tonight with this simple, low-prep dinner that only requires 10 or 15 minutes to prep! Green beans meet up with baby red potatoes, green olives, and herby, marinated chicken for a baking sheet meal the whole family will love! (Note that the author uses bone-in, skin-on thighs, but says any cut will work well, so try it with leaner skinless chicken breasts for a more waistline-friendly option.)

Italian Green Beans (Authentic and Traditional)

Photo Credit: www.christinascucina.com

A simple, rustic Italian dish (cucina povera style) with green beans and tomatoes – from an author who specializes in authentic Italian recipes. It's fabulous as a side dish, or as a vegan/vegetarian main dish with crusty bread.

Buttery Skillet Green Beans with Purple Onions

Photo Credit: longbournfarm.com

A quick stovetop green beans recipe that simmers your unthawed green beans with pretty purple onions and a tiny but flavorful dab of butter. It all cooks together quickly and easily for a speedy side dish that's ready in 15 minutes, and lovely with nearly any main course you're making!

Instant Pot Cabbage Soup (with Frozen Green Beans)

Photo Credit: therecipewell.com

This nourishing soup is loaded with simple ingredients – nutritious vegetables in a flavorful, tomato-based broth laced with Italian seasoning. Lots of great tips help you add meat or plant-based proteins, kick up the heat, or even make it in your slow cooker instead of your pressure cooker. Whatever you choose, it’s perfect for meal prep and freezer-friendly.

Asian Vegetable Stir Fry

Photo Credit: yummyaddiction.com

Thawed and well-drained frozen green beans easily stand in for fresh in this fast, Asian-inspired recipe. A thickened, gingery soy sauce deliciously blankets the medley of veggies. Try it served next to fried eggs for a unique yet nourishing weeknight meal!

Sautéed Garlic Green Beans

Photo Credit: www.thehealthnutmama.com

Calling all garlic lovers! You can adjust this recipe to use more or less green beans, depending on how garlicky you want them and how many people you're serving. For an even bigger flavor punch, you can optionally add in chopped onions, along with the fresh garlic. Quick and easy!

Vegan Gnocchi Soup

Photo Credit: healthymidwesterngirl.com

With a few minutes of chopping, this easy soup cooks up in only 20 minutes, so you can sit down to a healthy, hearty meal no matter how hectic your week gets! Adjust the crushed red pepper flakes to make it milder or kickier, exactly how you like it. And don't worry ... although the pretty pictures of this recipe showcase fresh green beans, it also clearly explains that you can opt for frozen green beans instead (but be sure to thaw them first).

Vegan Quinoa Poke Bowl

Photo Credit: ourplantbasedworld.com

Got just a few frozen green beans you wanna use up? This unique, extra-healthy meal is a great way to do it! As the authors explain, frozen green beans are super convenient since you simply defrost them in warm water before preparing.

Italian Frozen Green Bean Salad

Photo Credit: www.christinascucina.com

This classic Italian recipe is terrific served warm, cold, or room temperature, so it's ideal for summer cookouts and picnics, or for Thanksgiving dinner and holiday buffets! Make sure to note the author's recommendation to use very good-quality olive oil and a strong wine vinegar to really make this dish shine.

Green Beans and Chorizo

Photo Credit: biteontheside.com

Ready to enjoy in only 10 minutes! Tender green beans are tossed with crispy, spicy Spanish chorizo sausage for a side dish that packs a punch. Delightfully smokey with a hint of heat, the author says they're a particularly great accompaniment to fish and chicken dishes.

Fasolakia (Greek Green Beans)

Photo Credit: herbsandflour.com

A great side dish or vegetarian meal ... or do as the author's mother-in-law does, and add tender Greek meatballs. Yum! Bonus: another beauty of this recipe is that it tastes even better the next day. And it's extra-easy to make with frozen green beans, since there's no need to thaw them – just toss them in, and they'll have plenty of time to cook in the oven.

French Green Beans with Mushrooms

Photo Credit: www.carriesexperimentalkitchen.com

Feeling extra fancy tonight? This recipe uses those "French" thin green beans (aka haricots verts) you see in the frozen veggie aisle, that are split lengthwise into graceful, slender bean ribbons. (Although it works just fine with regular green beans, too.) Buttery, garlicky mushrooms make them extra-special!

So many delicious ideas to choose from, huh?

I mean, seriously … who knew there were so many really great frozen green bean recipes you could 100% successfully make, instead of using fresh?!?

A wonderful little time savings! Whether you’re looking for recipes to make Thanksgiving dinner or your holiday meal plan just a little bit easier – or you’re simply trying to find FAST ways to pull together healthy dinners on busy weeknights.

Definitely bookmark these ideas to use all year ’round, any time you don’t happen to have fresh green beans available. Or … any time you need a brilliant, time-saving shortcut!

The post 23 Shortcut Frozen Green Bean Recipes appeared first on Two Healthy Kitchens.

Sauteed Summer Vegetable Recipe

Shelley — Thu, 18 Aug 2022 14:46:42 +0000

~ This vibrant Sautéed Summer Vegetable medley features seasonal farmers’ market faves: zucchini and yellow squash, sunshine-y corn, savory red onion, and sweet-tart tomatoes … all highlighted by a cascade of fresh basil and crumbles of creamy goat cheese. So simple, yet surprisingly, addictively delicious! ~

This Recipe Is: • Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Vegetarian • Gluten Free •

You know I’m a summer girl at heart. Sunshine and blue skies, and all the fresh-picked garden veggies.

I try to celebrate every fleeting, sun-soaked moment, every sun-ripened flavor. Because – at least here in Ohio – it’s all gone much too soon.

So let’s get to celebrating!

If you wanna capture all those glorious, summer veggie flavors in one showcase recipe, there’s no better way to do it than this.

The Great Zucchini Dilemma

Oh … and maybe you’re battling that annual, late-summer problem: what on earth to do with more, more, more zucchini?!? Kind of a great problem to have, but still you wonder … will it ever stop??

Yes, I know. This is an actual dilemma real-world people grapple with. I’ve been there. Remember my garden zucchinis nearly as big as my toddlers?

This vegetable medley is perfect for helping you solve that summer “problem” too! One more way to use ’em up … DELICIOUSLY!

We so eagerly look forward to this recipe, every summer.

A celebration of the season’s best produce in every single bite!

What This Tasty Celebration Includes

These Sautéed Summer Vegetables are both gorgeous to look at … and also feature layer upon layer of gorgeous flavors.

It was loosely inspired by the wonderful flavor profile of my Grilled Zucchini Flatbread recipe. But I took those base flavors and added lots more summer-y flourishes and flavor dimensions.

Part of the genius of this recipe is constructing those layers one at a time, adding different veggies to your skillet as you build.

The real superstars of this recipe are skillet-seared zucchini and summer squash. Kissed with a little golden-brown here and there, but not overcooked or soggy. Perfect!

Some meltingly tender ribbons of red onion add satisfying, savory notes.

Then we layer in toasty, fresh sweet corn and pops of bright, juicy tomatoes.

The finishing flourish features summer’s spotlight herb: basil!

Plus there are luxuriously creamy sprinkles of goat cheese, to bring everything together.

Each layer offers another nuance, from sweet to savory, creamy to salty to fresh-and-snappy.

I’m happy just thinking about it, just writing about it. I really, really love this simple recipe. (I bet you’re catching onto that by now, aren’t you??)

What to Do If You Can’t Get Fresh Sweet Corn

Most of the ingredients for this recipe are readily available at the grocery store, year-round, with the exception of the fresh-picked sweet corn. I don’t recommend making this recipe with frozen or canned corn. Just not the same.

So, for a terrific way to enjoy fresh veggies all year long, try our Oven Roasted Vegetables recipe. In addition to zucchini and yellow squash, it features a trio of green, red and yellow pepper pieces, asparagus, mushrooms and carrots. All roasted to perfection on a baking sheet for fresh flavor any time of year!

Ok … ready to make your own skillet full of summertime veggie bliss? Here’s all you have to do!

How to Make This Sautéed Summer Vegetable Recipe

Ingredient Prep

Start by getting all your ingredients ready and chopping your veggies. Once you fire up the stove, this recipe progresses pretty quickly, so you want to have all your ingredients ready to go.

A few quick hints on this:

Hint #1: To cut thin, medium-length slices of the red onion, quarter your onion vertically, cutting from tip to root. Then, take a quarter of the onion and slice crosswise to get nice, thin pieces. Like this:

Hint #2: The easy way to cut confetti-like pieces of fresh basil (this is called chiffonade) is to stack several basil leaves, roll them like a cigar, and then thinly slice across the roll, like this:

Hint #3: If possible, choose small or medium zucchini and yellow squash that don’t have large, mature seeds in the middle. They’ll tend to have better texture and flavor than jumbo-sized squashes. (So … you know … skip the zucchini that are as big as a toddler!)

Hint #4: You can use zucchini and yellow squash interchangeably in this recipe. It’s prettiest with some of each, but it will still taste essentially the same if you double the zucchini and omit the yellow squash (or vice versa).

Hint #5: A great way to save some time is to purchase crumbled goat cheese in a little tub, rather than a log you have to crumble yourself. If you do buy a log, it’s definitely easiest to crumble the cheese when it’s very cold. You can even pop it in the freezer for a few minutes, so it’s super cold (but not frozen). Work rather quickly, once you start crumbling, before your body heat makes it melty and smeary on your fingers.

Now that you’ve got all your ingredients ready, it’s time to cook!

Step #1

Heat a little olive oil in a large skillet over medium-high heat, swirling it around to coat the empty skillet.

Equipment Tip: Which Skillet Is Best?

I tested this recipe in both a regular, fully clad metal skillet and also in a nonstick skillet. A clear winner: the nonstick skillet works notably better for this particular sauté recipe. The tender zucchini and yellow squash stick much more to a regular skillet, and tear away as you stir, leaving most of their yummy, browned bits behind on the skillet. *SAD*

This is my favorite nonstick skillet because it’s super affordable. (Even high-priced nonstick skillets usually need to be replaced every few years, which is why I always recommend choosing an inexpensive skillet, so you don’t feel badly replacing it now and then.)

Step #2

Add your red onions to the preheated skillet and cook them very briefly (about a minute and a half), until they’re beginning to soften and brown a little.

You don’t want them to be all the way cooked yet, since they’ll continue to cook as you add the other vegetables to the pan.

Push the onions outward to the sides of the skillet to make room for your zucchini and squash.

Step #3

Add your yellow squash and zucchini to the skillet, trying to spread out the slices in a single layer. There’ll probably be a little overlap, but you should be able to create a mostly even layer.

You want as many slices as possible to be directly in contact with the bottom of the hot pan so they begin to develop some nicely seared, golden-brown spots. Trust me – those golden-brown spots are yummy and totally worth the extra attention!

You also want to resist the temptation to start stirring them around at first. Leave them alone for a couple of minutes, so they have time to develop those browned areas. Then flip the slices over and add your corn kernels on top of the slices.

Continue cooking your veggies for about another 4-5 minutes. At this point, you’ll stir the vegetables frequently, still trying to keep your squash and zucchini slices in contact with the bottom of the pan as much as you can.

The Secret to Success

The goal here is to grab some fast, golden-brown, seared areas before the squash and zukes get overcooked and mushy. That’s the secret to success with this recipe, and it’s worth the extra attention you’re giving it while it’s cooking. A few minutes of diligence pays off big time!

Even my husband, Scott, likes this recipe, and he’s generally not a fan of cooked zucchini because it’s usually served limp and watery.

Remember: a quick, delicious browning … without overcooking. That’s your goal!

Step #4

In the last minute of cooking, add your tomatoes, a confetti cascade of basil, plus a sprinkling of salt and pepper. (Either cherry or grape tomatoes is fine for this recipe, although you can see I’ve used grape tomatoes in my photos.)

Give it all a stir to distribute your seasonings and let the tomatoes ever-so-slightly heat through.

You want the tomatoes and basil to be warmed but not mushy or wilted.

Just like with the zucchini and yellow squash, you wanna retain those amazing, fresh, vibrant flavors and textures.

Step #5

Pull your piping hot skillet of sautéed vegetable bliss off the heat, and toss your crumbled goat cheese on top (mmmmm … even more blissful!).

If you want the cheese to get melty, you can stir it through the warm veggies, but I usually prefer not to – so you have recognizable bits of that creamy-soft cheese that haven’t completely melted into the dish.

Make-Ahead Tips

This delightfully healthy side dish recipe is best fresh, served up immediately after cooking.

But I’ll admit, it’s still pretty darn good a day or two later, if you happen to have leftovers. The key is to reheat it very gently, so your pretty veggies don’t get all overcooked and squishy.

Another tip: You can do almost all the prep work ahead of time, so this recipe is a total breeze to throw together when you’re ready to begin cooking.

You can slice the zucchini, yellow squash and onions up to a couple of days ahead.
You can also cut the corn off the cobs ahead, too.
Store your vegetables in separate baggies in the fridge until you’re ready for them.
I recommend waiting until the last minute, however, to slice your tomatoes and basil.

What to Serve with Your Fabulous Summer Vegetables

This easy side dish will be great with practically any summer meal.

Some ideas for main dishes …

Italian Grilled Hamburgers, piled high with onions, green bell peppers and melty mozzarella would be a fabulous choice. So would Lemon-Garlic Grilled Chicken.

Not firing up the grill? Maximize your veggie joy with even more summer garden bounty by pairing this side dish with the red and green bell peppers in our Comforting Stuffed Pepper Casserole.

Our Easy BBQ Chicken Wraps are an ultra-fast main dish option for casual summer nights (in less than 10 minutes flat!). Or, let your slow cooker do all the work with our Crock-Pot North Carolina BBQ Pulled Chicken Sandwiches. Maybe whip up some quick No Mayo Coleslaw, too. Niiiiiice!

I could go on and on. For real … this Summer Vegetable Sauté is great with pretty much every summertime meal I can think of!

It’s so delicious, that I honestly often wish I could make an entire meal out of these veggies alone (and sometimes I actually do)!

FAQs At-a-Glance

Can I Double This Recipe?

As I discuss above, a real key to this recipe’s success is getting a good sear on the squashes. This won’t happen properly if you over-fill the skillet with a double batch. If you do want to make an extra-large helping of this recipe, I recommend using two skillets.

Can I Use ALL Zucchini (Swapping Out the Yellow Squash)?

Sure! You can use zucchini and yellow summer squash interchangeably in most recipes, including this one. As mentioned above, the taste will be essentially the same. (So, if you really do have a mega bumper crop of zucchini on your hands, feel free to use only zucchini in this recipe!)

What Else Can I Make with Extra Zucchini?

Ah yes. I see you. You have more zucchini than you know what to do with … and it just keeps growing! Maybe your neighbors even slipped some extras to you when you weren’t looking (after all, national Sneak Some Zucchini Onto Your Neighbor’s Porch Day is August 8)! We have lots more ideas for you, from sweet suggestions like our decadent Double-Chocolate Zucchini Cake and playful Almond Joy Zucchini Cake … to savory recipes like our Stuffed Zucchini Boats Casserole. There are oodles of yummy ideas to try in our complete collection of the Best Easy, Healthy Zucchini Recipes.

These sautéed vegetables are such a fantastic showcase of summer’s very best garden bounty.

They’re so eye-poppingly vibrant, and they taste every bit as beautiful as they look!

So, celebrate summer while it lasts!

Grab your shades and a bottle of sunscreen, head to the farm market … and enjoy these lovely vegetables for dinner tonight!

Love the Recipe? • Were My Tips Helpful?

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Please leave a star-rating in the recipe card below – I truly appreciate all your wonderful feedback!

Sautéed Summer Vegetable Recipe

Yield: 2 1/2 cups

Prep Time: 5 minutes

Cook Time: 9 minutes

Featuring favorite summer veggies, all crowned with a cascade of fresh basil and crumbles of creamy goat cheese. So very simple ... yet startling, surprisingly delicious!

• Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Vegetarian • Gluten Free •

Ingredients

1 tablespoon olive oil
1/2 cup red onion (quartered and thinly sliced; from about 1/4 of a medium onion)
1 cup yellow squash (1/4" thick slices, with larger rounds cut in half; from about a 5- to 6-ounce squash)
1 cup zucchini (1/4" thick slices, with larger rounds cut in half; from about a 5- to 6-ounce squash)
1 cup fresh corn kernels (cut from 1-2 cobs)
1/2 cup vertically sliced grape or cherry tomatoes
1/4 cup chopped or thinly sliced fresh basil
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons crumbled goat cheese

Instructions

Have all ingredients prepped and close at hand before beginning this recipe. The steps of this recipe happen quickly, and you don't want your vegetables to get overcooked and mushy.

Heat oil in a large nonstick skillet over medium-high heat, swirling to coat.
Add onions and cook for about 1 1/2 minutes, until they're softening and just starting to brown a little. Push onions to the outside of the pan.
Add yellow squash and zucchini to the pan, spreading them out so as many slices as possible are directly in contact with the bottom of the pan. Cook for about 2 minutes without stirring, then flip the squash and zucchini, and add the corn on top. Continue cooking, stirring the vegetables together frequently, for about 4-5 minutes more. Try to keep as many slices of squash and zucchini in contact with the bottom of the pan as you can, so they develop a few nicely seared, golden brown spots without becoming too mushy.
Add tomatoes and basil, and sprinkle salt and pepper over all the vegetables. Cook for 1 minute more while stirring everything together. You want the tomatoes and basil to be warmed but not mushy or wilted, and the salt and pepper to be incorporated evenly.
Remove from heat, and add goat cheese (sprinkling on top or stirring throughout). Serve immediately (see make-ahead notes below).

Notes

Squash and Zucchini: You can choose to use all yellow squash, or all zucchini, but it's prettier if you use both.

Make-Ahead Notes: This sautéed vegetable recipe is at its absolute best served immediately after cooking. However, leftovers do rewarm nicely if you use gentle heat so the veggies don't overcook. If you like to prep recipe ingredients ahead, a great bet is to slice the zucchini, yellow squash and onions and cut the corn off the cobs, then store them in separate baggies in the fridge for up to a couple of days – it'll take almost no time at all to finish the recipe when you're ready to cook it.

Nutrition Information:

Yield: 5 Serving Size: 1/2 cup
Amount Per Serving: Calories: 84Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgSodium: 155mgCarbohydrates: 10gFiber: 2gSugar: 3gProtein: 3g

The post Sauteed Summer Vegetable Recipe appeared first on Two Healthy Kitchens.

Grilled Potatoes (in Foil)

Shelley — Thu, 11 Aug 2022 20:21:49 +0000

~ These ultra-easy Grilled Potatoes rely on a clever foil packet technique to eliminate 3 common, additional cooking steps you sometimes see in similar recipes. The result is tender, fluffy potatoes with lots of yummy, golden-brown spots! ~

This Recipe Is: • Vegan (and Vegetarian) • Gluten Free •

If you’re already firing up your grill to cook your main dish, why not cook your side dish right there, too? It’s so easy and keeps the kitchen nice and cool on a hot summer day!

These grilled potato packets are a perfect example.

We love making them, all summer long!

Why We Love These So Much (and You Will, Too!)

I feel like every time we make this recipe, we’re a little bit surprised, all over again, by how yummy the potatoes are. Despite how simple they are to make, they still turn out so great!

This is definitely our favorite way to cook potatoes on the grill. They’re:

Fluffy and tender inside
With plenty of deliciously caramelized, roasty-toasy browned spots
Highlighted by flavorful fresh garlic (instead of garlic powder) that delightfully infuses the potatoes as they cook together in their cozy little foil packet.

Plus, like I keep saying, they really are very easy to make. And they’re like food-chameleons, easily adapting to whatever else you’re cooking.

Because, really – who wants a fussy, time-consuming side dish on a hot summer day? If you’re like me, you just want to relax with family and friends and keep the cooking as easy-breezy as possible! These potatoes:

Go with practically any main dish you plan to throw on those hot grill grates, from kabobs or chicken to burgers or fish.

Plus, you can change them up by playing with different herbs, spices and toppings to perfectly complement your main dish. (See the suggestions below!)

And they leverage 3 specific “shortcut” tips to simplify some of the tedious steps you’ll see in other recipes for cooking potatoes on the grill.

So let’s talk more about what you DON’T have to do to make this recipe …

3 Time-Saving Steps You DON’T Have to Do

*** No Pre-Cooking!

Some Grilled Potato recipes require you to partially cook the spuds first, before you even get them onto the grill.

That’s where the brilliance of a foil packet comes in! (Plus, keeping the potato chunks to a uniform, not-too-big size.)

By tightly sealing the potatoes and garlic in their snug little pack, you’re keeping all the moisture inside. Your potatoes cook to tender perfection, and at the same time get all those tasty grilled spots on the outsides.

Some people add water or ice cubes to the foil packets to create lots of steam and keep the potatoes from sticking to the foil. But we don’t want to fully steam them. We’re looking for more of a roast situation. And, although we do flip the foil packet occasionally to minimize sticking somewhat, those brown, kinda-stuck spots are actually desirable!

*** No Extra Dishes!

Lots of recipes will also suggest tossing your potatoes with your oil and seasonings in a large bowl, before transferring them to your foil for grilling.

BUT … if you hang around my site here much, you absolutely know I’m not gonna dirty an extra bowl for that. I love easy clean-up!

Just like tossing veggies directly on a sheet pan before roasting them in an indoor oven, you can 100% skip the bowl with this grilling recipe, and toss everything together right on the foil.

One less dish to wash! Yay … you’re welcome!

*** No Need to Wrestle with Opening the Pack Partway Through Grilling!

I’ve also seen recipes that require you to open the steamy pack to stir or flip your potatoes while they’re still on the hot grill. Fumbling to open your tightly sealed (hot!) foil while wearing bulky oven mitts, and trying to dodge all the heat pouring off the grill??? Ummmmm … no, thanks.

(Remember those grade-school party games where you had to unwrap a stick of gum or a wrapped gift, while wearing wooly mittens? Not easy. Now try that while working over a hot grill. Nope, nope, nope!)

Simply use your grill tongs (or oven mitts) to shake your pack around a bit and flip it over. So much easier!

Alrighty … let’s get these babies on the grill. Here’s all you have to do …

How to Make Grilled Potatoes

Ingredient Prep

There really aren’t many ingredients to worry about here. Just mince up some garlic and chop your red potatoes.

Simple ingredients, simple recipe. Quick quick.

I know some people like grilling Yukon golds, but I always reach for reds when I want to grill potatoes. They’re pretty much my go-to, favorite kind of potato.

Ok. Preheat your grill and get chopping!

No Grill? No Problem!

You can get similar, tender but golden-brown results using the oven-roasting technique in our Easy Rosemary Roasted Potatoes.

As I discuss in my article about Oven-Roasted Potatoes, size really does matter when you’re shooting for evenly cooked, perfectly fluffy-crispy potatoes.

More specifically, the crucial thing is to be sure that every chunk of potato is roughly the same size as the others. That way, they’ll all be done at the same time.

If you have some really big chunks of potatoes along with much littler ones, they won’t grill evenly. You’ll end up with some that are undercooked while others are edging toward a sadly charred, crisp-ified state.

For this recipe, I’ve found that the perfect size is 1/2″ pieces.

That’s the idea size for the insides to be tender at the same point that the outsides have reached an alluring golden-brown. It’s also a great “bite” size, terrific for no-fuss eating when everyone’s balancing plates of food on their laps at a backyard grill party.

Precisely how many pieces you’ll get from cutting each potato really depends on the size of potato you’re using. Shoot for 1/2″ pieces, and you’ll be set.

Step #1

Place those perfectly cut potatoes in the middle of a piece of heavy-duty aluminum foil.

Equipment Tip: The Right Foil for the Job

In my photos, I’m using a piece of foil from a standard grocery-store roll, which is approximately 12″ x 22″. Through all the times we’ve made this recipe, though, I’ve also used foil off the larger rolls you get at warehouse stores like Costco. In that case, I go for a size of roughly 17″-18″ square.

What’s most important here, though, is to use thick enough foil. A single layer of heavy-duty foil is ideal. That’s key both for durability (so your precious packet of potato joy doesn’t rip as you’re flipping it on the grill!), and also to help protect your potato pieces from burning over the grill’s high temperature. We’re shooting for some deep, golden-brown areas, but we definitely don’t want too much charring.

If you don’t have heavy-duty foil, use a double layer of “regular,” thin foil instead.

Step #2

Drizzle and sprinkle all of your other ingredients on top of the potatoes – plenty of flavorful, punchy garlic, plus a little oil, salt, and pepper.

Like I mentioned before, you can (and should!) save a bowl by doing this directly on your aluminum foil. Besides having one less bowl to wash after dinner, you’ll also be sort of smearing and spreading the olive oil around on the foil as you toss your potatoes around (which eliminates the need for nonstick cooking spray).

I usually use my hands to thoroughly toss and combine the ingredients. That way, I can be sure all the potatoes are thinly slicked with oil, and that the garlic, salt, and pepper are evenly distributed. You can use a spoon if you prefer, as long as you’re thorough in mixing everything.

Step #3

Now you’re ready to make your foil packet! This is really, really easy, but let me walk you through the steps if you’ve never done it before.

First, bring the shortest sides (if your foil is a rectangle) of your foil together and fold them together tightly 3-4 times, to seal the packet in one direction. Like this:

Then fold each of the other ends inward 2-3 times, to seal your packet at each end. Like this:

You want a flat-bottomed foil packet with a bit of air space inside. And, you want it to be completely, tightly crimped closed to seal in the moisture.

Step #4

Put your foil pack potatoes on the grill over medium heat for about 30-35 minutes. Flip and gently shake your packet around a bit, every 8-10 minutes or so.

As I mentioned above, you can do the flipping-shaking step using grill tongs or oven mitts – but remember to be careful as it is, of course, a hot situation working over those grill grates!

Again, your goal is to have potatoes that are wonderfully fork-tender. Some pieces that have had lengthier contact with the packet’s edges will also have those great grilled, toasty edges. So, you should end up with a yummy mix of soft, fluffy bits with flavorful, seared bits mixed in, too. Absolutely delicious!

Adjusting for YOUR Grill

Remember that grills and grill temps generally aren’t precisely calibrated or completely consistent from one grill to the next. The exact cooking time for any grill recipe will have a bit of wiggle room.

While that holds true from one gas grill to the next, it’s even more of a factor if you’re using a charcoal grill or trying your hand at campfire-style foil packet potatoes.

The first time you make this recipe, if you happen to open the packet and find they’re not quite done, don’t panic. Simply seal the packet back up and give them a few more minutes.

Step #5

Once you’ve taken your potato packet off the grill, carefully open it (watch out for steam burns!) to reveal the potato bliss awaiting inside. (Ohhhhhh yum yum yum!)

You’ll likely have a few potatoes that are a little bit stuck to the bottom of the foil.

That’s ok! Remember that’s what we’re actually really hoping for.

Gently loosen them, along with their fabulous, roasty-browned, grilled edges, and combine them into the rest of the potatoes so the extra-caramelized ones mix and mingle throughout.

You’ll have that fabulous mixture of soft and toasty textures, along with the savory flavor of toasted garlic.

Mmmmmm … outstanding!

How to Serve the Potatoes

As you may have noticed from my photos, you can either serve the Grilled Potatoes straight out of the foil packet, or you can transfer them to a serving bowl for a less rustic presentation.

If you’re really feeling all fancy-schmancy, you can sprinkle them with a bit of fresh parsley, or try some creative adaptations to make these truly your very own …

Adapting Your Potatoes

So, I’ll be honest. The way this recipe is written (down on the recipe card) is exactly how we like these potatoes. Simple seasoning, plenty of punchy garlic. YUM. It’s the way I make them, every time.

BUT …

You should still absolutely feel free to personalize them and really put your own spin on them. Here are some ideas to try:

These are meant to be pretty garlic-y. We’ve tried using less garlic, but this is always how we like them best – lots of roasted garlic flavor! If you’re not a big garlic fan, though, or if other parts of your meal are heavily garlic-y, you can certainly try scaling it back to your own liking.

If you want to add other herbs or spices to match these potatoes with your main dish, I recommend adding dry, jarred spices at the beginning, before you grill … or tossing on fresh herbs at the very end, after you’ve taken the potatoes off the heat. There are lots of directions you could go here, from Italian seasoning to Mexican spices to kicky Cajun vibes … or simply to highlight whatever lovely, fresh herbs you have growing in your garden.

You can also finish these off with classic, baked potato-style toppings, like a dollop of reduced-fat sour cream, a sprinkling of thinly sliced green onions or fresh chives with parmesan cheese, or even a little bit of shredded cheddar cheese and bacon bits.

One last idea: you could try drizzling your potatoes with a little bit of whatever sauces or dressings you’re using in other pasts of your meal, to tie everything together.

What to Serve with Your Delicious Potatoes

This recipe really is a blissfully easy side dish you can pair with nearly anything else you might be grilling.

One of our go-to summer meals is serving these wonderful potatoes with grilled steak and grilled asparagus. It’s so fantastic – an entire meal, all cooked up on the grill!

You should also give these a try with our:

I really do like cooking our entire meal on the grill, if I’m out there preparing the main course, anyhow. So besides main dishes, I’ve also got lots of ideas for additional sides, and even appetizers and desserts that you can grill up, along with this potato recipe. My family adores:

Mexican Street Corn Salad or perfect Grilled Corn on the Cob
Easy Grilled Polenta with Fresh Mozzarella and Balsamic Tomatoes
And for dessert? How about grilled Blueberry-Lemon Angel Food Cake, Banana Split Grilled Dessert Nachos (yep!! grilled nachos … for dessert!!), or Grilled Tropical Fruit with a decadently sweet almond-ricotta sauce

You can see the full lineup of our Favorite Grill Recipes HERE, or click the button below to see even more grilling ideas and menu inspiration:

See ALL the Grilling Ideas!

FAQs At-a-Glance

Can I Double This Recipe?

Sure! I recommend using two foil packs, though, instead of one larger one.

Do You Need to Boil Potatoes Before Grilling?

Some recipes do tell you to parboil or partially cook your potatoes before grilling them, to start the cooking process and ensure the insides are done before the outsides overcook or burn. However, using a foil packet and smaller pieces of potato enable us to skip that step in this easier, simpler recipe.

Should You Soak Potatoes Before Grilling?

There’s no need to pre-soak them. Toss them with your oil and seasonings and they’re ready to grill!

Can You Put Potatoes Directly on the Grill?

You can, but grilling them on a slotted grill basket, a sheet of foil, or in a foil packet (like in this recipe) are all much easier options. Unless your potatoes are very large (like baking potatoes, for instance), grilling directly on the grill grates means you’re likely to lose lots of your delicious spuds between the grates and into the flames. *SAD*

Are There Different Names for Red Potatoes?

According to the site Harvest to Table, you may also see red potatoes (which we prefer to use in this recipe), sold under names like new potatoes, red bliss potatoes, or even boiling potatoes. At my local store, I often see baby reds sold under the trademarked name “Ruby Sensation” Potatoes. Apparently, all these names refer to a small type of potato with reddish, thin skins (although the exact “small” size can vary somewhat).

Summer meals should be easy, and this recipe definitely fits that lazy, simple summer ethos!

Next time you’re planning to throw some dogs or burgers or chicken on the grill, toss these easy potatoes on the grill alongside.

You’ll have a deliciously perfect side dish to complete your meal … with hardly any extra effort at all!

Love the Recipe? • Were My Tips Helpful?

__________

Please leave a star-rating in the recipe card below – I truly appreciate all your wonderful feedback!

Grilled Potatoes (in Foil)

Yield: 2 3/4 cups

Prep Time: 5 minutes

Cook Time: 30 minutes

These easy Grilled Potatoes eliminate 3 common, extra cooking steps. But you still get wonderfully tender, fluffy potatoes with lots of yummy golden-brown spots!

• Vegan (and Vegetarian) • Gluten Free

Ingredients

1 pound red potatoes, cut into 1/2-inch pieces (see note)
1 tablespoon minced garlic
1/2 tablespoon extra virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
optional for garnish: chopped fresh parsley

Instructions

Place potatoes in the middle of a piece of heavy-duty aluminum foil (approximately a 17" square or a 12" x 22" rectangle). If you don't have heavy-duty foil, use a double-layer of thin foil pieces instead.
Drizzle and sprinkle all other ingredients on top of the potatoes. Toss the ingredients with your hands or a large spoon, so that the potatoes are evenly coated with the oil, and the garlic, salt, and pepper are evenly distributed throughout.
Bring the sides (shortest sides if your foil is a rectangle) of the foil together and fold tightly 3-4 times to seal the packet in one direction. Then fold the other sides 2-3 times to seal the packet in the other direction. (Refer to photos in post above.)
Grill the potato packet over medium heat for 30-35 minutes (until potatoes are fork-tender), flipping and gently shaking the packet approximately every 8-10 minutes. (Note that a few potatoes may still stick to the foil and develop roasty brown spots, which is desirable.)
Open the pack and gently dislodge any potatoes that have stuck a little, distributing them throughout the rest of the potatoes. Serve immediately, sprinkled with fresh parsley, if desired (see note).

Notes

Red potatoes: There is a lot of variety in size, depending on exactly which red potatoes you purchase. Very small, baby red potatoes may simply need to be cut in half or quartered, whereas larger potatoes might need to be cut into 8 or even 12 or 16 pieces to yield chunks that are roughly 1/2" in size. The most important thing is to keep all the pieces relatively similar in size, so that they all cook in the same amount of time.

Garnish: These potatoes are wonderful without any garnish at all, but they're so simple that they are also a terrific blank canvas for other flavors. As mentioned in the post, you can garnish these with fresh parsley, or with other fresh herbs that pair well with the flavors in your main course. Similarly, you can drizzle them with finishing sauces that you're using in your main course, to bring the whole meal together. See the article above for other topping and flavor suggestions.

Nutrition Information:

Yield: 5 Serving Size: about 1/2 cup
Amount Per Serving: Calories: 95Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 200mgCarbohydrates: 18gFiber: 2gSugar: 1gProtein: 2g

The post Grilled Potatoes (in Foil) appeared first on Two Healthy Kitchens.

Cucumber Water Recipe

Shelley — Thu, 28 Jul 2022 20:17:45 +0000

+ 10 Easy Tips to Make This Infused Water Extra-Tasty!

~ You’d think a Cucumber Water recipe would be completely obvious (I sure did!). But our extensive testing revealed some key tips for making this “detox spa water” so much better. Follow our guide to make delicious, wonderfully refreshing infused water that you’ll actually be excited to drink! ~

This Recipe Is: • Ready in 30 Minutes or Less • Make Ahead • Vegan (and Vegetarian) • Gluten Free • Paleo •

If you’re trying to drink more water – and actually ENJOY it – you’re gonna love having your new buddy Cucumber Water in your life (or, at least hanging out in your fridge on regular repeat)!

I can completely vouch for this. We’ve been drinking a lot of cucumber-infused water at my house lately. A lot.

It’s surprisingly refreshing, with a delightfully mellow, smooth flavor that plain ol’ tap water just doesn’t have.

I know, I know – it might sound like an overstatement to say that two simple ingredients can be mega game-changers. (Especially when one of those ingredients is water, which nobody really even counts as an actual ingredient, anyway.)

I’m here to tell you, though: Cucumber Water makes the task of drinking more water so much more exciting. So much prettier, tastier, and more appealing.

Mmmmmm … so refreshingly yummy!

And I’m going to make it easy for you to make terrific Cucumber Water every time! Because …

Making really great Cucumber Water wasn’t as obvious as I’d expected. We tested batch after batch …. after batch. And we were surprised at the simple nuances that made an important difference. Here’s what we learned …

Key Takeaways (TLDR Sneak Peek of the 10 Tips Ahead!)

Use regular, garden cucumbers. You can peel them if you want to, but we never take the time, particularly because they look so much prettier with their dark green peels still on.

You can vary the amount of cucumber to your liking, but we recommend starting with a ratio of approximately 5 ounces of cucumber (sliced about 1/8″ thick) to 2 quarts of water.

Cucumber Water tastes best cold, so if you plan to drink it within the first hour or so, start with chilled water. You can add ice if you’d like, but remember that as the ice melts, it’ll add to the total amount of water in your ratio, so you may also want to add additional cucumber slices to balance that out.

Allow your Cucumber Water to sit for a minimum of 10 minutes to begin developing flavor, but preferably for at least an hour or two (in the fridge). It should keep (refrigerated) for up to 3 days. You can add additional water through that time, or add/swap out fresh cucumber slices if the ones you started with begin to look waterlogged and exhausted, or lose their flavor.

Okay. That’s the CliffsNotes summary. Good enough to get you going, if you want to scroll down to the recipe card and make your first batch straightaway.

BUT …

I’ve got a lot more details, tips and tricks up my sleeve, learned from testing alllllll those batches of water. (My taste testers started to flee when they saw me comin’ at them with another pitcher! “Can’t we just drink the water without micro-analyzing every sip????” No. No, we could not! We were in search of the very best Cucumber Water.

We found it … and now you can enjoy it, too!

Just follow these tips:

Tip #1: What Cucumber is Best for Making Cucumber Water?

This one totally surprised me. I figured it wouldn’t matter much. Or maybe that English cukes would have a slight edge.

I was wrong … and wrong again!

There are lots of different varieties of cucumbers, but we focused on testing the 3 main, obvious choices:

Common “garden variety” cucumbers (the fatter ones you most frequently find at the grocery store)
English or “seedless” cucumbers (these are long and skinny and are usually sold in shrink-wrapped plastic)
Mini cucumbers

Pictured (Top to Bottom) on Cutting Board:

• 1 English “seedless” cucumber

• 2 Small “mini” cucumbers

• 2 Common “garden” cucumbers

In test after test, the standard, garden variety cucumbers were the clear, hands-down winners. Unexpected!

Now, to clarify just a little: if you’re simply throwing a few cucumber slices into a single glass of water, any type of cucumber is fine. And, in fact, English cucumbers and mini cucumbers have a slightly more pronounced flavor right away, after sitting for just 10 or 15 minutes.

BUT …

My goal was to keep a pitcher of infused Cucumber Water in the fridge, ready and waiting (and enticing me to drink more water all day long, every day). The English and mini cukes simply didn’t fare so well in that scenario. The flavor of fresh cucumber became way too strong and actually rather unpleasant.

We tested our batches at numerous intervals (10 minutes, 1 hour, 2 hours, 3 hours, 6 hours, 2 days and 3 days). The overall winner was crystal clear.

Bottom Line: The Right Cucumber

If you’re making a pitcher to keep on hand in the fridge for a day or two, a common garden cuke is absolutely the way to go.

After sitting for several hours or overnight – or even a couple of days – the flavor of Cucumber Water made with your basic garden cucumber is, without a doubt, the most pleasantly flavored. It stays light and refreshing, while the other two become overwhelmingly cucumber-y (and not in a good way).

I mean, if you want to feel like you’re gnawing on an actual vegetable as you sip your water, maybe go with an English or a mini cuke. As one tester said, “It depends on how much you like cucumbers.”

But, none of my testers liked the VERY cucumber-y, assertive flavor of water made with either the English or mini varieties, after the water pitcher had been hanging out in the fridge for more than an hour or so.

What About Organic?

Since you’re soaking the cucumber – skins and all – in water, sometimes for hours or even a couple days, you want to be sure you’ve thoroughly rinsed it off before using it.

Even better? Go with organic cucumbers if you can.

Side note: Most organics you buy directly from a farm market (or grow in your own garden) won’t have been waxed the way common grocery store cucumbers have been. (This is done to help preserve their freshness and prevent them from drying out.)

But I suspect it may also be part of the reason that their flavor is milder when you’re making infused water. If your homegrown, organic cucumber starts to taste a little strong, simply remove it from your water pitcher and add a bit more water to dilute the flavor.

Tip #2: Should You Peel Your Cukes?

Maybe you’re thinking … hey … I can’t find organic, so maybe I could just peel the cucumber instead?

Good thinking!

That’s definitely an option.

We found that the flavor changed very little when we used a vegetable peeler to remove the cuke’s skin before slicing.

But, leaving the peel on makes for a more eye-catching, enticing pitcher of water (which is especially key if you’re serving a pretty jug of infused Cucumber Water at a picnic or party).

So … To Peel or Not to Peel?

Your water will be prettier if you leave the peel on. In terms of flavor though, the choice is yours on this one!

Tip #3: How Much Cucumber Should You Use?

You don’t have to get obsessive about this, but after my testing, I settled on a precise amount (5 ounces of cucumber) to give you a solid starting point.

If you want a little more flavor right off the bat – or you like a more pronounced cucumber flavor – then, sure, use a little extra.

I tested using up to 10 ounces of cucumber per 2 quarts of water. But after an hour or so, that amount began to be too strong, and after 24 hours, it was taking on an unpleasantly bitter edge.

To Give You a Rough Idea:

My preferred amount of 5 ounces of cucumber is equal to about 24-30 slices (cut 1/8″ thick) from a typical, medium cucumber. If you pack them into a cup measure, it’s equivalent to 1 (slightly heaping) cup.

As a ballpark, that’s about half of a standard, grocery store cucumber (but, of course, the size of cukes can vary quite a bit).

So, do you have to hit precisely 5 ounces? Or pull out a ruler to slice perfect 1/8″ slices???

Of course not! No stress here!

But I wanted to be as precise as possible to get you started as you make your first, perfect batch.

Tip #4: How Long Does It Take for the Water to Taste Cucumber-y?

As I mentioned before, we tested numerous batches at a wide range of times, beginning with 10 minutes … and sampling at intervals all the way up to 3+ days.

Your Cucumber Water will have a light hint of cucumber flavor within about 10 minutes, but the flavor won’t really begin to peak for at least an hour or two.

Bottom Line: How Long ’til You Get Great Flavor?

So, if you’re making a big batch for a party or cookout, I recommend that you make it at least two hours in advance.

If you’re just making it for yourself to enjoy … you can start drinking it almost right away, knowing it’ll just get yummier and yummier each time you open the fridge to pour some more!

Tip #5: How Long Does Cucumber Water Last?

Your pitcher of water should last up to about 3 days, if you keep it refrigerated.

You’ll see the cucumbers eventually start to get waterlogged and sink to the bottom of the water pitcher. (They float when you first make your water.)

That’s a good hint that it’s about time to remove your cukes, finish drinking your batch of water, and start over with a nice, fresh batch.

Bottom Line on “Shelf Life”:

For food safety, as well as for best flavor, I don’t recommend any longer than 3 days, at most.

Tip #6: How Long Can You Leave Cucumber Slices in Water (and Can You Reuse Them)?

You can definitely reuse your slices!

If you’re drinking a LOT of water (yay, you!) or serving this at a summer party where a lot of people are guzzling thirst-quenching water, then it’s super handy to simply refresh your pitcher with additional water – no need to constantly add new cucumber slices.

Short Answer on Slice Longevity:

There’s no real problem with reusing the slices of cucumber, other than the fact that they will eventually start to lose their flavor.

Your cucumber slices should hold out through at least two or three rounds of water. As you notice them losing flavor, either toss a handful of new slices in from time to time, or start over with a fresh batch of slices periodically.

Side note on this one: Can You Eat the Cucumbers?

Yep! If you wanna munch on a slice that’s been floating around your glass, go right ahead. Just know that if it’s been in the pitcher for awhile before making its way to your glass, then it may have lost flavor or become a bit soggy.

Tip #7: Should You Use Warm or Cold Water for Infusing?

We tested this by making side-by-side batches, one with warm (room temperature) water and the other with chilled (refrigerated) water. But, for food safety, we then refrigerated both batches and continued tasting how the flavor developed over the next several hours and into the second day.

What we found was that there was virtually no difference at all in how the cucumber-y flavor developed, how strong it became, or how pleasant the flavor was.

The only difference came in the simple fact that testers agreed they preferred to enjoy Cucumber Water when it’s served cold. (Regardless of what temperature the water was when we initially made the batch.)

Bottom Line on Water Temperature:

It doesn’t matter if you MAKE your Cucumber Water with water that’s room temperature or water that’s already chilled. BUT … Cucumber Water tastes best if it’s chilled when you serve it.

So, that means if you plan to start sipping within an hour or so, you should use colder water right from the start. That way, it’ll be nice and cold when you serve it up.

If you’re planning on stashing it in the fridge for several hours before serving, though, then it really doesn’t make much difference if the water was chilly when you initially made your batch.

Tip #8: Do You Need to Add Ice?

Adding ice is, of course, a great way to get your pitcher of water deliciously cold FAST. And also to keep it refreshingly chilled for outdoor events or long parties.

Ice also makes your water feel even more appealing. More inviting, cooling and refreshing.

And, it’s prettier, too!

But it’s totally optional.

The Icy Options:

If you’re storing your pitcher in the fridge, there’s really no need to add ice (unless you like how it looks). But, if your pitcher will be sitting out at a party, particularly a warm-weather outdoor gathering, then ice is a great idea to keep it cold and fresh.

Just remember that those ice cubes will eventually melt into additional water. So, you may also want to add a few extra cucumber slices to balance out the cucumber:water ratio and ensure your pitcher of water stays flavorful.

Tip #9: Can You Use Sparkling Water?

This was another big surprise for me. I mean, sparkling water just somehow feels extra fancy … so I assumed it would make cucumber “spa water” seem even more special.

Turns out, it definitely does not.

Spoiler Alert: NOT Recommended

Although this is certainly a matter of personal preference, my taste testers gave Sparkling Cucumber Water an across-the-board thumbs down. We 100% prefer regular, fresh water.

I don’t know quite how to explain this, but it was completely unanimous.

While seltzers and sparkling water might be great for fruity infused waters, nobody was loving the cucumber version.

The one good thing I can say for it is that those bubbles got the cucumber flavor activated really quickly. Within the first 10 minutes, our sparkling water had plenty of cucumber flavor – really as much flavor as you would probably want.

It’s important to note that if you do love your Cucumber Water sparkling and bubbly (no judging – totally great if you’re in the sparkly camp!), it’ll lose its carbonation and be flat within a day. For the best result, you should definitely plan to drink it all within 12 hours, at the very most.

Tip #10: Do You Have to Use an Infusion Pitcher?

First off:

What’s an Infusion Pitcher?

An infusion pitcher has a little compartment where you put your cucumbers (or whatever fruits, veggies and herbs you’re using to make your infused water). The compartment has holes or slits that allow the water to circulate through, releasing flavor into the whole pitcher of water. The compartment is also removable, so you can easily take it out of the pitcher once the flavor is how you like it. It also helps keep seeds or stray bits tidily encased within the compartment, instead of floating around in your pitcher.

So, Do You Need One?

As you’ve probably guessed by looking at my photos, an infusion pitcher isn’t necessary for making great Cucumber Water. Although I do own an infusion pitcher or two, I typically don’t use them for this “recipe.”

In fact, depending on the size of the infusion compartment in your specific pitcher, cucumber slices might not fit that well, anyway, without extra chopping.

Sure, a few stray cucumber seeds may fall to the bottom of my “regular” pitcher. But that doesn’t bother me. And besides, I just love the way all those slices look, bobbing around in that refreshing water. I keep saying this … but it’s just SO PRETTY! It really and truly entices me to drink extra water!

Also, since the cucumber flavor doesn’t get bitter or overwhelming (as long as I use the right kind of cucumber – see Tip #1 above), there’s no need for me to fish the slices out after they’ve infused for a while.

The slices can just stay right in there, floating around, and looking fresh and lovely!

So, Should You Go Buy an Infusion Pitcher?

I vote no. At least, not for Cucumber Water.

Ok, so now you’ve got all the little tips I learned from testing batch after batch after batch. And hounding my testers to guzzle glass after glass after glass. And then jotting page after page full of notes (“a bit bitter” … “clear, fresh & crisp” … “so good!” … “#1 still the best!” … through 6 epic pages in my testing notebook).

I really thought making Cucumber Water would be my easiest recipe development project ever. Seriously – can you really even call it a recipe???

And yet, I think it occupies more pages in my testing notebook than any other recipe so far (and at this point I have ten … yes 10! … notebooks full of recipe tests)!

But it was worth it, for sure. Now I can tell you – with total confidence – how to make the very best Cucumber Water!

Here’s what it all boils down to (haha … boils … water … get it??? *SORRY had to!*):

How Do You Make Cucumber Water?

So, following the 10 tips above, here’s all you have to do:

Step 1:

Choose a “regular” garden cucumber. (See Tip #1 above.)

You can peel it if you want to, but I prefer to leave the peel on since it’s so much prettier. (You can read more in Tip #2 above.)

Slice the cucumber about 1/8″ thick.

You need approximately 5 ounces of cucumber.

Depending on the exact size of your cuke, that’ll equal roughly 24-30 slices (1/8″ thick), or a slightly heaping 1 cup.

(Refer to Tip #3 above, regarding how to adjust the amount of cucumber you’re using.)

Step 2:

Place the slices in a large pitcher and add water. I usually start with chilled water. (Read more about water temperature in Tip #7 above.)

Step 3:

Let your Cucumber Water sit for at least 10 minutes to develop a little flavor. (See Tip #4 above.)

It’ll keep (refrigerated) for up to 2-3 days. The cucumber flavor will become stronger the longer the water sits. (Refer to Tip #5 above.) You can add additional water to refresh the pitcher if you wish, replacing the cucumbers once they have lost flavor or are starting to look soggy and exhausted.

Why Cucumber Water Is So Great

I’ll be honest. I struggle to drink enough water. I know it’s good for me. I know I should. But it’s still a conscious, ongoing effort I have to make.

It’s not that I drink a lot of soda or fruit juice instead, because I don’t drink those things, either. Somehow, I just don’t get around to it. Weird, right?

Except I know that a lot of other people struggle to drink enough water, too.

So, anything that entices us to drink more water is a win!

Specifically:

• Cucumber Water Is Good for You!

There are a lot of websites out there that get all excited talking about Cucumber Water as a detox water or an aid in boosting metabolism and dieting. But, the true “detox” and health benefits of Cucumber Water is really all about the water, and much less about the cucumbers floating in it.

The simple fact is that plain old water itself is great for you … for “detoxing” your body, for flushing out your systems, and for staying hydrated. With or without cucumber.

Even being mildly dehydrated can affect both your mental and your physical health and daily performance.

The precise amount of water each person needs is hotly debated amongst health experts, and can vary based on lots of factors (like weight and physical activity level). But the general guideline is typically somewhere around four-eight 8-ounce glasses of water each day, depending on who you ask.

Without a doubt, though, drinking enough water pays big dividends in all sorts of ways, from helping with weight loss to managing high blood pressure.

So, of course Cucumber Water is good for you … because water is good for you. Water itself is a great detox drink.

And if adding cucumbers to your water makes your water more enticing (I sure think it does!), then Cucumber Water is most definitely good for you!

Plus, if you nibble on some cucumber slices along the way, you get the nutrition benefits of the veggie’s vitamins, minerals and antioxidants, too. Notably, they’re a good source of potassium, vitamin K and vitamin B-5 (aka pantothenic acid).

• Infused Water Can Cut Calories and Help You Wean Off Sugary Drinks

You may have heard the adage, “Don’t drink your calories.” Lots of people pile on extra, unwanted calories with sugary sodas, sports drinks, or even fruit juices, without really thinking about it.

But those calories still add into your daily total, and can end up hanging around your midsection, just like any other excessive calories you consume.

Infused water recipes are a healthy drink alternative. They’re great options if you’re trying to wean yourself off sugar-y soft drinks, since infused waters are at least a little more jazzy than plain-jane tap water.

• Cucumber Water Can Hide or Improve the Flavor of Your Water

Don’t love the taste of plain water? Or just find it so darn ho-hum borrrrrrr-ingggggg?

Cucumber Water to the rescue again!

The pleasantly smooth, subtle flavor is a welcome change!

(Of course, if your tap water tastes really and truly bad, you may want to check for water quality issues. Also, consider making your Cucumber Water with purchased bottled water such as spring or distilled.)

• It’s Affordable!

I will freely admit to my family’s expensive obsession with Hint brand flavored water. I kind of flinch every time I look at the price, though. (I mean … since when did water become a luxury product, right?!?!)

If you have a similar addiction to Hint, Spindrift, Bubly, JUST Water … any of ’em … you can save a serious thwack of change by making your own infused waters.

Cucumbers are suuuuuper budget-friendly.

Plus, think of all the plastic bottles you won’t be using. Another win!

A healthy, refreshing drink you can feel good about on lots of levels, from your wallet to the landfill!

• Cucumber-Infused Water is Terrific at Parties

Infused waters are great to have on hand at parties, including (or maybe especially) at cocktail parties.

Water isn’t usually the first thing hosts think of when drawing up a party menu.

Yet, as the book Woody’s Liquid Kitchen points out, water is particularly great to have on hand when people are drinking alcoholic beverages. But, guests may not feel comfortable interrupting a busy hostess to request water.

Keeping a lovely, inviting pitcher of water readily available throughout your party will help both drinkers and non-drinkers feel more comfortable grabbing some hydration when they need to.

• It Has a Really Versatile Flavor

Another great thing about Cucumber Water is that its smooth, mild flavor is refreshing in just about any setting.

It’s nice just to sip all throughout the day. But, it’s also great with savory meals in a way that sweet, fruity infused waters sometimes aren’t.

It’s a welcome refresher on hot summer days, yet also a hero every January when our New Year’s Resolutions make us recommit to focusing on water intake.

It just tastes wonderful, any time!

• Infused Water Looks So Festive, Too!

I often call Cucumber Water my “spa water” because it looks and feels special, like I’m pampering myself a little. (And yeah … health clubs and spas frequently have some gorgeous “spa water” in big, decorative jugs in their lobbies.)

I don’t actually hang out at spas much (#lifegoals). But a pitcher of Cucumber Water is still honestly so spa-like and lovely, even if it’s just sitting in my kitchen refrigerator. It beckons in a visually appealing way that a plain pitcher of water never has, and never will.

Cucumber Water looks more fun, and it tastes more fun.

And when it’s so darn inexpensive and simple to make … why wouldn’t we all keep a pitcher on hand at all times? Staring now. Ready, set, go …..!!!!!

Pssssst … If you love this Cucumber Water recipe, you’ve gotta check out our Lemon Lime Cucumber Water recipe, too! It’s a refreshing twist on the theme, so you can switch up your water flavors and keep things even more interesting!

FAQs At-a-Glance

Can You Make Just One Glass (or Sports Water Bottle) at a Time, Instead of a Whole Pitcher?

Absolutely! There’s no specific ratio here, though. It really depends on how big your glass or water bottle is, and how fast you’re drinking it (how long the flavors will have to develop). You’ll probably want to use more cucumber slices than in my recipe’s base ratio, if you’re making this one glass at a time – assuming that you’re drinking it fairly soon after you’re making it. In that situation, you’ll need a lot of cucumber slices to deliver enough cucumber flavor quickly. (Pssst … and remember that you can reuse those slices. See point #6 above.)

Can You Double or Triple the Recipe?

Definitely! As I’ve mentioned, Cucumber Water is great for parties. And, if you get your whole family on board with this idea, you’ll likely go through a pitcher rather quickly. Just stick to the basic ratio of approximately 5 ounces of cucumber per 2 quarts of water. (And remember point #3 above … we’re talking approximate here, so don’t stress!)

What Type of Pitcher Should I Use for Cucumber Water?

I’ve used a wide variety of different sizes and shapes (particularly because we’ve had so many different pitchers being used simultaneously during our “formal testing”). Just be sure your pitcher has enough extra room for ice, if you plan to add that. Also (a minor detail here), if your pitcher has a narrowed pour spout, it’ll help to prevent too many cucumber slices from splashing into individual glasses as you pour.

Next time you’re at the store, grab an extra cucumber and tuck it in your fridge, ready for slicing.

I’m gonna bet that, once you get into the habit of keeping a gorgeous pitcher of Cucumber Water on hand, you’ll be thrilled how much MORE water you’re drinking … and how much you’re actually enjoying it!

Love the Recipe? • Were My Tips Helpful?

__________

Please leave a star-rating in the recipe card below – I truly appreciate all your wonderful feedback!

Cucumber Water

Yield: 8 cups

Prep Time: 3 minutes

Total Time: 3 minutes

Refreshing Cucumber Water is a great way to stay hydrated! Keep a pitcher on hand in the fridge, or serve this tempting "spa water" in a pretty pitcher at parties and summer cookouts.

• Ready in 30 Minutes or Less • Make Ahead • Vegan (and Vegetarian) • Gluten Free • Paleo •

Ingredients

5 ounces unpeeled cucumber (regular cucumber, not seedless English – see note)
2 quarts water (preferably chilled)

Instructions

Slice the cucumber about 1/8" thick (you should have approximately 24-30 slices, or a heaping 1 cup).
Add the slices and water to a large pitcher, stirring gently.
Let sit at least 10 minutes, or (refrigerated) up to 2-3 days. The cucumber flavor will become stronger the longer the water sits.

*** In addition to the brief notes below, be sure to refer to the article above for more details regarding the best type of cucumber to choose, adding additional water, using ice, and numerous other helpful tips.

Notes

Type of cucumber: As discussed in the article above, regular "garden cucumbers" were by far the most popular cucumber variety we tested, particularly when the Cucumber Water would be sitting for more than an hour. Taste testers specifically did not like the stronger flavor that developed when using seedless (aka English) cucumbers or the mini cucumbers we tested.

Water: Our taste testers definitely agreed that Cucumber Water tastes best when served cold. That's why we recommend starting with chilled water, particularly if you'll be serving your water within the first hour or two. Refer to the article above to read more about water temperature and adding ice.

Nutrition Information:

Yield: 8 servings Serving Size: 1 cup water (does not include cucumber)
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 9mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

The post Cucumber Water Recipe appeared first on Two Healthy Kitchens.

Air Fryer Asparagus Recipe (with 7 Easy Tips for Perfection)

Shelley — Thu, 23 Jun 2022 20:20:46 +0000

~ This ultra easy Air Fryer Asparagus Recipe leverages 7 simple tips for great results! You basically need just 1 main ingredient and 10 minutes. And, we’ve got suggestions to tailor your delicious creation to whatever main dish you’re making! ~

This Recipe Is: • Ready in 30 Minutes or Less • Vegan (and Vegetarian) • Gluten Free • Paleo •

Remember how, just 1 year ago, I absolutely SWORE that Oven Roasted Asparagus was the #1 side dish I made allllll the time?

Yes. It really and truly was.

And then I fell in love with air frying!

Sure, oven roasting is still my classic go-to method for making great veggies. But when I need fast asparagus, my air fryer is my new, busy-night BFF.

I get virtually the same results with this air fry method as with my beloved, high-heat oven-roasting method … but even more quickly.

Since air fryers are much smaller than typical ovens, they heat up in a fraction of the time. And dinner is ready in a twinkling! (Total lifesaver when I’m running late … which is practically every.single.evening!)

Why You’ll LOVE Making Asparagus in the Air Fryer

Like I said, this is the speed-demon solution. Fast, fast, fast!

Simple ingredients – basically just one! (I mean … plus salt and pepper and a drizzle of oil, which nobody really counts.)

Only a couple minutes of prep!

So many ways to season and flavor it to perfectly complement all sorts of main dishes (more on that in a bit …)

First, let me walk you through all the handy tips I’ve learned after making air fryer roasted asparagus again and again … and again! (Yes, we seriously do eat a lot of asparagus. My devotion runs deep!)

7 Tips for the Best Air Fryer Asparagus

Tip #1 – Prep It Right

Hopefully you’re working with really nice, fresh asparagus spears that aren’t limp or dehydrated. If you’re new to selecting raw asparagus, our guide to Buying Asparagus at Its Very Best can help you out.

When you’re ready to air fry that gorgeous, perfectly selected asparagus, start by rinsing it.

Then, be sure to pat your asparagus dry. This is a minor tip that makes a big difference. You don’t want excess moisture to prevent the oil (which you’ll add in a moment) from slickly adhering to the asparagus stalks. In addition, too much moisture can encourage steaming rather than great high-heat air frying.

Next, you’ll want to remove the tough, woody ends, since they’re no fun to eat.

I usually just snap off the tough ends of the asparagus spears. If you’ve ever done this, you know it’s super easy.

Start to gently wiggle or bend an asparagus spear near the bottom. It should naturally tend to snap at the point where the woody portion ends and the tender part begins.

Alternately, you can cut the ends off cleanly with a sharp knife. But, if you decide to go this route, I still suggest that you snap at least a couple of the ends off with your hands first, to gauge the approximate place where most of the bunch will naturally want to be cut.

Tip# 2 – Use a Little Oil … But Use It Well

You might be wondering if you can completely skip the oil when you’re air frying. Isn’t the whole point of air frying that you’re frying with air instead of frying with oil???

I hear ya.

And it’s true that there are some workarounds to completely avoid oil in some air fried recipes.

But, trust me … your asparagus will be much better with just a tiny bit of oil.

Believe it or not, just a teeny weeny bit of oil actually helps to promote browning, so you develop those delicious, roasty-toasty golden-brown spots, without your asparagus becoming dried out. (If you want to do a deep dive into this, check out Food Network’s article on Everything You Need to Know About Using Oil in an Air Fryer.)

I like to toss my asparagus with extra virgin olive oil (and also season it with salt and pepper) directly on the cutting board that I used to lay out my asparagus while I patted it dry and snapped or cut off the woody stems.

If you prefer, you can use a large bowl to toss your trimmed asparagus with the oil and seasonings. I just don’t like to dirty both a cutting board AND a bowl … fewer dishes to clean up later, ya know!

Pro Tip: Making Sure Your Asparagus is Thoroughly Coated in Oil

I honestly think the very best, easy way to do this is with your hands. You want to be sure that the teeny bit of oil you’re using actually coats each asparagus spear thoroughly. Roll up your sleeves and get on in there!

Tip # 3 – Especially Get That Oil on the Tips

Be particularly sure to get oil on the tender tips of your asparagus.

They’re the most prone to drying out. So, they can easily get frizzled and dehydrated, instead of having that browned and roasty “fried” texture you’re actually hoping to achieve by using an air fryer.

Again, it’s easiest to do this by using your hands to rub that little bit of oil all over your spears in a thin, even coating, making sure to hit every singly tip as you go.

Tip #4 – Tips In

Just like with our oven-roasted asparagus … start by positioning the spears so that the tender tips are toward the center of the air fryer basket (if you have the room to do it).

That way, the thinly pointed, delicate tips will tend to get less seared and over-crisped than if they were near the outer edges of the air fryer basket.

This strategy also gives the thicker stems a chance to cook through and develop more roasty brown spots before the tender tips get over-cooked or burned.

Tip #5 – Don’t Overcrowd

If your air fryer is smaller than my 6-quart model, or if you want to make an extra-big amount (say, for a holiday gathering or dinner party) … simply do it in batches.

Or, to be 100% honest here, if you’re tackling several pounds of asparagus, you might consider using your oven to roast the asparagus instead. Yes, it will take slightly longer for the oven to heat up, but if you want to cook more than a pound of asparagus at a time, placing multiple sheet pans on different racks in your standard oven will allow you to finish all the asparagus at the same time. And using my high-heat method, the results are nearly identical to air frying. Just a thought.

But why is it so important not to overcrowd food in an air fryer?

Remember that air frying is a dry heat cooking method (often referred to as convection). It relies on hot air that’s blown or circulated around your food in order to create the terrific cooking results we’ve all come to love about air frying.

If your asparagus spears are piled and heaped on top of each other, that all-important hot air can’t circulate around it to give you the roasty-toasty results you’re hoping for.

You’re likely to end up with asparagus that’s not cooked very evenly, and that’s more steamed than roasted or “fried.”

*SAD*

Tip #6 – Timing

The precise cooking time can depend on several factors, including:

How blistered you like your asparagus.

How thick your spears are. As with my oven-roasted asparagus, I prefer medium-thin spears, rather than really thick ones.

The wattage of your air fryer. The wattage relates to the power of your air fryer. So, in general, a higher wattage model may cook a bit faster. You can read more about that HERE. A good rule of thumb is: when in doubt, the first time you make any air fryer recipe, start with less time than you think you need. It’s easy to add a few extra minutes if you need to.

What Air Fryer Model Was Used in Testing This Recipe?

Again, when it comes to wattage, power, and interior cooking space, air fryers vary widely.

This recipe was tested in my 6-Quart Instant Vortex Plus Air Fryer. I did a lot (like, hours) of research before making my purchasing decision, and I have to say that I do truly love this machine.

It’s 1700 watts, and the internal basket measurement is about 9.5″ x 9.5″.

But, regardless of your model, my recipe and timing should get you pretty darn close.

Tip #7 – Customize!

This is where it gets fun!

When your air fried asparagus is done cooking, you may want to sprinkle it with just a tad more salt. (I usually go with about an additional 1/8 teaspoon, if I’m serving it without any sauces or additional toppings.)

But, depending on how you’re serving it and how much of the pre-cooking salt managed to cling to the spears during air frying, you may find you don’t need any extra salt at all.

From there, the possibilities are practically endless! Customize your gorgeous, cooked asparagus spears to match up with whatever main dish you’re serving!

Here are just a few great options for ya …

Sprinkle your asparagus with parmesan cheese, or another cheese that complements your main (think queso fresco for a Mexican dinner, feta for Mediterranean, etc.).

Toss on some fresh herbs. (If you’re ever made our One-Pot Pasta with Asparagus, you know that fresh tarragon is lovely with asparagus!)

Squeeze some lemon juice or grate lemon zest over the top, or serve this with a few lemon wedges for a bright, acidic note. (Check out our recipe for Grilled Asparagus with Parmesan, Lemon and Garlic for ideas on this!)

Drizzle your spears with whatever sauce you’re serving with your main dish, or try the browned butter sauce from our Roasted Green Beans with Balsamic-Browned Butter. You could even try a salad dressing like our popular Maple-Balsamic Vinaigrette.

For Asian-inspired flair, a little soy sauce is simple but flavorful, and sesame seeds (especially black ones) add visual interest and a bit of alluring texture.

For a nice crunch, toss on sliced almonds, toasted pine nuts, or other nuts you have on hand.

How to Serve Air Fried Asparagus

I’ve been know to serve asparagus next to so many different types of main dishes I make – from grilled flank steak to 15-Minute Pan Seared Salmon, and from pasta to chicken. It’s terrific alongside nearly any main course I can think of!

Whether I’m roasting it or air frying it, asparagus really has to be the #1 side dish I make the most frequently. And, with so many ways to customize it, I can honestly say that we never, ever get tired of it.

FAQs At-a-Glance

What’s the Best Size of Asparagus for Air Frying?

This is somewhat of a personal preference, but I definitely prefer medium-thin stalks over really thick ones. Why? Because thinner asparagus actually stays more firm during cooking, which allows quick, high-heat air frying to produce great caramelization without too-soft, mushy interiors. As Michigan State University’s Extension Service explains, after cooking, thinner stalks are firmer than thick ones because the fibers of thinner stalks are more closely packed together. (I do try to avoid overly delicate, extra thin asparagus spears – thinner than a standard pencil – for air frying, though.) Medium-thin for the win on this question!

Do I Need to Blanch Asparagus Before Air Frying?

Nope! There’s no need for that extra step.

Do I Need to Peel Asparagus Before Air Frying?

You shouldn’t need to peel it if you’ve bought fresh stalks of tender asparagus, and properly trimmed the woody ends. I personally never do – probably because I never purchase overly tough asparagus in the first place. If you do happen to find yourself with a bunch of overly tough asparagus, though, there’s no harm in using a vegetable peeler to peel any thick outer layer from the bottom inch or two of your asparagus spears after you’ve removed the woody ends.

How Much Does a Bunch of Asparagus Weigh?

There actually isn’t a specific, standard guideline, and this can vary from one grocery store to the next, or depending on the source. I’ve found that the asparagus from my local store generally weighs in at about 1 pound per bunch (weighed before the tough, woody ends are removed).

What’s the Best Way to Store Asparagus?

After a lot of testing, I’ve found that the best way to store it is to treat it just like a bouquet of flowers. Snap or cut off the dry ends (although, to be honest, I’ve been known to skip this step when I’m in a hurry). Then, stand your asparagus up in a wide-mouthed jar or drinking glass that’s filled with enough water to submerge the bottoms of all your asparagus spears. If you want to go a step further, you can tightly cover it in plastic wrap (don’t smash the delicate tips!). Store it in the fridge until you’re ready to cook it. I don’t remember where I first learned this trick, but it’s the same tactic used by experts at Food Network and The Kitchn.

Although I know I’ll still use my classic oven-roasting technique from time to time (especially when I’m making a big double- or triple-batch all at once), now that I’ve fallen in love with this super-fast air frying method, I’ve got a terrific second weapon in my busy-day cooking arsenal. Air frying is just so darn fast!

If you’ve been searching for an extra-quick, goes-with-practically-anything, EASY side dish, I think you’ve found your new go-to recipe!

1 ingredient (more or less) … 7 handy tips … and just 10 minutes … what’s not to love!?!

Give it a try for dinner tonight!

Love the Recipe? • Were My Tips Helpful?

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Please leave a star-rating in the recipe card below – I truly appreciate all your wonderful feedback!

Air Fryer Asparagus

Yield: 4 servings

Prep Time: 3 minutes

Cook Time: 7 minutes

Total Time: 10 minutes

This easy recipe leverages 7 simple tips for perfect Air Fryer Asparagus ... FAST. Enjoy it very simply, or use our yummy ideas in the post above to adapt it to match practically any main dish!

• Ready in 30 Minutes or Less • Vegan (and Vegetarian) • Gluten Free • Paleo •

Ingredients

1 pound asparagus
1 teaspoon extra virgin olive oil
1/4 teaspoon kosher salt (plus an optional, additional 1/8 teaspoon for serving)
1/8 teaspoon black pepper

Instructions

Set your air fryer to 400°F. (See notes section below, regarding whether your air fryer requires preheating.)
Rinse asparagus and dry completely. Snap or cut the tough ends off the asparagus spears and discard ends.
Drizzle the asparagus with oil and toss it (preferably with your hands) to be sure every spear (and especially the delicate tips) are evenly coated with a thin slick of oil. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper, and gently toss again to distribute the seasonings.
Arrange asparagus in a single layer in your air fryer basket, with the tips pointing toward the middle of the basket if possible. (Don't over-crowd the spears, or they won't roast properly. If you have a smaller air fryer, you may need to do this in two batches.)
Air fry the asparagus for about 7 minutes (shaking them to flip them a bit, partway through – my Instant Vortex Plus Air Fryer prompts me to do this about two-thirds of the way through the cook time). Air fry until some browned, blistered spots are beginning to form, but the asparagus is still a little crisp-tender (or until the asparagus is done to your liking). The exact timing will depend on how thick your spears are and on the wattage of your air fryer model.
Immediately transfer to a serving platter. Taste and adjust seasoning (I sometimes add about an additional 1/8 teaspoon of kosher salt, depending on what I'm serving it with in terms of sauces, etc.).

Notes

Preheating: Some air fryers have a built-in preheating cycle of a couple of minutes, and some – particularly smaller ones with the basket closer to the heating element – do not. If your air fryer, like mine, does have a brief preheating cycle, then you'll wait to add the asparagus until after that preheating stage. If yours doesn't automatically require preheating, just be aware that you may need to add a minute or two to the total cooking time.

This recipe was tested in a 6-Quart Instant Vortex Plus Air Fryer, which is 1700 watts, with an internal basket measurement of about 9.5" x 9.5".

Nutrition Information:

Yield: 4 servings Serving Size: 1/4 of recipe
Amount Per Serving: Calories: 35Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 95mgCarbohydrates: 5gFiber: 2gSugar: 1gProtein: 3g

The post Air Fryer Asparagus Recipe (with 7 Easy Tips for Perfection) appeared first on Two Healthy Kitchens.

16 Roasted Vegetables

Shelley — Thu, 10 Feb 2022 18:18:41 +0000

~ Roasted Vegetables are an easy side dish solution, and so very flavorful. The caramelization that happens during the oven roasted cooking process yields sweeter, more complex veggies that even veggie-suspicious people can really embrace. We’ve got 16 delicious recipe ideas for you to try … from the very simplest of side dishes to holiday must-haves, and even veggie-filled main courses! ~

Most Recipes Are: Ready in 30 Minutes or Less • Vegan (and Vegetarian) • Gluten Free • Many Recipes Are Also: Paleo •

What turns even the humblest of vegetables into something about 1000x more delicious?

And what makes moms marvel, “My kids were literally fighting over the last piece of broccoli!” (YES, this actually happens!)

The answer is elegantly simple: Roasting!

Roasting is Vegetable Magic

If you hang around my website a lot, you know I like to call roasting “magic” for creating delicious vegetables that even kiddos love.

I’ve sworn by this magic for years.

And on plenty of occasions, I’ve overheard my mom-friends discussing how shockingly much their own kids adore roasted vegetables, too … how even their picky eaters fight over that last spear of oven roasted broccoli.

No doubt. This magic is real.

It’s all because of the caramelization that happens as those nice little toasty brown spots develop in your oven. That process equals big, delicious flavor. It transforms your vegetables into something altogether more complex and delicious than where the raw veggies began.

I Can Help You Make FANTASTIC Roasted Vegetables!

Oven roasting is pretty much my #1 most favorite way to make veggies.

I probably roast up some sort of vegetable at least once or twice each week. No kidding!

And, over the years, I’ve tried so many different ways of prepping, seasoning, and serving them.

I’ve learned a lot along the way. So, for sure … I’ve got oodles of tips, tricks, and suggestions to share with you!

From perfecting very simple recipes that basically require 1 main ingredient (you know … a vegetable!). To whipping up creative re-imaginings of everything from nachos to pizza fries. And even to making main dishes that beautifully showcase all the deep, satisfying flavors roasted vegetables have to offer.

First stop: check out the recipe ideas below. (Yum yum yum) And then: head further down, to the end of this post, for lots of common FAQs and tips for making perfect roasted vegetables!

16 Roasted Vegetable Recipes

Oven Roasted Vegetables Medley

This gorgeous, colorful mixture is one of the most versatile side dishes I know. It showcases a deliciously wide range of flavors and textures. And, pickier eaters can scoop up just the veggies they like best, so everybody at the table is happy (and you’re happy knowing you got some veggies in ’em)! It uses a lower-heat method than most of my roasted vegetable recipes, so everything finishes at the same time, without you having to babysit the process too much. Really easy ... with fantastic results!

Easy Rosemary Roasted Potatoes

These are an ideal side for everything from grilled burgers to dinner-party salmon. With just a few ingredients you can keep on hand in the pantry, these simple roasted potatoes are a snap to throw together anytime!

Blistered Green Beans

You basically need 1 ingredient for this recipe: green beans! But, although these beans are the ultimate in simplicity, they definitely don’t taste simple at all. You’ll be surprised how complex (and addictive) they are!

Oven Roasted Carrots

Another ultra-easy recipe, with just 1 main ingredient and 2 minutes of hands-on time! These carrots pair beautifully with practically any dinner. Try our creative suggestions to quickly adapt them to fit whatever main dish you're making!

Easy Oven Roasted Asparagus

You'll never be able to get very excited about plain-old steamed asparagus again. Roasting produces so much more deep, delicious flavor. In fact, I almost always make a double batch of this asparagus, because one just isn't enough. My whole family absolutely LOVES it!

Roasted Brussel Sprouts with Cranberries, Pecans and Hot Honey

Do you look forward to ordering Roasted Brussels Sprouts in restaurants? Good news: they’re super easy to make at home, too! I’ve got simple tips to make sure your sprouts roast up beautifully, every time. Toss in some cranberries, pecans, and a drizzle of sweet-and-spicy honey to make them completely irresistible! This recipe is a must-have at Thanksgiving and Christmas, but we adore it so much that I make it all year 'round, too.

Roasted Root Vegetables with Honey-Dijon Drizzle

Sweet carrots, nutty parsnips and fluffy red potatoes … all delectably elevated with quick, high-heat roasting. Ohhhhhh ... those yummy, toasty brown edges! The veggies are fantastic on their own – and even more wonderful with a little Honey-Dijon Drizzle to bring all the flavors together!

Parmesan Roasted Broccoli Stalks

These are so clever, and so surprisingly yummy! You'll never want to toss out your broccoli stalks anymore! They're full of nutrition and make a perfect little snack or side dish. Just roast them with a tiny bit of oil and seasonings, plus an alluring sprinkle of parmesan. Added Bonus: You get some really fun, random shapes for a lot of kid-appeal, to get your kiddos eating some more veggies!

LOADED Baked Buffalo Cauliflower Wings

Absolutely the very BEST Buffalo Cauliflower, piled sky-high with extra flavors. Even better? It’s so much healthier and takes just 5 minutes of prep work (with no messy batter). Try this recipe for a fun party snack or game day appetizer – or even as a side dish to pep up burgers and basic grilled meats.

Roasted Green Beans with Balsamic-Browned Butter

Your family will be licking the plate! Yes – it’s that good! This recipe maximizes big flavors from roasting the beans, and from just a little bit of indulgent browned butter. It's perfect when you’ve got a bumper crop of summer beans. And, you'll being saying good-bye to that gluggy, "traditional" green bean casserole ... these beans are a total Thanksgiving game-changer!

Cheesy Oven-Baked Pizza Fries

Mmmmmmm … Pizza Fries … without the guilt! Crispy, oven-roasted french fries are so easy to make, and always a total hit. In this recipe, we take those fries to whole new, glorious heights by loading them up with awesome, cheesy pizza flavors! Customize the toppings to suit your tastes and create your own masterpiece. (And be prepared to make a second batch, because these disappear FAST!)

Reuben-Topped Irish Nachos with Roasted Potatoes

Swap out the tortilla chips in typical nachos ... and replace them with crisp-tender slices of perfectly roasted potatoes. Then, dress 'em up with all the beloved fillings of a classic Reuben sandwich. Absolutely terrific for Super Bowl parties, game day noshing ... and (of course) for St. Patrick's Day, too!

Sheet Pan Chicken and Potatoes with Rosemary, Sun-Dried Tomatoes and Honey-Balsamic

This one-pan dinner is easy to make and easy to clean up, since the potatoes roast right along with the main dish, all on the same pan!

Roasted Broccoli and Cauliflower Pasta with Parmesan, Lemon and Garlic

The caramelized notes of oven-roasted cauliflower and broccoli make this easy pasta recipe deeply flavorful. Parmesan cheese, garlic and bright lemon juice are all you really need to round out the salty-umami-tangy symphony of tastes. It’s deceptively simple … just a few ingredients that add up to surprisingly big, big flavors! Plus, with all those roasted vegetables, it’s a meal-in-one with no veggie side dish needed – perfect for busy nights!

Sheet Pan Shrimp Fajitas

This restaurant-quality dinner will be on the table in just over 20 minutes! Mexican-spiced fajita veggies conveniently roast on the same baking sheet as the succulent shrimp. Really quick and easy, with minimal cleanup. And WOW – these are so, so good!

Cheeseburger Salad with Oven-Roasted Fries

This lightened-up Cheeseburger Salad recipe is an easy meal-in-one. A hearty main-dish salad with all the flavors of a big, juicy cheeseburger – and a side of crisp-tender, oven-roasted fries. It's healthy, fast, and oh-so-tasty! Plus, it can be mostly made ahead, to save your sanity on busy evenings!

Roasted Vegetables: FAQs & Tips

What Temperature Is Best for Roasting Vegetables?

Roasting temperatures for vegetables can vary from about 350°F to 500°F, depending on the exact recipe and the type of veggies you’re roasting. It also can depend on the results you’re shooting for. Do you want soft, slow-roasted vegetables? If so, then you’ll want to roast at the cooler end of the temperature range. But (if you’re like me), you want veggies that still have a bit of texture, along with plenty of roasty-toasty, flavorful caramelized spots. In that case, you’ll want to roast in the higher heat range, above 400°F. My go-to temperature is usually 475°F.

What Are the Steps to Roast Vegetables?

To roast vegetables, the general steps are:
1) Cut the vegetables into similar sizes and shapes, so they roast uniformly, and make sure they’re patted dry, if needed (so they roast instead of steam).
2) Toss the veggies with a little oil and your seasonings (typically at least salt and pepper, but this can include all sorts of other dried herbs and spices, too).
3) Spread the vegetables out in a single layer on a baking sheet, so they’re not piled on top of each other.
4) Flip the vegetables once during the roasting process.
5) Serve with any sauces, drizzles or fresh herbs you desire.

Do You Flip Vegetables When Roasting?

You will almost always want to stir or flip vegetables once during the roasting process, about halfway through. This increases the number of surfaces that will develop those deliciously golden brown, caramelized spots. One exception: I don’t bother to flip asparagus.

Can I Use a Cookie Sheet to Roast Vegetables?

Large cookie sheets or sheet pans are ideal for roasting vegetables. For the best results, you want to choose large pans (again, like cookie sheets) so the vegetables can be spread apart. If the vegetables are crowded together or piled on top of each other, they’ll tend to steam more than really roast, and they won’t be able to develop the caramelized bits that make roasted veggies so delicious.

Do You Roast Vegetables in the Oven Covered or Uncovered? Should I Cover Vegetables When Roasting?

Always roast vegetables uncovered. If you cover them, moisture will be trapped inside and the vegetables will end up being mushier and they won’t properly caramelize and brown.

Do You Season Vegetables Before Roasting?

Yes, it’s best to season roasted vegetables with at least salt and pepper before roasting. Additionally, you can also toss them with other dried spices and seasonings, before they go in the oven. After roasting, you can always add a pinch more seasoning if it’s needed. And, any fresh herbs should be added after roasting (not before).

Is It Better to Roast Vegetables on Parchment Paper?

There are pluses and minuses to roasting vegetables on parchment paper. The biggest benefit of using parchment is the easy cleanup. Some people feel you get even better caramelization if you roast directly on the baking sheet itself (especially one that’s been pre-heated, along with the oven). But, I find that I can strike a perfect balance by roasting at a high heat (usually 475°F) for good caramelization while doing so on parchment (so cleanup’s a breeze).

How Do You Roast Vegetables So They Don’t Get Soggy?

There are several keys to ensuring that oven roasted vegetables are tender but not soggy.
1) Be sure they’re not wet. Pat them dry if needed. This will help to prevent them from actually steaming, more than roasting.
2) Use a little oil, but not too much. You’re shooting for all the vegetables to have a thin slick of oil all over the outside. But it’s important to avoid drowning the veggies in excessive puddles of oil.
3) Be sure the vegetables are spread out on the pan, and not clustered together or piled on top of each other. Again, this is to prevent steaming and promote good browning. Use a second baking sheet if you need to.
4) Roast at a higher heat. (I generally suggest 475°F.) This will help the vegetables to develop caramelized spots more quickly, before the interiors are completely overcooked and mushy.

Why Do Roasted Vegetables Taste Better?

It’s all about the caramelization, which happens during roasting as the sugar in the vegetables (yep … vegetables DO have sugars) are heated to a point where their colors and flavors are changed (deliciously). As Bon Appétit so perfectly explains, “When sugars caramelize, they develop nuttiness, bitterness, toastiness, and even a little bit of buttery creaminess.” Yeah … YUM!

The post 16 Roasted Vegetables appeared first on Two Healthy Kitchens.

Roasted Brussel Sprouts with Cranberries, Pecans and Hot Honey

Shelley — Thu, 02 Dec 2021 12:45:42 +0000

~ Love ordering Roasted Brussel Sprouts in restaurants? Good news: they’re super easy to make at home, too! I’ve got simple tips to make sure yours roast up beautifully, every time. Toss in some cranberries, pecans, and a drizzle of sweet-and-spicy honey to make your perfectly oven roasted Brussels sprouts … absolutely irresistible! ~

This Recipe Is: • Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Vegetarian • Gluten Free •

It just might be the ultimate vegetable-world Cinderella story.

Brussel Sprouts are showing up all over restaurant menus these days … both as side dishes, and even as trendy, popular appetizers. They’re alluringly glamorized on the glossy pages of food magazines, too.

Unexpected, right?

That vegetable we all dreaded when we were kids … those sad little gray-green balls of overcooked torment … well, they’ve been transformed! They’re the darling of chefs everywhere, and suddenly people just can’t get enough of ’em.

Talk about a comeback story!

The Secret?

It’s so simple! You’ve just gotta cook ’em right. With Brussel sprouts, that absolutely makes alllll the difference.

I’ve become an {addicted} believer. Seriously. You’ll actually look forward to them.

Even my veggie-suspicious daughter gave this Roasted Brussel Sprouts recipe a hearty thumbs-up (which, trust me, is the ultimate seal of veggie-approval). My recipe testing notes include scribbled exclamations like “Fantastic!” and “Best Ever!” And the very first time I made these, my husband said, “Hands-down best Brussels sprouts I’ve ever had. Like, not even in the ballpark.”

Wow. That’s a whole lotta love for a veggie that used to be every kid’s suppertime nightmare!

Why You’ll Love These Particular Roasted Brussel Sprouts

These are no plain-jane baked sprouts. No siree. These have yummy layers of flavor and texture that truly elevate basic Brussel sprouts!

First, there’s the browned, caramelized, roasty marks on the outside of the sprouts. While they’re still fresh-tasting (and definitely not mushy). Great start, right?

But, add to that the delightful, sweet-tart pops of chewy dried cranberries.

Plus toasty, crunchy pecans. Oh my … getting even better!

And as if all that wasn’t delicious enough, the whole glorious concoction is tossed in an alluring drizzle of sweet-and-spicy honey. Not so much that your Brussel sprouts are sticky-sweet. And not overly spicy-hot. Just enough to give them a tempting little hint of “Heyyyyy … what’s that delicious flavor going on here?”

Honestly, I get so excited buying Brussel sprouts at the store now, knowing what they’ll become. In fact, I usually buy two pounds at a time, because just one pound isn’t enough. No kidding – these are THAT good!

Ready to make restaurant-quality Brussel sprouts? Friends, it’s so quick and easy!

Plus I’ve got a bunch of great tips all along the way, to ensure they turn out addictively wonderful …

How to Make This Roasted Brussel Sprouts Recipe (with LOTS of Tips)

Step #1

Grab a big baking sheet and line it with parchment paper. Fire up your oven to preheat at 475°F.

Tip 1: Roast Hot and Fast – I go into a bit more detail about this in my recipe for Oven Roasted Carrots. But, the main takeaway here is that I generally recommend roasting veggies at a high heat … and quickly. That strategy yields deliciously caramelized, toasty exteriors, while not over-cooking the insides of the vegetables.

Now, that we’ve fired up the oven, let’s talk about those sprouts. (Which leads us to several more handy tips!)

Tip 2: Buying Brussel Sprouts – As the Chicago Tribune explains, smaller sprouts are usually milder and sweeter. But, unfortunately, you don’t always have a choice at the grocery store. Not to worry! I’ve cooked even some seriously BIG Brussel sprouts before, and as long as I don’t overcook them, they’re still pretty darn good. Choose smaller ones if you can, but don’t stress if you’re staring at a grocery bin full of jumbos.

Tip 3: Dry Sprouts Roast Better – If you’ve rinsed your Brussel sprouts, or they’re damp at all, be sure to pat them dry. Damp vegetables don’t roast as well. That’s true for pretty much any veggie, from Roasted Asparagus to Blistered Green Beans. A handy tip any time you’re roasting veggies.

Tip 4: How to Cut Your Sprouts – Begin by trimming away the bottom, stem end. (I used to obsessively carve out most of the core, too, but that’s totally unnecessary and the core actually helps to hold the Brussel sprouts together.) Next, cut your Brussel sprouts VERTICALLY in half. If you happen to have some really large Brussel sprouts in your batch, you should probably quarter them instead of cutting them in half. You want all your sprout pieces to be roughly the same size, so they’ll all roast in the same amount of time.

Step #2

Toss your Brussel sprouts with some EVOO, salt and black pepper.

You can do this in a bowl, but I always simply do it right on my baking sheet. Why dirty a bowl if you don’t have to, right?

Either way, I definitely find it’s easiest to use my hands for this task, because you want to be sure that the Brussel sprouts are evenly coated all over with oil, and that the seasonings are distributed throughout.

Tip 5: Don’t Toss Out Loose Leaves – As you’re cutting your Brussel sprouts and tossing them in oil, you’ll probably have a few of the outer leaves fall off your sprouts. That’s especially true if your sprouts are bigger or older and not as tightly, densely closed. No problem! They can still be used. Simply separate any loose leaves before you slip your baking sheet in the oven. Set them aside them for now … we’ll add them to the baking sheet toward the end of roasting, since they’ll roast quickly and you don’t want them to get burned.

Step # 3

Spread your Brussel sprouts out on the baking sheet so they aren’t piled on top of each other.

That’s a big key to proper roasting.

Tip 6: Don’t Overcrowd Your Sprouts – When vegetables are too crowded or get piled on top of each other during roasting, they’ll actually tend to steam more than they’ll roast. Just like with my Roasted Root Vegetable recipe (and as I’ve said again and again) … when it comes to roasted veggies, they like their real estate! Give ’em plenty of space. And, if you’re making a double (or triple!) batch, use additional baking sheets as needed.

You’ll notice in the pic above that I actually take the time to turn all my Brussel sprouts so they’re flat-side-down.

You know I’m all about quick and easy, so it might seem odd that I’d take the time to do that. Or maybe you thought I just made the effort so they looked great for their photo shoot?

Nope! There’s a good reason for this, too!

Tip 7: Getting a Great Initial Sear – The wonderful thing about roasting Brussel sprouts at a higher heat – and cut in half – is that those flat sides can get the most fabulous toasty, caramelized sear marks. Delicious and so pretty! Don’t miss out on that. Take the extra moment to flip all your sprouts so they begin roasting with their flat, cut sides facing down. It’s truly worth the few seconds it takes!

Step #4

Next, pop those babies in the oven for about 10 minutes. That’ll give them a chance to get some of the nice caramelized spots we were just talking about.

After 10 minutes, they’ll actually be nearly done. Pull them out and give them a stir, adding in the cranberries and pecans, plus the reserved, loose leaves you set aside earlier.

At this point, you don’t have to worry about the cut sides facing down. Just be sure to spread everything back out fairly well.

Step #5

Slip your baking sheet back in the oven for 3-4 minutes longer.

That’s just enough time for the cranberries to get warmed (but not hard and dried out), and for the nuts to toast a little without burning. It’s also perfect for those loose leaves to roast quickly without incinerating.

Tip 8: Don’t Overcook Brussel Sprouts – This is probably the absolute most important tip of all. Just like we chanted over and over together, in my recipe for Bacon Brussel Sprouts: DO NOT OVERCOOK THEM! As the site Fooducate explains, overcooking causes Brussel sprouts to release something called glucosinolate sinigrin. That’s what’s responsible for giving overcooked sprouts an unappetizingly sulfurous smell. And why they just really don’t taste very good when you cook them to a sad, mushy death. Instead, you’re looking for your Roasted Brussel Sprouts to have some great, caramelized brown spots but still to be bright green (not drab and gray-green). And you definitely don’t want the insides to be mushy. They should still be a bit firm, with some spunk left in them.

Step #6

Transfer those gorgeous Brussel sprouts to a pretty serving bowl, and toss them with Hot Honey and a little more oil.

And don’t worry … as I said before, that Hot Honey isn’t too spicy-hot. It creates a complex, flavorful backdrop. But it’s not gonna set your tongue afire, I promise.

Take your masterpiece straight to the table and dig in!

And what’s that I hear?? In between all the mmmmmmms … did someone just exclaim, “Oh wow – these are the best Brussel Sprouts EVER?!? I didn’t even think I liked Brussel sprouts until NOW!!!” Yep … I think that’s precisely what I hear!

Much More Than Just a Holiday Side Dish

Lots of families view Roasted Brussel Sprouts as a mandatory holiday food. Great as a side dish with Christmas prime rib or ham, or with turkey at Thanksgiving. It makes perfect sense, since the true season for Brussel sprouts is from fall through mid-winter.

And no doubt … this recipe is so festive, all decked out in reds and greens.

But, you’re in luck! Once you’ve tried these and kind of gotten addicted, too … you’ll be relieved to know that Brussel sprouts are now commonly available pretty much all year ’round.

And even though this recipe feels special enough to deserve a place at your holiday table, it’s easy enough for regular ol’ weeknight family dinners, too.

Maybe try it with fast-cooking Mini Meatloaf “Muffins” for easy comfort food with a little flair.

The flavor pairing is nice with our Easy Honey-Glazed Salmon recipe, too.

More Ways to Love Brussel Sprouts

And, hey … don’t want to fire up the oven to make oven roasted Brussel sprouts on a warm day?

No problem! I’ve got two more great sprout recipe ideas for ya.

That Bacon Brussel Sprouts recipe I keep mentioning just needs a quick stovetop sauté. (The keyword, as always, is quick. Remember our mantra: DO NOT OVERCOOK THEM, right?!?!)
And rather than just a little cooking, how about no cooking at all? Our Superfoods Brussels Sprout Salad is ready in about 5 minutes flat with no cooking whatsoever. Perfect!

Even more great reasons to love you some sprouts, any time of year!

FAQs At-a-Glance

How Do You Roast Brussel Sprouts So They Are Not Soggy?

There are several keys to make sure your Roasted Brussel Sprouts aren’t soggy:
(1) Be sure that they aren’t wet before roasting (pat them dry if needed).
(2) Coat them all evenly with a thin layer of oil.
(3) Spread them out on your baking sheet so they’re not piled up (overcrowding can cause them to steam and become soggy).
(4) Don’t overcook them. High heat and fast cooking works great for this. You want to get some nice, seared, roasted spots on the outside but still have the inside of the Brussel sprouts be lively and fresh-tasting.

Should Brussel Sprouts Be Cut Before Roasting?

Cutting your Brussel Sprouts before you roast them means there’s more surface area to quickly caramelize before the inside of the sprouts are overcooked. Specifically, when you cut your sprouts in half, you get a nice, flat side that makes it easy to achieve those roasted, browned marks you’re really looking for in oven roasted Brussel sprouts.

How Do You Cook Brussel Sprouts Without Bitterness?

The biggest key to cooking Brussel Sprouts that aren’t bitter is NOT to overcook them. Too much heat causes Brussel sprouts to release something called glucosinolate sinigrin, which leads to the bitter flavor and smell many people associate with cooked Brussel sprouts. Quick, high-heat roasting is an ideal way to do this. (You can read more about glucosinolates HERE.)

Where Can I Buy Hot Honey?

I held off on posting this recipe until I felt confident that hot honey was pretty commonly available, including at places like Target and Walmart. I typically grab Mike’s Hot Honey, and they’ve got a store locator on their website. You can also order Mike’s on Amazon. Alternately, if you’d like to take a stab at making your own, you could try the version from Casual Foodist, or the 1-minute version from A Couple Cooks (I haven’t personally tried either of these recipes – if you give one of them a shot, I’d love to know what you think!). And, of course, in desperation, you can also simply make this recipe with plain ol’ honey, although it will, of course, be missing that slight, kicky edge.

Is it Brussels Sprouts or Brussel Sprouts?

Yay – a grammar lesson! Technically the correct spelling is Brussels sprouts. These veggies are named after the the city of Brussels, Belgium. Even when you’re only talking about one sprout, the “s” should still come after “Brussel”: Brussels sprout. Soooooo … are you wondering why I didn’t name my recipe correctly? Ugh. Just like with my Bacon Brussel Sprouts recipe, this was a dilemma for a grammar-loving, rule-follower like me! BUT because about 77% of people (at least according to a British poll) call them Brussel sprouts (without that “s”), I knew that if I wanted most sprout-seeking people to find my recipe when they searched on Google … welllll … I needed to name my recipe what you’d most likely call it: hence the missing “s.” 😉

Mmmmmmmm … if you’ve been holding off on trying Brussels sprouts because you remember what they were like in the “olden days” … wait no more. I think this recipe will change your mind!

And if you’ve already fallen under the sprout-spell, this recipe is a fast and easy way to indulge your sprout cravings. (I can’t be the only one who literally craves these, can I???)

Ahhhhh … Don’t you just love a great, rags-to-riches Cinderella story?

Good job, little Brussels sprouts. You’ve won us over, big time. Welcome to the “favorites” list!

Love the Recipe? • Were My Tips Helpful?

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Please leave a star-rating in the recipe card below – I truly appreciate all your wonderful feedback!

Roasted Brussel Sprouts with Cranberries, Pecans and Hot Honey

Yield: 3 cups

Prep Time: 5 minutes

Cook Time: 13 minutes

Total Time: 18 minutes

Roasted Brussel Sprouts are truly fantastic when they're roasted right. (Be sure to take a peek at all my tips in the post above.) Mmmmmm ... and dried cranberries, crunchy pecans, and sweet-spicy honey make them even more irresistible!

• Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Vegetarian • Gluten Free •

Ingredients

1 pound Brussel sprouts, stems removed and halved (quartered if they're really large – see note)
1 1/2 tablespoons extra virgin olive oil, divided
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
1/4 cup dried cranberries
1/4 cup coarsely broken pecans
1 1/2 tablespoons Mike's Hot Honey (see FAQs above for alternatives)

Instructions

Preheat oven to 475°F. Line a large baking sheet with parchment paper. If you've rinsed your Brussel sprouts, be sure to pat them dry so they're not damp, or they won't roast as well.
Toss Brussel sprouts with 1 tablespoon oil (reserving 1/2 tablespoon), salt, and black pepper. Make sure that the sprouts are evenly coated with oil, and that the seasonings are distributed throughout. (You can do this in a bowl, but I always do it directly on the parchment-lined baking sheet.) Separate out and reserve any loose leaves.
Spread the Brussel sprouts out on the baking sheet so they aren't piled on top of each other, turning them all flat-side down to get a really good sear.
Roast the Brussel sprouts for about 10 minutes. Then stir in the cranberries, pecans, and reserved loose leaves, spreading everything back out across the baking sheet.
Return pan to the oven and continue roasting for 3-4 minutes longer, until the Brussel sprouts have toasty, browned, roasted spots and are somewhat tender but not overcooked or mushy inside.
Transfer to a serving bowl, toss with Hot Honey and remaining 1/2 tablespoon oil, and serve immediately.

Notes

Brussel sprout size: There can be a lot of variety in the size of Brussel sprouts. I prefer to choose smaller ones when possible. If your sprouts have a mixture of sizes, the most important thing when cutting them is to keep all the pieces relatively similar in size, so that they all roast in the same amount of time. Cut very large ones in quarters, if needed.

Doubling recipe: I often double this recipe, and it's very easy to make larger batches to serve a crowd. Just be sure to grab extra baking sheets if needed, rather than piling the Brussel sprouts up or overcrowding them, which could lead to them steaming more than actually roasting and caramelizing.

Make-ahead tips: You can stem and cut your Brussel sprouts up to a day or two in advance and store them in the fridge. You can also measure out your cranberries and pecans and keep them in a baggie, so the recipe comes together effortlessly when you're ready to cook.

Nutrition Information:

Yield: 6 servings Serving Size: 1/2 cup
Amount Per Serving: Calories: 124Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 121mgCarbohydrates: 16gFiber: 3gSugar: 11gProtein: 2g

The post Roasted Brussel Sprouts with Cranberries, Pecans and Hot Honey appeared first on Two Healthy Kitchens.

Vegetables Archives - Two Healthy Kitchens

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It Saves Time!

It’s Ohhhhh-Sooooo Good!

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Ingredient Prep

Step #1

Step #2

Step #3

Step #4

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FAQs At-a-Glance

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Step #1:

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Nutrition Information:

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+ 7 Easy Tips to Make It Extra Yummy, Every Time!

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Tip #2: Don’t Leave Your Lemons and Limes in Too Long

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So, Should You Add Ice?

Tip #7: Yep, You Can Reuse Your Slices (Or Eat ‘Em!)

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Step 1:

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Ingredient Prep

Step #1

Step #2

Step #3

Step #4

Step #5

Make-Ahead Tips

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