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.

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

Why You’ll Love Air Fried Green Beans

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.

*** 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.

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!

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 …

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.

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.

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

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  •

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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

1. Set your air fryer to 375°F. (See notes section below, regarding whether your air fryer requires preheating.)
2. 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.
3. 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.)
4. 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).
5. 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

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.

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~ 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:

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!

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.

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.

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.

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!)

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!

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

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  •

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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

1. Slice the cucumber about 1/8" thick (you should have approximately 24-30 slices, or a heaping 1 cup).
2. Add the cucumber, lemon, and lime slices, and the water to a large pitcher, stirring gently.
3. 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.
4. 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

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.

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

~ 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 …

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:

1. Common “garden variety” cucumbers (the fatter ones you most frequently find at the grocery store)
2. English or “seedless” cucumbers (these are long and skinny and are usually sold in shrink-wrapped plastic)
3. 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.

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).

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.

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.

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.

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.

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.)

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.

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.

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!

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!

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!

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  •

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Ingredients

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

Instructions

1. Slice the cucumber about 1/8" thick (you should have approximately 24-30 slices, or a heaping 1 cup).
2. Add the slices and water to a large pitcher, stirring gently.
3. 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

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.

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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

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!

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:

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.

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!

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  •

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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

1. Set your air fryer to 400°F. (See notes section below, regarding whether your air fryer requires preheating.)
2. Rinse asparagus and dry completely. Snap or cut the tough ends off the asparagus spears and discard ends.
3. 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.
4. 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.)
5. 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.
6. 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

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.

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

Easy appetizers are essential at the holidays. All those last-minute gatherings, office parties, and drop-in visitors require a constant stream of tasty nibbles.

We all need some no-brainer recipes that can be whipped together in moments … but that look and taste celebration-worthy.

Even better if they actually manage to be guilt-free, too. (More room for a couple Christmas cookies later!)

This fabulous Cranberry Salsa checks every single box!

Why You’ll Love This EASY Cranberry Salsa Recipe

Well … first off, because it’s truly so darn easy!

I’ve seen some recipes that require cooking the cranberries, but there’s no cooking to be done here.

Keep the ingredients on hand, and an attention-grabbing “wow … what’s this??” holiday appetizer is just minutes away!

And this salsa keeps well for several days, so you can make it ahead, too. No last-minute stress of making an appetizer as you rush out the door for yet another Christmas party.

Plus, it’s full of delicious, festive flavors …

• Tart, fresh, crimson cranberries
• Juicy, sweet pineapple and a kiss of honey
• Kicky jalapeño (you can scale the heat up or down here … more on that in a sec …)
• And, of course, those salsa regulars: red onion, cilantro, and a squeeze of lime juice to tie it all together

It’s uniquely delicious!

As if all that wasn’t enough to love: A huge added bonus is that this Cranberry Salsa recipe is actually better for you than many others you’ll come across, too.

How This Salsa Recipe Is Healthier

That golden, tropical pineapple not only adds sunshine-y, tropical vibes … it also helps to make this salsa better for you.

A lot of Cranberry Salsa recipes call for 3/4 cup to even a whopping full cup of refined, white sugar.

Instead, we use a bit of honey, which boasts some nice micronutrients, plus 1/4 cup of juicy, sweet pineapple. In addition to a wallop of vitamin C, pineapple has oodles of other vitamins, minerals, and anti-inflammatory properties.

Nice!

It all adds up to a much more nuanced, layered sweetness than you’d get with plain white sugar … and it’s a whole lot better for you, too!

Oh, and let’s not forget all that great nutrition riding along with the cranberries, onions, peppers, and cilantro. Produce for the win … especially when it tastes this fantastic!

Alrighty. Ready to blitz up a batch for yourself? You’ll only need a few minutes and a handful of ingredients …

How to Make Your Cranberry Salsa

Step #1

Put your cranberries in a mini food processor (I like to use the smallest one in my Ninja set).

Pulse them just 2 or 3 times.

You don’t want them to be completely pulverized yet. It’s ok if there are still some big chunks.

Scrape down the sides of the processor and add your juicy pineapple.

Pulse it again, maybe just 2-4 times more, scraping down the sides in between pulses if you need to.

The exact consistency is up to you, but you’re basically looking for small, fairly uniform bits of both the cranberries and the pineapple.

Step #2

Scoop your cranberry-pineapple mixture into a bowl, and stir in all the other ingredients.

And just like that … you’re done!

How easy was that???

Your Cranberry Salsa is delicious right away, so feel free to start dipping. Grab some crunchy, multi-grain tortilla chips, and get on in there!

Or ……

Making Your Salsa Ahead

If you want to make your salsa ahead, it’s also terrific (refrigerated) for up to about 3 days.

As it sits, it’ll release a little juice, so you may want to give your Cranberry Salsa a stir before serving it up.

After a day or two in the fridge, you’ll notice that the cranberry juice will turn the whole mixture a more uniformly vibrant crimson. Still gorgeous, but with not quite as many varied colors as you see in my photos, right after my salsa was freshly made.

If your refrigerated, day-old salsa needs a color refresh, you can sprinkle a bit of minced cilantro on top for some extra (Christmas-y) green.

The flavors will also meld a bit as this salsa sits, but it’s honestly great either right after its made, or after being refrigerated for awhile. Your choice.

Oh – but I promised to tell you how to scale up the heat if you wanted it spicier, didn’t I?? Ok – let’s talk about that!

How to Make Your Salsa Hotter (or Keep It Mild)

Most of the heat in jalapeños (and other chile peppers) is in the internal ribs and seeds, especially as you get closer to the stem end.

To keep this Cranberry Jalapeño Salsa nice and mild, simply remove all of the seeds and white ribs from your jalapeño before mincing.

If you’d like to add some heat to your salsa, reserve some seeds and minced internal ribs, and add a little bit of them at a time, until your salsa is as kicky as you’d like.

I’ve been surprised how just a tiny bit of the seeds and ribs jumpstarts a good pop of heat. So, I definitely recommend going slowly and adding just a smidge at a time. Stir it all through your salsa really well, and taste to see if it’s spicy enough, before adding a bit more, if needed.

More Super-Easy, Super-Festive Holiday Appetizers

Planning a big appetizer buffet?

Or maybe you’re the life of every party and get allllll the holiday invites … and therefore need oodles of great recipe ideas?!? (Go, you!!)

Either way, I totally believe that the holidays require extra appetizer recipes because there are just so many snacking situations.

So, I’ve definitely gotcha covered on this one. Here are a few more of my quick-and-easy faves:

• 5-Minute Pomegranate Salsa
• 3-Minute Sweet and Spicy Cream Cheese Dip
• 10-Minute “Hummus Wreath” Christmas Appetizer
• 10-Minute Cranberry Dip with Goat Cheese (can be served as a dip or on crostini as a finger food)

I’ve also got collections of terrific Appetizers for a Christmas Potluck and (non-Christmas-specific) Party Food Appetizers from all across the Internet, plus a super-popular collection of holiday-themed, seriously CUTE Christmas Appetizers and (of course!) a collection of more than 20 ultra- EASY Christmas Appetizers, too.

Whatever type of appetizer you’re looking for … if you want even more, MORE, MORE great inspiration, I’ve got your back!

With this quick appetizer on deck, you’ll be party-ready all season long!

And with its unique flavors, your salsa is sure to attract attention and win plenty of “mmmmmmms” and wowwws” – while you’re stress-free and lookin’ like a holiday party pro. With more time to relax and revel!

Cranberry Salsa

Yield: 1 cup

Prep Time: 7 minutes

Total Time: 7 minutes

This festive Cranberry Salsa ingeniously slashes refined sugar – succulent pineapple adds sweetness and salsa-y flair. Delicious, quick and easy (and guilt-free, too)!

•  Ready in 30 Minutes or Less  •  Make Ahead  •  Vegetarian  •  Gluten Free  •  Paleo  •

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Ingredients

• 1 cup cranberries
• 1/4 cup diced fresh pineapple
• 1/4 cup finely chopped cilantro
• 2 1/2 tablespoons finely chopped red onion
• 2 tablespoons honey
• 1 tablespoon minced jalapeño (see note about adjusting spiciness)
• 2 teaspoons fresh lime juice
• 1/16 teaspoon kosher salt

Instructions

1. In a mini food processor, pulse cranberries 2-3 times. Scrape sides and add pineapple, pulsing 2-4 times more until desired consistency is reached.
2. Scoop cranberry mixture into a bowl and add all other ingredients, stirring to combine.
3. Serve immediately or refrigerate, covered, for up to 3 days.

Notes

Jalapeño spiciness (adjusting heat): The exact heat varies a little from one jalapeño to the next, but if you remove all the interior ribs and seeds they're not very spicy at all. For a mild salsa, completely remove all seeds and ribs from your pepper. If you'd like a little more heat, I recommend adding just a few seeds and a tiny bit of the minced ribs at a time. Taste and add more until your desired heat level is reached. (Go slowly, as a little can add quite a bit of heat.)

Adjusting yield: This recipe, as written, makes a modest 1 cup of salsa, which is great for a small gathering. It's easy to scale the recipe up, and I often double or even triple the recipe for larger groups or to keep some on hand in the fridge. Depending on the size of your food processor, it may work best to pulse large amounts of cranberries and pineapple in batches. (Note that a typical 12-ounce bag of cranberries equals about 3 1/2 cups of berries.)

Nutrition Information:

Yield: 8 servings Serving Size: 2 tablespoons
Amount Per Serving: Calories: 27Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 10mgCarbohydrates: 7gFiber: 1gSugar: 6gProtein: 0g

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.

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

Brussel sprouts are certainly having their moment, aren’t they?

I’d say they’re giving cauliflower a solid run for its money in the “Veggie of the Decade” race.

It used to be that poor Brussel sprouts were the butt of every vegetable joke. And the stuff of nightmares for any kid unlucky enough to find them rolling around on her dinner plate.

Back in the day, Brussel sprouts were served up boiled within an inch of their lives. An unappetizing, mushy, gray-brown sphere of sadness.

But times have changed, friends!

Now, restaurant menus prominently feature Brussel sprouts as trendy appetizers, in addition to their familiar place as a side dish. And people can’t get enough!

Cook ’em right (more on that in a minute) and pair them with bold flavors (hello, bacon!), and you’ve got a whole new, glorious vegetable thing happening, that is absolutely NOTHING like the gray-brown orbs of the 1950s.

*** Psssst … if you want a little grammar lesson (because, I mean, who doesn’t want one??), pop on down to the FAQ box at the bottom of this post to learn about the Brussel Sprouts vs. Brussels Sprouts conundrum. And for everybody else who just wants to eat … onward! …

Why You’ll Love These Shredded Bacon Brussel Sprouts

This particular recipe is a perfect example of why people are embracing Brussel sprouts like never before. We’re talkin’:

• A deliciously light mound of confetti-like shredded Brussel sprouts, just barely cooked but still lively and bright.

• Laced with thin slices of shallots and salty, crunchy pops of cashews.

• And BACON! Bacon and Brussel sprouts are made for each other! Just a little bacon goes a long way, and we use it here both to add crisp bacon bits throughout the dish, and also for just a tiny bit of flavorful bacon fat (along with healthier olive oil) for making the sautéed Brussel sprouts.

• All tossed with a simple, Dijon mustard and cider vinegar sauce. YUM! (My mouth is honest-to-God watering as I type this!)

It’s so quick and easy. Pure Brussel sprout and bacon joy!

And it’s a much-needed foodie revolution for those over-cooked balls of sadness kiddos choked down in the 1950s. This is a Brussel sprout epiphany!

My Bacon Brussel Sprouts recipe is sort of a mashup of two others: one from my cooking school days, and another from the 2006 issue of Eating Well magazine. In one form or another, I’ve been making this for years and years now, and it’s always a hit!

Besides … the mmmmmm bacon … there’s another major key to Brussel sprout joy: Cook time.

How to Make Brussel Sprouts Delicious (Hint: Don’t Overcook Them!)

As the site Fooducate explains, too much heat 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 mushy death.

The Chicago Tribune also helpfully points out that smaller sprouts are usually milder and sweeter. You don’t always have a choice at the grocery store, but if you can, go for small- to medium-sized sprouts.

But, 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. So, let’s all repeat this together …

The Biggest Secret to Great Brussel Sprouts is NOT to Overcook Them!

Whether you’re roasting them (like in our recipe for Roasted Brussel Sprouts with Cranberries), steaming them – or making sautéed Brussel sprouts like in this recipe, the key is to keep the cooking quick. (In fact, you can even enjoy them raw, like we do with the shredded sprouts in our Superfoods Brussels Sprout Salad.)

In this recipe, we’re gently cooking them for only about 3 minutes. That’s all you need!

So, with that critical bit of wisdom in mind … let’s make these yummy sprouts!

How to Make Bacon Brussel Sprouts

This recipe needs only a few, simple {flavorful!} ingredients.

Prep Tips

Once you’ve got all your ingredients cut and prepped, this recipe comes together in a jiffy!

And, I’ve got a few tips to make the cutting fast and easy, too.

A key here is that you thinly slice or shred both the Brussel sprouts and the shallots. Thinly.

I’ve tried using the food processor for the Brussel sprouts and can’t get it to do nearly as good a job as my trusty old chef’s knife.

To shred your Brussel sprouts:

• Start by trimming off the stem end.
• Then, depending on how big your Brussel sprouts are, cut them vertically either in half (for smaller sprouts) or in quarters (for larger ones).
• Then thinly slice from top to bottom to create fluffy mounds on sprout-confetti!
• You can remove dense bits of the core either by cutting it out before you slice your sprouts, or by picking out any really clunky bits of core from the confetti after cutting.

You do basically the same thing for your shallots. Peel them and cut away the top and bottom, then slice them up very thinly, working from top to bottom (not sideways).

Voilà!

Now about that bacon. Bacon can be frustrating to cut before it’s cooked. A simple hack:

Pro Tip: Pop your bacon into the freezer for maybe 10 or 15 minutes before you try to cut it – just long enough for it to firm up a little, without being frozen solid. It makes cutting the bacon a breeze!

Now you’re ready to bring this whole Brussel Sprouts and Bacon recipe together. Easy-peasy!

Step #1

Cook your bacon in a large, nonstick skillet over medium heat, just until it’s crisped to your liking.

Because we’re using center cut bacon, which has about 25-30% less fat than regular bacon (mainly because the fatty ends aren’t included), there’s no need to drain the bacon.

The tiny bit of bacon grease in the skillet adds to the flavor of the final dish. And don’t worry – with center cut bacon, it’s only a teeny bit.

In fact, you’ll actually have to add a little additional fat – in the form of heart-healthy olive oil – before you dump in your shallots.

Step #2

Cook those onion-y shallots for about a minute, just to give them a chance to soften a little.

Step #3

Then dump in your water, some tangy cider vinegar, Dijon mustard, salt and pepper, and stir that flavorful sauce concoction around. Be sure to loosen up any browned bits left on the bottom of the pan from cooking the bacon, too … YUM!

Next, dump your shredded Brussel sprouts on top and mix them in.

Give it all about 3 minutes, and your sprouts are ready!

You want your shredded sprouts to be warmed and slightly wilted and soft … but still vibrantly, freshly green … and definitely not overcooked and mushy.

Step #4

Pull them off the heat and stir in those crunchy cashews.

Shopping Tip: Whole cashews are quite a bit more expensive than ones sold as “halves and pieces.” You’re breaking them up into pieces for this recipe, anyway, so save a few bucks and grab the cheaper ones!

Also, to change things up a bit, you can try this recipe with pistachios, too. Another super yummy option, and a great bet if you happen to find pistachios on sale!

Taste your glorious mound of shredded sprouts, and sprinkle them with a pinch more salt, if needed.

Salt tip: The exact amount of salt you’ll need to season this recipe at the end can depend on several factors, like how salty your brand of bacon is, how heavily salted your brand of nuts is, and also how much of your Brussel sprouts had to be trimmed away (larger sprouts have larger, tough cores). If you decide you need just a tad more salt at the end to really get those flavors poppin’, go slowly … maybe just 1/16 teaspoon at a time, since you probably won’t need a whole lot more salt to ratchet the flavors up to where you want them.

Sprinkle a few more chopped nuts on top if you’d like (just for that pretty presentation), and then … serve ’em up!

(And be prepared for all those folks who claim not to like Brussel sprouts to have a little sprout epiphany. Welcome, Brussel sprout converts!)

Ready to turn all your sprout-suspicious friends and family into Brussel sprout loooovers?!?

Serve up these yummy Bacon Brussel Sprouts for the holidays. They really are delightful with Thanksgiving turkey, or as a Christmas side dish with prime rib, roasts and ham. (Maybe with our Rosemary Roasted Potatoes and either a festive Thanksgiving Salad or a wreath-shaped Christmas Salad.)

But I’m just gonna bet you’ll be making these all year ’round, too. (I sure do!) They’re perfectly quick, perfectly delicious.

And honestly, kind of addictive. (True story: just the other night, my husband called to tell me how much he was looking forward to having these Brussel Sprouts and Bacon for dinner that night!)

Look out, Buffalo Cauliflower Wings … now that we know how to cook ’em right, Brussel sprouts just might edge you out as “Heart-Throb Veggie of the Decade”!

Bacon Brussel Sprouts

Yield: 4 1/2 cups

Prep Time: 9 minutes

Cook Time: 10 minutes

Total Time: 19 minutes

These Bacon Brussel Sprouts feature crunchy cashews, flavorful shallots, crisp bacon, and a simple, punchy sauce to elevate sautéed Brussel sprouts to a truly special side dish!

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

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Ingredients

• 3 slices center cut bacon, chopped
• 1 tablespoon extra virgin olive oil
• 1/2 cup thinly sliced shallots
• 1/4 cup water
• 1 tablespoon cider vinegar
• 1 teaspoon smooth Dijon mustard
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1 pound Brussel sprouts, trimmed and thinly sliced/shredded
• 1/2 cup salted, chopped cashews

Instructions

1. In a large, nonstick skillet, cook bacon over medium heat until beginning to crisp, about 6-7 minutes.
2. Add oil and shallots, and continue cooking 1 minute longer.
3. Add water, vinegar, mustard, salt, and pepper. Stir and then add Brussel sprouts, stirring again to combine. Continue cooking for about 3 minutes, until sprouts are hot but just barely wilted and still vibrantly green. Avoid overcooking.
4. Remove from heat, and stir in cashews. Taste and adjust seasoning if a tiny bit more salt is needed (see note). Serve immediately.

Notes

Salt: Depending on how salty your brands of bacon and nuts are, and the exact amount of Brussel sprouts you use (which can vary a little based on how much of the core you need to trim away), you might like to add an extra pinch of salt to some batches, so the flavors pop.

Doubling this recipe: I've made a double batch, all in the same large skillet, and it works just fine, although you may need to cook it for just half a minute or a minute longer after adding the sprouts. If, however, you want to make an even larger batch, you should definitely use a second pan.

Paleo diets: If you're following a paleo diet, be sure that your Dijon mustard is paleo-approved. While many brands fit with a paleo diet, some may include additives or additional ingredients that aren't strictly paleo.

Nutrition Information:

Yield: 9 servings Serving Size: 1/2 cup
Amount Per Serving: Calories: 107Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 4mgSodium: 176mgCarbohydrates: 9gFiber: 2gSugar: 3gProtein: 4g

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.

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

Wanna up your veggie game? Feel all trendy and on-point (awwww … look at you, trendsetter!), while also serving up something you can feel great about?

Two words: shishito peppers

They’re showing up on restaurant menus everywhere, and for great reason: they’re fun to eat and shockingly, addictively delicious!

Plus:

• They’re crazy-simple to make, nearly impossible to mess up.

• They basically require just one ingredient: peppers! (Plus a little oil and salt, which nobody really counts, anyway.)

• And, they’re ready in about 10 minutes flat.

They’re a no-brainer appetizer or even a unique veggie side dish.

Keep a bag of peppers on hand in the crisper (they last great for usually a week or more) … and you can whip up a batch of blistered shishito peppers at a moment’s notice. (And everyone will be so impressed with your edgy, restaurant-style cooking)!

Oh … and the extra-fun part about shishito peppers is that they’re kind of like a culinary game of Russian roulette! Here’s what I mean …

Are Shishito Peppers Hot?

These guys definitely look like they could be a bit spicy, but in general they’re actually pleasantly mild and flavorful. (Most of the time!)

As the website PepperScale explains, shishitos typically have a Scoville rating of only 50 – 200 SHU, which means they’re really not noticeably hotter than a regular bell pepper. And they’re far, far less spicy than the jalapeños so many people love.

But here’s the fun little catch that actually makes them a terrific ice breaker for an appetizer party: about 1 shishito out of every 10-20 is surprisingly somewhat hotter than the rest.

You might nibble your way through an entire batch and not score a kicky one. Or … it could be the very first one that your shishito-newbie friend grabs from the platter.

There’s absolutely no way to know.

Now before you panic, it’s important to understand that when I say “hotter,” we’re still not talking blisteringly hot. Allegedly, the “hot” shishito peppers still aren’t technically even as hot as a jalapeño. But it’s still a surprising little pop of heat, whenever you do happen to be the “lucky winner”!

No matter how many times I serve these, it never fails to be a great topic of conversation whenever somebody “scores” a “hot” one!

Great party food, for sure!

How to Cook Shishito Peppers

Just like with most any other pepper, you can grill shishitos, roast them in the oven (like I do with my Blistered Green Beans recipe), even cook them in an air fryer … there are lots of options.

But, I love the speed and ease of simply blistering them in a skillet on a stove (kind of like what I do with the bell peppers in my Lightning Ravioli recipe).

No need to fire up the oven or grill. Easy as can be.

And, unlike when I roast bell peppers in the oven at high heat, so they still have a bit of firmness, I prefer a lower, medium-level cooking temp with shishitos because I want them to be both blistered outside but also really tender inside.

Step #1

Heat a little extra virgin olive oil in a skillet over medium heat.

I normally reach for my favorite nonstick skillet for this recipe, although I’ve also tested it successfully in a regular, heavy, full-clad stainless steel skillet.

Most importantly, I recommend not overcrowding the pan to the point where your peppers are piled on top of each other. You want each of your peppers to have plenty of room to get a great sear.

Cook your peppers whole. Don’t remove the stems or core them – just dump them right into your skillet. (See how super-easy this is?!?!?)

Toss the peppers (and a little salt) really, really well with the oil so the shishitos are completely coated in hot oil.

Pro Tip: It doesn’t take much oil for this to happen, but getting a complete coating of oil on each shishito is key to getting a great sear on your peppers.

Step #2

Cook the shishito peppers for about 9-10 minutes, until they’re blistered and seared to your liking. (We like ours to be mostly soft and quite tender.)

Stir them frequently to be sure they blister all over.

And, as the steam builds up inside each pepper toward the end of cooking, you might notice some of them puffing up right before the moment when they collapse into a beautifully tender, blistered finish. Once most of them appear to have collapsed, that’s another handy cue that they’re probably done to perfection (again … if you like them soft and tender like I do).

Step #3

Toss the finished peppers with another 1/8 teaspoon of kosher salt and serve ’em up immediately!

Mmmmmmm … so yummy! Gosh, I love these!

How to Serve Your Blistered Shishito Peppers

I like to offer these peppers on a cute serving platter with a little bowl alongside for people to discard the pepper stems as they munch their way through the pile of shishitos.

And, honestly, I never bother with sauces or other condiments. This simple shishito pepper recipe is so darn flavorful just as it is – we don’t feel like we need anything else to finish it off.

If you wanna play around with options, though, you could start with just a squeeze of lime or a drizzle of soy sauce.

Of course, if you wanna get a little more complicated, you can offer your favorite Asian-style dipping sauce or dressing alongside.

To build a meal around these yummy peppers, try serving them as either an appetizer or side with Asian-inspired mains like:

• Red-Miso Salmon with Ginger-Scallion Sauce
• Super-Fast Asian Salmon Pasta
• Asian Salmon Burgers with Avocado and Hoisin

So, so good … no matter how you serve ’em! (Can you tell I’m totally in love with these?!?!)

FAQs At-a-Glance

Are Shishito Peppers Hot?

Mostly not at all. They’re sweet and tangy and far milder than common jalapeños. EXCEPT … one pepper out of every 10-20 is noticeably a bit spicier. Not HOT exactly, but definitely hotter than the rest – a bit like a fun game of veggie roulette!

Are Shishito Peppers Japanese?

Yep! Shishito Peppers originally hail from Japan (and, as PepperScale explains, may have roots leading back to the Spanish Padrón pepper). But these days, they’re common on restaurant menus across America, and are becoming more and more easy to find in supermarkets nearly year-round, as well.

Do You Remove the Stems and Seeds from Shishito Peppers?

Nope! Typically, you’ll see shishito peppers prepared whole (as I do in this recipe).

You don’t need to remove the stems for cooking.

The stems are actually like perfect little handles for picking up the peppers – and you can simply discard them (like you would the tail on a cocktail shrimp) after eating the rest of the pepper, including the seeds.

Should Blistered Shishito Peppers Still Be Firm, or Are They Soft?

Although some shishito pepper recipes suggest cooking them only to a point where they’re still somewhat firm, we prefer ours a bit softer. Not mushy, of course – but a little more tender and silky. By cooking shishitos on the stovetop as I do in my version, you can easily control this – simply keep an eye on your peppers as you stir them, and add or subtract a couple of minutes from the cook time so they’re precisely how you like them.

This shishito pepper recipe is deliciously on-trend … and couldn’t be easier to make!

Keep some raw shishitos in your fridge at all times, and you can whip up a beautifully simple, surprisingly addictive, ready-to-impress dish in mere moments!

And pssssst … did you win “Pepper Roulette”????

Blistered Shishito Peppers

Yield: 1/2 pound

Prep Time: 1 minute

Cook Time: 9 minutes

Total Time: 10 minutes

Blistered Shishito Peppers are a restaurant superstar, but are actually VERY easy to make at home. Surprisingly addictive, and terrific as either an appetizer or side dish!

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

Print

Ingredients

• 1 1/2 teaspoons extra virgin olive oil
• 8 ounces shishito peppers
• 1/4 teaspoon coarse kosher salt, divided

Instructions

1. Heat oil in a nonstick skillet over medium heat. Add peppers whole (do not remove stems or seeds), and toss to coat completely in hot oil. Sprinkle with 1/8 teaspoon salt.
2. Cook peppers, stirring frequently to be sure peppers are seared and blistered all over, for 9-10 minutes (or until peppers are done to your liking). You will see the peppers change from a rich, bright green to a more yellow-ish green and may notice some of them puff up with internal pressure before they deflate and are beautifully tender.
3. Toss with the remaining 1/8 teaspoon salt (or to taste), and serve immediately.

Nutrition Information:

Yield: 4 servings Serving Size: 1/4 recipe
Amount Per Serving: Calories: 31Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 80mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 1g

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.

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This Recipe Is:   •  Make Ahead  •  Vegetarian (with Vegan Options)  •  Gluten Free  • Paleo Options •

It’s no secret that the right breakfast sets your day up for success. And really, it’s something we all strive for, right – easy ways to make each day better??

But sometimes it’s still just so hard. There’s no time. You’re running late, and your healthy eating goals might have to start … ummmm … tomorrow.

You toss some granola bars to the kids as you all run out the door, and vow that you’ll try to grab something for yourself later. *SIGH* And you’ll try again … tomorrow.

This is precisely why overnight breakfasts are so magical. They’re already waiting for you. They take no time in the morning.

Grab them and go, go, go!

So hey … about those goals for “tomorrow” … this Overnight Chia Pudding will check the “healthy breakfast” goal right off your to-do list. Done and done!

When tomorrow morning’s craziness begins, a healthy breakfast will NOT be a missed opportunity. It will actually happen, and the whooooole rest of your crazy day will be so much better when you power up right!

Allow me to introduce you to your new favorite breakfast (and snack and dessert, too)!

What is Chia Pudding?

If you haven’t experienced the simplicity and bliss of chia pudding – especially Overnight Chia Pudding – it’s time for a little peek at this magical food.

You might be familiar with the tiny, unsoaked, chia seed. It doesn’t offer much of a hint about its secret superpower. I’ve tried eating chia seeds straight-up (you know … for the sake of culinary research), and I can confirm that they taste exactly how they look: crunchy and pretty darn boring.

But …

… put those unassuming little chia seeds in milk (or any other liquid), and they morph into a perfect base for pudding:

• They swell into fun little, tapioca-like pearls …
• and then they gel the surrounding liquid into a dreamy, silky, custard.

The process takes a minimum of an hour or two for the pudding to begin to set, which is why chia pudding is an ideal overnight breakfast recipe.

Take a couple minutes to stir it all together before bed, and a nourishing make-ahead breakfast is waiting for you the next morning!

And, our Overnight Chia Pudding recipe is specifically designed to be the perfect blank canvas for all sorts of tasty experiments with flavor combinations, mix-ins, and toppings. (Read on … we have LOTS of suggestions for ya!)

Soooooo are you starting to understand why I fell so totally in love with this whole Overnight Chia Seed Pudding concept?!?

Why We Love Overnight Chia Pudding (And You Will, Too!)

• It takes just a few minutes to whip up in the evening, so a nutritious and super-yummy breakfast is all ready and waiting in the morning.

• It’s lusciously creamy with LOTS of ways to customize it, with different flavors, toppings and mix-ins (more on that in a minute)!

• It’s honestly not just for breakfast. It also makes a terrific power snack. And, with the right toppings, it’s a satisfyingly decadent (but still healthy!) dessert, too. Our “Candy Bar” Chocolate Chia Seed Pudding is a perfect example. No doubt – if you’ve got chia pudding in the fridge, I bet you’ll find yourself reaching for it all day long!

• Luckily, it keeps well for several days, so it’s fabulous for meal prep.

• And, it’s so healthy! In fact, let’s talk just a little bit more about all that delicious nutrition hiding out in your yummy bowl of chia pudding bliss!

Chia Pudding Nutrition

When it comes to nutrition, there’s just so much to love here!

√ Chia pudding is naturally gluten free.

√ And, it’s very versatile, so you can switch up the milks and sweeteners to personalize your own version of this Overnight Chia Pudding recipe to be vegan, milk free, dairy free, paleo or keto.

√ Chia seeds are a terrific superfood, with lots of health benefits from minerals and antioxidants.

√ Harvard’s School of Public Health points out that those tiny little seeds also pack in loads of omega-3 fatty acids, and are actually the richest plant source of omega-3s.

√ Plus, chia seeds are a really good source of plant-based protein. In fact, chia seeds are among the few plant-based ingredients that contain all the essential amino acids needed to be complete proteins (quinoa is another example). Add in the protein you’ll get from whatever milk you combine with your chia seeds to make your pudding, and you’ll be starting your day with a nice hit of protein!

√ Chia seeds are also a great source of fiber. In fact, as Healthline points out, by weight they’re about 40% fiber, which makes them one of the very best sources of fiber out there! Why is that so great? Well, as Harvard’s School of Public Health explains, the fiber in chia “may help to lower LDL (aka “bad”) cholesterol and slow down digestion, which can prevent blood sugar spikes after eating a meal and promote a feeling of fullness.”

√ And while we’re talking fiber, it’s notable that almost all the carbs in chia seeds are fiber. Healthline explains that just one ounce of chia seeds offers 12 grams of carbs, but 11 of those are fiber. Unlike digestible carbohydrates like starches and sugar, the fiber in chia which won’t raise blood sugar.

Oh … and all that wonderful fiber? It does one other amazing thing, too. It’s the magic bullet that allows those tiny chia seeds to transform ordinary liquids into yummy … PUDDING!

Why Chia Seeds Expand

So, let’s dig deeper into all that fiber packed into chia seeds … and how that works to magically create delicious puddings.

Specifically, chia seeds have loads of soluble fiber and mucilage (a gluey substance produced by most plants). All that soluble fiber and mucilage allow chia seeds to expand a lot (approximately 10 times their own weight), becoming very gelatinous when they’re mixed with a liquid.

That’s why – by simply adding some liquid and flavoring to chia seeds – you can end up with a delicious pudding. The chia does all the work for you. Thank you, tiny chia!

This means that, if you find the right ratio of chia and milk, you’ll end up with something that closely resembles the texture of rice pudding or tapioca pudding … except it’s so healthy!

Yep! You, too, can have healthy pudding for breakfast, snacks, and especially DESSERT!

With our delicious Overnight Chia Pudding, you can start and end your day with a yummy bowl full of nutrients.

I bet you’re excited. And I bet I can guess your next question:

How to Make Overnight Chia Pudding?

Since you’ve got a basic idea of chia’s secret superpower, it’s probably easy to guess how you’d go about making chia pudding, right?

1. Add liquid to chia seeds (plus maybe some sweeteners if you want, or flavorings like vanilla extract).

2. Stir … wait a few minutes … and then stir again to break up any clumps.

3. Pop it in the fridge and pull on your jammies … dreaming happy dreams of tomorrow’s yummy breakfast (which is already waiting for you)!

4. Then … wake up to a power breakfast you can grab in moments. Add any toppings or mix-ins your little heart desires … and get on with your day, nourished and ready to tackle whatever lies ahead! 

Booyah! You’ve conquered breakfast (and snacks and desserts, too)! Yay, you!

It’s really just so easy!

But of course, you know I’ve got a few handy tips and tricks to help you make an absolutely perfect chia pudding breakfast (or, you know … snack or dessert) every single time …

The Right Chia Pudding Ratio

Chia pudding is truly quite flexible and forgiving. You can play with the ratio of chia seeds to liquids to get precisely the consistency you like best.

Across the internet, different recipes use varying ratios of chia to liquid, but most fall somewhere between a ratio of 1:2 – 1:4. It really depends on the texture and thickness you’re shooting for.

But, after all of my trials, recipe testing, and feedback, I’ve settled on an ideal chia pudding ratio of:

1 Part Chia to 4 Parts Liquid

This means that each chia seed has more liquid to absorb (compared to a 1:2 ratio), and it really allows each seed to expand and ensures it’s no longer dense or crunchy.

But seriously, this is an open playing field for you to experiment with and adapt to your own preferences!

What Milk Should You Use for Chia Pudding?

One of the great things about chia seeds is that they’ll absorb any liquid you add to them, gelling it in just a few hours.

I’ve tested chia puddings with many of the common types of milk. And, I’ve concluded that most milks will usually work just fine – they’re all pretty similar in the way they react with chia and how they taste when made into chia pudding (especially if you’re adding flavorful toppings).

You can definitely use whatever type of milk you happen to have in your fridge, but here are some subtle differences my “taste-testers” and I noted:

• Coconut Milk

In general, we liked this one best, and it’s my go-to choice for making this Overnight Chia Seed Pudding recipe. (Note that I use refrigerated, low-fat coconut milk – not the full-fat, canned kind.)

Coconut milk has a subtle flavor and melds well with other ingredients. We agreed that the pudding made with coconut milk had the smoothest (and best) taste.

But again, once you stir in flavorful additions like fruits or jelly, or sprinkle on some toppings, the subtle differences in how the milk tastes become much less noticeable.

• Cashew Milk

As you might guess, this adds a slightly nutty flavor. The after-taste of cashew milk is the darkest and richest when compared to the other milks.

• Almond Milk

Almond milk tastes pretty similar to cashew milk. It adds a hint of nutty flavors, but it’s a bit lighter in taste.

• Dairy (Cow) Milk

We specifically tested nonfat, skim milk. Even though it was nonfat, it made the pudding creamier. But, surprisingly, its taste actually didn’t meld quite as well with the chia pudding as some of the other milks.

• Bottom Line: Choose Whatever You Prefer!

Realistically, the difference between these varieties of milk isn’t all that significant.

Go with whatever type of milk best meets your personal preferences and dietary goals. As I keep saying, your choice of milk shouldn’t really have a huge impact on the consistency or taste of your Overnight Chia Pudding – especially if you add a bunch of mix-ins and toppings (we’ll discuss our favorite add-in ingredients shortly).

The Waiting Game: How Long Overnight Chia Pudding Takes to Set

Chia pudding technically doesn’t have to sit overnight.

But, since it takes at least an hour or two to be soft-set (and sets up more fully even after that), it’s a perfect make-ahead, overnight recipe. Basically, it’s the same strategy you’d use in making overnight oats.

You definitely can (and should!) make chia pudding ahead of when you actually want to eat it.

Terrific, right? Make-ahead recipes are awesome for busy people like you … and me!

Choosing Mix-Ins and Toppings

Now it’s time for the fun part!

You’ve got your Overnight Chia Pudding sitting there like a blank canvas. It’s just waiting for you to add some personal flair and your favorite flavors!

There are truly endless possibilities for how you can customize it! Some great examples that are sure to spark your creativity are our Apple Pie Overnight Chia Pudding and our Almond Joy-inspired “Candy Bar” Chocolate Chia Seed Pudding. Yes … yum!

No doubt, you’re already gleefully imagining lots of ideas and combinations to try. But if you need some more inspiration for what to add, here just are a few ideas:

• Grab some fresh berries, bananas, shredded apple – whatever fruit you have on hand. Try mango, pineapple or kiwi for tropical vibes.

• Swirl in jelly (we recommend 100% pure fruit jelly or jam) or pureed fruit for another pop of fruit flavor.
• Sprinkle granola, toasted coconut, or nuts on top (or stir some in) for a fun crunch.
• Add a splash of your favorite extracts and flavorings for a subtle flavor boost. We usually at least add some vanilla extract, for example. But a tiny bit of almond extract works great in our Candy Bar version.
• Try stirring in Nutella, cocoa powder (like in the two photos below), or our 3-Ingredient Chocolate Dip for a decadent, chocolate-y flavor. Mmmmmmm … perfect for dessert!

• A few mini chocolate chips heighten that chocolate decadence even more. (But go easy here if you’re trying to keep it extra-healthy!)
• For a boost of both flavor and even more protein, try adding peanut butter, almond butter, or a dollop of vanilla Greek yogurt.
• You can also find lots of unique inspiration in our full list of 30 Chia Pudding Recipes. Peanut butter and jelly, anyone? Or maybe key lime pie? How about cinnamon fig … or blood orange … or lychee rose??

SOOOO many possibilities!

How to Store Your Chia Pudding

As I mentioned, this keeps really well for several days in the fridge. (If it lasts that long!)

Option #1: Sometimes, I just leave the entire big batch in a mixing bowl, so my family can scoop up a bit and top it any way they like, whenever they want.

Option #2: Or, for extra-speedy, grab-and-go meal prep convenience, you can pre-portion your chia pudding into individual containers. It’s so quick that way (and also totally adorable in the Weck jars we used in some of our photos)!

A healthy power breakfast doesn’t have to be hard. And it doesn’t even require you to set your alarm extra-early.

Start conquering your healthy eating goals, beginning with tomorrow morning’s breakfast!

Overnight Chia Pudding is an easy and oh-so-delicious way to power up for your busy day.

And it’ll be ready and waiting, right there in your fridge … the perfect start to a better morning!

Overnight Chia Pudding

Yield: 3 cups

Prep Time: 3 minutes

Wait Time: 2 hours

Total Time: 2 hours 3 minutes

Overnight Chia Pudding is so easy to make and full of nutrition to power your day! Plus there are so many ways to customize it!

•  Make Ahead  •  Vegetarian (with Vegan Options)  •  Gluten Free  • Paleo Options •

Print

Ingredients

• 2 cups milk of choice (see note)
• 1/2 cup chia seeds
• sweetener of choice (see note)
• 1 teaspoon vanilla (or 1/2 - 1 teaspoon almond extract or other flavoring)
• optional for serving: additional mix-ins and toppings such as fruit, jams, and granola (see post for lots more ideas)

Instructions

1. Mix all ingredients (except optional toppings) in a medium bowl with a spoon or whisk, stirring thoroughly to combine.
2. Set the mixture aside, and then stir or whisk again after about 10-15 minutes to break up any clumps of chia seeds.
3. Cover the chia pudding with plastic wrap and refrigerate overnight. (If desired, you can pre-portion the pudding into individual serving containers.)
4. Serve with mix-ins and toppings of your choice.

Notes

Milk options: As mentioned in the post, I've tested this Overnight Chia Pudding recipe with various milks, including coconut, almond, cashew, and dairy. All of them work well, and although there are slight variations in flavor, those differences are minimal, especially if you're adding toppings and mix-ins. Use whichever you prefer, or whichever best meets your dietary needs.

Sweeteners: I've tested this recipe with a variety of sweeteners, including sugar, honey, and maple syrup. Although a combination of 2 tablespoons plain white sugar with 2 tablespoons maple syrup is my personal choice for this recipe, feel free to use whatever sweetener you prefer. Also, you may find that you don't need as much sweetener if you are using a sweetened milk (such as a sweetened vanilla oat milk, for example) or if you are using lots of sweet mix-ins and toppings.

Make-ahead and meal prep: This Overnight Chia Pudding keeps well, covered in the refrigerator, for at least 3-5 days.

Nutrition Information:

Yield: 6 servings Serving Size: 1/2 cup
Amount Per Serving: Calories: 128Total Fat: 7gSaturated Fat: 2gUnsaturated Fat: 4gCholesterol: 0mgSodium: 7mgCarbohydrates: 16gFiber: 6gSugar: 8gProtein: 3g

Nutrition information does not include optional toppings or mix-ins and is provided for the recipe as made with unsweetened, low-fat coconut milk, 2T sugar and 2T maple syrup. Nutrition information should be considered an estimate only, and may additionally 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.

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

Need a side dish you can count on, time after time?

One that you don’t really have to think about – that barely even needs a recipe? And that your family will actually wanna eat? (As in … they’ll be reaching for seconds and you just might have to make a double batch!)

This EASY Oven Roasted Asparagus ticks all the boxes, perfectly!

If I absolutely had to pick the #1 most common side dish I make allll the time for my own family, it would have to be this one. (Followed closely by Blistered Green Beans in the #2 position.)

I seriously make this Roasted Asparagus at least once every week or two.

And, yes … I make a double batch!

Why You’ll LOVE This Asparagus Recipe!

Really, what’s not to love??

√ One ingredient! (I mean … plus salt and pepper and a spritz of oil, which nobody really counts.)

√ A couple minutes of prep (which can even be done ahead of time)!

√ A simple technique that elevates this humble veggie to whole new flavor heights. And will actually make your fam ENJOY eating veggies (woot woot)!

Blistered and caramelized, super-flavorful without being over-cooked inside.

Yes … YUM!

High-heat oven roasting is pure magic.

In fact, let’s talk more about why oven roasting is so fabulous ….

Why Oven Roasting is Pure Veggie Magic

I’ve said it so many times before (and no doubt will say it many more): when it comes to vegetables, roasting is pure magic.

The caramelization that happens during the roasting process creates those toasty brown spots. And, it also creates deeper, more complex flavors.

Flavors far beyond what you’d get if you steamed or boiled your asparagus instead.

I’ve talked to other moms on lots of different occasions, as they excitedly shared their amazement at watching their kiddos eat gobble up roasted veggies. They were astonished that such a simple technique could actually make such a HUGE difference in getting kids to eat veggies.

True story.

It just works.

Here’s all you have to do (beginning at your grocery store!) …

How to Choose Asparagus for Roasting

This oven roasted recipe is such a wonderfully simple one, so asparagus quality really matters.

As I explain in much greater detail in my post on How to Buy Asparagus, the first step in making the very best roasted asparagus actually happens right in the supermarket.

When you select asparagus, look for firm stalks. Skip bunches that are starting to feel a bit soft or leathery or limp.

Check the tips, too. You want tips that are fresh-looking and tight – not dried out, frazzled or coming open.

As a generalization, for many other asparagus recipes, stalk size doesn’t matter as much as you might think. It’s more a matter of personal preference. Real Simple explains, “Size isn’t an indicator of quality or flavor; thick asparagus is just more mature than the thin variety … both can be sweet and tender, as long as they’re fresh.”

BUT …

For roasting asparagus (which is what we’re doing here today), I definitely prefer to stay away from thick stalks, and most all of my recipe testing focused on thinner to medium stalks.

Why? Because they stay firmer (less soft and mushy) after roasting – so I get that gorgeous, golden-brown sear, without squidginess.

Surprised that thicker stalks actually get softer, and that thinner stalks remain more firm? Seems backwards, right? But there’s a reason!

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. Huh!

Hands-down, I personally prefer medium-thin stalks, particularly for this recipe (although not wispy, super-thin ones).

How to Roast Asparagus

Step #1 – How to Remove the Ends of the Asparagus

I usually just snap the tough ends off my asparagus spears. If you’ve never done this, it’s super easy.

Start to gently wiggle or bend an asparagus spear near the bottom. It should naturally tend to snap at the right point.

Alternately, for a tidier, restaurant-worthy appearance, you can cut the ends off cleanly with a knife.

If you opt to go the knife 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.

Step #2 – Prep Your Spears for the Oven

Next, rinse off the spears and pat them completely dry. You don’t want them to be damp, or they won’t roast as well.

Then, spread them out evenly on a parchment-lined baking sheet.

Pro tip: Arrange your asparagus so the tips are pointed in, toward the center.

Wait … why worry about pointing the tips inwards?

Glad you asked! Ovens tend to be hottest around the edges, so I like to have the thicker parts of the asparagus stalks at the edges of the baking sheet, with the delicate tips facing in toward the center.

Spritz your asparagus spears lightly with olive oil or cooking spray, and then sprinkle them with salt and pepper.

Step #3 – Bake!

Just before the rest of the meal is ready to serve, pop those spears in the oven and roast them up, without turning … simply leave them on their own to get nice, seared spots.

And … get ready to enjoy perfectly roasted, flavorful veggies (that seem like they took waaaaay more effort than they actually did)!

So easy, right?!?

Now, let’s talk in a little more detail about the time and temp settings you’re going to want to use, because there’s more to those numbers than you might think.

What Is the Best Temperature for Oven Roasted Asparagus?

Hands-down, for the best roasted asparagus, go for 475°F.

I’ve seen a lot of recipes for roasting asparagus in the oven at 350 – 400°F. It’s definitely not as common to roast asparagus at 475.

But trust me – TRY THIS.

High-heat roasting produces results almost like grilling your asparagus … just indoors … and any time of year, no matter how cold it is outside!

High-heat roasting coaxes maximum flavor from your asparagus, through its process of caramelizing the spears, without creating that mushy, soggy, overcooked flavor that can make veggies like asparagus so off-putting (especially to kiddos).

Even though I’d been cooking my asparagus this way for years, at one point I started doubting myself, seeing so many other recipes for roasting asparagus at lower temperatures. But, when I saw Martha Stewart roasting hers at 475°, too … and Alton Brown (my foodie geek HERO) even roasting his at a powerful 500° … I knew I wasn’t wrong here.

That ultra-high 475° heat is just a tad shy of broiling. And, at that temperature, you get those wonderful caramelized areas just like you would from an outdoor grill.

It’s awesome.

Try it, and I bet you’ll never bother with that wimpy 350° setting again!

Pro Tip: If your oven runs really hot or really cool (a reliable oven thermometer can help you check this to be sure), you can ratchet the temp up or down accordingly, of course. Oven temperatures can vary by a surprising amount and can fall out of calibration over time.

How Long to Roast Asparagus?

As a starting point, I recommend that you roast the asparagus for about 8 minutes without turning.

For thicker spears, you may need to go for more like 10 minutes.

The exact timing can depend on how blistered you like your spears, and how thick the spears are. So, it may even vary slightly each time you make this recipe (which I’m betting will be often).

You’re looking for some nice, toasty-brown spots on the bottom of the spears and slightly blistered tips. But you don’t want mushy interiors that have an over-cooked-asparagus taste.

Assuming that your oven’s heating element is at the bottom (which is typical), remember to check underneath the spears for those caramelized spots.

As you can see, the top sides of the spears won’t really have much visible browning when they’re done roasting. The caramelization will be mostly on the bottom.

Pro Tip: You can vary the amount of “blistered,” roasted-brown spots to your liking, by where you place your baking sheet in the oven and how close it is to the heating element.

For example, I know that my own oven’s bottom rack is where the best caramelization happens (since it’s closest to the heat source). But, if I move my baking sheet toward the middle or even a little higher, I won’t have nearly as much blistering. You’re in the driver’s seat … roast ’em up your way!

How to Adapt Your Asparagus Side Dish to Match Your Main

This easy roasted asparagus is terrific just as it is … beautifully simple and so delicious.

No need to overthink things here!

But, the great thing about such a simple recipe is that there are nearly endless ways to adapt it to fit whatever else you happen to be serving!

Here are just a few ideas for ya …

• Sprinkle it with parmesan like we do with our scrumptious Grilled Asparagus recipe. Or try another cheese that complements your main (think queso fresco for a Mexican dinner, feta for Mediterranean, etc.).

• Squeeze some lemon juice over the top for a bright, acidic note.

• Drizzle 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 beloved Maple-Balsamic Vinaigrette.

• For a bit of crunch, toss on some toasted pine nuts, sliced almonds or other nuts you have on hand.

Ok … but still, you may be wondering … what main dishes are perfect partners for those yummy, roasty spears?

What to Serve With Your Asparagus?

Seriously … practically anything!

• Steak, for sure! (Mmmmmm … maybe our Quick Flank Steak on the Grill!) In that case, I’d recommend some Rosemary Roasted Potatoes or Grilled Foil Packet Potatoes, too.

• It’s also great with fish. An absolute must with our 15-Minute Pan Seared Salmon and our Broiled Fish Matecumbe. In fact, this asparagus actually played a supporting role in the photoshoots for both of those recipes … take a peek and see …

• Mmmmmm … and asparagus is so lovely with baked chicken. Try it with the savory flavors of sun-dried tomatoes in our Sheet Pan Chicken … YUM!

• Definitely Easter ham, too. Asparagus is in its glory in the springtime, just in time for Easter.

• And, asparagus is the perfect green vegetable alongside pasta with marinara sauce. Or, serve it up with our Orecchiette with Sausage and Spinach for DOUBLE the green-veggie power!

I could go on and on here, listing all the ways I serve this Roasted Asparagus. I am 100% serious that I make it constantly.

Over the years, this asparagus recipe has absolutely become my go-to vegetable side dish for just about every type of dinner.

When I don’t know what to make, I grab asparagus … problem solved, and everyone’s happy-happy!

Try my high-heat roasting method, and you’ll never look back. This’ll be your new go-to side dish, too! (And you just might be surprised how many veggies your family’s eating. )

Easy Oven Roasted Asparagus

Yield: 4 servings

Prep Time: 3 minutes

Cook Time: 8 minutes

Total Time: 11 minutes

This ultra easy Oven Roasted Asparagus has a simple but unique technique for HUGE flavor with almost no effort! Almost like it came off an outdoor grill!

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

Print

Ingredients

• 1 pound asparagus
• olive oil spray/cooking spray
• 1/4 teaspoon kosher salt
• 1/16 teaspoon black pepper

Instructions

1. Preheat oven to 475°F. Line a baking sheet with parchment paper.
2. Snap or cut the tough ends off the asparagus spears and discard ends. Rinse asparagus and dry completely.
3. Arrange asparagus in a single layer on the baking sheet, with tips pointing toward the middle of the baking sheet. (Don't over-crowd them, or they won't roast properly.)
4. Spray asparagus lightly with olive oil spray/cooking spray, and then sprinkle asparagus with salt and pepper.
5. Roast asparagus for about 8-9 minutes (no need to stir or flip the spears partway), until some browned, blistered spots are beginning to form underneath, but asparagus is still a little crisp-tender (or until asparagus is done to your liking). The exact timing will depend on how thick your spears are.
6. Immediately transfer to a serving platter. Taste and adjust seasoning (depending on how much of the salt and pepper stuck to the spears during roasting, and on what you're serving it with in terms of sauces, etc.).

Notes

Doneness: For this "blistered" recipe, I do truly like for there to be deeply roasted spots on the asparagus. However, if you would like yours to be slightly less roasted and blistered, you can control this by how close to your oven's heating element you place your baking sheet. For example, I like to place mine toward the bottom of my oven, closer to the heating element. But, if I move the sheet pan up toward the middle or top of my oven, I'll have less blistering.

Make-ahead tips: You can snap the ends off the asparagus, rinse and dry the spears (making sure the spears are thoroughly dry), spread the prepped spears on the parchment-lined baking sheet, and then wrap the whole sheet in plastic. Refrigerate for up to a few hours, until you're ready to continue with the recipe.

Nutrition Information:

Yield: 4 servings Serving Size: 1/4 of recipe
Amount Per Serving: Calories: 26Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 148mgCarbohydrates: 5gFiber: 2gSugar: 1gProtein: 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.

Did You Make This Recipe?

We'd LOVE to hear! Please leave a star-rating above. And, tag us on Instagram @twohealthykitchens or use the sharing buttons below!

The post Easy Oven Roasted Asparagus appeared first on Two Healthy Kitchens.

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

Mexican dishes like fajitas are a staple weeknight dinner for most families – quick and easy, and always a favorite!

Wanna make those fajitas even quicker and easier? (Sure ya do!)

Whip up an extra-big batch of this Homemade Fajita Seasoning for a fajita dinner tonight … and store the rest of the batch in your spice cupboard for fajitas next week … and the week after that.

With this Mexican spice mix on deck, fajitas are literally just minutes away – quick enough for even super-busy weeknights! And yes … your family will thank you. (Pat yourself on the back. You’re totally winning the weeknight dinner grind, my friend!)

What Is in Fajita Seasoning?

Exactly what’s in each blend of fajita seasoning depends on the cook – everyone has their own special concoction.

But that’s really the beauty of it, actually – as I’ll explain more later, each cook can tweak the mixture to be exactly the way their own family likes it best.

In general, though, fajita seasoning often contains:

• garlic powder
• onion powder
• chili powder
• cumin
• paprika
• And also, depending on the recipe blend, sometimes salt, cayenne pepper or black pepper (I use black), corn starch, or oregano (classically, you’d probably use Mexican oregano, but I just opt for “regular” dried oregano, which is similar and already in my spice drawer)
• In the case of store-bought packets, you’ll often also find other ingredients such as maltodextrin, artificial colors, and silicon dioxide (to prevent clumping) … which you definitely don’t need for your homemade Mexican spice blend!

My specific blend is the one I’ve settled on after making fajitas and other similar Mexican recipes time and time again. It’s got just the right balance of flavors and complexity. Super yummy, super easy!

How Do You Use Fajita Seasoning in Recipes?

I recommend gently tossing your fajita meats and veggies with a very little bit of oil (just like I do with my Sheet Pan Shrimp Fajitas).

I’m truly talking a little bit here: maybe 2 tablespoons of oil for an entire pound of meat and the veggies to go with it (or … lots and lots of veg if you’re going the vegetarian route). You’re looking for just a light slick of oil over all your fajita ingredients, which will help your fajita spices adhere perfectly, without bogging them down with grease.

Once you’ve got that nice slick of oil goin’ on, you sprinkle your delicious Homemade Fajita Seasoning over top, and toss your meat and veggies as needed, to be sure the spice blend is evenly distributed.

That’s all there is to it!

Cook up your fajitas according to your recipe, and enjoy!

When it comes to exactly how to cook fajitas … there are oodles of options. I love to oven-roast my fajitas to sizzling perfection, but there are plenty of recipes out there for skillet fajitas, slow cooker fajitas … even grilled fajitas.

This Homemade Fajita Seasoning recipe can be used with whatever cooking method you prefer. So, get creative and have fun!

Is There Cornstarch in Fajita Seasoning?

Great question! The answer is … well … sometimes.

Cornstarch is often used in packaged, store-bought Mexican spice blend mixes (especially taco seasoning, but frequently also fajita seasoning) because it’s a thickener. If you’re sautéing fatty ground beef in a saucepan, for example, or adding water to your pan to bring a skillet taco recipe together, then you definitely need something like cornstarch to serve as a thickener and binder.

But, I don’t include cornstarch in my Homemade Fajita Seasoning recipe because it’s just not automatically necessary for most of the ways people cook fajitas.

If you like, though, you can certainly add a bit to your blend.

For example, if you’re making fajitas in the slow cooker (which is a very wet preparation), you’ll likely need a thickener. In that case, feel free to add a bit of cornstarch as a thickener (about 1-3 teaspoons should work, depending on how much liquid you have).

How Much Fajita Seasoning Should I Use in a Recipe?

For a “typical” family-sized fajita dinner, you’ll want one bacth of this seasoning mix (which equals about 6 3/4 teaspoons).

When I say “typical,” I’m talking about 1 pound of meat, plus an onion and a couple peppers (sliced up to equal 8-9 cups of uncooked veggie strips).

You can, of course, vary this slightly depending on how flavorful you want your fajitas or how much meat and veggies you’re using in making your fajitas.

Can I Make Big Batches of Fajita Seasoning Ahead of Time?

Absolutely!

In fact, I totally recommend it!

If you take a few minutes to mix up a big batch all at once, you’ll have it ready at a moment’s notice, any time you want to make fajitas (or other Mexican dishes that could use a little punch of flavor).

How Do You Store This Fajita Mix?

I’d suggest storing it in a glass jar in a cool, dry place. (That means, don’t do the precise thing that most people do … DON’T store your spices over the stove, where they get all hot and steamy.)

Still, just like with the individual spices that you use in making the Fajita Seasoning, your homemade spice blend can become less potent and flavorful over time.

As McCormick (the spice guru company!) says, normally, spice blends last about 1-3 years. (But hey, I’ll just betcha that this gets you making fajitas so often, your spice blend will be all gone in no time flat!)

Can You Customize the Flavors or Make This Spicier?

Of course!

I specifically developed this Fajita Seasoning mixture to be flavorful but not toooooo spicy, since not everyone in my family likes really spicy foods (although my husband and son sure do!).

Feel free to vary the precise amounts of the various spices to suit your own family’s tastes.

For example, if you’re heat-lovers, you could add extra punch by using more chili powder, or even adding in some cayenne. For my family, we generally prefer to pass hot sauce at the table to kick up the heat, instead of adjusting the spice blend – but like I said, that’s only because some people in our fam adore spicy-hot foods, and some don’t.

As always … you do you! Switch it up to make your own, personal, signature blend.

And then, prepare to get LOTS of requests for your “famous” fajitas!

Keep this simple Mexican spice blend stashed in your spice drawer, and scrumptious, restaurant-quality fajitas are truly just minutes away!

Homemade Fajita Seasoning

Yield: 6 3/4 teaspoons

Prep Time: 2 minutes

Total Time: 2 minutes

Making your own delicious Homemade Fajita Seasoning recipe is so quick and easy, with ingredients you probably already have in your spice cupboard!

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

Print

Ingredients

• 1 1/2 teaspoons garlic powder
• 1 1/4 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon oregano

Instructions

1. In a small bowl, combine all ingredients.
2. Use immediately or store, tightly sealed, in a cool, dark spice cupboard (see note).

Notes

Yield: The amount of spice mixture from one batch of this recipe should be enough for making fajitas from about 1 pound of meat, plus an onion and a couple bell peppers. Scale the recipe up as needed for larger quantities of fajitas, or to make a big batch of Fajita Seasoning to store in your spice cupboard.

Gluten free: While most spices are gluten free, some manufacturers may use anti-caking additives that aren't gluten free, or add gluten-containing wheat products as extenders. So, if gluten is a concern for you, be sure to read product labeling carefully to ensure that the dried herbs and spices you're purchasing are, indeed, gluten free.

Nutrition Information:

Yield: 6 3/4 teaspoons Serving Size: 1/8 recipe
Amount Per Serving: Calories: 6Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 278mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g

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.

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