Honey glazed carrots roasted to perfection, tossed in butter + fresh herbs. The easiest (and tastiest) side dish to any meal!

This has been my go-to side dish for weeks now, and they will definitely be making an appearance in our Easter spread. It’s quick, it’s easy, and it’s oh-so-buttery with the lightest honey glaze.

It truly is the most perfect side dish to any meal – to any dinner or any holiday gathering. And it’s not heavy at all. Nope, it’s simply perfection.

You can keep the carrots whole or slice them to your liking. You can also add other fresh herbs, like dill or rosemary. You simply can’t go wrong here. You just can’t.

Print

Glazed Carrots

Honey glazed carrots roasted to perfection, tossed in butter + fresh herbs. The easiest (and tastiest) side dish to any meal!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6 servings

Ingredients

• 2 pounds medium carrots scrubbed
• 1 ½ tablespoons olive oil
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons honey
• 2 teaspoons chopped fresh thyme leaves
• 2 tablespoons chopped fresh parsley leaves
• 1 ½ tablespoons unsalted butter cubed

Instructions

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
• Place carrots in a single layer onto the prepared baking sheet. Add olive oil; season with salt and pepper, to taste. Gently toss to combine.
• Place into oven and bake for 20-25 minutes, or until almost fork tender.
• Stir in honey and thyme. Place into oven and bake until tender, an additional 5 minutes.
• Remove from oven. Stir in parsley and butter until melted, about 1-2 minutes; season with salt and pepper, to taste.
• Serve warm.

The post Glazed Carrots appeared first on Damn Delicious.

The post Glazed Carrots appeared first on Halal Foods.

Amazingly crisp-tender sweet potatoes roasted to perfection. Such a quick, easy, vegetarian side dish for any meal!

This has quickly become one of my most favorited side dishes this year. It doesn’t require too much work and it involves only a few pantry staples of spices, yet it packs so much flavor. It can also dress up any meal and more – I even throw them into burrito bowls or dice them up real small for veggie taco night.

The best part is that sprinkle of fresh cilantro (parsley is a great sub if you have a bad relationship with cilantro) and freshly squeezed lime juice right on top. That tart goodness combined with the savory-salty flavor just hits differently. Sometimes I’ll even eat them hot off the sheet pan without a main.

Print

Roasted Sweet Potatoes

Amazingly crisp-tender sweet potatoes roasted to perfection. Such a quick, easy, vegetarian side dish for any meal!

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 6 servings

Ingredients

• 3 pounds small sweet potatoes scrubbed, patted dry, and cut into 2-inch chunks
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ⅛ teaspoon ground cinnamon
• Kosher salt and freshly ground black pepper to taste
• ¼ cup fresh cilantro leaves
• 1 lime cut into wedges

Instructions

• Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• In a small bowl, whisk together olive oil, cumin, paprika, chili powder, cinnamon, 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
• Place sweet potatoes in a single layer onto the prepared baking sheet. Stir in olive oil mixture and gently toss to combine.
• Place into oven and bake for 30-35 minutes, or until fork tender, stirring halfway. Sprinkle with cilantro.
• Serve immediately with lime wedges.

The post Roasted Sweet Potatoes appeared first on Damn Delicious.

The post Roasted Sweet Potatoes appeared first on Halal Foods.

SO PERFECT FOR TACO NIGHT! Completely vegetarian and so easy to make, topped with the best avocado crema sauce. SO GOOD.

Taco night never looked so good, so quick, and so healthy. And these bad boys are completely vegetarian (perfect for Meatless Monday). I promise though, you won’t even miss the meat here.

With riced cauliflower, these come together in a flash with a few pantry staples – garlic, chipotle chili pepper, cumin and oregano. Not to mention the most amazing avocado crema sauce that gets drizzled on top.

I used corn tortillas but flour (or gluten-free) tortillas will work beautifully here. I also love switching these up in crispy tacos or even burrito bowls. So good, and so perfect with a squeeze of lemon juice on top!

Print

Cauliflower Tacos

SO PERFECT FOR TACO NIGHT! Completely vegetarian and so easy to make, topped with the best avocado crema sauce. SO GOOD.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 6 servings

Ingredients

for the avocado crema sauce

• 1 ripe avocado halved, seeded and peeled
• ½ cup Mexican crema*
• ⅓ cup packed cilantro leaves
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon lime zest
• Kosher salt and freshly ground black pepper to taste

for the tacos

• 2 tablespoons canola oil
• 1 (16-ounce) package riced cauliflower
• 1 onion diced
• Kosher salt and freshly ground black pepper to taste
• 3 cloves garlic minced
• 1 chipotle chili pepper in adobo sauce
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• ¼ teaspoon cinnamon optional
• 1 (15-ounce) can black beans rinsed and drained
• ½ cup salsa homemade or store-bought
• tortillas flour or corn

Instructions

for the avocado crema

• Combine avocado, Mexican crema, cilantro, lime juice and lime zest in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add 1/4 cup water in a slow stream until emulsified; set aside in the refrigerator until ready to serve.

for the tacos

• Heat canola oil in a large cast iron skillet over medium high heat. Add cauliflower and onion; season with salt and pepper, to taste. Cook, stirring occasionally, until browned, about 10-12 minutes.
• Stir in garlic, chili pepper, cumin, oregano and cinnamon until fragrant, about 1 minute.
• Stir in black beans and salsa. Reduce heat to low. Cook, stirring occasionally, until slightly reduced and flavors have blended, about 4-5 minutes; season with salt and pepper, to taste.
• Serve immediately in tortillas, topped with avocado crema.

Notes

*Mexican crema is a creamy, slightly tangy condiment (similar to sour cream and crème fraîche) and is used in a range of Mexican dishes from soups to stews and as a topping for tacos, enchiladas, burritos, and more.

The post Cauliflower Tacos appeared first on Damn Delicious.

The post Cauliflower Tacos appeared first on Halal Foods.

Truly the BEST vegetarian chili! Loaded with sweet potato, zucchini, beans + so much flavor! So hearty, so good.

I promise you. This is truly the best meatless vegetarian chili recipe ever. Loaded with so many veggies, two different kinds of beans, and just enough spice to knock your socks off.

Plus, leftovers taste even better the next day, and it freezes so so well.

When ready to serve, top with your favorite toppings: sour cream, diced avocado, diced red onion, cilantro leaves, tortilla chips and/or crusty bread.

So hearty, so so good.

Print

Homemade Vegetarian Chili

Truly the BEST vegetarian chili! Loaded with sweet potato, zucchini, beans + so much flavor! So hearty, so good.

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 8 servings

Ingredients

• 2 tablespoons canola oil
• 1 medium sweet onion diced
• 1 small poblano pepper diced
• 3 cloves garlic minced
• 1 tablespoon chili powder
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons dried oregano
• 2 (14.5-ounce) cans diced tomatoes
• 1 (15-ounce) can black beans rinsed and drained
• 1 (15-ounce) can kidney beans rinsed and drained
• 4 cups vegetable stock
• Kosher salt and freshly ground black pepper to taste
• 1 small sweet potato peeled and diced
• 1 medium zucchini diced
• ¼ cup chopped fresh cilantro leaves

Instructions

• Heat canola oil in a large stockpot or Dutch oven over medium heat.
• Add onion and poblano, and cook, stirring frequently, until tender, about 2-3 minutes. Stir in garlic, chili powder, cumin and oregano until fragrant, about 1 minute.
• Stir in diced tomatoes, black beans, kidney beans and vegetable stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, partially covered, until flavors have blended, about 15-20 minutes.
• Stir in sweet potato and zucchini, and cook until tender, about 10-15 minutes. Stir in cilantro; season with salt and pepper, to taste.*
• Serve immediately.

Notes

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

The post Homemade Vegetarian Chili appeared first on Damn Delicious.

The post Homemade Vegetarian Chili appeared first on Halal Foods.

Milk boiled corn! Truly THE ONLY way to cook corn on the cob (in an epic butter bath of course)! So buttery so sweet!

A butter bath to cook up all your fresh summer corn on the cob in 30 minutes or less? YES YES YES. Where do we sign up?

No, but really, this milk-butter bath is simply epic here. It doesn’t require too many ingredients (nor much effort). And if you have some really really sweet corn this season, you can absolutely opt out of the brown sugar.

But if you want to make this all year round (and you don’t have much faith in the corn), the sugar will make all the difference here.

No need to slather on that softened butter either. The butter bath has taken care of all that work for you. Simply garnish with chives (and season with s+p if needed) and serve.

Boiled Corn on the Cob

Yield: 6 servings

prep time: 10 minutes

cook time: 20 minutes

total time: 30 minutes

Milk boiled corn! Truly THE ONLY way to cook corn on the cob (in an epic butter bath of course)! So buttery so sweet!

5.00 stars (1 ratings)

Print Recipe

entree

Boiled Corn on the Cob

10 minutes20 minutes

Chungah Rhee

Ingredients:

• 3 cloves garlic, halved
• Kosher salt and freshly ground black pepper, to taste
• 2 cups whole milk
• 1/2 cup unsalted butter
• 1/4 cup brown sugar
• 6 ears corn, unhusked and halved
• 3 tablespoons chopped fresh chives

Directions:

1. Combine 4 cups water, garlic, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper in a large stockpot or Dutch oven over medium heat. Bring to a boil; reduce heat and simmer for 10 minutes.
2. Stir in milk, butter and brown sugar. Bring to a boil; working carefully, add corn, reduce heat and simmer until just tender, about 10 minutes.
3. Serve immediately, garnished with chives, if desired.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Boiled Corn on the Cob appeared first on Damn Delicious.

The post Boiled Corn on the Cob appeared first on Halal Foods.

The BEST seasoned roasted cauliflower! Amazingly crisp-tender, golden-brown and the most perfect side dish to any meal!

This has been my go-to side dish for months now. It uses just a few pantry spices – coriander, cumin, paprika, garlic powder, and cayenne pepper – so the prep time is incredibly short here. And the blend of spices is absolutely incredible.

Not to mention the finishing touches of the red onion slices, parsley, mint and freshly squeezed lemon juice.

It is simply perfect, complementing all your favorite mains. I particularly like to pair this with my IP rotisserie chicken for a complete meal, and a glass of wine of course to round it all out.

Roasted Cauliflower

Yield: 6 servings

prep time: 15 minutes

cook time: 30 minutes

total time: 45 minutes

The BEST seasoned roasted cauliflower! Amazingly crisp-tender, golden-brown and the most perfect side dish to any meal!

0.00 stars (0 ratings)

Print Recipe

side dish

Roasted Cauliflower

15 minutes30 minutes

Chungah Rhee

Ingredients:

• 1/4 cup olive oil
• 2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 heads cauliflower, cut into florets
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped parsley leaves
• 1/4 cup chopped mint leaves
• 1/2 lemon

Directions:

1. Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. OLIVE OIL MIXTURE: In a small bowl, combine olive oil, coriander, cumin, paprika, garlic powder, cayenne pepper, 1 teaspoon salt and 1/2 teaspoon pepper.
3. Place cauliflower florets in a single layer onto the prepared baking sheet. Add OLIVE OIL MIXTURE and gently toss to combine.
4. Place into oven and bake for 30 minutes, until golden brown and crisp, flipping halfway. Sprinkle with red onion, parsley and mint.
5. Serve immediately with lemon, if desired.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Roasted Cauliflower appeared first on Damn Delicious.

The post Roasted Cauliflower appeared first on Halal Foods.

How to make THE BEST homemade candied yams ever! Coated in butter, sugar, cinnamon and nutmeg. So stinking easy (and so good!).

I know typically during Thanksgiving the turkey or the stuffing tends to be the heroes of the holiday spread. But for me, it’s always always about the candied yams. No question.

It’s the rounds of sweet potato slices baked to tender perfection, coated in the syrupy goodness of warm spices.

The best part? There is absolutely no parboiling here like traditional candied yam recipes. Nope, they’re baked for an hour instead, basted in that heavenly syrup during the last 20 minutes.

When ready to serve, sprinkle with chopped pecans (and rosemary if you want that pop of color). You’ll never want to go back to canned candied yams ever again.

Candied Yams

Yield: 8 servings

prep time: 20 minutes

cook time: 1 hour

total time: 1 hour 20 minutes

How to make THE BEST homemade candied yams ever! Coated in butter, sugar, cinnamon and nutmeg. So stinking easy (and so good!).

5.00 stars (1 ratings)

Print Recipe

christmas

Candied Yams

20 minutes1 hour

Chungah Rhee

Ingredients:

• 1 cup orange juice
• 1/2 cup dark brown sugar
• 1/4 cup unsalted butter
• Kosher salt and freshly ground black pepper, to taste
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon finely chopped fresh rosemary
• 3 pounds sweet potatoes, peeled and cut into 1/2-inch slices
• 1/2 cup pecan halves, chopped

Directions:

1. Preheat oven to 400 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
2. In a small saucepan over medium heat, combine orange juice, brown sugar, butter, 1 teaspoon salt and 1/4 teaspoon pepper until butter has melted, about 4 minutes. Remove from heat; stir in vanilla, cinnamon, nutmeg and rosemary.
3. Place potatoes into the prepared baking dish; stir in orange juice mixture.
4. Place into oven and bake, covered, for 40 minutes. Uncover; continue to bake for an additional 20 minutes, basting every 7-8 minutes until potatoes are tender and orange juice mixture is syrupy. Season with salt and pepper, to taste.
5. Serve immediately, garnished with pecans, if desired.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Candied Yams appeared first on Damn Delicious.

The post Candied Yams appeared first on Halal Foods.