We’re all about corn, zucchini, and green beans in the summer, but it’s time to show eggplant some love! This Roasted Eggplant recipe is a simple way to bring out the best in this humble purple veggie that fills farm stands this time of year.

Why You’ll Love This Baked Eggplant Recipe

• Roasted Veggies Are the Best Veggies. Okay, I take that back: they’re definitely tied with grilled veggies. (Maybe make a batch of my Grilled Eggplant too and see which recipe comes out on top?) But! Roasted vegetables are always fabulous because they add a note of caramelization and soften crisp veggies into something tender and succulent.
• Eggplant Is Seriously Under-Rated. When cooked, eggplant becomes soft and almost buttery in texture. There’s a reason Eggplant Pasta and Eggplant Lasagna are so popular! Roasted eggplant is luscious, not spongy or bland.
• It’s Versatile. Eggplant is found in cuisines around the world, and while it’s delicious on its own, it pairs beautifully with a wide range of sauces, seasonings, and herbs. Serve it as a side dish, combine it with Roasted Red Peppers and Roasted Tomatoes for a Roasted Vegetable Salad, or toss it into your favorite jarred simmer sauce with your protein of choice.
• Outrageously Easy. Four ingredients (and three of them are likely in your pantry already!), a few minutes of prep, and no hands-on cooking time other than a quick toss at the halfway point. 

How to Make Roasted Eggplant

The Ingredients

• Eggplant. You’ll need small or medium eggplant; smaller eggplants have a more tender texture and sweeter flavor than the large globe eggplants often used to make eggplant Parmesan. Larger ones can be bitter, so I prefer the medium ones here.

• Kosher Salt. Kosher salt is always my choice for cooking.
• Ground Black Pepper. You can add a little bit extra for a more peppery flavor.
• Extra-Virgin Olive Oil. Only a small amount of oil is needed since the eggplant is roasted on a parchment-lined baking sheet.

The Directions

1. Cut the Eggplant. I like to slice it into 1-inch rounds, then dice those rounds into cubes.

2. Season BEFORE Oiling. Be sure to line your pan with parchment paper.

3. Add Oil & Toss. Eggplant absorbs oil FAST, which is why I like to season it first, so I can start tossing the moment the oil touches it.

4. Cook. Roast the eggplant at 425 degrees F for 23 to 28 minutes, tossing at the 15-minute mark.
5. Serve. Toss again and serve hot or at room temperature. ENJOY!

Recipe Variations

• Roasted Eggplant With Pesto. Plate the roasted eggplant and drizzle it with Basil Pesto. 
• Roasted Eggplant With Tzatziki. The subtle sweetness of roasted eggplant pairs well with the tangy flavor of yogurt, so a drizzle of tzatziki is another great serving option. My favorite recipe is in The Well Plated Cookbook.
• Greek-Inspired Roasted Eggplant. Place the roasted eggplant on a platter and dress it up with a squeeze of fresh lemon juice, feta, and fresh basil, parsley, oregano, or mint.

Storage Tips

• To Store. Keep leftover roasted eggplant in an airtight container in the refrigerator for up to 5 days.
• To Reheat. Warm up leftovers in a 350 degrees F oven or skillet until heated through. You can also eat leftover roasted eggplant cold or at room temperature.

What to Serve with Roasted Eggplant

• Pasta. Toss roasted eggplant with Garlic Pasta or use it in Pasta Primavera. It’s also great with pasta and your favorite store-bought marinara sauce!
• Grains. Serve your roasted eggplant alongside Lemon Rice or Quinoa Salad.
• Chicken. Smoked Chicken Breast is an excellent accompaniment to this recipe when the weather’s warm enough for outdoor cooking, or make Air Fryer Chicken Thighs while you roast the eggplant.
• Mediterranean Dishes. Eggplant pairs well with Mediterranean flavors like those in my Moroccan Couscous and Mediterranean Chickpea Salad.
• Pork. Smothered Pork Chops or Air Fryer Pork Tenderloin will take your dinner to the next level and add some protein to round things out.

Recommended Tools to Make this Recipe

• Knife Set. With regular sharpening, a quality knife set like this can last decades.
• Cutting Board. Eggplant is like a sponge, which means it will soak up off flavors from your cutting boards. This non-porous board will keep your eggplant from tasting like onions!
• Measuring Spoons. I swear by these magnetic measuring spoons.

Recipe Tips and Tricks

• Cut Uniform Pieces. Then they’ll all be done roasting at the same time and you won’t have smaller pieces of eggplant that end up burnt.
• Never Freeze Leftover Eggplant. Eggplant is not a vegetable that freezes well! The texture ends up mushy and unpleasant after freezing, thawing, and reheating.
• Don’t Add More Oil. The eggplant will soak up all of the oil you add to it, which may leave you wondering if you should add some more. Don’t do it! If you keep adding oil until the eggplant is no longer dry, you’ll end up with a sheet pan of oily, unappetizing roasted eggplant. 
• Give It Space. As with any roasted vegetable, eggplant needs breathing room so it caramelizes instead of steaming. Don’t crowd your eggplant onto the baking sheet—each cube should have some space around it and they should be arranged in an even layer.

Print Add to Collection Go to Collections

Roasted Eggplant

Tender and lightly caramelized, this roasted eggplant is delicious as-is or dressed up with your favorite seasonings. A fast, easy side dish!

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2 -3 servings

Calories 150kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 medium eggplant cut into 3/4- to 1-inch cubes (about 12 ounces eggplant or 4 cups cubed)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 1/2 tablespoons extra-virgin olive oil

Instructions

• Place a rack in the center of the oven and preheat to 425°F. Line a rimmed baking sheet with parchment paper.
• Place the cubed eggplant in the center and sprinkle it with the salt and pepper.
  
• Drizzle on the oil then IMMEDIATELY toss to coat the eggplant (the oil will start to absorb instantly, which is why I suggest seasoning it with salt and pepper first; if you forget and pour the oil on first, toss it immediately, then add the seasoning and toss again). Spread the pieces into an even layer, making sure they do not overlap.
  
• Roast eggplant for 23 to 28 minutes, using a spatula to toss it at the 15-minute mark, then spread it back into an even layer. When cooked, the eggplant will be tender and lightly browned in places. Remove from the oven and toss once more. Serve hot or at room temperature.
  

Notes

• TO STORE: Refrigerate leftover roasted eggplant in an airtight container for up to 5 days.
• TO REHEAT: Warm up leftovers in a 350°F oven or skillet until heated through. You can also eat leftover roasted eggplant cold or at room temperature.

Nutrition

Serving: 1g | Calories: 150kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Potassium: 523mg | Fiber: 7g | Sugar: 8g | Vitamin A: 54IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg

Related Recipes

Everyone needs some easy side dishes in their back pocket! Here are some of my favorites:

Side Dishes

Roasted Eggplant

Save Recipe Saved

Instant Pot

Instant Pot Mac and Cheese

Save Recipe Saved

Side Dishes

Cauliflower Mac and Cheese

Save Recipe Saved

Meet the Fruit Salad recipe we all need. A rainbow of sweet blueberries, strawberries, pineapple, and kiwi tossed in a bright, citrusy honey poppy seed dressing, this is a big bowl of beautiful!

Why You’ll Love This Healthy Fruit Salad Recipe

• Colorful. This is my absolute favorite fruit salad, ever. With just about every color in the rainbow, you’ll be hard-pressed to find another side dish that looks this vibrant on your table. The combination of fruits is striking (so many colors!).
• Texture On Point. A mix of softer and firmer fruits give it a perfect array of textures. Not too mushy, not too crunchy.
• Crowd-Pleasing. Who doesn’t love fruit? While some might be more skeptical of a Spinach Strawberry Salad, Kids, adults, and everyone in between can find something they like in a pure fruit salad. The fruit itself is delicious, and the dressing makes the fruit pop and taste like an even better, fresher version of itself.
• Versatile. While the recipe I’m sharing is my favorite go-to blend of fruit, by all means, feel empowered to wing it and change up the fruit based on what’s in season and what your friends and family enjoy most.
• Good for You. Packed with oodles of nutritious fruits and a vitamin C-packed dressing, this fruit salad is healthy! This recipe relies on the natural sweetness of the fruit instead of added sugars. A touch of honey is all this salad needs to taste its absolute best!

How to Make Fresh Fruit Salad

The Ingredients

For the Fruit

• Berries. Since I primarily make summer fruit salad, strawberries and blueberries are my two favorite fruits to add to it. Both are high in vitamin C, and blueberries especially pack antioxidants.
• Pineapple. Tropical flair! Its bright taste makes the salad more dynamic. Pineapple is also high in nutrients like vitamin C and manganese and contains antioxidants.
• Grapes. Seedless red grapes add crunch and are short on prep time. Simply rinse and dry them, and they are ready to add (no need to halve grapes for fruit salad—unless you are feeling very fancy). Check out this Grape Salad too.
• Kiwi. This little green powerhouse is PACKED with vitamin C, and it makes the fruit salad (and this Strawberry Kiwi Smoothie) taste sunny.

• Banana. An extra layer of vacation vibes and natural sweetness. Its creamy texture is a nice contrast with the other fruit. Plus, they’re packed with potassium.
• Mint. Add chopped fresh mint just before serving for a special final touch and freshness (I love it on Watermelon Salad too).

For the Honey Lime Dressing

• Orange Juice + Zest. Sweet, citrusy orange juice and zest add scrumptious, refreshing flavor to the dressing.
• Lime Juice + Zest. For this recipe, lime juice is what you put on fruit salad to keep it from turning brown. It also adds a wonderful hint of acidity.
• Honey. Makes the fruit taste as sunny as a summer day.
• Vanilla Extract. The secret fruit salad dressing ingredient that will have your guests asking for the recipe.
• Poppy Seeds. A fun addition that makes this salad extra special.

The Instructions

1. Chop the Fruit. Skip the banana for now.

2. Whisk the Dressing. A liquid measuring cup works well for this.

3. Add the Dressing. You’re almost there!

4. Toss and Refrigerate. Tossing very gently is how you keep fruit salad from getting soggy.

5. Add the Banana. ENJOY!

Recipe Variations

• Fruit Salad with Lemon. Swap the lime zest and juice for lemon.
• Crunchy Fruit Salad. For some added texture and crunch, toss in some nuts (my recommendation would be almonds or pecans), cucumber, or toasted coconut. Dried fruits can also be a nice way to add some textural dimension to fruit salad recipes too.
• Summer Fruit Salad. In the summertime, this salad is wonderful with stone fruit (such as cherries, nectarines, peaches, apricots, and plums). Honeydew, cantaloupe, or watermelon are also nice choices. As for berries, grab a handful of raspberries, blackberries, and/or blueberries. If adding raspberries, wait to add them just before serving, as they are quite delicate.
• Fall Fruit Salad. Try using pears, apples, and dried cranberries (this variation is a great side dish for Christmas and Thanksgiving).
• Winter Fruit Salad. A selection of fresh oranges (e.g., blood orange or care cara), canned mandarin oranges, or pomegranate arils is a scrumptious cold-weather combination.

Storage Tips

• To Store. Fruit salad tastes best the day it is made, if you truly must it can be made before as long as none of the fruits are ones that will turn brown (like apples or bananas). About 3 days is how long fruit salad will last in the refrigerator. Serve with a slotted spoon to avoid collecting too much excess juice.
• To Freeze. Perfect for smoothies! Spread your leftover fruit onto a parchment-lined baking sheet. Freeze until firm, then transfer the fruit to a ziptop bag and freeze for up to 3 months.

What to Serve with Fruit Salad

• Breakfast Food. Fruit salads are good for breakfast! Whether you go sweet with Healthy Banana Bread or savory with a Healthy Breakfast Casserole, fruit salad is a great dish to pair with breakfast recipes.
• Burgers. Freshen up your cookout spread and pair fruit salad with your favorite burger, such as a Turkey Burger, Vegan Burger, or Salmon Burger.
• Barbecue. Fruit salad goes well with barbecue recipes like Instant Pot Ribs, Crockpot BBQ Chicken, and Slow Cooker Pulled Pork.
• Turkey. Try one of the winter or fall variations (see “Recipe Variations” above) at Thanksgiving with roasted turkey.
• Dessert. Fruit salad can be a dessert! Top your fruit salad with whipped cream, and enjoy it alongside a batch of Fruit Pizza Cookies (or any of these other cookie recipes). A Midwest version would toss in some mini marshmallows too.

Recommended Tools to Make this Recipe

• Measuring Spoons. Magnetic strips keep them well organized.
• Citrus Juicer. It’s easy to press, which helps squeeze more juice.
• Measuring Cups. Microwave and dishwasher safe.

Recipe Tips and Tricks

• Better Fruit Means Better Salad. When selecting fruits, keep in mind that at the end of the day, the quality of the fruit is the most important part of a great-tasting fresh fruit salad. Therefore, my top tip for the best fruit salad recipe is to choose ripe, in-season fruit. This salad is all about the fruit. The better your fruit tastes, the better your salad will be.
• Use Pre-Cut Fruit. Don’t be afraid to purchase the pre-cut fruit for this fruit salad. For example, coring, peeling, and cutting a pineapple can be time-consuming. Save time by purchasing fresh pineapple chunks or rings, which are typically available in the grocery store produce section.
• Proper Prep. This is an easy fruit salad recipe, so the little things make a big difference. Try and chop all the fruit to roughly the same size to give the salad a nice presentation and makes it easier to eat. It is also imperative that you allow any washed fruit to dry completely before using it in the salad. Even a little extra liquid can make your salad soggy.

Print Add to Collection Go to Collections

Fruit Salad

The BEST fruit salad recipe! Tossed in honey-lime poppyseed dressing, this easy fruit salad tastes bright, refreshing, and is always popular.

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Cook Time 3 minutes minutes

Total Time 25 minutes minutes

Servings 12 (about 13 cups)

Calories 126kcal

Author Erin Clarke / Well Plated

Ingredients

FOR THE FRUIT SALAD:

• 1 pound fresh strawberries sliced and halved (about 3 cups)
• 1 pound diced fresh pineapple about 3 cups
• 1 pint fresh blueberries about 2 cups
• 5 kiwi fruit peeled and cut into bite-sized pieces (about 2 cups)
• 2 cups seedless red grapes
• 1 large banana* peeled and cut into bite sized pieces (about 1 cup)
• Chopped fresh mint optional

FOR THE DRESSING:

• zest of 1/2 medium orange
• juice of 1/2 the same medium orange about 3 tablespoons
• zest of 1 small lime or 1/2 small lemon
• juice of the same 1 small lime or 1/2 small lemon
• 3 tablespoons honey
• 1 teaspoon pure vanilla extract
• 1 tablespoon poppy seeds

Instructions

• If you will not be serving the fruit salad right away, place all of the fruit except the banana in a large serving bowl: strawberries, pineapple, blueberries, kiwi, and grapes.
  
• In a small bowl or large measuring cup, whisk together the dressing: orange zest and juice, lemon zest and juice, honey, vanilla extract, and poppy seeds.
  
• Pour the dressing over the fruit and with a large spoon.
  
• Toss gently to combine. Cover and refrigerate for at least 30 minutes to allow the juices to marry (1 hour is even better).
  
• Just before serving, stir in the banana. Sprinkle with fresh mint. Enjoy!
  

Video

Notes

• *The banana will turn a little brown as it sits and its flavor will become more pronounced, which is why I suggest to add it just before serving. If this doesn’t bother you, feel free to add it right away.
• TO STORE: Fruit salad tastes best the day it is made, but can be refrigerated for up to 3 days. Serve with a slotted spoon to avoid collecting too many of the excesses juices.
• TO FREEZE: My favorite for smoothies! Spread your leftover fruit onto a parchment-lined baking sheet. Freeze until firm, then transfer the fruit to a ziptop bag and freeze for up to 3 months.

Nutrition

Serving: 1of 12 (about 1 heaping cup) | Calories: 126kcal | Carbohydrates: 31g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 347mg | Fiber: 4g | Sugar: 23g | Vitamin A: 111IU | Vitamin C: 83mg | Calcium: 41mg | Iron: 1mg

More Healthy Salads with Fruit

The options for using fruit in delicious salads are endless. Here are some of my other favorites:

Salads

Red White and Blue Quinoa Fruit Salad

Save Recipe Saved

Salads

Spinach Strawberry Salad with Balsamic Poppy Seed Dressing

Save Recipe Saved

Salads

Grilled Chicken Salad

Save Recipe Saved

Even broccoli skeptics will change their minds after trying this Sautéed Broccoli recipe. No one can resist these garlicky, lightly seared florets—especially with freshly grated Parmesan cheese and lemon zest!

Why You’ll Love This Easy Broccoli Recipe

• Quick and Easy. This is a recipe that requires minimal (and simple!) ingredients, minimal time, and minimal effort. All that adds up to the kind of side you can throw on the stovetop while you focus on your main. (Stuffed Chicken Breast perhaps?)
• Healthy. Broccoli is loaded with vitamins, minerals, and antioxidants. It’s a fabulous source of fiber too, which makes it a great way to round out a meal—it’ll leave you feeling full and satisfied!
• Delicious. I love my Roasted Broccoli, Grilled Broccoli, and Air Fryer Broccoli, but I have to admit, this easy sautéed broccoli recipe has made its way into my weekly rotation because it’s fast and so dang irresistible.
• Perfect Texture. Not too firm and not too soggy—the pan-frying adds a hint of char, without overdoing it.
• Versatile. I love adding lemon zest and Parmesan for some Italian-inspired flair, but you can take this dish in many different directions. (It’s also a great way to use the neglected seasoning blends, fancy infused oils, and vinegars in your pantry.)

About This Sautéed Broccoli Recipe

The challenge of sautéing broccoli is to get it to become crisp-tender without burning. Because of its odd shape, it’s virtually impossible to pan-fry broccoli on the stovetop unless you’ve minced it into bits.

The secret to frying broccoli: add a little bit of water to the skillet.

• Adding water creates steam that surrounds the broccoli, cooking it from every uneven angle.
• The result is broccoli that never disappoints—it’s got the flavor from frying, the fork-tender texture from steaming, and it pairs beautifully with just about any main dish.

How to Make Sautéed Broccoli

The Ingredients

• Extra-Virgin Olive Oil. For that nice sear and some healthy fats.
• Broccoli. Cut it into medium-size florets.
• Kosher Salt. The best salt for cooking!
• Ground Black Pepper. Add extra for a more peppery side.
• Garlic. Cut this into slices so you get big, bold garlic flavor and the garlic doesn’t burn.
• Water. Just a little, because we want the broccoli to steam, not boil.
• Lemon. Optional, but highly recommended.
• Grated Parmesan Cheese. Use freshly grated if you can; it melts into the broccoli, unlike the “shaky cheese” in the can you buy from the pasta aisle.
• Red Pepper Flakes. If you want to give your broccoli a kick!

The Directions

1. Pan-Fry. Get those florets a little crispy.

2. Add Garlic. The slices will start to smell yummy.

3. Steam. This softens the broccoli just enough without making it mushy.

4. Season. Add the lemon zest and Parmesan to the sautéed broccoli, season to taste, and ENJOY!

Recipe Variations

• Sautéed Broccoli With Crispy Breadcrumbs. Before cooking the broccoli, heat a teaspoon of oil in the skillet and add 1/4 cup of Panko breadcrumbs. Cook for a minute or two, until the Panko is toasty, then transfer to a small bowl and season with salt and pepper. Wipe out the pan and proceed with the recipe; sprinkle the Panko on the broccoli after plating.
• Extra-Lemony Sautéed Broccoli. Serve the broccoli with a squeeze of fresh lemon juice.
• Asian-Inspired Sautéed Broccoli. Pan-fry the broccoli in sesame oil; omit the lemon zest and Parmesan and instead add low-sodium soy sauce to taste and sesame seeds before serving.
• Nutty Sautéed Broccoli. Toast pine nuts or almond slivers in the pan before cooking the broccoli; sprinkle the toasted nuts over the broccoli before serving. 

Storage Tips

• To Store. Refrigerate sautéed broccoli in an airtight storage container for up to 5 days.
• To Reheat. Heat leftovers in a skillet set over medium heat or in the microwave.
• To Freeze. Freeze the broccoli in an airtight container or freezer bag for up to 3 months, then thaw in the refrigerator before heating. Note that the flavor and texture will change upon freezing and thawing, so it’s not ideal, but it is doable.

What to Serve with Sautéed Broccoli

• Seafood. Broccoli and seafood is always a great pairing, and the flavors in this sautéed broccoli work particularly well with fish. Pair it with Grilled Salmon or Garlic Butter Shrimp.
• Chicken and Meat. Serve your sautéed broccoli with Oven-Baked Chicken Thighs, Breaded Pork Chops, or another favorite main dish.
• Whole Grains. Make a meatless meal by pairing your broccoli with Lemon Rice, quinoa, or farro.
• Pasta. Toss sautéed broccoli with simple pasta dishes like Garlic Shrimp Pasta or Chicken Pesto Pasta.

Recommended Tools to Make this Recipe

• Sharp Chef’s Knife. Always essential for cutting a veggie like broccoli.
• Extra Large Cutting Board. This board gives you some additional room to work with!
• Nonstick Skillet. Using a nonstick skillet makes cleanup a whole lot easier.

Recipe Tips and Tricks

• Cut the Broccoli into Uniform Pieces. This will ensure that all of the broccoli florets cook evenly, so you’re not left with some that are hard and raw tasting and others that are mushy.
• Don’t Overcrowd the Skillet. When you’re pan-frying the broccoli, it needs space so it gets nicely browned. You don’t want it to steam until the second part of the recipe, when you add the water.
• Be Careful When Adding the Water. It could spatter a bit, so instead of pouring it in a tablespoon at a time, I put all 3 tablespoons in a small measuring cup so I can quickly pour in the water with one hand and cover the skillet with the other.
• Cook until Crisp-Tender. Sautéed broccoli really doesn’t need a whole lot of time in the skillet. Keep a close eye on it and take it off the heat as soon as it’s a vibrant green and tender but not soft.

Print Add to Collection Go to Collections

Sautéed Broccoli

No one can resist this healthy, garlicky sautéed broccoli recipe—especially with freshly grated Parmesan cheese and lemon. So fast and easy!

Course Side Dish

Cuisine American

Prep Time 6 minutes minutes

Cook Time 8 minutes minutes

Total Time 14 minutes minutes

Servings 4 servings

Calories 134kcal

Author Erin Clarke / Well Plated

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 pound broccoli cut into florets (about 6 cups florets)
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 2 garlic cloves thinly sliced
• 3 tablespoons water
• Zest of 1/2 small lemon optional
• 1 to 2 tablespoons grated Parmesan cheese optional
• 1/8 teaspoon red pepper flakes optional

Instructions

• In a large skillet with a tight-fitting lid, heat the olive oil over medium-high heat. Once the oil is hot and shimmering, add the florets, salt, and black pepper. Shake the skillet so that the florets are in an even layer. Let cook undisturbed for 3 minutes. The broccoli should crisp in places on the first side.
  
• Stir in the garlic and red pepper flakes. Cooking, stirring constantly, until the garlic is very fragrant, about 30 seconds.
  
• Reduce the heat to medium, add the water, and cover the pan. Continue cooking, covered, until the broccoli is fork tender and a vibrant green color, about 2 to 4 minutes, stirring every minute or so, and ensuring that the broccoli does not burn.
  
• Stir in the lemon zest and sprinkle with Parmesan. Season with more salt, black pepper, and red pepper flakes to taste. Enjoy warm.
  

Video

Notes

• TO STORE: Refrigerate sautéed broccoli in an airtight storage container for up to 5 days.
• TO REHEAT: Heat leftovers in a skillet set over medium heat or in the microwave.
• TO FREEZE: Freeze the broccoli in an airtight container or freezer bag for up to 3 months, then thaw in the refrigerator before heating.

Nutrition

Serving: 1 (of 4) | Calories: 134kcal | Carbohydrates: 8g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Potassium: 365mg | Fiber: 3g | Sugar: 2g | Vitamin A: 707IU | Vitamin C: 102mg | Calcium: 57mg | Iron: 1mg

Related Recipes

Need some more healthy side dish ideas? Try these next:

Grilling

Grilled Cauliflower Steaks

Save Recipe Saved

Side Dishes

Roasted Green Beans

Save Recipe Saved

Slow Cooker

Crock Pot Baked Potatoes

Save Recipe Saved

If you haven’t bitten into a sweet, juicy ear of Grilled Corn on the cob, with butter dripping down your chin and salt and spices on your lips, did summer even really happen? Don’t wait to find out!

Why You’ll Love This Easy Grilled Corn Recipe

• Amazing Flavor. Fresh corn is one of the first items that sells out at our local farmers market and for excellent reason: grilled corn tastes amazing. (Just check out the reviews on this Grilled Corn Salad.) In an act of culinary wizardry, the grill transforms a vegetable side dish that can easily taste rather meh into a capsule of pure summer bliss.
• No Burnt Kernels. The trickiest aspect of grilling corn is making sure that the insides of the kernels have time to become tender and juicy before the outsides char. As with my Grilled Potatoes, I made sure I found the absolutely best method that avoids any burnt kernels.
• Season as You Please. Love elote-style corn with cotija cheese? Go for it! Looking for something more smoky? We can make it happen! Strictly a butter and salt kind of person? You’ve got it! Make this the best grilled corn recipe ever by personalizing it however you wish!

How to Cook Corn On the Cob On the Grill

The Ingredients

• Corn. A sweet summer star. Corn is high in fiber and vitamin B, and has a number of other healthy minerals like zinc and iron. (You’ll love my classic Corn Chowder if you’re a corn lover.)

• Seasonings. Great grilled corn needs little more than butter and kosher salt, but you can season it anyway you like.

The Directions

1. Soak the Corn. Prep your other dishes while the corn soaks.

2. Grill the Corn. About 15 to 20 minutes is how long it takes to grill corn on the grill at medium heat. Leave it in the husk.

3. Prep Desired Toppings. We love the Mexican corn variation listed in the recipe below.

4. Let Cool. Then, peel back the husks.

5. Brush On the Seasonings. ENJOY!

Recipe Variations

Here are some ideas of what to season grilled corn with:

• Mexican Grilled Corn. My fave! Chili, cumin, and lime juice, plus my secret ingredient: Parmesan cheese. Top with cilantro if desired.
• Cajun Grilled Corn. Mix melted butter with Cajun seasoning and brush it over the corn.
• Italian Grilled Corn. Use Italian seasoning, Parmesan, and garlic powder. Add a sprinkle of fresh herbs for a special touch.
• Sweet and Spicy Grilled Corn. Melt together butter, brown sugar, a pinch of chipotle chili powder, and a pinch of cayenne. Brush over the corn before serving. (For extra smoky flavor, add some paprika too.)

Storage Tips

• To Store. Refrigerate leftover grilled corn for up to 4 days.
• To Reheat. Arrange the corn on a parchment-lined baking sheet. Reheat in a 350 degree F oven for 4 minutes, flip the corn over, then continue cooking for a few minutes longer, until heated through. You also cut the corn away from the cob and reheat it in a skillet or the microwave.
• To Freeze. You can freeze grilled corn on the cob. Cut the corn away from the cob and transfer it to a freezer-safe ziptop bag. Freeze for up to 1 month.

What To Serve With Grilled Corn

• Chicken. Serve grilled corn with Chicken Kabobs, Grilled Chicken Fajitas, or Grilled Chicken Breast.
• Salmon. Grilled Salmon in Foil and Cedar Plank Salmon would be delicious with this corn.
• Salads & Sides. Pair grilled corn with a Taco Salad, Steak Salad, or Cobb Salad. Add grilled corn to your cookout favorites like Boston Baked Beans and Healthy Potato Salad.
• Burger. Nothing beats a meal of grilled corn and a burger! Try my Air Fryer Hamburgers, Turkey Burgers, or a Vegan Burger.

Recommended Tools to Make this Recipe

• Grill Tongs. Sturdy, stainless steel, and locks closed for easier storage. Perfect for this Southern grilled corn on the cob!
• Grill Brush. Also stainless steel for outdoor weather.
• Baking Sheets. Commercial grade aluminum and easy clean up help this quality baking sheet serve as a perfect tray for carrying the hot ears of corn from the grill and basting them with butter.

Recipe Tips and Tricks

• Grill the Corn in the Husk. While some methods call for grilling the corn in aluminum foil, I found it is better to grill corn in the husk. The husk protects the outsides of the corn from burning. It traps moisture and heat, which allows the kernels to steam, resulting in a perfectly juicy, lightly al dente texture.
• Soak the Corn. This is a VERY important step! You do soak the corn in the husk before grilling it. The point of soaking corn is preventing the husk from catching on fire and allowing the water to help it steam (the same reason why you boil corn before grilling in other recipes).
• Don’t Overcook It. Yes, you can overcook corn on the grill. You want the corn to be tender but not mushy (one of the reasons I personally think it is better to grill corn instead of boil corn). You do close the grill when cooking corn, so it’s important to take a peek every so often to make sure it’s not overcooking.

Print Add to Collection Go to Collections

Grilled Corn

You'll love this grilled corn on the cob recipe any summer day! Keep the husk on for juicer kernels, and rub with butter and Mexican spices.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 ears

Calories 135kcal

Author Erin Clarke / Well Plated

Ingredients

• 4 ears fresh sweet corn husks on* (see notes)

For Mexican Grilled Corn on the Cob:

• 2 tablespoons unsalted butter
• 1 tablespoon finely grated Parmesan cheese or nutritional yeast
• 1/2 teaspoon chili powder
• 1/4 teaspoon chipotle chile powder
• ¼ teaspoon ground cumin
• ¼ teaspoon kosher salt plus additional to taste
• Zest and juice of 1 small lime divided

For Classic Grilled Corn on the Cob:

• 3 tablespoons unsalted butter
• Kosher salt
• Ground black pepper

Instructions

• Fill a large bowl or your largest pot with enough cold water to completely submerge the corn.
• Pull away the outermost layer of the husks. With scissors or kitchen shears, trim off the topmost part of the husks up to the cob, including the silk tassel. Place the ears in the water. Let sit for at least 10 minutes or up to 8 hours (this will keep the husks from burning).
  
• Heat a gas or charcoal grill to medium (about 350 to 400°F).
• Remove the corn from the water and shake off excess. Place the corn on the grill, cover, then grill for 15 to 20 minutes, turning it every 5 minutes or so to ensure the corn cooks evenly. When the corn is done, the kernels should be tender when pierced with a thin, sharp knife.
  
• Meanwhile if making the Mexican corn, in a small bowl, melt the butter. Stir in the Parmesan, chili powder, chipotle chile powder, cumin, and salt. Zest the lime directly into the bowl, then cut the lime into wedges. If making classic corn, skip this step and butter and season the corn directly.
  
• Let the corn cool for at least 5 minutes. When cool enough to handle, peel back the husks and remove any stuck-on bits of silk (any remaining silk should come away easily, but if it is stubborn, it can be rubbed away with a kitchen towel).
  
• Brush the grilled corn all over with the Mexican butter; serve hot with a wedge of lime to squeeze over the top. Or for classic corn, butter the corn and season with salt and pepper as desired.
  

Video

Notes

• *I prefer to grill corn with the husks on. The husks add flavor and help the corn steam, then char perfectly. That said, you can also make yummy grilled corn with the husks removed (the corn will be a little less tender and more charred). Remove the husks/silk from the outside of the corn and rub with olive oil. Grill on all sides over medium heat, turning every few minutes as the corn starts to char, until browned and tender, about 7 minutes. Season as desired.
• If you prefer to serve the corn cut away from the cob, cut away the kernels and place in a large bowl. Stir together with the butter and seasonings. Serve right from the bowl.
• TO STORE: Refrigerate leftover grilled corn for up to 4 days.
• TO REHEAT: Arrange the corn on a parchment-lined baking sheet. Reheat in a 350°F oven for 4 minutes, flip the corn over, then continue cooking for a few minutes longer, until heated through. You also cut the corn away from the cob and reheat it in a skillet or the microwave.
• TO FREEZE: Cut grilled corn away from the cob and transfer to a freezer safe ziptop bag. Freeze for up to 1 month.

Nutrition

Serving: 1(of 4) | Calories: 135kcal | Carbohydrates: 17g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Potassium: 256mg | Fiber: 2g | Sugar: 6g | Vitamin A: 467IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 1mg

Related Recipes

Corn is a wonderful ingredient in so many seasonal side dishes! Don’t miss some of my favorites!

Appetizers

Mexican Corn Dip

Save Recipe Saved

Main Dishes

Burrito Bowl

Save Recipe Saved

Salads

BBQ Chicken Salad

Save Recipe Saved

This creamy, lightly sweet and spicy Coconut Curry recipe is inspired by the curries I ate during our trip to Thailand a few years ago. This version is made with easy-to-find ingredients, packed with rich Thai flavor, has a lovely creamy texture, AND is vegan too!

Why You’ll Love This Easy Curry Recipe

• Warm, Bold Flavors. Thai food is complex and aromatic, with sweet, spicy, and tangy notes from ingredients like chilis, citrus, garlic, and fish sauce or soy sauce. From Shrimp Pad Thai to Panang Curry, we LOVE it!
• Fast + One-Pot. This is a 30-minute meal and if you discount the rice, it’s also a one-pot meal. Meaning less time washing dishes and more time eating the best-ever coconut curry!
• Pantry Ingredients. The ingredients in this recipe are streamlined and easy to find, no matter where you live! Keep Thai red curry paste (which is widely available in grocery stores throughout the U.S.), a can of chickpeas, canned coconut milk, and a bag of frozen veggies on hand, and you can whip up this recipe (or Massaman Curry!) anytime.
• Saucy. The sauce is one of the best parts of curry. Creamy coconut milk tames the heat and makes curry sauces extra yummy over brown rice or sopped up with bread.
• Healthy. This vegetarian coconut curry is packed with vegetables, plant-based protein, and is even dairy free (so yes, it’s vegan!).
• Adaptable. No chickpeas on hand? Take a note from my Tofu Curry and swap cubed sautéed or Air Fryer Tofu. Swap the veggies here for whatever is in your crisper drawer.

How to Make Coconut Curry

In Thailand, most of the coconut curries we tried were made with chicken (like this Thai Chicken Curry), but to keep this recipe extra super-duper speedy, I turned it into a Thai vegetable curry by using chickpeas instead.

The Ingredients

• Chickpeas. The chickpeas’ mild flavor meshes well with the bolder spices in the easy curry sauce, and their pleasantly chewy texture is a nice contrast to the sauce’s creaminess
• Red Curry Paste. The star of the show that packs flavor and punch into every bite of this healthy vegetarian curry with chickpeas. Craving variety? Pick up green curry paste and use it for a Green Curry!

• Coconut Milk and Coconut Sugar. Infuse this dish with coconut goodness and make it rich, creamy, and slightly sweet.
• Soy Sauce. For some good old-fashioned umami flavor.
• Rice Vinegar. Balances the dish and lends it some vital acidity.
• Vegetables. I used bell peppers, onions, carrots, and peas, all of which I found in my coconut curry bowls in Thailand at one point or another.
• Ginger + Garlic. An essential duo of dynamic spices that give this recipe some extra zip.
• Rice or Quinoa. For serving. Brown rice (I love to make brown rice in the Instant Pot) or cooked quinoa are my favorites to add some bulk and additional plant-based fiber to this recipe to make it more filling. You can also use white rice.

The Directions

1. Saute. I like to use coconut oil but canola oil or avocado oil work too.

2. Add the Aromatics. Garlic, ginger, and the curry paste bloom with flavor over the heat.

3. Add the Veggies. Feel free to play around with your vegetables of choice.

4. Add the Coconut Milk and Chickpeas. Stir it all together.
5. Simmer. In 10-15 minutes, your curry will thicken.

6. Add the Finishing Ingredients. Soy sauce and rice vinegar, plus frozen peas if you like (they’ll thaw immediately).

8. Serve. Over rice or quinoa, garnished with fresh cilantro, or borrow from Indian curries and dip with Homemade Naan. ENJOY!

Storage Tips

• To Store. Keep leftovers in an airtight container in the refrigerator for 3 to 4 days.
• To Reheat. Warm in a skillet over medium heat until steaming. You can also microwave in a covered microwave-safe container until heated through.
• To Freeze. I do not recommend freezing, as I have not had the best luck freezing sauces with coconut milk bases.

Recommended Tools to Make Coconut Curry

• Dutch Oven. (This one is outstanding. This is another excellent, more economical option.)
• Instant Pot. I cook brown rice in my Instant Pot, and it’s perfect every time. (You can, of course, cook rice in a regular saucepan too!)

It’s comforting to know that while I might not be able to sneak back to Chiang Mai to bathe an elephant anytime soon, at least I can relive the experience via this easy vegan coconut curry recipe.

Recipe Tips and Tricks

• Use Your Favorite Veggies. Feel free to swap in different vegetables to suit your tastes and what’s in your fridge—cauliflower, broccoli, pea pods, bok choy, sweet potatoes, eggplant..it’s all fair game! Keep in mind the cooking times may need to adjust since some veggies will cook faster or longer than those selected for the original recipe.
• Invest in a Few Thai Ingredients. It truly is amazing how many more recipes you can make when you have fish sauce, a jar of red curry, and a can of coconut milk. See these Asian-inspired recipes for even more ideas and add them to your grocery cart!
• Taste, Taste, Taste. Don’t be afraid to adjust the sauce to suit your tastes as you go. Add additional soy sauce (for more saltiness), coconut sugar (for more sweetness), or red pepper flakes (for more heat). This recipe is versatile to suit different palettes.

Print Add to Collection Go to Collections

Coconut Curry

This creamy vegan coconut curry with chickpeas is full of flavor. Ready in 30 minutes, it's a cozy dish that's equally healthy and satisfying.

Course Main Course

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 519kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 tablespoon coconut oil or substitute extra-virgin olive oil or grapeseed oil
• 1 medium yellow onion thinly sliced
• 4 cloves garlic minced
• 2 tablespoons minced fresh ginger or in a pinch, 2–3 teaspoons ground ginger
• 3 tablespoons Thai red curry paste plus 2 teaspoons
• 1/4 teaspoon red pepper flakes
• 6 small/medium carrots peeled and cut into 1/4-inch-thick rounds (about 2 cups)
• 2 large red bell peppers cored and sliced
• 2 cans light coconut milk (14-ounce cans)
• 2-4 teaspoons coconut sugar brown sugar, or turbinado sugar
• 1 can reduced-sodium chickpeas (15 ounces), rinsed and drained
• 2 tablespoons soy sauce plus 2 teaspoons, or tamari to make the recipe gluten free
• 2 tablespoons rice vinegar
• 1 cup frozen peas
• Chopped fresh cilantro for serving
• Prepared brown rice or quinoa for serving

Instructions

• Heat a large pot such as a Dutch oven over medium. Once hot, add the coconut oil and onion. Sauté for 2 to 3 minutes, until slightly softened.
  
• Add the garlic and ginger and let cook 30 seconds, then add the red curry paste and red pepper flakes. Stir to combine and let cook 1 additional minute. Add the carrots and bell pepper and stir to coat with the spices and curry.
  
• Stir in the coconut milk, 2 teaspoons sugar, and chickpeas, then bring to a simmer over medium-high heat. Then reduce the heat to low and continue cooking (uncovered) for 10 to 15 minutes, until slightly thickened and the vegetables are crisp-tender.
  
• Stir in the soy sauce and rice vinegar. Taste and add additional soy sauce (for more saltiness), sugar (for more sweetness), or red pepper flakes (for more heat) as desired. Stir in the peas and let cook for 3 additional minutes. Serve warm over rice or quinoa, garnished with fresh cilantro.
  

Video

Notes

• TO STORE: Keep leftovers in an airtight container in the refrigerator for 3 to 4 days.
• TO REHEAT: Warm in a skillet over medium heat until steaming. You can also microwave in a covered microwave-safe container until heated through.
• TO FREEZE: I do not recommend freezing, as I have not had the best luck freezing sauces that have a coconut milk base.

Nutrition

Serving: 1(of 4), with 1/2 cup prepared brown rice | Calories: 519kcal | Carbohydrates: 68g | Protein: 13g | Fat: 21g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Potassium: 785mg | Fiber: 13g | Sugar: 12g | Vitamin A: 15362IU | Vitamin C: 127mg | Calcium: 114mg | Iron: 4mg

Related Recipes

Don’t miss these other Asian-inspired recipes:

One Pot Meals

Panang Curry

Save Recipe Saved

Stir Fries

General Tso’s Chickpeas

Save Recipe Saved

Stir Fries

Tofu Stir Fry

Save Recipe Saved

Delightfully crispy, surprisingly healthy, and incredibly easy—these Air Fryer Sweet Potato Fries have it all! Pair them with your favorite dipping sauce and just try not to eat them all.

A dead ringer for their deep-fried counterparts, these air fryer sweet potato fries have the irresistibility of your restaurant favorites but with a fraction of the oil (you can even make air fryer sweet potato fries with NO oil if you prefer).

As with these baked Sweet Potato Fries and Sweet Potato Wedges, there’s ZERO deep frying, but the fries are still golden and crisp.

They’re a guilt-free, healthy side dish you can enjoy as often as you please.

As a bonus, these air fryer sweet potato fries are easy and weeknight-friendly too, especially when paired with Air Fryer Hamburgers.

How to Make Crispy Air Fryer Sweet Potato Fries

This recipe has all the tips you need to make sure your sweet potato fries don’t get soggy. (Nope, you don’t need to soak your sweet potato fries in water!)

Season these healthy fries however you please, and dip to your heart’s content.

The Ingredients

• Sweet Potatoes. An excellent source of fiber, beta carotene, potassium, and more, sweet potatoes are a nutritional powerhouse. (Love ‘em? Be sure to check out these yummy oven Roasted Sweet Potatoes. Or try this Air Fryer Sweet Potato recipe if you don’t want fries.)

• Olive Oil. 2 teaspoons per pound of sweet potato is all the oil you need to air fry them with success.

• Seasonings. Keep it simple with salt and pepper or switch it up with your favorite seasoning blends. Garlic and paprika are our go-to’s; see below for more ideas.

The Directions

1. Peel and cut the sweet potatoes lengthwise into strips. Then, preheat the air fryer.

2. Drizzle with oil and sprinkle with seasoning.

3. For extra crispiness, place in the air fryer in one layer.

4. Air fry sweet potato fries for 4 minutes, flip, then continue for 4 to 8 additional minutes, until they’re as crispy as you’d like. Sprinkle with a bit more salt. Enjoy!

Keeping Sweet Potato Fries from Getting Soggy

If your air fryer fries are soggy, it is likely because you over-crowded them in the basket. The sweet potatoes steam when crowded together, instead of air frying.

• For the best, most crispy results, cook the fries in a single layer so that the air has room to circulate.
• For decent results, you can cook up to two layers of sweet potato fries at once. Be sure the layers are not tightly packed and toss the fries in the basket often to promote even cooking.

Some recipes call for soaking the sweet potatoes in water prior to cooking them to help remove some of the starch and make the fries more crispy.

When making fries with sweet potatoes, I found this step didn’t make enough of a difference to be worth the effort. (Save soaking for Baked French Fries and Air Fryer Potato Wedges; regular potatoes have more starch than sweet potatoes, so soaking does make an important difference!)

Sweet Potato Seasoning Ideas

• Cajun Sweet Potato Fries. Toss the fries in your favorite Cajun seasoning. Wait to season with salt to taste at the end, since Cajun seasoning blends typically already contain salt.
• Spicy Sweet Potato Fries. Add 1/4 teaspoon cayenne pepper.
• Parmesan Sweet Potato Fries. Top your air fried sweet potato fries with 1 to 2 tablespoons of freshly grated Parmesan.
• Sweet Sweet Potato Fries. Toss the sweet potatoes with salt, a pinch of cinnamon, and a pinch of brown sugar.

Storage Tips

• To Store. Refrigerate leftover sweet potato fries in an airtight container for up to 3 days.
• To Reheat. For the best results, reheat leftover fries in the air fryer at 375 degrees F or in a 400 degrees F oven (I like to preheat the pan in the oven while it warms up); spread the fries in a single layer on the hot pan and recrisp. Air fryer fries reheat better than regular fries, since the lesser amount of oil prevents them from getting soggy.
• To Freeze. Freeze fries in a single layer on a baking sheet until solid. Transfer to an airtight container or ziptop bag and freeze for up to 3 months. Reheat directly from frozen.

What to Serve With Air Fryer Sweet Potato Fries

• Sandwiches. Pair your crispy sweet potato fries with my Apple Grilled Cheese with Turkey or Spicy Chicken Sandwich.
• Burgers. You can’t beat burgers and fries! Try my Blue Cheese Burger or make it meatless with my Portobello Mushroom Burger.
• Sauces and Toppings. Go to town and top these sweet potato fries with Instant Pot Chili and cheese, or keep it simple with a side of ketchup, ranch dressing, or homemade Barbecue Sauce for dipping.

Recommended Tools to Make this Recipe

• Chef Knife. This 8-inch chef knife is made from a single piece of steel and stays sharper for longer.
• Cutting Board. A durable, non porous, polypropylene cutting board that doesn’t dull knives.
• Air Fryer. This 5.5-quart Ninja air fryer preheats fast, thoroughly circulates air for prime crispiness, and cleans in a breeze.

I hope you fight over these sweet potato fries as much as we do. And I mean that in the best possible way!

Print Add to Collection Go to Collections

Air Fryer Sweet Potato Fries

These crispy air fryer sweet potato fries use only 2 teaspoons of oil. Seasoned to perfection, they're a healthy way to enjoy fries at home!

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 3 to 4 people

Calories 91kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 large or 2 small/medium sweet potatoes about 1 pound
• 2 teaspoons extra virgin olive oil*
• 1/2 teaspoon kosher salt plus additional for serving
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon ground black pepper
• Chopped fresh chives

Instructions

• Scrub the sweet potatoes and peel if desired (I leave the peels on). Cut the sweet potatoes in half lengthwise. Turn the halves cut-side down onto your cutting board, the slice each half lengthwise into 1/4-inch-wide strips (a mandoline is the best way to get even fries; watch your fingers!).
  
• Turn the strips on their sides and cut each into 1/4-inch sticks. If the sticks are long, slice them in half crosswise so that your fries are about 3 to 4 inches. Transfer the fries to a large mixing bowl.
• To keep the fries warm between batches, preheat the oven to 200°F and keep a baking sheet handy.
• Drizzle the sweet potato fries with the oil and sprinkle with salt, garlic powder, paprika, and black pepper. Toss to coat, making sure the spices and oil are well distributed.
  
• Preheat the air fryer to 375°F according to the manufacturer’s instructions. (For my air fryer, that is 3 minutes of preheat time).

FOR SOMEWHAT CRISPY, HIGHLY SATISFYING SWEET POTATO FRIES IN FEWER BATCHES:

• Place the potatoes in the air fryer basket, doing no more than two layers (my air fryer is 5 1/2 quarts and I can add about 1/3 of the fries). Make sure the fries have plenty of room so that the air can circulate. Cook the sweet potato fries for 5 minutes.
• Slide the basket out and use tongs to toss. Return to the air fryer and continue cooking for 5 to 7 additional minutes, until browned at the edges and crispy. The time can vary by several minutes based on your air fryer model and how done you like your fries. Check often during the last few minutes to make sure the fries don’t burn.

FOR SUPER CRISPY SWEET POTATO FRIES IN MORE BATCHES:

• Place the sweet potatoes in just one layer in the basket, being careful that they do not overlap. Cook for 4 minutes, slide the basket out and flip, then continue cooking for 4 to 8 additional minutes, until the fries are as crispy as you would like (again, the time will vary based on your model, so check them several times and adjust as needed).
  
• Remove the sweet potato fries to a baking sheet or a serving plate and immediately sprinkle with an additional pinch of kosher salt. Repeat with remaining sweet potatoes, keeping the cooked fries warm in the oven between batches as desired. Top with chives and enjoy!
  

Video

Notes

• *You can make the sweet potato fries with no oil if you prefer, but they will not be as crisp. Be sure to coat the fryer basket very well with nonstick spray.
• In the recipe video, I am making a curry variation with salt, black pepper, and 1 tablespoon curry powder.
• TO STORE: Refrigerate leftover sweet potato fries in an airtight container for up to 3 days.
• TO REHEAT: For the best results, rewarm leftover fries in the air fryer at 375°F or in a 400°F oven (I like to preheat the pan in the oven while it warms up); spread the fries in a single layer on the hot pan and recrisp. Air fryer fries reheat better than regular fries, since the lesser amount of oil inherently prevents them from getting soggy.
• TO FREEZE: Freeze fries in a single layer on a baking sheet until solid. Transfer to an airtight container or ziptop bag and freeze for up to 3 months. Reheat directly from frozen.

 

 

Nutrition

Serving: 1of 3 | Calories: 91kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Potassium: 270mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10853IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg

Related Recipes

It’s always good to have some back-pocket sides to round out your dinner. Here are some of my favorite side dish recipes:

Side Dishes

Zucchini Fries

Save Recipe Saved

Grilling

Grilled Sweet Potato Fries

Save Recipe Saved

Air Fryer

Air Fryer Brussels Sprouts

Save Recipe Saved

Ready for the best-tasting vegetables? You’ll routinely, willingly, and with gusto inhale an entire pan of this crispy Roasted Broccoli like candy!

Crispy from tip-to-end, caramelized at the center, with savory and sweet notes, roasted broccoli will turn even the most ardent vegetable haters into vegetable believers—I know because I used to be one!

As a kid, I never would have imagined using the words “candy” and “broccoli” in the same sentence as synonymous, but that was before we started making Roasted Vegetables!

Roasted vegetables (like Roasted Spaghetti Squash, Roasted Cauliflower, and even Roasted Beets) changed my perspective entirely.

Instead of being an aspect of the meal that I dread, vegetables are now something I legitimately enjoy.

In fact, I’m such a fan of roasted veggies, I created a complete “Every-Night Roasted Vegetables Guide” in my cookbook.

Why You’ll Love This Roasted Broccoli Recipe

We make roasted broccoli several nights a week. Here are a few reasons to love it:

• It’s Good For You. Yes, roasting broccoli is good for you! With oodles of fiber, protein, and vitamins, this little green veggie packs a major nutrition punch (read more health benefits here). Plus, roasted broccoli calories are low compared to many other side dishes.
• It has Fabulous Flavor. The caramelized outsides and tender insides make for a lightly sweet and rich flavor that is truly addictive. Even broccoli skeptics can’t resist that roasted broccoli taste!
• It’s Easy to Make. With my easy chopping method, you can have the broccoli ready to roast in minutes.
• It’s Great Leftover. One of the major benefits of roasting veggies like broccoli in large quantities is that they’re delicious leftover and will pair well with meals all week long. (Make ahead with Baked Chicken Breast!)

Tips and Tricks for the Best Roasted Broccoli

Recently, I’ve been playing around with my roasted vegetables (including Roasted Carrots), especially the size I cut them and the oven temperature, then evaluating how these variables impact the way the vegetables cook.

The results surprised me!

Today, I’m sharing a recipe and all my top tips for how to make the BEST-EVER roasted broccoli.

Cut the Broccoli Florets Large

While you might think that the smaller you cut vegetables for roasting the better, I found the opposite true.

• Bite-sized pieces of broccoli tended to burn on the ends before the insides could fully caramelize. The flavor didn’t develop.
• The larger the pieces of roasted broccoli you cut, the more surface area you have for caramelization.
• The inside of the broccoli had plenty of time to caramelize and become tender before the florets darkened.
• The ideal size for broccoli florets was about 1 ½ to 2-inches wide at the top and 1/2 to 3/4-inch thick. For comparison, most recipes call for florets that are about 3/4 to 1-inch at the top.
• The larger pieces do take longer to roast, but the trade-off of a fully caramelized inside and crispy outside floret was well worth it.
• ADDED BONUS: Bigger pieces are quicker to cut!

Don’t Skimp on the Oil

The tender, fuzzy “tree” tips of roasted broccoli florets are the most delicious, but they are also quick to burn.

• Make sure the florets are well-coated with olive oil so that they do not burn.

Don’t Crowd the Pan

• You need plenty of room for the air to circulate around the broccoli.
• The broccoli will emit some moisture as it cooks. If the pieces are too close, it will steam instead of roast.
• If your roasted broccoli comes out mushy, it is likely the pieces were too close together.

Roast Broccoli at 425 degrees F

After testing just about every temperature, this one hit the sweet spot.

• 425 degrees F is hot enough so that the broccoli crisps nicely, but not so hot that it burns. At this temperature, broccoli will roast in 20 to 25 minutes.
• 20 minutes into baking, flip the broccoli pieces over and rotate the pan 180 degrees to promote even browning.

Don’t Skip the Stems

Don’t throw away those broccoli stems.

• It’s not only the broccoli crowns (florets) that make delicious eating. Broccoli stems are delicious when roasted too.
• While the outsides of the broccoli stems are bitter, the inner core is delicious. It rivals the florets.
• Simply cut away the outside of the stems, then slice the inside part of the core into pieces and roast it right along with the florets.

How to Make Roasted Broccoli

Compared to steamed broccoli, roasted broccoli excels in flavor and texture (as does Grilled Broccoli).

It’s perfectly crispy (especially those yummy tips!), and the sweet, caramelized notes are more pronounced.

Looking for broccoli that doesn’t taste like broccoli? Roasted broccoli is it!

The Ingredients

• Broccoli. This lean, mean, green superfood machine is packed with fiber, vitamin C, vitamin K, iron, and potassium. (Don’t miss these other top-rated broccoli recipes like Sautéed Broccoli.)
• Extra-Virgin Olive Oil. Adds healthy fats and allows the broccoli to crisp in the oven without burning. No butter required.
• Salt & Pepper. Why mess with perfection? This simple, everyday spice blend is all broccoli truly needs to be seasoned just right.
• Red Pepper Flakes. An optional addition that gives the roasted broccoli just the right kick of heat.
• Sugar. My secret to preparing perfectly caramelized roasted broccoli with tender, crispy edges that taste even better than candy. (If you like your veggies with something sweet, don’t miss my Baked Acorn Squash Slices.)

The Directions

1. Cut away the outer layer of the broccoli stem and discard. Slice the inner portion into rectangular-shaped pieces. Cut the crowns into large, flat florets.

2. Toss the broccoli pieces with oil, sugar, and spices.

3. Arrange the broccoli in an even layer on a baking sheet. Give them lots of room!
4. Roast broccoli for 20 to 30 minutes at 425 degrees F until crisp-tender. Flip the broccoli pieces and rotate the pan partway through. ENJOY!

Recipe Variations

Like my similarly versatile Roasted Broccolini, this easy roasted broccoli recipe is an excellent place to start, but has unlimited opportunities for flavor enhancements.

Here are a few great ways to flavor roasted broccoli.

• Parmesan. Sprinkle freshly grated Parmesan cheese over the top of your finished broccoli.
• Lemon. Roasted broccoli with lemon is scrumptious! When your broccoli has finished roasting, add a squeeze of lemon juice over the top. A bit of lemon zest never hurt, either.
• Garlic. For roasted broccoli with garlic, add 1 teaspoon of garlic powder to the broccoli with the other spices or toss with peeled, smashed garlic cloves and roast as directed.
• Cheese. In the final few minutes of roasting, sprinkle grated cheese (cheddar would be tasty) over the top of the broccoli. It will melt into gooey perfection!
• Balsamic Glaze. Use a store-bought balsamic glaze, or make your own by simmering balsamic vinegar on the stovetop until it reduces. Drizzle the glaze over the top of your roasted broccoli for an elegant touch.
• Herbs. Try finishing oven-roasted broccoli with finely chopped parsley, thyme, basil, or rosemary.
• Everything Roasted Broccoli. Finish off your roasted broccoli with an everything bagel seasoning (like Trader Joe’s Everything But the Bagel seasoning).
• Soy Sauce. Drizzle roasted broccoli with a bit of soy sauce and sprinkle with sesame seeds. You could also roast the broccoli in sesame oil rather than olive oil for more Asian flavor.
• Add More Veggies. Combine the broccoli with other vegetables that roast in a similar amount of time for a colorful mix of veggies (this Roasted Broccoli and Carrots is a favorite).

Storage Tips

• To Store. Refrigerate leftover broccoli in an airtight container for up to 4 days.
• To Reheat. Rewarm broccoli on a baking sheet in the oven at 350 degrees F. I do not recommend reheating roasted broccoli in the microwave, if possible, as it will become mushy. The oven will give you great results.

What to Serve with Roasted Broccoli

• Salmon. For a healthy, nutrient-dense meal, serve salmon and broccoli. Try Baked Salmon, Air Fryer Salmon, or Garlic Butter Shrimp and Baked Shrimp Scampi are stellar with broccoli.
• Chicken. For a kid-friendly dinner, serve chicken and broccoli. Try Baked Chicken Breast, Baked Chicken Thighs, or Air Fryer Chicken Tenders.
• Meat. Classic, hearty proteins like Stuffed Pork Tenderloin, Air Fryer Steak, and Crockpot Pork Chops are scrumptious with roasted broccoli.
• Whole Grains. For a hearty side, combine roasted broccoli with brown rice, quinoa, or farro. Or use it to make a Roasted Vegetable Salad.

Recommended Tools to Make This Recipe

• Baking Sheet. I use this kitchen tool almost daily. It’s perfect for making pan-roasted broccoli.
• Sharp Chef’s Knife. Great for cutting broccoli with ease.
• Extra Large Cutting Board. Plenty of space to cut your broccoli.

Are roasted vegetables like broccoli a part of your healthy eating routine? I’d love to hear from you! Let me know what kinds of side dishes you are craving.

And if you try this roasted broccoli recipe, please comment below to let me know how it came out. Reading your feedback is so important to me and keeps me going.

Print Add to Collection Go to Collections

Roasted Broccoli

The best, most perfect crispy roasted broccoli in the oven. Top with Parmesan and lemon, or keep it simple for a fast, healthy side!

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 146kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 large head of broccoli about 1 3/4 pounds or 2 small broccoli crowns
• 2 1/2 tablespoons extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon granulated sugar
• 1/4 teaspoon ground black pepper
• Pinch red pepper flakes optional
• Toppings of choice: Parmesan balsamic glaze, or a squeeze of lemon

Instructions

• Place a rack in the center of your oven (if baking the broccoli on one sheet pan) and preheat the oven to 425 degrees F. For easy clean-up, line a large, rimmed baking sheet with parchment paper or aluminum foil. (If you will be using two sheet pans, place the racks in the upper and lower thirds of the oven and line two baking sheets.)
• Cut the broccoli stalk away from the head with florets. Place the stem on your cutting board, and trim off the outer edge along one of its long sides (you want to cut away about 1/4 inch). Turn the cut side down onto your cutting board and trim off the next side. Repeat with the remaining two sides. You should be left with a rectangular-shaped piece of the stem’s core (and it is delish!). If your remaining stem is large, cut it into pieces that are about 2 or 3 inches long and 1/2-inch wide. Place the cut pieces on the prepared baking sheet. Discard the outer parts of the stem you chopped away.
  
• Cut the crowns into large, flat florets. If your crowns are small (about 3 or 4 inches in diameter), cut them into 8 wedges. If they are larger, cut them into 10 wedges. You want the florets to be roughly 1 1/2 to 2-inches wide at the top and 1/2 to 3/4-inch or so thick. These will be a bit larger than the florets you are used to seeing, but TRUST ME, it works. Add them to the sheet with the stems.
  
• Drizzle the broccoli with the oil and sprinkle with the salt, sugar, and pepper. Toss to combine and evenly coat.
  
• Spread the broccoli into an even layer on the prepared baking sheet, ensuring that the pieces have plenty of room for air to circulate. If the broccoli is crowded, divide it between two sheets. Flip the florets so that the largest cut side is touching the pan.
  
• Bake the broccoli for 20 minutes, then flip. Rotate the pan 180 degrees and continue baking for 5 to 10 additional minutes, until it is tender and the tips of the florets are turning dark and crispy (if baking on two sheet pans, switch the pans’ positions on the upper and lower rack when you flip). Add any toppings of choice. Enjoy immediately.

Video

Notes

• TO STORE: Refrigerate leftover broccoli in an airtight storage container for up to 4 days. 
• TO REHEAT: Rewarm broccoli on a baking sheet in the oven at 350 degrees F. 

Nutrition

Serving: 1(of 4) | Calories: 146kcal | Carbohydrates: 13g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Potassium: 624mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1229IU | Vitamin C: 176mg | Calcium: 93mg | Iron: 1mg

More Roasted Vegetable Side Dishes

Side Dishes

Roasted Sweet Potatoes

Save Recipe Saved

Side Dishes

Roasted Zucchini

Save Recipe Saved

Side Dishes

Oven Roasted Potatoes

Save Recipe Saved

Quinoa is a versatile and nutritious grain that has become increasingly popular in recent years. If you’ve never cooked quinoa before, it’s easy to prepare and makes a great base for a variety of dishes.

Quinoa (pronounced KEEN-wah) is a plant-based grain that is native to South America.

Quinoa is small, round, and comes in several colors. You can find white quinoa, red quinoa, and black quinoa.

Quinoa has a slightly earthy and nutty flavor with a delicate, fluffy, and slightly chewy texture.

Its unique taste can be described as a combination of rice, couscous, and oatmeal.

Quinoa is delicious on its own, but you can also use it as a base for a variety of dishes, like salads (Roasted Vegetable Salad for example), stir-fries, soups, or as a side dish to accompany roasted vegetables or meat.

Quinoa can even be used to add nutritional value to healthy desserts (like these Quinoa Cookies).

Health Benefits of Quinoa

Quinoa is not only a tasty and versatile grain, but it also offers several health benefits.

Here are a few reasons why you should consider incorporating quinoa into your diet:

• High in Nutrients. Quinoa is a great source of nutrients like fiber, protein, folate, magnesium, iron, and zinc. In fact, it’s one of the few plant-based foods that contains all nine essential amino acids, making it a complete protein source.
• Gluten-Free. Quinoa is naturally gluten-free, making it a great option for those who have celiac disease or gluten sensitivity.
• Blood Sugar Control. Quinoa has a low glycemic index, which means that it won’t cause a rapid spike in blood sugar levels. This makes it a great option for those with diabetes or anyone looking to control their blood sugar levels.*
• Heart Health. Quinoa is high in antioxidants and has been shown to reduce inflammation, which can help lower the risk of heart disease.*
• Keeps You Satisfied. Quinoa is high in fiber and protein, which can help you feel full and satisfied after eating.

How to Cook Quinoa on the Stove

Follow these easy steps to make quinoa on the stove with ease!

Quinoa cooks quickly—about 25 minutes—making it a good alternative to slower cooking whole grains like Brown Rice.

The Ingredients

• Quinoa. White, red, or black (or a mix!).

• Water. The water-to-quinoa ratio is crucial. You can use broth for a more savory flavor.

The Directions

1. Rinse quinoa through a fine mesh strainer with cold water until water runs clear. Don’t skip this step!

2. Add quinoa to a medium saucepan of boiling water. Reduce the heat to low and cover with lid. Allow to simmer for 15 minutes.
3. Remove from heat. Let sit, covered, for 10 minutes.

5. Fluff with fork and top with herbs as desired.

Storage Tips

• To Store. Let the quinoa cool before storing in an airtight container. Refrigerate cooked quinoa for up to 5 days.
• To Reheat. Add the quinoa and a small amount of water or broth (or an ice cube!) to a microwave-safe bowl and microwave for 1-2 minutes until reheated.
• To Freeze. Freeze cooked, cooled quinoa in a freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Ways to Use Quinoa

• Bowls and Salads. Quinoa Chickpea Salad, Butternut Squash Quinoa Salad, Broccoli Quinoa Salad, and Roasted Sweet Potato Quinoa Black Bean Salad are satisfying and great for meal prep.
• Fruit. Red, White, and Blue Quinoa Fruit Salad makes a great potluck side. I even love this for breakfast.
• Casseroles and Skillets. Broccoli Quinoa Casserole, Healthy Garlic Shrimp with Quinoa, and One Pan Broccoli Quinoa Skillet are tasty and filling.
• Baked Goods. Quinoa Chocolate Bark, Quinoa Cookies, and Quinoa Breakfast Bars get a healthy boost from quinoa.
• Vegetarian Swaps. Use quinoa as a base to make Quinoa Burger.
• Stir Fries. Quinoa makes a great rice-swap in stir fries. Serve quinoa with Tofu Stir Fry, Broccoli Tofu Stir Fry, Bourbon Chicken, or any of these other stir fry recipes.

Recommended Tools to Make this Recipe

• Mesh Strainer. Perfect for rinsing grains like quinoa and rice.
• Wooden Spoons. The best wooden spoons.
• Measuring Cups. Perfect for getting the quinoa to water ratio.

In just 30 minutes, you’ll be enjoy nutritious and yummy stovetop quinoa!

Print Add to Collection Go to Collections

How to Cook Quinoa

How to cook quinoa on the stove! Follow this quinoa recipe for perfect fluffy quinoa every time.

Course Side Dish

Cuisine American

Prep Time 2 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 3 cups cooked

Calories 209kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 cups of water
• 1 cup quinoa
• Chopped fresh cilantro parsley or herbs of choice (optional)

Instructions

• Rinse the quinoa. Place quinoa in a mesh strainer and rinse under cold water until water runs clear.
  
• Add water and quinoa to a medium pot and bring to a boil over high heat.
  
• Reduce the heat, cover, and let simmer for 15 minutes.
• Remove from heat. Let sit, covered, for 10 minutes.
• Fluff with fork. Top with herbs as desired.
  

Notes

• TO STORE: Let the quinoa cool before storing in an airtight container. Refrigerate cooked white rice for up to 5 days.
• TO REHEAT: Add the quinoa and a small amount of water or broth (or an ice cube!) to a microwave-safe bowl and microwave for 1-2 minutes until reheated.
• TO FREEZE: Freeze cooked quinoa in a freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1 cup cooked | Calories: 209kcal | Carbohydrates: 36g | Protein: 8g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Potassium: 319mg | Fiber: 4g | Vitamin A: 8IU | Calcium: 31mg | Iron: 3mg

*Health benefits of quinoa found on healthline.com.