This Teriyaki Salmon proves that teriyaki sauce is the ultimate dinner keeper of the peace! Even picky eaters will eat fish when it’s baked with a sticky-sweet teriyaki glaze.

Why You’ll Love This Easy Salmon Recipe

• Because EVERYONE Else Does. Kids, adults, teens—try to find one person who can convincingly dispute that teriyaki is anything other than delightful. No need to be a short-order cook when the whole family will love this. (Have fish skeptics? Try Teriyaki Chicken instead.)
• Simple Ingredients. Skip the sugary bottled stuff and make this easy homemade teriyaki sauce with ingredients you have on hand.
• No Marinading Time Required. Even though salmon marinates pretty quickly (this Salmon Marinade needs just 30 minutes to work its magic), sometimes you just can’t wait. The beauty of this easy teriyaki salmon recipe is it can be in the oven in fewer than 10 minutes.
• Nutritious. Salmon is rich in omega-3s, protein, and quick and easy to prepare with little prep time. (Hence, this collection of healthy salmon recipes.)

How to Make Teriyaki Salmon

The Ingredients

• Salmon. I prefer wild-caught salmon, because it’s typically lower in calories, higher in minerals, and better quality overall.

• Maple Syrup. The sweet component in our homemade teriyaki sauce. It’s caramelizes beautifully in the oven and is a better choice than the corn syrup in store-bought sauces.
• Low-Sodium Soy Sauce. Our salty addition that offsets the sweetness of the maple syrup and brings a delightful umami flavor. I also use it in my Miso Salmon and Bourbon Glazed Salmon.

• Extra-Virgin Olive Oil. The extra-virgin olive oil has a mild, grassy taste. For an extra note of Asian flavor, you could use half sesame oil.
• Fresh Ginger. It adds zip to our sauce and makes this recipe pop. (The flavor of the fresh ginger is so much better here than garlic or even ground ginger).
• Black Pepper. One of my favorite components anytime I’m cooking with maple. It gives the recipe savoriness and depth. Like a little more heat? You can add red pepper flakes too.
• Kosher Salt. My favorite option for cooking.
• Green Onion + Sesame Seeds. The final flourishes that give this recipe an extra Asian nod.
• Prepared Brown Rice or Cauliflower Rice. Teriyaki salmon is perfect with fluffy brown rice, Instant Pot Brown Rice, or Cauliflower Fried Rice.

The Directions

1. Dry the Salmon. Be sure to line your pan with foil. The sauce gets sticky!

2. Make the Glaze. So easy and better than store-bought!

3. Brush. Rub or brush 3/4 of the glaze over the salmon.
4. Bake and Baste. Cook the teriyaki salmon at 400 degrees F for 6 minutes, baste, and continue baking until the center is cooked through.

5. Finishing Touches. Pour the remaining teriyaki sauce on the salmon. Broil for a minute or two, then let the salmon rest for a few minutes. Garnish with green onions and sesame seeds. ENJOY!

Storage Tips

• To Store. Salmon is always best eaten the day it is made. However, leftover salmon can be kept in an airtight container in the refrigerator for up to 2 days.
• To Reheat. Let the salmon come to room temperature while heating a skillet on the stove over medium-low to medium heat. Gently rewarm individual salmon portions with a splash of water, covering the skillet. Remove the salmon once it is heated through (this should only take a couple of minutes).

What to Serve With This Baked Teriyaki Salmon Recipe

• Asian-Inspired Dishes. Plate your teriyaki salmon atop a bowl of Vegetable Lo Mein or Asian Noodle Salad.
• Vegetables. Roasted Cauliflower is low in carbohydrates and packed with vitamin C and fiber, or go with a crunchy Asian Cabbage Salad.
• Healthy Grains. Try serving your salmon with quinoa or farro.

Recommended Tools to Make this Recipe

• Baking Dish. This is the perfect size for making this recipe, or you can use these rimmed baking sheets.
• Small Whisk. Avoid splashing your teriyaki sauce all over the counter.
• Measuring Spoons. Ideal for measuring out the ingredients in this recipe.

Recipe Tips and Tricks

• Don’t Overcook the Salmon. For total accuracy and the best results, use an instant read thermometer to determine if salmon is done. Fish is considered cooked at 145 degrees F (I remove several degrees early, then let the carry over cooking during resting bring the salmon to temperature). Check out my Salmon Baking Temperature Guide for more.
• Use Pure Maple Syrup. Not pancake syrup! Or if you don’t have real maple syrup on hand, take a note from Honey Glazed Salmon and make this a honey teriyaki salmon recipe instead.
• Keep the Skin On. You can cook salmon with the skin off or skin on. Personally, I prefer skin on, as I find it less prone to drying out. As you eat it, the skin will come right off, so it’s easy to avoid.

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Teriyaki Salmon

This easy teriyaki salmon recipe features an easy homemade teriyaki glaze spread over salmon, then baked. Serve with rice, noodles or veggies.

Course Main Course

Cuisine Asian, Japanese

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 354kcal

Author Erin Clarke / Well Plated

Ingredients

• 4 6- to 8-ounce skin-on salmon fillets (or 1 1 1/2-pound center-cut side of salmon*)
• 3 tablespoons pure maple syrup
• 3 tablespoons low-sodium soy sauce plus additional for serving swap for tamari for gluten free
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon minced fresh ginger
• 1/4 teaspoon ground black pepper plus additional to taste
• Kosher salt to taste
• Chopped green onion for serving
• Toasted sesame seeds for serving
• Prepared brown rice or cauliflower rice optional for serving

Instructions

• Place rack in the center and upper third of your oven and preheat to 400° F. Line a baking dish large enough to hold the salmon in an even layer with aluminum foil (a 9×13-inch baking dish works well; you can also use parchment paper, but unless your paper is broiler, say if you will need to skip the boiling step). With paper towel, pat the salmon dry, then arrange the pieces down the center of the baking dish so that they are not touching.
  
• In a small bowl or larger liquid measuring cup with a spout, combine the maple syrup, soy sauce, oil, ginger, and black pepper. Drizzle 3/4 all over the top of the salmon. Rub or brush to coat the salmon evenly with the sauce. With a spoon, scoop some of the glaze that collects in the bottom of the pan over the top of the salmon. Reserve the remaining sauce.
  
• Bake the salmon for 6 minutes, then with a spoon, baste again with the sauce that’s collected in the pan. Continue baking until the salmon is almost cooked through at the center, about another 5 minutes for 1-inch fillets; if your salmon is thicker or thinner, you will need to adjust the cooking time accordingly.
• Drizzle the reserved glaze over the salmon and place on the upper third rack. Turn the oven to broil and let cook until the salmon reaches 140° F on an instant-read thermometer for medium salmon (or cook all the way to 145°F for well done), about 1 to 2 minutes more. Note that the salmon’s temperature will rise as it rests. When done, salmon should flake easily with a fork. Let rest a few minutes. Sprinkle with a pinch of salt, green onions, and sesame seeds. Serve hot over rice as desired.
  

Video

Notes

• TO STORE: This recipe is best enjoyed the day that it is made, as salmon can dry out when reheated.
• TO REHEAT: Let the salmon come to room temperature while heating a skillet on the stove over medium-low. Gently rewarm individual salmon portions with a splash of water, covering the skillet. Remove the salmon once it is heated through (this should only take a couple of minutes).
• TO USE LEFTOVERS: That said, there are still many yummy ways to use leftover salmon! Try serving it at room temperature over a salad the next day or mixed with fried rice for a tasty alternative.
• *TO COOK A WHOLE SIDE OF SALMON: Use a large sheet of foil to line a rimmed baking sheet and place the salmon on top (if you prefer the salmon not touch the foil, you can lay parchment on top of the foil first). Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed (wrap any of the sauce that has pooled right up inside the foil with the fish—if your foil is too small, you can place a second sheet on top to create a packet). Leave a little room inside the foil for air to circulate. Bake the salmon for 12 to 18 minutes, until it is almost completely cooked through at the thickest part. Uncover the salmon, brush with the remaining sauce, then broil for 3 minutes, until the salmon reaches 135°F on an instant read thermometer (salmon is considered cooked at 145°F but its temperature will rise as it rests). Cover and let rest a few minutes, then enjoy.

Nutrition

Serving: 1(of 4) | Calories: 354kcal | Carbohydrates: 11g | Protein: 35g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 94mg | Sodium: 831mg | Potassium: 905mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 69IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 2mg

Related Recipes

If you love salmon as much as I do, don’t miss my library of healthy salmon recipes:

Seafood

Salmon Burgers

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Seafood

Balsamic Glazed Salmon

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Seafood

Spicy Salmon Recipe

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Irresistibly caramelized on the outside and tender on the inside, these easy Bacon Brussels Sprouts are jeweled with pieces of crispy bacon and glazed with the delicious pure maple syrup.

I try to temper how aggressively I toot my own horn around here, but I must tell you that not one but two toddlers ate their entire serving of bacon Brussels sprouts and asked for second helpings.

Turns out the secret to making Brussels sprouts absolutely irresistible is adding bacon and maple syrup.

I’m not surprised but every time I take a bite, I am DELIGHTED. You will be too!

Everything You Need to Know about Bacon Brussels Sprouts

If you’re looking to elevate classic oven Roasted Brussels Sprouts, which are excellent for an everyday healthy side, look no further than a few humble strips of bacon with a kiss of maple syrup.

This dynamic duo is the secret to making next-level Brussels sprouts that are a total crowd-pleaser (like balsamic vinegar does with these Balsamic Brussels Sprouts).

Bacon Brussels sprouts are:

• A little salty—thanks to umami-rich bacon.
• A little sweet (but not too sweet)—thanks to the natural goodness of pure maple syrup and the sugars in roasted vegetables.
• Perfectly crisp—the bacon renderings paired with the natural sugar in the maple syrup helps them caramelize more intensely in the oven.

They combine Bacon Wrapped Brussels Sprouts with the glaze factor of Balsamic Brussels Sprouts into one stand-out side dish.

Long story short, when you want something special that will make even your most particular family members gush, these bacon Brussels sprouts are it!

How to Make Bacon Brussels Sprouts

Party guests or next-level weeknight at home—any occasion is the right occasion for fast and easy side dishes like this Brussels sprouts bacon recipe.

Be sure to line your baking pan with aluminum foil or parchment paper for easier clean up. That maple syrup gets sticky!

The Ingredients

• Brussels Sprouts. Once roasted, Brussels sprouts become delightfully crispy on the outside and melt-in-your-mouth tender on the inside. Brussels sprouts are also ultra-good for you. They’re packed with fiber, antioxidants, Vitamin K, and Vitamin C.
• Bacon. Makes anything better (hello, Bacon Wrapped Asparagus). As the bacon pieces bake, they become dark and crispy and impart scrumptious flavor onto the Brussels sprouts. It’s challenging not to immediately eat every piece of bacon right off the sheet pan!
• Maple Syrup. Coats the Brussels sprout in sweet, sticky, caramelized goodness, making them universally appealing (even to picky toddlers).
• Olive Oil. Helps the Brussels sprouts to caramelize and keeps them from burning.
• Salt + Pepper. A pinch of each for flavor. I’m going to add even more black pepper next time (feel free to do so the first time you try the recipe too).

The Directions

1. Line your baking sheet with foil for easy clean-up, then place the Brussels sprouts in the center.

2. Slice the bacon strips, and lay them on top of the Brussels sprouts.

3. Add oil, syrup, and seasoning. Toss to coat, then spread the Brussels sprouts into an even layer, scattering the bacon somewhat evenly.

4. Bake bacon Brussels sprouts for 20 to 30 minutes at 400 degrees F (the high heat is key) until the sprouts and the bacon are crisp. ENJOY!

Make Ahead and Storage Tips

• To Store. Place leftovers in an airtight container in the refrigerator for up to 4 days.
• To Reheat. Add leftover cooked Brussels sprouts to a lightly oiled baking sheet. Rewarm in the oven at 350 degrees F for 5 minutes or until heated through. You can also reheat them on a plate in the microwave for 30 seconds to 1 minute. (Microwaving is less recommended, as the bacon and Brussels sprouts will become soggy and lose much of their crisp goodness).
• To Freeze. Because they can become soggy, I don’t recommend freezing roasted Brussels sprouts. However, if you end up with lots left over, you certainly can freeze them and live with a softer result. Place cooked Brussels sprouts in an airtight freezer-safe container and store them in the freezer for up to 3 months. Let roasted frozen Brussels sprouts thaw overnight in the refrigerator, then reheat as directed above.

What to Serve with Bacon Brussels Sprouts

Easy enough for busy weeknights yet fancy enough to serve for your next dinner with the in-laws or a holiday celebration, bacon Brussels sprouts can pair with an array of main dishes.

• Poultry. Serve alongside your Roast Turkey on Thanksgiving, or pair with these easy Chicken Thighs in the Oven for a weeknight dinner.
• Beef and Pork. Brussels sprouts and this Air Fryer Pork Tenderloin or Air Fryer Steak are a match made in heaven.
• Seafood. The only thing I might love more than Brussels sprouts is salmon! Try pairing bacon Brussels spouts with my favorite Bourbon Glazed Salmon or Cedar Plank Salmon.
• Pasta. Looking for carbohydrates? Pair bacon Brussels spouts with maple syrup with this Brussels Sprouts Mac and Cheese for double the Brussels and double the goodness!

Recommended Tools

• Rimmed Baking Sheets. The ultimate tool for roasting veggies.
• Sharp Chef’s Knife. A sharp, sturdy knife is ideal for slicing Brussels sprouts.
• Non-Slip Cutting Board. This non-slip cutting board won’t move around while you’re cutting and chopping.

If you try this recipe, please leave a comment to let me know what you (and your pickiest eaters) think. Whether it’s your first time eating Brussels sprouts or your 500^th, I hope these are a 5-star hit in your home too!

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Maple Bacon Brussels Sprouts

Crispy, caramelized bacon Brussels sprouts with maple syrup are irresistible! The perfect easy side dish to dress up any dinner menu.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 343kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 1/2 pounds Brussels sprouts trimmed and cut in half lengthwise
• 6 strips thick-cut bacon
• 1 tablespoon extra virgin olive oil
• 1 tablespoon maple syrup
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions

• Place a rack in the center of your oven and preheat the oven to 400°F. Line a large, rimmed baking sheet with aluminum foil for easy clean up, and place the Brussels sprouts in the center. (If you prefer not to use foil, cook the Brussels sprouts directly on the pan or use a silicone baking mat.)
• Cut the bacon crosswise into 1/4-inch pieces. Place them on top of the Brussels sprouts.
  
• Drizzle the pan with olive oil and maple syrup and sprinkle with salt and pepper. Gently mix until the Brussels sprouts are evenly coated, then spread them into a single layer on the baking sheet, breaking apart the bacon and scattering it evenly throughout. For even better crisping, flip the Brussels sprouts so that they are all cut side down.
  
• Bake for 20 to 30 minutes until the Brussels sprouts are lightly charred on the outside, tender in the center, and the bacon is crisp. Note that the outer leaves of the Brussels sprouts will be very dark (this is the caramelized maple syrup; they taste amazing). Watch carefully towards the end of the baking time, as the total time will vary based on the size of your sprouts. Taste and season with additional salt and pepper as desired. Enjoy hot.
  

Video

Notes

• TO STORE: Place cooked Brussels sprouts in an airtight storage container in the refrigerator for up to 4 days.
• TO REHEAT: Add leftover cooked Brussels sprouts to a lightly oiled baking sheet. Rewarm in the oven at 350°F for 5 or so minutes, until heated through. You can also reheat them on a plate in the microwave for 30 seconds to 1 minute.
• TO FREEZE: Because they can become soggy, I don’t recommend freezing roasted Brussels sprouts. However, if you end up with lots leftover, you certainly can freeze them. Place cooked Brussels sprouts in an airtight, freezer-safe container and store them in the freezer for up to 3 months. Let roasted frozen Brussels sprouts thaw overnight in the refrigerator, then reheat as directed above.

Nutrition

Serving: 1(of 4) | Calories: 343kcal | Carbohydrates: 19g | Protein: 13g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 36mg | Potassium: 780mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1303IU | Vitamin C: 145mg | Calcium: 80mg | Iron: 3mg

Related Recipes

If you love Brussels sprouts as much as I do, then you’ll love these other Well Plated Brussels sprouts recipes:

Pizzas

Brussels Sprouts Bacon Pizza

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Side Dishes

Brussels Sprouts Casserole

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Salads

Shaved Brussels Sprouts Salad

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Brownies are the great dessert fail-me-not. These melt-in-your-mouth fudgy and outrageously chocolaty Vegan Brownies are THE brownie of the moment. They’re made without butter or eggs and contain a number of healthy ingredients, but they taste so sublimely rich, even non-vegans will find themselves polishing every crumb from the plate!

Of all of the healthy desserts in my recipe index and cookbook, fudgy brownies are the sweet treat I bake most.

This healthy vegan brownie recipe was originally conceived as a mix between my favorite brownie recipe of all time (which is in my cookbook!), and my ever-reliable, always delectable One Bowl Brownies.

I decided to see if I could develop a one-bowl brownie recipe that was

• fudgy and rich but didn’t call for any dairy (i.e. no milk or butter) or eggs,
• healthy,
• don’t call for specialty ingredients (like the almond flour in Healthy Brownies)
• and quick and easy to whip up. (I love these Black Bean Brownies, for example, but they do take some extra effort.)

Ta-da!

These vegan brownies are THE ONE. They turned out to be the best fudgy vegan brownies ever.

Why This is the Best Vegan Brownie Recipe

If you need a little more convincing to fully embrace these vegan brownies, here are more reasons why I think they’re so great.

• Simple Ingredients. Out of milk or eggs? No problem!
• Melt-in-Your-Mouth Texture. These brownies have very little flour and lots of cocoa powder, meaning they’re intensely chocolaty and will melt right in your mouth. (To those of you more in the fudgy/chewy brownie camp, I’ve got you. I added a hefty helping of chocolate chips to this recipe, giving them more oomph.)
• Quick. If you’re in a hurry and need a brownie pronto (who doesn’t?), this recipe is up to the task.
• Made in ONE BOWL. Easy cleanup.

If you’ve only been making brownies from a mix until this point, I hope you’ll still give these homemade vegan brownies a try.

No store-bought box can compete with the brownies you bake from scratch.

Conclusion: you don’t need to search for a vegan brownies mix (or any other mix). Make this recipe instead!

How to Make Vegan Brownies

Whether or not you are vegan, you’ll love this recipe’s simple ingredient lineup and the splendidly chocolaty results!

I bet you have everything you need to make them on hand RIGHT NOW!

The Ingredients

• Cocoa Powder. The best and easiest way to achieve major chocolate flavor. Plus, cocoa powder has a long shelf life, so if you add some to your pantry, you can make these vegan brownies over and over.
• White Whole Wheat Flour. Whenever possible, I like to use whole wheat flour in baked goods. It brings added nutritional value like fiber and protein, which means I feel better about going back for brownie number two (and maybe three).
• Applesauce. Figuring out how we can make brownies without eggs was the trickiest part of this recipe. Unsweetened applesauce turned out to be my answer! Like eggs, applesauce adds moisture and binds the brownies. As a bonus, since applesauce is low/no-fat, it makes the brownies healthier.

• Canola Oil, Coconut Oil, or Melted Non-Dairy Butter. For simplicity, this recipe uses canola oil in place of the usual butter.

• Baking Powder. While not an ingredient used in all brownie recipes, here it’s needed for lift, especially since this recipe is made without eggs.
• Brewed Coffee. Anytime you add coffee to a chocolate dessert, it intensifies the flavor of the chocolate (but it won’t make the brownies taste like coffee). For a less intense brownie, use water or your non-dairy milk of choice.
• Chocolate Chips. An undeniably delicious addition to these vegan brownies. They also help create a chewier texture. Use vegan chocolate chips to ensure these stay dairy free.

The Directions

1. Line a square baking pan with parchment paper, and coat the paper with nonstick spray.

2. Combine the dry ingredients in a mixing bowl.

3. Add the wet ingredients to the dry ingredients. Stir until incorporated and smoothly combined.

4. Stir in the chocolate chips, then add the batter to the baking pan. Bake vegan brownies for 15 minutes at 350 degrees F. Let cool in the pan for at least 1 hour (or pop them in the refrigerator for an even better brownie experience). Slice and ENJOY!

Storage Tips

• To Store. Store brownies in an airtight container at room temperature for up to 3 days. You can also store them in the refrigerator for up to 5 days.
• To Freeze. Place brownies in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw in the refrigerator overnight.

What to Serve with Vegan Brownies

Frozen Desserts

Banana Ice Cream

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Non-Alcoholic Drinks

Healthy Hot Chocolate

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Sauces & Dressings

Vegan Caramel Sauce

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Recommended Tools to Make This Recipe

• Parchment Paper. A layer of parchment paper makes it easy to remove the brownies from the pan.
• Baking Pan. This one (I own two of them!) makes perfect corners.
• Rubber Spatula. Great for scraping brownie batter into the baking pan.

If you’ll excuse me, we have exactly one vegan brownie left in an undisclosed corner of the freezer, and I need to set it out for my after-dinner dessert…or (let’s be honest here), my afternoon snack!

If you try this recipe, please leave a comment to let me know how it turned out for you. Your comments and 5-star ratings are so important to my site, and they keep me going too.

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Vegan Brownies

Thick, fudgy easy vegan brownies that taste decadent but use simple, healthy ingredients. Made without eggs or butter. Everyone loves them!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Cooling Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 16 brownies

Calories 139kcal

Author Erin Clarke / Well Plated

Ingredients

• 1/3 cup white whole wheat flour whole wheat pastry flour or all-purpose flour
• 1/4 cup all-purpose flour
• 3/4 cup granulated sugar
• 2/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1/3 cup unsweetened applesauce
• 1/3 cup brewed, cooled coffee for the most chocolaty flavor; or swap almond milk or milk of choice
• 1/4 cup canola oil or melted, cooled coconut oil
• 1 teaspoon pure vanilla extract
• 3/4 cup dark chocolate chips dairy free if needed

Instructions

• Place a rack in the center of your oven and preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper so that the paper overhangs 2 opposite sides like handles. Lightly coat the paper with non-stick spray. Set aside.
• In a large mixing bowl, stir together the all-purpose flour, white whole wheat flour, granulated sugar, cocoa powder, baking powder, and salt until well combined.
  
• Add the applesauce, coffee, canola oil, and vanilla. Whisk until smoothly combined.
  
• Fold in the chocolate chips.
  
• Scrape the batter into the prepared pan and smooth the top. Bake the brownies for 15 minutes, until the edges are set, the center looks slightly underbaked, and a toothpick inserted in the center comes out without any wet batter clinging to it (a few moist crumbs are fine). Place the pan on a wire rack and let cool for at least 1 hour (these actually taste even better refrigerated overnight if you can stand the suspense). Lift onto a cutting board using the parchment handles. Slice and serve.

Notes

• TO STORE: Store brownies in an airtight container at room temperature for up to 3 days. You can also store them in the refrigerator for up to 5 days.
• TO FREEZE: Place brownies in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw in the refrigerator overnight.

Nutrition

Serving: 1brownie | Calories: 139kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 1mg | Potassium: 130mg | Fiber: 2g | Sugar: 13g | Calcium: 37mg | Iron: 1mg

More Vegan Desserts

No Bake

Chickpea Cookie Dough

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Crisps & Cobblers

Vegan Apple Crisp

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Cakes & Cupcakes

Instant Pot Cake

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Chicken breast is having a moment, and that moment is Stuffed Chicken Breast. Lean chicken breast with a creamy, cheesy, and herby spinach filling tucked inside, it’s surprisingly easy to make and will instantly upgrade your night.

Boneless, skinless chicken breast is an appealing cut of meat because it’s healthy and widely approved by even picky eaters (especially if it’s Bacon Wrapped Chicken Breast or Pecan Crusted Chicken).

It can also be dry and a total snooze fest.

Three methods to cook a juicy chicken breast that is NOT DRY are brining (like in this Baked Chicken Breast), marinading (like this Chicken Marinade), and stuffing (ahem, this tasty recipe right here!).

I especially love stuffing chicken breast.

(I use the same trick in Stuffed Pork Tenderloin, Stuffed Salmon, and Stuffed Pork Chops.)

• The filling insulates and flavors an otherwise fairly bland cut of meat.
• It gives you many delicious possibilities for your weeknight dinner.

The Best Stuffed Chicken Breast

You can stuff boneless skinless chicken breasts with any combination of cheese, sautéed vegetables (broccoli, spinach, and tomatoes all work well), herbs, and even meat if you like.

This Greek-meets-Italy feta, spinach, and Parmesan recipe is simple, tastes fresh, and is the best stuffed chicken breast I’ve ever had.

In addition to being ultra tasty, the very idea of a cheesy filling waiting inside each piece turns it into a present on your plate (just like the ham and white cheddar cheese stuffed Baked Chicken Cordon Bleu!).

What also makes this recipe especially good is searing the chicken breasts on the stove before finishing them in the oven.

Searing gives the chicken a golden, lightly crisp outside, a more robust flavor, and it jump-starts the melty filling.

How to Make Stuffed Chicken Breast with Cheese

Stuffing chicken breast sounds tricky, but it isn’t!

You cut a small pocket in the chicken with a sharp knife (I like to place my hand on to so I can feel where the knife is), tuck in the filling with your fingers or a small spoon, then secure it with toothpicks.

For this filling, I took loose inspiration from spanakopita and used feta cheese. Its creamy texture and salty touch were just right.

For a more mild option, try mozzarella cheese stuffed chicken, or one of the below suggestions.

The Ingredients

• Chicken Breast. Approved by adults and kids alike. It’s a protein-packed, tender blank canvas that’s ideal for pairing with a wide range of flavors (like those in the stuffing).
• Baby Spinach. Rich in fiber, calcium, and vitamins, fresh spinach is an ultra nutritious addition to the stuffing. Its mild flavor makes it kid-friendly. Love and want more spinach? Check out my Sautéed Spinach.
• Shallot. Onion’s milder cousin, it builds an aromatic filling base.
• Spices. Dried sage, dried oregano, pepper, and nutmeg pump up the flavor in our stuffing and give it depth. If you have fresh herbs like parsley, rosemary, or thyme, feel free to add them too.
• Feta. Salty, tangy, cheesy goodness that pairs beautifully with the other flavors in the stuffing.

• Parmesan. The other can’t-miss, crowd-pleasing cheesy component in our stuffing.
• Walnuts. Walnuts add a spectacular nuttiness that gives the filling a gourmet taste you’ll feel proud of yourself for cooking.
• Butter. Helps create a delicious sear on the chicken breasts and adds rich flavor.
• Lemon. Adds wonderful brightness and acidity to the chicken.

The Directions

1. Cut slits in the chicken breasts. Dry the chicken and sprinkle salt over the top.

2. Saute the shallot on the stove-top.

3. Stir in the spinach. Remove the skillet from the heat.

4. Add the walnuts and cheeses (no need to put them in a separate bowl).

5. Use your fingers or small spoon to place the stuffing mixture into the chicken breast pockets.

6. Seal the openings with toothpicks.

7. Sear the chicken with butter in the skillet over medium-high heat. Bake stuffed chicken breast at 425 degrees F for 12 to 15 minutes. Transfer the chicken to a plate and let rest (the internal temperature of the thickest part of the chicken should be 165 degrees F). Finish with lemon juice and ENJOY!

Storage Tips

• To Store. Refrigerate chicken in an airtight storage container for up to 3 days.
• To Reheat. Rewarm chicken in a baking dish in the oven at 350 degrees F.
• To Freeze. Stuffed chicken breast can be frozen in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

The Best Sides to Serve with Stuffed Chicken Breast

Side Dishes

Roasted Asparagus

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Grilling

Grilled Eggplant

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Salads

Italian Farro Salad

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Recommended Tools to Make this Recipe

• Oven-Safe Skillet. Seamlessly transitions from stovetop to oven.
• Extra Large Cutting Board. The extra space is critical for prepping the chicken breasts.
• Instant Read Thermometer. A foolproof way to check your chicken for doneness.

The Best Cast Iron Skillet

This oven-safe cast iron skillet is incredibly high quality and guaranteed to last a lifetime. You’ll use this skillet on repeat!

Get on AMazon

This baked stuffed chicken breast is a bit of mealtime magic.

If you try it, I’d love to hear what you think in the comments below!

Stuffed Chicken Breast Video

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Stuffed Chicken Breast

This easy stuffed chicken breast features a creamy, cheesy spinach filling tucked inside golden, juicy chicken. Looks fancy but so simple!

Course Dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 434kcal

Author Erin Clarke / Well Plated

Ingredients

• 4 6-to 8-ounce boneless, skinless chicken breasts about 1 1/2 to 2 pounds
• 1 1/4 teaspoons kosher salt divided
• 2 tablespoons extra virgin olive oil
• 5 ounces baby spinach
• 1 medium shallot finely chopped
• 1/2 teaspoon dried rubbed sage
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• Pinch ground nutmeg
• 2 cloves garlic minced (about 2 teaspoons)
• 2/3 cup crumbled feta cheese
• 2 tablespoons finely chopped walnuts
• 1 tablespoon grated Parmesan cheese
• 2 tablespoons unsalted butter
• 1 lemon cut into wedges

Instructions

• Place a rack in the center of the oven and preheat the oven to 425 degrees F.
• Cut pockets in the chicken breasts: Place a cutting board on the counter, making sure that it is steadily in place and doesn't slide around (if it is slipping, place a damp paper towel underneath). Lay a breast on the cutting board and press your hand on top to hold it into place. Insert the tip of a sharp chef’s knife into the center of the thickest part of the breast. First, cut a slit that is 4 inches wide in the thickest part (leave the thin end uncut). Then, use the knife to make the opening deeper, cutting 3/4 of the way through the breast towards the other side. Do not cut all the way through. Repeat with the remaining breasts. With paper towels, pat the chicken dry, then sprinkle the outsides with 3/4 kosher salt.
  
• In a large, oven-safe, non-stick skillet, heat the olive oil over medium-low heat. Add the shallot and cook until beginning to soften, about 3 minutes. Adjust the heat as needed so that the shallot softens but does not burn.
• Stir in the sage, oregano, pepper, nutmeg, remaining 1/2 teaspoon salt, and last the garlic. Cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
  
• Add the spinach a few handfuls at a time, stirring until it wilts. Remove from the heat.
  
• Stir in the feta, walnuts, and Parmesan.
  
• Stuff the filling inside the breast, dividing it evenly between each.
  
• Secure the opening with toothpicks, threading the toothpicks so that they are parallel to the counter (you'll need 1 or 2 toothpicks per breast).
  
• With paper towels, carefully wipe out the skillet and return it to medium heat. Add the butter.
• Once the butter melts, add the chicken (be careful to lower it into the pan away from you) and sear on each side for 2 to 3 minutes, until light golden.
  
• Transfer the skillet to the oven and bake for 12 to 15 minutes, until the chicken registers 165 degrees F on an instant read thermometer. Transfer to a plate, cover and let rest 5 minutes before serving. Enjoy, with a squeeze of fresh lemon over the top.

Video

Notes

• TO STORE: Refrigerate chicken in an airtight storage container for up to 3 days.
• TO REHEAT: Rewarm chicken in a baking dish in the oven at 350 degrees F.
• TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 4) | Calories: 434kcal | Carbohydrates: 7g | Protein: 43g | Fat: 26g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 147mg | Potassium: 937mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3678IU | Vitamin C: 27mg | Calcium: 205mg | Iron: 2mg

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Crispy Roasted Green Beans are the French fry of the green vegetable world. They’re an easy, endlessly versatile side dish made on a single pan perfect for any occasion!

Trimming green beans isn’t one of my favorite kitchen tasks, but for certain recipes it’s worth it.

Fresh roasted green beans are one of those recipes.

In fact, they’ve achieved the impossible—they turned me into someone who cooks fresh green beans on a weekly basis.

They’ve even outpaced the frequency of Roasted Brussels Sprouts and Roasted Cauliflower!

Roasted green beans are quick cooking, and the bits of crispy edges make them pick-off-the-sheet-pan good.

Roasting: A Delicious Way to Cook Green Beans

While nobody is knocking old-fashioned steamed green beans, roasting them takes this humble vegetable to all new levels of yum and ease (same with Roasted Mushrooms).

• Tasty. With crispy, caramelized exteriors, roasted green beans are a trifecta of flavor, color, and texture.
• Versatile. Season simply with salt and pepper, or dress up your green beans with an array of seasonings. Keep scrolling for my favorite combinations.
• Easy. Simply trim, toss on a pan and roast with your favorite seasonings.

How to Cook Green Beans in the Oven

Whether you pick them up with your fingers and dip them, or serve them alongside a knife-and-fork dinner as a delicious side dish, baking green beans in the oven until they are dark, crispy, and caramelized is the most expedient way to turn them into something even green bean skeptics will relish.

(Well, that and bathing them in a creamy sauce à la Crockpot Green Bean Casserole, but I digress.)

The Ingredients

• Green Beans. Crisp, delicious, and nutritious, fresh green beans are a treat. Their mild flavor helps them pair well with just about anything. Green beans are low in calories and packed with antioxidants, fiber and vitamins (like vitamin A and vitamin C).

• Olive Oil. Helps the green beans roast without burning and adds flavor.
• Salt + Pepper. The classic, simple, flavor-boosting duo.
• Almonds. Toasted almonds add a wonderful nuttiness and crunch.
• Parmesan. Because a finishing shower of freshly grated Parmesan cheese is never wrong!

The Directions

1. Add the green beans to a baking sheet, then toss with oil and seasonings. Spread into a single layer.
2. Roast green beans at 425 degrees F for 15 minutes. Shake the pan, then roast for another 5 to 7 minutes.

3. Top the green beans with Parmesan and toasted almonds. DIG IN!

Storage Tips

• To Store. Refrigerate green beans in an airtight container for up to 4 days. 
• To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave. 
• To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. Reheat in the oven to recrisp.

What to Serve with Green Beans

• Chicken. Pair roasted green beans with a chicken dish like Grilled Chicken Thighs, Chicken Piccata, or Stuffed Chicken Breast.
• Salmon. Balsamic Glazed Salmon or Spicy Salmon would be tasty with these green beans.
• Pork. Roasted green beans pair nicely with Instant Pot Pork Tenderloin or Grilled Pork Chops. (Don’t forget a side of Crockpot Mashed Potatoes too!)
• Rice. Lemon Rice would taste fantastic with these green beans.
• Casserole. Green beans are the perfect fresh and healthy side to go with Chicken Bacon Ranch Casserole or Chicken Alfredo Bake.

Seasoning Suggestions

While simple roasted green beans need little more than salt, pepper, and olive oil, you can also flavor green beans with countless other seasonings.

• Roasted Green Beans with Almonds. Our favorite! Toast sliced almonds on the stovetop until golden, then toss them with the roasted green beans. (This is the variation you’ll find in the recipe below.)
• Roasted Beans with Garlic. If you’re a fan of Roasted Garlic, this is for you! Add 3 cloves chopped garlic to the pan with the green beans.
• Lemon Garlic Green Beans. Roast with garlic (or season with garlic powder). Then toss with lemon juice and lemon zest after roasting.
• Roasted Green Beans with Bacon. Top with crumbled Air Fryer Bacon or Baked Bacon.

You also can take a note from Oven Roasted Vegetables and combine them with other veggies for variety.

• Roasted Green Beans and Asparagus. These two vegetables cook in the same amount of time, making them ideal for roasting together (see Roasted Asparagus for an asparagus-only version).
• Roasted Green Beans and Tomatoes. Green beans and cherry tomatoes will cook in the same amount of time, so they’re a fantastic combo (as seen in this Baked Italian Chicken).
• Roasted Green Beans and Potatoes. If you’d like to roast potatoes with your green beans, they will need extra time. Cut the potatoes into 1-inch pieces (like my Oven Roasted Potatoes) for faster roasting. Start roasting the potatoes about 15 minutes before you add the green beans, adding more time if needed. (You could also prepare my Roasted Fingerling Potatoes separately.)
• Roasted Green Beans and Carrots. To ensure your vegetables roast in the same amount of time, cut the carrots into matchsticks. You could also cut them large (like in my Roasted Carrots recipe) and give them a head start.

Recommended Tools to Make this Recipe

• Baking Sheets. The size I use to roast green beans.
• Saucepan. Ideal for toasting the almonds.
• Cheese Grater. Grating your own cheese is always the best option.

The Best Baking Sheets

These high-quality baking sheets are ideal for roasting, baking, and more! The nonstick surface makes them easy to clean.

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Roasted green beans, you are WORTH IT!

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Roasted Green Beans

How to cook the BEST roasted green beans in the oven with Parmesan and almonds. Quick, lightly crispy, and perfect with any mains!

Course Dinner, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 103kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 pound fresh green beans or haricots verts ends trimmed and patted VERY dry
• 1 1/2 teaspoons extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 3 tablespoons sliced almonds optional
• 2 tablespoons freshly grated Parmesan cheese optional

Instructions

• Place a rack in the center of your oven and preheat the oven to 425 degrees F. Place the green beans in the center of a large, rimmed baking sheet. Drizzle with the oil and sprinkle with salt, and pepper and toss to coat evenly. Spread the green beans into a single layer. It's OK if the sides touch, but make sure none of them are stacked on top of each other (if they do not all fit in a single layer, divide them between two baking sheets and bake on the upper- and lower-third over racks). I find if I put my mind to it, I can get 1 pound on an 11×17-inch baker's half sheet.
  
• Roast the green beans for 15 without disturbing them, then likely shake the pan to turn them a little bit and expose the browning undersides. Return to the oven and continue roasting for 5 to 7 minutes more, until they are crisp-tender when pierced with a fork and have dark spots.
• If using almonds, while the green beans roast, toast them in a small, dry saucepan over low heat, stirring often, until they are lightly golden and fragrant, about 5 minutes. Once they are toasted to your liking, immediately remove to a plate or bowl to stop their cooking.
• Sprinkle the Parmesan and toasted almonds over the green beans. Enjoy immediately, with additional salt and pepper to taste.
  

Video

Notes

• TO STORE: Refrigerate green beans in an airtight storage container for up to 4 days. 
• TO REHEAT: Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave. 
• TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1(of 4) with almonds and Parmesan | Calories: 103kcal | Carbohydrates: 10g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 2mg | Potassium: 300mg | Fiber: 4g | Sugar: 4g | Vitamin A: 804IU | Vitamin C: 14mg | Calcium: 85mg | Iron: 1mg

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Roasted Butternut Squash

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When you want comfort and decadence but need wholesome and nourishing, Butternut Squash Pasta is the solution. Butternut squash is the secret to the swoon-worthy sauce, making it the ideal addition to your healthy recipe rotation.

The hidden veggies in the sauce make this an ideal pasta for kids…or anyone who is veggie shy.

For this pasta, the secret sauce (literally) that makes it special is roasted butternut squash.

As this Roasted Butternut Squash demonstrates, cooking squash in the oven until it is caramelized and tender unlocks its true potential.

• This pasta makes the most of the roasted squash’s nutty, sweet, and melt-in-your-mouth goodness by blending it into the sauce.
• From there, elevated additions like Roasted Garlic, brown butter, and gouda make it a forever-keeper you can serve to company.

This easy butternut squash pasta is on our house favorites list, and I know it will earn its spot on yours.

Let’s make it!

Reasons to Love Butternut Squash Pasta

If you haven’t already been sold on the idea of butternut squash pasta, here are some of the reasons why I love this recipe so much:

• CHEESE. Butternut squash pairs well with cheese, and while this isn’t a mac and cheese recipe per se (turn to Butternut Squash Mac and Cheese for that), the cheese and butternut squash elevate one another beautifully.
• It’s Versatile. Not only can you enjoy this recipe as a side or vegetarian main, but you can also upgrade it by adding a filling protein, like in this Butternut Squash Sausage Pasta.
• It’s Nutritious. This is a creamy, comforting pasta dish without heavy cream, meaning it’s fairly wholesome. Healthy swaps keep things light, and an array of veggies add valuable nutrition. (For those who like a little extra nutrition punch, see the FAQ section below for more ideas of what to add.)

How to Make Butternut Squash Pasta

This roasted garlic and butternut squash pasta tastes luxurious, far more so than you’d expect from its comparably lean ingredient list.

The majority of this recipe’s creaminess and richness comes from the butternut squash itself.

Combined with a touch of milk and cheese, the squash becomes a sumptuous pasta sauce.

The Ingredients

• Pasta. Whole wheat pasta ensures that this dish is full of filling fiber and added nutrients. I used rotini, but you can use any short, tubular noodle you prefer.

• Butternut Squash. Creamy, nutty, and naturally sweet, butternut squash pairs well with a cheesy sauce. It’s also packed with vitamins, antioxidants, and fiber.
• Garlic + Onion. The small but mighty flavor builders. These roast on the sheet pan right along with the butternut squash.
• Milk. Helps make the squash sauce extra creamy. I used 1% milk, but you can use any milk you have on hand.
• Butter + Sage. Cooking the sage leaves in browned butter adds earthiness, warmth, and richness to the butternut squash sauce.
• Cheeses. Nutty, creamy Gouda and savory Parmesan are the perfect cheesy duo to take this butternut squash pasta from simple to spectacular.
• Red Pepper Flakes. A touch of heat is the perfect complement to the sweet and savory notes.

The Directions

1. Cut the top off of the garlic, drizzle it with olive oil, wrap it in aluminum foil, then place it on a baking sheet. Prick the squash all over, slice it in half, scoop out the seeds, and place it on the baking sheet.

2. Trim, peel, and halve the onion. Add it to the baking sheet.

3. Roast at 400 degrees F for 40 to 50 minutes. Let cool.

4. Cook and drain the pasta, reserving 1 cup of pasta water.

5. Remove the squash skin, then add the flesh to a blender with the onion and garlic cloves.

6. Add milk and blend until smooth.

7. Brown the butter with the sage in the pasta pot.

8. Stir in the squash sauce and Gouda.

9. Stir everything together. ENJOY!

Storage Tips

• To Store. Refrigerate pasta in an airtight storage container for up to 4 days.
• To Reheat. Rewarm leftovers in a pot on the stovetop over medium-low heat, adding a splash of milk as needed for moisture. You can also reheat this dish in the microwave.
• To Freeze. Freeze pasta in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Pair with Butternut Squash Pasta

• Salad. For something fresh and light, serve this creamy butternut squash pasta with Shaved Brussels Sprouts Salad or Winter Salad.
• Vegetables. Try Roasted Broccolini, Air Fryer Brussels Sprouts, or Roasted Cauliflower.
• Bread. A slice of Rosemary Olive Oil Bread would be scrumptious with this dish.
• Meat. For a hearty meal, pair this pasta with Air Fryer Steak, Grilled Pork Chops, or Baked Bone In Chicken Breast.

Recommended Tools to Make this Recipe

• Baking Sheet. It is better to roast butternut squash than boil it, so a baking sheet is crucial.
• Blender. Essential for creating the best butternut squash pasta sauce. This more economical version is also great.
• Large Pot. This high-quality pot is perfect for preparing this pasta.

High-Powered Blender

For ultra smooth sauces, spreads, soups, and smoothies, this blender can’t be beaten. It’s great quality and will last you for years to come.

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We happily ate this dish multiple nights in a row, then missed it as soon as it was gone.

You will love it! Be sure it finds its way to your table soon.

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Butternut Squash Pasta

This easy butternut squash pasta uses roasted butternut to create a rich, creamy sauce that's nutritious! Add meat or enjoy as a vegetarian dish.

Course Dinner, Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4 Servings (8 cups total)

Calories 746kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 large head garlic
• 1 medium butternut squash 2 pound to 2 1/2 pounds
• 1 small onion
• 3 tablespoon extra-virgin olive oil divided
• 1 teaspoon kosher salt plus extra for cooking the pasta
• 1/2 cup low-fat milk (I used 1%), plus additional as needed
• 1 pound whole wheat rotini pasta or similar short, twisty, tubular pasta such as cavatappi, penne, or fusilli
• 2 tablespoons unsalted butter
• 1 tablespoon finely chopped fresh sage plus additional for serving
• 4 ounces gouda cheese shredded (about 1 cup)
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup finely grated Parmesan cheese about 1 ounce, optional

Instructions

• Place a rack in the center of the oven and preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
• Cut the very top off a bulb of garlic so that the top of the cloves are exposed (see Roasted Garlic for even more prep tips). Place a square of aluminum foil large enough to wrap around it completely on top of the prepared baking sheet, set the garlic bulb in its center, then drizzle the garlic with 1 tablespoon of the oil. Wrap the foil up and around the garlic so the garlic is completely enclosed. Scoot it to one corner of the baking sheet.
• With the tines of a fork, lightly prick the butternut squash skin all over. Trim off its stem end and a little bit off of its bottom end so it can stand up flat. Stand the squash up on its bottom end, then with a very sharp knife, slice it in half lengthwise from top to bottom. Scoop out and discard the seeds and stringy bit. Place it cut sides-up on the baking sheet.
• Trim off the stem ends of the onion and halve it lengthwise through the stem. Peel each half (discard the peels) and then place the halves cut-sides up on the baking sheet beside the squash.
  
• Drizzle the squash and onion with the remaining 2 tablespoons oil. With your fingers, rub the squash and onion lightly so the cut sides are evenly coated with oil. Sprinkle the onion and squash with 1 teaspoon salt (it will look like a lot). Roast until the squash is fork tender, about 40 to 50 minutes. Remove and let cool for 20 minutes.
  
• While the squash cools, fill a large pot three-fourths of the way with water and bring to a boil. Salt the water well, then add the pasta. Cook until al-dente according to package instructions. Reserve 1 cup of the pasta water (DO NOT FORGET), then drain the pasta and quickly rinse it with cool water. Shake out as much water as you can, then set aside to drain further.
  
• Once the squash is cool enough to handle, tear away the skin and place the flesh into a high-powered blender or food processor in chunks. Discard any dark, burned outer onion layers and then add the remaining onion to the blender. Unwrap the garlic and squeeze the cooked garlic cloves out of their skin. Transfer to the blender.
  
• Add 1/2 cup of the milk and blend until smooth and creamy, adding more milk as needed so that the sauce will blend. The mixture will be thick. Stop to scrape down the blender as needed.
  
• In the now-empty pasta pot, add the butter and sage. Cook on medium-low heat until butter starts to turn amber brown, stirring constantly and scraping up any brown bits that form on the bottom of the pot (this will take 2 to 4 minutes). Immediately add the blended squash mixture and the gouda. Cook over medium heat, stirring frequently, until the cheese is melted.
  
• Shake the pasta one more time to remove any lingering water, then add to the pot. Add the red pepper flakes. Stir to combine, adding the reserved pasta water (or more milk) to loosen it as needed. Taste and adjust the salt to your liking. Serve immediately, with a sprinkle of Parmesan cheese and additional fresh sage.
  

Notes

• TO STORE: Refrigerate pasta in an airtight storage container for up to 4 days.
• TO REHEAT: Rewarm leftovers in a pot on the stovetop over medium-low heat, adding a splash of milk as needed for moisture. You can also reheat this dish in the microwave.
• TO FREEZE: Freeze pasta in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 4), about 2 cups | Calories: 746kcal | Carbohydrates: 100g | Protein: 25g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 49mg | Potassium: 795mg | Fiber: 15g | Sugar: 11g | Vitamin A: 20361IU | Vitamin C: 42mg | Calcium: 346mg | Iron: 2mg

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With its tender stalks and crispy tips, Roasted Asparagus will open the way for more vegetables on your plate! This post is the all-things-asparagus guide for your perfect, crispy oven-baked asparagus, with numerous seasoning and topping ideas.

Why You’ll Love This Asparagus Recipe

• Quick-Cooking. Because asparagus is a softer vegetable and the spears are thin, it cooks more quickly than hard vegetables like Roasted Brussels Sprouts and Roasted Beets. Just 9 to 15 minutes at 425 degrees F are all you need.
• (Almost) Zero Prep. While Roasted Butternut Squash is delish, you have to peel and cube it first. For asparagus, just trim the ends, and you are ready to roast.
• Versatile. Season it up with Parmesan and lemon, make it spicy, or keep it simple. Pair it with a protein like Baked Salmon, or serve it alongside any of these pasta recipes.
• Healthy. Asparagus is packed with fiber, vitamin K, and folate, and it contains key nutrients such as vitamin A and vitamin C.
• Feels a Little Fancy. Ohh-la-la asparagus! This veggie is a popular restaurant side but, like Roasted Mushrooms another dining-out favorite, it’s super simple to make at home.
• Kid-Friendly. I know, what?! Asparagus is quite mild, and the spears are fun to pick up with your fingers if you don’t mind letting the kids (and kids at heart) have a little fun. Asparagus was the first green veggie I loved as a kid.
• Roasted Broccoli took me until adulthood to embrace, savory fresh asparagus and I got along right away.

How to Make the Best Roasted Asparagus

Baking perfect roast asparagus comes down to a few easy but essential tips.

Trimming Asparagus

Every stalk of asparagus has a tough, woody end that should be removed before roasting. Where this woody section stops and starts varies from stalk to stalk.

There are two methods for trimming asparagus to consider: bend and break or trimming with a knife.

• Bend and Break (least amount of waste). Hold the top of the stem in one hand and grip it near the base with the other. Briskly bend, and the asparagus will naturally snap in the right place. (Feel free to channel Legally Blonde and refer to this method as the “bend and snap.”)
• Cut the Bunch (fastest method). Hold the entire bunch of asparagus in one hand (this works very well if it’s still rubber-banded together) and trim off the ends about 1 1/2 inches or so from the bottom.

In my opinion, the best method of trimming asparagus is to bend and break.

It takes a little longer, but not much, and it ensures you only remove the tough portions of each stalk, resulting in less waste and guaranteed tenderness on every stalk.

Get Ready for Roasting

• Wash and Dry the Asparagus. Like Roasted Green Beans and other veggies, asparagus should be washed before it is roasted (no need to soak, unless your asparagus is super dirty). You can do this either before or after trimming it; just be sure to dry it completely.
• Oil and Season. Make sure the asparagus has a light coating so the tips do not burn. Keep the seasonings simple with salt and pepper, or try one of the variations below.
• Spread the Asparagus into a Single Layer. Make sure the spears aren’t touching so the air can circulate.

Roast at a High Temperature

• 425 degrees F is the ideal oven temperature for roasting asparagus. The high heat yields the crispy outside, caramelized inside texture we are looking for without burning the spears.
• If you are baking other dishes with the asparagus in the oven (or adding it to this Sheet Pan Chicken with Rainbow Vegetables) and need to tweak the oven temperature to accommodate, my second recommendation would be asparagus at 400 degrees F.

How to Season Asparagus

Here are some tasty ways to season roasted asparagus with everyday simple ingredients.

• Parmesan. Sprinkle the roasted asparagus with freshly grated Parmesan cheese just before serving. You also can sprinkle on the cheese, then pop the asparagus back into the oven for a minute or two if you’d like the cheese more melty. Asiago cheese would also be delightful.
• Lemon. Add a thinly sliced lemon to the pan with the asparagus prior to roasting. Finish the dish with an extra squeeze of fresh lemon juice and lemon zest.
• Spicy. Add a pinch of red pepper flakes. This variation is especially good combined with the lemon and Parmesan suggested above.
• Balsamic. Drizzle the asparagus with 1 tablespoon of balsamic vinegar during the last few minutes of cooking.
• Herb. Add dried herbs like basil, oregano, or Italian seasoning (before roasting), or finish with chopped fresh herbs like parsley (after roasting).
• Nutty Roasted. Top the asparagus with a sprinkle of toasted slivered almonds, chopped toasted pecans, or toasted pine nuts.
• Caramelized Onion. Caramelize 1 large red onion. Place the asparagus on a serving platter and top with the onion and sprinkle of salt.
• Garlic Asparagus. Sprinkle and toss the asparagus in garlic powder prior to roasting.

Storage Tips

• To Store. Refrigerate asparagus in an airtight container for up to 4 days. 
• To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F. 
• To Freeze. I don’t recommend freezing roasted asparagus, as it becomes mushy. If you must, freeze asparagus in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

What to Serve with Roasted Asparagus

Roasted asparagus is an excellent side choice for really any protein. Here are some of my favorite pairings:

• Salmon. Garlic Salmon with Butter and Lemon and Balsamic Glazed Salmon are both flavorful and easy salmon recipes to serve with roasted asparagus.
• Steak. Air Fryer Steak with asparagus will make you swoon.
• Pork. Stuffed Pork Tenderloin or Baked Pork Tenderloin.
• Chicken. Rosemary Chicken Thighs or Lemon Butter Chicken would be even classier with roasted asparagus.

Recommended Tools to Make this Recipe

• Rimmed Baking Sheet. Ideal for making roasted asparagus.
• Citrus Juicer. A must-have when cooking with lemons or limes.
• Parchment Paper. Makes cleanup a breeze. I love these convenient sheets.

Recipe Tips and Tricks

• Don’t Crowd the Pan. This is the cardinal rule for all roasted vegetables, whether we’re talking about Oven Roasted Potatoes, Roasted Tomatoes, or mixed Roasted Vegetables.
• Use Enough Oil. The spear needs a light coating on all sides. If there isn’t enough, the spears’ tender tips (the best part!) will burn. Roasting is one of the healthiest ways to cook asparagus, so don’t worry about using olive oil; it’s critical to making it taste delicious.
• Don’t Overcook. If you overcook asparagus, it will become mushy, and it can burn. It happens more quickly than you’d expect.
• Use a Fork to Test for Doneness. The best way to tell if asparagus is done and to keep it from becoming soggy is to pierce it with a fork. As soon as the fork can pierce the stalks easily, the asparagus is done.
• Get Creative. Have fun with the seasoning ideas above. When in doubt, make Bacon Wrapped Asparagus.

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Roasted Asparagus

How to make crispy roasted asparagus in the oven, plus the best ways to season it. Fast and easy, healthy, and the perfect side for any occasion!

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 36kcal

Author Erin Clarke / Well Plated

Ingredients

For the Asparagus:

• 1 pound asparagus
• 1 1/2 teaspoons extra virgin olive oil
• 1/4 teaspoon kosher salt
• Toppings of your choice (optional—see below for suggestions)

Optional Toppings (pick one, two, or your mix of choice):

• Lemon zest and juice
• Freshly grated Parmesan cheese
• Red pepper flakes (just a pinch)
• Thyme* (1 teaspoon fresh or a slightly heaping 1/4 teaspoon of dried)
• Basil* (1 tablespoon fresh or 1 teaspoon dried)
• Drizzle balsamic reduction or aged balsamic vinegar
• Drizzle of melted butter

Instructions

• Preheat the oven to 425 degrees F. For easy cleanup, line a rimmed baking with parchment paper or aluminum foil. You may lightly coat it with non-stick spray too.
• Snap off the woody ends of the asparagus by holding the stem end in one hand and gripping it near the base with the other. Briskly bend and the asparagus will naturally snap in the right place (I find this task very satisfying). Discard the stem ends.
  
• Arrange the asparagus on the baking sheet. Drizzle with olive oil and sprinkle with salt and any dried herbs you are using. Toss to coat, then spread into an even layer.
  
• Bake the asparagus for 9 to 11 minutes (for thin stalks) or 15 to 20 minutes (for thicker stalks), just until it easily pierces with a fork.
• Sprinkle the asparagus with your toppings of choice. My favorite is lemon zest and juice, a sprinkle of Parmesan, and a pinch of red pepper flakes. Enjoy hot or at room temperature.
  

Notes

• *INGREDIENT NOTE: If using dried herbs (see suggested amounts in “toppings”), add them with the salt prior to roasting; if using fresh herbs, sprinkle them on after the asparagus is finished roasting.
• DOUBLE BATCH: If doubling the recipe, divide the asparagus between two baking sheets to ensure it has room to roast in a single layer. Bake in the upper and lower thirds of the oven, switching the pans’ positions in the upper and lower racks halfway through.
• TO STORE: Refrigerate asparagus in an airtight storage container for up to 4 days. 
• TO REHEAT: Rewarm leftovers on a baking sheet in the oven at 350 degrees F. 
• TO FREEZE: I don’t recommend freezing asparagus, as it becomes mushy. If you must, freeze asparagus in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1(of 4) | Calories: 36kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Potassium: 229mg | Fiber: 2g | Sugar: 2g | Vitamin A: 857IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 2mg

More Asparagus Recipes

Thanks to their ease and nutrition, asparagus is the perfect side dish to prepare for any occasion. Here are some of my favorite asparagus recipes:

Pastas

Shrimp Orzo with Lemon and Asparagus

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Main Dishes

Easy Asparagus Tart

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Soups & Stews

Asparagus Soup

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“Spread the love” is going literal (and deliciously snackable!) with this Chocolate Hummus. Sound odd? Stay with me here. It’s thick and creamy, lightly sweet, and made for dipping with fruit, pretzels, graham crackers, or my preferred consumption method: from the bowl with a spoon.

My first chocolate hummus experience was at a friend’s house.

She’d bought a container of Trader Joe’s chocolate hummus (apparently, it has a bit of a cult following), and I took a tiny bite out of pure curiosity.

My verdict was a progressive one.

• First, it tasted different (like Avocado Brownies), but not in a bad way.
• Then it was quite enjoyable.
• Then I started piling it onto my plate with what would probably be regarded as bad manners.

Basically, I was hooked from that moment onward and knew I needed to create a homemade chocolate hummus recipe ASAP.

About Chocolate Hummus

If you’re new to the chocolate hummus game, you may be wondering when and how to serve chocolate hummus.

You can serve it as an appetizer with fruit and pretzels, or as a dessert with graham crackers or shortbread cookies.

I especially love to bring it to parties because it’s unique and unexpected (like my favorite Edamame Hummus).

Another reason I love to bring this recipe to parties: chocolate hummus is healthy for you overall, especially when compared to other typical party dishes.

• Chickpeas are high in fiber and protein, and they contain several vitamins and minerals.
• Tahini offers tons of vitamins, minerals, and antioxidants.
• Maple syrup sweetens the hummus naturally, and it also offers tons of antioxidants.
• What you serve chocolate hummus with makes it healthy, too, especially if you add fruit.

This recipe is a nice way to sneak a healthy option into any spread (as are these Sweet Potato Brownies). It’s also naturally vegan, gluten-free, and dairy-free.

How to Make Chocolate Hummus

Unbeknownst to those at your table, this creamy and healthy chocolate hummus recipe isn’t just loaded with plenty of chocolate flavor but PACKED with protein, fiber, and the natural sweetness of maple syrup.

Fool them next with this healthy Avocado Chocolate Mousse.

The Ingredients

• Chickpeas. The key to the creamy texture and richness. Choose low-sodium canned chickpeas or cooked garbanzo beans for this hummus. For another chickpea dessert, try these Chickpea Blondies.
• Cocoa Powder. The main event for scrumptious chocolatey goodness!
• Tahini. Deliciously savory and creamy. Depending on which grocery store you visit, tahini can be located in a couple of different places. Most often, you will find it near the nut butter or in the international/ethnic aisle.

• Maple Syrup. For natural sweetness! You can easily adjust the amount to suit your tastes. If you don’t need the chocolate hummus vegan, you can use honey.
• Espresso Powder. This is my secret to intensifying the chocolate flavor of any recipe. It’s optional, but if you are a serious dark chocolate lover, I highly recommend it.
• Vanilla. Vanilla + chocolate = dream team!

The Directions

1. Add the tahini and cocoa powder to the bowl of a food processor. Drizzle hot water over the cocoa, then puree it until smooth. Pour in the maple syrup and puree again.
2. Add the remaining ingredients, and puree once more. If needed, adjust the sweetness and consistency to your tastes.
3. Serve the hummus in a bowl with dippers of choice. ENJOY!

Storage Tips

• To Store. Place leftover hummus in an airtight storage container in the refrigerator for up to 10 days.
• To Freeze. Store chocolate hummus in an airtight freezer-safe storage container in the freezer for up to 3 months. Before serving, let thaw overnight in the refrigerator and stir well.

What to Serve with Chocolate Hummus

Round out your appetizer spread with more of these dippable delights.

Dips

Roasted Red Pepper Dip

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Dips

7 Layer Taco Dip

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Dips

Greek Layer Dip

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Recommended Tools to Make This Recipe

• Food Processor. For perfectly smooth and creamy hummus.
• High-Powered Blender. If you don’t have a food processor, you could also try using a quality blender instead.
• Measuring Spoons. Double-sided measuring spoons = less dishes to wash.

Be the cool kid at your next gathering who brings the chocolate hummus.

No one has to know it’s healthy chocolate ;)

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Chocolate Hummus

This healthy chocolate hummus recipe is made entirely in a food processor. A vegan, gluten free, and dairy free snack for chocolate lovers.

Course Appetizer, Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 143kcal

Author Erin Clarke / Well Plated

Ingredients

• 1/4 cup tahini
• 1/3 cup cocoa powder plus 1 tablespoon
• 2 tablespoons hot water plus additional as needed
• 6 tablespoons maple syrup plus additional to taste
• 15 ounces low sodium chickpeas rinsed and drained, or 1 1/2 cups cooked garbanzo beans (1 can)
• 1/2 teaspoon instant espresso powder optional; will yield a more intense chocolate flavor
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon kosher salt
• For serving: pretzels strawberries, sliced green apple, dried apricots, banana chips, grapes

Instructions

• To the bowl of a food processor fitted with a steel blade, add the tahini and cocoa powder, placing the cocoa directly on top of the tahini. Drizzle the hot water on top of the cocoa. Puree until smooth.
  
• Pour in the maple syrup. Puree again, then scrape down the bowl.
• Add the chickpeas, espresso powder, vanilla, and salt. Puree for 3 to 4 minutes, stopping the bowl to scrape down the bowl halfway through. Taste and blend in additional maple syrup if you’d like the hummus sweeter. Once you have it as sweet as you like, if it is thicker than you would like, blend in an additional 1 to 2 tablespoons water. It should be thick and creamy, but still “dippable.”
  
• Transfer the hummus to a serving bowl. Serve with dippers of choice and dive in!
  

Notes

• TO STORE: Place in an airtight storage container in the refrigerator for up to 10 days.
• TO FREEZE: Store chocolate hummus in an airtight freezer-safe storage container in the freezer for up to 3 months. Before serving, let thaw overnight in the refrigerator and stir well. 

Nutrition

Serving: 1(of 8), about 1/4 cup | Calories: 143kcal | Carbohydrates: 21g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Potassium: 199mg | Fiber: 4g | Sugar: 9g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

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More healthy snacks for chocolate lovers.

Snacks

Energy Balls

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No Bake Granola Bars

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Desserts

Chocolate Quinoa Bark

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