Allow me to introduce you to an actually delicious healthy pumpkin bread, made with 100% whole wheat flour, sweetened with only maple syrup, and baked with extra-virgin olive oil. Don’t be fooled; it’s not what you think. This loaf cooks up incredibly moist and fluffy. It’s just sweet enough! The pumpkin and pumpkin pie spice (a whole tablespoon!) are complemented, not overpowered, by the subtly sweet maple syrup. And it’s so easy and fast to prep with one bowl – no mixers required!

My entire family was surprised to realize we prefer this not-too-sweet, healthy pumpkin bread to the more traditional, sweet, cake-like treat you usually find! And I feel good about serving it as a healthy option for breakfast or snacks to my children (and myself!). I mean, it even has vegetables in it, right?

If you know me, you know I love olive oil in almost anything, and that includes baked goods. From banana bread to lemon cake to blueberry muffins, extra-virgin olive oil can add an earthy depth to the flavor of your favorite treats. And we all know it can be a healthier option, low in saturated fats and unrefined!

...GET THE RECIPE for Healthy Pumpkin Bread (made with whole wheat, olive oil, and maple syrup)!

This easy one pot Mujadara is a twist on a popular Middle Eastern comfort food where warmly spiced lentils and rice are the base and deeply caramelized onions are the star. Recipes for Mujadara often use three different pots for caramelizing the onions, cooking the lentils, and cooking the rice. Here, we’re doing everything in one pot. It’s incredibly inexpensive to make, super nutritious and healthy, high protein and high fiber, and absurdly delicious. It also happens to be completely vegan/plant-based, if that’s your thing!

In my research for this recipe, I found most Mujadara recipes not only use three separate pots, but also use white rice. I love white rice, but here I’ve opted for brown rice. This not only adds nutrition and fiber, but it cooks in the same amount of time as the soaked lentils. Which makes the Mujadara easy to cook in one pot with less hands-on time. The nutty, earthy flavor of brown rice works really well here.

The caramelized onions are a must here, so be sure to plan ahead. It will take about 40 minutes to caramelize the onions properly, but it’s worth it and pretty hands-off.

...GET THE RECIPE for One Pot Mujadara (Middle Eastern spiced lentils and rice with caramelized onions)!

This Spring Lentil Vegetable Soup features all your favorite in-season vibrant green produce, like leeks, asparagus, and peas. An fresh spring herb pistou (a sauce similar to pesto) is spooned on top of each bowl, adding zingy, fresh, garlicky flavor. This soup is incredibly healthy and green vegetable-forward, yet hearty and filling with the added lentils. My honest description here is that it tastes like a salad, but it’s a soup! Perfect for that chilly early spring weather.

In New England, spring is fickle. It will be warm, the birds will start chirping, the bulbs will start shooting up from the ground. And within a few days, you’re faced with chilly, rainy weather again. This spring lentil vegetable soup is perfect for those kinds of days. When fresh green plants and food are on your mind, but your body still needs something warm.

My favorite thing about this soup is how fresh it tastes. The quick cooking veggies – asparagus and peas – are stirred in at the end of cooking for only a few minutes until they’re crisp-tender. Very often, soups include veggies that are cooked to smithereens or pureed. But sometimes you don’t want your veggies to be mushy, you know?

...GET THE RECIPE for Spring Lentil Vegetable Soup with Fresh Herb Pistou!

This easy multigrain no knead bread incorporates a 10-grain (or 7-grain) hot cereal mix into the dough, adding a delicious nutty, earthy taste and texture, as well as more nutrition, fiber, and protein than a white loaf! We’re also adding whole wheat flour and mixed seeds to the dough to make it even more nutritious and hearty, with a pleasant crunch in each bite. Using whole grains in bread often creates a challenge in keeping the bread moist and getting a good, tall rise, which is why we’re baking in a Dutch Oven to help trap the steam and using bread flour as part of the mix. The result is a loaf that is never dry and gets a relatively great rise!

Perhaps you’re here because you’ve already tried my no knead Dutch oven bread. It’s by far the most popular recipe on Bowl of Delicious with thousands of five-star reviews. It’s so incredibly easy – and fast with a two hour rise time!

So If you’re looking for a whole grain no knead bread version, this is such a great recipe. It still has a short rise time – two hours or less.

...GET THE RECIPE for Multigrain No Knead Bread (Dutch Oven)!

There’s a reason why I named this recipe Turmeric Soup with Chickpeas and not the other way around! Turmeric really is the star of the show, here. This Turmeric Soup with Chickpeas, Orzo, and Spinach truly highlights one of the most delicious (and healthy!) spices out there. With a gorgeous, sunshiny, bright yellow broth and an earthy, peppery flavor – complimented by adding fresh lemon (or lime) juice – this protein-packed, anti-inflammatory, plant-based soup will keep you warm, cozy, and healthy all winter long.

I love the chickpea, orzo, and spinach combination because it’s so easy with barely any prep (and it’s easy to make vegan/plant-based, if that’s your thing!). And orzo always makes me happy in a way I can’t describe!

But the other thing I love about this Turmeric soup? Because the most important part is the flavorful, Persian-esque, turmeric-based lemony broth, it’s easy to make this your own with a protein of your choice or other grains (like rice, for a gluten-free version), and veggies. Have fun with it and make it your own – you really can’t go wrong here!

Ingredients and Substitutions

• Turmeric – the star of the show!

...GET THE RECIPE for Turmeric Soup with Chickpeas, Orzo, and Spinach!

This Roasted Cauliflower Pasta is a truly special, delicious, and flavor-packed recipe. Cauliflower is roasted alongside onions, garlic, and breadcrumbs until everything is nice and crispy. Goodness – the breadcrumbs!! They absorb all that delicious flavor and olive oil as it roasts. The roasted cauliflower with breadcrumbs alone is a great side dish. But to make it a whole meal, it’s all tossed with cooked pasta, along with lemon juice, capers, and parsley. You’re going to love this easy but incredibly special recipe (one that just happens to be vegan) that’s sure to wow anyone!

I think the thing that surprised me most about this absolutely decadent tasting recipe is the fact that it has NO cheese. Which is SO unlike me when it comes to pasta. In fact, this roasted cauliflower pasta is completely vegan! Not to mention it’s inexpensive to make.

The crispy roasted breadcrumbs kind of take the place of what normally would be a sprinkling of parmesan. They add a salty, umami-esque flavor, especially since they are roasted alongside the onions and garlic. They absorb all those flavors, as well as turn a gorgeous golden-brown color and crisp to perfection from soaking up some of the onion and garlic infused olive oil as it roasts.

...GET THE RECIPE for Roasted Cauliflower Pasta with Crispy Onions and Breadcrumbs!

Let’s add another no knead bread – Pumpkin no knead bread – to the collection, shall we? This no knead crusty loaf is baked in a Dutch oven and has pumpkin puree, fresh rosemary, and olive oil added to the loaf, with a sprinkling of sea salt on top. It’s a yeast bread that rises like other artisan loafs, and a delicious savory way to enjoy pumpkin, and comes out a gorgeous autumn yellow-orange color!

This time of year, pumpkin bread recipes abound. Usually these are in the form of a quick sweet bread, made with no yeast, with a cake-like result (like this chai spiced pumpkin bread).

This is not that kind of pumpkin bread. Instead, it’s a yeast bread, an artisan loaf that comes out crusty on the outside and fluffy on the inside. Perfect for serving with those autumn and winter soups and stews!

This is a variation of my Dutch Oven No Knead Bread – an easy, classic artisan loaf with a short rise time – with the addition of pumpkin puree, fresh rosemary, olive oil, and sea salt. You’ll love this easy pumpkin yeast bread loaf recipe!

...GET THE RECIPE for Pumpkin No Knead Bread with Rosemary and Olive Oil (Dutch Oven)!

Hello, lentil and barley soup! This recipe is such a great start to soup season now that it’s September (already?!). It’s cozy, hearty, and filling, and adding fresh cilantro (or parsley) and lime juice maintains a fresh, bright, light flavor. This is a super healthy and well-rounded soup – packed with nutrients, fiber, plant-based protein, and tons of veggies (including baby spinach, stirred in to wilt at the end of cooking). Pearl barley and lentils take the same amount of time to cook, making them an easy pairing for this soup. Use rice or quinoa for a gluten-free version, and use your stovetop, pressure cooker, or slow cooker for this lentil barley soup recipe.

It’s soup season, y’all!! If you’ve been with Bowl of Delicious for a while you know I’m all about the soups (this is BOWL of Delicious, after all). If there is another category of food that is so easy to make incredibly tasty, healthy, hearty, in bulk to freeze, in one pot with very few dishes, and that feeds both your body and soul, I don’t know about it.

...GET THE RECIPE for Lentil and Barley Soup!

Today we’re making Bánh Mì Hot Dogs – a twist on a Vietnamese Bánh Mì sandwich, which usually comprises marinated grilled pork (or other protein) with pickled veggies and herbs on French bread. We’re going to use all those toppings – plus some spicy mayo and cucumbers – on a regular ol’ hot dog and hot dog bun, for an easy and delicious dinner you can whip up in under 15 minutes!

A Bánh Mì is easily one of my favorite sandwiches. Maybe even my top sandwich pick ever (a bold statement!). And while I’ll go for an authentic Bánh Mì to-go any time, a hot dog version is a fast and easy way to scratch that itch at home and a super fun way to elevate of the USA’s favorites: the humble hot dog!

Because we’re using a hot dog as the protein instead of the super flavorful, marinated meat that usually goes in a Bánh Mì sandwich, we’re going to pump up the flavor in another way. I love using a homemade spicy mayo as a spread on these for this reason.

Without further ado, let’s make some Bánh Mì hot dogs, shall we?

...GET THE RECIPE for Bánh Mì Hot Dogs!

Here’s a delicious spring recipe: Lemony Orzo with Spring Vegetables, packed with all the delicious green spring vegetables you love like asparagus, leeks, peas, and spinach. Everything is tossed with olive oil, lemon, and garlic, along with lots of fresh spring herbs like dill and chives. I love adding feta cheese to it as well, but you can leave it out if it’s not your thing. You’ll love this easy, one-pot, plant-based, incredibly nutritious and flavorful, risotto-like recipe!

The thing that makes this recipe extra delicious and special: the dressing/sauce is added AFTER cooking everything. It’s made from a simple blend of extra-virgin olive oil, lemon juice and zest, and fresh minced garlic. All three of these ingredients change in taste when they are cooked. Adding these ingredients to the orzo off-heat ensures that their taste stays pure – the olive oil stays fruity and peppery, the lemon nice and bright, and the garlic, warmed just slightly from the warmth of the pasta, infuses into every bite.

To serve, I like to drizzle with even more olive oil, and top with some crumbled feta and extra herbs.

And if you like, you can serve this orzo cold as more of a pasta salad (I’ll get to that later in the post!).

...GET THE RECIPE for Lemony Orzo with Spring Vegetables, Garlic, and Herbs!

This Turkey Chili is such a easy, healthy, and delicious recipe, cooked in the slow cooker, on the stovetop, or in your Instant Pot! It’s super flavorful and nutritious (chock full of veggies – zucchini, corn, tomatoes, and peppers, black beans, and lean ground turkey). It’s a cheap recipe to make, especially because the whole batch uses only one pound of ground turkey.

This turkey chili is a lighter version of chili – with no beef and stuffed with veggies. It’s packed full of flavor with onions, garlic, and spices – smoked paprika, chili powder. The cocoa powder is my secret chili ingredient that gives it a velvety smooth texture and mole-like flavor!

It couldn’t be easier to make. And like most chili recipes, the longer it cooks, the more flavor it develops. If you’re making it on the stovetop, you can get away with a 30 minute simmering time, but when I made this I let it simmer away for four hours on the back burner and the flavor was just *chef’s kiss*.

This low and slow cooking method makes this turkey chili a great candidate for a slow cooker or pressure cooker as well – and I’ll provide instructions below for all three cooking methods.

...GET THE RECIPE for Turkey Chili with Veggies and Black Beans (Crockpot, Stovetop, + Instant Pot)!

This easy shredded carrot salad features sweet raw carrots in all their glory tossed in a simple lemon honey dijon vinaigrette with parsley and green onions. A food processor makes easy work of shredding the carrots, but a vegetable peeler or box grater (or buying a bag of pre-shredded!) also works well! This is a delicious French carrot salad, an easy side dish to make, and a unique change from lettuce-based or green salads. And it only takes 10 minutes!

I love the taste of raw carrots but you know what? I’m not a fan of all the chewing. Sometimes you don’t want to work so hard, you know? Enter: shredded carrot salad. A classic French recipe, these carrots are grated small and thin, and when tossed with a simple vinaigrette dressing (no mayonnaise here!), they soften quite a bit to the perfect texture. It reminds me of coleslaw.

The other day I was putzing around in my veggie garden area to start prepping for spring and found a bunch of carrots that had survived the winter! I knew I had to make something special with them, and I didn’t want to cook them to smithereens since I knew they would be extra sweet from the cold weather.

...GET THE RECIPE for Shredded Carrot Salad with Herbs and Dijon Vinaigrette!

Have you ever heard of Rhode Island Clam Chowder? This clear broth clam chowder has no cream or milk, and is a lighter clam chowder than other versions. It’s so simple and easy to make in only 30 minutes, especially because this version uses canned clams (but feel free to use fresh if you want!).

You’ve heard of New England clam chowder, and maybe you’ve heard of Manhattan clam chowder (which has tomatoes in it), but have you ever heard of clear broth clam chowder from Rhode Island (and Connecticut)? It’s simple, delicious, easy to make, and lighter than its creamy counterpart. Plus, because it has no cream or milk in it, it’s easy to make it dairy-free (though I love adding a little butter for flavor and richness).

Rhode Island has so many unique cuisines specific to the area. From bakery pizza (which honestly I just don’t get) to stuffies to clamcakes and coffee milk, it’s amazing how much is unique to the tiny state! And this clear broth Rhode Island clam chowder is a staple in the area.

...GET THE RECIPE for Rhode Island Clam Chowder (Clear Broth Chowder)!

This No Knead Cinnamon Raisin Bread bakes up perfectly in a Dutch Oven with a short, two-hour rise time! A Dutch oven traps the steam inside while the bread bakes, resulting in a tall, fluffy loaf with a perfectly brown crusty crust. This cinnamon raisin version adds raisins, rehydrated with warm water to make them extra plump and juicy, with cinnamon and sugar mixed directly into the dough. It couldn’t be easier to make, even for beginner bakers!

The basic recipe for Dutch Oven No Knead Bread has consistently been Bowl of Delicious’s most popular recipe for years now, and for good reason! My super detailed, fast, easy, and hands-off approach yields an amazing result every time.

You all have been asking for variations on the basic recipe for a while now, so here you are! I’m wicked excited about this cinnamon raisin version of my crusty artisan no knead bread recipe.

In this recipe, the raisins are rehydrated with warm water before adding to the dough, making them more plump and moist. Any raisins on the surface of the bread won’t dry out with baking. The dough also has a little sugar in it, making it slightly sweet but not too sweet (with the option of adding more sugar if you wish).

...GET THE RECIPE for No Knead Cinnamon Raisin Bread (Dutch Oven)!

These Maple Roasted Brussels Sprouts with bacon give these delicious vegetable the respect they deserve! Cooking the bacon on a baking sheet while the oven preheats saves time and dishes and cooks it to crispy perfection. Then, the Brussels sprouts are tossed with the bacon grease left on the baking sheet, along with maple syrup, salt, and pepper, then roasted until perfectly crispy and browned.

Brussels sprouts can be a somewhat divisive vegetable. Many of us grew up eating mushy, steamed, under-seasoned Brussels sprouts that did nothing to hide their natural bitterness and strong flavor.

But I’m a firm believer that if you treat Brussels sprouts with the respect they deserve, they can be one of the most delicious vegetables on the planet. To do this, we focus on creating a texture and flavor that brings out the best of these humble vegetables.

Roasting the Brussels sprouts helps create a crispy and browned texture on the outside, with tenderness on the inside. And the combination of sweetness from the maple syrup, as well as smoky salty flavor from the bacon, complements the flavor of the sprouts.

This recipe employs a clever shortcut that will save you time and dishes.

...GET THE RECIPE for Maple Roasted Brussels Sprouts with Bacon!

Portuguese Kale Soup is so much more than just greens or kale! Traditionally, Portuguese smoked sausages, such as chouriço or linguiça, are used as the meaty base, with beans added as well as potatoes, making for an incredibly hearty and nourishing soup. If you can’t get your hands on Portuguese sausages, you can easily use a Spanish chorizo, Kielbasa, or another smoked sausage of your choice. You’ll love the little bit of apple cider vinegar added at the end!

I’m all about a dinner soup! You know, a soup that has everything you need for it to be a complete meal? Protein, starch, and veggies all in one. It’s a soul-warming one-pot meal that will leave you satisfied. (Though I wouldn’t say no to a side of crusty buttered no knead bread here, either).

You’ll love Portuguese Kale Soup, a staple in Portuguese cuisine. Living in Rhode Island, it was easy for me to get my hands on some linguiça and chouriço for this recipe, both common Portuguese sausages. But you can use any smoked sausage you have available to make it – kielbasa, Spanish chorizo, etc.

...GET THE RECIPE for Portuguese Kale Soup!

This easy pumpkin hummus whips up in 5 minutes in your food processor! Adding pumpkin puree to homemade hummus adds a vegetable, a little sweet flavor, and a gorgeous orange color to the popular dip. Curry powder, turmeric, and a little cayenne add deep savory and peppery flavor that complements the sweetness of the pumpkin. Serve this pumpkin hummus as a dip with pita bread, crackers, or crudité, spread on toast for an easy breakfast, or use any other way you enjoy hummus!

Oh hello there, fall baker. Did you use one cup of pumpkin puree from the can and now have about ¾ of a cup left to use? (Hi, it’s me. Leftover puree from making Pumpkin Tiramisu last week!).

Well then, let me humbly suggest that you whip up a batch of pumpkin hummus to use it up. A delicious dip made savory with the addition of curry and other spices, and a wonderful break from the usual sweet fare in which cooking with pumpkin usually results.

Ingredients and Substitutions

• Canned Chickpeas – white beans, cooked red lentils, or other light colored legumes will work (keep in mind they may affect the texture of the hummus) – plus the chickpea liquid (aquafaba).

...GET THE RECIPE for Pumpkin Hummus with Curry and Turmeric!

This Gochujang Tofu recipe is packed with sweet, spicy, and tangy flavor, and it cooks up incredibly quickly in a skillet! The tofu is torn into small pieces before coating in cornstarch and pan-frying – the small size resulting in more surfaces to crisp up and coat in delicious sauce! The sweet and spicy sauce features a base of Gochujang, a fermented Korean chili paste that’s readily available in most grocery stores (which you’ll want to start adding to everything!).

I love serving this Gochujang tofu in a bowl with rice, sprinkled with green onions, cilantro, and sesame seeds. It would also be great in a Korean-inspired taco situation!

This recipe couldn’t be easier, and it only takes about 20 minutes to make. It’s a delicious protein-packed plant-based meal (say that 10 times fast).

While tofu can be a bit bland and boring on its own, there are some tricks for making it super flavorful. Aside from coating in this delicious Gochujang sauce, for best results, I recommend freezing and defrosting the tofu before using. This gives it a more porous, chicken-like texture. Pressing the tofu to rid it of its liquid can also help the flavor and texture of tofu.

...GET THE RECIPE for Spicy Gochujang Tofu!

Here’s the perfect way to use those juicy, ripe, end-of-summer tomatoes – Fresh Tomato and Basil sauce for pasta, meatballs, pizza and flatbreads, and more! Using a little tomato paste enhances the flavor and texture, while grating the tomatoes is an easy way to simultaneously remove the skins and crush them – no need for blanching. Garlic flavor is subtly infused throughout, with fresh basil leaves and some (optional) butter added at the end for a wonderfully simple, rich, from-scratch tomato sauce made with fresh tomatoes.

I realize I’m “supposed” to be posting apple and pumpkin recipes since it’s “September” and I’m a “food blogger” but alas, the weather and my garden disagrees. It’s 90 degrees and wicked humid and I have a huge pile of ripe tomatoes beckoning to fulfill their delicious destiny. So here’s one more summer recipe to close out the season!

I’ve been on the search for a great from-scratch tomato sauce for pasta made with fresh tomatoes. Regular tomatoes – heirloom, slicing, etc. – not specifically San Marzano. This fresh tomato sauce is a wonderful solution for using any medium to large tomato. In fact, I think it’s better than Rao’s *gasp!* and my husband wholeheartedly agreed.

...GET THE RECIPE for Fresh Tomato Sauce with Basil and Garlic!

This recipe for Spaghetti with Meat Sauce cooks in – you guessed it – only one pot! And you only need THREE INGREDIENTS! The dried spaghetti cooks directly in a mixture of ground beef, jarred sauce, and water, resulting in an almost absurdly easy dinner with only one pot to clean. As a bonus, all of the starch from the pasta stays in the sauce, resulting in a luxuriously thick sauce that sticks to every piece of spaghetti – no watery spaghetti here!

One pot pasta recipes are some of my favorite things to make on busy weeknights. Of course, there is the bonus of only having one pot to clean. But you also take a lot of the fuss out of cooking pasta – no straining, no saving pasta water to stir in the sauce, and it’s a much more hands-off approach.

I’ve already shared a few one pot pasta recipes here – one pot taco pasta, one pot sausage and spinach pasta, and one pot sausage and broccolini orecchiette. I’m excited to add this incredibly simple one pot spaghetti with meat sauce to the collection – especially because you only need THREE ingredients for it!

...GET THE RECIPE for One Pot Spaghetti with Meat Sauce!

This recipe for Fish en Papillote (which is French for Fish in Parchment) couldn’t be easier – and talk about EASY cleanup! In this elegant recipe, cod (or another fish) is set atop sun-dried tomatoes, summer squash, corn, and green onions, then drizzled with lemon garlic herb butter and sprinkled with capers. The whole meal is wrapped in parchment paper, then baked. The parchment packet creates a seal that keeps the steam in while everything cooks, resulting in a perfectly flaky and moist result and infusing all of the flavors into the fish and veggies.

This recipe is another collaboration between me and my dad! A while back, I got to share his recipe for New England Fish Chowder, and you all LOVED IT. We’ve been planning yet another delicious (and easy!) fish recipe for some time now. Here it is – Cod en Papillote!

So why should you consider cooking fish in parchment paper? There are three main reasons:

1. Easy clean-up! I’m telling you – this has to be the easiest, and cleanest, way to cook fish. The clean-up is incredibly minimal – everything is both cooked and served in a nice neat little parchment packet.

...GET THE RECIPE for Fish en Papillote (Cod in Parchment Paper) with Garlic Butter and Veggies!

This smashed chickpea salad sandwich serves as a vegetarian and vegan alternative to chicken and tuna salad! It’s cheap to make and packed full of plant-based protein for a flavorful and filling lunch. It’s perfect for making ahead and meal prep. This chickpea salad sandwich features chickpeas, partially smashed, and tossed with a creamy lemon garlic mayo, green onions, and fresh herbs. Serve on bread, on crackers, lettuce wraps, or any way you’d serve chicken or tuna salad!

Chickpeas are such a versatile and delicious plant-based protein. They’re inexpensive, extremely nutritious and high in all kinds of vitamins and minerals. And because they are high in both protein and fiber, they’re satisfying and keep you feeling full.

I almost always have a couple cans of chickpeas in my pantry, whether it’s for this chickpea salad, or some of my other favorite chickpea recipes like chickpea curry, homemade hummus, or crispy roasted chickpeas.

This chickpea salad can be made ahead of time and assembled for sandwiches when you need it, making it perfect for meal prep. Bonus: my kids LOVED it. I can’t WAIT to make it again and again, and I know you’ll love this delicious easy recipe!

...GET THE RECIPE for Smashed Chickpea Salad Sandwich!

This method for cooking steel cut oats results in a PERFECT texture – it’s creamy, chewy, and nutty, but NOT mushy or sticky. Bringing the oats to a boil, covering them, turning off the heat, and letting them sit overnight on the stovetop results in that perfect texture every time. In the morning, all you need to do is add a cup of your favorite milk or milk alternative and simmer for a few minutes to warm up! It’s a hands-off, easy, fast method to make steel cut oatmeal that makes busy mornings a breeze.

I had always heard that steel cut oatmeal was delicious. But I tried making it with the directions on the package and was always underwhelmed. The oats took a long time to cook, with mediocre results. Not to mention, it was always a stuck-on mess in the pot! Which is why I’m here to tell you: IGNORE the package directions. There IS another way! This overnight steel cut oats cooking method will be the last one, and easiest one, you’ll ever need. NO sliminess/mushiness, and NO sticking!

I don’t know about you, but I’ve had plenty of oatmeal, steel cut or otherwise, that results in a slimy, gruel-like texture, like wet concrete.

...GET THE RECIPE for Overnight Steel Cut Oats!

This recipe for roasted asparagus comes out perfect every time, with super crispy tips and perfect browning! Roasting at a high temperature (450 degrees F) and broiling at the end ensures crispy asparagus tips and tons of flavor. And peeling – NOT snapping – the ends of the asparagus results in more tender, delicious asparagus that’s longer and more evenly shaped.

Before roasting, the asparagus is drizzled with olive oil, and seasoned with salt, pepper, and garlic powder. After cooking, I sprinkled it with parmesan cheese and drizzled with balsamic glaze. While this flavor combo is SO delicious, it’s also really easy to make this recipe for roasted asparagus your own!

You can keep it simple and stick with just the oil, salt, and pepper. Or, add other spices to it if you want, or lemon zest. Roast the asparagus spears along with cherry tomatoes, thinly cut carrots, or thinly cut potatoes. And the parmesan and balsamic finishing touches? Feel free to leave out the parmesan for a vegan version, and drizzle the roasted asparagus with any other things you love (gochujang mayo, anyone? Or how about some homemade ranch dressing?

...GET THE RECIPE for Crispy Roasted Asparagus!