Oven Roasted Greek Potatoes

I just discovered these recently.  They are often served for Greek Easter (which is in a few weeks). I am not Greek, and I don’t observe Easter, but I am always a fan of potatoes (and starch generally). I really don’t have much of a sweet tooth, but I do have a fat/carb tooth. So, oven roasted Greek potatoes definitely caught my eye!

These are pretty easy to make and don’t require any special ingredients (always a bonus). I used Yukon Gold potatoes (I am a potato fan, but not a russet fan as I find them too floury).  I didn’t bother to peel them either.  Why waste the vitamins in the peel?  And why do extra work if you don’t have to? I am always in favor of shortcuts, particularly if it means less cleanup.

Besides, the skins of Yukon Gold potatoes are thinner than russets, so peeling isn’t necessary.  If you do use russets, you probably ought to peel them, as the peels are tougher and heavier.

The result is slightly crispy outside, and fluffy inside.  These would pair nicely with roast chicken, or roast lamb.  If you make lamb, use the pan drippings instead of the chicken broth.

I made them in the toaster oven because I didn’t want to heat up the whole oven just for potatoes. Plus it was easier to take the tray out to add the lemon juice and the chicken broth, since my oven is squashed in the corner of the kitchen area.




Oven Roasted Greek Potatoes

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Category: side dish

Cuisine: Greek

one serving

Oven Roasted Greek Potatoes

A simple, but flavorful side dish that's great with chicken or lamb. The potatoes are slightly crispy outside and fluffy soft inside.

Ingredients

  • 1 potato, preferably Yukon Gold, cut into small cubes, about 1 inch
  • 1 garlic clove, minced
  • 1 T olive oil
  • salt to taste
  • red pepper flakes to taste
  • generous pinch dried oregano
  • 2T chicken stock
  • 1 T plus one tsp lemon juice

Instructions

  1. Remove the toaster oven baking tray.
  2. Preheat the toaster oven to 400 degrees.
  3. Mix the potatoes, garlic, oil, salt, red pepper flakes, and oregano together on the baking tray.
  4. Bake for 15 minutes.
  5. Add the chicken stock and bake another 10 minutes.
  6. Add the lemon juice and bake for 10-15 minutes.
  7. Garnish with fresh oregano if you like.

 

Oven Roasted Greek Potatoes Substitutions and Variations

  • swap the chicken broth for some tomato paste
  • use fresh oregano instead of dried (or add some at the end)
  • add some shallots and mix that with the oil, lemon, oregano to make a vinaigrette
  • top with some feta cheese
  • or try some Parmesan (not terribly traditional, but couldn’t hurt)
  • if you don’t like red pepper flakes, use black pepper instead

More Potato Recipes

Skin On Garlic Mashed Potatoes

Roasted Paprika Potatoes

French Dijon Mustard Vinaigrette Potato Salad

Mixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette




Roasted Butternut Squash with Brown Sugar and Vanilla

Ever finish eating something and immediately want to eat it again?  That’s what happened with this roasted butternut squash with brown sugar and vanilla. I finished it, and wanted more! Sadly, it was the last of the squash and the last of the nuts.  However, squash is definitely on my shopping list for my next trip to the supermarket.

What made this recipe so good?  The vanilla and nuts almost made me feel as if I were eating a cookie or some sort of dessert rather than a vegetable.  It was sweet, without being cloying, as there’s very little sugar in it.  Topping it with a mixture of nuts and craisins (dried, sweetened cranberries) added a bit of crunch and a sweet/tart tang.

The original version of this recipe (which I found on the Neilsen-Massey web site), called for vanilla sugar. Since I didn’t have any and had no interest in going out and searching for some in the stores, I simply added a bit of vanilla to some brown sugar instead. As far as I’m concerned it worked perfectly, and I didn’t have to buy an extra ingredient. Win win!

The nuts I used were an unsalted mixture from Trader Joe’s with hazelnuts, cashews and pecans.  Use whatever mix you like, although I think I would skip something with peanuts. The craisins were an unintentional bonus.  I had a few leftover from making the turkey chipotle enchilada recipe from a couple of weeks ago, and had thrown them in the bag of nuts.  I forgot that when I mixed them into the topping, but it turned out to be a good “accident.”

So, while this may look like a vegetable, it’s definitely a dessert in a clever vegetable disguise! In fact, I’m half-tempted to put it in the dessert category instead of as a side dish. Serve it with a simple piece of roast chicken or a pork chop. I baked a chicken thigh with some olive oil, oregano, a bit of garlic, and salt and pepper.




Roasted Butternut Squash with Brown Sugar and Vanilla

Roasted Butternut Squash with Brown Sugar and Vanilla

Ingredients

    Squash
  • 1 cup butternut squash, peeled, seeded, and cut into chunks
  • 1 teaspoon butter, softened slightly
  • 1/4 tsp. vanilla extract
  • 1/4 tsp. brown sugar
  • tiny pinch salt
    Topping
  • 1/4 tsp vanilla extract
  • 1/2 tsp brown sugar
  • 1/4 C mixed nuts with dried sweetened cranberries
  • 1 tsp butter, softened slightly

Instructions

  1. Preheat your oven or toaster oven to 375 degrees.
  2. Combine the ingredients for the squash in a medium size bowl. Toss it all together to mix it thoroughly. Pour the squash mixture into a small baking pan.
  3. Bake for 30-35 minutes.
  4. Once the squash is cooked, take the same bowl you used to mix the squash and add the topping ingredients. Mix that all together.
  5. Remove the squash from the oven, and add the topping mixture.
  6. Turn the oven up to broil and cook for another 2-3 minutes. Watch the nuts and make sure they don't burn.

Butternut Squash with Brown Sugar and Vanilla Substitutions and Variations

  • Don’t have mixed nuts?  Try just plain walnuts or pecans instead
  • Use maple syrup instead of brown sugar
  • Toast the nuts first
  • Buy some puff pastry and spoon the squash into it—voilà butternut squash tart!

More Butternut Squash Recipes

Curried Butternut Squash Soup with Apples

Butternut Squash Cream Sauce Recipe for One Person

Roasted Cinnamon Nutmeg Butternut Squash

Butternut Squash Cream Sauce Recipe for One Person




Oven Roasted Lemon Garlic Broccoli

I know, broccoli is controversial (though not quite as much as brussels sprouts). Some love it, some hate it.  If you’re not a broccoli fan, this recipe for oven roasted lemon garlic broccoli might change your mind. Roasting helps reduce the bitterness and gives the broccoli a nutty flavor (from the caramelization).  It also makes the broccoli crispy outside, tender and sweet inside.

I have used frozen broccoli florets, because they cook more quickly (and I had a big bag of them). This is also more practical, since it’s tough for one person to eat an entire head of broccoli all at once!  This way I can take out just what I need and the rest can stay frozen until I want it for something else.

Plus, frozen vegetables often have more vitamins and better nutrition than fresh vegetables do.  That’s because the frozen version has been picked and then preserved (by freezing) immediately, while fresh produce may have traveled for days from some other state (or even country) before it gets to your supermarket.

If you have fresh broccoli (or a farmer’s market nearby), you can use that too.  Don’t toss out the stems, they are just as good as the florets.  They do cook faster (and better) if you remove the tough outer layer from the stems first. A vegetable peeler will work just fine for this.

You’ll also need to cook fresh broccoli a bit longer (since the frozen broccoli has been blanched first).  Roast the fresh broccoli for about 25 minutes. If you like it super-crispy, roast it for half an hour (turning it once).




Oven Roasted Broccoli with Parmesan

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Category: side dish

Cuisine: American

one serving

Oven Roasted Broccoli with Parmesan

Roasting broccoli adds sweetness and nuttiness. Lemon, parmesan, garlic, and olive oil make a classic combination.

Ingredients

  • 1 cup frozen broccoli florets
  • 1 T olive oil
  • pinch of kosher salt
  • small pinch of red pepper flakes
  • 1/4 tsp lemon pepper (which is dried lemon peel and black pepper)*
  • 1 garlic clove, slivered
  • grated parmesan
  • squeeze of fresh lemon juice

Instructions

  1. Preheat the toaster oven to 450 degrees.
  2. Toss all the ingredients (except the cheese and lemon juice) together in a small bowl.
  3. Spread the mixture on a small baking sheet and put in the oven.
  4. Bake for 15 minutes.
  5. Sprinkle with the cheese and add the lemon juice. Toss to combine.

Notes

* If you don't have lemon pepper you can use dried lemon peel (and add some pepper), or about a half to three-quarters teaspoon of fresh lemon zest.

Oven Roasted Lemon Garlic Broccoli Substitutions and Variations

  • Toast some breadcrumbs or panko and sprinkle them over the broccoli
  • Sprinkle some pine nuts or chopped walnuts over the broccoli
  • Make it a full meal by topping it with a fried egg or mixing the cooked broccoli with some pasta
  • Use the same roasting technique and change the seasoning to make it Asian with garlic, ginger, soy sauce and sesame oil

More Vegetable Side Dishes

Honey Mustard Glazed Carrots for One

Roasted Cinnamon Nutmeg Butternut Squash

Sauteed Garlic Parmesan Spinach

No Mayo Healthy Cole Slaw Recipe for One




Skin On Garlic Mashed Potatoes

It’s suddenly fall-like here in NY, with cooler weather and even a few leaves starting to turn.  So, time to start thinking about comfort food. And what better comfort food than skin on garlic mashed potatoes.

I’m posting this partly in honor of my sister-in-law, who loves mashed potatoes.  She practically thinks they are a food group. When she married my brother, I included a larger version of this recipe in a mini-cookbook we made for her.  Now, many years later, I make them slightly differently: not just mashed potatoes, but skin on garlic mashed potatoes.  It’s less work, less cleanup and more nutrition. Win win win!

The original recipe calls for milk, but I was feeling decadent, so I went with half and half here.  Use milk if you prefer.  Or, even a bit of cream.

Make sure to use thin skinned potatoes that are suitable for boiling and mashing.  I like to use either white potatoes, (sometimes called Eastern potatoes), or Yukon gold.  The skins on the white potatoes are thinner than Russets, which makes them better for a recipe that calls for leaving the skin on the potato.  Yukon gold are naturally more creamy and buttery tasting.  Also, I’ve never particularly liked Russets, they seem floury to me. They’re higher in starch, and don’t reheat well. They also don’t hold their shape (not an issue for mashing, but a problem for potato salad or soup).




Skin On Garlic Mashed Potatoes

Prep Time: 2 minutes

Cook Time: 18 minutes

Total Time: 20 minutes

Category: side dish

Cuisine: American

one serving

Skin On Garlic Mashed Potatoes

Ingredients

  • 2 cloves garlic
  • 1 large white or Yukon gold potato (or two if they are small)
  • pinch kosher salt
  • 2 T plus 2 tsp milk or half and half

Instructions

  1. Peel the garlic.
  2. Wash the potato and remove the eyes. Then cut it into quarters.
  3. Put the garlic and potato in a small (one quart) saucepan.
  4. Add enough water to cover, plus the salt.
  5. Bring the water to a boil. Once it's boiling, turn the heat down to a simmer and cook for 15 to 20 minutes. The potatoes should be tender and soft and yield easily to a folk.
  6. Drain the potatoes, put them in a bowl, and cover to keep warm.
  7. Meanwhile, add the butter and milk to the same saucepan, and heat on a low flame until the butter melts.
  8. Mash the potato garlic mixture with a potato masher (or a fork, in a pinch).
  9. Add the milk/butter mixture and stir until absorbed into the potatoes, and season with salt to taste.

Skin on Garlic Mashed Potatoes Substitutions and Variations

  • Top with some scallions
  • Add a few rosemary leaves
  • Try roasting the garlic, instead of boiling it with the potatoes
  • Stir in some freshly grated parmesan cheese




More Potato Recipes

French Dijon Mustard Vinaigrette Potato Salad

Roasted Paprika Potatoes

Mixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette

Frittata Recipe for One Person

Rosemary Olive Oil Broiled Eggplant

I first learned to make this eggplant dish when I was visiting a cousin in Boston. He was living in a rambling house with lots of roomies and a student budget.  Creativity was important!  This meltingly tender broiled eggplant infused with olive oil and flecked with fresh rosemary takes full advantage of seasonal produce.  Just grab some of the fresh eggplants popping up in your local farmer’s market and make this super simple recipe.

Since this recipe is made nearly entirely with pantry staples, all you have to buy is the eggplant.  Fresher eggplants are less bitter than their out-of-season cousins and the standard dark, nearly black supermarket offerings. And, the farmer’s market should have a much wider selection.  I used Graffiti eggplant (streaky purple), but white eggplant, or fairy eggplant (the smaller streaky variety, which is particularly tender) works just as well.

Look for smaller eggplants with firm skin.  A wrinkled eggplant is an old eggplant.  The smaller ones are sweeter too.  Check the stem to make sure it’s fresh; it should be free of mold or mushiness.  An eggplant that’s heavy for its size is better.  Lighter ones are likely to be hollow and less fleshy (so less to eat).

There’s some slightly inaccurate folk wisdom about “male” and “female” eggplants, with males having fewer seeds. The flowers are both male and female, but the fruit isn’t. However, if you want fewer seeds, check the bottom of the eggplant.  There’s an indentation which is sometimes oval and sometimes round. Eggplants with an oval indentation seem to have fewer seeds than the round ones.  So pick the oval eggplant (because you want fruit, not seeds).




Rosemary Olive Oil Broiled Eggplant

Prep Time: 2 minutes

Cook Time: 6 minutes

Total Time: 8 minutes

Category: side dish

Cuisine: Italian

one serving

Rosemary Olive Oil Broiled Eggplant

Tender, creamy, and super-easy to prepare. You only need a fresh eggplant and a few staple ingredients: olive oil, parmesan cheese, rosemary, and salt

Ingredients

  • 6-7 slices eggplant, cut thinly
  • kosher salt to taste
  • 2-3 teaspoons olive oil
  • 1 tsp fresh rosemary
  • 1-2 teaspoons freshly grated parmesan cheese

Instructions

  1. Preheat the toaster oven to broil and remove the tray.
  2. Salt the eggplant.
  3. Once the oven is hot, place the eggplant on the tray and drizzle with olive oil, turn each piece over to coat on both sides.
  4. Broil for three minutes.
  5. Turn the eggplant over, add the rosemary and parmesan cheese.
  6. Cook for another 3-5 minutes until the eggplant is golden brown.

Rosemary Olive Oil Broiled Eggplant Substitutions and Variations

  • If you can plan ahead, pour a small quantity of olive oil into a separate, sealed jar.  Add a sprig of rosemary and let it sit.  The flavor will infuse into the oil
  • Add some zucchini to the eggplant
  • Or, put in a few slices of onion
  • Try some Romano or Manchego cheese instead of the Parmesan

More Eggplant Recipes

Sichuan Chinese Chicken and Eggplant with Garlic Sauce

Pasta alla Norma with Eggplant

Single Serving Eggplant Parmesan Recipe

Vegetarian Eggplant Sandwich for One Person




Lemony Cucumber Salad Recipe with Dill

A lemony cucumber salad is the perfect antidote to a brutally hot day. And, with July nearly here, the temperature (at least in NY) is forecast to soar well into the 90s! This salad is cool, refreshing, and you don’t have to cook anything.  It’s also ready in about five minutes. So, it’s great when you have a bad case of the hungries and don’t want to wait a long time to eat (look further down the page for tips on making this a full meal).

I made my cucumber salad with romaine lettuce, English cucumber (the long seedless kind), fresh lemon juice, and dill.  If you use the English cucumber, you don’t have to peel it; which is a welcome extra shortcut.  I used dried dill, but fresh is even better, if you have some.

Made this way, it’s a wonderful, easy side salad, which would go nicely with some salmon in yogurt dill sauce.

On the other hand, if you would rather have a meal that’s a bit heartier,  toss in some sort of extra protein. You could add a sliced hardboiled egg,  a bit of crumbled feta or goat cheese, or even shredded leftover chicken.  With the protein, the recipe as written is enough for lunch.  If you want to have it for dinner, double the quantities of everything.




Lemony Cucumber Salad Recipe

Prep Time: 5 minutes

Total Time: 5 minutes

Category: salad

Cuisine: American

one serving

Lemony Cucumber Salad Recipe

A quick, summery side salad, Or, make it a whole meal with a hardboiled egg, feta cheese, or chicken.

Ingredients

  • 1 1/2 C romaine or green leaf lettuce, washed and patted dry
  • 1/4 (about 4 inches worth) seedless cucumber, sliced
  • 1/2 tsp lemon juice
  • salt and pepper
  • generous pinch dried dill
  • 2 1/2 tsp olive oil
  • Grated lemon peel (garnish)

Instructions

  1. Toss the lettuce and cucumber in a medium size bowl.
  2. In a small bowl, mix the lemon juice, salt, pepper, and dill.
  3. Add the olive oil and stir to combine.
  4. Pour the dressing over the salad.
  5. Garnish with freshly grated lemon peel

Taste the dressing before you add the olive oil and then adjust the seasonings if needed.  Adding the oil last helps the dressing emulsify (blend together better).

Lemony Cucumber Salad Recipe Substitutions and Variations

  • Add some sliced bell pepper
  • Garnish with freshly snipped scallions
  • Add protein (hard boiled egg, chicken, feta)
  • Vary the greens you use (try green leaf lettuce, arugula, or a salad mixture)
  • Add some chopped tomato

More Cucumber and Salad Recipes

Blueberry Spinach Salad with Feta Cheese and Walnuts 

Chopped Israeli Salad for One Person

Spicy Sesame Noodles Recipe for One Person

Peanut Butter and Cucumber on Rye Bread




French Dijon Mustard Vinaigrette Potato Salad

Anyone else here a starch fiend (waits and looks for raised hands)? I just love potato salad, but I’m not that crazy about the usual heavy versions loaded with mayo. This Dijon mustard vinaigrette potato salad is different. It’s French, for one thing, which means there’s no mayo in it. Instead, it has olive oil, lemon juice, and Dijon mustard for a bit of bite.

It’s really easy to make, without a lot of fussing. You can eat it warm out of the pan, at room temperature, or chilled. Since there’s no mayonnaise, it also travels well if you’re going on a picnic or to a barbecue (make more!).

The best part? No peeling (oh, the scandal)!  That makes the prep time faster. And, you get more vitamins too.




French Dijon Mustard Vinaigrette Potato Salad

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Category: side dish

Cuisine: French

1 serving

French Dijon Mustard Vinaigrette Potato Salad

A welcome change from the usual heavy on the mayo potato salad. This French Dijon mustard vinaigrette version has no mayo and is super easy to make.

Ingredients

  • 2 medium Yukon gold potatoes (skin on), about 1 3/4 to 2 cups
  • kosher salt to taste
  • 1 1/2 teaspoons chicken broth
  • 3/4 teaspoon fresh lemon juice
  • 1/4 teaspoon Dijon mustard
  • 3 tablespoons olive oil
  • salt to taste
  • lemon pepper to taste*
  • 1-2 teaspoons chopped green bell pepper for garnish.
  • *lemon pepper is dried lemon peel mixed with black pepper; if you don't have any use lemon zest and a grinding of black pepper.

Instructions

  1. Fill a two quart saucepan with water, and set it on high heat to boil.
  2. While the water is heating, cut the potatoes into small chunks (quarters, or eighths, depending on how big the potatoes are).
  3. Drop the potatoes in the boiling water and add some salt. 
  4. Cook the potatoes about 15-20 minutes, until they are fork tender, then drain them.
  5. While the potatoes are cooking, make the dressing.
  6. Measure the chicken broth, lemon juice, mustard, salt and lemon pepper into a small bowl and mix together. 
  7. Slowly drizzle the olive oil into the mustard mixture, and whisk together until it all combines to make a dressing.
  8. Pour the dressing over the potatoes and toss gently until they’re thoroughly coated.
  9. Sprinkle green bell pepper pepper over the salad.

Notes

I like to use Yukon gold potatoes, but you can use white or new red potatoes (not russet, they don’t boil very well), if you prefer.

Potato Salad Cookbooks

Williams Sonoma Collection: Potato

Oh, the humble potato. It’s not so humble after William Sonoma finishes with it. And their potato salads have artichokes, feta cheese, or red bell pepper. (There’s also recipes for fries, and roasted fingerling potatoes). One reviewer said she got it from the library – but her family wouldn’t let her return the book! So, rather than risk a giant fine, she bought a copy.

Potato Salad: 65 Recipes from Classic to Cool

Every kind of potato salad, from creamy to tangy. There’s even a recipe for potato salad made with beer, and an upscale version with caviar.

 


Potato Salad: Fifty Great Recipes

Potato salad with seafood, pesto, nicoise, and tarragon and lamb. Lots of delicious combinations you may have never thought of.

More Potato Salad Recipes Without Mayo

German potato salad – Bacon, vinegar, and onions give this potato salad a nice tang.
Italian potato salad – Lots of garlic (don’t kiss anyone after you eat it), and a few simple ingredients. Best served at room temperature.
Greek potato salad – Made with feta cheese, parsley, and onion (no mayonnaise in sight).
Herb Potato Salad – Recipe from Ina Garten with tarragon and wine.

Dijon Mustard Vinaigrette Potato Salad Substitutions and Variations

  • add a hard boiled egg
  • mix up your potatoes (try it with some red potatoes)
  • crumble cooked bacon over the salad
  • add tarragon to the dressing
  • use scallions instead of the bell pepper
  • add a splash of white wine to the dressing
  • replace the lemon juice with champagne vinegar

 

More Summer Salad Recipes

Mixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette

No Mayo Healthy Cole Slaw Recipe for One

Cottage Cheese Yogurt and Fruit Salad

Blueberry Spinach Salad with Feta Cheese and Walnuts

 




 

Sauteed Garlic Parmesan Spinach

In my head, this was Roman spinach.  Then I looked and realized that was a completely different recipe (with pine nuts and raisins). I was wrong about the Roman part, but at least sauteed garlic parmesan spinach is really Italian.

The recipe that inspired this called for blanching and baking the spinach and then broiling everything.  That was too much bother!  I’ve adapted it to make it simpler and easier.

This way, it doesn’t take a lot of time or effort to prepare.  It will go nicely, I think, with a simple pan fried fish, or grilled fish. Or, serve it with a steak.

Unlike the Roman spinach (which would have required a trip to get pine nuts), this sauteed spinach is made from everyday ingredients you probably already have at home.  No special shopping trip needed!

If you want, you can add additional ingredients to the basic recipe (see the substitutions and variations section below for more ideas).




Sauteed Garlic Parmesan Spinach

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Category: side dish

Cuisine: Italian

one serving

Sauteed Garlic Parmesan Spinach

Quick spinach side dish.

Ingredients

  • 1 T olive oil (or use part olive oil, part butter)
  • 1 clove garlic, finely chopped
  • 1 handful spinach (about one cup)
  • pinch salt
  • pinch cayenne
  • grated Parmesan cheese

Instructions

  1. Wash the spinach thoroughly, pat dry, and tear it into small pieces.
  2. Heat the oil in a small frying pan on medium heat.
  3. Add the garlic and cook for a minute, until it softens.
  4. Add the spinach, sprinkle with salt and cayenne.
  5. Cook for a minute or two, on medium heat, until the spinach starts to wilt.
  6. Remove from heat to your plate and sprinkle with Parmesan cheese.

 

Substitutions and Variations for Sautéed Garlic Parmesan Spinach

  •  add a sliced mushroom or two (put that in before the spinach)
  • try some sautéed onions
  • add this recipe to some scrambled eggs and make it a main course for breakfast, lunch, or brunch
  • roast the garlic first
  • add some chopped fresh cherry tomatoes just before serving

More Spinach Recipes

Bacon Spinach Tomato Aioli Sandwich Recipe

Spinach and Egg Frittata for One Person

Spinach and Feta Cheese Omelette

Shakshouka for One

 




Honey Mustard Glazed Carrots for One

It’s been a while since I posted a side dish, so I thought I’d fix that. Honey mustard glazed carrots are an easy and savory side dish that’s ready in just a few minutes.  The honey adds a hint of sweetness, while the mustard provides a bit of a kick. The carrots are really easy to prepare, but the dish feels fancy enough for company.

This side dish goes beautifully with a simply roasted piece of chicken.  Season it with olive oil, lemon, and rosemary, put it in the oven and then start the carrots about 20 minutes before the chicken is done.

Or, try them with a grilled lamb chop,  or a steak. This recipe would also be great with Thanksgiving turkey or a family holiday get-together (you’d obviously have to size up the quantities).

If you’re trying to eat more veggies, honey mustard carrots also go well with a grilled cheese sandwich for lunch.

I sliced the carrots in matchsticks, but you can make them whatever way suits you. If you’re in a hurry, use frozen carrots (which are pre-blanched and will cook faster than fresh ones will).



Another tip to speed up the process and make your life a bit easier: when you measure the honey, dip the spoon in water first.  It creates a barrier that  will keep the honey from sticking and make it easier to pour it into the saucepan.

Honey Mustard Glazed Carrots for One

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Category: side dish

Cuisine: American

one serving

Honey Mustard Glazed Carrots for One

Sweet and savory honey mustard glazed carrots.

Ingredients

  • Two carrots, sliced into matchsticks (about 2/3 of a cup)
  • pinch salt
  • 1 1/2 tsp butter
  • 1 1/2 tsp Dijon mustard
  • 1 tsp honey

Instructions

  1. Boil water in a small saucepan (about one quart)
  2. Once the water is boiling, add the carrots and the salt.
  3. Cook for 5-7 minutes until the carrots are tender
  4. Drain the carrots and set aside.
  5. Add the butter, mustard, and honey to the empty saucepan. Once the butter melts, add the carrots back to the pan and stir to coat them with the mustard mixture. When the carrots are glazed, remove and serve.

Substitutions and Variations for Mustard Honey Glazed Carrots

  • If you don’t have honey, use brown sugar instead
  • Add some fresh rosemary to the carrots
  • Saute some shallots with the honey mustard mixture and then add the carrots back to the pan
  • Try roasting them in a 450 oven for 40 minutes with some parsnips

More Side Dish Recipes

Roasted Cinnamon Nutmeg Butternut Squash

No Mayo Healthy Cole Slaw Recipe for One

Chopped Israeli Salad for One Person

White Bean Salad with Sun Dried Tomatoes

 




Roasted Cinnamon Nutmeg Butternut Squash

Fall has finally arrived, and the temperature is dropping. It’s time to start thinking about butternut squash, apple crisp, and soups.  I found this recipe for roasted cinnamon nutmeg butternut squash tucked into a cookbook. I’ve no idea where I got it from, but the combination of cinnamon, apple cider, nutmeg, butter, and squash is classic.

Cinnamon and nutmeg add both a bit of spice and sweetness, and the apple cider is both tart and sweet. It’s also apple cider season, so all the ingredients are at their peak now.

Butternut squash are notoriously hard to peel, unless you have an Oxo peeler, which makes this chore much easier.  Or, you can buy the pre-peeled squash.

The rest is just cutting up the squash (use a big, sharp knife), adding the spices, butter, and cider, and baking it in the toaster oven.




Roasted Cinnamon Nutmeg Butternut Squash

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Category: side dish

Cuisine: American

one serving

Roasted Cinnamon Nutmeg Butternut Squash

Ingredients

  • 1 C butternut squash
  • 1 tsp canola or neutral oil
  • 2T apple cider
  • 1T butter
  • 1/4 tsp brown sugar
  • 1/8 tsp cinnamon
  • 1/8 teaspoon nutmeg
  • salt to taste

Instructions

  1. Preheat the toaster oven to 400 degrees.
  2. Peel the squash, remove any seeds, and cut it into cubes.
  3. Grease a small baking pan with the oil (or use butter, if you prefer)
  4. Add the squash, cider, butter, brown sugar, cinnamon, nutmeg, and salt to taste.
  5. Toss it all together in the pan.
  6. Bake for 25 minutes.

Substitutions and Variations for Roasted Cinnamon Nutmeg Butternut Squash

  • Add some chopped pecans or walnuts after 15 minutes of baking
  • Make it savory: replace the butter with chicken stock, skip the cinnamon and nutmeg, and use curry instead.
  • Bump up the sweetness with honey or maple syrup

Tools and Ingredients for Roasted Butternut Squash

Oxo Swivel Peeler

This peeler cuts through butternut squash skin with virtually no effort. It’s no harder than peeling a cucumber. I’ve had mine for years and it still works flawlessly. There’s even a little scoop at the end for de-eyeing potatoes or removing bruised spots. The handle is comfy and easy to hold. It works on apples, squash, cucumber, carrots, and hasn’t needed any extra care or sharpening. I did add a dab of red nail polish at the end to make it easier to find in my utensil holder.

HIC Small Porcelain Baking Dish

Most baking dishes are far too large for one person or small batch cooking. This is perfect. I use it for the squash, to bake brownies or coffee cake, and reheat leftovers. It”s safe in the oven or microwave, looks great as a serving dish, and can go in the dishwasher if you have one.

More Side Dish Recipes

No Mayo Healthy Cole Slaw Recipe for One

Roasted Paprika Potatoes

Chopped Israeli Salad for One Person