Spicy skillet potatoes aka Gamja Jorim is a deliciously flavorful Korean side dish that's quick and simple to make. Baby potatoes are boiled then braised in the skillet and coated in a sweet and spicy glaze. So good!

Serve this with 9 minute pork chops and korean cucumber salad.

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Spicy Skillet Potatoes

The Sauce. Combine all sauce ingredients in a bowl.

Potatoes. Boil potatoes in salted water with 2 teaspoons of lemon juice (or mild vinegar).

Fry in skillet. Drain in colander and set aside. In a large skillet over medium heat, fry potatoes until golden brown.

Add sauce, simmer until thickened, stirring often for even coating.

Off heat, stir in sesame seeds, garnish with green onions, and serve immediately. Enjoy your meal!

Tips

• If your baby potatoes are larger than bite-sized, cut them in half.
• Potato alternative. You can also utilize regular potatoes, just make sure to use less starchy ones like white or Yukon gold hold their shape best. Red, fingerling, and new potatoes are also great options, and you can leave the skins on if you prefer.
• Make a stir fry. This spicy sauce is incredibly good with anything. Instead of using only potatoes, throw in a mix of bell peppers, mushrooms, baby corn, carrot, red onion, zucchini. Just cut the veggies into large chunks, similar to one another and cook in the skillet with the sauce.
• Don't overboil the potatoes, the skins will start to come off.

Recipe

Print

How To Make Skillet Potatoes (Korean Style)

Spicy skillet potatoes aka Gamja Jorim is a deliciously flavorful Korean side dish that's quick and simple to make. Baby potatoes are boiled then braised in the skillet and coated in a sweet and spicy glaze. So good!

Course Main Course, Side Dish

Cuisine Korean

Keyword braised potatoes, gamja jorim, korean braised potatoes, korean potatoes, korean side dish, skillet potatoes, spicy potatoes

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 244kcal

Author Julia | The Yummy Bowl

Ingredients

For Potatoes

• 1 ½ pounds baby potatoes
• 2 tablespoon vegetable oil or any neutral oil
• 1 tablespoon toasted sesame seeds
• green onions chopped for garnish
• 2 teaspoons lemon juice or vinegar for boiling potatoes
• salt to taste

For Sauce

• 3 tablespoon tamari sauce or regular soy sauce
• 2 tablespoon honey or maple or agave syrup
• 3 teaspoon garlic minced
• 1 teaspoon Gochugaru paste
• ½ tablespoon water

Instructions

• Mix all sauce ingredients in a bowl.
  3 tablespoon tamari sauce, 2 tablespoon honey, 3 teaspoon garlic, 1 teaspoon Gochugaru paste, ½ tablespoon water
• Season boiling water with salt and add lemon juice in a pot. Cook potatoes until tender (timing varies based on potato size), then drain and set aside. Lemon helps with potatoes texture, keeping them firm without falling apart or skins coming off.
  2 teaspoons lemon juice, salt to taste, 1 ½ pounds baby potatoes
• In a large skillet over medium heat, fry potatoes in oil until golden brown, about 5 minutes. Add sauce, simmer until thickened, stirring frequently for even coating, approximately 5 minutes.
• Remove from heat, stir in sesame seeds, garnish with green onions, and serve promptly.
  1 tablespoon toasted sesame seeds, green onions

Notes

• To Store. While ideally enjoyed fresh, these potatoes can be refrigerated in an airtight container for 3-4 days.
• To Reheat. Reheat in skillet with a little oil or butter or in the microwave. I like to make some extra sauce for serving.

Nutrition

Calories: 244kcal | Carbohydrates: 41g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 766mg | Potassium: 776mg | Fiber: 4g | Sugar: 10g | Vitamin A: 6IU | Vitamin C: 35mg | Calcium: 48mg | Iron: 2mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

You'll Also Love

Recipe adapted from Cookerru.

The post Spicy Skillet Potatoes (Korean Braised Potatoes) appeared first on The Yummy Bowl.

This rice recipe is almost a mandatory accompaniment to any of our family’s Mexican food dinner nights. Whether we’re making Taco Dinner Board, Sweet Potato Tacos, Vegan Meat Tacos, or Healthy White Bean Chicken Chili, a bowl of this fluffy rice is always on the table. 

The instructions for this rice cooking are very easy to follow and you’ll have a perfect side dish ready in less than 30 minutes! I also like to freeze it to have read ahead of time. 

Ingredients

• Rice - we are using basmati rice (long grain) and cooking it via the ''absorption method''. If you want to use another type of rice then the end result may not turn out as in the pictures.
• Cilantro - for the key flavor, use fresh cilantro, or switch to parsley or basil if you prefer.
• Lime - citrus brings a lively taste; you can use lime, lemon, or orange juice.
• Garlic - garlic enhances the dish's flavor and makes it stand out. You can add ½ cup of finely diced onion to the mix too!

How To Make Cilantro Lime Rice

Rinse the rice under cold water in a fine-mesh sieve until it runs clear. Drain well before cooking. Alternatively, soak the rice in a bowl of water for up to 30 minutes to reduce starch.

Heat olive oil in a large skillet and saute garlic until fragrant.

Add uncooked rinsed rice, season with salt and pepper, and toast for 2-3 minutes.

Pour in broth, reduce heat, add lime zest, and simmer with a lid for 20-25 minutes.

Remove from heat, add lime juice, and let it sit for 10 minutes.

Fluff with a fork, stir in cilantro, and serve as a side dish or with various meals.

Serve warm as a side dish, in Buddha bowls, tacos, burritos, with fish and etc.

Does This Taste Like Chipotle Cilantro Rice?

It's a Chipotle-inspired recipe, but the addition of garlic gives this rice an extra burst of flavor.

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

Recipe

Print

How To Make Cilantro Lime Rice

Presenting you the new kind of rice - Cilantro Lime Rice, with zesty lime and cilantro flavors, tender, fluffy rice makes a great side dish for a Mexican or Asian Dinner party. Use it as a side dish for baked fish, chicken, meat, or with tacos and burritos. Simply delicious!

Course Side Dish

Cuisine Mexican, Tex-Mex

Keyword chipotle rice, cilantro rice, lime cilantro rice

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 5 servings

Calories 151kcal

Author Julia | The Yummy Bowl

Ingredients

• 1 cup white basmati rice uncooked, properly rinsed
• 1-2 teaspoon fresh minced garlic
• 1 large lime zested
• 2 teaspoons lime juice freshly squeezed
• 1 ½ teaspoon salt or to taste
• ⅛ teaspoon black ground pepper or use chili pepper mix for a little heat
• ¼ cup cilantro finely diced
• 2 cups chicken or vegetable broth or water
• olive oil for cooking

Instructions

• Heat olive oil in a large skillet and cook garlic.
• Add rice, season with salt and pepper, and toast for 2-3 minutes.
• Pour in broth, reduce heat, add lime zest, and simmer with a lid for 20-25 minutes.
• Remove from heat, add lime juice, and let it sit for 10 minutes.
• Fluff with a fork, stir in cilantro, and serve as a side dish or with various meals.

Notes

Instead of garlic powder, you can use 1 fresh garlic clove, minced, and paste-like. But every garlic is different and if yours is way too strong use less or go for garlic powder.  Personally, I don't like fresh garlic taste with a simple dish as rice but it's a personal preference.  

For Extra flavor I like to add in a little Vegeta seasoning. This is a universal all-purpose seasoning blend (usually yellow), made from vegetables, herbs, and spices. But if this is not available where you are located, I'd recommend dry vegetable or chicken bouillon cube (bio/organic preferred).

My favorite way to use this rice is in Buddha Bowls and as a side with Sweet Potato and  Kale Tacos and Vegan Meat Tacos

Nutrition

Calories: 151kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

You'll Also Love

The post Cilantro Lime Rice appeared first on The Yummy Bowl.

Here's a super simple and incredibly tasty method to slow-cook an entire cabbage until it's wonderfully tender and practically falling apart. This caramelized cabbage is perfect as a meal on its own or served as a side dish with pork dishes, turkey or cod fish.

Don't miss this braised cabbage recipe next.

The full recipe and ingredients can be found in the recipe card below this post.

📋 Brown sugar - although it is optional, you can add 1-2 tablespoons when adding the spices and tomato paste.

Instructions

Step 1 - Preheat the oven.
Position a rack in the middle of the oven and preheat to 350 degrees.

Step 2 - Cut the cabbage.
Cut the cabbage in half through the core, then cut each half into 3 wedges, making sure that each wedge retains some core to hold it together, so that you have 6 wedges.

Season with salt. 

Step 3 - Cook the cabbage.
In a large, ovenproof, high-sided skillet (cast iron skillet) over medium-high heat, heat 1 tablespoon olive oil and 2 tablespoon butter.

Add 3 wedges of cabbage to the skillet and sear until the cabbage is well browned and slightly softened, 3 to 4 minutes per side.

Transfer the cabbage to a plate, and then repeat with another 1 tablespoon of the oil and the remaining cabbage, transferring the cabbage to the plate once browned.

Step 4 - Saute onion with spices and tomato paste.
Add the remaining 2 tablespoons of the oil to the same skillet.

Add the onion and cook, stirring, until softened, about 3 minutes. 

Add garlic, ground cumin, paprika, and black pepper, (brown sugar if using).

Saute for 30 seconds until the aroma comes out.

Add ¼ cup tomato paste into the skillet and simmer for 2-3 minutes, until tomato paste starts to darken. 

Step 5 - Add water and simmer.

Stir in water, stir through and let it come to a boil. Taste for seasoning, if needed add more salt.

Return the cabbage to the skillet, some corners can overlap which is fine. 

Step 6 - Bake and caramelize the cabbage in the oven.

Place the pan into the oven, without the lid. And bake for 40-50 minutes.

The cabbage will soften and half of the liquid should evaporate. 

This caramelized cabbage goes well with air fryer ribs, or simply enjoyed with fresh dill, sour cream, and optional parmesan.

• Related: Braised Cabbage

If you notice that the tomato paste has thickened too much and the pan is drying out or turning dark before the cabbage reaches its desired tenderness, simply pour in a bit of water to loosen it up, allowing the cooking process to continue smoothly.

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

Recipe

Print

Caramelized Cabbage Recipe

Here's a super simple and incredibly tasty method to slow-cook an entire cabbage until it's wonderfully tender and practically falling apart. This caramelized cabbage is perfect as a meal on its own or as a side dish to pork dishes, turkey or cod fish.

Course Side Dish

Cuisine American

Keyword cabbage recipes, caramelized cabbage, how to caramelize cabbage, how to cook cabbage and onions

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 6 servings

Calories 230kcal

Author Julia | The Yummy Bowl

Ingredients

• 1 medium head green cabbage about 2 pounds
• 4 tablespoons olive oil divided
• 2 tablespoon butter
• 1 small yellow onion about 8 ounces, sliced
• 3 cloves garlic minced or finely grated
• ¼ cup tomato paste from the tube
• 1 teaspoon ground cumin
• 1 tablespoon brown sugar optional
• 1 teaspoon smoked paprika
• ½ teaspoon fine sea or table salt plus more to taste
• 1 cups water or low-sodium chicken or vegetable broth
• ¼ teaspoon crushed red pepper flakes

For Serving

• 2 tablespoon fresh dill chopped
• ½ cup sour cream or Greek yogurt
• 1 tablespoon parmesan grated

Instructions

• Preheat the oven. Position a rack in the middle of the oven and preheat to 350 degrees.
• Cut the cabbage. Cut the cabbage in half through the core, then cut each half into 3 wedges, making sure that each wedge retains some core to hold it together, so that you have 6 wedges. Season with salt.
• Cook the cabbage. In a large, ovenproof, high-sided skillet (cast iron skillet) over medium-high heat, heat 1 tablespoon olive oil and 2 tablespoon butter. Add 3 wedges of cabbage to the skillet and sear until the cabbage is well browned and slightly softened, 3 to 4 minutes per side.
• Transfer the cabbage to a plate, and then repeat with another 1 tablespoon of the oil and the remaining cabbage, transferring the cabbage to the plate once browned.
• Saute onion with spices and tomato paste. Add the remaining 2 tablespoons of the oil to the same skillet. Add the onion and cook, stirring, until softened, about 3 minutes.
• Add garlic, ground cumin, paprika, and black pepper, (brown sugar if using). Saute for 30 seconds until the aroma comes out.
• Add ¼ cup tomato paste into the skillet and simmer for 2-3 minutes, until tomato paste starts to darken.
• Add water and simmer. Stir in water, stir through and let it come to a boil. Taste for seasoning, if needed add more salt.
• Return the cabbage to the skillet, some corners can overlap which is fine.
• Bake and caramelize the cabbage in the oven. Place the pan into the oven, without the lid. And bake for 40-50 minutes.
• The cabbage will soften and half of the liquid should evaporate. Serve with fresh dill, sour cream, and optional parmesan.

Notes

• To Store. Once you're done, allow any remaining portions to cool and place them in an airtight container along with any leftover sauce. You can store the caramelized cabbage in the refrigerator for up to 3 days.
• To Reheat. To reheat the cooked cabbage, I suggest gently warming it in a skillet over medium-low heat.

Nutrition

Calories: 230kcal | Carbohydrates: 16g | Protein: 3g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 261mg | Potassium: 323mg | Fiber: 4g | Sugar: 8g | Vitamin A: 879IU | Vitamin C: 57mg | Calcium: 102mg | Iron: 2mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

FAQs

Other Cabbage Recipes

• Old Fashioned Cabbage Casserole
• Fried Cabbage With Bacon
• Roasted Cabbage Steaks
• Kielbasa and Sauerkraut Dinner
• Air Fryer Cabbage

For all recipes, hop on to our Recipe Index collection.

This recipe was inspired by Washington Post.

The post Caramelized Cabbage appeared first on The Yummy Bowl.

This flavorful Yellow Rice is light, fluffy, and quick to make. Steamed in savory chicken broth and seasoned with garlic and turmeric, it's a fantastic side dish ready in just 20 minutes!

It’s the perfect side to go with air fryer ribs, baked trout or caramelized cabbage.

Ingredients

• Long-grain rice - I used basmati rice but an equal amount of jasmine rice can also be used for similar results.
• Turmeric powder - a crucial ingredient in this recipe, though you can substitute a small amount of saffron to add color to the rice.
• Butter - you can also use coconut oil. Butter not only adds delightful flavors to the rice but also contributes to achieving that perfect soft and fluffy texture!
• Onion, garlic - sauté these aromatics in butter to maximize their flavor before coating the rice with this heavenly mixture.
• Chicken stock - you can use vegetable stock or any other preferred broth. Using stock ensures that each grain of rice absorbs flavor, significantly enhancing the overall outcome.
• Sal, pepper - use to taste, if the butter and broth are high in sodium use just a little as needed.

The full recipe and ingredients can be found in the recipe card below this post.

Rinse the rice before cooking to remove debris and starch.

How To Make Yellow Rice

STEP 1: Heat butter in a skillet over medium heat until melted. Sauté onion and garlic until fragrant, about 1-2 minutes. 

STEP 2: Stir in turmeric powder, then add rice, ensuring even coating and light toasting.

STEP 3: Pour in stock, season with salt and pepper, then mix well and bring to a boil. Reduce heat, cover with a lid, and simmer for 15 minutes. 

STEP 4: Remove from heat and let it rest for 5 minutes before fluffing with a fork. Garnish with chopped parsley and serve. Enjoy!

Any leftovers can be easily used in fried rice!

Recipe

Print

How To Make Yellow Rice

This flavorful Yellow Rice is light, fluffy, and quick to make. Steamed in savory chicken broth and seasoned with garlic and turmeric, it's a fantastic side dish ready in just 20 minutes!

Course Main Course, Side Dish

Cuisine Asian, Middle Eastern

Keyword how to make yellow rice, turmeric rice, yellow rice

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 116kcal

Author Julia | The Yummy Bowl

Ingredients

• 1 cups basmati rice or your choice of long-grain rice, rinsed and drained
• 1 tablespoon unsalted butter or coconut oil
• 2 tablespoon onion finely diced
• 3 garlic cloves minced
• ½ teaspoon turmeric powder
• 1 ½ cups chicken stock or vegetable stock
• ¼ teaspoon salt or to taste
• A pinch of black pepper or to taste
• parsley for garnish optional

Instructions

• Heat butter in a skillet over medium heat until melted. Sauté onion and garlic until fragrant, about 1-2 minutes.
  1 tablespoon unsalted butter, 3 garlic cloves, 2 tablespoon onion
• Stir in turmeric powder, then add rice, ensuring even coating and light toasting.
  ½ teaspoon turmeric powder, 1 cups basmati rice
• Pour in stock, season with salt and pepper, then mix well and bring to a boil. Reduce heat, cover with a lid, and simmer for 15 minutes.
  1 ½ cups chicken stock, ¼ teaspoon salt, A pinch of black pepper
• Remove from heat and let it rest for 5 minutes before fluffing with a fork. Garnish with chopped parsley and serve. Enjoy!
  parsley for garnish

Notes

• To Store. Leftover cooked rice can be stored in an airtight container for up to 4 days in the fridge or 3 months in the freezer.
• To Reheat. To reheat, sprinkle with water, cover with plastic wrap, and microwave on medium power for a few minutes. Alternatively, reheat in a saucepan on the stovetop. If frozen, thaw overnight in the fridge before reheating.

Nutrition

Calories: 116kcal | Carbohydrates: 21g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 139mg | Potassium: 86mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.4mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Yellow Rice appeared first on The Yummy Bowl.

With every bite, you'll savor the delicate crunch of fresh vegetables, perfectly cooked rice, fluffy scrambled egg, and the burst of simple flavors that create a delicious dish. Serve this Vegetable Fried Rice as a side dish to any meal or add protein of choice to make it a complete meal.

⭐ It tastes great with Chili Garlic Shrimp, Chicken Lettuce Wraps and Crispy Tofu.

Ingredients

• Vegetables - I like to cut carrots, bell peppers, and bok choy into small bite-sized cubes. And lots of sliced scallions instead of regular onion.
• Plain Rice - Short or long grain rice? Long grain rice: Jasmine rice is what most restaurant use. Basmati rice is more rare but also common. Short grain rice: ok to use, but is more starchy than long grain rice.
• Soy Sauce - we used gluten-free soy sauce aka tamari which is a Japanese soy sauce made by fermenting soybeans and is gluten-free. Compared to regular soy sauce, it’s darker and has less salt.
• Egg - large eggs but for more fluffy yellow eggs, use egg yolks instead.

The full recipe and ingredients can be found in the recipe card below this post.

📋 JULIA'S TIP: if you can’t find gluten-free soy sauce (tamari), use one of these alternatives: coconut aminos, fish sauce, or Worcestershire sauce.

How To Make Vegetable Fried Rice

Whisk together the eggs in a small bowl. Set aside. 

Heat up a nonstick skillet over medium-high heat until very hot. Add cooking oil. 

Fry the vegetables (carrots, scallions, bell pepper, bok choy), until just softened (just 1-2 minutes), and season with black pepper and a little salt. 

Push the veggies on one side of the pan and pour in the beaten eggs. Use a spatula to scramble the eggs into small pieces.

Once cooked, stir everything together.

Stir in the rice, and soy sauce, and toss until it's hot and fully coated in sauce and mixed with the veggies and eggs.

Taste for seasoning and add extra soy sauce, salt or black pepper if needed. Serve with more scallions on top. Enjoy!

What Are Some Good Egg Fried Rice Vegetables?

By Cuisine

You can easily adjust this recipe to make your own homemade version of a traditional takeaway inspired from around the world:

• Indian fried rice: otherwise known as Indian pilaf. Popular combinations include ghee, mustard seeds, lots of fresh garlic and chilis, cumin, coriander, curry, and turmeric powder that makes the rice turn beautiful yellow color. It can be with or without veggies.
• Indonesian fried rice: traditional Nasi Goreng is often made with kecap manis (sweet soy sauce), shrimp paste, chilis, chicken, or seafood and served with cucumbers, tomatoes, prawn crackers or satay skewers.
• Chinese fried rice: combine garlic, onion, veggies, soy sauce, oyster sauce, fish sauce, and toasted sesame oil.
• Japanese fried rice: aka Yakimeshi is very similar to Chinese but Japanese fried rice is made using with short-grain rice, such as sushi rice, yielding a chewy texture. Popular recipes include the addition of ham, veggies, and kewpie mayo.
• Korean fried rice: or Bokkeumbap is often made with kimchi, bacon, eggs, veggies, gochujang, soy sauce, and oyster sauce.
• Filipino: aka Sinangag, is simple rice with lots of garlic and eggs.
• Jamaican-style rice: Scotch bonnet pepper, dried kidney beans, ginger, coconut, and lots of seasonings.

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

Recipe

Print

Vegetable Fried Rice Recipe

With every bite, you'll savor the delicate crunch of fresh vegetables, perfectly cooked rice, fluffy scrambled egg and the burst of simple flavors that create a delicious dish. Serve this Vegetable Fried Rice as a side dish to any meal or add protein of choice to make it a complete meal.

Course Main Course, Side Dish

Cuisine American, Asian

Keyword egg fried rice, vegetable fried rice recipe, vegetable rice recipe

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 portions

Calories 271kcal

Author Julia | The Yummy Bowl

Ingredients

• 3 cups cooked rice (its about 1 ½ cup uncooked rice)
• 3 large eggs
• ¼ cup bell peppers cubed
• 3 tablespoons sliced scallions or green onions just white part, green for serving
• ¼ cup carrot cubed
• 3 tablespoon low sodium soy sauce or tamari
• 2 small bok choy cabbage chopped
• black pepper to taste

Instructions

• Whisk together the eggs in a small bowl. Set aside.
• Heat up a nonstick skillet over medium-high heat until very hot. Add cooking oil.
• Fry the vegetables (carrots, scallions, bell pepper, bok choy), until just softened (just 1-2 minutes), and season with black pepper and a little salt (or leave as is and season later once soy sauce is added).
• Push the veggies on one side of the pan and pour in the beaten eggs. Use a spatula to scramble them into small pieces. Once cooked, stir everything together.
• Stir in the rice, soy sauce, and toss until it's hot and fully coated in sauce and mixed with the veggies and eggs.
• Taste for seasoning and add extra soy sauce, salt or black pepper if needed. Serve with more scallions on top. Enjoy!

Notes

• To Store. For the best flavor, consume within 3-4 days. Store in an airtight container in the fridge.
• A day old rice is preferred but not essential. Using same-day freshly cooked rice is totally fine if the rice has been cooled and refrigerated.
• For this recipe, you don’t need to soak the rice, however, you need to wash/rinse it until the water runs clear. Not properly washed rice will be clumpy and is simply not healthy as it contains bacteria that can survive cooking. Washed rice will result in a fluffy and al dente texture.
• Cook the dish over medium-high or high heat. Similar to wok-style cooking, cook it on high just until veggies become softened and egg fluffy. Lower heat will only make your rice and veggies stick to each other and the pan. I prefer a nonstick skillet instead of a wok. If you do use a wok, make sure you are using the highest heat. This is a very quick stir fry that takes you only 3-5 minutes to cook.
• Does rice have to be cold for fried rice? Yes, for best results it is better to use cooked and cooled rice. Cook the rice using steaming, boiling or rice cooker method. Cool it first and then refrigerate it until cold. When frying, use medium-high heat and a non-stick pan. If you are worried that rice clumps together it is best to avoid wok, especially if you are a beginner.

Nutrition

Calories: 271kcal | Carbohydrates: 45g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 123mg | Sodium: 1082mg | Potassium: 1232mg | Fiber: 5g | Sugar: 6g | Vitamin A: 20617IU | Vitamin C: 202mg | Calcium: 481mg | Iron: 5mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

You'll Also Love

The post Vegetable Fried Rice appeared first on The Yummy Bowl.

Making heart-shaped potatoes is totally optional but does add bonus points for presentation. Serve them at your next Date night or Valentine's day.

⭐ Looking for more air fryer sides? Try our cheesy Jalapeno Poppers, bacon Brussel Sprouts, and best Buffalo Cauliflower next!

Ingredients

The full recipe and ingredients can be found in the recipe card below this post.

Instructions

Cut the potatoes lengthwise about ¼ inches thick slices. Not very thin.

With a heart-shaped cookie cutter, cut out potato hearts. I used 2-inch cookie heart.

Place potatoes in a large bowl and toss in seasonings. Add olive oil and combine. 

Spray the air fryer tray lightly with oil before adding the seasoned potato slices.

Preheat the air fryer to 375 degrees Fahrenheit according to manufacturer instructions. Mine was about 5 minutes: Cosori 5.8 quart.

You could also use something like a Ninja Foodi with built-in air fryer function)

Place the potatoes in the basket in a single layer. Don't overcrowd the basket and cook in multiple batches.

Air fry potatoes at 375 degrees Fahrenheit for 10-11 minutes, turning the potatoes halfway through. Once the potato slices develop golden brown edges - they are done.

Serve as an appetizer with dipping sauces, as a side dish or for breakfast instead of hash browns.

📋 JULIA'S TIP To ensure you get crispy potatoes, you can take an extra step and soak the raw cut potatoes in cold water before patting them dry with a paper towel to season and air fry. BUT this is not essential with air fryer.

Tips

• You can use as little as 1 tablespoon of oil. I find the fries slightly crispier and flavorful when using more oil but you can get away with less if using air fryer.
• Fried food generally don't reheat well. But with air fryer you can reheat them once or twice more once they go cold. Reheat in a preheated air fryer at 375 degrees F for 3-5 minutes.
• Don't overcrowd the air fryer basket. Keep those slices separate to ensure even cooking and crispy exterior. 
• I didn't soak the potatoes but it may help to draw out the excess starch for more crisp results. However, I find that it is not that essential, especially when using an air fryer. Soak the fries in cold water for at least 20-25 minutes to 1 hour.
• Shake basket halfway through to help potatoes crisp up nicely.
• It’s good to season potatoes with salt before frying them, but you should also season them (preferably sea salt flakes) after frying, as this will help the potatoes to soak up even more flavor. 
• If you do multiple batches, keep the cooked potatoes warm in the oven while you work with the remaining batches.

📋 JULIA'S TIP While traditional fried food doesn’t reheat well, you can salvage leftover fried food by reheating it in an air fryer the same day once the food has become cold.

Serving Suggestions

Air fryer potato slices are the perfect side dish to your favorite main dish or as a choice of finger foods at parties and family gatherings.

Once they are getting cold you can quickly pop them back into air fryer and reheat once or twice. The only downside to serving these for a crowd is cooking them in smaller batches unless you using something like a french door or large family air fryers.

Potato dishes go with almost anything. We love to serve this side dish with our favorite main courses.

Make Ahead and Storing Instructions

Overall, leftover ‘’fried’’ foods don’t last in the fridge for too long. Nor do they taste great after reheating.

Make as much as you'd consume.

📋 JULIA'S TIP If you have leftover uncooked potato slices (with no seasoning or oil), submerge them in cold water and keep them refrigerated for up to 12-24 hours. This is also a great way to make ahead a bunch. 

More Air Fryer Recipes

Air fryer is my favorite thing lately, from my guest's favorite Air Fryer Nachos, Peanut Butter Cookies to Jalapeno Poppers. Anything can be done in air fryer, plus it reheats beautifully and tastes and looks like from the restaurant!

For a full collection hop on to our Air Fryer archives.

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

Recipe

Print

Easy Air Fryer Potatoes (Heart Shaped Slices)

These easy air fryer potatoes are the new way to enjoy this delicious side dish. Say goodbye to convenient oven-baked potatoes that lack that signature crisp, and hello to a healthier and more appetizing alternative that's easy to prepare and is ready in minutes. With just a little oil you get a perfect crunchy exterior with fluffy potato inside.

Course Appetizer, Side Dish

Cuisine American

Keyword air fryer sliced potatoes, heart shaped potato, sliced potatoes in air fryer

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Total Time 26 minutes minutes

Servings 3 side portions

Calories 287kcal

Author Julia | The Yummy Bowl

Ingredients

• 2 pounds larger Russet potatoes
• 1-2 tablespoons of olive oil or more if needed
• 1 teaspoon garlic powder for stronger flavor use 1 medium garlic clove, minced
• 1 teaspoon onion powder
• ½ teaspoon dried thyme
• 1 teaspoon salt or to taste
• ½ teaspoon paprika
• fresh thyme for serving
• black pepper to taste optional

Instructions

• Cut the potatoes lengthwise about ¼ inches thick slices. Not very thin. With a heart-shaped cookie cutter, cut out potato hearts. I used 2-inch cookie heart. This step is optional and you can simply leave the round slices as they are.
• Place potatoes in a large bowl and toss in seasonings. Add olive oil and combine. Spray the air fryer tray lightly with oil before adding the seasoned potato slices.
• Preheat the air fryer to 375 F according to manufacturer instructions. (Mine was 375 F for 5 minutes) Cosori 5.8 quart. You could also use something like a Ninja Foodi air fryer.)
• Place the potatoes in the basket in single layer. Don't overcrowd the basket and cook in multiple batches. Air fry potatoes at 375 degrees Fahrenheit for 10-11 minutes, turning the potatoes halfway through. Potato slices should have a golden brown edges once done cooking.
• Serve as an appetizer with dipping sauces, as a side dish or for breakfast instead of hash browns.

Video

Notes

You can use as little as 1 tablespoons of oil or use a little more. I find the fries slightly crispier and flavorful when using oil but you can use even less for an air fryer.
Fried food generally doesn’t reheat well. But with air fryer you can reheat them once if they got cold (on the same day of making). Reheat in a preheated air fryer at 375F for 3-5 minutes.

Nutrition

Calories: 287kcal | Carbohydrates: 56g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 17mg | Potassium: 1288mg | Fiber: 4g | Sugar: 2g | Vitamin A: 174IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 3mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Air Fryer Potatoes appeared first on The Yummy Bowl.

This Butternut Squash Casserole is the perfect holiday side dish - it’s ridiculously simple to make, delicious, and perfect for the holidays! Let your Thanksgiving dinner be worry-free and enjoy an easy yet flavorful casserole.

If you like more pumpkin or healthy squash casserole recipes, be sure to check out my Bacon Pumpkin Casserole, Butternut Squash Risotto, and Bacon Pumpkin Bake.

How To Make Butternut Squash Casserole

Preheat oven to 350°F. 

In a large bowl, mix together apples, butternut squash or pumpkin, and cranberries.

Mix in some brown sugar, coconut oil, cornstarch, salt, nutmeg and cinnamon and toss to evenly distribute.

Place the squash mixture in an ungreased 1 ½ to 2 quart prepared baking dish, cover with foil and bake for 20-25 minutes.

Remove from oven and toss lightly.

Bake, covered, for an additional 30-35 minutes, or until squash and apples are tender when pierced with a fork.

Let the casserole cool for about 10-15 minutes to allow the liquid in the bottom of the dish to thicken slightly. Serve warm. 

If you have more apples left, make these delicious caramel apple scones for breakfast or dessert.

Looking for more side dishes? Don't miss this holiday favorite stuffed butternut squash.

I recommend baking it with foil so it doesn’t dry out. This is also important if you want to add nuts, and they need to be covered because will burn easily.

More Butternut Squash Recipes

For all recipes, please go to my Recipe Index.

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

Recipe

Print

Roasted Butternut Squash Casserole With Cranberries And Apples

This Butternut Squash Casserole is the perfect holiday side dish - it’s ridiculously simple to make, delicious, and perfect for the holidays! Let your Thanksgiving dinner be worry-free and enjoy an easy yet flavorful casserole.

Course Side Dish

Cuisine American

Keyword butternut squash casserole, healthy squash casserole, roasted butternut squash with cranberries

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 5 side dish servings

Calories 131kcal

Author Julia | The Yummy Bowl

Ingredients

• 3 cup butternut squash or pumpkin peeled and cut into 1" cubes
• 1 medium green apple peeled and cut
• ½ cup fresh or frozen cranberries
• 2 tablespoons coconut oil melted
• ½ tablespoon cornstarch
• 2 tablespoon brown sugar
• ¼ teaspoon salt
• ⅛ teaspoon ground nutmeg
• ¼ teaspoon ground cinnamon

Instructions

• Preheat the oven to 350°F.
• In a large bowl, mix apples, butternut squash or pumpkin, and cranberries.
• Mix brown sugar, coconut oil, cornstarch, salt, nutmeg, and cinnamon and toss to evenly distribute.
• Place the squash mixture in an ungreased 1 ½ to 2 quarts prepared baking dish, cover with foil and bake for 20-25 minutes.
• Remove from oven and toss lightly. Bake, covered, for an additional 30-35 minutes, or until squash and apples are tender when pierced with a fork.
• Let the casserole cool for about 10-15 minutes to allow the liquid in the bottom of the dish to thicken slightly. Serve warm.

Video

Nutrition

Calories: 131kcal | Carbohydrates: 22g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.002g | Sodium: 8mg | Potassium: 350mg | Fiber: 3g | Sugar: 11g | Vitamin A: 8955IU | Vitamin C: 21mg | Calcium: 49mg | Iron: 1mg

This recipe has been inspired by this recipe.

You'll Also Love

The post Roasted Butternut Squash Casserole With Cranberries And Apples appeared first on The Yummy Bowl.

This roasted butternut squash perfectly embodies the kind of wholesome yet comforting meal that is easier to make than it looks. Stuffed with quinoa and dried fruit makes a perfect healthy meal!

Perfect side for Thanksgiving, Christmas feast, or any ordinary day.

This recipe is a must for our holiday gatherings, along with green bean casserole, corn casserole, and perfectly creamy mashed potatoes.

📋 OPTIONAL TOPPING: You can also add a crunchy topping with crackers or breadcrumbs just like I did with my jalapeno dip or million dollar chicken casserole. But take care to watch the squash so these add-ins won't brown too much toward the end of cooking.

• Related: Honey Roasted Pumpkin Seeds

Since we're roasting and stuffing the squash, there's no need to peel the skin or perform any further cutting. It's ready to go into the oven.

If the squash is slightly irregular in size, you can trim off the bottom (just a bit) to create a flat end so it stays on the baking sheet without falling on the side. 

Coat the squash with 1 tablespoon of olive oil, season with salt and pepper, and roast for 45-50 minutes until fork tender.

While the squash roasts, prepare the filling:

Boil 1 cup of water with a pinch of salt, add quinoa, and simmer until dry and cooked.

Cover and let it sit for 15 minutes, then fluff with a fork.

In a large skillet, sauté garlic, onions with 1 tablespoon of olive oil until translucent.

Then add bell peppers. Season with Italian herbs, salt, and pepper.

Mix in the cooked quinoa and cranberries, taste if the filling needs additional salt, and then set aside.

Allow the roasted squash to cool for 10 minutes, then scoop out some flesh and dice it into small cubes.

Add the squash to the quinoa mixture.

Fill the butternut squash halves with the quinoa filling. Be careful, the squash will be very hot!

Reduce the oven temperature to 350°F (176°C) and roast for an additional 3-5 minutes.

Garnish with grated Parmesan cheese, and freshly chopped parsley. Serve hot as a main course or a side to leftover turkey shepherd's pie. Enjoy!

Recipe

Print

Roasted Butternut Squash Stuffed With Quinoa

This healthy stuffed butternut squash recipe perfectly embodies the kind of wholesome yet comforting meal that is easier to make than it looks. With its nourishing ingredients and great flavor, this hearty dish is ideal as either a side or the star of a Thanksgiving feast or any ordinary day. It truly shines as a centerpiece!

Course Main Course

Cuisine American

Keyword butternut squash stuffed, butternut squash stuffed with quinoa, healthy stuffed butternut squash recipe, quinoa stuffed butternut squash, recipe for stuffed butternut squash, stuffed baked butternut squash, vegetarian stuffed butternut squash recipes

Prep Time 20 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 4 servings

Calories 385kcal

Author Julia | The Yummy Bowl

Ingredients

• 2 small butternut squash about 2 ½ pounds
• ½ cup quinoa uncooked
• 1 cup water or vegetable stock
• 2 tablespoons olive oil divided
• 2 teaspoons garlic minced
• 1 shallot onion finely chopped
• ½ cup bell peppers diced small
• 1 teaspoon Italian dried herbs
• salt and black pepper to taste
• ⅓ cup dried cranberries

For Topping

• ¼ cup Parmesan cheese grated
• parsley leaves chopped

Instructions

• Preheat the oven to 400°F (200°C).
• How to prepare butternut squash. With a sharp knife cut the butternut squash in half lengthwise, scoop out and remove the seeds, and place them on a parchment paper-lined baking tray. Since we're roasting and stuffing the squash, there's no need to peel the skin or perform any further cutting. It's ready to go into the oven. If the squash is slightly irregular in size, you can trim off the bottom (just a bit) to create a flat end so it stays on the baking sheet without falling on the side.
• Coat the squash with 1 tablespoon of olive oil, season with salt and pepper, and roast for 45-50 minutes until fork tender.
• While the squash roasts, prepare the filling: Boil 1 cup of water with a pinch of salt, add quinoa, and simmer until dry and cooked. Cover and let it sit for 15 minutes, then fluff with a fork.
• In a large skillet, sauté garlic, onions with 1 tablespoon of olive oil until translucent. Then add bell peppers. Season with Italian herbs, salt, and pepper.
• Mix in the cooked quinoa and cranberries, taste if the filling needs additional salt, and then set aside.
• Allow the roasted squash to cool for 10 minutes, then scoop out some flesh and dice it into small cubes. Add the squash to the quinoa mixture.
• Fill the butternut squash halves with the quinoa filling. Be careful, the squash will be very hot!
• Reduce the oven temperature to 350°F (176°C) and roast for an additional 3-5 minutes.
• Garnish with grated Parmesan cheese, and freshly chopped parsley. Serve hot. Enjoy!

Notes

• Flavor - Fulfilling, aromatic and perfectly seasoned quinoa filling with tender and sweet butternut squash just melts in your mouth.
• Keep the seeds - Utilizing butternut squash seeds is a nutritious choice, as both seeds and skin provide vitamins, carotene, minerals, and more. To prepare seeds, remove any attached squash flesh, rinse under cold water, pat dry, and toss in a bowl with oil, salt, and pepper. Roast them in a single layer on a baking tray at 300 F (150 C) 2 for 20-25 minutes.
• To Store - Place any remaining stuffed butternut squash into an airtight container and keep it refrigerated for up to 5 days.
  To Reheat - To enjoy it again, either heat it in a 350-degree oven, covered, until hot (approximately 20-30 minutes) or gently warm it in the microwave.
• To Freeze - The filling itself can be frozen for later (about 2-3 months) but I don’t recommend freezing the entire squash as the texture will be not so appetizing after thawing.
• Make Ahead - You can prepare all the stuffing ahead of time and refrigerate it until you're ready to use it (1-2 days in advance). You can also stuff the squash in advance and store it in the fridge until it's time to bake.

Nutrition

Calories: 385kcal | Carbohydrates: 73g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 123mg | Potassium: 1565mg | Fiber: 11g | Sugar: 19g | Vitamin A: 40723IU | Vitamin C: 107mg | Calcium: 282mg | Iron: 4mg

Recipe inspired from Curry Trail.

You'll Also Love

The post Roasted Butternut Squash (With Quinoa) appeared first on The Yummy Bowl.

This recipe is a must for our festive gatherings, along with breakfast bake, green bean casserole, corn casserole, perfectly mashed potatoes ... to name a few!

How To Make Garlic Green Beans

Prep. Place green beans in a colander and rinse well.

There are two ways to chop off the ends: You can hold a bunch in your hand and use scissors or place them on a cutting board and cut off the ends. They are now ready for blanching.

Bring a large pot of water to a boil. Throw in a touch of salt.

Add the green beans and blanch in the salted water for 3-4 minutes. While the beans are cooking, prepare a large bowl of ice water for an ice bath.  

Drain the beans with a colander and immediately transfer to the ice water to stop the cooking process.

Drain again, blot with paper towels, and set aside. This step helps the beans to remain crunchy and vibrant green.

Saute. Heat the butter and olive oil in a large skillet over medium heat. Add the diced shallots and saute for 2 minutes.

Add the garlic to the pan and stir with the shallots for 30 seconds more.

Add the green beans and lemon zest to the pan and stir together for a couple of minutes, until warmed through.

Serve. Season with salt and pepper and serve immediately for the perfect side dish. 

📋 FLAVOR & TEXTURE: These sautéed green beans turn out crunchy and chewy with a nice tangy garlicky flavor with citrus notes. 

Health Benefits Of Green Beans

Green beans are low in calories, high in fiber, and contain many essential nutrients like Vitamins A, K, and folate. Read more about benefits in this Healthline post.

French Green Beans vs Regular Green Beans

French green beans, or Haricots Verts, are longer and thinner than regular green beans. They're a bit pricier because they're picked earlier, making them more tender and flavorful.

I used thinner beans in this recipe, but feel free to use what you have!

More Side Dishes

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

Recipe

Print

Buttery Lemon Garlic Green Beans

Fresh green beans are smothered in butter, garlic, and lemon zest in this easy recipe for Lemon Garlic Green Beans. Crispy, crunchy, and loaded with flavor they are about to become your new favorite side dish, the perfect way to get a green vegetable on the dinner table.

Course Side Dish

Cuisine American

Keyword buttery garlic green beans, french green beans recipe, lemon garlic green beans, sauteed garlic green beans, skillet green beans

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 102kcal

Author Julia | The Yummy Bowl

Ingredients

• 1 pound green beans trimmed ends cut off
• 2 shallots finely diced
• 1 tablespoon butter
• 1 tablespoon olive oil
• lemon zest from 1 large lemon
• 1 tablespoon fresh garlic pressed
• salt and black pepper or use lemon pepper seasoning

Instructions

• Prep. Place green beans in a colander and rinse well.
• There are two ways to chop off the ends: You can hold a bunch in your hand and use scissors or place them on a cutting board and cut off the ends. They are now ready for blanching.
• Bring a large pot of water to a boil. Throw in a touch of salt.
• Add the green beans and blanch in the salted water for 3-4 minutes. While the beans are cooking, prepare a large bowl of ice water for an ice bath.
• Drain the beans with a colander and immediately transfer to the ice water to stop the cooking process. Drain again, blot with paper towels, and set aside. This step helps the beans to remain crunchy and vibrant green.
• Saute. Heat the butter and olive oil in a large skillet over medium heat. Add the diced shallots and saute for 2 minutes.
• Add the garlic to the pan and stir with the shallots for 30 seconds more.
• Add the green beans and lemon zest to the pan and stir together for a couple of minutes, until warmed through.
• Serve. Season with salt and pepper and serve immediately for the perfect side dish.

Notes

• To Store. Let the beans come to room temperature and then store them in an airtight container in the fridge for 3-4 days.
• To Freeze. You can freeze leftovers for up to 3 months. Defrost in the fridge overnight or run them under warm water.
• French beans vs regular green beans - French green beans, or Haricots Verts, are longer and thinner than regular green beans. They're a bit pricier because they're picked earlier, making them more tender and flavorful. I used thinner beans in this recipe, but feel free to use what you have!

Nutrition

Calories: 102kcal | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 33mg | Potassium: 290mg | Fiber: 4g | Sugar: 5g | Vitamin A: 871IU | Vitamin C: 15mg | Calcium: 51mg | Iron: 1mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

You'll Also Love

The post Buttery Lemon Garlic Green Beans  appeared first on The Yummy Bowl.

Air Fryer Brussels Sprouts is one of the best ways to enjoy a side of low-carb vegetables. The crispy seasoned exteriors of each brussel sprout are totally addictive - not firm but not over soft on the inside! Serve these tasty veggies with my homemade and healthy chipotle aioli.

If that wasn’t enough, I’ve also combined these crispy air fryer Brussels sprouts with salty crispy bacon and freshly grated Parmesan just like in my Air Fryer Fingerling Potatoes.

⭐Don’t miss my other air fryer recipes! Crispy Sweet Potato Fries,  classic cheesy French Fries, or Jalapeno Poppers

How To Make Air Fryer Brussels Sprouts

In a large bowl add Brussels sprouts and season with salt, pepper, and onion powder along with 1 tablespoon of oil.

Preheat the air fryer to 400 degrees Fahrenheit according to manufacturer instructions (mine is for 5 minutes).

• Related: Fried cabbage with bacon

Lightly spray the air fryer basket with vegetable oil and add the vegetables in a single layer.

Don't overcrowd the basket, you may need to do this in batches.

Air fry for 5 minutes, shake and stir gently. Add parmesan and fry for another 5-6 minutes until charred and crisp.

If using fresh garlic add it here now.

Make the chipotle aioli by combining all the ingredients in a small bowl and let chill in the fridge before serving.

Serve the Brussels sprouts with a drizzle of lime or lemon juice, crispy bacon, and more parmesan on top.

📋 JULIA'S TIP For an extra hearty meal, we like to serve these tasty sprouts with lazy Cabbage Roll Casserole, Salmon Casserole or my unstuffed Ukrainian Cabbage Rolls recipe.

Brussel Sprouts In Oven Instructions

You can make these Brussels sprouts in a regular oven too.

Preheat the oven to 400 degrees Fahrenheit.

Toss the vegetables in 1-2 tablespoons of olive oil, season with spices, and arrange in a single layer on a large baking sheet lined with parchment paper.

Bake for 15-20 minutes or until they start becoming golden brown.

Or you can use a broiling function for the last 5-10 minutes to make the outer layer even crispier and darker.

Don't leave them unattended as they will burn rather quickly!

However, I love cooking in the air fryer because you can get away with less oil and the texture can't compare to a regular oven.

Use just a tablespoon or even less, keep an eye on these sprouts and cook until they've become golden brown.

How To Serve Air Fryer Brussels Sprouts

Crispy Brussels sprouts are also good on their own with maple syrup, balsamic glaze, or with a drizzle of good-quality olive oil.

• Stuffed Mushrooms
• Glazed Carrots
• pork tenderloin or air fryer ribs
• barbecue slow cooker pork ribs
• chicken
• mix in pasta
• warm salads.

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

Recipe

Print

Air Fryer Brussel Sprouts With Bacon And Chipotle Aioli

Air Fryer Brussel Sprouts is one of the best ways to enjoy a side of low-carb vegetables. The crispy seasoned exteriors of each brussel sprout is totally addictive - not firm but not over soft on the inside! Served with my homemade and healthy chipotle aioli.

Course Appetizer

Cuisine American

Keyword air fryer brussel sprouts, air fryer brussel sprouts bacon, chipotle aioli

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Author Julia | The Yummy Bowl

Ingredients

• 1 pound Brussel Sprouts trimmed and larger sprouts cut in half
• 1 tablespoon olive oil
• ¼ cup Parmesan grated
• Salt and
• black pepper to taste
• 1 teaspoon onion powder
• 1 clove garlic minced (optional)
• Crispy cooked Bacon optional and more parmesan for garnish

Healthy Chipotle Aioli

• ½ cup yogurt
• ½ fresh garlic clove minced
• ¼ teaspoon lemon juice
• ½ teaspoon chipotle powder
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper
• 1 teaspoon olive oil

Instructions

• In a large bowl add Brussel sprouts and season with salt, pepper, onion powder along with 1 tablespoon oil.
• Preheat the air fryer to 400 degrees Fahrenheit according to manufacturer instructions (mine is for 5 minutes, Cosori 5.8 quart). Lightly spray the air fryer basket with vegetable oil and add the vegetables in a single layer. Don't overcrowd the air fryer basket, you may need to do this in batches.
• Air fry for 5 minutes, shake and gently stir, add parmesan and fry for another 5-6 minutes until charred and crisp. If using fresh garlic add it here now.
• Make the chipotle aioli by combining all the ingredients in a small bowl and let chill in the fridge before serving.
• Serve with a drizzle of lime or lemon juice and more parmesan on top.

Video

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

You'll Also Love

The post Air Fryer Brussels Sprouts appeared first on The Yummy Bowl.