Soul Warming Pumpkin Coconut Curry

If you've been here for a while you'll know that I'm not vegan. Nor am I a vegetarian, but sometimes I crave hearty meatless dishes. I was pleasantly surprised at how good this curry turned out. Steve loved it too and we happily ate the leftovers for the rest of the week. (It reheats well, too!)

This recipe is vegan as written, but if you simply need it to be meatless I added some recipe tweaks below for flexibility as well as some suggestion on vegetables to use.

Why You'll Love This Pumpkin Curry Recipe

Again, hello... we love recipes that clean out the produce drawer! Besides being totally delicious, It's hearty and filling, but won't leave you feeling heavy. Just the thing we need to nourish ourselves during the busiest season of the year!

You can do some prep ahead to make this come together more quickly. I included them in the tips section below. It also reheats beautifully so it's a great meal prep recipe.

Pumpkin Curry Ingredients

If this ingredient list looks daunting, know that almost half of the items are spices. That's the nature of Indian-inspired recipes and what makes them so rich and delicious!

• Steamed rice or quinoa, for serving
• Ground coriander
• Garam masala: You can find this in most grocery stores or online, but if you'd like to make your own, it's easy! I included a whole-spice and a pre-ground version in my Homemade Garam Masala Recipe.
• Sweet paprika: As opposed to hot or smoked paprika. This is just regular paprika.
• Ground turmeric
• Ground cumin
• Sea salt
• Coconut oil
• Dried minced onion: I use this in this recipe simply to save you some chopping time since you'll be chopping a pile of vegetables already. Feel free to use a large diced onion instead. I included some notes about this in the recipe card.
• Fresh garlic
• Fresh ginger: I love buying frozen grated ginger cubes! They pop out easily and no prep required. I've seen them at a few grocery stores and find mine at Trader Joe's.
• Tomato paste
• Pumpkin puree: Not pumpkin pie filling. I think we know this already, right?
• Vegetable broth
• Chopped vegetables: Use whatever you have on hand or what you think your kids will happily eat! I included some notes about this below.
• Garbanzo beans: Also known as chickpeas. They're the same thing.
• Full-fat coconut milk

How to Make Pumpkin Curry

1. Make your grains (rice, quinoa, or cauliflower rice if you're avoiding grains).
2. Combine the spices and set them aside.
3. Saute the oil, garlic, and ginger briefly in the coconut oil.
4. Add the reserved bowl of spices. Stir and cook for another minute or so.
5. Add the tomato paste and pumpkin puree to the skillet and stir well, incorporating the spices well and forming a paste.
6. Pour in the chicken broth, and add the vegetables and garbanzo beans. Simmer for about 15 minutes.
7. Stir in the coconut milk and cook, uncovered, for another couple of minutes.
8. Sprinkle the remaining garam masala over the top of the curry and serve alongside your choice of grains.

Pumpkin Curry Recipe Variations

• Make it in an Instant Pot: Use the saute function for the first few steps. When you get to the simmer step, set it to high pressure for 1 minute. Stir in the coconut milk at the end.
• Change up the vegetables: Longer cooking vegetables (like squash, carrots, and potatoes) will need to be chopped smaller. I used ½ head of cauliflower, 6 oz fresh green beans, and 8 oz of butternut squash (½-inch cubes). You could also use carrots, sweet potatoes, or white potatoes. Quicker cooking vegetables like zucchini, yellow squash, peas, and broccoli can be added about 5 minutes before the simmer time is over to avoid them turning to mush.
• Un-veganize it: If you don't need this recipe to be vegan, but simply meatless, use butter and chicken broth instead of coconut oil and vegetable broth.
• Change the protein: Again, if you don't need this to be vegan/vegetarian, use the swaps above and add 12-16 oz of cubed, uncooked chicken/pork or a pound of uncooked shrimp in place of the garbanzo beans. If you're using chicken or pork, add them at the same time as the vegetables. If you're using shrimp, add them with the coconut milk and simmer for a couple extra minutes until they're cooked through.
• Make it spicy: Add ¼-1/2 teaspoon crushed red pepper flakes along with the rest of the spices. Or use some chili-crunch or Asian chili paste in your individual bowls.

Tips For Making Pumpkin Puree Curry

• Prep your ingredients before you start cooking. Treat this like a stir-fry. Ingredients go into the pan quickly, and you'll need to have them ready so nothing burns. Have your veg already chopped, your spices measured out, and your aluminum cans open. (And your chicken broth thawed. I'm not the only one who scrambles with half-frozen broth, right?)
• Adding ingredients gradually allows the spices to "fry" in the oil for a bit. This enhances their flavor. You'll get the best flavor if you follow the instructions as written instead of dumping everything in at once.
• Use vegetables that cook at the same rate. You don't want some half-cooked and others turned to mush. There are suggestions about this in the recipe notes below.

Curry Pumpkin Serving Suggestions

Serve this curry with freshly steamed rice, quinoa, or any other grain you prefer!

If you're avoiding grains, try serving it with How to Cook Cauliflower Rice (Roasted!) or Curry Roasted Cauliflower. I've eaten curry with both of those and they're totally delicious options.

Additional Add-Ins

If you're looking for toppings, try adding an extra sprinkle of garam masala, some spicy condiment, a squeeze of lemon or lime juice, or a dollop of plain Greek yogurt.

Storing Leftover Pumpkin Coconut Curry

Store leftover pumpkin curry in an airtight container in the fridge for up to a week. I recommend reheating it in a skillet or saucepan for best flavor.

Can Pumpkin Puree Curry be frozen?

Yes. Maybe. If you used delicate vegetables (like zucchini, asparagus, etc.) they'll be mushy after reheating. Sturdier vegetables should be fine as long as you didn't overcook them while making the recipe.

More Easy Indian Recipes on Perry's Plate

If you liked this recipe, try another one of my Indian-inspired recipes!

Lentil Curry: Another vegetarian recipe easily made vegan.

Recipe for Making Egg Curry: Another meatless curry we love.

Chicken and Saag: Love this spinach curry! You can also use paneer (Indian cheese) instead of chicken to make this meatless.

Instant Pot Chicken Curry Recipe: My favorite chicken curry and always devoured by my family.

Indian Beef: A slow cooker gem that makes your house smell totally delicious.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Pumpkin Puree Curry

Yield: Serves 6

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

This pumpkin curry is the perfect home for bits of leftover vegetables as well as that partial can of pumpkin puree giving you side eye. It's cozy and nourishing and comes together in about 45 minutes!

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Ingredients

• Steamed rice or quinoa, for serving
• 1 Tablespoon ground coriander
• 1 Tablespoon garam masala, divided
• 1 Tablespoon sweet paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 ½ teaspoon sea salt
• 4 Tablespoons coconut oil
• 2 Tablespoons dried minced onion
• 1 Tablespoon minced/grated fresh garlic
• 1 Tablespoon minced/grated fresh ginger
• 2 Tablespoons tomato paste
• 1 cup pumpkin puree
• 2 cups vegetable broth
• 1 ½ pounds chopped vegetables (see note)
• 1 15 oz can garbanzo beans, drained
• ½ cup full-fat coconut milk

Instructions

1. If you're serving this with rice or quinoa, get those started first.
2. Combine the coriander, 2 teaspoons garam masala, paprika, turmeric, cumin, and salt in a small bowl. Set aside.
3. Melt the coconut oil in a large, deep skillet (fitted with a lid) over medium high heat.
4. Add the dried onion, garlic, and ginger. Cook for about 30 seconds and then add the reserved bowl of spices. Stir and cook for another minute or so.
5. Add the tomato paste and pumpkin puree to the skillet and stir well, incorporating the spices well and forming a paste. Cook for another minute.
6. Pour in the chicken broth, and add the vegetables and garbanzo beans. Bring to a boil, then reduce the heat to medium-low and let it gently simmer, covered, for about 15 minutes or until the vegetables are tender.
7. Stir in the coconut milk and cook, uncovered, for another couple of minutes.
8. Sprinkle the remaining garam masala over the top of the curry and serve alongside your choice of grains.

Notes

• Feel free to use a large chopped onion in place of the dried minced onion. Since this recipe has a lot of chopped veg, I wanted to save you some time by using dried. If you use a fresh onion, add it to the skillet first and let it cook alone for about 10 minutes before continuing with the rest of the ingredients.
• When choosing vegetables for this recipe, make sure they'll cook in roughly the same amount of time. Longer cooking vegetables (like squash, carrots, and potatoes) will need to be chopped smaller. I used ½ head of cauliflower, 6 oz fresh green beans, and 8 oz of butternut squash (½-inch cubes). You could also use carrots, sweet potatoes, or white potatoes. Quicker cooking vegetables like zucchini, yellow squash, peas, and broccoli can be added about 5 minutes before the simmer time is over to avoid them turning to mush.
• Garam Masala is a common Indian spice blend that can be found in most grocery stores in the spice section. Or online. Or I have a Homemade Garam Masala recipe if you'd like to try it!
• If you're not concerned with this recipe being strictly vegan/vegetarian try swapping out the coconut oil and vegetable broth for butter and chicken broth for a richer flavor.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  Eat Well Premium Foods - Garam Masala Spice Blend 4 oz, Salt Free, Authentic Indian Food Spices, Gluten Free
• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

Nutrition Information

Yield 6 Serving Size 1 ½ cups
Amount Per Serving Calories 383Total Fat 16gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 977mgCarbohydrates 51gFiber 13gSugar 9gProtein 12g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post How to make Pumpkin Curry appeared first on Perry's Plate.

I get so excited when wild sockeye salmon fillets is in season and at a great price at Costco. I'm a big salmon lover. My kids are sometimes hit and miss when it comes to salmon, but they ALL loved it when I made it this way.

Add enough garlic and butter to something and it's delicious, right? Heh.

Hello -- this salmon sheet pan dinner is such an easy recipe. This healthy meal comes together really quickly and you can use whatever quick-cooking vegetables you like. More on that later.

Wild caught salmon vs farmed salmon

I try to buy wild-caught salmon because of its health benefits. Among other things, It has a higher amount of omega-3 fatty acids than farmed salmon. (Most, if not all Atlantic salmon is farmed salmon.)

Copper River salmon, King salmon and coho salmon are also good choices. Most salmon from the Northern Pacific Ocean or the Pacific Northwest of the United States is wild caught.

It's the same principle as beef. If you raise the animals in good conditions and feed them things they're biologically designed to eat, then they're healthy animals and produce healthy meat and fish for us to eat.

Wild-caught salmon is more expensive than farmed salmon most of the time. I try not to be snobby about things like this and recognize that if farmed salmon is what a person can manage -- that's fantastic. All salmon has benefits. And it's a much better choice than something less nutritious.

Look at that brilliant red salmon color, though! Wild salmon usually has a darker color than farmed salmon (but not always).

How to Broil Salmon with Skin

I usually buy salmon that's fresh (or has been previously frozen and thawed) in big, long fillets. It always has skin.

When I cook salmon under the broiler, I put the fillets skin-side down.

When I'm grilling them, I put the salmon skin side up first, and then flip them to be skin side down the second half of cooking. I find this is the best way to keep them from sticking to the grill.

You can make this recipe with the whole fillets, but I prefer cutting them into fillets because there's more surface area for the garlic butter. And that's a very good thing.

Grab a large parchment paper lined baking sheet, pat your salmon fillets with a paper towel to remove any moisture, and let's get started!

What Vegetables to broil with a Salmon Sheet Pan Dinner

For this recipe, you'll need some quick-cooking vegetables. Things that will cook well in just 10 minutes under the broiler. Here are a few ideas:

• Green beans
• Grape tomatoes
• Chopped Cabbage
• Thinly sliced zucchini & yellow squash
• Small broccoli or cauliflower florets
• Asparagus
• Kale, chard, or other dark leafy greens
• Chunks of halloumi or paneer cheese (not a veg, but would be delightful here)

Garlic Butter for Salmon

OK, let's talk about this garlic butter situation. Mix some melted butter with a bunch of fresh garlic and lemon juice in a small bowl. I like to add a little fresh thyme or other fresh herbs, too. A pinch of dried would work here as well.

I highly recommend using melted butter or ghee, but if you're avoiding butter for any reason, you can swap it out for coconut oil or avocado oil.

Ghee is my favorite for this because of its nutty flavor. It's easy to make Homemade Ghee, too! Ghee is simply butter that has had its milk fats removed -- also called clarified butter.

This recipe cooks quickly, so I don't worry about the butter burning, but for longer cooking recipes, ghee is nice because it has a higher smoke point. The milk fats are usually what burns quickly and since those have been removed it makes ghee a nice choice.

You can have that yummy butter flavor AND roast or pan fry things. It's a game changer for hash browns. Trust me.

Preparing Salmon for the Oven 

Place salmon on your baking sheet and sprinkle with a little kosher salt. Put a spoonful of the garlic butter mixture over each fillet. Toss the rest of the garlic butter with the vegetables and arrange them on the pan with the salmon. 

That's it, my friends. 

If you're wanting to do a smaller batch, you can use a baking dish instead of a sheet pan.

How to tell if salmon is cooked

Broiling these salmon fillets for 10 minutes was perfect for the few batches that I tested for this recipe. If your fillets are unusually thick or thin you may have to tweak the cooking time by a minute or so.

An easy way to tell if they're cooked through is by sticking a fork in the middle. If it flakes pretty easily and it's no longer dark pink on the inside, it's cooked through. You'll want to shoot for an internal temperature of about 140.

Fish is really easily to over cook, so if I see a tiny bit of dark pink in the middle I'll still pull it from the oven because the residual heat from the fish will finish it off. 

If you're buying high quality salmon, it's always good to err on the side of being a little underdone than overdone. I mean... people eat raw salmon all the time at sushi restaurants. 

What to serve with Garlic Butter Salmon

The nice thing about this recipe is that it's good to eat even at room temperature!

If you're wanting something more substantial than salmon and vegetables, here are a few easy ideas to bulk up this meal.

Lemon Herb Instant Pot Rice is a great option because it goes beautifully with the salmon and vegetables AND you've already got lemon and fresh herbs on hand. Start this before you start prepping your salmon, and they should be finished around the same time!

Easy Instant Pot Mashed Potatoes would also be good. I love mashed potatoes with fish! Don't eat potatoes or looking for a low-carb option? Try my Instant Pot Cauliflower Puree with Garlic & Rosemary.

Cucumber Tomato Salad with Feta would bulk up your vegetables and keep things light.

Syrian Salad with Za'atar Vinaigrette is a quick green salad if you're wanting something leafy and cool.

If you like this easy baked salmon recipes, try one of these others!

More Easy Salmon Recipes on Perry's Plate

Sweet Chipotle Salmon with Hot Honey Glaze is a delicious parchment-packet meal! Season salmon with chipotles, honey, and lime for a delicious addition to a salad.

Creamy Garlic & Dill Roasted Salmon is topped with an herby, garlicky mayo-based topping that flavors this salmon so well!

5-Ingredient Harissa Roasted Salmon is super simple and a great base for tacos, salads, or on its own with your favorite side dish. Don't have harissa? Swap it out for sriracha.

More Easy Sheet Pan Meals on Perry's Plate

Hawaiian BBQ Chicken Sheet Pan Meal

Quick Sausage & Veggie Sheet Pan Meal

Thai Chicken Sheet Pan Meal

Baked Pesto Chicken & Vegetables

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Garlic Butter Salmon Sheet Pan Meal

Yield: Serves 5-6

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

This easy, versatile garlic butter salmon is roasted on a sheet pan with any quick-cooking vegetables you like! Just 10 minutes under the broiler and dinner is on the table in a flash.

Print

Ingredients

• 5-6 salmon fillets
• sea salt
• 4 cups quick cooking vegetables (see note)
• ⅓ cup melted butter or ghee
• 3 grated garlic cloves
• ½ teaspoon lemon zest
• Juice from ½ of a lemon
• 1-2 teaspoons fresh thyme leaves or ¼ teaspoon dried thyme

Instructions

1. Line a large rimmed baking sheet with parchment paper. Preheat your oven broiler to high.
2. Lay the fillets on the salmon with a few inches of space between them. Sprinkle the salmon with generous pinches of salt.
3. In a small bowl, combine the melted butter, garlic, zest, lemon juice, and thyme.
4. Brush or spoon some of the butter mixture over the salmon.
5. Put the vegetables in a medium bowl. Toss the vegetables in the rest of the butter mixture, then spread them on the pan around the salmon.
6. Broil on an upper rack in the oven for 10 minutes. If your salmon fillets are especially thick, it might need an extra minute or two. The salmon should flake easily with a fork and not have any darker pink on the inside.

Notes

Any quick cooking vegetables will work here -- cherry tomatoes, green beans, broccoli, chopped cabbage, shredded Brussels sprouts, kale, and other vegetables that will cook adequately in 10 minutes under a broiler.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 681Total Fat 41gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 24gCholesterol 175mgSodium 383mgCarbohydrates 22gFiber 6gSugar 9gProtein 54g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Garlic Butter Salmon Sheet Pan Dinner appeared first on Perry's Plate.

This Sauteed Green Beans Recipe will change your mind on vegetables

The first time I made these, I needed a quick side dish for company who was coming for dinner and started cooking from the hip. I don't have a lot of green bean recipes (for obvious reasons) and I didn't have time to cook package of bacon to make my other favorite green bean recipe that I know if. So I grabbed something salty (the anchovy paste) and something spicy (the chile paste) and hoped for the best.

Everyone who tried these commented on how delicious they were. (Like, who comments on the green beans when there's pulled pork baked potatoes on the table?!)

It's a perfect blend of earthy and salty with a touch of heat and some brightness from a squeeze of lemon juice. I'm not sure I can eat green beans any other way after this. This method would work well with string beans, too.

When I made them again to take notes and get some photos, I literally ate half of the platter. My 3-year-old ate the other half. (Note to self: keep feeding these to the 3-year-old while he'll still eat them.)

What makes these green beans so magical are two ingredients. I REALLY try to use common ingredients, but these are maybe not so commonly used -- anchovy paste and Calabrian chile paste. They're not hard to find, though. And they'll stay good for a LONG time in the fridge.

Sauteed Green Bean Recipe Ingredients

1. Anchovy paste is something I keep on hand all the time because I use it when I make Whole30 Caesar Dressing or Spicy Shredded Zucchini with Anchovies. If you're turned off at the thought of using anchovy paste, hear me out. When used in small amounts, it adds a rich, deep, salty flavor to recipes. It's DELICIOUS. If you've ever used fish sauce, it's similar, but with a more subtle flavor. You can find anchovy paste at any grocery store or you can order it on Amazon.
2. Calabrian chile paste is like the Italian version of sriracha. I recently discovered it when I reviewed Giada de Laurentiis's new book. I didn't see any in a few places I checked locally, but found it in about 30 seconds on Amazon. (Seriously, Amazon is the best.) You could also use harissa paste or another kind of spicy chile paste. Asian or Latin chile pasts might be good as well, but they'll introduce another family of flavors here. If you try it, drop me a comment and let me know how it turned out.
3. Lemon is obviously not hard to find. But it brightens things up really well, so don't leave it out!
4. Some flavorful fat. I love using bacon drippings or ghee. Either one makes these REALLY shine. You could definitely use avocado or coconut oil, though.
5. Green beans. Duh.

Fresh garlic goes well with green beans, too, but this time I held back. I can't put garlic in EVERYTHING. (Well, I suppose I can. I'm a grown up. I just decided not to this time.)

How to make Sauteed Green Beans

1. Trim the ends of the green beans, if they haven't been trimmed previously.
2. Saute green beans for about 4-5 minutes until they turn bright green.
3. Add the anchovy paste and chile paste and toss to spread it around on the beans. Reduce the heat to medium-low and cover the skillet. Cook for about 4-5 minutes.
4. Squeeze some lemon juice over the beans and toss to coat. Taste, and add a pinch of salt if you feel it needs it.
5. Serve immediately.

Best Sauteed Green Beans Variations

• Swap out the anchovy paste for soy sauce, tamari, or Worcestershire sauce.
• Add extra chili paste to make them spicy!
• Swap out the lemon for a splash of your favorite vinegar.
• Try drizzling some flavored olive oil on them when they’re finished.

Tips for making Sauteed Fresh Green Beans

Just cook them until they're tender crisp. You don't want them totally floppy and borderline mushy. Ew.

A lot of recipe suggest boiling them first and then plunging them into ice water to stop the cooking (and draining on paper towels) BEFORE sauteeing them. This is good insurance to keep their pretty bright green color, but honestly, it's a little fussy for me.

As long as you don't overcook them in the skillet, they should be fine. And I'm all about removing unecessary steps.

I'm not joking when I say these sauteed green beans are magical.

What to pair with Sauteed Fresh Green Beans

Serve these green beans with any kind of grilled or braised meat. They’re fantastic alongside pot roasts or a side dish for Thanksgiving.

Storing and reheating leftovers

These are best eaten freshly cooked, but if you have leftovers, put them in a lidded container and chill for up to 4 days.

Is there any other vegetable that you like to sauté? Here are a few of my favorites:

Sauteed Vegetable Recipes

Bacon Fried Green Beans

Sauteed Beets with Balsamic Orange Glaze

Quick Ham & Brussels Sprout Hash

Frequently Asked Questions

Is it better to blanch green beans before sautéing?

Blanching green beans can ensure they stay bright green when sautéed, but if you cook them until they’re crisp-tender and not too long they’ll stay green. I don’t blanch mine because I don’t like the extra fussy step and dishes.

Why are my Sauteed Green Beans tough?

Magic Sauteed Green Beans

Yield: Serves 6 as a side

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

These sauteed green beans are the ones that made me love green beans. With just a few ingredients, they come together quickly and easily which is good because you'll have a hard time not eating the entire bowl.

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Ingredients

Toggle ingredient group

• 1 pound green beans
• 2 tablespoons bacon drippings, ghee, or avocado/coconut oil
• 1 teaspoon anchovy paste
• ½ - 1 teaspoon chile paste (like Calabrian chile paste or sambal oelek/Asian chile paste)
• ½ lemon

Instructions

1. Trim the ends of the green beans, if they haven't been trimmed previously.
2. Heat the fat/oil in a large skillet over medium-high heat. Add the green beans and saute for about 4-5 minutes until they turn bright green.
3. Add the anchovy paste and chile paste and toss to spread it around on the beans. Reduce the heat to medium-low and cover the skillet. Cook for about 4-5 minutes, shaking the pan or tossing the green beans with a pair of tongs a couple of times during cooking, until the green beans have formed some golden brown spots and are tender, but not mushy.
4. Squeeze some lemon juice over the beans (about 2-3 teaspoons) and toss to coat. Taste, and add a pinch of salt if you feel it needs it. The two kinds of paste usually provide adequate salt.
5. Serve immediately.

Notes

Nat's Notes:

1. Use as little or as much of the chile paste as you like. I found that ½ teaspoon was a good amount for my spicy-sensitive kids.
2. Putting a few generous sprinkles of shredded Parmesan on these isn't a bad idea.

Disclosure: This post contains Amazon affiliate links. Purchases made by using these links doesn’t cost you any extra and helps to keep my content free.

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The post Magical Sauteed Fresh Green Beans appeared first on Perry's Plate.

Bacon makes everything better, right? In this case it adds a deep salty, smoky flavor to your green beans and also provides the fat to sauté them! Multitasking to the max.

You’ll be so glad you have this recipe in your back pocket whether you need an easy side for burgers or you're trying to get your kids to eat something green or you need a no-fuss side for Thanksgiving. It’s got your back.

You'll love this Fried Green Beans Recipe

You've probably noticed fried green beans or fried string beans in the grocery store -- packaged as a crunchy snack.

This recipe isn't about deep frying green beans to the point of making them unrecognizable. (Although commercially fried green beans are pretty tasty. I admit.)

I'm talking about pan-fried green beans here. 

Green Beans and Bacon Recipe Ingredients

• Green beans: Fresh, please! You can get the pre-trimmed ones at the grocery store to save you some prep time.
• Bacon: Whatever kind of pork bacon you prefer works well here. I don’t recommend using turkey bacon since it doesn’t render enough fat to cook the beans.

How to Make Fresh Green Beans With Bacon

1. Slice the bacon into ½-inch pieces. Cook in a large skillet over medium heat until the bacon reaches your desired crispness. Remove the bacon with a slotted spoon and set aside.
2. Drain all but 2-3 Tablespoons of the bacon drippings. Bring the remaining drippings up to medium heat again and add the trimmed and halved green beans. Toss the green beans around occasionally as they cook, 12-15 minutes or until they're crisp-tender and have golden brown spots.
3. Stir the bacon back into the green beans, transfer to a serving bowl and serve.

Fried Green Beans Recipe Variations and Substitutions

You could swap out the green beans for Brussels sprouts, Broccoli, cubed sweet potatoes, cabbage, or cauliflower.

Can I use Frozen Green Beans in this Green Beans With Bacon Recipe?

Yes, you can. You can put them into the pan while they’re still frozen, this will result in a slightly longer cooking time. Be careful not to over cook them and turn them to mush!

Green Beans and Bacon Recipe Serving Suggestions

This would make a great side dish for your Thanksgiving, served alongside Smoked Chicken Breasts or Instant Pot Corned Beef.

How to Store Fresh Green Beans With Bacon

How to reheat Pan Fried Green Beans

I'd recommend throwing them back into a skillet.

They should still have enough cooking fat on them that you don't need to add anymore. Just heat them gently until they're barely reheated. If you cook them too long the green beans won't be so green anymore.

And they'll be mushy.

Green Beans With Bacon Recipe FAQs

The Most Magical Sauteed Green Beans -- This recipe only has a few ingredients, too, and my kids love these, too! (They're particular about green beans.)

I mean, it's hard to imagine green beans more magical than ones that have bacon. It might be a toss up. They're that good.

By the way, my Bacon Fried Green Beans would be a great Thanksgiving side dish because once you get the bacon cooked (which you can do ahead of time), it takes just a few minutes to fry up the green beans!SaveSaveSaveSaveSaveSave

More Recipes on Perry's Plate

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Bacon and Green Beans

Yield: Serves 5 as a side

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Never heard of Bacon-Fried Green Beans? It's the ONLY way to eat green beans, really. Just TWO ingredients (I'll let you guess which two), a hot skillet and you're set!

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Ingredients

Toggle ingredient group

• 6-7 slices thick-cut, nitrate-free bacon
• 1 pound fresh green beans, trimmed and halved

Instructions

1. Slice the bacon into ½-inch pieces. Cook in a large skillet over medium heat until the bacon reaches your desired crispness. Remove the bacon with a slotted spoon and set aside.
2. Drain all but 2-3 Tablespoons of the bacon drippings. Bring the remaining drippings up to medium heat again and add the green beans. Toss the green beans around occasionally as they cook, 12-15 minutes or until they're crisp tender and have golden brown spots.
3. Stir the bacon back into the green beans and transfer to a serving bowl and serve.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Fresh Green Beans With Bacon appeared first on Perry's Plate.

This recipe started out as a cop-out for my Thanksgiving assignment -- the vegetables.

I totally don't mind making vegetable dishes. In fact, I really like it, but I was also determined to make a pie or two. (Or three) And that sounded much more exciting.

I despise green bean casserole, but wanted to incorporate green beans somehow. I also wanted to use Brussels sprouts. I didn't want to make 2-3 separate vegetable side dishes, so I threw them together with a couple other vegetables with similar cooking times. Like mushrooms. And bell peppers.

This recipe would work with winter vegetables or summer vegetables so, ideally it's a year-round roasted vegetable recipe you can pull out anytime!

Recommended vegetables for roasting

Whatever vegetables you choose, just be sure that they have similar cooking times. If you are mixing quick-cooking vegetables with longer-cooking vegetables, make sure that the vegetables that take longer to cook are cut into smaller pieces.

Here are a few of my favorite vegetables for roasting:

Soft vegetables: broccoli, mushrooms, asparagus, cauliflower, bell peppers, onions, zucchini, yellow squash.

Hard vegetables: sweet potatoes, carrots, potatoes, beets (cut these really small -- they take forever!), butternut squash.

Balsamic Vinaigrette

I love balsamic vinegar. Like a lot. Especially with feta.

I created a vinaigrette to toss your vegetables in to give them maximum flavor -- a mixture of balsamic vinegar, fresh rosemary, fresh thyme, garlic, and avocado oil. Also sea salt and ground black pepper and just a pinch of crushed red pepper flakes.

If you don't have fresh herbs, just use dried. See the recipe notes for the measurements.

Tips for Roasting Vegetables

1. Like I said earlier, be sure to pair vegetables with similar cooking times. Or make sure your longer-cooking vegetables are cut smaller to speed up the roasting time.
2. Use a heat-safe oil, like coconut oil, avocado oil, or light olive oil that has a high smoke point. Ghee is great, too (and makes THE BEST roasted vegetables.) Extra virgin olive oil aren't intended to be heated to high temps and will oxidize or burn.
3. Don't crowd the pan. Use a large baking sheet, and don't fill it to the max. As the vegetables roast and caramelize, they release moisture. If there isn't a lot of room for that moisture to release, you'll end up steaming your vegetables instead. We don't want that.
4. Roast them hot. For the most part, I like to roast vegetables at 450 degrees F -- especially the quicker cooking ones. This enables you to get a lot of caramelized edges before the vegetables turn to mush. I also use 425 if the vegetables need a longer roasting time. The natural sugar in the vegetables will create amazing flavor and texture if you do it right.
5. Let them cool for a few minutes before transferring them to a serving dish (if you're using a serving dish. We just scoop them right off the sheet pan.) Again, we want to avoid steaming them, so if you immediately transfer them to a bowl, you'll lose some of those crispy edges.
6. Add a little garnish afterward! These roasted vegetables with balsamic vinegar call for a sprinkle of feta cheese and a drizzle of balsamic glaze. If your vegetables aren't heavily seasoned, I'd recommend a squeeze of lemon or lime juice, some fresh herbs, or some other kind of cheese -- goat cheese and Parmesan shavings work well, too.
7. Try grilling them! You can use this recipe to make balsamic grilled vegetables, too! Just cook them in a grill skillet on your grill at high heat.

What to serve with balsamic roasted vegetables

Just about anything! Like I mentioned earlier, these balsamic roasted veggies make a fabulous Thanksgiving side dish. It's also naturally gluten free, so a great go-to dish if you're cooking for someone with allergies. (The feta is optional, obviously.)

Or you can serve it with any of these other recipes on my site:

Grilled Chicken with Balsamic BBQ Sauce
Grilled Lemon Chicken
Instant Pot Pot Roast with Rosemary Gravy
Mozzarella Studded Gluten Free Meatloaf
Simple Roast Chicken

More recipes for roasted vegetables:

Roasted Brussels and Butternut Squash with Bacon
Chai Roasted Butternut Squash with Maple
Crispy, Shredded Roasted Brussels Sprouts.
Italian Roasted Broccoli & Kale
Curry Roasted Cauliflower

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Easy Balsamic Roasted Vegetables

Yield: Serves 6 as a side

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Roasted vegetables are one of my go-to side dishes for any dinner -- not just Thanksgiving! This version has a tangy twist of balsamic.

Print

Ingredients

• 4-6 ounces of each of these: green beans, sliced mushrooms, cubed butternut squash, Brussels sprouts -- or enough vegetables to mostly cover a large, rimmed baking sheet (see note)

For the vinaigrette:

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• 3 Tablespoons avocado oil (or any other neutral, heat-safe oil)
• 3 Tablespoons balsamic vinegar
• 2 cloves garlic, peeled and chopped
• 2 teaspoons chopped fresh rosemary (or ½ teaspoon dried)
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried )
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper
• Large pinch of crushed red pepper flakes

For garnish:

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• ⅓ cup feta cheese crumbles
• Balsamic glaze

Instructions

1. Preheat oven to 425 degrees F.
2. Place the vegetables on a large, rimmed baking sheet.
3. Whisk together the vinaigrette ingredients and pour over the vegetables. Toss to coat.
4. Spread vegetables out evenly. Roast for 25-30 minutes, stirring them around a couple of times.
5. Let them cool for 5-10 minutes before transferring to a serving bowl. Sprinkle with feta and drizzle with balsamic glaze before serving.

Notes

Nat's Notes:

1. You can swap out vegetables if you like, just make sure they have similar cooking times. Broccoli, cauliflower, asparagus, summer squash, onions, or sweet potatoes and fall squash (diced small) would be great alternatives.
2. You can prep the vegetables and vinaigrette ahead of time. Just toss them together, cover, and chill for up to 6 hours.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 172Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 7mgSodium 181mgCarbohydrates 20gFiber 6gSugar 9gProtein 5g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Easy Balsamic Roasted Vegetables appeared first on Perry's Plate.

While Memorial Day weekend is the unofficial summer opener for activities, it's not really the case for produce. We won't have tomatoes, zucchini, and eggplant for a few more months. (Sniff)

Heck, you might not even have homegrown green beans or any other spring vegetables this time of year, depending on where you live. We're going to (finally) get our garden box planted this weekend!

We're also going to be giving our severely neglected front yard a much-needed makeover. I hate bugs and getting dirty. Oh, and sweating a lot. I think I'll just count this weekend as my workouts for the next 2 weeks.

And my camping trips for the next... um...2 years.

So, as an ode to spring and the fact that it isn't 90 degrees outside yet, I give you a spring vegetable salad tossed in fresh dill pesto and sprinkled with crispy prosciutto.

Yum? Yes.

I was going for a fresher, lighter version of potato salad that won't get all nasty if you take it to a potluck.

Mayo+sunshine=grody

Plus dill pesto is one of my favorite things. Last year I made it a few times to toss vegetables in when they came off the grill. I think it deserves its own post. Seriously.

Take this to a potluck this weekend! They'll love it. Pinky promise.

It's also good for a weeknight meal with some pre-cooked sausage warmed up in a pan. You can even make the pesto a day or two in advance! I love easy.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Spring Vegetable Salad with Dill Pesto and Prosciutto

Yield: 6-8 side dish servings

Additional Time: 30 minutes

Total Time: 30 minutes

Print

Ingredients

For the salad

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• 12 ounces asparagus (about one bunch)
• 1 pound haricot verts (or fresh green beans)
• 1 ½ pounds small Yukon gold potatoes
• 1 Tablespoon heat-safe cooking oil (like avocado or coconut oil)
• 2 cloves fresh garlic
• 6 slices of prosciutto

For the pesto

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• 1 bunch of fresh dill
• Juice from 1 lemon (about 2-3 Tablespoons)
• ⅓ cup pecans
• 1 Tablespoon mascarpone cheese (can also use Greek yogurt)
• ½ clove fresh garlic
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper
• 3 Tablespoons olive oil
• ¼ cup freshly grated Parmesan cheese

Instructions

Bring a 5 qt pot (or larger) of water to boil.

Trim tough ends off of asparagus and cut the stalks into 1-inch pieces. Trim ends from beans and cut into 1-inch pieces as well. Half or quarter potatoes to make roughly 1-inch pieces. Chop the 2 cloves of garlic.

Place the oil in a large, deep saute pan and bring to medium-high heat. Put the asparagus in the boiling water. Blanch for 1-2 minutes or until the asparagus is bright green and just barely beginning to soften. Transfer asparagus with a spider or a slotted spoon (shaking off excess water) and transfer to the saute pan.

Place beans in the boiling water and do the same, allowing them to blanch for 1-2 minutes and then transferring them to the saute pan with the asparagus.

Add potatoes to the water and boil for 8-10 minutes or until fork-tender. Meanwhile, stir green vegetables occasionally and cook until the largest asparagus pieces are tender. Add chopped garlic and cook for 1-2 more minutes. Remove from heat and let it sit while you prepare the pesto.

To make the pesto, put all of the pesto ingredients into the work bowl of a food processor (except the oil and Parmesan). Pulse until minced finely. While the machine is running, drizzle in the olive oil. Scrape down the sides, add the cheese, and pulse a few more times to combine everything.

When the potatoes are finished, drain and transfer them, along with the green vegetable mixture, to a very large serving bowl to cool for a few minutes.

Place the prosciutto slices in the saute pan and cook on medium for 4-5 minutes or until they crisp up.

Fold the pesto into the vegetables. Taste and adjust seasoning as necessary. Top with crumbled prosciutto. Serve warm or cold.

Notes

Nat's Note: Blanching the vegetables allows them to maintain their bright green color, but this step can be omitted if pressed for time. Also, the pesto can be made 2-3 days ahead of time. Just chill the pesto until ready to use.

Disclosure: I received that gorgeous pot from Nambe as well as monetary compensation for developing this recipe for their newsletter. I received no additional compensation for writing this post. 

The post Spring Vegetable Salad with Dill Pesto and Prosciutto appeared first on Perry's Plate.