Healthy Side Dishes | What Molly Made

Roasted Maple Bacon Brussel Sprouts

Molly Thompson — Tue, 28 Oct 2025 17:56:27 +0000

If you’ve ever had mushy or bitter brussels sprouts, you’re about to have your redemption moment. These maple bacon brussels sprouts roast until crisp and caramelized with the perfect mix of smoky bacon and sweet maple syrup.

This recipe comes straight from the same kitchen that perfected these crispy carrot fries, roasted broccoli and carrots, and honey roasted sweet potatoes. I pride myself on roasted tender veggies with a crisp, golden brown outside!

The Secret to Crispy Maple Bacon Brussels Sprouts

These are the brussels sprouts that win people over.

I’ve tested so many versions and found that the secret isn’t about adding more oil or turning up the heat, it’s about a few simple techniques that make all the difference. Here’s exactly what I do to make sure my sprouts turn out crispy every single time:

My Top Tips for Crispy Brussels Sprouts

Preheat your pan. This is the game changer. A hot sheet pan gives the sprouts a head start on that golden sear.
Keep them dry. Moisture = steam = soggy sprouts. After washing, spread them on a towel to dry out before roasting.
Don’t overcrowd. Give them room on the sheet pan to roast and crisp instead of steam.
Cut-side down. Place them flat side down so they can caramelize (more surface area!).
Roast and leave them alone. Resist the urge to stir or flip halfway through, it’s what gives you those deep, golden, crispy edges.

Once you’ve got the technique down, toss them with the maple bacon glaze! Make it for a cozy fall dinner or add it to your Thanksgiving menu alongside boursin mashed potatoes and easy stuffing.

What You’ll Need (and Why It Works)

Here’s what makes these sprouts extra special! Every ingredient plays a role in flavor and texture.

Brussels sprouts: Trim the ends, slice in half, and discard any stray layers.
Olive oil: Helps everything brown evenly and gives them that crisp coating.
Bacon: Adds a smoky, salty crunch (plus that irresistible flavor that makes veggies disappear fast).
Balsamic vinegar + bourbon (optional): Both add depth and cut the sweetness. The bourbon cooks off but leaves a cozy warmth.
Pure maple syrup: The hero that reduces to a thick, sticky, and naturally sweet glaze.

Jump to Recipe

How to Make Maple Bacon Brussel Sprouts

Welcome to my kitchen! I made these maple brussels sprouts and my friend actually asked, “how do you get them that crispy without frying them?!” I started to list off all my tips and tricks and now I want to share them, step-by-step, with you.

Step 1. Prep the sprouts: Put the sheet pan in the oven while it preheats. Trim the ends, slice in half (or quarters if they’re big), and make sure they’re really dry. Toss them in a bowl with olive oil, salt, and pepper.

Step 2. Roast until deeply golden: Add the sprouts to the hot sheet pan (it should sizzle when the sprouts hit). Arrange them cut-side down in a single layer and roast without touching for 30-35 minutes.

Step 3. Crisp the bacon: While the sprouts roast, cook the diced bacon in a skillet until it’s crispy. Transfer to a plate and pour off most of the grease, keeping about a tablespoon for flavor.

Step 4. Make the maple glaze: Add the balsamic vinegar (and optional bourbon) to the hot pan and scrape up all the flavorful bits. Stir in the maple syrup and simmer for 2–3 minutes, until it’s slightly thick and glossy. Add the bacon back in and coat it in the glaze.

Step 5. Toss and finish: Add the bacon and maple glaze to the roasted brussels sprouts and toss to goat. Turn off the oven and add them back to the oven (while it’s off) for a few minutes so the glaze sticks to veggies. Serve them warm with desired garnishes.

Make It Your Own

No bacon? Leave it out and make a quick maple-balsamic glaze instead. Still sweet, still savory, still amazing.

Want it vegan? Add chopped pecans for that crunch you lose without bacon.

Holiday upgrade: Finish with pomegranate arils and shaved Parmesan or goat cheese. They look gorgeous and add a little brightness.

Weeknight version: Prep the sprouts the night before and store them in a zip-top bag.

Make-Ahead and Storage Tips

Make ahead: Trim and halve the sprouts up to 1 day ahead and store them in an airtight container. Make the maple bacon glaze up to 2 days ahead, then reheat it on the stove with a bit more maple syrup before tossing with roasted sprouts.
Store: Keep leftovers in the fridge for up to 3 days.
Reheat: Pop them in the air fryer at 400°F for a few minutes or reheat them in a skillet so they crisp right back up. Avoid the microwave unless you like sad, soggy sprouts.

Maple Roasted Brussels Sprouts

These roasted maple bacon brussel sprouts are perfectly crispy and tossed in a sweet and savory glaze. For really crispy brussels sprouts, pre-heat the sheet pan and roast them cut-side-down in a single-layer. The sweet maple glaze with salty crunchy bacon takes them to the next side dish level! Perfect for weeknights or alongside holiday mains.

Course Side Dish

Cuisine American

Diet Gluten Free, Low Lactose

Keyword dairy free, gluten free, healthy side, healthy side dish

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 234kcal

Author Molly Thompson

Ingredients

2 lbs brussels sprouts ends trimmed and halved lengthwise
2 Tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
4 slices bacon diced (about 5 oz), not thick cut
3 Tablespoons balsamic vinegar
1-2 ounces bourbon optional
1/3 cup maple syrup
Optional add-ins: toasted pecans, crispy bacon, pomegranate arils, or shaved parmesan cheese

Instructions

Preheat the oven to 425°F and place a large sheet pan inside while it heats. A hot pan makes crispy brussels sprouts.
Prep the brussel sprouts (5 min): Trim the ends of the brussel sprouts and halve lengthwise (quarter if they’re large). Toss in a bowl with olive oil, salt and pepper.
2 lbs brussels sprouts, 2 Tablespoons olive oil, 1 teaspoon kosher salt, 1/4 teaspoon fresh cracked black pepper
Roast (30-35 min): Carefully remove the hot sheet pan from the oven and arrange the brussels sprouts cut-side-down in a single layer. Roast without stirring until they’re deeply golden and slightly charred in places, 30-35 minutes.
Make the maple bacon glaze (8-10 min): While they’re roasting, cook the bacon pieces in a medium skillet over medium-high heat, until brown and crispy, 3-4 minutes. Transfer the bacon to a paper towel and discard the bacon grease, leaving the brown bits in the pan. Add the balsamic vinegar and bourbon and stir over medium heat to scrape the brown bits from the pan. Stir in the maple syrup and bring to a gentle boil over medium heat. Turn the heat down to low and simmer, stirring frequently, until slightly thickened, 2-3 minutes. Add the bacon bits back in and stir to coat.
4 slices bacon, 3 Tablespoons balsamic vinegar, 1-2 ounces bourbon, 1/3 cup maple syrup
Toss and serve (5 min): When the brussels sprouts are done, turn the oven off, remove the brussels sprouts and pour the maple bacon mixture on top. Toss to coat evenly then place them back in the turned-off oven for 2-3 minutes (or until ready to serve) to let the maple soak in. Toss with additional toppings and serve hot and crispy right away.

Notes

Sheet Pan: For extra crispy sprouts, don’t line the sheet pan with parchment paper or foil. Adding the brussels sprouts to the hot pan makes for extra crispy sprouts as well. A light-colored sheet pan works best.

No Bacon: If you want to keep this dish vegetarian or bacon-free, skip crisping the bacon and simmer the maple, bourbon, and balsamic until it’s reduced.

Mix-Ins: I love to mix in chopped pecans and dried cranberries or pomegranate arils in the fall or for Thanksgiving dinner.

Storage & Reheating: Crispy brussels sprouts are best served right away for maximum crunch and texture, but you can store them in an airtight container for up to 3 days. Reheat in the air fryer at 400 until warm and crispy or in a skillet.

Make-Ahead: The brussels sprouts can be halved and stored in an airtight container for up to 1 day before cooking. You can make the maple bacon mixture up to 2 days in advance. Just reheat on the stove, adding more maple syrup as needed, before finishing the dish.

Air Fryer: to cook the brussels sprouts in the air fryer instead, preheat to 375 then cook the brussel sprouts cut side down in a single layer for 15 minutes without stirring. Toss with maple glaze as directed.

Nutrition

Roasted Brussel Sprouts FAQs

Can I use frozen brussel sprouts?

Fresh is best for crispiness. If you only have frozen, thaw and dry them completely before roasting.

Can I make these ahead for Thanksgiving?

You can prep the brussel sprouts and glaze ahead of time but I recommend roasting just before serving! If you’re in a pinch, roast the sprouts earlier in the day, make the glaze, and combine and reheat everything in the oven at 400°F until warm and glossy again.

What should I serve them with?

They go with almost anything from holiday mains like prime rib
or cheesecloth turkey to weeknight staples like boursin chicken and baked turkey meatballs. The maple-bacon combo works with all your favorite fall mains!

More Fall Vegetable Side Dishes

The post Roasted Maple Bacon Brussel Sprouts appeared first on What Molly Made.

Honey Roasted Sweet Potatoes

Molly Thompson — Tue, 28 Oct 2025 14:26:59 +0000

This honey roasted sweet potatoes recipe is a favorite in our kitchen. My husband and kids love the perfect balance of crispy edges, creamy centers, and just the right hint of sweetness from the honey.

It’s become a staple on our holiday table, especially as a Thanksgiving side dish, right alongside classics like classic stuffing, broccoli casserole, and cheesecloth turkey. The caramelized flavor pairs perfectly with anything savory, and it’s simple enough to make on a busy weeknight, too.

The Side Dish That’s Always Gone First

These sweet potatoes are everything I want in a side: caramelized and golden on the outside, tender in the middle, and just the right amount of sweet.

I’ve roasted countless sheet pans of sweet potatoes for sweet potato kale salad, sheet pan meals, or just tossing them with rosemary. The secret to perfectly crisp sweet potatoes is high heat, not stirring too soon, and roasting without honey at first, so it caramelizes instead of burns.

Tested Tips Before You Start…

Don’t stir too soon. Let the potatoes sit on the hot pan so the bottoms get that golden crust.
Use two pans if you double it. More space = crispier edges.
Add the honey at the end. Adding it early makes the sugar burn before the potatoes finish cooking.
Keep an eye near the end. The honey caramelizes fast, so a few minutes can make or break it.
Less oil is better than more. You just need enough to lightly coat because too much turns them soft.

What You’ll Need

Just a few pantry staples! They’re all real, simple ingredients.

Sweet potatoes: about 2 lbs, peeled and cubed into 1-inch pieces.
Olive oil: enough to coat but not drown them (too much = soggy).
Paprika + garlic powder: for a savory balance to the sweet honey.
Honey: or hot honey for a little kick.
Optional toppings: crumbled feta and fresh thyme.

For vegan or dairy-free, use maple syrup instead of honey and skip the feta.

Jump to Recipe

How to Make Honey Roasted Sweet Potatoes

Welcome to my kitchen! Let’s make perfectly roasted sweet potatoes with a honey glaze. Simple, but so much flavor!

Step 1. Prep and season the potatoes: peel and cube them into even sizes so they cook evenly. Coat evenly and spread on a large sheet pan.

Step 2. Roast sweet potatoes with honey: Bake at 425°F for 25 minutes, toss with honey, then roast for another 5-10 minutes.

Variations to Try

Hot Honey Roasted Sweet Potatoes: Use hot honey and add a pinch of cayenne.
Maple + Cinnamon: Swap honey for maple syrup and add ½ teaspoon cinnamon.
Herb + Feta: Add fresh thyme, rosemary, or crumbled feta before serving.
Savory Meal Prep: Toss leftovers into veggie quinoa bowls, taco bowls, or salads for the week.

Make-Ahead and Storage

To store: Refrigerate in an airtight container for up to 4 days.

To reheat: Warm in the oven or air fryer at 400°F until crispy again (5–10 minutes).

To prep ahead: Dice and season the sweet potatoes up to a day in advance and roast just before serving.

More Healthy Side Dishes To Try

Honey Roasted Sweet Potatoes

These honey roasted sweet potatoes are perfectly caramelized with crisp, golden edges and a soft, creamy center. They’re naturally gluten-free, simple to make, and pair with everything from chicken and salmon to holiday mains.

Course Side Dish

Cuisine American

Diet Gluten Free, Low Lactose

Keyword dairy free, gluten free, healthy side dish

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 246kcal

Author Molly Thompson

Ingredients

2 lbs sweet potatoes (about 3-4 large potatoes), peeled and cut into 1-inch pieces
2 Tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
3-4 Tablespoons honey or hot honey
Crumbled feta and fresh thyme for serving optional

Instructions

Prep and cut (5 min): Preheat the oven to 425°F. Peel and dice the the sweet potatoes into 1-inch cubes.
2 lbs sweet potatoes
Season the potatoes (3 min): Add the sweet potatoes to a large sheet pan and drizzle with olive oil and toss with seasonings. Spread the sweet potatoes out into an even layer, without overlapping. Use two sheet pans if needed. Overcrowding the pan results in steamed potatoes rather than crispy ones.
2 Tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, 1 teaspoon paprika
Roast potatoes (30-35 min): Roast in the oven for 25 minutes then remove them and drizzle the honey on top. Toss to coat and roast for another 5-10 minutes, until fork-tender and the edges are caramelized.
3-4 Tablespoons honey
Taste and season with more salt as needed. Optionally, toss with crumbled feta and sprinkle with fresh thyme.
Crumbled feta and fresh thyme for serving

Notes

Pan: Use a very large sheet pan. The more space the sweet potatoes have, the better they roast. An overcrowded pan results in steamed potatoes rather than crispy roasted potatoes. Use two sheet pans if needed.

Storage: Store leftover potatoes in an airtight container in the fridge for up to 4 days. Reheat in the air fryer or oven at 400 until heated through to bring back some of the crisp.

Nutrition

FAQs

Can I leave the skin on?

Yes! Just scrub them really well. The skin adds fiber and gets slightly chewy when roasted.

Why aren’t mine crispy?

They were probably too close together. Give them space so the hot air can circulate.

What oven temperature is best for roasting sweet potatoes?

425°F is the sweet spot for roasting potatoes. It’s high enough for caramelization, but low enough to avoid burning the honey.

The post Honey Roasted Sweet Potatoes appeared first on What Molly Made.

Best Easy Stuffing Recipe

Molly Thompson — Thu, 23 Oct 2025 18:56:08 +0000

The Classic Stuffing Recipe Everyone Asks For

Every year, this stuffing is the Thanksgiving recipe that disappears first.

I’ve tested everything from sourdough stuffing to cornbread stuffing and even gluten-free stuffing, and nothing beats simple white sandwich bread for that nostalgic, buttery stuffing flavor.

The combination of fresh herbs, melted butter, and golden edges makes this a holiday essential.

Need another classic Thanksgiving side dish? Try sweet potato streusel casserole, cheesy scalloped potatoes, or broccoli casserole next!

The Secret to Good Stuffing (It’s All About the Bread)

The bread you choose determines everything when it comes to the best stuffing! You need it dry enough to absorb broth but sturdy enough to hold its shape. Here are my top three bread tips for stuffing:

Use a mix of white and wheat sandwich bread.
Cube it into 1–2-inch pieces.
Dry it out for 2–3 days (or toast at 300°F for 10–12 minutes).
Measure the bread after it dries. It loses volume as it dries, so you may not have enough bread if you measure before (could result in soggy stuffing).

It should feel light and crunchy before mixing. That’s the key to fluffy, not soggy, stuffing!

My Top Tips Before You Start…

I’ve been perfecting this stuffing recipe (originally adapted from Bon Appetite) for years and finally want to share! Here are my expert tips from testing this recipe and tweaking it.

Moisture check: The bread should feel damp but not soggy before baking. Start with 2 cups of broth and add a bit more as needed (up to 2 1/2 cups).
Take note of the salt: I love using salted butter, but make sure your broth is unsalted too. If you have salted butter, broth, and then add salt it be too salty.
Flavor boosters: Mix in cooked sausage, apples, or cranberries for variation.
Timing: Start drying bread 2–3 days before Thanksgiving to save prep time.

What is traditional stuffing made of? For classic homemade stuffing, you need white and wheat sandwich bread, butter, onion, celery, parsley, sage, rosemary, garlic, chicken broth, and eggs.

More Thanksgiving Side Dishes

Best Stuffing Recipe

This classic stuffing recipe has all the hallmarks of a holiday favorite like buttery bread cubes, sautéed onions and celery, and plenty of fresh herbs. It’s baked until crisp on top and soft in the middle for that perfect mix of texture and flavor. Tested for just the right moisture, it’s reliable, make-ahead-friendly, and easily adaptable for any Thanksgiving table. We’ve been making this for years!

Course Side Dish

Cuisine American

Diet Vegetarian

Keyword holiday side, Thanksgiving side dish

Prep Time 20

Cook Time 50

Total Time 1 10

Servings people

Calories 354kcal

Author Molly Thompson

Ingredients

14 cups dry bread cubes about 20oz (or 1 large loaf), see notes for types of bread
1 cup salted butter
1 large yellow onion diced (about 2 1/2 cups)
5 ribs celery diced (about 2 cups)
5 cloves garlic minced
2 Tablespoons fresh chopped parsley
2 Tablespoons fresh chopped sage
2 Tablespoons fresh chopped rosemary
2-2 1/2 cups low sodium chicken broth or vegetable broth
2 large eggs
1 teaspoon kosher salt
Fresh cracked black pepper to taste

Instructions

Dry out the bread: Before beginning, set the bread cubes out to dry 2-3 days in advance on a baking sheet or follow instructions in recipe notes to dry it out quickly in the oven.
To bake the stuffing, preheat the oven to 350°F. Spray a 9×13 inch casserole dish with non stick spray and set aside.
Saute aromatics (5 min): Melt the butter in a medium pan over medium heat. Add the onion and celery and cook for 2-3 minutes to soften. Add the garlic and all of the fresh herbs then stir well and cook for 2-3 more minutes.
1 cup salted butter, 1 large yellow onion, 5 ribs celery, 5 cloves garlic, 2 Tablespoons fresh chopped parsley, 2 Tablespoons fresh chopped sage, 2 Tablespoons fresh chopped rosemary
Toss to combine (3 min): Transfer the herb and veggies mixture to a bowl with the bread cubes and toss well.
14 cups dry bread cubes
Moisten with broth and egg (5 min): Whisk 2 cups of broth, eggs, salt, and pepper together in a separate medium bowl then pour it over the bread mixture. Stir gently to combine. Add up to 1/2 cup more broth a couple Tablespoons at a time until all the bread is moist, but not soggy. Transfer the bread mixture to the prepared baking dish.
2-2 1/2 cups low sodium chicken broth, 2 large eggs, 1 teaspoon kosher salt, Fresh cracked black pepper to taste
Bake (40-50 min): Bake uncovered in the preheated oven for 45-50 minutes. Start checking it around 40 minutes and tent it with foil if it's becoming too brown.

Notes

Type of Bread: Just about any bread works, but I find white sandwich bread to be the best for stuffing. I like to do a mixture of white sandwich bread and wheat sandwich bread and cut them into 1-2-inch cubes. You’ll need about 16-18 slices of bread on average to get 14 cups. The bread should be measured after drying it out as it will lose volume as it dries. Cut it into 1-inch cubes before drying.

Drying Bread: Cut the bread into 1-inch cubes and let it sit out on the counter on a sheet pan for 2-3 days (my preferred method). For quick drying it out, bake the bread cubes at 300°F for 10-12 minutes and cool completely before using.

Purchasing Bread Cubes: You can purchase bread cubes specifically for stuffing. Just use 14 cups of measured cubes. You may need up to 1 cup more of broth. Add the broth as directed, let it sit, then add a bit more as needed.

Make-Ahead: Assemble as directed, but do not bake. Cover tightly and refrigerate for up to 2 days then bake as directed before serving.

Nutrition

How to Make the Best Stuffing for Thanksgiving

Let’s break down exactly how to make this stuffing step-by-step so it turns out golden, buttery, and full of flavor. This method walks you through everything from drying the bread to baking it just long enough for the top to crisp while the center stays soft and custardy, exactly how good stuffing should be!

Step 1. Dry out the bread: Spread the bread cubes on sheet pans and air-dry for 2–3 days at room temp, stirring once a day, or oven-dry at 300°F for 10–12 minutes, tossing halfway, until cubes feel light and crisp (not browned).

Step 2. Sauté aromatics: Melt butter in a skillet and cook onion and celery until softened, 5–6 minutes. Add garlic and herbs and cook until fragrant.

Step 3. Combine and moisten: Pour the mixture over the bread cubes and toss gently. Whisk broth, eggs, salt, and pepper, then drizzle over the bread mixture, tossing until evenly damp.

Step 4. Bake: Transfer to a greased 9×13 pan and bake at 350°F for 45–50 minutes, uncovered, until golden and crisp on top. Tent with foil if needed.

Using store-bought stuffing cubes? Start at the same 14 cups but they’re often extra-dry, so be ready to add up to ½–1 cup more broth after the first mix, a few tablespoons at a time.

Common Stuffing Mistakes (And How to Avoid Them)

Using fresh bread: Fresh bread turns mushy. Always dry or toast cubes so they can soak up broth without falling apart.
Adding too much liquid: Stop when the mixture feels evenly damp, not soggy.
Skipping the herbs: Dried seasoning can taste flat. Use fresh sage, rosemary, and parsley for real flavor.
Baking covered the whole time: This traps steam and prevents crisping. Bake uncovered until the top is golden, then tent if it browns too fast.
Forgetting to rest before serving: Give stuffing 10 minutes to set before scooping—this keeps it sliceable and custardy inside.

Make-Ahead and Reheating Tips

Stuffing is one of the best make-ahead Thanksgiving dishes! Start drying out the bread 4 days in advance then assemble and cover in the fridge for 2 days. here are the exact steps!

Up to 2 days ahead: Assemble completely, cover, and refrigerate. Bake as directed.
To reheat: Bake fully, let cool, then refrigerate for up to 3 days. Cover with foil and warm at 350°F for 20–30 minutes before serving.

FAQs

Can I use gluten-free bread?

Yes! In fact, I use this exact recipe in my gluten-free stuffing so you can look at that recipe for more details. Just choose a hearty, slightly dense loaf and make sure it’s completely dried before assembling.

What’s the best liquid to use for stuffing?

The best liquid for stuffing is low-sodium chicken broth because it adds rich, savory flavor without making it too salty. For a vegetarian option, use vegetable broth, or for extra depth, try turkey stock or bone broth.

Can I freeze stuffing?

Yes. Bake, cool, wrap tightly, and freeze up to 3 months. Reheat at 350°F until warmed through.

The post Best Easy Stuffing Recipe appeared first on What Molly Made.

Baked Acorn Squash

Molly Thompson — Fri, 10 Oct 2025 14:10:44 +0000

Why You’ll Love this Simple Caramelized Baked Acorn Squash

When autumn hits, I find myself reaching for this recipe as a weeknight side dish at least once a week. The tender centers, buttery tops, and caramelized edges are comforting, but still nutritious, which is always my goal in the fall. We pair it with baked turkey meatballs and slow cooker bbq chicken.

What makes it a keeper:

Minimal ingredients, big payoff: just squash, olive oil, maple syrup, and salt (plus optional butter).
Make it sweet or savory: I tested this with sweet and savory toppings like maple and cinnamon or parmesan and parsley. Both are great!
Comforting but light & healthy: tender through the center with caramelized edges

Need another fall side dish? Try brown sugar baked carrots, roasted root vegetables, or maple roasted brussels sprouts and butternut squash.

Tested Tips Before You Start…

Use a sharp knife to carefully cut the squash from the stem to tip.
Bake the squash on the top rack of the oven for extra browning.
Check halfway through and rotate the pan for even roasting if your oven has hot spots.
Decide if you want it sweet or savory. Add some cinnamon or garlic powder and finish with cheese for the savory option.
Tent the squash with foil if it’s browning too much. Alternately, broil at the end for extra caramelized edges (this is what I do!).

Ingredients You’ll Need

Acorn squash: try to pick ones similar in size for even cooking
Olive oil: helps surface caramelize and prevent dryness
Maple syrup: for natural sweetness that helps the edges caramelize
Optional butter: adds richness, but you can leave it out for a dairy-free option.

Jump to Recipe

Sweet or Savory Variations

Sweet version: add ½ tsp cinnamon and a pinch of nutmeg to the maple syrup.
Savory version: mix with 1 tsp garlic powder, ½ tsp smoked paprika, then top with grated Parmesan and chopped parsley
Garnishes: chopped nuts, fresh herbs, crumbled feta or goat cheese

How to Bake Acorn Squash

Here are the simple steps to roast acorn squash in the oven!

Step 1. Cut and season: Cut each squash from the stem to the tip and scoop out the seeds. Brush with olive oil, maple syrup, and season with salt.

Step 2. Roast the acorn squash. Arrange the acorn squash halves on the baking sheet. Add an option slice of butter in the center. Bake at 425, cut-side-up, for 35 minutes, until fork-tender and the edges are caramelized. Broil for a few minutes for extra color.

Different Ways to Cut Acorn Squash for Roasting (+ Cook Times)

The shape you cut it into changes both the texture and cook time. Smaller or thinner cuts cook faster and get more caramelized edges. For the softest, sweetest squash, stick with halves. And for golden, roasted flavor, go with wedges or cubes.

Halved (cut lengthwise, stem to tip)

The most common and what I used. It’s great for serving as individual portions, filling with toppings like in this stuffed acorn squash, or scooping out to add in soup or casseroles like this acorn squash casserole.

Cook time: 35–45 minutes at 425°F.

Wedges (cut each half into 3–4 slices)

These wedges are great for salads, grain bowls, or sheet pan dinners. These will give you a little more surface area for caramelization.

Cook time: 25–35 minutes at 425°F (flip halfway).

Rings (cut crosswise into ¾-inch thick slices)

Rings cook quickly and make beautiful a beautiful presentation because they look like little flower rings with wavy edges. They caramelize on both sides but are slightly less creamy in the middle. Great for salads or meal prep!

Cook time: 25–30 minutes at 425°F.

Cubes (peel and cut into 1-inch chunks)

Ideal when you want bite-sized squash for salads or bowls. They roast evenly and can be tossed directly with seasonings or added to sheet-pan meals.

Cook time: 25–30 minutes at 425°F

Baked Acorn Squash FAQs

How long should I bake acorn squash?

Bake times will vary based on how you cut the squash. Acorn squash halves bake at 425 for 35 minutes. Wedges, rings, and cubes take about 25 minutes.

Can you eat acorn squash skin?

Yes, you can eat acorn squash skin once it’s roasted. However, most people find it slightly too tough (unlike the skin of delicata squash). I opt to scoop mine out and eat only the inner flesh.

Can I roast acorn squash ahead of time and reheat?

Yes. Roast squash until just tender (don’t broil) then cool completely and store airtight in fridge up to 4 days. Reheat in the oven or in the airy fryer at 400°F. The microwave works but they will be more soggy than crispy.

Why isn’t my squash caramelizing?

It’s likely due to too much moisture or low oven temperature. Use a hot oven (I think 425°F is the sweet spot for most veggies) and don’t overcrowd the pan if you’re roasting rings or cubes. I also find baking the squash on the top rack helps with caramlization!

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More Fall Side Dishes

Baked Acorn Squash

This baked acorn squash recipe yields tender, caramelized squash with minimal effort. It's a cozy autumn side that balances savory and sweet. The best part is it's all made on one pan, with optional butter or flavor twists (spiced, cheesy, herby). Just roast cut-side-up at 425 for 35 minutes!

Course Dinner

Cuisine American

Diet Gluten Free

Keyword easy side, gluten free dinner, healthy side dish, low carb

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 1475kcal

Author Molly Thompson

Ingredients

3 acorn squash halved vertically and seeded
2 Tablespoons olive oil
2 Tablespoons maple syrup
1 teaspoon kosher salt
6 Tablespoons butter optional

Instructions

Preheat the oven to 425 and arrange the oven rack to the high position that still allows the squash to fit. Line a large baking sheet with parchment paper for easy cleanup.
Prep the squash (3 min): Cut each acorn squash in half from stem to tip. Scoop out the seeds and strings with a spoon.
3 acorn squash
Season (2 min): Place the squash halves on the baking sheet, cut side up. Drizzle with olive oil and maple syrup then brush with a basting brush for even coating. Sprinkle with salt. Optionally, place a Tablespoon of butter in the center of each squash cavity.
2 Tablespoons olive oil, 2 Tablespoons maple syrup, 1 teaspoon kosher salt, 6 Tablespoons butter
Bake (35-45 min): Roast until the squash is fork-tender and golden brown around the edges, 35-45 minutes. Tent loosely with foil if edges brown too fast. for deeper caramel color, briefly broil the last few minutes (but watch them closely).
Garnish and serve: Serve as halves or slice into wedges. Spoon any syrup over top and add garnishes like parmesan cheese, red pepper flakes, parsley, or cinnamon for a sweet option.

Notes

Storage: Store in airtight container in fridge up to 4 days.

Reheating: Warm at 400°F in the oven or air fryer for about 10–15 minutes.

Substitutions: Omit the butter or use vegan butter or oil to make dairy-free.

Sweet version: combine the maple syrup with 1/2 tsp cinnamon and a pinch of nutmeg before brushing. Sprinkle of brown sugar for extra caramelization.

Savory option: mix the maple syrup with 1 tsp garlic powder and 1/2 tsp smoked paprika, then garnish with grated parmesan cheese and chopped parsley.

Acorn squash rings: Slice the squash crosswise to get flower-like rings with wavy outer edges. Combine the oil, maple syrup, and salt and toss the rings. Bake at 425 for 25-30 minutes, flipping halfway.

Acorn squash cubes: Peel and cube the acorn squash. Toss the cubes with the olive oil, maple syrup, and salt. Bake at 425 for 25-30 minutes, stirring halfway.

Nutrition

The post Baked Acorn Squash appeared first on What Molly Made.

Mexican Street Corn Salad (Esquites)

Molly Thompson — Mon, 28 Jul 2025 20:18:52 +0000

A Flavor-Packed Twist on a Classic: This Mexican Street Corn Salad Is Your New Summer Staple

If you love elote (classic Mexican street corn on the cob), you’re going to love this off-the-cob version just as much, maybe more!

It’s charred, creamy, full of lime, and a little spicy. It’s perfect for taco night, BBQs, or a potluck. This is one of those recipes I’ve made more times than I can count—tested, approved, and always a hit.

Whether you’re scooping it up with tortilla chips as an appetizer or using it as a taco topping (on ground pork tacos or carne asada), this recipe uses the flavors of my elote seasoning, with minimal effort.

Meal prep bonus: I like to toss leftovers into salads with prepped cilantro lime chicken for an extra boost of texture and flavor.

Love Mexican street corn? Try Mexican street corn chicken salad or street corn chicken rice bowls next!

What Is Mexican Street Corn Salad?

Mexican street corn salad (also known as esquites or elote en vaso) is a deconstructed version of elote. Instead of serving corn on the cob slathered in mayo, cheese, and lime, you cut the grilled kernels off the cob and mix them in a creamy dressing with chili powder, lime juice, cotija cheese, herbs, and a little heat from jalapeño.

It’s fresh, vibrant, and way easier to serve to a crowd!

Try more of my favorite Mexican recipes like Mexican beef and rice, sheet pan chicken fajitas, or crispy Instant Pot carnitas next!

Ingredients You’ll Need

Fresh corn – Grilled for smoky flavor; about 5–6 ears
Olive oil or butter – For brushing the corn
Mayonnaise or Greek yogurt – Your choice for creaminess
Sour cream – Adds tang
Fresh lime juice + zest – Brightens everything up
Chili powder + garlic – For depth and kick
Cotija cheese – Or feta in a pinch
Scallions + cilantro + jalapeño – For herby heat and freshness

Jump to Recipe

How to Make Mexican Street Corn Salad

Grill the corn: Brush with olive oil or butter and grill over medium-high heat for 10 minutes, rotating for an even char.

Mix the dressing: In a bowl, whisk together the mayo, sour cream, grated garlic, lime juice and zest, chili powder, and salt.

Combine everything: Cut the corn off the cob and toss it in a bowl with the cheese, scallions, cilantro, and jalapeño. Pour the dressing over and toss to coat. Done!

Mexican Street Corn Salad

This Mexican Street Corn Salad is a fresh, tangy twist on classic elote—loaded with charred corn, creamy lime dressing, cotija cheese, and a kick of jalapeño. It’s the perfect summer side dish for taco night, BBQs, or meal prep. Serve it warm or chilled as a dip, side, or taco topping!

Course Appetizer

Cuisine Mexican

Diet Gluten Free

Keyword 20 minute, appetizer, easy appetizer, mexican recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 251kcal

Author Molly Thompson

Ingredients

5 ears corn husked (about 3 cups of kernels)
1-2 Tablespoons olive oil or melted butter, for brushing
1/4 cup mayonnaise or plain Greek yogurt
1/4 cup sour cream
1 clove garlic finely grated
1 lime juice and zest
1/4 teaspoon chili powder
1 teaspoon kosher salt
2 oz cotija cheese or feta cheese, crumbled
1/3 cup finely sliced scallions
1/3 cup finely chopped cilantro plus more for topping
1 jalapeño pepper seeded and minced

Instructions

Grill the corn (10 min): Preheat your grill or grill pan to medium-high heat. Brush the corn all over with olive oil or melted butter. Grill for 2–3 minutes per side, turning occasionally, until lightly charred and tender. Set aside to cool slightly.
5 ears corn, 1-2 Tablespoons olive oil
Make the dressing (5 min): In a medium bowl, whisk together the mayo, sour cream, grated garlic, lime zest and juice, chili powder, and salt until smooth.
1/4 cup mayonnaise, 1/4 cup sour cream, 1 clove garlic, 1 lime, 1/4 teaspoon chili powder, 1 teaspoon kosher salt
Cut and mix (5 min): Slice the kernels off the cooled corn and place them in a large mixing bowl. Add the cheese, scallions, cilantro, and jalapeño. Pour the dressing over top and toss well to coat.
2 oz cotija cheese, 1/3 cup finely sliced scallions, 1/3 cup finely chopped cilantro, 1 jalapeño pepper
Finish and serve: Taste and adjust seasoning with more salt or lime, if needed. Garnish with extra cilantro and cheese. Serve warm, at room temp, or chilled.

Notes

No grill? Use a grill pan on the stove or broil the corn for a similar charred flavor.

Make ahead: This salad tastes even better after a few hours in the fridge—perfect for prepping in advance.

Dairy-free option: Use dairy-free sour cream (I like Kite Hill), and skip the cheese or use a plant-based alternative.

Cheese substitutes: Cotija is traditional, but feta works well in a pinch.

Heat level: Adjust the spice by keeping or removing the jalapeño seeds, or add cayenne for more kick.

Frozen or canned corn: Thaw or drain, then char in a hot skillet for the best flavor.

Serving ideas: Serve as a side dish, taco topping, dip with chips, or spooned over grain bowls and salads.

Storage: Keeps well in an airtight container in the fridge for 3–4 days.

Nutrition

Tested Tips from My Kitchen

Don’t skip the grill: That smoky char makes a big difference. No grill? Use a grill pan or broil the corn.
Make it ahead: This salad gets even better after a couple of hours in the fridge.
Customize the heat: Want it spicier? Leave the seeds in the jalapeño or add a pinch of cayenne.
Use it everywhere: Serve as a dip with homemade baked tortilla chips, spoon it on tacos, or toss into grain bowls.

Make it Your Own

Swap mayo for all Greek yogurt (or vice versa)for a lighter version or based on what you have on hand.
Add black beans or avocado for more texture or fiber.
Crumble in tortilla chips before serving for crunch.
Use frozen or canned corn in a pinch (but grill it in a pan for that char!).

FAQ

Can I use frozen or canned corn?

Yes! Just thaw (or drain) and sear it in a hot skillet with a bit of olive oil to mimic the grilled flavor.

Is it spicy?

It has a mild kick from the jalapeño and chili powder, but it’s easy to adjust to your taste. I don’t love spice and it was perfect for me, though my husband added more jalapeno to his!

How long does it last?

Stored in an airtight container, it stays fresh in the fridge for 3–4 days.

The post Mexican Street Corn Salad (Esquites) appeared first on What Molly Made.

Cucumber Tomato Avocado Salad

Molly Thompson — Fri, 09 May 2025 08:00:00 +0000

Why you’ll love this Cucumber Tomato Avocado Salad!

Refreshing salad, without any lettuce.
Great side dish for cookouts and summer picnics.
The fresh ingredients are perfect for summer months.
Takes 15 minutes to make.
Easy to make with 4 main ingredients and a basic dressing.

Need another summer salad? Try chicken salad stuffed avocado, Italian pasta salad with salami and mozzarella, or tomato, corn, and feta salad next!

Have extra cucumber? Use it to make a few of our favorite refreshing drinks: cucumber lemon water or an easy cucumber margarita.

How to Make Cucumber Tomato Avocado Salad

Make the dressing: Whisk the dressing ingredients together in a small bowl.
Prep the veggies: Cut the cucumber in half lengthwise, scoop out the seedy center then slice them into small “U” shapes. Next, halve the tomatoes and slice the onion thinly then into small pieces. Cut the avocado in half then into quarters. Peel the skin off then cut the avocado pieces into small slices. Add everything to a large salad bowl.
Toss it together: Pour the dressing over the ingredients.
Serve: Chill the salad for a few hours or serve right away with more fresh herbs.

Should I leave the cucumber skin on? You do not need to peel an English cucumber because the skin is thin and edible. You can use regular cucumber for this salad, but I recommend peeling those first.

Quick Tips

How to know when the avocado is ripe: The avocado will give when you apply gentle pressure to the skin. It should feel slightly soft but not mushy. Also, if it still has its stem, try taking it off. If it’s easy to remove and is green on the top of the avocado, it’s ready!
How to cut an avocado: Slice it in half lengthwise then remove the seed from the center. Next, slice each in half again to quarter them then peel away the skin, similar to peeling dragonfruit. Slice into chunks from there.
Make-ahead: Make the dressing on the side and keep it in a container with a lid (like a mason jar) until you’re ready to serve. Add the dressing, then toss it and serve it when you get where you’re going.

Recipe Variations

Chicken cucumber tomato avocado salad: Toss in some grilled chicken or pieces of rotisserie chicken to have this fresh salad as a light lunch.
Make it Mexican: Add a can of drained fire-roasted corn, or fresh sweet corn, diced fresh jalapeno, and queso fresco.
Make it Greek: Swap the cilantro and lime juice for fresh oregano and fresh lemon juice. Add in some bell peppers, green onions, chickpeas, kalamata olives, and feta cheese!
Different tomatoes: Use any juicy, ripe tomatoes you have on hand and slice them into chunks.
Add more veggies: Mix in crunchy sweet peppers, spinach, or arugula.

More Salad Recipes

Need a main dish? Try it with grilled burgers, crispy cilantro lime chicken, or blackened chicken tenders.

Cucumber Tomato Avocado Salad

This quick and easy cucumber tomato avocado salad is the perfect side dish to take to your next cookout. Use up fresh, seasonal ingredients like crisp cucumber, creamy avocado, juicy tomatoes. Toss with fresh herbs and citrus. Add grilled chicken for extra protein.

Course Healthy, Salad, Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Keyword avocado, BBQ, cookout recipe, cucumber

Prep Time 15

Cook Time 0

Total Time 15

Servings people

Calories 226kcal

Author Molly Thompson

Ingredients

1 English cucumber sliced in half lengthwise, seeded, and cut into small pieces (Note 1)
2 avocados quartered and cut into chunks
1 pint cherry tomatoes cut in half lengthwise
1/2 small red onion peeled and cut into small small pieces
3 Tablespoons lime juice (about 1 lime)
1/4 cup extra virgin olive oil (avocado oil works too)
1 Tablespoon honey
2 cloves garlic minced
1/2 teaspoon salt
1/4 cup cilantro finely chopped

Instructions

Start by whisking all of the dressing ingredients together in a small bowl then set aside.
3 Tablespoons lime juice, 1/4 cup extra virgin olive oil, 1 Tablespoon honey, 2 cloves garlic, 1/2 teaspoon salt, 1/4 cup cilantro
If you haven't already, prep all of the veggies: Halve the tomatoes and slice the onion thinly then into small pieces. Cut the cucumber in half lengthwise, scoop out the seedy center then slice them into small "U" shapes. Cut the avocado in half then into quarters. Peel the skin off then cut into small slices.
1 English cucumber, 2 avocados
Add the cucumber, tomato, onion, and avocado to a large serving bowl, toss with the prepared dressing, and serve right away for best results.
1 pint cherry tomatoes, 1/2 small red onion

Video

Notes

Note 1. Cucumber. You can use regular cucumber instead of English cucumber. Peel the skin before cutting!

Make-ahead: Make the dressing on the side and keep it in a container with a lid (like a mason jar) until you’re ready to serve. Add the dressing, then toss it and serve it when you get where you’re going.

Store: This recipe will last up to 3 days in the fridge in an airtight container. The citrus from the limes helps prevent the avocado from going brown, but you can squeeze a bit more lime juice on top before storing. I don’t recommend freezing this recipe.

Recipe variations:

Chicken cucumber tomato avocado salad: Toss in some grilled chicken or pieces of rotisserie chicken to have this fresh salad as a light lunch.
Make it Mexican: Add a can of drained fire-roasted corn, or fresh sweet corn, diced fresh jalapeno, and queso fresco (optional).
Make it Greek: Swap the cilantro and lime juice for fresh oregano and fresh lemon juice. Add in some bell peppers, green onions, chickpeas, kalamata olives, and feta cheese!
Different tomatoes: Use roma tomatoes, grape tomatoes, or any ripe tomatoes you have on hand and slice them into chunks.
Add more veggies: Mix in crunchy sweet peppers, spinach, and arugula.
Swap herbs: Chop fresh basil, dill, or parsley and toss it into the salad dressing for a different, fresh taste.

Leftover idea! Add grilled chicken, rotisserie chicken, or blackened salmon for protein. Or, mix it in cooked pasta with chickpeas for plant-based protein.

Nutrition

The post Cucumber Tomato Avocado Salad appeared first on What Molly Made.

Cottage Cheese Mac and Cheese

Molly Thompson — Fri, 11 Apr 2025 19:09:26 +0000

Rich and Creamy Cottage Mac and Cheese (High Protein)

If you’re looking for a creamy, cheesy mac and cheese with a protein boost—without the need for flour, cream, or a roux—this cottage cheese mac and cheese checks every box.

It has all the nostalgic flavor and comfort of the classic, with a velvety sauce made from blended cottage cheese and sharp cheddar.

Just like cottage cheese alfredo, it’s perfect for a quick weeknight dinner, picky eaters, or sneaking in more protein (without anyone knowing).

Benefits of Using Cottage Cheese

Blending cottage cheese with milk to create the sauce makes this macaroni and cheese rich and velvety, but higher in protein and lower in fat because it takes the place of heavy cream. Cottage cheese is naturally high in protein, calcium, and B12.

I tested this recipe with full fat cottage cheese and low fat cottage cheese, both yielding a delicious, creamy result.

Use cottage cheese to add extra protein to more recipes! Try cottage cheese flatbread, cottage cheese pancakes, cottage cheese bagels, or cottage cheese egg salad.

Ingredients You’ll Need

Elbow macaroni – A classic choice that holds onto the sauce really well. Feel free to swap in gluten-free pasta.
Cottage cheese – Full-fat blends up super smooth, but low fat works if you want to reduce the overall calories. I tested it both ways!
Evaporated milk – This is whole milk that’s been simmered to remove about 60% of its water content. The result is a richer, slightly thicker milk that creates a creamier, more luscious sauce—without needing heavy cream. It’s great for adding richness and stability to cheese sauces. Whole milk works as a swap!
Cheddar cheese – Sharp cheddar adds that bold, classic flavor. Freshly grated melts better and creates a smoother sauce than pre-shredded.
Cornstarch – Helps thicken the sauce slightly without making it gummy.

Jump to Recipe

How to Make Cottage Cheese Mac and Cheese

Cook the Pasta. Boil the elbow macaroni according to the package directions until al dente. Reserve a bit of the pasta water before draining.

Blend the sauce. In a blender, combine cottage cheese, evaporated milk, salt, and paprika. Blend until completely smooth and creamy.

Finish the sauce. Add the shredded cheddar and toss with cornstarch. Pour in the blended cottage cheese mixture and stir over medium-low heat until the cheese melts.

Mix it all together. Add the cooked macaroni and stir until every noodle is coated in the velvety, protein-packed cheese sauce.

Tips for the Creamiest Sauce

Blend the cottage cheese until completely smooth for the best texture. You won’t taste any curds once it’s mixed into the hot pasta.
Use freshly shredded cheese if you can—it melts better and gives that classic mac and cheese flavor.
Reserve some pasta water to thin the sauce if it gets too thick.
Don’t overheat once you mix everything together. Just stir gently until melty and creamy so the sauce doesn’t separate.

Variations to Try

Baked version: Add the mac and cheese to a casserole dish, top with breadcrumbs and extra cheese, and bake at 375°F for 15-20 minutes until golden and bubbly.
Sneaky veggies: Stir in steamed broccoli, spinach, or peas to get some greens in there.
Spicy twist: Add a pinch of cayenne or stir in some sriracha or hot sauce for a little kick.

This recipe is sponsored by ADA Mideast. Visit their website for nutrition facts and cooking tips, and to learn about dairy farming.

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Cottage Cheese Mac and Cheese

This high-protein cottage cheese mac and cheese is rich, creamy, and lower in calories thanks to blended cottage cheese. It has the same creamy texture and flavor as your favorite comfort food, so no one will guess the sauce is made without heavy cream—just cheesy, cozy goodness with 27 grams of protein in every serving.

Course Dinner, Lunch

Cuisine American

Diet Low Fat

Keyword high protein, kid friendly

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 477kcal

Author Molly Thompson

Ingredients

12 oz elbow macaroni regular, whole wheat, gluten-free, or chickpea pasta works
1/2 cup evaporated milk or whole milk
1 1/2 cups low fat cottage cheese but any kind will work
1 teaspoon kosher salt
1/4 teaspoon paprika
1 tablespoon cornstarch
10 oz sharp cheddar cheese freshly grated

Instructions

Cook the pasta in boiling water according to the package directions until al dente. Reserve 1 cup of pasta water then drain the pasta, but do not rinse.
12 oz elbow macaroni
While the pasta is cooking, add the milk, cottage cheese, salt, and paprika to a blender or food processor and blend until smooth.
1/2 cup evaporated milk, 1 1/2 cups low fat cottage cheese, 1 teaspoon kosher salt, 1/4 teaspoon paprika
Combine the cheese and and cornstarch in a large saucepan, without any heat, until the cheese is evenly coated. Stir in the cottage cheese mixture and set it over medium heat. Stir or whisk frequently until the cheese is melted and smooth.
10 oz sharp cheddar cheese, 1 tablespoon cornstarch
Fold the cooked pasta into the cheese sauce until completely coated, adding a splash of reserve pasta water to thin out the consistency if needed. Taste and add more salt as needed and serve warm.

Notes

Grate Your Own Cheese. Pre-shredded cheese can contain anti-caking agents that prevents the cheese from melting as well. For the creamiest pasta, grate it yourself.

Evaporated Milk. This is whole milk that’s been simmered to remove about 60% of its water content. The result is a richer, slightly thicker milk that creates a creamier, more luscious sauce—without needing heavy cream. It’s great for adding richness and stability to cheese sauces. Whole milk works as a swap!

Pasta. Any shape of pasta that has grooves or twists to hold the cheese works best. I used whole wheat pasta for added fiber, but you could use gluten-free pasta or chickpea pasta works too.

Veggies. Stir in steamed broccoli or frozen peas for added greens.

Baked Mac n Cheese. Transfer the mac and cheese to a greased baking dish. Sprinkle with breadcrumbs and more cheese. Bake at 375 for 15-20 minutes until golden and bubbling.

Storage. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop with a splash of milk to loosen it back up.

Nutrition

The post Cottage Cheese Mac and Cheese appeared first on What Molly Made.

Crispy Rice Salad

Molly Thompson — Fri, 21 Mar 2025 14:30:58 +0000

This Crispy Rice Salad is Fresh, Crunchy, and Full of Flavor

This viral Thai crispy rice salad is a fun riff on Nam Khao, a traditional Laotian appetizer-style salad made with crispy rice and bold, fresh flavors. It starts with seasoned rice that gets baked until golden and crunchy, then tossed with crisp veggies, herbs, and a creamy tahini dressing that pulls everything together.

It’s bright, crunchy, and totally crave-worthy—plus naturally dairy-free and gluten-free (if you use coconut aminos). This is the kind of salad that feels light but still satisfies, making it perfect for lunch or a colorful dinner (especially if you add protein like rotisserie chicken or blackened salmon).

Molly Yeh shared a version on her Instagram, and I knew I had to make my own! It’s the perfect way to use leftover rice.

How to Make Crispy Rice Salad

Ingredients You Need

Step-by-Step Instructions

Bake the rice until crispy.

Make the dressing.

Add the salad ingredients to a large bowl.

Mix with the dressing.

Recipe Tips & Variations

Use leftover rice. Day-old rice works best here because it’s dry and crisps up nicely in the oven.
Adjust the heat. Add more or less chili crunch based on your spice preference. You can also use sriracha or leave it out for a mild version.
Swap the veggies. This salad is flexible—try shredded carrots, bell peppers, or snap peas in place of cabbage or cucumber.
Make it a meal. Add grilled chicken, crispy tofu, or shrimp for a protein boost and turn it into a full dinner.

More Delicious Salad Recipes

Salads

Side Dishes

Salads

Salmon Arugula Salad

Crispy Rice Salad

This crispy rice salad recipe is packed with fresh herbs, crunchy vegetables, and tossed in a bold maple-tahini ginger dressing. Baked crunchy rice adds texture and flavor to every bite, making it the perfect gluten-free, feel-good dish for lunch or dinner.

Course Healthy, Lunch, Main Course, Salad

Cuisine American, Asian

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword healthy salad, thai recipe, viral recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 337kcal

Author Molly Thompson

Ingredients

Crispy Rice Salad

2 cups cooked white rice leftover or cooked and cooled
1 Tablespoon soy sauce or coconut aminos
1 Tablespoon sesame oil
1-2 teaspoons chili crunch (I use Momofuku), or sriracha
2-3 cups shredded red cabbage
3 mini cucumber sliced
1 cup edamame (10oz frozen) steamed and shelled
1/4 cup chopped green onions thinly sliced (about 4-5)
1/3 cup cashews chopped
2 Tablespoons fresh cilantro chopped
1 Tablespoon fresh mint chopped

Maple Tahini Ginger Dressing

1/4 cup tahini
1 Tablespoon sesame oil
1 teaspoon grated ginger
1 teaspoon chili crunch (I use Momofuku), or sriracha
2 Tablespoons maple syrup
2 Tablespoons lime juice 1 lime
1 Tablespoon mirin or rice vinegar
1 Tablespoon soy sauce or coconut aminos

Standard – Metric

Instructions

Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Add the rice to a medium mixing bowl with soy sauce, sesame oil, and chili crunch. Stir to combine, making sure the rice is coated well. Spread it out in an even layer on the prepared baking sheet. Bake in the preheated oven for 30-35 minutes, stirring every 10 minutes. Start checking it frequently the last 10 minutes of baking because it can burn quickly
2 cups cooked white rice, 1 Tablespoon soy sauce, 1 Tablespoon sesame oil, 1-2 teaspoons chili crunch
While the rice is cooking, make the dressing. Combine everything in a bowl or jar and whisk together until combined. Taste and adjust heat or sweetness as needed.
1/4 cup tahini, 1 Tablespoon sesame oil, 1 teaspoon chili crunch, 2 Tablespoons maple syrup, 2 Tablespoons lime juice, 1 Tablespoon mirin, 1 Tablespoon soy sauce
Add the shredded cabbage, cucumbers, edamame, green onions, cashews, cilantro, and mint, to a large bowl. Top the salad with crispy rice pour the dressing on top. Toss to coat and serve right away.
2-3 cups shredded red cabbage, 3 mini cucumber, 1 cup edamame, 1/4 cup chopped green onions, 1/3 cup cashews, 2 Tablespoons fresh cilantro, 1 Tablespoon fresh mint

Notes

More Toppings. Add sliced avocados, crushed peanuts,

Rice. I used cooked leftover jasmine rice. You could also use basmati rice, long grain white rice, or brown rice.

Protein. Add shredded rotisserie chicken, blackened salmon, spicy tuna, shrimp, or tofu.

Nutrition

The post Crispy Rice Salad appeared first on What Molly Made.

White Cheddar Mac and Cheese

Molly Thompson — Wed, 15 Jan 2025 09:00:00 +0000

Why You’ll Love this White Cheddar Mac and Cheese Recipe

Rich and Creamy: A luxurious sauce that perfectly coats each pasta shell.
Panera—but better: it’s rich and creamy like the restaraunt, but homemade is always better (and cheaper).
Gluten-Free friendly: Easily adaptable with gluten-free flour options.
Simple and Quick: Minimal ingredients and straightforward steps make it easy to prepare.
Versatile: Customize with different cheeses or add-ins to suit your taste.
Perfect for Kids: They will eat this up any day of the week.

Need another cozy pasta dish? Try creamy spaghetti chicken, boursin cheese pasta, or cottage cheese alfredo next.

Better Than Boxed — Or Takeout!

You’ve probably seen the Annie’s boxed version of white cheddar mac and cheese. Or maybe your family loves the Panera version. There’s something about that creamy white sauce coating every noodle.

Thanks to this 15-minute recipe, you can have a better than boxed white cheddar mac n cheese. It’s cozy, nostalgic, and easy to make. You’re going to love it for a quick weeknight dinner, holiday side dish, or simple lunch for kids.

This recipe stands out thanks to its perfectly balanced cheese blend and creamy sauce that clings to each pasta shell. It’s straightforward and foolproof, making it easy to recreate restaurant-quality mac and cheese at home. Serve it with rice krispie chicken or hot honey chicken tenders for an extra cozy meal.

It’s a staple Thanksgiving side dish in our house because it’s one we can always count on the kids to eat!

Need another cheesy side dish? Try homemade broccoli casserole, cauliflower gratin, or cheesy scalloped potatoes next.

Ingredients You’ll Need

Pasta Shells: The perfect vessel for capturing the creamy cheese sauce. Use gluten-free if needed (I like Jovial). Other small pasta like Cavatappi and elbows capture cheese sauce well.
Unsalted Butter: Forms the base of the roux, adding richness to the sauce.
All-Purpose Flour (gluten-free if needed): Helps thicken the sauce, creating a smooth and velvety texture.
Whole Milk: Provides the creamy foundation for the cheese sauce.
Heavy Cream: Enhances the richness and creaminess of the sauce.
Shredded Cheese: A mixture of white sharp cheddar cheese and gruyere offers a mix of bold flavors with plenty of depth.
Spices: salt, pepper, and garlic powder balance it out.

Jump to Recipe

Expert Recipe Tips

Perfect Roux: Ensure the roux is well-cooked to eliminate any raw flour taste, whisking continuously until it turns a light golden color.
Don’t use pre-shredded cheese. It contains preservatives that prevent it from melting as well. Take the extra 10 minutes to shred it yourself! I love this particular box grater.
Use high-quality cheese and other ingredients. There aren’t many in this recipe, so they need to shine!
Don’t overcook the noodles. They will continue to cook in the warm cheese sauce. Make sure they’re just al dente or they could become mushy.
Use whole milk for extra creaminess.

How to Make White Cheddar Mac and Cheese

Step 1. Make the roux: Melt butter in a saucepan, whisk in flour to form a roux. Pour in the milk and cream, whisking until smooth and thickened.

Step 2. Finish the Cheese Sauce. Stir in shredded white cheddar and your choice of gruyere, manchego, or fontina until melted and creamy. Season with salt, garlic powder, and black pepper.

Step 3. Mix with Pasta. Toss the cooked pasta with the cheese sauce until well coated. Serve warm and enjoy!

Recipe Variations

Add protein: Add 2 cups of cottage cheese to the cheese sauce and noodles.
Baked white cheddar mac and cheese: I tested this as a baked mac and cheese with a crunchy topping. Transfer the mac and cheese to a casserole dish and top it with a mixture of crushed cheddar crackers and butter. Bake until bubbly! (see recipe notes)
Try a variety of cheese: Monterey jack, white American cheese, or even yellow cheddar are great options. Sprinkle some parmesan cheese on top if you have that on hand!
Add greens: Boil broccoli florets for a few minutes then drain and add to the macaroni before baking. Or add in roasted broccoli!
Dairy-free and vegan alternative: Try this vegan mac and cheese. (It’s so rich and creamy!)

Make-Ahead and Storage Tips

Make Ahead: Prepare the sauce and cook the noodles 1-2 days in advance. Store them separately and mix, assemble, and bake when you’re ready to serve the dish.

To store: Transfer any leftovers to an airtight container and refrigerate for up to 2 days.

Need more delicious holiday sides? Try boursin mashed potatoes, chorizo cornbread stuffing, or cauliflower gratin.

Pairing and Serving Ideas

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White Cheddar Mac and Cheese

This white cheddar mac and cheese is rich, creamy, and made with sharp white cheddar and gruyere for a smooth, velvety sauce. Serve it straight from the stovetop for a Panera-style mac, or bake it with a crunchy topping for an easy, crowd-pleasing side dish.

Course Dinner, Main Course, Side Dish

Cuisine American

Diet Vegetarian

Keyword kid friendly, thanksgiving side

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 548kcal

Author Molly Thompson

Ingredients

White Cheddar Mac and Cheese

1 pound medium pasta shells gluten-free if needed
½ cup unsalted butter
½ cup all purpose flour gluten-free if needed
2 1/2 cups whole milk plus more as needed
1 cup heavy cream
1 1/2 cups (6 ounces) shredded sharp white cheddar cheese
1 1/2 cups (6 ounces) gruyere, manchego, or fontina cheese
1 teaspoon kosher salt plus more to taste
1/2 teaspoon garlic powder
Pinch of black pepper

Instructions

Bring a large pot of salted water to a boil. Add the uncooked pasta and cook according to the package instructions. Cook them until just al dente. Drain and do not rinse.
1 pound medium pasta shells
Melt the butter in a large saucepan over medium heat. Sprinkle the flour over top and whisk continuously until thickened. Turn the heat down to medium-low and continue to whisk the butter and flour mixture (roux) for 3-4 minutes. This cooks the flour and helps remove any raw flour taste.
½ cup unsalted butter, ½ cup all purpose flour
Whisk the milk, heavy cream, salt, pepper, and garlic powder into the roux until no lumps remain. Turn the heat up to medium-high, and bring to a gentle boil to thicken for 2-3 minutes. Add a splash of milk as needed to thin it out. Turn the heat back down and add each kind of cheese, continuing to stir until it's melted.
2 1/2 cups whole milk, 1 cup heavy cream, 1 1/2 cups (6 ounces) shredded sharp white cheddar cheese, 1 1/2 cups (6 ounces) gruyere, manchego, or fontina cheese, 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, Pinch of black pepper
Stir the cooked pasta into the sauce until it's coated. Serve warm and enjoy! See notes for baked mac and cheese.

Video

Notes

Note 1. Shredded Cheese. Buy a block of cheese and shred it yourself. Pre-shredded cheese doesn’t melt as well.

Baked White Cheddar Mac and Cheese: Mix 1 cup crushed cheese crackers (like Cheez Itz), 2 Tbsp butter, and a pinch of garlic powder in a small bowl. Transfer the mac and cheese to a greased 9×13 casserole dish. Bake at 350°F for 20-25 minutes.

Make Ahead: Prepare the sauce and cook the noodles 1-2 days in advance. Store them separately and mix, assemble, and bake when you’re ready to serve the dish.

To store: Transfer any leftovers to an airtight container and refrigerate for up to 2 days.

*This recipe was originally posted in November 2023 and updated with new photos.

Nutrition

FAQs

What two cheeses are best for mac and cheese?

I like the mixture of cheddar and gruyere for most mac and cheese recipes. This white cheddar mac and cheese uses sharp white cheddar and gruyere.

How do you upgrade white cheddar mac and cheese?

Whether you’re using boxed mac and cheese or homemade mac and cheese, add some real shredded cheese to amp it up. You couold also add seasoning like garlic powder and black pepper. Consider mixing in roasted broccoli for some greens.

Can I use different types of pasta?

Absolutely! Elbow macaroni, penne, or even gluten-free varieties work perfectly. Just ensure the pasta is cooked al dente to prevent it from becoming mushy.

Is it possible to make this recipe dairy-free?

Yes! Substitute the butter and cheeses with dairy-free alternatives and use plant-based milk and cream to create a creamy, dairy-free mac and cheese.

Recipe by: Molly Thompson of What Molly Made | Photography by: Kate Poskochil

The post White Cheddar Mac and Cheese appeared first on What Molly Made.

Brown Sugar Baked Carrots

Molly Thompson — Wed, 30 Oct 2024 09:59:33 +0000

These brown sugar baked carrots are a sweet and savory side dish that’s perfect for holidays or weeknight dinners. They’re roasted to tender, caramelized perfection with a light brown sugar glaze, a hint of orange, and topped with fresh parsley and thyme.

Love easy sides? Try roasted butternut squash, maple glazed carrots, or balsamic brussels sprouts next!

These brown sugar carrots are a perfect addition to any meal, from holiday feasts to everyday dinners. They always make my Thanksgiving menu alongside like gluten-free cornbread stuffing, broccoli casserole, and pumpkin feta salad.

Just like roasted root vegetables, roasting intensifies that flavors and brings out the vegetable’s natural sugars. They’re perfectly tender (not mushy!) and coated in a caramel-like sauce you’ll want to eat with a spoon.

Why You’ll Love This Recipe

Perfect for any occasion! These brown sugar carrots are ideal for Thanksgiving, Christmas, or a simple family dinner.
Drool-worthy caramel-like coating. roast to a deep caramelized color thanks to the brown sugar and the butter gives them such a rich flavor.
Easy and quick – They only take about 10 minutes to prep and roast in 30 minutes.
Sweet and savory – The combination of brown sugar, orange zest, and fresh herbs makes this dish unique and delicious.
Great for make-ahead – You can prep the ingredients in advance for a low-stress side.

Looking for more easy sides? Try french green beans, roasted delicata squash, or maple roasted brussels sprouts and butternut squash.

Ingredients You Need

Here’s what you need to make these delicious baked brown sugar carrots. For exact measurements, check the recipe card below.

Carrots: Use whole carrots and cut them into uniform pieces, or buy pre-cut to save time.
Light Brown Sugar: Adds sweetness for the caramelized coating.
Unsalted Butter or Olive Oil: Adds richness and helps the carrots roast evenly.
Orange Zest and Juice: Adds a subtle citrus note that pairs beautifully with the brown sugar.
Fresh Parsley and Thyme: For a touch of color and freshness; add them at the end for best flavor.

Need another holiday side dish? Try acorn squash casserole, cauliflower gratin, or sourdough stuffing too.

Recipe Variations

Add honey: Drizzle a tablespoon of honey over the carrots for extra sweetness.
Swap the herbs: Use rosemary or sage if you prefer, or add a sprinkle of cinnamon for a warm, cozy flavor.
Make it dairy-free: Use olive oil instead of butter.

How to Make

Here’s a simple step-by-step guide, with photos, to make these caramelized brown sugar carrots. For the full recipe, check the printable version at the end of this post.

Step 1. Prep the Carrots. Peel and cut the carrots into 2-inch pieces, then arrange them in an even layer on the baking sheet.

Step 2. Make the Brown Sugar Glaze: Mix together the brown sugar, melted butter , salt, orange zest, and orange juice.

Step 3. Coat the Carrots: Pour the brown sugar mixture over the carrots, toss to coat them evenly, then spread them back into an even layer.

Step 4. Roast the Carrots: Bake for 30-35 minutes, tossing halfway through, until the carrots are fork-tender and caramelized. Sprinkle with parsley and thyme, toss to coat, and serve warm.

Expert Tips

Use fresh herbs for garnish. Parsley and thyme add brightness and fresh flavor to the dish.
Cut the carrots the same size. This ensures they cook evenly.
Don’t overcrowd the pan. If the carrots are too close together, they’ll steam instead of roasting.
Toss halfway through roasting. This helps ensure the carrots are evenly caramelized and fork-tender.

Recipe FAQs

Can I use baby carrots instead of whole carrots?

Yes, baby carrots work well and save prep time. Be sure to choose fresh, firm baby carrots and adjust the roasting time slightly, as they may cook faster.

How do I keep the carrots from burning?

Make sure you toss the carrots halfway through roasting to prevent burning. If you notice they’re browning too quickly, you can reduce the oven temperature to 400°F for the remainder of the cook time.

How far in advance can I make these carrots?

You can peel and cut the carrots and mix the glaze ingredients up to 1 day ahead. Store them separately in the fridge, then coat and roast just before serving.

What to Serve with Glazed Carrots

Roasted brown sugar carrots are slightly sweet, so they pair best with savory dishes that balance out their caramelized flavor. They’d be ideal to roast in the oven at the same time as greek chicken meatballs, harissa chicken, or honey garlic salmon.

They’re also a perfect holiday side dish alongside some classic Thanksgiving recipes and Christmas dishes:

Cheesecloth turkey with gluten-free gravy
Standing herb rib roast (prime rib)
Sweet potato casserole with streusel topping
Gluten-free stuffing
Boursin mashed potatoes

Store and Make-Ahead Tips

To store: Keep leftovers in an airtight container in the fridge for up to 3 days.

To make ahead: Prep the carrots and mix the glaze ingredients up to 1 day in advance. Store separately in the fridge, and combine just before roasting.

More Vegetable Side Dishes

Or browse all vegetable sides.

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Brown Sugar Baked Carrots

Brown sugar baked carrots are a quick and flavorful side dish. Roasted with a brown sugar glaze, these carrots are tender, caramelized, and full of flavor. Simple to prepare and perfect for both weeknights and special occasions!

Course Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Keyword holiday side, Thanksgiving side dish, vegetable side dish

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 159kcal

Author Molly Thompson

Ingredients

2 lb carrots peeled and cut diagonally into 2-inch pieces
1/4 cup light brown sugar packed
3 Tablespoons unsalted butter melted (or olive oil)
3/4 teaspoon kosher salt
1 teaspoon orange zest
1 Tablespoon orange juice
1 Tablespoon chopped parsley
2 teaspoons chopped thyme

Instructions

Preheat the oven to 425°F. Grease a large rimmed baking dish with nonstick spray or olive oil. Arrange the carrots on the sheet pan in an even layer.
2 lb carrots
In a medium bowl, combine the brown sugar, butter, salt, orange zest, and orange juice. Sprinkle the mixture over the carrots and use your hands to toss them to coat, arranging them back into an even layer.
1/4 cup light brown sugar, 3 Tablespoons unsalted butter, 3/4 teaspoon kosher salt, 1 teaspoon orange zest, 1 Tablespoon orange juice
Roast in the preheated oven for 20-25 minutes, tossing halfway, until they’re fork-tender and deeply caramelize.
Sprinkle them with parsley and thyme then toss them one more time to coat them in the glaze from the pan. Transfer them to a serving platter and garnish with more herbs as desired.
1 Tablespoon chopped parsley, 2 teaspoons chopped thyme

Notes

Carrots. Baby carrots work well and can save prep time. Be sure to choose fresh, firm baby carrots and adjust the roasting time slightly, as they may cook faster.

Nutrition

The post Brown Sugar Baked Carrots appeared first on What Molly Made.