Honey Garlic Roasted Cauliflower

Honey Garlic Roasted Cauliflower is packed full of flavor! The pepper-garlic roasted cauliflower paired with the savory sauce makes for a delicious combination.

The versatility of cauliflower has great increased in recent years, as there are so many creative ways that it can be transformed. For this recipe, the raw cauliflower roasted with the olive oil, pepper, and garlic salt transforms into golden tastiness in the oven. It is delicious as is, but adding the savory sauce.

We love to grow cauliflower as part of our Spring and late Fall garden. It's a cool crop so it loves the cooler weather.

My family is big fans of cauliflower as part of our meal! Everyone likes it. We like to prepare it different ways. We always like to change up our side dishes and this Honey Garlic Roasted Cauliflower doesn't disappoint. It is always sure to be a favorite at dinner-time.

I love honey garlic flavors and paired with the roasted cauliflower makes for a delicious side dish to pair with any meal.

Honey Garlic Roasted Cauliflower

PRINTABLE RECIPE HERE

Ingredients for Honey Garlic Roasted Cauliflower

1 large head cauliflower, cut into bite sized pieces
1 Tbsp olive oil

1/4 tsp garlic powder

pepper to taste

6 Tbsp honey

3 garlic cloves, minced

1 1/2 Tbsp soy sauce 

6 Tbsp water

2 tsp Clabber Girl Corn Starch

Directions for Honey Garlic Roasted Cauliflower

1. Clean and cut the cauliflower into bite size pieces and place into a medium sized bowl. Add the olive oil, garlic powder, and pepper. Mix together so the cauliflower pieces are evenly coated. 

2. Line a baking sheet with parchment paper and spread the cauliflower pieces out evenly. Roast in the oven at 400 degrees F for 15 to 20 minutes or until cauliflower is cooked tender. Remove baking sheet from oven and allow the roasted cauliflower to cool for about 10 minutes. 

3. Make the sauce while the cauliflower is roasting in the oven. Using a small sauce pan on the stove, add all the sauce ingredients except for the Clabber Girl Corn Starch and the water. Bring to a low boil and stir until well blended. 

4. In a small bowl, combine the water and the Clabber Girl Corn Starch, and stir until the corn starch is completely dissolved in the water. Then add the mixture to the other sauce ingredients in the pot and stir in well. 

5. Bring sauce to a boil again and then cook until the sauce thickens, about 2 minutes. Remove from heat and set aside. Cool for a few minutes, it should still be warm, but not hot. The sauce will thicken more as it cools. 

6. In a small mixing bowl, add the cooled roasted cauliflower and pour the warm sauce over. Toss the cauliflower so it is evenly coated with sauce and absorbed. Top with fresh green onions when serving. 

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

Broccoli Cheddar Casserole

Are you looking for an easy casserole dish to take to your next pot luck dinner? This Broccoli Cheddar Casserole is super easy and flavorful! It is sure to be a favorite for broccoli lovers at your next get together.

With the holiday season upon us, it is time to start thinking about what you might plan to make for your holiday meals.

I know at my family holiday meals, there is a big array of casseroles. I am a big fan of all the different casseroles and have more of those than the main turkey or ham served at Thanksgiving and Christmas.

You can't go wrong with this Broccoli Cheddar Casserole!

 Broccoli Cheddar Casserole 

PRINTABLE RECIPE HERE

Ingredients for Broccoli Cheddar Casserole

1 lb. frozen broccoli florets

8 oz. shredded sharp cheddar

4 cups cooked white rice

1 small yellow onion, diced 

1/2 tsp minced garlic

3 Tbsp butter 

3 Tbsp Clabber Girl Corn Starch 

2 cups milk 

1/2 tsp salt

1/4 tsp paprika

1/4 pepper

Directions for Broccoli Cheddar Casserole 

1. Chop the frozen broccoli into bite size pieces, it will thaw out some with handling during the casserole preparation. 

2. Add the broccoli pieces, the cooked white rice, and about 3/4 of the shredded sharp cheddar to a medium mixing bowl. Set the remaining cheese aside to use later. Stir it together until evenly blended together. Set aside. 

3.  In a small pan, to make the sauce, add the diced yellow onion, the minced garlic, and the butter. Cook on medium heat until the butter is melted and the onions become translucent.

4. Add the milk and corn starch and whisk together continuously until sauce mixture comes to a boil. Remove from heat. Sauce mixture will thicken.

5.  Add the salt, paprika, and pepper to the sauce mixture and stir together until well mixed in.

6.  Add the sauce mixture to the broccoli mixture and mix together until coated well with the sauce mixture.

7. Pour the casserole ingredients in to a well greased 9 x 13 pan. Then add the remaining cheese over top of the casserole.

8. Bake at 350 degrees F for 35 to 40 minutes.

Enjoy!!

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

Harvest Hash, Sweet Potatoes and Brussels Sprouts

Are you looking for a simple side dish that is flavorful and able to feed a crowd? This Sweet Potatoes and Brussels Sprouts dish is packed full of flavor.  Brussels sprouts, sweet potatoes, bacon, a hint of apple, and thyme come together so nicely in this delicious and savory side dish. This dish is everything you're craving for the fall season, or anytime really.

The garden changes so many times throughout the growing season. Fall is one of my favorite times to harvest some of the finest vegetables from the garden. Sweet potatoes and brussels sprouts grow all season long and it's so rewarding to harvest them in the fall.

This Harvest Hash, Sweet Potatoes and Brussels Sprouts recipe is super easy to prepare and make. It makes for a great side dish for any meal, as well as can feed a crowd your next holiday gathering. A colorful dish loaded with flavor that is sure to impress.

Harvest Hash, Sweet Potatoes and Brussels Sprouts

PRINTABLE RECIPE HERE

Ingredients for Harvest Hash, Sweet Potatoes and Brussels Sprouts

2 tbsp olive oil

1 1/2 lb sweet potatoes, peeled and cubed

1 lb brussels sprouts, cleaned and halved

1 small onion, chopped

1 apple, peeled and cubed, 

5 slices of bacon, browned and crumbled

1 tsp thyme

1/2 tsp minced garlic

Directions for Harvest Hash, Sweet Potatoes and Brussels Sprouts

1. Cook the bacon in a skillet over medium heat until it is crisp and browned. Transfer bacon to a paper towel lined plate to cool, set aside. 

2. Using a large sauce pan, heat the olive oil over medium heat. Add the sweet potatoes, brussels sprouts, and onion. Cook until crisp-tender, stirring occasionally, about 10 minutes or until the sweet potatoes are tender with a fork, and onion is looking translucent. 

3. Stir in apples, thyme, garlic, and cook for about a minute more. 

4. Add in the reserved crumbled bacon pieces and stir in all together. Serve warm.

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

Crock Pot Sausage, Green Beans, and Potatoes

All in one crock pot meals are some of my favorites! It's so nice to just gather and prepare all the ingredients and put in the crock pot and cook, then go about your day! This Crock Pot Sausage, Green Beans, and Potatoes meal is definitely a go to meal when you don't have much time to spend in the kitchen, but still provides an all around meal.

Often times our nights are busy with sports activities for the kids, homework, working outside and more, that we just don't want or have the time to spend in the kitchen. This recipe is an easy one to fall back on. With the sausage, green beans, and potatoes you can add something as simple as fresh fruit for dessert and have a complete meal.

Prep time is fast and easy too! 10 minutes in the kitchen chopping up the ingredients and dumping into the crock pot, set the time, and out the door you go. It's so nice to come home from a busy day and dinner is already made and ready to go.

Clean up is super easy too!!

Crock Pot Sausage, Green Beans, and Potatoes

Ingredients:
1 Polska Kielbasa sausage (16.8 oz)
4 red potaotes, sliced
2 cans green beans (I used a quart of green beans I canned last summer)
1/4 cup of chopped onion
4 cups water
Pepper to taste

Directions:
Cut sausage into slices and put in crock pot. Wash and slice up potatoes and put in crock pot. We like the skins on, but you can also peel them. Drain green beans and add to the crock pot. Chop onion and add to crock pot. Add pepper to taste. Mix all the ingredients around together. Add 4 cups of water. Cover and cook on low for 8 hours.

You can use any type of potato instead of red potatoes.

PRINTABLE RECIPE HERE

Added to Whatcha Crockin' Week 30