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Side Dish

Green Bean Casserole ~ Gluten & Dairy Free

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With Easter just around the corner I decided to try and create my own version of Green Bean Casserole that was not only Gluten Free but Dairy Free. Is it bad that I look forward to the holidays for the food? I doubt I am the only one… Easter is no exception! Ham, paleo mustard sauce, cheesy potatoes, green bean casserole, deviled eggs and the list goes on. I am slowly taking all the recipes that I love and giving them a healthier twist!

I am not a big mushroom fan, but portable mushrooms are growing on me. So I decided to give them a try for this recipe. Another time consuming ingredient are the critical fried onion. I was in a hurry the first time I tried this recipe and just threw all the ingredients in the bowl, the fried it up. It was AMAZING. I have a feeling thesis will become a staple in my house!

How to make:

First, you start with the mushroom sauce by sautéing the mushrooms. Originally using sliced mushrooms, so I could pick them out, but my husband made me take them out and chop them up. I HATE when he is right, which is sadly most of the time. I digress, next, I added minced garlic and allowed it to sauté. Then I added the Nutpods, Chicken Stock, Chicken Stock slurry and spices. Allow to thicken

While you are making the sauce blanch your green beans. Don’t worry about your ice water bath. Mix the green beans with the mushroom sauce and put in the oven for 30 minutes. While the Casserole is cooking slice up you shallots. Mix together the Almond Flour and spices. Add an egg, shallots, and almond flour mixture together. Stir until everything is evenly coated Heat up coconut oil over medium heat. Once heated add the onions. Spread them out to allow them to cook evenly. You might have to do two batches. If you do you might need to add a little bit more coconut oil.

Once the Casserole is done top with the crispy shallots and ENJOY!! This dish is perfect for Easter Dinner or any dinner and is guaranteed to be a crowd pleaser!

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Green Bean Casserole ~ Gluten & Dairy Free

  • Author: A Twisted Plate
  • Prep Time: 15-20 minutes
  • Cook Time: 50-60 minutes
  • Total Time: 65-80 minutes
  • Yield: 8–10 servings 1x
Print Recipe

Description

Delicious Green Bean Casserole that is Gluten and Dairy Free

Scale

Ingredients

Mushroom Sauce

  • 2 1/2 cups slices/chopped Portebella Mushrooms
  • 2 tablespoon Olive Oil 
  • 3 cloves minced Garlic
  • 1 cup Nutpods (dairy free creamer)
  • 1/2 cup Chicken Stock. (total of a cup)
  • 1/2 cup Chicken Stock
  • 2 tablespoon Arrowroot
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Onion Powder
  • 1/8 teaspoon Black Pepper
  • 1/8 teaspoon Paprika

Green Beans

  • 2 pounds Green Beans, trimmed
  • 6 cups Water
  • 1/2 tablespoon Sea Salt

Crispy Shallots

  • 1 cup sliced Shallots
  • 6 tablespoon Almond Flour
  • 1/2 teaspoon Sea Salt
  • 1/8 teaspoon  Black Pepper
  • 1/8 teaspoon Paprika
  • 1/8 teaspoon Onion Powder
  • 1/8 teaspoon Garlic Powder
  • Category: Side Dish
  • Cuisine: American

Keywords: Green Bean Casserole

Some of the Items I used:

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Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.

Bacon Green Beans

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Bacon Green Beans in a white oval bowl with a silver spoon sticking out on the right hand side. The background is white with a red/white and green plaid towel. www.atwistedplate.com

Bacon Green Beans have recently become a staple in my house. I love Green Beans, they are probably my favorite vegetable, I REALLY LOVE Bacon!! Let’s be honest, who doesn’t? Recently with all the Romain and Lettuce recalls I started seeing a lot of memes. My favorite was “You have seen countless vegetable recalls over the last year and not one bacon recall, just saying.” Sad, but true, Bacon is safer the vegetables (just kidding, kinda). I do buy nitrate free/clean bacon and honestly think it taste better then the processed/chemical loaded bacon. Back to Green Beans…

Bacon Green Beans on a metal baking sheet with parchmaent paper. The background at the top is white with a red/white and green plaid towel. www.atwistedplate.com

Not only is this dish delicious but it is supper easy to make. Wash and trim your green beans (if not already done). Add them to a mixing bowl. Chop up 7 pieces of bacon into about 3/4 inch strips. Add the bacon and the remaining ingredients. Toss until all the Green Beans are coated and the Bacon is mixed. On a baking sheet place a sheet of parchment paper, and evenly spread the Green Beans on top. Cook for 20 minutes at 375°F, flipping after 10 minutes. Let cool and Enjoy!

Bacon Green Beans in a white oval bowl with a silver spoon sticking out on the right hand side. The background is white with a red/white and green plaid towel. www.atwistedplate.com
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Pinterest Image for Perfectly Roasted Potatoes. Top picture is Bacon Green Beans in a white oval bowl with a silver spoon sticking out on the right hand side. The background is white with a red/white and green plaid towel. Below in white letters with a green background it says “Bacon Green Beans”. Below is a close up side view Bacon Green Beans in a white oval bowl with a silver spoon sticking out on the right hand side. The background is white with a red/white and green plaid towel. www.atwistedplate.com

Bacon Green Beans

  • Author: A Twisted Plate
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6–8 servings 1x
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Description

Easy and Delicious Bacon Green Beans.  Clean, Paleo, Whole30 and Keto Compliant

Scale

Ingredients

  • 2 pounds Fresh Green Beans (see note*)
  • 7 pieces of Bacon (see note**)
  • 2 tablespoons Olive/Avocado Oil
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Onion Powder
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Black Pepper
  • 1/4 Paprika

Instructions

  1. Preheat oven to 375°F
  2. Wash and trim your Green Beans if necessary
  3. Add the Grean Beans, Oil and spices to the bowl
  4. Cut up you bacon into about 3/4 in strips, add them to the bowl
  5. Toss everything till the Green Beans are evenly coated and the Bacon is evenly dispersed
  6. Cook for 10 minutes, stir/flip the Green Beans, cook another 10 minutes
  7. Remove from oven and allow to cool for 5 minutes
  8. Enjoy!

Notes

*You can use frozen Green Beans but you will have to adjust your cooking time. 

** Make sure Bacon is compliant if following specific diet

  • Category: Side Dish

Keywords: Green Beans

Some of the items I used:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.

“Cheesy” Cauliflower Bites – Dairy Free

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Cheesy Vegan Cauliflower Bites on a white plate with a cup of ranch dressing. There is a red and white towel in the background. www.atwistedplate.com

There are no words to describe how amazing these little bites of deliciousness are!  Cauliflower rice with a cheesy flavor minus the dairy for the win!  Not only are these little bites delicious but they are super easy to make.  All you need is Cauliflower Rice, Nutritional Yeast, Almond Flour, Lemon Juice and Egg and seasonings.  

Cheesy Vegan Cauliflower Bites on a white plate with a cup of ranch dressing. There is a red and white towel in the background. www.atwistedplate.com

How to make:

I allow my Cauliflower rice to defrost on the counter in a strainer, in a bowl.  Once defrosted drain out the excess water, there is a lot.  I use a nut bag, they are fairly inexpensive on Amazon.   You can also use cheese cloths, sturdy paper towels or a dish towel, whatever works.  You want to get out as much water as possible, otherwise you bites might end up as crumbles.  Hey they are still edible and delicious though

Once you get out the annoying excess water, put the Cauliflower Rice and remaining ingredients into a bowl.  Now, you have two options.  Option one, wash your hands and stick those hands in and mix everything together.  Option two, get a fork and mix everything together.  Make sure everything is evenly incorporated.  Once mixed take a ¼ cup of the mixture, form it into a ball, and flatten slightly (to about ¾ inch thick).  Place the bites onto a parchment lined sheet pan.  Bake for 20 minutes at 350°F.

Cheesy Vegan Cauliflower Bites on a white plate. There is a bite dripping over a cup of ranch dressing. At the top of the picture is a red and white towel.

You can easily make the bites smaller or bigger, but you will have to adjust the cooking time accordingly.  If you want a slightly cheesy taste add a little bit extra nutritional yeast.  Want to give these bites a little pop add some crushed red pepper or cayenne pepper.  However you make them, they are guaranteed to please! Hope you ENJOY!

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side view Cheesy Cauliflower Bites on a white plate with a cup of ranch dressing. There is a red and white towel in the background. www.atwistedplate.com

“Cheesy” Cauliflower Bites

  • Author: A Twisted Plate
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8–10 1x
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Description

Cauliflower Bite seasoned with a vegan cheese making them Dairy Free, but still DELICIOUS!!

Scale

Ingredients

  • 1 (16oz) bag of Frozen Cauliflower Rice
  • 3 tablespoons Nutritional Yeast
  • 4 tablespoons Almond Flour
  • 1 Egg
  • 1/2 teaspoon lemon juice
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Paprika
  • 1/4 teaspoon Chili Powder

Instructions

  1. Allow my Cauliflower rice to defrost on the counter in a strainer, in a bowl.  Once defrosted drain out the excess water, there is a lot.  You can use a nut bag, cheese cloths, sturdy paper towels or a dish towel.  You want to get out as much water as possible, otherwise you bites might end up as crumbles.
  2. After you get out the annoying excess water, put the Cauliflower Rice and remaining ingredients into a bowl.  Mix the ingredients, making sure everything is evenly incorporated
  3. Once mixed take a ¼ cup of the mixture, form it into a ball, and flatten slightly (to about ¾ inch thick)
  4. Place the bites onto a parchment lined sheet pan
  5. Bake for 20 minutes at 350°F flip after 10 minutes
  • Category: Side Dish

Keywords: Cauliflower

Some of the Items I used:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.

Perfectly Roasted Potatoes

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top view of bowl with Perfectly Roasted Potatoes in a white bowl with a gray and white towel. www.atwistedplate.com


Looking for crispy potatoes that are not only easy to prep but taste delicious? Then these are your potatoes, slowly roasted to perfection! They are great for breakfast lunch or dinner. These crispy little potatoes are also perfect for meal prep. All you have to do is put them under the broiler for a couple minutes to heat and crisp right up. They go great with a wide variety of sauces and any protein!!

Angle view of Perfectly Roasted Potatoes in white bowl with a grey and white towel behind it and parsley sprinkled around. www.atwistedplate.com

How to make:

Perfectly Roasted Potatoes are easy to make. Start by cutting up 2 lbs of potatoes into about 1 inch cubes. You can use any potato to make this. I personally prefer a small red or white potato. Once cubed add to mixing bowl. Add the avocado oil, dried parsley, garlic and onion powders, pepper and sea salt. Mix until potatoes are evenly covered. Place parchment paper on a backing sheet and pour the potatoes on top. Spread them out making sure, as best you can, they are not touching (allows them to cook more evenly). Cook for 40 minutes flipping every 10 minutes. This helps to get them perfectly crispy!

top view of Perfectly Roasted Potatoes in white bowl with a grey and white towel behind it and parsley sprinkled around. www.atwistedplate.com

I have found meal prepping a few staple items at the beginning of the week is a life savors.It makes life so much simpler when you get home and only have to spend a few minutes heating up dinner versus an hour making it. I usually prep a few pounds of meat, usually shredded chicken or pork, breakfast, at-least a breakfast meat, 2 vegetables and a potato of some kind. There are so many different dishes you could make from those few prepped items. If you are looking goes some great veggies to meal prep try;

It also helps to have a couple sauces on hand. If you want a great meal prep sauce try my bbq paleo mustard.

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Angle view of Perfectly Roasted Potatoes in white bowl with a grey and white towel behind it and parsley sprinkled around. www.atwistedplate.com

Perfectly Roasted Potatoes

  • Author: A Twisted Plate
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6–8 servings 1x
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Description

Potatoes lightly seasoned then roasted till perfectly crunchy.  

Scale

Ingredients

  • 2 pounds potato, cut into 1 inch cubes
  • 2 tablespoons Avocado Oil
  • 2 tablespoons Parsley
  • 3/4 teaspoon Sea Salt
  • 1/2 teaspoon Onion Powder
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Garlic Powder

Instructions

  1. Preheat the oven to 400°F
  2. In a mixing bowl add all the potatoes, avocado oil and seasoning
  3. Mix up all your ingredients so the potatoes or evenly coated with oil and seasoning.
  4. Place parchment paper onto you sheet pan (if you choose) and spread the potatoes out on the sheet pan.  As best you can make sure they are not touching to allow them to cook evenly.
  5. Once oven is heated place sheet pan with potatoes into the oven.
  6. Cook for 40 mins, stirring/flipping every 10 minutes.
  7. Enjoy!
  • Category: Side Dish

Keywords: Potatoes

Some of the Items I used:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you

Perfectly Roasted Red Onions

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Perfectly Roasted Red Onion in bowl with fork to the left of it. There is a white and yellow towel at the top of the image. www.atwistedplate.com

Perfectly Roasted Red Onion go great with absolutely everything!  This will be a new meal prep staple.  Red Onions perfectly roasted in olive oil, seasoned with minced garlic, oregano salt and pepper.  They are absolutely amazing.  I love to roast up veggies and use them on my salad.  It makes it easier when they are ready.  Not to mention roasting veggies just adds a ton more flavor!

I came up with this recipe when I had a few onions to use up. I  was meal prepping for the week I figured I could roast them up and use them on salads with chicken and pork.  As I roasted the onions up I decided to give them a little extra flavor so I added minced garlic and oregano (my go to spice lately). All I can say is WOW!


Perfectly Roasted Red Onion in bowl with minced garlic and oregano to the left and a yellow and white towel at the top of the image. www.atwistedplate.com

How I make them:

First start by slicing the onion.  I preferred sliced, but you can cut them anyway you want to.  Add the Olive Oil to a sauté pan and heat it over medium low heat.  Once heated add the onion and sauté for about six minutes stirring at least every two.  Next add the Minced Garlic, Dried Oregano, Black Pepper and Sea Salt.  Cook for another 4 minutes stirring occasionally.  Make sure to watch it because the garlic roast up quick.  Let cool and ENJOY!

Close up angled view of Perfectly Roasted Red Onion in bowl with a yellow and white towel in the background. www.atwistedplate.com

Perfectly Roasted Red Onion are perfect on Salads, Savory Ranch Burgers,  Balsamic Marinated Steak and anything else you like Roasted Onion with!  ENJOY!

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Perfectly Roasted Red Onion in bowl with fork www.atwistedplate.com

Perfectly Roasted Onions

  • Author: A Twisted Plate
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 3–5 servings 1x
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Description

Perfectly Roasted Red Onion will be you new meal prep staple.  Red Onion roasted in olive oil seasoned with minced garlic, oregano salt and pepper.

Scale

Ingredients

  • 1 small-medium Red Onion, sliced
  • 2 tablespoon Extra Virgin Olive Oil (EVOO)
  • 1/2 teaspoon Dried Oregano
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Sea Salt

Instructions

  1. Heat Sauté Pan over medium low heat, add EVOO and sliced Onions
  2. Cook for 6 minutes, stirring every two minutes
  3. Add Dried Oregano, Sea Salt and Black Pepper
  4. Continue cooking for 4 minutes, stirring every two minutes
  5. ENJOY!!
  • Category: Side Dish

Keywords: Onion

Some of the Items I used:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.

Roasted Pepper and Dill Potato Salad

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Roasted Pepper and Dill Potato Salad on white plate www.atwistedplate.com

Potato Salad is a go to for any summer cookout… it is even better when you add Roasted Peppers and fresh Dill!  This is an amazing twist to your favorite classic potato salad.  Not to mention, it is extremely easy to make!  The combination of fresh Dill and Roasted Potatoes make an amazing flavor.  What’s even better is that this potato salad can be easily made Whole30 compliant, is dairy and gluten free!!

Close up view of Roasted Pepper and Dill Potato Salad on white plate. There is a partial view of white plate with roasted red pepper potatoe salad in the top right corner. www.atwistedplate.com

How to make:

First, you start by cubing the potatoes into about 3/4 to 1 inch cubes.  Then, add 1/2 teaspoon Sea Salt and Cubed Potatoes to a pot filling with water till all potatoes are covered.  Bring water to a low boil and reduce the heat, allowing the potatoes to cook.  While the potatoes are cooking dice you some yellow, orange and red bell peppers.  Add them to a sauté pan with olive oil and cook them on low for about 10 mins.  Don’t forget to stir them around.  Once the potatoes are done drain out the excess water.  In a large bowl add the potatoes, roasted peppers and remaining ingredients.   Mix everything together evenly and cover.  Stick the potato salad in the fridge and allow for all those amazing flavors to combine.  Before serving make sure to stir it up again.

Angled close up of Roasted Pepper and Dill Potato Salad on white plate on a brown wooden board. There is another plate of Roasted Red Pepper Potato Salad in the top right Corner. There is a blue and white towel at the top. www.atwistedplate.com

This Potato Salad is the perfect way to change up the same old potato salad you always make.  You can easily switch out the Potatoes for White Sweet Potatoes if you choose.  If you don’t have fresh dill don’t worry, it works just as well with dried dill.  No matter how you make it I guarantee you will ENJOY it!

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Roasted Pepper and Dill Potato Salad on white plate on a brown wooden board. There is another plate of Roasted Red Pepper Potato Salad in the top right Corner. There is a blue and white towel in the top left corner. www.atwistedplate.com

Roasted Pepper and Dill Potato Salad

  • Author: A Twisted Plate
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6–8 servings 1x
Print Recipe

Description

Roasted Peppers add a great twist to the classic Potato Salad, not to mention its Whole30!

Scale

Ingredients

  • 2 pounds potato, diced
  • 1/2 teaspoon Sea Salt
  • 6–8 cups Water
  • 1 cup Red, Yellow and Orange Peppers Diced
  • 2 tablespoon Olive Oil
  • 1/2 cup Mayonaise **
  • 1 tablespoon Fresh Dill (or 2 teaspoon Dried Dill)
  • 2 teaspoon Red Wine Vinegar
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Garlic Powder
  • 1/8 teaspoon Paprika

Instructions

  1. Add Water to Pot and bring to Boil
  2. Add 1/2 teaspoon Sea Salt and Cubed Potatoes, reduce heat to low boil cooking for about 15 minutes until Potatoes are soft when you stick them with a Fork
  3. Heat Oil in Sauté Pan over medium-low heat, add diced peppers, cook for 10 minutes, stirring every 2 minutes, allow to cool
  4. In a large mixing bowl, add cooked potatoes, roasted peppers and remaining ingredients
  5. Stir so that everything is well mixed
  6. Refrigerate for 2-3 hours before serving allowing to chill and let the ingredients mix
  7. ENJOY!

Notes

**make sure Whole30 complaint

  • Category: side dish

Keywords: Potato Salad

 Some of the Items I used:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.

Pinterest image for Roasted Red Pepper Potato Salad. Top image is a side view of a white plate with roasted red pepper potato salad on a wood board. Below is a red box with script saying "Roasted Red Pepper Potato Salad". Bottom image is an angled view of Roasted Red Pepper and Dill Potato Salad with wood background. www.atwistedplate.com

Corn Salsa

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Two bowls of Corn Salsa, corn, jalapeño and honey mixed together. there is jalapeño and Parsley spread around with a yellow towel and bottle of honey. www.atwistedplate.com

Corn Salsa with a sweet and spicy twist to your corn.  Served cold with honey, apple cider vinegar and jalapeño. Perfect for a hot summer day or you next cookout.  The jalapeño and honey allows the salsa to have a little zest with out to much of a punch.  Not only is it delicious, it is easy to make and can be made well in advance of any event.  The longer it sets the better the flavor gets!!

Two bowls of Corn Salsa, corn, jalapeño and honey mixed together. there is jalapeño and Parsley spread around with a yellow towel and bottle of honey. www.atwistedplate.com

How to make:

First, cook the corn, about 7 minutes in boiling water.  While the corn is cooking chop up the jalapeño and onion.  Cook on low for 5 minutes to allow the jalapeño and onion to soften.  This add amazing flavor to the Salsa.  Once corn is done cut the corn off the ears.  Combine the corn, jalapeño, honey, apple cider vinegar, salt and pepper.  Put in a sealable container in the fridge and allow to sit for a few hours before serving.

Two bowls of Corn Salsa, corn, jalapeño and honey mixed together. there is jalapeño and Parsley spread around with a yellow towel and bottle of honey. www.atwistedplate.com

This is easy adaptable to your taste.  If you like the punch then you can certainly add more jalapeño!  If you want it a little more sweet add a bit more honey. No matter how you like, you can’t go wrong.  ENJOY!

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Corn Salsa

  • Author: A Twisted Plate
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6–8 servings 1x
Print Recipe

Description

Corn Salsa is the perfect blend of sweet and spicy! The sweetness of the honey provides the perfect balance to the kick of the Jalapeño

Scale

Ingredients

  • 4 Ears of Corn (3 Cups)
  • 2 medium size Jalapeño, de-seeded and diced
  • 1/4 cup diced Red Onion
  • 2 Tablespoons Honey
  • 1 Tablespoon Apple Cider Vinegar
  • 1/2 teaspoon Dried Parsley
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper

Instructions

  1. Boil 6 cups of water in a pot large enough to hold 4 ears of corn, bring to a boil.  Once boiling add the Corn and cook for 7 minutes  (make sure corn is fully covered by water)
  2. Once Corn is done cooking, cut it off the cob and set it aside
  3. Heat a skillet over medium-low heat with 2 tablespoon Extra Light Olive Oil.
  4. Add the Red Onion, sautéing for 2-3 mins, add the jalapeño and sauce for another 5-6 minutes
  5. Add the Corn, Honey and Apple Cider Vinegar
  6. Allow to simmer over low for 10 minutes, remove from heat
  7. Once cooled store in the refrigerator till ready to serve
  8. While this dish is AMAZING served Cold, it is also Delicious served warm, your choice
  9. ENJOY!
  • Category: Side Dish

Keywords: Corn

Some of the items I used:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.

Crispy Brussel Sprouts with a Dijon Aioli

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Crispy Brussel Sprouts with a Dijon Aioli on a white round plate. To the top right of the plate is a bowl of Dijon Aioli. There are Brussel sprouts around the plate. There is a blue and white towel at the top of the image. www.atwistedplate.com

Brussel Sprouts cooked until they are perfectly crispy with a little Dijon Aioli will be your new favorite side dish. Recently, we went out to dinner for my Birthday and as an appetizer ordered roasted Brussel sprouts with a Dijon dressing with them.  What a great pairing, we devoured the dish immediately and wanted more!   I have made Brussel Sprouts countless different ways pairing them with different dressing and sauces.  This combination has become my go when I make this delicious dish.

Side close up of Crispy Brussel Sprouts with a Dijon Aioli on a white round plate. To the top right of the plate is a bowl of Dijon Aioli. There is a blurred blue and white towel at the top of the image. www.atwistedplate.com

How to Make:

Start by shredding your Brussel Sprouts using the attachment on my food processor.  Another option is to cut them in skin slices to shred them.  Once shredded, add it and the remaining ingredients (under Brussel Sprouts) to a mixing bowl. Mix until the Brussel Spouts until evenly coated. Place Brussel Sprout mixture a parchment paper lined baking sheet and stick in the oven. Once in the oven, you can start making the Dijon Aioli. In a small mixing bowl add the ingredients for the Dijon Aioli.  Once mixed, place the bowl in the refrigerator to chill while the Brussel Sprouts to finish cooking. When done, pull the Brussel Sprouts out of the oven and allow to cool for 5 minutes. Once cool transfer to a serving bowl and, if you choose, top with the Dijon Aioli, or add it as you go.  

Angled close up of Crispy Brussel Sprouts with a Dijon Aioli on a white round plate. To the top right of the plate is a bowl of Dijon Aioli. There are Brussel sprouts around the plate. There is a blue and white towel at the top of the image. www.atwistedplate.com

I guarantee that if you make this, there will be no leftovers.  It is soooo good! If you want to use it to make a delicious one dish meal add some chopped grilled chicken and done!  Hope you enjoy it as much as I do!

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Crispy Brussel Sprouts with a Dijon Aioli on a white round plate. To the top right of the plate is a bowl of Dijon Aioli. There are Brussel sprouts around the plate. There is a blue and white towel at the top of the image. www.atwistedplate.com

Crispy Brussel Sprouts with a Dijon Aioli

  • Author: A Twisted Plate
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4–6 servings 1x
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Description

Brussel Sprouts cooked till perfectly crispy then topped with a delicious Dijon Aioli

Scale

Ingredients

Brussel Sprouts:

  • 3 tablespoons Olive Oil
  • 3 tablespoons Coconut Amino
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Crushed Red Pepper

Dijon Aioli:

  • 1/4 cup Mayonaise
  • 2 tablespoon Dijon Mustard
  • 2 tablespoon Coconut Amino
  • 1/4 teaspoon Black Pepper
  • 1/8 teaspoon Sea Salt

Instructions

  1. Preheat your oven to 350 degrees
  2. Clean the Brussel Sprouts, Remove the Ends and Shred
  3. Mix Shredded Brussel Sprouts with the remaining ingredients listed under Brussel Spouts
  4. Place onto a sheet pan, spreading apart as best you can
  5. Place it in the over to cook for 20 minutes, stir/flip halfway through.
  6. In a separate little bowl mix all the Dijon Aioli ingredients together and put in the refrigerator to chill.
  7. When the Brussel Sprouts are done, serve and top with the Dijon Aioli
  • Category: Side Dish

Keywords: Brussel Sprouts

Some of the Items I use:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.

“Blackened” Broccoli

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blackened broccoli on an angled white rectangle dish on a blue and white towel. www.atwistedplate.com

“Blackened” Broccoli are crispy on the ends yet still having that crunch providing perfect twist to a classic vegetable!  Adding Coconut Amino and cooking at high heat help to make the ends “blackened” and crispy. Whats event better is they aren’t soft or soggy. For some, it might be convenient to come home, throw a frozen back of broccoli in the microwave and call it dinner. Eating plain old veggies steamed for five minutes in the microwave can get boring, flavorless and unsatisfying!  Some companies make “healthy” broccoli with sauces but have you actually read what the sauces are made of?  “Blackened” Broccoli is great meal prep food.  It allows you to have a healthy side dish ready to go throughout the week.

Picture is blackened broccoli on a angled white rectangle dish with cut up broccoli in the background. www.atwistedplate.com

Making “Blackened” Broccoli is simple to prep. 

Start with two fresh crowns of Broccoli and chop off the florets, or pre-cut if that is easier.  In a mixing bowl combine the Florets, Coconut Amino, Avocado Oil, and seasoning.  Spread out the florets on a Parchment Lined Sheet Pan.   Make sure the Broccoli is not touching to the best of your ability, it will allow for even cooking.  Stick the Sheet Pan in the oven for 20 minutes, stirring once at around 10 minutes.

Dish of "Blackened" Broccoli with Coconut Amino

“Blackened” Broccoli is perfect for meal prepping at the beginning and the week and heating it up for a quick dinner.  When reheating, if you want it more crispy and not soggy, you can throw it on a sheet pan or on a cast iron pan and broil under low for a few minutes to heat it up and get it crispy again. This dish isn’t just for dinner, you can have it with any meal. 

You can pair it with your breakfast to add a little green, put it with some protein, or a salad for a simple quick lunch.  Meal prepping certain foods for the week that are versatile saves you a lot of time during the week aiding in making healthier dinners while saving time.  It minimizes what you have to do when throwing together a meal. Thus, allowing you to focus more time on other important things.

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Picture is blackened broccoli on a angled white rectangle dish with a clear bowl of coconut amino in the background. www.atwistedplate.com

“Blackened” Broccoli

  • Author: A Twisted Plate
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4–6 servings 1x
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Description

“Blackened” Broccoli that is cooked to perfection while being crunchy yet still crisp.

Scale

Ingredients

  • 1 pound Broccoli Florets
  • 3 tablespoon Coconut Amino
  • 2 tablespoon Avocado Oil
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Onion Powder

Instructions

  1. Preheat the oven to 400 degrees
  2. Add all ingredients in a bowl and mix it all together until the florets are evenly coated.
  3. Put parchment paper on a sheet pan and spread the broccoli over the parchment paper. Make sure that they are evenly spread as best you can and that they are not on top of each other
  4. Place the sheet pan into the oven, cooking for 10 minutes then flip the Broccoli
  5. Allow the Broccoli to cook for another 10 minutes
  6. Take out of the oven, allow to cool and ENJOY!
  • Category: Side Dish

Keywords: Broccoli

Some of the items I used:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.

Perfectly Roasted Carrots

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Image of Perfectly Roasted Carrots on a rectangle white plate with a gold fork. The plate sites on a gray blue background with a black and white striped towel in the top left corner. www.atwistedplate.com

Perfectly Roasted Carrots!  These crispy little roasted carrot sticks are oven roasted and seasoned with Rosemary and Thyme.  Perfectly Roasted Carrots are a great side dish, afternoon snack with your favorite dipping sauce, or on-top of your favorite salad.  They only takes a few minutes to prep, or you can buy them already cut up. Once seasoned, put them in the oven and let them cook giving you time to get other things accomplished.   I cook most of my vegetables in the oven or the grill. Occasionally I will cook them on the stovetop, but find they need more attention when I do.  The oven or grill cooks vegetables perfectly with no sacrifice to flavor.

Image of an angled view of Perfectly Roasted Carrots on a rectangle white plate with a gold fork. The plate sites on a gray blue background with a black and white striped towel in the top left corner. www.atwistedplate.com

How to make:

Start by peeling your carrots, getting the top layer off. Once peeled, cur them into half-inch thick sticks.  Add the carrots and remaining ingredients into a mixing bowl.  Toss the carrots until everything is mixed together.  Once mixed, spread the carrots evenly over a parchment lined sheet pan.  Make sure that the carrots are not touching to ensure they cook evenly.   Place the sheet pan of carrots in the oven and cook them for about 20 minutes. Once done cooking, allow the carrots to cool a few minutes.

Image of a side angle view of Perfectly Roasted Carrots on a rectangle white plate with a gold fork. The plate sites on a gray blue background with a black and white striped towel in the top left corner. www.atwistedplate.com


Perfectly roasted carrots are the perfect side dish or a delicious afternoon snack.  Enjoy!

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Image of side view of Perfectly Roasted Carrots on a rectangle white plate with a gold fork. The plate sites on a gray blue background with a black and white striped towel in the top left corner. www.atwistedplate.com

Perfectly Roasted Carrots

  • Author: A Twisted Plate
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
Print Recipe

Description

Carrots Roasted to Perfection seasoned with Rosemary and Thyme!

Scale

Ingredients

  • 2 pounds of Carrots, peeled and cut into sticks.
  • 2 tablespoons of Ghee
  • 2 tablespoons Avocado Oil
  • 1/2 tablespoon Dried Rosemary
  • 1/2 tablespoon Dried Thyme
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper
  • (optional) 2 tablespoons of Honey

Instructions

  1. Preheat the oven to 375 degrees
  2. Combine all ingredients in a mixing bowl, optional: add 2 Tablespoons of Honey
  3. Put parchment paper on a sheet pan and spread the carrots over the parchment paper. Ensure that they are evenly spread as best you can and that they are not on top of each other
  4. Place the sheet pan into the oven, cooking for 10 minutes then flip the carrots
  5. Allow the carrots to cook for another 10 minutes
  6. Take out of the oven and ENJOY!
  • Category: Side Dish

Keywords: Carrots

Some of the items I used:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you

Sweet Bay Potatoes

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Sweet Bay Potatoes image is a top view of Sweet Bay Potatoes in a blue and white stripped bow. There is a small dipping dish of ranch and apple cider vinegar to the bottom left and a grey and white towel at the top. https://www.atwistedplate.com/sweet-bay-potatoes/

Sweet Bay Potatoes are healthy and delcious twist to one of my favorite Ocean City treats.  If your from Maryland there are a few things you know and love Crabs, Natty Boe and OLD BAY!!  Though I can safely no longer enjoy Natty Boe (thanks Celiacs) Crabs and Old Bay are a life staple for me!

These amazing sweet bay potatoes are seasoned with Old Bay and are AMAZING!  Pair these bad boys with Apple Cider Vinegar and or you favorite dipping sauce.

Angled top view of Sweet Bay Potatoes in a blue/white bowl with a grey and white towel in the background. https://www.atwistedplate.com/sweet-bay-potatoes/

It took a few attempts but I was finally able to get them nice and crispy without the frier.  I cooked them in my cast iron skillet and added a little nutritional yeast.  The nutritional yeast definitely helps to get them crispy and adds a great flavor.

How to make Sweet Bay Potatoes:

Slice up your sweet potatoes into 1 inch sticks.  Add them to a large mixing bowel.  Next you heat heat up the ghee for 10 seconds, pour it on and mix it up.  Once the sweet potatoes are covered in Ghee, add the remaining ingredients, and stir.  Dump the bowl into a 12 inch cast iron skillet.  Spread them out as best you can.  Place in the oven and cook, flipping occasionally. Super easy and amazingly delicious, I promise!

An angled side view of Sweet Bay Potatoes in a blue and white board. On the bottom there is a cup of ranch and a cup of apple cider vinegar. On the top there is a blue and white towel. https://www.atwistedplate.com/sweet-bay-potatoes/

Eating plain sweet potatoes can get old and boring quick.   Sweet Bay Potatoes are easy to make and full of delicious flavor.   They are great with breakfast, as a side for yet another lunch salad or with any dinner.  Not to mention they go PERFECTLY with my Savory Ranch Burger.  I hope you ENJOY them as much as I do!

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Sweet Bay Potatoes in a blue and white board. On the right there is a cup of ranch and a cup of apple cider vinegar. On the left there is a blue and white towel. https://www.atwistedplate.com/sweet-bay-potatoes/

Sweet Bay Potatoes

  • Author: A Twisted Plate
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4–6 servings 1x
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Description

Sweet Bay Potatoes.  Sweet Potato Fries seasoned with Old Bay and cooked until perfectly cripy!  Whole30 compliant!

Scale

Ingredients

  • 1 1/2 pounds Sweet Potatoes
  • 2 tablespoon Ghee
  • 1 tablespoon Avocado Oil
  • 1 tablespoon Nutritional Yeast
  • 2 tablespoon Old Bay Seasoning

Instructions

  1. Preheat your oven to 400°F
  2. Cut the Sweet Potatoes into slices long ways, about 1/2 inch thick
  3. Melt Ghee and drizzle over cut Sweet Potatoes
  4. Add the remaining ingredients, mixing until everything is incorporated.
  5. Spread out on a Cast Iron Skillet or Baking Sheet.
  6. Cook at 400°F for 25 minutes, flipping after 12-13 minutes.
  7. Enjoy!
  • Category: Side Dish
  • Cuisine: American

Keywords: Sweet Potato Fries

Some of the Items I used:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.

Spicy Green Beans

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Angled top view of Spicy Green Beans on a round white plate with a small bowl of crushed red pepper to the upper right. A blue and white towel at the top. www. atwistedplate.com

Spicy Green Beans are one of those easy, go to sides that go good with any dinner.  When you add a little kick to them they are even better!

There are so many different ways you can cook Green Beans. You can make them in the microwave,  on a stove top, in a skillet, on the grill or in the oven.  A few years ago I started cooking them in the oven and on the grill.  (Before this I was lazy and microwaved one of those frozen bags for 10 minutes.). Cooking veggies in the oven and on the grill was a game changer as there are so many easy possibilities. From that point on it became my favorite and the only way to prepare them.  They cook the Green Beans perfectly with a little crisp and full flavor you can’t get from the microwave.   The best part about them is you can just throw them in and forget them.  Just don’t actually forget them, unless you like them SUPER crispy!

Side view of Spicy Green Beans on a round white plate with a small bowl of crushed red pepper to the upper right. A blue and white towel at the top. www. atwistedplate.com

These bad boys are cooked with some Shallots, Crushed Red Peppers  then tossed with Avocado Oil and spices.  The Crushed Red Pepper adds nice little kick to what could be a boring dish.

How to make:

Just toss the Green Beans, Shallots, Crushed Red Pepper, Salt, Pepper and Onion Powder in the Avocado Oil, spread them out a cookie sheet and pop them cook them in the oven (or on the stove or grill).  Any cooking method works, I prefer cooking them in the oven usually with some type of potato or other vegetables that I might be cooking/meal prepping.  Why Shallots and not Onion or maybe Dried Chopped Onion?  Shallots provide a great taste that is not to potent with almost a hint of Garlic.  This adds a great flavor to the green beans!

Angled top view of Spicy Green Beans on a round white plate with a small bowl of crushed red pepper to the upper right. A blue and white towel at the top. www. atwistedplate.com

Most things I make are simple and easy to put together and this is no exception.  This recipe was created using fresh green beans but you can use frozen green beans in a pinch.  While I always try to keep fresh green beans in the fridge there are times when I forget I to buy them.  Then there are times I forgot how long I have had them.  Therefore, I usually keep a few bags in the freezer just in case.  It just makes life simpler and ensures that I always have Green Beans.  Another fun fact.  These are great to prep at the beginning of the week to use for different meals throughout the week.  They also make a great snack!

If you don’t like things too spicy then reduce the amount of Crushed Red Peppers, 1/2 teaspoon packs enough punch without being to hot.  I hope you enjoy Spicy Green Beans as much as I do!

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Side view of Spicy Green Beans on a round white plate with a small bowl of crushed red pepper to the upper right. A blue and white towel at the top. www. atwistedplate.com

Spicy Green Beans

  • Author: A Twisted Plate
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4–6 servings 1x
Print Recipe

Description

Green Beans with a little kick to them!!  Whole30, Paleo and Keto Compliant!

Scale

Ingredients

  • 1 pounds Green Beans
  • 2 small Shallots (about a 1/4 cup)
  • 2 tablespoons Avocado Oil or Ghee/Grass Fed Butter
  • 2 teaspoons Minced Garlic
  • 1 teaspoon Crushed Red Pepper
  • ¼ teaspoon Onion Powder
  • ¼ teaspoon Sea Salt
  • ¼ teaspoon Black Pepper

Instructions

  1. Heat Oven to 375°F degrees
  2. Cut the ends off of the Green Beans if needed, and slice/chop Shallots
  3. Add all ingredients to a mixing bowl, mixing until everything is evenly incorporated
  4. Spread Parchment Paper on Baking Sheet
  5. Evenly spread out Green Beans on top of the Parchment Paper,
  6. Cook for 15 minutes, stir and cook another 15 minutes.
  7. ENJOY!
  • Category: Side Dish

Keywords: Green Beans

Some of the Items I used:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.