Balsamic Roasted Brussels Sprouts – Spend With Pennies


Roasted Balsamic Brussels Sprouts are an easy side. Deliciously simple, these caramelized sprouts are so flavorful and are quick to prep.

Toss fresh Brussels with a simple savory balsamic mixture and minced garlic and roast until golden.

Roasted Balsamic Brussels Sprouts on a plate

A Fave Sprouts Recipe

This 5 ingredient recipe is so simple, and the results create a fantastic tasting balsamic glaze over deliciously creamy-crisp sprouts.

  • Simple ingredients and a simple method with tons of flavor.
  • Balsamic vinegar tastes great and caramelizes beautifully.
  • This side can be prepared ahead of time and roasted just before serving.
  • Leftovers reheat well or are great served chilled in salads.
  • Brussels Sprouts are considered a superfood and are loaded with antioxidants.

Roasted Balsamic Brussels Sprouts ingredients

Ingredients

BRUSSELS SPROUTS As always, fresh is best, but frozen sprouts will work for this recipe too. If using frozen, they might need to roast for 5-10 minutes longer and they will have a softer texture.

BALSAMIC VINEGAR The glaze is created by coating the vegetables with balsamic vinegar and olive oil. That’s all there is to it! If you have balsamic glaze in your cupboard, it can be drizzled on after roasting.

SEASONING Minced garlic plus salt & pepper are all that’s needed.

Variations

We love this dish as is and make it often. Below are some favorite variations to change it up.

  • Add shredded Parmesan baked on top for the last 5 minutes of cooking.
  • Try adding some chopped Pancetta, (otherwise known as Italian bacon) for a gourmet twist. Pancetta roasts up beautifully in the oven, getting crackly and crisp.
  • For a heartier side, try simply adding some thinly sliced potato tossed and roasted right in with the sprouts. Delish!
  • For a sweeter side dish, try roasting with pecans and add dried cranberries before serving.
  • Some feta or goat cheese crumbles will also taste terrific mixed into this combo.

Roasted Balsamic Brussels Sprouts on a baking sheet before being roasted

How to Trim Brussels Sprouts

Choose sprouts that are firm and have a pale to dark green color. If they are still attached to their stem, simply break them off.

Use a paring knife to trim off the bottom where it was attached, taking care not to remove too much so the Brussels sprouts don’t come apart. Remove any outer leaves that are wilted or brown. Always rinse vegetables thoroughly and pat dry before roasting.

If they are large, cut them in half.

How to Roast Balsamic Brussels Sprouts

Now comes the easy part:

  1. Toss prepared Brussel Sprouts with all the ingredients until coated.
  2. Place on a baking tray. (If using frozen sprouts, line the pan with parchment paper.)
  3. Roast per the recipe instructions below.

Roasted Balsamic Brussels Sprouts on a sheet pan

Leftovers

Leftovers taste great the next day. It’s one of the vegetables we love leftover, cold, & straight out of the refrigerator.

If you have an air fryer, however, this is a great way to reheat just about anything! Roasted sprouts can also be crisped up and heated under the broiler, then served with dipping sauce for a healthy snack. To freeze, place in a freezer-safe container or bag. Use them up within 12 months.

More Fave Brussels Recipes

Did you make these Balsamic Roasted Brussels Sprouts? Be sure to leave a rating and a comment below! 

Balsamic Roasted Brussels Sprouts

These balsamic roasted Brussels sprouts are an easy, flavorful side dish with only 5 simple ingredients!

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  • Preheat oven to 400°F.

  • Trim Brussels sprouts and cut in half if they are large.

  • Toss Brussel sprouts with olive oil, balsamic and garlic.

  • Season generously with salt and pepper and place on a baking sheet, flat side down.

  • Roast 20-25 minutes or until Brussels are tender.

 If using frozen Brussel Sprouts, they might need to roast for 5-10 minutes longer and they will have a softer texture.
Optional Variations

  • Add shredded Parmesan on top during the last 5 minutes.
  • Add chopped Pancetta to the pan before cooking.
  • For a heartier side, add thinly sliced potato.
  • For a sweeter side dish, try roasting with pecans.
  • Top with feta or goat cheese crumbles after baking.
  • Balsamic glaze can be drizzled on top before serving if desired.

Calories: 144, Carbohydrates: 17g, Protein: 6g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 45mg, Potassium: 677mg, Fiber: 6g, Sugar: 5g, Vitamin A: 1283IU, Vitamin C: 145mg, Calcium: 76mg, Iron: 3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Balsamic Roasted Brussels Sprouts, Balsamic Roasted Brussels Sprouts recipe, how to make Balsamic Roasted Brussels Sprouts, roasted brussels sprouts)

Course Side Dish

Cuisine American

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Roasted Balsamic Brussels Sprouts on a plate with writing
Roasted Balsamic Brussels Sprouts on a white plate with a title
Roasted Balsamic Brussels Sprouts on a sheet pan with writing





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The Best Homemade Pizza Dough Recipe


Homemade pizza dough takes a bit of time but it’s actually incredibly easy to make at home!

Simple pantry ingredients come together to create a dough that is crisp and fluffy with a slight chew, perfect for loading with your fave toppings!

a slice of pizza cut from a whole pizza made with pizza dough

Fresh From the Oven

This recipe has been a long time coming and I can’t count how many times we’ve both tested our pizza dough and made this recipe. We absolutely LOVE this dough!

  • Minimal ingredients and minimal steps make the best pizza dough!
  • While this dough takes time, the flavor and texture are perfect.
  • No special tools or ingredients are needed.
  • This savory dough can be used for pizza, Stromboli, breadsticks, and calzones.
  • The dough can be made ahead of time and it freezes well.

ingredients to make Pizza Dough

Simple Ingredients

The best pizza dough starts with simple ingredients.

YEAST Instant yeast makes this dough both quick and easy to make.

FLOUR I use all-purpose flour for pizza dough. If you’d prefer, whole wheat flour can be added in place of some of the all-purpose. Bread flour will create a crisper crust.

SUGAR Sugar helps activate the yeast, helps a little bit with browning and adds flavor.

OIL I love using olive oil in pizza dough for great flavor and to help make the dough tender but any oil will work. Brush a little extra on the dough before baking for an extra crisp crust.

HERBS You can add your favorite herbs and flavors to this dough as desired.

a ball of pizza dough

How to Make Pizza Dough

  1. Whisk instant yeast into the flour (be sure you are using instant yeast) until combined.
  2. Add remaining ingredients (per recipe below) and stir until the dough holds together.
  3. Place the dough on the counter and knead until smooth & elastic, about 5 minutes (or mix in a stand mixer).
  4. Let dough rise in a greased bowl until doubled in size. Punch down dough & divide.
  5. Stretch or roll pizzas to the desired size and top with sauce and toppings.

PRO DOUGH TIP: Pizza dough can be made ahead of time and frozen. When you’d like to make pizza, allow the dough to thaw in the fridge overnight and proceed with the recipe as written.

Pizza Dough on a round pizza sheet

How to Roll/Stretch Pizza Dough

Pizza dough can be stretched or rolled to fit your pizza pan. Stretching pizza dough gives the best texture (but I find rolling to be quick and easy).

Use either flour or olive oil to keep your dough from sticking to the surface. If using flour, don’t use too much or it will make the dough tough.  Use just enough to keep the dough springy and pliable.

Make the dough just a little bit bigger than your pizza pan and gently place it on the pan. Either roll the edges in or just press the edges of the pizza so it is a little bit thicker on the outer crust.

Poke the dough with a fork before adding toppings, this helps keep large bubbles forming as it bakes. Brush the dough with a little bit of olive oil for flavor and top with pizza sauce and toppings as desired.

pizza dough with sauce and cheese before being baked

Pizza Dough Tips

  • Be sure to measure the flour correctly for the best consistency.
  • Bread flour can be used in place of all-purpose and will create a crispier crust.
  • You can use a stand mixer to knead the dough but we prefer kneading by hand.
  • Ensure dough is room temperature before stretching or rolling.
  • Freeze pizza dough as a whole or in balls for last-minute baked deliciousness! Once the dough has been proofed, simply form it into balls, brush with olive oil and seal in plastic wrap. Store all of the dough balls in a zippered bag with the date labeled on the outside and they will stay fresh for up to 3 months.

pizza made with pizza dough

Ways to Use Pizza Dough

Did you make this Pizza Dough? Be sure to leave a rating and a comment below! 

The Best Pizza Dough

This homemade pizza dough makes two delicious pizzas and can be made ahead of time and frozen for later.

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  • Stir the yeast into the flour.

  • Stir the water, olive oil, sugar, and salt into the flour mixture. Knead the dough by hand for 5-7 minutes until it is smooth and elastic.

  • Place the dough in a lightly greased bowl and cover, let rise in a warm area for 30-40 or until doubled. Punch the dough down and divide into 2 portions. Dough can be frozen at this point.

  • Preheat oven to 450°F.

  • Lightly flour a work surface and stretch or roll the dough into the desired pizza shape. Gently fold the edges under to form a crust. Allow the dough to rest about 10-15 minutes.

  • Poke the dough with a fork and lightly brush with olive oil.

  • Top pizza with toppings as desired and bake 11-14 minutes. Cool 3-5 minutes before cutting.

The pizza dough can be frozen after rising. Thaw dough overnight in the fridge and roll and bake as directed. 
Ensure dough is room temperature before stretching or rolling (especially if made ahead of time).
Pizza dough can be stretched or rolled to fit your pizza pan. Stretching pizza dough gives the best texture (but I find rolling to be quick and easy).
Use either flour or olive oil to keep your dough from sticking to the surface. If using flour, don’t use too much or it will make the dough tough.  Use just enough to keep the dough springy and pliable.
Poke the dough with a fork before adding toppings, this helps keep large bubbles forming as it bakes.
Ensure your oven (and your pizza stone or pan if possible) are preheated.
Darker pans will brown faster. If you have a pizza stone, preheat the stone while you preheat the oven.
Nutrition information is for 1/8th of a pizza and includes the dough only. 

Serving: 1piece, Calories: 123, Carbohydrates: 21g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Sodium: 183mg, Potassium: 31mg, Fiber: 1g, Sugar: 2g, Vitamin C: 1mg, Calcium: 5mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword homemade pizza dough, how to make pizza dough, Pizza Dough, Pizza Dough Recipe

Course Bread, Pizza

Cuisine American

pizza dough before being baked and after with writing
pizza dough made into a pizza with writing
slice of pizza with writing
pizza with writing for pizza dough





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Classic Tater Tot Casserole – Spend With Pennies


This family-friendly recipe for tater tot casserole is the easy, cheesy, hearty way to feed a crowd!

A quick and creamy casserole with ground beef and veggies is topped with cheese and of course tater tots before baking.

serving spoon scooping classic tater tot casserole

Ingredients

MEAT: Ground beef is the base of this recipe but of course any ground meat will work. Rotisserie chicken or meatballs are great too.

SAUCE: Cream of mushroom soup makes an easy gravy (you can use homemade condensed Cream of Mushroom Soup if you’d like) or even gravy mix or tomato soup to make more of a Shepherd’s Pie inspired meal.

VEGETABLES: I most often use fresh veggies (and frozen corn) but either fresh or frozen will work just fine in this recipe. If you have leftover veggies, you can use those too.

         VARIATIONS: As a breakfast casserole, use ground breakfast sausage, diced country ham, or bacon bits.

Canned soups can be replaced with gravy (or canned gravy) or even condensed tomato soup.

Ingredients assembled to make classic tater tot casserole

How to Make Tater Tot Casserole

It’s as easy as 1, 2, 3 to make this simple and quick comfort food casserole:

  1. Brown ground beef & onion.
  2. Mix veggies, soup, milk, seasonings, & beef in an oven-proof dish. Top with tater tots & cover with cheese.
  3. Bake per recipe below until cheese is bubbly & tater tots are browned on top.

Tater tot casserole can be made in the crock pot as well!

To Make a From Scratch

This recipe is very versatile and it’s easy to make from leftovers.

Ingredients to make classic tater tot casserole in a pot

Leftovers

  • Keep tater tot casserole in a covered container in the refrigerator for up to 4 days.
  • Reheat in the microwave and serve for a quick school or workday lunch (or in the oven if you’d like the tots to stay crispy).
  • Freeze individual portions in freezer-safe containers for up to 6 weeks.
  • Let them thaw in the refrigerator overnight before reheating.

Ingredients to make classic tater tot casserole mixed together in a pot

Comfort Food Casseroles

Did you make this Tater Tot Casserole? Leave us a rating and a comment below! 

Classic Tater Tot Casserole

Cheesy, saucy, and loaded with hearty ingredients, Tater Tot Casserole is comfort food at its finest!

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  • Preheat oven to 375°F.

  • Brown ground beef and onion over medium heat until no pink remains. Drain any fat.

  • In a bowl mix the vegetables, soup, milk, seasonings, beef mixture, and ½ cup shredded cheese together and spread into a casserole dish. Sprinkle remaining cheese on top.

  • Top with tater tots and bake 40-50 minutes or until the sauce is bubbly and the tots are golden brown.

*If using fresh vegetables such as carrot and celery, they should be steamed or can be cooked in the frying pan along with the browned beef until tender.
Frozen vegetables should be thawed first or they will add extra cook time to the recipe. Any variation or mixture of vegetables can be added.
Canned mushroom soup can be substituted with other “cream of” soups or even a can of gravy or tomato soup.
Any size casserole dish can be used for this recipe. A deeper dish may need a little bit of extra cooking time.
This casserole can be assembled ahead of time and refrigerated. If chilled from the fridge, it will require extra baking time.

Calories: 606, Carbohydrates: 52g, Protein: 34g, Fat: 31g, Saturated Fat: 13g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 90mg, Sodium: 1326mg, Potassium: 939mg, Fiber: 6g, Sugar: 2g, Vitamin A: 3492IU, Vitamin C: 19mg, Calcium: 337mg, Iron: 4mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword best tater tot casserole, how to make tater tot casserole, Tater Tot Casserole, tater tot casserole recipe

Course Beef, Casserole, Dinner, Entree, Lunch

Cuisine American

close up of classic tater tot casserole with text
serving spoon scooping classic tater tot casserole with text
classic tater tot casserole with text
Ingredients assembled, and finished tater tot casserole with text





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