Side Dishes

Parmesan Crusted Brussels Sprouts

Parmesan Crusted Brussels Sprouts  |  Lemon & Mocha

Sometimes a dish is so incredibly simple you’re shocked you didn’t think of it before. That’s how I felt with these Parmesan Crusted Brussels Sprouts. Grating some fresh Parmesan over roasted Brussels sprouts wasn’t something new for me, but grating it before baking the Brussels so they each get a crispy Parmesan cheese skirt? Genius!

Parmesan Crusted Brussels Sprouts  |  Lemon & Mocha

If you’ve never heard of a cheese skirt it’s usually in reference to a burger and it’s when the cheese oozes out the side and gets crispy on the pan or griddle. Apparently a burger restaurant from California, Squeeze Burger, is the originator of the phrase. I like using it for all situations involving melted cheese that gets crispy including these Brussels sprouts.

Parmesan Crusted Brussels Sprouts  |  Lemon & Mocha

I’m not sure where the idea for this quick side dish came from since I found “grate Parmesan on baking sheet before roasting Brussels” as a note in my phone. It could have been something I was watching on TV or something I saw in a magazine, but either way I’m so glad I finally listened to my phone note. I never liked Brussels sprouts growing up, but that’s because I had only ever had them steamed whole. Please promise to never, ever serve your kids steamed whole Brussels sprouts! Especially when you can make these tender, crispy and cheesy roasted Brussels sprouts in twenty minutes.

Parmesan Crusted Brussels Sprouts  |  Lemon & Mocha

If you’re looking for more Brussels sprouts recipes I’ve also posted these citrus Orange Glazed Brussels Sprouts and the decadent Roasted Brussels Sprouts with Pomegranate Molasses and Vanilla Pecan Butter. It’s impossible to pick a favorite because they all are so different and I promise none of them will scare your children away from Brussels sprouts for life. Are you a Brussels sprouts fan? What’s your favorite way to eat them?

Parmesan Crusted Brussels Sprouts  |  Lemon & Mocha

Parmesan Crusted Brussels Sprouts
 
Yield: 4 servings
Ingredients
  • Cooking spray
  • ½ cup fresh grated Parmesan
  • 1 pound Brussels sprouts, trimmed, dark leaves removed and cut in half
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon salt
Directions
  1. Preheat oven to 400 degrees F.
  2. Line a quarter sheet sheet with parchment paper. Lightly spray with cooking spray then sprinkle the Parmesan cheese over top.
  3. Toss the Brussels sprouts with the olive oil in a mixing bowl to coat then toss with the garlic powder, pepper and salt. Place the Brussels sprouts cut side down on the Parmesan cheese. Bake for 18-20 minutes, or until the Brussels and tender and crispy.

 

Sheet Pan Parmesan Roasted Green Beans and Baby Potatoes

Sheet Pan Parmesan Roasted Green Beans and Baby Potatoes  |  Lemon & Mocha

How is it Monday already? Did this weekend fly by for anyone else? Hopefully I’ll make it a little better with this quick and easy recipe for Sheet Pan Parmesan Roasted Green Beans and Baby Potatoes. Cheese makes everything better, right? Especially when the Parmesan is coating charred green beans and crispy potatoes.

Sheet Pan Parmesan Roasted Green Beans and Baby Potatoes  |  Lemon & Mocha

I’m not sure if you’ve noticed, but I love cooking meals in the oven. I know you’re probably thinking, “oh yeah, oven cooking in the winter is great and cozy,” but I mean I love-love it, like even when it’s 80 degrees in the summertime. Oven cooking is just so easy and even though I love cooking I also love easy cooking.

Sheet Pan Parmesan Roasted Green Beans and Baby Potatoes  |  Lemon & Mocha

Plus, the crispy textures and caramelized flavors you get from oven cooking? Delicious!

Sheet Pan Parmesan Roasted Green Beans and Baby Potatoes  |  Lemon & Mocha

I do default to our large toaster oven for most oven meals since it preheats so quickly and doesn’t warm up the kitchen, but I will definitely heat up the kitchen if it means I can just throw everything on a sheet pan and have it come out perfect while I work on other stuff like writing this post. Or watching Netflix – getting through all those shows is important work!

Sheet Pan Parmesan Roasted Green Beans and Baby Potatoes  |  Lemon & Mocha

If you’ve never had roasted green beans then you will be instantly hooked. It’s difficult to beat crunchy on the outside and fluffy on the inside roasted potatoes, but these green beans come close! Simply tossed with some olive oil, garlic powder, Italian seasoning, ground black pepper and some fresh grated Parmesan, this roasted sheet pan side dish is easy cooking perfection!

Sheet Pan Parmesan Roasted Green Beans and Baby Potatoes  |  Lemon & Mocha

Sheet Pan Parmesan Roasted Green Beans and Baby Potatoes
 
Yield: 4 servings
Ingredients
  • 16 ounces baby pee wee potatoes, halved (quartered if larger)
  • 12 ounces green beans, trimmed
  • 1 tablespoon olive oil
  • ¼ teaspoon garlic powder
  • ¼ teaspoon Italian seasoning
  • Salt and fresh ground black pepper
  • 3 tablespoons fresh grated Parmesan
Directions
  1. Preheat oven to 425 degrees F.
  2. Toss the halved potatoes and green beans with the olive oil to coat then toss with the garlic powder and Italian seasoning. Season with salt and pepper. Spread out on a baking sheet lined with nonstick aluminum foil or parchment paper. Roast for 25-30 minutes, tossing the green beans and potatoes after 10 minutes. Immediately top with the Parmesan when out of the oven.

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Roasted Acorn Squash with a Thai Peanut Sauce

Roasted Acorn Squash with a Thai Peanut Sauce  |  Lemon & Mocha

Are you guys peanut butter fanatics like I am? Most days I just look around the kitchen to see what would be a good vessel for my peanut butter snack. Pretzels? Check. Carrot sticks? Yup. Pancakes? Yes, please. Spoon? Sure, why not?

Roasted Acorn Squash with a Thai Peanut Sauce  |  Lemon & Mocha

Sometimes when I’m coming up with recipes I think the same way. I quickly discovered that roasted acorn squash makes an excellent peanut butter vessel. Especially when the peanut butter is combined with coconut milk, lime juice, coconut aminos (or soy sauce) and maple syrup to make a rich, tangy, salty and slightly sweet sauce. Add some chopped crunchy peanuts and savory scallions and you have absolute veggie perfection.

Roasted Acorn Squash with a Thai Peanut Sauce  |  Lemon & Mocha

Have you ever used coconut aminos? I bought a bottle at Trader Joe’s and this was my first time using it. Many people use it as a substitute for soy sauce since it tastes similar, although slightly sweeter. Coconut aminos is lower in sodium and contains no soy. If you would rather use low sodium soy sauce because that’s what you already have in your fridge you might need to adjust the sauce to taste a little since it’s not a direct substitution.

Roasted Acorn Squash with a Thai Peanut Sauce  |  Lemon & Mocha

I love pretty much all roasted vegetables and acorn squash is no exception. The slices get tender, a little crispy and caramelized. Plus, how fancy do they look all laid out on the platter? You definitely need a very sharp knife to cut through the squash. If you’re finding the squash too difficult to cut through, cut a few slits in the skin of the squash then microwave for three minutes to help soften the skin.

Roasted Acorn Squash with a Thai Peanut Sauce  |  Lemon & Mocha

Looking for more peanut vessel inspiration? Check out my Thai Peanut Chicken Tacos, Sesame Peanut Noodles with Chicken or Apple Nachos. Or if you want something a little sweeter, the Chocolate Drizzled Peanut Butter Crunch Chocolate Brownies and the Peanut Butter Apple Bars are both loaded with peanut butter. Yum!

Roasted Acorn Squash with a Thai Peanut Sauce  |  Lemon & Mocha

Roasted Acorn Squash with a Thai Peanut Sauce
 
Yield: 4-6 servings
Ingredients
  • 2 acorn squash
  • ¼ cup creamy peanut butter (I used Jif)
  • 2 tablespoons coconut aminos
  • 2 tablespoons light coconut milk
  • 1 tablespoon maple syrup
  • 1 tablespoon lime juice
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon red pepper flakes, or more to taste
  • ¼ cup chopped peanuts
  • ¼ cup chopped scallions
  • Cooking spray
  • Salt and pepper
Directions
  1. Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil or parchment paper and spray with cooking spray. Set aside.
  2. Cut the acorn squashes into ½-inch slices. Use a small round biscuit cutter or a knife to remove the center of each slice to leave you with acorn squash rings. Lay the squash slices in a single layer on the prepared baking sheet. Spray with nonstick cooking spray then season with salt and pepper. Roast until tender, about 25 minutes.
  3. While the squash is roasting, make the peanut sauce. Whisk the peanut butter, coconut aminos, light coconut milk, maple syrup, lime juice, ground ginger and red pepper flakes in a small mixing bowl until well combined.
  4. When the squash is done, layer on a serving dish. Drizzle the peanut sauce over top then top with the chopped peanuts and scallions. Serve warm.
Notes
Substitutions: If you can’t use coconut aminos, you can try swapping in low sodium soy sauce. You might need to increase the amount of maple syrup. If you can’t use light coconut milk, substitute water.
Leave the acorn squash unpeeled. When you cut the slices you want the squash positioned so the stem end is facing your left hand and the bottom end of the squash is facing your right hand (if you are going to be cutting with your right hand).

 

Lemon Garlic Green Beans

Lemon Garlic Green Beans  |  Lemon & Mocha

I have one final Thanksgiving recipe to share with you! If you are looking for a quick way to sneak some last minute veggies into your Thanksgiving menu then these Lemon Garlic Green Beans are calling your name! We aren’t kidding around with this flavor combination; there’s three cloves of garlic and an entire lemon in this dish so the green beans really live up to their name.

Lemon Garlic Green Beans  |  Lemon & Mocha

Green beans sauté fairly quickly so I love making them around the holidays so I’m not using oven space. I’ve made these for Christmas and Easter, as well as regular weeknights when I’m looking for an easy green side dish.

Lemon Garlic Green Beans  |  Lemon & Mocha

Years ago I shared my French Onion Green Beans, which are really tasty, but these Lemon Garlic Green Beans are extra simple. Sautéed green beans are tender, but not mushy, and these burst with lemon acidity and garlic flavor when you bite into them.

Lemon Garlic Green Beans  |  Lemon & Mocha

Although I love this dish I’m actually not making it for Thanksgiving this year. That’s mostly because I knew I wanted to share these green beans with you months ago, but I just finalized the Thanksgiving menu last week. Below is our menu! It’s the first Thanksgiving I’ve ever hosted and I wanted to keep things light and simple since it’s just five of us. I have a bunch of new dishes I’m making and I’m excited to share those recipes with you later.

Lemon Garlic Green Beans  |  Lemon & Mocha

What are you making for Thanksgiving?

Lemon Garlic Green Beans  |  Lemon & MochaAppetizers
Matt’s Mom’s antipasto platter
Roasted shrimp cocktail

Main Meal
Fall Spinach and Arugula Salad with Tahini Dressing
Rosemary olive oil bread – love my Breville loaf maker!
Matt’s sous vide turkey breast – I’m the only one that prefers dark meat, plus it comes out so amazing and tender in the sous vide immersion circulator
Cranberry apple roasted beet compote
Pan-seared crispy baby potatoes
Matt’s Mom’s stuffing
Roasted butternut squash
Roasted brussels sprouts with avocado and a honey lime dressing

Dessert
Cherry pie
Apple pie

Lemon Garlic Green Beans
 
Yield: 6 servings
Ingredients
  • 1 pound green beans, trimmed
  • 2 tablespoons olive oil
  • 3 cloves garlic, thinly sliced
  • 1 small lemon, thinly sliced
  • Salt and pepper
Directions
  1. Blanch the green beans. Do this by boiling the green beans for 5 minutes then plunging them into ice water. Drain the water.
  2. Heat the olive oil in a skillet over medium-high heat. Cook the garlic for 1 minute then add the green beans. Season generously to taste with salt and pepper. When the green beans are hot, add the lemon slices and cook for 1 minute before removing from the heat and serving.

Recipe from Martha Stewart.
Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

Roasted Butternut Squash and Broccoli

Roasted Butternut Squash and Broccoli  |  Lemon & Mocha

I am all about the veggies this Thanksgiving! There’s so many in season vegetables waiting to be made into scrumptious holiday side dishes. Then you can fill up guilt-free and save plenty of room for pie!

Roasted Butternut Squash and Broccoli  |  Lemon & Mocha

I love brussels sprouts for the holidays, but not everyone likes them and they require a fair amount of prep time. Broccoli could not be easier to prep, which is why it’s a weekday go-to at our house, so I figured why not swap it in for the holidays. Usually I steam or steam-sauté broccoli, but when you roast it the broccoli florets get tender and slightly charred.

Roasted Butternut Squash and Broccoli  |  Lemon & Mocha

Let’s not forget that sweet caramelized butternut squash, though! Butternut squash involves a bit more preparation, but most stores sell halved or diced butternut squash bringing you that much closer to vegetable deliciousness. If I buy the pre-diced butternut squash and the cubes are really big I always cut them down a little smaller to even them out. Once we have everything cut down to size, the broccoli florets and diced butternut squash get tossed in some olive oil, salt, garlic powder, ground cumin and black pepper before being roasted until tender and slightly charred. I love using a little ground cumin because it gives the veggies just a hint of nuttiness and earthiness. And yes, I know we discovered with the Autumn Harvest Chili Stuffed Butternut Squash recipe that butternut squash is technically a fruit, but we’re “using it as a vegetable” so let’s all just go with it.

Roasted Butternut Squash and Broccoli  |  Lemon & Mocha

I have another holiday vegetable side dish to share with you next week for even more healthy Thanksgiving inspiration. I know Thanksgiving is next week, but this next one is just as easy, if not easier! What are some of your favorite vegetables to serve (or eat!) for Thanksgiving?

Roasted Butternut Squash and Broccoli  |  Lemon & Mocha

Roasted Butternut Squash and Broccoli
 
Yield: 4 servings
Ingredients
  • 1 head broccoli, cut into florets
  • 4 cups large diced butternut squash, about 20 ounces cut butternut squash
  • 1-2 tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • Few grounds fresh black pepper
Directions
  1. Preheat the oven to 400 degrees F. Line a large baking sheet with nonstick aluminum foil and set aside.
  2. In a large bowl, toss the broccoli and butternut squash with the olive oil, salt, garlic powder, cumin and some ground black pepper. Spread the broccoli and squash out on the baking sheet and bake for 35-40 minutes, or until tender and slightly charred. Toss once during cooking.