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This roasted beets recipe is quick and easy, with no peeling required!

With just olive oil, a pinch of salt, and the magic of roasting, these roasted beets become tender, caramelized bites of earthy sweetness.

Beets: Pick firm and smooth beets with no soft spots or cracks. Smaller to medium-sized beets tend to be sweeter and cook more evenly.

Olive Oil: Olive oil enhances the natural sweetness of the beets while helping them caramelize during roasting. Swap it for avocado oil, grapeseed oil, or sunflower oil, which all have a higher smoke point needed for roasting vegetables.

Seasoning: Salt and pepper help to enhance the natural sweetness and balance the earthy flavor. For more depth, try tossing the beets with minced garlic, thyme, or rosemary.

Scrub beets to remove any dirt/debris.
Trim off the tops and bottoms.
If your beets are large, cut them in half.
Line a baking pan or piece of foil with parchment paper. Add beets.
Sprinkle with olive oil and seasoning. Seal the foil.
Roast for about an hour.

The best part of this roasted beets recipe is that the skins will just wipe right off! Aren’t you glad you didn’t bother peeling them?

You can now easily slice, dice, or grate your oven-baked beets.

Perfect for a roasted beet salad (with feta or goat cheese and walnuts).
Baked beets have so much flavor that they can also stand on their own as a side dish for meals like Salisbury steak. Just drizzle of balsamic vinegar or honey.
Add roasted beets and carrots or other roasted root vegetables to your plate to make it pop with color and nutrition.
Or serve them on their own with some butter and herbs like fresh thyme, dill, basil, or parsley!

Store oven-roasted beets in the refrigerator for up to a week or freeze them for several months. Just slice or dice, and pack in freezer bags.

Holly’s Favorite Beets Recipes

Did you make these easy Roasted Beets? Leave us a rating and a comment below!

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This super easy ham and bean soup recipe has all the cozy, comforting flavors in each bowl.

Chock full of mixed beans, a ham bone, onions, and savory seasonings, this recipe for ham and bean soup is a cold-weather classic.

Here are my tips for success for a delicious bean soup.

Keep leftover ham and bean soup in a covered container in the refrigerator for up to 5 days. Reheat it on the stovetop.

Freeze ham and bean soup for up to 6 months and thaw overnight in the refrigerator before reheating. To save space, freeze soup in quart-sized zippered bags laid flat, then store it upright once frozen (like books on a shelf).

Did you enjoy this Ham and Bean Soup recipe? Leave a comment and rating below.

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This banana pudding cheesecake recipe is a delish dish everyone will love.

Layers of tangy cheesecake, banana slices, and cookies are topped with banana pudding over a vanilla wafer crust. It’s topped with whipped cream, more bananas, and cookies, what’s not to love?

Nilla Wafer Crust: Nilla wafers pair perfectly with bananas. If you can’t find nilla wafers, try crushed gingersnaps, Vanilla Oreos, or a graham cracker crust.

Bananas: Choose fresh, firmer, just ripe bananas to slice for the decorative layer on top so they hold their shape nicely. Use overripe/ripe bananas for the cheesecake layer. Choose softer bananas with brown spots for a sweeter, more flavorful cheesecake.

Cheesecake: For the best flavor and structure, use full-fat cream cheese over the light version. Let the cream cheese and eggs come to room temperature so they’re easier to blend in Step 3.

Pudding: Use instant pudding mix. Heavy whipping cream beats stiffer than half and half and is used in this recipe for the lightest, fluffiest cheesecake. For the best results, beat the heavy cream until soft peaks form, before it gets too glossy.

Top with sprinkles for a birthday pie. Use sliced strawberries or blueberries, mini chocolate, peanut butter, or butterscotch chips in place of bananas for a fun twist.
Shaved chocolate, toasted coconut flakes, crushed pistachios, and slivered almonds are colorful and tasty toppings, too!
For a crunchier crust, try adding homemade granola to the crushed Nilla wafers in Step 6.
For an extra tart cheesecake, Greek yogurt can be used instead of sour cream.
Crust: Prepare the cookie crust (full recipe below).
Cheesecake Layer: Blend the cheesecake layer ingredients. Pour over the crust and bake.
Pudding Layer: Whisk the pudding mixture together and fold in half of the whipped cream.
Assemble: Place banana slices and crushed cookies over the cheesecake layer and cover with pudding.

Top with the remaining whipped cream, banana slices, and cookies just before serving.

Banana pudding cheesecake tastes best when it’s chilled so store it in the refrigerator for up to 2 days. To prevent the final garnishes from getting soggy, add them just before serving.

Delicious Banana Desserts

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Oven baked chicken thighs always come out juicy, tender, and delicious.

This recipe couldn’t be easier to prep, bone-in thighs are seasoned, baked, and then popped under the broiler for crispy crunchy skin and juicy meat.

Chicken: This recipe uses bone-in chicken thighs. Since chicken thighs are dark meat, they’re extra flavorful and tender. Boneless and skinless thighs, legs, or drumsticks will also work; adjust baking time as needed (use this recipe for chicken breasts). Thaw frozen thighs before using.

Seasonings: The savory flavor in this recipe comes from poultry or Italian seasoning. Taste test your seasoning before adding additional salt as this can differ by brand!

Keep leftover oven-baked chicken thighs in a covered container in the refrigerator for up to 4 days. Enjoy them cold or reheat portions in the microwave. Use leftover chicken thigh meat to make chicken salad, or buffalo chicken dip.

Freeze-cooled thighs in zippered bags for up to one month. Thaw overnight in the refrigerator before reheating.

Did your family enjoy these Baked Chicken Thighs? Leave a rating and a comment below!

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Cheesy jalapeño cornbread is the perfect spicy side.

This light and fluffy Jalapeño Cornbread recipe is made with basic ingredients, but has a kick of jalapeno and cheddar cheesy flavor!

Flour: Measure white flour correctly for the best results. Or use a box of Jiffy cornbread mix in place of the flour, cornmeal, and leavening agents.

Cornmeal: Yellow cornmeal gives cornbread texture, flavor, and distinctive color. Look for fine or medium-grind corn meal.

Sugar: Sugar balances the spicy jalapeños and the salty cheddar cheese.

Dairy: Buttermilk helps cornbread rise properly and gives it the best crumb. Make your own by mixing a cup of milk or heavy cream with a tablespoon of vinegar or lemon juice. Let it rest for 5 minutes before using. Full-fat butter ensures a rich flavor and a golden-brown, crispy top.

Jalapeños: Use fresh or canned (well drained). Or swap in green chilis or pickled jalapenos.

Cheddar Cheese: Extra sharp cheddar has a robust flavor, use shredded Mexican blend or Monterey Jack.

Jalapeno cornbread tastes great with honey butter when it’s fresh out of the oven!

Did your family love this Jalapeno Cornbread? Leave us a rating and a comment below!

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Lightly oiled bell peppers are oven-roasted until tender and caramelized with smoky-sweet flavor.

Bell Peppers: Use any color of bell pepper! Red bell peppers are fully ripened and are sweeter than orange, yellow, or green.

Oil: Olive oil is light and allows the peppers to caramelize without making them greasy.

Keep cooled roasted peppers in a covered container in the refrigerator for up to 3 days. Stir in some chopped garlic, a splash of balsamic vinegar, or a little homemade Italian dressing.

Freeze roasted peppers in small zippered bags and lay them flat in the freezer. Once frozen, stack the bags up (like books) to save freezer space. Freeze for up to 2 months.

Did you make these Roasted Peppers? Leave a rating and a comment below.

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This savory sausage stuffing recipe is a delicious classic dish.

Ground pork sausage, onions, and celery are baked along with seasoned cubes of bread and fresh herbs.

Sausage: Ground pork sausage adds juicy flavor to this recipe. You can also use a package of sage, maple, or Italian sausage.

Bread Cubes: Buy them or make them with the bread you have on hand. Cornbread will add a sweet balance to salty sausage.

Broth: Homemade chicken or turkey broth or any canned or boxed variety can be used in this recipe. Use just enough to moisten the bread since the other ingredients add flavorful moisture to the recipe.

Make Ahead: Prepare up to two days ahead and keep covered in the refrigerator until ready to bake. Remove from the fridge at least 30 minutes before baking, and bake as directed (adding 5-10 minutes if necessary).

Fridge: Keep leftover sausage stuffing covered in the refrigerator for up to 3 days and reheat in the microwave.

Freezer: Sausage stuffing can be frozen in zippered bags for up to 3 months. Thaw in the refrigerator overnight. Reheat in the oven, covered in foil at 325°F until heated through. Use leftovers to stuff bell peppers or to top a casserole.

Did you enjoy this Sausage Stuffing Recipe? Leave a comment and rating below.

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