Roasted Italian Veggie Medley is yummy broccoli, carrots, and red peppers covered with Italian spices, baked, and topped with Parmesan cheese.

Roasted vegetables are so delicious! There’s something magical that happens when fresh veggies are roasted, rather than being boiled in water. There is more depth to their flavor, and the vegetables slightly caramelize on the outside, which makes it my favorite way to fix them. 

This roasted Italian veggie medley is very simple to prepare. It uses three fresh veggies: broccoli, carrots, and sweet, red bell peppers.

The veggies are then drizzled with olive oil and then seasoned with an Italian-inspired spice mix before baking. These finished veggies are topped with finely grated Parmesan cheese before serving, which adds another layer of FLAVOR. Here’s how to make this simple side dish:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Seasoning Mix

Making the seasoning mix is ridiculously EASY! Measure Italian seasoning, salt, garlic powder, onion powder, black pepper and a pinch of red pepper flakes into a tiny dish.

Stir well, to combine all the spices, then set aside until they are needed later.

Prepare The Veggies For Baking

Peel, slice off the ends, then cut six medium-sized carrots in half lengthwise. Once sliced in half lengthwise, cut the carrots into 1½-2 inch slices.

Cut the broccoli into florets, then cut the red bell pepper into bite sized chunks, after removing the seeds. Arrange the veggies in a single layer on a large baking sheet.

Drizzle the veggies with olive oil, and toss, to lightly coat all sides. Sprinkle the reserved spice mixture over the top of the vegetables, evenly distributing all the seasoning.

Bake The Seasoned Veggies

Roast the veggies, uncovered, in a preheated 400°F oven for 10 minutes. Remove the baking sheet from the oven, and quickly turn the veggies over, to roast the other side. Make sure to keep the veggies in a single layer.

Place the veggies back into the oven and continue roasting them for 10 more minutes, and then they should be done (and tender).

Remove the baking sheet from the oven, and quickly transfer the hot roasted Italian veggie medley to a serving plate or bowl.

Immediately grate Parmesan cheese over the top of the veggies before serving. The heat from the vegetables will help melt the Parmesan cheese.

Serve the Roasted Italian Veggie Medley

Serve the roasted Italian veggie medley as soon as you have the cheese grated on top. I love to finely grate the cheese from a wedge of fresh Parmesan I usually keep in our refrigerator.

Adding Parmesan cheese adds a nice additional layer of Italian flavor to this simple dish. YUM!

TIP: If using bagged, pre-grated Parmesan, you might need to pop the dish in the microwave to help melt the cheese. 

And there you have it… a lovely vegetable medley side dish, without a whole lot of work! I hope you will find the time to give this delicious dish a try, and I’m pretty confident you will enjoy it, too.

This is a wonderful and versatile side dish, which beautifully compliments a wide variety of chicken, fish, pork OR beef dishes. The recipe will yield four side servings, but can be EASILY doubled to serve more!

Have a wonderful day, and thank you for stopping by. I sincerely hope you will come back again soon for more family-friendly recipes.

Looking For More VEGGIE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few yummy vegetable dishes to choose from, including:

• Broccoli Corn Casserole
• Cauliflower Mushroom Skillet
• Easy Creamed Spinach
• Baked Praline Acorn Squash
• Southwest Veggie Skillet

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

PRINT

Roasted Italian Veggie Medley

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Roasted Italian Veggie Medley is yummy broccoli, carrots, and red peppers covered with Italian spices, baked, and topped with Parmesan cheese.

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: Roasted Italian Veggie Medley

Servings: 4

Calories Per Serving: 143 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Italian Spice Mix:

• 1½ teaspoons Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 pinch red pepper flakes (optional)

For Rest Of Dish:

• 5 medium carrots , peeled
• 3 cups broccoli florets , approx. 1/2 head broccoli
• ½ large red bell pepper
• 2 Tablespoons extra virgin olive oil
• 3 Tablespoons finely grated Parmesan cheese

US Customary - Metric

Instructions

1. Preheat oven to 400°F.

2. Measure Italian seasoning, salt, garlic powder, onion powder, black pepper and a pinch of red pepper flakes into a tiny dish. Stir well, to combine spices; set aside.

3. Peel, slice off ends, then cut carrots in half lengthwise, then cut carrots into 1½-2 inch long slices. Cut broccoli into florets; cut red bell pepper into bite sized chunks, after removing the seeds. Arrange veggies in a single layer on a large baking sheet. Drizzle with olive oil, and toss, to lightly coat all sides. Evenly sprinkle spice mix over top of vegetables.

4. Roast veggies, uncovered, at 400°F. for 10 minutes. Remove from oven; quickly turn veggies over, to roast other side, keeping them in a single layer. Place veggies back into oven; bake 10 more minutes, or until fork-tender. Remove from oven; transfer hot veggies to serving dish. Immediately grate Parmesan cheese over the top of the veggies before serving. Enjoy!

Nutrition Facts

Roasted Italian Veggie Medley

Amount Per Serving (1 (1/4 of total))

Calories 143 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 2g13%

Cholesterol 3mg1%

Sodium 425mg18%

Potassium 512mg15%

Carbohydrates 14g5%

Fiber 5g21%

Sugar 6g7%

Protein 4g8%

Vitamin A 13851IU277%

Vitamin C 92mg112%

Calcium 111mg11%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Scalloped Potatoes For Two is an easy to make, delicious side dish, featuring golden potato slices baked in a creamy Parmesan/garlic sauce.

I don’t know about you, but we sure do enjoy potatoes! They are such a versatile veggie which can be transformed from simple and baked to other incredible tasting dishes like this one! These potatoes are simple to prepare, yet have wonderful flavor, and would be a great compliment to most chicken, beef or pork dishes.

I found the recipe on a desk calendar (for foodies) that our youngest son’s girlfriend gave me almost a year ago, and thought it sounded yummy. Yep.. it was, and now we enjoy this hearty side dish any time we want.

I want to share with you a wonderfully tasty recipe for scalloped potatoes for two, that my husband and I enjoy. Since we are “empty-nesters”, often I find that recipes (for 2) are the perfect solution for meals that are “just right” for us. This recipe is outstanding, and can be baked in mini 6 inch skillets (as shown) or in a small baking dish.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Sauce

In small skillet or saucepan, melt the butter. Once it has melted, add the minced garlic, and continue cooking (stirring constantly) for one minute on medium-low heat, just until the garlic is barely brown. Be careful NOT to overcook the garlic, as it can become bitter, if burned!

Whisk flour, salt and black pepper into the butter and garlic mixture, until the flour has been fully incorporated.

Drizzle the milk into the sauce, while whisking at the same time. Once all the milk has been whisked into the sauce, bring the mixture to a boil, continuing to stir as it cooks. Bring to a boil, then remove the sauce from the heat, and set aside. The sauce will have thickened slightly.

Assembling The Scalloped Potatoes For Two

Now it’s time to prepare the potatoes. I used some German butterball potatoes from our little garden. See how yellow they are? You can also use Yukon gold potatoes just as easily in this recipe. Yukon gold potatoes are more easily found in grocery stores.

Peel, then slice the potatoes thinly (1/8″ thick), and spread them out in a buttered or greased baking dish (or 2 mini-skillets). Pour the creamy garlic sauce over the top of the potatoes, dividing evenly between skillets (if using). Sprinkle with grated Parmesan cheese. Now it’s time to bake these little beauties!

Bake The Scalloped Potatoes For Two

Bake the potatoes (uncovered) in a preheated 350°F oven for 50-60 minutes. Mine typically take right about 50 minutes, but oven temps can vary widely, so I recommend checking on them at the 50 minute mark. The scalloped potatoes for two are done once the surface is golden brown, potatoes are tender, and the sauce is bubbly around the edges.

Sprinkle the potatoes with chopped fresh parsley (if desired), and let the potatoes cool on a wire rack for 2-3 minutes before serving. You CAN serve them right from their pans (or mini-skillet) if desired, but I like to remove them for serving. If using mini-skillets, run a butter knife around the edges after they’ve cooled for a few minutes, then lift the entire serving out of the skillet, and transfer to plates.

Time To Eat!

You can see a single serving of the scalloped potatoes for two below, after being removed from the mini-skillet. If you’re careful, the entire portion can be removed in one piece! We enjoyed our scalloped potatoes served with garden cherry tomatoes, green beans, and awesome grilled pork chops!

The potatoes are scrumptious, creamy, tender, and full of flavor! We really enjoy this side dish, and sincerely hope you do, too!

Thank you very much for stopping by today. I hope you have the opportunity to try this delicious veggie side dish. Whether you cook them in cast iron mini-skillets or in a traditional baking dish, I am confident you will enjoy scalloped potatoes for two! I hope you will come back to this blog again soon. Take care, and have a GREAT day!

Looking For More POTATO Recipes?

You can find all of my side dish recipes in the Recipe Index, which is located at the top of the page. I have several delicious recipes featuring potatoes, including:

• Rissole Potatoes with Feta
• Chili and Cheese Stuffed Spud
• Oven Roasted Herb Potatoes
• Country Skillet Potatoes
• Smashed Potatoes with Mushrooms and Shallots

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: The 2020 “Tasty App Desk Calendar” and tasty.co/recipe/

5 from 1 vote

PRINT

Scalloped Potatoes For Two

Prep Time

10 mins

Cook Time

50 mins

Total Time

1 hr

 

Scalloped Potatoes For Two is an easy to make, delicious side dish, featuring golden potato slices baked in a creamy Parmesan/garlic sauce.

Category: Side Dish, Vegetable

Cuisine: American

Keyword: scalloped potatoes for two

Servings: 2

Calories Per Serving: 346 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 Tablespoon butter
• 2 cloves garlic , minced
• 1 Tablespoon all purpose flour
• 1 cup low-fat milk
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 3 medium Yukon or butterball potatoes , peeled
• 2 Tablespoon grated Parmesan cheese
• fresh parsley (optional, for garnish) , chopped

US Customary - Metric

Instructions

1. Preheat oven to 350°F. Grease or butter small baking dish (or mini-skillets).

2. Melt butter in small skillet/saucepan. Add garlic; Cook (stirring constantly) for one minute on medium-low heat, just until garlic is barely browned. Don't overcook garlic, as it can become bitter, if burned! Whisk flour, salt and pepper into butter/garlic, until flour is incorporated.

3. Drizzle milk into sauce, while whisking. Bring to a boil, stirring as it cooks. Once it begins boiling, remove from heat; set aside. Sauce will have thickened slightly.

4. Peel, then slice potatoes thinly (1/8" thick); spread them out in baking dish (or mini-skillets). Pour sauce over potatoes, dividing between skillets (if using). Sprinkle with Parmesan cheese.

5. Bake (uncovered) at 350°F for 50-60 minutes. Check them at 50 minutes, because oven temps can vary. Potatoes done once surface is golden brown, potatoes are tender, and sauce is bubbly around edges. Remove from oven. Sprinkle with parsley (if desired); let potatoes cool on wire rack for 2-3 minutes before serving. Serve and enjoy.

Recipe Notes

NOTE: You CAN serve potatoes right from the mini-skillets, if desired. To remove from mini-skillets, run a butter knife around edges after they've cooled a few minutes, then lift entire serving out of skillet; transfer to plates. Enjoy!

Nutrition Facts

Scalloped Potatoes For Two

Amount Per Serving (1 g)

Calories 346 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g38%

Cholesterol 29mg10%

Sodium 1361mg59%

Potassium 1239mg35%

Carbohydrates 55g18%

Fiber 6g25%

Sugar 8g9%

Protein 12g24%

Vitamin A 339IU7%

Vitamin C 51mg62%

Calcium 233mg23%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Cheesy Skillet Potatoes are made with Yukon Gold or Butterball potatoes, seasoned with butter, spices & cheese, served with chives & sour cream.

If you’re on the hunt for a simple potato side dish for a meal, may I suggest these delicious, yet simple, cheesy skillet potatoes? Potatoes are par-boiled for several minutes to soften, then seared in butter in a skillet, seasoned, and topped with cheese, fresh chives, and a nice dollop of sour cream, to finish.

This recipe is one I just kind of made up “on the fly”, while trying to figure out a NEW way to serve potatoes for one of our meals. It is fairly simple to prepare, and looks and tastes really good, too! Here’s how to make this side dish:

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

What Potatoes Should I Use?

We LOVE making this easy side dish using either Yukon gold or German butterball potatoes. They are fairly small, which works well for this dish. Both varieties have a naturally “buttery” flavor to them already, and a slightly yellow hue (especially butterballs). You could also use red potatoes if necessary, (but we prefer Butterballs or Yukons golds for their creamy color and flavor).

I recently dug up over 7 pounds of German butterball potatoes in some half-barrels in our little backyard raised bed garden. I last planted potatoes 5 years ago, but several “volunteer” plants still pop up each summer, so we’ve harvested lots of butterballs every year since then. HOORAY! I used several of our harvested German butterball potatoes to photograph the “how-to’s” of this recipe.

Prepare The Potatoes

The potatoes need to be par-boiled before “cooking” in the skillet. It’s easy. Par-boiling is simply a quick method used to partially cook food in boiling water to reduce the total cooking time (especially good for hard, dense potatoes).

Par-boiling helps soften the food, but doesn’t allow it to get cooked all the way through. This process also helps remove a bit of the sugars found in potatoes naturally. Place the clean potatoes in a pot of boiling water (enough to cover potatoes) and gently boil for 8-9 minutes. You should be able to insert a knife into the potatoes easily when finished.

Drain, and rinse the potatoes in cold water to help stop the cooking process, once done. Once cool enough to handle, remove the peel from the potatoes (see how YELLOW the butterballs are?). Slice each potato into 1/4″ slices, and set aside.

Cooking Cheesy Skillet Potatoes

Melt 3 Tablespoons of butter on medium-low heat in a large skillet. Add the sliced potatoes, trying to keep them in a single layer, if possible. Cook for 3-4 minutes without turning (this allows them to get a bit crispy on the bottom). Season by sprinkling potatoes lightly with salt, black pepper, and garlic powder.

Turn the potatoes to cook the other side. Cook for 3-4 more minutes. The potatoes are done once golden brown, and a bit crispy around the edges on both sides. The center of the potatoes should be soft.

As soon as the potatoes are “done”, remove the skillet from the heat source. Sprinkle the top of the potatoes with the grated cheddar cheese. Place a skillet lid or foil over the top of the skillet for about a minute.

The cheese will melt quickly while the potatoes are hot. Once the cheese has melted, remove lid. Sprinkle cheesy skillet potatoes with chopped fresh chives. They will add color and flavor to the dish.

Serve Cheesy Skillet Potatoes

To serve, place portions onto serving plates, and place a dollop of sour cream on top of each portion. Serve while potatoes are hot, and enjoy this simple, but yummy side dish.

I hope you enjoy this veggie side dish. It doesn’t take too long to prepare, and the cheesy skillet potatoes sure taste good! Thank you for stopping by, and I sincerely hope you will visit again soon. Have a great day.

Looking For More Side Dishes Using Potatoes?

You can find all of my side dish recipes in the Recipe Index, located at the top of the page. I have quite a few side dish recipes that feature potatoes, including:

• Potato Salad
• Mashed Potato Loaded Fritters
• Au Gratin Potatoes

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: my brain. my hungry brain.

0 from 0 votes

PRINT

Cheesy Skillet Potatoes

Prep Time

13 mins

Cook Time

7 mins

Total Time

20 mins

 

Cheesy Skillet Potatoes are made with Yukon Gold or Butterball potatoes, seasoned with butter, spices & cheese, served with chives & sour cream.

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: cheesy skillet potatoes

Servings: 4

Calories Per Serving: 276 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 5 medium Yukon Gold or Butterball potatoes
• 3 Tablespoons butter
• ¼ teaspoon salt and black pepper (EACH) , to taste
• ⅛ teaspoon garlic powder
• ¼ cup grated cheddar cheese , or more if preferred
• 1 Tablespoon chopped fresh chives
• 2 Tablespoons light sour cream , for garnish

US Customary - Metric

Instructions

1. Place clean potatoes in a pot of boiling water (enough to cover potatoes). Gently boil for 8-9 minutes. You should be able to insert a knife into a potato easily when finished. Drain, and rinse potatoes in cold water, once done. Once cool enough to handle, peel potatoes. Slice potatoes into 1/4" rounds; set aside.

2. Melt butter in a large skillet on medium-low heat. Add potatoes, keeping them in a single layer, if possible. Cook 3-4 minutes without turning. Season lightly with salt, black pepper, and garlic powder. Turn potatoes to cook the other side. Cook about 3-4 minutes. Potatoes are done when golden brown, and a bit crispy around the edges on both sides. The center of the potatoes should be soft.

3. Immediately remove skillet from heat. Sprinkle potatoes with cheese. Place a skillet lid or foil over skillet for 1 minute. Once cheese has melted, remove lid. Transfer portions to plates. Sprinkle with chopped fresh chives, and a dollop of sour cream. Enjoy.

Nutrition Facts

Cheesy Skillet Potatoes

Amount Per Serving (1 (1/4 of total))

Calories 276 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Cholesterol 32mg11%

Sodium 281mg12%

Potassium 907mg26%

Carbohydrates 38g13%

Fiber 5g21%

Sugar 2g2%

Protein 6g12%

Vitamin A 385IU8%

Vitamin C 42mg51%

Calcium 87mg9%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Cauliflower Mushroom Skillet is an easy to prepare, delicious veggie side dish, enhanced with the flavors of onions, garlic, butter and fresh herbs.

Looking for a flavorful vegetable side dish that doesn’t take too long to prepare, and tastes great? May I suggest this cauliflower mushroom skillet, which can be on the table in just under 25 minutes? It’s DELICIOUS.

Fresh ingredients abound in this simple vegetable side dish recipe. It is a definite low-carb dish, and it “plays well” with most main dishes, including chicken, beef, pork and fish!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make This Cauliflower Mushroom Skillet

Heat butter and olive oil in a large skillet (on medium-high heat) until the butter has melted.  Add the chopped onions to the skillet, and cook them, stirring occasionally for about 3-4 minutes, until light golden brown and softened.

TIP: If you prefer, you can substitute ghee for the butter. **You can also make this dish vegan (if desired) by using all olive oil, instead of the butter OR ghee.**

Add whole, cleaned mushrooms (with stems trimmed) to the butter and onion mixture in the skillet. Cook the mushrooms for about 4 minutes (still on medium-high heat). Turn the mushrooms occasionally, letting get nice and golden brown in color on all sides.

Add the cauliflower florets (all about the same size) to the skillet, and cook for 9-10 minutes. At the end of the cooking time, the mushrooms should be browned nicely, and the cauliflower should be golden brown. The edges of the cauliflower florets should also be a bit crispy! Bottom line… get those veggies browned on all sides as best you can.

Add The Vegetable Stock

Now it’s time to add the vegetable stock (or chicken stock, if using) to the veggies in the skillet. Keep the heat on medium-high heat after you add the stock to the pan. Let it cook for 2-3 minutes (stirring occasionally), until the liquid has slightly reduced in volume.

The final step is to add HALF (1 Tablespoon) of the chopped fresh parsley, minced garlic cloves, and chopped fresh thyme leaves to the skillet. Stir all the ingredients together, and continue to let cook for about 30 seconds, then remove the pan from the heat. TIP: Don’t let it cook too long or the minced garlic might burn and become bitter (and you do not want that to happen)!

Season To Taste

Season the dish with salt and pepper, to suit your personal taste, and then transfer the hot veggies to a serving dish. Now you’re almost ready to enjoy this yummy veggie side dish!

Time To Serve The Cauliflower Mushroom Skillet

To serve the finished cauliflower mushroom skillet, sprinkle the top of the veggies with the reserved Tablespoon of chopped parsley. Make sure to serve this dish quickly after removing it from the heat, so it stays nice and hot! You should have enough veggies for 4 small servings. YUM.

I truly hope you enjoy this simple, but delicious cauliflower mushroom skillet. The dish has a good amount of flavor, and some yummy, “good for you” veggies! Thank you for stopping by for a visit. Have a wonderful rest of the day.

Looking For More VEGGIE SIDE DISH RECIPES?

You can find all of my vegetable side dishes in the Recipe Index, which is located at the top of the page. I have lots of delicious recipes for vegetables, including:

• Loaded Grilled Cauliflower
• Easy Creamed Spinach
• P.F. Chang’s Spicy Green Beans (copycat)
• Skillet Zucchini, Mushrooms and Peppers with Parmesan

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from: Christina, at: eatwell101.com/garlic-mushrooms-cauliflower-recipe

0 from 0 votes

PRINT

Cauliflower Mushroom Skillet

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

 

Cauliflower Mushroom Skillet is an easy to prepare, delicious veggie side dish, enhanced with the flavors of onions, garlic, butter and fresh herbs.

Category: Side Dish, Vegetable Dish

Cuisine: All Cuisines

Keyword: cauliflower mushroom skillet

Servings: 4

Calories Per Serving: 186 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 Tablespoon extra virgin olive oil
• 4 Tablespoons unsalted butter (substitute ghee, if desired)
• ½ medium yellow onion , chopped
• 1 pound button mushrooms , cleaned, stems trimmed off
• ½ head cauliflower , cut into uniform-sized florets
• 3 Tablespoons vegetable or chicken stock (low sodium)
• 2 Tablespoons fresh parsley , chopped
• 1 teaspoon fresh thyme leaves , chopped
• 4 cloves garlic , minced
• salt and pepper, to taste

US Customary - Metric

Instructions

1. Heat butter and olive oil in a large skillet (medium-high heat) until butter melts.  Add onions; cook, stirring occasionally for 3-4 minutes, until onions are golden brown and softened.

2. Add mushrooms. Cook 3-4 minutes (on medium-high). Turn mushrooms occasionally, to brown on all sides. Add cauliflower; cook 9-10 minutes, stirring occasionally. When done, mushrooms are well-browned. Cauliflower should be lightly browned/crispy on the edges.

3. Add vegetable (or chicken) stock. Cook on medium-high for 2-3 minutes (stirring occasionally), until liquid has slightly reduced in volume.

4. Add 1 Tablespoon parsley (reserving 1 T. for garnish), minced garlic, and thyme. Stir ingredients together; continue to cook for about 30 seconds, then remove skillet from heat. TIP: Don't cook too long or garlic might burn (and become bitter). Season with salt and pepper (to taste). Transfer veggies to serving dish; garnish veggies with reserved Tablespoon of parsley. Serve immediately. Enjoy!

Recipe Notes

Note: Salt and pepper were not included in the caloric calculation, because they are used to "season to taste". The amount may vary from person to person.

Nutrition Facts

Cauliflower Mushroom Skillet

Amount Per Serving (1 (1/4 of total))

Calories 186 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 8g50%

Cholesterol 30mg10%

Sodium 76mg3%

Potassium 619mg18%

Carbohydrates 10g3%

Fiber 3g13%

Sugar 4g4%

Protein 5g10%

Vitamin A 566IU11%

Vitamin C 42mg51%

Calcium 34mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Enjoy this copycat recipe for the Easy Creamed Spinach served at a famous steak house. A delicious, simple veggie dish, ready in under 20 minutes.

I first tried creamed spinach many, many years ago in Southern California, at a restaurant called Gullivers. It was a standard side dish served with their famous prime rib, and whoa… was it good!

Granted- creamed spinach is not the most drool-worthy dish to look at, but it sure tastes great! Many other restaurants serve this simple (but yummy) side dish, too. If you’ve never tried it, you may be surprised at just how good it is!

I found this recipe years ago in one of my old cookbooks. This particular recipe is a copycat recipe for the creamed spinach that has been a signature side dish at another famous restaurant: Ruth’s Chris Steak House (with over 100 locations in the U.S. Mexico, and Canada).

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

The Origins Of This Recipe

The restaurant chain was founded in 1965 by Ruth Fertel, a single mom, who bought a steak house (Chris Steak House) that was for sale.

She bought it as a business opportunity, even though she didn’t know too much about running a restaurant (or cooking steaks). She taught herself how to do both, and her restaurant became a local success from her very first opening day.

Now 55 years later, this restaurant chain is still enjoying widespread success, and their creamed spinach is still on the menu as a Ruth’s Chris Steak House classic side dish. Guess what? It’s really EASY to make this copycat recipe at home… here’s how:

How To Make Easy Creamed Spinach

The recipe calls for frozen chopped spinach, which is extremely convenient, and a wonderful time saver! Place a 9-10 ounce package of frozen chopped spinach in a medium saucepan, and cook according to the package directions.

The frozen spinach is cooked with a little  water in a covered saucepan in a very short amount of time. Once done cooking, drain or squeeze out all the liquid out of the spinach.

I use a strainer for this step. Place the cooked spinach into a strainer that is set over a bowl (to catch all the drained juice). Press on the spinach with the back of a spoon to help press out the juice.

It’s important to get rid of as much juice as possible. Discard the juice when done, and set the spinach aside.

Cooking The Creamed Spinach

Melt the butter in a large skillet, stirring it occasionally so it won’t burn. Once the butter has melted, add flour to the skillet, and whisk the flour into the melted butter, until smooth.

Pour heavy whipping cream into the skillet, whisking to combine the ingredients. Cook the cream sauce on medium low heat for 2-3 minutes, stirring constantly, until the sauce thickens. Be careful to not let the sauce come to a boil after adding the whipping cream.

Now it’s time to add the cooked, drained spinach, along with generous pinches of salt, pepper, nutmeg, and cayenne pepper to the skillet.

Stir well, to combine. Continue cooking the easy creamed spinach for 2-4 minutes, stirring often, until fully combined and heated through.

Ready To Serve Easy Creamed Spinach

Once the creamed spinach is fully mixed and heated through for 2-4 minutes, it is ready to serve! Give it a quick taste, and add additional salt, if desired, to suit your taste.

Make sure the spinach is hot, place it in a serving dish, and enjoy! This veggie side dish will compliment a lot of meat entrees, but we enjoy it the most served alongside a grilled steak (or prime rib, in a restaurant!).

The recipe as written makes 4 servings. Any leftovers you might have may be covered and stored in the refrigerator for 2-3 days. Place in a microwave to reheat, and then give it a good stir.

I really hope you enjoy this delicious, yet simple, creamed spinach side dish! Thank you for stopping by, and sincerely trust you have a wonderful day. 

Looking For Other Vegetable Side Dishes?

You can find all of my veggie recipes in the Recipe Index, which is located at the top of the page. I have quite a few yummy recipes, including:

• Oven Roasted Veggies
• Lemon Hazelnut Green Beans
• Broccoli Corn Casserole
• Apple Pecan Stuffed Acorn Squash

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: The book “Top Secret Restaurant Recipes”, by Todd Wilbur, published by The Penguin Group in 1997, page 263

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

PRINT

Easy Creamed Spinach

Prep Time

17 mins

Cook Time

0 mins

Total Time

17 mins

 

Enjoy this copycat recipe for the Easy Creamed Spinach served at a famous steak house. A delicious, simple veggie dish, ready in under 20 minutes.

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: easy creamed spinach

Servings: 4

Calories Per Serving: 182 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 9-10 ounces frozen chopped spinach
• 2 Tablespoons butter
• 1½ Tablespoons all purpose flour
• ½ cup heavy whipping cream
• ¼ teaspoon salt , plus more to taste, if desired
• 1 pinch black pepper/nutmeg/cayenne pepper , 1 generous pinch per spice

US Customary - Metric

Instructions

1. Place frozen chopped spinach in a medium saucepan; cook according to package directions. Once done, drain or squeeze out all liquid from spinach. Place spinach in a strainer set over a bowl (to catch drained juice). Press spinach with the back of a spoon to drain as much juice as possible. Set aside.

2. Melt butter in a large skillet, stirring occasionally so it won't burn. Add flour; whisk flour into butter until smooth. Add whipping cream to skillet, whisking to combine. Cook sauce on medium low heat for 2-3 minutes, stirring constantly, until sauce thickens. Do not let sauce come to a boil.

3. Add spinach, along with generous pinches of salt, pepper, nutmeg, and cayenne pepper to the sauce. Stir well. Continue cooking for 2-4 minutes, stirring often, until ingredients are fully combined and heated through. Serve hot, and enjoy.

4. Store any leftovers (covered) in refrigerator for 2-3 days; they can be reheated in microwave.

Recipe Notes

Original recipe source: The book "Top Secret Restaurant Recipes", by Todd Wilbur, published by The Penguin Group in 1997, page 263

Nutrition Facts

Easy Creamed Spinach

Amount Per Serving (1 (1/4 of total))

Calories 182 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 10g63%

Cholesterol 56mg19%

Sodium 254mg11%

Potassium 243mg7%

Carbohydrates 6g2%

Fiber 2g8%

Sugar 1g1%

Protein 3g6%

Vitamin A 8092IU162%

Vitamin C 4mg5%

Calcium 102mg10%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!