WHY YOU’LL LOVE BROWN SUGAR ROASTED CARROTS

• Simple ingredients, big payoff
  
• Perfect balance of sweet and savory
  
• Caramelized edges with tender centers
  
• Easy enough for weeknights, special enough for holidays
  
• Reheat beautifully

Roasted Carrots Brown Sugar

These are the carrots people actually eat. Not politely. Not because they should. Because they want to.

You toss everything together, spread it out, and let the oven handle the heavy lifting. 

The sugar melts, the butter coats every piece, and the carrots slowly turn glossy and golden. The smell alone pulls people into the kitchen.

Oven roasted brown sugar carrots is one of those sides that works with just about anything. Chicken. Pork. A big holiday spread. Or honestly… straight off the pan while you’re “checking for doneness.”

No drama. No tricks. Just carrots done right. With Chad’s stamp of approval!

INGREDIENT NOTES

• Carrots: Large carrots, sliced evenly, roast more consistently than baby carrots.
  
• Brown Sugar: Light brown sugar gives sweetness plus moisture for better caramelization. Dark brown sugar may burn.
  
• Unsalted Butter: Adds richness and helps the sugar melt evenly without burning.
  
• Dried Thyme: Subtle and earthy… just enough to keep things from tasting one-note.
  
• Kosher Salt: Balances the sweetness and sharpens the flavor.

VARIATIONS 

Maple Twist: Swap the brown sugar for maple syrup and reduce the amount of butter slightly.

Spicy: Add a pinch of crushed red pepper or cayenne.

Garlic Lover’s: Toss in a clove or two of minced garlic during the last 10 minutes.

Extra Warmth: Include a pinch of cinnamon with the brown sugar.

Herb-Forward: Sprinkle with fresh thyme or parsley after roasting.

Citrus Burst: Add a squeeze of orange juice over the top just before serving.

Holiday Presentation: Leave heirloom carrots whole (or cut into segments) and roast a bit longer.

SERVING SUGGESTIONS 

• Finish with flaky sea salt for contrast.
  
• Serve brown sugar roasted carrots with simple grains and proteins.
  
• Perfect alongside roasted chicken, pork tenderloin, or pork chops in mushroom soup!
  
• Sweet contrast to savory favorites like beef chuck roast or salmon.
  
• Great addition to any holiday table.
  

ROASTED BROWN SUGAR CARROTS FAQ

This roasted carrots brown sugar recipe works because it leverages caramelization and moisture control.

Brown sugar contains molasses, which attracts and retains moisture while also encouraging browning at oven temperatures. 

The butter melts and coats the carrots, creating even heat transfer and preventing surface drying before the interiors soften. 

Roasting at 400°F is hot enough to trigger caramelization without scorching, especially when the carrots are spread in a single layer. 

Stirring halfway redistributes the melted sugar and butter so fresh surfaces contact the pan, which deepens color and flavor. 

The thyme adds aromatic compounds that bloom in fat, rounding out the sweetness so roasted carrots with brown sugar glaze taste balanced instead of sugary.

TOOLS NEEDED

• Large Rimmed Baking Sheet: Space matters for caramelization.
  
• Parchment Paper: Prevents sticking and makes cleanup easy.
  
• Sharp Knife + Cutting Board: Makes prep work go quickly.
  
• Mixing Bowl: For even coating before roasting.
  
• Spatula or Spoon: To toss roasted brown sugar carrots halfway through.

Enjoy!

With love, from our simple kitchen to yours.

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Brown Sugar Roasted Carrots

Roasted Carrots and Brown Sugar glaze are a match made in side dish heaven. Easy enough for weeknights, yet elegant enough for holidays.

Course Side Dish

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 -6 (about ¾ to 1 cup per serving)

Calories 251cal

Author Donna Elick

Ingredients

• 2 pounds large carrots, peeled and sliced into ½-inch rounds (about 6 cups)
• 5 tablespoons packed light brown sugar
• 4 tablespoons unsalted butter, melted (1/2 stick)
• 3/4 teaspoon dried thyme
• 3/4 teaspoon kosher salt

Instructions

• PREPARE OVEN: Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
• ADD CARROTS: Place 2 pounds large carrots, peeled and sliced into ½-inch rounds in a large mixing bowl.
• MAKE GLAZE: In a small bowl, whisk together 5 tablespoons packed light brown sugar, 4 tablespoons unsalted butter, melted, 3/4 teaspoon dried thyme, and 3/4 teaspoon kosher salt until smooth.
• COAT CARROTS: Pour the brown sugar mixture over the carrots and toss until every piece is evenly coated and glossy.
• ROAST: Spread the carrots in a single layer on the prepared baking sheet. Roast for 25 to 35 minutes, stirring once halfway through, until the carrots are fork-tender and caramelized around the edges.
• SERVE: Transfer to a serving dish and spoon any extra glaze from the pan over the top. Serve warm.

Notes

Make-Ahead: Carrots can be roasted up to 1 day ahead. Reheat in a 350°F oven until warmed through.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat on a sheet pan at 350°F or in a skillet over medium heat with a small pat of butter.

Nutrition

Serving: 1 | Calories: 251cal | Carbohydrates: 37g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 598mg | Sugar: 25g | Fiber: 6g | Calcium: 94mg | Iron: 1mg

Originally published January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Brown Sugar Roasted Carrots appeared first on The Slow Roasted Italian.

It’s almost time to start setting the Thanksgiving table, but first, be sure that you have the plans for Thanksgiving Day ready and done.

Are you going to have a traditional Thanksgiving feast? Or are you looking for new recipes and ideas for your Thanksgiving meal? 

Use these tips as a way to prep for your family gatherings, so that you can stress less and relax more.

It’s my favorite time of year, and planning ahead of time is the perfect way for me to continue looking forward to it. 

Planning your Thanksgiving Menu

First things first — how many people will you be serving at your holiday table? 

Once you have a number, you’ll be able to decide which Thanksgiving dishes will work best and whether or not they need to be scaled up or down.

Keep in mind any food allergies or dietary concerns you may need to plan for. 

If any of your guests don’t eat meat, plan an extra vegetarian main course so they won’t be left feeling hungry!

Lastly, print out all of the recipes for your Thanksgiving dinner menu and use any blank space to take notes. 

Write down when to start prepping and cooking so you can use your time efficiently.

Deciding What To Make

• Main Course: When choosing a turkey, plan for about 1-1.5 pounds per person depending on if you want leftovers. Or, pick an alternative to turkey if you’d prefer.
  
• Side Dishes: Pick a variety of flavors and try a new recipe or two! 
  
  If you’re only cooking for a few people, maybe stick with one type of potato dish and a green vegetable to break up the heavier sides.
  
• Dessert: For smaller groups, one dessert should be fine. However, the more people you add to your table, the more variety you will want.
  
• Extras: Don’t forget the gravy, rolls, and cranberry sauce — staples for a traditional Thanksgiving dinner menu!

If you’ll be feeding a crowd, select your Thanksgiving dinner recipes more carefully so you don’t spend all day in the kitchen.

Pick at least a few side dishes that don’t require the oven or even ones that can be made ahead of time.

Make Ahead Tips for Your Thanksgiving Dinner Menu

• Prep in advance – Chop your vegetables, then make any sauces and toppings you’ll need. Place them in storage containers and refrigerate so they are ready to go.
  
• Cook ahead of time – Many side dishes can be made the day before and reheated just before serving. 
  
  Pie crusts can be frozen well in advance, and desserts are often fine in the refrigerator overnight.
  
• Use small appliances – This is the time to break out your slow cooker, Instant Pot, and air fryer. 
  Even your microwave can come in handy! Do whatever you can to free up valuable oven space.

Want to learn how to carve a turkey? Watch the video in this post!

The Star of Your Traditional Thanksgiving Dinner Menu

It’s all about that Thanksgiving turkey!! I’ve included my favorite recipe that I make every year, plus a few others if you’re craving something different. Any classic Thanksgiving dinner has turkey, so why not use one of my recipes to make it perfect? 

This Slow Roasted Turkey Recipe is the one I make every single year. All you need is butter and a handful of spices to get moist, flavorful meat without the need for basting! This is one of my favorite ways to cook turkey. 

Our ultimate guide to Smoking a Turkey shows you how to get crispy skin on a perfectly juicy bird. While it may seem intimidating, the flavor is incredible — and it frees up your oven too!

Bacon Wrapped Herb Roasted Turkey is proof that literally everything tastes better wrapped in bacon! Don’t worry… it only takes an extra 10 minutes or so, and the results are well worth the effort.

If you’ll be cooking for fewer people, try this Crock Pot Turkey Breast instead! 

There’s no need to carve up the bird before serving, and you don’t even need to check it while it cooks. Plus, you’ll have plenty of space in the oven for everything else!

Delicious Gravies and Sauces

I can’t decide which homemade gravy is my favorite, so I typically alternate which one I serve each year.

You’ll find recipes for both below, plus an unexpected addition that you’re sure to love!

This Homemade Brown Gravy Recipe doesn’t use any turkey drippings so you can make it in advance or while you wait for other dishes to cook. And with just 5 simple pantry ingredients, it’s one of those easy Thanksgiving recipes you’ll be reaching for again and again.

If you prefer to use drippings, this is the Best Turkey Gravy Recipe for them! It takes a little extra time to make, but the flavor is absolutely incredible.

Yes, you’ll want to make this Creamy Three Cheese Sauce too. 

Set it out with chips and vegetables as an easy appetizer, or place a bowl on the dinner table for any cheese lovers you may have!

The first time I made it, it was a huge hit! It may not be a Thanksgiving classic, but it will be one of your family favorites. 

Best Thanksgiving Recipes for Side Dishes

This is where the magic happens. Our family has discovered so many favorites over the years that it was hard to narrow these down! 

Linked below are (what we consider to be) the best Thanksgiving recipes for stuffing, mashed potatoes, veggies, and more. 

We look forward to them every year and never get tired of them.

And if you want to test out some non-traditional options with your Thanksgiving menu, give one of these Thanksgiving sides a try:

• Beer Cheese Bacon Stuffing – A hint of citrus beer pairs perfectly with loads of savory flavor.
• Easy Jiffy Corn Casserole – So easy to make with a couple of boxes of Jiffy, it’s like all your favorite corn dishes rolled into one!
• Cheesy Green Bean Casserole – This isn’t your grandma’s recipe! Crisp bacon and tender mushrooms put this dish over the top.

I could eat this Sausage Apple Cranberry Stuffing all year round! It’s got savory, sweet, and tart flavors plus a variety of textures for the perfect bite. Be sure to have the recipe handy because everyone will be asking for it! It’s the star of the show. 

No traditional Thanksgiving dinner menu is complete without the Best Ever Mashed Potatoes! They’re super creamy with the perfect balance of buttery garlic flavor. Delicious plain or smothered in extra gravy. This pair really well with my homemade cranberry sauce. 

This Crockpot Mac and Cheese is the absolute cheesiest, and it doesn’t require much effort to make. Layer everything in a slow cooker, stir halfway, then melt extra cheese over the top before serving. It’s the perfect addition to a big meal. 

Bacon Wrapped Brussels Sprouts are savory and sweet with a touch of maple syrup. Delicious as is or with a variety of dipping sauces, they also double as an easy appetizer!

Make Crockpot Creamed Corn from scratch in a few easy steps. Let it cook while you work on everything else — a true set-it-and-forget-it recipe! It’s so thick and creamy, you may want to make a double batch.

3 Ingredient Fresh Cranberry Sauce is one of the best Thanksgiving recipes for both dinner and leftovers. It adds a tart and sweet punch to every bite of the main meal, and it’s the perfect spread for turkey sandwiches the next day!

This Boston Market Sweet Potato Casserole Recipe always steals the show. With gooey marshmallows, a crisp streusel topping, and plenty of creamy, spiced sweet potatoes, it just screams fall flavors! Use your fancy casserole dish and enjoy! 

Southern Sweet Potato Casserole is perfect for those who refuse to add marshmallows to their sweet potatoes. It’s got a simple pecan streusel topping, just like grandma used to make, which adds nutty flavor and plenty of texture. 

Homemade Rolls and Bread

Instead of warming up store-bought packages (which tend to be dry, in my opinion), why not make this side from scratch?

Savory, sweet, or extra cheesy — you’re sure to find something to satisfy everyone at your table.

Copycat Texas Roadhouse Rolls are perfectly fluffy and taste just like the restaurant version. They’re a staple of my yearly Thanksgiving menu! Easy to make ahead and pop in the oven to warm.

This Texas Roadhouse Cinnamon Butter Recipe makes the perfect sweet and creamy spread for those buttery rolls. It’s ready in just 2 minutes and is delicious on pancakes, toast, banana bread, and more!

When I want to make something a little extra special, I swap the Texas Roadhouse rolls for these Pumpkin Honey Dinner Rolls instead. They’re packed with autumn flavor and are naturally dairy-free too.

Cheddar Bay Biscuits are easier AND tastier than a box mix! This Red Lobster copycat recipe is so easy — all you need is one bowl, one whisk, and 20 minutes from start to serve. 

Make No-Knead Roasted Garlic Skillet Bread for a bakery-style loaf without any special equipment! Perfect as an appetizer or on the dinner table, it’s one of those easy Thanksgiving recipes you’ll want to make year-round.

Easy Thanksgiving Recipes for Dessert

No Thanksgiving menu is complete without something sweet at the end of the night! 

I always make a batch of Shortbread Pecan Pie Bars and my famous Caramel Apple Bundt Cake, but I know most people look forward to pumpkin everything.

No matter what you choose, each of these Thanksgiving dessert recipes is as tasty as they look!

This Pumpkin Roll Cake infuses a classic Swiss roll with loads of pumpkin flavor. That gorgeous spiral is made with luscious, cream cheese filling and is always a crowd-pleaser. 

Caramel Apple Cheesecake features tender apples, sweet caramel sauce, and a crisp crumbly topping for the most decadent fall-flavored dessert. Be sure to make this the day before so it has time to set!

Pumpkin Pie Bombs are a favorite with the kids, but the adults will love them just as much! Warm and gooey, this stuffed bread recipe is so easy to put together and features a sweet, creamy glaze on top.

Make Pumpkin Chocolate Chip Bread with just 3 ingredients! It’s perfect for those without a sweet tooth, and you can have leftover slices for breakfast the next day.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
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Originally published November 2019, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post The Ultimate Thanksgiving Menu + Turkey Carving Video appeared first on The Slow Roasted Italian.

You’re probably starting to prep and plan for the big day. My mouth is watering just thinking about all the Thanksgiving side dish recipes.

I’m a planner so I typically have my holiday menu prepped a few weeks prior, but it never hurts to gather more ideas for our Thanksgiving meal. 

The great thing about any hearty side dish is that there is always room for more at the Thanksgiving dinner table! The list below gives you tons of yummy options to pair with the main course. 

Thanksgiving Sides

Thanksgiving is one of our family’s absolute favorite holidays! Planning the menu with recipes everyone will love is so much fun.

Everyone loves the Thanksgiving turkey, but there are plenty of amazing side dishes to serve with it.

We wanted to share some of our best sides for Thanksgiving, including classic recipes and family favorites. And the best part? They can all be made ahead of time!

Though these easy Thanksgiving side dishes are just one part of the full menu, I think we can all agree that it’s the part we look forward to the most.

And when you’re ready to plan dessert, be sure to check out our collection of Thanksgiving dessert recipes!

SCROLL DOWN for the complete list, then click the link under each image to be taken to the recipe!

Make Ahead Tips

Don’t let planning dinner for a crowd stress you out — make it fun! Here are a few time-saving tips:

• Print each recipe. Don’t rely on using a mobile version of a recipe or risk spilling something on your favorite cookbook. 
  
  Print out or make a copy of each of the Thanksgiving sides you’ll be making.
  
• Organize and schedule your time. Go a step further, jotting down notes for when to start prepping each dish and what can be done days in advance (like bread cubes). 
  
  It also helps to plan out specific times to start and finish recipes, plus which you can work on at the same time.
  
• Use slow cookers and food warmers. Plan to have several slow cookers available to transfer most of the food into after it’s been prepared. 
  
  This way, you can keep these easy Thanksgiving sides warm without using oven space.

Best Thanksgiving Sides to Make Ahead

Cooking on Thanksgiving day will be so much less stressful when you have your sides prepared in advance. 

That could mean fully cooked dishes that just need to be warmed or simply having all the prep work done so you can toss things in the crockpot. 

• Mashed Potatoes – Making mashed potatoes the day before serving will save you a LOT of counter space! 
  
  About 3 hours before the meal, transfer them from the fridge to a slow cooker so they can warm through on Low.
• Sweet Potato Casserole – Make the base for the sweet potato casserole ahead too. On the day, warm it in the oven and add the topping.
• Cranberry Sauce – This is one of the best Thanksgiving sides to make ahead of time, even though it’s so easy to make in the first place. 
  
  The longer it sits in the fridge, the better the flavor will be!
• Stuffing – You can prep all of the stuffing ingredients the day before. Chop the vegetables, cook the sausage and the bacon, and toast the bread too. 
  
  Then, refrigerate everything separately in plastic storage bags or covered containers. NOTE: Keep the bread in a bag on the counter, not in the fridge.

Best Sides for Thanksgiving

These are the best of the best — the ones we make every year because they’re so darn delicious!

To see the ingredients and get a printable version of any of these recipes, just click on the title of the recipe!

My Sausage Cranberry and Apple Stuffing is a MUST-make for Thanksgiving. Whether you call it stuffing or dressing, it always disappears first around here! We love it so much that we have 5 different recipes, this one is our absolute favorite. It’s a savory stuffing loaded with flavor. It’s the first recipe on the list because it’s so yummy! 

These are the Best Mashed Potatoes you’ll ever try — perfect fluffy, creamy, and buttery when made with milk, butter, AND cream cheese! There’s also just enough garlic flavor to keep things interesting. You’ll love them! The perfect classic dish. 

Make Sweet Potato Casserole just like Boston Market! Creamy sweet potatoes topped with gooey marshmallows and a crunchy streusel topping… it’s one of the best sides for Thanksgiving because it just screams fall flavor. This is one of those Thanksgiving recipes that even picky eaters will love. 

Speaking of easy Thanksgiving sides, this Homemade Cranberry Sauce is the one to beat. It’s super simple to make with just 3 ingredients, and it tastes even better if you make it ahead of time. If your family is used to canned cranberry sauce, consider serving both versions this year and see which they prefer! This pairs really well with my Thanksgiving stuffing recipe listed above! 

Slow Cooker Mac and Cheese is the creamiest, cheesiest mac and cheese you’ll ever eat! One of our favorite Thanksgiving sides, it’s made with THREE types of cheese right in the crock pot so you don’t have to worry about another pot on the stove. It’s a must make for the holiday season. 

Slow Cooker Creamed Corn is rich, creamy, and perfectly sweet — so much better than flavorless and watery canned cream corn. This recipe is super easy to make and we never have leftovers. Try it yourself and see! This is one of those tried and true recipes that never fail. 

Cheesy Potato Casserole is fully loaded and kicked up about 12 notches, with 3 types of cheese, sour cream, and bacon! It may not be very traditional, but it’s one of those easy Thanksgiving side dishes that my family asks for every year. The perfect potato dish. The crispy bacon is a great way to add pops of flavor and texture! 

Easy Thanksgiving Sides with Vegetables

Keep things extra simple with a few roasted veggie options, perfect for little ones or pickier eaters. 

Plus, I’m sharing my favorite version of the most controversial of Thanksgiving sides… green bean casserole!

Garlic Roasted Broccoli may be simple, but it certainly isn’t lacking in flavor! Perfectly tender with caramelized bits of roasted garlic and onions, it’s your favorite veggie taken up a few notches! It was an instant favorite of mine the first time I made it. 

Air Fried Cauliflower is deliciously crispy on the outside but perfectly tender in the middle.  Plus, it’s one more way to free up oven space! The mild flavor won’t compete with the other dishes on your plate, and kids will love dipping it in all kinds of sauces.

Roasted Brussels Sprouts with Garlic are tender, crispy, and flavorful — not like the boiled brussel sprouts we grew up with. It’s one of the best Thanksgiving sides for picky eaters. Between the roasted garlic and the perfectly cooked sprouts, they will gobble this side dish up!

Cheesy Bacon Green Bean Casserole ain’t your grandma’s recipe! This modern take on the classic recipe features green beans in a rich and creamy bacon mushroom cheese sauce that will change Thanksgiving forever! Give new recipes like this a try – you won’t be sorry! 

There you have it. Our list of the best Thanksgiving side dishes to serve this year! I know that I have my personal favorite on the list, and I can’t wait to hear yours. 

Did we leave anything out? If you have a favorite holiday side dish that you think we should make, use the comments below to let us know about it!

HAPPY THANKSGIVING!

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
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Originally published November 2014, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Ultimate List of Make Ahead Thanksgiving Sides appeared first on The Slow Roasted Italian.

Forget about traditional green bean casserole, and make this the next time! It’s a spin on the classic version and one that I love. 

This easy cheesy green bean casserole proves that you can take a classic dish and turn it into one of the best new side dishes around. 

The tender green beans paired with the addition of cheese prove this to be a true classic holiday dish. 

I could literally eat the entire dish on my own, but everyone in my family loves the cheesy texture too so I don’t mind sharing. 

These cheesy green beans are perfect for the holiday table! 

I love adding this to be Thanksgiving table or holiday dinners because there is always room for easy recipes like this. 

Cheesy Green Bean Casserole

What’s better than cheddar? Cheddar and bacon! 

Throw in those classic holiday ingredients and you have a 5 star casserole that’ll make every other green bean casserole pale in comparison. This recipe is literally the ultimate side dish! 

We can’t believe we didn’t think of making green bean casserole with bacon and cheese before!

If you know you’ll be running around on Thanksgiving with no time to spare, consider trying out this make ahead version, too – all you’ll have to do is throw it in the oven! 

Stumped on side dish options for Thanksgiving? My Corn and Bacon Casserole is the coziest, most craveable casserole your guests will ever have!

And don’t forget the sweet potato casserole for a sweet contrast to this extra savory dish.

Ingredient Notes & Substitutions

• Bacon – I like to use hickory smoked or applewood, but to each their own! A smoky meat will definitely complement mushrooms and cheese the best. 
  
• Baby Bella Mushrooms – Also known as crimini mushrooms! 
  
  Not everyone knows that your classic Thanksgiving green bean casserole with cheese is bulked up with cream of mushroom soup – so we need those mushrooms to get that flavor!
  
  This is must to create the perfect creamy mushroom sauce. 
  
• Onion & Garlic – I promise that you won’t miss the fried onions! 
  
  Using fresh prevents the casserole from getting soggy and adds a mindblowingly appetizing aroma to the dish – especially in combination with the garlic!
  
• All-Purpose Flour – Flour is used as a thickener and binder to make a far more substantial green bean and bacon casserole. If you need a gluten-free recipe, see the tips below!
  
• Whole Milk – Those who prefer a creamier casserole can substitute half of the milk with heavy cream or work in some half and half instead.
  
• Sharp Cheddar Cheese – A true classic that goes with everything! Colby Jack is a wonderful alternative, and – if you’re feeling adventurous – even gouda works!
  
• Green Beans – I generally use frozen green beans, thawed before adding to the casserole. 
  
  But you can also use blanched fresh green beans if you’re able to snag them so late in the season!
  
  Canned green beans are always an optoin, but I think that they’re mushy so they’re my last choice for this casserole dish. 
  
  You can also add other seasonings like black pepper, cayenne pepper, or even onion powder to this dish.
  
  Season it for the perfect way that fuels your taste buds for busy weeknights! (and since you’re using simple ingredients to make this dish, you can easily alter a bit!) 

How to Make the Best Cheesy Green Bean Casserole For Your Needs!

• Make It Quick – Go ahead and bake the bacon in the oven until it’s perfectly crispy crunchy. Once it cools, you can easily crumble it up. 
  
  Afterward, heat some butter in a skillet and saute the mushrooms, onions, and garlic until browned and almost painfully fragrant – it seriously smells so good!! 
  
  At this point, you can proceed with the recipe with the seasonings and flour. 
  
• Make It Gluten-Free – Replace the flour with a milk and cornstarch slurry, made with ¼ cup cornstarch and ½ cup milk. 
  
  Add it when the recipe calls for the flour – just after the milk begins to bubble. Stir to combine, and proceed with the recipe. 

Storing and Reheating Leftover Green Bean and Bacon Casserole

Cover and chill the leftover green bean casserole for up to 5 days. Freezing isn’t your best option – the texture of the cream will change somewhat – but you can for a couple of weeks if you so desire.

Just be sure to let the the casserole thaw before topping it with some fresh cheese again for a boost of flavor! 

To reheat, return to the skillet on a medium heat until warmed through. 

You could also toss it in the oven and broil for just a couple of minutes for a nicely browned crust on top! 

Cheesy Green Bean Casserole FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Classic Thanksgiving Sides

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Best Cheesy Green Bean Casserole Recipe + Video

Cheesy Green Bean Casserole isn’t just about the extra cheddar. We built the sauce on bacon for a dish that’ll kick up your holiday meal!

Course Side Dish

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 382cal

Author Donna Elick

Ingredients

• 1 pound Jones Dairy Farm Dry Aged Hickory Smoked Bacon cut into 1/2″-3/4″ pieces
• 8 ounces sliced baby bella aka crimini mushrooms
• 1/2 medium yellow onion sliced
• 3 cloves garlic minced
• 1/4 cup all-purpose flour *see gluten-free notes
• 1 teaspoon kosher salt more to taste
• 1/2 teaspoon fresh ground black pepper
• 1-2 pinches red pepper flakes to taste
• 2 cups whole milk
• 1 cup shredded sharp cheddar cheese
• 24 ounces frozen green beans thawed

Instructions

• In a cold large (12″) cast iron skillet add bacon. Turn heat to medium and cook until crisp. Stirring occasionally. This will take about 25 minutes. See the shortcut method if you want to make this quicker.
• Remove bacon from the skillet with a slotted spoon and place on a paper towel lined plate. Set aside. Pour bacon drippings into a jar to save for later use and return 4 tablespoons bacon drippings to the pan.
• Return skillet to medium heat. Add mushrooms, onion and garlic. Cook the vegetables until they are browned, about 5 minutes, stirring occasionally.
• Add 2 tablespoons bacon drippings, into the pan (or butter if you are out of bacon drippings). Add flour, salt, pepper, and red pepper flakes. Stir until the flour dissolves into the vegetables. Cook 1 minute to cook out the floury taste.
• Add milk and stir to combine. Remove from the heat, to prevent the cheese from getting grainy. Add the cheese a handful at a time and stir between each addition.
• Once the cheese is completely melted into the sauce add green beans and half of the cooked bacon.
• Stir to combine, and return the skillet to medium heat. Continue to cook the casserole until the green beans are heated through, and the sauce is thickened, about 3-5 minutes. Top with remaining bacon.

Video

Notes

You can also use blanched fresh green beans, when available.

Shortcut method: bake bacon in the oven until crisp. Cool and crumble. Set aside. Add 4 tablespoons butter to skillet. Once the butter is melted add mushrooms, onions and garlic. Continue with recipe as written above.

Gluten-free instructions: Mix 1/4 cup of corn starch with 1/2 cup of milk in a resealable container. Seal and shake the living tar out of it to create a slurry. Omit the flour called for in the recipe. Add the remaining 1 1/2 cups of milk to the recipe. Cook until it starts to bubble. Add the slurry and stir to combine. Proceed with the recipe.

Nutrition

Serving: 1 | Calories: 382cal | Carbohydrates: 15g | Protein: 15g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 59mg | Sodium: 789mg | Sugar: 7g | Fiber: 3g | Calcium: 219mg | Iron: 1mg

Originally published November 2017, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Cheesy Green Bean Casserole Recipe + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS BAKED MASHED POTATOES RECIPE

• Far From Average: Creamy, cheesy, and packed with flavor.
  
• Sun-Dried Tomato Goodness: A fun upgrade to plain mashed potatoes.
  
• Make-Ahead Friendly: Say hello to stress-free entertaining!
  
• Golden Perfection: Bakes up golden with a crave-worthy cheesy crust.
  
• Versatile: Perfect for holidays, dinner parties, or family meals.

Baked Mashed Potatoes

Mashed potatoes are my love language… but baked mashed potatoes??? That’s a whole new level.

These are creamy, garlicky, and loaded with parmesan… and then BOOM, in comes the tangy sun-dried tomatoes. I swear, they’re like little flavor bombs hiding in every bite.

Think of it as the glamorous cousin to our classic Best Ever Mashed Potatoes and hearty loaded mashed potatoes.

Sun-dried tomato mashed potatoes baked to golden perfection have graced our holiday table more than once, but honestly, I don’t wait for a holiday to make them.

When you’re craving comfort food with a twist, this is it. You’ll be fighting for the crispy edges on top. Don’t say I didn’t warn ya!

INGREDIENT NOTES

• Yukon Gold Potatoes: Naturally creamy and buttery, they’re the best choice for mashed baked potatoes. Russets work in a pinch but will be lighter and fluffier.
  
• Butter: Unsalted gives you better control over seasoning. If you use salted butter, reduce the added salt by ¼ teaspoon.
  
• Garlic: Fresh minced garlic adds depth! Sauté just until fragrant, never brown. Garlic powder can substitute in a pinch.
  
• Milk: Whole milk makes the potatoes creamy without being too heavy. For extra richness, swap in half & half.
  
• Parmesan Cheese: Use freshly grated parmesan for the best melt and flavor. Pre-grated won’t give the same cheesy pull.
  
• Sun-Dried Tomatoes: Choose oil-packed for the best flavor and soft texture. Be sure to drain well and chop finely so they mix in evenly.
  
• Nutmeg: Just a pinch enhances the creaminess and rounds out the flavor. Don’t skip it!

VARIATIONS

Cheesy Upgrade: Stir in 1 cup shredded mozzarella or fontina with the parmesan.

Herb Lovers: Add 2 tablespoons fresh basil or rosemary to the mash for extra flavor.

Veggie Boost: Mix in sautéed spinach, mushrooms, or caramelized onions before baking.

Spicy Twist: Add crushed red pepper flakes or a pinch of cayenne to the potatoes.

Make It Rustic: Leave the skins on for more texture and color.

SERVING SUGGESTIONS

• Holiday Favorite: Pair with my Perfect Roast Turkey for Thanksgiving or Christmas dinner.
  
• Weeknight Dinner: Serve alongside balsamic glazed meatloaf or smothered chicken.
  
• Steak Night: These baked mashed potatoes are dreamy next to juicy garlic butter steak bites.
  
• Quick Option: Pair with a simple green salad and crusty bread for a cozy meatless meal.
  
• Wine Pairing: A buttery Chardonnay or smooth Merlot balances the richness.

MASHED BAKED POTATOES FAQ

I’ve made a lot of mashed potatoes in my life, and trust me… not all mashes are created equal.

Yukon Golds give you that naturally buttery base without needing loads of cream, while a touch of nutmeg adds warmth and dimension that most people can’t quite put their finger on.

Sautéing the garlic in butter before mashing brings out a sweeter, mellow flavor that melts right into the potatoes.

Over the years, I’ve learned that sun-dried tomatoes are the secret weapon. Tangy, rich, and bold enough to cut through all the creaminess.

TOOLS NEEDED

• Large Pot: For boiling potatoes evenly.
  
• Potato Ricer or Masher: A ricer makes ultra-smooth potatoes, while a masher gives a rustic texture.
  
• Large Mixing Spoon: To fold in cheese and tomatoes.
  
• 2-quart Baking Dish: Perfect size for this baked mashed potatoes recipe. It ensures even baking!
  
• Box Grater: For freshly grated parmesan.
  
• Wooden Spoon or Spatula: To sauté garlic without burning

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Mashed Potato Recipes

How to Make Nana’s Best Basic Mashed Potatoes Recipe

Loaded Mashed Potatoes

Best Ever Mashed Potatoes Recipe + How to Video

Creamy Crockpot Mashed Potatoes Recipe + Video

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Baked Mashed Potatoes with Sun-Dried Tomatoes

My Baked Mashed Potatoes with sun-dried tomatoes and parmesan cheese are a true show stopper. This recipe always receives RAVE reviews!

Course Side Dish

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6 people

Calories 397cal

Author Donna Elick

Equipment

• 2 quart casserole dish
• potato masher
• box grater
• measuring spoons

Ingredients

• 3 pounds Yukon Gold potatoes peeled and cut into 1-inch chunks
• 6 tablespoons unsalted butter
• 3 garlic cloves minced (about 2 teaspoons)
• 1 cup whole milk or half milk and half half & half for a richer flavor
• 1 cup (4 ounces) parmesan cheese, grated and divided
• 3/4 cup sun-dried tomatoes packed in oil drained and chopped (about 7 ounces from an 8-ounce jar)
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon fresh ground black pepper
• Chopped parsley basil, or chives, for garnish

Instructions

• Preheat the Oven: Preheat oven to 400°F. Grease a 2-quart baking dish with butter or spray.
• Cook the Potatoes: Bring a large pot of liberally salted water to a boil. Add 3 pounds Yukon Gold potatoes and cook for 15–20 minutes, or until fork tender. Drain and set aside.
• Sauté Garlic: In the same pot, melt 6 tablespoons unsalted butter over medium heat. Add 3 garlic cloves minced (about 2 teaspoons) and sauté for 60 seconds until fragrant. Do not let the garlic brown.
• Mash the Potatoes: Return potatoes to the pot. Add 1 cup whole milk, 1 1/2 teaspoons kosher salt, 1/4 teaspoon nutmeg, and 1/4 teaspoon fresh ground black pepper. Mash with a potato masher or ricer until smooth and creamy.
• Add Mix-Ins: Stir in 3/4 cup sun-dried tomatoes packed in oil and 3/4 cup of 1 cup (4 ounces) parmesan cheese, grated and divided until well combined.
• Assemble the Dish: Transfer mashed potatoes into the prepared baking dish. Sprinkle with remaining 1/4 cup parmesan cheese.
• Bake and Finish: Bake uncovered for 20–22 minutes, until the top is lightly golden. For extra browning, broil for 2–3 minutes at the end.
• Serve: Garnish with fresh herbs and serve hot.

Notes

Make-Ahead Tips: Assemble the mashed potatoes, cover tightly, and refrigerate for up to 24 hours. Bake just before serving, adding 5–10 minutes to the cook time if cold.

Storage: Cool to room temperature. Transfer to an airtight container and refrigerate for 3–4 days.

Reheating: Microwave in 30-second bursts, stirring in a splash of milk or cream to refresh. Or reheat covered in a 350°F oven for 20–25 minutes.

Freezing: Freeze in a freezer-safe container for up to 1 month. Note: the texture of sun-dried tomatoes and parmesan may soften slightly when thawed.

Nutrition

Serving: 1 | Calories: 397cal | Carbohydrates: 46g | Protein: 13g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 46mg | Sodium: 916mg | Sugar: 4g | Fiber: 6g | Calcium: 288mg | Iron: 2mg

Originally Published November 2011, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Baked Mashed Potatoes with Sun Dried Tomatoes appeared first on The Slow Roasted Italian.

To make this Ruth Chris Steakhouse copycat, all you need to do is make a bechamel sauce, add a bit of cheese, and stir in the cooked greens. 

Plus, it’s easy to double the amount to feed a crowd or just have extra for leftovers. It’s such a classic dish that will quickly become one of your favorite sides.

The tender spinach paired with the creamy consistency creates a delicious recipe that everyone will love. 

Serve this decadent side with other steakhouse favorites like baked potatoes, macaroni and cheese, and warm honey wheat rolls. 

And don’t forget the main course! Serve a perfect grilled ribeye topped with delicious homemade compound butter.

Homemade Creamed Spinach Recipe

There really are a lot of reasons that I love this easy recipe.

Not only can it be a great option for a weeknight meal, but pair it with tortilla chips or crackers, and you have an awesome spinach dip that even picky eaters will love. 

While it is possible to use fresh spinach for the spinach mixture, I find that the frozen stuff is way quicker and has the same flavor. 

Why work harder when you don’t have to? 

Just be sure that you get rid of any excess moisture because a good creamed spinach side dish shouldn’t have liquid in it or on top. 

What’s in the steakhouse creamed spinach?

Blanched and wilted spinach leaves are added to a flavorful sauce. I love using basic ingredients that create a simple and perfect side dish. 

Minimal effort and time really will create an end result that is loaded with flavor. 

Most people associate this creamy dish as a classic Steakhouse side dish recipe because it pairs really well with the texture of cooked meats. 

Ingredient Notes and Substitutions

Note: This is just a partial list of ingredients. For the full ingredient list, see the recipe card at the bottom of this post.

• Spinach – You can use either fresh or frozen, whichever is easiest. Using a bagged variety as opposed to a bunch will save you from extra washing and chopping. 
  
  Meanwhile, frozen spinach is already blanched so you’ll be able to skip that step entirely. 
  
  Just be sure to thaw the frozen greens first to remove excess liquid, or it will affect the creamy texture. I tend to use fresh baby spinach because I like the flavor and coloring just a tad bit more.
   
• Heavy Cream  – For a thinner white sauce, you can use half and half.
  
• Parmesan cheese – Buy a wedge and grate it yourself. As a result, you’ll have better flavor and a smoother sauce. 
  
  Pre-bagged shreds contain a preservative that gives them a waxy texture to prevent clumping, but it also prevents the cheese from melting well. 

How to make creamed spinach

Be sure to still squeeze out any excess liquid from the thawed spinach so it doesn’t make the sauce too watery.

1. On the stove, melt butter. Add garlic, onion powder, salt and pepper. Stir to combine. Cook for 1 minute, or until the garlic becomes fragrant.
   
2. Whisk in the flour and cook for 1 minute. Add heavy cream and let it simmer for 3 minutes, or until it thickens.
   
3. Add the parmesan and stir to melt, then add the spinach and stir to combine.
   
4. Taste for flavor, adding more salt and pepper as needed. Serve warm.

Recipe notes

• Make ahead of time – If you’ll be serving this with a holiday meal during the holiday season, you can make the sauce a day in advance and refrigerate in a sealed container. 
  
  Then, warm on the stove and add in the spinach and cheese just before serving.
  
• Storage – Keep any leftover spinach in an airtight container in the refrigerator for up to 3 days. Or, transfer to storage bags and freeze for several months. 
  
  Thaw in the refrigerator before reheating with an extra splash of half and half.
  
• Reheating – It’s easiest to heat this creamed spinach recipe on the stove. Just add a serving to a wide skillet and stir occasionally until warmed through. 
  
  Keep it on low heat so the dairy doesn’t separate or curdle.

Creamed Spinach FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easy Creamed Spinach (Best Steakhouse Recipe)

Steakhouse creamed spinach has loads of flavor from a rich cream sauce. Make this recipe for a hearty side dish for beef, chicken, or pork!

Course Side Dish

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 449cal

Author Donna Elick

Equipment

• skillet
• whisk

Ingredients

• 2 tablespoons butter
• 3 cloves garlic finely minced
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper optional
• 1 tablespoon all-purpose flour
• 1 1/2 cup heavy cream
• 1/3 cup parmesan cheese freshly grated
• 24 ounces frozen spinach thawed, and liquid pressed out

Instructions

• Melt the butter in a skillet over medium heat. Add the garlic, onion powder, salt, pepper and cayenne pepper, and stir to combine. Cook for 1 minute, or until the garlic becomes fragrant.
• Whisk in the flour and cook for 1 minute. Add heavy cream and let it simmer for 3 minutes, or until it thickens.
• Add the parmesan and stir to melt, then add the spinach and stir to combine.
• Taste for flavor, adding more salt and pepper as needed. Serve warm.

Notes

Store creamed spinach in an airtight container in the fridge for up to 3 days. I do not recommend freezing creamed spinach, as the texture and consistency become grainy when thawed.

Nutrition

Serving: 1 | Calories: 449cal | Carbohydrates: 13g | Protein: 12g | Fat: 41g | Saturated Fat: 26g | Cholesterol: 122mg | Sodium: 620mg | Sugar: 4g | Fiber: 5g | Calcium: 386mg | Iron: 4mg

Originally published October 2022, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Creamed Spinach (Best Steakhouse Recipe) appeared first on The Slow Roasted Italian.

Do you have that one family member who doesn’t like veggies? 

Well, I can’t wait to see their reaction when you put these carrots on the table, because they’ll gobble them up like candy! 

And all you need are simple ingredients to make this easy candied carrot recipe! It’s the perfect side dish – even picky eaters will love the flavor! 

The fun part about making these brown sugar carrots is that the sweet flavors really pop! 

I love using fresh carrots for this easy side dish recipe – and using baby carrots means that I don’t have to spend time using a vegetable peeler, either! (although, any type of carrots will work!) 

The first time that I made this dish using raw carrots, I knew a great thing was cooking. I’ve made these for Easter dinner, Sunday dinners, and as a compliment to the main dish on the holiday table as well. 

And yes – you can even make this great recipe for a simple weeknight dinner, too! 

Cooking carrots this way is a fun way to show the family that side dishes can be the star of the show. 

The brown sugar mixture paired with the buttery glaze makes this perfect for special occasions. 

The natural sweetness of the carrots also pairs really well with the buttery flavors of the added ingredients. 

There are many different ways that you can tweak and make this the perfect recipe for your personal consumption, so have fun and get started! 

You’ll be amazed at the simplicity of this delicious recipe – and it just might be your new favorite way to eat carrots! 

Candied Carrots

Carrots are naturally sweet, but cooked this way, they are sticky-sweet, totally tender, and so buttery smooth!!

A bit of honey can turn the most basic of ingredients into mouth watering meals in dishes like sriracha honey chicken wings and honey garlic meatballs. 

When you’d least expect it, honey turns average into amazing!

Ingredient Notes and Substitutions

• Baby Carrots – If you prefer whole long carrots, cut them into coins or 3-inch pieces. 
  
  Keep in mind that thicker carrots will have a longer cooking time as you want this recipe to have tender carrots as the texture. 
  
  Choose the best carrots for your time and cravings.Any type of carrot will work but you want them to be similar in size. 
   
• Light Brown Sugar – Brown sugar has a deep molasses flavor. You can use regular white sugar instead, but the glaze will taste a bit different.
  
  If you want that brown sugar-glazed carrots taste, stick to brown sugar. It’s the best way to get carmelized carrots. 
  
• Fresh Herbs – Parsley and dill are my go-tos for garnish. 
  
  But there are so many other options! Rosemary, sage, mint, and oregano all taste great with carrots and honey.
  
• Unsalted Butter – If you need to use salted butter, leave out the extra kosher salt in the recipe. You can always add some at the end if needed.

Recipe Notes

1. Want more glaze? The recipe makes enough glaze to coat 2 pounds of baby carrots. 
   
   If you want more brown sugar goodness, go for it! Simply double the ingredient amounts. They’re addictive and called carrot candy for a reason so have fun with making more! 
   
2. Do you like super soft baby carrots? If you cook according to my recipe instructions, your candied carrots will be tender-crisp. 
   
   If you want them softer, simmer them longer in the water, until they’re as tender as you like.

Candied Carrots FAQ

Storing and Reheating Leftovers

Transfer leftovers to an airtight container and they’ll keep well for up to 6 days in the fridge. 

I don’t recommend freezing candied baby carrots – the glaze loses a bit of its smooth, buttery texture after freezing and thawing.

To reheat, throw them back into the skillet and reheat over medium heat for about 10 minutes, or until they’re warmed through.

What to Serve with Candied Carrots

This easy side dish goes well with most baked or roasted dishes. 

If you make my Crockpot Roast, it includes carrots, but chicken and steak are two favorites that taste fabulous with sweet glazed carrots!

And of course, for a quick holiday holiday side dish, glazed baby carrots are a must! Serve them alongside a glazed ham, salmon, or Thanksgiving turkey. 

Enjoy!

With love, from our simple kitchen to yours.

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Easy Candied Carrots Recipe (Honey & Brown Sugar)

Candied Carrots is a scrumptious side dish of tender baby carrots in a lip-smackingly sweet glaze of honey, brown sugar and butter.

Course Side Dish

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 people

Calories 123cal

Author Donna Elick

Equipment

• large skillet
• cutting board
• kitchen knives
• measuring spoons
• measuring cups for liquids

Ingredients

• 2 pounds baby carrots or regular carrots, cut into 2-inch pieces
• ½ cup water
• ½ teaspoon kosher salt
• 4 tablespoons unsalted butter
• 2 tablespoons packed light brown sugar
• 2 tablespoons honey
• salt and black pepper to taste
• 1 tablespoon chopped fresh dill thyme, and/or parsley, for garnish

Instructions

• Place carrots and ½ cup water in a large skillet over medium high heat. Cook until water comes to a simmer. Add ½ teaspoon salt and cook, stirring frequently, until the water has fully evaporated and the carrots are starting to soften.
• Add the butter, brown sugar, and honey; stir to dissolve the sugars into the butter. Cook about 5 minutes longer, until the sauce reduces to a thick glaze and the carrots are fork tender.
• Season to taste with additional salt and black pepper. Garnish with freshly chopped herbs and toss to distribute the herbs evenly into the glaze.
• Store candied carrots in an airtight container in the refrigerator; use within 5-6 days.

Notes

One serving equals approximately ½ cup carrots.
This recipe makes tender-crisp carrots. For softer or well-cooked carrots, simmer in ¾ cup water, cooking until desired tenderness is achieved. Drain excess water before adding glaze ingredients to the skillet.
Double the glaze ingredients for more glaze. This recipe makes enough glaze to coat 2 pounds of baby carrots.
Reheat honey glazed carrots in a skillet over medium heat until warmed through. Alternatively, carrots may be reheated in a microwave, but this will likely cook them more.
Use any of your favorite fresh herbs to garnish the carrots. You can omit the herbs for a sweeter, honey-centric flavor for this dish.

Nutrition

Serving: 1 | Calories: 123cal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 134mg | Sugar: 14g | Fiber: 3g | Calcium: 39mg | Iron: 1mg

Originally Published Aug 19, 2011, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Candied Carrots Recipe (Honey & Brown Sugar) appeared first on The Slow Roasted Italian.

Even with favorite, classic holiday foods, it can be a little boring to serve the same thing every year. 

I’ll show you how to shake things up with a crockpot sweet potato side that takes mashed sweet potatoes to the next level!!

By making this dish in the slow cooker, you’ll have more time to be with those you love outside of the kitchen.

This is the perfect recipe for the holiday table! I love making this for Thanksgiving dinner because the prep time is minimal, and it literally creates the perfect side dish every single time.

You can call this a Thanksgiving recipe, a Christmas side dish, or just a great addition to any holiday meal. The sweet potato flavor is over the top – in a good way! 

There is no reason to take up oven space this holiday season when you can make this comforting side dish in the slow cooker.

This recipe is the easiest way to make crockpot sweet potatoes – it’s the perfect simple side dish! 

Check out the simple steps for this crock pot recipe below. You don’t want to miss this one! 

Slow Cooker Sweet Potatoes

Fluffy as a cloud, with the perfect blend of sweet, savory, and spicy flavors, your mashed sweet potatoes will stand out this Thanksgiving – in the best possible way!

You know, the best dishes don’t have to be difficult or take a lot of time to make. 

That’s why you’ll love this slow cooker recipe, and these other easy Thanksgiving sides too.

When it comes to holiday meals, I like to take things to the next level of delicious – just check out my ultimate Thanksgiving menu! 

Ingredient Notes and Substitutions

• Sweet Potatoes – There are several sweet potato varieties. If you can find Garnet sweet potatoes, use them! 
  
  They’re best for mashing, because they’re softer and have more moisture than some of the others.
  
• Brown Sugar or Honey – You can sweeten your mashed sweet potatoes with brown sugar or honey. There’s just a slight sweetness to this side dish. 
  
  If you want something sweeter, try my copycat Boston Market Sweet Potato Casserole recipe – it’s practically a dessert!! You could also use maple syrup for this easy recipe. 
  
• Red Pepper Flakes – Just a little heat for this fluffy treat! You can use paprika or chili powder in its place for less heat. Or leave out the heat entirely – it’s your call.
  
• Chopped Nuts – Pecans taste fabulous with sweet potatoes! Walnuts are a good alternative for extra texture and a little less sweetness. 

Recipe Tips and Tricks

1. Let the spuds cool down before peeling. Give them 15 minutes or so. They should be warm, but not so hot that you’ll burn yourself. The skins will be much easier to remove this way.
   
2. Taste before adjusting the seasoning. Not all sweet potatoes, spices, and seasonings are made equally. 
   
   After you finish mashing the slow cooker sweet potatoes, give them a taste and adjust the spices if necessary.
   
3. Serve right from the slow cooker! Another great thing about crockpots is the “keep warm” setting. 
   
   By using this, you can leave the sweet potatoes in the crock to stay warm. This is super helpful if your Thanksgiving dinners tend to run long.

Making Crockpot Mashed Sweet Potatoes Ahead

You can make your brown sugar sweet potatoes up to 5 days ahead of time. This will free up your slow cooker for other recipes, like Crockpot Stuffing.

Let the potatoes cool to room temperature, then store them in an airtight container in the fridge. 

Some people say you can freeze them for up to 3 months, but I don’t care for the texture of frozen and thawed potatoes. Fresh is always best!

Reheating Slow Cooker Sweet Potatoes

There are several ways to reheat mashed sweet potatoes. Use whichever method works best for you. 

• Oven – In a 350°F. oven, it takes about 20-25 minutes to warm them up. To prevent them from drying out, reheat them in a covered casserole dish.
  
• Stovetop – In a saucepan over medium heat, it takes about 10 minutes. You’ll want to stir them occasionally.
  
• Microwave – When I reheat anything in the microwave, I use 70% power. This way, the food doesn’t dry out.
  
• Slow Cooker –  If your crockpot is available, you can reheat them on the Low setting for a couple of hours.

What pairs well with these crock pot sweet potatoes?

There are so many flavors and types of food that pair well with cooked sweet potatoes. Almost any main course or anything from the holiday menu is sure to be a hit!

Pork, chicken, beef – all are good pairings with this sweet potato recipe.  

What toppings can I add to this slow-cooker recipe?

Anything you want! The first time, I just let the buttery texture treat my taste buds.

But I also love adding mini marshmallows, brown sugar glaze, melted butter, ground cinnamon, a pinch of nutmeg, or even a bit of black beans and cooked sausage for a savory edge.

The sweet potatoes are just the base recipe, how you top them is totally up to you.

One of the best parts of these perfect sweet potatoes is that it is a foolproof method for cooking them.  You get delicious results with minimal effort! 

Enjoy!

With love, from our simple kitchen to yours.

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Slow Cooker Sweet Potatoes Recipe + How to Video

Slow Cooker Sweet Potatoes is your make-ahead holiday side dish solution! This recipe creates scrumptious spuds with brown sugar and pecans.

Course Side Dish

Cuisine American

Method Slow Cooker

Prep Time 10 minutes minutes

Cook Time 4 hours hours 20 minutes minutes

Total Time 4 hours hours 30 minutes minutes

Servings 8

Calories 473cal

Author Donna Elick

Equipment

• slow cooker
• measuring cups for liquids
• measuring cups for dry ingredients
• measuring spoons
• electric hand mixer

Ingredients

• 5 large sweet potatoes
• 8 ounces water
• 1 cup butter softened
• 1/4 cup honey or packed brown sugar
• 1 tablespoon smoked paprika
• 2 teaspoons sea salt or more/less, to your taste
• 1 tablespoon cracked black pepper or more/less, to your taste
• 1 tablespoon garlic powder
• 1 tablespoon red pepper flakes optional
• 1/2 cup chopped pecans or walnuts

Instructions

• Scrub potatoes to remove any dirt; Using the tines of a fork or a sharp knife, stab each potato 4-6 times to create steam vent holes.
• Add sweet potatoes to the slow cooker. Pour water into the crock, cover, and cook for 4 hours on Low, or until potatoes are soft.
• To a small bowl, add butter , honey, and all herbs and spices (everything but the nuts). Stir well to combine. Cover the bowl with plastic wrap and store in the refrigerator.
• When sweet potatoes are soft, use tongs to carefully transfer them from the slow cooker to a plate.

  Drain water from the crockpot. Wait until potatoes are cool enough to touch (but still very warm), then remove peels. They should slide right off when sweet potatoes are cooked.
• Add peeled sweet potatoes back to slow cooker. Add one half of the compound butter mixture to the potatoes.

  Using a handheld electric mixer, whip potatoes and butter on medium-high speed until soft, fluffy, and creamy.
• Before serving, stir 3/4 of the nuts into mashed sweet potatoes; sprinkle remainder on the top.

  For extra-indulgent sweet potatoes, serve with additional compound butter.

Video

Notes

Store leftover sweet potatoes in an airtight container in the refrigerator and use within 5 days.

Nutrition

Serving: 1 | Calories: 473cal | Carbohydrates: 54g | Protein: 5g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 2062mg | Sugar: 18g | Fiber: 8g | Calcium: 85mg | Iron: 2mg

Originally published November 2017. Updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Slow Cooker Sweet Potatoes Recipe + How to Video appeared first on The Slow Roasted Italian.

During fall, this is the perfect side dish. I love that you just need a few simple ingredients, and in a short amount of time, you’ll have soft and tender squash cubes full of delicious flavors.

Using the air fryer makes the cooking process a breeze – I’m all about a quick side dish! 

The biggest thing to remember about air frying cooking vs. cooking foods in the regular oven is that for even cooking, you need to have the squash pieces in a single, even layer. Don’t overcrowd! 

Other than that, air fryer recipes like this are a breeze and literally take no time to make! Get ready for fork tender bites of fresh squash – they’re so good! 

Air Fryer Butternut Squash

Nothing says fall like a basket full of squash, but it can take sooooo long to dice and roast them. 

After picking out all the different shapes and colors, I just want a simple and delicious way to eat them.

Enter this butternut squash air fryer recipe. All you have to do is slice, brush, and air fry. I’ve even included a kitchen hack to make the slicing part easier!

And you can adjust the cooking time to work for all kinds of varieties — acorn squash is another one of my favorites. 

Use your tender, sweet squash halves as a simple side dish, or scoop out the flesh to use in all kinds of different recipes.

While you’re at it, you really should start roasting all your veggies in the air fryer… potatoes, corn on the cob, brussel sprouts, and more! 

It’s so much faster than the oven, won’t heat up your whole house, and is especially great when you only need a small batch done.

Ingredient Notes and Substitutions

• Butternut Squash – Size matters here! Make sure it will fit in your air fryer basket before getting started.
  
  If it’s too long, you can always trim a little off either end, or separate the long neck from the round bottom and cook in batches. Pick one that’s firm with a matte (not shiny) surface and no bruising.
  
• Olive Oil – Not all olive oils are alike, so be sure to pay close attention to the bottle.
  
  Regular or extra light versions are best for air frying and roasting since they can withstand higher temperatures.
  
  Do not use extra virgin olive oil for this butternut squash air fryer recipe — that’s best saved for dressings and dips!
  
  You could use avocado oil for this air fryer butternut squash recipe, but it’s up to you. 
  
• Brown Sugar – This brings out the natural sweetness of the squash and helps to caramelize the surface.
  
  Maple syrup or coconut sugar are good substitutes, but I’d avoid granulated white sugar as it’s more likely to burn.
  
• Salt and Pepper – A must in any kitchen. These enhance the natural flavors of your food for a deeper, more satisfying result. Use freshly ground if you can!

How to Cook Butternut Squash in Air Fryer

• Prepare the squash.

Before you start slicing, place whole butternut squash in the microwave and heat for about 2 minutes. This softens it just enough to make slicing a bit easier.

If you don’t have a microwave, that’s ok! You can simply cut the squash in half right away and continue the recipe as directed.

Stand butternut squash upright on a cutting board and press a large knife straight down through the base. 

You may need to rock the knife back and forth at first, but it should glide through fairly easily after that.

Then, use a spoon to scrape out the seeds and stringy bits from the inner cavity until you’re left with smooth flesh.

• Brush with oil and seasonings.

Mix together the oil, brown sugar, salt, and pepper in a small bowl until well combined. The brown sugar plays off the natural sweetness of the squash in the most delicious way.

Brush the mixture evenly over the cut halves — only on the inside. If you’re concerned about sticking, you can brush a little oil by itself over the skin side before placing each half in the basket.

• Air fry until tender.

Close the air fryer and let it do its thing. No need to shake or flip anything!

Air fryer butternut squash is done when the tops are browned and the flesh can be pierced easily with a fork. 

Be sure to test in several different spots as it might be tender in the center but still hard along the top.

Prep Ahead

• Slice squash and scoop out seeds
• Mix oil, sugar, and seasonings
• Preheat air fryer

Kitchen Tools You Will Need

• Air Fryer – Different brands and sizes may require different cooking times, so be familiar with your model and make adjustments as needed.
• A Sharp Knife to slice the squash in half
• Small Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
• Basting Brush – Useful for everything from greasing pans to basting food.

Serving Suggestions 

Air fryer butternut squash is the perfect fall side dish, pairing well with all kinds of roasted meats and your favorite grains. 

Enjoy it with smoked turkey breast or rotisserie chicken, herb crusted pork tenderloin, or juicy steak bites.

Sometimes I’ll even enjoy a half for a simple lunch, as is, or with a hearty salad. It’s a great vegetarian dinner option too since it’s loaded with all kinds of good-for-you vitamins and minerals.

You could even use air fryer butternut squash to make copycat Panera Autumn Squash Soup! 

Though, you may want to reduce the amount of brown sugar in that recipe since we already used it in this one.

Or, whip that tender flesh with a little bit of heavy cream for a sweet and fluffy butternut squash mash.

Serving this during the holiday season gives you so many different ways to enjoy all the savory flavors. In my opinion, it’s always a good choice! 

Storage and Reheating Butternut Squash in Air Fryer

Allow leftover squash to cool before wrapping in foil or storing in an airtight container. Air fried squash will keep for up to 4 days in the refrigerator.

To reheat, place butternut squash in the air fryer and heat for 5-6 minutes at 350°F, or until warmed through. It really is a great side dish even when reheated! 

Butternut Squash Air Fryer Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Print

Homemade Butternut Squash Tn The Air Fryer Recipe

Make Air Fryer Butternut Squash for an easy side dish that’s deliciously sweet and savory. Easy to make and customize too!

Course Side Dish

Cuisine American

Method Air Fryer

Prep Time 3 minutes minutes

Cook Time 37 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 169cal

Author Donna Elick

Equipment

• small bowl
• air fryer

Ingredients

• 1 large butternut squash
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

• Preheat your air fryer to 350°F (175°C).
• Microwave the whole butternut squash on high for 2 minutes to soften it slightly. This will make it easier to cut.
• Carefully cut the softened squash in half lengthwise and scoop out the seeds with a spoon.
• In a small bowl, mix together the olive oil, brown sugar, salt, and black pepper.
• Brush the cut sides of the squash with the prepared mixture.
• Place the squash halves in the air fryer basket, cut side up.
• Air fry for 35 minutes, or until the squash is tender and easily pierced with a fork.
• Allow to cool slightly before serving

Nutrition

Serving: 1 | Calories: 169cal | Carbohydrates: 28g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 300mg | Sugar: 10g | Fiber: 4g | Calcium: 96mg | Iron: 1mg

Originally published November 2024, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Homemade Butternut Squash Tn The Air Fryer Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE BUTTERNUT SQUASH STUFFED

• Hearty main or savory side
• Ready in an hour

Stuffed Butternut Squash

We are straight-up obsessed with fall flavors in our house, and this stuffed butternut squash recipe is basically autumn in edible form. 

It’s got that sweet-savory thing goin’ on with juicy apples, herby sausage, golden onions, and cranberries that POP with flavor.

Add in the roasted squash base and a hint of pecan crunch? Honey, it’s a whole harvest festival in a squash boat.

And if you’ve ever had that one squash dish that made you think “meh,” this one’s about to change your whole opinion. 

It’s easy enough for a weeknight, fancy enough for your in-laws, and tasty enough to make everyone ask for the recipe (and the leftovers). 

Cozy up, because stuffed butternut squash is about to become your new fall favorite!!

INGREDIENT NOTES

• Sausage: Any ground sausage works here, including pork, chicken, or turkey. Mild is classic, but spicy adds a nice kick.
  
• HoneyCrisp or Pink Lady Apple: Both are tart-sweet and won’t get mushy when cooked. Only swap in another variety if you absolutely must. Fuji or Cosmic Crisp are the next best thing.
  
• Squash Size: If your squash is on the larger side, one may be enough to serve 4. Adjust filling amounts as needed.
  
• Cranberries & Pecans: These are optional, but add a fantastic texture and seasonal flavor. Don’t skip unless you must!
  
• Sage: Fresh sage brings warmth and depth. If substituting with dried, use ½ teaspoon.

VARIATIONS 

Vegetarian Option: Use a plant-based sausage or sautéed mushrooms in place of meat.

Add Cheese: Stir in ¼ cup shredded gouda, fontina, or sharp cheddar for creamy richness.

Different Squash: Try acorn or delicata squash for a different presentation.

Sweet Twist: Drizzle stuffed butternut squash with maple syrup or balsamic glaze before serving.

SERVING SUGGESTIONS 

• Something Fresh: Toss together a crisp salad with shaved brussels sprouts and kale.
  
• Yummy Bread: Add some warm pumpkin rolls or a crusty loaf of French bread to the table.
  
• Holiday Feast: Serve alongside turkey or prime rib with all the classics. I’ll often make a vegetarian version if we have guests who aren’t meat-eaters, so they have a hearty main too.
  
• Beverage Pairing: A glass of mulled wine or sparkling cider will play off the sweet and savory flavors in the filling.
  

STUFFED BUTTERNUT SQUASH RECIPES FAQ

I’ve made just about every version of stuffed squash you can imagine.

And this is the one I come back to every fall. I’ve tested it with sweet sausage, spicy sausage, turkey sausage, you name it… and every version works because the real secret is in the balance. 

The roasted squash gives you that buttery base, and when you mix it with browned meat, apples, and just enough cranberry, it hits all the right notes.

For beginners: Don’t be intimidated by the idea of roasting squash. It’s honestly one of the easiest prep steps ever. Cut, scoop, roast. That’s it. 

And if your squash is a little wonky-shaped, no stress. Just pack in the filling like you mean it!

TOOLS NEEDED 

• Sharp Knife & Sturdy Cutting Board: It takes a bit of muscle to slice through that tough rind, so be prepared! You’ll need to chop up the onions, apple, and sage leaves as well.
  
• Baking Sheet: Opt for this over a casserole dish to help the squash brown on all sides.
  
• Large Skillet: Wide enough to brown the sausage and cook the filling.
  
• Mixing Spoon or Spatula: Stir the filling as it cooks, then pile it in so your butternut squash is stuffed to the brim.
  
• Measuring Cups and Spoons: Balance is the name of the game, so use precise measurements for success.

Enjoy!

With love, from our simple kitchen to yours.

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Print

Stuffed Butternut Squash

This Stuffed Butternut Squash has the perfect balance of sweet, savory, and herb flavors. A cozy, rustic dish that’s deliciously satisfying!

Course Side Dish

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Calories 684cal

Author Donna Elick

Ingredients

• 2 medium butternut squash halved and seeded
• 2 tablespoons extra virgin olive oil
• 1 pound sausage mild or spicy, pork, chicken, or turkey
• 1 small yellow onion diced
• 2 cloves garlic minced (about 2 teaspoons)
• 1 Honeycrisp or Pink Lady apple peeled, cored, and diced
• 2 –3 fresh sage leaves chopped (about 1 tablespoon)
• 1 teaspoon dried thyme
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon fresh ground black pepper
• Fresh parsley chopped (for garnish)

Instructions

• Preheat the Oven: Preheat oven to 400°F. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
• Roast the Squash: Place the 2 medium butternut squash cut side up on the prepared baking sheet. Drizzle with 2 tablespoons extra virgin olive oil and sprinkle with about 1/4 teaspoon of salt. Flip them over so the cut side is down. Roast for 40–45 minutes, or until the squash is fork-tender and the cut side has browned slightly.
• Brown the Sausage: While the squash roasts, cook 1 pound sausage in a large skillet over medium heat. Use a spatula to break it into crumbles as it browns. Once fully cooked and browned, transfer the sausage to a bowl and set aside. Do not wipe out the pan.
• Sauté Aromatics and Apples: In the same skillet, add 1 small yellow onion and sauté for 2 minutes, scraping up any browned bits from the sausage. Add 2 cloves garlic, 1 Honeycrisp or Pink Lady apple, 2 –3 fresh sage leaves, 1 teaspoon dried thyme, remaining salt, and 1/4 teaspoon fresh ground black pepper. Cook for another 3–4 minutes, stirring often, until the onion is translucent and apples are slightly softened.
• Add Mix-Ins: Return the sausage to the skillet and stir in 1/4 cup dried cranberries and 1/4 cup chopped pecans. Remove from heat and mix everything well to combine.
• Scoop the Squash: Once the squash is cool enough to handle, use a spoon to scoop out some of the flesh to create a generous cavity for the filling, leaving about 1/2-inch border around the edges and bottom. Add the scooped squash flesh to the sausage mixture and stir to combine.
• Stuff and Bake: Flip the squash halves cut side up and fill each generously with the sausage mixture, mounding it slightly. Return to the oven and bake for 5–10 minutes, or until everything is heated through and the tops begin to crisp.
• Garnish and Serve: Remove from oven, garnish with chopped parsley, and serve warm.

Notes

Make-Ahead Tips: You can prepare the filling and roast the squash up to 2 days in advance. Store both in separate airtight containers in the fridge. When ready to serve, reheat the squash in a 350°F oven for 10 minutes, stuff with the warmed filling, and bake another 10–15 minutes.

Freezing Tips: To freeze cooked and stuffed squash, let cool completely. Wrap each half tightly in plastic wrap, then in foil. Freeze for up to 3 months. To reheat from frozen, bake at 350°F for 45–50 minutes or until warmed through.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until hot.

Customization Ideas: Add shredded parmesan or gouda to the filling before stuffing the squash. A light drizzle of balsamic glaze or maple syrup over the top before serving adds a lovely sweet-savory finish.

Ingredient Swaps: You can substitute the sausage with cooked mushrooms, lentils, or plant-based sausage. Acorn or delicata squash make great substitutes for butternut.

Nutrition

Serving: 1 | Calories: 684cal | Carbohydrates: 61g | Protein: 22g | Fat: 43g | Saturated Fat: 11g | Cholesterol: 82mg | Sodium: 1029mg | Sugar: 20g | Fiber: 10g | Calcium: 213mg | Iron: 5mg

Originally published September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Stuffed Butternut Squash appeared first on The Slow Roasted Italian.