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Simple 4 Ingredient Potato Soup

This 4 Ingredient Potato Soup is so simple, creamy, and delicious. You'll be amazed at how rich and flavorful a soup made with only potatoes, onion, milk, and butter can be. Coming together in just 30 minutes, this quick and easy potato soup is sure to be a new comfort food favorite.

A white bowl filled with 4 ingredient potato soup, which is topped with shredded cheddar cheese, crumbled bacon bits, and sliced green onion. There are two potatoes out of focus in the background.

Potato soup is like a warm, delicious hug. Rich, hearty, and oh-so-satisfying, I love digging into a big bowl of creamy potato soup on a chilly fall day.

In the classic version, the puréed spuds are often combined with bacon fat, cheese, sour cream, and other ingredients. While these recipes are delicious, my goal with this 4 Ingredient Potato Soup recipe was to make a simplified version of the classic.

I was inspired when I pulled a bunch of potatoes and small onions from my garden and needed to use them up. The results are a simple, yet flavorful potato soup that can be eaten as is or used as a blank canvas for some tasty toppings.

So, next time you're craving something cozy and comforting for dinner, give my 4 Ingredient Potato Soup recipe a try.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Why You'll Love This Recipe

  • Quick and Easy- If you're looking to get dinner on the table fast, this soup is your answer. From start to finish, you can have dinner served in just about 30 minutes.
  • Only 4 Ingredients- All you need is a few potatoes, an onion, a little milk, and some butter and you've got yourself a simple, yet flavorful meal.
  • Classic Comfort Food- Potato soup is the perfect recipe to make during the fall and winter. When there's a chill in the air and you're craving a creamy, delicious bowl of comfort food, this old-fashioned potato soup has your back.
  • Endless Topping Options- The best part about this 4 ingredient potato soup are all of the toppings you can add. Think of this potato soup like a blank canvas and the toppings are your paint. Get creative!

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Potatoes- I used Yukon Gold potatoes that I grew in my garden this summer. Any medium to high starch potato, such as yellow potatoes or russets, will work well in this 4 Ingredient Potato Soup.
  • Onion- Another vegetable I grew in my garden this year, yellow onions are a fantastic, all-purpose onion. They lend a sweet, mellow onion flavor to the soup.
  • Milk- I opted for 2% milk to keep things on the lighter side, but whole milk, skim milk, or even cream can be used in its place.
  • Butter- Of course, butter and potatoes go together like peanut butter and jelly. The creamy, buttery flavor pairs perfectly with the simple, delicious potato.

Sustainability Tip: Interested in growing your own potatoes in your garden? It's super fun and easy! Here is a guide to help get you started.

The ingredients to make 4 ingredient potato soup are displayed on a butcher block countertop. There is text over each ingredient stating what it is. The ingredients include potatoes, onions, milk, and butter.

Step by Step Instructions

Here is how to make this 4 Ingredient Potato Soup.

Step 1: Sauté the onion. Melt the butter in a large dutch oven or saucepan over medium heat. When the butter begins to sizzle, add in the diced onion. Sauté the onion until softened and just beginning to brown, about 5-7 minutes.

Diced onion being sautéed in butter. There is a wooden spoon sticking out of the pot to the left.

Step 2: Cook the potatoes. Add the potatoes to the butter and onion and stir to coat. Add two cups of water and simmer, uncovered, for 10-15 minutes or until the potatoes are fork tender. Remove from heat, but do not drain the excess water.

Cubed potatoes being simmered in buttery water in a large dutch oven.
Cooked potatoes in starchy water in a large dutch oven.

Step 3: Mash the potatoes. Using a fork, potato masher, immersion blender, or blender, mash the potatoes until they reach your desired texture (they will look a little like mashed potatoes at this point). Be careful not to overwork the potatoes, especially if you use an immersion blender or regular blender, as this could result in a gluey consistency (see tips below). It's okay if you leave a few chunks of potato in the soup.

The potatoes after being mashed with an immersion blender. There is a wooden spoon in the mashed potatoes.

Step 4: Simmer the soup and serve. Stir in the milk, salt, and pepper and return the pot to the stovetop. Simmer the soup over low heat for an additional 5 minutes or until it starts to thicken up a bit. Serve immediately topped with crumbled bacon, shredded cheddar cheese, and sliced green onion, if desired.

Four ingredient potato soup after the milk, salt, and pepper have been added. There is a wooden spoon sticking out of the pot to the left.

Tips for the Best Potato Soup

  • Choose the right potato variety. Potatoes come in a variety of colors, sizes, and starchiness levels. Some potatoes are more starchy (i.e. less waxy) than others, which means they are less likely to hold their shape when cooked. Therefore, to achieve a smoother, more velvety potato soup, opt for potatoes in the medium to high starch range such as yellow potatoes or russet potatoes.
  • Don't over-mix the potatoes. Similar to mashed potatoes, overworking the potatoes in potato soup can lead to an unappealing gluey consistency. When too much potato starch comes into contact with liquid, the starch and liquid form a bond, giving the potato soup a slimy mouthfeel. To avoid this, don't cut the potatoes too small and don't over-mix them. A fork or potato masher is less likely to turn your potatoes into glue. But, if you prefer to use an immersion blender or regular blender, just keep an eye on the consistency of your soup.

Substitutions and Additions

Here are a few ways you can customize this 4 Ingredient Potato Soup recipe to fit your diet and taste preferences.

Substitutions

  • Potatoes- Swap all or half of the potato for cauliflower for a low-carb option. Other root vegetables, such as parsnips or turnips, would also make excellent substitutes for potatoes.
  • Onion- White onion, shallot, or even green onion can all be used in place of the yellow onion. Keep in mind, however, that different onions have different levels of flavor intensity.
  • Milk- Any type of milk or cream can be used in this potato soup recipe. If you prefer a brothy soup, try using chicken or vegetable stock in place of the milk.
  • Butter- Margarine, dairy-free butter, or olive oil can all be swapped for the butter.
  • Dairy-Free (Vegan)- To make this recipe dairy-free and vegan, use dairy-free butter or olive oil in place of the butter. Additionally, swap the milk out for your favorite dairy-free milk.
  • Gluten-Free- Luckily for all of my celiac and gluten-sensitive friends, this soup is naturally gluten-free.

Additions

  • Garlic- A few cloves of minced garlic sautéed alongside the onion would add a delicious garlic flavor to the potato soup. Likewise, a little bit of garlic powder could also be added.
  • Herbs- Parsley, thyme, and rosemary would all pair wonderfully with the simple flavors in this soup.
  • Bacon- Bacon makes everything better, doesn't it? You can cook a few slices of bacon and then sauté the onion in the rendered fat. This will add a bit of smoky bacon flavor to the soup. Then, take the cooked bacon and crumble it on top to serve.
  • Cheese- Add some shredded cheddar cheese or parmesan cheese either as a topping or stir it directly into the soup after you add the milk.
  • Sour Cream- Stir a few dollops of sour cream in with the milk to give the soup a bit of a tangy flavor.

What to Serve with 4 Ingredient Potato Soup

One of the best things about potato soup is that it's like a blank canvas. You can easily get creative with the toppings, giving your family the option to mix and match based on their taste preferences. Better yet, invite some of your friends over for a build-your-own-bowl potato soup bar.

While potato soup can certainly be enjoyed all on its own, it's even better when served alongside a few other dishes. Here are a few of my favorite potato soup toppings as well as some suggestions for other dishes to serve with this cozy bowl of goodness.

Toppings

  • Crumbled Bacon
  • Shredded Cheddar Cheese or Parmesan Cheese
  • Chopped Green Onions (Scallions) or Chives
  • Sour Cream or Greek Yogurt
  • Caramelized Onions
  • Steamed or Roasted Broccoli
  • Sweet Corn
  • Hot Sauce
  • Freshly Cracked Black Pepper
A white bowl of 4 ingredient potato soup topped with cheddar cheese, bacon, and scallions. The bowl is sitting on a butcher block countertop and there is a white cloth napkin to the left.

Serving Suggestions

Storage and Reheating

How to Store

  • Refrigerator- Store leftovers in an airtight container for 3-4 days in the refrigerator.
  • Freezer- While potato soup can be stored in the freezer for up to 4 months, it is not ideal. Potatoes tend to become spongy and grainy after freezing and defrosting, which could change the texture of the soup. If you want to try freezing potato soup, I recommend freezing it in individual portions for easier defrosting and reheating.

How to Reheat

  • Stovetop- Add any leftover potato soup to a saucepan set over medium-low heat. Add a splash of milk, water, or broth if the soup seems too thick. Heat until the soup just begins to simmer.
  • Microwave- Using a microwave-safe bowl or container, heat individual portions of leftover potato soup for approximately 1-2 minutes on high, stirring halfway through.
A bowl of potato soup topped with cheddar cheese, bacon, and green onion on a countertop.

Frequently Asked Questions

What type of potato is good for potato soup?

When determining the best potato for potato soup, it's important to look at the starchiness of different varieties of potato. If you prefer a smooth, creamy potato soup, a high starch potato like a russet potato would be perfect. On the other hand, if you like a little texture in your soup and plan to leave some chunks of potato, a medium starch potato such as a Yukon Gold would be better.

Why did my potato soup turn out gluey?

If the consistency of your potato soup turned out slimy and gluey, there may be a couple of reasons. If too much starch is allowed to leach out into the water, you may be left with an undesirable gluey, gummy consistency in your potato soup. To prevent this, don't cube the potatoes too small (about 1-inch cubes are perfect) and avoid overworking the potatoes when you blend them.

Should you peel potatoes for potato soup?

It depends on the type of potato you use and how you like your potato soup. Russet potatoes should always be peeled because their skin is thicker and more fibrous. Potatoes with thinner skin, such as Yukon Gold and Red Bliss potatoes, don't have to be peeled if you enjoy a more chunky, rustic-style soup.

More Easy Dinner Ideas

📖 Recipe

A white bowl filled with 4 ingredient potato soup. The soup is topped with shredded cheddar cheese, crumbled bacon, and scallions. There is a silver spoon sticking out of the soup bowl to the right.
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4 Ingredient Potato Soup

This 4 Ingredient Potato Soup is so simple, creamy, and delicious. You'll be amazed at how rich and flavorful a soup made with only potatoes, onion, milk, and butter can be. Coming together in just 30 minutes, this quick and easy potato soup is sure to be a new comfort food favorite.
Course Main Course, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 407kcal
Author Ashley Petrie, RDN, LDN

Equipment

  • 6-quart dutch oven or large stock pot
  • Immersion blender or potato masher optional

Ingredients

  • 6 tablespoons unsalted butter
  • 1 large yellow onion diced
  • 6 medium Yukon gold potatoes peeled and diced
  • 2 cups water
  • 2 cups 2% milk
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Optional Toppings

  • Crumbled bacon
  • Shredded cheddar cheese
  • Green onions sliced

Instructions

  • Melt the butter in a large dutch oven or saucepan over medium heat. When the butter begins to sizzle, add in the diced onion. Sauté the onion until softened and just beginning to brown, about 5-7 minutes.
    6 tablespoons unsalted butter, 1 large yellow onion
  • Add the diced potatoes to the pot with the onion. Pour in the water and simmer, uncovered, for 10-15 minutes or until the potatoes are fork tender. Remove from heat, but do not drain the excess water.
    6 medium Yukon gold potatoes, 2 cups water
  • Using a fork, potato masher, immersion blender, or blender, mash the potatoes until they reach your desired texture (they will look a little like mashed potatoes at this point). Be careful not to overwork the potatoes, especially if you use an immersion blender or blender, as this could result in a gluey consistency.
  • Stir in the milk, salt, and pepper and return the pot to the stovetop. Simmer the soup over low heat for an additional 5 minutes or until it starts to thicken up a bit. Serve immediately topped with crumbled bacon, shredded cheddar cheese, and sliced green onion, if desired.
    2 cups 2% milk, 1 teaspoon kosher salt, ½ teaspoon black pepper

Notes

  • Store leftovers in an airtight container in the refrigerator for 3-4 days.

Nutrition

Serving: 1serving | Calories: 407kcal | Carbohydrates: 64g | Protein: 9g | Fat: 13.5g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 37mg | Sodium: 420mg | Potassium: 1658mg | Fiber: 9g | Sugar: 9g | Vitamin C: 36mg | Calcium: 141mg | Iron: 2mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Dutch Oven Meatballs in Tomato Sauce

These Dutch Oven Meatballs are seared to perfection, then simmered in homemade tomato sauce for the most tender, juicy, and flavorful meatballs you’ll ever taste. Made entirely in one pot, this classic Italian dish is perfect for the holidays and is make ahead-friendly.

A bowl of Dutch oven meatballs in tomato sauce with pasta. The bowl is surrounded by a wedge of parmesan cheese, garlic heads, basil, tomatoes, and a cheese grater.

Growing up, spaghetti night usually meant frozen meatballs and store-bought marinara sauce. While convenient on a busy weeknight, homemade spaghetti and meatballs simply tastes so much better.

If you’re intimidated by the idea of making meatballs from scratch or think it seems too time-consuming, rest assured that this easy recipe will change your mind.

Made entirely in one pot, this Dutch oven meatball recipe is exactly how I’ve been making my meatballs for years. They’re perfectly tender, made with fresh ingredients, and bursting with rich, aromatic flavors. They’re a huge hit around the holidays or when we’re just craving comforting Italian food.

Today, I’m walking you through how to make the best Dutch oven meatballs, including which ingredients to use, tips that guarantee they turn out right the first time, and some of my favorite sides to serve with this classic Italian dish.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Ground Beef- Opt for 80-85% lean ground beef to add moisture to the meatballs, keeping them tender and juicy.
  • Ground Turkey- Lean ground turkey balances the richness of the beef and creates a well-balanced dish.
  • San Marzano Tomatoes- I always use San Marzano tomatoes for making tomato sauce because they’re less acidic and slightly sweeter than other tomato varieties. Puree the tomatoes before adding them to the Dutch oven for a smoother consistency.
  • Panko Breadcrumbs- Use either panko breadcrumbs or homemade breadcrumbs for the best texture. Soaking the breadcrumbs in milk adds moisture to the meatballs.
  • Whole Milk- Adds moisture to the meatballs, keeping them tender and juicy. Squeeze any excess milk out of the breadcrumbs before adding them to the meatball mixture.
  • Eggs- Binds the meatballs together.
  • Parmesan Cheese- Adds a rich and nutty flavor. Grate your own Parmesan cheese for the best results.
  • Onion- Finely dice the onion so that it cooks through and blends seamlessly into the meatballs.
  • Garlic- Opt for freshly minced garlic for the best flavor.
  • Fresh Basil- Fresh basil leaves add a peppery, anise-like flavor.
  • Red Pepper Flakes- Lends a very subtle amount of heat to the meatballs and tomato sauce. Adjust to suit your tolerance for spice.
  • Italian Seasoning- Infuses the tomato sauce with an earthy, herbaceous flavor.
  • Kosher Salt- I use Diamond Crystal kosher salt in all of my cooking because it does not contain added ingredients like table salt often does.
  • Olive Oil- Use good quality olive oil for searing the meatballs.
The ingredients to make Dutch oven meatballs. Each ingredient is labeled with text. They include ground turkey, ground beef, eggs, parmesan, San Marzano tomatoes, basil, onion, garlic, whole milk, panko breadcrumbs, oil, salt, and seasonings.

Substitutions and Variations

Here are a few ways you can customize these easy Dutch oven meatballs to fit your diet and taste preferences.

Substitutions

  • Ground Beef & Turkey- Swap the ground beef or ground turkey for ground pork, ground sausage, or ground chicken.
  • San Marzano Tomatoes- Substitute San Marzano tomatoes with canned whole tomatoes, crushed tomatoes, or tomato puree.
  • Panko Breadcrumbs- Use regular breadcrumbs, crushed crackers, or make your own fresh breadcrumbs.
  • Whole Milk- Any milk you have on hand can be substituted for whole milk.
  • Eggs- Ricotta cheese, mashed potatoes, and even applesauce can be used in place of eggs in homemade meatballs. Making flaxseed or chia seed “eggs” is another option.
  • Parmesan Cheese- Replace Parmesan cheese with Pecorino Romano cheese, Asiago cheese, or nutritional yeast.
  • Onion- Swap fresh onion for ½ tablespoon of onion powder.
  • Garlic- One teaspoon of garlic powder can be used in place of fresh garlic.
  • Fresh Basil- Use 2 tablespoons of dried basil in place of fresh.
  • Red Pepper Flakes- Substitute red pepper flakes with black pepper or cayenne pepper.
  • Italian Seasoning- Make your own blend using dried oregano, basil, thyme, and rosemary.
  • Kosher Salt- If using table salt or sea salt, start with half the amount called for in the recipe and adjust to taste.
  • Olive Oil- Any neutral-flavored cooking oil with a high smoke point can be used to sear the meatballs.
A white bowl filled with spaghetti and Dutch oven meatballs in tomato sauce.

Variations

  • Gluten-Free- Use gluten-free breadcrumbs or make your own out of gluten-free bread.
  • Dairy-Free- For a dairy-free option, soak breadcrumbs in non-dairy milk. Substitute Parmesan cheese with nutritional yeast, ground pine nuts, or vegan Parmesan.
  • Herbed- Add more fresh herbs, such as parsley, oregano, and thyme, to the meatballs to give them an herbaceous flavor.
  • Spicy- Add more red pepper flakes to the meatballs and tomato sauce for a spicier version of this recipe.
  • Spinach- Mix finely chopped, cooked spinach into the meatballs for added nutrition.
  • Mozzarella-Stuffed- Insert a small cube of low-moisture mozzarella cheese into the center of each meatball before searing.

How to Make Fresh Breadcrumbs

To make fresh breadcrumbs, simply cube any type of bread you have on hand and process it in a food processor until fine crumbs form. 

Sourdough bread is great for flavor and texture, but use what you have. You'll need about 2 cups of breadcrumbs for this recipe, which can be made from roughly 3 cups of cubed bread.

A loaf of sourdough bread on a cutting board. Some of the bread has been cubed.
Homemade fresh breadcrumbs in a clear glass bowl.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

  • Dutch Oven- An enameled Dutch oven is the best tool for searing and simmering homemade meatballs thanks to its even heat distribution and excellent heat retention.
  • Blender or Immersion Blender- To puree the San Marzano tomatoes, you'll need either a standard blender or an immersion blender.
  • Cheese Grater- You'll need a cheese grater if you're grating your own Parmesan cheese, which I highly recommend.

How to Make Dutch Oven Meatballs

Here is how to make homemade meatballs with tomato sauce.

For the Meatballs

Step 1: Prepare your ingredients. Start by soaking breadcrumbs in milk in a small bowl. Additionally, chop the onion and garlic for both the meatballs and the sauce. Chop the basil and grate the Parmesan cheese. Puree the San Marzano tomatoes in a blender.

Panko breadcrumbs mixed with whole milk in a small glass bowl.
Freshly grated parmesan cheese on a green plate.
Pureed San Marzano tomatoes in a glass bowl.

Step 2: Make the meatball mixture. In a large mixing bowl, add half of the onion, half of the garlic, basil, Parmesan cheese, kosher salt, and red pepper flakes. Whisk in the eggs. Add ground turkey, ground beef, and soaked breadcrumbs. Gently mix with your hands until well combined.

Diced onion, garlic, basil, parmesan cheese, and seasonings whisked together with egg in a glass bowl.
Homemade meatball mixture in a glass mixing bowl.

Step 3: Shape the meatballs. Roll the mixture into approximately 24-28 two-ounce meatballs, being careful not to overwork the meat.

Fourteen raw meatballs on a gray plate.

Step 4: Sear the meatballs. Heat olive oil in a large Dutch oven over medium heat. Sear the meatballs in batches for 4-5 minutes per side or until golden brown. Be gentle when flipping. Some small pieces may come off, which will add flavor to the sauce. Transfer seared meatballs to a plate.

Meatballs searing in olive oil in a Dutch oven.
Seared meatballs cooking in a Dutch oven.
Seared meatballs on a gray plate.

For the Tomato Sauce

Step 5: Sauté the aromatics. In the same Dutch oven, add the remaining onion and garlic, along with kosher salt, Italian seasoning, and red pepper flakes. Sauté for about 5 minutes until the onion is translucent and starting to brown.

Onion and garlic sautéing in the same pot the meatballs were seared in. There are crispy bits of meatballs remaining in the pot.

Step 6: Add tomatoes. Pour in the pureed San Marzano tomatoes, scraping the bottom of the pot to release any cooked-on bits. Reduce the heat to low and bring the sauce to a gentle simmer.

Step 7: Simmer the meatballs. Add the seared meatballs to the Dutch oven, ensuring each meatball is covered with sauce. Cover with a lid and simmer for 25-30 minutes. Taste for seasoning, then serve alongside pasta, salad, garlic bread, and more!

Pureed San Marzano tomatoes added to the Dutch oven with the onion and garlic.
Seared meatballs simmering in homemade tomato sauce in a Dutch oven.
Dutch oven meatballs being served with spaghetti.

​​Dutch Oven Meatballs (Video)

Tips for Success

  • Keep things cold. Handle the meatball mixture minimally to prevent the fat from melting. Refrigerate the mixture and rolled meatballs until just before cooking.
  • Don’t overwork the meatballs. Handle the meat gently when mixing and shaping the meatballs to avoid overworking it. If packed too tightly, meatballs can become dense and chewy.
  • Keep Hands Moistened. Wetting your hands with a small amount of water while rolling the meatballs can prevent sticking.
  • Taste Before Cooking. Before searing all the meatballs, cook a small test meatball to check and adjust the seasoning if needed.
  • Avoid overcrowding. Sear the meatballs in batches, typically two batches in a standard 6-quart cast iron Dutch oven.
  • Handle meatballs gently while searing. Gently flip the meatballs using a flat-edged utensil and tongs. Be cautious, as these meatballs are tender. If they stick, use the utensil’s edge to gently release them. They become less delicate as they cook.
  • Season to taste. Taste the tomato sauce before serving and season to taste.

What to Serve with Dutch Oven Meatballs

These Dutch oven meatballs, whether served with classic spaghetti or crusty garlic bread, pair well with a variety of delicious side dishes.

One of the most common sides to serve with Italian meatballs is pasta and other grains. Some delicious options include homemade sourdough pasta, pesto rigatoni, rice, farro, quinoa, mashed potatoes, and polenta.

Alternatively, consider serving different types of bread or rolls as a hearty side dish. Favorites like bruschetta, sourdough bread, sourdough garlic knots, garlic bread, garlic breadsticks, and dinner rolls are excellent choices.

Finally, for a lighter meal, pair these homemade meatballs with your favorite vegetables or side salad. Try roasted balsamic Brussels sprouts, buttery garlic green beans, air fryer cherry tomatoes, spinach Caprese salad, or Caesar salad.

🍝Got leftovers? Repurpose these meatballs to make tasty meatball subs, pizza, or calzones.

Spaghetti and meatballs topped with grated parmesan cheese and a basil leaf in a white bowl.

Storage and Reheating

How to Store

  • Refrigerator- Store leftover meatballs and tomato sauce in an airtight container in the refrigerator for 3-4 days.
  • Freezer- For longer storage, freeze meatballs in a freezer-safe plastic bag or container for up to 3 months.

How to Reheat

If your leftover meatballs are frozen, I recommend letting them thaw overnight in the refrigerator before reheating for best results.

  • Stovetop- Add leftover meatballs with tomato sauce to a saucepan set over medium-low heat. Drizzle a small amount of water over the meatballs if the sauce seems too thick. Heat, stirring occasionally, until fully warmed through.
  • Oven- Preheat the oven to 350°F. Spread the meatballs out in a baking dish and cover with aluminum foil. Heat for 15-20 minutes or until the meatballs are warmed through.
  • Microwave- Transfer leftover meatballs to a microwave-safe bowl and cover with a lid or paper towel. Heat in 30-second intervals, stirring between each, until warmed through.

Make Ahead

Whether you’re cooking for the holidays or just want an easy weeknight meal, these Dutch oven meatballs are perfect for making ahead of time. 

You can either cook the entire dish to reheat later or prepare the raw meatballs and store them in the fridge or freezer until ready to cook. Raw meatballs will stay good in the refrigerator for up to 2 days or in the freezer for up to 3 months.

A bowl of spaghetti and meatballs topped with grated parmesan cheese and a single basil leaf. Out of focus in the background is a few garlic heads, basil leaves, tomatoes, and a block of parmesan cheese.

Frequently Asked Questions

Can I make this recipe without a Dutch oven?

Certainly! You can make this recipe in any pot that has enough space for both the meatballs and tomato sauce.

Can I bake the meatballs instead of searing?

Yes, you can bake the meatballs at 375°F for 20-25 minutes until they reach an internal temperature of 165°F as an alternative to searing. However, this method may result in a slightly less flavorful tomato sauce compared to searing.

Why did my meatballs fall apart?

These meatballs are intentionally soft and delicate, which results in a tender, juicy texture. To prevent them from breaking apart while searing, use a flat-edged utensil and tongs to gently release them from the pan and flip them.

More Dutch Oven Recipes

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A bowl of Dutch oven meatballs in tomato sauce with pasta.
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5 from 1 vote

Dutch Oven Meatballs

These Dutch Oven Meatballs are seared to perfection, then simmered in homemade tomato sauce for the most tender, juicy, and flavorful meatballs you’ll ever taste. Made entirely in one pot, this classic Italian dish is perfect for the holidays and is make ahead-friendly.
Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 28 2-ounce meatballs
Calories 133kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

For the Meatballs

  • 2 cups panko breadcrumbs
  • 1 cup whole milk
  • ½ large yellow onion finely diced
  • 4 cloves garlic minced
  • ½ cup fresh basil chopped
  • ½ cup parmesan cheese freshly grated
  • 1 teaspoon kosher salt
  • ¼ teaspoon red pepper flakes
  • 2 large eggs
  • 1 pound ground beef 80-85% lean
  • 1 ¼ pounds ground turkey 93% lean
  • ¼ cup olive oil for searing

For the Tomato Sauce

  • ½ large yellow onion finely diced
  • 4 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes
  • 56 ounces San Marzano whole peeled tomatoes pureed

Instructions

Prepare the Meatballs

  • Start by soaking breadcrumbs in milk in a small bowl. Additionally, chop the onion and garlic for both the meatballs and the sauce. Chop the basil and grate the Parmesan cheese. Puree the San Marzano tomatoes in a blender.
    2 cups panko breadcrumbs, 1 cup whole milk
  • In a large mixing bowl, add half of the onion, half of the garlic, basil, Parmesan cheese, kosher salt, and red pepper flakes. Whisk in the eggs. Add ground turkey, ground beef, and soaked breadcrumbs. Gently mix with your hands until well combined.
    ½ large yellow onion, 4 cloves garlic, ½ cup fresh basil, ½ cup parmesan cheese, 1 teaspoon kosher salt, ¼ teaspoon red pepper flakes, 2 large eggs, 1 pound ground beef, 1 ¼ pounds ground turkey
  • Roll the mixture into approximately 24-28 two-ounce meatballs, being careful not to overwork the meat.
  • Heat olive oil in a large Dutch oven over medium heat. Sear the meatballs in batches for 4-5 minutes per side or until golden brown. Be gentle when flipping. Some small pieces may come off, which will add flavor to the sauce. Transfer seared meatballs to a plate.
    ¼ cup olive oil

Prepare the Tomato Sauce

  • In the same Dutch oven, add the remaining onion and garlic, along with kosher salt, Italian seasoning, and red pepper flakes. Sauté for about 5 minutes until the onion is translucent and starting to brown.
    ½ large yellow onion, 4 cloves garlic, 1 teaspoon kosher salt, 1 teaspoon Italian seasoning, ¼ teaspoon red pepper flakes
  • Pour in the pureed San Marzano tomatoes, scraping the bottom of the pot to release any cooked-on bits. Reduce the heat to low and bring the sauce to a gentle simmer.
    56 ounces San Marzano whole peeled tomatoes
  • Add the seared meatballs to the Dutch oven, ensuring each meatball is covered with sauce. Cover with a lid and simmer for 25-30 minutes. Taste for seasoning, then serve alongside pasta, salad, garlic bread, and more!

Notes

  • Keep things cold. Handle the meatball mixture minimally to prevent the fat from melting. Refrigerate the mixture and rolled meatballs until just before cooking.
  • Keep Hands Moistened. Wetting your hands with a small amount of water while rolling the meatballs can prevent sticking.
  • Storage: Store leftover meatballs in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
  • Make Ahead: Raw meatballs can be stored in the refrigerator for up to 2 days or frozen for up to 3 months.

Nutrition

Serving: 1meatball with sauce | Calories: 133kcal | Carbohydrates: 7g | Protein: 10.5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 162mg | Potassium: 86mg | Fiber: 1g | Sugar: 3g | Vitamin C: 4mg | Calcium: 45mg | Iron: 1.8mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Creamy Blackened Salmon Pasta

This Blackened Salmon Pasta is rich, creamy, and jam-packed with Cajun flavor. Ready in just 45 minutes, this easy weeknight dinner is hearty enough to satisfy even the hungriest appetites!

A piece of blackened Cajun salmon on top of a bed of Cajun-spiced fettuccini Alfredo pasta. The white plate is garnished with fresh chopped parsley.

The first time I ever cooked salmon, I made pan-seared blackened salmon fillets for my fiancé. Smoke filled the kitchen and the salmon stuck to the pan. It was edible, but definitely not my finest work.

Over the years, I’ve gotten much better at making blackened salmon. In fact, it’s now one of my favorite ways to eat it!

This blackened salmon alfredo pasta recipe is my go-to whenever we’re craving salmon and pasta. Perfectly creamy and flavorful, it’s like a spicy seafood riff on classic fettuccine alfredo.

Today, I’m walking you through how to make the best blackened salmon pasta, including which ingredients to use, tips that guarantee it turns out right the first time, and some of my favorite side dishes to serve with this easy dinner recipe.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Why You'll Love This Recipe

  • Easy to Make- Don't worry if you're new to cooking salmon. Pan-searing blackened salmon is incredibly easy! In fact, it’s one of my favorite ways to prepare it.
  • Ready in 45 Minutes- Perfect for a busy weeknight meal, this simple blackened salmon pasta recipe is ready to serve in just 45 minutes.
  • Rich & Creamy- Light cream, parmesan, and pasta water form a velvety Cajun alfredo sauce, coating the salmon and noodles.
  • Cajun Flavors- Cajun seasoning adds a bold and spicy kick to the seared salmon and creamy alfredo sauce.
  • Hearty & Satisfying- No hungry bellies here! Even those with the biggest appetites will leave the table feeling full and satisfied after this salmon dinner.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Salmon- Use fresh salmon fillets with the skin removed. Be sure to pat the salmon dry before seasoning to get a good sear.
  • Pasta- I typically use fettuccine when I make this dish, but any pasta shape can be used. Cook the pasta until just al dente, as it will continue to cook slightly when mixed with the sauce.
  • Vegetables- A combination of red bell pepper, onion, and garlic gives this dish a Cajun flavor.
  • Cajun Seasoning- Use homemade or store-bought Cajun seasoning. Adjust the quantity to your taste depending on the brand you use.
  • Light Cream- Light cream gives the sauce a rich, creamy consistency without being overly heavy.
  • Parmesan Cheese- Use freshly grated parmesan cheese for the best flavor and sauce consistency.
  • Tomato Paste- A small amount of tomato paste gives the homemade alfredo sauce a rich, subtle tomato flavor.
  • Butter & Olive Oil- Use a combination for a balance of flavor and a higher smoke point.
  • Kosher Salt- Added to the pasta water to enhance the flavor of the pasta.

🌱 Sustainability Tip: Opt for sustainably sourced salmon to reduce environmental impact and support responsible fishing practices.

The ingredients to make Cajun salmon pasta. Each ingredient is labeled with text. They include garlic, onion, bell pepper, cream, parmesan cheese, Cajun seasoning, salmon, fettuccine, tomato paste, butter, and olive oil.

How to Buy Fresh Salmon

When it comes to buying fresh salmon, the options at the fish counter can be intimidating. Here are some tips on how to select the best salmon for your meal:

  • Choose the Right Cut- Salmon is often sold in fillets and steaks. For this recipe, you’ll want salmon fillets.
  • Bright & Vibrant Color- Fresh salmon should have a vibrant pink or orange hue. Avoid any salmon that appears dull or off-color.
  • Minimal Odor- Salmon should have a clean, oceanic scent. Avoid any salmon with an overly fishy or pungent odor.
  • Check the Skin- If the salmon has skin, it should be shiny and smooth. Scales should be tightly adhered to the skin. Peeling or discoloration of the skin may indicate the fish isn’t fresh.
  • Ask the Fishmonger- They can provide recommendations based on what's freshest that day.

Substitutions and Variations

Here are a few ways you can try customizing this Cajun salmon alfredo recipe to fit your diet and taste preferences.

Substitutions

  • Salmon- Swap salmon for trout, tilapia, or cod. Alternatively, try this recipe with other proteins, such as chicken, shrimp, or tofu.
  • Pasta- Substitute pasta for rice, vegetable noodles, or cauliflower.
  • Cajun Seasoning- To make your own quick Cajun seasoning, combine paprika, garlic powder, and onion powder in a 2:1:1 ratio, adding cayenne pepper and salt to taste.
  • Red Bell Pepper- Use green bell pepper or tomato in place of the red bell pepper.
  • Onion- Swap fresh onion for one teaspoon of onion powder.
  • Garlic- Replace 3 cloves of fresh garlic with ¾ teaspoon of garlic powder.
  • Light Cream- Substitute light cream for heavy cream, half-and-half, or whole milk.
  • Parmesan Cheese- Pecorino romano cheese and asiago cheese are good substitutes for parmesan cheese.
  • Tomato Paste- Swap tomato paste for tomato sauce or leave it out entirely.

Variations

  • Gluten-Free- Use your favorite gluten-free pasta or zucchini noodles for a gluten-free version of this dish.
  • Reduced-Fat- Swap light cream for half-and-half or whole milk to reduce the fat in this recipe.
  • Vegetarian- Replace the salmon with tofu for a vegetarian-friendly Cajun alfredo pasta.
  • Extra Spicy- Sauté some diced jalapeño along with the other vegetables to give this dish an extra kick of heat.
  • Shrimp or Chicken- Swap blackened salmon with equally delicious blackened shrimp or chicken for a tasty variation.

How to Make Blackened Salmon Pasta

Here is how to make Cajun pasta with salmon.

Step 1: Cook pasta. Fill a large pot with water and add kosher salt. Bring it to a boil. Add the fettuccine pasta and cook until al dente according to package instructions. Reserve ⅔ cup of pasta water before draining. Set aside.

Cooked fettuccine pasta in a red colander.

Step 2: Sear salmon. While the pasta is cooking, heat butter and olive oil in a cast iron skillet or stainless steel skillet over medium heat. Season salmon with Cajun seasoning on all sides. Sear salmon for 4-5 minutes on each side. Transfer to a plate and set aside to rest.

Blackened Cajun salmon being seared in a stainless steel frying pan.

Step 3: Sauté aromatics. In the same skillet, melt the remaining 2 tablespoons of butter. Sauté onion, red bell pepper, and garlic for about 5-7 minutes or until softened. Stir in Cajun seasoning and tomato paste and cook for an additional 1-2 minutes.

Step 4: Make alfredo sauce. Reduce heat to low and whisk in the reserved pasta water and light cream. Let the sauce simmer for 5 minutes to thicken slightly. Remove from heat and stir in grated parmesan cheese until melted.

Red bell pepper, onion, garlic, Cajun seasoning, and tomato paste are being sautéed in a stainless steel skillet.
Creamy Cajun alfredo sauce is being simmered in a stainless steel skillet. A pile of grated parmesan cheese sits on top of the sauce just before being mixed in.

Step 5: Toss pasta with sauce. Toss the cooked pasta with the alfredo sauce. Plate with the salmon on top or flake the salmon and mix it into the pasta. Serve immediately and enjoy!

A fillet of blackened salmon sitting on a bed of creamy Cajun alfredo pasta and garnished with fresh parsley.

Cajun Pasta with Salmon (Video)

Tips for Success

  • Prep ahead of time. Gather, measure, and chop your ingredients before you start cooking. This ensures the dish comes together quickly and efficiently.
  • Save the pasta water. Reserved pasta water is starchy and helps thicken the Cajun alfredo sauce.
  • Pat the salmon dry. Blackened salmon should have a beautifully charred and flavorful crust. Patting the salmon dry before seasoning helps achieve this.
  • Adjust the spiciness. Add more or less Cajun seasoning depending on your tolerance for heat.
  • Salt to taste. Note that Cajun seasoning blends can vary in saltiness. Taste the sauce before mixing with the pasta, and adjust the seasoning to your preference.

What to Serve with Cajun Salmon Pasta

Blackened salmon pasta can be served on its own or paired with a variety of delicious side dishes.

If you’re in the mood for a hearty, comforting meal, serve this Cajun salmon alfredo pasta with crusty bread or rolls. Garlic sourdough breadsticks, cheesy sourdough garlic bread, sourdough bread, or dinner rolls are all delicious options.

For a lighter option, pair this creamy Cajun salmon pasta with a flavorful side salad. Try options like arugula quinoa salad, black bean salad, or ancient grain salad.

Finally, serve your favorite vegetable side dish alongside this blackened salmon alfredo for a well-balanced meal. Some of my favorites include roasted honey garlic Brussels sprouts, sautéed butternut squash, sautéed garlic green beans, air fryer cherry tomatoes, and sautéed asparagus.

Storage and Reheating

How to Store

  • Refrigerator- Store leftovers in an airtight container for 3-4 days.
  • Freezer- Freeze leftovers in a freezer-safe plastic bag or container for up to 3 months. Thaw in the refrigerator before reheating.

How to Reheat

  • Stovetop- Melt a small amount of butter in a skillet over medium-low heat. Add leftovers to the skillet and heat, stirring frequently, until fully warmed through. 
  • Oven- Preheat oven to 350°F. Place leftover salmon and pasta in a baking dish and cover tightly with aluminum foil. Add a splash of water to loosen if the sauce seems too thick. Heat for 15-20 minutes or until hot.
  • Microwave- Transfer a serving of blackened salmon pasta to a microwave-safe bowl and cover with a lid or plate. Heat on HIGH for one minute. Stir, then continue microwaving in 30-second intervals until fully warmed through.
A large white plate filled with creamy Cajun alfredo pasta. The pasta is topped with a fillet of blackened Cajun salmon and garnished with chopped fresh parsley. Next to the plate is a white cloth napkin.

Frequently Asked Questions

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon that has been thawed in the refrigerator overnight before cooking.

Can I leave the skin on the salmon?

If serving the salmon on the side, leaving the skin is optional. However, if you plan to mix it into the pasta, it's best to remove the salmon skin before searing.

How can I make this dish healthier?

To make this dish a little lighter, consider using whole milk instead of light cream. Additionally, swapping out regular pasta for whole wheat pasta or vegetable noodles can add some fiber.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Seafood Recipes

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A large white dinner plate with a pile of Cajun alfredo pasta with a piece of blackened salmon on top.
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5 from 1 vote

Cajun Salmon Pasta

This Blackened Salmon Pasta is rich, creamy, and jam-packed with Cajun flavor. Ready in just 45 minutes, this easy weeknight dinner is hearty enough to satisfy even the hungriest appetites.
Course Main Course
Cuisine Cajun
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 739kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

For the Pasta

  • ½ pound (8 ounces) pasta reserve ⅔ cup pasta water
  • ½ tablespoon kosher salt

For the Blackened Salmon

  • 1 tablespoon butter unsalted
  • 1 tablespoon olive oil
  • 1 pound salmon fillet cut into 4 equal pieces
  • 2 tablespoons Cajun seasoning

For the Cajun Alfredo Sauce

  • 2 tablespoons butter unsalted
  • ½ large yellow onion finely diced
  • 1 red bell pepper finely diced
  • 3 cloves garlic minced
  • ½ tablespoon Cajun seasoning
  • 1 tablespoon tomato paste
  • ½ cup light cream
  • 1 cup parmesan cheese grated

Instructions

  • Fill a large pot with water and add kosher salt. Bring it to a boil. Add the fettuccine pasta and cook until al dente according to package instructions. Reserve ⅔ cup of pasta water before draining. Set aside.
    ½ pound (8 ounces) pasta, ½ tablespoon kosher salt
  • While the pasta is cooking, heat butter and olive oil in a cast iron skillet or stainless steel skillet over medium heat. Season salmon with Cajun seasoning on all sides. Sear salmon for 4-5 minutes on each side. Transfer to a plate and set aside to rest.
    1 tablespoon butter, 1 tablespoon olive oil, 1 pound salmon fillet, 2 tablespoons Cajun seasoning
  • In the same skillet, melt the remaining 2 tablespoons of butter. Sauté onion, red bell pepper, and garlic for about 5-7 minutes or until softened. Stir in Cajun seasoning and tomato paste and cook for an additional 1-2 minutes.
    2 tablespoons butter, ½ large yellow onion, 1 red bell pepper, 3 cloves garlic, ½ tablespoon Cajun seasoning, 1 tablespoon tomato paste
  • Reduce heat to low and whisk in the reserved pasta water and light cream. Let the sauce simmer for 5 minutes to thicken slightly. Remove from heat and stir in grated parmesan cheese until melted.
    ½ cup light cream, 1 cup parmesan cheese
  • Toss the cooked pasta with the alfredo sauce. Plate with the salmon on top or flake the salmon and mix it into the pasta. Serve immediately and enjoy!

Notes

  • Note: Cajun seasoning blends can vary in saltiness and spiciness. Taste the sauce before mixing with the pasta, and adjust the seasoning to your preference.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 739kcal | Carbohydrates: 52g | Protein: 39.5g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 793mg | Potassium: 768mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1859IU | Vitamin C: 46mg | Calcium: 277mg | Iron: 2.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Copycat Longhorn Brussels Sprouts Recipe

These Copycat Longhorn Brussels Sprouts are addictively crispy, flavorful, and easy to make. Drizzled with a buttery honey-chipotle sauce, you can have this restaurant-quality side dish right at home in only 30 minutes.

A white bowl filled with crispy roasted copycat Longhorn Brussels sprouts garnished with sea salt.

Have you ever had a dish at a restaurant that was so good, that you wished you could make it at home?

Well, if you've ever tried the crispy Brussels sprouts from Longhorn Steakhouse, this copycat recipe is sure to be a winner! Roasted to crispy perfection and drizzled with a luscious honey-chipotle butter sauce, these Brussels sprouts are seriously addictive.

According to a thread on Reddit, Longhorn Steakhouse uses an ingredient called Calabrian chili powder. Since I wanted to make this Brussels sprout recipe as home cook friendly as possible, I opted for adobo sauce instead.

The adobo sauce brings a similar warm heat and smoky chipotle flavor as the Calabrian chili rub would. And, in my experience, it's easier to find at the grocery store. However, feel free to play around with the spices in this recipe to suit your tastes.

Another change I made to this recipe is to roast the sprouts instead of frying them. I did this for convenience and for easier clean up.

So, keep reading to learn how to make my version of the Longhorn Crispy Brussel Sprouts recipe.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Why You'll Love This Recipe

  • Extra Crispy- Blanching the Brussels sprouts first and then roasting them at high heat means they get extra crispy. If you've never had crispy Brussels sprouts, you're in for a treat!
  • Super Flavorful- Crispy, caramelized Brussels sprouts coated in a honey-chipotle butter sauce? Yes, please! Salty, sweet, and spicy, these copycat Longhorn Steakhouse Brussels sprouts have layers of flavor.
  • Restaurant Quality- Ever wish you could make crispy Brussels sprouts as well your favorite restaurant does? Well, now you can! The secret lies in the drool-worthy honey-chipotle butter sauce.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Brussels Sprouts- A cruciferous vegetable like cabbage and broccoli, Brussels sprouts are a nutrition powerhouse. Brussels sprouts are a good source of fiber, which means they'll help you feel full and satisfied after a meal. Roasting them helps to bring out their natural sweetness.
  • Adobo Sauce- One of my favorite ingredients, I have chipotles in adobo in my pantry or freezer at all times. Adobo sauce brings a nice smoky and mellow heat to any dish you add it to. Use any leftover adobo sauce you have to make my Honey-Chipotle Shrimp Tacos.
  • Honey- The sweetness of honey complements the subtle sweetness of the caramelized Brussels sprouts. The honey also helps to balance the mild heat from the adobo sauce.
  • Butter- Of course, you can't have a delicious, restaurant-inspired vegetable side dish without butter. Tossing the Brussels sprouts in a buttery sauce after roasting them helps them stay nice and crispy.

Seasonal Tip: Look for Brussels sprouts on the stalk, especially in late fall or early winter, when they're in season and taste the best. Buying them on the stalk means fresher, more flavorful sprouts.

The ingredients to make Longhorn Brussels sprouts displayed on a butcher block countertop.

Step by Step Instructions

Here is how to make these Longhorn Brussels Sprouts.

Step 1: Simmer the Brussels sprouts. Preheat the oven to 450°F. Fill a medium-sized saucepan with water and add Brussels sprouts. Bring the water to a boil over high heat. Once boiling, reduce the temperature to medium and allow the Brussels sprouts to simmer for 3 minutes.

Brussels sprouts in a pot of water on the stovetop.

Step 2: Blanch the Brussels sprouts. Drain the Brussels sprouts and immediately place them in an ice bath for 1 minute to stop the cooking process. Drain again and pat dry with a clean kitchen towel or paper towel. You may have to squeeze some excess water out of the Brussels sprouts.

Blanched Brussels sprouts in a bowl of ice water.

Step 3: Roast the Brussels sprouts. Line a rimmed baking sheet with aluminum foil, if desired, and grease with a bit of olive oil. Trim the ends off of each Brussels sprout and quarter them, placing the sprouts on the prepared baking sheet. Drizzle with olive oil and spread evenly on the baking sheet, making sure they're facing cut side down. Roast the Brussels sprouts for 15-20 minutes, stirring halfway through.

Quartered Brussels sprouts on a foil-lined baking sheet before roasting.
Roasted Brussels sprouts on a foil-lined baking sheet.

Step 4: Make the honey-chipotle butter sauce. While the Brussels sprouts are roasting, whisk together the melted butter, honey, adobo sauce, salt, and pepper in a small mixing bowl. Set aside.

A clear glass bowl with mixed honey-chipotle butter sauce in it.

Step 5: Drizzle with honey-chipotle butter sauce. Remove the Brussels sprouts from the oven and drizzle immediately with the honey-chipotle butter sauce, stirring well to coat. Enjoy!

Roasted Brussels sprouts in a glass bowl being drizzled with honey-chipotle butter sauce.
A clear glass bowl with finished Longhorn Brussels sprouts.

Substitutions and Variations

Here are a few ways you can make these Longhorn Brussels sprouts fit your diet and taste preferences.

Substitutions

  • Dried Spices- If you want a substitute for the adobo sauce, you can use a few dried spices that you may already have in your panty. A combination of smoked paprika and chili powder with a pinch of cayenne should give you a similar flavor profile.
  • Alternative Sweeteners- Don't have honey on hand? You can use an equal amount of maple syrup or granulated sugar to replace it.
  • Olive Oil- While the honey-chipotle butter sauce really makes these Brussels sprouts shine, you can replace the butter with an equal amount of olive oil if you're trying to keep this recipe dairy-free or low in saturated fat.

Variations

  • Vegan- Want to make a vegan version of this Longhorn Steakhouse Crispy Brussels Sprouts recipe? Simply swap the butter for olive oil and the honey for maple syrup or granulated sugar.
  • Gluten-Free- These Brussels sprouts are technically already gluten-free, as long as you use a gluten-free can of chipotles in adobo sauce. La Costeña brand is gluten-free. Of course, always double check your labels.
  • Spicy- The honey-chipotle butter sauce is already mildly spice. However, if you want to kick it up a notch, red pepper chili flakes or a bit of cayenne pepper would do the trick.

What to Serve with Longhorn Brussels Sprouts

Here are a few suggestions for what to serve with Longhorn Brussels Sprouts.

Storage and Reheating

Storage

  • Refrigerator- Store these Brussels sprouts in an airtight container in the refrigerator for up to 7 days for maximum freshness.
  • Freezer- Allow the Brussels sprouts to cool complete before transferring to a freezer-friendly bag or container. Freeze for up to 12 months.

How to Reheat

  • From Refrigerator- You can reheat your Brussels sprouts in the microwave, in a skillet on the stovetop, or even in an air fryer for a few minutes.
  • From Freezer- Sauté the frozen Brussels sprouts in a skillet on the stovetop until warmed through and crispy.
A white bowl filled with Longhorn Steakhouse crispy Brussels sprouts.

Frequently Asked Questions

Are these Brussels sprouts exactly like the ones from Longhorn Steakhouse?

While this recipe isn't exactly like the ones from Longhorn Steakhouse, they're pretty close! If you search for the exact recipe, you'll find that it uses Calabrian chili rub. I, personally, have never seen this ingredient at the grocery store. So, I made a more pantry-friendly version using adobo sauce instead.

Why are the Brussels sprouts blanched before roasting?

Blanching the Brussels sprouts prior to roasting ensures that the center of the sprouts will be fully cooked and tender. Brussels sprouts are tough, fibrous little vegetables that can end up undercooked in the middle when roasting at a temperature high enough to get them super crispy.

Can these Longhorn Brussels sprouts be made ahead?

Yes! You can make these Brussels sprouts up to a few days ahead of time and store them in an airtight container. For best results, reheat in a skillet or in an air fryer.

Is it Brussels sprouts or Brussel sprouts?

I actually looked this up before I wrote this post. Brussels sprouts are named after the city of Brussels, Belgium, which is where they are believed to have originated from. Therefore, "Brussels sprouts" is the correct way to spell it.

More Brussels Sprouts Recipes

📖 Recipe

A white bowl filled with crispy roasted longhorn brussels sprouts.
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Longhorn Brussels Sprouts

These Copycat Longhorn Brussels Sprouts are addictively crispy, flavorful, and easy to make. Drizzled with a buttery honey-chipotle sauce, you can have this restaurant-quality side dish right at home in only 30 minutes.
Course Appetizer, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 172kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

For the Brussels Sprouts

  • 2 pounds Brussels sprouts (about 32 sprouts)
  • 3 tablespoons olive oil plus extra for greasing baking sheet

For the Honey-Chipotle Butter Sauce

  • 2 tablespoons butter melted
  • 1 tablespoon honey
  • 2 teaspoons adobo sauce from a can of chipotle peppers in adobo sauce (gluten-free, if necessary)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Preheat the oven to 450°F. Fill a medium-sized saucepan with water and add Brussels sprouts. Bring the water to a boil over high heat. Once boiling, reduce the temperature to medium and allow the Brussels sprouts to simmer for 3 minutes.
    2 pounds Brussels sprouts (about 32 sprouts)
  • Drain the Brussels sprouts and immediately place them in an ice bath for 1 minute to stop the cooking process. Drain again and pat dry with a clean kitchen towel or paper towel. You may have to squeeze some excess water out of the Brussels sprouts.
  • Line a rimmed baking sheet with aluminum foil, if desired, and grease with a bit of olive oil. Trim the ends off of each Brussels sprout and quarter them, placing the sprouts on the prepared baking sheet. Drizzle with olive oil and spread evenly on the baking sheet, making sure they're facing cut side down. Roast the Brussels sprouts for 15-20 minutes, stirring halfway through.
    3 tablespoons olive oil
  • While the Brussels sprouts are roasting, whisk together the melted butter, honey, adobo sauce, salt, and pepper in a small mixing bowl. Set aside.
    2 tablespoons butter, 1 tablespoon honey, 2 teaspoons adobo sauce, ¼ teaspoon salt, ¼ teaspoon black pepper
  • Remove the Brussels sprouts from the oven and drizzle immediately with the honey-chipotle butter sauce, stirring well to coat. Enjoy!

Nutrition

Serving: 1serving | Calories: 172kcal | Carbohydrates: 17g | Protein: 5g | Fat: 11g | Saturated Fat: 3.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 10mg | Sodium: 160mg | Potassium: 593mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1309IU | Vitamin C: 129mg | Calcium: 65mg | Iron: 2.2mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Honey Chipotle Shrimp Tacos

These Honey Chipotle Shrimp Tacos have a sweet, smoky, and spicy flavor with a touch of tangy lime. Cook the marinated shrimp on the grill or in a pan, then add your favorite taco toppings for a quick and easy dinner any night of the week.

Several honey chipotle shrimp tacos with cabbage slaw on a plate.

I love using chipotle peppers in adobo sauce because even a little bit adds tons of flavor to any dish. That's why I always have some in my freezer. And this honey chipotle shrimp taco recipe? It's one of my absolute favorites!

These tacos are great for summer with their juicy shrimp, sweet and spicy marinade, and soft tortillas. Plus, they’re ready in just 30 minutes and can be customized with all of your favorite taco toppings.

So, whether it's taco night with friends or celebrating Cinco de Mayo, these honey chipotle shrimp tacos are sure to be a hit!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Shrimp- Use 2 pounds of raw extra jumbo shrimp. Each pound usually has 16 to 20 shrimp. Fresh or thawed frozen shrimp both work fine!
  • Chipotles in Adobo Sauce- Gives the shrimp a smoky, spicy flavor. Adjust the heat level to suit your taste. Freeze the remaining chipotle peppers to use in other dishes.
  • Honey- Adds a hint of sweetness to the marinade.
  • Lime Juice- Use freshly squeezed lime juice for the best flavor.
  • Garlic- Grating or finely mincing the garlic infuses the marinade with a bold garlic flavor.
  • Olive Oil- Coats the shrimp and prevents them from sticking to the skillet or grill.

🌱 Sustainability Tip: Save shrimp shells for stock! Then, use the stock in dishes like risotto, scampi, and soup.

The ingredients to make honey chipotle shrimp tacos. Each ingredient is labeled with text. They include shrimp, chipotle in adobo, lime juice, kosher salt, olive oil, garlic, honey, and tortillas.

How to Make Honey Chipotle Shrimp Tacos

Here is how to make shrimp tacos with honey chipotle marinade.

Step 1: Prepare the marinade. In a large mixing bowl, combine the minced chipotle pepper, adobo sauce, honey, lime juice, garlic, olive oil, and kosher salt. Whisk until well blended.

Step 2: Marinate the shrimp. Pat the shrimp dry with paper towels and add them to the marinade mixture in the bowl. Mix the shrimp with the marinade until they are evenly coated. Allow the shrimp to marinate in the refrigerator for 20-30 minutes.

The honey chipotle marinade in a glass mixing bowl.
Raw shrimp marinating in honey chipotle marinade.

Step 3: Cook the shrimp. Preheat a skillet over medium heat. Once hot, add the marinated shrimp and any excess marinade to the skillet. Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque. If using a grill, thread the shrimp onto skewers and grill them over high heat for 2-3 minutes on each side. Occasionally baste the shrimp with the marinade while grilling.

Cooked honey chipotle shrimp in a stainless steel skillet.
Seven skewers of cooked honey chipotle shrimp on the grill.

Step 4: Assemble the tacos. Warm the tortillas in a skillet, on the grill, or in the microwave until they are soft and pliable. Place 3-4 cooked shrimp on each tortilla. Add your desired toppings, such as red cabbage slaw, cilantro garlic sauce, salsa, and guacamole. Serve immediately and enjoy!

A plate of shrimp tacos with red cabbage slaw.

Tips for Success

  • Use fresh ingredients. Grate your own lime zest and garlic, squeeze fresh lime juice, and chop cilantro right before using.
  • Don't let the shrimp marinate for too long. Only marinate the shrimp for about 30 minutes. Marinating shrimp longer than 2 hours may cause them to become mushy.
  • Avoid overcooking the shrimp. Cook the shrimp until they just turn pink and opaque.
  • Warm tortillas before serving. Warm tortillas just before serving to make them soft and easy to fold without tearing.

What to Serve with Honey Chipotle Shrimp Tacos

Toppings are the best part of taco night! For shrimp tacos, I go simple: red cabbage slaw, fresh tomato salsa, and homemade guacamole.

Sides? Cilantro lime rice, sourdough cornbread, or sautéed sweet potatoes are great options.

To make your tacos even more delicious, try making homemade corn or flour tortillas (these sourdough discard tortillas are my fave).

A plate of honey chipotle shrimp tacos with red cabbage slaw and lime wedges.

How to Store

Keep cooked leftover shrimp in an airtight container in the refrigerator for up to 4 days. Store any leftovers and taco fillings separately from the tortillas. Alternatively, freeze cooked shrimp for up to 3 months.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Taco Recipes

📖 Recipe

Several honey chipotle shrimp tacos with cabbage slaw on a plate.
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Honey Chipotle Shrimp Tacos

These Honey Chipotle Shrimp Tacos have a sweet, smoky, and spicy flavor with a touch of tangy lime. Cook the marinated shrimp on the grill or in a pan, then add your favorite taco toppings for a quick and easy dinner any night of the week.
Course Main Course
Cuisine Mexican
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 5 servings (2 tacos per serving)
Calories 378kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

For the Marinade

  • 1 individual chipotle pepper from a can of chipotles in adobo minced
  • ¼ cup adobo sauce from a can of chipotles in adobo
  • 2 tablespoons honey
  • 2 tablespoons (about 1 lime) lime juice freshly squeezed
  • 1 tablespoon olive oil
  • 2 cloves garlic grated or finely minced
  • ½ teaspoon kosher salt

For the Tacos

  • 2 pounds extra jumbo shrimp peeled, deveined, tails removed
  • 10 small tortillas warmed
  • Toppings of choice see instructions for options

Instructions

  • In a large mixing bowl, combine the minced chipotle pepper, adobo sauce, honey, lime juice, garlic, olive oil, and kosher salt. Whisk until well blended.
    2 tablespoons honey, 1 individual chipotle pepper from a can of chipotles in adobo, ¼ cup adobo sauce from a can of chipotles in adobo, 2 cloves garlic, 2 tablespoons (about 1 lime) lime juice, 1 tablespoon olive oil, ½ teaspoon kosher salt
  • Pat the shrimp dry with paper towels and add them to the marinade mixture in the bowl. Mix the shrimp with the marinade until they are evenly coated. Allow the shrimp to marinate in the refrigerator for 20-30 minutes.
    2 pounds extra jumbo shrimp
  • Preheat a skillet over medium heat. Once hot, add the marinated shrimp and any excess marinade to the skillet. Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque. If using a grill, thread the shrimp onto skewers and grill them over high heat for 2-3 minutes on each side. Occasionally baste the shrimp with the marinade while grilling.
  • Warm the tortillas in a skillet, on the grill, or in the microwave until they are soft and pliable. Place 3-4 cooked shrimp on each tortilla. Add your desired toppings, such as red cabbage slaw, salsa, and guacamole. Serve immediately and enjoy!
    10 small tortillas, Toppings of choice

Notes

  • Quick Tip: Don't allow the shrimp to marinate for longer than 2 hours or they may become mushy.
  • Storage: Store leftover shrimp in an airtight container for up to 4 days or freeze for up to 3 months.

Nutrition

Serving: 2tacos | Calories: 378kcal | Carbohydrates: 34g | Protein: 38g | Fat: 10g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 6g | Cholesterol: 274mg | Sodium: 1283mg | Potassium: 498mg | Fiber: 5g | Sugar: 9g | Vitamin A: 334IU | Vitamin C: 7mg | Calcium: 200mg | Iron: 0.9mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Easy Tequila Lime Shrimp Tacos

These Tequila Lime Shrimp Tacos combine the rich, bold flavor of tequila with the tangy, fresh flavor of lime juice for a summer-inspired recipe that’s perfect for taco night.

Three tequila lime shrimp tacos with red cabbage slaw on a plate.

I've had the same bottle of tequila in my freezer for more than two years now. My fiancé and I got it back in 2021 to make margaritas in celebration of buying our first house. Although I don't drink tequila often, I do love using it in cooking. It gives summer-inspired marinades, like the one in this tequila lime shrimp taco recipe, such a wonderful richness and depth of flavor.

When I first shared this recipe in 2022, I originally wrote it for grilling the shrimp. But today, I'm updating it to give you the option to grill or sauté the shrimp on the stove. I tend to prefer sautéing because of how quick and easy it is, especially when it's too cold to cook outside. However, if you're craving that charred, smoky flavor, go for grilling instead.

I often make these tequila lime shrimp tacos on weeknights throughout the summer because they're ready in just 30 minutes but still packed with tons of flavor. They’re also great for Cinco de Mayo or summer dinner parties with friends.

This is one of my all-time favorite taco recipes. I hope you and your family love it as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Shrimp- Use two pounds of extra jumbo shrimp, which typically come in packages containing 16 to 20 shrimp per pound. You can use either fresh or thawed frozen shrimp - both work great!
  • Tequila- Choose your favorite tequila to add a unique depth of flavor to the shrimp marinade. To make this recipe without alcohol, substitute the tequila for more lime juice.
  • Lime Juice & Zest- Using both lime zest and freshly squeezed lime juice adds a bright, tangy citrus flavor to these shrimp tacos.
  • Cilantro- Fresh cilantro adds an herby flavor that pairs well with the other marinade ingredients.
  • Garlic- Grating or finely mincing the garlic allows its flavor to blend more easily into the marinade.
  • Honey- A touch of honey balances the acidity of the lime and tequila.
  • Olive Oil- Coats the shrimp to prevent them from sticking to the skillet or the grill.
  • Seasonings- A mix of chili powder, cayenne pepper, black pepper, and kosher salt adds a mild heat and a touch of smokiness to the marinade.

🌱 Sustainability Tip: Don't toss those shrimp shells! Instead, save them to make shrimp stock, perfect for using in dishes like risotto, scampi, soup, and more.

The ingredients to make tequila lime shrimp tacos. Each ingredient is labeled with text. They include shrimp, tequila, garlic, cilantro, lime, seasonings, salt, honey, olive oil, and tortillas.

How to Make Tequila Lime Shrimp Tacos

Here is how to make shrimp tacos with tequila lime marinade.

Step 1: Prepare the marinade. In a large mixing bowl, whisk together the lime zest, lime juice, tequila, olive oil, honey, garlic, cilantro, and seasonings.

Step 2: Marinate the shrimp. Pat the shrimp dry with paper towels. Add the shrimp to the marinade mixture in the bowl. Toss the shrimp to coat evenly. Let the shrimp marinate in the fridge for 20-30 minutes.

The tequila chili lime marinade in a glass bowl.
Extra jumbo raw shrimp marinating in tequila lime marinade.

Step 3: Cook the shrimp. Preheat a skillet over medium heat. Once hot, add the marinated shrimp and any excess marinade to the skillet. Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque. If you're using a grill, thread the shrimp onto skewers and grill them over high heat for 2-3 minutes on each side, while occasionally basting them with the marinade. Once cooked, transfer the shrimp to a plate.

Marinated tequila lime shrimp cooking in a stainless steel skillet.
Shrimp skewers being cooked on the grill.

Step 4: Assemble the tacos. Warm the tortillas in a skillet, on the grill, or in the microwave. Place a 3-4 shrimp on each tortilla. Add your favorite toppings, such as red cabbage slaw, cilantro garlic sauce, salsa, and guacamole. Serve immediately and enjoy!

A plate full of tequila lime shrimp tacos.

Tips for Success

  • Use fresh ingredients. For the best flavor, grate your own lime zest, squeeze your own lime juice, and chop fresh cilantro - it makes a big difference!
  • Don't let the shrimp marinate for too long. Shrimp is delicate and only needs about 30 minutes to soak up the flavors. If you marinate it for over 2 hours, it can start to break down and turn mushy.
  • Avoid overcooking the shrimp. Shrimp cook fast! Cook just until they turn pink and opaque.
  • Warm tortillas before serving. This makes them soft and easy to fold, so they won't tear when you make your tacos.

What to Serve with Tequila Lime Shrimp Tacos

Taco night is all about the toppings! For shrimp tacos, I love keeping it simple with red cabbage slaw, fresh tomato salsa, and homemade guacamole. 

For side dishes, try cilantro lime rice, tortilla chips, cornbread, or sautéed sweet potatoes. And if you really want to make taco night extra special, try making your own homemade tortillas (these sourdough discard tortillas are my personal favorite).

Five tequila lime shrimp tacos on a plate with lime wedges.

How to Store

Store cooked shrimp in an airtight container in the refrigerator for up to 4 days. For best results, store leftover shrimp and other taco fillings separately from the tortillas. The cooked shrimp can also be frozen for up to 3 months.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Taco Recipes

📖 Recipe

Three tequila lime shrimp tacos with red cabbage slaw on a plate.
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Tequila Lime Shrimp Tacos

These Tequila Lime Shrimp Tacos combine the rich, bold flavor of tequila with the tangy, fresh flavor of lime juice for a summer-inspired recipe that’s perfect for taco night.
Course Main Course
Cuisine Mexican
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 5 servings (2 tacos per serving)
Calories 393kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

For the Marinade

  • Zest from 1 lime
  • ¼ cup (about 2 limes) lime juice freshly squeezed
  • 2 tablespoons tequila
  • 2 tablespoons olive oil
  • ½ tablespoon honey
  • 1 clove garlic grated or finely minced
  • 2 tablespoons cilantro roughly chopped
  • ½ tablespoon chili powder
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ⅛ teaspoon cayenne pepper

For the Tacos

  • 2 pounds raw extra jumbo shrimp peeled, deveined, tails removed
  • 10 small tortillas warmed
  • Toppings of choice see instructions for suggestions

Instructions

  • In a large mixing bowl, whisk together the lime zest, lime juice, tequila, olive oil, honey, garlic, cilantro, and seasonings.
    Zest from 1 lime, ¼ cup (about 2 limes) lime juice, 2 tablespoons tequila, 2 tablespoons olive oil, ½ tablespoon honey, 1 clove garlic, 2 tablespoons cilantro, ½ tablespoon chili powder, ½ teaspoon kosher salt, ½ teaspoon black pepper
  • Pat the shrimp dry with paper towels. Add the shrimp to the marinade mixture in the bowl. Toss the shrimp to coat evenly. Let the shrimp marinate in the fridge for 20-30 minutes.
    2 pounds raw extra jumbo shrimp
  • Preheat a skillet over medium heat. Once hot, add the marinated shrimp and any excess marinade to the skillet. Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque. If you're using a grill, thread the shrimp onto skewers and grill them over high heat for 2-3 minutes on each side, while occasionally basting them with the marinade. Once cooked, transfer the shrimp to a plate.
  • Warm the tortillas in a skillet, on the grill, or in the microwave. Place a 3-4 shrimp on each tortilla. Add your favorite toppings, such as red cabbage slaw, salsa, and guacamole. Serve immediately and enjoy!
    10 small tortillas, Toppings of choice

Notes

  • Quick Tip: Don't marinate the shrimp for longer than 2 hours or it may begin to break down and turn mushy.
  • Storage: Store leftover shrimp in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Serving: 2tacos | Calories: 393kcal | Carbohydrates: 28g | Protein: 37.5g | Fat: 12.5g | Saturated Fat: 1.9g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 7.8g | Cholesterol: 274mg | Sodium: 1250mg | Potassium: 518mg | Fiber: 5g | Sugar: 3.2g | Vitamin A: 481IU | Vitamin C: 8.5mg | Calcium: 204mg | Iron: 1.1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Bolognese Pizza

This Bolognese Pizza is one you're going to want to share with all of your friends and family. Made using leftover bolognese sauce, homemade pizza dough, and mozzarella cheese, it truly is one of the most delicious and satisfying pizzas I've ever had.

Sliced bolognese pizza on white parchment paper.

Homemade pizza is a weekend staple at our house. My fiancé and I love getting creative with toppings - think kale, figs, and goat cheese on a sourdough crust.

Pizza is also a great way to repurpose leftovers. After making a big batch of linguine bolognese recently, I found myself with extra sauce. So, I decided to get creative and turn it into a bolognese pizza.

This pizza is as amazing as it sounds - rich, flavorful, and super satisfying. As it bakes, the oils from the bolognese bubble up, blending perfectly with the melty cheese on top.

It’s a perfect match for either my sourdough discard pizza dough or my whole wheat sourdough pizza dough - both of which you can easily keep in the freezer for last-minute pizza nights.

So, if you've got sourdough pizza dough in the freezer and leftover bolognese sauce, why not turn them into pizza?

I hope you give this recipe a try and enjoy it as much as we do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Bolognese Sauce- I used my leftover homemade bolognese sauce for this pizza, but feel free to use your favorite recipe or store-bought version in place of traditional pizza sauce.
  • Pizza Dough- You can try my sourdough discard pizza dough, whole wheat sourdough pizza dough, or grab a fresh dough ball from the store.
  • Low-Moisture Mozzarella Cheese- If there’s one tip I’d give for homemade pizza, it’s to shred your own mozzarella. It takes a little more effort, but it melts and tastes better than pre-shredded cheese.
The ingredients to make bolognese pizza. Each ingredient is labeled with text. They include pizza dough, bolognese sauce, and mozzarella cheese.

Tips for Success

  • Try sourdough crust for extra flavor. Sourdough pizza dough creates a tangy, chewy crust that pairs well with rich bolognese sauce.
  • Preheat your pizza stone. Just like your oven, the pizza stone needs to be preheated. Once your oven reaches 550°F, let the stone heat for at least 30 more minutes.
  • Keep the oven closed. Every time you open the oven, you lose heat, which can affect the crust. Work quickly and only open the door when necessary to keep the oven as hot as possible.
  • Use flour or parchment paper. Lightly flour your pizza peel to prevent sticking, then add your toppings quickly. Shake the peel side-to-side to loosen the dough, and use a back-and-forth motion to slide the pizza onto the stone. Alternatively, you can place a sheet of parchment paper under the pizza for easier transfer.

How to Make Bolognese Pizza

Here is how to make homemade pizza with bolognese sauce.

Step 1: Prepare the oven. Start by placing your pizza stone on a rack inside the lower third of your oven while the oven is still cold. Preheat the oven to 550°F. Once the oven has reached temperature, allow the pizza stone to preheat for another 30 minutes or so.

Step 2: Stretch the dough. Remove your pizza dough from the refrigerator approximately 30 minutes before stretching to allow it to come to room temperature. This will help the gluten relax and make the dough easier to stretch. Stretch your pizza dough to the desired size and place it on a lightly floured pizza peel.

Sourdough pizza dough stretched out on a piece of parchment paper.

Step 3: Assemble the pizza. Once your dough is stretched and on the peel, spread the bolognese sauce evenly over the surface of the dough. Make sure to leave a little area around the edge to be your crust. Then, sprinkle your mozzarella cheese over the bolognese sauce.

A round pizza dough topped with bolognese sauce.
A round pizza dough topped with bolognese sauce and shredded mozzarella cheese.

Step 4: Bake the pizza. Carefully slide your pizza off of the peel and onto the pizza stone in the oven. Try to do this quickly to allow as little heat to escape as possible. Bake the pizza for approximately 8-10 minutes or until all of the cheese is bubbling and beginning to turn golden brown.

Finished bolognese pizza on a pizza stone inside of the oven.

Step 5: Remove the pizza. Using oven mitts, lift the pizza stone out of the oven and slide the pizza off onto a cooling rack. Place the pizza stone back in the oven and allow it to cool. Letting it cool outside of the oven may cause it to crack due to the temperature change.

A baked bolognese pizza on a wire cooling rack.

Alternatives to a Pizza Stone

If you make pizza at home often, I recommend getting a pizza stone - it’s a game-changer. It helps create a crispy, restaurant-quality crust by evenly distributing heat.

But if you don’t have one yet, no worries!

You can still make great pizza using a baking sheet or cast iron skillet. You can also try grilling it for a smoky flavor. Each method gives a unique result, so feel free to experiment and find your favorite.

How to Store

Store leftover bolognese pizza in an airtight container or wrapped tightly in plastic wrap in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 8-10 minutes until heated through and the crust is crispy.

For longer storage, wrap the pizza in plastic wrap or aluminum foil, then place it in a freezer-safe bag or double wrap it to prevent freezer burn. Freeze for up to 2 months.

Thaw overnight in the fridge, then reheat in the oven to restore the crispy crust.

A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Pizza Recipes

📖 Recipe

Slices of bolognese pizza on white parchment paper.
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5 from 1 vote

Bolognese Pizza

This Bolognese Pizza is one you're going to want to share with all of your friends and family. Made using leftover bolognese sauce, homemade pizza dough, and mozzarella cheese, it truly is one of the most delicious and satisfying pizzas I've ever had.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Rest Time 10 minutes
Total Time 30 minutes
Servings 8 slices
Calories 272kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Instructions

  • Place your pizza stone on a rack inside the lower third of the oven while the oven is still cold. Preheat the oven to 550°F. Once the oven has reached temperature, allow the pizza stone to preheat for an additional 30 minutes or so.
  • Remove the pizza dough from the refrigerator approximately 30 minutes before stretching to allow it to come to room temperature. Stretch the pizza dough to the desired size and place it on a lightly floured pizza peel.
    1 large sourdough pizza dough, All-purpose flour
  • Once the dough is stretched and on the peel, spread the bolognese sauce evenly over the surface of the dough. Then, sprinkle the mozzarella cheese over the bolognese sauce.
    1 cup bolognese sauce, 8 ounces mozzarella cheese
  • Carefully slide the pizza off of the peel and onto the pizza stone in the oven. Try to do this quickly to allow as little heat to escape as possible. Bake the pizza for approximately 8-10 minutes or until all of the cheese is bubbling and beginning to turn golden brown.
  • Using oven mitts, lift the pizza stone out of the oven and slide the pizza off onto a cooling rack. Allow the pizza to rest for about 10 minutes prior to slicing.

Notes

  • Storage: Wrap tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to 2 months.
  • No Pizza Stone? You can use a baking sheet, cast-iron skillet, or grill for unique results - experiment and find your favorite!

Nutrition

Serving: 1slice | Calories: 272kcal | Carbohydrates: 29g | Protein: 15.5g | Fat: 10g | Saturated Fat: 4.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 39mg | Sodium: 690mg | Potassium: 228mg | Fiber: 1.5g | Sugar: 2.3g | Vitamin A: 1063IU | Vitamin C: 4.2mg | Calcium: 235mg | Iron: 2mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Blueberry Jam Canning Recipe (No Pectin)

This Blueberry Jam recipe contains no pectin and is made for canning so you can quickly and easily preserve your bounty of blueberries this summer.

An open jar of homemade blueberry jam.

Every year, right around the beginning of May, my anticipation for summer begins (my second favorite season). Beach days, backyard barbecues, and bees buzzing through the garden are all things I look forward to.

But, what I look forward to most of all is berry season.

Summertime means berries are back in season here in Massachusetts. And to me, there is nothing better than fresh berries sprinkled in my oatmeal or yogurt, or just simply enjoyed as a snack. Plus, berries are super good for you too!

One of my favorite summer activities is going blueberry picking at a local pick-your-own blueberry farm. I usually end up with a huge box of blueberries that I can turn into pies, galettes, crumbles, and crisps.

I also love making and canning blueberry jam because it means I'll get to enjoy my freshly picked blueberries all year long. There is something very satisfying about preserving food you grew or picked yourself.

This recipe makes two 16-ounce or four 8-ounce jars of jam. Split it up however you see fit! I like putting mine in 8-ounce-sized jars so I can share them with family and friends. Homemade jam makes for a wonderful gift.

So, if you're interested in making and canning your own blueberry jam, keep reading to learn everything you need to know.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Blueberries- Fresh blueberries are the sweetest, juiciest, and most flavorful when they're in season. I recommend stocking up at a local farmers' market or pick-your-own farm near you.
  • Sugar- Granulated sugar helps preserve the jam and allows the natural pectin in the blueberries to thicken up to create a gel-like consistency.
  • Lemon Juice- Lemon juice helps the pectin create the necessary structure to "set" the jam by lowering the pH. Since it's an acid, it also helps to prevent bacterial growth and gives the jam a longer shelf-life.
A bowl of blueberries, a bowl of sugar, and a few lemons are displayed on a butcher block countertop.

How to Make Blueberry Jam

Here is how to make this simple blueberry jam recipe.

Step 1: Prepare the blueberries. Thoroughly rinse and clean your blueberries, making sure there are no stems, leaves, or other debris in your batch.

Step 2: Mash the blueberries. Add the blueberries, sugar, and lemon juice to a large pot over low heat. Allow the sugar to dissolve as you mash the blueberries with the back of a wooden spoon or with a potato masher. Mashing the blueberries into the sugar helps the berries begin to release their juices.

Whole blueberries in a pot with the sugar dissolving in lemon juice.
Mashed blueberries simmering on the stovetop.

Step 3: Boil your jam. Once the blueberries are sufficiently mashed and the sugar has dissolved completely, turn the heat up to medium-high and bring the mixture to a boil. Allow the jam to boil, stirring continuously, until the temperature reaches 220°F, about 20 minutes. If you don’t have a thermometer, you can tell the jam is done when it easily coats the back of a metal spoon. Remove from heat.

Step 4: Enjoy now or preserve for later. At this point, you can store your jam in the refrigerator to be eaten within 3 months. However, if you want to learn how to preserve your jam for a longer shelf-life, read the water bath canning method section below.

Finished blueberry jam in the saucepan on the stove.

How to Water Bath Can Blueberry Jam

Here is how to preserve your blueberry jam using the water bath canning method.

Step 1: Sterilize the jars. Place your mason jars in the bottom of a deep stockpot or water bath canner fitted with a canning rack. If you don't have a canning rack, you can use a clean kitchen towel on the bottom of the pot to prevent the jars from sitting directly on the heat. Fill the pot with water, making sure the jars are covered by at least an inch of water. Bring the water to a rolling boil and boil the jars for 10 minutes to sterilize.

Clean jars are being sterilized in a large, deep stockpot. On the bottom of the pot is a clean dish towel.

Step 2: Fill the jars. Once the jars are sterilized, turn off the heat. Using a jar lifter, remove the jars from the water and place them on a towel on the counter. You will use the same pot of water to can the jam. Fill your jars with the finished blueberry jam, ensuring you leave a ¼-½ inch of head space at the top of the jar. A canning funnel is extremely helpful here, but if you don’t have one, just make sure to wipe away any residue on the mouth of the jar before putting the lids on.

A ladle, a canning funnel, and jar grabbers are displayed on the counter.

Step 3: Boil the prepared jars. Carefully tighten the lids onto the jars and place the jars back into the hot water bath. Again, make sure the jars are submerged completely in the water and covered by about 1-2 inches. Cover the pot and bring the water to a boil over medium-high heat. Allow the jars to boil for 10 minutes, then turn off the heat.

A filled jar of blueberry jam is being boiled in the hot water bath.

Step 4: Cool completely. Let the jars rest in the hot water for 5 minutes prior to removing them to a clean kitchen towel on the counter. Allow the jars to cool, undisturbed, for 12-24 hours. You should hear a popping sound from each jar after a few minutes, which means you have successfully created a seal.

An open jar of blueberry jam with a spoon sitting inside the jar.

Tips for Success

  • Ensure your pots are large enough. This goes for both the saucepan you make your jam in as well as the stockpot or canner you use to sterilize and seal your jars with. Jam can quickly bubble over and become a huge mess if not boiled in a large enough pot. I always recommend using a saucepan larger than you think you'll need.
  • Don't skip sterilizing! I know it's tempting to cut back on the amount of time it takes to can your jam by skipping over the sterilization step, but I strongly urge you not to. Botulism, a potentially deadly toxin produced by bacteria in improperly home-canned foods, is a real risk when canning food at home. For more information, visit the CDC website.
  • Use a vinegar rinse to clean your blueberries. Clean berries make great jam. So, I always recommend cleaning your blueberries in a vinegar solution. Simply soak the blueberries in a 4:1 water to vinegar solution for 20 minutes, then rinse under cold, running water. This will help remove any pesticides and dirt hiding on your fruit.

How to Store

If you water bath canned your blueberry jam, an unopened jar should remain shelf-stable for 12-18 months. Jars should be kept in a cool, dry, dark place. Don’t forget to label your jars with the date the jam was canned!

If you didn't can your jam or the jar is opened, it can be stored in the refrigerator for up to 3 months or frozen for up to 6 months.

What to Serve with Blueberry Jam

My favorite way to use this homemade blueberry jam is to spread it on a warm slice of toasted sourdough bread or an English muffin with cream cheese. It's also delicious with sourdough pancakes or waffles, or with brioche French toast casserole.

A whole wheat English muffin with a bite taken out of it sitting on a white plate. On the English muffin is some butter and blueberry jam.

Frequently Asked Questions

Can blueberry jam be made using frozen blueberries?

Yes, you can make jam from frozen blueberries! Simply replace the fresh blueberries with an equal amount of frozen blueberries and follow the same recipe instructions. Note that frozen blueberries may leach out more water than fresh blueberries would, which just means it will take them a little longer to cook down to jam consistency.

How can I tell when the jam is done?

The best way to tell if your jam is done is to use a candy thermometer. Once the jam reaches 220°F, it can be removed from the heat. As it cools, it will set to a jam-like consistency.

If you don't have a thermometer, you can use the frozen plate method. To use this method, just put a plate in the freezer when you begin making your jam. When you believe your jam is ready, remove it from the heat and spoon a little bit onto the frozen plate.

Wait a minute or two before sliding your finger through the jam. If the jam wrinkles and has a gel-like consistency, it is done. If not, place the plate back into the freezer and test again in a few minutes.

Do I have to sterilize the lids?

No, you do not need to sterilize the mason jar lids prior to canning. Simply wash them in warm, soapy water and dry with a clean kitchen towel. The lids can be used at room temperature.

More Jam Recipes

📖 Recipe

An open jar of blueberry jam with a spoon sitting inside the jar.
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3 from 1 vote

Blueberry Jam

This Blueberry Jam recipe contains no pectin and is made for canning so you can quickly and easily preserve your bounty of blueberries this summer.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Canning Time 10 minutes
Total Time 50 minutes
Servings 64 tablespoons (2 pints)
Calories 36kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 4 pints (about 9 cups) blueberries rinsed and sorted
  • 2 cups granulated sugar
  • 2 tablespoons lemon juice freshly squeezed

Instructions

Prepare the Jam

  • Add the blueberries, sugar, and lemon juice to a large saucepan over medium heat. Using the back of a wooden spoon or a potato masher, mash the blueberries into the sugar so they begin to release their juices. Allow the sugar to completely dissolve.
    4 pints (about 9 cups) blueberries, 2 cups granulated sugar, 2 tablespoons lemon juice
  • Once the sugar has dissolved, increase the heat to medium-high and bring the mixture to a boil. Allow the jam to boil, stirring continuously, until the temperature reaches 220°F on a thermometer or it begins to easily coat the back of a spoon, about 20 minutes. Remove from heat.
  • At this point, you can store your jam in the refrigerator to be eaten within 3 months. However, if you want to learn how to preserve your jam for a longer shelf-life, read the water bath canning method section below.

Water Bath Canning Instructions

  • Place your mason jars in the bottom of a deep stockpot or water bath canner fitted with a canning rack. If you don't have a canning rack, you can use a clean kitchen towel on the bottom of the pot to prevent the jars from sitting directly on the heat. Fill the pot with water, making sure the jars are covered by at least an inch of water. Bring the water to a rolling boil and boil the jars for 10 minutes to sterilize.
  • Once the jars are sterilized, turn off the heat. Using a jar lifter, remove the jars from the water and place them on a towel on the counter. You will use the same pot of water to can the jam. Fill your jars with the finished blueberry jam, ensuring you leave a ¼-½ inch of space at the top of the jar. A canning funnel is extremely helpful here, but if you don’t have one, just make sure to wipe away any residue on the mouth of the jar before putting the lids on.
  • Carefully tighten the lids onto the jars and place the jars back into the hot water bath. Again, make sure the jars are submerged completely in the water and covered by about 1-2 inches. Cover the pot and bring the water to a boil over medium-high heat. Allow the jars to boil for 10 minutes, then turn off the heat.
  • Let the jars rest in the hot water for 5 minutes prior to removing them to a clean kitchen towel on the counter. Allow the jars to cool, undisturbed, for 12-24 hours. You should hear a popping sound from each jar after a few minutes, which means you successfully created a seal.

Notes

  • Storage: If you water bath canned your blueberry jam, an unopened jar should remain shelf-stable for 12-18 months. Jars should be kept in a cool, dry, dark place. If you didn't can your jam or the jar is opened, it can be stored in the refrigerator for up to 3 months or frozen for up to 6 months. Don’t forget to label your jars with the date the jam was canned!

Nutrition

Serving: 1tablespoon | Calories: 36kcal | Carbohydrates: 9g | Polyunsaturated Fat: 1g | Potassium: 17mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 11IU | Vitamin C: 2mg | Calcium: 1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Potato Tikka Masala

This Potato Tikka Masala is everything you want in a cozy weeknight meal. It's healthy, flavorful, and comes together in under an hour. Whether you're following a gluten-free or vegan diet, or you just want to try something new, this recipe is sure to be a winner!

A white bowl of potato tikka masala with roasted cauliflower served over rice and garnished with cilantro.

When I followed a vegetarian diet, Indian restaurants were always one of my favorite places to go. Their menus are filled with boldly spiced, delicious plant-based options that are hard to find at other restaurants.

Unfortunately, I'm not blessed to live near many Indian restaurants. So, I had to take matters into my own hands and learn how to cook some Indian-inspired dishes at home.

Potato tikka masala or potato curry has always been one of my favorite dishes to recreate. It just feels so cozy and is perfect for a chilly fall or winter evening. I'm also just a really big fan of potatoes.

In order to keep the carbohydrates in check, however, I usually bulk up my potato curry dishes with cauliflower. For this recipe, I heavily spice and roast the cauliflower prior to adding it to the sauce. Doing so gives this dish another layer of flavor and texture that makes it oh so good.

So, if you're looking for a new recipe to try, keep reading to learn how to make this delicious potato tikka masala with roasted cauliflower.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Potato- The star of the show. I use russet potatoes in this recipe because I love the soft, starchy texture they add in contrast to the cauliflower. If you'd like your potatoes to hold their shape a bit more, try a waxy variety such as red bliss or fingerlings.
  • Cauliflower- While this recipe is technically called potato tikka masala, I decided to add a bit of roasted cauliflower for texture and also to keep the carbohydrate count reasonable.
  • Coconut Milk- Usually, tikka masala sauce calls for heavy cream. However, I chose to use full-fat coconut milk to keep this recipe plant-based while still mimicking the same texture and mouthfeel of the cream.
  • Tomato Paste- I like to use a bit of tomato paste in this recipe to give the dish a richer tomato flavor. By cooking the tomato paste with the spices in the oil, it helps to bring out the natural sweetness of the tomato paste and remove any metallic taste.
  • Diced Tomatoes- Many tikka masala recipes call for tomato purée, which results in a relatively smooth sauce. I prefer a bit of texture to my sauce so, I tend to use diced tomatoes. You can use whichever tomatoes you prefer.
  • Garam Masala- If you're not familiar with Indian cuisine, you may have never heard of garam masala. Garam masala is actually a blend of spices, which can vary depending upon the chef or the region of India where it comes from. Luckily, many grocery stores now carry garam masala in the regular spice section.
The ingredients to make potato tikka masala are laid out on a table.

Tips for Success

  • Premix the Spices- Mix the spices together in a small bowl before you start cooking. Since they all go into the pot at the same time, it's easier to just dump them all in at once instead of measuring one-by-one while you're cooking.
  • Multitask- While the cauliflower is roasting, you can easily get the sauce started. This way, you'll reduce the overall time it takes to make this dish!

How to Make Potato Tikka Masala

Here is how you make this tikka masala with potatoes and cauliflower.

Step 1: Roast the Cauliflower. Preheat the oven to 425°F and line a large baking sheet with parchment paper. In a large bowl, mix together the cauliflower, olive oil, and spices and spread evenly on the baking sheet. Roast for 20-25 minutes or until golden brown, stirring halfway through.

A parchment-lined baking sheet with seasoned cauliflower ready to be roasted.
A parchment-lined baking sheet with golden brown roasted cauliflower.

Step 2: Sauté the Flavor Base. Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add in the onion and sauté until translucent and the edges are beginning to brown, about 7 minutes. Add in the garlic and ginger and sauté for an additional 1-2 minutes. Then, add in all of the spices, salt, and tomato paste. Cook until the spices become very fragrant, about 2-3 minutes.

Sautéed onions, garlic, ginger, tomato paste, and spices in the bottom of a Dutch oven.

Step 3: Simmer the Diced Tomatoes. Reduce the heat to medium-low and pour in the diced tomatoes. Stir well and simmer, uncovered for 10 minutes. The sauce should thicken a bit and become darker in color from the spices.

Diced tomatoes with the flavor base simmering in a Dutch oven.

Step 4: Stir in Coconut Milk and Cook the Potatoes. Stir in the coconut milk and allow the sauce to come back up to a simmer. Once simmering, add in the potatoes and cover the pot with a lid. Gently cook the potatoes, stirring occasionally to prevent sticking, until you can easily pierce them with a fork, about 30 minutes.

Potatoes added to the tomato and coconut milk tikka masala sauce in the Dutch oven.

Step 5: Add in the Cauliflower. Fold in the roasted cauliflower and remove the pan from the heat. Garnish with fresh cilantro and serve with rice or naan bread. Enjoy!

Finished potato tikka masala in a white bowl over rice and garnished with cilantro.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 6 months.

Serving Suggestions

Serve potato tikka masala with basmati rice, brown rice, quinoa, farro, or homemade sourdough naan bread.

A white bowl filled with potato tikka masala with roasted cauliflower, garnished with cilantro.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

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Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Recipes You May Enjoy

📖 Recipe

A white bowl filled with potato tikka masala with roasted cauliflower, garnished with cilantro.
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Potato Tikka Masala

This Potato Tikka Masala is everything you want in a cozy weeknight meal. It's healthy, flavorful, and comes together in under an hour. Whether you're following a gluten-free or vegan diet, or you just want to try something new, this recipe is sure to be a winner!
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 50 minutes
Servings 8 servings
Calories 261kcal
Author Ashley Petrie, RDN, LDN

Ingredients

For the Roasted Cauliflower

  • 1 large head of cauliflower chopped into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon ginger powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper freshly ground

For the Potato Tikka Masala

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated or finely minced
  • 2 teaspoons garam masala
  • 1 ½ teaspoons cumin
  • 1 teaspoon turmeric
  • 1 teaspoon coriander
  • ½ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • 2 tablespoons tomato paste
  • 1 28-ounce can diced tomatoes
  • 1 14-ounce can full-fat coconut milk
  • 2 large russet potatoes peeled and cubed into bite-sized pieces
  • ¼ cup fresh cilantro roughly chopped

Instructions

For the Roasted Cauliflower

  • Preheat the oven to 425°F. Line a large baking sheet with parchment paper and set aside.
  • In a large mixing bowl, add the chopped cauliflower, olive oil, and all of the spices. Stir well to combine and spread evenly on the prepared baking sheet. Roast for 20-25 minutes, stirring once about halfway through. Set aside.
    1 large head of cauliflower, 1 tablespoon olive oil, 1 teaspoon garam masala, ½ teaspoon turmeric, ½ teaspoon cumin, ½ teaspoon garlic powder, ¼ teaspoon ginger powder, ¼ teaspoon salt, ¼ teaspoon black pepper

For the Potato Tikka Masala

  • While the cauliflower is roasting, heat the olive oil in a Dutch oven or large skillet over medium-high heat. When the oil is hot, add the onion and sauté until softened and the edges are beginning to brown, about 7 minutes. Add in the garlic and ginger and sauté for an additional 1-2 minutes, then add in all of the spices, salt, and tomato paste. Cook the spices and tomato paste in the oil for another 2-3 minutes
    1 tablespoon olive oil, 1 medium yellow onion, 2 cloves garlic, 1 tablespoon fresh ginger, 2 teaspoons garam masala, 1 ½ teaspoons cumin, 1 teaspoon turmeric, 1 teaspoon coriander, ½ teaspoon salt, ⅛ teaspoon cayenne pepper, 2 tablespoons tomato paste
  • Reduce the heat to medium-low and pour in the diced tomatoes. Stir well and simmer, uncovered for 10 minutes. The sauce should thicken a bit and become darker in color from the spices.
    1 28-ounce can diced tomatoes
  • Stir in the coconut milk and allow the sauce to come back up to a simmer. Once simmering, add in the potatoes and cover the pot with a lid. Gently cook the potatoes, stirring occasionally to prevent sticking, until you can easily pierce them with a fork, about 30 minutes.
    1 14-ounce can full-fat coconut milk, 2 large russet potatoes
  • Fold in the roasted cauliflower and remove the pan from the heat. Garnish with fresh cilantro and serve with rice or naan bread.
    ¼ cup fresh cilantro

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for 5 days or freeze for up to 6 months.

Nutrition

Calories: 261kcal
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.