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Herb Butter Recipe

Herb Butter Recipe: Elevate your butter experience with fresh herbs!

Herb Butter

Butter alone is marvelous, but add some fresh herbs to it and you’ve crossed over into swoon-worthy territory. Herb butter, also known as compound butter, is a simple way to elevate your food by adding an unexpected flavor explosion to meats, veggies, bread, fruits…anything that would benefit from a delightful smear of butter. I like to use an herb butter for grilled corn on the cob!

Herb Butter

For this simple recipe, I just combined softened butter with fresh oregano. You can use more than one herb, but oregano was all I happened to have on hand. Equally amazing would be thyme, rosemary, dill, basil, parsley, chives…you get the idea. You’re only limited by your imagination.

I added a stick of softened butter (room temperature) to a bowl and stirred it up just a bit by hand. Feel free to use your hand mixer, or stand mixer if you’re doubling the recipe. Once the butter has been lightly stirred, add in your chopped herbs and stir to combine. If using salted butter, you probably won’t want to add any salt. However, if using unsalted butter, add pinch of sea salt.

Herb Butter

Serve immediately or prepare butter for a stay in the fridge or freezer. If storing, put herb butter on a large piece of plastic wrap and shape it into a disc. Cover the disc tightly with the plastic wrap to seal it. Store in the fridge for up 7 days or in the freezer up to 2 months.

Herb Butter

Herb Butter Recipe
 
Prep time
Total time
 
Herb Butter Recipe
Author:
Ingredients
  • 1 stick unsalted butter, softened at room temperature
  • ¼ cup fresh oregano, chopped (or any herb or combination of herbs, such as thyme, rosemary, dill, basil, chives)
  • Pinch of sea salt
Instructions
  1. Add a stick of softened butter (room temperature) to a bowl and beat lightly by hand.

  2. Once the butter has been stirred, add in your chopped herbs and stir to combine.

  3. If using salted butter, you probably won't want to add any salt. However, if using unsalted butter, add pinch of sea salt.

  4. Serve immediately or prepare butter for a stay in the fridge or freezer. If storing, put herb butter on a large piece of plastic wrap and shape it into a disc. Cover the disc tightly with the plastic wrap to seal it. Store in the fridge for up 7 days or in the freezer up to 2 months.

 

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Roasted Brussels Sprouts With Balsamic Vinegar And Parmesan Cheese

One of my favorite veggies to prepare is Roasted Brussels Sprouts with Balsamic Vinegar and Parmesan Cheese. They’re so easy and delicious and they compliment just about every “meat and potatoes” type of meal.

Roasted Brussels Sprouts With Balsamic Vinegar and Parmesan CheeseNote: This post contains affiliate links for products on Amazon.

I especially like them when served with fish such as salmon. They’re equally yummy with steak and chicken, too.

Roasted Brussels Sprouts With Balsamic Vinegar and Parmesan Cheese

Here’s how I like to roast these beauties: wash and trim the Brussels sprouts and cut them in half. Toss them in a bowl and drizzle lightly with extra virgin olive oil and a healthy sprinkle of salt. Toss gently with a large spoon or your hands. Line a sheet pan with foil and place the sprouts on it. Spread them out so they’re not piled on top of each other. Place in a 400°F oven for 20 minutes. At the 20 minute mark, remove the sheet pan and lightly drizzle Balsamic vinegar over the sprouts. Place back in the oven to roast for another 10 minutes or until tender and lightly crisp.

Roasted Brussels Sprouts With Balsamic Vinegar and Parmesan Cheese

Once out of the oven, lightly sprinkle the sprouts with freshly grated Parmesan cheese.

Roasted Brussels Sprouts With Balsamic Vinegar and Parmesan Cheese

The heat from the sprouts will gently melt the cheese.

Roasted Brussels Sprouts With Balsamic Vinegar and Parmesan Cheese

It’s always acceptable to add a dash more Balsamic vinegar and more cheese once it’s on your plate ~ I always do! 😉

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Note: This post contains affiliate links for products on Amazon.

Roasted Brussels Sprouts With Balsamic Vinegar And Parmesan Cheese
 
Prep time
Cook time
Total time
 
Roasted Brussels Sprouts With Balsamic Vinegar and Parmesan Cheese
Author:
Serves: 2-4 servings
Ingredients
  • 1lb Brussels Sprouts, washed, trimmed and cut in half
  • Olive oil
  • Salt
  • Balsamic Vinegar
  • Parmesan Cheese, freshly grated
Instructions
  1. Preheat oven to 400°F.

  2. Wash and trim the Brussels sprouts and cut them in half.

  3. Toss them in a bowl and drizzle lightly with extra virgin olive oil and a healthy sprinkle of salt. Toss gently with a large spoon or your hands.

  4. Line a sheet pan with foil and place the sprouts on it. Spread them out so they're not piled on top of each other.

  5. Place in a 400° F oven for 20 minutes. At the 20 minute mark, remove the sheet pan and lightly drizzle Balsamic vinegar over the sprouts. Place back in the oven to roast for another 10 minutes or until tender and lightly crisp.

  6. Once out of the oven, lightly sprinkle the sprouts with freshly grated Parmesan cheese and serve.

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Brussels Sprouts with Balsamic and Parmesan Cheese

Roasted Brussels Sprouts with Balsamic Vinegar and Parmesan Cheese

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Roasted Garlic Mashed Potatoes

I grew up loving mashed potatoes, and when I was old enough to help in the kitchen it was my job to beat to the potatoes into creamy smoothness with an electric mixer. Lumpy potatoes were forbidden which turned this into a time consuming task. Well, no more!

Note: this post contains affiliate links for Amazon products.

Roasted Garlic Mashed Potatoes

Call me rebellious, but I take satisfaction in making my potatoes the rustic way – without a mixer of any kind and with some lumps to lend authenticity to their rustic-ness. And, of course, there’s the garlic. Roasted, mellow garlic. This is a grown-up inclusion which can be customized depending on how much of a garlic lover you are.

First, you’ll want to make sure that you have some roasted garlic on hand. You’ll need the cloves from one medium-sized head of garlic. Here’s my post on how to roast garlic. Roast the garlic, remove the cloves, and set aside.

Roasted Garlic Cloves

Next, peel and dice the potatoes. I used organic yellow potatoes here, but russet would work fine, too. Boil the potatoes until fork tender. Drain and return to pan.

Roasted Garlic Mashed Potatoes

I like to add butter to the hot potatoes and let it begin melting just a a little before I begin mashing them. I use a stainless steel potato masher, like this one. Once the butter starts to melt, I begin mashing. When I’ve gotten the big chunks mashed, I add the sour cream, half-and-half, salt, and mash some more. Make sure to taste and salt as needed. You may also need to add a little more half-and-half if your potatoes are too dry.

Set the potatoes back on the burner on low/warm and continue.

Add the roasted garlic cloves to the potatoes. You can rough chop them before adding them in, but here, the cloves were soft enough that they mashed right in. Mash (or stir) them in. Taste and see if you would like more garlic flavor before adding the remainder to the potatoes. If you can handle the flavor, add the rest in and give them a stir. Again, you may need to add more liquid.

Roasted Garlic Mashed Potatoes

Once your potatoes are at the flavor and consistency that you desire, serve them up and enjoy!

Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes
 
Prep time
Cook time
Total time
 
Roasted Garlic Mashed Potatoes
Author:
Serves: 2-4
Ingredients
  • 4-5 medium-large organic yellow potatoes
  • 1 head or roasted garlic cloves (how to roast garlic)
  • ⅓ c. organic half-and-half
  • 4 tbsp. organic butter (half of a stick)
  • ¼ c. organic sour cream
  • salt and pepper, to taste
Instructions
  1. Roast 1 head of garlic. (how to roast garlic)

  2. Put large pot of water on to boil.

  3. Peel and dice the potatoes.

  4. Boil the potatoes until fork tender, about 20-30 minutes.

  5. Drain potatoes and return to pan.

  6. Add butter to the hot potatoes. Once the butter starts to melt, begin mashing with a potato masher.

  7. When the big chunks are mashed, add the sour cream, half-and-half, salt, and mash some more. Make sure to taste and salt as needed. You may also need to add a little more half-and-half if the potatoes are too dry.

  8. Set the potatoes back on the burner on low/warm and continue.

  9. Rough chop the roasted garlic cloves and add half of the cloves to the potatoes. Mash (or stir) them in. Taste and see if you would like more garlic flavor before adding the remainder to the potatoes. Add in if desired.

  10. Warm potatoes to desired temperature and serve.

roasted garlic mashed potatoes
roasted garlic mashed potatoes
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How To Roast Garlic

Roasted garlic is the mellow and buttery alternative to the pungent taste and smell of raw garlic. When you’re wanting a hint of garlic in your cooking, try using roasted garlic cloves. If you’re wondering how to roast garlic, read on!

How To Roast GarlicHere’s an easy method of roasting a head of garlic.

Preheat your oven to 375°. Take a head of garlic and cut off the top quarter so that the garlic cloves are exposed. Place the head of garlic on a piece of tin foil, and lightly drizzle with olive oil. Sprinkle a little salt on top and then seal up the garlic in the foil.

How to roast garlic

Place the foil pack on a cookie sheet or in an oven-safe baking dish and roast for 20 to 30 minutes. Check at the 20 minute mark to make sure the garlic isn’t burning. You want it nicely golden, like this:

How to roast garlic

Remove from the oven and let the garlic cool just a bit before attempting to handle it. To remove the garlic cloves, squeeze the head of garlic from the bottom. The individual cloves should  pop out easily. If not, use a fork to gently pry out the stubborn cloves.

How To Roast Garlic

And there you have it! Mellow, buttery, yummy garlic goodness just waiting to be used in a variety of ways. I like to use roasted garlic cloves in mashed potatoes, dips, hummus, garlic bread spread, sauces, salad dressings…you get the idea.

If you don’t use all the roasted cloves at once, just place the unused cloves in a small, tightly sealed glass container, and they’ll keep in the refrigerator for up to 10 days.

Hint: you can use this same method to roast garlic using your gas grill outside. Just place the foil pack on a grill-safe pan or even directly on the grates. Caution: the garlic will roast very quickly with this method, so check the foil pack often!

How To Roast Garlic

How To Roast Garlic
 
Prep time
Cook time
Total time
 
How To Roast Garlic
Author:
Ingredients
  • 1 large head of garlic
  • Olive oil
  • Salt
Instructions
  1. Preheat oven to 375°.

  2. Take a head of garlic and cut off the top quarter so that the garlic cloves are exposed.

  3. Place the head of garlic on a piece of tin foil, and lightly drizzle with olive oil. Sprinkle a little salt on top and then seal up the garlic in the foil.

  4. Place the foil pack on a cookie sheet or in an oven-safe baking dish and roast for 20 to 30 minutes. Check at the 20 minute mark to make sure the garlic isn't burning.

  5. When the garlic head is nicely golden, remove from the oven and let the garlic cool before attempting to handle it.

  6. To remove the garlic cloves, squeeze the head of garlic from the bottom. The individual cloves should easily pop out. If not, use a fork to gently pry out the stubborn cloves.

  7. Notes:
  8. Unused garlic cloves can be kept for up to 10 days in a small, tightly sealed glass container in the refrigerator.

  9. You can use this same method to roast garlic using your gas grill outside. Just place the foil pack on a grill-safe pan or even directly on the grates. Caution: the garlic will roast very quickly with this method, so check the foil pack often.

 

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