If you’re looking for a simple, seasonal side dish look no further than this sheet pan curried cauliflower. Roasted vegetables are a staple side dish – especially this time of year. While you’re busy roasting root vegetables, broccoli, or Brussels sprouts this fall, make a little room on your baking sheet for cauliflower florets. This hearty vegetable roasts to perfection in the Hamilton Beach® Easy Reach Toaster Oven for a simple side you can serve with fall dinners or holiday meals.
In a large bowl, mix olive oil, garlic, salt, curry powder, and black pepper. Add cauliflower florets and onion and toss until fully coated in the seasoning.
When the cauliflower is perfectly roasted, remove from the oven and stir in golden raisins and pumpkin seeds. We used raw pumpkin seeds, but if you have any roasted pumpkin seeds leftover from your annual pumpkin carving, throw them in for added texture and crunch.
Top this generously spiced side with a sprinkle of fresh cilantro and serve. The curry powder adds a beautiful yellow hue to the cauliflower while the cilantro adds a pop of bright color and freshness to the roasted dish. The sweetness from the onion and golden raisins make this a sweet and savory side you’ll want to serve all season long.
Do you find that you’re always in need of an easy weeknight side dish? We’ve got you covered with these Parmesan Peas.
Whether you need something to serve alongside chicken breasts or just need to make sure the kids are eating enough vegetables, these Parmesan Peas are quick and better yet, easy to make.
Heat the Easy Reach Toaster Oven to 350 degrees. Then add oil and garlic to the toaster oven baking pan and bake for about 5 minutes or until the garlic is lightly browned.
After the garlic is browned, add frozen peas that have been thawed to the pan. Bake the peas for an additional 10-12 minutes until they are heated through.
Transfer the peas into a serving bowl and sprinkle with your favorite parmesan cheese and you’re ready to serve. It’s that easy. The next time you’re in desperate need of a side dish, remember these cheesy peas are ready in under 15 minutes.
To some, baking a potato seems like a pretty easy task. Baking the perfect baked potato is another story.
There are lots of ways to bake a potato. You can throw your taters in the microwave or put your potatoes in the oven.
While the perfect potato has a lot to do with personal preference, the Test Kitchen is here to provide you with step-by-step instructions for the tastiest tubers.
First, heat your oven (or toaster oven) to 400 degrees (or 375 if using convection). Then give your potatoes a good wash. We used a firm vegetable brush to scrub the potatoes, but be sure to avoid stiff brushes that break the skin.
Then use a fork to pierce the potatoes in the shape of cross on one side. Piercing prevents the potatoes from bursting open in the oven. The cross shape is where you will open or “blossom”( we’ll get to that later) the potatoes before serving.
Once the potatoes are pierced, rub the skin with a little vegetable oil. The oil will help the skin get crispy while the potatoes bake.
Before baking, sprinkle the tops of the potatoes with salt for added flavour.
If you’re used to wrapping the potatoes in aluminum foil before baking, don’t this time. When the potatoes are fully covered, they steam instead of bake. You’re left with soft, mushy potatoes instead of potatoes with a crispy skin.
Instead, put a sheet of aluminum foil on the oven rack and place the potatoes on top (in a single layer). The foil will catch the oil and salt, preventing dripping onto the bottom of the oven and making a mess you’ll have to clean later.
Bake for 50 minutes to an hour or until the potatoes are tender.
Before serving, pierce the potatoes again in the same place as before. Then hold the potatoes at both ends and squeeze towards the middle. This technique is called “blossoming” and makes for a beautiful presentation.
Whether you’re eating your baked potatoes with a pat of butter and a little extra salt and pepper or adding everything but the kitchen sink on top for a loaded potato, these are delicious any and every way.
The next time you reach for a bag of spuds, remember these tips and tricks for making the best baked potato.
Choose a firm vegetable brush to scrub the potatoes. Avoid stiff bushes that break the skin.
Pierce the potatoes in the shape of a cross over the top of the potatoes. Piercing prevents the potatoes from bursting in the oven. The cross shape is where you will open the potatoes when they are ready to serve.
Rub the skin of the potatoes with a little vegetable oil to make them shiny and crisp in the oven.
Sprinkle the tops with salt for added flavour.
Tear off a sheet of aluminum foil and place on the oven rack. Forget wrapping the potatoes in foil. It steams them instead of baking. Placing foil on the oven rack prevents the oil and salt from dripping in the oven and making a mess.
Place the potatoes in a single layer on the sheet of foil.
Bake 55 to 60 minutes or until the potatoes are tender.
To serve, use a fork to pierce again in the cross area. Press the ends towards the center. The Idaho Potato Commission calls this the “Blossoming” technique. The potato will push upward and be more fluffy than if cut with a knife.
Looking for a simple vegetarian side dish or snack? Let me introduce you to baked asparagus fries. These “fries” are baked in the Easy Reach Toaster Oven and couldn’t be easier to make.
First, make a 2-for-1 spread that helps breadcrumbs stick to the asparagus before baking and works as an easy dip for the fries (any leftover spread would be delicious on salmon, burgers, or your favourite sandwich). You only have to dirty one bowl – score.
Mix mayonnaise, parmesan cheese, parsley, Italian seasoning, salt, and pepper. Then brush asparagus with the mayonnaise mixture and roll in breadcrumbs (we used panko because they brown beautifully and add a nice crunch) until fully coated. The Test Kitchen found that thick asparagus work best with this recipe, so steer clear of the pencil-thin stalks you can sometimes find at the grocery store.
Place the asparagus on a baking pan and bake at 425 degrees for 12 to 14 minutes until golden brown. Finish with a squeeze of lemon and you’re ready to dip and dunk.
Whether you need a hand-held vegetarian appetizer for game day, the perfect addition to brunch, or a side dish to serve alongside fish or chicken during the week, baked asparagus fries fit the bill.
Another season, another sheet pan supper. That’s right, these one-pan meals aren’t going anywhere anytime soon. Let’s revisit why we love them so much, shall we? You’re cooking everything on one pan, so there’s minimal cleanup (no complaints here). They’re also easily customizable. Switch out your protein and vegetables to cater to the picky eater in the family or change your recipes with the seasons – like we did for this autumnal, apple-licious sheet pan supper.
To make this seasonal supper, first heat your toaster oven (or standard oven) to 425 degrees. Spray a baking sheet with nonstick spray then arrange sweet potatoes on the pan. You’ll want to give them about a 10 minute head start before the chicken goes in.
While the sweet potatoes roast, cut a long pocket into each of the chicken breasts. Spread dijon mustard into the pockets, then stuff with smoked provolone, spinach, and tangy granny smith apple slices (or whichever variety you picked during your annual trip to the apple orchard). Top with a simple mixture of panko breadcrumbs, oil, salt, and pepper.
Remove the baking pan after 10 minutes and place the chicken breasts on top of the potatoes. Bake for an additional 25 to 30 minutes until the potatoes are fork tender and the panko topping is golden brown.
The apples hidden inside the chicken and the sweet potatoes served alongside paint a portrait of autumn on the plate. The smoky provolone adds a salty surprise that’s a perfect match for the sweet apples. All this dish is missing is a cool fall night to enjoy it on.