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Easy Deviled Eggs

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This classic appetizer comes with only 4 ingredients but big flavors. Easy Deviled Eggs are great for all kinds of gatherings or even a simple snack.

Deviled eggs on a platter and wooden cutting board.

Easy Deviled Eggs

Deviled Eggs are a prominent appetizer at holidays and is the ultimate party food. They're packed with healthy fats and protein, making them great bite-size snacks.

They are incredibly versatile and can be dressed up or down depending on the occasion or the meal. Deviled eggs are also fabulously quick and easy to make (especially if you follow the Instant Pot instructions below).

What are Deviled Eggs?

Deviled Eggs are hard-boiled eggs that have been peeled, cut in half (usually lengthwise), then stuffed with a creamy, luscious, perfectly seasoned yolk filling.

Traditionally, that filling is made with egg yolks, mayonnaise, relish, mustard, vinegar and salt and pepper. Deviled Eggs are often sprinkled with spices like paprika and cayenne for that finishing touch.

Hard boiled eggs on a cutting board with knife and colander, with one egg peeled and cut in half.

Why are they called Deviled Eggs?

There's nothing devilish about these perfectly delightful appetizers.

They're called Deviled Eggs because they are traditionally made with spicy and zesty ingredients like paprika, cayenne, or Tabasco (or any combination of those).

In culinary, the term "devil" means to describe a highly seasoned dish, particularly with various hot or spicy seasonings.

The term likely comes from the connection between the spice factor and the supposedly hot temperatures in hell.

As is appropriate, this recipe for Easy Deviled Eggs calls for garlic to give it that kick. The garlic adds great flavor, nutrition, and texture.

Deviled egg on a wooden cutting board with platter in the background.

Are Deviled Eggs healthy?

Eggs are a great source of protein. I always try to get the best quality eggs that fits our budget. The best eggs are those from free-range chickens who are free to roam the pasture.

The quality of the eggs is highly dependent on the nutrition of the chickens. Hens that have a diet rich in antioxidants and nutrients are feeding on lots of naturally pigmented foods, fatty acids, and meat (bugs and worms). As a result, a hen feasting on such diet will produce very deep orange yolks.

Conversely, caged chickens don't have access to fresh and brightly colored foods and are therefore producing eggs with very pale or light colored yolks. As a result, these eggs naturally lack in nutrition.

A quality mayonnaise is equally important to making healthy deviled eggs. Thankfully, there are many good options on the market right now for cleaner version of this common kitchen staple. But if you're so interested, you may try a hand at making your own with this recipe.

Finally, the addition of zesty garlic makes these Easy Deviled Eggs a healthy snack, appetizer, or any other addition to the table.

Deviled eggs on a white platter and a board with dill garnish.

Deviled Eggs Without Vinegar

Many recipes for deviled eggs call for vinegar or mustard. This has neither and for a good reason.

One of the best things I love about this appetizer is the ease and simplicity of them. Being that mayonnaise already contains vinegar and mustard, there really is no need to add more.

It simplifies the recipe yet still achieves that smooth consistency with just a touch of tang.

Can you make Deviled Eggs in advance?

This is another perk of this classic appetizer. You can make them ahead of time, however, they are best if enjoyed within a day.

If you would like to create more margin of time during the holidays, you can boil your eggs in advance and store in the refrigerator unpeeled for up to 7 days.

Then when you're ready, you can proceed with the recipe.

If stored properly in the refrigerator, Deviled Eggs can be eaten for 3-4 days after preparing them, but I wouldn't keep them much longer after that.

Egg yolks, mayonnaise, fresh garlic, and dill in a small ramekin.

Spicy Deviled Eggs

As mentioned above, the name Deviled Eggs comes from the spice factor of this lovely appetizer. I believe garlic adds plenty spice to these delicious appetizers but if you're looking for an extra kick, feel free to add cayenne, paprika, or Tabasco to taste.

Recommended Kitchen Tools

Before getting started with this easy hors d'ouvres recipe, here are my favorite kitchen tool recommendations to make your cooking seamless.

Instant Pot: This is my favorite tool to make hard-boiled eggs (read below to see why). And I love using this steamer basket to transfer the cooked eggs right into ice water.

Sharp Knife: This is my kitchen's greatest and most often used tool. Invest in a good knife - it's worth it!

Immersion Blender: For a very smooth consistency, I would often use this to blend the filling together. Though not necessary, it's good to use when you want a smooth texture.

Piping/Pastry Bag: Again, not very necessary but if you want a design or a certain look for your deviled eggs, a piping bag from the baking department can help. Most times, I just use a spoon to fill the eggs.

Platter/Trays: I go into detail how to serve this appetizer below but this beauty is on my wishlist. There's a variety of trays specifically marketed for Deviled Eggs and that can also be easily transported, making this a great idea for all your holiday parties.

Six eggs in a steamer basket in an instant Pot liner.

How to Make Easy-to-Peel Eggs

You want your Deviled Eggs to have a very smooth and neat surface. After all, they are often the star appetizer at holidays and other gatherings so you want them to be in stellar shape!

Certainly, no one wants sloppily-peeled eggs but sometimes those shells can be really stubborn. This is especially true of farm fresh eggs.

I found the best way to make easy-to-peel hard-boiled eggs are to steam them rather than boil them. This can easily be done in your Instant Pot using the 5-5-5 method or even in a regular saucepan, the same one you would use to boil (just add a few more minutes to the cooking time if using a pan).

Steaming the eggs creates just enough separation between the shells and the eggs that the shells literally glide off the cooked eggs. In addition, try to remove the shells when the eggs are still slightly warm.

This is the only way I make hard-boiled eggs these days. Try it! You won't go back to anything else!

To cook eggs in the Instant Pot:

  1. Add cold eggs to a trivet in the Instant Pot liner with one cup of water.
  2. Lock the lid into place and set the valve to sealed. Cook on "Manual" for 5 minutes.
  3. Naturally Pressure Release for 5 minutes, followed by Quick Pressure Release the rest of the pressure.
  4. Carefully, open the lid, and transfer the eggs into ice water for 5 minutes.
  5. Remove eggs from ice water and allow to completely cool.
Deviled egg with a sprig of dill as garnish on a cutting board.

How to Serve Deviled Eggs

There are so many beautiful platters marketed specifically for this appetizer. I have one just like this. But I am totally eyeing this reversible Wood Deviled Egg Tray/Charcuterie Board. I love a good multi-purpose kitchen tool.

If you do have a plate with a large center space like one above, you can fill that area with a variety foods. You can add additional stuffed eggs but other options are olives, dill pickles, or even prosciutto-wrapped cheese for an elegant touch.

But remember this: you don't need a special plate in order to serve Deviled Eggs. In fact, any large dinner plate will work. To add stability to a plate so the eggs don't slide around, I recommend lining the plate with some lettuce leaves, then arranging the eggs. You can also serve Deviled Eggs directly on a cutting board.

Cooked egg white separated on a white platter and egg yolks in a ramekin.

How to Make Deviled Eggs

To make Deviled Eggs, we start with a fairly short ingredient list and rather simple instructions.

Deviled Eggs Ingredients:

  • Eggs
  • Mayonnaise
  • Fresh Garlic
  • Dill
  • Salt & Pepper

Deviled Eggs Instructions:

  1. Hard-boil eggs: use your favorite method to cook the eggs. My favorite fail-proof way is steaming them in the Instant Pot. Cool eggs completely, best to chill in the refrigerator for 2 hours or overnight for best results.
  2. Cut the eggs lengthwise and remove the yolk. Place the yolks into a small-size bowl. Set the whites on a platter.
  3. To the yolks, add mayonnaise, freshly minced garlic, dried dill, and salt and pepper to taste. Mix well with a hand blender using one beater or an immersion blender. Alternatively, use a fork to mix well. We love to have this yolk stuffing creamy and smooth texture but if you prefer chunky deviled eggs, you don't have to mix to smooth consistency.
  4. Fill each egg white with the yolk mixture. I just use a small spoon but if you really want to impress your guests, you can use a pastry bag to fill the egg whites. Garnish with curly parsley and enjoy!

Loved Easy Deviled Eggs? Check out these other appetizers:

Deviled eggs on a platter and wooden cutting board.
Print Recipe
5 from 1 vote

Easy Deviled Eggs

This classic appetizer comes with only 4 ingredients but big flavors. It's great for all kinds of gatherings or even a simple snack.
Prep Time15 mins
Cook Time10 mins
Course: Appetizer
Cuisine: American
Keyword: healthy appetizer, low-carb, paleo, whole30
Servings: 12 deviled eggs
Calories: 65kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 6 eggs
  • 4 tablespoons mayonnaise
  • 4 garlic cloves
  • 1 teaspoon dill weed
  • fresh dill or parsley

Instructions

  • Instant Pot:
    Pour 1 cup of water into the Instant Pot's inner pot and add metal trivet. Add cold eggs to the trivet. Lock the lid into place and set valve to "sealed". Set Instant Pot to Manual and cook for 5 minutes.
    Eggs in a steamer basket in Instant Pot liner
  • Once the cook time has completed, allow Instant Pot to naturally release pressure for 5 minutes, then switch the valve to "venting" to release remaining pressure.
    Instant Pot screen set to 5 minutes cooking time
  • Carefully transfer cooked eggs to ice cold water and allow to thoroughly cool for 5 minutes.
    Hard boiled eggs given an ice bath to stop cooking
  • Remove eggs from ice bath and peel. Slice each egg in half lengthwise.
    Peeled eggs are cut lengthwise
  • Remove egg yolks directly into a small bowl. Set the egg white shells on a platter.
    Small bowl with egg yolks and platter with egg whites separated.
  • Add mayonnaise, minced garlic, and dill weed to the yolks and mix well until smooth and creamy. You may also use an immersion blender (stick blender) for smoother texture.
    Small bowl with cooked egg yolks, mayonnaise, garlic, and dill.
  • Using a small spoon, scoop the filling into the sliced egg whites, making subtle mounds in the center. Alternatively, you may also use a piping bag for fancier look.
    Platter with Easy Deviled Eggs
  • Add a sprig of fresh dill or parsley for garnish and chill until ready to enjoy.

Nutrition

Calories: 65kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 61mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

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Easy Deviled Eggs text overlay over a photo of deviled eggs

Instant Pot Millet (Quick and Fluffy!)

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Instant Pot Millet can be served as porridge, cold in salads, or paired as a healthy gluten-free grain with protein. Learn how to cook this mildly flavored ancient grain for quick and fluffy results that's perfect for sweet and savory dishes.

cooked millet in casserole dish and instant pot.

If you haven't had millet, you're missing out. This ancient grain is hearty and filling and the small grains perfectly plump up into tiny pearls, resembling couscous.

It's slightly nutty but still has a mild flavor compared to other traditional grains like quinoa and farro.

Using a pressure cooker is my preferred method as it gives the most perfect fluffy millet with very little effort.

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💭Pro tip: Next time you need a side grain for a meal, consider millet. It's important to vary grains in your diet as they all come with different nutrient profiles.

What is millet?

Millet is an ancient grain from the grass family commonly found in countries throughout Africa and Asia. The nutritional profile of millet is similar to that of sorghum and it comes with great health benefits.

In recent years, millet has gained popularity in the west because they are gluten-free and high in protein, fiber, and antioxidants. There are many different types of millet but most millet you'll find in stores are a hulled millet seeds.

Millet can be served as a breakfast porridge but it's also a great alternative to other grains like white rice and buckwheat.

In short, here's a bullet list of reasons to include millet as part of a healthy diet:

  • As a gluten-free grain, it's an exceptional choice for people with celiac disease or those following a gluten-free diet.
  • Rich in essential amino acids which are the building blocks of protein.
  • High in protein with one cup of cooked millet grains packs in 6 grams of protein.
  • Has a low glycemic index keeping blood sugar steady.
  • Versatile cereal grain and can be added cold to salads enjoyed as a breakfast porridge or served as a hot side with a healthy protein.
💭Pro tip: For millet porridge, increase the water using a 3 parts water to 1 part millet and allow to naturally pressure release the entire time.
bowl of uncooked millet.

Does millet have to be soaked before cooking?

Ancient cultures hold to the tradition of soaking whole grains like millet before cooking to increase digestibility and improve nutritional benefits.

Soaking grains in warm water with an acid like apple cider vinegar allows enzymes, lactobacilli to break down phytic acid, an anti-nutrient that may lead to nutrient deficiencies. (source) Phytic acid interferes with potassium, calcium, iron, magnesium, and zinc uptake.

However, millet does not contain any gluten which are already more easily digested. Furthermore, it contains even less phytates than other grains so it is not absolutely necessary to soak millets.

Lastly, a person with a balanced diet consisting of mostly traditionally prepared foods isn't likely to experience any adverse effects from occasionally eating millet without soaking.

Soak if you must. As little as 6 hours of soaking time is enough to neutralize a large portion of phytic acid in millet. But know that you if you skip soaking, you can still enjoy nutritious millet as part of a healthy diet.

Ingredients

Learn how to cook millet in Instant Pot with just 2 basic ingredients plus sea salt and water. This is a very simple recipe that anyone can do at the last minute.

ingredients uncooked millet with water and butter.
  • millet: organic whole grain raw millet (my favorite brand is Eden organic but Bob's Red Mill is great too)
  • sea salt: absolutely necessary when cooking grains
  • water: or bone broth for added nutrients
  • unsalted butter: optional but lends a nice creaminess (and grains are better absorbed with a healthy fat).

See recipe card for exact quantities. You'll also need a 6-quart Instant Pot and a fine mesh sieve to rinse the millets well.

💭Make it Nutrient-Dense: Cook millet in bone broth for an easy nutrient-dense side. Use this simple Instant Pot Chicken Bone Broth recipe or go with a bold flavored Slow Cooker Beef Bone Broth.
millet in instant pot.

Step-by-Step Instructions

The complete printable recipe is below in the recipe card for your convenience.

This Instant Pot Millet calls for these ingredients: uncooked whole grain millet, water, sea salt, and unsalted butter.

millet cooked in istant pot.

Step 1. Add to Instant Pot

Rinse millet in a fine mesh sieve until water comes out clear. In the Instant Pot liner pot, combine millet, sea salt, water, and butter if using.

Instant Pot millet set to cook.

Step 2. Set to cook

Secure the lid and set the safety valve to sealed position. Cook on high pressure for 10 minutes, followed by 5 minutes of natural pressure release (NPR). Then quick release (QPR) remaining pressure. Carefully open the lid when safe to do so and fluff millet with a fork.

💭Pro tip: For perfect millet, don't overcook! Do a quick pressure release and remove the inner pot from the Instant Pot as soon as it's safe to do so.

Below are some affiliate links that may be helpful to you as you make this Instant Pot millet recipe. You can find some of these items cheaper at your local store but it helps to have a link so you know what you're looking for.

Serving Suggestions

Consider this basic recipe as a blank slate. You can serve it in grain bowls, drizzled with extra virgin olive oil, fresh lemon juice and topped with Baked Salmon with Mayonnaise or Citrus-Herb Basque Chicken.

You can also add a cup of chilled millet to salads like this Autumn Harvest Kale Salad.

To serve millet as porridge, just drizzle a little bit of coconut milk or regular milk, maple syrup, and sprinkle with ground cinnamon for a tasty breakfast. 

Instant Pot Millet pairing suggestions

Storage and Reheating Instructions

To store: Cooked millet can be stored in an airtight container for up to 7 days in the refrigerator.

Storage containers: These glass snap containers are perfect for leftovers

To reheat: Transfer millet into a small saucepan. Add two tablespoons of water and cover with lid. Warm on low heat until warmed through.

instant pot millet in black dish.

FAQs

Can millet be cooked in a pressure cooker?

Cooking millet in a pressure cooker like an Instant Pot is the easiest way to prepare this gluten-free grain. It's nearly hands off with very little active time. Millet in Instant Pot always comes out fluffy, tender yet not mushy, and makes an easy side dish that goes with just about anything.

What is the ratio of water to millet?

To cook millet in Instant Pot use a 1.75:1 ratio of water to millet for a fluffy grain. For instant Pot millet porridge, increase the water to a ratio of 3:1 of water to millet.

Where can I buy whole grain millet?

Even though millet is gaining popularity in the United States, it's not readily available at most grocery stores yet. Your local health food store is your best option. It can also be purchased online. 

Looking for more related recipes? Here are some ideas:
Did you make this? Please leave a ⭐ rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

millet cooked in instant pot.
Print Recipe
5 from 1 vote

Instant Pot Millet

Instant Pot Millet can be served as porridge, cold in salads, or paired as a healthy gluten-free grain with protein. This mildly flavored ancient grain is used in a variety of sweet and savory millet recipes.
Prep Time5 mins
Cook Time10 mins
Coming to Pressure/Resting Time20 mins
Total Time35 mins
Course: Breakfast, Healthy Basics, Side Dish
Cuisine: American, European, Russian
Keyword: how to cook millet, instant pot millet
Servings: 4 servings
Calories: 214kcal
Author: Anya @ Prepare & Nourish

Equipment

Ingredients

  • 1 cup whole grain millet
  • 1 ¾ cups filtered water or bone broth
  • 1 teaspoon sea salt
  • 1 tablespoon butter optional

Instructions

  • Rinse millet in a fine mesh sieve until water comes out clear. In the Instant Pot liner pot, combine millet, sea salt, water, and butter if using.
    millet, water and butter in instant pot.
  • Secure the lid and set the safety valve to sealed position. Cook on high pressure for 10 minutes, followed by 5 minutes of natural pressure release (NPR). Then quick release (QPR) remaining pressure.
    instant pot with on display.
  • Carefully open the lid when safe to do so and fluff millet with a fork.
    fluffy millet in dish.

Notes

This recipe makes 4 servings approximately 1 cup each.
Millet porridge: Increase water to 3 cups of water per 1 cup of millet and allow to naturally release all pressure. Serve warm with milk, maple syrup, and a dash of cinnamon powder.
Storage instructions: Store leftover millet in an airtight container in the refrigerator for up to 1 week.
Serving suggestions: Serve in grain bowls with a healthy protein or cold in salads.

Nutrition

Calories: 214kcal | Carbohydrates: 36g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 612mg | Potassium: 98mg | Fiber: 4g | Sugar: 0.003g | Vitamin A: 87IU | Calcium: 8mg | Iron: 2mg

Easy Air Fryer Duck

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Air Fryer Duck is an easy main dish that can elevate any meal. The air fryer makes cooking this intimidating game meat easy giving you crispy skin and juicy meat with minimal effort.

roasted duck in air fryer with parsley and lemon slices

A perfectly prepared duck is a delicious and hearty protein but not appreciated nearly enough. This game meat is often overlooked because it's an expensive choice of meat, intimidating to cook, and can have a very robust flavor.

But I'm here to tell you that it doesn't have to be hard to get delicious crispy golden skin and flavorful meat from this game bird. And your air fryer can help with that!

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Why you'll love this recipe

  • Meat variety: It's important to get a variety of proteins in your diet to expand taste palette and ensure a balanced nutrient intake for health benefits.
  • Versatile: Consider this recipe as a blank slate for whatever seasonings you desire. The process will be the same no matter what you choose to dress your duck with.
  • Level of difficulty: This recipe is incredibly easy with only 2 simple ingredients.
💭Make it nutrient dense: Get the most out of this exceptionally nutritious bird and use the duck carcass, bones, neck, and gizzards to make a delicious bone broth using this Instant Pot Bone Broth recipe. And the rendered duck fat can then be used to make wonderful roast potatoes.

What does duck taste like

Being that duck is a bird, most people expect it to taste much like chicken or turkey or other poultry meat. But you'll be surprised to learn that duck tastes more like a nice roast than poultry.

Duck has a gamier flavor than chicken but not as fibrous as turkey. Because of its higher fat content and strong meaty flavor, duck is much more tender. And when cooked properly with scored duck skin, that fat is released into the bird making the meat so very tender and flavorful.

Duck meat doesn't have marbled fat throughout the muscle meat like beef. However, the visible fat layer is enough to give the duck the reputation for being high in fat.

air fryer duck with skin in crosshatch patter.

Is duck fat healthy

Speaking of fat content, that skin is thick! Ducks are waterfowl, which means their meat is covered with a thick layer of fat that keeps them buoyant on water. The extra fat makes the bird heavier but with less meat. As a result, a 5-pound duck will yield fewer servings than a chicken weighing the same weight.

Admittedly, this is likely the reason that duck is not favored over other types of poultry in the United States. Over recent decades, we have become so fat-phobic even though duck fat is one of the most nutritious and delicious fats to cook with.

In fact, duck fat is a supremely healthy cooking fat with oleic and linoleic acid which is extremely beneficial for repairing and strengthening cells. And the profile of fatty acids is similar to those of olive oil and avocados. (source)

So, meat lovers everywhere - enjoy your duck and its skin, and then make french fries in duck fat.

Ingredients

This most delicious air fryer duck is made with 2 basic ingredients and an air fryer.

raw duck with salt
  • whole duck: I purchased a duck from a local farm. Go for a smaller duck since you need to make sure it will fit in your air fryer. Mine was 4.5 pounds but anything under 5 pounds will work.
  • sea salt: Use the best quality sea salt. My favorite is Redmond's Real Salt.

See recipe card for exact quantities.

Substitutions and Variations

This is a basic 2-ingredient recipe where we take a beautiful fresh whole duck and transform it into a deliciously crispy skin and juicy duck meat.

You can jazz this up by adding your favorite seasonings. Check out these suggestions:

  • Citrusy - duck pairs well with citrus flavors like orange and lemon. Make a spicy orange sauce or baste it with orange juice during cooking.
  • Spicy - add a little black pepper and garlic powder for a great way to add traditional roast seasonings
  • Sweet - a fruity sauce like plum sauce or apricot jam is a nice addition or season the duck with a little bit of brown sugar-salt rub.
  • Asian - you can also brush hoisin sauce over the entire duck during the last 10 minutes of cooking time for an Asian-inspired duck.
💭Pro tip: This simple recipe, seasoned with only salt, makes the rendered fat optimal for other uses. Once you use other seasonings in your fat, you may be limited to what you can use the duck fat for.

Nutrition

As already mentioned, we're big on having a nice variety of different meats. That's because they all serve different purposes when it comes to providing nutritional value.

For example, the duck has more iron than other poultry options like turkey, chicken, or Cornish game hens. In fact, depending on the type of duck, because of its dark color and rich flavor, it more closely resembles steak.

Duck meat is prized for its strong flavor and unique taste. But it's also high in most vitamins and nutrients compared to chicken meat. It has almost three times more vitamin B1 and twice the amount of vitamin K. It's also rich in other B vitamins, vitamin A, vitamin E, and folate. Additionally, it also contains vitamin D, which is completely nonexistent in chicken. (source)

roasted air fryer duck.

Helpful Tips

  • Crispy skin: make sure the duck is completely dry to get the best crispy skin and tender meat.
  • Healthy fat: Don't let the high fat content go to waste. To render the duck fat, just strain the fat from the roasting pan into dish using a strainer to collect all bits. Chill to solidify the fat, then store in the refrigerator for up to 6 months.
  • Make broth: Save the carcass! Best way to use it is to make broth with this Instant Pot recipe using wings, carcass, neck, and other bones from the duck.
  • Meat safety: the USDA recommends cooking all poultry to an internal temperature of 165 degrees Fahrenheit as measured with a meat thermometer. We prefer to pull it at 160 degrees Fahrenheit as it tends to rise 5 more degrees with residual heat.
Related posts that may be helpful as you make this Air Fryer Duck:

Step-by-Step Instructions

The complete printable recipe is below in the recipe card for your convenience.

This air fryer duck recipe calls for these ingredients: whole duck and sea salt. You'll also need a sharp paring knife and an air fryer convection oven.

scored raw duck on white platter.

Step 1. Score duck

Pat dry the duck with paper towels. With the breast side up, score the skin of the duck with a sharp knife in a crosshatch pattern. Flip the bird, and do the same on the other side.

raw duck with salt

Step 2. Season duck

Season the duck generously with sea salt, making sure to cover the wings, legs, tail, and even the inside of the bird. Salt will pull moisture and help get that crispy skin.

💭Pro tip: In addition to making a crosshatch pattern on top and bottom of duck, it may also help to cut slits just below the duck legs to help release fat during cooking.
air fryer duck on roasting sheet.

Step 3. Air fry

Place duck, breast side down, on a rack over a small roasting pan. Roast in the air fryer for 30 minutes. If using a basket-type air fryer, squeeze the duck diagonally to make sure it all fits.

air fryer duck on roasting pan.

Step 4. Flip the duck

Using a pair of tongs, flip the bird breast side up. Tilt duck to drain the juices from the cavity into the pan. Baste the duck with the juices and return back to air frying for additional 20 minutes. 

💭Pro tip: To check for doneness, insert an instant-read meat thermometer into the thickest part of the bird and if it registers 165 degrees Fahrenheit, the duck is ready.
rendering fat from air fryer duck.

Step 5. Render duck fat

Remove duck from oven and let duck rest for 15 minutes. Meanwhile, strain the fat into a small dish for other uses using a strainer to catch any bits.

Air fryer duck gravy in a stainless pan.

Step 6. Make gravy

Heat 3 tablespoons of duck fat in a stainless steel pan over medium-high heat. Add ¼ cup of flour (tapioca flour for gluten-free) and cook, whisking vigorously. Add 1 cup of broth and gently simmer on low heat.

easy air fryer duck with lemon and parsley.

Below are some affiliate links that may be helpful to you as you make this recipe. You can find some of these items cheaper at your local store but it helps to have a link so you know what you're looking for.

Serving Suggestions

This whole duck recipe is great for special occasions, most notably during the holiday season. It pairs well with salads like Harvest Kale Salad and Caesar Salad.

You can use the same process for carving a duck as this spatchcock turkey.

Because of the dark meat and unique flavor, this duck recipe is also great for any time of the year. The best part is it's simple enough to be served on a busy weeknight with a simple side dish like Crispy Oven Roasted Garlic Potatoes or Roasted Red Cabbage Steaks.

Storage and Reheating Instructions

To store: If you have any leftover duck, store it in an airtight container in the refrigerator for up to 5 days.

Storage containers: These glass snap containers are perfect for leftovers as they can go from the fridge to the toaster oven for reheating.

To reheat: Place the leftover duck in an unpreheated toaster oven at 375 degrees Fahrenheit for 5 minutes.

air fryer duck on platter with garnish.

FAQs

Where can I buy the best duck?

The best nutrient-dense duck is a wild duck. It's one that has been raised as nature intended: pastured, grass-fed, out in the open, and not confined to small spaces. It will most likely also have the strongest duck flavor with gamey taste. Check your local farms but stores like Whole Foods and Sprouts have them seasonally as well. Lastly, Asian markets are a good source for conventionally grown farmed duck.

Do you have to flip duck when cooking?

To ensure even browning and thorough cooking, it's important to flip the duck halfway during the cooking process. Using a pair of tongs, tilt the duck to drain the juices from the cavity. Flip the bird and pop it back in the air fryer oven for additional time.

What is the best air fryer for roasting duck?

The best air fryer is one with only stainless steel interior and an extra large size like this Convection Oven Air Fryer. The basket-type air fryers may work but they are considerably smaller than the convection-type air fryers and are typically coated with non-stick chemicals. The convection oven air fryer also yields the most crispy duck.

Looking for more air fryer recipes? Here are some ideas:
Did you make this? Please leave a ⭐ rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Air Fryer Duck on platter with radicchio and oranges.
Print Recipe
5 from 1 vote

Air Fryer Duck

Air Fryer Duck is an easy main dish that can elevate any meal. The air fryer makes cooking this intimidating game meat easy, giving you crispy skin and juicy meat with minimal effort.
Prep Time10 mins
Cook Time50 mins
Resting Time15 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: American
Keyword: air fryer duck, roasted duck
Servings: 6 servings
Calories: 514kcal
Author: Anya @ Prepare & Nourish

Equipment

Ingredients

  • 1 whole duck approximately 4-5 pounds
  • 2 tablespoons sea salt

Instructions

  • Preheat air fryer convection oven to 425 degrees Fahrenheit. Set a rack in a pan. Pat dry the duck with paper towels.
  • With the breast side up, score the skin of the duck with a sharp paring knife in a crosshatch pattern. Be careful not to cut all the way through the fat layer into the top meat. Flip the bird and do the same on the other side. Make a slit just below the duck legs.
    scoring skin of air fryer duck.
  • Season generously with salt making sure to cover the wings, legs, tail, and even the inside of the bird.
    seasoning air fryer duck with sea salt.
  • Place duck, breast side down, on a rack over a small roasting sheet. Roast for 30 minutes.
    air fryer duck on roasting pan
  • Using a pair of tongs, flip the bird breast side up. Tilt duck to drain the juices from the cavity into roasting pan. Baste the duck with the juices and return back to the air fryer for additional 20 minutes or until cooked through. To check for doneness, insert an instant-read thermometer into the thickest part of the bird and if it registers 160-165 degrees Fahrenheit, the duck is ready.
    air fryer duck on roasting sheet.
  • Let duck rest at room temperature before carving. Meanwhile, strain the fat into a small dish for other uses. You can also make duck gravy by cooking ¼ cup of flour in 3 tablespoons of duck fat. Add broth to thin it out. Serve carved duck meat with duck gravy.
    duck gravy for air fryer duck.

Nutrition

Calories: 514kcal | Protein: 15g | Fat: 50g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Cholesterol: 97mg | Sodium: 2406mg | Potassium: 267mg | Vitamin A: 214IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 3mg

Roasted Red Cabbage Steaks with Garlic

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These Roasted Red Cabbage Steaks with Garlic are a festive take on traditional cabbage steaks. Made with only four simple ingredients, they are flavorful, and delicious and pair perfectly with any protein.

roasted red cabbage steaks on platter.

Cabbage season is upon us and that brings an abundance of cabbage recipes to the world wide web and your dinner table.

What's not to love about a good cabbage recipe? It's a nutritious, versatile, and budget-friendly vegetable that also happens to be delicious.

You'll find it in many recipes from Stuffed Cabbage Rolls to Chicken Cabbage Casserole to various slaws like Cabbage Cucumber Salad. This amazing vegetable has it all!

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Why you'll love this recipe

The crispy edges of the cabbage are one of my favorite parts of this roasted cabbage recipe. But the amazing garlic-butter aroma wafting through your home comes a close second.

More reasons to love this great side dish?

  • Taste: Crispy parmesan on top and flavorful buttered-up tender cabbage make a great match.
  • Budget-friendly: Cabbage is an incredibly cost-efficient vegetable and even with the butter and Parmesan cheese, you're still looking at a low-cost side dish.
  • Level of difficulty: Super easy with just 4 ingredients and 5 minutes of prep time. This dish comes together quickly and effortlessly.
  • Healthy: Cabbage is a nutritional powerhouse and this simple dish is low-carb, GAPS, and primal.
💭Pro tip: Cabbage is on the Clean 15 list which means pesticide exposure is relatively low compared to other veggies. If cost is prohibitive, skip the organic variety and go with conventionally grown cabbage.

Ingredients

This simple roasted red cabbage steak recipe starts with 4 basic ingredients.

Red cabbage, butter, parmesan and garlic for red cabbage steaks.
  • red cabbage: also referred to as purple cabbage; we'll only be using ½ of the head of the cabbage. Use the remaining half in slaws, sauerkraut, or soups.
  • unsalted butter: organic pastured butter is ideal for its nutrients
  • Parmesan cheese: finely shredded; I prefer to shred myself to avoid anti-caking agents in bagged shredded cheese
  • garlic: fresh garlic cloves are always more flavorful than jarred.

See recipe card for exact quantities.

Substitutions and Variations

This is a very basic but homey garlic-butter cabbage steak recipe but check out these flavor combinations to put a twist on this easy dish.

  • Comfort food - make the recipe as is but add a few bacon bits and some red pepper flakes for more of a comfort food vibe.
  • Balsamic - whisk Dijon mustard and extra virgin olive oil with a little salt, then drizzle with balsamic glaze.
  • Fresh and zesty - grate some lemon zest and make a simple lemon juice vinaigrette to pour over the cabbage slices.
  • Green cabbage - feel free to swap out the purple for green cabbage!
roasted red cabbage with green herbs.

Step-by-Step Instructions

The complete printable recipe is below in the recipe card for your convenience.

This easy side dish recipe calls for these ingredients: red cabbage, unsalted butter, fresh garlic, and Parmesan cheese. You'll also need a rimmed baking sheet and a small mixing bowl to make the garlic butter.

red cabbage wedges cut on board.

Step 1. Prepare cabbage

With the cut side down, slice the half head of cabbage into ¾-inch thick slices or wedges with the grain. Spread them out on a sheet pan.

garlic butter and Parmesan in a small bowl.

Step 2. Garlic butter

In a small bowl, combine softened butter, minced garlic, and shredded parmesan. 

💭Pro tip: When cutting cabbage for this recipe, don't remove the core as you would for a shredded cabbage recipe. The core will hold the layers together.
red cabbage wedges with garlic butter on top of sheet.

Step 3. Spread butter on cabbage

Spoon about a tablespoon of garlic and parmesan mixture on top of each cabbage wedge and spread it evenly across.

roasted red cabbage with golden cheese on top.

Step 4. Bake

Bake for 20 minutes, depending on the thickness of the cabbage steaks and your preference. No need to flip the wedges as the butter and cheese will melt through. 

💭Pro tip: If you want that golden top, broil the cabbage steaks during the last 2-3 minutes of roasting time.

Step 5. Finishing touches

Remove from the oven and place cabbage steaks on a platter. Garnish with a little bit of fresh dill or parsley and top with Maldon salt.

red cabbage with dill and flakey salt.

Below are some affiliate links that may be helpful to you as you make this recipe. You can find some of these items cheaper at your local store but it helps to have a link so you know what you're looking for.

Serving Suggestions

This is a perfect side dish that can go with just about any protein. Try it with another oven-baked recipe like this Chicken Potato Bake or Easy Tuna Casserole. You can have both the side and the main entree cooking in the oven at the same time.

It's also great with a side of mashed potatoes and Instant Pot Ribs for an authentic comfort food meal.

But don't limit these baked cabbage wedges to just dinner. The leftovers are also great with your breakfast eggs or lunch. 

Red Cabbage Steaks Pairing Suggestions

Storage and Reheating Instructions

To store: Leftovers can be served in an airtight container in the refrigerator for up to 3 days.

Storage containers: these glass snap containers are perfect for leftovers

To reheat: Reheat in an unpreheated toaster convection oven at 300 degrees Fahrenheit for 5 minutes. Refresh the look by garnishing with fresh dill or parsley.

Nutrition

Cabbage is an incredibly nutritious vegetable. It has the highest amount of antioxidants out of all cruciferous vegetables, including broccoli.  It also contains nearly 80% of your daily Vitamin K, which is responsible for bone health.

This humble vegetable is also an excellent source of fiber, folate, iron, magnesium, calcium for strong bones and potassium for regulating blood pressure as well as the B Vitamins (B1, B2, B3, B5 and B6) and Vitamin C. (source) This nutrient profile makes cabbage a perfect superfood.

Red or purple cabbage is particularly a nutritional powerhouse. But did you know that cooked cabbage actually supplies more nutrients and antioxidants than raw cabbage?

Cruciferous vegetables like red cabbage are one of the greatest goitrogenic offenders, which may lead to health issues with the thyroid gland. According to Kresser Institute, cooking crucifers lowers the goitrogenic content of foods making the cabbage easier to digest and healing to the thyroid.

red cabbage steaks on white platter.

FAQs

What is the best way to cut cabbage into wedges?

Cut the cabbage head in half through the core. Place the cabbage half cut side down on a sturdy cutting board and using a sharp knife, cut along the grain into wedges at a slant. You can also just cut across with the grain which will give you more even slices (not triangular wedges). Do not remove the core as it will hold the leaves together.

What does red cabbage taste like when cooked?

While raw red cabbage has a slightly peppery taste, when cooked, it developed more of a sweeter flavor. Red cabbage pairs well with butter, garlic, and Parmesan. 

Looking for more healthy cabbage recipes? Here are some ideas:
Did you make this? Please leave a ⭐ rating in the recipe card below and leave a review in the comments. Thank you!💚

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Roasted purple cabbage with dill and garlic on white platter.
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4.59 from 34 votes

Roasted Red Cabbage Steaks with Garlic Parmesan

These Roasted Red Cabbage Steaks with Garlic Parmesan are a festive take on traditional cabbage steaks. Made with only four simple ingredients, they are flavorful, and delicious and pair perfectly with any protein.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Keyword: red cabbage steaks, roasted cabbage steaks, roasted purple cabbage
Servings: 6
Calories: 93kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • ½ red cabbage head (half cabbage head - approximately 2 ½ pounds) cleaned with outer leaves removed but core attached
  • 3 tablespoons unsalted butter softened
  • 6 garlic cloves, minced approximately 1 tablespoon or 3 teaspoons
  • ¼ cup parmesan cheese, finely shredded
  • 2 teaspoons fresh dill or curly parsley, finely chopped
  • 1 teaspoon Maldon salt flakes

Instructions

  • Preheat oven to 400 degrees Fahrenheit. Brush a rimmed baking sheet with avocado oil or unsalted butter.
  • With the cut side down, slice the half head of cabbage into ¾-inch thick wedges. Spread them out on the prepared baking sheet.
    cut purple cabbage into cabbage steaks.
  • In a small bowl, combine softened butter, minced garlic, and shredded parmesan. 
    making garlic butter with parmesan for roasted cabbage steaks.
  • Spoon about a tablespoon of garlic and parmesan mixture on top of each cabbage wedge and spread it evenly across.
    purple cabbage steaks with garlic butter parmesan on top.
  • Bake for 20 minutes, depending on the thickness of the cabbage steaks. Set on high broil for the last 3-5 minutes. No need to flip the wedges as the butter and cheese will melt through. Garnish with fresh dill or parsley and top with Maldon salt.
    cabbage wedges with parmesan and garlic.

Notes

This recipe makes 6 generous servings. The large cabbage wedges can be cut in half crosswise to make smaller cabbage steaks.
Leftovers can be stored in the refrigerator in an airtight container for up to 3 days. Reheat in a toaster convection oven at 300 degrees Fahrenheit for 5 minutes. Refresh the look by garnishing with fresh dill or parsley.

Nutrition

Calories: 93kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 87mg | Potassium: 188mg | Fiber: 2g | Sugar: 3g | Vitamin A: 991IU | Vitamin C: 41mg | Calcium: 88mg | Iron: 1mg

This post was originally published in October 2017 but has since been updated to include helpful information.

Fall Fruit Salad with Yogurt Dressing

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This Fall Fruit Salad with Yogurt Dressing has your favorite fall and winter fruits like crisp apples, pears, persimmons, and seasonal citrus - tossed in a delicious maple Greek yogurt dressing with chia seeds for a nutritional boost.

fall fruit salad in white bowl with lemon, pears and persimons on the side

The best way to enjoy a variety of seasonal fruits is in a bowl. This salad is packed with vitamins - all the stuff you need just in time to greet cooler months and the seasonal nasties they may bring.

The dressing recipe for this fall fruit salad is hardly a recipe. It's a loose combination of Greek yogurt, real maple syrup, and chia seeds. The Greek yogurt adds delicate creaminess and hefty protein to the fruit salad.

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Why you'll love this recipe

  • Seasonal - We're all about enjoying produce at peak season and this recipe is no different. Use the best local fall and winter fruits for the freshest flavor.
  • Versatile - Don't have D'Anjou pears? Swap it with Bartlett pears. This recipe is incredibly versatile without much sacrifice in flavor.
  • Not soggy - Ever come across a very watery, sloppy fruit salad? Most fruit has high water content but there's a simple trick to avoid watery fruit salad.
  • Nourishing - The protein from the Greek yogurt dressing keeps the fruit sugars balanced.

This recipe along with many more is part of a collection of 50 Healthy Holiday Recipes. You can find that entire round up at this link. 

💭Helpful tip: Poppy seeds are a popular addition to fruit salads but chia seeds takes it up a notch as it absorbs moisture making this salad crunchy for days.

Ingredients

This autumn fruit salad recipe has your favorite ingredients in one bowl. Start with approximately 2 ½ pounds of fall fruits, chop them up, and toss with a creamy dressing.

ingredients for fall fruit salad recipe like apples, persimmons, and pears.
  • apples: Any crunchy apples would work. My favorite to use in this recipe is Granny Smiths since they are a little tart but Pink Lady apples and Honey Crisps are also great choices.
  • persimmon: Fuyu persimmons are the best variety as they are the most non-astringent and can be eaten raw.
  • oranges: Use your favorite variety of oranges: navel, cara cara, or valencia oranges are great as are blood oranges but even clementine oranges would work.
  • pears: I love using red Anjou pears but you can use traditional bartlett pears or green D'Anjou pears. Bosc or Asian pears would be add a fun twist of flavor to this fruit salad.
  • lemon: Just a squeeze of a small Meyer lemon to halt the browning of apples and pears is all that's needed (fresh lime juice would work too).
  • Greek yogurt: This will make that protein-rich creamy dressing.
  • maple syrup: You need just a little bit of sweetener. Raw honey may be used instead.
  • chia seeds: This nutritional powerhouse serves two important purposes so try not to skip.

See recipe card for exact quantities.

💭Make it Nutrient-Dense: Use fall-fat, pastured Greek yogurt and Grade A maple syrup for nutritious fruit salad.

Variations

As mentioned already, you can totally change up the main ingredients to suit your needs. Use whatever fruits you have on hand. This Fall Fruit Salad with Yogurt Dressing recipe is pretty versatile.

This delicious fruit salad has a wonderful flavor the way it is written. But you can totally level it up with these suggestions:

  • Vanilla Greek Yogurt - use vanilla yogurt and skip the maple syrup for a touch of vanilla flavor.
  • Heighten citrus flavor - add some lemon zest or orange zest to bump up the citrus game.
  • Pumpkin spice - add a teaspoon of pumpkin pie spice to the dressing for a little hint of cinnamon spice and everything nice.
  • Perfect for winter - toss in some pomegranate seeds (also known as pomegranate arils) and diced red grapes to make a winter fruit salad.
  • Add color - add some fresh kiwi and blackberries for vibrant colors.
  • Crunchy - this salad is very crunchy on its own but pecans, walnuts, and pumpkin seeds would make a lovely addition.

Dietary Substitutions

Fall Fruit Salad with Yogurt dressing is a nourishing fruit salad with lots of great benefits.

To make this paleo and dairy free, you may substitute coconut yogurt or your other favorite dairy-free version for Greek yogurt.

The maple syrup adds just a touch of sweetness but is not too overpowering. If you find that the fruits in your salad are overly sweet - just omit the maple syrup. Likewise, honey would be a great way to add a subtle sweetness and it would also be GAPS-compliant.

Chia Seeds in Fruit Salad

When you add chia seeds to a liquid such as juice, they become very gelatinous and thicken the liquid. In this case, the liquid is the juices from the fruit. The chia seeds absorb these naturally released fruit juices which give a very smooth, creamy fruit salad without all the sogginess.

Chia seeds are also a nutritional powerhouse. They are an excellent source of fiber, protein, calcium, and other vitamins and minerals. Chia seeds are naturally gluten-free and low in calories.

fall fruit salad in white bowl with mint sprig

Helpful Tips for Meal Prep

This salad is great to make ahead, especially around the holidays. But there are some things you have to keep in mind when doing so.

Exposed fruits undergo oxidation the longer they sit, turning brown and soggy. They are still safe to eat but their appearance is less than desirable. There are a number of ways to avoid this natural process but I would only recommend this if making this well in advance of more than 2 days.

If you know the salad will be consumed within 24 hours, just prepare as is, without the need for these additional steps. But if you would still like to meal prep for a longer shelf life, consider these tips:

  • Persimmons and citrus fruits do well during oxidation and will not turn brown but the citrus will release juice if the orange segments have been cut.
  • Consider adding apples and pears just before serving. If not possible, toss them with lemon juice or something acidic. Adding pineapple juice, though not fall or winter fruit, will also help with preserving the bright appearance.
  • Keep cut fruit in separate containers and toss them together just before serving.
  • Adding chia seeds will help absorb the moisture from the fruits.
  • Transfer the fruit salad to an airtight container and refrigerate immediately.

Step-by-Step Instructions

The complete printable recipe is below in the recipe card for your convenience.

This fall fruit salad recipe calls for a handful of ingredients: Granny Smith apples, red and green Anjou pears, persimmons, oranges, Greek yogurt, maple syrup, chia seeds, and lemon juice.

diced fruit in glass bowl.

Step 1. Prepare fruits

Wash and dry fruit. Peel oranges. Dice all fruit into ½" pieces and add to a large bowl. Drizzle lemon juice over apples and pears to keep them from browning.

yogurt dressing with chia seeds for fall fruit salad.

Step 2. Yogurt dressing

Whisk yogurt, maple syrup, and chia seeds in a small bowl until combined. The chia seeds will start plumping up immediately - that is totally normal. 

💭Helpful tip: To save time and easy clean-up: make the dressing directly in the large mixing bowl then toss the the fruits to it.
fall fruits with yogurt dressing drizzled on top.

Step 3. Toss fruit with dressing

Pour yogurt dressing over the chopped fruit and toss to combine well.

fruit salad tossed in creamy dressing for fall fruit salad

Step 4. Instructions

Enjoy immediately or refrigerate for up to 3 days.

💭Helpful Tip: Garnish with fresh sprigs of mint or pomegranate seeds for a festive aesthetic.

Below are some affiliate links that may be helpful to you as you make this recipe. You can find some of these items cheaper at your local store but it helps to have a link so you know what you're looking for.

Serving Suggestions

We love having this salad as a healthy dessert after a holiday meal. It has natural sugars but not overly sweet.

It can also be enjoyed as a side salad with any meal.

For best result, enjoy this salad the next morning after making it. The flavors will have mixed together making a very delicious fruit salad. 

Fall Fruit Salad with Yogurt Pairing Suggestions

Storage Instructions

To store: Leftover fresh fruit salad can be stored in an airtight container for up to 3 days in the refrigerator. This salad is actually tastier the next day after all the flavors have melded together.

Storage containers: these glass snap containers are perfect for leftovers

fall fruit salad with persimmons apples and oranges in white bowl.

FAQs

What fruits go well with yogurt?

Eating fruits with protein-rich Greek yogurt is an easy way to keep your blood sugars stable. Any fruits will go well with yogurt. To keep with the autumn and winter theme, fall fruits like Granny Smith apples, D'Anjou pears, persimmons and citrus fruits pair well. The addition of pomegranate arils would give this salad a festive flare.

How to keep fruit salad from getting soggy?

Fruit is naturally high in water and will release liquid as soon as it's mixed with citrus. To avoid the fruit salad from getting soggy, use chia seeds in the dressing. Chia seeds will absorb excess moisture and add nutrition to the salad.

How long will this fruit salad last?

When properly stored in the refrigerator in an air-tight container, this fruit salad will last up to 3 days. Thanks to the chia seeds, it will not be runny or soggy and the apples will still retain their crunch.

Looking for more fall recipes? Here are some ideas:
Did you make this? Please leave a ⭐ rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

fall fruit salad in white bowl and serving spoon.
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5 from 1 vote

Fall Fruit Salad with Yogurt

This Fall Fruit Salad with Yogurt Dressing has your favorite fall and winter fruits like crisp apples, pears, persimmons, and seasonal citrus - tossed in a delicious maple Greek yogurt dressing with chia seeds for a nutritional boost.
Prep Time30 mins
Total Time30 mins
Course: Dessert, Salad
Cuisine: American
Keyword: fall fruit salad, fruit salad with yogurt, winter fruit salad
Servings: 10 servings
Calories: 123kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 2 Granny Smith apples, diced approximately 2 cups
  • 2 Anjou pears, diced approximately 2 cups
  • 2 Fuyu persimmons, diced approximately 2 cups
  • 2 oranges, peeled and diced approximately 2 cups
  • ½ cup Greek yogurt
  • 3 tablespoons maple syrup
  • 1 tablespoon chia seeds
  • 1 tablespoon lemon juice optional

Instructions

  • Wash and dry fruit. Peel oranges. Dice all fruit into ½" pieces. Drizzle lemon juice over apples and pears to keep them from browning.
    ingredients for fall fruit salad in clear bowl.
  • Whisk yogurt, maple syrup, and chia seeds in a small mixing bowl until combined.
    Greek yogurt in small dish with chia seeds for fall fruit salad.
  • Pour yogurt dressing over the chopped fruit and toss to combine well.
    yogurt dressing over chopped fruit in bowl for fall fruit salad.
  • Enjoy immediately or refrigerate for up to 3 days.
    fall fruit salad mixed with yogurt dressing with spoon.

Notes

A serving size is approximately 1 cup. Makes 10 servings. This recipe makes a generous size for a crowd but you can cut it or double it as needed.
  • Substitutions: use whatever apples, pears, and oranges you have available to you. You will need approximately 2 ½ pounds of fresh fruit or 8-9 cups of diced fruit.
  • Leftovers: can be stored in an airtight container in the refrigerator for up to 3 days.
  • Drizzle lemon over pears and apples to avoid browning.
  • Use honey instead of maple syrup to make GAPS-compliant Fall Fruit Salad.
  • Chia seeds will absorb the liquid naturally released from the fruits.
  • Consider adding healthy toppings like pecans, roasted coconut chips, cacao nibs, cinnamon, pomegranate arils, etc.. 

Nutrition

Calories: 123kcal | Carbohydrates: 30g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 5mg | Potassium: 266mg | Fiber: 3g | Sugar: 14g | Vitamin A: 89IU | Vitamin C: 40mg | Calcium: 50mg | Iron: 1mg

This post was originally published December 2015 but has since been updated to include helpful information.

Gluten-Free Pumpkin Bars Recipe

· 36 Comments

These easy Gluten Free Pumpkin Bars require only 6 ingredients and can be whipped in one bowl. They're delicious and moist with chocolate chips in every bite. The best part is they are totally flourless, paleo, and keto. 

pumpkin bars stacked

If you’re a pumpkin lover, this easy pumpkin bars recipe is for you!

Rich in pumpkin flavor, these bars are gluten-free with chocolate morsels in every bite. They’re so good with coffee in the morning or as an afternoon treat. 

These chocolate chip pumpkin bars are a perfect treat to satisfy the sweet tooth. Give these a try - you won’t even miss the cream cheese frosting!

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Why you'll love this recipe

  • Taste: These delicious pumpkin bars are subtly sweet and perfectly moist with a smooth texture.
  • Ease: These bars come together so quickly, perfect for the busy pumpkin season. Done in one bowl with just a handful of ingredients. It’s a great recipe for little hands to explore cooking with.
  • Totally flourless: This easy fall recipe doesn’t call for any kind of flour like almond flour. It is truly flourless and is great to enjoy this time of year and beyond.
  • Versatile: Modify pumpkin bars to fit your dietary needs and lifestyle. They’re naturally gluten-free and paleo but can be modified for keto.

Ingredients

This recipe has very basic ingredients. You probably have most of these ingredients in your real food pantry.

  • Eggs - Organic, grass-fed and pastured eggs are best for all nourishing meals.
  • Coconut sugar - I love using this sweetener for healthy baked goods as it’s rich in minerals and nutrients but organic sugar will work too. 
  • Almond butter - Make sure almond butter doesn’t contain any additives, just almonds.
  • Pumpkin puree - Be sure your pumpkin puree does not contain any sweeteners or additives. If using store-bought, make sure it's canned pumpkin or pumpkin puree and not pumpkin pie filling.
  • Protein collagen peptides - Optional but we love for extra protein and amino acids. It does add a bit more sustenance and I love the collagen boost. Please see more notes on how to make these pumpkin protein bars with collage peptides below.
  • Vanilla extract
  • Pumpkin spice - Any warm spices like ground cinnamon, nutmeg, or ground cloves are lovely in all fall recipes but you can also use pumpkin pie spice (which may have additional ingredients than regular pumpkin spice.)
  • Sea salt
  • Baking soda
  • Chocolate chips - For keto and paleo, we love these sugar-free organic chocolate chips. 

See recipe card for exact quantities.

💭Make it Nutrient-Dense: Use sprouted almond butter for better digestion. Nuts and seeds contain phytic acid that hinders the absorption of nutrients. By sprouting, the nuts are pre-digested and easier on the gut.

Aside from the ingredients, all you need is a large mixing bowl and a sheet pan to bake the pumpkin bars in.

flourless pumpkin bars

Substitutions and Variations

These healthy pumpkin bars are already naturally gluten-free and dairy free. You can use coconut oil to grease the sheet pan or a simple avocado oil spray.

But check out these simple variations to suit your lifestyle. 

Keto Pumpkin Bars - Use monkfruit sweetener to cut down on carbs. All other ingredients are generally low in carbs already. And always check the ingredients to any packaged food like pumpkin puree, almond butter, and especially chocolate chips.

Other sweetener options - Sub honey for coconut sugar to make these GAPS pumpkin bars. Although coconut sugar is rich in minerals, honey and maple syrup are other sweeteners that can be used in this recipe, using a 1:1 ratio. See my post on healthy sugar substitutes (natural sweeteners).

Pumpkin Protein Bars -  Up the protein! We love and use Perfect Supplements Collagen Peptides for extra protein and amino acids. It is sourced exclusively from grass-fed cows and is one of the highest in quality on the market.

Their Hydrolyzed Collagen is free from GMOs, contaminants, and fillers and they take great care to ensure that their products are lab tested for purity.  Their price point is also unbeatable - be sure to use PREPARE10 at checkout for an additional 10% off for Prepare & Nourish readers. See my favorites from Perfect Supplements!

💭Pro tip: Consider adding a good source of protein for extra sustenance in all your healthy baked goods. The protein keeps your blood sugar balanced and keeps you fuller longer.

Helpful Tips

  • Time Saving Tip: Line the baking sheet with unbleached parchment paper for easy cleanup.
  • Make extras: Double the batch to make sure that extra cup of pumpkin puree in the can doesn't go to waste. These bars freeze beautifully.
  • Special treat: Top these pumpkin bars with some whipped cream for a special treat.
Love these pumpkin bars? Check out more fall favorites!

Step-by-Step Instructions

The complete printable recipe is below in the recipe card for your convenience.

This easy gluten-free pumpkin bars recipe call for these ingredients: eggs, coconut sugar or monk fruit sweetener, almond butter, pumpkin puree, vanilla extract, pumpkin spice, sea salt, collagen peptides (optional), baking soda, and chocolate chips.

There are only 15 minutes of prep time required to whisk everything together in one bowl. Pop it in the oven for the easiest pumpkin bars you ever did taste.

Less time. Fewer dishes. And a healthy treat the whole family will love.

Step 1. Combine wet ingredients

In a medium bowl, whisk eggs and sweetener until well combined or use a hand mixer to make it easier. Add pumpkin puree, almond butter, vanilla extract, pumpkin spice, and salt and stir together to combine well.

💭Pro tip: When combining eggs with the sweetener, whisk until the eggs turn pale yellow and the sweetener has almost dissolved.

Step 2. Add dry ingredients

Add baking soda to the pumpkin mixture and fold it in gently. Stir in chocolate chips. 

Step 3. Bake

Pour batter onto a lined and greased 6”x9” rimmed baking sheet. Bake in a preheated oven at 350 degrees Fahrenheit for 25-30 minutes or until toothpick comes out clean.

Step 4. Rest

Remove the baking pan from the oven when fully baked and rest for 5 minutes. 

pumpkin bars flourless and gluten free

Below are some affiliate links that may be helpful to you as you make this recipe. You can find some of these items cheaper at your local store but it helps to have a link so you know what you're looking for.

Serving Suggestions

The good news is that these gluten free pumpkin bars are great as a perfect fall treat on their own. They are lovely as an afternoon snack or a healthy dessert for large gatherings.

Although these are not your classic pumpkin bars with that rich cream cheese frosting, it doesn’t mean they lack flavor.

It just means you don’t need a fork to enjoy them. Eat them like cookie bars - they have that perfect pumpkin spice flavor with luscious melty chocolatey goodness in every bite.

Enjoy with a glass of milk, coffee, or another healthy choice of beverage. How about this herbal coffee? Or pair these delicious pumpkin bars with keto pumpkin spice latte. 

Storage and Reheating Instructions

To store: Leftover pumpkin bars can be stored in an airtight container in the refrigerator for up to 5 days. 

Storage containers: These glass snap containers are perfect for leftovers.

To reheat: These pumpkin bars are delicious slightly warmed with a pat of butter. Toast them in a regular toaster or pop them in an unpreheated convection oven for 2 minutes.

stacked pumpkin bars

FAQs

Is pumpkin puree gluten-free?

Yes, pumpkin puree is naturally gluten free and any can containing something other than pumpkin, should not be used in this recipe. Be sure that you are not using pumpkin pie filling as that will have sugar and other ingredients.

How can I make pumpkin bars flourless?

You can make these pumpkin bars flourless by using almond butter instead of almond flour. You also need to make sure you mix the eggs with the sweetener well first.

How to tell when pumpkin bars are done?

Insert a toothpick into the pumpkin bars and when comes out clean (no batter stuck to the toothpick) then you know the bars are fully baked.

Looking for more delicious pumpkin recipes? Here are some ideas:
Did you make this? Please leave a ⭐ rating in the recipe card below and leave a review in the comments. Thank you!💚

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pumpkin bars stacked on top
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4.89 from 17 votes

Gluten Free Pumpkin Bars

These easy Gluten Free Pumpkin Bars require only 6 ingredients and can be whipped in one bowl. They're delicious and moist with chocolate chips in every bite. The best part is they are totally flourless, paleo, and keto.
Prep Time5 mins
Cook Time25 mins
resting time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: gluten free pumpkin bars, pumpkin bars, pumpkin bars recipe
Servings: 12 bars
Calories: 150kcal
Author: Anya @ Prepare & Nourish

Ingredients

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Line a 6x9 baking sheet with parchment paper and grease with coconut oil. 
  • In a bowl, whisk eggs and sweetener until well combined. Add pumpkin puree, almond butter, vanilla extract, pumpkin spice, and salt and stir together to combine well.
  • Add baking soda and fold it in gently. Stir in chocolate chips.
  • Pour batter into prepared pan. Bake for 25-30 minutes or until toothpick comes out clean. 
  • Remove from oven and rest for 5 minutes.

Notes

  • Recipe makes approximately 12 bars (2"x 2" squares).
  • Nutrient-dense: Use sprouted almond butter for better digestion.
  • Pump up the protein: Add a scoop or 2 of grass-fed collagen peptides for extra protein and amino acids.
  • Sweetener substitutions: Coconut sugar is a great mineral-rich sweetener. To make these bars keto, use monkfruit sweetener. Alternatively, you can use honey to make these GAPS compliant.
  • Leftovers can be stored in an airtight container for up to 5 days. They are best stored in the refrigerator.

Nutrition

Calories: 150kcal | Carbohydrates: 13g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 161mg | Potassium: 131mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3217IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

This post was originally published October 2018 but has since been updated to include helpful information.

Roasted Carrots with Garlic

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Oven-roasted whole carrots with garlic and herbs make an easy and delicious side dish that can go with just about any meal. This savory Paleo and Whole30 side comes together in 20 minutes.

roasted carrots with parsley

Roasted carrots are excellent any time of year but especially during the holidays and special occasions.

Somehow this ordinary root vegetable can be jazzed up and become the accompanying star on the kitchen table.

The sweetness of carrots paired with herby-garlic chunks makes an incredibly delicious combination. This is one of those simple yet delicate side dishes that could grace your Thanksgiving table or be served regularly on a weeknight.

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Why you'll love this recipe

  • These carrots are oven-roasted so the stove top can be used for other foods.
  • Requires only a handful of simple ingredients.
  • Easy recipe - toss everything together directly on the sheet pan.
  • This recipe is versatile - you can keep the carrots whole for ease and convenience or cut them however you desire (cooking time should be altered).
  • Everyone loves a good roasted carrots recipe. These have a warm savory flavor with a touch of garlic.
💭Make it Nutrient-Dense: Cooked carrots are higher in beta carotene from vitamin A, and also higher in vitamin K and C than raw carrots so making these roasted carrots part of your regular meals is an easy way to increase nutrition.

Ingredients

These garlic roasted carrots have very basic ingredients.

carrots, parsley, herbs, and oil
  • carrots: small-medium size carrots are best for this recipe and a pound of carrots is all you need
  • dried basil
  • fresh garlic
  • extra-virgin olive oil
  • sea salt and fresh parsley for garnish

See recipe card for exact quantities.

💭Pro tip: These carrots are naturally Paleo, Whole30 and GAPS compliant. Use good quality extra virgin olive oil that is not cut with rancid vegetable oils.

Substitutions and Variations

You'll find this oven-roasted carrot recipe to be pretty basic yet with big results. These carrots are perfectly tender, but not too mushy boasting a nice balance of sweet and savory notes.

But there are so many other ways to jazz this easy side dish recipe. Check out these ideas:

  • Honey Mustard - add a touch of honey and mustard for a little tang
  • Balsamic - drizzle some balsamic glaze over the carrots before popping them in the oven
  • Tone down the garlic - if the garlic chunks are a bit too much, mash some of the olive oil roasted garlic (from this garlic confit recipe) along with its oil.

Alternatively, you can also use multi-colored heirloom carrots (most commonly known as rainbow carrots) like in this Healthy Carrot Salad with Caramelized Onions. Or make it super easy and use baby carrots to cut down on prep time.

Step-by-Step Instructions

The complete printable recipe is below in the recipe card for your convenience.

This easy garlic and herb roasted carrots recipe call for these ingredients: carrots, extra-virgin olive oil, dried basil, sea salt, and fresh chopped parsley for garnish.

trimmed carrots on sheet with oil.

Step 1. Clean carrots

Preheat oven to 375 degrees Fahrenheit. If using garden carrots, trim the greens and scrub or peel the carrots. If using thicker carrots, cut them in half lengthwise.

garli herb oil in small dish

Step 2. Make garlic oil

Pat dry your carrots to make sure they are completely dry. Meanwhile, in a small bowl, combine extra virgin olive oil, dried basil, sea salt, and minced garlic. Stir to combine. 

💭Pro tip: To save time, you can skip the small dish and season your carrots with oil and seasonings directly in the sheet pan.
carrots spread out on sheet.

Step 3. Roast carrots

Toss carrots with herby-garlic oil and spread them evenly on the baking sheet, giving them plenty of space for airflow. Roast in the center of the oven for 25-35 minutes depending on the size of the carrots.

roasted carrots with salt and garlic.

Step 4. Garnish

Remove carrots from the sheet pan and garnish with fresh parsley and coarse salt flakes. Serve warm.

💭Pro tip: To avoid burnt garlic on the sheet pan, make sure your carrots are not too big. The smaller garden carrots need about 25 minutes of roasting time which is the perfect cooking time for garlic.

How long to roast carrots?

This answer will depend entirely on the size of carrots.

  • For small diagonally sliced carrots, roast for 10 minutes.
  • Baby carrots can be done in 15-20 minutes.
  • Thin garden carrots will be tenderly roasted in 25 minutes.
  • Store-bought large carrots are much thicker and can take up to 35 minutes to roast to tender perfection.

A good way to test for doneness is to use a fork. Gently pierce the carrot at the thickest part. If you can pierce the fork all the way through, the carrots are overcooked. Still tasty but not crisp-tender.

Generally, there should be just enough softness to tell it's tender. You want to pull the carrots out of the oven as soon as they are cooked to your liking.

Most importantly, remember that the thinner parts of the carrot (the root end) may be slightly more cooked and possibly charred. Those are actually my favorite part of the carrots.

upclose roasted carrots with herbs.

Below are some affiliate links that may be helpful to you as you make this recipe. You can find some of these items cheaper at your local store but it helps to have a link so you know what you're looking for.

Serving Suggestions

Roasted carrots are the unicorn of side dishes. They are so versatile and loved by all. It's a good thing they can come together in 5 minutes of prep time and 25 cooking time.

Enjoy these whole roasted carrots with any healthy protein like Spatchcock Turkey, Air Fryer Pork Tenderloin or these Instant Pot Ribs.

My favorite way to eat this perfect side dish is with a hefty side of mashed potatoes and baked salmon.

Storage and Reheating Instructions

To store: Leftover roast carrots can be stored in an airtight container in the refrigerator for up to 4 days.

Storage containers: These glass snap containers are perfect for leftovers.

To reheat: Transfer the carrots to the air fryer toaster oven and reheat in an un-preheated oven at 350 degrees Fahrenheit for 2 minutes (they will start warming up during the preheating).

carrots roasted on white platter.

FAQs

Can you roast carrots in the air fryer?

These crispy roasted carrots can be made in a convection-type air fryer like this one. It can also be made in basket air fryers but you have to make sure they are not lined with toxic non-stick coatings. Preheat the air fryer at 400 degrees Fahrenheit and roast for 20-25 minutes or until tender.

What carrots are best for roasting

The best carrots are from the farmer's market - go for the small-medium size as they will roast quicker without burning the garlic. Garden carrots are also great in that peeling is not necessary. Just clean them well with a vegetable brush.

However, store-bought regular carrots work too. Peel if you prefer and cut them in half lengthwise to cut on cooking time. You can also slice them diagonally and roast for 10 minutes or until tender. In a pinch, you can use baby carrots. 

Looking for more healthy recipes? Here are some ideas:
Did you make this? Please leave a ⭐ rating in the recipe card below and leave a review in the comments. Thank you!💚

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roasted carrots on white platter.
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4 from 5 votes

Roasted Carrots with Garlic

Oven-roasted whole carrots with garlic and herbs make an easy and delicious side dish that can go with just about any meal. This savory Paleo and Whole30 side come together in 20 minutes.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: garlic roasted carrots, oven roasted carrots, roasted carrots
Servings: 6
Calories: 75kcal
Author: Anya @ Prepare & Nourish
Cost: $4

Ingredients

  • 1 pound carrots, trimmed and cleaned approximately 14 small garden carrots
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons dried basil
  • 1 tablespoon garlic, minced approximately 3 small cloves
  • 1 teaspoon sea salt
  • 1 tablespoon fresh parsley, chopped for garnish

Instructions

  • Preheat oven to 375 degrees Fahrenheit. Scrub carrots clean and pat dry with paper towel.
    trimmed carrots on sheet pan.
  • Combine oil, basil, garlic and salt. Pour over dried carrots and gently stir to combine (you can do this step in a small dish or directly on sheet pan).
    seasoning ingredients for roasted carrots.
  • Spread the carrots out in a single layer and roast for 25-35 minutes or until tender. You may broil the last 3-4 minutes of cooking time.
    seasoned carrots on baking sheet.
  • Garnish with fresh parsley and serve warm.
    carrots garlic on white platter.

Notes

  • To avoid burnt garlic on the sheet pan, make sure your carrots are not too big. The smaller garden carrots need about 25 minutes of roasting time which is the perfect cooking time for garlic.
  • General carrot roasting times:
    • For small diagonally sliced carrots, roast for 10 minutes.
    • Baby carrots can be done in 15-20 minutes.
    • Thin garden carrots will be tenderly roasted in 25 minutes.
    • Store-bought regular-sized carrots are much thicker and can take up to 35 minutes to roast to tender perfection.
  • Leftover roast carrots can be stored in an airtight container for up to 4 days in the refrigerator.
  • To reheat: transfer carrots to a toaster oven or small baking sheet and reheat in an unpreheated oven at 350 degrees Fahrenheit for 2 minutes (they will start warming up during the preheating).

Nutrition

Calories: 75kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 441mg | Potassium: 260mg | Fiber: 2g | Sugar: 4g | Vitamin A: 12688IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 1mg

This post was originally published January 2017 but has since been updated to include helpful information.

Buttery Green Beans with Garlic and Lemon

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Grace your table with these delicious Buttery Green Beans. It starts with blanching the green beans and then sauteeing everything together in butter, garlic, and lemon zest.

green beans with morsels of browned garlic and lemon wedges.

Green beans are a fantastically versatile vegetable.

This hearty vegetable is great in soups and as a lovely side dish. It's easy enough to prepare on a busy weeknight and can be dressed up for a special occasion.

It's no wonder the internet is vast with great recipes for this popular year-round vegetable. Everything from classic green bean casserole, to vegetable soups featuring string beans, to this super easy delicious side dish.

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Why you'll love this recipe

These buttery green beans are jazzed up with garlic and lemon. It's an easy way to take a humble vegetable and give it big flavors.

  • Taste: rich butter melded with pan-fried garlic and a little lemon zest for bright flavors
  • Texture: green beans are tender with just the right amount of crunch
  • Level of difficulty: easy! this great side dish comes together relatively fast and you can even blanch the green beans days ahead of time
  • Less is more: with only 4 basic ingredients but maximum flavor, this is a perfect side dish for busy kitchens.
green beans with roasted garlic morsels and lemon wedges

Ingredients

  • green beans: look for bright green beans - farmer's markets will have the best quality but grocery stores are a good option. You can use round string beans or thinner varieties like Haricots Verts. Just remember, the thinner the are, the less cooking time is needed.
  • unsalted butter
  • fresh garlic
  • lemon: we'll be using both lemon zest and lemon juice so fresh lemon is always best

See recipe card for exact quantities.

Substitutions and Variations

These buttery green beans with garlic and lemon are good on their own. But if you wanted to change up flavor, consider these easy additions:

  • Spicy - add chili pepper flakes into the garlic butter for some extra heat
  • Herb - add fresh thyme or sage leaves into the butter to influse some of that herbal flavor
  • Parmesan - toss with shredded Parmesan cheese for the ultimate flavor
  • Mellow garlic - if the fresh garlic is too pungent for your liking, consider using garlic confit (roasted garlic) instead of the fresh variety.

And if you haven't seen these yet - check out these Oven-Roasted Green Beans with Bacon on my site!

Dietary Substitutions

These sauteed green beans are very delicious with butter but for a dairy-free version, ghee will work. Ghee also has that rich, velvety texture that mimics the butter flavor in this green bean recipe.

green beans with garlic morsels and lemon.

Helpful Tips

  • 🕐Time Saving Tip: purchase already trimmed green beans if you have access to them. This will cut time on green bean preparation.
  • 🗓Make-Ahead Tip: blanch green beans up to 5 days ahead of time (great time saver!) and store in an airtight container in the refrigerator until ready to use.
  • Crunchy green beans: to avoid mushy green beans, make sure to dry them after blanching before adding to the pan with garlic butter
💭Pro tip: For green beans to retain that bright green color and crist-tender texture, it's important to halt the cooking process by plunging the beans into an ice bath as soon as they are al dente.

Step-by-Step Instructions

The complete printable recipe is below in the recipe card for your convenience.

This lemon garlic green beans recipe calls for these ingredients: green beans, unsalted butter, garlic, lemon and sea salt.

green beans in pot of water.

Step 1. Blanch green beans

Bring a medium size pot of water to a boil. Generously season with salt (like pasta water). Add clean and trimmed green beans and cook for 2-4 minutes, depending on size of green beans.

blanching green beans in ice water.

Step 2. Ice bath

While the beans are cooking, prepare a bowl of ice water. Immediately after the cooking time, transfer the green beans to an ice bath to stop the cooking. Using a spider strainer like this may help. 

💭Pro tip: Boil small and/or thin green beans for 2 minutes, medium size beans for 3 minutes, and large green beans need to be boiled for 4 minutes.
cooking garlic in butter.

Step 3. Brown garlic

Meanwhile, heat a large frying pan over medium heat. Add butter and melt. Add minced garlic and cook for 3-4 minutes or until slightly golden. Grate a little lemon zest and stir to combine.

green beans and garlic to frying pan.

Step 4. Add green beans

Add the green beans to the skillet and turn up the heat to high. Cook for 1 minute just to warm everything through. Squeeze a little lemon juice and season with salt. Take off the heat immediately.

💭Pro tip: While garlic is cooking, strain the green beans and pat dry with a paper towel.

Below are some affiliate links that may be helpful to you as you make this buttery green beans recipe. You can find some of these items cheaper at your local store but it helps to have a link so you know what you're looking for.

Serving Suggestions

These easy sauteed green beans makes an easy side dish. Enjoy with roasted potatoes or butternut squash.

And make sure you include a nice hearty protein source like these Air Fryer Pork Tenderloin or this Baked Salmon with Mayonnaise.

These are also great as leftovers with breakfast eggs.

Storage and Reheating Instructions

To store: Leftover green beans can be stored in an airtight container in the refrigerator for up to 2 days. After that, the garlic will have an off flavor and lemon will turn bitter.

Storage containers: these glass snap containers are perfect for leftovers

To reheat: Heat stainless steel pan over medium-high heat. Add the leftover green beans to the pan and cover with lid. Cook for 1-2 minutes or until warmed through, remove lid and cook on high for pan fried green beans. 

💭Pro tip: With green beans, less is more. Blanching in hot water will require less time than you think you need. Likewise, reheating green beans in a pan will also need less time than you may think.
lemon wedges and garli green beans in white bowl.

FAQs

How long should you blanch green beans?

Blanching means to par-boil something. In the case of green beans, we want to blanch them for 2 minutes if using small, thin variety of beans. For medium beans, blanch for 3 minutes and for large beans, blanch for 4 minutes.

How long does this recipe last?

Blanched green beans without the buttery garlic and lemon mixture will last in the refrigerator for up to 5 days. Sauteed green beans with the lemon garlic should be consumed within 1-2 days. The lemon will give a bitter aftertaste after that time. It will still be safe to eat just not as tasty.

Looking for more related recipes? Here are some ideas:
Did you make this? Please leave a ⭐ rating in the recipe card below and leave a review in the comments. Thank you!💚

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green beans with sauteed garlic and lemon wedges.
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5 from 1 vote

Buttery Green Beans with Garlic and Lemon

Grace your table with these delicious Buttery Green Beans. It starts with blanching the green beans and then sauteeing everything together ain butter, garlic, and lemon zest.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Sides
Cuisine: American
Keyword: lemon garlic green beans, pan fried green beans, sauteed green bean recipe
Servings: 6 servings
Calories: 67kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 1 pound green beans washed and trimmed
  • 2 tablespoons unsalted butter
  • 2 tablespoons minced garlic approximately 6 medium garlic cloves
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice approximately ½ small lemon squeezed
  • ½ teaspoon sea salt

Instructions

  • Bring a medium size pot of water to a boil and season generously with salt. Add green beans and cook for 2-4 minutes depending on size. Immediately after cooking time, transfer the green beans to an ice bath to halt the cooking process. Remove from ice bath once chilled and pat dry with paper towel.
    green beans in ice water.
  • Meahwhile, melt butter in a large frying pan over medium heat. Add minced garlic and cook for 3-4 minutes or until slightly golden. Grate lemon zest and stir to combine.
    minced garlic cooked in butter.
  • Add the green beans to the pan and turn up the heat to high. Cook for 1 minute or until warmed through. Squeeze lemon juice and season with salt. Toss to combine and take off heat.
    green beans with garlic morsels and lemon.

Notes

  • Blanched green beans without the butter, garlic, and lemon can be made up to 5 days ahead of time and stored in the refrigerator.
  • For green beans to retain bright green color and crisp-tender texture, it's important to stop the cooking process by plunging into ice water.
  • To avoid mushy green beans, dry them after ice bath before adding them to garlic lemon butter.
  • Leftovers can be stored in the refrigerator in a sealed container for up to 1-2 days.
  • To reheat: heat a pan over medium-high heat. Add leftover green beans to the pan and cover with lid. Cook for 1-2 minutes or until warmed through, remove lid and cook on high for pan fried green beans.

Nutrition

Calories: 67kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 201mg | Potassium: 199mg | Fiber: 2g | Sugar: 3g | Vitamin A: 639IU | Vitamin C: 12mg | Calcium: 33mg | Iron: 1mg

Easy Garlic Confit Recipe

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This easy Garlic Confit recipe is a wonderful way to add flavor to your meals. And it's as easy as roasting the garlic in olive oil in the oven.

garlic in olive oil in jar.

If you're looking for ways to elevate your meals, garlic confit may be your answer. It's also a great way to use up and preserve garlic should you have an oversupply.

Garlic confit starts with slowly cooking the garlic cloves in oil transforming them into subtly sweet and soft spreadable cloves.

This easy garlic confit recipe is made in the oven with 2 simple ingredients. There's very little hands-on time needed and you don't have to babysit a pot of hot oil on the stovetop.

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What is garlic confit?

Garlic confit is a fancy term for garlic roasted in oil.

Confit is most commonly known as the process of very slowly cooking something in its own fat. For example, duck confit starts with seasoning the duck and then cooking at a low temperature for an extended period of time. This helps destroy any harmful microorganisms and preserves the meat when submerged in that cooking fat.

In the same way, confit can be made from vegetables. However, most vegetables don't produce enough of their own fat to be cooked in. So in the case of garlic confit, for example, we would have to use other fat like extra virgin olive oil.

raw garlic cloves in olive oil.

Why you'll love this recipe

  • Always appetizer-ready: There are so many ways garlic confit can become the star of your appetizer spread.
  • Versatile uses: Puree or mash into vegetables like mashed potatoes; blend into soups; spoon over roasted meats and fish; add to salad dressings, the options are endless!
  • Level of difficulty: EASY! It's as easy as literally throwing everything into a baking dish and setting it to bake low and slow in oven.
  • Unites all levels of garlic lovers: Roasting garlic significantly mellows out the pungency, making this a nice way to consume garlic without the sharp flavor.
💭Pro tip: Here's an easy appetizer using garlic confit: spoon some garlic cloves along with the olive oil to a ramekin, mash the garlic gently with the back of a fork, add fresh thyme leaves and season with coarse salt and pepper. Drizzle with balsamic vinegar and enjoy dipping toasted sourdough slices or crackers.

Ingredients

Making garlic confit uses very simple ingredients. You'll also need a small oven-safe dish and a jar to store the garlic oil.

garlic, thyme, and extra virgin olive oil
  • whole garlic cloves: you'll need about 2 heads of garlic cloves
  • extra-virgin olive oil

See recipe card for exact quantities.

💭Make it Nutrient-Dense: Skip the rancid vegetable oils like canola oil and corn oil. And use good quality extra-virgin olive oil or avocado oil for a milder flavor.

Substitutions and Variations

This roasted garlic recipe is good with just the two main ingredients: fresh garlic and good quality olive oil. But there are different ways to add more flavor.

Add a sprig or two of fresh thyme or sage leaves or other fresh herbs of your choosing. Some dried bay leaves and peppercorns would add a nice touch of peppery flavor.

Or spice things up with dried chili pepper for some heat.

There are so many ways to flavor it beyond the basic garlic and oil flavor.

garlic roasted in oil in black ramekin

Garlic Confit Food Safety

Is garlic confit safe to eat? As with most foods, this homemade garlic confit is safe as long as it's handled and stored properly.

The main concern with garlic confit is botulism, a food-borne illness that you most certainly want to stay clear from. And fresh garlic in oil particularly is at risk of botulism development due to its low acid, low oxygen environment.

However, garlic confit requires roasting garlic, thereby significantly reducing the risk of botulism, and a temperature of 185 degrees Fahrenheit is enough to destroy the toxin.

In light of this, consider these tips when making this roasted garlic recipe:

  • Chill immediately: Chill the confit quickly (setting it into an ice bath helps speed this step up) and transfer to the refrigerator as soon as it's chilled.
  • Consume within reason: When properly stored in the refrigerator, garlic confit is good for up to 2 weeks.
  • Never store garlic confit at room temperature.

Garlic confit can be a wonderful addition to your meals or appetizer spread, but as is the case with most foods, there are certain rules you have to respect to safely enjoy it.

Step-by-Step Instructions

The complete printable recipe is below in the recipe card for your convenience.

This garlic confit recipe calls for these ingredients: 2 whole heads of garlic and extra-virgin olive oil.

adding olive oil to garlic cloves and thyme.

Step 1. Add all ingredients

Preheat oven to 275 degrees Fahrenheit. To a small baking dish, add whole cloves of garlic, thyme (or any other flavorings) and olive oil.

galirc cloves in oil on sheet.

Step 2. Bake

Set the baking dish on a small baking sheet. This will hugely help with transferring the dish from the hot oven. Roast in the oven until garlic cloves are golden and soft.

💭Pro tip: Be sure to use peeled garlic cloves with root ends trimmed.
garlic cloves roasted in oil.

Step 3. Transfer to jar

Remove the garlic confit and pull out any thyme leaves or other herbs. As soon as safe to do so, transfer the garlic and olive oil into a glass jar.

garlic confit in jar.

Step 4. Chill

Chill garlic confit either in an ice bath or setting it outside during cooler temperatures. Transfer to the fridge as soon as it's chilled.

roasted garlic in oil.

Below are some affiliate links that may be helpful to you as you make this recipe. You can find some of these items cheaper at your local store but it helps to have a link so you know what you're looking for.

Serving Suggestions

As mentioned already, use confit garlic to take your meals to the next level. We do everything here with lots of garlic so if the pungency is a little off-putting to you, roasting this strongly flavored vegetable brings down some of that

It's a great way to add more flavor to side dishes like roasted potatoes or butternut squash.

You can also mash the roasted garlic cloves atop meats like pork tenderloin or sausage and peppers. It would be a lovely addition with Air Fryer Duck or Spatchcock Turkey.

My favorite way to enjoy garlic confit is to mash the garlic cloves over crusty bread and top with flaky salt and black pepper. Instant amazing appetizer idea here!

And don't forget to use the infused oil in salad dressings.

💭Easy Recipe: Make instant garlic bread by mashing garlic to form a paste. Spread the garlic paste over warm bread. Top with parmesan cheese and parsley and broil for 4 minutes.

Storage Instructions

To store: Roasted garlic should be stored in an airtight container in the refrigerator for up to 2 weeks.

Storage containers: wide-mouth mason jars, Weck preserving jars,

garlic cloves roasted in oil.

FAQs

How to store garlic confit?

Garlic confit can safely be stored in an airtight container like a mason jar in the refrigerator for up to 2 week.

Does garlic confit need to be refrigerated?

Yes! To prevent the risk of botulism, a rare but fatal food-borne illness, never keep garlic confit at room temperature.

How to know when garlic confit is done?

You will know that garlic confit is done when the roasted garlic cloves are golden and soft making them easy to mash and spread.

Looking for more garlic recipes? Here are some ideas:
Did you make this? Please leave a ⭐ rating in the recipe card below and leave a review in the comments. Thank you!💚

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garlic in olive oil in baking dish.
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5 from 1 vote

Easy Garlic Confit Recipe

This easy Garlic Confit recipe is a wonderful way to add flavor to your meals. And it's as easy as roasting the garlic in olive oil in the oven.
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Condiment, Healthy Basics
Cuisine: American
Keyword: garlic confit, roasted garlic
Servings: 24 servings
Calories: 88kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 1 cup whole garlic cloves, peeled with root ends trimmed approximately 2 whole garlic heads
  • 1 cup extra-virgin olive oil

Instructions

  • Preheat oven to 275 degrees Fahrenheit. In a small baking dish, add garlic cloves and extra virgin olive oil.
    garlic and olive oil in baking dish.
  • Bake in the oven for 90 minutes or until the garlic cloves are golden and soft and easy to spread with the back of a fork.
    garlic cloves in baking dish in olive oil.
  • Transfer the garlic and olive oil into a glass jar. Chill garlic confit in an ice bath or another cool area. Transfer to refrigerator.
    roasted garlic in jar in olive oi.

Notes

  • Recipe makes approximately 2 cups.
  • Flavor variations: add a sprig or two of fresh thyme, sage leaves, or other herbs; bay leaves and peppercorns; or dried chili pepper for some heat.
  • Never store garlic confit at room temperature. Transfer to the refrigerator as soon as it's chilled and store in the fridge for up to 2 weeks.
  • Serving suggestions: great mashed in vegetables or over meats or as an easy instant garlic bread.

Nutrition

Calories: 88kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 1mg | Potassium: 23mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 0.1mg

What to do with Turkey Leftovers - 4 Simple Ideas

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Wondering what to do with the leftover turkey and the carcass? Check out these 4 simple ideas that you can do today with your turkey leftovers.

turkey meat with skin on cutting board

This time of the year is very common for our refrigerators to be bursting at the seams with leftover food.

With several back to back major holidays where food is an integral part, leftovers are bound to happen.

And if you like me detest food waste, it's all the more important that you have a game plan to give those leftovers a second chance.

One common area of leftover food is turkey due to its sheer size. It is often three times larger than a typical chicken. Saving your leftover turkey from the trash is even more important if you are sourcing a pastured turkey as those come with a hefty price tag.

Check out these 4 simple ideas you can do today to save your turkey leftovers from the dump.

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Why you'll love this post

  • In an effort to avoid food waste, you need to have a plan for what to do with leftover turkey.
  • Easy and effortless: This post talks about 4 simple things you can do today to salvage your roast turkey and a list of wholesome recipes to include this poultry meat.
  • Healthy and lean protein for weeks: If stored properly, you will have access to quality lean protein for weeks.
  • Incorporate into recipes: Check out the recipes that can include leftover roast turkey and give this meat another chance.
💭Pro tip: Do your best to breakdown the turkey shortly after your big meal. Cooked turkey meat should not be kept at room temperature for extended period of time.

Ingredients

The only ingredient for this is leftover roast turkey. My personal preference for cooking this classic Thanksgiving protein is my Spatchcock turkey because it's easy and quick with deliciously crispy skin and juicy meat.

carved turkey on cutting board.

Helpful Tips

Consider these essential tips as they apply to all 4 simple ideas for your turkey leftovers.

  • Break down turkey asap: Work through the turkey as soon as possible, separating the meat, bones, and skin and other fatty tissues.
  • Easier while it's still warm: Much like chicken, the turkey meat will separate from the bones easier while it's still warm to touch or at least at room temperature.
  • Consume quickly: Even with proper storage, cooked turkey should be consumed quickly for best flavor and texture. Technically, frozen food can be kept indefinitely but will start losing taste quality past one month.
  • Food Safety: According to food safety experts, cooked turkey should not be kept at room temperature for long periods of time to avoid pathogenic bacteria growth.

How to properly refrigerate roast turkey

Leftover cooked turkey, including turkey breast, can be safely stored in the refrigerator (at 40 degrees Fahrenheit or below) for up to 3-4 days, according to US Department of Health. (source)

Refrigeration slows the harmful bacterial growth but doesn't stop it entirely so it's important to consume or freeze the turkey meat within 3-4 days.

To store cooked turkey in the fridge, follow these simple steps:

Step 1. Break down the turkey, separating the bones, skin and other fatty tissues, and meat. You may separate the meat further into dark meat and white meat, depending on how you will be using it.

Step 2. Transfer the meat into a sealed container and store in the refrigerator for up to 3-4 days.

If you find that you will not be able to consume the turkey before that timeframe, follow the next step.

💭Pro tip: It's easier to break down the turkey when it's still slightly warm or at room temperature. Separate the meat from the bones as soon as you are able.
turkey breast sliced with cranberries.

How to freeze cooked turkey

What if even after giving some away and planning for turkey leftover meals in the coming days, you still have plenty of turkey to devour?

The next step would be to halt any spoilage by using a very simple freezing process.

Cooked poultry like leftover Thanksgiving turkey can be stored in the freezer for 2-6 months. It's important to note, that it will start losing flavor after about a month and will be unappealing if frozen close to 6 months.

This storage of leftovers is totally safe.

But just because it's considered safe, according to the United States Department of Agriculture, to freeze cooked turkey breast and other poultry cuts for long storage time, doesn't mean you should.

The sad truth is that the less time your turkey spends in the freezer, the tastier it will remain. Past one month, it will be tasteless and unpalatable.

To preserve cooked turkey in the freezer, follow these steps:

Step 1. If you have a vacuum seal, this is the optimal way to safely freeze meats. Seal your turkey breast and other meaty cuts into a small similar size vacuum-sealed bag.

This is the best way to keep frozen turkey for long-term storage.

Step 2. If no vacuum seal is available, store turkey meat in freezer ziplock bags, making sure to draw as much air as you can to avoid freezer burn and unappetizing ice crystals from forming.

For cooked turkey breast slices, it's a good idea to separate them with a small piece of parchment paper or another freezer paper.

Seal the freezer bag and transfer to the freezer for up to 6 months. Again, for best flavor, consume within 1 month. 

💭Pro tip: When packaging your roasted turkey for freezer, consider making various sizes for ease and convenience for later use. Smaller packages like 4 or 6 ounces are great for single servings while 10 or 12-ounce packages are great for use in soups and casseroles.
broth in a mason jar with fresh parsley.

How to make turkey bone broth

Now that you have your boneless turkey meat put away, you're still left with the carcass and other bones.

Don't toss them! The good news is that you can still make much of this carcass.

The bones and skin along with any unused pan drippings in the roasting pan add amazing flavor and healthy fats to turkey bone broth. Use this Instant Pot Chicken Broth recipe to make the most delicious, nutrient-dense turkey bone broth. Instead of the chicken backs, feet, and bones, consider using:

  • complete turkey carcass
  • turkey neck (if it came with the turkey and you saved it before roasting)
  • turkey wings (there's hardly any meat on them anyways and would make a great addition to the broth)
  • any other turkey bones leftover from picking off the meat like turkey legs
  • turkey skin can also be included in the broth as it will give great flavor and healthy fats
  • any remaining turkey pieces that have no other use

Making turkey bone broth recipe is very similar to chicken broth. No roasting is necessary and you can have delicious and nourishing broth in under 2 hours.

💭Make it Nutrient-Dense: Making bone broth is one of the most healing foods you can make for yourself and your family. That's why it's important to use pastured turkey for maximum health benefits.
sliced turkey breast on cutting board.

Recipes to use leftover turkey

Lastly, it's important to mention that the internet has no shortage of leftover turkey recipes. This is the final of the 4 simple ideas for your turkey leftovers.

There are more obvious ways to enjoy turkey leftovers like as a sandwich meat or a healthy protein source in salads.

But you can also add the cooked turkey to any recipe where cooked chicken is called for. Since it's also poultry, there is a very minor difference in taste and texture.

Check out these recipes that would be awesome with leftover roast turkey: (just sub where it says chicken for turkey)

Below are some affiliate links that may be helpful to you as you make as you consider the best option to store your turkey for a longer period. You can find some of these items cheaper at your local store but it helps to have a link so you know what you're looking for.

sliced turkey breast on cutting board

💬FAQs

How long does cooked turkey breast last in the fridge?

Roasted and cooked sliced turkey breast, much like the rest of the turkey meat, will last in the fridge for up to 3-4 days when properly stored in an airtight container. As a general rule, it's best to not keep the leftover turkey breast at room temperature for longer than necessary as that may encourage harmful bacteria growth.

How long does sliced turkey breast last in the fridge?

Luncheon sliced turkey breast that has been unsealed and opened will keep in the refrigerator for 3-5 days at most. The most important thing to remember is to check your turkey lunch meat (or any luncheon meat and cold cuts for that matter) for slimy texture and foul odor as these are signs of spoilage. Also, keep an eye out for the expiration date as this will give a good idea of shelf life of deli turkey. This is good practice for any meat to avoid foodborne illness, including the turkey parts from your Thanksgiving dinner.

How long can you freeze a turkey breast?

A turkey breast can technically be frozen indefinitely but will start to lose flavor and proper texture after one month of freezer storage. USDA does not recommend freezing poultry past 6 months. The best storage method for freezing perishable foods like turkey breast is the use of vacuum-sealed packages for long term and best quality.

Looking for recipes to use leftover turkey? Here are some ideas:
Did you make this? Please leave a ⭐ rating in the recipe card below and leave a review in the comments. Thank you!💚

How to Make Beef Tallow from Bone Broth

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Learn how to make homemade beef tallow from coagulated fat in beef bone broth. It's a healthy fat that is fantastic in most savory cooking.

beeft tallow in tall glass container

Beef tallow is a wonderful healthy fat that should be part of a nourishing diet. It has a long shelf life when stored properly.

It can used in place of butter or any other fat in savory food preparations.

And this simple method takes the fat you already have on your beef bone broth and turns it into a delicious rendered beef fat.

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❓What is Beef Tallow?

In short, tallow is fat that is rendered from beef or mutton. Sometimes, fat rendered from lamb can also be referred as tallow but for simplicity, tallow is generally referred to beef or mutton fat.

It's an ancestral fat that has long stood the test of time in culinary world. It's an important part of nose to tail eating, in a sustainable effort to not let any part of the animal go to waste, including fat.

Traditionally, beef tallow is made from beef suet, the solid fat trimmed from beef. It's cooked down to clarified form, getting rid of any solid pieces. When heated, beef tallow is a liquid fat but should solidify in cooler temperatures.

beef tallow in jar with spoon.

❤Why you'll love this tallow

  • Sustainability: If respecting the animal is of importance to you, this is a wonderful way to eat nose-to-tail.
  • Zero food waste: Sure, you can source suet from local farms, or remove the thick solid fat layer that typically rises to the top of your beef bone broth and use that to avoid ditching it entirely. And it makes the broth a little leaner.
  • Level of difficulty: Easy! When rendering tallow from suet, you would need more time and work. When making beef tallow from bone broth - it is much simpler!
  • Health benefits: Animal fats are inherently richer in nutrients than industrial vegetable oils.
  • Great for high heat cooking: Beef tallow is an ideal cooking fat at high temperatures like deep frying.

📖Benefits of Beef Tallow

Did you know that McDonald's cooked their french fries in beef tallow? It wasn't until 1990, when they switched to cooking their fries in 100% vegetable oil. This change came after a very well-funded, prominent business man bullied the company, suggesting that cholesterol and fat in fast food caused his heart attack.

The reality is that beef tallow is a much healthier and stable alternative to industrial seed oils like canola oil, soybean oil, and sunflower oil. (source)

All industrially processed oils use chemical solvents in their extraction process, making them highly unstable. This means that when cooked at high temperatures, they release cancer-causing free radicals.

Tallow is incredibly stable with a high smoke point of almost 400 degrees Fahrenheit. Tallow also makes the most amazingly delicious french fries. McDonald's had a good thing going for them.

Tallow is rich in fat-soluble bio-available vitamins like A, D, E, and K. Nourishing fats is an important part of a balanced diet and having different kinds of fat ensures a wide variety of health benefits.

Consuming homemade beef tallow is an easy way to incorporate these healthy fats into your diet. 

💭Pro tip: Store-bought tallow can sometimes be hydrogenated with fatty acids to extend shelf life. This hydrogenation is a chemical process where hydrogen is added to achieve saturation. (source) That's why making your own beef tallow assures clean, wholesome finished product.

🍲Ingredients

This recipe is great after making a nice batch of beef broth. All that is needed is that solid fat that accumulates on the top of the broth.

If your broth doesn't yield too much fat, you may want to wait until you have at least 2 pounds worth of beef fat.

Remove the beef fat from chilled broth and store in an airtight container or freezer bag in the freezer until you have enough for the rendering process.

coagulated fat on top of bone broth in jar
  • coagulated fat from bone broth: you will need approximately 2-3 pounds of fat.

See recipe card for specific details.

💭Helpful Tips

  • Keep the heat low: For best flavor and to avoid strong, unpleasant aftertaste, keep the heat as low as you can get it to prevent the fat from scorching.
  • Use tallow for any high-heat cooking: it is a very stable saturated fat with a high smoke point.
  • Use butter knife to separate the fat from the jar.
  • To extend shelf life of the tallow, it's important to not let any liquid remain in the fat. Don't put a lid on your Dutch oven as that will create condensation.
💭Make it Nutrient-Dense: Fat from grass-fed and grass-finished cattle will be higher in nutrients than conventionally grown cattle. Therefore, I highly recommend using best quality ingredients for a nourishing grass-fed beef tallow.

👩🏽‍🍳Step-by-Step Instructions

The complete printable recipe is below in the recipe card for your convenience.

This beef tallow recipe calls for one simple ingredient: fat from bone broth.

beef fat with bone broth in mason jar.

Step 1. Remove fat

Separate the fat from your bone broth container with a butter knife or similar tool. Pull out the large chunks of fat. You may have to cut the solid fat in half to remove all of it. Scrape off the broth from the bottom of the fat chunks.

solid white fat chunks.

Step 2. Transfer to pot

In a heavy bottom pot like Dutch oven or another stock pot, melt the fat over low heat. Some prefer to use a slow cooker but that is not necessary for this simple process since we're heating the fat just enough to melt all the fat particles.

💭Pro tip: Using wide-mouth jars for bone broth is helpful to remove the coagulated fat.
melted beef fat in large pot.

Step 3. Cook off any liquid

Once all the fat has melted, reduce heat to lowest heat setting and continue to cook the fat for approximately 30-40 minutes to make sure all liquid has cooked off.

straining beef fat through strainer into jar.

Step 4. Strain fat

Carefully pour the fat through a fine mesh strainer into a glass jar like mason jar or another sealed container. Discard the scum on the strainer. Completely cool at room temperature before transferring to the refrigerator.

💭Pro tip: Make sure you cook your fat long enough to get rid of all residual broth from the fat. This will ensure a long shelf life.

Below are some affiliate links that may be helpful to you as you make this recipe. You can find some of these items cheaper at your local store but it helps to have a link so you know what you're looking for.

🥗Serving Suggestions

Beef tallow can be used just like butter, ghee, or coconut oil. It's a saturated fat so it has a high smoke point, making it ideal for making french fries or fried chicken.

My favorite way to use it is when I start off with sauteing mirepoix (onions, carrots, celery mixture) for soup. It adds great flavor without overpowering it.

Great soups to start off with this beef tallow are this Ground Beef Vegetable Soup, Gluten-Free Nourishing Chicken Noodle Soup, or this White Chicken Chili.

You can also use this tallow in place of butter in this Pulled Pork Breakfast Skillet.

Essentially, this rendered fat is a great alternative to cooking with any fat like olive oil. It has a high smoking point making it ideal when cooking.

❄Storage Reheating Instructions

To store: Beef tallow can be stored in an air-tight container for up to 9 months in the refrigerator. It can be left at room temperature but I don't recommend doing so with this process. Because we're using fat from bone broth, there may inadvertently be residual broth particles that would spoil the tallow and leave unpleasant aftertaste.

Storage containers: Wide-mouth mason jars are ideal or these glass snap containers is a great way to store beef tallow.

To use: Chip off a tablespoon or so of tallow with a knife or fork and add to your pan. Use as you would butter, ghee, or coconut oil.

beef tallow in jar.

💬FAQs

How long does beef tallow last?

Beef tallow using bone broth can last up to 9 months in the refrigerator. It is not recommended to be stored at room temperature.

Can beef tallow be reused after frying?

In contrast to rancid vegetable oils, beef tallow can be reused after frying foods. Run it through a fine mesh sieve to remove food particles and feel free to reuse the fat.

How to use beef tallow in cooking?

Beef tallow can be used much like olive oil, butter, ghee, or coconut oil. Just chip a few teaspoons of tallow and add to your pan or pot. 

Looking for more healthy basics? Here are some ideas: