Recent Recipes

Gluten-Free Pumpkin Bars Recipe

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.

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.

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.

Helpful Tools & Links

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.

Tools: large mixing bowl, stainless steel baking sheet
Ingredients: coconut sugar or monk fruit sweetener for keto version, pumpkin puree, sprouted almond butter, pumpkin spice, real s alt, sugar-free chocolate chips
Storage Supplies: glass snap containers

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.

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 ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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5 from 43 votes

Gluten Free Pumpkin Bars

Prep Time5

Cook Time25

resting time15

Total Time30

Course: Dessert

Cuisine: American

Keyword: gluten free pumpkin bars, pumpkin bars, pumpkin bars recipe

Servings: bars

Calories: 150kcal

Author: Anya @ Prepare & Nourish

Ingredients

2 large eggs
¼ cup coconut sugar see notes for substitutions
1 cup pumpkin puree
½ cup almond butter
1 teaspoon vanilla extract
½ teaspoon pumpkin spice
¼ teaspoon sea salt
2 tablespoons collagen peptides optional
1 teaspoon baking soda
¾ cup stevia-sweetened chocolate chips

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

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

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 comes together in 20 minutes.

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: 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.

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.

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.

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.

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.

Helpful Tools & Links

Tools: chef knife, cutting board, extra-large air fryer, stainless steel baking sheet
Ingredients: real salt, olive oil, dried parsley, herbs de provence, Italian seasoning
Storage Supplies: glass snap containers

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).

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 ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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4.88 from 54 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

Cook Time25

Total Time30

Course: Side Dish

Cuisine: American

Keyword: garlic roasted carrots, oven roasted carrots, roasted carrots

Servings:

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.
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).
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.
Garnish with fresh parsley and serve warm.

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

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

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 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.

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.

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.

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.

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.

Helpful Tools & Links

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.

Tools: stainless steel pot, spider strainer, large ice bath bowl
Ingredients: real salt
Storage Supplies: glass snap containers

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 ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

green beans with sauteed garlic and lemon wedges.

Print Recipe

5 from 2 votes

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

Cook Time10

Total Time20

Course: Sides

Cuisine: American

Keyword: lemon garlic green beans, pan fried green beans, sauteed green bean recipe

Servings: 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.
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.
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.

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

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.

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.

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 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.

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.

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.

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.

Helpful Tools & Links

Tools: 9-inch oval baking dish
Ingredients: extra-virgin olive oil
Storage Supplies: wide-mouth mason jars, Weck preserving jars,

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,

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 ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Print Recipe

5 from 3 votes

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

Cook Time1 30

Total Time1 45

Course: Condiment, Healthy Basics

Cuisine: American

Keyword: garlic confit, roasted garlic

Servings: 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.
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.
Transfer the garlic and olive oil into a glass jar. Chill garlic confit in an ice bath or another cool area. Transfer to refrigerator.

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

What to do with Turkey Leftovers - 4 Simple Ideas

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.

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.

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.

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.

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)

Keto Chicken Cabbage Casserole
Instant Pot White Chicken Chili (you can toss frozen meat directly into the chili)
Healthy Gluten-Free Chicken Noodle Soup
Instant Pot Tuscan Kale Squash Chicken Stew (feel free to skip the thawing process here too and just dump your leftover turkey)
Healthy Potato Salad Recipe (with protein)

🔪Helpful Tools & Links

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.

Tools: chef knife, cutting board, poultry shears
Storage Supplies: glass snap shallow containers, freezer bags, stasher bags, parchment paper,

💬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 ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

How to Make Beef Tallow from Bone Broth

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

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.

If you want a more comprehensive beef tallow 101, be sure to check out my guide on what is beef tallow that includes all the culinary and non-culinary uses and benefits for it. Spoiler: it's a lot!

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.

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.

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.

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.

Helpful Tools & Links

Tools: 5-quart Dutch oven, strainer, funnel, quart-size mason jar
Storage Supplies: wide-mouth mason jars, Weck preserving jars, glass snap containers,

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.

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:

Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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5 from 42 votes

How to Make Beef Tallow from Bone Broth Fat

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

Prep Time15

Cook Time40

Total Time55

Course: Healthy Basics

Cuisine: American

Keyword: beef tallow, grass-fed beef tallow, render beef tallow

Servings: servings

Calories: 7747kcal

Author: Anya @ Prepare & Nourish

Equipment

Ingredients

2-3 pounds coagulated fat (solid fat) from bone broth

Instructions

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.
Transfer the fat to a heavy bottom pot like Dutch oven or another stock pot and melt the fat over low heat.
Once all the fat has melted, reduce heat to the lowest heat setting and continue to cook the fat for approximately 30-40 minutes to make sure all liquid has cooked off.
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.

Notes

Keep the heat low: For the best flavor and to avoid a 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 a butter knife to separate the fat from the jar.
To extend the 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.
Recipe makes approximately 1 quart or 32 ounces.
Nutrition facts are based on beef suet.

Nutrition

How to Reheat Roast Potatoes (Air Fryer, Oven, + More)

Learn how to reheat roast potatoes in air fryer, oven, and more without drying out the spuds, keeping them crispy and delicious.

Everybody loves roasted potatoes.

These humble spuds goes with any protein - steak, chicken, fish, or pork. It's the unicorn side dish because it's easy, versatile, and healthy.

If you're looking for a good oven-roasted potatoes recipe, try these Crispy Oven-Roasted Garlic Potatoes. They're golden on the outside and creamy on the inside with only 4 ingredients and very little prep time.

Every time I make this easy recipe, the roast potatoes are always the first to go.

If by some wonder you happen to have leftover roast potatoes, you may be wondering how to best reheat them for best results and maximum flavor.

Turns out, you can reheat them without sacrificing their lovely texture. We'll cover 3 different reheating methods that takes leftover food and turns them into perfect roast potatoes with a delicious crispy skin.

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Ingredients

roasted potatoes with golden edges in platter.

All that is needed for this is your favorite leftover roast potatoes. These methods work great with russet potatoes, red potatoes, and even fingerling potatoes.

I am partial to Yukon gold for roasting because they always give me the best texture with a golden crisp.

But reheating potatoes using any of these three different ways works beautifully with any kind of potatoes.

Helpful Tips

Best at room temperature: All these methods work great with room temperature cooked potatoes. Pull out your leftover potatoes from the refrigerator up to 30 minutes before reheating them and keep them in the airtight container.
Avoid food waste: Tossing leftover potatoes in breakfast scrambles, skillet hashes, or breakfast burritos is a always a good idea.
Quick reheat: If you're short on time, reheating potatoes in the air fryer is your best option.

💭Pro tip: A common method in reheating any food is using a microwave. This is not advisable as it will produce very unsavory soggy potatoes and destroy what health benefits remain.

Reheat roast potatoes in air fryer

This is my favorite method for these reasons:

Fast - air fryers are known for their speed cooking and same is true to reheat leftovers. You can have your crispy potatoes reheated in no time thanks to the hot air circulating in a smaller area. A toaster oven type air fryer is your best bet.
Easy - reheated in one basket (or tray if using convection-type air fryer)
Retains texture - air fryer at high temperature keeps the crispy texture in tact resulting in delicious crispy air fryer potatoes

💭Pro tip: Air frying potatoes is a great option when you are short on time and want hands off cooking. It's also great because you don't need additional oil.

Air Fryer Method

Step 1. Preheat air fryer to 400 degrees Fahrenheit.
Step 2. Arrange leftover small cubes of potatoes in single layer on crisper tray of convection-type air fryer or on the bottom of an air fryer basket (depending on your particular air fryer appliance).
Step 3. Heat the potatoes for 4 minutes or until warmed through. No need to flip them.

Reheat roast potatoes in oven

This is another great way to reheat leftover potatoes. It works similarly to an air fryer only a regular oven is much larger than an air fryer which also means reheating time will be longer.

Medium speed - The larger the appliance, the longer it will take to preheat and an oven is a classic example of that.
Moderately easy - reheated on sheet pan and almost hands off
Retains texture - oven keeps the crispy texture in tact

💭Pro tip: Reheating in the oven does require a few extra steps but is the next best method following air frying.

Oven Method

Step 1. Preheat oven to 400 degrees Fahrenheit.
Step 2. Arrange leftover cubes of potatoes in single layer on sheet pan.
Step 3. Cover the potatoes completely with parchment paper, then with aluminum foil.
Step 4. Heat the potatoes in the preheated oven for 8-10 minutes or until warmed through.
Step 5. Remove foil and bake for additional 4 minutes. No need to flip them.

Reheat roast potatoes in frying pan

Out of all the easy ways to reheat crispy roasted potatoes, on the stove-top is my least favorite. You can still achieve great results though.

Reheating your leftover roasted potatoes in a frying pan is another way to revive these spuds to avoid food waste.

This method works great with small amount of leftover potatoes. I typically reheat my leftover roast potatoes in my cast iron skillet when I'm using additional ingredients to bulk up a meal like breakfast egg hash.

Fast - This reheating process is fairly fast.
Moderately easy - you'll need to keep an eye on these taters so they don't burn
Need additional oil - because this is stove top cooking, we will need to add a little olive oil or butter to the pan
Texture may change - this may inadvertently strip of it's crispy characteristics but will still be very delicious (and we're avoiding food waste!).

💭Pro tip: Skip the non-stick pans and use cast iron skillet or stainless steel pan for reheating potatoes.

Frying Pan Method

Step 1. Heat a large cast iron skillet over medium heat.
Step 2. Melt a tablespoon of butter or small amount of olive oil.
Step 3. Add potatoes and stir around to coat with the fat. Cover pan and cook for 2-3 minutes or until warmed through.
Step 4. Increase to medium-high heat and cook potatoes undisturbed for an additional 3 minutes. This should bring some crispy texture back to the potatoes.

Helpful Tools & Links

Below are some affiliate links that may be helpful to you. 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.

Tools: extra-large air fryer, stainless steel baking sheet, cast iron skillet, stainless steel frying pan
Ingredients: extra virgin olive oil

💬FAQs

Can I reheat roast potatoes in microwave?

Reheating any kind of food in the microwave depletes it off its nutrients. Furthermore, reheating roast potatoes in the microwave will render them soggy and unpleasant. Therefore, it is best to reheat potatoes in the air fryer, oven, or over stove top in a frying pan.

What's the best way to reheat roast potatoes?

The best reheating method is using a toaster oven type air fryer. The high heat circulation makes it quick, easy, and produces deliciously crispy potatoes.

Can I roast potatoes ahead of time and reheat later?

You can roast these Crispy Oven-Roasted Potatoes in advance up to 3 days and store them in the refrigerator. Skip the garlic and fresh parsley until just before serving. When ready to serve, reheat them in the oven using oven instructions above. Toss with minced garlic and fresh parsley.

Looking for more related recipes? Here are more ideas:

Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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5 from 38 votes

Reheating Roasted Potatoes

Learn how to reheat roast potatoes in air fryer, oven, and more without drying out the spuds, keeping them crispy and delicious.

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: American

Keyword: oven roasted potatoes, reheat roast potatoes, roast potatoes

Servings: serving

Calories: 101kcal

Author: Anya @ Prepare & Nourish

Equipment

Ingredients

1 serving leftover roast potatoes
1 tablespoon unsalted butter or extra virgin olive oil

Instructions

Reheat Roast Potatoes in Air Fryer

Preheat air fryer to 400 degrees Fahrenheit.
Arrange leftover small cubes of potatoes in single layer on crisper tray of convection-type air fryer or on the bottom of an air fryer basket (depending on your particular air fryer appliance).
Heat the potatoes for 4 minutes or until warmed through. No need to flip them.

Reheat Roast Potatoes in Oven

Preheat oven to 400 degrees Fahrenheit.
Arrange leftover cubes of potatoes in single layer on sheet pan. Cover the potatoes completely with parchment paper, then with aluminum foil.
Heat the potatoes for 8-10 minutes or until warmed through. Remove foil and bake for additional 4 minutes. No need to flip them.

Reheat Roast Potatoes on Stove Top

Heat a large cast iron skillet over medium heat and heat butter or olive oil.
Add potatoes and stir around to coat with the fat. Cover pan and cook for 2-3 minutes or until warmed through.
Increase heat to medium-high and cook potatoes undisturbed for an additional 3 minutes or until potatoes are crispy and warmed through.

Notes

Use room temperature potatoes: These methods work great with room temperature roast potatoes. Pull out your leftover potatoes from the refrigerator up to 30 minutes before reheating them.
Avoid food waste: Toss leftover potatoes in breakfast scrambles, skillet hashes, or breakfast burritos.
Quick reheat: If you're short on time, reheating potatoes in the air fryer is your best option.
Nutrition Facts: are based on this recipe: Oven Roasted Potatoes.

Nutrition

Crispy Oven Roasted Garlic Potatoes

Fluffy on the inside, golden on the outside, these Crispy Oven Roasted Garlic Potatoes make a wonderful sheet pan side dish with only 4 ingredients and little prep time.

roasted potatoes with garlic and parsley.

Roasted potatoes are the ultimate comfort food. What's not to love about this humble root vegetable?

This delicious side dish is super simple to make, the best crowd-pleaser, packs in plenty of health benefits, and pairs perfectly with just about any main entree.

Roasted potatoes are great with Instant Pot ribs, pork tenderloin, salmon, and even spatchcock turkey.

This easy recipe requires very little hands on time and it's very versatile, satisfying the dietary and specific taste needs.

With just a handful of tips and tricks, you can have the best oven roasted crispy potatoes that are crispy on the outside with a fluffy tender interior. These sheet pan spuds will be on repeat on your weekly meal rotation.

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❤Why you'll love these potatoes

Perfectly oven-roasted: Crispy on the outside, fluffy on the inside - and all made in one sheet pan in your oven.
Simple ingredients: We're using trusty parsley and garlic to keep these simple potatoes super easy but you can spruce up the flavor any way you want. Check out suggestions below!
Easy side dish: No soaking the potatoes in cold water to remove excess starch, yet it still gives you that coveted crispy texture thanks to the higher temperature.
Ultimate comfort food: who doesn't love a good potato dish? This is the perfect side dish to go with pretty much everything.

💭Good to Know: Skip the parchment paper and let the yukon golds crisp up on the sheet pan directly. The parchment paper will hinder that maillard reaction needed to give these simple potatoes a golden brown crust.

🍲Ingredients

This super simple side dish calls for only minimal ingredients.

Yukon gold potatoes with seasonings and olive oil.

Yukon gold potatoes: these are my favorite type of potatoes to use for this recipe but any kind of potato will work. Russet potatoes, baby red potatoes, or even fingerling potatoes may work but you'd have to adjust baking time.
fresh parsley: fresh is best for that pop of color and lively flavor
garlic: if possible, use fresh garlic cloves as they are more potent than jarred minced garlic but if fresh garlic is too pungent consider using roasted garlic.
extra virgin olive oil: to coat everything together and help get those golden results
sea salt and pepper

See recipe card for exact quantities.

📖Substitutions and Variations

These easy oven baked yellow potatoes are very simple and naturally dairy free and gluten free. That's why they make a great option for those who are on Whole30 or paleo diet.

But use this basic oven-roasted potato recipe as a blank slate to add other great flavors. Check out these options:

Spicy - add chili pepper flakes and a pinch of cayenne pepper for some heat
Herby - use a variety of fresh herbs like thyme, rosemary, parsley, and fresh dill
Deluxe - toss with Parmesan cheese, crispy bacon bits (make your own!), and scallions

roasted potatoes with golden edges and garlic in platter

💭Helpful Tips

Make sure the oven is hot - high heat is key to getting crispy potatoes.
Use bottom rack of the oven where the heat is greatest.
Don't overcrowd the pan - spread the potatoes out so there is plenty space for heat to circulate.
Generously season with olive oil to get those golden edges (and will help in releasing potatoes from pan).
Toss with fresh garlic and parsley after roasting as garlic can burn and parsley will wilt during heat.

💭Make it Nutrient-Dense: These roasted potatoes are best with the peel as they lend a nice crisp exterior and comes with great deal of health benefits. For this reason, make sure you use organic potatoes to avoid harmful pesticide residues.

👩🏽‍🍳Step-by-Step Instructions

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

This crispy roast potatoes recipe calls for these ingredients: Yukon gold potatoes, extra virgin olive oil, salt and pepper, fresh parsley and garlic.

Step 1. Prep potatoes

Preheat oven to 450 degrees Fahrenheit. Scrub and dry your potatoes. Cut them into 1-inch pieces by cutting them lengthwise into quarters then crosswise again in half. Depending on size of potatoes, you may have to do that last cut in thirds or fourths.

Yukon gold potatoes spread out on baking sheet

Step 2. Season potatoes

Using a paper towel, pat dry all the cut sides of the potatoes to make sure they are completely dry. Drizzle with olive oil and season with salt and ground black pepper. Toss to coat evenly and spread out in single layer on baking sheet.

💭Pro tip: For maximum crispy edges and creamy centers, make sure your cut potatoes are completely dry and free from excess starch before seasoning them. It also helps to have them at room temperature (as all potatoes should be).

Add garlic and parsley to roasted potatoes.

Step 3. Roast potatoes

Bake potatoes for 30 minutes, flip the potatoes and continue to bake for additional 10 minutes or until cooked through. You may want to broil on high heat for the last 5 minutes.

crispy yellow potatoes in serving platter

Step 4. Add garlic and parsley

Add garlic and parsley to the crispy roasted potatoes and toss gently to combine everything. Transfer to a serving dish and garnish with additional parsley and salt flakes for a finishing touch.

💭Pro tip: It's easier to release the potatoes from the pan when they are still hot. Using a thin spatula, slip it under the potatoes and push firmly to make sure you don't leave the skin on the pan.

🔪Helpful Tools & Links

Below are some affiliate links that may be helpful to you as you make these garlic roasted potatoes. 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.

Tools: chef knife, cutting board, stainless steel baking sheet, thin metal spatula
Ingredients: real salt, black pepper, olive oil, avocado oil spray, dried parsley
Storage Supplies: glass snap containers

🥗Serving Suggestions

Serve this delicious side dish warm. But is there anything these crispy garlic herb roasted potatoes won't go with?

This healthy side dish is fantastic with pretty much any protein and a simple vegetable side. For holiday meal plans, these taters would pair well with Spatchcock Turkey and Harvest Salad.

But they are also great on a busy weeknight with pork tenderloin or mayo salmon and a simple roasted vegetable like this roasted broccolini.

♨️Storage and Reheating Instructions

To store: Leftover oven-roasted potatoes can be kept in an airtight container for up to 5 days. Potatoes do not freeze well.

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

To reheat: Slowly reheat in an un-preheated air fryer for 10 minutes at 375 degrees Fahrenheit or until warmed through.

💬FAQs

How do you get crispy roast potatoes?

In order for potatoes to be crispy, you must cook them at high oven temperature. A good heat is at 450 degrees Fahrenheit in a convection oven (425 degrees Fahrenheit in regular oven). The potatoes will cook through and yield a beautiful golden crispy exterior.

Can I add garlic to my roast potatoes?

If added with the potatoes, garlic will burn at high heat in the oven. To avoid burnt garlic, toss it with the potatoes after roasting. Alternatively, you can saute minced garlic in a little olive oil or butter until just golden and add to roasted potatoes. This will tone down the pungency and still provide amazing flavor.

Is it necessary to parboil potatoes before roasting?

Parboiling potatoes is not necessary as long as you cut the potatoes in similar 1" cubes. They will cook at the same time with crispy exterior and soft fluffy flesh.

Looking for more healthy recipes? Here are some ideas:

Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

golden brown potatoes in serving platter.

Print Recipe

5 from 46 votes

Crispy Oven Roasted Garlic Potatoes

Fluffy on the inside, golden on the outside, these Crispy Oven Roasted Garlic Potatoes make a wonderful sheet pan side dish with only 4 ingredients and little prep time.

Prep Time10

Cook Time40

Total Time50

Course: Side Dish

Cuisine: American

Keyword: crispy potatoes, oven roasted potatoes, roasted potatoes, Yukon gold potatoes

Servings: servings

Calories: 201kcal

Author: Anya @ Prepare & Nourish

Equipment

Ingredients

2 pounds Yukon gold potatoes approximately 5 medium-size potatoes
4 tablespoons extra virgin olive oil
1 teaspoon sea salt
½ teaspoon black pepper
2 teaspoons garlic, minced approximately 2 small garlic cloves
2 tablespoons fresh parsley approximately 5 sprigs or 2 teaspoons dried parsley

Instructions

Preheat oven to 450 degrees Fahrenheit. Scrub and dry potatoes. Cut them into 1 inch cubes. Dry cut side of the potatoes well with a paper towel.
Drizzle with olive oil and season with salt and pepper. Toss to coat evenly and spread out in single layer on baking sheet. Bake for 30 minutes. Flip the potatoes and bake for additional 10 minutes or until fork tender. You may broil the last 5 minutes of cooking time to brown the tops.
Remove potatoes from oven. Release potatoes from the pan with a thin metal spatula. Add minced garlic and chopped parsley and gently toss to combine. Serve warm.

Notes

For crispy potatoes:

Make sure the oven is hot - high heat is key to getting crispy potatoes.
Use bottom rack of the oven where the heat is greatest.
Don't overcrowd the pan - spread the potatoes out so there is plenty space for heat to circulate.
Generously season with olive oil to get those golden edges (and will help in releasing potatoes from pan).
Toss with fresh garlic and parsley after roasting as garlic can burn and parsley will wilt during heat.

Serving size is approximately 6 ounces or 1 cup of roasted potatoes.

Nutrition

Spatchcock Turkey Recipe

This Spatchcock Turkey Recipe cooks evenly and produces delicious crispy skin and juicy meat in a fraction of the time as the traditional roasted turkey.

carved turkey with cranberries and rosemary sprigs

If you're on turkey duty this Thanksgiving dinner and intimated by cooking a large bird - this recipe is for you. This recipe is also for you if you just want to cut on kitchen time and enjoy your holidays, fuss free.

Spatchcock turkey is one of the easiest turkey recipes you'll make. This is a basic recipe with herb butter and yields juicy meat and crispy skin.

It's the most favorite way to prepare turkey.

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What is Spatchcock Turkey?

Spatchcock is a preparation method of a bird by removing the backbone and flattening it onto a baking sheet. You may be more familiar with a similar process, called butterflying it.

It may seem intimidating at first but the spatchcock method is actually one of the easiest ways to prepare a chicken, turkey, or duck. It reduces prep time, cooking and carving time, and helps the bird cook more evenly.

The wonderful thing about this method is that it equally works great on chicken. In fact, that's the best way to sharpen your spatchcocking skills because you can make spatchcock chicken any time of the year.

So when November rolls around, you can have the best spatchcocked Thanksgiving turkey ready to serve your guests.

Now, if you're looking for something a little smaller, perhaps an air fryer turkey breast will be sufficient. It's delicious, juicy, and has just the right amount of meat.

spatchcock turkey over onions on sheet pan.

Why you'll love Spatchcock Turkey

If you're debating if it's even worth spatchcocking a turkey, let me interject and say absolutely it is.

Yes, there is a little butchery work ahead of time but if you ever carved a whole turkey while it's hot, doing this part when the bird is still chilled is a piece of cake.

Check out these benefits to spatchcocked turkey.

Brining optional: this recipe doesn't include brining and honestly, I find with this method it's not needed because of more even cooking
Quick cooking time: because the bird is layed out flat, we're reducing the cooking time and makes carving a whole lot easier too!
No special pans needed: you don't even need a roasting pan, a regular rimmed sheet pan will do
Crispy skin: all the skin is exposed giving us a greater surface area and creating perfectly crispy skin throughout.
Level of difficulty: fairly easy! For all the reasons above, it makes serving turkey at your holiday table much less intimidating.

Ingredients

The ingredient list is fairly short, making this a great way to make a classic Thanksgiving dish easier!

turkey: don't go large here since we're using a standard size sheet pan. I used a 12-pound pastured turkey and anything between 10-14 will work. Generally, you won't find pastured turkeys over 14 pounds anyways and it turns out that's the perfect size for a roasted spatchcock turkey.
unsalted butter: softened to make compound butter with herbs and seasonings
seasonings: garlic powder, fresh or dried parsley, dried thyme, and sea salt
yellow onions: this will go on the sheet pan under the turkey

See recipe card for exact quantities.

How to Spatchcock a Turkey

To spatchcock a turkey, you will need sharp poultry shears to cut out the backbone. Some heavy duty sharp kitchen shears may work but most won't. Knives are not good for this kind of job and can actually be quite dangerous.

timeline collage of spatchcocking a turkey

Pat turkey dry: If transferred from the refrigerator, allow the bird to rest at room temperature for 30-40 minutes. With the turkey breast side down, pat the turkey completely dry with paper towels.
Cut out backbone: Using poultry shears, cut along both sides of the backbone. This may take some time and physical strength.
Reserve backbone: Make sure you save it for bone broth later. Add it to this easy Instant Pot Chicken Bone Broth. Flip the bird back with breast bone side up.
Flatten turkey: Press very firmly on the center between the two breasts with the palm of your hand until the bones in that area snap. Flatten the bird and pull the thighs out to help spread the bird as flat as you can get it.

💭Pro tip: You can ask your butcher at the meat counter to remove the backbone out of the turkey for you. That will make your job so much easier! Just make sure to get the backbone back for turkey stock later.

Helpful Tips

Use onions: The onions will allow proper heat circulation under the turkey. You can also use a baking wire rack.
For crispy skin: After patting the turkey dry and spatchcocking it, let it sit for additional 30 minutes to dry out thoroughly.
Juicy meat: As with all roasted meats, let the turkey, rest for 15-25 minutes after roasting in order for juices to settle back into the meat before serving.
Don't let it burn: Ovens vary, even at same oven temperature so if you see your turkey skin getting a little too crispy, tent it with aluminum foil with parchment paper between (so turkey doesn't touch foil).
Make-ahead tip: You can season and butter the turkey up to 24 hours in advance and keep it in the refrigerator. Set on counter for 30 minutes before roasting it.

💭Pro tip: Use pan drippings from the roasted turkey to make delicious gravy. Strain it into a glass jar and reserve for future use.

Step-by-Step Instructions

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

This easy roast turkey recipe calls for these simple ingredients: 10-14 pound turkey, butter, garlic powder, fresh or dried parsley, dried thyme, and sea salt.

Step 1. Spatchcock turkey

With the breast side down, cut along both sides of the spine. Flip the bird, and with the palm of your hand press firmly between the two breasts, snapping the bone. Pull out the thighs and flatten the bird. (If you want very specific details, scroll up to the section on How to Spatchcock a Turkey.)

Step 2. Compound butter

Set the turkey spread out on a rimmed baking sheet and set aside to dry out completely for 30 minutes. Meanwhile, in a small bowl, combine softened butter with garlic powder, fresh or dried parsley, dried thyme, and sea salt.

💭Pro tip: For most recipes, you can substitute fresh herbs with dried herbs using a 3:1 ratio. For example, for this turkey recipe, use 1 tablespoon dried parsley or 3 tablespoons of fresh parsley.

Step 3. Separate skin

Gently run your fingers under the skin, separating it from the meat. Go as far in as you can but make sure you keep the skin intact. Do the same on the turkey thighs.

Step 4. Butter under the skin

Spoon a few tablespoons of butter under the skin and using your hands, gently massage it, pushing it through to the legs and all throughout the turkey.

Step 5. Butter over the skin

Spread the remaining butter all over the turkey making sure to get between the legs and underside.

Step 6. Roast turkey

Coarsely chop onions into large chunks and spread them evenly on a rimmed baking sheet. Transfer the seasoned turkey over the onions. Roast spatchcock turkey at 450 degrees Fahrenheit for 60-90 minutes or until cooked through.

💭Pro tip: Roast turkey until an instant read thermometer inserted into the thigh registers 160 degrees Fahrenheit internal temperature. The temperature will continue to rise with residual heat.

How to Carve a Spatchcock Turkey

Carving a spatchcock turkey is much easier than a traditional turkey. Half the work has already been done when we removed the spine.

Transfer the turkey to a large cutting board. Using sharp knife or kitchen shears, remove the thighs from the breast.
Separate the drumsticks from the thighs and the wings from the body of the turkey.
Cut the breast meat, keeping close to the carcass to remove as much meat.
Slice the breast meat into ½ inch wide pieces.

Helpful Tools & Links

Below are some affiliate links that may be helpful to you as you make this delicious turkey. 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.

Tools: poultry shears, chef knife, cutting board, stainless steel baking sheet, instant read thermometer
Ingredients: real salt, garlic powder, dried parsley, dried thyme
Storage Supplies: glass snap containers, mason jars for pan drippings

carved turkey with cranberries and lemon wedges.

Serving Suggestions

Enjoy this spatchcocked turkey with your favorite holiday side dishes like Roasted Green Beans with Bacon or Crispy Roasted Brussels Sprouts. And don't forget to make a side of this cranberry sauce recipe.

It would also pair well with Scalloped Butternut Squash Gratin and these Air Fryer Butternut Squash or a simple Roasted Carrots for a side would be lovely.

Don't forget the delicious drinks to accompany your holiday meal like this Cranberry Juice or Honey Citrus Mint Tea.

Storage and Reheating Instructions

To store: Leftover roasted turkey can be stored in airtight containers in the refrigerator for up to 3 days.

Storage containers: these glass snap containers are perfect for turkey

To freeze: Leftover spatchcock turkey can be frozen for up to 3 months in freezer-safe container.

To reheat: Reheat leftover turkey in cast iron skillet over medium-high heat with a little bit of olive oil or in an air fryer for 5 minutes or until warmed through at 350 degrees Fahrenheit. Longer reheating time will be needed for frozen turkey.

FAQs

What size turkey is best for spatchcocking?

Because the spatchcock turkey will be splayed flat on a roasting sheet (not a pan), it's important that the turkey stays close to 10-12 pounds and preferably not larger than 14 pounds.

How much roasted turkey is a serving size?

A good rule of thumb is to plan for 1 ½ pounds of turkey per person, including bones. For boneless turkey meat, assume 8 ounces of turkey per guest. So a 12-pound bird can comfortably serve 6-8 people with leftovers.

How long to cook spatchcock turkey?

Cooking time is dependent on several variables but it's safe to say spatchcock turkey takes considerably less time to cook than traditional roast turkey. At 425 degrees Fahrenheit, you will need about 7-8 minutes of roasting time per pound of turkey. The most accurate way to tell if turkey is done roasting is with a meat thermometer to register at 160 degrees Fahrenheit in the thickest part of the thigh.

What can I do with leftover turkey bones?

The carcass, along with wing tips, uncooked turkey spine or any other bones can be made into a delicious and nourishing bone broth. Use this easy Instant Pot Chicken Bone Broth method for a nutrient-dense versatile broth that can be used in soups.

Looking for more Holiday recipes? Here are some ideas:

Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Print Recipe

5 from 44 votes

Spatchcock Turkey

This Spatchcock Turkey Recipe cooks evenly and produces delicious crispy skin and juicy meat in a fraction of the time as the traditional roasted turkey.

Prep Time30

Cook Time1 30

Resting Time20

Total Time2 20

Course: Main Course

Cuisine: American

Keyword: roasted turkey, spatchcock turkey

Servings: servings

Calories: 846kcal

Author: Anya @ Prepare & Nourish

Equipment

poultry shears or very good kitchen shears
stainless steel baking sheet at least 1-inch deep to catch all drippings
instant read thermometer

Ingredients

10-12 pounds turkey
8 ounces unsalted butter softened
1 tablespoon dried parsley 3 tablespoons of fresh parsley
2 teaspoons dried thyme
2 teaspoons sea salt
1 teaspoon garlic powder
1 yellow onion peeled and coarsely chopped

Instructions

Spatchcock Turkey

Pat dry the turkey with paper towels. Using poultry shears, cut along both sides of the backbone.
Flip the turkey with the breast side up. Press firmly on the center between the two breasts with the palm of your hand until the bones in that area snap. Flatten the bird and pull the thighs out to splay the bird flat. If time permits, allow to rest for 30 minute to completely dry and come to room temperature.

Compound Butter

In a small dish, combine softened butter with parsley, thyme, garlic powder, and sea salt. Mix well.

Roasting Turkey

Preheat oven to 450 degrees Fahrenheit.
Gently run your fingers under the skin of the the turkey, spreading it from the meat. Spoon a few tablespoons of the herb butter under the skin and massage the butter with your hands over the turkey skin, pushing the butter mixture through to the legs and all throughout the turkey.
Spread the remaining butter mixture over the top of the skin and the underside, completely covering it with butter.
Coarsely chop onions into large chunks and spread them evenly on a rimmed baking sheet. Transfer the buttered turkey over the onions.
Roast spatchcock turkey for 60-90 minutes or until internal temperature registers at 160 degrees Fahrenheit with an instant read thermometer in the thickest part of the thigh.
Remove from oven and allow to rest for at least 15 minutes. Carve by removing the thighs first, followed by separating the drumsticks from the thighs. Remove the wings from the breasts and cut the breast meat, staying as close to the carcass as possible. Slice the breast meat into ½ inch wide pieces.
Arrange the carved turkey meat on platter and garnish with fresh lemon wedges, fresh rosemary sprigs and cranberries. Serve warm.

Notes

To brine (optional): Generously season the bird with kosher salt and refrigerate it uncovered for up to 24 hours. Then rinse and pat dry and proceed with the recipe.
A serving size is approximately 8 ounces of boneless turkey meat. The serving suggestion in Nutrition Facts accounts for 1 ½ pounds of turkey with bones.
The onions will allow proper heat circulation under the turkey. You can also use a baking wire rack.
For crispy skin: After patting the turkey dry and spatchcocking it, let it sit for additional 30 minutes to dry out thoroughly. This will also help it come to room temperature and make spreading butter easier.
Juicy meat: As with all roasted meats, let the turkey, rest for 15-25 minutes after roasting in order for juices to settle back into the meat before serving.
Don't let it burn: Ovens vary, even at same oven temperature so if you see your turkey skin getting a little too crispy, tent it with aluminum foil with parchment paper between (so turkey doesn't touch foil).
Make-ahead tip: You can season and butter the turkey up to 24 hours in advance and keep it in the refrigerator. Set on counter for 30 minutes before roasting it.
Use pan drippings to make delicious gravy. You'll notice a pastured turkey doesn't yield a ton of dripping yet enough along with the melted butter to make amazing gravy.
Substitute fresh herbs with dried herbs using 3:1 ratio. For 3 tablespoons of fresh parsley, you can use 1 tablespoon dried parsley.
Leftover roast turkey can be stored in airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Instant Pot Zuppa Toscana (Olive Garden Copycat Recipe)

You will love this Instant Pot Zuppa Toscana recipe! This Olive Garden copycat recipe is made easily in one pot with minimal effort using your pressure cooker. With an emphasis on nutrient-dense ingredients, this healthier version will become your favorite soup that the whole family can enjoy. Plus, I offer suggestions to make this healthy zuppa toscana soup dairy-free, Whole30, and paleo without sacrificing flavor.

Zuppa Toscana, which translates to "soup of Tuscany" in Italian, is a versatile term encompassing various soups served on Tuscan bread. Traditionally, zuppa toscana featured a mix of chopped kale, zucchini, potatoes, celery, carrots, cannellini beans, and seasonings, often omitting meat.

Recently, the popularity of zuppa toscana soared, particularly after Olive Garden introduced the unlimited soup and salad option on their menu.

This North American version deviates from its traditional counterpart by incorporating flavorful Italian spicy sausage, bacon, russet potatoes, and indulgent heavy whipping cream, resulting in a richer and often tastier version.

This Olive Garden copycat recipe remains true to the essence of zuppa toscana, using wholesome and nourishing ingredients that align with your well-being, especially during this time of the year.

Savor the goodness of this healthful, nutrient-dense, and hearty soup conveniently made in a single pot—a favored kitchen companion, the Instant Pot. All you need is an Olive Garden copycat house salad.

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Recipe Overview

Prep and Cook Time: 20 minutes of active hands-on time then let your pressure cooker take it from there
Cooking Method: Instant Pot
Dietary Info: Gluten-free and grain-free with suggestions to make it dairy-free and GAPS-compliant
Tools Needed: sharp knife, cutting board, and a pressure cooker
Skill Level: Easy

Key Features & Benefits

Healthier version of a family favorite - With nourishing chicken stock, pastured meats and quality dairy ingredients, this pressure cooker zuppa toscana is a powerhouse of healthy fats and nutrition. Read what nourishing foods are and why fats shouldn't be feared.

Convenience with hands-off prep - This Instant Pot version of a delicious Tuscan soup is a great recipe because it resembles the slow-cooker set-it-and-forget-it method.

Suitable for dietary needs - Easily switch things up and use cauliflower florets instead of potatoes, coconut cream instead of heavy cream, and turkey sausage instead of pork to suit your dietary preferences.

Comfort-food flavors and textures - Spicy Italian sausage, savory seasonings, creamy broth, bacon bits, and Parmesan cheese gives so much flavor that is comforting, hearty, and so delicious!

Meal prep friendly - Homemade soups are excellent players when it comes to meal prepping. Make a pot of Instant Pot Zuppa Toscana recipe and store it comfortably in the fridge for up to a week.

Ingredients for Healthy Zuppa Toscana Recipe

Learn how to make Zuppa Toscana in the Instant Pot with just 9 simple ingredients and 20 minutes of hands-on time.

Bacon: I prefer to use bacon from heritage-bred pork that is naturally cured and nitrate and nitrite-free. You can also use homemade bacon crumbles and use olive oil to saute the onions and other ingredients since you won't have bacon grease.
Italian sausage: Traditionally, mild Italian sausage is a classic choice, but any ground savory sausage will work. For a nice kick, use hot Italian sausage or another spicy sausage. To see my favorite sources for quality meat, check out the Meat Delivery section on my shop page.
Russet potatoes: Hearty and satisfying, adding a comforting texture to the soup.
Yellow onion: Infuses a rich flavor base for depth and complexity.
Fresh garlic: Elevates the taste with its savory taste and aroma.
Italian seasoning: A blend of dried oregano, basil, and rosemary for a classic Italian flavor profile.
Bone broth: Choose between chicken broth or beef bone broth for a robust and nourishing soup base. You can also swap that with meat stock for a more milder flavor.
Heavy cream: Makes the soup indulgent and creamy, or opt for half-and-half for a lighter version, since the pork sausage and bacon come with lots of healthy fats.
Fresh kale: Baby kale makes it super convenient to just add to the pot and we prefer the taste as it's milder and softer in texture than curly kale.

See the recipe card for exact quantities.

Substitutions and Variations

Spicy - Amplify the kick by adding a teaspoon of red pepper flakes, a great option if spicy Italian sausage is unavailable.
Change up the meat - If pork sausage isn't your thing, consider using other ground meats like Italian turkey sausage, chicken sausage, or even ground beef. I often sub turkey bacon for regular bacon.
Potatoes - Use Yukon gold potatoes or any other kind of potatoes available to you. Russets are traditionally used in Olive Garden's Zuppa Toscana soup but I often sub other types of potatoes for convenience.
Leafy greens - Use curly, hearty kale for that classic bite, but baby kale, as well as fresh spinach, adds excellent variety.
Whole30 Zuppa Toscana - For a dairy-free alternative, replace heavy cream with unsweetened coconut milk. Although not the most nutrient-dense, you can use almond milk to avoid the coconut-flavor when making dairy-free Zuppa Toscana.
GAPS and Keto Zuppa Toscana - Make sure bacon and sausage are free from additives and sweeteners and sub cauliflower florets for potatoes.

💭Make it Nutrient-Dense:  Use nourishing bone broth made with collagen-rich bones and raw cream for its massive benefits. The Instant Pot zuppa toscana soup won't be heated to high temperatures to destroy those beneficial properties.

How to Make Zuppa Toscana in Instant Pot

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Step 1. Cook bacon

Press the saute function on the Instant Pot. Cut bacon into ½ inch pieces crosswise. Add diced bacon to the inner pot and cook until crispy and cooked through. Meanwhile, dice the onion. With a slotted spoon, scoop out all bacon bits and transfer them to a paper towel-lined plate. Set aside.

Step 2. Saute onions

Pour most of the bacon grease into a jar for future use, reserving 3 tablespoons. Add diced onion to the reserved bacon grease and cook until translucent, approximately 5 minutes. As onions start releasing juices, scrape the bottom of the pot to release fond (that's flavor!).

sausage cooking in middle of instant pot.

Step 3. Cook sausage

Push the onions towards the edge of the pot, clearing the center. Add sausage and brown, breaking up the meat. Eventually, the onions will get mixed in with the meat.

Step 4. Add seasonings

When no more pink on the sausage is visible, add minced garlic and Italian seasonings and stir to combine. Now would be a good time to scrape off any brown bits on the bottom of the surface of the inner pot. (This helps avoid the BURN notice.)

potatoes and bone broth addeed to zuppa toscana.

Step 5. Cook on high pressure

Add diced russet potatoes and broth to the Instant Pot. Close the lid and set the safety valve to the sealing position. Cook on high pressure for 4 minutes. When the cooking cycle has been completed, allow for natural pressure release for 10 minutes, followed by a quick pressure release.

adding baby kale and bacon bits to zuppa toscana and stirring with wooden spoon.

Step 6. Finishing touches

When it is safe to do so, carefully open the lid. Add cream, kale, and your cooked bacon bits. Give it a good stir to combine everything well. Tip: This step may be reserved for a later time when ready to serve.

Helpful Tips for Easy Zuppa Toscana

Use kitchen shears to cut bacon: Avoid dirtying up a cutting board and knife and use kitchen shears to easily cut bacon into small bite-size pieces directly into the pot.
Save bacon grease: If bacon produces much grease, pour half of it into a small jar for later use. But reserve a little bit to caramelize onions as that contributes to this super delicious soup.
Simplify seasonings: If you don't have Italian seasoning blend, use 2 teaspoons of each: dried oregano, dried rosemary, and dried basil.
Avoid splashing: Add potatoes to the inner pot first, then pour in the broth to avoid broth splashing everywhere.
Skip the salt: Don't add salt until after the end when you do a taste test. Bacon, sausage, and broth all have salt, and even heavy cream has a slightly salty flavor sometimes.
Adjust consistency: If the soup is too thick for your liking, you can add a little more broth to thin it out. Remember that the soup will continue to thicken as it cools, so keep this in mind when adjusting the consistency.

💭Make Ahead Tip: Set the soup in the Instant Pot to cook in the morning and add cream and kale just before serving. The kale will retain its bright green color and won't be mushy.

sauage, potatoes and parmesan in a bowl with creamy broth.

Serving Suggestions

We love serving this Italian soup with crusty bread like a classic sourdough. Garnish with shaved parmesan cheese and freshly ground black pepper for a finishing touch.

This incredibly flavorful soup is so hearty and satisfying that I find you don't need a side salad to pair it with.

However, if you are serving this for company, it would be a good idea to include some light options like arugula salad with goat cheese and crispy roasted potatoes.

Here are some more pairing suggestions:

Storage and Reheating Instructions

How long does zuppa toscana last in the fridge?

To store: Transfer leftover soup to an airtight container or keep it in the pot with a lid. Store in the refrigerator for up to 3-4 days if using a pot and longer if using an airtight container.

To reheat: You can gently reheat this soup over medium high heat in a small saucepan on the stove top. Stir occasionally until warmed through.

Storage containers: These glass snap containers are perfect for leftovers but I prefer to using wide-mouth mason jars for soup leftovers.

Can you freeze zuppa toscana?

The short answer is no. Cooked potatoes do not freeze well, and dairy is always iffy, so it's best not to freeze it. If you make this low-carb with cauliflower and skip the dairy until before serving, then yes, it can be frozen.

Frequently Asked Questions

Is zuppa toscana gluten free?

This zuppa toscana recipe is naturally gluten-free if you stick to bacon and sausage with no hidden gluten. Some conventional sausages and even bacon can have gluten-based ingredients including malt and wheat, so be sure to check labels. Sticking to homemade and from-scratch as much as possible will help you adhere to gluten-free zuppa toscana.

Can I use frozen sausage when making zuppa toscana recipe in Instant Pot?

Yes, you can! While cooking bacon and sauteeing onions, place your sealed sausage in a bowl full of water to defrost the exterior layers first. This way, when it's time to cook the sausage, it will be half-thawed. Add the semi-frozen sausage to the inner pot if your Instnat Pot and start breaking it down with a wooden flat spoon. Continue cooking, flipping it, and breaking it apart until it's cooked through.

Is zuppa toscana dairy free?

No, traditional zuppa toscana recipes typically contain dairy, such as heavy cream or half-and-half. Furthermore, they are often garnished with freshly grated parmesan cheese. However, dairy-free alternatives like coconut milk can be used to make dairy-free zuppa toscana.

Looking for more Instant Pot recipes? Here are some ideas:

Did you make this Zuppa Toscana Recipe Instant Pot version? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Print Recipe

5 from 47 votes

Healthy Instant Pot Zuppa Toscana

You will love this Instant Pot Zuppa Toscana - it's delicious, hearty, and a healthier Olive Garden copycat recipe that the whole family will enjoy!

Prep Time20

Cook Time20

Coming to Pressure/Resting Time30

Total Time1 10

Course: Soup

Cuisine: American, Italian

Keyword: healthy zuppa toscana, instant pot zuppa toscana, olive garden zuppa toscana

Servings: servings

Calories: 649kcal

Author: Anya @ Prepare & Nourish

Equipment

6 quart Instant Pot

Ingredients

8 ounces bacon
1 yellow onion diced
1 pound spicy sausage hot Italian sausage or mild sausage
5 garlic cloves
2 tablespoons Italian seasoning
2 pounds russet potatoes approximately 5 potatoes
3 quarts bone broth chicken or beef broth
5 ounces kale baby kale, curly kale, dino kale
1 pint heavy cream half and half or milk

Instructions

Saute: Press the saute function on the Instant Pot. Cut bacon into ½ inch pieces crosswise. Add bacon to the inner pot and cook until crispy and cooked through. Meanwhile, dice onion. With a slotted spoon, scoop out all bacon bits and transfer them to a paper towel lined plate. Set aside.
Add: Pour bacon grease into a jar for future use, reserving 3 tablespoons in the Instant Pot. Add diced onion to the reserved bacon grease and cook until translucent, approximately 5 minutes. As onions start releasing juices, scrape the bottom of the pot to de-glaze and remove any burnt pieces from the surface.
Cook: Push the onions towards the edge of the pot, clearing the center. Add sausage and cook, breaking up the meat. Eventually, the onions will get mixed in with the meat.
Add: Meanwhile, mince garlic and prepare Italian seasonings and dice potatoes. Once the sausage has been cooked through and there is no more pink, add minced garlic and herbs. Stir to combine. Add diced potatoes and bone broth.
Cook: Close the lid and set the safety valve to sealing position. Cook on high pressure for 4 minutes. When cooking cycle has completed, allow to naturally release pressure (NPR) for 10 minutes followed by quick pressure release (QPR) for remaining pressure.
Finish: When safety valve has dropped and it is safe to do so, open the lid. Pour cream (or half and half), kale, and reserved bacon bits. Stir to combine. Serve hot and garnish with freshly shaved Parmesan cheese and ground black pepper.

Notes

Storage: Store leftover zuppa toscana in an airtight container in the fridge for up to 5 days. Reheat gently over medium heat in a pot, taking care not to boil vigorously.

Helpful Tips:

Bacon fat: If bacon produces a lot of grease, pour half of it into a small jar for later use. But reserve a little bit to caramelize onions.
Skip the salt: Don't add salt until after the end when you do a taste test. Bacon, sausage, and broth all have salt.
Avoid splashing: Add potatoes to the inner pot first, then pour in the broth to avoid broth splashing everywhere.
Make-ahead tip: Set the soup in the Instant Pot to cook in the morning and add cream and kale just before serving. The kale will retain it's bright green hue and won't be mushy.

Nutrition