Dill Pickle Coleslaw – a crunchy tangy twist!

Dill Pickle Coleslaw is a tangy twist on a classic coleslaw recipe! Shredded cabbage, carrots and dill pickles are tossed in a flavorful creamy dressing featuring dill pickle juice & fresh dill!

Summer is a great time for cold and crunchy everything and this colorful and healthy coleslaw side is a real keeper! Enjoy as a side or top a hamburger or pulled pork sandwich.

A bowl of pickle coleslaw topped with dill pickles.

How to Make Dill Pickle Coleslaw

The real star in this recipe is the coleslaw dressing. Just the right amount of dill pickle juice gives this side dish its unique and memorable flavor! I had originally made this recipe with chopped pickles but found they fell to the bottom of the mix. Shredding the pickles adds flavor throughout!

  1. Dressing: Whisk together the dressing ingredients and set aside.
  2. Salad: Toss both the green and red cabbage together, add the shredded carrots and pickles.

Once the salad is prepared, add the dressing and chill up to two hours before serving.

Two images of shredded cabbage and shredded pickles.

Can I Make Coleslaw in Advance?

The best coleslaw recipes are easy to make, easy to store, and everybody loves them!

As long as it is kept cold and covered, this dill pickle coleslaw is perfect for making ahead when you have other things to do!

Keep it covered or sealed so it doesn’t absorb the flavors of the other items in the refrigerator and be sure to give it a good stir before serving!

Overhead image of pickle coleslaw ingredients.

How Long Does it Last?

If stored properly, coleslaw should last 3 to 5 days in the fridge. If the coleslaw starts to get a little watery, simply drain in a colander, and refresh the flavor with a little salt and pepper!

More Quick Sides

Dill Pickle Coleslaw

This dill pickle coleslaw is a tangy twist on a classic recipe. Serve as a side, in place of lettuce, or on top a pulled pork sandwich!

  • 6 cups cabbage (shredded)
  • 1/2 cup red cabbage (shredded)
  • 1/2 cup carrots (shredded)
  • 1/2 cup dill pickles (shredded)

Dressing

  • 1/2 cup mayonnaise
  • 1 teaspoon sugar
  • 2 tablespoons dill pickle juice
  • 1 teaspoon fresh dill
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon garlic powder
  • salt & pepper to taste
  1. Combine all dressing ingredients in a small bowl. Mix well.
  2. Add remaining ingredients and toss to combine.
  3. Refrigerate at least 2 hours before serving.

This is the best coleslaw recipe - made with classic ingredients and shredded pickles! The creamy homemade dressing is given an upgrade as well with fresh dill and dill pickle juice. My family can't get enough of this dill pickle coleslaw recipe, especially when served with pulled pork sandwiches! #spendwithpennies #dillpicklecoleslaw #coleslawrecipe #sidedish #salad
This is the best coleslaw recipe - made with classic ingredients and shredded pickles! The creamy homemade dressing is given an upgrade as well with fresh dill and dill pickle juice. My family can't get enough of this dill pickle coleslaw recipe, especially when served with pulled pork sandwiches! #spendwithpennies #dillpicklecoleslaw #coleslawrecipe #sidedish #salad
This is the best coleslaw recipe - made with classic ingredients and shredded pickles! The creamy homemade dressing is given an upgrade as well with fresh dill and dill pickle juice. My family can't get enough of this dill pickle coleslaw recipe, especially when served with pulled pork sandwiches! #spendwithpennies #dillpicklecoleslaw #coleslawrecipe #sidedish #salad

Crispy Baked Onion Rings

Baked Onion Rings are perfectly crispy, delicious, and made in the oven! Dredge the onions in a light batter (made without baking powder!) and coat with Panko bread crumbs before baking. 

These oven baked onion rings, just like french fries,  are the perfect classic side for hamburgers or your favorite sandwich!

Baked onion rings with a side of ketchup.

Onions for Rings

You can use large white or yellow onions, or my personal favorite, sweet or Vidalia onions. Sweet onions tend to have thicker, juicier layers, and are also large and fairly uniform in size, which yields bigger rings. Yellow or white onions have stronger sulfur compounds than sweet onions, and can be mellowed out by soaking them in milk.

For best results, slice onion rings in uniform thicknesses so they will cook at the same rate. For this recipe, I recommend ½ inch thick slices.

  • Peel and trim the root and stem ends.
  • Slice perpendicular to the two ends, and separate the rings.
  • You can use both inner and outer rings, or separate them and use just the largest ones if you prefer, and save the smaller rings for other recipes (or use them for caramelized onions).

Two images showing the steps to prep and coat the onion rings.

How to Make Onion Rings

Homemade baked onion rings are simple and fun to make, especially since you don’t have any oily mess from deep frying. Let the onion rings soak in milk for ½ hour to sweeten and then get started!

  1. Batter: Make sour milk, then combine with egg and seasonings.
  2. Bread: Toss the onion rings in flour, dip in the batter, then in panko breadcrumbs, turning to coat. Use a fresh dish of bread crumbs as the ones in the first dish become soggy.
  3. Bake: Place the rings in a single layer on a parchment lined cookie sheet. Bake, turning halfway through, until browned and crispy.

Baked onion rings being dipped in ketchup.

The Best Onion Rings Sauces

Baked onion rings taste great with ketchup or chili sauce. Or, try some of these other favorite sauces:

How to Reheat Them

Leftover baked onion rings can be refrigerated for up to three days. To keep them crisp, reheat them in the oven, not the microwave.

To Reheat: Place on a parchment lined cookie sheet in a 400°F oven for 5 or so minutes to crisp up. They will taste just like when made fresh.

Best Baked Appetizers

Crispy Baked Onion Rings

These onion rings are perfectly crispy, delicious, and made in the oven! Dredge onions in a light batter and coat with panko bread crumbs before baking. 

  • 2 large onions
  • 2 cups buttermilk (divided)
  • 2 eggs
  • 1/2 cup + 2 tablespoons flour
  • 2 cups Panko bread crumbs
  • 1 tablespoon Olive Oil
  • 1/2 teaspoon each seasoning salt, pepper, paprika and parsley
  1. Peel onions and slice into 1/2" thick rings. Place sliced onions in a large freezer bag with 1 cup of buttermilk and let sit at least 30 minutes turning occasionally.

  2. Preheat oven to 425°F.

  3. Mix buttermilk, eggs and 2 tablespoons of flour until smooth. Set aside.

  4. In a separate bowl, combine Panko Bread Crumbs, olive oil and seasonings.

  5. Remove onions from the ziploc bag and drain well. Place onions in a bag with 1/2 cup of flour and shake to coat.

  6. Separate the Panko mixture into 2 small bowls (this is important because the mixture gets damp and doesn't stick after a while). One by one, dip each onion into the egg mixture and then into the Panko mixture to coat.

  7. Place on a parchment lined pan. Bake 10 minutes, flip over and bake an additional 10-15 minutes until browned and crispy.

  8. Sprinkle with additional seasoning salt if desired and serve with ketchup!

Nutritional information includes 1/2 of the batter mixture and 1/3 of the wet mixture.

This easy oven baked onion ring recipe is made without baking powder and without deep frying! Sliced onions are dipped in a light batter and breaded with a Panko breadcrumb mixture before being baked until crispy. It's one of my families favorite homemade treats! #spendwithpennies #bakedonionrings #appetizer #sidedish #kidfriendly
This easy oven baked onion ring recipe is made without baking powder and without deep frying! Sliced onions are dipped in a light batter and breaded with a Panko breadcrumb mixture before being baked until crispy. It's one of my families favorite homemade treats! #spendwithpennies #bakedonionrings #appetizer #sidedish #kidfriendly
This easy oven baked onion ring recipe is made without baking powder and without deep frying! Sliced onions are dipped in a light batter and breaded with a Panko breadcrumb mixture before being baked until crispy. It's one of my families favorite homemade treats! #spendwithpennies #bakedonionrings #appetizer #sidedish #kidfriendly

Easy Parmesan Knots

Easy Parmesan Knots are quick and simple warm, buttery garlic knots that twist to perfection in 20 minutes! These won’t last long at the dinner table! 

Quick and simple recipe with all the ingredients around your home! If you are looking for more parmesan, garlic and bread combination you MUST try this Garlic Parmesan Cheese Bombs, Garlic Parmesan Pull-Apart Bread or Parmesan Garlic bites with Alfredo Dip.

Parmesan knots in a basket

Easy Parmesan Knots

My kids love these Parmesan Knots! They are so simple to make and they can even do them all by themselves! Which is a win, win in our kitchen.

We usually always have a can of buttermilk biscuits in our fridge to make these. Need a quick appetizer for game night with friends or a side dish of rolls next to your main meal, these only have six simple ingredients that are easy to have on hand and easy to make.

My girls love to make these Easy Parmesan Knots. Tying them in a knot, stirring the ingredients together and brushing each knot is a highlight they both love. My boys appreciate their “hard work” and devour them with marinara sauce, my Homemade Alfredo Sauce or even cheese.

Ingredients for Easy Parmesan Knots:

  • Refrigerated buttermilk biscuits
  • Melted butter
  • Grated Parmesan cheese (I did use the green can stuff)
  • Garlic powder
  • Dried Oregano
  • Dried parsley flakes

How do you make Easy Parmesan Knots?

  • Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under.
  • Place 2 in. apart on a greased baking sheet.
  • Bake at 400 for 8-10 minutes or until golden brown.
  • In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture.

buttermilk biscuits rolled out

Can you use homemade dough?

Yes! This is perfect for using homemade bread dough instead of buttermilk biscuits. I love the quick and easiness of the can of biscuits but these are great with homemade bread dough. Try my Quick and Easy Dough for another great way to make them.

What sauces or dips go well with Parmesan Knots?

Can you make these Parmesan Knots ahead of time?

Yes! If they are anything like our home, they won’t last long. These are perfect for a quick snack or a needed side dish of bread during dinner. They will be good for 2 to 3 days in a sealed or contained storage.

Can you freeze Parmesan Knots?

Yes! You can freeze the knots after they are baked; however, they will need to be warmed up after thawed. For best results, making them, baking them and eating them taste the freshest.

Parmesan knots on a baking sheet

Looking for more bread recipes?! Here are some!

Parmesan knots

 

Easy Parmesan Knots

  • 1 tube (12 ounce) refrigerated buttermilk biscuits
  • 1/4 cup melted butter
  • 3 tablespoons grated Parmesan cheese (I did use the green can stuff)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley flakes
  1. Roll each biscuit into a 12-inch rope and tie into a knot; tuck ends under.
  2. Place 2 inch apart on a greased baking sheet.
  3. Bake at 400 for 8-10 minutes or until golden brown.
  4. In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture.

 

Baked Corn on the Cob – (So easy)

 

Baked Corn on the Cob is an easy way to enjoy corn during the summer. Almost every farmer’s market and supermarket will be brimming with fresh yellow or white summer corn. It’s an American staple on dinner tables all summer long!

Did you know that baking is a great alternative to boiling corn?

Baked corn on the cob stacked in a serving dish with a pat of butter on top.

How to Bake Corn on the Cob

Baking fresh corn on the cob in the oven keeps it moist and flavorful. Just a couple of pats of melted butter (or even Garlic Butter), a splash of water, and a dash of salt and pepper will bring out the sweet flavors of tender summer corn.

  1. Preheat oven and husk ears of corn removing the silks.
  2. Brush each ear generously with butter.
  3. Add water, cover and bake.

Remove ears of corn and season with salt and pepper.

The fastest way to husk corn: Cut off the stem end of the ear of corn about 1 inch from the bottom. Microwave 2 minutes. Then, with one hand, let the corn simply slide out of the cut end! The husk and silk stay in one piece and the corn is ready to cook!

Corn cobs brushed with butter, seasoned and lined up in a baking tray.

To Bake From Frozen

If you want to bake frozen ears of corn, the best way is to thaw naturally. Then bake per directions, decreasing the water to 1/4 cup. Freezing corn breaks up the cell walls of the kernels and in order to refresh them as they are baking, less water is needed.

To bake corn from frozen preheat oven and bake for 45 minutes to an hour.

Baked corn on the cob in a baking tray.

What to Serve with Corn on the Cob

This easy baked corn on the cob recipe literally matches with everything and anything! Pair with grilled chicken, or of course Classic Hamburgers; pretty much anything coming off the grill! Heavier filets of fish like salmon and halibut all pair well with to this baked corn on the cob recipe.

All you need is a crisp tossed salad, some garlic bread and you have the makings of an easy, hearty weeknight dinner or weekend barbecue!

Feeling Corny?

Baked Corn on the Cob

This baked corn on the cob recipe takes minutes to prep and makes deliciously moist but firm! Just brush with butter, season and serve!

  • 4 ears corn on the cob (husked)
  • 2 tablespoons butter (melted)
  • 1/2 cup water
  1. Preheat oven to 425°F.
  2. Brush corn with melted butter. Place in a 2qt baking dish.
  3. Add water and cover with foil.
  4. Bake 25-30 minutes or until heated through.
  5. Toss corn with butter, salt & pepper.

 

Made with only 2 ingredients, this baked corn on the cob recipe is a healthy, quick and delicious side dish for families. Just bake, brush with butter, and season! #spendwithpennies #bakedcornonthecob #ovenbaked #sidedish #cornrecipe #healthy
Made with only 2 ingredients, this baked corn on the cob recipe is a healthy, quick and delicious side dish for families. Just bake, brush with butter, and season! #spendwithpennies #bakedcornonthecob #ovenbaked #sidedish #cornrecipe #healthy

Arugula Salad (3 ingredient dressing)

Arugula Salad is a great side dish that’s light, refreshing and easy. You’ll love the fruitiness and crunch that come from the addition of berries, cherries and toasted nuts.

Have the whole salad on the table in 10 minutes. Top this easy arugula salad with Oven Baked Chicken Breasts  or grilled chicken for a quick and easy weeknight meal.

Overview of an arugula salad with dressing on the side.

A Fruity Summer Salad

Arugula salad is a fresh salad with arugula leaves as the base. Arugula is sometimes called “rocket” and it’s a dark leafy green from the broccoli family. It has a unique, intense flavor that is peppery, tart and pleasantly bitter.

Often, like here, arugula salad is mixed with fruits or berries to cut the bitterness (peaches are also great with this recipe). It is also tossed in a delicious and equally simple homemade arugula salad dressing made with olive oil, honey, and rice vinegar.

3 ingredient dressing with an arugula salad in the background.

How to Make Arugula Salad

Simple arugula salad comes together in a flash, especially when using pre-washed baby arugula found at most grocery stores! Sometimes the ends of the stems are quite tough, especially on larger leaves. These should be trimmed off before mixing the salad.

  1. Whisk arugula salad dressing ingredients together and set aside.
  2. Toast and roughly chop the nuts, slice the onion and pit the cherries (I use this cherry pitter, the best ever)!
  3. Mix all ingredients in a bowl, crumble in the feta, pour over the dressing and toss.

To Toast Nuts: Place them in a single layer on a foil lined cookie sheet in a preheated 350°F oven or toaster oven for about 5 minutes. Be sure to watch them carefully, as they toast quickly, and easily burn.

Arugula Salad on a white serving tray with dressing and pecans on the side.

Add Your Favorites

As mentioned, arugula has an intense taste that makes it almost more like an herb than a vegetable. I like to serve it with roasted or grilled meats like baked chicken thighs or a tender pork tenderloin.

As with any salad, substitutions or additions are totally appropriate, and encouraged! Try adding some of these ingredients for an arugula salad that is totally your own.

  • Cheese: goat cheese or shaved parmesan instead of, or in addition to the feta.
  • Fruit: grapes, strawberries, raspberries, peaches
  • Nuts: toasted pine nuts or pecans
  • Legumes: chickpeas or cannellini beans
  • Vegetables: If you want a milder salad, you can also try mixing in some romaine or spinach leaves.

More Tasty Side Salads

Arugula Salad

Arugula salad is made with baby arugula, strawberries, feta cheese, red onion, and toasted pecans. It is the perfect side salad for summer with its light and fresh flavors.

Salad

  • 6 cups baby arugula
  • 1 cup cherries (pitted)
  • 1 cup blackberries (or strawberries/raspberries)
  • 1/4 cup feta cheese (crumbled)
  • 1/4 cup red onion (sliced)
  • 2 tablespoons toasted walnuts (or pecans)

Dressing

  • 2 tablespoons rice vinegar
  • 4 tablespoons olive oil (or vegetable oil)
  • 1 1/2 teaspoons honey
  • salt and pepper to taste
  1. Assemble the arugula, berries, feta cheese, red onion and nuts in a medium bowl.

  2. Combine all dressing ingredients in a mason jar and shake well. 

  3. Pour over salad and toss.

This simple arugula salad is made with baby arugula, strawberries, toasted pecans, and feta, all tossed in a simple vinaigrette dressing.  Have this easy summer salad on the table in 10 minutes, with it's light and refreshing flavors it is sure to become a family flavor! #spendwithpennies #arugulasalad #summersalad #sidedish #10minutesalad
This simple arugula salad is made with baby arugula, strawberries, toasted pecans, and feta, all tossed in a simple vinaigrette dressing.  Have this easy summer salad on the table in 10 minutes, with it's light and refreshing flavors it is sure to become a family flavor! #spendwithpennies #arugulasalad #summersalad #sidedish #10minutesalad
This simple arugula salad is made with baby arugula, strawberries, toasted pecans, and feta, all tossed in a simple vinaigrette dressing.  Have this easy summer salad on the table in 10 minutes, with it's light and refreshing flavors it is sure to become a family flavor! #spendwithpennies #arugulasalad #summersalad #sidedish #10minutesalad

Tuna Pasta Salad – a fun creamy side

Creamy Tuna Pasta Salad  is one of our favorite versions of classic tuna salad! When you add in a handful of veggies and some pasta, this becomes an entire meal in no time at all! 

This pasta salad recipe is a warm weather go-to for quick meals or even potlucks!

Pasta with tuna, cheese, peas and celery all tossed with a creamy dressing, in a clear bowl

What’s In Tuna Pasta Salad?

Just like most tuna recipes (think tuna casserole or tuna melts) this pasta salad is simple and delicious. With two main ingredients, tuna and pasta this dish is no-fuss and great as a quick dinner or an easy lunch.

This pasta salad uses sweet pickle relish in the dressing but of course you swap it with chopped dill pickles (but you may want to add a pinch of sugar to the dressing if you do).

  • Tuna: Choose good quality tuna that is packed in water so it doesn’t make the rest of the salad oily. Be sure to drain it well.
  • Pasta: A medium shape pasta works well for this recipe like rotini or shells, the ridges grab the dressing well adding lots of flavor!

Pasta, peas, cheddar cheese, celery and tuna in a clear bowl, with the dressing assembled on the side in another glass bowl

How to Make Tuna Pasta Salad

Making a pasta salad isn’t hard! With a little prep work and three easy steps, you can have this salad ready in 30 mins!

  1. Boil a large pot of water and cook the pasta. Drain, set aside to cool.
  2. Drain tuna and add in vegetables.
  3. Gently fold in the mayonnaise and add diced cheddar cheese (cheese is optional).

Whether making in advance or making fresh to eat, keep it chilled until you are ready to serve. Add in a little salt and pepper to taste and watch the flavors pop when served cold!

Pasta salad with tuna tossed with a creamy dressing, ready to serve.

Here’s How to Store It

Keep your tuna pasta salad in a sealed container so it doesn’t absorb the flavors of the other things in the refrigerator. And if taking to a potluck, put ice packs in a cooler around it to keep it chilled!

When serving it outdoors where everyone is helping themselves, put the salad in a bowl and try to position it on a small tray or plate of ice to keep it cold. Stir frequently to keep it all the same temperature!

More Delicious Pasta Salads

Creamy Tuna Pasta Salad

This creamy salad combines pasta & tuna to create the perfect light lunch or side to supper! With the addition of pickles, cheese, and peas it is sure to be a hit!

  • 3 cups rotini pasta (measured dry)
  • 6 ounces canned tuna (drained)
  • 1/2 cup celery (diced)
  • 3 green onions (sliced)
  • 3/4 cup baby peas (defrosted and drained)
  • 1 cup cheddar cheese (diced (optional))

Dressing

  • 2/3 cup mayonnaise
  • 1/3 cup sour cream
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon white vinegar
  • salt & pepper to taste
  • 1/2 teaspoon dried dill
  1. Combine all dressing ingredients and set aside.

  2. Cook pasta al dente according to package directions. Rinse under cold water to stop cooking.

  3. Combine all ingredients in a large bowl and mix well.
  4. Refrigerate at least 1 hour before serving.

Nutrition Information does not include optional ingredients.

I love this creamy tuna pasta salad recipe! Whether taking it to a potluck or enjoying at a barbecue it's fresh and light flavors are always a hit. With pickles, cheese, pea and of course tuna & pasta, it's the best summer side dish I've made! #spendwithpennies #tunapastasalad #pastasaladrecipe #summer #sidedish #30minmeal
I love this creamy tuna pasta salad recipe! Whether taking it to a potluck or enjoying at a barbecue it's fresh and light flavors are always a hit. With pickles, cheese, pea and of course tuna & pasta, it's the best summer side dish I've made! #spendwithpennies #tunapastasalad #pastasaladrecipe #summer #sidedish #30minmeal
I love this creamy tuna pasta salad recipe! Whether taking it to a potluck or enjoying at a barbecue it's fresh and light flavors are always a hit. With pickles, cheese, pea and of course tuna & pasta, it's the best summer side dish I've made! #spendwithpennies #tunapastasalad #pastasaladrecipe #summer #sidedish #30minmeal

Grilled Brussel Sprouts – chewy, nutty and sweet!

Grilled Brussel Sprouts are full of flavor and a delicious veggie side dish to try out at your next barbecue feast. The slight charring that the grill leaves enhances the flavor of the sprouts.

They hold up well to grilling and are great with a sprinkle of parmesan and cracked pepper. Serve these alongside grilled salmon or a grilled chicken breast.

Grilled brussels sprouts on skewers.

How to Grill Brussel Sprouts

You’ll love how simple this brussel sprout recipe is to prepare. For best results, use fresh brussels sprouts, not frozen. The texture is firmer and the flavor is better too!

If using wooden skewers, start by soaking them for at least 30 minutes before grilling. This will ensure the skewers don’t burn up on the grill.

Brussels sprouts on wooden skewers ready to grill.

  1. Pull off any yellowed leaves, trim any long stems off, and slice each sprout in half if they’re large. For smaller sprouts, you can leave them whole.
  2. Bring a pot of water to a boil and partially cook the sprouts. Drain well.
  3. When cool enough to handle, thread onto skewers, brush with olive oil and sprinkle with salt and pepper.

When draining the sprouts, place cut side down on paper towels or a kitchen towel to absorb most of the water.

Two imahes showing brussels sprouts on skewers being seasoned and then grilled.

How Long to Grill Brussel Sprouts

Cooking parboiled brussel sprouts on the grill is fast! It only takes about 5 minutes or so per side on a hot grill.

Other Ways to Grill Brussel Sprouts

There are other methods for cooking brussel sprouts on the grill or in the oven.

  • Whole Grilled Brussel Sprouts – After cleaning the sprouts, place them in a microwave dish and cook on high for 3 minutes. Toss with olive oil, salt, and pepper. When cooled enough to handle, thread on metal or wooden skewers with the stem side facing down, and place on grill for 10 – 12 minutes, turning frequently until soft
  • Foil-Wrapped Brussel Sprouts – Place partially cooked, oiled, and seasoned brussel sprouts in a foil pack. Seal it tightly and place on grill for 15 minutes, flipping several times while cooking.
  • Oven Grilled Brussel Sprouts – Place partially cooked, oiled, and seasoned brussel sprouts on skewers. Broil until tender and caramelized, turning once or twice. If using halved sprouts, broil for 7 minutes, or 10 – 15 minutes for whole sprouts, turning more frequently.

Grilled brussel sprouts taste great sprinkled with shredded cheese, crumbled bacon, garlic powder, balsamic or wine vinegar, or tossed with a little Dijon mustard.

Grilled brussels sprouts in a bowl

Can You Freeze Brussel Sprouts?

Leftover grilled sprouts can be frozen for up to three months but will get somewhat mushy when thawed.

They will also keep in the refrigerator for 3 days. I prefer to heat them low and slow in a frying pan with a touch of olive oil.

Grill Those Veggies!

Grilled Brussel Sprouts

  • 1 lb brussels sprouts (halved if large)
  • 2-3 tablespoons olive oil
  • salt and pepper
  • 1/4 cup fresh parmesan
  1. Soak 6 wooden skewers in water for 30 minutes or more. Preheat grill to medium heat.

  2. Bring a large pot of water to a boil. Add brussels sprouts and cook for 3 minutes. Drain and rinse with cold water.

  3. Place flat side down on paper towel to drain completely.

  4. Thread onto skewers, brush with oil and sprinkle with salt and pepper.

  5. Place on hot grill and cook for 5-7 minutes per side until cooked.

Grilled brussel sprouts skewers are a healthy side dish to serve. With just 3 ingredients: brussels sprouts, olive oil, and parmesan, this recipe is easy to make as well! Just coat in the olive oil and parmesan mixture and toss on the BBQ until crispy and slightly charred! #spendwithpennies #grilledbrusselssprouts #brusselsprouts #grilledvegetables #sidedish
Grilled brussel sprouts skewers are a healthy side dish to serve. With just 3 ingredients: brussels sprouts, olive oil, and parmesan, this recipe is easy to make as well! Just coat in the olive oil and parmesan mixture and toss on the BBQ until crispy and slightly charred! #spendwithpennies #grilledbrusselssprouts #brusselsprouts #grilledvegetables #sidedish
Grilled brussel sprouts skewers are a healthy side dish to serve. With just 3 ingredients: brussels sprouts, olive oil, and parmesan, this recipe is easy to make as well! Just coat in the olive oil and parmesan mixture and toss on the BBQ until crispy and slightly charred! #spendwithpennies #grilledbrusselssprouts #brusselsprouts #grilledvegetables #sidedish

Grilled Brussel Sprouts – chewy, nutty and sweet!

Grilled Brussel Sprouts are full of flavor and a delicious veggie side dish to try out at your next barbecue feast. The slight charring that the grill leaves enhances the flavor of the sprouts.

They hold up well to grilling and are great with a sprinkle of parmesan and cracked pepper. Serve these alongside grilled salmon or a grilled chicken breast.

Grilled brussels sprouts on skewers.

How to Grill Brussel Sprouts

You’ll love how simple this brussel sprout recipe is to prepare. For best results, use fresh brussels sprouts, not frozen. The texture is firmer and the flavor is better too!

If using wooden skewers, start by soaking them for at least 30 minutes before grilling. This will ensure the skewers don’t burn up on the grill.

Brussels sprouts on wooden skewers ready to grill.

  1. Pull off any yellowed leaves, trim any long stems off, and slice each sprout in half if they’re large. For smaller sprouts, you can leave them whole.
  2. Bring a pot of water to a boil and partially cook the sprouts. Drain well.
  3. When cool enough to handle, thread onto skewers, brush with olive oil and sprinkle with salt and pepper.

When draining the sprouts, place cut side down on paper towels or a kitchen towel to absorb most of the water.

Two imahes showing brussels sprouts on skewers being seasoned and then grilled.

How Long to Grill Brussel Sprouts

Cooking parboiled brussel sprouts on the grill is fast! It only takes about 5 minutes or so per side on a hot grill.

Other Ways to Grill Brussel Sprouts

There are other methods for cooking brussel sprouts on the grill or in the oven.

  • Whole Grilled Brussel Sprouts – After cleaning the sprouts, place them in a microwave dish and cook on high for 3 minutes. Toss with olive oil, salt, and pepper. When cooled enough to handle, thread on metal or wooden skewers with the stem side facing down, and place on grill for 10 – 12 minutes, turning frequently until soft
  • Foil-Wrapped Brussel Sprouts – Place partially cooked, oiled, and seasoned brussel sprouts in a foil pack. Seal it tightly and place on grill for 15 minutes, flipping several times while cooking.
  • Oven Grilled Brussel Sprouts – Place partially cooked, oiled, and seasoned brussel sprouts on skewers. Broil until tender and caramelized, turning once or twice. If using halved sprouts, broil for 7 minutes, or 10 – 15 minutes for whole sprouts, turning more frequently.

Grilled brussel sprouts taste great sprinkled with shredded cheese, crumbled bacon, garlic powder, balsamic or wine vinegar, or tossed with a little Dijon mustard.

Grilled brussels sprouts in a bowl

Can You Freeze Brussel Sprouts?

Leftover grilled sprouts can be frozen for up to three months but will get somewhat mushy when thawed.

They will also keep in the refrigerator for 3 days. I prefer to heat them low and slow in a frying pan with a touch of olive oil.

Grill Those Veggies!

Grilled Brussel Sprouts

  • 1 lb brussels sprouts (halved if large)
  • 2-3 tablespoons olive oil
  • salt and pepper
  • 1/4 cup fresh parmesan
  1. Soak 6 wooden skewers in water for 30 minutes or more. Preheat grill to medium heat.

  2. Bring a large pot of water to a boil. Add brussels sprouts and cook for 3 minutes. Drain and rinse with cold water.

  3. Place flat side down on paper towel to drain completely.

  4. Thread onto skewers, brush with oil and sprinkle with salt and pepper.

  5. Place on hot grill and cook for 5-7 minutes per side until cooked.

Grilled brussel sprouts skewers are a healthy side dish to serve. With just 3 ingredients: brussels sprouts, olive oil, and parmesan, this recipe is easy to make as well! Just coat in the olive oil and parmesan mixture and toss on the BBQ until crispy and slightly charred! #spendwithpennies #grilledbrusselssprouts #brusselsprouts #grilledvegetables #sidedish
Grilled brussel sprouts skewers are a healthy side dish to serve. With just 3 ingredients: brussels sprouts, olive oil, and parmesan, this recipe is easy to make as well! Just coat in the olive oil and parmesan mixture and toss on the BBQ until crispy and slightly charred! #spendwithpennies #grilledbrusselssprouts #brusselsprouts #grilledvegetables #sidedish
Grilled brussel sprouts skewers are a healthy side dish to serve. With just 3 ingredients: brussels sprouts, olive oil, and parmesan, this recipe is easy to make as well! Just coat in the olive oil and parmesan mixture and toss on the BBQ until crispy and slightly charred! #spendwithpennies #grilledbrusselssprouts #brusselsprouts #grilledvegetables #sidedish

Grilled Baby Red Potatoes (only 4 ingredients)

Grilled Red Potatoes are a great side dish for your next backyard barbecue.  While we often make Grilled Potatoes in Foil we love these baby potatoes with crispy skin and a tender fluffy interior.

With only 4 ingredients they are super easy to prepare and perfect served next to grilled chicken or grilled pork chops.

Grilled baby potatoes and red onions on a skewer. Garnished with parsley and served with a side of sour cream.

While mashed potatoes or roasted potatoes are the perfect comfort foods in cooler months, these spuds are great for warmer months since the cooking can be done outdoors!

Why Baby Potatoes?

Baby potatoes are also known as new potatoes and they can have either red or white skins. They are harvested before fully developed, which makes them sweeter than their larger “adult” version.

Other Potatoes to Use

You don’t have to stick to grilled red potatoes.

  • Fingerling Potatoes, which are long and narrow potatoes are also delicious grilled.
  • Thin Skinned Potatoes such as larger red potatoes and white potatoes work well. Just cut into chunks.

Baby potatoes and red onions on skewers.

How to Grill Red Potatoes

Cooking potatoes on the grill is a snap. Prep work is minimal since you don’t even have to peel them. You will have to pre-cook them but this can be done up to 48 hours in advance!

Just follow these steps:

  1. Wash the potatoes, and parboil until barely tender enough for a fork to penetrate.
  2. Cool slightly and alternate potatoes with onion on metal or wooden skewers.
  3. Brush with olive oil and sprinkle with salt, pepper, and garlic powder.
  4. Place on grill until crisp on the outside, and the onion has softened and slightly charred.

If using wood skewers, be sure to soak in water for 30 minutes before grilling. This prevents burning and falling apart on the grill.

Baby potatoes and red onions being brushed with olive oil and garlic powder.

How Long to Grill Potatoes

Once the potatoes have been partially boiled, they should require only about 10 – 12 minutes on the grill before they are soft and fully cooked on the inside and crispy on the outside.

Here are some other fave ways to make baked potatoes on a grill:

  • Grilling basket method: Place your baby potatoes or chunks into a grill basket after parboiling. (This is a terrific way to prepare rosemary roasted potatoes!)
  • Aluminum foil method: Tightly wrap potatoes in aluminum foil and place on grill.
    • Whole potatoes will need to be turned every 5-10 minutes for about 40-50 minutes, or until soft in the center.
    • Sliced potatoes will need about 30 minutes and to be turned every 15 min or so.

More Grilled Side Dishes

Grilled Red Potatoes

These grilled baby potatoes are only 4 ingredients at take less than 30 minutes to boil and grill!

  • 3 pounds baby potatoes
  • 1 small red onion
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • salt & pepper to taste
  1. Soak wood skewers at least 30 minutes if using.
  2. Wash potatoes and poke each with a fork a couple of times. Place in a pot of water, bring to a boil and cook 12-14 minutes or just until fork tender. (Do not overcook)

  3. Preheat grill to medium high heat.
  4. Meanwhile, cut onion into large chunks. Thread potatoes onto wooden (or metal skewers) alternating with onion chunks.

  5. Brush with olive oil and season with garlic powder and salt & pepper to taste.
  6. Place potatoes on the grill and cook 10-12 minutes or until crisp on the outside.
  7. Serve warm with sour cream.

This easy grilled potato recipe uses red baby potatoes and red onions brushed with olive oil and garlic powder. Grilled on skewers, in a basket or in foil, they are quick to prepare and make a deliciously healthy side dish!  #spendwithpennies #grilledpotatoes #grillingrecipe #sidedish #4ingredients
This easy grilled potato recipe uses red baby potatoes and red onions brushed with olive oil and garlic powder. Grilled on skewers, in a basket or in foil, they are quick to prepare and make a deliciously healthy side dish!  #spendwithpennies #grilledpotatoes #grillingrecipe #sidedish #4ingredients
This easy grilled potato recipe uses red baby potatoes and red onions brushed with olive oil and garlic powder. Grilled on skewers, in a basket or in foil, they are quick to prepare and make a deliciously healthy side dish!  #spendwithpennies #grilledpotatoes #grillingrecipe #sidedish #4ingredients

Very Berry Cheesecake Salad

Berry Cheesecake Salad has only the freshest berries combined with a creamy cheesecake fluff.  This is so amazing and will be the hit of any gathering!

Cheesecake and berries makes a perfect combination! Here are more

berry_cheesecake_salad

Berry Cheesecake Salad

I am loving the fresh and delicious berries that are starting to pop up in the stores right now.  I love fresh fruit!   We eat so much fruit around here it is crazy.  I am always trying to think of yummy ways to use up our fruit.  I needed a side to take to a gathering and this idea popped into my head.

Why don’t I make a creamy cheesecake fluff for this fruit to get mixed with?  Cheesecake+Fruit?  What’s not to love!?

How do you make Berry Cheesecake Salad?

  • In a [url:1]large bowl[/url], beat together cream cheese and sugar until smooth and creamy. [url:2]Fold[/url] in the thawed cool whip.
  • Add strawberries, blueberries, blackberries, blueberries, and raspberries. Fold carefully into the cream cheese mixture. Serve immediately.

berrycheesecake3

So I combined two of my favorite things for one amazing result!   It was simple to throw together and the fruit was so delicious buried inside this cheesecake fluff.  It was sweet, and creamy and made one amazing side!

This side was such a hit.  The bowl was completely scraped clean and everyone raved about it.

I know that you will love it just as much as we did!  It is sure to be the hit of your gathering and is the perfect side.

*If unable to find cool whip, a great substitute would be 2 cups of vanilla yogurt.

berrycheesecake2

 

 

Very Berry Cheesecake Salad

Fresh berries combine with a creamy cheesecake fluff. This is so amazing and will be the hit of any gathering!

  • 1 (8 ounccream cheese (softened)
  • 1/2 cup sugar
  • 8 oz cool whip (thawed*)
  • 6 cups berries (I used:)
  • 3 cups strawberries (sliced)
  • 1 cup blackberries
  • 1 cup blueberries
  • 1 cup raspberries
  1. In a [url:1]large bowl[/url], beat together cream cheese and sugar until smooth and creamy. [url:2]Fold[/url] in the thawed cool whip.
  2. Add strawberries, blueberries, blackberries, blueberries, and raspberries. Fold carefully into the cream cheese mixture. Serve immediately.

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