Slice Of Honey logo

Easy Recipe

APPLE COMPOTE

by Leave a Comment

Apple Season

Fall is prime apple season and I’m taking full advantage. If you live near an orchard, I highly encourage you to get out there and pick your own. You can’t beat the pricing or the freshness. That being said, your local grocers will likely have a wide variety of apples to choose from. For this Apple Compote recipe, I have used Empire apples and Cortland apples. My personal preference is the Empire variety as they hold their shape a bit better as they cook. The Cortlands were still delicious but break down a bit more as they cook. With either variety, you will still end up with a delicious and sweet compote.

Black bowl of apple compote on a tray with a spoon and an apple.

Six Ingredients

Yes, this Apple Compote comes together with just six ingredients (plus a pinch of salt). If you do even semi-frequent baking, I’m confident you’ll already have everything but the fresh produce on hand. For me the longest part of this recipe is peeling and chopping the apples. I peeled them with a knife but you could also use an apple peeler. As you chop the apples, go ahead and put them directly into a medium sauce pan. with all of the other ingredients. Stir over medium low heat – the sugar, butter, and spices will simmer into a sauce and coat the apples with warm Fall flavors. Once the apples are fork tender, you are ready to serve up this Apple Compote.

Black bowl of apple compote on a tray with a spoon and an apple.

Versatility

What I love most about this easy Apple Compote recipe is how versatile it is. Feel free to eat it by the spoonful – I won’t judge you, I’ll join you. Or, use it in a more traditional sense as a topping for other dishes. I’m daydreaming about these apples on pancakes, waffles, or french toast. This would make a fantastic topping over ice cream or vanilla yogurt. I’m also looking forward to pairing this recipe with my favorite homemade granola. Let me know how you end up eating this cozy Apple Compote.

Black bowl of apple compote on a tray with a spoon and an apple.

Apple Compote

Sarah Baade
Warm spices and sweet apples – this apple compote makes the perfect topping on a variety of dishes.
Print Recipe Pin Recipe
Course Breakfast, Brunch, Dessert

Ingredients
  

  • 4 Empire apples, peeled, cored, and chopped
  • ⅓ cup brown sugar
  • 1 tablespoon unsalted butter
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 pinch salt

Instructions
 

  • Place all ingredients n a medium saucepan.
  • While stirring, bring to a simmer over medium-low heat.
  • When apples are fork tender, remove from heat.
  • Serve hot or warm.
  • Serving suggestions: Serve over pancakes, waffles, french toast, ice cream, yogurt, or as desired.
Keyword Apple Compote, Apple Spice, Apples, Compote, Fruit, Fruit Compote

WATERMELON JALAPEÑO MARGARITAS

by Leave a Comment

Taking It Easy

Typically, I try to get a few new recipes on here each month. That goal was not fully accomplished last month and, honestly? I have no regrets. Summer has brought lots and lots of pool time, neighborhood gatherings, and board games. Yes, I still work full time as well. Creating blog posts requires testing and retesting recipes, photographing dishes, editing those photos, and typing out content associated with the recipe. After all of that is accomplished, the work begins on promoting said recipes on social media. Last month I was still cooking and creating in between fun and work. But, I am just now finding time to get photos and the rest of the details sorted out. The first recipe on the list is these Watermelon Jalapeño Margaritas.

Pink watermelon margarita with slices of jalapeño, lime, and watermelon.

Margaritas

I moved to Texas ten years ago and the first drink I had was a margarita. So, it only seems fitting for these Watermelon Jalapeño Margaritas to be my first alcoholic drink on this site. I love the light sweetness of watermelon combined with the spice from the jalapeño. I’ve opted for this margarita to be served on the rocks rather than frozen. This makes it easier to customize the heat for each individual drink. Want extra fire in your glass? Use several slices of jalapeño and/or include the seeds. Can’t take much heat? Limit yourself to a single jalapeño slice and exclude the seeds. Regardless of your preferred heat level, I know you’ll enjoy these watermelon jalapeño margaritas.

Pink watermelon margarita with slices of jalapeño, lime, and watermelon.
Pink watermelon margarita with slices of jalapeño, lime, and watermelon.

Watermelon Jalapeño Margaritas

Sarah Baade
A balance of sweet and spicy – this watermelon jalapeño margarita is a great way to keep cool.
Print Recipe Pin Recipe
Course Drinks
Servings 4 margaritas

Equipment

  • Blender

Ingredients
  

  • lime wedges and tajin or salt for rim of glasses
  • 1-2 jalapeños, sliced
  • 4 cups watermelon
  • 1½ cups tequila
  • ¼ cup orange liquor
  • juice of 2 limes
  • optional garnish: small watermelon slices, lime wedges, jalapeño slices

Instructions
 

  • Rim of each glass with a lime wedge and tajin or salt.
  • Muddle two or more jalapeño slices (depending on how much heat you want in your margarita) in the bottom of each glass then top with ice.
  • In a blender, combine watermelon, tequila, orange liquor, and lime juice. Pour into glasses, garnish as desired and serve.

Notes

  • I muddle the jalapeños with the end of a wooden spoon.
  • You can cut a watermelon in half and scoop your four cups out with the measuring cup itself. 
Keyword Jalapeño, Margarita, Watermelon, Watermelon Jalapeño Margarita

Needing non-alcoholic options? Try out these mocktails.

Peanut Butter Date Energy Bites

by Leave a Comment

Food Trends

Some people may think food trends are a recent experience created by social media but they really have a much longer history than that. In my grandmother’s old recipe box, I have recipes for jello molds that included shrimp. Yes, you read that right, shrimp jello. I honestly can’t think of very many foods that would gross me out more than shrimp jello. But let me tell you something, my grandmother wasn’t a strange woman, this was a trend back in the 1950’s. I have no idea if she actually made those recipes or not but I can tell you with certainty that I have no intention of ever making shrimp jello myself. In fact, I generally avoid food trends on here altogether. I know that you already have access to dalgona coffee or whatever other trend you want on TikTok and Instagram. However, I recently went down the rabbit hole of energy bites and created my own Peanut Butter Date Energy Bites. Once you try these, I know you’ll understand why I’ve added this trendy snack to this site.

Red bowl sitting on a white plate with energy bites.

The Exception

And yet, that general rule is being broken today. I’m actually quite late to this energy bite food trend. I initially looked at it as something to avoid on here – like shrimp jello. But here’s the thing I’ve learned, some food trends are around because they are fun to make or because they look interesting. Other food trends exist because they are legit worth the recipe. So, these Peanut Butter Date Energy Bites are my exception to the rule of avoiding trends in this space. I’ve been snacking on dates and peanut butter for a while – its a simple and healthy snack option. But adding in a few extra ingredients and blending it together in a food processor makes this snack even more delicious.

Crumbled ingredients in a food processor.
Crumbled ingredients in a food processor.

A Couple of Tips

Yes, this is an incredibly easy recipe. However, I do want to give you a couple of tips to make it as easy as possible for you. First, do yourself a favor and buy dates that are already pitted – this will save you the time of pitting them yourself. I recommend pulsing the dates in the food processor before adding the rest of the ingredients in. If your ingredients start to clump together into a large ball, break them up and then keep pulsing until you get a crumbly consistency. From there, you are ready to scoop and form those crumbles into a bite sized ball.

Red bowl sitting on a white plate with energy bites.

Peanut Butter Date Energy Bites

Sarah Baade
These energy bites are naturally sweetened by dates, naturally gluten free and dairy free, and absolutely delicious.
Print Recipe Pin Recipe
Course Snack
Servings 20 energy bites

Equipment

  • Food Processor

Ingredients
  

  • 12 oz pitted medjool dates
  • ½ cup creamy peanut butter
  • ½ cup old fashioned oats
  • 2 teaspoons ground flax
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions
 

  • Place dates in a food processor and pulse until broken into small pieces.
  • Add remaining ingredients and blend until crumbly. Scrape sides and break large clumps apart as needed.
  • Scoop crumbles into your hand and form into 1" balls.

Notes

Energy bites can be stored in an airtight container for up to 1 week in the refrigerator.
Keyword Dairy Free, Dates, Energy Bites, GFCF, Gluten Free, Healthy Snack, No Churn Peanut Butter Ice Cream, Peanut Butter Date Energy Bites, Vegan, Vegetarian

Looking for more peanut butter treats?

Peanut Butter Bliss No Churn Ice Cream

Peanut Butter Cut-Out Cookies

EASY SHRIMP GNOCCHI

by Leave a Comment

Bright Flavors

I have been craving bright, fresh flavors lately and this Easy Shrimp Gnocchi is the exact answer to my cravings. I know we all hate it when a food blogger says “you probably have all the ingredients in your pantry right now.” So, I’m not going to take it that far. But… this dish was created from ingredients that I buy routinely. I might not have each item in the kitchen at all times, but I shop these items on the regular. I love cooking like this because it feels less wasteful. I’m not shopping for unique ingredients that I might not use up. I’m not spending money beyond my typical grocery budget. These ingredients are easy to find and familiar to my family.

Pan of gnocchi, vegetables, and shrimp.

Any Time Of Day

While I typically think of gnocchi as a dinner item, I actually love this Easy Shrimp Gnocchi as a brunch dish. Yes, you can still have this for dinner but hear me out. The bright lemon flavor along with the spinach and tomatoes just scream brunch to me. To really put it over the top into brunch mode, add a fried or soft boiled egg to your bowl. So. Dang. Good! Keep in mind, this dish is light in flavor but also, the servings are moderate in size. In other words, you won’t be able to feed a crowd with this one unless you double the recipe. Whether you’re eating this for brunch or dinner, personally, I love this dish paired with a glass of white wine.

Blue bowl filled with gnocchi, shrimp, and vegetables.
Blue bowl filled with gnocchi, shrimp, and vegetables.

Easy Shrimp Gnocchi

Sarah Baade
This shrimp gnocchi has bright, fresh flavors and comes together easily in one pan.
Print Recipe Pin Recipe
Course Breakfast, Brunch, Dinner
Servings 4

Ingredients
  

  • 2 tablespoon olive oil, divided
  • 16 oz dry gnocchi (shelf stable)
  • 1 medium shallot, chopped
  • 2 cloves garlic, minced
  • 2 large handfulls fresh baby spinach
  • 10 oz small sweet tomatoes, halved
  • zest of 1 lemon
  • juice of 1 lemon
  • ½ teaspoon red pepper flakes
  • 1 lb raw shrimp, peeled and deveined
  • salt & pepper to taste
  • optional topping: shredded parmesan cheese

Instructions
 

  • Heat 1 tablespoon olive oil in a large skillet, over medium heat. Add gnocchi and cook until it starts to turn golden brown, approximately 7 minutes.
  • Add remaining 1 tablespoon olive oil, shallots, and garlic. Cook an additional 2 minutes.
  • Add spinach, tomatoes, lemon zest, lemon juice, and red pepper flakes. Cook until spinach is wilted.
  • Push all ingredients to one side of the pan. Add shrimp to other side of the pan, turn shrimp as needed until cooked through. Add salt and pepper to taste.
  • Toss shrimp with all other ingredients in the pan. Serve warm, topped with parmesan if desired.
Keyword Easy Shrimp Gnocchi, Gnocchi, One Pan Meal, Shrimp

Looking for more summer recipes?

Panzanella Summer Salad

Sober Sangria

Rainbow Fruit Salad

SLOW COOKER BLACK BEAN SOUP

by 4 Comments

Bowl of black bean soup garnished with sour cream, two slices of avocado and green onions.

There is a restaurant here in San Antonio that has amazing, smoky refried black beans. These are my absolute favorite beans. Ever. I love these beans so much that I could never try to actually replicate them. Instead, I’ve used those beans as inspiration. Have you ever used liquid smoke before? A little goes a long way but when you find the right balance, it can give a beautiful enhancement to the flavors of your dish. After creating this black bean soup, I am interested to see how else I can start using liquid smoke.

My family and I have found a new weekend routine where we schedule time to play outside. This might be riding our bikes through the neighborhood, running around on a playground, or hiking a nearby trail. By scheduling these activities, we are all committed to spend this time together, “no screens attached.” It has provided such an escape from all the stressors of the world. For those couple of hours, our only priority is having fun together. Pure joy. I’ve found that these activities can build up quite an appetite. With the cooler weather we’ve had lately, I love starting a slow cooker recipe in the morning and having it ready for when we get back home. So here, I have for you, my new slow cooker black bean soup recipe. Start it in the morning, go spend some time playing outside, and then enjoy a warm bowl when you get home.

Bowl of black bean soup garnished with sour cream, two slices of avocado and green onions.

Slow Cooker Black Bean Soup

Sarah Baade
This soup is easy to make and has a warm, gentle smoky flavor to it. Delicious.
Print Recipe Pin Recipe
Course Dinner, Soup
Cuisine American
Servings 6

Equipment

  • Slow Cooker

Ingredients
  

  • 1 lb dry black beans, rinsed
  • 15oz can fire roasted diced tomatoes
  • 1/2 yellow onion, diced
  • 2 teaspoons dried Mexican oregano
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon salt
  • 4 cups vegetable broth
  • 3 cups water
  • 2 teaspoons liquid smoke
  • Optional Garnishes: sour cream, avocado, green onions, crumbled tortilla chips

Instructions
 

  • Place all ingredients in slow cooker.
  • Cook on high for 6 hours or until beans are tender.
  • Serve with garnishes as desired.
Keyword Black Bean Soup, Black Beans, Slow Cooker, Slow Cooker Soup

Looking for more soup recipes?

Barley Soup

One Pot Vegetarian Chili

LEMON DELIGHT

by Leave a Comment

When I look back on memories of visiting my grandparents, one thing that stands out to me is simplicity. I recall finding joy in very simple activities such as exploring the vegetable garden, playing dominos, or stomping on the bubble wrap Grandpa had saved for us. While some states are a bit more open, Texas is still a hotbed for this COVID19 so my family and I are still staying home as much as possible. We are relearning to embrace simple activities with our little girl. We love splashing in puddles after the occasional rain we get. We planted our own vegetable garden. We play with building blocks and read books. Yes, we still watch TV on the weekends but we are really making memories through these simple activities.

Our kitchen has also become a place of simplicity and family time lately. This recipe came from my grandmother’s recipe box and is perfect for letting the kids help. Three ingredients and, as suggested by the name, this treat is absolutely delightful. Pull out your blender, pour all the ingredients in, mix it up and enjoy! I made this recipe with pink lemonade but the original version used regular lemonade. Take your pick, change it up based on you mood. Either way, this is a fast and fun recipe to indulge in this summer.

Lemon Delight

Sweet and slightly tart, this frozen treat is perfect for summer.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 4

Equipment

  • Blender

Ingredients
  

  • 1 pint vanilla ice cream
  • 1.5 cups milk
  • 12 oz frozen lemonade (regular or pink)

Instructions
 

  • Place all ingredients in a blender and blend until smooth. Enjoy!
Keyword Ice Cream, Lemon, Lemonade

Looking for additional frozen treats? I’ve got you covered! Click on the links below to help keep cool this summer.

CHERRY LIMEADE POPSICLES

NO CHURN BOURBON PECAN ICE CREAM WITH CHOCOLATE SWIRLS

CREAMY CHAI SPICED POPSICLES

BLACKBERRY CHEESECAKE NO CHURN ICE CREAM

NO CHURN CHOCOLATE CHUNK COFFEE ICE CREAM

EASY SKILLET STYLE STREET CORN

by 2 Comments

It has been a month since my last blog post. A full month. My brain has been overwhelmed lately. I know I’m not alone in that. When there is so much going on in our world, it can be difficult to focus on the lighter things in life.

COVID19

As COVID19 shut things down and people started losing their jobs, I felt like food just wasn’t important enough to explore or share. Even when creativity did hit, I had a hard time getting ingredients I wanted.

Black Lives Matter

After the murders of Ahmaud Arbery, Breonna Taylor, and George Floyd, my focus shifted to my own friends and neighbors of the Black community. Free time became researching Black history, signing petitions and educating myself on how to raise an anti-racist child. I did not have the capacity to also think about food in creative ways for this platform.

Food

A lot of thought and re-evaluation has gone into this blog and what I want it to provide for others. As budgets have become tighter for a lot of folks, affordable food is more important than ever. Not only that, but sharing recipes brings people together – something we desperately need right now. You can learn so much about a person by exploring the foods they grew up with, who they ate with and what went into creating those meals. Our country needs so much healing right now, so much change. We can’t gather around tables to get to know one another right now but we can still share recipes.

I’m sharing my version of street corn on this post. A recipe I never would have created without the cultural (Mexican) influence within my city of San Antonio. Ingredients required for this recipe are affordable and you likely have most of them on hand already (seriously). Use it as a side dish as you’re grilling out or add it to your #TacoTuesday meal. I know you’re going to love this one!

Easy Skillet Style Street Corn

Sarah Baade
All the flavor you love from street corn, no grill required.
Print Recipe Pin Recipe
Course Side Dish
Cuisine Mexican
Servings 6

Ingredients
  

  • 4 cups frozen corn
  • 3 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • salt & pepper to taste
  • cayenne pepper to taste (optional)
  • 1/4 cup queso fresco
  • garnish with cilantro (optional)

Instructions
 

  • Add corn to a large dry skillet over medium heat. Cook corn until it starts to char, stir frequently as it cooks.
  • Once corn is cooked, remove from heat and add mayonnaise, lime juice, and spices. Stir until evenly distributed.
  • Top corn with queso fresco and cilantro (if desired).

Notes

  • I used 1/4 teaspoon cayenne but this might be too much heat for those sensitive to spice.
  • This dish can be enjoyed hot or cold.
Keyword Corn, Mexican Street Corn, Skillet Street Corn, Street Corn

If you are able to make financial contributions to positively impact your community, I highly encourage you to do so. Here are some links to causes I donate to: NAACP Legal Defense Fund , San Antonio Food Bank , Snack Pak 4 Kids SA

SWEET VANILLA SNACK MIX

by 2 Comments

COVID quarantine has me craving all the snacks! I’m not the only one, right?! I’ve realized that when I’m working from my office, there are multiple factors that keep me from thinking about food all day. As an audiologist, I’m obviously not going to be snacking while seeing a patient. Can you imagine your doctor doing something like that? No way! The second biggest reason I don’t snack at work is that I simply don’t have access to snacks. We don’t even have a vending machine at our office, let alone a cafeteria. Sure, I could keep a box of snacks in the break room but if that doesn’t exist, I don’t even think twice. Working from home is strange in general but my biggest struggle has proven to be full kitchen access just 20′ from my desk.

I love snack mix! Yes, it satisfies my snacking urges but it is also so versatile! You can change up the flavor based on your cravings – sweet vs salty, etc. But you can also change it up based on what you already happen to have in your pantry. Currently, my daughter has been on a kick of mixing Cheerios and Crispix into one bowl for breakfast. Since that’s what we have on hand right now, both of those went into this new recipe. I happen to keep pecans on hand for baking so I tossed those in as well. You see what I’m getting at here? My general process for snack mix includes two cereal varieties, a cracker, some sort of nut and something salty. On occasion, I also add something sweet. To help get you inspired to create your own mix, I’ve created a list of possible ingredients for you.

Snack Mix Ingredient Ideas:

  • Rice, corn, wheat or oat based cereals that have a crunch
  • Peanuts, cashews, walnuts, macadamia nuts, pecans
  • Sunflower seeds, pumpkins seeds
  • Pretzels, bagel chips, rye chips, oyster crackers, cheese based cracker such as cheez-its or goldfish
  • Candy coated chocolates such as m&m’s, chocolate chips, dried cranberries, banana chips, dried mango – note, these sweet ingredients are best added after the rest of the mix has baked and cooled completely.

SEET VANILLA SNACK MIX

Sarah Baade
This sweet vanilla snack mix has a crunch and light sweetness that will keep you coming back for more.
Print Recipe Pin Recipe
Course Snack
Cuisine American

Ingredients
  

  • 3 cups Crispix cereal
  • 2 cups cheerios (plain)
  • 2 cups pretzel sticks
  • 1 cup oyster crackers
  • 1 cup pecan halves
  • 1/4 cup unsalted butter
  • 1/4 cup brown sugar, packed
  • 1 Tablespoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1/4 cup candy coated chocolates (optional)

Instructions
 

  • Preheat oven to 250°F.
  • In a large bowl, mix together Crispix, Cheerios, oyster crackers, pretzels and pecans.
  • In a medium, microwave safe bowl, melt butter in the microwave. Then, with butter still hot, whisk in brown sugar, vanilla and salt.
  • Pour butter mixture over cereal mix and stir until cereal mix is evenly coated.
  • Transfer mix onto a parchment lined baking sheet and and bake for 1 hour, stirring every 15 minutes.
  • Let snack mix cool completely before stirring in candy coated chocolates.
Keyword Snack, Snack Mix, Sweet Snack, Sweet Vanilla Snack Mix, Vanilla

*If you enjoyed this recipe, you might also like my Honey Sriracha Snack Mix.

Easy Pasta Salad

by Leave a Comment

At the beginning of the year, I set three food goals for myself. 1)Cook a meal for another family once each month. 2)Buy from my local farmers market at least once per month. 3)Bake a bread recipe of one sort or another each month. Friends, COVID-19 has seriously interrupted these plans! Social distancing, businesses (and the farmers markets) closed, and difficulty finding flour in the stores. I will revisit these goals when I am able to but in the mean time, I have been focusing on simple recipes.

Fancy ingredients and complicated cooking techniques are not prerequisites to a good meal. In fact, some of my favorite dishes are made quickly with just a handful of ingredients. With this in mind, along with my yearning for farmers market produce, I’ve created my easy pasta salad. There is also some versatility in this recipe. You can use whatever small pasta you can get your hands on. Eat it as a side dish, or add your favorite protein to make it your entree. And once you can go to your farmers market again, be sure to show your support and buy your ingredients for this one from your local farmers.

Easy Pasta Salad

Sarah Baade
An easy to make pasta salad that can be used as a side dish or an entree.
Print Recipe Pin Recipe
Course Dinner, Main Course, Salad, Side Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 lb small pasta such as orecchiette, shells or elbow noodles
  • 1/4 cup plus 2 Tablespoons (divided) olive oil
  • 15 oz canned chickpeas
  • 12 oz small tomatoes – mixed variety, halved
  • 1 medium cucumber, cut into 1/4" slices then quartered
  • 1/2 small red onion, diced
  • 1/4 cup red wine vinegar
  • 1 1/2 teaspoon Italian herb seasoning
  • 1/2 teaspoon salt
  • Optional: protein such as tofu, grilled bratwurst, or grilled chicken

Instructions
 

  • Cook pasta to al dente according to package directions. Drain pasta then rinse with cold water until cooled.
  • Transfer pasta to a large bowl and stir together with 2 tablespoons olive oil.
  • Add the chickpeas, tomatoes, cucumber and red onion then toss to combine.
  • In a small bowl, whisk together remaining 1/4 cup olive oil, 1/4 cup red wine vinegar, Italian herb seasoning and salt. Pour over pasta and gently stir until pasta is evenly coated. Top with protein of choice if desired.
Keyword Easy Pasta Salad, Easy Recipe, Pasta, Pasta Salad

SHEET PAN VEGGIE TACOS

by 1 Comment

My first year of graduate school, I was blessed with a roommate who also loved spending time in the kitchen. We often weren’t home at the same time which left little room for cooking together. Instead, I might come home from class and find his homemade bread sitting on the counter. Or, he would come home to a slice of homemade cheesecake. Baking was truly the passion of the household. However, we also had a routine of taco night once a week. This was our favorite meal to share with friends and we had an entire speech that we would serve up with the food. The ingredients were routine but ample – ground beef, shredded cheese, avocado, tomatoes, sour cream, etc… The speech we gave encouraged our friends to make their taco experience their own. Add what you want, skip the toppings that aren’t your favorite. Taco night never disappointed.

Fast forward a few years and taco night has become a national trend. Hello, #tacotuesday! Over the years, I have also expanded on my taco repertoire. In particular, I love changing up the fillings. Lately, I’ve been making lots of veggie tacos. This is basically a sheet pan dinner – who doesn’t love an easy sheet pan dinner?! You’ll get your veggies plus protein from chickpeas all flavored in what you’ll recognize as classic taco seasoning.

Sheet Pan Veggie Tacos

Print Recipe Pin Recipe
Course Dinner, Main Course
Servings 12 Tacos

Ingredients
  

  • 3 cups butternut squash, cut into 1/2" cubes
  • 2 cups red cabbage, chopped into 1" pieces
  • 1/2 lb Brussels sprouts, ends trimmed, then cut in half length wise
  • 15oz can chickpeas, drained and rinsed
  • 1 medium jalapeno, stemmed, seeded and chopped
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cumin
  • 12 flour or corn tortillas
  • Optional toppings: avocado, salsa, hot sauce

Instructions
 

  • Preheat oven to 420°F.
  • Place squash, cabbage, Brussels sprouts, chickpeas, and jalapeno in a large bowl. Stir in olive oil and all spices until vegetables are evenly coated.
  • Spread vegetable mixture out on a sheet pan and bake for 20minutes, stirring halfway through.
  • While vegetables are cooking, wrap tortillas in foil then place in oven for the last 10 minutes of vegetable cook time.
  • Fill tortillas with vegetable mixture and toppings as desired.

Notes

Alternative methods for warming tortillas:
  • Heat tortillas, one at a time, in a skillet over medium heat for about 30 seconds then flip and heat for another 30 seconds. Repeat this for each tortilla.
  • If you have a gas stovetop, you can heat tortillas, one at a time, directly over the flame, flip with tongs after 15 seconds. You might need to flip them a few times in order to get them slightly toasted. ***Keep flame low and watch the tortillas closely so you don’t catch them on fire.***
Keyword Sheet Pan Dinner, Veggie Taco Recipe, Veggie Tacos