These aren’t your average roasted carrots! Melt in Your Mouth Roasted Carrots are buttery and caramelized around the edges, but so tender in the center they practically melt on your fork. 

Carrots, chicken broth, butter and herbs are all you need for the best vegetable side dish!

The secret is a melting technique much like braising meats and once you roast carrots this way, you’ll never go back. These are the most buttery, delicious carrots I’ve ever made. In fact, at our house, we call them, Melting Carrots!

Months ago The Kitchn published a “Melting Carrots” post where they use a specific melting vegetable technique: large carrot pieces roasted in butter, then broth is added so just like tender meat dishes you end up braising the veggies until extremely tender. Like, fall apart tender. It’s so good!

What are Melting Carrots?

If you haven’t heard of melting carrots yet, get ready to fall in love. Melting carrots are exactly what they sound like — carrots roasted in butter until they’re so fork-tender they practically melt in your mouth.

They’re roasted cut-side down in a hot buttery pan until caramelized on the bottom, then finished in a savory garlic-thyme pan sauce that thickens up and clings to every piece. The result is a carrot side dish unlike anything you’ve had before, rich, tender, and just a little bit fancy without any extra effort.

Tired of Dry Cornbread? This Sweet Cornbread Is Moist, Buttery & Tender. 

Making Chili Tonight? You Need This Sweet, Moist Cornbread, it’s the Sweet Cornbread Everyone Fights Over!

I haaate when my cornbread is dry. Which means I went crazy obsessive to find the best, tender, sweet cornbread that turns out soft and crumbly and stays that way instead drying out. The solution? The perfect amount of eggs, milk and surprisingly, a secret ingredient. 

The Secret to Moist, Sweet Cornbread That Never Turns Out Dry

Bisquick. Intead of going full cornmeal, you need a little balance to turn out a texture that is soft while still boasting the grit of cornmeal and flavor that accompanies it. I have tested over 50 recipes over the course of almost 20 years and I guarantee this will solve your cornbread turning out crumbly problem. 

Yes, you can even slice it without it falling apart. 

Award Winning Cornbread

We’ve now competed almost every year since getting married in a chili and cornbread cookoff, and since I started making this recipe, I’ve won every single one!! It’s the perfect side dish for when you’re wondering what to make as a side dish for chili night.

Ingredients for Sweet Cornbread

• Bisquick: Our unexpected shortcut makes this recipe easy, reliable and anything but dry.
• Cornmeal: Gives cornbread its unmistakable corn flav

This easy zucchini casserole is a hearty, cheesy, and comforting family dinner made with fresh zucchini, a bread crumb topping and plenty of gooey cheese. A quick and easy zucchini casserole recipe that’s perfect for using up fresh summer zucchini!

Garden zucchini coming out your ears? This zucchini casserole turns a whopping 9 cups of shredded zucchini into one seriously delicious side dish. Garlic, herbs and 3 different cheeses bring the flavor, while a buttery panko topping adds that golden CRUNCH we all know is the best part.

And don’t worry—we’ve got a simple trick for getting rid of all that extra zucchini moisture so you don’t end up with a puddle at the bottom of your casserole.

I planted ONE zucchini plant this year. One. I thought I was being smart because zucchini plants are notorious for producing more squash than any human could possibly eat. Well, I picked 10 zucchini and there were still 21—yes, TWENTY-ONE—on the dang plant! What?!

Clearly, I needed a recipe that could put a serious dent in my zucchini situation, and this casserole was the winner!

It’s an easy vegetable side dish for Sunday dinner, summer BBQs or potlucks—and apparently the answer to one wildly overachieving zucchini plant.

Ingredients You’ll Need

• Shredded Zucchini: You’ll need about 2 ½ pounds, or 9 cups once shredded. Don’t peel it! The skin is tender and adds color.
• Onion + Garlic: Sautéing them first takes away the raw bite and adds so much more flavor to the casserole.
• Eggs + Sour Cream: These bind everything together and give the filling its creamy texture.
• Dijon Mustard: Just a teaspoon adds a little tang and depth without mak

This Korean Cucumber Salad (Oi Muchim) is a quick and easy side dish made with crisp cucumbers, a tangy vinegar and gochujang sauce making it the perfect balance of sweet and spicy.

Ready in just 10 minutes, this easy Korean cucumber salad is light, refreshing, and packed with flavor. If you love fresh cucumber recipes, this simple Korean side dish is perfect for weeknight dinners, barbecues, and Asian-inspired meals.

You know those recipes that surprise you by completely stealing the show? This Korean cucumber side dish is one of them.

I originally made it as a side dish for our Korean Ground Beef, expecting the beef to be the star of dinner. Instead, everyone kept sneaking extra spoonfuls of the cucumbers straight from the bowl. That’s when I knew this simple little side dish was something special.

What is Korean Cucumber Salad?

Korean Cucumber Salad, or Oi Muchim, is a crisp and refreshing Korean side dish made with cucumbers and a bold sweet, savory, tangy, and spicy dressing. It’s quick to make and the perfect complement to Korean Ground Beef, rice bowls, and grilled meats.

Ingredients You’ll Need

One of the best things about this Korean cucumber salad is that it transforms a handful of simple ingredients into a side dish that’s packed with bold flavor. Most of the ingredients are pantry staples, and the whole salad comes together in just minutes.

• Cucumbers: English cucumbers are perfect for this salad because they have thin skins, fewer seeds, and a crisp, refreshing crunch. No peeling required!
• Soy Sauce: Soy sauce adds savory, umami-rich flavor and serves as the base of the dressing. It brings depth and balance to the fresh cucumbers and spicy gochujang.
• Rice Vinegar: Light and slightly sweet, rice vinegar adds the bright tanginess that makes this salad so refreshing and helps balance the richer flavors.
• Sug