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Blueberry Lemon Sparkling Mocktail

This Blueberry Lemon Sparkling Mocktail is the most beautiful and refreshing drink you are going to want to make on repeat all spring and summer long. A quick homemade blueberry syrup made with frozen blueberries, honey, fresh lemon juice, and lemon zest creates the most gorgeous deep purple sauce that swirls through sparkling water in the most stunning way.

It is a pretty mocktail recipe that looks like something you would order at a fancy restaurant but comes together in your own kitchen in just minutes with simple everyday ingredients.

a short clear drinking glass of blueberry lemon sparkling mocktail over ice with a short blue straw

This easy mocktail recipe is naturally gluten free, completely alcohol free, and perfect for absolutely every occasion you can think of.

Serve it as an Easter mocktail at your holiday brunch table, as a non alcoholic party drink at your next gathering, as a refreshing summer drink on a hot afternoon, or just as a special treat for yourself on a Tuesday night because you deserve it.

The homemade blueberry syrup can be made ahead of time and stored in the refrigerator so all you have to do when you are ready to serve is add ice, spoon in the blueberry sauce, and pour sparkling water over the top for the most beautiful blueberry lemon sparkling mocktail in minutes.

If you are looking for more delicious drinks try my Homemade Blueberry Lemonade made with Frozen Blueberries, my Strawberry Daiquiri Mocktails, my 3 Ingredient Strawberry Lemonade Mocktail or my High Protein Vanilla Iced Espresso.

You can find all of my drink recipes here: Gluten Free Drink Recipes

a short clear drinking glass of blueberry lemon sparkling mocktail over ice with a short blue straw
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Ingredients

Instructions

In a saucepan over medium heat add the blueberries, honey, lemon juice and lemon zest. Cook stirring occasionally until the blueberries have started to pop, about 7-8 minutes.

Remove the pan from heat and let the sauce cool.

Add ice to a glass. Top with 2-3 tablespoons of the blueberry sauce.

Pour sparkling water over the top and then serve.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Blueberry Lemon Sparkling Mocktail

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This Blueberry Lemon Sparkling Mocktail is made with a quick homemade blueberry syrup of frozen blueberries, honey, fresh lemon juice, and lemon zest that swirls through sparkling water for the most gorgeous and refreshing non alcoholic drink ready in just 10 minutes. The deep purple blueberry sauce is stunning in the glass and the bright lemon flavor makes every sip completely irresistible. Naturally gluten free, make ahead friendly, and the prettiest drink you will serve all spring and summer long!

Ingredients

Scale

Instructions

In a saucepan over medium heat add the blueberries, honey, lemon juice and lemon zest. Cook stirring occasionally until the blueberries have started to pop, about 7-8 minutes.

Remove the pan from heat and let the sauce cool.

Add ice to a glass. Top with 2-3 tablespoons of the blueberry sauce.

Pour sparkling water over the top and then serve.

  • Prep Time: 2 minutes
  • Cook Time: 8 minutes
  • Category: Drinks
  • Method: Stove Top
  • Cuisine: American

If you made this Blueberry Lemon Sparkling Mocktail I would love to hear what you thought! Please leave a star rating and a comment below. This is one of my favorite easy and beautiful drinks for spring and summer and I hope it becomes one of yours too!

Top Tip

Make the blueberry syrup ahead of time and store it in a sealed jar in the refrigerator for up to one week. Having the syrup ready to go means you can pull together this beautiful mocktail in just minutes whenever you need it. The syrup actually gets better as it sits and the flavors deepen overnight making it even more delicious the next day.

It is also wonderful stirred into lemonade, spooned over pancakes or waffles, or used as a topping for yogurt and chia pudding!

Storage

Store the homemade blueberry syrup in a sealed jar or airtight container in the refrigerator for up to one week. The syrup will thicken slightly as it cools which is perfectly normal. Just give it a good stir before using and it will loosen right back up. Do not assemble the full mocktail ahead of time as the sparkling water will go flat. Instead keep the blueberry syrup stored separately and assemble individual glasses fresh with ice and sparkling water right before serving for the best flavor and the most beautiful presentation.

Frequently Asked Questions

Can I use fresh blueberries instead of frozen for the blueberry syrup?

Yes absolutely! Both fresh and frozen blueberries work beautifully in this homemade blueberry syrup. Frozen blueberries are a convenient and budget friendly option that are available year round and break down easily into a gorgeous deep purple sauce. Fresh blueberries will give you a slightly brighter flavor especially during peak blueberry season in summer when they are at their sweetest. Either way the syrup is going to be delicious.

Can I substitute the honey in this recipe?

Yes! Maple syrup works as a one to one substitute for the honey in this recipe and is a great option if you prefer a vegan sweetener. You can also use agave syrup or a simple syrup made with granulated sugar and water if that is what you have on hand. The amount of sweetener can also be adjusted to your taste. Add a little more if you prefer a sweeter syrup or reduce it slightly for a more tart and bright blueberry flavor.

Can I make a big batch of this mocktail for a party?

Yes and it is a great idea for entertaining! Make a large batch of the blueberry syrup ahead of time and store it in the refrigerator until you are ready to serve. Set up a mocktail bar with glasses filled with ice, the blueberry syrup, and bottles of sparkling water and let guests assemble their own drinks.

It makes such a beautiful and interactive addition to any Easter brunch, summer party, or gathering and everyone loves customizing their own glass.

What sparkling water works best in this mocktail?

Any plain unflavored sparkling water works well in this recipe and lets the homemade blueberry lemon syrup shine. If you want to add an extra layer of flavor you can use a lemon flavored sparkling water which complements the fresh lemon juice in the syrup beautifully. Club soda also works well as a substitute and gives the mocktail a slightly crisper finish.

Can I make this Blueberry Lemon Sparkling Mocktail into a cocktail?

Yes! This recipe makes a beautiful base for a cocktail as well. Simply add a splash of vodka, gin, or white rum to the glass before topping with sparkling water for an easy and stunning blueberry lemon cocktail. The homemade blueberry syrup pairs beautifully with a variety of spirits so feel free to experiment with your favorite.

Air Fryer Honey Mustard Chicken Thighs

These Air Fryer Honey Mustard Chicken Thighs are the kind of recipe that makes a weeknight dinner feel a little more special without any extra effort. The homemade honey mustard sauce is made with dijon mustard, yellow mustard, honey, and a splash of apple cider vinegar and it coats every juicy air fryer chicken thigh in the most delicious sweet and tangy flavor.

The result is crispy air fryer chicken thighs with incredibly tender and juicy meat inside and a caramelized honey mustard glaze on the outside that is absolutely irresistible.

air fryer honey mustard chicken thighs on a platter next to a silver fork and a tan gingham kitchen towel

This easy air fryer chicken thigh recipe is naturally gluten free, comes together in just about 20 minutes, and is perfect for busy weeknights when you need a quick chicken dinner on the table fast.

The honey mustard marinade doubles as a basting sauce so you get incredible flavor in every single bite without any complicated steps or extra dishes.

Whether you are looking for an easy gluten free dinner the whole family will love, a healthy chicken dinner to add to your weekly rotation, or just the best air fryer chicken thighs you have ever made this recipe is going to become a permanent fixture in your kitchen.

If you are looking for more chicken recipes try my Air Fryer Lemon Garlic Chicken Thighs, my Gluten Free Crispy Air Fryer Chicken Cutlets, my One Pan Creamy Garlic Chicken or my Air Fryer Chicken Bites.

You can find all of my meal recipes here: Gluten Free Meal Recipes

air fryer honey mustard chicken thighs on a platter next to a silver fork and a tan gingham kitchen towel
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Ingredients

Instructions

In a small bowl whisk together the oil, dijon mustard, honey, yellow mustard, apple cider vinegar, salt, onion powder, paprika and pepper.

Spray your air fryer basket with some oil to keep the chicken from sticking.

Place the chicken thighs in a single layer with a little space between each in your air fryer basket.

Brush half the oil mixture over the chicken thighs.

Air fry at 350 degrees for 14 minutes. At 7 minutes flip the thighs over and brush the other half of the oil mixture onto them. Continue to air fry until done.

Chicken is done when the internal temperature of the thickest part is at least 165 degrees.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Air Fryer Honey Mustard Chicken Thighs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 19 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
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Description

These Air Fryer Honey Mustard Chicken Thighs are juicy, crispy, and coated in the most delicious homemade honey mustard sauce made with dijon mustard, honey, and apple cider vinegar. Boneless skinless chicken thighs are air fried at 350 degrees and basted twice with the sweet and tangy honey mustard glaze for incredible flavor in every single bite. This easy gluten free air fryer chicken recipe comes together in just 20 minutes and is the perfect quick and healthy weeknight dinner the whole family will love!

Ingredients

Scale

Instructions

In a small bowl whisk together the oil, dijon mustard, honey, yellow mustard, apple cider vinegar, salt, onion powder, paprika and pepper.

Spray your air fryer basket with some oil to keep the chicken from sticking.

Place the chicken thighs in a single layer with a little space between each in your air fryer basket.

Brush half the oil mixture over the chicken thighs.

Air fry at 350 degrees for 14 minutes. At 7 minutes flip the thighs over and brush the other half of the oil mixture onto them. Continue to air fry until done.

Chicken is done when the internal temperature of the thickest part is at least 165 degrees.

  • Prep Time: 5 minutes
  • Cook Time: 14 minutes
  • Category: Meat, Chicken
  • Method: Air Fryer
  • Cuisine: American

If you made these Air Fryer Honey Mustard Chicken Thighs I would love to hear what you thought! Please leave a star rating and a comment below. This is one of my favorite easy weeknight dinners and I hope it becomes one of yours too!

Top Tip

Do not skip the step of flipping the chicken thighs at the halfway point and brushing the second half of the honey mustard sauce on at that time. This two step basting process is what gives these chicken thighs that beautiful caramelized glaze and incredible flavor on both sides.

Always use a meat thermometer to check that the internal temperature of the thickest part has reached at least 165 degrees before serving.

Storage

Store leftover honey mustard chicken thighs in an airtight container in the refrigerator for up to 4 days. To reheat place the chicken thighs back in the air fryer at 350 degrees for 3 to 4 minutes until heated through and the outside is crispy again.

You can also reheat in the microwave covered with a damp paper towel in 30 second intervals but the air fryer will give you a much better result. These chicken thighs also freeze well! Place cooled leftovers in a freezer safe container for up to 3 months and thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use bone in chicken thighs instead of boneless for this recipe?

Yes you can use bone in chicken thighs but the cooking time will need to be adjusted. Bone in chicken thighs are thicker and will take longer to cook through so plan on adding 5 to 8 additional minutes to the cooking time. Always check that the internal temperature of the thickest part away from the bone has reached at least 165 degrees before serving.

Boneless skinless chicken thighs are my preference for this recipe because they cook faster and more evenly in the air fryer.

Can I make the honey mustard sauce ahead of time?

Absolutely! The homemade honey mustard sauce can be made up to 3 days ahead of time and stored in a sealed jar or airtight container in the refrigerator. Give it a good whisk or shake before using as it may separate slightly as it sits. Having the sauce ready to go makes this already quick and easy recipe even faster to pull together on a busy weeknight.

What should I serve with honey mustard chicken thighs?

These air fryer honey mustard chicken thighs pair beautifully with so many side dishes. My favorites are roasted vegetables, mashed potatoes, rice, or a simple green salad. My Oven Roasted Parmesan Green Beans and my Honey Dijon Carrot Salad are both delicious alongside this recipe and complement the honey mustard flavor beautifully.

How do I know when my air fryer chicken thighs are done?

The most reliable way to know your chicken thighs are fully cooked is to use a meat thermometer. The internal temperature of the thickest part of the chicken should reach at least 165 degrees before serving. The outside of the chicken will be golden brown and caramelized from the honey mustard glaze when it is done. Every air fryer runs slightly differently so checking the temperature is always the best way to make sure your chicken is perfectly cooked every time.

Lemon Blueberry Chia Pudding

This Lemon Blueberry Chia Pudding is the kind of recipe that makes you feel like you have your life completely together. Creamy lemon chia pudding made with Greek yogurt, fresh lemon juice, and lemon zest is layered with a warm homemade blueberry sauce that is sweet, tangy, and so easy to make on the stovetop.

The flavors together are bright, fresh, and absolutely delicious and the layered presentation makes it look like something you would order at a fancy brunch spot.

a glass of lemon blueberry chia pudding next to silver spoons, a lemon and tan gingham kitchen towel

The best part is how simple this recipe is to pull together. You mix up the chia pudding the night before and let it thicken in the refrigerator overnight, make the blueberry sauce in just about ten minutes, and then layer everything together in jars or glasses whenever you are ready to serve.

It is naturally gluten free, packed with protein and fiber, and works beautifully as a healthy breakfast, an afternoon snack, or even a light dessert. Once you make this one it is going to become a regular in your routine.

If you're looking for more easy breakfast or snack recipes try my Overnight Apple Pie Chia Pudding, my Gluten Free Chia Pudding Breakfast Parfait, my Gluten Free Oatmeal Raisin Overnight Oats or my Gluten Free Chocolate Breakfast Cookies.

You can find all my breakfast recipes here: Gluten Free Breakfast Recipes

two glasses of lemon blueberry chia pudding next to silver spoons, a lemon and tan gingham kitchen towel
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Ingredients

Instructions

In a mixing bowl or air tight container add the chia seeds, yogurt, maple syrup, lemon juice and lemon zest. Stir those ingredients together. Add the milk and stir to combine.

Cover the bowl or container and refrigerate for at least 4 hours before use. I prefer to refrigerate overnight so the chia seed mixture has plenty of time to thicken.

In a saucepan over medium heat add the blueberries, maple syrup, lemon zest and lemon juice. Bring to a boil and then lower the temperature to a simmer for 8-10 minutes.

In a small bowl stir together the water and cornstarch. Add the mixture to the saucepan and stir to combine. The mixture will thicken quickly (about 1-2 minutes). Remove from heat as soon as it thickens.

Let the blueberry sauce cool completely before making your chia pudding cups.

In a jar, glass or container add about ½ cup of chia pudding and then put about 2 tablespoons of blueberry sauce on top. Repeat this process to give yourself two layers in each jar, glass or container.

Chill in the refrigerator covered until you're ready to serve.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Lemon Blueberry Chia Pudding

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

  • Author: Elaine VanVleck
  • Total Time: 4 hours 10 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free
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Description

This Lemon Blueberry Chia Pudding is a creamy, bright, and healthy breakfast or snack made with Greek yogurt, fresh lemon juice, and lemon zest layered with a warm homemade blueberry sauce that takes just minutes to make on the stovetop. It is naturally gluten free, packed with protein and fiber, and so much more delicious than anything you can buy at the store!

Ingredients

Scale

Chia Pudding

Blueberry Sauce

Instructions

In a mixing bowl or air tight container add the chia seeds, yogurt, maple syrup, lemon juice and lemon zest. Stir those ingredients together. Add the milk and stir to combine.

Cover the bowl or container and refrigerate for at least 4 hours before use. I prefer to refrigerate overnight so the chia seed mixture has plenty of time to thicken.

In a saucepan over medium heat add the blueberries, maple syrup, lemon zest and lemon juice. Bring to a boil and then lower the temperature to a simmer for 8-10 minutes.

In a small bowl stir together the water and cornstarch. Add the mixture to the saucepan and stir to combine. The mixture will thicken quickly (about 1-2 minutes). Remove from heat as soon as it thickens.

Let the blueberry sauce cool completely before making your chia pudding cups.

In a jar, glass or container add about ½ cup of chia pudding and then put about 2 tablespoons of blueberry sauce on top. Repeat this process to give yourself two layers in each jar, glass or container.

Chill in the refrigerator covered until you're ready to serve.

  • Prep Time: 4 hours
  • Cook Time: 10 minutes
  • Category: Breakfast, Snacks
  • Method: Mixing, Stove Top
  • Cuisine: Amercian

Storage

Store the chia pudding and blueberry sauce separately in airtight containers in the refrigerator for up to 5 days. Keeping them separate prevents the blueberry sauce from making the chia pudding soggy and means you can assemble fresh jars whenever you are ready to eat. If you have already assembled your layered pudding cups store them covered in the refrigerator and enjoy within 2 days for the best texture and freshness.

Give the chia pudding a good stir before assembling as it may thicken further as it sits and you can add a splash of milk to loosen it up if needed.

Top Tip

Make both the chia pudding and the blueberry sauce the night before and store them separately in the refrigerator. The chia pudding needs at least 4 hours to thicken properly and the blueberry sauce needs to cool completely before layering. Having both ready in the fridge means all you have to do in the morning is assemble your jars and breakfast is done in minutes!

Frequently Asked Questions

Can I make this Lemon Blueberry Chia Pudding ahead of time?

Yes, and I actually recommend it! This recipe is perfect for meal prep because both the chia pudding and the blueberry sauce can be made the night before and stored separately in the refrigerator. In the morning all you have to do is layer them into jars or glasses and breakfast is ready in minutes. The chia pudding actually gets better the longer it sits so making it ahead of time is always the way to go.

What milk works best in this chia pudding?

Any milk of your choice works beautifully in this recipe. I use unsweetened almond milk most often because that is what I keep in my fridge, but dairy milk, oat milk, coconut milk, and cashew milk all work well too. Keep in mind that full fat coconut milk will give you the richest and creamiest result while lighter milks will give you a slightly thinner pudding.

Can I use fresh blueberries instead of frozen for the blueberry sauce?

Absolutely! Both fresh and frozen blueberries work great in the blueberry sauce. Frozen blueberries are a convenient option year round and break down beautifully into a smooth and glossy sauce. Fresh blueberries will give you a slightly brighter flavor especially in peak summer season when they are at their sweetest. Either way the sauce is going to be delicious.

How do I know when my chia pudding is ready?

Your chia pudding is ready when it has thickened to a creamy pudding like consistency and the chia seeds have absorbed most of the liquid. This takes at least 4 hours in the refrigerator but I always recommend making it overnight for the best texture. If your pudding is still too thin after 4 hours give it a good stir and refrigerate for another hour or two.

Can I substitute the maple syrup in this recipe?

Yes! Honey works as a one to one substitute for the maple syrup in both the chia pudding and the blueberry sauce and gives a slightly different but equally delicious flavor. You can also use agave syrup for a vegan option. If you prefer a less sweet pudding simply reduce the amount of sweetener to your taste. This recipe is very easy to customize.

If you made this Lemon Blueberry Chia Pudding I would love to hear what you thought! Please leave a star rating and a comment below. This is one of my favorite easy breakfast recipes and I hope it becomes one of yours too!

Strawberry Spinach Salad with Balsamic Poppyseed Dressing

This strawberry spinach salad with balsamic poppyseed dressing is one of those recipes that looks like you spent a lot of time on it but comes together in just minutes. Sweet fresh strawberries, tender baby spinach, creamy feta, and crunchy pecans are tossed in a homemade balsamic poppyseed dressing that is tangy, slightly sweet, and so much better than anything from a bottle.

It is a fresh berry salad that is beautiful enough to serve at a dinner party but easy enough to throw together on a Tuesday night. That combination is exactly why I love it so much.

strawberry spinach salad with balsamic poppyseed dressing in a white stoneware bowl next to wood salad spoons

This easy strawberry spinach salad is naturally gluten free, endlessly customizable, and works for just about every occasion you can think of. It is the perfect spring salad recipe to bring to an Easter gathering or a potluck, a gorgeous summer side dish for cookouts and backyard dinners, and a light and healthy salad recipe that pairs beautifully with grilled chicken, steak, or fish.

The homemade poppyseed dressing takes just a few minutes to whisk together and can be made ahead of time, which makes this a great make ahead salad when you need one less thing to worry about the day of an event.

Whether you are feeding a crowd or just looking for a quick fresh salad recipe to brighten up a weeknight meal this spinach strawberry salad is going to be your new go to all spring and summer long.

If you are looking for more delicious salad recipes try my Chopped Wedge Layer Salad, my Gluten Free BLT Pasta Salad, my Gluten Free Pesto Pasta Salad or my Seven Layer Salad.

You can find all my salad recipes here: Gluten Free Salad Recipes

strawberry spinach salad with balsamic poppyseed dressing in a white stoneware bowl next to wood salad spoons
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Ingredients

Instructions

Add the chopped raw pecans to a small saute pan over medium heat. Cook stirring occasionally 5-7 minutes until they're toasted. Watch them carefully because they will burn quickly once they are toasted. Set aside to cool.

In a small mixing bowl add the vinegar, oil, honey, mustard, poppyseeds, salt and pepper. Whisk together until combined. Set aside.

In a large serving bowl add the spinach, strawberries, finely sliced red onion, feta and toasted pecans.

Pour the dressing over top and toss the salad to coat with the dressing. Serve immediately after adding dressing.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Strawberry Spinach Salad with Balsamic Poppyseed Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 15 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
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Description

This strawberry spinach salad with balsamic poppyseed dressing is a fresh, vibrant, and healthy salad recipe that is perfect for spring and summer. Sweet fresh strawberries, tender baby spinach, creamy feta, and crunchy pecans are tossed in a tangy homemade balsamic poppyseed dressing that ties everything together beautifully. It is naturally gluten free, comes together in just minutes, and is the perfect make ahead salad for Easter, potlucks, cookouts, and everything in between!

Ingredients

Scale

Instructions

Add the chopped raw pecans to a small saute pan over medium heat. Cook stirring occasionally 5-7 minutes until they're toasted. Watch them carefully because they will burn quickly once they are toasted. Set aside to cool.

In a small mixing bowl add the vinegar, oil, honey, mustard, poppyseeds, salt and pepper. Whisk together until combined. Set aside.

In a large serving bowl add the spinach, strawberries, finely sliced red onion, feta and toasted pecans.

Pour the dressing over top and toss the salad to coat with the dressing. Serve immediately after adding dressing.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad, Side Dish
  • Method: Chopped
  • Cuisine: American

Top Tip

You make the toasted pecans, dressing ingredients and put the salad in the serving bowl ahead of time. Wait until just before you serve the salad to add the dressing and toss the salad.

Frequently Asked Questions

Can this strawberry spinach salad be made ahead of time?

Yes, with a little planning this salad works beautifully as a make ahead recipe. Store the spinach, strawberries, feta, and pecans separately in the refrigerator and keep the balsamic poppyseed dressing in a sealed jar. When you are ready to serve toss everything together right before serving so the spinach stays crisp and the strawberries stay fresh. The dressing can be made up to three days ahead and stored in the refrigerator.

How long does the balsamic poppyseed dressing last?

The homemade balsamic poppyseed dressing will last up to one week stored in a sealed jar or airtight container in the refrigerator. Give it a good shake or stir before using as it will separate as it sits. Having a jar of this dressing in the fridge makes it easy to throw together this salad any night of the week.

What can I add to this strawberry spinach salad to make it a full meal?

This salad is very easy to turn into a complete meal by adding a protein. Grilled chicken is my favorite option and pairs beautifully with the balsamic poppyseed dressing. Shrimp, steak slices, or hard boiled eggs are also great additions. If you want to keep it vegetarian adding chickpeas or cannellini beans gives the salad extra substance and keeps it satisfying.

Is this strawberry spinach salad gluten free?

Yes! All of the ingredients in this strawberry spinach salad are naturally gluten free making it a great option for anyone eating gluten free.

Can I substitute the feta cheese or pecans in this recipe?

Absolutely. If you are not a fan of feta you can substitute goat cheese for a creamier, tangier flavor or leave the cheese out entirely for a dairy free version. For the pecans you can use sliced almonds, walnuts, or candied nuts depending on your preference. Sunflower seeds are also a great nut free option that adds a nice crunch to the salad.

If you made this strawberry spinach salad I would love to hear what you thought! Please leave a star rating and a comment below. This is one of my favorite spring and summer salads and I hope it becomes one of yours too!

Oven Roasted Parmesan Green Beans

These Oven Roasted Parmesan Green Beans are the easy vegetable side dish that is going to earn a permanent spot on your weeknight dinner rotation. Fresh green beans are roasted on a baking sheet until perfectly tender with beautifully crispy edges. They are coated with a generous portion of parmesan cheese that creates the most irresistible cheesy, golden crust.

It is a simple and flavorful way to cook fresh green beans that makes even the pickiest eaters excited about eating their vegetables.

a silver baking pan of oven roasted parmesan green beans next to a tan and white gingham kitchen towel

This roasted parmesan green bean recipe comes together with minimal prep, minimal cleanup, and maximum flavor! That makes it the perfect quick side dish for busy nights when you need something delicious on the table fast.

The high oven heat does all the work, transforming simple fresh green beans into a crispy, cheesy, golden veggie side that pairs beautifully with just about any main dish.

Once you try this easy green bean recipe you will never want to cook them any other way.

If you are looking for more bean recipes try my Instant Pot Garlic Ginger Green Beans, my Zesty Three Bean Salad with Tuna, my Black Beans and Corn Salad or my Creamy Sausage Bean Dip.

You can find all my side dishes here: Gluten Free Side Dishes

a silver baking pan of oven roasted parmesan green beans next to a tan and white gingham kitchen towel
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Ingredients

Instructions

Preheat your oven to 425 degrees. Lightly coat a baking sheet with olive oil and set aside.

In a large mixing bowl add the green beans, olive oil, parmesan cheese, onion powder, garlic powder, salt and pepper. Stir to coat the green beans.

Pour the green beans in an even layer onto the oiled baking sheet.

Bake at 425 degrees for 15 minutes. Using a spatula, flip the green beans and then bake them for another 10 minutes. The green beans are done when they are tender when you prick them with a fork.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Oven Roasted Parmesan Green Beans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

These Oven Roasted Parmesan Green Beans are the easy vegetable side dish that is going to earn a permanent spot on your weeknight dinner rotation. Fresh green beans are roasted on a baking sheet until perfectly tender with beautifully crispy edges. They are coated with a generous portion of parmesan cheese that creates the most irresistible cheesy, golden crust. 

Ingredients

Scale

Instructions

Preheat your oven to 425 degrees. Lightly coat a baking sheet with olive oil and set aside.

In a large mixing bowl add the green beans, olive oil, parmesan cheese, onion powder, garlic powder, salt and pepper. Stir to coat the green beans.

Pour the green beans in an even layer onto the oiled baking sheet.

Bake at 425 degrees for 15 minutes. Using a spatula, flip the green beans and then bake them for another 10 minutes. The green beans are done when they are tender when you prick them with a fork.

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish, Vegetables
  • Method: Baking
  • Cuisine: Gluten Free

Top Tip

You can also use avocado oil with this recipe if that's what you have. Be sure to finely grate the parmesan cheese so it melts easily on the green beans.

Frequently Asked Questions

Can I use frozen green beans instead of fresh for this recipe?

Fresh green beans are strongly recommended for this recipe as they roast up with the best texture and those beautiful crispy edges that make this dish so good. Frozen green beans tend to release too much moisture in the oven which can make them steam rather than roast, resulting in a softer and less flavorful result. Fresh green beans will give you the best outcome every time.

How do I keep my roasted green beans from getting soggy?

The key to perfectly crispy oven roasted green beans is making sure they are completely dry before they go on the baking sheet. Pat them thoroughly with a paper towel after washing.

Can I make these Parmesan Roasted Green Beans ahead of time?

These green beans are best enjoyed fresh out of the oven when the parmesan crust is at its crispiest and most delicious. If you do need to make them ahead you can prep and trim the green beans in advance and store them in the refrigerator until you are ready to roast. Leftovers can be stored in an airtight container in the refrigerator for up to three days and reheated in the oven or air fryer to bring back some of that crispiness.