Name: Balsamic Brussels Sprouts
Yield: 4 1/2 cup servings
Ingredients: 1 pound brussels sprouts (quartered); 2 Tablespoons olive oil; 2 Tablespoons Balsamic Glaze; 1/4 teaspoon garlic powder; 1/8 teaspoon salt; 1/8 teaspoon pepper

Balsamic Brussels Sprouts

January 22, 2026 by Dinner Tonight

These Balsamic Brussels Sprouts are a super easy side dish to throw together in a pinch and are a perfect winter vegetable. Cook them in the oven or the air fryer!

Balsamic Brussels Sprouts

Servings

4 1/2 cup servings

Servings

4 1/2 cup servings

Balsamic Brussels Sprouts

Servings

4 1/2 cup servings

Servings

4 1/2 cup servings

Ingredients

1 pound brussels sprouts quartered
2 Tablespoons olive oil
2 Tablespoons Balsamic Glaze
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

Servings: 1/2 cup servings

Units:

Instructions

Oven Instructions

Preheat oven to 400 Degrees F.
In a bowl place the quartered brussels sprouts.
Toss with olive oil and balsamic glaze until covered. Toss in the garlic powder, salt, and pepper.
Grease a baking sheet or cover it in foil or parchment paper. Place the brussels sprouts in a single layer on the sheet and bake for 20 minutes.
Remove and enjoy.

Air Fryer

In a bowl place the quartered brussels sprouts.
Toss with olive oil and balsamic glaze until covered. Toss in the garlic powder, salt, and pepper.
Place brussels sprouts in a single layer in the air fryer basket.
Cook at 375 degrees for 14 minutes.
Remove and enjoy.

Recipe Notes

Balsamic Brussel Sprouts Nutrition Facts Serving size 1/2 cup (128g) 4 Amount per serving Calories 120 % Daily Value Total Fat 7 g 9 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 105 mg 5 % Total Carbohydrate 14 g 5 % Dietary Fiber 4 g 14 % Total Sugars 6 g Added Sugars 3 g 6 % Protein 4 g Vitamin D 0 mcg 0 % Calcium 50 mg 4 % Iron 1.6 mg 8 % Potassium 440 mg 10 %

Slow Cooker French Onion Roast

January 21, 2026 by Dinner Tonight

This French Onion Roast cooks low and slow in your slow cooker for an impressive roast! Perfect for a cold day or a busy week.

Slow Cooker French Onion Roast

Servings

16 4 ounce servings

Servings

16 4 ounce servings

Slow Cooker French Onion Roast

Servings

16 4 ounce servings

Servings

16 4 ounce servings

Ingredients

2 teaspoons olive oil
4 medium yellow onion sliced thin
2 Tablespoons water
2 Tablespoons minced garlic
4 pound beef chuck roast fat trimmed
1/3 cup balsamic vinegar
2 cups low-sodium beef broth
2 Tablespoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons resh thyme

Servings: 4 ounce servings

Units:

Instructions

In a skillet heat the olive oil over low to medium heat, add the onions and cook until the onions are almost caramelized. Use up to 2 tablespoons of water to help in the cooking process if onions start to stick to the pan. This takes about 30-35 minutes.
In a slow cooker place the beef roast, caramelized onion, and garlic.
Add the balsamic vinegar, beef broth, worcestershire sauce, salt, pepper and fresh thyme.
Cook on high for 4-6 hours or on low for 8-10 hours.
Note: the onions can be caramelized the day before and stored in the refrigerator until ready to add to the slow cooker.

Recipe Notes

Cauliflower Alfredo Veggie Bake

October 3, 2025 by Dinner Tonight

A creamy, healthy spin on comfort food: Cauliflower Alfredo Vegetable Bake. This plant-forward recipe swaps heavy cream and cheese for a silky cauliflower sauce, loaded with vegetables and flavor. Perfect for meatless meals, family dinners, or meal prep.

Cauliflower Alfredo Veggie Bake

Servings

6 1 1/2 cup servings

Servings

6 1 1/2 cup servings

Cauliflower Alfredo Veggie Bake

Servings

6 1 1/2 cup servings

Servings

6 1 1/2 cup servings

Ingredients

Cauliflower Alfredo Sauce

1 cup medium head cauliflower chopped
3 cloves garlic peeled
1 cup Low Sodium Vegetable Broth
1/2 cup unsweetened cashew milk or other plant-based or skim milk
2 tablespoons olive oil
2 tablespoons nutritional yeast
1/2 teaspoon salt
1/4 teaspoon pepper

Casserole

2 cups broccoli florets
2 cups zucchini sliced
1 cup mushrooms sliced
1 cup baby spinach
1/2 cup whole-grain breadcrumbs or panko
2 tablespoons nutritional yeast or plant-based Parmesan alternative
1 tablespoon olive oil

Servings: 1 1/2 cup servings

Units:

Instructions

Sauce

Steam cauliflower and garlic until tender (8–10 minutes).
Drain and transfer to a blender with broth, milk, olive oil, nutritional yeast, and seasonings. Blend until smooth and creamy. Adjust consistency with extra broth if needed.

Vegetables

Preheat oven to 425°F.
Toss broccoli, zucchini, and mushrooms with a drizzle of olive oil. Roast on a sheet pan for 20 minutes, until just tender.
After roasting lower the oven temperature to 375°F.
Wilt spinach in a skillet, then drain and squeeze out all excess liquid, using paper towels or cheese cloth.

Assemble & Bake

Lightly oil a 9x13" baking dish.
Layer roasted veggies and spinach evenly in the dish.
Pour cauliflower Alfredo sauce over the top, spreading to coat.
Sprinkle breadcrumbs and nutritional yeast evenly.
Bake uncovered at 375°F for 20 minutes, until golden and bubbling.
Let rest 5 minutes before serving.

Recipe Notes

Cauliflower Alfredo Veggie Bake Nutrition Facts Serving size (282g) 6 Amount per serving Calories 160 % Daily Value Total Fat 8 g 10 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 310 mg 13 % Total Carbohydrate 18 g 7 % Dietary Fiber 5 g 18 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 7 g Vitamin D 0 mcg 0 % Calcium 60 mg 4 % Iron 1.9 mg 10 % Potassium 730 mg 15 %

Quinoa and Chickpea Tabbouleh

March 12, 2025 by Dinner Tonight

Spring is in the air, and it is a great time to enjoy the fresh tastes of the season. Try this delicious dish packed with fresh vegetables and whole grains.

Quinoa and Chickpea Tabbouleh

Servings

6 1 cup servings

Servings

6 1 cup servings

Quinoa and Chickpea Tabbouleh

Servings

6 1 cup servings

Servings

6 1 cup servings

Ingredients

3 cups quinoa cooked
1 cup chickpeas canned
3 medium Roma tomatoes
1 cup cucumber peeled and chopped
1 cup carrots shredded
1/2 cup green onion chopped
1/4 cup parsley chopped
10 mint leaves chopped
1/4 cup lime juice
2 Tablespoons olive oil
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Servings: 1 cup servings

Units:

Instructions

Wash your hands and clean your preparation area.
Prepare the quinoa according to package directions.
Drain and rinse chickpeas and then chop and set aside.
Wash all fresh produce and herbs. Finely chop the vegetables and herbs and mix in a large bowl with chickpeas and quinoa.
In a small bowl, mix the lime juice, olive oil, garlic, cumin, salt, and pepper. Then pour the dressing mixture over the tabbouleh mixture and stir until well mixed.
For a more flavorful dish, refrigerate 30-60 minutes before serving.

Recipe Notes

Fruit and Walnut Stuffed Pork Loin

November 12, 2024 by Dinner Tonight

Are you tired of the same holiday turkey meal every season? Try this Festive Fruit and Nut Stuffed Pork Loin to celebrate this season.

Fruit and Walnut Stuffed Pork Loin

CourseMain Dish

Servings

12 4 ounce servings

Servings

12 4 ounce servings

Fruit and Walnut Stuffed Pork Loin

CourseMain Dish

Servings

12 4 ounce servings

Servings

12 4 ounce servings

Ingredients

Stuffed Pork Loin

3 pounds pork tenderloin
2 tablespoons olive oil
1 tablespoon fresh garlic finely chopped
1 cup pears chopped
1 cup red onion chopped
1/2 cup walnuts chopped
1/2 cup dried cranberries
1 tablespoon Italian seasoning blend
1/2 teaspoon salt
1/2 teaspoon pepper

Mustard Cream Sauce

1/2 cup dijon mustard
2 tablespoons maple syrup
1 teaspoon black pepper
1/2 cup plain greek yogurt

1/2 cup plain greek yogurt

Servings: 4 ounce servings

Units:

Instructions

Wash hands and sanitize work station
Preheat oven to 400 degrees
Butterfly pork tenderloin using a sharp knife and set aside
In a thick bottomed pan, heat up oil over medium heat add garlic and stir until fragrant. Add chopped pears, chopped onion, chopped walnuts, dried cranberries, Italian seasoning, salt and pepper sautéing for 2-3 minutes.
Take pear mixture and spread on top of the butterflied pork tenderloin evenly. Roll pork loin back up and secure with baking twine.
Spray a 9”x13” baking dish with cooking spray
Place pork loin into baking dish, cover dish with foil and bake for 1 hour or until core temperature reaches 145 degrees.
While pork loin is cooling for 5-10 minutes, in a saucepan combine mustard, maple syrup, black pepper and Greek yogurt. Simmer over medium-low heat for 5 minutes.
Smother pork loin with mustard cream sauce before slicing and serving.

Recipe Notes

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