1,716 black salt recipes

Caramelized Brussels sprouts roasted with toasted hazelnuts in nutty brown butter. Quick high-heat side dish with crispy edges and tender centers in under 25 minutes.

Roasting gives the brussels sprouts deliciously smoky taste, maple syrup adds welcome caramelization, and the toasted hazelnuts brings warm nuttiness. Even if you are not a fan of these cute small cabbages, you will change your mind after this dish.

Edamame, carrot, and avocado salad tossed in a bright orange-lime and ginger-sesame dressing with black sesame seeds and cilantro. A fresh, protein-rich vegan, gluten-free side.

These lovely maple syrup roasted sweet potatoes are tasty with a nice crust to the skin, not mushy at all. The slightly tart but sweet carmelized exterior is a refreshing change to this classic fall vegetable.

This is a healthy creamed corn made with low-fat milk, fresh or frozen corn kernels, a delicious yet healthy combination. Enjoy!

Brussels sprouts, steamed just until crisp tender and tossed in a creamy bacon and horseradish sauce.

Everyone will love this rustic country dish of creamy leek and potato soup cooked in a pressure cooker.

Delicious homemade tomato soup. Not only will your kids love it, you’ll love that it doesn’t have the added sodium of many canned varieties of tomato soup. Add a fistful of crusty Italian bread to dip and watch it disappear!

Honey, butter, lemon juice, salt and pepper, these a few ingredients create a tasty, sweet and buttery glazed mini carrots.

Make it ahead to save some time for your party day, and it tastes delicious when it comes out of the oven and freshly baked.

This version of the classic Jewish passover potato dish is much lighter and fluffier than the old fashioned variety.

A hearty vegetable soup that is guaranteed to be gone in minutes!

Egg in the hole, the classic kid-friendly breakfast of an egg fried right inside a buttery slice of toast, with the cut-out round toasted in cinnamon sugar for a sweet little bonus.

Slightly sweet, these potatoes go wonderfully with roast pork.

Crisp yet tender Brussels sprouts quickly stir-fried with onions and bacon then brightened with a bit of lemon juice.

Quite tasty. The tahini dressing made the whole dish sing. We used arugula instead of spinach. Delicious!