These Easy Roasted Vegetables are lightly seasoned and full of flavor. A cinch to make and the perfect side dish to just about any meal.

Every time I ask my husband what he wants for dinner, he almost always suggests oven roasted vegetables.

I just got back from North Carolina where I attended a conference and had the opportunity to catch up with one of my dearest friends Laura. She was the Matron of Honor in my wedding, but moved away shortly afterward, so I hardly get to see her anymore.

I find the best thing about dear friends, is it often feels like you just picked up where you left off and no time has gone by.

After being out of the kitchen for few days, sometimes I lose my motivation. I know, you can you believe it? Someone SO passionate about food? It happens. So this was a fabulous dish to make after returning home because it’s almost effortless.

It’s always good to have a few of those in your back pocket! This Sesame Ginger Chicken is a favorite in our family and takes literally 5 minutes prep. We also love Sheet Pan Chicken Fajitas.

I typically serve Roasted Vegetables as a side dish, but we have been known to eat them over rice or quinoa as a main meal.

They’re a cinch to make and they’re super versatile. You can change up your veggies or change up your seasonings, add a sauce, the sky is the limit. You’ll never be bored!

Oh, and did I mention they’re good for you too?

Roasting vegetables in the oven is one of my favorite ways to cook them. One pan… need I say more? Okay, if you know me at all, you know I have a lot of words, 😉 so I will in fact tell you more.

Contents

Pro Tip ~

These rimmed baking sheets work great for this recipe. Make sure you get a ‘half sheet’ pan.

Actually I love the flavor that roasting brings out. What you end up with really depends on the vegetable you’re using, but typically the flavor becomes sweeter, sometimes milder, and often richer.

Ways to serve Easy Roasted Vegetables ~

  • Along beef, chicken, pork or fish
  • As a main dish over rice or quinoa
  • Over pasta
  • Add them to your salad
  • How about with Mac & Cheese?

The flavor combinations are endless, but here are a few to get you started.

Easy Roasted Vegetable Combination ideas ~

  • Sweet potato, butternut squash, carrots, onions, beets, parsnips
  • Zucchini, summer squash, green beans, colored bell peppers, broccoli. cherry tomatoes
  • Butternut squash or acorn squash, sweet potatoes, eggplant, onions, garlic, brussels sprouts
  • Cauliflower, broccoli, cherry tomates, celery root

Seasoning and sauce ideas ~

  • Chile powder, smoked paprika and cumin
  • Italian seasoning
  • salt & pepper
  • salt, pepper, paprika, garlic, dried minced onion, coriander, dill, crushed red pepper flakes
  • garlic, rosemary, oregano, parsley
  • olive oil, garlic & lemon juice
  • Boursin cheese sauce
  • Olive oil & balsamic vinegar
  • Sesame oil, soy sauce, honey and garlic (this Asian dressing is great)
  • Blue cheese dressing

These easy roasted vegetables will easily feed a crowd, or use them as leftovers! I hope you enjoy them as much as I do!

Blessings,

Chellie

Easy Roasted Vegetables

The perfect side dish to compliment any meal. The roasting brings out the delicious flavor of each vegetable. 0 from 0 votes Pin Course: Side Dish Cuisine: American Keyword: easy, squash, vegetables Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Servings: 6 Calories: 76kcal Author: Chellie Schmitz

Equipment

  • rimmed baking sheets

Ingredients

  • 1 cup sweet potatoes peeled and diced
  • 1 cup eggplant diced
  • 1 cup zucchini diced
  • 1 cup summer squash diced
  • 1 cup green beans cut into 1 inch pieces
  • 1 cup red onion sliced into wedges
  • 2 tbsp olive oil
  • seasoned salt to taste I use one that doesn’t contain sugar

Instructions

  • Preheat oven to 425.
  • Combine vegetables, oil and seasoned salt and toss well to coat. Spread out on two baking sheets.
  • Roast 15 minutes, then toss. Rotate the pans if they are on different racks in the oven. Roast another 10-15 minutes.

Notes

Change up the vegetables for different combinations. Here’s some ideas:

  • Sweet potato, butternut squash, carrots, onions, beets, parsnips
  • Zucchini, summer squash, green beans, colored bell peppers, broccoli. cherry tomatoes
  • Butternut squash or acorn squash, sweet potatoes, eggplant, onions, garlic, brussels sprouts
  • Cauliflower, broccoli, cherry tomates, celery root

Cut all the vegetables about the same size so they cook evenly.

Nutrition

Calories: 76kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Sodium: 15mg | Potassium: 247mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3350IU | Vitamin C: 10.1mg | Calcium: 20mg | Iron: 0.5mg Tried this recipe?I love to see what’s on YOUR table! Mention @artfrommytable or tag #artfrommytable on your favorite social.

Love veggies? Try this Baked Vegetable Medley.

Or, how about some Brussels Sprouts? The glaze on these is incredible!

Through the many centuries that humans have cultivated gardens, people have noticed which vegetables grow well together, and which plants seem to stunt each other’s growth. Some vegetables, herbs and flowers benefit each other by improving soil, while others deter pests from one another. Companion planting provides a fascinating blueprint for a higher garden yield.

Companion Planting

Companion planting is the art and science of laying out a vegetable garden so that complementary types of vegetables are planted in the same bed. Unlike crop rotation, which means successively planting vegetables from different plant families in the same garden area season after season or year after year to minimize insect and disease problems, companion planting aims to create a harmonious garden by allowing nature to share her strengths.

Rules of a Green Thumb

The rule of (green) thumb for companion planting is to note which family the vegetables come from, and think about planting vegetables from complementary families together. Vegetables from the cabbage family, for example, like to be planted with beets and members of the green leafy vegetable family. Certain herbs will help them by deterring pests. Mint will also improve the flavor of cabbages. You could plant any member of the cabbage family such as cabbage, broccoli, kale, and others alongside these plants and see a higher yield and improved disease resistance.

Avoid Planting Some Vegetables Near Each Other

Just like people have likes and dislikes, vegetables actually have likes and dislikes as well, particularly for their “next door neighbors” planted alongside them in the garden. Some vegetables will stunt the growth and yield from other vegetables. Consult a companion planting chart, such as the one provided below, to make sure you plant vegetables next to each other that do well together.

Easy Reference of Which Vegetables Grow Well Together

The chart below provides quick and easy references for not only which vegetables grow well together, but which to avoid planting together.

Which Vegetables Grow Well Together

Vegetable Companion Plant Don’t Plant Together
Asparagus Tomatoes None
Beans (Bush or Pole) Celery, corn, cucumbers, radish, strawberries and summer savory Garlic and onion
Beets Bush beans (not pole beans), cabbage, broccoli, kale, lettuce, onions, garlic Pole beans
Cabbage Family (cabbage, broccoli, kale, Brussels sprouts) Beets, celery, dill, Swiss chard, lettuce, spinach, onions, potatoes Pole beans
Carrots Beans, tomatoes None
Celery Beans, tomatoes, cabbages None
Corn Cucumber, melons, squash, peas, beans, pumpkin Tomatoes
Cucumber Beans, corn, peas, cabbage None
Eggplant Beans, pepper None
Melons Corn, pumpkin, radish, squash None
Onions Beets, carrots, Swiss chard, lettuce, peppers All beans and peas
Peas Beans, carrots, corn, cucumbers, radish, turnip Garlic, onions
Potatoes Beans, corn, peas Tomatoes
Squash Corn, melons, pumpkins None
Tomatoes Carrots, celery, cucumbers, onions, peppers Corn, potatoes, kohlrabi

Other Companions for Vegetables

Many old-fashioned vegetable gardens, which are also called kitchen gardens, mixed vegetables, herbs and flowers together. Not only does this type of garden look beautiful, but it also harnesses the power of nature to create an organic garden that naturally repels pests.

Marigolds

Marigolds repel many species of insects. You can plant marigolds around tomatoes to inhibit the ugly green hornworms. These big insects can devour an entire tomato plant in one night. Plant marigolds around your entire vegetable garden to add bright color and keep the insect predators at bay.

Herbs

Herbs add flavor to foods, and they can also discourage harmful insects.

  • Nasturtium and rosemary deter beetles that attack beans.
  • Thyme repels the cabbage worm.
  • Chives and garlic deter aphids.
  • Oregano, like marigolds, is a good all-purpose plant for the organic gardener who wants to deter most insect pests.

Plant herbs freely among vegetables, tucking basil, oregano, rosemary and chives in among the tomato and pepper plants. You can harvest the entire crop and make one great tasting dinner.

Reap the Benefits

Companion planting offers every gardener the chance to harness the power of nature for higher yields as well as natural, organic insect control. By tucking a few carefully chosen extra plants among the vegetables, you increase the garden yield and enjoy a bountiful harvest.

A how-to guide for making perfect Roasted Vegetables with a variety of vegetables including Brussels sprouts, butternut squash, zucchini, cauliflower, and broccoli.

I can’t think of a side dish that is easier to throw together than roasted vegetables. They go with pretty much any meal and you can always substitute in-season vegetables. When I have a busy day and need a quick and tasty dinner idea, roasted vegetables are a go-to. Last might i served them with Light, Mini meatloaf. I love that I can do the prep work in the morning and then they take just seconds to throw together when I am ready to make dinner. And, you can serve them with just about anything!

Consider serving roasted vegetables with:
  • Chicken Cordon Bleu
  • Chicken Casserole
  • Grilled Chicken Tenders
  • BBQ Chicken Drumsticks
  • Marinated Flank Steak
  • Baked Ham
What vegetables can be roasted together?

There is no exact science as to which vegetables you can or cannot roast together. However, there are general guidelines based on the types of vegetables you want to roast (see below). And, keep in mind that you can pretty much roast anything!

Basic Guidelines for Roasting A Variety of Vegetables:
  • Roast Vegetables Separately

The simplest way to make sure your vegetables roast perfectly is to cook them separately. Spread them out on their own pans and bake them individually. Wrap tinfoil over them to keep them warm while you wait to serve them.

  • Roast “like” vegetables together

Another easy solution is to roast similar types of vegetable together on one sheet. For example, cauliflower and Brussels sprouts are both soft vegetables that will cook at about the same rate. You can definitely roast them together, just be sure to give them plenty of space (use two pans if you need to). See my list below of like vegetables that roast well together.

  • Roast vegetables in stages

Start by cooking the vegetable with the longer cook time first, and then add the other vegetables to the same pan half way through cooking. For example, if you are cooking zucchini and potatoes, start cooking the potatoes, and after about 20 minutes add your zucchini wedges to the pan and continue roasting for about 15 more minutes.

  • Roast a variety of vegetables and adjust the size of the vegetables accordingly

If you want to roast a variety of vegetables on one pan, adjust the size that you cut your vegetables so that they will cook more evenly together. For example, if you are cooking a softer vegetable like zucchini with a harder vegetable like butternut squash, you could leave the zucchini in long “spear” form or you could be sure to cut your butternut squash into smaller pieces.

General Vegetable Roasting Times:
Harder vegetables = Longer roast time (30-50 minutes depending on how you cut them)
  • Pumpkin
  • Butternut squash
  • Acorn squash
  • Potatoes
  • Yams
  • Carrots
  • Onions
Softer vegetables = Shorter roast time (10-25 minutes depending on how you cut them)

  • Cauliflower
  • Brussels sprouts
  • Broccoli
  • Mushrooms
  • zucchini
  • Summer squash
  • Bell peppers
  • Asparagus
  • Green Beans
  • Tomatoes
What temperature to roast vegetables:

To properly roast vegetables, you need a high temperature. It’s recommended to roast your vegetables at 425 degrees. The high temperature will help your vegetables get that crispy coating on the outside but stay soft and tender on the inside.

How to Roast Brussels Sprouts:

To roast brussels sprouts, start by cutting them in half. Place the brussels sprouts on a large baking sheet and lightly drizzle olive oil and salt and pepper over the vegetables. (You could also put everything in a large ziplock and shake it coat them).

Use your hands to make sure the oil evenly coats the vegetables and spread them into an even layer. Make sure they have plenty of space so that they roast instead of steam. Cook your brussels sprouts at 425 degrees for about 25 minutes, flipping them once halfway through cooking.

How to Roast Cauliflower:

To roast cauliflower, start by cutting the cauliflower into bite size pieces (not too small or too large). Place the cauliflower pieces on a large baking sheet and lightly drizzle olive oil and salt and pepper over the vegetables. Toss them to coat.

Use your hands to make sure the oil evenly coats the vegetables and spread them into an even layer. Make sure they have plenty of space so that they roast instead of steam. Bake the cauliflower at 425 degrees for about 20-25 minutes, flipping them once halfway through roasting.

How to Roast Butternut Squash:

To roast butternut squash, start by cutting the squash into bite size pieces (not too small or too large). Place the butternut squash on a large baking sheet and lightly drizzle olive oil and salt and pepper over the vegetables and toss everything to coat them evenly.

Spread the squash into an even layer on the pan, making sure they have plenty of space to roast instead of steam. Bake the butternut squash at 425 degrees for 15-20 minutes, flipping them once halfway through roasting.

How to Roast Zucchini and Summer Squash:

To roast zucchini squash, start by cutting the squash into thick discs and then slicing those discs in half. Place the zucchini on a large baking sheet and lightly drizzle olive oil and salt and pepper over the vegetables. (You could also put everything in a large ziplock and shake it coat them that way).

Use your hands to make sure the oil evenly coats the vegetables and spread them into an even layer. Make sure they have plenty of space so that they roast instead of steam. Bake the zucchini squash at 425 degrees for 15 minutes, flipping them once halfway through roasting.

Tips for Perfectly Roasted Vegetables:
  • Olive oil is your friend, but maybe not your best friend. Make sure your vegetables are coated, but you don’t want to soak them.
  • Make sure to space out your vegetables! Give them even more space than you think. If you leave them too close together their moisture will cause them to steam instead of roast.
  • Charred bits are a good sign. If your vegetables start to blacken a little bit on the edges of around smaller pieces, that means they are roasting appropriately!
Serve Roasted Vegetables with:
  • Baked Salmon
  • Flank Steak
  • Baked Ham with Pineapple Glaze

You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!

Roasted Vegetables

A how-to guide for making perfect Roasted Vegetables with a variety of vegetables, including brussels sprouts, butternut squash, zucchini, cauliflower, and broccoli. 4.8 from 10 votes Pin Course: Side Dish Cuisine: American Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 5 Calories: 94kcal Author: Lauren Allen

  • 2 cups fresh broccoli florets
  • 1 small butternut squash , peeled, seeded and chopped
  • 1 zucchini , sliced and quartered
  • 1 yellow squash , sliced and quartered
  • 1 red bell pepper , chopped
  • 1 red onion , chopped
  • 2 Tablespoons olive oil
  • 4 cloves garlic , minced
  • 1/2 teaspoon herbes de provence
  • salt and freshly ground black pepper , to taste
  • Preheat oven to 425 degrees F. Lightly spray a baking sheet with nonstick spray.
  • Place vegetables in a large bowl. Add olive oil, garlic and herbs de provence; season with salt and pepper, to taste.
  • Gently toss to combine. Pour vegetables into a single layer on the baking sheet.
  • Bake for 12-15 minutes, or until tender. (Baking time may vary depending on the size of your vegetables).

Calories: 94kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Sodium: 18mg | Potassium: 412mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1150IU | Vitamin C: 79mg | Calcium: 39mg | Iron: 0.7mg Did you make this recipe?Tag @TastesBetterFromScratch on Instagram #TastesBetterFromScratch!

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

*I originally shared this recipe in December 2014. Updated December 2018.

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The rise of molecular gastronomy—where science meets cooking—has created an interesting phenomenon known as foodpairing. Unrelated to food-and-wine pairing, foodpairing is based on the notion that certain properties of foods match well with those of other foods. Lemon has a tart, citrus flavor and a molecular makeup that is complementary with herbs, vegetables and sweets.

Herbs and Spices

Cilantro has a slightly spicy note that meshes well with the acidity in lemon. Raw ginger is pungent and has a unique heat that pairs with the tartness of lemon to create rich and flavorful sauces.

Vegetables

Bell pepper comes in many varieties and colors and has a relatively mild flavor that benefits from lemon’s tartness. Lemon also adds brightness and a depth of flavor to cauliflower.

Cheese

Lemon and cheese is a common pairing. Mild cheeses like mozzarella and Gruyere are best. Lemon and Gruyere are particularly wonderful in a silky cheese sauce to add to chicken dishes.

Sweets

Lemon is a common ingredient in pastries like lemon cakes, lemon poppy-seed muffins and lemon meringue pie. Surprisingly, it also pairs beautifully with dark chocolate. The citrus brightens the flavor of cocoa, which is normally muted.

Herbs & Meyer Lemons

Meyer lemons have some “spiced” flavors that set them apart from other varieties of lemons, which makes them particularly good partners to fresh herbs. Specifically, herbs that have a delicate pepperiness such as basil and thyme add a delectable zest to a variety of dishes. Rosemary can be a great friend too, but be sure to only use it in small amounts; Meyer lemons can be quickly overpowered by too much rosemary.

Cheeses and Eureka Lemons

Can cheese do any wrong? The pairing of Eureka lemons and mild cheeses is a great example of two ingredients combining to elevate each other to new heights. Light in both texture and flavor, this combo is a great way to mellow out the tartness of lemons. Be sure to only use mellow, nutty cheeses like gruyere or emmental though, as sharp cheeses can be unpalatable.

Chocolate and Lisbon Lemons

Surprisingly enough, chocolate and lemon make great partners! The citrus brings a zesty tang that brightens up the overall flavor profile of chocolate, making for a lighter eating experience overall. To start, we’d recommend incorporating chocolate into the crust of a lemon meringue pie so that the lemon can still be the star!

  • Pro Tip: Dark chocolate tends to fare better with lemon than milk or white chocolate.

Meyer Lemons and Tropical Fruits

Unlike other varieties, Meyer lemons can be eaten fresh without making you pucker up because they’re much sweeter than other lemons. As a result, we like incorporating fresh segments and slices into fruit salads and other summer dishes. Luckily for fruit-loving fans, Meyer lemons go well with most tropical fruits, as their general sweetness helps cut out any underlying tang. Papayas, guavas, and passion fruit are all great options, but be sure to experiment.

  • Pro Tip: Bartenders rejoice; this combo is a match made in mixology heaven. We’d stick with rum though, as the tropical favorite has a syrupy sweetness that makes for a refreshing cocktail.

Berry Flavor Profiles

Berries can deliver a sweet and savory taste to any dish. They can be used for breakfast, lunch, dinner, dessert and snacks. Berry recipes are endless and flavor combinations are infinite! But you may find yourself standing in front of the spice cabinet scratching your head and wondering what exactly will deliver that perfect flavor blast to your dish. We have set out to the four corners of the earth to find the perfect flavor pairs for berries! Many different flavors can be used to compliment any berry, you will be surprised of the combinations. So next time your stumped in the kitchen, just refer to the guide below to help you out.

Strawberries pair well with:

  • -Other Berries
  • -Apple
  • -Black pepper
  • -Chocolate
  • -Citrus
  • -Coriander
  • -Mint
  • -Rhubarb
  • -Vanilla

Blueberries pair well with:

  • -Other berries
  • -Cardamom
  • -Mango
  • -Lemon
  • -Hazelnut
  • -Ginger
  • -Fig
  • -Lavender
  • -Other citrus

Raspberries pair well with:

  • -Other Berries
  • -Apricot
  • -Cinnamon
  • -Citrus
  • -Ginger
  • -Lemon
  • -Nectarine
  • -Peach Plum
  • -Rhubarb
  • -Thyme
  • -Vanilla

Blackberries pair well with:

  • -Other Berries
  • -Apricot
  • -Black pepper
  • -Cinnamon
  • -Citrus
  • -Hazelnut
  • -Lemon
  • -Peach
  • -Plum

We found these delicious flavor combinations from Nouveau Raw Put this Flavor Guide to good use and try out some of our Naturipe Berry Recipes

5 Popular Flavor Combinations Featuring Honey

Quick! How many ingredients in your kitchen can be used as the star flavor for breakfast, lunch, dinner AND dessert? It’s not a trick question … it’s honey!

Part of what makes honey such a great addition to any pantry is its versatility in both cooking and baking. Sure, honey is delicious all by itself when spread on toast and English muffins or drizzled over steamed veggies and fresh fruit. But have you ever experimented with combining honey and other popular flavors in your kitchen? It might just change your outlook on cooking at home while simultaneously causing you to set aside a little extra money in your grocery budget each month for the sweet treat!

Need help getting started? Kick your cooking up a notch and try one of these five delicious flavor combinations featuring honey!

1. Sriracha

When you mix the sweetness of honey with the spicy kick of Sriracha, you’re sure to create some bold flavors that will leave your tongue tingling with delight. Two parts honey and one part Sriracha is a good ratio to start, but feel free to experiment based on your tolerance for spice.

Goes well with chicken, shrimp, pork, nuts, pumpkin seeds, mayo, barbecue sauces, salad dressings and hummus.

Suggested recipe: Honey Roasted Sriracha Pumpkin Seeds

2. Lime

The touch of citrus flavor from fresh lime juice added to honey creates a sweet and sour flavor experience that is a delicious marinade or dressing with a pop of flavor. Start with two parts lime juice to one part honey for a good balance. Olive oil can be mixed in if you’re making a salad dressing or marinade while adding yogurt can help create a creamy mixture that goes well with fresh fruit.

Goes well with chicken, pork, salmon, shrimp, Mexican dishes, fruit salads and salad dressings.

Suggested recipe: Grilled Honey-Lime Chicken

3. Garlic

Honey and garlic are two staples of Asian cooking. Because garlic is a powerful flavor all by itself, you’ll want to start small and make sure you have plenty of honey to help balance the two. Soy sauce, chili paste and other Asian-inspired ingredients are typically added depending on the recipe.

Goes well with chicken, pork, salmon, shrimp, marinades and salad dressings.

Suggested recipe: Honey Garlic Pork Chops

4. Ginger

The combination of honey and ginger creates a gentle balance that is often found in Asian-inspired dishes. The pairing also can be used to give beverages a punch of flavor. Marrying these two ingredients can be more difficult than others because of the different consistencies between the two, but a pinch of ground ginger added to one-third cup of honey can go a long way in creating a delicious flavor combination.

Goes well with chicken, pork, shrimp, carrots, sweet potatoes, tea and lemonade.

Suggested recipe: Gingered Carrots With Honey

5. Cinnamon

The fall and winter months are the ideal time of year to pair these two ingredients. The intense flavor of cinnamon is balanced by the sweetness of honey, making it a great addition to both sweet and savory dishes. Stick with a simple combination of the two for a pairing that works as a spread, in drinks and as the perfect drizzle on your holiday side dishes.

Goes well with spreads, butter, nuts, pumpkin seeds, sweet potatoes, bananas, tea and yogurt dips.

Suggested recipe: Honey Butter With Cinnamon

Unexpected Food and Honey Pairings You Need to Try

aaboikis/Getty Images

Picking the perfect honey to complement a dish isn’t a one size fits all (or one bear-shaped squeeze bottle fits all) kind of thing. Like wine, honey is influenced by its natural environment—its color and flavor are determined by the types of flowers a hive’s bees are into. As a result, it can run the gamut from earthy and molasses-colored (buckwheat honey) to pale gold and subtly sweet (clover honey).

That’s why we asked Carly Stein, founder of Beekeeper’s Naturals—a company specializing in raw, sustainable honey and pollens—to give us the rundown on which particular honey to pair with everything from fresh fruit and cocktails to salads and roasted salmon. Read on for her tips.

Image zoom Getty Images

If You’re Eating: Greek yogurt, grilled fruit
Try: Wildflower Honey
Carly Says: “This honey is like a little spoonful of springtime. Its delicate floral notes really come to life when drizzled over a bowl of warm grilled peaches, Greek yogurt, and a bit of fresh mint—pure heaven. The addition of the mint garnish really amplifies the refreshing herbaceous qualities in this special varietal.”
Pro Tip: Carly also recommends stirring some wildflower honey into a gin cocktail or lavender lemonade.

Image zoom gradyreese/Getty Images

  • If You’re Eating: Avocados
  • Try: Cacao Honey
  • Carly Says: The honey entrepreneur’s version of this superfood blend ($25 at beekeepersnaturals.com) features raw honey mixed with organic Ecuadorian cacao. She drizzles it over avocados when she’s in the mood for “a sweet and healthy treat.”
  • Pro Tip: Pairing chocolate and fruit is a no-brainer—try dipping strawberries, raspberries, apples, and bananas in cacao honey, too.

Image zoom Christopher Testani

If You’re Eating: Roasted Salmon
Try: Buckwheat Honey
Carly Says: “Robust with notes of malt and molasses, this deeply-colored antioxidant-rich honey can hold its own in sweet and savory dishes. It works so beautifully when paired with maple and garlic and smothered over roasted salmon, thanks to buckwheat’s bold, earthy sweetness.”

Image zoom PHOTO © DAVID MALOSH

If You’re Eating: A Citrus Salad
Try: Raspberry Blossom Honey
Carly Says: “This light and crisp honey is excellent when it comes to brightening and amplifying flavors. With floral undertones and a delightfully fruity finish, raspberry blossom honey really shines when drizzled atop citrus salads, like sliced cara cara and chèvre over a bed of fresh arugula.”

The Ultimate Fruit Flavor Pairing Chart

When it comes to fruit, we all intuitively know some flavor combinations that work well. Apple and caramel? Check. Pineapple and rum? Of course! But, when you start to dig deeper, you can discover some amazing and truly unique flavor combinations.

When I am experimenting in the kitchen, I love to try and find these unique flavor pairings. After stopping by the farmer’s market to see what fruit is in season, I like to think about what spices and flavors might pair well with that fruit. Oftentimes, the best pairings can be a bit unexpected. To me, this is what makes food and baking so exciting! There is always something new to discover and try out.

To help you out with your baking, I’ve created the ultimate fruit flavor pairing chart. Honestly, the reason behind making this chart is a bit selfish—I wanted a resource that I could refer to while experimenting with new recipes. After searching online, I struggled to find any resources out there that showed all these great flavor pairings. I hope this chart helps you out and empowers you to make even more delicious desserts in your kitchen!

For ease of access, you can customize the chart below to whatever works for you. You can modify the number of entries shown, as well as press the ‘Next’ button at the bottom to load more rows. In addition, you can use the search bar at the top right to look up a particular item. As time goes on, I will continue to update this chart so it can keep being a great resource for you!

Fruit Flavor Pairing Chart

I really hope you found this fruit flavor pairing chart useful! If you enjoyed this post, you should read the 10 baking tips I wish someone told me a long time ago. There are some important ones that will help bring your baking game to the next level!

Over to you: what flavor combinations do you like to use in your recipes? Let me know in the comments below!

10 Better Together Food Pairings and Food Combinations

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Infusing food pairings together not only allows us to experiment in the kitchen with familiar classics but allows us to experiment with imaginative combinations through textures, flavours and cuisines.

Philip and I are all about a strong dynamic duo, especially when it comes to our roles on the blog. If he didn’t develop, test and cook recipes I’d have nothing to style, photograph and write about, and vice versa. While we’re great on our own, it’s when combined that we are better for it and better together. Like any good dynamic duo, when it comes to flavour, food pairings and food combinations matter most.

Combining ingredients, texture, cuisines, or tastes, new flavour-boosting and delicious dishes are created. A fusion of flavours if you call it, infusing two food pairings together not only allows us to experiment in the kitchen with familiar classics like meat and potatoes, tomato soup and grilled cheese or mac and cheese, but allows us to experiment with imaginative combinations like French onion soup and grilled cheese, bacon and brussels sprouts or Philly Cheese Steaks and Quesadillas.

1. Philly Cheese Steak Quesadillas

Philly Cheese Steak Quesadillas with drunken mushrooms, peppers and onions, grilled beef sirloin, and melty wine soaked cheese is the ultimate weekday or weekend dish.

A crisp ouster layer tortilla with ooey gooey strings of melty Tipsy Cheese, this dish is the ultimate blend of quesadilla meets cheese steak and pulls the highest compliments from each into melted Philly Cheese Steak Quesadillas. But what makes our Philly Cheese Steak Quesadillas different from the rest is all in the assembly and a heavy hand on the skillet.

Food Pairings Recipe: Tipsy Philly Cheese Steak Quesadillas.

2. Camembert Mac and Cheese

Mac and Cheese is the ultimate comfort food. It’s the food of childhood nostalgia, late night eats and essentially what food dreams are made of. It’s hearty and sturdy, creamy and melty, and encourages all types of toppings from bacon to bread crumbs to kale.

Swapping out the traditional macaroni for orchiaetta pasta, adding in bacon, kale and garlic, and coating with the buttery cheesy goodness, this Camembert Mac and Cheese is an elevated version of your childhood favourite.

Food Pairings Recipe: Comforting Camembert Mac and Cheese.

3. Bacon and Brussels Sprout Salad

Brussels sprouts are a staple in our kitchen. One of our favourite ways to enjoy this leafy green is raw, shredded and tossed in a creamy homemade dressing with bacon and croutons, or simply a Shaved Brussels Sprout Caesar Salad.

A true north Caesar salad, we used Ontario grown brussels sprouts alongside bacon, a homemade mayonnaise dressing tossed with anchovies, garlic, mustard, Worcestershire and lemon juice, and homemade croutons topped with a generous pile of shredded Grizzly Gouda.

Food Pairings Recipe: Shaved Brussels Sprout Caesar Salad.

4. Not So Traditional Shepherd’s Pie

Shepherd’s Pie is a meat and potatoes casserole and we can all agree that it’s one of the ultimate comfort foods, especially in the winter. Made with a flavourful mix of onions, carrots, and celery. ground beef, tomato paste and garlic, the richness of the meat is added using bone broth.

The key to a really delicious and flavourful Beef Shepherd’s Pie is all in the meat and vegetables, potatoes and the assembly. What you’re left with is a flavourful meat base with vegetables and a creamy, rich, broth mashed potato perfect for any cozy night in.

Food Pairings Recipe: Not So Traditional Shepherd’s Pie.

5. Tomato Soup and Grilled Cheese Croutons

Probably one of the most comforting and nostalgic dishes of any childhood is the classic tomato soup and grilled cheese. Like any good dynamic duo, this delicious food pair complements one another with flavours and textures; crunchy, buttery, and melty, begging to be combined.

A major upgrade to this classic soup, serving your grilled cheese as a crouton in the soup is the ultimate way to ensure a crispy bite with every slurp. The best part about this better together pair is that both parts require a little TLC adding to the impactful punch of the two in this delicious cheesy bread soup.

Food Pairings Recipe: Tomato Soup and Grilled Cheese Crouton.

6. Mushrooms on Toast

Mushrooms are a classic toast combination in Britain, typically served with tea as an afternoon snack or light dinner. But like any toast dish, the key is in the toasting or grilling of the bread and finding the balance between soggy and cutting the roof of your mouth.

Earthy and dreamy yet hearty and savoury, our Mushroom Toast is elevated and elegant, and dare we say is possibly the new avocado toast in our kitchen (we think so). Smear your toast with chèvre, top with your mushroom, garlic and shallot mixture and top with a few sprigs of thyme.

Food Pairings Recipe: Mushroom Toast with Chèvre, Garlic and Thyme.

7. French Onion Grilled Cheese

French Onion Soup is one sure way to Phil’s heart (and stomach) and so we deconstructed the traditional French Onion Soup and reconstructed it back into a delicious and decadent French Onion Grilled Cheese.

With all the robust flavours of a French Onion Soup, our French Onion Grilled Cheese is made memorable by the addition of a broth-soaked slice of bread between the melted cheese, red wine caramelized onions and crispy top and bottom slices that instantly turns a one-dimensional grilled cheese into a three-dimensional GRILLED CHEESE!

Food Pairings Recipe: French Onion Grilled Cheese.

8. Fig and Prosciutto Pizza

We’re mixing sweet and salty with our Fig and Prosciutto Pizza, skipping the traditional tomato sauce and mozzarella for a fresh ricotta base and finished with arugula and a warm balsamic glaze. What we love about this pizza is making it in a cast-iron skillet.

Place your skillet directly on the dining room table and serve your Fig and Prosciutto Pizza takeout box style, allowing you to grab your own slices with a variety of additional toppings like chilli oil, chilli flakes or grated parmigiano.

Recipe: Fig & Prosciutto Pizza with Warm Balsamic Glaze.

9. Nachos and Game Day

When we think of game day, whether it’s the Super Bowl, a Friday night in with the Toronto Raptors or a night out at a bar with the Maple Leafs, nachos are definitely part of the starting lineup of dishes. Who doesn’t love nachos? Especially fully loaded nachos with layers of warm tortilla chips topped with spicy meat, stringy cheese and all the fixings from fresh guacamole, to cool sour cream, and rich salsa — and jalapeños, never forget the jalapeños.

Using salty corn chips topped with melty cheese, meaty lentils and a bright salsa with spicy jalapeño peppers, our ultimate fully loaded nachos are the perfect meatless dish for your game day lineup. Trust us, you won’t even miss the meat.

Food Pairings Recipe: Fully Loaded Lentil Nachos.

10. Burgers and Secret Sauce

An article in the Wall Street Journal reported that only 1 in 5 millennials have ever tasted a Big Mac. For those who haven’t tasted a Big Mac, it is simply: two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun, and from memory, it is delicious.

Made with buns from a local bakery, grass-fed ground beef, Canadian cheddar and world famous secret sauce, our burger is real food fast that you can feel good eating, and like any good burger, this Big Mac recipe is all about the layers.

Food Pairings Recipe: Homemade Big Mac with Secret Sauce.

While Philip and I can think of hundreds of our favourite food pairings and food combinations, we want to know what are your favourites?

Bon appetit,

Chef Sous Chef

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Food And Drink Pairs That Work Well Together

Enjoying a meal can be even more satisfying if you have a sip of a tasty beverage that goes well with it. Some drinks go amazingly well with certain types of food and people who love to ravish themselves in the aroma of what they eat and drink know how good this can be when properly paired. A good meal that is well paired with the right kind of a drink is twice as better.

There are many ways how this can work. This article will help you to maximize the deliciousness of your food by matching it with a suitable drink. Food and drink pairing has somewhat become the fine form of art as of late and if you are the one who wants to know more, this article is totally for you. Many people in our world just eat and drink because those are their basic needs. Others find the unusual pleasure in having a good meal and a nice glass of some fine drink.

Preservation of the deliciousness is the main objective

Eating and drinking can be just a natural instinct or it can be something much more sophisticated. For the sake of deliciousness, this article will tell you what the classic pairs are. It all comes down to tastes and of course, some of the pairings will probably not suit everyone’s senses. There is a bit of subjectivity when it comes to food and drink and the same goes for pairings. If you keep an open mind and you are not afraid to experiment a bit, you are in for a really great adventure.

Red wine goes well with beef, any roast meat, and cheese. White wine goes splendidly well with caviar, oysters and creamy pasta while beer is good with all sorts of barbecue, nachos or pizza.

Vodka and Martini go well with kebabs on barbecue and margarita is most excellent with tacos, tortillas, and crudites. Get your salsa dip ready.

In case that you love your pork ribs, you might want to learn how to make the new fashioned cocktail. It is a whiskey based drink that goes splendidly well with pork ribs. All of these are just some of the warmest recommendations that are the most popular and commonly known ones. Feel free to dig deeper

Back in the day of our great-great grandparents, the idea of smearing peanut product and fruit spread together was probably unheard of. Okay, maybe you can’t find this fact in any history textbook ever published, but it’s a pretty good guess that this classic flavor combination wasn’t always in existence.

These days, the flavor combinations are wilder, and the ideas more creative and exciting than ever. But it takes experimenting with these to find your new PB&J.

So give these wild food combos a try. You may find yourself compulsively eating bacon dipped in peanut butter and sprinkling salt on all of your chocolate desserts.

1. Hot Sauce & Cauliflower

Hot sauce and chicken wings is something we all know well, but how about your favorite veggie slathered with buffalo sauce? You’d be surprised just how tasty it can be. For a way to enjoy it, check out this recipe for cauliflower “popcorn.”

2. Miso & Butternut Squash

It’s not an ingredient you may be used to eating or cooking with, but miso paste is a versatile ingredient whose umami-rich flavor you should get to know ASAP. The salty, savory punch of miso combined with sweet, nutty butternut squash creates an especially delicious balance of flavors that hit all the taste buds. Try it out in this roasted butternut squash soup with miso, lime and coconut.

3. Avocado & Chocolate

Balim Tezel

The power of chocolate is evident in this combo as the potentially disturbing flavor of avocado is hidden by the complex flavor of cocoa. Instead, the avocado adds a silken texture that brings a new level of richness to dishes like this vegan chocolate mousse.

4. Sriracha & Peanut Butter

This savory update to peanut butter and jelly introduces sriracha to the party, whose bright, vinegary spice cuts through the creamy peanut butter. The easiest way to enjoy this combination is to drizzle the sriracha right on top of peanut butter and then top it off with a fried egg. Other variations show off this killer duo in a spiced up Thai-style peanut sauce that brings a kick to your favorite chicken or noodle dishes.

5. Strawberry & Basil

Maybe the idea of combining an herb rarely seen outside of Italian cooking and a fruit that epitomizes the sweetness of summer is odd to you. True, it’s a strange combo, but the peppery nature of basil is in fact an ideal complement to the floral and sweet strawberry. It’s also incredibly refreshing, especially when infused into a frozen strawberry lemonade (feel free to make this a “mature” drink and spike it with a dose of vodka).

6. Goat Milk & Caramel

The tanginess of goat milk cuts through the sickly sweetness that is often the downfall of caramel. And for those of you that are thinking you need to purchase a goat for milking, the good news is goat milk can be bought at Trader Joe’s! Check out how well the two go together in this caramel candy recipe.

7. Mango & Chili

Literally spice up mango with the addition of chili powder, whose subtle heat brings just the right kick to the decadence of mango. A squeeze of lime and a pinch of salt brings the whole thing together in this recipe, channeling the popular street snack versions offered in Mexico and Vietnam.

8. Broccoli & Cheetos

It may sound like your weirdest drunchie, but broccoli and Cheetos is basically the classic broccoli and cheese combo with added crunch and artificial coloring. Keeping with the tradition of using a cheese sauce, this recipe from Saveur introduces the Cheetos byadding them lightly crushed as a topping.

9. Chocolate Milk & Salt

It can be as easy as adding a sprinkle of salt to store-bought chocolate milk to discover how well salt and chocolate go together. The salt actually enhances the flavor of the chocolate when added in just the right quantity. If you want to get gourmet with it, try whipping up this hot chocolate with salted whipped cream and experience how great this combo is both hot and cold.

10. Cheese & Jelly

Just as sriracha replaced the jam in PB&J, cheese replaces peanut butter in this sweet and savory medley. Whether it’s having an array of jams with your cheese plate or combining the two into an ooey-gooey grilled cheese, the pairing of fruit spreads and cheese is one that you’ll quickly become hooked on.

11. Olive Oil & Ice Cream

Made famous by Mario Batali at his NYC restaurant Otto, olive oil gelato is a surprising hit. The olive oil brings a level of smoothness that you wouldn’t think rich ice cream or gelato needs, but actually really does. The flavor isn’t overpoweringly olive-y or savory, but instead adds subtle complexity to the base flavor, which is often vanilla (though chocolate-olive oil renditions are tasty, too). See what all the fuss is about and try a scoop at your favorite gelato spot or make it at home.

12. M&Ms & Pizza

Unlike broccoli and Cheetos, which just sounds like a drunchie, M&Ms on pizza is the perfect example of an actual drunchie/munchie. That being said, there’s something addictive about crunchy chocolate M&Ms and plain cheese pizza, and pizza combined with anything is a win at the end of a night anyway.

13. Pomegranate & Meat

Dina Zaret

The entire category of meat is applicable here because pomegranate goes well with everything from pork chops to lamb to flank steak. The sour-sweetness of pomegranate juice or pomegranate molasses works well in any simple marinade, and for added flavor, a sprinkling of seeds on top of the cooked dish.

14. Sesame & Chocolate

Sesame and chocolate is like an adult version of peanut butter and chocolate. Sesame seeds bring a more complex, savory flavor than peanut butter does, especially if lightly toasted beforehand. Combined with chocolate, the familiar nutty flavor is present, but with a little extra oomph. A good way to try out this combo is to whip up a batch of sesame and dark chocolate cookies.

15. Ramen & Cheese

Caroline Liu

It’s a college kid’s dream come true: instant ramen and cheese. It doesn’t get much easier or more delicious than this update to the old elbow macaroni and highlighter-orange, powdered cheese combo. Try out any variation of mac n’ cheese you love with this recipe as the base and you’ll be good to go for lunch, dinner, and desperate 3 am drunchies.

16. Bourbon & Pickle Juice

Don’t discount this odd pairing before you try it. Head to any bar and order a pickleback and what you’ll get is a shot of bourbon and a chaser shot of pure pickle juice. The sour brine of the pickle brings just the right savory kick to the bourbon, with an addicting quality you just can’t put your finger on. More importantly, it kills the burn of your bourbon shot unbelievably fast and you’re left with the delicious aftertaste of pickle juice. Most efficient way to get drunk ever.

17. Champagne & Fried Chicken

There’s an entire restaurant dedicated to this food duo, which takes the idea of wine and food pairings to an entirely new and awesome level. Feeling like you want something a little less filling than beer with your fried chicken? Or looking to bring some daintiness to a meal that epitomizes primal eating? Then champagne is the right choice for you.

18. Peanut Butter & Bacon

We can thank Elvis for introducing the world to the magical combination of peanut butter, bacon and banana. We’ve now come to realize anything is better with bacon and that still holds true when it’s used with peanut butter. Check out this banana bread recipe that incorporates bacon and peanut butter and lets you enjoy this combo for breakfast, lunch and dinner.

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4sharesPizza & beer. Chicken & Waffles. Coke & ___what?

Food is weird. Making good food is all about the right combinations of flavors. Some combinations work really well together, other ones… well… they simply don’t. The funny thing is, some of the flavor combinations you see really don’t look like they would work, yet they end up working very well.

In this list, I focus on some of the most common combinations of flavors in food. Most of them are extremely commonplace and you find them in all different types of dishes. I’ve tried to focus on flavor combinations that aren’t just specific to America, but there are a few here that you would only fine in America. But then again, that’s hardly surprising.

Strawberries and chocolate is #10 on this list. What other flavor mixes do you like?

After all, each country has their own traditional food and has some things that you just don’t find elsewhere. For example, when I lived in China, I learned to love munching on pickled chicken feet while I drank beer!

Oh, and this is going to be an ongoing list that I add to over time, so please add your own ideas in the comment section. I’m sure the list is going to get crazier as time goes on, lol.

Most Famous Flavor Combos!

28. Peanut Butter and Chocolate

Reese’s Cups might be the classic example of peanut butter and chocolate, but the flavor combination can be found in all sorts of food.

The high fat nature of both ingredients is probably one reason why the two flavors complement each other so well, although the saltiness of the peanut butter against the sweetness of the chocolate certainly doesn’t hurt anything.

27. Burger and Fries

If you order a burger just about anywhere, you will probably get fries along with it.

There is just something about the two flavors that works so well. It doesn’t even matter what type of burger you ordered or what type of fries you have. Why is that?

26. Salted Caramel

Salt and caramel does not sound like it should work, but it actually does. Like many people, I actually prefer salted caramel to regular caramel because the sharpness of the salt makes the caramel seem a little bit less sickly sweet.

Most of the time chocolate will be a third ingredient here, and complements the other two flavors perfectly.

25. Ham and Cheese

Ham and cheese is a great snack in its own right, but more often than not you see this flavor combination in cooking, such as ham and cheese muffins or a ham and cheese omelet. Lovely.

Personally, I think the flavors of ham and cheese work best when the cheese is all melty and gooey.

24. Butter & Popcorn

Hot buttered popcorn is certainly the snack of choice at the movie theater, and there is something about this combination of flavors that just works so well.

The combination isn’t just limited to the theater either, because you find butter-flavored popcorn that you can pop yourself at home and even cold versions of the snack.

23. Spaghetti and Meatballs

There is actually two flavor combinations here, because bolognese sauce also pairs very well with pasta. However, I’m more interested in the combination of spaghetti and meatballs.

This isn’t just something that you find in restaurants, but for many of us it’s a staple dinner and also one that happens to be easy to make.

22. Apple Pie and Ice Cream

Apple pie is a pretty traditional snack in its own right, but pairing it with vanilla ice cream is also a common tradition and a great flavor combination.

The coolness of the ice cream also works very well with apple pie when it is warm. That’s probably one of the reasons that this flavor combination is so popular.

21. Peanut Butter and Jelly

While both peanut butter and jelly (or jam) are common spreads for bread and for toast, the combination of peanut butter and jelly flavors is largely an American tradition.

Like when pairing peanut butter with chocolate, it seems to be the saltiness and savory nature of the peanut butter that makes it work really well with the jelly. After all, jelly does tend to be a bit over-sweet, especially if you are eating a high sugar type.

20. Raspberry and Chocolate

Raspberry and chocolate is another combination that works great because of the contrast in flavors.

Chocolate tends to be sweet and smooth, while raspberries are also sweet, but have this little tart note. That tartness is what works well with the chocolate, and helps to give dishes a bit more depth of flavor.

19. Pizza and Beer

Pizza and beer is a really classic combination, although the exact flavors involved are going to depend on what beer you are drinking and on the type of pizza.

Looking for a beer that isn’t too sweet is probably a good idea, as sweetness is not the best option to complement a pizza.

18. Bacon and Eggs

To be honest, bacon goes with just about everything, but bacon and eggs is a pretty common and very appealing option for breakfast.

While this might be a high fat way to start the day, it is also a breakfast that is high in protein, making it something that will give you energy for quite some time.

17. Rum and Coke

There are a lot of classic combinations of flavors in alcohol, but rum and coke is the only one that I’m really going to focus on.

The combination of flavors is like a buttery coke with a bit of a burn. The flavors work well together and they make a drink that is much more interesting than simple cola.

16. Cinnamon and Apple

Cinnamon is a great fall flavor and it adds a bit of complexity to many dishes. The spice is especially common with apples. A lot of the time you will see this combination of flavors in apple pie, but dishes stewed apples also commonly used apple and cinnamon.

15. Chocolate and Peppermint

The combination of chocolate and peppermint works well with both milk and dark chocolate, and both combinations are pretty common.

There is something about the sweetness of the chocolate and the sharpness of the mint that makes this combination work very well. Chocolate and mint is also a great way to end a meal, helping to refresh you while muting any cravings for sugar.

14. Chicken and Waffles

Admittedly, if you’re not in American, chicken and waffles probably seems like a really strange combination of flavors.

But, it does have a significant history as a type of soul food and remains popular in many parts of the United States. The combination of flavors is unusual, but it does seem to be a pretty popular one.

13. Caramel and Vanilla Ice Cream

Vanilla ice cream is wonderful, because it has a sharper and less sweet flavor than many other types of ice cream.

That makes it a perfect complement to caramel, which is sweet and a little bit sickly on occasion. However, the trick is to get the right ratio of caramel to ice cream to make this flavor combination work.

12. Cranberry and Camembert

This flavor combination is probably a bit less common than most of the others on the list, but it is still a popular one.

I think one reason is that this is kind of considered an ‘upper class’ combination of flavors. It’s also frequently combined with chicken and can be a way to make a chicken dish more elegant and more interesting. I’ve also seen it as a pizza topping, although it is a fairly rare option.

11. Salmon and Cream Cheese

Salmon and cream cheese is especially appealing as a savory option and most of the time I’ve seen this combination on bagels or mini bagels. This can involve raw salmon (like the image) or smoked salmon.

While those two are a little different in terms of taste, the overall combination of flavors still ends up being pretty similar.

10. Strawberries and Chocolate

The best example of strawberries and chocolate is, of course, chocolate dipped strawberries, and you tend to see a lot of them around Valentine’s day.

They are inherently a romantic gift, and the combination of chocolate and strawberries is also often thought of as romantic, even when used in other settings, like on a cake.

9. Pineapple and Ham

Combining pineapple and ham simply doesn’t make sense, but it’s one of those combinations that works anyway, especially on pizza. I’m not sure what it is about the combination that works so well.

I guess it’s connected to how sweet the pineapple is versus the saltiness of ham. If that’s true, that would also explain why the flavors work best on a pizza, because aside from pineapple, pretty much everything else on a pizza is salty.

8. Lime and Coconut

You see the combination of coconut and lime most of the time with coconut water and also with some alcohol drinks, including pina coladas and margaritas.

The flavors are a good pairing and the coconut acts to cool down some of the sharpness of the lime. This is another example of two flavors that simply make each other taste better.

7. Pumpkin Spice and ANYTHING!

Okay. I might be cheating a little bit with this one, but it’s so true. One of the first signs of fall any year is where everything imaginable starts to be available in a pumpkin spice variant.

That includes lots of branded items (like oreos), and also food at restaurants and recipes online. Some combinations definitely work better than others, but there is something about pumpkin spice that makes it match well with a lot of different food types.

Be sure to check out our post on other foods that get you in the mood for Autumn!

6. Cheese and Crackers

With cheese and crackers, the appeal seems to be as much about the texture as the taste. After all, crackers tend to be crisp and crunchy, while the cheese is soft.

The flavors do also work well together though, regardless of the specific type of cheese or crackers that you are using. I think this one is another example of how the saltiness of one ingredient (the crackers) works well against the creaminess/fattiness of the other (the cheese).

5. Chocolate and Pretzel

While chocolate and pretzel might not be as popular as peanut butter and chocolate, you do still see this combination popping up in a lot of different places.

In fact, if you stop to think about it, you’ll probably realize that chocolate and pretzel is a whole lot more common than you first thought.

4. Biscuits and Gravy

Without a doubt, the combination of biscuits and gravy is an American food. In fact, the term doesn’t even make sense in some other parts of the world, because in the United Kingdom and some other places, the world biscuit means roughly the same as a cookie.

The taste combination is one that you really have to try for yourself, but the flavors combine surprisingly well.

3. Cookies and Cream

Typically, you will find cookies and cream as a milkshake or as an ice cream flavor, although the flavor is sometimes used in baking as well.

The flavor can be best likened to a combination of Oreo cookies and vanilla ice cream, although there are also some similarities to simply dunking a cookie in milk.

2. Chocolate and Wine

Chocolate and wine is certainly a romantic combination of flavors, but it’s also a case of opposites attracting. Wine tends to be pretty tart and a bit harsh, while chocolates are always creamy.

While you might not see chocolate and wine flavors paired together often outside of the actual items, the flavors are certainly common enough to make their way onto this list.

1. Mango Chili

In the picture above we can see mango chili chutney, but there are many ways to make use of this exciting flavor combo. You can us it for salsas, dips, ice cream, or even just sprinkle some chili powder on raw mangos.

Why it’s delicious should be obvious. Sweet, cool mango flavors contrast the warm spiciness of chilis. Definitely one of my all time favorites! The cool thing is that you can tweak the balance to be sweeter or spicier depending on your personal taste.

30 Gross Food Combinations You Probably Thought Were Normal Growing Up

Kids are experimental when it comes to their food. Sure, they can be picky eaters — but how picky can they be if they eat Play-Doh and paste, right? As kids, we sometimes mashed two foods together that should never be on the same plate. Sometimes it works and the combo sticks with us as we enter adulthood… and other times it makes us hurl our guts out. But we tried it, nonetheless. With this in mind, we scoured the internet to find the weird food combos people loved as kids and thought were the norm until a friend told them, Ew no.

Perhaps it’s our innocent curiosity, or maybe it’s just a lack of knowledge that makes us think we can eat Hot Cheetos and cream cheese, or French fries and apple sauce.

Whatever “it” is, it makes us eat some whacky things — but thankfully not whacky enough to thwart us from living to tell the tale.

Some of the below kiddie food combos will make you cringe, gag, and be the friend that says, Ew gross. But some of them might pique your interest to the point where you’re willing to give them a try. Hey, we won’t tell. Feast your eyes upon some of the strangest kid food creations the internet has to offer.

1. Oatmeal Cookies and Garlic Sausage

Comment from discussion is_this_exercise’s comment from discussion “Reddit, what weird food combinations do you love?”.

One Redditor asked his fellow users what their favorite weird food combos are. “The bachelor’s treat” does not sound that sweet, if you catch our drift.

2. Hot Cheetos and Cream Cheese

One Refinery29 staffer said that, in middle school, her entire grade used to layer Hot Cheetos onto their bagels and cream cheese. “Except it was actually delicious and not just one of those things you tolerated because that’s what every other 12-year-old was doing,” she wrote.

“Something about the spicy, crunchy chips and the smooth cream cheese just works.”

The staffer said that they then moved on to dipping Hot Cheetos in cream cheese, ditching the bagel altogether.

3. Hot Dogs in Applesauce

A Spoon University contributor asked their fellow Virginia Tech classmates about some of the weirdest food combos they loved as kids.

One said that they would cut up hot dogs, put them in applesauce, and down the concoction by the spoonful.

Honestly, the salty-sweet mashup doesn’t sound that bad — but it’s still weird, to say the least.

4. Provolone Cheese and Peanut Butter

Ahem — I, the author, used to eat this combo religiously up until the fateful day it made me sick. And thank goodness that day happened. It was a habit I needed to kick.

5. Cool Whip and Peanut Butter

Comment from discussion its_over9000’s comment from discussion “Reddit, what weird food combinations do you love?”.

It sounds like this Redditor still appreciates this combo. We’re not too sure our stomachs would feel the same.

6. French Fries Dipped in Apple Sauce

Specifically, Ore-Ida Crispers.

“I’ve never felt a compulsive need to do this with any other type of fry, and I don’t really eat applesauce unless it’s with Crispers.” This Refinery29 staffer thought dipping French fries in applesauce was the norm until their high school friend gave them an odd look across the dinner table one night.

7. Grilled Cheese and Chocolate Chips

Another Virginia Tech student put chocolate chips inside their grilled cheese sandwiches. Perhaps with the right cheese, this combo would taste decadent rather than dismal, but we’re just not buying it as of right now.

8. Avocados, Ice, and Condensed Milk

In this BuzzFeed video, Kenneth shows us how his mom used to whip up a cold soup of avocado, ice, and condensed milk. It’s apparently a Filipino treat, and honestly, we’d 100% give it a shot.

9. Ketchup on White Rice

Tan from BuzzFeed used to indulge in ketchup and white rice as a kid.

“Sure, there are better-tasting things in the world, technically, but this is just really comforting for me,” Tan confessed. Understandable.

10. Banana Bread and Cheese

A Refinery29 staffer admitted that she put cheese on a piece of her grandmother’s freshly baked banana bread and found the combo delicious.

11. Rice and Peanut Butter

Honestly, we’d take ketchup on white rice over peanut butter on rice any day. We’re not sure how this combination made this Reddit user’s stomach feel better, but we’re glad they have an iron gut.

12. Ketchup/A.1. Steak Sauce on Noodles

Yet another Virginia Tech student confessed to this weird combo — they’d put either ketchup or A.1. Steak Sauce on plain pasta. Perhaps if you’re in a pinch, either condiment would work as a makeshift sauce.

But… it’s kind of gross to think about slurping A.1. and spaghetti.

13. Honey on Omelettes

“I just love the mix of savory and sweet,” one Refinery29 staffer said about the combination, which was actually their great-grandmother’s go-to mashup.

Since first eating it as a kid, the staffer says they can’t go back.

14. Cake and Milk

We definitely don’t mind washing down a slice of cake with a glass of ice-cold milk. But doesn’t mixing them together just create a soggy, gag reflex-inducing mess?

15. Chocolate Chip Cookies and Ranch Dressing

Comment from discussion Itsonlymyopinion’s comment from discussion “Reddit, what weird food combinations do you love?”.

We get that ranch dressing goes great on everything. But chocolate chip cookies? Um… no thanks.

16. Olives and Cream Cheese

“I’ve always loved cream cheese and olive sandwiches (on toasted white bread, of course) since I was little,” a Refinery29 staffer said. Their grandmother and mother would add sliced green olives to their bagels and cream cheese, which supposedly makes the perfect salty, creamy, crispy snack.

17. Peanut Butter and Mayo

The peanut butter and mayo sandwich is a Southern delicacy that reportedly got its start during the Great Depression. Some people who ate this combo as a kid still only eat their peanut butter with mayo slathered on top.

Nostalgic? Maybe. Gross? Yeah, definitely.

18. An Entire Dinner in Jell-O

If you grew up in the middle of the 20th century, you’re probably familiar with the famous Jell-O mold dinners. Basically, one would put everything on the dinner table and entrap it gelatin. No, this is not normal and never will be.

19. Strawberry Jam and Sour Cream

Comment from discussion MrKazador’s comment from discussion “What weird food combinations do you really enjoy?”.

Did this person mean cream cheese? Does sour cream belong on a sandwich? We’re so confused…

20. Popcorn and Ketchup

We can see maybe putting hot sauce or Sriracha on popcorn, or even caramel corn. But regular old ketchup? We’ll just take butter and salt, thanks.

21. Cereal and Orange Juice

Kellogg ran a survey in 2015 that revealed that one-fifth of Americans use orange juice in their morning cereal rather than milk. Call in the feds. This is a full-on crisis.

22. Butter and Sugar

Butter and sugar sandwiches were and are still supposedly treats among Irish youth. Although they’re horrible for you, butter and sugar sandwiches were prime after-school snacks.

23. Peanut Butter and Pickles

Again, we have a strange combo that involves peanut butter. This one is also supposedly well-known throughout America, although eaten by a rare few. Vinegary, briny pickles teamed with salty, creamy peanut butter? Hm…we’re not buying it.

24. Cheetos and Milk

We never thought we would have to say this but, guys — Cheetos are not cereal. Stop eating them with milk like they’re Cocoa Puffs. Enough!

25. Cheese and Nuts

Comment from discussion MutePanhandleHenry’s comment from discussion “What’s a weird food combination that you like?”.

This honestly sounds like a lot of work. The flavor can’t be that bad — however, we’d rather just eat cheese and nuts separately.

26. Peanuts and Coke

This is very much so ~a thing~ in the Southern states. We actually did a whole report on the origins of peanuts in Coke and why it has stuck around for so long.

27. Grapes and Cheese Nips

A “ cheese and wine” night done right. Honestly, grapes and Cheese Nips doesn’t sound bad. We just know that you, and we, deserve better.

28. Apple Pie and Cheese

Some people won’t eat their apple pie without cheese. This is yet another bizarre American tradition that was birthed centuries ago, and has many variations to it, such as cheese being melted into the crust, or served cold atop the pie slice like ice cream.

29. Peanut Butter and Hamburger

People seemingly love the taste of peanut butter slathered on a bacon burger. Perhaps they’re channeling the classic Elvis fave: peanut butter-bacon-banana sandwich. Or, perhaps, they confused the peanut butter for ketchup and decided it was an okay mashup.

30. Grapes and Curry

Note the “account deleted.” They knew this combo was too gross and quickly decided to delete their identity on the site.

These food combinations have made us a bit queasy. Pardon us while we chug a glass of good old bland water.

Ayurveda’s List of Incompatible Foods: Things that Don’t Go Together.

Food can be poison or it can be medicine—it all depends on what we eat and when we eat it.

The concept of incompatible food combinations in Ayurveda (called virudh aahar) took a while for me to grasp and incorporate into my own diet.

Incompatible foods are everywhere: in restaurants, on cooking shows, and even cookbooks are rife with these unhealthy combos.

Foods may be incompatible because they create a negative reaction in the body, generate additional water in the body (called kleda) that can lead to skin conditions, block the body’s channels, contribute to heart disease or simply lead to indigestion.

And certain foods may be incompatible because they are simply not right for a particular season. When it comes to a seasonal diet, balancing the doshas that tend to increase or get aggravated during that time of year is key. So eating chilies in the summer is not recommended as the added heat will lead to pitta disturbances like rashes, cold sores, acne, and heartburn.

Allergies can stem from eating ice cream, iced drinks, pickled/fermented foods, and incompatible food combinations, especially in the spring when kapha dosha is highest.

Here’s a short list of incompatible foods:

– Milk with meat

– Salt and milk

– Cheese and fruit

– Fruit with milk

– Stale food (including leftovers)

– Fish with yogurt or milk

– Milk and yogurt in excess

– Excessive intake of wet, green, leafy veggies (like spinach) or salads

– Excessive amounts of pickled or fermented foods

– Ice cream at night

– Improper seasonal diet

Milk.

I cringe when I see yogurt and fruit packaged together or smoothies that mix milk and fruit. Not because I don’t think those things are delicious. They are! Seriously. However, according to Ayurveda, milk and melons (or any fruit for that matter) are not to be consumed together because milk is a laxative and melon a diuretic. Also, the fruit is digested very quickly and milk takes longer for the body to process. During that processing time, the fruit curdles the milk potentially creating a sour stomach and lots of acidity.

Milk should not be eaten with fish as the two foods are incompatible: milk is cold and fish is heating. Combining the two vitiates the blood and causes obstruction of the body’s channels (called srotas). Salt and milk together is another combination that should be avoided due to antagonistic qualities in the two.

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*Yoga month discount at Dahlonega Spa Resort, GA – mention Elephant when booking,*

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Banana should not be eaten with milk, curds, or buttermilk because the combination can diminish digestion and produce toxins in the body. Eating this combination can lead to cold, cough, and allergies.

Curds (yogurt, cheese, cottage cheese) are ideal to eat in winter, but should not be consumed at night. According to Ayurvedic text Caraka-Samhita (sutra 225-227), “curd is generally discarded in autumn, summer, and spring.”

When you do eat curds, enjoy them at lunch when your digestion is strongest. Curds can cause swelling and aggravate blood (rakta), pitta, and kapha. Cheese can take a long time to digest and can cause constipation so those with weak digestion should avoid cheese and yogurt consumption no matter what the season.

Takra, also called buttermilk, is a good alternative. To prepare a spring takra, mix 1/4 cup organic whole milk yogurt, 3/4 cup room temperature water and whisk briskly, add a pinch of rock salt and a dash of cumin. This light beverage is digestive and great to drink before a meal. (Skip it at night or if you have a cold.)

Cold Drinks

Avoid cold or iced drinks during or directly after a meal. The cold diminishes digestive power (called agni) and causes a host of digestive problems, allergies, and colds. (The same goes for ice cream and frozen yogurt.)

Raw and Cooked Leftovers

It’s best to avoid leftovers if you can. Food loses its vital energy after a night in the fridge and gets slimy and heavy, too. If you do eat leftovers on occasion, sauté them in ghee and black pepper. Don’t mix leftovers with fresh food either.

Honey

Always use raw, uncooked honey. Baking with honey or heating it in general turns it into a sticky glue that clogs the body’s channels and produces toxins. This includes having honey in your tea or drinking something hot after eating honey.

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***Mayan culture & Caribbean vibes at Maya Tulum Resort, Tulum, Mexico – book now and get a discount when you mention Elephant.

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Don’t mix equal quantities ghee and honey as they have opposite reactions in the body—honey has a heating, drying, scraping action, whereas ghee has a cooling, moisturizing quality. When eating ghee and honey together, mix in a larger quantity of one or the other.

About Stress and Diet

This post is rife with a lot of dietary don’ts and it’s a huge shock to adjust your diet, especially when it means leaving behind a lot of the delicious food combinations you have come to love.

This information is not meant to cause stress around food, which itself can hamper digestion and health.

My goal is to help you better understand what foods will support your body and which ones may create an imbalance. By understanding proper food combinations, you can make the educated choices that support your body.

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Bonus: How & Why to eat Ayurvedically:

Relephant reads:

Dosha Think It’s Time You Learned About Ayurveda?

The Art of Drinking Water: 10 Ayurvedic Tips for a Happily Hydrated Body. ~ Julie Bernier

It’s More Than What We Eat: 12 Ayurvedic Tips for Healthy Eating. ~ Julie Bernier

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Editorial Assistant: Terri Tremblett / Editor: Catherine Monkman

Photo: Alex Jones/Unsplash; Clyde Robinson/Flickr

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