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Roasted Vegetables

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Close up of Teriyaki Brussels Sprouts

Easy

Crispy Roasted Teriyaki Brussels Sprouts

Overhead image of roasted vegetables

Easy

20-Minute Roasted Brussels Sprouts and Carrots

The best roasted white carrots

Easy

The Best Yellow Carrots (aka White Carrots)

Golden brown honey gold potatoes and crispy roasted broccoli on a serving platter.

Easy

30-Minute Roasted Baby Potatoes and Broccoli

Simple Roasted Asparagus and Brussels Sprouts

Easy

20-Minute Roasted Brussels Sprouts and Asparagus

Serving platter with roasted sweet potatoes and brussels sprouts

Easy

30-Minute Roasted Brussels Sprouts and Sweet Potatoes

Overhead image of Cajun corn on the cob that's been roasted in the oven.

Easy

Oven-Roasted Cajun Corn on the Cob

Overhead shot of Garlic Lemon Asparagus on a white plate with two slices of lemon on top

Easy

20-Minute Garlic Lemon Asparagus

the best purple asparagus recipe featured image

Easy

15-Minute Fork-Tender Purple Asparagus Recipe

Maple Balsamic Brussels Sprouts

Easy

Roasted Maple Balsamic Brussels Sprouts

Easy Cheesy Caprese Asparagus close up on a plate

Easy

30-Minute Sheet Pan Caprese Asparagus

Overhead image of rustic serving plate piled high with roasted brussels sprouts topped with truffle oil and grated Parmesan cheese.

Easy

Roasted Truffle Brussels Sprouts with Parmesan

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Hi there, I'm Marley!

My family and I love to eat delicious food, but don't have time to spend hours in the kitchen. That's why I'm on a mission to create quick recipes that use accessible ingredients with highly efficient, easy-to-follow instructions that are big on flavor!

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This Brown Butter Cream Cheese Frosting has so muc

This Brown Butter Cream Cheese Frosting has so much flavor with only 4 ingredients. The browned butter adds notes of caramel and toffee while the cream cheese brings that distinct tang you love from cheesecake!

-½ cup unsalted butter
-8 ounces block cream cheese, softened
-1 teaspoon vanilla extract
-up to 4 cups powdered sugar

-Grab a large heat-safe mixing bowl and set it next to the stove. To a light-colored pan (you need to be able to see when the butter changes color!), add the butter over medium heat. Heat for about 5-8 minutes, stirring frequently while the butter melts, then bubbles, then brown flecks begin to show. Once you see those brown flecks, stir a few times, then immediately transfer to the mixing bowl so it doesn’t burn. Place the brown butter in the refrigerator for at least one hour or overnight to re-solidify.
-Add the softened cream cheese and vanilla extract to the solid browned butter and use a hand mixer on high to beat until well-combined and smooth.
-Add the powdered sugar 1 cup at a time, mixing in between, until you’ve added 3 cups. Then, about 1 tablespoon at a time, continue to add powdered sugar, mixing in between, until you are happy with the thickness. You shouldn’t need more than 4 cups of powdered sugar total. Pipe or spread onto your baked goods.

Comment “inbox” to get the recipe sent directly to you https://marleysmenu.com/brown-butter-cream-cheese-frosting/

With a gooey brown sugar custard, crunchy pecans,

With a gooey brown sugar custard, crunchy pecans, and a melt-in-your-mouth texture, this Pecan Pie Bread Pudding is pure comfort in a casserole dish. Just 10 minutes of hands-on time!

Gooey Pecan Pie Bread Pudding Recipe
-2 tablespoons unsalted butter
-10 ounces stale bread (preferably white, challah, brioche, or french)
-1 cup pecan halves
-2 cups milk of choice
-½ cup light or dark brown sugar (tightly packed)
-1 teaspoon vanilla extract (or vanilla bean paste)
-2 teaspoons ground cinnamon
-½ teaspoon salt
-2 large eggs

-Melt the butter in the microwave in 20-second intervals, stirring in between, until completely liquefied. I do this right in my large mixing bowl but only do so if your bowl is microwave safe. Set it aside to cool.
-Slice the bread into 1-inch cubes and roughly chop most of the pecans, keeping some whole.
-To a large mixing bowl, add the melted butter, milk, sugar, vanilla, cinnamon, and salt. Whisk to combine. Then, add the eggs and beat until smooth.
-Add the cubed bread and most of the pecans (I like to set a handful aside to add on top) to the egg mixture and toss to coat.
-Transfer to a 9×9-inch (or similar) baking pan (no need to grease or line it) and use a rubber spatula to spread it out in an even layer. Add the rest of the pecans on top and bake for 40-45 minutes until set. A slightly jiggly center is preferred. Cool, slice, and enjoy!

Comment "inbox" to get the recipe sent directly to you https://marleysmenu.com/pecan-pie-bread-pudding/

This quick and easy powdered sugar icing is the si

This quick and easy powdered sugar icing is the simplest way to add extra visual appeal, moisture, and sweet vanilla flavor to your bakes. Just 5 minutes and 3 ingredients only!

Simple Powdered Sugar Icing (5 Minutes!)
-1 cup powdered sugar
-1 teaspoon vanilla extract
-2-3 tablespoons milk of choice (I use whole milk)

-Sift the powdered sugar into a large mixing bowl. Add the vanilla extract and 2 tablespoons of milk and use a hand mixer on high to combine.
-Test the consistency of the icing by allowing it to run off a spoon. I usually keep it thicker for cookies and thinner for cakes, muffins, and loaves. If needed, slowly add more milk, stirring in between, until you're happy with the thickness.

Comment "inbox" to get the recipe sent directly to you https://marleysmenu.com/powdered-sugar-icing/

This Buffalo Chickpea Wrap is filled with spicy &

This Buffalo Chickpea Wrap is filled with spicy & crunchy roasted chickpeas, other delicious veggies, and ranch dressing for bold flavors.

25-Minute Buffalo Chickpea Wrap (yield= 2 wraps)
-1 (15-oz) can chickpeas
-1 tablespoon olive oil
-2 tablespoons hot sauce
-1 teaspoon paprika
-½ cup greens (arugula, spinach, chopped lettuce)
-1 small tomato
-1 stalk celery
-¼ large red onion
-2 large tortillas or other wraps of choice
-2 tablespoons ranch dressing

-Preheat your oven to 425°F.
-Drain and rinse your chickpeas and lightly dab them dry with a clean kitchen towel or paper towel.
Add your chickpeas to a small baking sheet with the olive oil, hot sauce and paprika. Toss to evenly coat the chickpeas in the oil, sauce, and seasoning.
-Roast the chickpeas for 15-20 minutes until crispy and starting to brown.
Meanwhile, rinse your greens (if necessary), slice your tomato, dice your celery, and peel and slice your red onion.
-Once your buffalo chickpeas are ready, lay your wrap down flat on a clean surface and stack it with your fillings. I like to start with the greens, then add tomato slices, the diced celery, sliced red onion, the chickpeas and finally the ranch dressing.
-To roll your wrap, rotate your plate so the fillings are horizontal, reaching from one side to the other. Then, fold the sides of the wrap over the fillings with two hands.
-Lastly, fold the side of the wrap closest to you over the fillings. Continue to roll away from you until your left with a tidy wrap. Enjoy!

Comment "inbox" to have recipe sent to your DM's https://marleysmenu.com/buffalo-chickpea-wrap/

This sour cream pound cake is moist and dense with

This sour cream pound cake is moist and dense with a tender crumb. The flavor is buttery and vanilla-forward, with the perfect level of sweetness. One bowl and 8 ingredients!

Moist Vanilla Sour Cream Pound Cake
-½ cup unsalted butter, softened
-1 ¼ cup granulated sugar
-1 tablespoon vanilla extract (or vanilla bean paste)
-4 large eggs
-¼ cup full-fat sour cream
-1 ¼ cup all-purpose flour
-½ teaspoon salt
-1 teaspoon baking powder

-Preheat the oven to 350°F and grease a loaf pan with butter.
-To a large mixing bowl, add the softened butter, sugar, and vanilla extract. Cream with the hand (or stand) mixer on high, beating until it's well-combined and airy (3-5 minutes).
-Add the eggs one at a time, mixing on high in between, until all four eggs are well-integrated. Make sure each egg is mixed into the batter before adding the next egg.
-Mix in the sour cream with the mixer on low until just combined.
-Add the flour, baking powder, and salt and mix on high until combined. Use a rubber spatula to scrape the sides and bottom of the bowl, folding to ensure everything is integrated.
-Transfer the batter to your prepared loaf pan and smooth into all corners with the spatula, so that the batter is evenly distributed throughout the pan.
-Bake on the middle rack for 60-65 minutes until baked through and golden-brown on top. The best way to test if your pound cake is ready is by sticking a toothpick into the very center. If it comes out clean, it's ready! If it comes out with batter on it, it needs more time. Cool completely before slicing and enjoy.

Comment "inbox" to get the recipe sent directly to you https://marleysmenu.com/sour-cream-pound-cake/

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At Marley’s Menu, we aim to provide easy, efficient, and elevated recipes for busy people with gourmet palates. Our goal is to foster a community of foodies who love finding new ways to make cooking more accessible. See our editorial policy.

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