Roasted Veggies with Horseradish Cream

This recipe was written and created by The Yummy Vegan

I love all kinds of Roasted Vegetables all year round. They tend to be more popular to serve during the Holidays. Why not jazz them up this year with a deliciously sharp but slightly sweet Cream Sauce? It’s so easy to make, and it really adds great flavor to the Veggies. The best part is, it can and actually should be made ahead so it’ll be one less thing to do on the big day. This recipe calls for Brussels Sprouts, Parsnips, and Golden Beets, but Sweet or Regular Potatoes would make a good addition or substitute.

• 2 Medium Parsnips
• 16 oz of Brussels Sprouts
• 2 medium Golden Beets
• 1 Tbsp of dried Thyme
• 1 Tbsp of grape Seed Oil
• Salt & Pepper
Horseradish Cream Sauce
• 1 cup of Vegan Sour Cream ( I love Tofutti brand)
• 2 tsp of Dijon Mustard
• 4 Tbsp of Bubbies prepared Horseradish
• 1-2 tsp of Beefree Honee or Agave Syrup
• Salt & Pepper to taste

1. The day before serving: Mix the Sour Cream, Horseradish, Dijon Mustard, Beefree Honee, Salt & Pepper together well and refrigerate for 24 hrs. This will give the flavors time to come together.
2. Wash, trim and cut the Brussels Sprouts in half and peel the Parsnips and Beets and cut them into smallish cubes (about the same size as the halved Brussels).
3. Toss the Veggies with a bit of OIl, Dried Thyme, Salt & Pepper, and Bake at 350 for 1 hour or until all the veggies are tender.
4. Serve warm with the Horseradish Cream.

Roasted Dill Pickle Pumpkin Seeds

The best part about carving pumpkins is getting to make seeds in any flavor you want! We’re partial to dill, of course. This recipe is a simple, savory snack and also quite addicting!

The key to great pumpkin seeds is proper preparation and delicious seasoning.

Learn how to prepare your raw pumpkin seeds by visiting Cassie at Wholefully.

For this recipe, you’ll need:

  • 2 TBSP Bubbies Kosher Dill Pickle Juice
  • 1 TBSP olive or avocado oil
  • 1 tsp dill
  • 1tsp garlic powder
  • 1tsp sea salt
  • 1 tsp ground pepper

To Roast:

  1. Preheat oven to 350°F.
  2. Toss dried pumpkin seeds with ingredients above, making sure each seed is well-coated.
  3. Spread the seeds in one even layer on a baking sheet.
  4. Roast in the preheated oven for 20-30 minutes, stirring every 10 minutes during baking time. 
  5. Pumpkin seeds are ready when they are golden brown.


This recipe was written and created by Parsnips and Pastries!

These crispy fried pickles are a delicious snack or appetizer, especially when paired with cool, creamy, and spicy Sriracha Ranch Dip!

Skip straight to the recipe!

fried pickles with homemade Sriracha ranch

Do you remember when fried pickles first became a “thing”?

Most of my friends were grossed out by them, but I was obsessed. When they started to pop up at local bars or chain restaurants, I was usually the only person in the group who wanted to order them.

I think fried pickles are very much a love them or hate them kind of food. And I’m definitely on the love ’em team.

I’ve always been a huge lover of pickles. I love pickled anything, and can’t get enough of the briny and acidic flavor. And fried pickles? Now that’s just next-level. They’re the perfect finger food or bar snack. Crunchy, salty, savory, and tangy all in one bite.

Bubbies pickles are the best for fried pickles
crispy fried dill pickles paired with a spicy ranch dip
the best fried pickles recipe

There is one caveat to my pickle loving ways, though. I only like dill pickles.

And Bubbies are my favorite. Bubbies makes the absolute best naturally fermented dill pickles. They contain no sugar, vinegar, or preservatives and they have the perfect blend of spices.

I think you can really taste the difference with Bubbies’ pickles. I’m a huge fan of all of their products, actually, including Bubbies sauerkraut, horseradish, and spicy pickles.

And Bubbies kosher dill pickles make the very best fried pickles!

Fried pickles are fairly easy to make. The batter is everything you likely have in your pantry — flour, salt, spices — and a few fridge staples. 

The perfect dip to these pickles is a cool and creamy homemade ranch dip. This dip comes together in just minutes and is complemented by a kick of heat from Sriracha.

No matter who you put this plate of fried pickles in front of, it’s impossible to resist. Serve these pickles at your next game night, backyard shindig, or your version of weekday happy hour!

Sriracha ranch dip is delicious with fried pickles


For the Pickles

  • 8 Bubbies dill pickles
  • 1 cup flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon garlic powder
  • 3 teaspoons cajun seasoning
  • 1/2 teaspoon paprika
  • 1/2 cup buttermilk
  • 1 egg

For the Ranch Dip:

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup buttermilk
  • 2 tablespoons chopped fresh chives
  • 1–2 teaspoons Sriracha
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • 1 tablespoon chopped fresh parsley
  • Salt and pepper, to taste