Fall Vegetable Recipes
From September to November, the baskets at your local farmers market will brim with hardy greens, root vegetables, crucifers, and winter squashes. Savory and deeply nourishing, these hearty fall vegetable recipes make use of all the abundance.
Most fall vegetables lend themselves well to roasting or braising. Roasting magnifies the sweetness of carrots, parsnips, beets, and other root vegetables while also infusing them with delicate, toasty notes of caramel. Glazing root vegetables in butter with a touch of maple syrup also amplifies their natural sweetness. You can also roast broccoli, cauliflower, and other crucifers.
Fall also brings an abundance of kale, mustard greens, collards, and other leafy greens. Tossing them in a pan with a little olive oil and garlic is one of the easiest ways to prepare them, as in this recipe for sautéed greens with garlic. Although this recipe for creamed collard greens is worth a try, too.