Fall Vegetable Recipes
From September to November, the baskets at your local farmers market will brim with hardy greens, root vegetables, Brussels sprouts, and butternut squash.
Savory and deeply nourishing, these hearty fall vegetable recipes make use of all the abundance. Seasonal vegetables are a great way to bring balance to the plate. They can make the perfect side dish for an easy, nourishing family meal.
Jump to Recipes | Fall Vegetable List | Tips
What are they?
Fall vegetables are those vegetables that are at their peak during the autumn months, which stretch from mid-September through mid-December. Fall vegetable season typically peaks in late September and October.
It's this time of year when you can head to any market and find affordable, wholesome root vegetables, leafy greens, and pumpkins in abundance.
These cool-weather crops typically include hardy greens, root vegetables, squashes, and pumpkins. The fall season offers a huge abundance of fresh vegetables, and they make the healthiest side dishes.
Visit a farmer's market as they're the most likely place to find new varieties. If you do, you might just find that you have a new favorite fall vegetable.
Common fall vegetables include:
Leafy Greens: Collards, Kale, Mustard Greens, Swiss Chard, Arugula, Bok Choy, Radicchio, Endive, and Escarole
Root Vegetables: Carrots, Parsnips, Red and Golden Beets, Parsley Roots, Celeriac, Daikon Radish, Watermelon Radish, Garlic, Onions, Shallots, Sweet Potatoes, Potatoes, Sunchokes, Turnips, and Salsify
Squashes: Pumpkin, Delicata, Honeynut, Butternut, Red Kuri, Kabocha, and Acorn Squash, among others
Other Vegetables: Celery, Broccoli, Cabbage, Kohlrabi, Brussels Sprouts, Cauliflower, and Romanesco
Tips for Cooking Fall Vegetables
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. Look for easy recipes with minimal extraneous ingredients, as the simplest approach to cooking often yields the best results.
Roasting works well for most fall vegetables, but especially root vegetables, squashes, and many crucifers such as cauliflower, broccoli, and Brussels sprouts.
It's also a delicious way of cooking alliums such as red onion. Just spread them on a sheet pan in a single layer, drizzle with olive oil, and roast in a hot oven until they soften and begin to caramelize.
Braising is another great way to cook most fall vegetables, particularly hardy greens such as Swiss chard and collards. You sauté aromatics in a little olive oil, add the vegetables, and pour in a little liquid such as bone broth or white wine. They'll soften in no time.
Steaming is one of the best ways to cook broccoli and cauliflower and works well with other fall vegetables, too. They're delicious drizzled with olive oil or melted butter, and steamed baby potatoes are superb when you toss them with a little sour cream and chopped fresh thyme or even parmesan cheese.
Glazing your vegetables in a touch of maple syrup or a drizzle of balsamic vinegar can help bring a little brightness and depth of flavor to earthy root vegetables or bitter greens.
Simmering vegetables in soups and stews is one of the easiest ways to use them up.
Salads can also work well for some fall veggies, such as celery, carrots, or radicchio. Many can be served raw; however, most benefit from a little cooking before being added to salads. Tough, hard vegetables such as beets or Delicata squash are good examples.
Recipes
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Cauliflower Tabbouleh
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Brussels Sprout Slaw
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Wild Mushroom Risotto
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Celery Salad with Apples
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Wild Mushroom Pâté
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Creamed Collard Greens
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Colcannon
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Pumpkin Galette
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Pumpkin Custard
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Homemade Sauerkraut Recipe
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Maple Mustard Vinaigrette
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Maple-glazed Root Vegetables
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Autumn Salad
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Roasted Beet and Walnut Salad with Kombucha Vinaigrette
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Roasted Cabbage
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Cheesy Kale Chips with Miso, Garlic and Dulse
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Mustard Green Pesto
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Radish & Green Tomato
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Braised Baby Beets
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Onion Bisque with Frizzled Leeks & Rosemary
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Toasted Pumpkin Seeds
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beet salad with basil and olive oil
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wild mushroom butter
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Miso-glazed Bok Choy
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Pan-fried Brussels Sprouts
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Garlicky Sautéed Greens
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Braised Fennel with Basil
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Roasted Baby Beets