From sweet orange-fleshed squash and potatoes to crunchy cruciferous greens, here are our favorite ways to enjoy the vegetable bounty of fall
The skin of delicata squash is tender when roasted and very flavorful, so try it along with the flesh.
Make Brussels Sprouts twice as nice with the addition of fresh, in-season chestnuts and crispy bacon.
The toasted spices and nuts in the dukkah topping give this roasted veggie dish a just-right-for-fall flavor.
Give loaded baked potatoes an autumny twist by subbing in sweet potatoes. Tangy goat cheese and salty bacon harmonize well with the sweetness of the base vegetable. If you're serving vegetarians, simply eliminate the bacon.
This vegetarian dish is fragrant with garam masala, an Indian spice blend that typically includes black pepper and a mix of sweet and savory spices.
Our favorite new side dish (or vegetarian main, if made with vegetable broth) is a colorful version of scalloped potatoes. For richest flavor and color, look for deep-orange-fleshed sweet potatoes with skin that’s burnt orange to dark red. A food processor’s shredding disc and 2-mm. slicing blade make quick work of the cheese, sweet potatoes, and shallot.
Recipe: Sweet Potato and Gouda Gratin
Photography by James Baigrie; styling by Randy Mon
Tender carrots and crunchy pecans get tossed in a sweet brown sugar and ginger glaze for a quick side dish that's easy and delicious.
Recipe: Glazed Carrots with Pecans
Assemble this hearty vegetarian dish as a grain bowl and you've got the perfect fall lunch.
Photo by Annabelle Breakey
These Brussels sprouts are just 34 calories per serving, making them a healthy addition to your meal. You need only a splash of oil on the leaves because you cook them quickly, like a warm salad, and they stay crisp.
Almost any kind of winter squash can be cooked this way, including red kuri, which has a nutty flavor and a potato-like texture (red kabocha is similar but not as starchy) and mild, sweet delicata. All three varieties have tasty, edible peels, so there’s no need to cut them off. They’re good in stews, as a side for roasted meat, and in salads.
Thomas J. Story
Beets are ridiculously tasty with bacon. There’s lots of garlic in this dish, but it candies and mellows in the bacon fat.
Thomas J. Story
This dish has Southern roots but omits the usual candied syrup.
Recipe: Mashed Sweet Potatoes
Peden & Munk
Rich, brown butter infused with the flavor of hazelnuts makes a decadent, but easy addition to mashed potatoes.