Roasted Delicata Squash with Honey, Pomegranate Seeds, and Pepitas
The skin of delicata squash is tender when roasted and very flavorful, so try it along with the flesh.
Recipe: Roasted Delicata Squash with Honey, Pomegranate Seeds, and Pepitas
Brussels Sprouts with Chestnuts and Bacon
Make Brussels Sprouts twice as nice with the addition of fresh, in-season chestnuts and crispy bacon.
Roasted Cauliflower and Shallots with Chard and Dukkah
The toasted spices and nuts in the dukkah topping give this roasted veggie dish a just-right-for-fall flavor.
Recipe: Roasted Cauliflower and Shallots with Chard and Dukkah
Twice-Baked Sweet Potatoes with Bacon and Goat Cheese
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.
Recipe: Twice-Baked Sweet Potatoes with Bacon and Goat Cheese
Roasted Fall Vegetables with Lentils and Spices
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.
Sweet Potato and Gouda Gratin
This brilliant 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
Glazed Carrots and Pecans
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
Roasted Kabocha Squash with Farro and Mustard Greens
Assemble this hearty vegetarian dish as a grain bowl and you've got the perfect fall lunch.
Recipe: Roasted Kabocha Squash with Farro and Mustard Greens
Warm Brussels Sprout Leaves with Toasted Garlic and Lemon
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.
Recipe: Warm Brussels Sprout Leaves with Toasted Garlic and Lemon
Roasted Winter Squash with Honey, Tahini, and Lime
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.
Roasted Beets with Bacon, Garlic, and Chestnuts
Beets are ridiculously tasty with bacon. There’s lots of garlic in this dish, but it candies and mellows in the bacon fat.
Mashed Sweet Potatoes
This dish has Southern roots but omits the usual candied syrup.
Recipe: Mashed Sweet Potatoes
Rooibos Butternut “Pizzettas”
Think of these roasted cut butternut squash rounds as tiny homemade pizzas: You bake them and add any topping you like. They tend to go fast at parties.
Recipe: Rooibos Butternut “Pizzettas”
Roasted Broccolini With Almond Parsley Pesto
Broccolini is glorious roasted, and even more delicious with this hearty, unusual pesto. You can sub in roasted regular broccoli if you'd like.
Browned Butter and Hazelnut Mashed Potatoes
Rich, brown butter infused with the flavor of hazelnuts makes a decadent, but easy addition to mashed potatoes.
