Your Autumn Vegetable Inspiration File: 40 Recipes for Fall

Recipe Roundup

Do you want to eat more vegetables? Do you promise yourself every season to try something new? Well, it is Autumn Vegetables Week at The Kitchn, and we're going for broke! This is the time of year to revel in vegetables, and we have your autumn vegetable inspiration file right here: 40 recipes to plunge you into the bounty of fall.

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Every season has its vegetable glories: Tomatoes in summer, delicate greens in spring. But I feel that vegetables in autumn are the most satisfying, from glorious sweet potatoes to silky rutabaga. Chard, kale, and cabbage offer hearty salads, and a single beet can make a sweet lunch. My beloved Brussels sprouts are poking up their little heads, and I've already begun caramelizing sprouts in butter, eating them for dinner with nothing else on the plate. Roasted acorn squash, drizzled with maple syrup, could be breakfast, lunch, or dinner.

And yet in the rush of fall, it's easy to fall back on old standards and to forget the possibilities of these beautiful things. We're here to give you options and fresh colors, a menu and a palette of glorious vegetables — Turnips, celeriac, rutabaga, potatoes, carrots, parsnips, potatoes, sweet potatoes, squash, beets, onions, cabbage, kale, chard, and more.

Also, as we move through Autumn Vegetable Week, we'd love to hear your questions! Are there any questions on your mind about vegetables? Anything you'd like to learn about? Tell us here, or shoot us an email.

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40 Fall Vegetable Recipes

TURNIPS, RUTABAGA & CELERIAC Root Vegetable Slaw With Orange-Cumin Dressing Root Vegetable Bread Dumplings Creamy, Smoky Whipped Rutabaga Brown Butter and Maple Glazed Turnips Rutabaga and Celeriac Puree with Seared Scallops Quick Celery Root Salad with Capers and Lemon
CARROTS & PARSNIPS Orange Roasted Carrots and Parsnips Carrot-Ginger Dressing Cold Soba, Sesame and Carrot Salad



SWEET POTATOES Sweet Potato Sformato Sweet Potato, Ricotta, and Arugula Flatbread Close-to-Restaurant Sweet Potato Fries Sweet Potatoes Braised with Rosemary & Milk

SQUASH Potato, Squash, and Goat Cheese Gratin Squash Stuffed with Bread, Cheese, and Bacon Quinoa Stuffed Sweet Dumpling Squash Panzanella With Roasted Squash and Tomatoes

POTATOES How To Make Gratin Dauphinois Kale and Potato Gratin Extra-Crispy Tossed Potatoes

BEETS How To Roast and Peel Beets Warm Golden Beet Salad with Greens and Almonds Cabbage Beet Coleslaw The Single Beet Lunch

ONIONS Leeks Braised with Wine and Garlic Vidalia Onion Dip with Bacon Crumbles Mushroom and Leek Risotto Cheddar and Leek Muffins Onion-Thyme Jam
CABBAGE & BRUSSELS SPROUTS Roasted Cabbage with Bacon Crunchy Peanut Slaw Hashed Sprouts with Hazelnuts and Fried Capers Roasted Potatoes with Brussels Sprouts & Bacon

KALE & CHARD Fried Egg Kale Toast Kale Salad with Apricots, Avocado and Parm Kale Chips Kale Slaw with Peanut Dressing Red Pepper, Sausage, and Chard Risotto Whole Wheat Pita with Kale & Asiago Sautéed Rainbow Chard with Raw Beets and Goat Cheese

A Few More Ideas & Tips for Autumn Vegetables

10 Ways To Eat An Acorn Squash
Basic Technique: How to Prepare Chard (Or Any Other Leafy Green!)
Sixteen Kinds of Potatoes
How To Pick a Potato
Learning to Love Green Cabbage: How to Pick Em', Cook 'Em, and Eat 'Em!

(Images: See linked recipes for full image credits)

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