Your Autumn Vegetable Inspiration File: 40 Recipes for Fall

Your Autumn Vegetable Inspiration File: 40 Recipes for Fall

Faith Durand
Oct 3, 2011

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.

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.

40 Fall Vegetable Recipes

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

Orange Roasted Carrots and Parsnips
Carrot-Ginger Dressing
Cold Soba, Sesame and Carrot Salad

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

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

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

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

Leeks Braised with Wine and Garlic
Vidalia Onion Dip with Bacon Crumbles
Mushroom and Leek Risotto
Cheddar and Leek Muffins
Onion-Thyme Jam

Roasted Cabbage with Bacon
Crunchy Peanut Slaw
Hashed Sprouts with Hazelnuts and Fried Capers
Roasted Potatoes with Brussels Sprouts & Bacon

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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