As the crisp autumn air sets in, our taste buds start to crave the warm, comforting flavors of the season. There’s something special about cooking with fall vegetables – the way they burst with flavor when roasted, or add a pop of color to a salad. In this collection of 18 cozy fall vegetable recipes, we’ve gathered some of the most delicious and seasonal dishes to make your autumn menu shine.
From hearty stews to elegant tarts, these recipes showcase the best of what fall has to offer. Roasted butternut squash soup warms the soul, while caramelized Brussels sprouts with bacon add a satisfying crunch to any meal. And let’s not forget the sweet potatoes – spiced or maple-glazed, they’re sure to become a new favorite.
In this article, we’ll take you on a culinary journey through the flavors of fall, highlighting some of the most mouthwatering recipes that will keep your family and friends cozy all season long.
Roasted Butternut Squash Soup
A comforting and flavorful soup that highlights the sweetness of roasted butternut squash, perfect for a chilly evening.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Toss the squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 45 minutes, or until tender.
3. In a large pot, sauté the chopped onion and minced garlic in a little bit of oil until softened.
4. Add the roasted squash to the pot, along with broth and heavy cream (if using). Bring to a simmer.
5. Purée the soup with an immersion blender or a regular blender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 1 hour 15 minutes
Caramelized Brussels Sprouts with Bacon
A twist on traditional roasted Brussels sprouts, this recipe caramelizes the natural sugars and pairs them with crispy bacon for a flavor explosion.
Ingredients:
– 1 pound Brussels sprouts, trimmed
– 6 slices of thick-cut bacon, cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper until evenly coated.
3. Spread the sprouts on a baking sheet in a single layer.
4. Roast the sprouts for 20-25 minutes or until caramelized and tender.
5. While the sprouts are roasting, cook the bacon pieces in a skillet over medium heat until crispy.
6. Remove the sprouts from the oven and toss with honey.
7. Add the cooked bacon to the sprouts and toss until combined.
8. Serve hot, garnished with additional honey if desired.
Cooking Time: 25-30 minutes
Maple Glazed Carrots with Thyme
Elevate your side dish game with this sweet and savory recipe that combines the natural sweetness of carrots with the earthy flavor of thyme, all tied together with a rich maple glaze.
Ingredients:
– 4 large carrots, peeled and chopped into 1/2-inch pieces
– 2 tablespoons pure maple syrup
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 sprigs fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss carrots with olive oil, garlic, thyme, salt, and pepper until evenly coated.
3. Spread carrots on a baking sheet in a single layer.
4. Roast for 20-25 minutes or until carrots are tender and caramelized.
5. While carrots are roasting, whisk together maple syrup and 1 tablespoon water in a small bowl.
6. After carrots have roasted for 15 minutes, brush the maple glaze all over them.
7. Return to oven and continue roasting for an additional 5-10 minutes or until glaze is caramelized.
Cooking Time: 25-30 minutes
Spiced Sweet Potato Casserole
Spiced Sweet Potato Casserole Recipe
Warm up your holiday gatherings with this sweet and savory casserole that combines the comfort of sweet potatoes with a hint of spice.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1/4 cup brown sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/4 cup heavy cream
– 2 tablespoons unsalted butter, melted
– 1 cup marshmallows
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, combine sweet potatoes, brown sugar, cinnamon, nutmeg, and salt.
3. Mix well until the sweet potatoes are evenly coated with the spice mixture.
4. In a separate bowl, whisk together heavy cream and melted butter.
5. Pour the cream mixture over the sweet potato mixture and stir until combined.
6. Pour the mixture into a 9×13 inch baking dish and top with marshmallows.
7. Bake for 35-40 minutes or until the casserole is golden brown and the marshmallows are toasted.
Cooking Time: 35-40 minutes
Enjoy your delicious Spiced Sweet Potato Casserole!
Creamy Pumpkin Risotto
Warm up with this comforting fall-inspired risotto dish, featuring roasted pumpkin and a rich creamy sauce.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup roasted pumpkin puree (canned or fresh)
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the Arborio rice and stir to coat with oil and mix with onion mixture. Cook for 1-2 minutes.
5. Add 1/2 cup of warmed broth and stir until absorbed. Repeat this process, adding broth in 1/2-cup increments, stirring continuously, until the rice is cooked and creamy (about 20-25 minutes).
6. Stir in the roasted pumpkin puree and Parmesan cheese. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Roasted Root Vegetable Medley
Enjoy a hearty and flavorful side dish with this roasted root vegetable medley recipe. Perfect for any meal, this medley combines the natural sweetness of various root vegetables with a hint of spice.
Ingredients:
– 1 large sweet potato, peeled and cubed
– 2 large carrots, peeled and sliced
– 1 large parsnip, peeled and sliced
– 1 large red beet, peeled and cubed
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss together sweet potato, carrots, parsnip, and red beet.
3. Drizzle with olive oil and sprinkle with cumin, salt, and pepper.
4. Spread the vegetable medley in a single layer on a baking sheet.
5. Roast for 45-50 minutes or until the vegetables are tender and caramelized, stirring occasionally.
Cooking Time: 45-50 minutes
Harvest Stuffed Acorn Squash
Celebrate the flavors of fall with this warm and inviting Harvest Stuffed Acorn Squash recipe. A perfect centerpiece for any gathering, this dish is sure to delight your senses.
Ingredients:
– 2 medium acorn squash
– 1/4 cup brown sugar
– 1/4 cup chopped fresh sage
– 1/4 cup chopped walnuts
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix together brown sugar, sage, walnuts, salt, and pepper.
4. Stuff each squash half with the mixture, dividing it evenly.
5. Drizzle olive oil over the squash and place on a baking sheet.
6. Roast for 45-50 minutes or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Autumn Kale and Quinoa Salad
As the seasons change, bring warmth to your table with this hearty Autumn Kale and Quinoa Salad. The nutty flavor of quinoa pairs perfectly with the earthy sweetness of kale, all wrapped up in a crunchy apple-pecan topping.
Ingredients:
– 1 cup cooked quinoa
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1/2 cup diced apples (such as Honeycrisp or Granny Smith)
– 1/4 cup chopped pecans
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa and torn kale leaves.
2. In a small bowl, whisk together olive oil and apple cider vinegar.
3. Pour dressing over the quinoa-kale mixture; toss to coat.
4. Top with diced apples and chopped pecans.
5. Season with salt and pepper to taste.
Cooking Time: 15 minutes (quinoa cooking time not included)
Garlic Herb Roasted Potatoes
Elevate your potato game with this simple and flavorful recipe that combines the pungency of garlic with the freshness of herbs.
Ingredients:
– 2-3 large potatoes, peeled and cut into 1-inch wedges
– 2 cloves of garlic, minced
– 2 tablespoons olive oil
– 2 sprigs of fresh rosemary, chopped
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss potatoes with olive oil, garlic, rosemary, thyme, salt, and pepper until well coated.
3. Line a baking sheet with parchment paper and arrange potato wedges in a single layer.
4. Roast for 25-30 minutes or until potatoes are tender and golden brown, flipping halfway through.
Cooking Time: 25-30 minutes
Tips:
– Adjust the amount of garlic and herbs to your liking.
– For an extra crispy texture, broil for an additional 2-3 minutes after roasting.
– Serve hot alongside your favorite main dish or as a side.
Curried Cauliflower Stew
This hearty stew combines the creamy sweetness of cauliflower with the warm, aromatic spices of curry powder. Perfect for a chilly evening or a comforting meal.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– 1 can (14 oz) diced tomatoes
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the olive oil in a large Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the curry powder, cumin, and smoked paprika (if using). Cook for 1-2 minutes.
5. Add the cauliflower florets and diced tomatoes to the pot. Pour in the vegetable broth.
6. Bring the stew to a boil, then reduce heat to low and simmer for 20-25 minutes or until the cauliflower is tender.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 30-35 minutes
Parmesan Roasted Parsnips
Transform humble parsnips into a sweet and savory masterpiece with this easy recipe, perfect for a weeknight dinner or special occasion.
Ingredients:
• 2-3 large parsnips, peeled and cut into 1-inch pieces
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese (freshly shredded is best)
• Salt and pepper, to taste
• Optional: Fresh thyme or rosemary leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss parsnip pieces with olive oil, salt, and pepper until evenly coated.
3. Spread the parsnips in a single layer on a baking sheet lined with parchment paper.
4. Sprinkle Parmesan cheese over the parsnips, ensuring each piece is covered.
5. Roast for 20-25 minutes or until parsnips are tender and caramelized, flipping halfway through.
6. Remove from oven and garnish with fresh herbs, if desired.
Cooking Time: 20-25 minutes
Savory Pumpkin and Sage Pasta
Savory Pumpkin and Sage Pasta Recipe
Elevate your pasta game with this autumnal twist on a classic dish, combining roasted pumpkin and the earthy flavor of sage.
Ingredients:
– 8 oz pasta (such as pappardelle or fettuccine)
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried sage leaves
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the pumpkin cubes with olive oil, garlic, and sage on a baking sheet. Roast for 30-40 minutes or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, combine roasted pumpkin, cooked pasta, salt, and pepper. Toss to combine.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Beet and Goat Cheese Tart
This sweet and savory tart combines the earthy flavor of beets with the creaminess of goat cheese, perfect for a unique appetizer or side dish.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 large beets, peeled and thinly sliced
– 1/4 cup goat cheese, crumbled
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a small bowl, toss sliced beets with olive oil, salt, and pepper. Spread beets evenly over the center of the pastry, leaving a 1-inch border around the edges.
4. Top beets with crumbled goat cheese.
5. Fold the pastry up over the filling, pressing edges to seal. Brush with a little water and make a decorative edge if desired.
6. Bake for 35-40 minutes or until golden brown.
Smoky Roasted Eggplant Dip
Smoky Roasted Eggplant Dip Recipe
Summary: This rich and creamy dip is perfect for snacking or entertaining. The smokiness from the roasted eggplant adds a depth of flavor that will have you reaching for more.
Ingredients:
• 2 large eggplants
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon smoked paprika
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup sour cream
• 1 tablespoon lemon juice
• Chopped fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the eggplants in half lengthwise and place on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the eggplant, then sprinkle garlic, smoked paprika, salt, and pepper evenly over both halves.
4. Roast for 30-35 minutes or until the skin is charred and the flesh is tender.
5. Scoop the roasted eggplant into a blender or food processor with sour cream, lemon juice, and any desired garnishes (such as parsley or cilantro).
6. Blend until smooth, then serve warm or at room temperature.
Cooking Time: 30-35 minutes
Roasted Delicata Squash Rings
Roasted Delicata Squash Rings Recipe
Summary: Sweet and nutty roasted delicata squash rings are a perfect side dish for any meal. This simple recipe brings out the natural flavors of this versatile winter squash.
Ingredients:
– 1 medium-sized Delicata squash
– 2 tablespoons olive oil
– Salt, to taste
– Optional: garlic powder, paprika, or other seasonings of your choice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the Delicata squash into 1-inch thick rings.
3. Place the squash rings on a baking sheet lined with parchment paper.
4. Drizzle the olive oil over the squash, making sure each ring is coated evenly.
5. Sprinkle salt and any desired seasonings over the squash.
6. Roast in the preheated oven for 30-40 minutes, or until the squash is tender and caramelized.
Cooking Time: 30-40 minutes
Warm Lentil and Vegetable Stew
Cozy up with a comforting bowl of warm lentils and vegetables, perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 small carrot, peeled and grated
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Optional: 1/4 cup chopped fresh parsley for garnish
Instructions:
1. In a large pot, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
2. In a separate pan, sauté onion and garlic until softened. Add bell pepper and carrot; cook for an additional 3-4 minutes.
3. Stir in diced tomatoes, thyme, salt, and pepper. Simmer for 5-7 minutes or until vegetables are tender.
4. Combine cooked lentils and vegetable mixture. Taste and adjust seasoning as needed.
Cooking Time: 40-45 minutes
Balsamic Glazed Roasted Carrots
Elevate your side dish game with this sweet and tangy recipe for Balsamic Glazed Roasted Carrots. Perfect for a weeknight dinner or special occasion, these carrots are sure to impress.
Ingredients:
– 1 pound baby carrots
– 2 tablespoons olive oil
– 2 tablespoons balsamic glaze (or 1/4 cup balsamic vinegar + 1 tablespoon honey)
– 1 teaspoon brown sugar
– Salt and pepper, to taste
– Fresh thyme leaves, for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss carrots with olive oil, salt, and pepper until they are evenly coated.
3. Spread carrots in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes, or until carrots are tender and caramelized.
5. In a small bowl, whisk together balsamic glaze and brown sugar.
6. After carrots have roasted for 15 minutes, brush them with the balsamic glaze mixture.
7. Return to oven and continue roasting for an additional 5-10 minutes, or until glaze is caramelized.
8. Garnish with fresh thyme leaves, if desired.
Cooking Time: 25-30 minutes
Fall Harvest Vegetable Pot Pie
A warm and comforting recipe perfect for cozying up on a crisp fall evening. This pot pie is filled with an assortment of roasted fall vegetables, flaky crust, and creamy goodness.
Ingredients:
– 2 cups mixed fall vegetables (such as carrots, sweet potatoes, Brussels sprouts, and red bell peppers)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/2 cup heavy cream
– 1 egg, beaten
– Salt and pepper to taste
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. Toss vegetables with olive oil, salt, and pepper; spread on a baking sheet. Roast for 20-25 minutes, or until tender.
3. In a large skillet, sauté onion and garlic until softened.
4. Add roasted vegetables, flour, and cold butter to the skillet. Cook for 2-3 minutes, stirring constantly.
5. Gradually stir in heavy cream and beaten egg; cook until mixture thickens.
6. Roll out pie crust and place in a 9-inch deep-dish pie dish. Fill with vegetable mixture and bake for 35-40 minutes, or until crust is golden brown.
Cooking Time: 45-50 minutes
Summary
Get cozy with these delicious and seasonal fall vegetable recipes! From soups to casseroles, salads to pies, this collection of 18 recipes celebrates the flavors and aromas of the harvest season. Try roasting butternut squash for a creamy soup, or caramelizing Brussels sprouts with crispy bacon. Enjoy maple-glazed carrots with thyme, spiced sweet potato casserole, or creamy pumpkin risotto. These comforting dishes are perfect for a chilly fall evening or a Thanksgiving celebration.
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