:max_bytes(150000):strip_icc()/1123fea-roast-carrot-salad-vegetables-peak-in-fall-fc4bde8305484ea383507dd6b0b19c22.jpg?w=780&resize=780,470&ssl=1 "15 Best Fall Vegetables—and Recipes to Make With Them")
The seasons mark the passage of time and changes in weather. Many of us also associate seasons with school calendars, sporting events, and fashion trends. But let’s not forget an underrated part of each new season—a new rotation of in-season produce. Sure, you can get a wide variety of fruits and vegetables any time of year. However, seasonal fruits and veggies tend to be more affordable, tastier, and potentially richer in nutrients. Autumn is the most popular season in the United States, surveys show. It brings cooler weather, some holidays, and seasonal fall produce. Here are the best fall vegetables to get your hands on this time of year, and our favorite recipes to make with them.
Kale
Kale is a resilient crop that can withstand various climates, so it’s harvested multiple times per year, including fall. Autumnal kale is considered younger, so the leaves aren’t as thick and curly as winter kale. However, it’s still perfect for getting more greens in cozy, warming recipes like lentil or bean soups. Kale is also a nutritious vessel for your favorite salad dressing. Put those young kale leaves to use in this Caesar salad recipe, which conveniently calls for baby kale.
Beets
Christopher Testani
Beets are harvested from spring to late fall, so you have a wide window to take advantage of their peak season. You can enjoy them raw or cooked, but as the weather cools down, it’s prime time for roasted beets. Cooking beets brings out their sweetness and tones down that earthy flavor that some don’t enjoy. You can even let those cooked beets cool down and use them in colorful fall salads like in this recipe, which calls for other autumnal produce like oranges, garlic, lemon, and radicchio.
Cabbage
Greg DuPree Food Stylist: Chelsea Zimmer Prop Stylist: Carla Gonzalez Hart
Cabbage has several seasons—there’s summer cabbage and there’s fall and winter cabbage. Though they’re the same plant, cabbage harvested in fall is crunchy, moist, and compact compared to summer cabbage, which can be tender and bitter. So, fall is a good time to make use of recipes for raw cabbage slaw, but if it’s too chilly for salad, you can always give roasted cabbage a go.
Bell Peppers
Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Claire Spollen
Bell peppers are colorful, versatile, and nutritious. While you can get them year-round, they’re in season through early fall. Fresh green peppers are generally one of the most affordable vegetables, according to USDA data, but fall could be the best time to score deals on red, yellow, and orange bell peppers. Grab an assortment of colors to make stuffed peppers, which require minimal prep but pack a lot of protein, or use them to top these Sausage and Pepper Hoagies with Harissa Mayo.
Brussels Sprouts
Greg Dupree
Brussels sprouts are a true fall crop. They’re harvested in the fall, and this is their peak season, though you can get them year-round. There’s a lot you can do with this cruciferous vegetable—shave them on salads, roast them to bring out their sweetness, or bake them in an easy sheet pan meal. When the holidays roll around, this cheesy Brussels sprouts side dish is bound to be a crowd favorite.
Acorn Squash
Christopher Testani
Acorn squash falls under the umbrella of winter squash, though its peak season starts in early fall. Sure, it’s technically a fruit, but acorn squash is treated like a vegetable. Cook acorn squash like you would other types of squash—in the oven, on the stove, or over a hot grill. This vegetarian recipe uniquely uses acorn squash seasoned with cumin to help form meat-free patties you’ll want to make over and over again.
Broccoli
If you grab a bag of frozen broccoli during your weekly grocery run, fall is the time to treat yourself to a fresh head of broccoli. There’s nothing wrong with frozen broccoli—it’s affordable, non-perishable, and packed at peak ripeness. However, fresh broccoli is best when you want to enjoy the vegetable raw, such as in those fruit and vegetable trays that make for nutritious holiday appetizers. Fresh broccoli also shines in this easy sheet pan dinner that’s perfect for fall.
Cauliflower
Greg DuPree, Food Stylist: Chelsea Zimmer Prop Stylist: Claire Spollen
Another cruciferous vegetable in season in fall, cauliflower is always available in supermarkets—especially in the freezer aisle. But its peak season runs through fall, so if you’re waiting for cauliflower prices to drop, this autumn could be the time to strike. Fresh cauliflower is often the star of main dishes or centerpieces for vegans and vegetarians. If you don’t partake in holiday turkey roasts or glazed hams, consider these cauliflower steaks, which are hearty and flavorful without the meat.
Green Beans
Green bean casseroles and recipes for green beans with bacon wouldn’t be possible without this autumnal veggie. Often considered a summer staple, green bean season runs through early fall. Load up on fresh green beans, and if you don’t use them all, you can blanch and freeze them for later.
Carrots
Greg Dupree
Carrots are the fifth most popular vegetable among Americans, and they’re a budget-friendly veggie too. Plus, carrots are known for being high in antioxidants that support healthy eyes. On top of being affordable and nutritious, carrots are downright tasty (not to mention visually appealing) in recipes for glazed and roasted carrots. They’re in season twice a year—spring and fall—but bags of rainbow carrots don those quintessential fall colors that make them perfect for holiday dinners.
Turnips
Greg DuPree
Turnips aren’t the most popular vegetable, but this fall could be their time to shine. These root vegetables are in season through early autumn. Taste wise, they’re often compared to radishes and cabbage. They’re spicy like radishes when eaten raw, but cooking them brings out their sweetness. This recipe opts to cook peeled and chopped turnips alongside roasted carrots and seared pork chops for a quick but satisfying weeknight dinner.
Spinach
Christopher Testani
Popeye’s favorite source of protein, spinach, is one of those leafy green vegetables that you can get whenever. It’s harvested pretty much all year, but some say it’s best when grown in cooler weather as in fall. Reserve frozen spinach for your morning smoothies, and utilize fresh spinach in creamy casserole dishes that you can bring to holiday gatherings or whip up just because.
Celery
Celery is usually priced on the lower side for fresh produce, and it’s pretty darn good for you. It also happens to be in season during the autumn months, which is convenient since celery is usually a staple in recipes for broth, soup, and Thanksgiving stuffing. In this veggie-packed soup, it’s used alongside a myriad of fall produce—ginger, carrots, onion, garlic, turnips, and parsnips. Celery isn’t usually the main attraction, but it adds salty, savory notes that take dishes from boring and bland to bursting with flavor.
Fennel
Victor Protasio
Fennel is a root vegetable that peaks in October and has an anise-like flavor. Its season typically begins in late fall—right on cue for caramelized vegetables, creamy gratins, and other baked dishes. It’s also commonly used as a topping or garnish, and you can even use thinly sliced fennel as a pizza topping.
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