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Fall Vegetable Recipes

  • Tina Rupp

    Deep-Dish Veggie and Pepperoni Pizza

    Makes: 6 servings

    Prep: 15 minutes

    Bake: 1 hour at 450 degrees F.

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  • Tina Rupp

    Not-Stuffed Cabbage

    Makes: 4 servings

    Prep: 15 minutes

    Bake: 15 minutes at 350 degrees F.

    Cook: 23 minutes

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  • Tina Rupp

    Root Vegetable Gratin

    Makes: 6 servings

    Prep: 25 minutes

    Bake: 1 hour, 30 minutes at 375 degrees F.

    Broil: 45 seconds

    Let Stand: 10 minutes

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  • Tina Rupp

    Chicken Teriyaki and Fall Vegetables

    Makes: 4 servings

    Prep: 20 minutes

    Bake: 15 minutes at 450 degrees F.

    Cook: 15 minutes

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  • Tina Rupp

    Rotini and Cauliflower

    Makes: 6 servings

    Prep: 10 minutes

    Cook: 14 minutes

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  • Blaine Moats

    Seasonal Picks

    Roasted Fingerling Potatoes with Curried Ketchup

    Stir together 1/2 cup ketchup, 1 chopped scallion and 1/2 teaspoon curry powder; refrigerate. Place 2 pounds fingerling potatoes on a rimmed baking sheet; toss with 1 tablespoon olive oil and roast at 450 degrees F. for 20 minutes, turning once. Sprinkle with sea salt and serve with curried ketchup.

    Fennel Slaw

    In a large bowl, whisk together 3 tablespoons light mayonnaise, 2 tablespoons cider vinegar, 1 teaspoon sugar, 1/8 teaspoon each salt and pepper. Trim and thinly slice 1 large fennel bulb and fold into dressing. Chill.

    Turnip Puree

    Cut 2 pounds yellow turnip into 1-inch pieces; simmer in lightly salted water 12 to 15 minutes or until tender. Drain and mash with 2 tablespoons maple syrup and 1/4 teaspoon each salt and pepper.

    Originally published in the November 1, 2011 issue of Family Circle magazine.

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