19 Recipes that Celebrate Fall Vegetables

Make the most of fall vegetables with these delicious recipes.

By
Myo Quinn
Myo Quinn
Myo Quinn
Myo's recipes, writing, and food styling can be found on King Arthur Baking, Food Network, Delish, Food52, and more. She collaborated on the cookbook Delish Vegan Dinners and trained at Gramercy Tavern and Untitled at the Whitney Museum.
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Updated January 17, 2025
Myo Quinn
Bowl of Roasted Root Vegetable Panzanella Surrounded by a Slices of Bread, Vase of Flowers, Utensils, and a Kitchen Linen

Simply Recipes / Ciara Kehoe

I’ve mostly kept the oven off all summer, but with cool weather rolling in, it’s time to warm the kitchen and wax poetic about fall vegetables—intense, sweet, bold, and sturdy, they are plentiful and delicious.

To help you make the most of the season's bounty we gathered a generous list of recipes to celebrate fall vegetables for breakfast, lunch and dinner.

  • Roasted Beets with Balsamic Glaze

    Easy oven-roasted beets in a serving bowl
    Elise Bauer

    Roasting beets is hands down the best way to cook them. For easy clean-up, place them (washed, but not peeled) in a foil packet with olive oil, salt, and black pepper. As it roasts, the steam is captured inside the packet, helping the beets cook faster without drying out. When cooked through, the peel will slide right off.  

  • Endive Salad with Walnuts, Pears, and Gorgonzola

    Endive Salad with Walnuts Pear Gorgonzola
    Elise Bauer

    The dressing here is focused and sharp, using equal amounts of vinegar and olive oil—a classic vinaigrette has an oil-to-vinegar ratio of 3-to-1. Sturdy and crisp endives can handle it. If your endives look wilted and dry, soak them in a large bowl of ice water for 5 minutes, until they come alive again. 

  • Broccoli Cheddar Casserole

    Broccoli Cheese Casserole - an easy broccoli casserole you'll love!
    Elise Bauer

    If you need a comforting vegetarian main dish to feed a lunch crew that travels well and can be made ahead of time, this recipe is for you. Along with a big batch of lemonade, the whole meal (plus you) would be a crowd-pleaser. 

  • Beef and Broccoli Ramen Stir Fry

    Beef and Broccoli with Ramen Noodles
    Nick Evans

    It may be hard to replicate good Chinese takeout, but this simple recipe makes it possible. Lean on pantry ingredients (including instant ramen noodles), tender beef, and perfectly cooked broccoli that is crunchy and not squishy. Plus, it comes together in 30 minutes or less. 

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  • Italian Sausage and Cabbage Stew

    Italian Sausage Cabbage Stew
    Elise Bauer

    This stew is easy, versatile and hearty. The sausage is pork but you could easily swap it for turkey or even chicken sausage. Use your favorite white bean—cannellini, great northern or navy beans would all work, and if you want to add an extra dose of green feel free to stir in some spinach at the end.

  • Polish Hunter’s Stew

    Polish Hunter's Stew
    Elise Bauer

    A hearty stew that calls for three kinds of pork (bacon, kielbasa, and Polish sausage) also calls for sturdy vegetables that won’t become mushy: mushrooms and cabbage.

  • Cider Vinaigrette Roasted Root Vegetables

    Cider Roasted Root Vegetables
    Elise Bauer

    Root vegetables are made for roasting because the natural sugars intensify and caramelize in the hot oven. The result can be decidedly sweet, so a generous splash of apple cider vinegar tames them. 

  • Chicken Curry with Sweet Potato and Lemongrass

    Vietnamese Curry with Chicken
    Alison Conklin

    Andrea Nguyen is brilliant at coaxing flavors into simple dishes like this chicken curry. Here it’s lemongrass and cilantro that brightens up the sweet potatoes and coconut milk. 

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  • Roasted Root Vegetables with Tomatoes and Kale

    Roasted Root Vegetables with Tomatoes and Kale
    Elise Bauer

    This is the perfect recipe to use up straggling root vegetables like parsnips, rutabagas, carrots, potatoes, beets (red ones will turn the whole dish red, so stick with golden beets), turnips, or celery root. Cheesy Bread would be perfect for sopping up juices.

  • Fennel Gratin

    Fennel Gratin
    Elise Bauer

    Of all the delicious recipes our founder Elise Bauer has created for Simply Recipes, this crunchy, creamy, and delicious gratin is the one I’ve made the most. I’m impatient, so I don’t blanch the fennel, and instead add 5 minutes to the bake time. It’s always perfect. 

  • Artichoke Leek Frittata

    Artichoke Leek Frittata
    Elise Bauer

    The recipe instructions mention it, but it’s worth mentioning again: the key to a moist and tender frittata is to cook it slowly and gently. This Orange and Beet Salad would be the perfect side dish for a casual but special brunch. 

  • Spinach Artichoke Dip with Bacon

    Easy Spinach Artichoke Dip with Bacon in a white casserole dish
    Aaron Hutcherson

    Unsurprisingly, adding crispy bits of bacon to a creamy dip is a very good idea. I find pita chips to be sturdier and a better match for this chunky dip than tortilla chips or crackers. 

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  • Kale, Mushroom, and Cheddar Bake

    Kale Mushroom Cheddar Bake
    Elise Bauer

    This bread-based casserole is layered with sautéed kale, mushrooms, and onions, slices of ciabatta bread, and cheddar cheese. Any kind of dark greens (chard or spinach) will do. If you are unable to exercise restraint, use a combination of your favorite melty cheeses. Mine are Gruyere, Parmesan, and Pecorino. 

  • Chicken Soup with Ginger and Shiitake Mushrooms

    Chicken Soup Ginger Shiitake
    Elise Bauer

    The depth of flavor you’ll get from little more than chicken, shiitake mushrooms, ginger, and soy sauce is shocking. Don’t toss the mushroom soaking liquid! Consider it “free” stock that will flavor the soup even more.  

  • Roasted Chicken Thighs with Fennel and Orange

    Roast Chicken Thighs with Fennel and Orange
    Aaron Hutcherson

    A surprisingly simple one-skillet meal that roasts the chicken on top of sliced fennel and oranges. If you don’t have a cast iron skillet, any ovenproof baking dish works too! 

  • Bread Soup (Panade) with Onions, Chard, and Mushrooms

    Bread Soup Panade
    Elise Bauer

    Is it a casserole? Is it a soup? Is it a stew? It’s a panade! It has the making of a casserole (cheese, bread, layers, and big batch cooking), but it’s brothy like a soup. 

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  • Farro with Swiss Chard and Radicchio

    Farro Chard Radicchio
    Elise Bauer

    This nutty grain salad is threaded with ribbons of wilted swiss chard and radicchio. The farro cooking water is generously flavored with onions, bay leaves, and six cloves of garlic. 

  • Green Gumbo

    Green Gumbo
    Elise Bauer

    Typically eaten during lent in Louisiana, this delicious and hearty gumbo calls for a celebration whenever it’s made. Hear! Hear! Fall is here! It calls for 3 pounds of assorted dark greens like kale, collards, mustard greens, spinach, and chard to make a giant pot of gumbo to share with friends and family or stretch over several days. 

  • Roasted Root Vegetable Panzanella

    Bowl of Roasted Root Vegetable Panzanella Surrounded by a Slices of Bread, Vase of Flowers, Utensils, and a Kitchen Linen

    Simply Recipes / Ciara Kehoe

    Who says panzanella is only for juicy summer tomatoes? This hearty salad makes a fine side or stand-alone main.

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