I asked the produce manager of a local Harris Teeter, an east coast chain grocery store, to name his fall favorite vegetables. He said fall is when the produce section sees the most variety. Fall vegetables are synonymous with the harvest and bounty. He mentioned potatoes, but then gushed about golden beets, artichokes, rainbow-colored carrots, sweet potatoes, Brussel sprouts, and kale bunches the size of a tennis racket. I too couldn’t pick one favorite fall vegetable. Roasting carrots, celery root, and beets caramelizes their natural sugars, intensifying their flavor. Thinly sliced Brussels sprouts, endive, radicchio, and arugula masquerade as salad tossed with a punchy vinegar-based dressing. Kale, cabbage, and spinach are robust enough to withstand low-and-slow braises and stews.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.
