How to CookFallVegetarian CookingVegetablesSpices

The 7 Vegetables to Get Now & the Flavors They're Happiest With

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Maybe butternut squash and tahini isn't going to win any innovation awards, maybe brussels sprouts and fish sauce is old news to you now that it's 2016, but these flavor combinations work for a reason: They're reliably delicious.

So here, our all-star, old-school flavor duos: our favorite fall vegetables, the particular tastes (and ingredients) they're happiest with, and some ideas for going from there.

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Brussels Sprouts

+ funk (fish sauce, anchovies)
+ heat (Sriracha, chile)

Roasted Brussels Sprouts with Apple, Chile, and Walnuts

Roasted Brussels Sprouts with Apple, Chile, and Walnuts by EmilyC

Crispy Fried Brussels Sprouts with Honey and Sriracha

Crispy Fried Brussels Sprouts with Honey and Sriracha by Merrill Stubbs

Momofuku's Roasted Brussels Sprouts with Fish Sauce Vinaigrette
Momofuku's Roasted Brussels Sprouts with Fish Sauce Vinaigrette
Brussels Sprouts Caesar

Brussels Sprouts Caesar by Josh Cohen

Bagna Cauda Salad

Bagna Cauda Salad by Amanda Hesser

  • Cook down anchovies in hot olive oil, then add shaved brussels sprouts and sauté just until softened. Mix into pasta! Add Parmesan.
  • Make this chicken and nuoc cham salad but use blanched brussels sprouts in place of the radishes.
  • Douse roasted sprouts, hot from the oven, in sesame oil, rice wine vinegar, fish sauce, and a couple drops of honey. Mix into a seaweed salad and shower with sesame seeds.

Butternut and Acorn Squash

+ creaminess (tahini, ricotta, melty cheeses)
+ sweetness (maple syrup, honey, caramelized onions)

Caramelized Onion and Butternut Squash Tart
Caramelized Onion and Butternut Squash Tart
Roasted Acorn Squash with Maple and Red Pepper Flakes
Roasted Acorn Squash with Maple and Red Pepper Flakes
Hot-Honey Butternut Squash Soup
Hot-Honey Butternut Squash Soup
ABC Kitchen’s Butternut Squash on Toast
ABC Kitchen’s Butternut Squash on Toast
Roast Squash & Chickpea Salad with Orange-Tahini Dressing
Roast Squash & Chickpea Salad with Orange-Tahini Dressing
Moro's Warm Squash & Chickpea Salad with Tahini
Moro's Warm Squash & Chickpea Salad with Tahini
  • Caramelize red onions on the stove with capers and thyme while you roast chunks of squash in the oven. Add the squash to the pan of onions and add a splash of red wine vinegar. Serve over farro.
  • Scoop roasted squash into a food processor with tahini, lemon juice, and garlic. Squash dip!
  • Savory squash galette: ricotta, slices of roasted squash, Gruyère, and a drizzle of honey in a whole-wheat crust.

Beets

+ acidity (citrus, vinegar)
+ tang (goat cheese, Greek yogurt, crème fraîche)

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Bright Red Beet Hummus
Bright Red Beet Hummus
Beet Ravioli with Goat Cheese, Ricotta and Mint Filling
Beet Ravioli with Goat Cheese, Ricotta and Mint Filling
Spiced Beet Salad with Citrus-Ginger Dressing

Spiced Beet Salad with Citrus-Ginger Dressing by Ali Slagle

Jamie Oliver's Smoked Beets

Jamie Oliver's Smoked Beets by Genius Recipes

Moroccan-Style Roasted Beets, Carrots & Turnips
Moroccan-Style Roasted Beets, Carrots & Turnips
Beet, Orange, and Black Olive Salad
Beet, Orange, and Black Olive Salad

Broccoli

+ smokiness (smoked paprika, smoked mozzarella, smoked almonds, and the char of the grill or broiler)

Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds

Roasted Broccoli with Smoked Paprika Vinaigrette and Marc... by arielleclementine

Mezzi Rigatoni with Broccoli Pesto and Smoked Mozzarella

Mezzi Rigatoni with Broccoli Pesto and Smoked Mozzarella by Josh Cohen

Broccoli Marrow with Pecan Garlic Butter
Broccoli Marrow with Pecan Garlic Butter
Charred Broccoli and Lentil Salad
Charred Broccoli and Lentil Salad
  • Fry broccoli slabs in oil on the stovetop (as is done with cauliflower in this recipe), pile on a sandwich roll, tear smoked mozzarella over top, then broil until melty.
  • Riff on Shaved Broccoli Stalk Salad by roasting the florets until blackene and using smoked almonds instead of Marcona.

Kale

+ onions
+ garlic
+ lots of salt

Suzanne Goin's Slow-Cooked Cavolo Nero (a.k.a. Tuscan Kale)
Suzanne Goin's Slow-Cooked Cavolo Nero (a.k.a. Tuscan Kale)
Caesar-Style Kale Salad with Roasted Onions and Ricotta Salata
Caesar-Style Kale Salad with Roasted Onions and Ricotta Salata
Twice-Baked Potatoes with Kale
Twice-Baked Potatoes with Kale
  • Make Salt-Crusted Potatoes. Once they're cool, cube them and toss them with kale that's been massaged with oil and roasted garlic.
  • Sauté washed kale in a super-hot pan so that it blisters. Then stir into garlic or French onion soup, before it gets its bread hat.

Cauliflower

+ earthy warming spices (cumin and coriander)
+ and/or tart-sweetness (figs, raisins)

Curried Cauliflower Soup
Curried Cauliflower Soup
Spiced Cauliflower, Pickled Fig, and Almond Salad

Spiced Cauliflower, Pickled Fig, and Almond Salad by savorthis

Roasted, Spiced, Almond-y Cauliflower

Roasted, Spiced, Almond-y Cauliflower by Nicholas Day

Cauliflower Salad with Pickled Grapes, Cheddar Cheese & Almonds
Cauliflower Salad with Pickled Grapes, Cheddar Cheese & Almonds
Spice-Roasted Cauliflower with Pine Nuts and Tahini Drizzle
Spice-Roasted Cauliflower with Pine Nuts and Tahini Drizzle
Pimenton Roasted Cauliflower
Pimenton Roasted Cauliflower
Cavolfiore Palma a la Leah (Pan-Roasted Cauliflower)
Cavolfiore Palma a la Leah (Pan-Roasted Cauliflower)
Roasted Cauliflower with Cumin and Cilantro
Roasted Cauliflower with Cumin and Cilantro
Curried Chickpeas with Cauliflower and Coconut Milk
Curried Chickpeas with Cauliflower and Coconut Milk
  • Coat cauliflower florets in a batter of chickpea flour, water, coriander, cayenne, and cumin. Fry in 1/4 inch of grapeseed oil and serve with Greek yogurt that's been thinned with olive oil and flavored with the same spices you used in the batter.
  • Sprinkle cauliflower with chaat masala before roasting, then serve over your favorite dal—or, even easier, over canned chickpeas warmed on the stove with olive oil and garlic (and curry leaves!).

Carrots

+ bright sweetness (honey, pomegranate molasses)
+ peppery heat (harissa, roasted red peppers)
+ zing (ginger, preserved lemon, vinegar and/or pickles)

Moroccan Carrot Salad with Harissa

Moroccan Carrot Salad with Harissa by Cordelia

Roasted Carrot Soup

Roasted Carrot Soup by Reeve

Roasted Carrots with Mustard Greens Gremolata
Roasted Carrots with Mustard Greens Gremolata
"It's Maaaaa-gic!" Moroccan Carrots

"It's Maaaaa-gic!" Moroccan Carrots by wssmom

Carrot and Radicchio Salad with Fig Balsamic Vinaigrette

Carrot and Radicchio Salad with Fig Balsamic Vinaigrette by Kenzi Wilbur

  • Stir together harissa, pomegranate (or date!) molasses, and some olive oil. Mix it into almost-fully-roasted carrots and send back into the oven until the dressing has reduced into a sticky glaze.
  • Make a salad of julienned carrots, pitted and chopped Medjool dates, and tons of fresh parsley. Add teeny bits of crystallized ginger and dress with a lemony vinaigrette.