Savor Fall’s Vegetables With These Easy Recipes

Tuesday, October 18, 2016 | 7:59 pm

L-R: White Beans with Bacon and Pumpkin; Brussel Sprouts; Rosemary Roasted Beet and Carrot Mix

It’s always sad to see ripe summer vegetables fade out, but don’t forget the excitement that comes in with the even more interesting and complex vegetables of fall. Anyone can slice a tomato and put it on a plate, but do you know how to enjoy turnips; or how to make cabbage even more delicious? It’s time to get serious about fall vegetables!

1. Pumpkin – It’s actually a very large berry! But like tomatoes and other fruity vegetables, it gets the savory treatment enough to be a vegetable by association. If you’re cooking pumpkin, especially for pie, make sure to buy a pie pumpkin.

Once you have a pie pumpkin you can make pumpkin puree to use in homemade pumpkin pie. If you are thinking about something savory and maybe more special, like, White Beans with Bacon and Pumpkin. You will need 4 slices of bacon, 1 small sugar pumpkin (about 1 1/2 pounds)—peeled, seeded, and cut into 1-inch pieces, 1 cup low-sodium chicken broth, 1 tablespoon chopped fresh oregano leaves, Kosher salt and black pepper, 1 15.5-ounce can cannellini beans, rinsed and 1 tablespoon red wine vinegar

Cook the bacon over medium heat until crisp, 6 to 8 minutes. Transfer to a plate with a slotted spoon; let cool, then break into pieces. Reserve the skillet. Add the pumpkin to the drippings in the skillet; cook, stirring occasionally, until browned, 5 to 7 minutes. Add the broth, oregano, ½ teaspoon salt, and ¼ teaspoon pepper. Cover and cook, stirring occasionally, until the pumpkin is tender, 6 to 8 minutes more. Add the beans and vinegar and heat through, 2 minutes. Top with the bacon.

2. Brussels Sprouts – Brussels sprouts have small shape and mild cabbage flavor .The compact size means they roast beautifully, with crispy charred edges. Try them Thai-style, or hashed into a salad with brown butter dressing.

Make Spicy Glazed Brussels Sprouts for a delicious, vegetarian dinner. You will need 1 1/2 pounds Brussels sprouts, trimmed and halved, 1 red jalapeño pepper or Serrano chili, halved and sliced (seeded, if desired), 3 tablespoons canola oil, 1 tablespoon grated fresh ginger, kosher salt and black pepper and 1 tablespoon honey.

Heat oven to 450° F. Toss the Brussels sprouts, jalapeño, oil, ginger, ¾ teaspoon salt, and ¼ teaspoon black pepper on a rimmed baking sheet. Roast, tossing once, until the Brussels sprouts are golden and tender, 15 to 20 minutes. Drizzle with the honey and toss to coat.

3. Carrots – Carrots may seem like a spring vegetable, but they tolerate light frost, and many farmers plant them near the end of the summer to extend the harvest. Look for small, sweet fall carrots this time of year. (Maybe even some rainbow colors!) The best thing to do with them? Roast! Try Rosemary Roasted Beet and Carrot Mix – simple and delicious!

You will need 1 pound beets, peeled and cut into 1/2-inch wedges, 1 pound carrots—scrubbed, cut into 2-inch lengths, and halved lengthwise if large, 1/4 cup red wine vinegar, 3 tablespoons olive oil, 2 sprigs fresh rosemary and some kosher salt and black pepper.

Heat oven to 450° F. Toss the beets, carrots, vinegar, oil, rosemary, ¾ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet; Roast, tossing once, until the vegetables are tender, 30 to 35 minutes.

The Victory Park Farmer’s Market takes place every Saturday from 8:30 a.m. to 1:00 p.m. at the 2900 block of North Sierra Madre Boulevard. Call (626) 449-0179 or visit for more information.



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