OH MY GOURD.  Who died and made pumpkin the king of Fall? Tis the season of pumpkin spice and everything nice and I’m over it.

There are so many other vegetables that are in season at this time that get pushed aside to make way for pumpkins and it’s about time they were recognized. I’ve included yummy recipes for you to try because does anyone actually roast pumpkin seeds or is that something we all just say and never actually get too? Let fall flourish in all flavors of the season.

Carrots

Fun fact: Carrots are made up of 88% water. It’s like the watermelon of veggies. Okay, maybe not that watery.  Carrots flourish during this time of year, and the best part is if you don’t pick your carrots now, they will last through the winter. They have touch souls. Carrots are not like the other wimpy vegetables that wilt when it gets too cold. The longer they sit, the sweeter they become.


Fun Simple Carrot Recipe:
Literally get this…

1. Buy carrots and make sure they’re bite-size pieces. Boil the carrots until tender. 
2. Drain the water and stir in melted butter, brown sugar, salt, and white pepper until the brown sugar dissolves.
3. Mix the carrots and the glaze together for about 5 min and serve.

SO SWEET 

Cauliflower

Where did the cauliflower kick go? Cauliflower is WILD this time of year. You can eat it mashed, cheesed, buttered, tossed or plain. I don’t see pumpkins offering that much variety. Trader Joes has this fantastic orange tempura cauliflower that is extremely zesty!

Fun Simple Cauliflower Recipe:

1. Buy a head of cauliflower and cut it into quarter sized pieces
2. Toss the pieces in olive oil with salt and pepper for a SUPER SIMPLE flavor or add in some garlic powder, feta cheese, onion or chili powder for an extra kick
3. Bake in your oven at 450 degrees for 20 min.

Turnips

Turnip for what?! Fall is a high harvest season for turnips. I’ve heard this called the poor mans vegetable because it is a root vegetable providing a lot of nutrients but at an inexpensive cost. It is classified in the mustard family believe it or not and its closest relatives are the radish and arugula. 

Fun Simple Turnip Recipe:
Turn your mashy potatoes into flashy potatoes this Thanksgiving

1. Preheat the oven to 400 and place potatoes and turnips on a baking sheet in a single layer, drizzle them with olive oil and season with salt and pepper. 
2. Roast the vegetables for 20 minutes. Then, remove the pan from the oven, stir the veggies and continue roasting for 20 minutes longer. The potatoes and turnips will be tender and lightly golden brown when finished.
3. Transfer the veggies into a bowl to be mixed and whipped until creamy but keep a few chunks in there. Add in some milk, butter and then continue mixing
4. Season to taste and serve! 

For expertise on this recipe, click here!

Brussel sprouts

Honestly, not my favorite vegetable if I’m being honest BUT have you ever seen a brussel sprout plant? It literally looks like a palm tree but the stem is made of Brussel sprouts. These cabbage McNuggets are ready to be picked off about this time of year and make a nice color scheme addition to any picture. Throw a little greenery into your fall foliage this year with Brussel sprouts. 


Fun Simple Brussel Sprout Recipe:

1. Heat the over to 425 degrees
2. Mix Brussel sprouts and olive oil in a big bag to coat. Add in breadcrumbs, garlic powder, parmesan cheese, salt, and pepper, then shake to coat all the little cabbage McNuggets.
3. Layer these puppies on a baking sheet and bake for 15-17 minutes until all the cheese is melted. YUM!