I spoke a little bit last week about seasonal eating.  In keeping with that theme, here is a list of seasonal vegetables for autumn that you should be including in your menu planning.  They are at their best flavor (and best value) now at your grocery store of farmer’s market.

Beets – Yes, beets (no, not those God-awful ones your Grandma made you eat during the holidays).  Slice these, roast them, and add them to salad greens, topping them with some hearty goat cheese.  Delicious!  Pickled beets are also a nice side dish.

Broccoli – Sweeter and less bitter in cooler months, nothing beats fresh, steamed broccoli.  Toss with a little lemon pepper seasoning and you have a quick and easy side dish.

Brussel Sprouts – I know, your Mom MADE you eat these as a kid, and she boiled the heck out of them until they were mushy and flavorless.  Cut them in half, toss them in a little olive oil, salt & pepper, and a touch of brown sugar.  Roast at 400 degrees on a sheet pan for one hour, and sprinkle with some bacon bits for the last 15 minutes of cooking time.  You’ll never look at them the same way again.

Butternut Squash – One of my favorite fall vegetables.  Cut these into one-inch cubes and toss with olive oil, salt, and pepper.  Roast at 400 degrees on a sheet pan for one hour (you’ll notice this is a pattern for most roasted vegetables).  The roasting brings out their natural sweetness.  Combine these with cubed potatoes and onions and you’ll have a fantastic fall side dish.

Cabbage – the cooler the weather, the sweeter cabbage gets.  Bright and crisp when raw, it mellows out when cooked.

Carrots – Perfect in stews and with pot roast, carrots roasted at our standard 400 degrees for an hour are simple, delicious, and easy to prepare.

Cauliflower – Another one of those vegetables that received the “boil until its mush” treatment in your youth, roasted cauliflower is one of my family’s all-time favorites.  Cut the crowns into bite sized pieces, toss with oil, salt, and pepper, and lay them out in a single layer on a baking sheet.  400 degrees for one hour and these nuggets turn into crisp, caramelized goodness.

Fennel – You’ll know it when you smell it.  It’s the vegetable that tastes like black licorice.  Add the fronds to salads, use the stalks to make pesto, or use it when cooking fish for a unique flavor.

Garlic – Believe it or not, garlic has a season – and we’re in it.  Add a touch of garlic to stews and soups to deepen the flavor, and roast it in the oven for a wonderful, pungent treat to spread on bread.

Kale – Good tasting and good for you, kale often gets a “bad rap” because people don’t know what to do with it.  Use it in salads or sauté it like spinach – it is loaded with vitamins and minerals.

Leeks – Roast them by themselves or add them to soups (potato and leek is an excellent combination).

Mushrooms – Wow – what can I say?  Mushrooms can be added to sauces, stocks, stews, or sautéed by themselves.  So many varieties and options to choose from!

Parsnips – These carrot “look-alikes” are white and have a distinct nutty flavor.  Use with carrots or in place of them in your stews or roasting options.

Pumpkins – You can bake with them, roast them, or add puree of pumpkin to soups, baked goods, and spreads (pumpkin butter – yum!).  They are fresh and abundant in the fall.

Rutabaga – Known as the “yellow turnip”, these have a nutty flavor and are great in stews, roasted, or mashed (with lots of butter).

Sweet Potatoes – Packed full of healthy goodness, try these mashed, baked, or roasted (without all that brown sugar and marshmallow goo).  You’ll find they are sweet enough on their own.

Turnips – Use these in your roasted vegetable combos (with potatoes, parsnips, carrots, etc.)  They add a sharp and bright flavor.

Mix and match these flavor combinations for something new every week this fall!