A new season brings crisp days, cozy nights and a bounty of ingredients and flavors we love. Shop your farmers’ market, then put a fresh spin on your side dishes with our creative recipes for sweet potatoes, shell beans, broccoli and more.
|Roasted Pumpkin with Garlic, Sweet Potatoes and Cherry Tomatoes|
This medley of roasted vegetables transitions between the seasons with summer’s last tomatoes and autumn’s first root vegetables and firm squashes. If you’ve never combined maple syrup and olive oil before, you’re in for a pleasant surprise.
|Balsamic-Roasted Brussels Sprouts|
These crisp roasted brussels sprouts with spicy pancetta and syrupy balsamic vinegar were created by Ina Garten. It’s the perfect dish for someone who thinks they don’t like brussels sprouts — prepare to change their mind!
|Warm Farro Salad with Butternut Squash and Hazelnuts|
Combining whole-grain farro with chunks of butternut squash, crunchy hazelnuts and dried cranberries, this salad is not only beautiful, it’s also packed with nutrients. Enjoy on its own, or serve alongside roasted meat.
|Broccoli Rabe with Currants and Lemon Vinaigrette|
Sweet currants and a bright lemon vinaigrette nicely balance the pleasantly bitter taste of broccoli rabe in this simple dish.
|Sweet Potato Fries with Garlic and Herbs|
Anyone who likes classic French fries is guaranteed to like these cheese-and-herb-dusted sweet potato fries. They are roasted rather than deep-fried, which makes them healthier without sacrificing flavor.
|Butternut Squash and Pears with Rosemary|
Large pieces of winter squash can take a long time to cook, but when sliced thinly, it cooks in about 15 minutes. This weeknight-friendly dish also stars sweet pears and fragrant rosemary.
|Individual Herbed Potato Gratins with Gruyère|
Because they’re sized for single servings, these gratins are great for a dinner party. Gooey cheese and a mix of fresh and dried herbs take the flavor and texture to the next level.
|Roasted Squash with Cranberries and Thyme|
Here, maple syrup complements the natural sweetness of delicata and acorn squashes while also lending a rich accent. With additions of herbs, orange zest and frehs cranberries, it strikes a beautiful sweet-tart note.
|Golden Broccoli Gratin|
If you think gratins are only for potatoes, think again! This broccoli version is topped with a crisp, golden brown topping of Parmigiano-Reggiano cheese, olive oil and panko.
|Wheat Berries with Roasted Parsnips, Butternut Squash and Dried Cranberries|
Hearty whole grains meet roasted root vegetables in this colorful recipe, which works as a side dish, quick dinner or even a lunch box. Cook the wheat berries ahead to make it even easier.
|Braised Potatoes & Escarole|
This versatile dish complements everything from roast chicken and grilled steak to panfried sausages and leg of lamb. The escarole and potatoes, which emerge meltingly tender from the slow cooker, are drizzled with a zesty vinaigrette and diced orange.
|Shell Beans with Butternut Squash, Bacon and Sage|
Woodsy fresh sage pairs nicely with creamy-textured cubes of sweet butternut squash and earthy-tasting shelling beans. Toasted nuts and salty bacon lend welcome contrasting flavors and textures to round out the dish.
|Roasted Beets with Orange and Herbed Goat Cheese|
A trio of fresh herbs accents the tangy flavor of soft goat cheese, which offsets this earthy beet salad. The beet juices are blended with tart fresh orange juice to form a colorful dressing to bring all of the tastes together.