5 Fall Vegetable Ideas When You’re Not Sure What To Do With Your Produce

By Lauren Rothman

October 27, 2023

Courtesy of The Endless Meal

As soon as the air takes on a chill and I pull my favorite wool sweater from the back of the closet, I find myself craving the sturdy, earthy flavors of the season: Yes, I get excited for cruciferous vegetables. Also known as Brassicas, this group of veggies includes cabbage, broccoli, cauliflower, and Brussel sprouts, as well as hearty greens like collards, kale, and mustard greens. Brassicas sometimes have a reputation for being bland, but if your last memory is of mushy, overcooked Brussel sprouts or bland broccoli, it’s time to give this under-appreciated family of vegetables another chance. These clever fall vegetable ideas use cabbage, Cauliflower, and the like in creative ways that are anything but sad.

1. Red Pepper Cashew Pasta with Roasted Cauliflower

Courtesy of Pinch of Yum

Here’s what you should do with that enormous head of cauliflower taking up space in your fridge right now: roast it and toss it on pasta! This creamy pasta dish is vegan, but you’d never know it.

Try the recipe from Pinch of Yum.

2. Broccoli Rubble Farro Salad

Courtesy of Smitten Kitchen

Smitten Kitchen’s Deb Perelman has a way with vegetables, as evinced by this warm salad which stars a “rubble” of bright green broccoli. Paired with farro and garlicky olive oil brightened with lemon zest and red pepper flakes, it’s hearty enough to be dinner and is flavorful enough to eat for lunch all week.

Try the recipe from Smitten Kitchen.

3. Cabbage Sausage Casserole

Courtesy of Smitten Kitchen

Shredded, raw cabbage is all very well for the summer months, but when you want something cozy and comforting, try this “cabbage bake” with savory sausage. Cooking cabbage at high temperatures brings out a nutty sweetness, while Northern and Southern Indian spices such as turmeric and coriander make it a festive, fragrant addition to the fall kitchen.

Try the recipe from Smitten Kitchen.

4. Carrot Kohlrabi Latkes

Courtesy of A Couple Cooks

Growing up in a food-obsessed, non-practicing Jewish home, I ate my fair share of latkes at Hanukkah each winter — of the classic potato variety, of course, but my mom also fried up some alternatives. She’d use zucchini or sweet potatoes or carrots instead, and these improvisations often outshone the standard spuds. This recipe is similar, using carrots and kohlrabi, both in season during the winter months and delicious topped with an avocado cream sauce.

Try this recipe from A Couple Cooks.

5. Brussel Sprouts Caesar Salad

Courtesy of The Endless Meal

This smart twist on the classic Caesar calls for Brussel sprouts, making it a quick and wholesome weeknight salad — or a special-occasion salad that feels like it took much longer to make.

Try the recipe from The Endless Meal.