Easy Vegetable Recipes to Make This Fall

With all the chaos of school, extracurriculars, work and friends, it’s easy to let nutrition fall by the wayside. Maybe you resort to making a pre-made frozen meal for the third time this week or DoorDashing your favorite comfort food. There’s no shame in that game, but you shouldn’t let vegetables become an afterthought.

After a long day, sometimes it’s hard to muster up the motivation to cook yourself a healthy meal, and you may just want to carb-out and go to bed. VALLEY is here to tell you: you deserve to nourish your body with all types of nutrients, so make it easy on yourself!

Quick Tips

If you struggle with cooking or eating your vegetables, here are some tips to streamline your grocery list.

1. Buy frozen or pre-cut vegetables.
2. Incorporate vegetables into your favorite dishes.
3. Season your vegetables with your favorite spices.
4. Ask a friend to cook with you.

Easy Roasted Fall Vegetables with Rosemary

This recipe from “Taste And See” is fall-focused, colorful and perfect for beginners. You can swap out these veggies for your favorites and season them the same way, making this recipe customizable to your liking. VALLEY recommends creating a big batch of this dish and eating it throughout the week to cut back on cooking time. Cut your veggies, season them and then kick back and relax while the oven does the work.

What You’ll Need

• 1 pound peeled carrots, cut into two-inch pieces
• 1 pound peeled parsnips, cut into one-inch wide by two-inch pieces
• 1 ½ pounds multicolor baby potatoes, washed and dried, cut in half if some are on the larger side
• 1 small butternut squash, skin removed and cut into two or three inch pieces (or 1 package of peeled, cut up squash)
• 5 shallots, outer skin removed, cut length wise
• 1 head of garlic, skin removed and cloves separated
• 3 tablespoons olive oil
• 1 ½ teaspoons pepper
• 2 teaspoons salt
• 2 tablespoons chopped fresh rosemary, or thyme if preferred

What You’ll Do

1. Preheat the oven to 425°. Line a large baking sheet with parchment paper.
2. Place all the vegetables in a large mixing bowl, add the oil, salt, pepper, rosemary and give them a good toss. Arrange the mixture in a single layer on the baking sheet. If they don’t all fit use two baking sheets.
3. Bake at 425° for 30 to 40 minutes or until all vegetables are tender and lightly browned.
4. Transfer roasted vegetables to a large serving platter and serve warm.

Baked Parmesan Yellow Squash

This recipe from “Five Heart Home” is perfect for even the laziest chefs. It works when you’ve got just one squash left in the fridge from your last grocery haul when you were feeling inspired to cook. But now if you’re feeling lazy, you can throw together this Parmesan squash recipe. This is the perfect cheesy side dish for dinner with only three ingredients!

What You’ll Need

• 2 medium-sized yellow squash
• Garlic salt & freshly ground black pepper
• ½ cup freshly grated Parmesan cheese

What You’ll Do

• Place an oven rack in the center position of the oven. Preheat the oven to 425°F. Line a baking sheet with foil (lightly misted with nonstick cooking spray) OR parchment paper.
• Wash and dry the squash, and then cut each one into ¼-inch thick slices. Arrange the squash rounds on the prepared pan, with little to no space between them. Lightly sprinkle the squash with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of squash.
• Bake for 15 to 20 minutes, or until the Parmesan melts and turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes. Alternatively, you may broil them for a minute or two at the end of the cooking time to speed up the browning.) Serve immediately.

Maple and Bacon Glazed Brussel Sprouts

Maple syrup doesn’t just go on pancakes: try it on your veggies! This recipe from “Taste of Home” is the perfect mix of sweet and salty. Wow your family on Thanksgiving with this flavorful side, or make it as a weeknight vegetable dish.

What You’ll Need

• 5 bacon strips, chopped
• 1 pound fresh Brussels sprouts, trimmed
• 3 tablespoons butter
• 1/2 cup chicken broth
• 1/4 cup chopped pecans
• 1/4 cup maple syrup
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

What You’ll Do

1. In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.
2. Meanwhile, cut an “X” in the core of each Brussels sprout. In a large skillet, saute sprouts in butter until lightly browned, four to five minutes.
3. Stir in the broth, pecans, maple syrup, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for five minutes. Uncover; cook and stir until Brussels sprouts are tender, 8-10 minutes longer. Sprinkle with bacon.

After class, work or a long day, nourish yourself, VALLEY! Roast your favorite veggies.

Tweet us your favorite fall veggies @VALLEYmag!

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