20 Must-Try Fall Veggies for Autumn-Inspired Dishes

What are fall vegetables?

Fall vegetables are planted in mid to late summer and harvested in the fall. They can be root or cruciferous types with a wide range of textures and flavors.

Here is a list of our favorite fall vegetables and some ideas on how to use them!

Grab it now on Instacart:

Pumpkin (2.5 lb)

Hubbard Squash (1 lb)

Fresh Brussel Sprouts (per lb)

Artichoke (2 ct)

Green Beans (per lb)

Organic Parsnip (1 ct)

1. Pumpkin 

Pumpkin seeds were first cultivated as early as 7,000 years ago in Mexico. They now grow around the world, except for Antarctica. Some of the top pumpkin producers in the United States are Illinois, Virginia, Indiana, Texas, and California. In the fall, recipes including pumpkin include the ever-popular spiced pumpkin pie, as well as pumpkin cheesecake bars.

2. Broccoli 

Broccoli comes from the mustard clan, also known as Brassicaceae. It’s also a wild cabbage cultivar. Enjoy a bowl of delicious broccoli and spinach soup or curried broccoli fritters on a cool fall day.

3. Cauliflower 

These fall veggies have been enjoyed in Europe as early as the 16th Century but were only introduced to the United States in the 20th Century. Roast cauliflower and serve with turmeric and coconut, or serve a delicious cheddar cheese and cauliflower soup.

4. Hubbard squash 

Hubbard squash belongs to the Cucurbita maxima species and was first produced in South America. They are a great source of fiber and Vitamin C. Consider roasting hubbard squash with rosemary and ground pepper, then serving them a variety of roasted meats like pork or turkey.

5. Potatoes 

Potatoes were first cultivated in Europe in the 16 Century and have since become a staple vegetable throughout the globe. Enjoy a filling potato salad, complete with a tangy mayonnaise and garnished with parsley, or with delicious beef curry.

6. Brussels sprouts 

Brussels sprouts are renowned for their edible buds that look a lot like little cabbages. The vegetable derived its name from Brussels, Belgium. Enjoy a plate of macaroni and cheese with a side of Brussels sprouts and pumpkin.

7. Carrots 

Carrots were first grown in Southwestern Asia and Europe. Today, it’s found throughout the world, with California cultivating 85% of the country’s produce. For fall, slice your carrots, glaze them, and serve as is or with other fall veggies.

8. Edamame

The first edamame was discovered in China more than 2,000 years ago. It’s also known as green soybeans. Use these to rustle up an edamame and feta salad or in a salad with cashews and sesame seed salad dressing.

9. Beets

Beets were originally derived from the ancient Middle East and are part of the Beta vulgaris plant species. Use beets to make an onion, balsamic vinegar, and brown sugar salad — this goes wonderfully with beef or pot-roasted chicken.

10. Radishes 

Radishes date back as far as the Pharaoh era in Ancient Egypt. It’s a root vegetable and got its name from radix, which is Latin for “root.” Braise your radishes and eat them with onion and bacon, or make a radish salsa dish for fall.

11. Zucchini 

Also known as baby marrows or courgette, these were initially introduced in the United States in the 1920s. Fill up with homemade zucchini bread or zucchini soup on cold days.

12. Artichokes 

Artichokes originated in the Mediterranean and are recognized by their purple flowers. The biggest cultivator of artichokes in the United States is Castroville in Monterey County, California. Make spinach and artichoke lasagna or a delicious artichoke and cheese pie.

13. Green beans

These fall veggies are native to Peru and spread to the United States by Native Americans. Make a lovely green bean casserole with fried onions, or simply enjoy your green beans with garlic and butter.

14. Cucumber 

Cucumber is native to the Indian subcontinent and was first grown more than 3,000 years ago. Cucumbers are also known as Cucumis sativus. Make a cucumber and chicken salad with pesto, or a delicious cucumber, almond, and feta dish if you prefer vegan dishes.

15. Spinach 

This vegetable is part of the Chenopodiaceae clan. If you’re looking for new ways to use spinach in the fall, why not try spinach balls — these comprise an oven-baked blend of spinach, eggs, seasoning, garlic, butter, and Parmesan cheese.

16. Cabbage

Cabbages were first discovered in Europe before 1000BC. Make apple cider-braised cabbage, or roast your cabbages and serve with a decadent rosemary and walnut dressing.

17. Parsnips

Used as medicine since before Roman times, parsnips are a sweet, lightly licorice-tasting veggie with a hint of spice. Roast your parsnips and eat them with creamy garlic butter, or use them as a side dish with a casserole.

18. Garlic

Native to Middle Asia, garlic now grows all across the globe. Garlic adds flavor to curries, stews, roasts, and more.

19. Arugula 

A tasty vegetable known for its nutty pepper-like taste, arugula is also nutrient-dense and a healthy choice. Use it in salads, sandwiches, or roasted with a marinara sauce. Arugula, also referred to as rocket, is often a garnish.

20. Celery

A specific variety of celery called smallage was discovered in China as far back as the 5th century. Use celery in your fall soup recipes or in a smoothie. Another great way to eat this is braised with cider and succulent chicken. Celery and pepper caponata also complements seared steak perfectly.

How do you store fall vegetables?

Storing fall veggies is fairly straightforward, and, in general, they can be kept fresh for quite some time. For best results, store cruciferous veggies in plastic bags before refrigerating them. Potatoes and other root vegetables shouldn’t be refrigerated but stored in a cool, dark place instead.

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