Enjoy fall veggies with these seasonal sides, including mashed potatoes, roasted pumpkin, and spaghetti squash.

No roasting pan necessary for these adorable cabbage cousins: Tossed with avocado and coated in a bright lemon-Dijon dressing, the tender brussels sprout leaves make a showstopping salad.

Why relegate sweet potatoes to the dinner table? This multi-textured delight, which can be baked the night before, tastes just right in the morning.

Roasting the cauliflower lends it a sweet, caramelized finish. Blended with yogurt, it becomes downright velvety.

Caramelized in a sweet-and-spicy blend of honey, rosemary, and dried red chile, these colorful roots bring a subtle heat to the meal.

If you're serving vegans, swap the feta for some nutritional yeast, which has a mild nutty, cheesy flavor.

Cool-weather veggies like butternut squash are rich in beta-carotene.

Sweet, salty, and spicy -- with a garlic kick -- this dish captures a range of tasty flavors and has numerous healthful benefits.

Butternut squash boosts this recipe with beta-carotene and vitamin C.

This colorful salad is a cinch to make -- the oven does most of the work -- and is loaded with nutritious vegetables and fruit.

A healthy redo of french fries, this popular veggie curbs the fat and salt but keeps the crunch.

This recipe for basic roasted pumpkin is so simple and very versatile. You can eat the sweet, fibrous flesh straight out of the shell with some olive oil, salt, and pepper, or you can get creative with different seasonings.

Halved acorn squashes become built-in dishes for a Moroccan-inspired blend of extra-lean ground beef, bulgur, pine nuts, golden raisins, and cinnamon.

This decadent dish, flavored with paprika, serrano chili, tomato paste, and cilantro, will add flair -- and fiber -- to any fall menu.

Spaghetti squash may not taste like pasta, but it can support your favorite pasta sauce and is a filling, tasty, and nutrient-rich alternative.

Packed with antioxidants, this dish is as healthy as it is flavorful. It uses a lightened-up bechamel sauce, so you get the richness without the butter.

Loaded with vitamins A and C, sweet potatoes are a nutritionist's dream. Roasted and served with a healthy, low-fat topping, they become a very satisfying meal.

You can swap any fall veggie -- brussels sprouts, turnips, or cabbage -- into this warm salad. Just make sure you cut everything to about the same size for even roasting. Don't skip the celery leaves: they may seem delicate, but they pack a lot of flavor.

Tender, nutty quinoa makes for a hearty hash when pressed with vegetables. Top each helping with a poached egg and you've got brunch.

A cruciferous family member, Brussels sprouts have long been considered cancer-fighting superstars thanks in part to the presence of compounds called indoles.

Broiling is one of the easiest ways to cook broccoli rabe: The stalks turn bright green and tender and the leaves get nice and crispy. Serve this rich, zesty combo as a warm salad or over pasta for an even heartier dish.

Heart-healthy olive oil stands in for butter and heavy cream. Plus, parsnips, a less-starchy root vegetable, pack in fewer carbs than spuds.

Butter and cream usually mean mashed potatoes are off-limits for vegans, but this variation gets its silky texture from white beans instead. Adding the legumes also doubles the amount of protein compared with traditional spuds.

This dish uses farro (also known as emmer wheat), a popular Italian whole grain with a nutty taste that's making its way into American kitchens.

Give sweet, roasted pumpkin an extra kick of flavor with fennel and cumin seeds, red-pepper flakes, and maple syrup.

Don't be turned off by the gnarled appearance of celery root. Once caramelized, the vegetable's citrusy, licorice-like flavor shines.

The red grapes' sweetness brings out the nutty notes in the brussels sprouts. Pick ones that are about an inch in diameter; larger sprouts tend to have a bitter flavor. Walnuts give this dish a bit of heart healthy omega-3s, but feel free to swap in almonds or pecans.

A surprisingly good source of vitamin C, raw parsnips have slightly more of the antioxidant than their cooked counterparts.

Using a ricer yields mashed potatoes with an especially light, fluffy texture. Garlic and chives give them a resonant flavor.

With just a modest amount of pure maple syrup, this version retains all the expected sweetness of the familiar dish.

Instead of butter and bacon fat, this lightened gratin uses nut cream.

These autumn vegetables get a flavor kick from spicy kimchi juice.

The noodlelike squash delivers just a quarter of the carbs of traditional spaghetti, plus small amounts of carotenoids.

This baked riff on ratatouille may look sophisticated, but it's surprisingly simple. Serve it for brunch or at dinner parties -- and save leftovers to eat straight out of the dish by the forkful.

Delicata squash is tossed with kale, cranberry beans, and a tangy balsamic dressing. Compounds in kale prompt the liver to release enzymes that may fight cancer.

Rather than serving expected mashed potatoes, use nutritious rutabagas, mashing them with buttermilk and seasoning them with a dash of nutmeg.

Layer-and-bake dishes offer ways to turn leftovers into something luscious -- and they're ideal mediums for healthful ingredients. In this dish, a little Gruyere cheese provides a decadent texture, while sweet potatoes, leeks, and tangy grated apple make the dish especially moist, so you can use less fat.

When roasting sweet potatoes, leave the skins on for greater nutrition (and better texture). High heat muddies the fresh flavors of the herbs and lemon zest in pesto, so top it on just before serving.

Add tropical flavor to a nutrient-rich sweet potato by topping it with cilantro, coconut flakes, and pomegranate seeds.

This dish is much healthier than its casserole counterpart. The Gorgonzola's rich, creamy texture offers a nice counterpoint to the crunchy, selenium-packed nuts. Briefly steaming the beans rather than boiling retains their vitamin C and B6 content.

Butternut squash, apples, cinnamon, and raisins -- all popular fall flavors -- add to the sweetness of this warm and gooey dish.

Give shredded brussels sprouts extra flavor by adding poppy seeds and garlic.

Butternut squash lends a lush texture and sly sweetness to everyday mashed potatoes. A whisper of nutmeg finishes it off.