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.
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.
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.
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.
With just a modest amount of pure maple syrup, this version retains all the expected sweetness of the familiar dish.
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.
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.
Give shredded brussels sprouts extra flavor by adding poppy seeds and garlic.