Brussels Sprout Salad with Avocado and Pumpkin Seeds
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.
Baked Sweet Potato with Maple-Oat Crumble
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.
Roasted-Cauliflower Yogurt Dip
Roasting the cauliflower lends it a sweet, caramelized finish. Blended with yogurt, it becomes downright velvety.
Honey-Glazed Carrots with Garlic
Caramelized in a sweet-and-spicy blend of honey, rosemary, and dried red chile, these colorful roots bring a subtle heat to the meal.
Pumpkin Wedges with Sage
Spice up the sweet, fibrous flesh of a roasted pumpkin by adding fresh sage leaves and olive oil.
