Favorite Fall Recipes

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Alexandra Stafford | Alexandra's Kitchen
This dressing, a combination of tahini, olive oil, lemon juice and garlic, is the perfect accompaniment to roasted vegetables: from cauliflower to broccoli, carrots to parsnips, onions to cabbage. // alexandracooks.com
Roasted with olive oil, salt and pepper, the Brussels sprouts and the pancetta crisp up in unison, the fat from the pancetta flavoring the sprouts, whose crispy surfaces emerge glistening and caramelized. Served with balsamic vinegar, this is a Brussels sprouts recipe that even those who don't like sprouts will absolutely love! // alexandracooks.com
It's dishes such as this that make me understand (almost) how people can be vegetarian. In In this slow-cooked kale, kale is blanched first, roughly chopped and then sautéed over low heat for thirty minutes in olive oil with onions, garlic, rosemary and chile de árbol. It's almost black and slightly crispy when finished. It is sweet and addictive. // alexandracooks.com

Favorite Vegetable Side Dishes for Fall

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