Fall is full of beautiful foliage, colors, smells – and food! This season introduces some delicious, nutritious and colorful vegetables to get excited about. Read on to learn how to take advantage of the seasonal fare and some recipes to go along with it!
- Spaghetti Squash: This bright yellow and bulbous vegetable adds calcium and fiber to your diet. It’s also a great substitute for pasta and found in most grocery stores and farmers’ markets. Click here for our favorite recipe for Parmesan Spaghetti Squash.
- Beets: Come in a variety of colors. Red, yellow, white and even multicolored. Whichever color you choose, it is a good source of iron and Vitamin C. Beets pop up on menus in the fall and can be prepared in many different ways. Here is a simple Roasted Beet Salad with Feta Cheese and Lemon Vinaigrette recipe that is delicious!
- Brussel Sprouts: This veggie is sometimes an acquired taste, but when prepared right, even children fall in love with them. They are full of fiber, vitamin C, iron and vitamin B6. Here is a recipe for Roasted Brussel Sprouts with Garlic that is sure to please!
- Pumpkin: …..and not just pumpkin spice! It’s part of the squash family and full of Vitamin C, iron and fiber. Also, the seeds can be roasted and are a good source of omega-3, and great for a snack on the go. Check out this receipt for Pumpkin soup; a wonderful and hearty soup.
- Sweet Potatoes: This versatile fall staple can be found in desserts and side dishes. It’s also a good source of vitamin C and B6. It can be baked, mashed, roasted or turned into fries. If you have an air fryer and a craving for french fries, sweet potato fries are a healthy alternative.
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