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10 Fruits and Vegetables in Season For Fall to Add to Your Plate

Seasonal eating is fresh, fun, and better for the environment. Add these fruits and vegetables in season for fall to your next shopping list!

What is your favorite thing about fall? I love the leaves changing, the cozy weather, and the fall activities. I also adore fall produce! I’m so ready for warming meals filled with the fruits and vegetables in season now.

Benefits of Eating Seasonally

  • Saves money. Seasonal produce is less expensive than out of season fruits and vegetables at the grocery store, because it is more plentiful.
  • Tastes better. Produce that is in season simply tastes better. If you’ve eaten a tomato in the middle of January, then you know what I mean!
    Adds variety to your diet. It is important to have variety in your diet, because different foods have different nutrients and benefits. If you eat seasonally, you are naturally adding variety to your diet as the seasons change.
  • Better for the environment. You’ll reduce your carbon footprint by choosing seasonal produce, because there was less energy used to grow and transport the food to your store. Bonus points if you shop at your local farmer’s market!
  • Less pesticide use. Foods grown out of season need a lot more assistance in the form of pesticides and chemicals to grow. Fruits and vegetables that grow naturally in fall weather conditions are easier to produce with less assistance.

Fruits and Vegetables In Season for Fall

Here is a list of 10 fruits and vegetables in season right now! You’ll also find recipes to inspire you to get into the kitchen.

Apples

Apple cinnamon coffee cake - Daisybeet

Apple picking is a quintessential fall activity, and it is dietitian approved! Apples contain fiber, vitamin C, and antioxidants. Make sure to eat the skin, though, as it holds most of the fiber and antioxidants!

Make this apple cinnamon coffee cake, five-minute bircher muesli, or this kale salad with apple, cranberries, and pecans by Deb Perelman, by way of Cookie and Kate.

Beets

Beets - fruits and vegetables in season - Daisybeet

Beets are one of the healthiest foods to eat. Not only do they contain several vitamins and minerals, beets have nitrates and pigments (that give them their beautiful color). These compounds have several health benefits. The nitrates in beets convert to nitric oxide in the body, which dilates our blood vessels, temporarily lowering blood pressure. The pigments in beets have antioxidant effects that may reduce inflammation.

Try this beet and goat cheese salad with wild rice and chickpeas, dreamy pink beet + white bean dip, and these baked zucchini, beet, and sweet potato fritters.

Broccoli

Broccoli - fruits and vegetables in season - Daisybeet

Broccoli might just be my all time favorite vegetable. It is part of the cruciferous vegetable family, which also includes Brussels sprouts, cabbage, cauliflower, and kale. In addition to fiber, vitamin C, iron, and potassium, broccoli has phytonutrients that lower inflammation and may help lower the risk of cancer.

Roast up a tray of this addicting lemon parmesan broccoli, try this broccoli salad with Thai peanut dressing, or this easy pasta and broccoli recipe by Skinnytaste.

Brussels Sprouts

Roasted fall vegetable kale and quinoa salad - Daisybeet

Brussels sprouts had a bad rap for a while, but they are absolutely delicious when roasted to crispy perfection. They share similar health benefits to broccoli, as they contain the same phytonutrients. Also, Brussels sprouts are an excellent source of vitamins C and K.

This kale quinoa salad with fall roasted vegetables contains Brussels sprouts. These crispy roasted Brussels sprouts by Chelsea’s Messy Apron look insane!

Cauliflower

Cauliflower - fruits and vegetables in season - Daisybeet

Cauliflower – the trendiest vegetable of our time. It’s been transformed into pizza crust, gnocchi, and rice because of it’s neutral flavor. But cauliflower is delicious in it’s natural whole form, too! It is a perfect neutral palate to experiment with lots of flavors. Cauliflower is high in fiber, vitamins C and K, and antioxidants.

I have a bunch of cauliflower recipes on the blog, so here is a little list:

Kale

Kale is a hardy green, so it holds up to the falling temperatures in the fall, which softer greens can’t handle. It’s a super nutrient dense food, and is loaded with nutrients including vitamins A, C, and K. Also, kale is a good plant-based source of calcium.

Tis the season to load up on all the kale salads! Try my favorite dairy free kale caesar salad, this Greek kale salad by Gimme Delicious, and this kale salad with carrot ginger dressing by Love & Lemons.

Pears

Hasselback baked pear oatmeal - Daisybeet

Pears are another in season fruit for the cooler months. They contain both soluble and insoluble fiber. Soluble fiber is a prebiotic, feeding the good bacteria in our guts! Just like apples, the pear skin contains most of the fiber.

Try my hasselback baked pears on oatmeal for a delicious breakfast. I also love to roast pears with beets and sweet potatoes for a dinner side!

Pumpkin

Pumpkin alfredo sauce - Daisybeet

Pumpkin is a versatile and nutritious ingredient that is in season for fall. It can be used in both sweet and savory recipes. Pumpkin is a good source of fiber. It is also rich in beta-carotene, an antioxidant that makes pumpkin orange, and benefits eye and skin health.

This vegan pumpkin alfredo sauce is one of my favorite pumpkin recipes to make in the fall! Also, try these healthier pumpkin muffins by Gimme Some Oven, or these pumpkin pancakes by Well Plated.

Squash

Butternut squash tacos - Daisybeet

You’ve probably seen lots of winter squash varieties showing up in your grocery stores and farmer’s markets. From butternut to delicata, winter squashes are abundant this time of year. They are a versatile ingredient – turn them into soups, curries, or mash them like potatoes. Winter squashes are rich in fiber, vitamin C, potassium, and carotenoid antioxidants.

Here are some of my favorite ways to prepare winter squash:

Sweet Potato

Sweet potato - Daisybeet

Last but not least, sweet potatoes are a favorite fall tuber. Sweet potatoes are slightly higher in fiber than white potatoes, and they are higher in vitamins A, B6, and C. I love roasted sweet potato wedges as a side with dinner!

Try these sweet potato toasts with Mediterranean salsa, Mexican stuffed sweet potatoes, and this sweet potato casserole by Joy Food Kitchen.

Let me know if you love this post by leaving a comment below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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Featured

Addicting Lemon Parmesan Broccoli (Gluten Free)

Everyone will love this lemon parmesan broccoli recipe! It will be your new, super addicting side dish to serve with any meal.

Lemon parmesan broccoli - Daisybeet

My favorite way to prepare broccoli is to roast it with just salt, pepper, and olive oil. But adding lemon and parmesan cheese elevates it to a whole different level!

This side dish reminds me of something that would be on the menu of your favorite New American restaurant. Even though the main ingredient is broccoli, it feels more unique and fancier than a simple plate of roasted vegetables.

Lemon parmesan broccoli - Daisybeet

How to make lemon parmesan broccoli

This recipe really couldn’t be easier. It will look so impressive when you serve it to your family and friends with the freshly grated parmesan and lemon wedges.

  • Roast broccoli on a sheet pan
  • Make the lemon dressing
  • Toss the roasted broccoli in the lemon dressing
  • Plate your broccoli, and top generously with freshly grated parmesan
Lemon parmesan broccoli - Daisybeet

Tips for making this recipe

  • Use freshly grated, high quality parmesan cheese. Because this recipe is so simple, the quality of ingredients is important to let the flavors shine. Purchase a fresh hunk of parmesan cheese and grate it yourself right before serving instead of using pre-grated packaged cheese.
  • Roast broccoli right on the baking pan. I recommend skipping the parchment paper or aluminum foil lining when roasting your broccoli. I find it gets crispier when I put it directly on the pan. Plus, less waste!
  • Choose broccoli with long stems. If you can find a head of broccoli with long stems, grab that one at the store. I like to keep as much of the stem on as possible because it adds a contrasting texture to the dish.
Lemon parmesan broccoli - Daisybeet

If you love this recipe, you may also like

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

Print

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 46 1x
  • Category: side dish

Description

Everyone will love this lemon parmesan broccoli recipe! It will be your new super addicting side dish to serve with any meal.


Scale

Ingredients

  • 2 heads of broccoli, chopped into florets
  • 1 tbsp olive oil
  • Salt
  • Pepper
  • 1/2 tbsp garlic powder
  • Zest of 1 lemon
  • 1 lemon, sliced into half moons

Lemon Dressing

  • 1 tbsp fresh lemon juice
  • 1 tsp dijon mustard
  • 1 tsp honey
  • 2 tsp shallot, minced
  • 2 tbsp olive oil

 

  • 1/3 cup parmesan cheese, finely grated
  • 1 tsp crushed red pepper

Instructions

  1. Preheat oven to 400 degrees F.
  2. Toss broccoli florets in olive oil, a generous shake of salt and pepper, garlic powder, and lemon zest.
  3. Spread broccoli in an even layer on a large baking sheet. Top with slices of lemon.
  4. Roast for 25-30 minutes, until broccoli is nicely browned and crispy.
  5. While the broccoli roasts, prepare the dressing. Whisk together the lemon juice, mustard, and honey until combined. Add shallots and slowly drizzle in olive oil. Continue whisking until dressing is cohesive.
  6. Remove lemon slices from the baking dish. Place broccoli in a large mixing bowl and pour on the dressing. Toss thoroughly so each piece is coated.
  7. Plate the broccoli and sprinkle on the freshly grated parmesan cheese and crushed red pepper.
  8. Garnish with the roasted lemon slices, if desired. 


Notes

  • Store in the fridge in an airtight container for up to 3 days. 

Keywords: lemon parmesan broccoli, gluten free, side dish

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