Autumn is here, which often signals the start of the “everything pumpkin” season. While we encourage you to enjoy all your pumpkin fall favorites, remember there are lots of other fruits and vegetables in season this time of year. Take a look at the list below to find out what’s fresh at your local grocery or farmer’s market this fall. We’ve also included a few healthy recipe tips to incorporate the fresh produce to help you break out of the “everything pumpkin” rut.
- Brussels sprouts
- Pears (late season)
- Star fruit
- Sweet Potatoes
- Winter squash
Spiced Sweet Potato Chips (from Women’s Health)
- 1 sweet potato, peeled (12 oz)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon sugar
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- Preheat the oven to 375°F.
- Cut the potato into very thin slices. Spray two baking sheets with cooking spray. Arrange the slices on the sheets in a single layer, and lightly coat the slices with cooking spray. Bake for 7 minutes, or until they’ve barely started to brown. Remove, turn them over, return to the oven, and bake 7 to 10 more minutes until lightly browned. Transfer to a bowl, and repeat remaining potato slices.
- Meanwhile, in a small bowl, combine the cumin, sugar, chili powder, and salt. Pour over the chips, toss well, and serve.
Calories per serving: 138
Oven Roasted Brussel Sprouts (from Whole Foods Market)
- 1 pound Brussels sprouts, trimmed and halved lengthwise
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- Preheat oven to 400°F.
- Toss Brussels sprouts with oil, salt and pepper on a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside, 30 to 35 minutes. The leaves that are loose will be especially brown and crispy.
- Transfer to a bowl and serve.
Nutritional Info Per Serving:110 calories (70 from fat), 7g total fat, 1g saturated fat, 0mg cholesterol, 320mg sodium, 10g carbohydrate (4g dietary fiber, 2g sugar), 4g protein
More Brussel Sprout Recipe Ideas: (Whole Foods Market)
Rosemary Parmesan Brussels Sprouts
Add 1 tablespoon chopped fresh rosemary to Brussels sprouts before roasting. During the last 5 minutes of roasting, add 1/4 cup pine nuts. Stir well and continue roasting until Brussels sprouts are tender. Before serving, toss with 1/4 cup shredded parmesan cheese.
Cranberry Pecan Brussels Sprouts
During the last 5 minutes of roasting, add 1 cup dried cranberries and 1/4 cup pecan pieces. Stir well and continue roasting until Brussels sprouts are tender.
Brussels Sprouts and Kale Salad
After roasting, allow Brussels sprouts to cool to room temperature. Toss with 4 cups baby kale mix, 1/4 cup crumbled goat cheese and 1/4 cup balsamic vinaigrette.
Cranberry Fig Relish (from Cooking Light)
- 1 cup fresh orange juice (about 4 oranges)
- 3/4 cup chopped dried figs
- 1/2 cup dry red wine
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 12-ounces of fresh cranberries
- 1/3 cup chopped pecans, toasted
- Combine the first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
- Add sugars and cranberries. Cook over medium heat 10 minutes or until mixture is slightly thick and berries pop, stirring occasionally.
- Cool slightly. Stir in pecans.
- Cover and chill.
Nutrition Information: 128 calories per serving (serving size: ¼ cup)
Other tips: Add cranberry fig relish to turkey sandwiches for a pre-Thanksgiving treat!
Can’t get enough of that pumpkin goodness? Check out these 11 pumpkin-tanstic recipes from Cooking Light. http://www.cookinglight.com/food/in-season/healthy-pumpkin-recipes