The leaves are colored mustard and auburn and we’re all pounding pumpkin spice lattes like it’s going out of style. We crawl into cozy, soft sweaters (#sweaterweather), pull on our new fall boots fresh out of the box, and sip on hot toddy’s while we nestle into the far corners of bars. We cuddle up in throws to shield the nippy crisp air that freshens our faces. This is fall. Though, another defining attribute that we all await are autumn’s produce plucked and prepped for fresh seasonal dishes.
Fall calls for squash, figs, brussels sprouts, apples, beets, carrots, and more, all in peak and ready to be whipped up into warm, hearty dishes (think pork chops with sautéed apples and baked brussels sprouts with pancetta) that are as cozy as cashmere. But as much as we love meat, we’ll be eating enough of that come Thanksgiving. The real stars of autumn are its vegetables and spices anyway, and if you’re hungry like us you’re going to want to try something a little more inventive than butternut squash soup and pumpkin bread. That’s why we rounded up five chefs from renowned restaurants nationwide to share their favorite fall recipes for the season that are veggie-centric, sweet, and delicious.
Chloe Cascarelli, the culinary force behind the newly opened vegan spot by Chloe, brings us a fall favorite with a sweet twist. Maple exudes autumn and the hazelnuts provide a nutty crunch that we all love.
1 ½ pounds Brussels sprouts
¼ cup olive oil
¾ teaspoon sea salt
¼ teaspoon black pepper
2 tablespoons maple syrup
½ cup coarsely chopped hazelnuts, toasted (see below)
Make-Ahead Tip: Brussels sprouts can be roasted a day in advance and kept refrigerated. Reheat before serving by roasting at 375 degrees until heated through.
Preheat oven to 375 degrees.
To prepare Brussels sprouts, remove any yellow or brown outer leaves, cut off the stems, and cut in half. In a large bowl, toss the Brussels sprouts, oil, salt, and pepper together. Once all of the Brussels sprouts are coated in oil, arrange them in a 9x 12-inch pan.
Roast for 15 minutes. Stir Brussels sprouts around with a spatula or large spoon to even out the browning; continue to roast for another 15 minutes. Stir the Brussels sprouts again, and drizzle maple syrup over top. Roast the Brussels sprouts for 15 minutes more, or until they are fork tender (about 45 minutes total roasting time).
Toss the roasted Brussels sprouts with hazelnuts and serve.
Tip for roasting hazelnuts: To toast the hazelnuts, preheat oven to 350 degrees. Place the hazelnuts in one layer on a rimmed baking sheet. Roast for 10-12 minutes, or until lightly browned and fragrant. Keep checking on them every few minutes because nuts can burn quickly.