Autumn Meals That Will Hit The Spot This Season

Roasted Root Vegetables -- Carrot, Turnip, Rutabaga, Parsnip, Shallot

These vegetable-based meals take advantage of fall’s incredible produce and are packed with flavor. Try one this week!

Roasted Veggies with Crunchy Quinoa Topping

You can choose your favorite root vegetables for this recipe and scale it to your own needs as this is a seasoning mix for the vegetables. It’s made from salt, pepper, olive oil, shallot, lemon zest, pepitas, red quinoa, parsley, and the secret umami-packed ingredient – 1/4 tsp. of MSG. If you’ve never cooked with MSG before, have no fear! It’s completely safe and adds a ton of flavor by bringing out the flavors in the other ingredients here.

Crispy Sea Salt Cauliflower

This cauliflower is an amazing side dish, but you might just find that it’s good enough to eat alone as a snack! Cut the cauliflower into very small bite-size florets and let them marinate in apple cider vinegar for 15-30 minutes. Remove the florets from the vinegar and toss them in the oat flour, sea salt, and pepper mixture before baking for about 15 minutes. If you don’t have oat flour, your favorite flour will work just as well, though the oat flour does add an extra layer of flavor.

Creamy Cauliflower Rice

This creamy, garlicky take on cauliflower rice is sure to hit the spot all season! You’ll start by cooking the brown rice to package directions. Then, boil chopped cauliflower in vegetable broth until it is tender. Transfer the cauliflower to a blender/food processor and puree it with salt, adding milk or vegetable broth as needed to achieve a smooth, creamy consistency. Pour the puree over the rice. Finally, melt butter in a skillet and cook minced garlic for a few minutes before adding the rice mixture. Melt in mozzarella and season with salt and pepper to taste!

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Cheesy Brussel Sprouts

If you didn’t think it was possible to love Brussel sprouts more than you already do, this recipe might just change your mind! In this recipe, Brussel sprouts are baked with garlic and a gruyere-based mornay sauce (béchamel with cheese added!) with extra gruyere on top. The recipe doesn’t call for it, but panko/breadcrumbs would be a welcome addition to the top of the dish!