Fall is flush with unique flavors! Apples, pears, squash, and cabbage are some of the fruits and vegetables that are plentiful this time of year and make the perfect sides for tasty autumn fare. Add some of the season’s favorite spices like maple, cinnamon, nutmeg, and ginger, and you will be off to a satisfying dish.
This first dish can be served warm or cold, pairs well with many proteins, and adds a splash of color to your fall table. I chose a yellow delicious apple for its tender texture and contrasting color to the brightly colored cabbage.
Braised Red Cabbage with Apples
Braised Red Cabbage with Apples
Ingredients
- 2 apples Macintosh, Yellow Delicious, or Rome varieties
- 1/2 cup red onion
- 1 carrot shredded
- 1 pound red cabbage
- ½ c. water
- 1/3 c. balsamic vinegar
- 2 tsp maple syrup
- 1 Pinch of cinnamon
- 1 Pinch of nutmeg
Instructions
- Cut the onion into julienne slices.
- Using a French knife, cut the cabbage in half and then into thin slices.
- Add 1 T. avocado oil to a Dutch oven and heat to medium-high.
- Add onion and cabbage and stir to coat with oil.
- Add water, vinegar, maple syrup, and spices.
- Combine well and simmer on low for 15 minutes.
- Add sliced apples, cover with the cabbage, and simmer until tender.
- Salt and pepper to taste; sprinkle with additional cinnamon if desired.
Notes
Nutrition
Although technically a fruit, acorn squash has the nutritional profile of a starchy vegetable. While it’s available year-round, it really shines in the fall.
I love roasting acorn squash and allowing its naturally sweet, nutty flavor to take center stage. But adding freshly chopped herbs and Parmesan cheese before roasting creates a deliciously crisp coating and adds another layer of flavor.
Slicing the squash into beautiful half-moons highlights its unique shape, making this dish as appealing to the eye as it is to the palate. It’s a wonderful addition to any fall table!
Parmesan-crusted Acorn Squash
Ingredients
- 2 acorn squash
- 1/3 c. grated Parmesan
- ¼ cup fresh chopped parsley
- 1 tsp sage
- 1 tsp rosemary
- 2-3 cloves garlic minced
- ½ tsp kosher salt
- ½ tsp freshly cracked pepper
- 2 T olive oil
Instructions
- Preheat oven to 400 degrees.
- Wash acorn squash, cut it in half from top to bottom, and then cut it into ½” semi-circles.
- Place the squash into a large bowl and drizzle oil over the squash.
- Add all of the herbs and salt and pepper, and coat well.
- Add to a parchment-lined baking sheet, and coat with Parmesan cheese.
- Bake for 10-15 minutes or until fork-tender, and lightly browned.
Notes
Nutrition
Sheet Pan Roasted Pork Chops with Assorted Vegetables
Ingredients
- 4 Bone-in pork chops ½ “ thick- approximately 4-5 oz Center cut loin or rib chops work well
- 1 T. Dijon mustard divided
- 1/3 c. olive or avocado oil divided
- 1 T maple syrup
- 1 pound of butternut squash washed, peeled, and cut into ½” cubes or carrots, or turnips
- 3 cloves garlic minced
- ½ tsp fresh ginger
- 2 T. shallots chopped
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 T. fresh parsley washed and chopped
Instructions
- Preheat the oven to 450 degrees
- Whisk together 2 T. oil, maple syrup, salt, and pepper in a small bowl.
- Dip pork chops in the bowl and then place on one side of a large baking sheet.
- Add the butternut squash and 1 T olive oil in a medium bowl. Toss well to coat, then place on the other side of the sheet pan.
- Sprinkle the minced garlic, ginger, and remaining salt and pepper over everything.
- Roast for 20-30 minutes, then broil until the pork chops are lightly browned.
Notes
Nutrition
Fall often means getting back into the swing of school schedules, after-school activities, and busy evenings. Keep takeout from taking over with easy, flavorful sheet-pan meals like these Pork Chops with Roasted Vegetables!
This recipe comes together quickly, making it a great option for busy weeknights. For even cooking, be sure to cut your vegetables into uniform pieces. Carrots add a beautiful pop of color, while fingerling potatoes can make this an even more satisfying, well-rounded meal. You can also switch things up with seasonal favorites like Brussels sprouts or butternut squash. It’s a simple, versatile dinner with minimal cleanup!
Try one dish a week over the next month and decide which recipes will make a regular appearance on your dinner table or at your holiday celebration later in the year. Making colorful and fresh fruits and vegetables a part of your eating pattern will keep you on the Path to Wellness!
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