15 Best Fall Vegetables That Are Back in Time for Harvest Season

This nutrition powerhouse packs a punch with loads of vitamin A, B6, C, K, and calcium and potassium. Plus, it's a great vegetable to plant late in the season because it's hardy and will withstand an early frost with ease. Make kale chips by drizzling pieces of kale with olive oil and sea salt, then baking until crispy. Or steam, stir fry, or add to stews. You can also use raw baby kale in salads.

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This familiar winter squash stores well, so you can pick it up when you see it and store it in a cool, dark place for several months. Butternut squash can be peeled and roasted, then drizzled with maple syrup and olive oil. Or chop it up for stews, puree for soups, or serve as an alternative to sweet potatoes.

Canned beets are often bland, but fresh beets are sweet, earthy, and delicious. Both the greens and the rounded root portion of beets are edible. Sauté the greens with olive oil and garlic, and roast the root portion until fork-tender. Then rub off the skins when cool using paper towels (it's messy but worth the effort).

There are so many different types of squash available in the fall—from acorn squash to delicata squash to the lesser-known buttercup squash. Their sweet flavor is amazing when roasted, mashed, or served as a Thanksgiving side dish. And, as the name implies, they'll keep well into the winter months when stored in a cool, dark place.

It's not just for pies! Pumpkins are incredibly versatile in both sweet and savory dishes. Add chunks to stew or casseroles, or bake whole and scoop out the pulp for the best ever pumpkin desserts.

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Cabbage is so much more than cole slaw. Firm heads will last a couple of months in your crisper, so grab a few when they're on sale. Make homemade sauerkraut (it's way better than store-bought and so simple!), or classic cabbage rolls, which are the ultimate in comfort foods.

Abundant in autumn, cauliflower can be prepared so many different ways beyond steaming. Try it mashed or roasted to bring out its sweetness. (And yes, there are varieties that come in other colors, including orange and purple!).

Broccoli sometimes gets a bad rap as tasteless and mushy, but that's only if you overcook it. Instead, make your own broccoli-cheese soup, try it in a casserole, or roast it until crispy.

Both regular potatoes and sweet potatoes are harvested in the fall, and they're so perfect for, well, just about every dish you can imagine! Look for golden potatoes with silky flesh that's ideal for baking or mashing, or roast chunks of any kind of potato with other seasonal root vegetables such as turnips and squash.

Leeks make a great stand-in for onions. They store well for a couple of months in the crisper. Sauté them, add to soups, or stir fry them.

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Radishes love, love, love cool weather, so they're great to add to your fall garden. Some types mature in less than a month!

Brussels sprouts are sweeter when harvested after a frost, so try to buy local at the farmers' market, if possible. These cute little heads are great roasted and drizzled with maple syrup or crisped up in the air fryer.

As cool-weather lovers, carrots taste sweetest in the fall. There are many different types and colors, but orange carrots tend to be sweetest, especially when roasted. The good news is, they’ll last a few months in your crisper.

This spicy green veggie loves cooler weather and is abundant (and most delicious) in the fall. You can plant it in the garden and harvest baby arugula in about a month. Use it in salads, tossed with pasta, or as a topping for pizza.

Turnips may not get a lot of glory, but they're sweet and abundant in the fall. Roast them for stews and side dishes, or julienne raw turnips for a spicy crunch in your salads. Their greens also are edible.

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