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3 Tasty & Heart-Healthy Fall Recipes to Try

October 12, 2017

The arrival of fall doesn’t have to be all about pumpkin-flavored foods (unless you like them, of course). In fact, this seasonal favorite — along with squash, apples and Brussels sprouts — are full of vitamins and antioxidants, and can be used for more than just sweet treats.

Try these tasty and heart healthy fall recipes to add some new flavors to your plate.

Roasted Brussels Sprouts with Crispy Carrots and Capers

Brussels sprouts get a bad rap, but they’re packed with nutrients. They’re a good source of protein, iron and potassium, vitamin C and fiber.

This vegetarian recipe only takes about 15 minutes to make. Here’s what you’ll need:

  • 2 pounds of Brussels sprouts, trimmed and halved
  • 1½ cups of carrots
  • ¼ cup extra virgin olive oil
  • Cooking spray
  • 1 tablespoon of butter
  • ½ cup of drained capers
  • 1 tablespoon of chopped, fresh parsley
  • ¼ teaspoon of salt
  • ¼ teaspoon of pepper

How to make it:

  • Preheat oven to 450
  • Combine Brussels sprouts, carrots and 3 tablespoons of olive oil in a bowl  
  • Spread the Brussels sprouts and carrots onto baking sheet sprayed with cooking spray and roast for 15 minutes or until tender
  • Heat the remaining olive oil and butter in a pan. Add the capers and cook until brown and crisp — about 3 minutes. Drain capers on a paper towel when done
  • Combine Brussels sprouts and capers. Sprinkle with salt, pepper and parsley.

Pumpkin Alfredo

Pumpkin can be used for savory dishes, too. Plus, this dish has less cheese, but the same creaminess you’re accustomed to with regular Alfredo sauce.

Here’s what you’ll need:

  • 12 ounces of fettuccine
  • 2 tablespoons of butter
  • 2 minced garlic cloves
  • ¾ cup of pureed pumpkin
  • ½ cup whole milk
  • ½ cup grated parmesan
  • ½ teaspoon chopped rosemary
  • ¼ teaspoon grated nutmeg
  • 2 tablespoons chopped parsley

How to make it:

  • Cook fettuccine according to package directions
  • In a large skillet, over medium heat, melt the butter and add garlic. Saute until fragrant. Stir in rosemary, pumpkin and milk and stir until combined. Then add parmesan and nutmeg. Season with salt and pepper and simmer for about 5 minutes or until it reaches your desired consistency.
  • Turn off the heat and toss the pasta and sauce together. Garnish with parmesan and parsley, if desired.

Cauliflower Stuffing

Who says you need bread to have a delicious stuffing? Plus, cauliflower is loaded with vitamins C and A and fiber.

Here’s what you’ll need:

  • 4 tablespoons of butter
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 small head of cauliflower, chopped
  • 1 cup of chopped mushrooms
  • ¼ cup fresh parsley
  • 2 tablespoons chopped rosemary
  • 1 teaspoon ground sage
  • ½ cup vegetable or chicken broth

How to make it:

  • In a large skillet over medium heat, melt the butter, add onion, carrots and celery and saute about seven to eight minutes or until soft.
  • Add the cauliflower and mushrooms, season with salt and pepper and cook about 8 to 10 minutes or until tender.
  • Add herbs and stir until combined.
  • Add broth and cover skillet with a lid, about 15 minutes or until liquid is absorbed.

What are your favorite fall recipes? Share in the comments!

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