Farmers Market Fall Finds Recipes
These farmers market fall finds recipes are full of root vegetables, sweet potatoes, beets, winter squash, and celeriac. They are delicious recipes that make easy side dishes for weeknight meals or a holiday dinner.
As a chef and nutrition consultant, fall is one of my favorite times to cook. The colors, the textures, the earthy flavors of seasonal root vegetables make the most soul-satisfying form of cookery, roasting. I love visiting my local farmers market on crisp mornings, basket in hand, knowing I’m about to bring home the best beets, sweet potatoes, golden carrots, and sometimes a gnarly but gorgeous celeriac root or two.
Here’s the good news: fall vegetables like red onions, golden beets, and butternut squash aren’t just delicious, they’re deeply nourishing and packed with heart-healthy nutrients. If you’re on a calorie-restricted diet or following a medically restrictive diet, roasted vegetables can offer a great way to hit your daily values while keeping your meals exciting. And when you’re dealing with cold weather, nothing beats the warmth of a hot oven, a baking sheet full of natural sweetness, and the aroma of fresh herbs filling your kitchen.
Why I Love Fall Farmers Market Cooking
I love shopping at local farmers ‘ markets: knowing that these root veggies were pulled from the ground maybe just a day ago. Grocery store produce just doesn’t compare when it comes to taste, texture, or that vibrant, earthy flavor.
In my kitchen, I like to prep everything as soon as I get home. I wash, peel, and chop my favorite root vegetables into similar sizes for even cooking. A drizzle of olive oil, a sprinkle of black pepper, a little apple cider vinegar for brightness, and onto a parchment paper-lined baking sheet they go.
Sometimes I use a mix of red potatoes, brussels sprouts, pearl onions, and chunks of celery root, whatever looks good that week. I roast them in the upper third of the oven at high heat until they have that golden brown color and crispy edges. I always spread them in a single layer or even layer to get that caramelization magic.
Once they’re out of the oven, I let them come to room temperature before storing leftovers in an airtight container. Bonus: They reheat beautifully in the toaster oven or even the air fryer!
Here Are Some Fall Recipes You’ll Love
These are my favorite ways to use the farmers market bounty, each one tested and devoured in my own kitchen. I’ve included a short description of each so you can jump straight to what excites your taste buds the most:
20+ Root Vegetable Recipes You’ll Crave All Season
1. Air Fryer Sweet Potato Jackets
Crispy on the outside, fluffy on the inside, these are a healthy side dish and a perfect base for your favorite protein or toppings.
2. Mashed Sweet Potatoes
A smooth and naturally sweet vegetable mash that pairs well with roasted meats or your Thanksgiving dinner spread.
3. German Potato Salad
Tangy, warm, and loaded with red onions and apple cider vinegar—it’s a fall favorite.
4. Polish Dill Pickle Soup
A briny, creamy root vegetable recipe made with potatoes and pickle brine. Comforting, quirky, and delicious.
5. Beet and Carrot Noodle Salad
Served cold or room temperature, this salad has a variety of texture and a sweet vegetable crunch from spiralized roots.
6. Celeriac Purée
Light nut flavor, silky texture, and a great addition to a special occasion plate.
7. Cream of Parsnip Soup
Sweet and peppery, this creamy soup is perfect for chilly fall nights.
8. Creamy Purple Sweet Potato Soup
This one is a showstopper with its vivid color and smooth, comforting flavor.
9. Easy Caribbean Sweet Potato Stew
Packed with spices and depth, this is one of those one-pot wonders that’s perfect for the winter months.
10. Fall Roasted Vegetables
This mix of root vegetables roasted in vegetable oil with fresh thyme and rosemary is an easy side dish for any meal.
11. Juicy Dijon Pork with Sweet Potatoes
A cozy sheet pan dinner with a punchy marinade and buttery sweet potatoes that caramelize beautifully.
12. Polish Beet Salad
A chilled salad made with red beets, onions, and a touch of vinegar—it gets better the next day.
13. Ukrainian Borscht
A beet-based soup with layers of flavor and that deep beet juice hue we all love.
14. Cream of Celery Root Soup
A silky, savory soup that highlights the delicate flavor of this under-appreciated root.
15. Polish Vegetable Salad
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Root veggies like potatoes, carrots, and peas come together with a creamy dressing—classic and satisfying.
16. Polish Cabbage and Potato Stew
Cabbage and root vegetables simmered slowly until fork tender—rustic comfort food.
17. Sweet Potato Gnocchi
Chewy, pillowy bites that you can pan-fry to get a golden crust—toss with sage and butter and you’re done.
18. Honey Glazed Chicken with Golden Beet Salsa
The natural sugars in the beets balance perfectly with savory chicken—great for a holiday meal or Sunday dinner.
19. Sweet Potato Beef Shepherd’s Pie
Buttery mashed sweet potato topping over a savory meat mixture, packed with vegetables. It’s a complete meal and freezer-friendly too.
20. Apple Cider Braised Pork
The kind of dish that makes your kitchen smell like fall. Great for dinner parties or meal prep.
21. Pumpkin Zucchini Bread
Moist, gently spiced, and packed with fiber. A slice of this with your morning coffee perfection.
22. High-Protein Pumpkin Cheesecake
A dessert that hits the sweet spot while sneaking in some nutrition. You won’t miss the heavy cream.
23. Pumpkin Pie Old Fashioned Cocktail
A grown-up treat with warm fall spice and just the right amount of indulgence.
24. Pear Mulled Wine
Cozy, aromatic, and a must-make for any dinner party in the cooler temperatures.
25. Kale and Brussels Sprouts Salad
Crisp, crunchy, and full of heart health goodness. Great with a sprinkle of parmesan or pumpkin seeds.
26. Butternut and Parmesan Chips
Sweet, salty, and incredibly snackable. Make a big batch, you’ll need it.
A Few Tips for Roasting Farmers Market Veggies
- Cut your vegetables into uniform sizes to ensure even cooking.
- Use a large mixing bowl or large bowl to toss with oil and seasoning for an even coating.
- Always use high heat, around 425 degrees F, for that caramelized, brown color.
- Don’t overcrowd your baking sheet, roast in batches if needed so the contents of the pan stay crispy, not steamed.
- Flip with a metal spatula halfway through cooking for best results.
- Store leftovers in an airtight container and reheat at a lower oven temperature or in the air fryer for a crispy second act.
Check out my Healthy Fall Recipes ebook!
So, what’s next?
Head to your local farmer’s market this weekend. Pick up some fall vegetables you haven’t cooked with in a while, maybe celeriac root, red beets, or golden carrots. Bookmark this blog, grab a baking sheet, heat the oven, and roast something beautiful. Whether you’re prepping for a holiday meal or just trying to eat well during the week, these simple root vegetables can transform your dinner table.
Cooking should be fun, not complicated. And when it starts with a trip to the farmer’s market, it usually ends in something delicious.
Love My Content? Buy Me a Coffee!
Creating these resources for you is my passion, and I love hearing how they’ve helped you on your health journey. If you appreciate my content and want to support my work, you can buy me a coffee to help fuel more tips, recipes, and inspiration. Every little bit means the world to me!
If you made this recipe, please leave a rating/comment. Your feedback helps us continue to bring you high-quality free recipes.
Don’t forget to sign in for my free recipe E-book, and follow me on Instagram to stay informed about all that is happening!