Dreaming of cooler weather and cozy fall meals?
Pistachios add an extra layer of crunch.
A sharp chef’s knife works well to slice the Brussels sprouts thinly.
Department: Eating Well, Brand: Eating Well Digital, Source Type: Staff, Photographer: Stacy K. Allen, Props: Julia Bayless, Food Stylist: Ana Kelley
A microplane grater is best for finely shredding the goat cheese.
For an easy but delicious upgrade, we sprinkle a cranberry-hazelnut crumble on top.
Cranberries add a sweet-tart edge, while the maple-tahini dressing provides depth.
Department: Eating Well, Brand: Eating Well Digital, Source Type: Staff, Photographer: Stacy K. Allen, Props: Julia Bayless, Food Stylist: Ana Kelley
This simple roasting method enhances the natural flavor of the squash with butter and spices.
If you might’t find acorn squash, substitute butternut instead.
Fresh green beans are cooked until crisp-tender and topped with a garlicky-thyme mushroom sauce, shallots and crumbled chevre.
Photographer: Fred Hardy, Food Stylist: Chelesa Zimmer, Prop Stylist: Christine Keely
Reduced-fat Cheddar cheese gives this side dish recipe plenty of flavor.
The greens in this side dish also create a nice contrast to the creamy, velvety potatoes.
Serve as a hearty side dish with roast chicken, fish or any main meal.
Serve with sour cream and applesauce, if desired.
EatingWell
Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey
