Fall Vegetables: To Be Spiralized!

Vegetables to Spiralize in the Fall - Inspiralized.com

Since summer unofficially ends this weekend, I thought it would be “a propos” to provide you with a list of spiralizable vegetables that come into peak season during the fall.

This way, you have something to look forward to, now that our summer gardens full of monstrous zucchinis are wilting.

Click on each vegetable to see recipes:

FALL SPIRALIZABLE VEGETABLES

1. Beets: they’re still growing strong (actually, stronger) in the fall.

2. Broccoli: broccoli becomes more sweet and less bitter when harvested in cooler temps. Spiralize those stems!

3. Carrots: more varieties pop up in the fall, which is peak season for carrots.

4. Celeriac: more popular in the winter, they begin to grow strong and show up in grocery stores in the fall.

5. Kohlrabi: although at its peak in the winter (like celeriac), it starts being in season in the fall.

6. Sweet potatoes: our favorite potato to spiralize starts showing up at farmer’s markets, in abundance.

7. Pears & apples: these fruits come in multiple varieties in the fall, and are larger in size – perfect for spiralizing.

8. Rutabaga: these large “swiss turnips” start to make their way into farmer’s markets in the fall.

9. Turnips: although hard to find a turnip large enough to spiralize in the summer, they’re perfect in size in the fall.

10. Daikon radish: the fall marks the end of peak season for small radishes, but daikon and similar large radishes sprout up in the fall.

11. Parsnips: with a gorgeous, nutty flavor, you’ll love making pastas using parsnips this fall and winter.

12. Butternut squash: last but certainly not least, butternut squash makes a comeback starting in the fall.

Which fall veggies are you most looking forward to spiralizing? 

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

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5 comments

Feisty Eats says:
Sweet potatoes for sure!
Carjo17 says:
I have spread the word all over about Spiralized veggies. Sweet potatoes are fast, easy and delicious but a family favorite combo is butternut squash, zucchini and summer squash done in a smidgen of olive oil and sprinkled with a little salt, pepper and Italian seasoning.
Karlene Schulz says:
I think you are terrific!

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ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

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you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

Ingredients⁣
2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Directions⁣
Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.
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