As growing season winds down, you’re about to find yourself with plenty of fresh, homegrown produce. Which means it’s about time to enjoy the fruits (or veggies) of your labor! And there’s no better way to enjoy your tasty work than by whipping up some delectable fall vegetable side dishes to pair with your fall cooks. David Bancroft, Exmark’s James Beard-nominated ambassador and acclaimed chef is back again with some unbeatable recipes to pair with all your favorite fall dishes. So, whether you’re looking for something light and easy or hearty and warm, Bancroft has you covered.
Fall Vegetable Dressings
To kick off the fall vegetable side dishes, Bancroft whips up three toppings that’ll pair great with any side (or main dish) of your choice. First, he throws together his Green Goddess dressing—a simple blend of mayo, sour cream, Greek yogurt, lemon, green onion, and plenty of herbs and spices. After blending, Bancroft says you can add any of your favorite herbs—or even more lemon—to really make it your own.
His second topping, goat cheese butter, is just as simple. All it takes is fresh goat cheese, garlic powder, and white truffle oil thrown in a blender. Then, take the salted butter and whip it with the chevre mixture until smooth. Bancroft says that you don’t have to use the white truffle oil, but it does add a perfectly complex woody and earthy flavor.
Bancroft’s final dressing keeps in line with the goat cheese trend. All it takes is mayo, buttermilk, sour cream, goat cheese, garlic, lemon, and a few herbs. Throw them all in a blender and puree until smooth for a mouthwatering condiment.
Of course, a topping isn’t any good on its own. (Although, we don’t blame you for taking a few quick taste tests here and there.) But don’t forget to throw them all in the fridge to chill first.
Fall Vegetable Side Dishes
Once you have both of your dressings, now’s the time to move on to the sides themselves! First up is Bancroft’s Butter Bean-Orzo Salad—a mix of blanched butter beans, white corn, and cooked orzo. First, simmer the beans in salted water until they’re just tender, then drain and move to a bowl. Throw in the corn and orzo, pour on the goat cheese dressing, then fold and chill. Bancroft says if you’re feeling fancy, you can top this recipe off with bacon bits, fresh basil, and extra goat cheese crumble.
After your salad’s made, grab four sweet potatoes and get to work on Bancroft’s Baked Sweet Potato side (complete with Hot Honey sauce). First, take the potatoes and rub them down with fresh rosemary, olive oil, salt, and pepper. Then toss them in the oven—unwrapped—at 350° F for about 30 minutes. And while they’re cooking, grab your favorite local honey and hot sauce and whisk them together.
Once the 30 minutes are up, remove the potatoes from the oven and set it to broil. While it preheats (again), slice the center of the potatoes and gently squeeze the ends towards the middle. This creates the perfect pocket for butter and any other toppings. Then, spoon on the goat cheese butter and broil it until the butter just begins to toast and edges start to char.
Now all there’s left to do is drizzle on your Hot Honey sauce, garnish with fresh dill and oregano, and whip up your main dish! With these terrific fall vegetable side dishes, you’re well on your way to creating the ultimate fall feast.
