When should you season sauteed vegetables?

Wait to salt your veggies until they're just about done . Salt draws out moisture, so if you salt your veg in the beginning of cooking, they will steam in their own juices instead of browning.

What should you avoid in regards to seasoning a vegetable dish?

Avoid adding salt, sugar, cream and sauces . Flavour your vegetables with lemon juice, garlic, ginger, pepper, and herbs or spices instead of salt.

What seasoning is best on vegetables?

Essential Seasoning and Spices for Vegetables Salt. Pepper. Ginger. Cumin. Cardamom. Allspice. Cajun. Chilli. More items... Jun 15, 2023

Is it better to saute vegetables in butter or olive oil?

Butter is best for sautéing vegetables because it has a low smoking point and adds an incomparable rich, nutty flavor. Start by heating the pan, then swirl butter as it melts to coat the pan before adding your vegetables. Cook over moderate heat to create the perfect texture without burning the butter.

What is the big important rule about sautéing?

As its name would suggest, ingredients must be in constant motion in the pan so that they 'jump around' . This ensures that the dish is cooked evenly while the higher temperature forces out moisture. Ingredients should also be uniform in size before going into the pan, and meat must be at room temperature.

Should you salt vegetables before sautéing?

Vegetables with high water content tend to become mushy and bland if they aren't rid of excess moisture before cooking. To do that, you need two things: salt and time. Salting these watery vegetables draws out extra water and flavor molecules.

What vegetables do you harvest in October?

Here is a list of some of the vegetables and fruits that will come to harvest in October: Vegetables: beans, capsicum (sweet peppers), carrot, celeriac, chilies, Chinese cabbage, corn, cucumber, eggplant, kale, lettuce, melons, okra, peas, pumpkins, purslane, rutabaga (Swede), snow peas, spinach, summer squash, tomato, ...

What vegetables are harvested in September?

What are folks harvesting from their yards here in September? (Plan to plant these if you want to eat them from your yard in future Septembers.) Vegetables: tomatoes, tomatillos, beets, peppers, pumpkins, eggplant, squash, basil, cucumber, melons, beans, corn .

What are the best greens for fall?

Lettuce, spinach, arugula, corn salad, mustard, and a variety of Asian greens are all great choices for a fall crops in many parts of the country. As the harvest of corn, tomatoes, zucchini, and other heat lovers wanes, these fantastic fall greens step in to keep your garden's bounty coming.

Should you season vegetables before or after cooking?

Because salt draws moisture out of the food, season veggies just before roasting . Place vegetables hot side down when applicable. Ideally, roast different vegetables separately since they all cook at different times. You can combine them together afterwards!

Should you season vegetables before or after boiling?

Just like when cooking pasta, you should add salt to the water first before boiling or steaming vegetables . This way, the salt will penetrate the vegetables and flavor them more evenly.

Should you season while sauteing?

According to CNET, you should season your food after frying it , to avoid the seasonings, even salt or pepper, falling from the food while in hot oil. However, this doesn't mean that seasoning your food with salt and pepper before is wrong.

Should you season veggies before cooking?

Before cooking your vegetables, decide how you want to season them. It's always best to toss the veggies with a little oil and seasoning (at least 1 tablespoon of oil for each baking sheet of veggies) before they cook so they don't stick to the pan.

Colorful Sautéed Autumn Vegetables with Bacon Recipe (2024)

Published: Sep 23, 2019 by Renée · This post may contain affiliate links · 11 Comments

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All of the colors you love about fall are in these sautéed autumn vegetables, making it the perfect side dish for your Thanksgiving or fall festival table.

Colorful Sautéed Autumn Vegetables with Bacon Recipe (1)

With Brussels sprouts and butternut squash being especially plentiful this time of year, I've come up with this colorful side dish recipe I hope you will enjoy as much as we do!

Sauteed Autumn Vegetables will make an amazing side dish to grace your Thanksgiving table. Rr by leaving the bacon out, you can serve this as a healthy vegetarian main course if that's the option you're searching for. However you serve it, I know you're going to love all the colors, and flavors, of fall.

**Please Note - The printable recipe card with detailed instructions and complete ingredient measurements for making this delicious fall vegetable side dishis available near the end of this post.

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Colorful Sautéed Autumn Vegetables with Bacon Recipe (2)

The ingredient list for making Sautéed Autumn Vegetables;

fresh Brussels sprouts; trimmed, halved or quartered
fresh butternut squash; peeled, seeded and cubed
red onion, chopped
bacon, cut into 1" pieces (optional for vegetarian version)
reserved bacon grease
baby portobellomushrooms; cleaned and halved or quartered
minced garlic
avocado oil (if making the vegetarian version)
butter
grated nutmeg
salt and pepper

Can this Thanksgiving side dish be made in advance?

Yes, you can precook this dish and keep it in the refrigerator, well covered, for up to 3 days.

To reheat, spoon the sauteed autumn vegetables into an oven-safe casserole dish. Allow the veggies to come to room temperature.

Preheat oven to 350 degrees, and cook until hot approximately 15-20 minutes.

Can the bacon be omitted from this recipe?

Of course. No need to add the bacon if you prefer just vegetables.

Colorful Sautéed Autumn Vegetables with Bacon Recipe (3)

The easy instructions;

Prepare the butternut squash, Brussels sprouts, onion, and mushroom. Set aside.
In a large, high sided skillet, cook the bacon until almost crisp. Remove and drain. Set aside. *Note - skip this step if preparing the vegetarian version.

Colorful Sautéed Autumn Vegetables with Bacon Recipe (4)

Add the butternut squash and Brussels sprouts to the pan with the bacon grease. *Note - If making the vegetarian version, add 2 tablespoons of avocado oil to replace the bacon grease.
Sauté the Brussels sprouts and butternut squash over medium-high heat, stirring occasionally, for 5 minutes.
Add the freshly grated nutmeg, salt, and pepper to the skillet and stir well. Cook an additional 1 - 2 minutes.

Colorful Sautéed Autumn Vegetables with Bacon Recipe (5)

Remove the butternut squash and Brussels sprouts to a bowl and keep warm.
Add the prepared mushrooms and onions to the skillet and cook for 1-2 minutes, stirring occasionally, scraping up the fond (brown bits from the bottom of the skillet) until the onions are tender and the mushroom arebrowned (approximately 3 minutes).

Colorful Sautéed Autumn Vegetables with Bacon Recipe (6)

When the mushrooms are browned, stir in additional salt and pepper along with the minced garlic. Stir well.
Reduce the heat to medium-low and add the cooked bacon, butternut squash, and Brussels sprouts into the skillet. Stir well and continue cooking over medium-low heat for an additional 5 minutes.
Serve hot and enjoy!

Colorful Sautéed Autumn Vegetables with Bacon Recipe (7)

Add-in suggestions:

sunflower seeds
pumpkin seeds
crispy onions
croutons
chopped ham
diced apple
diced pear
pomegranate seeds
fresh thyme leaves
sweet potato (diced and pre-cooked)

For other delicious fall vegetable side dishes please click on the following titles for;

Autumn Chopped Fruit and Vegetable Salad (pictured below)

"This fall chopped salad has all the colors and flavors you love about autumn! It will easily grace any table, for any occasion."

Colorful Sautéed Autumn Vegetables with Bacon Recipe (8)

*Roasted Beets and Sweet Potatoes from Know Your Produce

Low-Carb Cheesy Mashed Cauliflower with Peas (pictured below) from (yours truly) Kudos Kitchen

"Mashed cauliflower is mixed with cream cheese, butter, cream, garlic and horseradish sauce for an extra zip of flavor!"

Colorful Sautéed Autumn Vegetables with Bacon Recipe (9)

*Roasted Acorn Squash Stuffed with Farro and Bacon from Adore Foods

Fennel and Onion Gratin (pictured below) from (yours truly) Kudos Kitchen

"Fennel Onion Gratinis a deliciouslycheesy side dish that is wonderfully flavorful and simple to make. It’s the perfect accompaniment to any main course, or it can become the main course all on its own."

Colorful Sautéed Autumn Vegetables with Bacon Recipe (10)

*Black-Eyed Pea Salad with Butternut Squash and Goat Cheese from Sidewalk Shoes

Zippy Pimento Cheese Mashed Potatoes (pictured below) from (yours truly) Kudos Kitchen

"It seems like everyone’s favorite side dish is always mashed potatoes. Not that traditional mashed potatoes needed help in the favorites category, but then again why not give them a little update? These Zippy Pimento Cheese Mashed Potatoes are EVERYTHING!"

Colorful Sautéed Autumn Vegetables with Bacon Recipe (11)

*Easy Corn and Avocado Salad from My Organized Chaos

Sauteed Autumn Vegetables (pictured below) This is the place!

Colorful Sautéed Autumn Vegetables with Bacon Recipe (12)

**The following affiliate links are some suggested products I’ve chosen that will aid you in the making and serving of this recipe for autumn vegetables if needed.

Below is the printable recipe card for today’s Colorful Sautéed Autumn Vegetables.

If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it somefeedbackby way ofstars near the comment section at the end of this post. Thank you so much!

Printable Recipe Card