Just because the market isn’t brimming with vibrant heirloom tomatoes or plump berries any more doesn’t mean you don’t have bountiful options at market in the fall. Here are Chef Dimitri’s top five favorite fall produce picks and a few of our recommendations on how to use them:

1. Brussels Sprouts

“Roasted, raw, fried. The most hated vegetable ever is now everyone’s favorite. I love them roasted with sea salt and olive oil, plus fresh cracked pepper. And my favorite presentation includes double-strained Greek yogurt.”

Brussels Sprouts and Chickpeas

Fried Brussels Sprouts with Smoked Honey Aioli

Shaved Brussels Sprouts Salad with Red Onion, Lemon, and Pecorino

2. Romaine Lettuce

“I prefer romaine simply seasoned with salt, pepper, and olive oil, then grilled and finished with a simple vinaigrette, feta, and shaved kefalograviera.”

Grilled Romaine Hearts, Red Onion, and Feta Grilled Cheese

Greek Cucumber Yogurt Chicken Wrap

Grilled Caesar Salad

3. Beets

“The versatility of beets is what makes them sexy. I roast them with red wine vinegar and olive oil, then pair them with watercress, pomegranate, and a sprinkle of local goat cheese.”

Baked Rosemary Beet Chips

Balsamic and Honey Roasted Beets

Quinoa with Roasted Beets and Pear

4. Celery Root 

“What’s more beautiful in the fall and winter than a perfectly roasted chicken. Pair it with roasted celery root and parsnip purée, plus a simple pan sauce.”

Celeriac Apple Slaw

Pan-Cooked Celery with Tomatoes and Parsley

Roasted Root Vegetable Soup with Feta and Balsamic

5. Parsnips

Cumin-Spiced Carrot and Parsnip Chips with Spicy Harissa Yogurt Dip

Winter Vegetable Fattoush

Sautéed Parsnips with Dates and Spiced Yogurt

For more fall vegetable recipe inspiration, head over to our Good Enough to Eat Pinterest board!