7 Foods That Taste Best in November (Plus Essential Recipes)
Welcome back, November. We've missed you. Mostly, we've missed your comforting recipes. Let's just say, we'll toss on a sweater and rake some leaves if it means tucking into savory roasts, simmering soups, and hearty stews.
And what better place to start than with these 7 foods (and 40-plus recipes!) that are at their tasty peak in November. No shocker, some of these recipes will show up on Thanksgiving dinner tables. But before then, there are loads of 5-star recipes to explore. Let's take a look.
Root veggies are hitting their sweet stride in November. TIME Magazine explains that after the first frosts their starches begin turning to sugar.
Parsnips, sweet potatoes, and carrots combine with fresh thyme and a little maple syrup in this top-rated roasted veggie side dish.
Colorful vegetables -- including butternut squash, parsnips, carrots, and sweet potatoes -- and skinless chicken breasts create an easy weeknight meal that's also guest-worthy. "This recipe took the chicken breast to another level," says mauigirl. "Such a quick and easy recipe. These simple ingredients packed some powerful & delicious flavor."
"This one is for people who like parsnips," says charisue. "And even those who think they don't."
Carrots, parsnips, and pumpkin puree are featured veggies in this hearty fall and winter soup.
"Buttery smooth parsnips, delicately sweetened with apples, caramelized onions, and nutmeg, with lemon and pepper seasoning, make a delicious complement to poultry or spiced fish entrees," says Ariadne. "Casserole can be prepared up to one day in advance, just cover and refrigerate before baking. Leftovers are great reheated in the morning as a side to eggs with biscuits and sausage gravy."
"A simple two-ingredient glaze creates a browned crust on the pork and flavors the vegetables, too," says Ryan Morgan.
2. Brussels Sprouts
November's good to Brussels sprouts. TIME Health says the chilly temperatures bite back a bit on Brussels sprouts' bitterness.
"Smashing Brussels sprouts and covering them with cheese guarantees lots of crispy, crunchy edges," says LauraF. "Play with the seasonings and amount of cheese to suit your taste."
"A simple yet delicious recipe that takes little time to put together," says Maduckie123. "It's a tasty way to incorporate a healthy, and often snubbed, vegetable into one's diet."
This flavorful pork stew features cubed pork shoulder, dark beer, caraway seed, and Brussels sprouts. .
"An elegant-looking pastry roll that's great as an appetizer, or as a main feature for vegetarians," says scottiebaker.
Kielbasa combines with Brussels sprouts, white beans, and mustard. "I'll tell you that it works wonderfully," says Seattle Food Geek. "The saltiness of the pork combined with the bitter, gentle crunch of the Brussels sprouts and mildness of the beans is well-balanced perfection. Plus, it's cheap, easy, and looks good on a plate!"
Top your pizza crust with pan-fried Brussels sprouts and pancetta.
"A great way to have Brussels sprouts with a little more flair," says Creative Caterer. "The cream takes away the bitterness you usually find in Brussels. This is a family favorite during the holidays!"
Like Brussels sprouts, cabbage is going gangbusters in November. Choose cabbage heads that feel dense, heavy in the hand.
This delicious and comforting one-pot meal is also inexpensive and completely satisfying. Smoked chicken apple sausages and cabbage braise with small potatoes in apple cider. It's perfect for chilly fall or winter evenings.
Beer-battered fried fish are loaded up with shredded cabbage, a little mayo, and salsa.
"This is one of easiest and most delicious ways you can cook fish," says Chef John. "The cabbage leaf not only keeps the halibut moist, but also holds all your assorted garnishes and seasonings tight against the meat, which creates an even more intensely flavored result. The lovely aroma of cabbage will mask those fishy smells that usually linger in the kitchen. Garnish with fresh cilantro leaves."
Here's a colorful, super-easy cabbage side dish. "It's a little bit sweet and a little bit tangy," says Chef John, "with a tiny hint of caraway to interest you."
This traditional Japanese dish features yakisoba noodles, thinly sliced cabbage, and bite-size pieces of chicken in a spicy sauce.
With kidney beans, cabbage, and bacon, this simple salad offers an irresistible combination of flavors and textures. A creamy vinaigrette dressing brings it all together.
Another root vegetable that has sweet success in November.
A classic, slow-simmered beef stew with plenty of potatoes, carrots, and herbs. The longer this thick stew simmers, the tastier it gets.
"A little sweet, a little creamy, a little nutty," says France C. "Combine that with a variety of spices and you have a flavorful carrot soup! Garnish with shelled pumpkin seeds if desired."
"Maple-roasted carrots are drizzled with a pesto made from carrot top greens, parsley, and almonds, resulting in a standout side dish that's vegetarian to boot," says Betty Soup.
Here's a terrific way to use up leftover chicken meat. This quick-and-easy chicken noodle soup is simple and so satisfying. A store-bought rotisserie chicken works great too.
This from-scratch chicken pot pie is a one-dish meal, with chicken, carrots, peas, and celery. It's a true comfort-food classic.
"This is a quick and easy recipe that tastes delicious," says Belen. "Carrots and potatoes, salsa, and meatballs makes a hearty, delicious soup that can be prepared in no time at all."
"With simple ingredients, you can have a flavorful, comforting pot roast in less time than using an oven or slow cooker," says bd.weld.
Fresh carrots are parboiled and then marinated in a delicious mixture of soy sauce, rice vinegar, garlic, sesame oil, ginger and Chinese five spice seasoning. Finish them off on the grill.
Leeks are a high-fiber food that peak in the fall. They're among the prebiotic powerhouses that feed your healthy gut microbes.
This comforting soup features cauliflower florets roasted with garlic combined with sauteed leeks and simmered in a creamy broth. Serve with crusty bread.
This simple split pea soup with bacon, leek, and rosemary is a filling, hearty meal that's also economical. It pairs wonderfully with cheesy garlic bread.
"Making this soup with zucchini, leek, and creme fraiche is quick and easy, but plan ahead, as the soup needs to chill for at least 1 hour to be nice and cold," says stella. "I also have served it as an appetizer in little shot glasses."
This from-scratch bean soup is bursting with flavor. You'll soak Great Northern beans, and then cook them slowly with caramelized leeks, ham, and bacon.
Here's a classic quiche with bacon, leeks, and gruyere cheese. It's a rich, custardy quiche with a luxurious texture. "This has only enough eggs and yolks to hold things together," says Chef John. "But that means you need to let it cool to just warm before serving, to fully enjoy the experience."
A simple yet tasty low-carb alternative to potato leek soup, featuring cauliflower, leeks, and vegetable broth. The heavy cream is optional.
Kale is bright, beautiful green and just as healthy as ever in November.
This delicious kale salad features subtly sweet roasted yams and caramelized onions, which pair perfectly with the earthy kale, creating a terrific contrast of flavors and textures.
"Full of dark green kale, potatoes, and cannellini beans, this wonderful soup will warm your insides, delight your taste buds, and fill your stomach on a cold winter's night," says Donna.
This simple steamed kale side dish is quick, healthy, and delicious! Quickly steamed and tossed with a lemon juice and olive oil dressing, it's full of bright Mediterranean flavors.
"There's nothing like a big, steaming bowl of comfort food to make everything seem all right, and this dark but delightful black lentil stew with sausage and kale is no exception," says Chef John. "Sausage and lentils is a marriage made in heaven. And if you're not the biggest fan of kale, maybe try it one more time in this."
"These ingredients blend together so well that you won't be able to tell there are greens in this drink," says Linh Duong. "I love to have this for breakfast to kick start my day!"
"I recently learned how to massage the kale and it makes a huge difference," says Leslie. "I like to change up the ingredients: sometimes a pear instead of an apple, cranberries instead of currants, Parmesan instead of feta. Great as a side dish or by itself the next day for lunch!"
Fall onions are full of flavor. Give them a nice roast with meats or caramelize them for major flavor.
White wine gives this French onion soup a lovely flavor and aroma. Serve it in bowls between toasted French bread slices and Swiss cheese.
Use a good quality aged balsamic vinegar here. "This is delicious spread on crackers or a sliced baguette with a smear of blue cheese," says Thea McAbbott. "Or use it as a topping for warm brie."
Thinly sliced onions are slowly caramelized and then simmered in chicken broth and red wine. "Being a Brit, bangers & mash is a fairly regular staple on the household menu," says Lupin Pooter. "I tried recipe after recipe for the perfect onion gravy to go with it, and this is by far and away the best."
You'll briefly marinate salmon fillets in a simple spice paste before pan frying, finishing them off with caramelized onions.
Classic cheesy au gratin potatoes are upgraded with fresh spinach and caramelized onions.
Check out our collection of Autumn Recipes.