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fall vegtables

RECIPES: Fall Vegetables

Delicious ideas from Neighbor’s Club members

With so many seasonal vegetables to work with, fall brings plenty of opportunities to try something new in your kitchen.

Test out Liza’s Tasty carrots casserole, a comforting dish that perfectly captures autumn’s color pallet. Trixi’s recipe for Brussels sprouts with pancetta and dip would make the perfect side dish or appetizer at Thanksgiving. And Cynthia’s cabbage soup is packed with healthy veggies and flavor to get you through the cold weather ahead.

Brussels Sprouts with Pancetta & Dip

By Trixi DeRosa-Davis from Salem, South Carolina

Level: Easy

Time: 10 Minutes Prep

25 Minutes Cook

Yield: 6-8 servings

Ingredients

  •  2 pounds Brussels sprouts, halved
  •  2 tablespoons olive oil
  •  Salt and black pepper to taste
  • 1/2 pound pancetta, diced
  •  1/4 cup mayonnaise
  • 2 cloves garlic, peeled and minced
  • 1 to 2 tablespoons lemon juice, depending on your preference

Trixi notes you can sub bacon for the pancetta.

Directions

1.       Preheat oven to 425 F.

2.       Place Brussels sprouts cut side down on a baking tray, drizzle with oil and sprinkle with salt and pepper.

3.       Sprinkle pancetta over Brussels sprouts.

4.       Roast for 25 minutes, or until vegetables and pancetta are crispy.

5.       While the Brussels sprouts are cooking, make the dip: In a medium bowl, mix mayonnaise, garlic, lemon juice, and salt and pepper to taste.

6.       Serve the Brussels sprouts warm with the dip.

Tasty Carrots

By Liza Magee from Wattsburg, Pennsylvania

Level: Intermediate

Time: 20 Minutes Prep

1 Hour Bake

20 Minutes Cooling

Yield: 4-6 servings

Ingredients

  • Butter or cooking spray for greasing
  • 1/2 cup panko breadcrumbs
  • 1/2 cup + 2 tablespoons unsalted butter, melted, divided
  • 1 ½ pounds carrots, peeled and cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1/2 cup green pepper, finely chopped (about 1/2 a pepper )
  •  6 ounces sharp cheddar cheese, grated, divided
  •  1/2 teaspoon salt
  •  Black pepper, to taste

This colorful casserole makes a great vegetarian main dish or a hearty side.

1.       Directions
Preheat oven to 350 F and grease a 1-quart casserole dish with butter or cooking spray.

2.       In a medium bowl, toss breadcrumbs with 2 tablespoons melted butter. Set aside.

3.       In a large pot over medium high heat, place carrots and enough water to cover the carrots (roughly 6 to 8 cups). Bring water to a boil, then simmer for 20 minutes, until carrots are soft and fall apart when poked with a fork.

4.       While the carrots cook, heat oil in a skillet at medium heat. Add onions and peppers and sauté until soft, about 6 minutes.

5.       Carefully drain carrots and place them in a large bowl. While carrots are still hot, mash them and mix with remaining butter. Mix in the cooked onions and peppers, half the cheese, salt, and pepper.

6.       Spoon carrot mixture into prepared casserole dish and sprinkle the top with remaining cheese and prepared buttered breadcrumbs.

7.       Bake casserole for 40 minutes, or until bubbling.

8.       Remove the casserole from the oven and let cool 20 minutes before serving.

Cabbage Soup

By Cynthia Hall from Barnardsville, North Carolina

Level: Easy

Time: 10 Minutes Prep

1 Hour 6 Minutes Cook

Yield: 4-6 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 medium jalapeño, small diced
  • 4 large garlic cloves, minced
  • 1/4 head medium cabbage, sliced
  • 1/4 teaspoon liquid smoke
  • 1 bay leaf
  • 2 large vegetable or chicken bouillon cubes
  • 2 15-ounce cans navy beans, strained and rinsed
  • Salt and pepper to taste
  • 4 thin slices fresh jalapeño, for garnish (optional)

“If you like a zestier soup, add cayenne pepper or experiment with different hot peppers,” Cynthia writes.

Directions

1.       Add oil to a large pot over medium heat. Sauté onions, garlic, and jalapeño until soft, about 6 minutes.

2.       Add the cabbage, liquid smoke, bay leaf, bouillon cubes, beans, and enough water to cover vegetables (about 6 cups) to the pot. Cook soup for 30 minutes.

3.       Add salt and pepper to taste and continue cooking for another 30 minutes.

4.       To serve, remove the bay leaf, ladle soup into bowls, and top with fresh jalapeño if using. Serve hot.