Garden-Fresh Fall Produce

Cooking brings out the natural sweetness of carrots. For a comforting side dish, Alex Guarnaschelli roasts the orange vegetables with dark brown sugar and warm molasses. She also likes to cut the leafy tops and sprinkle them on top as a garnish. Photograph by The Chef's Garden

With a tough outer layer, celery root is the cousin of traditional green celery stalks. Serve it roasted, or puree it with potatoes for a creamy side dish. Photograph by The Chef's Garden

These mini members of the cabbage family shine when prepared simply. Try them tossed with butter, spices and a sprinkling of salt. Photograph by The Chef's Garden

Similar to other leafy greens, kale is packed with good-for-you vitamins. Serve Anne Burrell's garlicky Sauteed Kale as a simple side with roasted chicken or turkey. Photograph by The Chef's Garden