Move over, Brussels sprouts: You’re not the only fall veggie that makes for delicious mains and side dishes this time of year. Indeed, there are tons of vegetables out there that simply don’t get as much love as fall favorites like squash, sweet potatoes and Brussels sprouts. Take turnips, which can seem intimidating but are actually a wonderful addition to soups, sauteed vegetables and more. Ready to shake things up? Here’s how to use five out-of-the-box fall veggies. Beware: They just might steal the show!

How to Try It: Healthy Eggplant and Kale Parmesan (pictured above)

Eggplant Parmesan doesn’t have to be totally unhealthy. In this virtuous update, the eggplant is dipped in a healthy breading comprised of almond flour and egg whites. Adding curly kale to the tomato sauce adds nutrients and a satisfying texture.

How to Try It: Salad with Roasted Root Vegetable Vinaigrette

Belgian endives are beautiful and make a great addition to any salad. Here they’re combined with romaine and radicchio leaves and tossed in a savory vinaigrette consisting of apple cider vinegar, maple syrup, and roasted carrots, parsnips and shallots.

Ginger’s strong flavor and aroma can be intimidating, but when harnessed well, ginger is the perfect complement to many dishes. Try it in a zesty salad dressing that’s tossed with steamed snow peas, shrimp, radishes and scallions.

Packed with vitamin C and potassium, kohlrabi is a cruciferous vegetable that has the texture of a radish but the sweetness of jicama. This recipe is a super-easy way to try kohlrabi. Simply cut a kohlrabi bulb into matchsticks and toss with shredded cabbage and a lemon-dill dressing for a crunchy slaw that’s anything but boring.

Turnips are a versatile and delicious root vegetable. In this simple yet tasty recipe, they’re simmered with carrots in a warm, buttery glaze.

Abigail Libers is a freelance writer and editor living in Brooklyn. She is also the creator and editor of notesonfatherhood.tumblr.com.