Posted October 31, 2018

3 Vegetable-Centric Recipes

Eat + Drink

The plant-based movement is still on the rise. Our 2019 Culinary + Cocktail Trends forecast proves that we’ll continue to find more vegetable-centric dishes on menus in the coming year. 

In these vegetable-forward dishes, vegetables are prepared in creative ways, taking the place of other traditional proteins and ingredients. Whether cooked in a tempura batter, bourbon glaze, or served with a rich cheddar fondue, these vegetable dishes are anything but ordinary.

Vermont Cheddar Fondue with Roasted Brussel Sprouts and Fingerling Potatoes

By Chef Steve Hamilton of Better Sorts Social Club (Boston, MA)

Brussel sprouts steal the show (and are an inspired alternative to bread) in this veggie variation of a classic cold weather dish.



Fondue Ingredients:

  • 3 tbsp. unsalted butter
  • 3 tbsp. all-purpose flour
  • 2 cups whole milk
  • ¼ tsp. salt
  • ¼ tsp. pepper (white pepper if desired)
  • ¼ teaspoon garlic powder
  • Pinch of cayenne (if desired)
  • 4 ounces of Grafton aged cheddar cheese (our your favorite hard cheese) shredded

Roasted Fingerling Potatoes Ingredients:

  • 2 lbs. fingerling potatoes
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 3 smashed garlic cloves
  • ¼ cup grated parmesan cheese
  • Olive oil to coat

Brussel Sprouts Ingredients:

  • 1 lb. baby brussel sprouts (or 1 lb. of large brussel sprouts cut in half)


Fondue Directions:

  • Melt butter in a medium saucepan over medium heat.
  • Add flour, and stir to make a roux.
  • Whisk in milk until smooth, scraping roux out of the corners of the saucepan with a heat-proof spatula if necessary.
  • Add salt, pepper and garlic powder and increase heat to medium high.
  • Bring to a simmer, stirring constantly until the mixture thickens, about 2 to 4 minutes.
  • Remove from heat and stir in cheese. Stir until smooth.
  • Season with salt, pepper and cayenne.
  • Set aside and keep warm.

Roasted Fingerling Potatoes Directions:

  • Set oven to 350 degrees
  • Toss fingerlings in olive oil, garlic, thyme, bay leaves and garlic.
  • Season with salt and pepper and roast approx.
  • Cook potatoes 20 minutes until tender.
  • Once slightly cool use hand to smash.

Brussel Sprouts Directions:

  • Season with salt and pepper and olive oil.
  • Set aside.
  • Once ready to serve: Turn oven to 400 degrees
  • Roast brussel sprouts 10-12 minutes until charred
  • Toss crushed fingerlings in olive oil to coat and roast until crispy (approx. 6 minutes)
  • Once out of the oven, toss with salt pepper and parmesan cheese.
  • Serve with cheddar fondue.

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Tempura Fried Squash

By Chef Daniel Gorman of Henley (Nashville, TN)

You don’t have to ask us twice to eat our vegetables when they’re cooked in a tempura batter and served with a pumpkin & malt vinegar aioli.



  • Choose your squash (butternut, acorn, delicata, pie pumpkin and many other types of squash all work great for this recipe).

Tempura Batter:

  • 100 g cake flour
  • 1 tsp. Kosher salt
  • 1/2 baking powder
  • 1 cup light beer (ice cold!)

Pumpkin & Malt Vinegar Aioli Ingredients:

  • 4 egg yolks
  • 300 ml malt vinegar
  • 3 tbsp. molasses or sorghum
  • 2 oz. pumpkin seed oil
  • 1 tsp. dry mustard powder
  • 1 qt. grapeseed oil

Tempura Batter Directions:

  • Mix dry ingredients together.
  • Gently mix in beer.
  • Store chilled until needed.

Pumpkin & Malt Vinegar Aioli Directions:

  • In a food processor combine yolks, vinegar, molasses, pumpkin seed oil, 1 tbsp kosher salt and mustard powder.
  • Mix until frothy.
  • Slowly add in grape seed oil until a thick dressing is formed. Double check for seasoning and store in an air-tight container.

For the Tempura Squash or Pumpkin:

  • Preheat a table top fryer to 360 F.
  • Choose your favorite types of fall squash or pumpkin and cut them into ¼” thick pieces.
  • Different shapes work great and looks best, just make sure they are similar in thickness.
  • Season the squash pieces 30 minutes before cooking with a little kosher salt (this softens the flesh of the squash and seasons it as well).
  • Pat squash dry before dipping in the chilled batter and into the fryer.
  • Allow a little of the excess batter to drip from the squash before frying.
  • Fry squash for 4-5 minutes until lightly golden brown.
  • Remove from fryer and season with sea salt and a squeeze of fresh citrus (optional).
  • Serve immediately with a side of the malt vinegar aioli.

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Bourbon Glazed Cauliflower

By Executive Chef Stephen Bonin of Geraldine’s (Austin, TX)

We’ll say yes to bourbon-glazed anything.



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