Why We're Braising All Our Vegetables

Low and slow is for plenty more than meat

When fall brings cold weather, we fight back with soups and stews. Braised vegetables are just as good as braised meats—slow-cooked, tender vegetables are warming and comforting. Root vegetables and tougher leafy greens get a big boost in flavor when soaking up a rich braise. The best part? Braised vegetable recipes take considerably less time than their meaty counterparts, so you can have dinner ready in no time at all. Here are seven braised vegetable recipes you can use with your fall produce haul—both vegetarian and meat-light.

Moroccan Carrots with Aleppo Pepper and Mint

Moroccan Carrots with Aleppo Pepper and Mint

Neal Santos

The dressing for this cumin-spiced salad is made from the carrots' cooking liquid, which concentrates into a sweet syrup when reduced during braising. Get the recipe for Moroccan Carrots with Aleppo Pepper and Mint »

Philippine Vinegar-Braised Greens (Kangkong Adobo)

Philippine Vinegar-Braised Greens (Kangkong Adobo)
Matt Taylor-Gross

Braise any vegetable you'd like in a Filipino adobo vinegar braise to give it a kick in flavor. Get the recipe for Philippine Vinegar-Braised Greens (Kangkong Adobo) »

Skillet-Braised Swiss Chard

Skillet-Braised Swiss Chard
Christina Holmes | Food Styling: Eugene Jho

We love this quick braised side dish with Swiss chard, but any hearty green will work. Try it with bok choy, kale, or even green or purple cabbage. Get the recipe for Skillet-Braised Swiss Chard »

Spiced Red Cabbage With Apples and Cranberries

Spiced Red Cabbage Braised Vegetables

Red cabbage and apples are stewed with wine, sugar, and dried cranberries in this spiced side dish, best served with roasted meat. Get the recipe for Spiced Red Cabbage With Apples and Cranberries »

Soy-Braised Kabocha Squash

Soy-Braised Kabocha Squash
Maxime Iattoni

Braising—with a healthy dose of soy—is one of our favorite ways to bring out the texture and flavor of winter squash. Get the recipe for Soy-Braised Kabocha Squash »

Loubieh bil Zeit

Loubieh bil Zeit (Romano Beans with Tomatoes)

James Oseland

Lebanon has an ancient tradition of producing high-quality olive oil, which is used to braise vegetables in a number of traditional dishes. One of the most popular is loubieh b zeit, literally "green beans in oil," a traditional Lebanese mezze in which romano beans are braised until tender with tomatoes in olive oil. It's traditionally served at room temperature, but can also be enjoyed warm, as a side dish. Green beans or fava beans can be substituted for the Romano beans. Get the recipe for Romano Beans with Tomatoes »

Cauliflower with Tomato Sauce (Gulpea)
Ingalls Photography

Florets of cauliflower are braised in a fragrant garlic-laced tomato sauce of fried onion, spices, and jalapeño in this Afghan dish. Get the recipe for Cauliflower with Tomato Sauce (Gulpea) »