Braised Vegetables

It seems as though fall vegetables were designed for braising. Fennel, potatoes, celery, and more become tender and sweet when seared, then cooked, in a flavorful liquid. Serve these seasonal dishes as sides for an autumn feast or alone for a satisfying dinner. Just make sure there's bread around to soak up the delicious, veggie-infused braising liquid.

Olive Oil-Braised Vegetables
Olive Oil-Braised Vegetables
This flavorful mix of vegetables is braised in olive oil that's been infused with rosemary, chile flakes, lemon, and anchovies.Todd Coleman
Braised Artichokes
This Italian-American antipasto is best served with crusty bread to mop up leftover braising oil. See the recipe for Braised Artichokes »Todd Coleman
Fennel Baked in Milk (Finocchio con Latte al Forno)
Fennel becomes creamy and tender when braised in milk. See the recipe for Fennel Baked in Milk »Todd Coleman
Sedano e Pomodori Brasati (Braised Celery and Tomato)
Celery softens, yet keeps its shape through a long simmer, thanks to its stalky build. See the recipe for Sedano e Pomodori Brasati »Todd Coleman
Butter-Braised Kohlrabi
Kohlrabi, a member of the cabbage family with a turnip-like flavor, becomes a succulent accompaniment to roast meats when slowly simmered in chicken stock, butter, and thyme. See the recipe for Butter-Braised Kohlrabi »Todd Coleman
Braised Red Cabbage with Bacon
Bacon adds a smoky, salty component to this deep purple German side. See the recipe for Braised Red Cabbage with Bacon »
Stewed Okra
Simmering the okra in olive oil and tomato sauce adds rich flavor and tenderness. See the recipe for Stewed Okra »Todd Coleman
Maple-Glazed Carrots
Butter brings out the sweetness and richness of the carrots, while maple syrup adds a delicate glaze. See the recipe for Maple-Glazed Carrots »Christopher Hirsheimer