To paraphrase the great poet of our generation, Kendrick Lamar: If I gotta eat a harvest vegetable, I’mma make it look sexy.
Admittedly, most of the vegetables that are seasonal in October—cauliflower, cabbage, figs, beets, Brussels sprouts—aren’t the sexiest. They’re the kinds of produce our parents tried, and usually failed, to get us to eat as kids. But the creativity of Baton Rouge’s chefs can transform them into something alluring, something worth sinking your teeth into. Here’s a roundup of some local dishes that’ll make you want to eat your veggies (and fruits) this harvest season.
Warm Cauliflower Dip at Cocha
A surprisingly versatile veg, cauliflower gets a bad rap but can be transformed into creamy, decadent sides and dips. This concoction tastes and feels almost like a substitute for a bean dip or hummus, with curried toast points for crunch.
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Fried Brussels Sprouts at The Overpass Merchant
Here’s my statement of bias: I’m a self-proclaimed Brussels sprout evangelist, and I’ll force all my dining companions to try them with me everywhere I go until they’re converted. These crispy delights are kissed with a light lemongrass vinaigrette that makes them both addictive and refreshing. Bonus tips: also try the pepper jelly and parm Brussels at The Pelican House and the sweet chili Brussels at Umami Japanese Bistro. #brusselsevangelist
Fig, Bacon and Prosciutto Flatbread at Bin 77
A good flatbread is comfortingly rustic in the fall, and this one from Bin 77 has the perfect combo of fig preserves, crispy bacon, flaky prosciutto and caramelized onions—I usually have the kitchen swap the blue cheese for feta, but that’s up to you. For another seasonal taste, dates are also harvested in October and feature in the Creole Devils on Horseback, stuffed with boudin and andouille and wrapped in bacon.
Roasted Beets Salad at Beausoleil Restaurant & Bar
Beausoleil is always adding fresh flavors to its ever-changing menu. This salad of roasted beets with burrata cheese and fried capers in a walnut vinaigrette offers a beet-centric approach to one of the most colorful and occasionally off-putting veggies. Don’t fear the beet, guys. Let the beet move you.
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Kimchi Fries at Ava Street Cafe
Sometimes the key to enjoying a veggie you wouldn’t normally try is taking an entirely new approach, like fermented on top of french fries. Enter the Kimchi Fries at Ava Street, a plate of fries topped with kimchi (salted and fermented cabbage), grilled pork, spicy mayo, cilantro, white scallions and wasabi cream.