Fall into flavor: Fail-proof ways to cook up some of fall's most nutritious crops

MILWAUKEE -- The air is crisp, leaves are falling and we're all dreaming of apples dripping in caramel. But, let's not forget all the delicious and nutritious fall vegetables. Our registered dietitian Lisa Grudzielanek joins Real Milwaukee to show us how to use fall vegetables for more than decoration.

1) Whole Roasted Carrots
• Time saving tip- leave skin on]
• Roast whole at 425° for 30 minutes, turning occasionally.
• Packed with health-promoting beta carotene, promotes good vision, especially night vision

2) Butternut Squash
• Easy cooking methods are in pan searing or roasting
• It has a sweet taste similar to that of a pumpkin
• Bake at about 400º for about 45 min, or until inside is tender.
• Loaded with vitamin A and nutrients- beneficial for vision, heart, and skin.

3) Acorn Squash
• Cutting in half created a perfectly portioned squash
• Cousin of Butternut Squash
• Mellow, sweet flavor that pairs well in dishes containing bacon, garlic, maple syrup or spices such as sage or nutmeg.
• A 1/2-cup serving of cooked acorn squash provides approximately 20% of the recommended daily allowance (RDA) of immune system boosting vitamin C for adults.

4) Brussels Sprouts
• Taste great steamed, pan-sautéed or roasted.
• The offensive odor only occurs when these nutritional powerhouses are overcooked
• One cup of cooked Brussels sprouts contains just 56 calories but is packed with more than 240% of the RDA for vitamin K1, and nearly 130% of the RDA for vitamin C.
• Can be grown in cold weather. They're widely available at farmer's markets, even during the colder months.