We’ve all had our fair share of Halloween candy by now, so let’s focus on some healthier choices as we begin a new month and before we hit the holidays. Fall veggies can be made up as a great side dish or prepared as a main meal to help you watch your waistline and feel energized.

Baked Zucchini

Zucchini can be found year-round in Texas, but there seems to be more of it on the shelves and in our gardens in the fall. It makes a delicious side dish when you bake it up and add a little flavor with breadcrumbs and cheese.

4 medium zucchini, cut into bite-sized cubes (about 1 cup per person)

1 cup Italian breadcrumbs

3 tablespoons olive oil

½ cup grated Romano cheese

Salt and pepper to taste

Preheat the oven to 400 degrees. In a large mixing bowl, combine olive oil and zucchini until zucchini is well coated. Stir in remaining ingredients. Spread mixture in a single layer on a large baking sheet covered in tin foil (do not use a nonstick surface). Bake for 10 minutes. Using a flat spatula, flip zucchini over and bake for 10 more minutes or until lightly browned and cheese is melted. Serve immediately.

(Recipe courtesy of Aunt Leslie.)

Maple Cinnamon Butternut Squash

Butternut squash is naturally sweet and is packed full of vitamins A and C, making it a perfect addition to your dinner plate.

8 cups cubed butternut squash

2 tablespoons extra virgin olive oil

2 tablespoons maple syrup

1/2 teaspoons salt

1/2 teaspoons cinnamon

2 pinches cayenne

Preheat oven to 425 degrees. Line two baking sheets with foil for easy cleanup. In a large mixing bowl, combine squash, olive oil and maple syrup and coat evenly. Sprinkle on salt, cinnamon, and cayenne and stir. Spread out the butternut squash cubes on the baking sheets. Roast for 30 minutes or until cooked through (rotate pans in oven at 15-minute mark). Remove from oven and turn on broiler. Place one sheet under broiler for about 1-2 minutes until squash begins to brown, then broil the second sheet. Serve immediately.

(Recipe adapted from Tori Avey.)

Brussels Sprout Egg Scramble

Brussels sprouts might not sound like your favorite vegetable, but they can be quite tasty when cooked up right. This yummy breakfast is full of fiber, vitamins and protein and is a complete meal in one dish.

2 cups Brussels sprouts

1 tablespoon olive oil

1/4 teaspoon red pepper flakes

Salt and pepper to taste

3 eggs

Shredded cheese (optional)

Bread, for serving (optional)

Preheat oven to 400 degrees. In a small bowl, toss sprouts with olive oil, red pepper flakes, and salt and pepper to taste. Place in a baking dish and roast for about 15 minutes, until browned. Turn off oven. Remove dish from oven and crack eggs over roasted brussel sprouts. Place back in still-warm oven. Let sit for 2 to 3 minutes, or until eggs are cooked. Top with cheese and enjoy with bread.

(Recipe courtesy of Greatist.com)