These recipes will have you singing the praises of Brussels sprouts, heirloom pumpkin, and other seasonal produce.
Along with sitting down for a chat with alive, The Acorn’s head chef, Brian Luptak, whipped up a couple of delicious dishes—and we snagged the vegetable-forward recipes for you. They show exactly why the restaurant has been named one of the top 11 vegetarian destinations in the world by CNN, and the second best plant-loving restaurant on the planet by The Daily Meal.
Roasted Brussels Sprouts with Shiitake Mushroom XO Sauce and Shaved Chestnut
Spiced Almond and Pumpkin Seed-Crusted Pumpkin Salad
