Root vegetables get topped with a panko, parmesan and sage topping for crisp finish. Get this carrot and parsnip casserole recipe at Chatelaine.com

Carrot and parsnip casserole

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<p>The Editorial Team of Chatelaine magazine.</p>

fall

Paired with our pumpkin crème brûlée (or enjoyed on its own) this white chocolate bark is a perfect fall dessert. Find the recipe at Chatelaine.com

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After a quick dip in boiling water, tender-crisp green beans are drenched in nutty brown butter and topped with toasted almonds.

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Savoury and nutty with a just hint of sweetness, this leek, hazelnut and dired pear stuffing strikes the perfect flavour balance.

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This holiday season, cook your turkey in half the time! That's right—our spatchcocked roast turkey with gravy will revolutionize dinner this year.

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