This post is all about winter vegetables.
As the winter months roll in, it can be easy to fall into a routine of eating the same old root vegetables and leafy greens. But did you know that there are a variety of delicious and nutritious winter vegetables that can add new flavors and textures to your meals?
From Brussels sprouts and carrots to kale and potatoes, there are plenty of options to choose from. In this article, we'll take a closer look at some of the best winter vegetables that you should be adding to your meals, including their nutritional benefits and tips on how to prepare them.
Winter is a time when we tend to crave warm and comforting meals. These vegetables are perfect to make hearty soups, stews, roasts, and other delicious dishes that can keep us warm during the colder months.
Eating seasonally not only supports local farmers but also helps us to consume the most nutritious and flavorful foods. This is a great opportunity to try new recipes and to experiment with different ways to prepare vegetables.
20 Winter Vegetables
1. Brussels sprouts
Brussels sprouts are small, cabbage-like vegetables that are a great source of vitamin C, potassium, and fiber. They have a slightly bitter taste that becomes sweeter when roasted. To prepare, trim off the bottom of the stem and remove any yellow or damaged leaves.
They can be roasted in the oven with olive oil and seasonings, sautéed in a pan with butter or oil, or eaten raw in a salad. They are a great addition to any meal and can be served as a side dish or added to soups and stews.
2. Carrots
Carrots are a root vegetable that are a great source of vitamin A, which is important for maintaining healthy eyesight.
They have a sweet and earthy taste and can be eaten raw as a healthy snack, roasted, or sautéed. To prepare, wash and peel the carrots before using. They can be used in a variety of dishes, from soups and stews to roasted and sautéed side dishes.
3. Kale
Kale is a leafy green that is packed with vitamins and minerals, including vitamin K, which is important for blood clotting, as well as vitamin C and beta-carotene.
It has a slightly bitter taste and can be sautéed, added to soups or smoothies, or made into kale chips. To prepare, wash and remove the tough stems before using.
4. Potatoes
Potatoes are a root vegetable that are a great source of potassium and vitamin C. They can be roasted, mashed, or made into French fries or potato chips. To prepare, wash and peel the potatoes before using.
They are a versatile ingredient that can be used in a variety of dishes, from soups and stews to roasted and sautéed side dishes.
5. Squash
Squash, such as acorn, butternut, and spaghetti, are a great source of vitamin A and potassium. They have a sweet and nutty taste and can be roasted, sautéed, or made into soups or purees.
To prepare, wash and cut the squash into desired pieces before using. They are a great addition to any meal and can be served as a side dish or added to soups and stews.
6. Turnips
Turnips are a root vegetable that are a great source of vitamin C, potassium, and fiber. They have a slightly bitter and sweet taste and can be roasted, sautéed, or added to soups and stews.
To prepare, wash and peel the turnips before using. They are a great addition to any meal and can be served as a side dish or added to soups and stews.
7. Parsnips
Parsnips are a root vegetable that are similar to carrots and have a sweet, nutty flavor. They are a good source of potassium, fiber, and vitamin C. They can be roasted, mashed, or added to soups and stews.
To prepare, wash and peel the parsnips before using. They are a great addition to any meal and can be served as a side dish or added to soups and stews.
8. Cabbage
Cabbage is a leafy green that is a great source of vitamin C and fiber. It has a slightly bitter taste and can be sautéed, added to soups or salads, or made into coleslaw. To prepare, wash and remove the tough outer leaves before using.
It's a versatile vegetable that can be used in a variety of dishes and can be enjoyed both raw and cooked.
9. Leeks
Leeks are a member of the onion family and have a mild, sweet, and slightly onion-like flavor. They are a great source of vitamin K and vitamin C. They can be sautéed, added to soups or stews, or used as a garnish.
To prepare, trim off the root end and dark green leaves and slice the white and light green portion. Rinse well to remove any dirt trapped in the layers.
Leeks are a versatile vegetable that can be used in a variety of dishes, from soups and stews to roasted and sautéed side dishes.
10. Radicchio
Radicchio is a bitter leafy green that has a red and white speckled head. It's a great source of vitamin K and fiber.
It can be used in salads or grilled as a side dish. It adds a nice balance of flavor to any dish with its bitter and slightly spicy flavor.
11. Rutabaga
Rutabaga is a root vegetable that is a cross between a turnip and a cabbage. It has a slightly sweet and earthy taste and is a great source of vitamin C and potassium.
It can be roasted, mashed, or added to soups and stews. To prepare, wash and peel the rutabaga before using.
12. Beets
Beets are a root vegetable that are a great source of folate and potassium. They have a sweet and earthy taste and can be roasted, pickled, or added to salads. To prepare, wash and peel the beets before using.
Beets are a versatile vegetable that can be used in a variety of dishes, from soups and stews to roasted and sautéed side dishes.
13. Collard greens
Collard greens are a leafy green that are a great source of vitamin K, vitamin A and calcium. They have a slightly bitter and slightly sweet taste and can be sautéed, added to soups or stews, or used as a wrap for sandwiches.
To prepare, wash and remove the tough stems before using. They are a staple in Southern cuisine and can be enjoyed both raw and cooked.
14. Fennel
Fennel is a vegetable that has a slight licorice or anise flavor. It's a great source of vitamin C and fiber. It can be sliced and eaten raw in salads, sautéed, or added to soups and stews. To prepare, trim off the stalks and fronds and slice the bulb.
It's a versatile vegetable that can be used in a variety of dishes, from salads to soups and stews.