A nutritional powerhouse, kale is rich in vitamins A, C, and K, as well as antioxidants and fiber. It's a versatile vegetable that can be used in salads, soups, stir-fries, or even baked as crispy kale chips.
These mini-cabbages are high in fiber, vitamins C and K, and antioxidants. Roasting Brussels sprouts brings out their natural sweetness and makes for a tasty side dish.
Varieties like butternut squash, acorn squash, and kabocha are abundant during winter. They are packed with vitamins A, C, and E, as well as fiber and antioxidants. They're great for roasting, soups, or purees.
These vibrant root vegetables are loaded with antioxidants, vitamins, and minerals like folate, manganese, and potassium. They can be roasted, steamed, or even grated raw in salads.
Rich in beta-carotene, vitamin K, and fiber, carrots are a nutritious addition to winter meals. They can be roasted, added to stews, soups, or enjoyed raw as a crunchy snack.
Similar in appearance to carrots but with a sweeter taste, parsnips are high in fiber, vitamins C and K, and folate. They can be roasted, mashed, or used in soups and stews.
Available in various types like green, red, or savoy, cabbage is a great source of vitamins C and K, fiber, and antioxidants. It can be used in salads, coleslaws, stir-fries, or braised dishes.
Both the root and the greens of turnips are edible and nutritious. They contain vitamins A, C, and K, as well as fiber and antioxidants. Turnips can be roasted, mashed, or added to soups and stews.