Every item on this page was chosen by a The Pioneer Woman editor. We may earn commission on some of the items you choose to buy.
After the bounty of summer veggies and fall harvests, winter can feel like a bit of a letdown! The grey skies and icy ground, make everything seem, well...drab. But there are plenty of delicious winter vegetables that bring color and flavor to your family meals! Some are even at their peak flavor after a frost or two. We're talking about kale, Brussels sprouts, carrots, and more! And while you may love common winter vegetables such as broccoli and butternut squash, why not mix it up a bit and try something new, like kohlrabi or escarole, to expand your palate and make those winter dinners more interesting? You may just discover a new family favorite!
The best part is—these winter veggies are readily available throughout the chilly season. When possible, check out your local farmer’s markets and you’ll be sure to get them as fresh as can be (plus, you’ll also be supporting local farms). Some of these vegetables are even easy to grow in your own back yard! But if that’s not possible, many supermarkets carry most of them throughout the season. So before the first snow falls, get to know these winter vegetables ahead.
Advertisem*nt - Continue Reading Below
1
Red Cabbage
Sure, you’re familiar with green cabbage. But red cabbage is high in the antioxidant, anthocyanin, which is what provides its deep red hue. Slice and toss it with other greens for a colorful winter salad, or sauté with vinegar and a tablespoon or two of butter for a sauerkraut-like side dish for pork.
Advertisem*nt - Continue Reading Below
2
Kale
Known as a super-food with good reason, kale contains vitamins A and K for eye health. Plus, it contains almost zero calories (one cup is 7 calories!). Use it in Ree Drummond's fresh kale citrus salad, or add to hearty winter stews. It’s also delectable drizzled with olive oil and roasted until crispy for a fun snack.
Advertisem*nt - Continue Reading Below
3
Swiss chard
Swiss chard is colorful, pretty, and actually easy-to-grow in your garden. It keeps producing all the way until the temperatures dip regularly below freezing (sometimes it even perks back up in spring). Chop and sauté for frittatas and scrambles, or add to soups instead of spinach.
Advertisem*nt - Continue Reading Below
4
Parsnips
These unassuming root vegetables are packed with vitamins C and K and folate. Although parsnips don’t get a lot of love, they’re actually delicious when baked and drizzled with butter and syrup, like in Ree's Honey-Glazed Parsnips. They closely resemble their relatives, carrots.
Advertisem*nt - Continue Reading Below
5
Brussels sprouts
These familiar winter vegetables are bursting with vitamin C (124 percent of your daily needs!). Steam, sauté, or roast Brussels sprouts with other veggies to bring out their smoky sweetness.
Advertisem*nt - Continue Reading Below
6
Leeks
Leeks, which are full of vitamin K and antioxidants such as carotenoids, taste like a milder, sweeter onion. In fact, they look like gigantic green onions! Rinse them well (they tend to hold onto dirt at their base), then add to potato leek soup.
Advertisem*nt - Continue Reading Below
7
Radicchio
This vegetable, often used in traditional Italian dishes, is a type of chicory, a relative of endive. It’s loaded with vitamin K and the antioxidant anthocyanin, and it has a pleasant, slightly bitter taste. Cut it into wedges and char in a skillet to serve as a side, or slice and add raw to salads.
Advertisem*nt - Continue Reading Below
8
Carrots
Loaded with vitamin A, carrots love cool weather, so they’re sweetest in the colder months of the year. There are many different types in varying sizes and colors, but orange varieties are the sweetest when roasted.
Advertisem*nt - Continue Reading Below
9
Spinach
Spinach is very easy to grow in your spring or fall garden, and it’s surprisingly cold-hardy. Some types die back in winter but perk up again in spring. Use it in spinach artichoke dip, as a side dish sautéed with olive oil and garlic, or raw in spinach salads.
Advertisem*nt - Continue Reading Below
10
Mustard Greens
Mustard greens are fast growers and love cool weather, so they’re a great option for planting in fall gardens. You’ll often harvest into early winter in much of the country. These peppery-tasting greens, full of vitamins C and K, taste best when sautéed, steamed or stir-fried.
Advertisem*nt - Continue Reading Below
11
Rutabaga
Rutabaga has tons of vitamin C (107 percent of your daily needs!). This root vegetable looks similar to a turnip, and some people say it tastes something like a cross between cabbage and turnips. Boil and mash like potatoes, or roast it with olive oil and top with fresh Italian herbs.
Advertisem*nt - Continue Reading Below
12
Hubbard Squash
Hubbard squash is a less familiar winter squash to many people. Its thick blue rind allows it to keep for months in a cool, dark spot. This squash is large, often 15 pounds or more. The flesh is a little grainy, so it’s typically roasted and pureed for use in soups and stews.
Advertisem*nt - Continue Reading Below
13
Escarole
This Italian leafy green keeps its texture and body in stews, unlike spinach, which tends to get a little slimy in soups. Its slightly bitter flavor pairs well with cannellini beans, or sauté it with garlic and serve as a side dish.
Advertisem*nt - Continue Reading Below
14
Cauliflower
This sturdy winter vegetable, which is full of vitamin C, loves cool weather, so it’s plentiful from fall through winter. Roast cauliflower to bring out its sweetness.
Advertisem*nt - Continue Reading Below
15
Sweet Dumpling Squash
This winter squash, also known as sugar dumpling squash, is lesser-known than staples such as butternut and acorn, but it’s so much sweeter and creamier. Roast it to bring out its best flavor.
Advertisem*nt - Continue Reading Below
16
Romanesco
Romanesco, a relative of cauliflower, has an earthy flavor and a cauliflower texture. Use it instead of cauliflower in recipes, though its delicate nuttiness shows through best when sautéed with garlic and topped with lemon zest.
Advertisem*nt - Continue Reading Below
17
Endive
Endive is another kind of chicory which has a slightly bitter flavor, but it's a little milder than other types. It’s full of vitamin K, and it can be used raw in salads or cut in half and roasted like radicchio.
Advertisem*nt - Continue Reading Below
18
Beets
If you’ve only ever eaten those sad, canned beets, you’re missing out. Fresh beets taste nothing like canned. Beets are messy to prepare, but roast them lightly with olive oil, then use a paper towel to remove the skin. Slice and serve over salads with goat cheese to contrast their sweet earthiness.
Advertisem*nt - Continue Reading Below
19
Collard Greens
A Southern staple and a relative of kale, collards are rich in vitamin C. Remove and discard the thick stems, then sauté the leaves with onions, garlic, and ham. Their sturdy texture means they stand up best to long, slow cooking.
Advertisem*nt - Continue Reading Below
20
Kohlrabi
It might look slightly alien, but kohlrabi is related to cruciferous vegetables such as cabbage and broccoli. It tastes rather like peppery broccoli and can be boiled and mashed like potatoes or sliced raw for slaw.