Guide to Winter Vegetables

December 23, 2019
by Katherine Sousa Eat

    Just because we’re in the middle of winter, doesn’t mean you can’t enjoy delicious fresh produce all season long! There are a lot of delicious winter vegetables available in Canada right now, and we’re sharing some of our favourites and how to use them. 

    Brussels Sprouts

    A member of the cabbage family, brussels sprouts have a nutty flavour with a delicious crunch. It may be an unpopular opinion but we LOVE the leaf vegetable — you just need to know how to cook them right. You want them to be crisp but tender, so 10-minutes is all you need to achieve delicious results. Plus, they’re high in vitamin C, iron, and protein! Try serving up brussels sprouts alongside bacon, honey, or cheese for a great pairing. 

    Peak season: September to January

    Recipe Ideas: Roasted Pork and Peppercorn Sauce, Roasted Chili Brussels Sprouts, and Creamy Tarragon Chicken.



    Carrots are inexpensive and can add vibrant colour to your meals this season. They’re a great source of fibre and vitamin A, and the best source for beta-carotene which is full of antioxidant properties. The best part? They can be used in both sweet and savoury dishes! Try pairing carrots with maple syrup, walnuts, butter, parsley, or ginger! 

    Peak season: July to December

    Recipe Ideas: Rustic Mushroom-Lentil Soup and Vegetarian Bibimbap



    Everyone’s favourite starchy winter vegetable comes in many delicious varieties. Potatoes are super versatile in their taste and cooking method; they can be mashed, roasted, grilled, and baked! They make any dish more comforting and are full of potassium, vitamin C, and fibre. Not only are they versatile in their cooking method, but they also pair with pretty much any ingredient!

    Peak season: July to December

    Favourite Recipes: Halloumi and Potato Rosti and Hearty Vegetable Shepherd’s Pie 


    Sweet Potatoes

    A sweeter variety of potatoes, hence the name, also comes in many yummy varieties. They’re naturally sweet, which makes them the perfect veggie addition for those who like things on the sweeter side. Plus, they’re a great source of vitamin A and C! Sweet potatoes are perfect with maple syrup, pecans, warm spices like cinnamon, curry, and rich meats like pork. 

    Peak Season: November to January

    Recipe Ideas: Sweet Potato Curry, Sizzling Honey Garlic Sausages and Roasted Root Veggie Medley


    Winter Squash

    With over 10 different varieties of squash out there, this is a super versatile ingredient you will see in many recipes during the winter months. One of the most popular of winter vegetables, each has their own unique flavour profile so you’re sure to find a squash you can add to just about any recipe; savoury or sweet! Each different variety pairs with different ingredients, but generally speaking warm spices and spice blends like curry are always a match made in heaven! 

    Peak season: August to January

    Recipes: Pan-Fried Gnocchi, North African Spiced Freekeh and Warming Squash and Lentil Dal 



    This veggie carries tons of nutrient cabbage as a great source of vitamin C and K! When raw it has a bitter taste and crunchy texture, but when cooked it easily takes on the flavours and becomes tender in texture. Available in green, red, savoy, and napa varieties, it’s versatile and enjoyed in various world cuisines. Pair cabbage with mustards, ginger, mushrooms, carrots, lemons and limes, beef and vinegar for a delicious pairing. 

    Peak season: September to February

    Recipes: Chicken Shawarma Plate, Golden Tofu and Quinoa Bowl and Turkish Spiced Beef.



    Beets tend to have a deep earthy flavour which make them a polarizing veggie. There are many different varieties of beets, each offering their own unique play on the classic flavour. They’re a great source of folate and manganese and offer a beautiful red-ish purple colour to your plate. They pair well with warm spices, root vegetables, meats, greens, and yogurt. 

    Peak season: August to January

    Favourite Recipes: Warm Beet and Lentil Farro Bowl and Beet and Basil Risotto



    Last but not leeks, we present our favourite coloured veggie from the same plant family as onions, chives, and shallots. When raw leeks have a sharp flavour, but once cooked their flavour mellows out and becomes slightly sweet, like onions. They’re a good source of folate, iron, and vitamin C. Add them to soups, stir-frys and salads, or anywhere else you’d use an onion. Try pairing them with creamy ingredients like cheese and creamy, potatoes, mushrooms, and proteins like pork and eggs.

    Peak season: August to February

    Recipes: Leek and Feta Chicken, Leek and Potato Gratin and Herby Beyond Meat Patties.

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