Top 2 Simple Secrets to Tasty Winter Vegetables

Eating in-season, tasty winter vegetables means that you can get beautiful fresh produce when it’s at it’s most nutrient-dense, and at it’s cheapest.

In winter though, there tends to be less variety in seasonal vegetables and your meals can feel downright boring.

That’s why you need these 2 simple secrets to tasty winter vegetables – to get everyone excited about eating veg and staying healthy.

What’s in Season

In Australia, in-season winter vegetables include:

  • Lettuce
  • Spinach
  • Silverbeet
  • Fennel
  • Carrots
  • Cauliflower
  • Broccoli
  • Brussel sprouts
  • Cabbage
  • Pumpkin
  • Potatoes
  • Onions
  • Mushrooms

The first three are probably not so good for roasting, but you can go mad with the rest!

Source: Seasonal Food Guide (Fruits shown at the top, vegetables at the bottom)

Simple Secret #1

Toss your vegetables in freshly chopped herbs, either on their own, or in a sauce.

Herbs add instant flavour, powerful antibiotic agents, and lots of important vitamins and minerals that may be part of the secret to a longer life

Here are some fun herb dressing recipes that are perfect to go with winter veg:


Herbs are suitable for ALL body types.

Simple Secret #2


Yep, dry roasting your veggies for a short time in a hot oven brings out a beautiful caramelised flavour.

  • Roasting is a great way to prepare all the brassicas (cauliflower, cabbage, broccoli, Brussel sprouts, kale) – roasted cabbage is surprisingly flavoursome and delicous.
  • Roasting is a no-brainer for carrots, potatoes and pumpkin – endomorph body types may need to eat these sparingly
  • Roasted onions are to die for!
  • Roasted stuffed mushrooms can be a meal on their own.


One of the great things about roasted vegetables is that they’re easily reheated in other dishes, like breakfast (think: pumpkin pieces in an omelette).

Roasted vegetables are also delicious as as a warm salad.

My heart beats for sumac-roasted cauliflower florets with blobs of Greek yoghurt, scattered parsley, pomegranate and toasted almonds (this is a version of Yottam Ottolenghi’s delicious salad).

Roasted onions pair perfectly with parsley, rocket and goat’s cheese (thanks again, Yottam).

And Brussel sprouts are a treat with bacon and walnuts with a splash of balsamic vinegar – what a treat!

What are your favourite winter salads? Let us know in the comments below.

Melanie White

Melanie White

Chief Inspiration Coach

I'm a quirky scientist and a Health and Wellness Coach who helps 35+ women to understand and eat right for their body type.