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:
- Brussel sprouts
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:
- Chimmichurri (recipe here)
- Gremolata (recipe here)
- Pesto (vegan recipe here – you can replace the nutritional yeast with extra salt)
- Herb, lemon and anchovy dressing (recipe here)
- Salsa verde (recipe here)
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.
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.