Each time of year has its own array of seasonal vegetables and fruits—winter is no different with its dark, hearty greens, roots veggies, and other “good keeper” crops. Throughout the holidays, when sweets seem everywhere and people complain about unwanted added pounds, I like to celebrate by emphasizing this regional, nutrient dense produce while minimizing the onslaught of empty calories. Over my years as a dietitian, I’ve learned that the reason many people don’t eat their veggies is that that don’t like them. This is unfortunate, because a diet rich in colorful whole fruits and vegetables helps everyone to stay healthy. Fortunately, over my years as a cook, I’ve learned countless ways to prepare them that I share with my clients. The first rule of thumb is to start with quality ingredients, and then with a few basic techniques, anyone can master the art of vegetable cookery. The nourishing roots and hearty greens of winter really take well to roasting, braising, baking, and stewing. Here are a few of my winter favorites:
- Cranberry Apple Pear Chutney
- White Bean Dip with Carrot “Chips”
- Marinated Roasted Mushrooms
- Winter Squash Gratin
- Oven Braised Kale
- Roasted Root Vegetables
