The Best Cool-Season Vegetables You Can Enjoy All Winter Long

Winter Squash

The name says it all: Winter squash is the quintessential seasonal ingredient. This category includes varieties of hard-skinned squash—such as acorn, butternut, kabocha, butternut, and delicata—that are harvested in the fall, and can be stored and eaten all through the cooler months.

Winter squashes are incredibly versatile, whether you choose to blend, roast, or bake them. Try out all the different types, as each squash is uniquely flavorful. (I mean, if you've never had crispy kabocha squash slices with maple syrup and sage, have you really lived?)

Potatoes

As if we needed more reasons to love potatoes, everyone's favorite tubers are a great choice for eating seasonally in winter. Potatoes are readily available year-round due to how well they keep when stored properly. Typically, spuds are harvested in late fall but, depending on your climate, they may be fresh even in the middle of winter.

And don't limit yourself to basic white russet or sweet potato varieties. Take advantage of the more than 200 varieties of taters grown across the U.S. Between the myriad types and cooking methods, potato possibilities are endless.

Brassicas

The brassica family includes some of the most nutritious and versatile produce out there, including broccoli, cauliflower, cabbage, Brussels sprouts, and the lesser-known kohlrabi (which looks like an alien spaceship but tastes like a delicious variation of a broccoli stem). Brassicas shine when roasted to caramelization in the oven, thrown into stir fries, or sliced thinly in salads.

Hearty Greens

Cooking greens like escarole, endive, kale (which is technically a brassica), and radicchio (which is purple, not green) are at their best when grown at cooler temperatures—crisp, sweet, and not too bitter. Try them sautéed, braised, or as part of a hearty winter vegetarian meal mixed with grains, pesto, and a nutty crunch.

Unlike most seasonal vegetables, you don't have to cook these leafy greens to enjoy them in winter. Who says salads and slaws are just for summer? Raw winter greens often have a bitter note to them, so pairing them with citrus, apple, or a sweet-and-tangy dressing tones that down, resulting in a bright, well-balanced side or a meal in itself.

Parsnips

A cool-season root vegetable that is largely underappreciated, the parsnip has been described as "a carrot on steroids." Its unique strong-yet-sweet taste doesn't fully develop until its roots are exposed to near-freezing temperatures for 2 to 4 weeks. Peaking in fall and early winter, it makes the perfect ingredient for hearty cold-weather soups and stews.

Cooking parsnips is similar to working with carrots and potatoes, as they can be boiled and mashed, roasted, and even sautéed. Parsnips' pungent flavor is hard for some to love, so recipes often combine them with other, more familiar-tasting winter veggies, and even apples or pears. 

Leeks

Leeks bring aromatic flavor and silkiness to your favorite winter comfort foods. A milder-flavored member of the onion family, this underrated yet versatile vegetable tastes best after a frost and is often available locally throughout the winter months.

Raw leeks are crunchy and firm, but when cooked, they lend a slightly sweet flavor and luscious texture, making them a great addition to creamy soups, dips, and sauces. Roast them mingled with other winter vegetables, toss them in a stir fry, or top a pizza with thinly sliced leeks sautéed in butter.