Winter Vegetables

Kale

• Sauté with garlic and olive oil for a quick side dish.
• Add to soups for extra flavor and nutrients.
• Make kale chips by tossing with olive oil and baking.

Brussels Sprouts

• Roast with olive oil, salt, and pepper until crispy.
• Sauté with garlic, balsamic vinegar, and honey.

Carrots

• Roast with olive oil and thyme for a sweet flavor.
• Blend into soups with ginger and broth.

Sweet Potatoes

• Roast as wedges with olive oil and salt.
• Mash with butter and cinnamon.

Winter Squash

• Roast in halves with herbs.
• Make soup by blending roasted squash with garlic and stock.

Cabbage

• Shred for coleslaw or salads.
• Sauté with garlic and onions.

Leeks

• Sauté with garlic and olive oil for stews.
• Roast by halving and drizzling with olive oil.

Turnips

• Mash with butter like mashed potatoes.
• Roast with carrots and parsnips.

Parsnips

• Roast with olive oil and rosemary.
• Mash with butter and cream.

Beets

• Roast whole and peel for salads.
• Grate raw into salads.

Collard Greens

• Sauté with onions and garlic in olive oil.
• Make low-carb wraps.

Spinach

• Sauté with garlic and olive oil.
• Add to soups or stir-fries.

Broccoli

• Steam and serve with lemon juice.
• Roast with olive oil and chili flakes.

Cauliflower

• Roast with olive oil and turmeric.
• Make cauliflower rice by pulsing florets.

Chard

• Sauté with garlic, olive oil, and lemon juice.
• Use leaves in wraps or as spinach substitutes.