Our 50 Best Vegetable Recipes to Cook This Winter

Some cozy, some healthy, all downright delicious

When it comes to seasonal vegetable recipes, people tend to think about spring and summer and the bounty those seasons bring. It's true that the colder months offer a more particular range of produce—roots, cabbages, greens, and more—but it's easy to eat delicious in-season vegetables in the cold-weather months as well. When we spy kale, Brussels sprouts, carrots, turnips, beets, winter radishes, and more at the farmers' market, our wheels start turning about the many ways to utilize fall and winter vegetables in sides, mains, soups and stews, and even desserts.

Kale grows starting in mid-summer, but it reaches its peak during the winter. How to cook with kale can be answered with all sorts of dishes, from pasta with crispy sausage bits to white bean soup with a smoked ham hock. Tender baby kale is delicious raw—try it in a simple salad with toasted pine nuts, parmigiano, and a lemon vinaigrette.

Sweet winter carrots are an under-appreciated ingredient. For new carrot recipes, try roasting carrots and turnips together in olive oil then dressing with toasted cumin seeds or coriander, mint, and a lime juice vinaigrette. For more idea of what to pair with carrots, think maple syrup, a buttery glaze for braising or sauteeing, or loads of fresh herbs like Italian parsley and dill. And don't toss the carrot tops—they make a wonderful pesto to serve on pasta, atop crostini, alongside a vegetable platter, or with roasted carrots and burrata.

The mellow flavor of some cold-weather vegetables works well in a variety of preparations. For cauliflower recipes or potato recipes, turn to ideas like hearty lamb stew with harissa or delicate but filling goat cheese soufflés. Roasting either vegetable will give it a deep, caramelized flavor flavor— toss it with warm vinaigrette or serve sprinkled with capers, toasted nuts or bread crumbs, and a drizzle of mustard brown butter.

We could go on. But instead, check out some of our absolute best vegetable recipes for winter.

Roasted Beets with Orange and Crème Fraîche

Roasted Beets with Orange and Crème Fraîche
A cool and tangy crème fraîche dressing adorns roasted beets for a simple, colorful side dish. We like to use a combination of red and golden beets for presentation. Get the recipe for Roasted Beets with Orange and Crème Fraîche »Vanessa Rees

Crispy Smashed Za'atar Potatoes

Crispy Smashed Za'atar Potatoes
Boiled buttery Yukon gold potatoes are smashed and roasted crisp in this side dish. A finishing sprinkle of za'atar, a heady Middle Eastern mix of spices, seeds, and herbs, brings these potatoes to the next level. Get the recipe for Crispy Smashed Za'atar Potatoes »Farideh Sadeghin

Braised Red Cabbage

Braised Red Cabbage
Adding a grated russet potato to this braise helps to temper the sour sweetness of the cabbage. Get the recipe for Braised Red Cabbage »Ingalls Photography

"Creamed"Collard Greens with Peanut Butter and Chile »

Senegalese Thanksgiving, Collard Greens
Greens laced with freshly ground peanut butter and fermented seafood for a funky umami kick is a common one-pot dish in West Africa. Get the recipe for "Creamed"Collard Greens with Peanut Butter and Chile »Ryan Liebe

Root Vegetable and Quinoa Salad with Pickled Sunchokes

Root Vegetable and Quinoa Salad with Pickled Sunchokes
Red quinoa, which is similar in flavor and texture to white quinoa, adds color to this warm, hearty winter salad. Get the recipe for Root Vegetable and Quinoa Salad with Pickled Sunchokes »Ryan Liebe

Shaved Carrot Tart with Ricotta

carrot tart
Piles of colorful carrot ribbons—which skew more savory than sweet, thanks to a lemony coriander-flecked dressing—come out of the oven glistening and retaining some of their bite. The keys to the couldn't-be-flakier crust beneath: keeping the ingredients as cold as possible, and not overhandling the dough. Leftovers of the tart can be refrigerated and recrisped in the oven the next day. Get the recipe for Shaved Carrot Tart with Ricotta »Photograph by Beth Galton | Food Styling by Mariana Velasquez

Braised Turnip Greens

Turnip Greens
There's no shortage of greens you can cook, but the Memphis BBQ Company goes for turnips. The vegetables grow wild in the Mississippi Delta, and the greens can be cooked just like collards. Cube up the turnip roots for a full side dish. Get the recipe for Braised Turnip Greens »Matt Taylor-Gross

Spicy Cabbage Pasta With Bacon

Homemade Pasta with Spicy Cabbage and Bacon (Krpice)
Cabbage is a staple vegetable in Slovenia; here it is wilted in bacon fat and spiced with cayenne before being tossed with homemade noodle dough for this traditional pasta dish. Get the recipe for Spicy Cabbage Pasta With Bacon »Chris Court

Endive and Walnut Salad

Endive and Walnut Salad
With winter looming, this salad with endive, comte and walnuts is a great choice for cold weather. The recipe, adapted from Susan Herrmann Loomis's The French Farmhouse Cookbook, is from a cook in the town of Vinay, where walnuts are produced. The crisp and bright salad is made heartier by the addition of nuts and cheese. Get the recipe for Endive and Walnut Salad »Tim Mazurek

Tahini-Beet Dip

Tahini-Beet Dip
Tahini's nutty, luxurious properties don't stop at hummus. Keep the sesame paste flowing with this bright red purée of boiled beets, lemon, and garlic. Get the recipe for Tahini-Beet Dip »Helen Cathcart

Tricolore Salad with Grapefruit Saba Vinaigrette

Tricolore Salad with Grapefruit Saba Vinaigrette
Grapefruit supremes (segments of pulp separated from the membrane) and aged balsamic vinegar brighten this classic Italian salad from author Dana Bowen. Get the recipe for Tricolore Salad with Grapefruit Saba Vinaigrette »André Baranowski

Thai Pomelo Salad (Dtam Som Oo)

Thai Pomelo Salad (Dtam Som Oo)
Sweet pomelo pairs beautifully with chiles, peanuts, and mint in this recipe for a classic Thai salad from Talde in Brooklyn, New York. Get the recipe for Thai Pomelo Salad (Dtam Som Oo) »Ingalls Photography

Beet and Ricotta Gnocchi with Wilted Beet Greens and Aged Balsamic

Beet and Ricotta Gnocchi with Wilted Beet Greens and Aged Balsamic
For this Piedmontese dish, a drizzle of aged balsamic vinegar adds a tangy complexity. Get the recipe for Beet and Ricotta Gnocchi with Wilted Beet Greens and Aged Balsamic »Con Poulos

Garlicky Skillet Greens with Ham

Garlicky Skillet Greens with Ham
Garlic confit, a silky, spreadable condiment, relies on a French technique for gently poaching peeled whole cloves in oil or fat. The process caramelizes the cloves and draws out their sweetness, yielding a sumptuous spread. We love to use it in dishes like these skillet-cooked greens from Linton Hopkins, chef and owner of Restaurant Eugene in Atlanta, which feature garlic confit and a piquant sorghum gastrique. Get the recipe for Garlicky Skillet Greens with Ham »Romulo Yanes

Roasted Winter Vegetables

Roasted Winter Vegetables
Rosemary and thyme add aromatic depth to roasted root vegetables in this hearty side. Get the recipe for Roasted Winter Vegetables »James Roper

Slow-Roasted Sweet Potatoes with Garlic Labneh

Slow-Roasted Sweet Potatoes with Garlic Labneh
Slow roasting enhances the potatoes natural sweetness, making this a standout side dish or vegetarian entrée. Garlicky labneh and quick trip under the broiler add tang and smokiness. Get the recipe for Slow-Roasted Sweet Potatoes with Garlic Labneh »Neal Santos

Cauliflower, Carrot, and Cabbage Achar (Malaysian-Style Pickle)

Cauliflower, Carrot, and Cabbage Pickle
This Malaysian-style mixed vegetable pickle is made with a rempah, or spice paste, stirred into the brine for an extra boost of flavor and texture. Get the recipe for Cauliflower, Carrot, and Cabbage Achar (Malaysian-Style Pickle) »Khushbu Shah

Sprouts, Kohlrabi, and Beet Salad with Herbed Crème Fraîche Dressing

Sprouts, Kohlrabi, and Beet Salad with Herbed Crème Fraîche Dressing
Sprouted lentils, mung beans, and sunflower seeds add lightness and nutrient density to a hearty salad of beets and kohlrabi over an herbed dressing. Get the recipe for Sprouts, Kohlrabi, and Beet Salad with Herbed Crème Fraîche Dressing »Ryan Liebe

Warm Red Potato Salad

Warm Red Potato Salad
Tender grilled red-skinned potatoes are doused in herb vinaigrette in this warm salad. Get the recipe for Warm Red Potato Salad »Laura Sant

Three-Beet Salad with Orange-Yogurt Dressing

Three-Beet Salad with Orange-Yogurt Dressing
In this bold salad, roasted, pickled, and raw beets tangle with a creamy orange–yogurt dressing. Get the recipe for Three-Beet Salad with Orange-Yogurt Dressing »Ryan Liebe

Fried Potatoes with Kashkaval Cheese

Fried Potatoes with Kashkaval Cheese
Piquant kashkaval, a Balkan cows' or sheep's milk cheese, and mildly spicy shifa peppers add sharpness to these fried potatoes. Get the recipe for Fried Potatoes with Kashkaval Cheese »Neal Santos

Butternut Squash and Smoked Mozzarella Pizza

Butternut Squash and Smoked Mozzarella Pizza
Pope John Paul loved it and you will too! Get the recipe for Butternut Squash and Smoked Mozzarella Pizza »Todd Coleman

Potatoes Roasted with Saffron

roasted potatoes, potato recipe
The pleasantly bitter and floral flavor of saffron adds a complex taste to these otherwise ordinary roasted potatoes. Get the recipe for Potatoes Roasted with Saffron »Farideh Sadeghin

Sweet Potato Fries

Sweet Potato Fries
The pale yellow, thin-skinned sweet potato and the moister, orange-fleshed American "yam" (which is not really a yam, but another kind of sweet potato) both work well for these alternatives to conventional french fries. Get the recipe for Sweet Potato Fries »Helen Rosner

Fermented Squash and Sesame Dip

Fermented Squash and Sesame Dip
If you have another fermented vegetable on hand, you can substitute all fresh squash and use the lacto-brine from that vegetable in place of or in addition to the lemon juice. Get the recipe for Fermented Squash and Sesame Dip »Heami Lee

Cabbage Dolmas

cabbage dolmas
In Armenian and nearby Middle Eastern cuisines, dolma refers to a family of stuffed vegetable dishes, most often wrapped in grape or cabbage leaves. You can use this same meat-and-rice filling—and a similar steaming technique—to hollow out and stuff zucchini, eggplant, tomatoes, or peppers. Dolmas taste best warm, and leftovers can be resteamed one or more times as desired. Get the recipe for Cabbage Dolmas »William Hereford

Van Valkenberg Hot Slaw

Van Valkenberg Hot Slaw
Coleslaw gets a makeover as a filling and hearty casserole that test kitchen assistant Sarah Ruth Maier grew up eating at family functions. Get the recipe for Van Valkenberg Hot Slaw »Vanessa Rees

Carrot-Tahini Dip

Carrot-Tahini Dip
Tahini's nutty, luxurious properties don't stop at hummus. Keep the sesame paste flowing with this vibrant, creamy carrot purée. Get the recipe for Carrot-Tahini Dip »Helen Cathcart

Layered Pumpkin and Cheese Gratin Squares (Boureki)

Layered Pumpkin and Cheese Gratin Squares (Boureki)
Boureki cut from a traditional Cretan gratin may be eaten at room temperature, but they are especially irresistible when the cheese is still warm. Get the recipe for Layered Pumpkin and Cheese Gratin Squares (Boureki) »Dimitris Alvanos

Roasted Carrot Salad with Burrata

Roasted Carrot Salad with Burrata
April Bloomfield offers her crazy-good recipe for pan-roasted carrots with carrot-top pesto, shaved carrot salad, and creamy burrata. Get the recipe for Roasted Carrot Salad with Burrata »Ingalls Photography

Creamed Brussels Sprouts

Creamed Brussels Sprouts
This creamy, savory preparation brings out Brussels sprouts' natural sweetness. Get the recipe for Creamed Brussels Sprouts »Maxime Iattoni

Soy-Braised Kabocha Squash

Soy-Braised Kabocha Squash
Braising—with a healthy dose of soy—is one of our favorite ways to bring out the texture and flavor of winter squash. [Get the recipe for Soy-Braised Kabocha Squash »](article/recipes/Soy-Braised-Kabocha-SquashMaxime Iattoni

Broiled Spaghetti Squash with Walnut-Miso Glaze

Broiled Spaghetti Squash with Walnut-Miso Glaze
It's rare that we encounter spaghetti squash not shredded into its eponymous noodle-like threads. But kept intact, it reveals a beautifully yielding texture and a savory, subtle flavor that's perfectly offset by a rich walnut-miso glaze. Get the recipe for Broiled Spaghetti Squash with Walnut-Miso Glaze »Maxime Iattoni

Mashed Yams with Lime and Honey

Mashed Yams with Lime and Honey
Creamy baked yams mashed with butter, lime juice, and honey make an easy, bright autumn side dish. Get the recipe for Mashed Yams with Lime and Honey »Helen Rosner

Sweet Potato Honey Fries with Curry-Honey Sauce

Sweet Potato Honey Fries with Curry-Honey Sauce
An aromatic combination of spices elevate the humble sweet potato oven fry to something truly special. Get the recipe for Sweet Potato Honey Fries with Curry-Honey Sauce »Maxime Iattoni

Cumin-Roasted Carrots and Parsnips

Cumin-roasted carrots and parnsips
Toasted cumin seeds, mint, and lime juice intensify the sweetness of simple baked root vegetables. Get the recipe for Cumin-Roasted Carrots and Parsnips »Helen Rosner

Creamed Spinach with Spiced Bread Crumbs

Creamed Spinach with Spiced Bread Crumbs
This luxurious stove-top creamed spinach is enriched with sour cream and topped with crunchy spiced bread crumbs. Get the recipe for Creamed Spinach with Spiced Bread Crumbs »Helen Rosner

Shaved Cauliflower and Radicchio Salad

Shaved Cauliflower and Radicchio Salad
Aleppo pepper (a tangy Middle Eastern spice), raisins, and raw cauliflower marry in this simple yet unusual salad. Get the recipe for Shaved Cauliflower and Radicchio Salad »Joseph De Leo

Lentil Salad with Beets and Pomegranate

Lentil Salad with Beets and Pomegranate
Packed full of glowing winter produce—sweet roasted beets, tart pomegranate seeds—this lentil salad makes a colorful addition to the winter table. Get the recipe for Lentil Salad with Beets and Pomegranate »Farideh Sadeghin

White Bean and Lacinato Kale Soup with Smoked Ham Hock

White Bean and Lacinato Kale Soup with Smoked Ham Hock, Late Winter Feast
After flavoring the beans for this creamy winter soup, smoked ham hock is shredded and pan-fried, rendering it crisp and intensifying its flavor. Get the recipe for White Bean and Lacinato Kale Soup with Smoked Ham Hock »Bill Phelps

Smoked Trout, Rutabaga, and Microgreen Salad

Smoked Trout, Rutabaga, and Microgreen Salad, Late Winter Feast
Mix flaky chunks of smoked trout and roasted golden rutabaga with your choice of microgreens to add a fresh hint of early spring to this rustic salad. Get the recipe for Smoked Trout, Rutabaga, and Microgreen Salad »Bill Phelps

Lamb and Cauliflower Stew with Harissa

Lamb and Cauliflower Stew with Harissa
For this Middle Eastern–spiced stew, cauliflower stems are minced and sautéed in the mirepoix to add flavor, while the florets are broiled and added at the end of cooking to offer crunch and body. Get the recipe for Lamb and Cauliflower Stew with Harissa »Joseph De Leo

Cauliflower and Goat Cheese Soufflés

Cauliflower and Goat Cheese Soufflés
Adding puréed cauliflower to an appetizer-sized soufflé gives the dish the heartiness to be a vegetarian main when served with a salad. Get the recipe for Cauliflower and Goat Cheese Soufflés »Joseph de Leo

Charred Cauliflower and Shishito Peppers with Picada Sauce

Charred Cauliflower and Shishito Peppers with Picada Sauce
Picada is a Catalan-style pesto, made here with almonds, parsley, and chocolate—a surprise ingredient that adds a pleasing touch of bitterness to this delicious side dish. Get the recipe for Charred Cauliflower and Shishito Peppers with Picada Sauce »Joseph De Leo

Pappardelle with Cauliflower and Mustard Brown Butter

Pappardelle with Cauliflower and Mustard Brown Butter
Simple ingredients—chewy, charred cauliflower, fried capers and bread crumbs, and browned butter, bolstered by whole grain mustard—combine for the ultimate late-winter pasta. Get the recipe for Pappardelle with Cauliflower and Mustard Brown Butter »Joseph De Leo

Open-Faced Lasagna with Acorn Squash and Smoked Caciocavallo

Open-Faced Lasagna with Acorn Squash and Smoked Caciocavallo
This layerless lasagna recipe from Philadelphia chef Marc Vetri uses an egg-rich dough, but store-bought fresh pasta sheets can be substituted. Get the recipe for Open-Faced Lasagna with Acorn Squash and Smoked Caciocavallo »Andre Baranowski

Maple-Glazed Carrots

Maple-Glazed Carrots
Braising carrots slowly in butter, rather than steaming or boiling them, brings out their natural sweetness. Maple syrup adds a delicate glaze and a rich flavor. Get the recipe for Maple-Glazed Carrots »Laura Sant

Baby Kale Salad with Pine Nuts, Parmesan, and Lemon Vinaigrette

Baby Kale Salad with Pine Nuts, Parmesan, and Lemon Vinaigrette
This quick, zesty kale salad from Florida chef Jeffery Jew gets a decadent touch from rich pine nuts and ribbons of parmesan cheese. Get the recipe for Baby Kale Salad with Pine Nuts, Parmesan, and Lemon Vinaigrette »Andé Baranowski

Cracked-Wheat Porridge with Hen of the Woods Mushrooms and Turnip-Top Salsa

Cracked Wheat Porridge with Mushrooms
This hearty porridge is bolstered by roasted vegetables and enlivened with a salsa of turnip greens. Get the recipe for Cracked-Wheat Porridge with Hen of the Woods Mushrooms and Turnip-Top Salsa »Ingalls Photography

Cast-Iron Squash Pudding

cast-iron squash pudding
This luscious, cakelike pudding, made with milk-poached butternut squash batter and crowned with caramel-drenched delicata, rides the line perfectly between side dish and dessert, "kind of like yams with marshmallows," says Joe Beef's Red Morin, who serves it with caramel sauce or sweetened whipped cream. Get the recipe for Cast-Iron Squash Pudding »Christina Holmes

Sweet and Spicy Kabocha Pie

Sweet and Spicy Kabocha Pie
Kabocha, Japanese pumpkin, makes a lighter pie with a vivid orange color. This pie trades in usual expected flavors for a slightly spicy dose of ginger and black pepper. Get the recipe for Sweet and Spicy Kabocha Pie »Farideh Sadeghin