By Lisa Viger-Gotte
In Michigan, winter can be cold and snowy which limits the availability of locally grown fresh vegetables. However, some flavorful vegetables can still be in season during winter, especially if they are grown in greenhouses, cold frames, or are properly stored. Here are some vegetables that are in season and readily available during our winters. Many root vegetables like carrots, beets, turnips, and parsnips can withstand cold temperatures and are nearly always available in winter. These are versatile and can be used in a number of ways, including roasted, and in soups like the one below.
Winter Squash varieties like butternut squash, acorn squash, and spaghetti squash are typically harvested in the fall and can last through the winter if stored in a cool, dry place. Squash is delicious baked whole and then cut open. Remove the seeds and add a little salt and pepper. Yum! They’re also great for creamy soups.
Cabbage is a hardy vegetable that can be stored well into the winter months. It’s often used in dishes like coleslaw and sauerkraut but is also good in soups and other cooked dishes.
Kale is a cold-tolerant leafy green that can continue to grow even in colder temperatures. You may find fresh kale available in the winter.
Brussels sprouts are a late-season crop that can be harvested well into the fall and early winter. They’re a lot like miniature cabbages and are both delicious and nutritious.
Some winter greens like spinach, arugula, and Swiss chard can be grown in cold frames or greenhouses and may be available locally. Leeks are typically harvested in the fall and can be stored through the winter. They are related to onions and have a mild, fresh onion flavor and are often used in soups and stews.
Daikon radishes, onions, and garlic are all staple ingredient that can be stored for long periods, making them available throughout the winter.
Roasted Root Vegetable Soup
Cozy up with a bowl of Roasted Root Vegetable Soup! This hearty, creamy blend of earthy flavors is perfect for winter warmth and comfort.
Ingredients:
4 cups assorted root vegetables (sweet potatoes, potatoes, carrots, parsnips, turnips, and/or beets)
2 tablespoons olive oil
1 medium onion quartered
2 cloves garlic
1/2 teaspoon thyme (or 2 teaspoons fresh)
1/2 teaspoon sage (or 2 teaspoons fresh)
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
1/2 teaspoon red pepper flakes (or to taste)
Liquid: 3 cups vegetable broth, more or less, depending on desired consistency
Topping Suggestions: Croutons, toasted bread, pumpkin seeds, lightly sauteed sage leaves
Directions:
Preheat oven to 400°F.
Peel and chop your favorite root vegetables into 1-inch pieces. Toss the chopped vegetables and the rest of the ingredients, except for the toppings and liquid, in a bowl together until everything is lightly coated with oil. Then spread them all out on a parchment-lined baking sheet.
Bake for 35 to 40 minutes, until the vegetables are tender and have started to lightly caramelize.
Allow the roasted vegetables to cool slightly and then place them into a high-speed blender with the vegetable broth, and puree until very smooth. This may have to be done in batches. Alternatively, use an immersion blender and place the roasted vegetables and vegetable broth into a large soup pot and blend until creamy.
Sauté whole sage leaves in oil over medium heat until lightly crisped for a delicious topping. This will only take a minute or two. Watch carefully to prevent burning.
Serve with toasted bread and/or garnish with croutons, and pumpkin seeds. Add a swirl of plant-based sour cream if desired.
Oil-free option: Simply omit the oil. The vegetables will be slightly more crispy but still delicious.
Maple Balsamic Brussels Sprouts
Roasted to lightly caramelized perfection, these nutritious green vegetables are coated in a sweet and savory glaze, creating a flavorful and irresistible side dish for any occasion. Maple Balsamic Brussels Sprouts, with their delightful balance of sweet and savory flavors, make an excellent and tasty side dish for just about any meal!
Ingredients:
1 lb fresh Brussels sprout
2 tablespoons olive oil
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1 teaspoon finely minced garlic
Directions:
Preheat oven to 400°F.
Trim the ends of your Brussels sprouts, cut them in half, and then toss them with the oil, salt, and pepper.
Place the coated Brussels sprouts in a baking dish. Bake for 25 to 30 minutes, until the sprouts just start to brown on top.
In a small bowl, whisk together the maple syrup and balsamic vinegar to make a glaze.
Remove sprouts from the oven and drizzle with the maple and balsamic glaze. Return to the oven for 6 or 7 minutes, until the glaze thickens, and the Brussels sprouts are nicely caramelized.
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