21 Vegetable Recipes to Get You Through Late Winter
At this point of the year, it can feel like you've been eating pots of stew, roast meats, and winter squash forever. When you have survived winter this long, but the first asparagus and artichokes still feel months away from coming in season, you need a little boost of seasonal vegetables prepared with a little extra flair. How about sweet potatoes, but whipped into a queso or grated into lacy, crisp fritters? You can transform a head of cauliflower into steaks or tacos? Or, turn the contents of your crisper drawer into a hearty Kerala-style vegetable curry with enough ginger and spice to wake up your palate. There's lots to love about late winter vegetables — here are some of our favorite ways to eat them.
Caesar Brussels Salad
This recipe from Julia Sherman, of Salad for President, combines hearty brussels sprouts with a deliciously creamy Caesar dressing. It’s ideal for a party because it can be prepared ahead, doesn’t wilt or get soggy, and makes great leftovers.
Creamy Swiss Chard Gratin with Crispy Gnocchi
A riff on creamed spinach, this cheesy gratin is studded with buttery toasted gnocchi. Swiss chard adds an earthy bite, while a duo of nutty Gruyère and salty Parmigiano-Reggiano brings richness and depth to the béchamel. Store-bought gnocchi help this gratin come together in a flash; toasting it in butter instead of boiling adds a compelling crunch.
Roasted Brussels Sprouts and Onions with Mushroom Lardons
A duo of alliums — shallots and pearl onions — become irresistibly sweet when roasted, making them the ideal partner to slightly bitter brussels sprouts. Bacon, the usual star in recipes like this, is replaced with lardons made from king oyster mushrooms, making this an ideal vegetarian side dish that even meat lovers will enjoy.
Roasted Broccoli Steaks with Tomato Butter and Tapenade
At his Philadelphia restaurant, chef Greg Vernick treats broccoli like a steak, roasting it at a high temperature on a preheated pan to achieve a lightly charred crust. Cooked on the same pan, umami-packed tomatoes blend up into a super-quick sauce enriched with just the right amount of butter.
Nacho Snack Dinner with Sweet Potato Queso
Smooth, creamy pureed sweet potato helps thicken the queso in this snack that doubles as dinner, while the subtle sweetness adds more dimension to the flavor.
Crispy Baked Kale with Gruyère Cheese
Chef Sam Hayward of Fore Street in Portland, Maine, usually tops these lush onion-sweetened greens with an excellent aged raw-milk cheese from Vermont called Tarentaise. He says Gruyère or any other Alpine-style cheese is a great substitute.
Roasted Kabocha with Maple Syrup and Ginger
Cookbook author Melissa Clark likes giving slices of roasted winter squash a little wake-up, so she roasts them with maple syrup, olive oil, fresh ginger and thyme. It’s a simple idea, but the combination of flavors highlights the squash in the best possible way. Another bonus: The recipe can easily be made ahead and served at room temperature. If you have a silicone baking mat, use it here to make cleanup a cinch.
Roasted Cabbage Wedges with Bacon and Blue Cheese
Who doesn't love the combination of bacon and blue cheese? Instead of pairing it with bland iceberg, we team it with golden wedges of roasted Savoy cabbage for a meaty, eminently satisfying side dish.
Buttery Sautéed Mushrooms with Fresh Herbs
Covering the mushrooms for the first few minutes of cooking helps them release their liquid and brown more quickly. Once uncovered, the liquid evaporates, and the mushrooms begin to brown. The result (which is extra umami-rich thanks to the addition of coconut aminos) is a succulent, versatile batch of mushrooms that can be served as a side dish; they could also be spooned over steak, or stirred into hot pasta for an easy dinner.
Cauliflower Steaks with Herb Salsa Verde
“I can fool my family into thinking we’re eating a meaty meal with this dish,” says chef Alex Guarnaschelli of Butter in New York City. “And they’re a tough crowd.” She treats thick slices of cauliflower like beef steaks, searing and topping them with a tangy salsa verde whisked with Dijon mustard.
Kerala-Style Vegetable Coconut Curry
Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Jes Thomas’ Kerala-style vegetable curry is a comforting and aromatic vegetable curry made with coconut milk and spices. It was inspired by one her aunt Leelamma made, and is pure comfort — a delicious, warming addition to your cold season repertoire. It starts with an aromatic base of coconut oil, and mustard seeds as well as fresh onion, garlic, and ginger. Jalapeno deepens the flavor profile while lending a bit of heat.
Coal-Roasted Sweet Potatoes with Maple-Chile Butter
Jennifer Causey / Food Styling by Ali Ramee
Coal-Roasted Sweet Potatoes With Maple-Chile ButterTake your sweet potatoes up a notch by roasting them whole directly on hot coals, giving them a lightly smoked and deeply roasted flavor. A whipped compound butter made of sherry vinegar, parsley, and maple syrup add acidic, earthy, and savory notes. Top the sweet potatoes with toasted pecans to bring in some needed crunch.
Charred Cauliflower Tacos with Romesco Salsa
A smoky, mildly-spicy romesco salsa seeps into the filling of charred cauliflower florets in this well-balanced vegetarian taco from Nixta Taqueria in Austin, Texas, a 2020 Food & Wine Best New Restaurant. .
Potato, Leek and Broccoli Soup with Pancetta Crumbs
If you have a blender and good chicken broth, this is one of the easiest soups to make. This version has a fabulous topping of super-crispy sourdough and pancetta crumbs mixed with sage and rosemary.
Root Vegetable Tian
For the thinnest, most even vegetable slices, rely on a mandoline to cut the layered vegetables in this tian. Susan Spungen recommends a cut-resistant glove to use with your mandoline; they’re simple and safe, and they enable you to slice with confidence.
Roasted Broccoli with Lemon and Parmesan
This easy roasted broccoli recipe is a great side dish for grilled or roasted meat or fish and can be served atop cooked pasta or rice. It's ready in under 45 minutes, making it ideal for weeknight cooking.
Brown Butter Parsnip Puree
At the Brooklyn brasserie Francie, John Winterman and Christopher Cipollone offer this cozy side dish of pureed parsnips. To make it, naturally sweet parsnips are simmered in bay leaf–infused cream until very tender, then pureed in a blender until they take on a silky, mashed potato–like texture. A garnish of diced green apples adds tart, mouthwatering acidity and refreshing crunch, while a generous drizzle of brown butter lends a pleasant richness.
Kale Caesar with Fried Chickpeas
This tangy Caesar salad from Food & Wine’s Justin Chapple is topped with light, airy and super-crunchy, pan-fried chickpeas.
Rutabaga, Celery Root, and Potato Gratin
This recipe for a three-root gratin is reinvigorated by a hearty combination of rutabaga and celery root. Rutabaga and celery root bring an earthy depth and an engaging, subtle sweetness, giving a classic gratin a flavorful lift. Classic gratins lean on heaps of Gruyère; here, robust Parmigiano-Reggiano cuts in with more intense flavor, accentuating the root vegetables instead of smothering them. The salty bite of the Parmesan, along with the brightness from the celery root, transforms what could be a stodgy side into a reimagined classic that will have you coming back for seconds.
Sweet Potato Fritters with Lemon-Tahini Sauce
The barely-there binder in the batter makes for incredibly lacy, crispy fritters. Be sure to cook them gently over medium heat so they cook through and crisp up without burning.
Roasted Sheet Pan Broccoli with Pickled Pepper Vinaigrette
Tossing broccoli pieces with oil, salt, and pimentón (Spanish paprika), then roasting them on a preheated baking sheet in a super-hot oven coaxes out the vegetable's sweet side as the florets crisp and the stems turn meaty and tender. A punchy pickled pepper vinaigrette and shavings of Parmesan cheese transform the roasted broccoli into a satisfying and substantial side dish, delicious spooned over steamed whole grains, or served alongside a juicy steak.
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