In the summer, it’s easy to load our plates with veggies. We’ve got a container garden full of sweet cherry tomatoes; farmers markets bursting with eggplants, greens, peppers and corn; and more fruit than we know what to do with.
In the winter, not so much. We tend to lean a little too heavily toward roasted meats, creamy casseroles and other comfort foods that are mostly made with simple carbs and more dairy than any human should consume in one sitting.
But it doesn’t need to be this way. In the winter, there’s a bounty of seasonal veggies that can put a spring in your step even when it’s below zero outside. From root veggies like beets and celeriac to bright green broccoli and Brussels sprouts, these dishes are packed with flavor, fiber and vitamins, helping to keep you from going into full hibernation. After all, you don’t want to miss spring.