By Alana Olson, Nutrition Peer Counselor
No matter what you’re celebrating this festive season, food is sure to be a part of it. Though many of our favorite holiday meals are delicious and fun, they are often lacking in fruits and veggies. But fitting in extra greens (and oranges, and reds…) can be just as fun and festive as enjoying those cookies you look forward to all year. Believe it or not, winter is a time of bounty in the produce world. Here’s a list of seasonal fruits and veggies—and some ideas for how to use them:
- Beets: Roast them in the oven and eat them as is, toss them into a salad, throw them in a smoothie for a boost of color and nutrition, or puree them in a soup!
- Broccoli: Great sautéed, roasted, mixed into stir fries or pasta, pureed in soup, or added to casseroles
- Brussels Sprouts: These versatile vegetables are excellent roasted with salt, pepper, olive oil, and a splash of balsamic vinegar
- Cauliflower: Coat the florets in a light batter, bake, and toss with buffalo or barbecue sauce to make delicious plant-based “wings”
- Kale: Great raw or cooked, try adding some to a smoothie or making easy baked kale chips!
- Mandarins: These are great by themselves or added to a salad
- Pomegranates: These make a beautiful garnish for salads and soups!
- Root vegetables (turnips, rutabagas, parsnips…): Try these roasted, pureed into a creamy soup, mashed, or made into crunchy baked “fries”
- Sweet potatoes: Bake them, roast them, shred them into latkes, mash them and add to baked goods (like biscuits and muffins!), or substitute them for regular potatoes in your favorite holiday recipes
- Winter squash (delicata, butternut, spaghetti, and kabocha—just to name a few): These are also great roasted, added to curries and soups, or stuffed. You can also swap spaghetti squash for noodles and top with your favorite pasta sauce!
For more recipes and ideas, check out recipes.latimes.com