With daylight savings and sunsets at 4 PM (are you for real, Seattle?) December is the time for warm soups and stews and hearty root vegetables (and not to mention - holiday goodies!) This post has all the information you need about the produce that is still in season, and what you can cook with each of them!
Beets
My mom never liked beets growing up but I've come to really appreciate them in more recent times. They're just the right amount of sweet, and pair perfectly with salty and earthy notes (think goat cheese, yum!) I love roasting beets and then adding them to salad, sometimes I even add them to my smoothies to give it a more sweet and filling flavor.
Organic Meter: 🚫
Though root vegetables that have a thin skin tend to absorb pesticides, beets that are grown for eating (compared to sugar beets, grown for producing sugar) only get a mild spraying of herbicide during the growing season. Hence, it is acceptable to buy inorganic beets.
- Roasted Beet Salad: Shown above, one of my all time favorite salads has arugula with roasted beets, goat cheese and pistachios, drizzled with a light citrus vinaigrette. This salad will convert even the most ardent salad-haters!
- Beet Hummus: No vegetarian or vegan arsenal is complete without hummus, but if you get bored of traditional hummus, try this beet hummus from Love & Lemons - delish!
- Beet Noodles: Step aside zucchini noodles, these beet noodles are here to stay. Beets make for really good veggie noodles, so try this recipe instead of pasta next time!
Broccoli
Steamed broccoli is out, and roasted broccoli is in. There really is nothing quite like oven roasted broccoli, so much that I often just eat it as such. But I also love using it in soups, fried rice, and so many other dishes once roasted!
Organic Meter: 🚫
Brussels Sprouts, cauliflower, cabbage and broccoli all have hardy outer protection that ward off most pests. Hence, it is acceptable to buy inorganic broccoli. Look for ones without brown spots!
- Simple roasted garlic broccoli: Take the florets apart, toss them with olive oil, salt and pepper, and then roast in the oven at 425F, evenly spaced, for 20 minutes or so. Turn them over once halfway through, and you're all set.
- Quick leftovers fried rice: If you have day-old rice, this is the best way to use that up along with a bunch of fresh (or frozen) vegetables including broccoli. The secret spice ingredient in my recipe? Turmeric! Read on to find out more.
- Vegan broccoli soup: Cruciferous vegetables make for excellent soups. This broccoli soup from Love & Lemons is no exception.
Brussels Sprouts
I absolutely love Brussels sprouts! There is absolutely nothing quite like roasted Brussels sprouts, especially the ultra-crispy loose leaves. I like adding them to salads, I like having them on their own as sides. Sometimes, I like shredding them to use as a replacement for cabbage in my slaws, or even as a healthy replacement for latkes.
Organic Meter: 🚫
Brussels Sprouts, cauliflower, cabbage and broccoli all have hardy outer protection that ward off most pests. The most common pest varieties (e.g. diamondback moths, cabbage loopers and maggots) are often managed biologically. Therefore, it is okay to buy inorganic!
- Super Simple Garlic Roasted Brussels Sprouts: This is a classic and a go-to recipe at home. Simple remove the tips and the exterior leaves, add a bit of olive oil, salt, pepper and garlic powder, place face down on a baking sheet and throw in the oven at 425F for 30 to 40 minutes. You don't even need a recipe for this one!
- Vegan Brussels Sprouts Caesar Salad: Delicious shredded Brussels sprouts with pistachios and a vegan Caesar dressing made with tahini, garlic and soy sauce (you can use tamari as well). Super simple, and absolutely delicious.
- Healthy Brussels Sprouts Latkes: Traditionally, latkes are fried potato pancakes. However, I like added some shredded Brussels sprouts to mine to make them a tidge healthier. You can buy shaved sprouts at the store or just coarse chop them yourself.
Cabbage
Cabbage is such a versatile ingredient and doesn't get nearly enough credit! I love using it in a lot of curried dishes (both Indian and African), in slaws, or simply roasted. I've also found that cabbage stays fresh a good amount, so I almost always have some in my fridge during winter months.
Organic Meter: 🚫
Brussels Sprouts, cauliflower, cabbage and broccoli all have hardy outer protection that ward off most pests. The most common pest varieties (e.g. diamondback moths, cabbage loopers and maggots) are often managed biologically. Therefore, it is okay to buy inorganic, but make sure to remove the outer leaves of the cabbage!
- Atakilt Wat: This Ethiopian cabbage dish is a household staple, and super simple to make. It has cabbage, carrots and potatoes and is simply spiced with turmeric. Super hearty and vegan, and a delicious new dish to try for a quick dinner.
- Asian Slaw: This slaw reminds me of summer - it's made with two different types of cabbage and a peanut butter and sesame dressing that's so refreshing! Perfect accompaniment to any meal (especially heavy winter ones).
- Spicy Cabbage Soup: Spice and cabbage go hand-in-hand in this warm and comforting soup from Gimme Some Oven. It's absolutely delicious and simple to make.
Carrots
Not going to lie, I was not a huge fan of carrots growing up but my mom would use them in so many dishes because she loved it, so I have grudgingly developed a taste for them. Nowadays though, I use carrots in so many dishes - roasted carrots, in stews and soups to provide a richer, sweeter base, or even in healthy but delicious desserts!
Organic Meter: 🟢
Several studies have highlighted that conventional carrots retain high pesticide and nitrates, and retain higher levels of toxic chemicals. As a result, I highly recommend buying organic carrots whenever possible.
- Simple Roasted Carrots: Peel the carrots, slice off the tops (and you can save those for a delicious carrot top pesto). Slice into thin strips or keep whole, and drizzle with olive oil, salt and pepper. Pop them in the oven at 400F for 20 to 30 minutes.
- Carrot Apple Muffins: Carrots and apple are a killer dessert combination due to their natural sweetness. Paired with some crunchy walnuts, these muffins from the Minimalist Baker hit the sweet spot every time.
- Roasted Carrot Soup: There's something magical about carrot soup. I personally love roasting carrots and then blitzing them with coconut milk and ginger for a creamy, delicious soup that's simple to make. You can also check out this recipe for ideas!
Cauliflower
Cauliflower is the OG super star for quick but never boring vegetarian food in my household. I love roasting and ricing it, making dips with it, or even making steaks with it. They're so versatile, and take on so many different flavors, it's hard not to like them.
Organic Meter: 🚫
Brussels Sprouts, cauliflower, cabbage and broccoli all have hardy outer protection that ward off most pests. The most common pest varieties (e.g. diamondback moths, cabbage loopers and maggots) are often managed biologically. Therefore, it is okay to buy inorganic!
- Whole Roasted Cauliflower: I was inspired by Ottolenghi for this recipe - roasting the cauliflower whole is one of the best ways to enjoy the dish. It produces cauliflower that is so crispy on the outside and so soft on the inside - absolutely delicious!
- Korean Cauliflower Tacos: Cauliflower tacos are absolutely delicious! I love roasting them with Korean gochujang (spicy red bean paste) and adding some avocado, red onions, and corn to balance the flavors. Perfect for Taco Tuesday!
- Cauliflower Rice: For folks who are trying to cut out polished grains, cauliflower rice is a good way to have a filling carb without adding on calories. Check out this cauliflower rice guide from Minimalist Baker to get started with this!
Citrus Fruits
Citrus fruits like lemon, lime, tangerine, grapefruits and oranges are some of my favorite fruits for a number of reasons. From baking to juicing and making vinaigrettes, these fruits are so versatile!
Organic Meter: 🚫 / 🟢
Conventional citrus fruits are often heavily sprayed with fungicides, pesticides and herbicides. But luckily, most of this tends to concentrate in the peel and not the fruit itself. I recommend going organic if you can (and especially if you want to use the peel) but inorganic can work (if you're not using the peel).
- Grapefruit / Citrus Fruit Vinaigrette: Here's the thing, vinaigrette is super easy to make: 1 tablespoon of acid or vinegar for 3 tablespoons of olive oil. Use citrus juice to make a killer citrus vinaigrette!
- Simple Citrus Salad: This citrus salad with honey dressing reminds us that you don't need to have greens in salads. The crunch from red onions pairs super well too!
- Spicy Grapefruit Margarita: Can't really talk about citrus fruits without talking about a nice margarita, can we? Absolutely delicious recipe from Cookie & Kate.
Kale
Kale is one of the new kids on the block, but what a versatile green! You can do everything from make pesto to smoothies, throw it in a nice salad or use it as a topping for pizza. Not to mention kale chips!
Organic Meter: 🟢
I'd give this one two green dots if I could. Kale and collard greens are some of the green leafy vegetables that fare the worst on pesticide residue tests, so please do buy them organic wherever possible. There are different types of kale, but in general, I've found that organic kale is the way to go.
- The best kale salad: This salad is inspired by Il Corvo, one of Seattle's beloved restaurants that shut down during the COVID lockdown. It has olive oil massaged kale with a garlic confit, parsley dressing and topped with Italian cheese. I use Pecorino in the salad that I got from Sardegna, but most Italian pecorino is not vegetarian due to the use of animal rennet. In a pinch, substitute with vegetarian parmesan!
- Vegan kale pesto: One of my favorite uses for kale is to throw it in pesto (especially as it starts to wilt). Blend with cashews, avocado, and garlic for a delicious, creamy sauce!
- Roasted mushroom and kale pizza: This recipe from Half Baked Harvest is an excellent way to add a crazy amount of umami to your meal!
Potatoes
Potatoes are probably the universal fan favorite among vegetables, especially since there's so many ways to eat them - mashed potatoes, smashed potatoes, fries, curries, the list is totally endless!
Organic Meter: 🟢
Surprisingly, potatoes (especially Russets) are notorious for retaining chemicals (since they're often grown on heavily fumigated soil). Try to buy only organic potatoes as much as possible.
- Creamy, cheesy mashed potatoes: These are delicious, fluffy and the perfect make-ahead, no-stress side. They are super easy to prepare, even for a single serving, and so comforting you’ll want to finish the whole thing off.
- Bombay potatoes: These are cumin-spiced Indian style potatoes that are crispy on the outside and soft on the inside. Perfect side dish for hot naan or rice - simple dish that's super filling!
- Indian samosas: Okay, I bet you weren't expecting this here but holy smokes, they're so easy to make! Six ingredients, vegan, and pop into the oven or air fryer. Delicious!
Radish
Organic Meter: 🚫
Radishes are surprisingly good at not having chemicals because of their relatively short growing season. You can buy inorganic radishes!
- Avocado toast with radishes: Toast up some sourdough, add some avocados and then top it off with jalapenos and radishes for a spicy avocado toast that you'll never forget!
- Radish kimchi: Kimchi is one of the best things ever and few things make better kimchi than radishes. Check out this recipe from Maangchi, and make sure to substitute fish sauce with soy sauce to make this vegetarian!
- Lemony Lentil Salad with Radishes: Radish takes on acid really well, so check out this tangy salad from Cookie & Kate for a filling recipe that is super easy to make.
Winter Squash
Winter squash comes in all shapes and sizes - butternut squash, sphagetti squash, acorn squash and honeynut squashes. I love them all equally! Squash has such a filling but naturally sweet flavor and pairs well with so many amazing items.
Organic Meter: 🚫
Squashes (including pumpkins) are so hardy (I mean, seriously, just lift one up, right?) As a result, if the right growing conditions are present, these vegetables don't need much insect or pest management. I prefer buying organic squash since they're not waxy, but you can buy inorganic - just make sure to not eat the skin!
- Thai curried butternut squash soup: This vegan, creamy, delicious soup is one of my favorite Fall weather dishes. Made with coconut milk and roasted butternut squash, it packs a punch of flavors and is garnished with roasted squash seeds too!
- Stuffed acorn squash: This stuffed squash recipe from Love & Lemons uses tempeh and mushrooms for a hearty filling and makes for a delightful main dish!
- Butternut squash noodles: The OG veggie noodle crew will recognize that squash noodles are awesome low-carb noodle options!
Sweet Potatoes
Honestly, I am not a huge fan of sweet potatoes (especially mashed sweet potatoes) but I am starting to slowly get used to sweet potato fries.
Organic Meter: 🚫
Sweet potatoes do not require a ton of chemicals since farming practices and biological controls are often used and work quite well. So, no need to go organic!
- Hearty sweet potato salad: This salad from Cookie & Kate has wild rice, arugula and a ginger dressing and comes together quite easily.
- Vegan sweet potato pancakes: This pancake recipe from (aptly named) Sweet Potato Soul is super simple to make and delicious!
- Sweet potato toast: I've really come to love sweet potato toast as a no frills, low carb toast option in lieu of bread. Top it up with avocados or bananas and peanut butter!
Did you make this recipe?! ⭐⭐⭐⭐⭐
Please leave a comment and a star rating and let me know how it went! We love hearing from you, thank you so much
Thank you for this very useful guide. FYI there's a copy paste error in the "Organic Meter" for broccoli (it mentions beets!)
Thank you so much! And thanks for catching that - this is what happens when you rush through the proofreading 🙂 Fixed now!
My family eats seasonally and these are fantastic ideas for December eating. We'll be eating a lot of beets and cabbage. Such a great reference tool for all.
I'm useless at keeping up with what's in season, so this is super useful! Thanks so much for sharing 🙂
I am growing some of these vegetables in my backyard! They are doing so well! I love kale.
I love your in season guide! It's so helpful and has so many delicious recipes to try. I plan on starting with the sweet potato recipes since I just got some from the market. I can't wait to work my way through these recipes!
Thank you so much for sharing this guide. I've been looking for something similar and stumbled upon your post. So timely!