10 Easy Ways to Cook These 5 In-Season Vegetables
What's better than saving money and giving your diet a healthy boost? Vegetables are at their cheapest when they're being harvested given thanks to farmers' ample supply, which means prices at your local grocery store will be lower, too.
Many home cooks associate fresh produce with summer—but there's tons of fresh produce being picked throughout the holidays in November and December. Some favorites, such as tomatoes, corn, or fresh berries will be more expensive out of season, but colder months bring lower prices for most citrus, apples, and leafy greens like kale.
You can use the following five seasonal vegetables in a myriad of healthy, tasty dishes—from soups, stews, sautés, to oven-roasted sheet pan dinners—but we're highlighting a few of our favorite ways to cook with them. Here are five seasonal veggies to shop for this holiday season, plus how to use them.
Why we love them: Brussels sprouts are extremely versatile, full of fiber and antioxidants and are one of the best plant-based sources of omega-3 fatty acids. They have also been shown to inhibit cancer cell production in the body.
Why we love them: Leeks are like the onion’s more chic and subtle cousin. They can help protect your digestive system and contain one-third of your recommended daily Vitamin A intake. Leeks also have sulfur-containing compounds that fight off free radicals in the body.
Why we love it: Cauliflower seems to be a substitute for everything these days—but for good reason. One cup of cauliflower has 10 percent of your recommended daily fiber intake and 77 percent of your daily Vitamin C needs to keep your immune system strong. Previous research has also suggested cauliflower to lower the risk of heart disease.
Why we love them: Pears are a convenient, low-calorie naturally sweet fruit, and just one packs six grams of fiber. Studies have shown that pears are one of the most impactful fruits when it comes to preventing Type 2 diabetes.