Vegetables In Season for February

Eating seasonal vegetables means better flavor, better value, and often better nutrition. In February, many hearty winter vegetables are at their peak. Roasting winter vegetables at 400°F with olive oil and herbs brings out natural sweetness and makes them extra delicious.

•Broccoli
Great steamed, roasted, or stir-fried. Toss with olive oil, garlic, and a squeeze of lemon for a quick side dish, or add to soups, pasta, and grain bowls.

•Brussels Sprouts
Delicious roasted until crispy with a little olive oil and pepper. They’re also great shaved thin for salads or sautéed with onions and herbs.

•Carrots
Sweet and crunchy in winter months. Use raw in salads and slaws, roasted as a side, blended into soups, or added to stews.

•Cauliflower
Roast florets for a caramelized flavor, mash as a lighter alternative to potatoes, or blend into creamy soups. It also works well in stir-fries.

•Cabbage (green, red, Napa)
Perfect for slaws, stir-fries, soups, and tacos. Cabbage keeps well in the fridge and adds crunch and fiber to meals.

•Kale & other hearty greens (collards, Swiss chard)
Sauté with garlic and olive oil, add to soups, toss into salads (massage first to soften), or blend into smoothies.

•Leeks
Mild and slightly sweet, great in soups, quiches, roasted vegetable mixes, or sautéed as a base for sauces.

•Spinach
Use fresh in salads, omelets, smoothies, pasta dishes, or quickly wilt into soups and casseroles.

•Turnips & Rutabagas
Roast like potatoes, mash, or add to stews for a hearty, slightly sweet flavor.

•Winter Squash (butternut, acorn, spaghetti squash)
Roast cubes for bowls and salads, blend into soups, or bake and scrape spaghetti squash as a pasta alternative.