Winter is a time for curling up by the fire with warm cup of herbal tea. As the fire crackles and you look out at the falling snow through your frosted window, provided you live in a place that’s cold. Not everyone has that winter experience, but everyone does get to experience some incredible winter produce options. That’s why we’ve compiled a list of the best fruits and vegetables you should be eating this winter.
#1: Cabbage
Cabbage is one of the best foods for naturally lowering cholesterol. It is one of our winter favorites because it is loaded with antioxidants, vitamins, minerals, fiber, and anti-carcinogenic compounds. It is affordable and very versatile. You can sauté it, eat is raw in a coleslaw, or cook it in soups.
#2: Brussels Sprouts
These guys are not-so-distant cousins to cabbage. They even look like mini cabbages! Some people aren’t fond of Brussels sprouts, but they obviously haven’t tried roasting them with olive oil, garlic, chopped onions, sea salt, and black peppers. Brussels sprouts are high in antioxidants, which help fight free radicals in the body.
#3: Beets
Beets are the ultimate detox food because they help cleanse the liver. These vibrant red root vegetables are loaded with antioxidants and rich in vitamins A, B, C, and potassium and folate. Beets are rich in natural sugars, so they are great for people looking to cut down their sugar intake.
#4: Sweet Potatoes
Sweet potatoes are the staple spud for the holiday season. They are incredibly versatile and are rich in fiber, vitamins, and beta-carotene. Since they are relatively low on the glycemic index, they help you feel full without actually making you sluggish.
#5: Citrus Fruit
Citrus can add brightness to these short, dark winter days. Citrus fruit like lemons, tangerines, orange varieties, grapefruit, and limes have their shining moment during the winter months so get them while you can. Because they are rich in vitamin C and flavonoids, they can help lower a person’s risk of diabetes, gingivitis, cataracts, Crohn’s disease, and Parkinson’s disease.
#6: Parsnips
While these may look like white carrots, they are most definitely not. Parsnips are root vegetables that taste like a cross between a carrot and a radish, which makes them great for stews, soups, or roasting. They are rich in potassium, vitamin C, folate, and fiber.
#7: Winter Squash
To round out the list, we have the collection of winter squash. Since there are so many colors and varieties to choose from, where do you start? You can’t go wrong with butternut or spaghetti squash, and kabocha and golden squash are loaded with carotenoids, vitamin A, and potassium. We like these roasted, but you can incorporate them into many recipes.
