It’s easy to think of winter seasonal produce as boring and lacking color, but that is far from the truth! We may not have vibrant spring greens, or juicy red tomatoes but it is more exciting than one may think. I love this time of year because if you’re craving something refreshing, you can throw together a kale salad with a bright, citrusy dressing. Contrarily, if you want something cozy, you can enjoy a hearty soup made with squash or root vegetables. Just like every season, there’s something here for everyone.
Welcome to my December Produce Guide! It’s hard to believe that we’ve finally made it to the last month of the year. This month’s list looks very similar to November, with a few additions, including chestnuts! I don’t usually do any gardening this time of year, but I’m pretty sure the kale and parsley are still hanging on. Local farmer’s markets should still be filled with in-season fruits and veggies though.
Thank you to everyone who has been following my seasonal produce guides for the past 12 months! I’ve had fun putting them together and hope you all have enjoyed learning from them. I plan on continuing them into the new year and updating each old post as we go. I will be adding new nutritional information and recipe links to each month. So, if you enjoyed these posts last year, make sure to keep following along in 2025 🙂
P.S, keep in mind that different areas of the country have different growing seasons, so what is in season here may not be what is in season where you live.
Below I’ve highlighted a few of my favorite winter produce and I’ve linked to a few recipes that will give you ideas of how to enjoy them!
DECEMBER PRODUCE GUIDE
APPLES
As the saying goes, “An apple a day keeps the doctor away” so you know that apples must have tons of healthy benefits to them! Apples are a great source of vitamin C, fiber and antioxidants. They can also help lower bad cholesterol, which is important for cardiovascular health.
Apples are great because they can be used in both sweet and savory recipes. I love putting them into everything from baked oatmeal and muffins to salads and stuffing. They add a nice refreshing sweetness and a crunchy texture, when served raw.
Caramelized Apple and Peanut Butter Baked Oatmeal Cups
Refreshing Kale Salad with Apples
Easy Apple Crisp Breakfast Bowls
BEETS
Beets are root vegetables that come in a couple of different colors. Most people are familiar with red beets which have a very vibrant color, but there are also golden beets that are a little more mild in flavor. You can eat the beet greens as well!
Beets are high in phytonutrients, which are nutrients found in certain foods that can help keep your body healthy and prevent disease. They are also high in antioxidants, which have anti-inflammatory properties. Excess inflammation inside the body can lead to auto-immune issues and other diseases.
Beets can be enjoyed both raw and cooked. I like to add them raw to salads, like the one below. Beets can also be pickled, steamed or roasted. They have an earthy flavor that is slightly sweet.
Beet and Carrot Salad with Chickpeas
Goat Cheese Beet and Balsamic Puff Pastry Bites
Vegan Beet Burgers with Brown Rice
Roasted Beet Chickpea and Black Rice Bowls
Healthier Chocolate Cupcakes with Raspberry and Beets
BROCCOLI
Broccoli is a cruciferous vegetable that is in the mustard family, along with cabbage, Brussels sprouts and kale. There are a few different varieties of broccoli, but Calabrese is the most common one in the United States and probably the one that most of us use.
Broccoli is a powerhouse vegetable that offers tons of health benefits. Broccoli is packed with tons of antioxidants, which help reduce unwanted inflammation inside the body. Broccoli also contains a large amount of both fiber and vitamin C. One cup of broccoli has about as much vitamin C as an orange.
Broccoli can be enjoyed both raw and cooked. I like chopping raw broccoli into bite sized pieces and adding it to salads. If you prefer your broccoli cooked, you can steam it, roast it or stir fry it.
Chili Garlic Broccoli with Chickpeas
Crunchy Broccoli Salad with Maple Mustard Dressing
Veggie Packed Broccoli Cheddar Soup
Crunchy Baked Broccoli with Spicy Soy Sauce
Cheesy Broccoli Rice Casserole Bites
BRUSSELS SPROUTS
Brussels sprouts are like tiny little cabbages that grow together on a big stalk. Brussels sprouts have always gotten a bad wrap for being steamed and stinky, but they can actually be super delicious when cooked well!
Brussels sprouts can be served both raw and cooked. I like to thinly grate raw sprouts and add them to salads and slaws. They are also great roasted or sautéed. You can, of course, steam them but I would recommend not over steaming and seasoning with at least salt and pepper.
Roasted Brussels Sprout Bowls with Honey Mustard Dressing
Lemon Pepper Roasted Brussels Sprouts
Easy Roasted Vegetable Pasta with Parmesan
CARROTS
Carrots are springtime root vegetables that are pretty easy to grow. Orange carrots are most comply seen and sold at the grocery store, but you can also grow rainbow colored carrots. Carrots come in different sizes, some are short and fat, while others are long and thin. Baby carrots, however, are not an actual carrot variety, instead they are made with a machine using regular sized carrots.
I love to snack on raw carrots or add them to salads and wrap. Carrots can also be roasted, sautéed, cooked into soup or baked into cakes or muffins. They are a very versatile vegetable that can be used in both sweet and savory recipes. Carrots are probably most eaten raw, with ranch or hummus, in the US though!
Carrot and Chickpea Salad with Orange Maple Dressing
Roasted Carrot and Dill Hummus
Noodles with Cabbage and Carrots
Curried Sweet Potato Carrot and Red Lentil Soup
CAULIFLOWER
I use white cauliflower more than any other variety, but you can also find purple and yellow cauliflower. The taste varies slightly but they can all be used interchangeably in your recipes. I used to see cauliflower as the bland cousin of broccoli, but these days it is getting it’s time in the spotlight and I’ve really learned to embrace it in the kitchen!
Cauliflower can be cooked so many different ways these days. It can be roasted, steamed, charred, pureed and even turned into rice (a veggie version anyhow 🙂 ). My personal favorite way to cook cauliflower, and what is pictured below, is coating it with batter and a crispy coating, baking it in the oven until crispy and then tossing it in a flavorful sauce.
Golden Roasted Cauliflower with Coconut Curry Tahini Dressing
Buffalo Cauliflower Tacos with Ranch Slaw
Vegetarian Cauliflower Fried Rice
KALE
Kale comes in a few different varieties including: curly, lacinato and purple. Kale is a hearty green that can withstand colder temperatures. Baby kale has also become quite popular these days and is still hearty, but a little more similar to baby spinach or lettuce.
Kale can be enjoyed both cooked and raw. I love massaging raw kale and adding it to salads. It’s hearty and has some texture, while also being refreshing. Kale wilts quickly, so it can easily be thrown into soups, stir fry and pastas.
Chopped Kale Power Salad with Lemon Tahini Dressing
Kale and White Bean Pasta with Parmesan
Garlicky Kale with White Beans and Lemon
RADISHES
Radishes are in the mustard family and come in a few different varieties. Most people are probably used to seeing Red Radishes, which are commonly sold in grocery stores. These radishes are usually eaten raw and have a spicy, crisp taste.
I usually just thinly slice radishes and throw them into salads, but you can also pickle them, grill them or even roast them in the oven. Roasting them mellows the sharp flavor a bit and adds some sweetness.
Roasted Radishes with Garlic and Herbs
Veggie Sushi Bowls with Quick Pickled Radishes
Crunchy Ranch Salad with Crispy Quinoa
Roasted Sweet Potato Black Bean Salad with Kale
SWEET POTATOES
Sweet potatoes come in a few different colors, including orange, red and purple. They are root vegetables, meaning they grow under the soil and have greens that grow above. The greens are edible, but the actual potato part is more commonly eaten.
My favorite way to cook sweet potatoes is to roast them. I like to dice them into chunks or slice them into French fry shapes and then toss them with some spices. You can also mash sweet potatoes or bake them like you would a regular potato and add your favorite toppings.
Roasted Sweet Potato Hummus Wraps with Honey Mustard
Sheet Pan Sweet Potato Fajitas with Black Beans
Vegan Sloppy Joe Stuffed Sweet Potatoes
WINTER SQUASH
When I say winter squash, I’m referring to varieties like butternut, acorn, spaghetti, delicata, red kuri and pumpkin. They’re hearty squash that grow well in colder temperatures and usually have a long shelf life. Some have thick skin that needs to be peeled off, like butternut squash, while others like delicata squash have skin that can easily be eaten.
Winter squash is best enjoyed cooked, in my opinion. I like to roast it and add it to bowls or wraps. Squash is also great in soups, stews and curries. Spaghetti squash has great texture and can be used in place of pasta.
Easy Roasted Butternut Squash Soup
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