28 Vegetable Recipes to Make While It’s Still Cold Perk up your plate and your palate with dishes that highlight seasonal veggies. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Published on March 17, 2026 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver While the weather is still cold, vegetables remain some of the most rewarding ingredients to cook. Winter squash turns silky and sweet, brassicas crisp up in high heat, while greens and root vegetables hold up creamy gratins and shine tossed in sharp vinaigrettes. These recipes make the most of that range, offering colorful, vegetable-forward dishes that work for both quick weeknight dinners and special-occasion meals. Each one makes a strong case for making produce the center of your plate. Keep all of your recipes at your fingertips. With the MyRecipes app you can easily save and organize your favorites from anywhere, including Instagram and TikTok, in one convenient place. Get the free app. 01 of 28 Sweet Potato and Kale Soup Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen A whole Parmesan rind adds umami notes to this warming, nutmeg-scented soup from 1995 F&W Best New Chefs Anne Quatrano and Clifford Harrison that's brimming with sweet potatoes, Tuscan kale, and carrots. Get the Recipe Save 02 of 28 Roasted Beet, Brûléed Grapefruit, and Burrata Salad Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver Sweet roasted beets, caramelized grapefruit, and creamy burrata combine in this vibrant salad, elevated by crunchy pistachios and a bright vinaigrette featuring white balsamic for a richly layered visual and flavor experience. Get the Recipe Save 03 of 28 Creamed Spinach-Stuffed Squash James Ransom / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless Sweet, nutty acorn squash is the ideal vessel for cheesy creamed spinach. An additional sprinkle of Parmesan cheese on top browns as the squash turns tender in the oven. Get the Recipe Save 04 of 28 Charred Cabbage with Ssamjang Butter Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox Cabbage is a great fit for high-heat cooking, which brings out its natural sweetness. Chef Andrew Zimmerman brushes charred wedges of Savoy cabbage with a spicy, tart, luxurious sauce of ssamjang (a fermented soy and chile condiment) and butter. Get the Recipe Save 05 of 28 Ombré Gratin with Potatoes and Root Vegetables Food & Wine / Photo by Jason Donnelly / Food Styling by Holly Dreesman / Prop Styling by Gabe Greco Chef Carla Hall strategically stacks thin slices of beets, sweet potatoes, Yukon Gold potatoes, and turnips for a seasonal gratin that's almost too pretty to eat. The veggies are tossed in a cheesy, garlicky cream and topped with even more Parmesan before the dish is baked to golden perfection. Get the Recipe Save 06 of 28 Madeira-Braised Swiss Chard with Garam Masala, Sultanas, and Toasted Almonds Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver In this recipe from cookbook author Andrea Slonecker, Swiss chard cooks down into tender, silky ribbons when braised with fruity Madeira, warm garam masala, sultanas, and toasted almonds. Serve with bread to sop up the flavorful cooking liquid. Get the Recipe Save 07 of 28 Bone-in Brussels Sprouts Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver Served with spicy mayo and a tangy apple relish, these bone-in brussels sprouts from 2025 F&W Best New Chef Vinnie Cimino and chef Adam Bauer of Cordelia in Cleveland look impressive and require minimal prep. Get the Recipe Save 08 of 28 Leeks Two Ways with Wild Mushrooms Brie Goldman / Food Styling by Holly Dreesman / Prop Styling by Alexandria Juhl Star chef and humanitarian José Andrés poaches leek whites with butter and thyme, purees the greens into a silky sauce, then crowns everything with sautéed wild mushrooms and mint. Get the Recipe Save 09 of 28 Rutabaga, Celery Root, and Potato Gratin Greg DuPree / Food Styling by Torie Cox / Prop Styling by Christine Keely Earthy celery root and rutabaga anchor food writer David McCann's take on a traditional potato side dish, accented by the salty, umami notes of Parmesan cheese. Get the Recipe Save 10 of 28 Charred Broccolini Caesar with Kale and Chickpeas Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis With a base that combines lettuce, kale, and crispy charred broccolini florets, this Caesar riff is hefty enough to be an entrée; chickpeas and toasted walnuts add protein and crunch. The anchovy-laced dressing is one you'll want to use again. Get the Recipe Save 11 of 28 Cauliflower Okonomiyaki Greg DuPree This okonomiyaki departs from tradition by replacing cabbage with nutty cauliflower. Toasted hazelnuts on top are a welcome addition, imparting buttery flavor alongside a drizzle of tangy yuzu kosho mayo. Get the Recipe Save 12 of 28 Roasted Carrots with Preserved Lemons and Dates Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley Achieve big colors and even bigger flavors with the perfect blend of simple ingredients in this vibrant salad. Chopped pistachios, dates, preserved lemons, and fresh herbs add an assortment of tastes and textures to the beautifully roasted orange carrots. Get the Recipe Save 13 of 28 Braised Greens with Crispy Garlic and Miso Butter David Malosh Miso brings loads of umami to simmered kale and collard greens. Softened, browned chunks of garlic and ginger studded throughout add texture and savory interest. Get the Recipe Save 14 of 28 Salad of Pink Radicchio, Citrus, and Mushroom Bagna Cauda Gentl & Hyers Brown-butter bagna cauda made with melted anchovies and porcini mushroom powder gives salty, satisfying depth to this dressing, ideal for drizzling over bitter, beautiful pink and Castelfranco radicchio. Sherry vinegar, honey, orange juice, and Cara Cara orange segments add an agrodolce balance; shaved Parmigiano-Reggiano rounds out the flavors. Get the Recipe Save 15 of 28 Winter Squash and Shallot Tart Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Heather Chadduck Hillegas This versatile tart can be sliced up for party guests or served as a starter for a sumptuous cold-weather meal. Fresh, peppery arugula tops a rich filling of sweet butternut squash, savory shallots, gooey Gruyère and Fontina cheese, and bright lemon zest. Get the Recipe Save 16 of 28 Fennel Gratin Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely Perfectly tender bulbs of fennel are submerged in garlicky cream sauce and covered in a blanket of Parmesan for this luscious gratin. It can be baked a day in advance and browned in the broiler just before serving. Get the Recipe Save 17 of 28 Stuffed Butternut Squash with Curry-Coconut Rice Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless Roasted butternut squash becomes a hearty, centerpiece-worthy main when filled with a Lao-inspired crispy rice stuffing flavored with red curry paste, fish sauce, toasted coconut, and fresh herbs. Get the Recipe Save 18 of 28 Beet Aguachile Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Chef Claudette Zepeda skips the seafood for this gorgeous beet aguachile, which she affectionately calls "Vampiro" for its deep purple-red color and inclusion of black garlic. In addition to beets, the recipe also makes good use of winter citrus; a mix of fresh and dried chiles brings the heat. Get the Recipe Save 19 of 28 Chopped Winter Salad with Carrot-Ginger Dressing Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Priscilla Montiel 2024 F&W Best New Chef Leina Horii shares this recipe for a hearty salad of napa cabbage and kale tossed in a simple ginger dressing. Puffed rice is sprinkled on top for extra crunch. Get the Recipe Save 20 of 28 Broccoli, Cauliflower, and Cheddar Soup with Garlic Croutons Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Priscilla Montiel Add a little cauliflower to the classic broccoli-cheddar combination. Savory garlic croutons serve as a crunchy topping as well as a thickener, pureed into the soup. Get the Recipe Save 21 of 28 Caramelized Cabbage with Caraway-Chili Crisp Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver Turn humble cabbage into an exciting side or vegetarian main by steaming and briefly marinating planks of green cabbage, then searing until golden and finishing in the oven. Serve atop tangy labneh, drizzled with homemade chili crisp and garnished with almonds, red onion, mint, basil, and dill. Get the Recipe Save 22 of 28 Schmaltzy Hakurei Turnips with Rosemary Caitlin Bensel Sweet Japanese white hakurei turnips cook in schmaltz on the stovetop until browned and crisp-tender before they're tossed in a rosemary pan sauce and plated over vinaigrette-dressed greens. Get the Recipe Save 23 of 28 Beet-Carrot Slaw with Garlicky Labneh Caitlin Bensel Freshly shredded beets and carrots pair with tangy labneh for this sweet, tart, and creamy jewel-toned slaw. Use rainbow carrots for more color, or swap out the red beets for Chioggia with their signature pink-and-white swirls. Get the Recipe Save 24 of 28 Roasted Brussels Sprouts and Onions with Mushroom Lardons David Malosh Shallots and pearl onions turn mellow and sweet in the oven, while brussels sprouts develop a slightly bitter, burnt-edge flavor. King oyster mushrooms stand in as plant-based lardons, delivering smoky, savory notes that bring this dish together. Get the Recipe Save 25 of 28 Roasted Butternut Squash with Chorizo-Spiced Kale David Malosh / Prop Styling by Amy Wilson / Food Styling by Maggie Ruggiero Chef Damian Sansonetti highlights dense, earthy butternut squash with chorizo-spiced kale. Note that there is no actual chorizo in this dish, just the wonderful spices you'll often find in the sausage. Get the Recipe Save 26 of 28 Kimchi-Creamed Collard Greens Greg DuPree In 2018, this recipe by 2002 F&W Best New Chef Hugh Acheson was named one of the 40 best we've ever run, and with good reason. These long-simmered collards are made fabulously funky and luxurious with a meld of kimchi, cream, bacon, sorghum syrup, and sherry vinegar. Get the Recipe Save 27 of 28 Root Vegetable and Cauliflower Tagine with Parsley Yogurt Jessica Sample Food and travel expert Aida Mollenkamp's vegetarian tagine pairs cauliflower with root vegetables, chickpeas, and a host of spices and aromatics for a tasty make-ahead Moroccan meal. Get the Recipe Save 28 of 28 Winter Squash and Savoy Cabbage Gratin with Garlic Crema Constantine Poulos San Francisco chef Matthew Accarrino makes a cheesy roasted garlic sauce to adorn a rainbow of winter squash and cabbage for these individual gratins, which get browned under the broiler. To finish, he tops them with crunchy hazelnuts. 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