Enjoy Winter Fresh Produce

— Written By and last updated by
en Español

El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.

Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.

English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.

Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.

Collapse ▲

Don’t let the cold weather keep you from enjoying fresh produce. Enjoy eating fresh winter produce like root vegetables, hearty greens and other cold-weather staples that prove flavorful, fresh ingredients can be enjoyed year-round.

Honey-Roasted Root Vegetables


  • 2 cups coarsely chopped peeled sweet potato (about 1 large)
  • 1½ cups coarsely chopped peeled turnip (about 2 medium)
  • 1½ cups coarsely chopped parsnip (about 2 medium)
  • 1½ cups coarsely chopped carrot (about 2 medium)
  • ¼ cup local honey
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • 3 shallots, halved
  • Cooking spray


  1. Preheat oven to 450°.
  2. Combine all ingredients except the cooking spray in a large bowl; toss to coat. Place vegetable mixture on a jelly-roll pan coated with cooking spray. Bake at 450° for 35 minutes or until vegetables are tender and begin to brown, stirring every 15 minutes.

Serves 8, each serving contains  Calories 118, Fat 3.5 g, Protein 1.3 g, Carbohydrate 21.7 g, Fiber 2.3 g, Cholesterol 0.0 mg, Sodium 171 mg.

Warm Roasted Winter Vegetable Salad


  • 2 large sweet potatoes
  • 1 medium acorn squash
  • 2 medium fennel bulbs
  • 2 medium red onions
  • ⅓ c. extra-virgin olive oil
  • ⅓ c. balsamic vinegar
  • 3 tbsp. minced fresh ginger
  • 3 tbsp. soy sauce
  • 1 large clove garlic
  • 2 teaspoons sugar


  1. Preheat oven to 425°F. Cut each sweet potato and squash half into 4 wedges. In a large bowl, combine sweet potatoes, squash, fennel, onions, oil, vinegar, and ginger. Toss to coat.
  2. Spray two 15½” x 10½” rimmed baking sheets with nonstick spray. Divide vegetables between baking sheets, spreading in a single layer. Roast until tender and browned, 40 to 50 minutes, turning halfway through cooking time.
  3. Meanwhile, in a small bowl, stir together soy sauce, garlic, sugar, and 5 tablespoons water until sugar dissolves. Arrange vegetables on a serving platter. Spoon soy sauce mixture over vegetables. Serve warm or at room temperature.

Gardener’s Pie


  • 8 ounces dried black-eyed peas
  • 2 tablespoons olive oil, divided
  • ¾ cup chopped onion
  • ½ cup chopped peeled celery root
  • ⅓ cup chopped carrot
  • 3 cups water
  • 1 bay leaf
  • 1 cup chopped peeled turnip
  • 5 garlic cloves, minced
  • 1 pound turnip greens, coarsely chopped
  • ½ teaspoon kosher salt
  • 1 cup unsalted chicken stock
  • 1 teaspoon brown sugar
  • 1 teaspoon cider vinegar
  • Cooking spray
  • 1½ pounds potatoes, peeled and thinly sliced
  • ¼ teaspoon salt
  • 2 ounces Gruyère (or Swiss) cheese, shredded (about ½ cup)
  • ¼ cup heavy cream


  1. Sort and wash peas; place in a large Dutch oven. Cover with water to 2 inches above peas; cover and let stand 8 hours. Drain peas.
  2. Heat a large saucepan over medium-high heat. Add 1 tablespoon oil; swirl. Add onion, celery root, and carrot; sauté 5 minutes or until onion begins to brown. Add peas, 3 cups water, and bay leaf; bring to a boil. Reduce heat, and simmer 1 hour and 15 minutes or until peas are tender. Discard bay leaf.
  3. Heat a large Dutch oven over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add turnip; sauté 3 minutes or until edges begin to brown. Add garlic; sauté 1 minute. Stir in greens and ½ teaspoon kosher salt; sauté 1 minute. Add stock; stir until greens wilt. Cook 15 minutes or until greens are very tender. Remove from heat; stir in sugar and vinegar.
  4. Preheat oven to 350°F.
  5. Lightly coat 6 (8-ounce) ramekins with cooking spray. Using a slotted spoon, spoon peas into prepared dish. Top evenly with greens mixture. Layer potatoes evenly over greens; sprinkle with ¼ teaspoon salt and cheese. Drizzle with cream. Bake at 350° for 1 hour or until potatoes are tender and cheese is golden.

Serves 6, each serving contains Calories 389, Fat 12.3 g, Protein 17.1 g, Carbohydrate 55.9 g, Fiber 9.1 g, Cholesterol 24 mg, Sodium 391 mg, Calcium 330 mg.

Kale, Caramelized Onions, and Parsnip Pasta


  • 2 tablespoons extra-virgin olive oil, divided
  • 3 cups (⅓-inch) diagonally cut parsnip (about 1 pound)
  • 2½ cups sliced onion (about 1 large)
  • 1 tablespoon chopped fresh thyme
  • 4 garlic cloves, chopped
  • ½ cup dry white wine
  • 8 cups trimmed chopped black kale (about 3 bunches)
  • ½ cup organic vegetable broth
  • 8 ounces uncooked penne pasta
  • ½ cup (2 ounces) shaved Parmigiano-Reggiano cheese, divided
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper


  1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add parsnip to pan; cook 12 minutes or until tender and browned, stirring occasionally. Place in a large bowl; keep warm.
  2. Heat remaining 1 tablespoon oil in pan over medium-low heat. Add onion to pan; cook 20 minutes or until tender and golden brown, stirring occasionally. Stir in thyme and garlic; cook 2 minutes, stirring occasionally. Add wine; cook 3 minutes or until liquid almost evaporates. Stir in kale and broth; cook, covered, 5 minutes or until kale is tender. Uncover; cook 4 minutes or until kale is very tender, stirring occasionally.
  3. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a sieve over a bowl, reserving ¾ cup cooking liquid. Add drained pasta to kale mixture. Stir in parsnips, ½ cup reserved cooking liquid, ¼ cup cheese, ½ teaspoon salt, and ½ teaspoon black pepper; cook for 1 minute or until thoroughly heated. Add remaining ¼ cup cooking liquid if needed to moisten. Top with remaining ¼ cup cheese.

Serves 6, each serving contains  Calories 324, Fat 8 g, Protein 12 g, Carbohydrate 54.7 g, Fiber 7.3 g, Cholesterol 6 mg, Sodium 428 mg, Calcium 242 mg.

Brussels Sprout Salad


For the Dressing:

  • ¾ cup vegetable oil
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon honey
  • 2 tablespoons champagne vinegar
  • 1½ teaspoons fresh lemon juice
  • ¼ teaspoon grated lemon zest
  • 1 teaspoon whole-grain mustard
  • ½ small clove garlic, minced
  • Kosher salt and freshly ground pepper

For the Salad:

  • ½ pound Brussels sprouts, leaves only (3½ cups leaves)
  • 1 tablespoon dried blueberries
  • 2 tablespoons dried cranberries
  • 2 tablespoons smoked almonds
  • ½ ounce manchego (you may substitute Parmesan) cheese, shaved


  1. Make the dressing: Whisk the vegetable oil and olive oil in a small bowl. In a large bowl, whisk the honey, vinegar, lemon juice, lemon zest, mustard, garlic, ½ easpoon salt and a pinch of pepper.
  2. Slowly whisk the oil mixture into the vinegar mixture until combined. Refrigerate at least 1 hour; store in an airtight container up to 1 week.
  3. Make the salad: Toss the Brussels sprout leaves, dried blueberries and cranberries, almonds and ¼ cup dressing in a large bowl. Pile the salad onto a plate. Top with the manchego and season with pepper. Serve with bagel chips, if desired.

Creamy Butternut Squash and Sweet Potato Pasta


  • 2 Tablespoons olive oil
  • ½ cup minced yellow onion
  • 2 garlic cloves, minced
  • 1 large sweet potato, chopped
  • ½ of a butternut squash, chopped
  • salt and pepper
  • ½ teaspoon rosemary
  • ½ teaspoon smoked paprika
  • 1 teaspoon brown sugar
  • 4 cups vegetable broth
  • 13 ounce box of elbows
  • 1 cup freshly grated Parmesan cheese


  1. In a large saucepan over medium heat, bring the olive oil to a shimmer and add the onion and garlic. Sauté for 3-4 minutes until softened. Add the chopped sweet potato and butternut squash. Toss together.
  2. Add the salt, pepper, rosemary, paprika, and brown sugar. Toss to fully coat. Add the vegetable broth and stir. Reduce heat to medium-low, cover and cook until softened, stirring occasionally, about 20 minutes.
  3. While that is cooking, boil water and cook pasta according to instructions on box.
  4. Once softened, mix in the Parmesan cheese. Use either an immersion blender, or carefully transfer the hot mixture into a standing blender and puree until smooth. Pour the sauce over the pasta, and toss to fully coat.