While June through September is the most glorious time to shop at farmers markets, you can cook with excellent seasonal produce almost all year long. Depending on your region, locally grown vegetables you might find from October through February include brussels sprouts, cabbage, carrots, cauliflower, kale, leeks, potatoes, sweet potatoes, squash, parsnips and turnips.
See also: Healthier fall dessert recipes
by Lorna Yee and Ali Basye
This is the perfect side dish for a holiday celebration. Root vegetables contain natural sugars that caramelize wonderfully when roasted, and fresh thyme and rosemary add even more flavor.
Per serving: 172 calories, 1g saturated fat, 30g carbohydrates, 2g protein, 5g fiber, 296mg sodium
by Faye Levy
This easy side dish is often served on Rosh Hashanah with roast chicken or brisket. It's a casserole of vegetables such as sweet potatoes and carrots, along with dried fruit (including prunes), brown sugar and cinnamon.
Per serving: 218 calories, 0g saturated fat, 52g carbohydrates, 4g protein, 7g fiber, 377mg sodium
by Jon Ashton
This is a delicious six-ingredient pasta dinner, flavored with a complex-tasting sauce of Madeira and thyme. Your guests will never guess how simple it is to make.
Per serving: 400 calories, 1g saturated fat, 63g carbohydrates, 12g protein, 3g fiber, 27mg sodium
by Joan Nathan
In this recipe, fresh ginger, curry leaves, black mustard seeds and cilantro complement the sweetness in the butternut squash. Later you can serve leftovers (though it's so good, there probably won't be any) on garlic bread or bruschetta.
Per serving: 168 calories, 1g saturated fat, 27g carbohydrates, 2g protein, 4g fiber, 301mg sodium