50+ Delicious January Vegetable Recipes to Warm Your Winter

As the chill of January settles in, there’s no better way to warm up than with delicious, hearty meals made from the best seasonal vegetables.

Root vegetables like carrots, parsnips, and beets, as well as leafy greens such as kale and cabbage, are all at their peak during this time of year, making January the perfect month to explore creative vegetable-based dishes.

Whether you’re looking for comforting soups, roasted vegetable medleys, or healthy salads, there’s a vegetable recipe for every taste and occasion.

In this article, we’ve gathered over 50 mouthwatering January vegetable recipes that will help you take full advantage of winter’s bounty.

These dishes are not only packed with flavor but also packed with nutrients to keep you energized throughout the colder months.

Whether you’re seeking vegan options, gluten-free meals, or just want to enjoy a wholesome dinner, our collection offers something for everyone.

From satisfying stews and casseroles to fresh salads and vegetable-packed snacks, these recipes are perfect for staying cozy and healthy all month long.

50+ Delicious January Vegetable Recipes to Warm Your Winter

Embracing January’s seasonal vegetables means filling your meals with wholesome, flavorful ingredients that provide both comfort and nutrition.

The variety of vegetables available this month offers endless possibilities for delicious dishes, whether you’re in the mood for something warm and hearty or a light, refreshing salad.

With 50+ vegetable recipes to choose from, you’ll never run out of ideas to keep your meals vibrant and exciting.

These recipes not only highlight the best of winter produce but also inspire creativity in the kitchen, ensuring that January is full of flavorful, health-conscious meals.

So, grab your apron, head to the market, and start cooking your way through these delightful vegetable recipes – the perfect way to enjoy the best of what January has to offer!

Winter Root Vegetable Soup

This hearty soup combines a variety of root vegetables, making it a perfect comforting dish for the chilly January days. The natural sweetness from the carrots, parsnips, and sweet potatoes complements the savory flavor from the onions and garlic, while fresh herbs elevate the dish to another level. The warmth of the soup makes it perfect for a cozy dinner.

Ingredients:

• 2 carrots, peeled and diced
• 2 parsnips, peeled and diced
• 1 medium sweet potato, peeled and cubed
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp thyme leaves
• Salt and pepper to taste
• 1 bay leaf
• 1/2 cup heavy cream (optional for a creamy texture)

Method:

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic, cooking until soft and fragrant, about 3-4 minutes.
2. Add the carrots, parsnips, and sweet potatoes to the pot, stirring to combine. Cook for another 5 minutes.
3. Pour in the vegetable broth and add the thyme, bay leaf, salt, and pepper. Bring the mixture to a boil.
4. Reduce the heat and simmer for 30-40 minutes, or until the vegetables are tender.
5. Remove the bay leaf and use an immersion blender to blend the soup until smooth. Alternatively, you can blend it in batches using a regular blender.
6. Stir in the heavy cream, if using, and adjust seasoning to taste.
7. Serve hot, garnished with fresh herbs or a dollop of sour cream if desired.

This soup is ideal for January because it combines seasonal root vegetables that are abundant during this time of year. It’s a fulfilling, flavorful, and nutrient-packed dish that not only warms the body but also nourishes it with essential vitamins and fiber. Adding the heavy cream gives it a rich texture, though it’s optional depending on personal preferences.

Braised Brussels Sprouts with Balsamic Glaze

Brussels sprouts are often at their peak in January, and this simple yet delicious recipe will make them a standout side dish. Braised to perfection and finished off with a sweet balsamic glaze, this recipe brings out the natural flavors of Brussels sprouts while adding depth through caramelization.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1 tbsp butter
• 1/2 cup vegetable broth
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• Salt and pepper to taste
• 1/2 tsp red pepper flakes (optional for a hint of heat)

Method:

1. In a large skillet, heat olive oil and butter over medium heat. Add the Brussels sprouts, cut side down, and cook until they begin to brown, about 5-7 minutes.
2. Once browned, add the vegetable broth to the skillet, scraping any browned bits off the bottom.
3. Cover the skillet and allow the Brussels sprouts to braise in the broth for 10-15 minutes, or until tender.
4. In a small bowl, whisk together the balsamic vinegar and honey.
5. Remove the lid, increase the heat, and add the balsamic glaze mixture to the skillet. Stir to coat the Brussels sprouts, allowing the sauce to thicken and caramelize, about 3-5 minutes.
6. Season with salt, pepper, and red pepper flakes, if using, before serving.

This dish is an excellent example of how Brussels sprouts can be transformed into something truly delightful when cooked properly. The braising technique ensures they remain tender, while the balsamic glaze adds a perfect balance of sweetness and tang. Ideal for a January side dish, the recipe makes great use of seasonal vegetables while offering a unique and refined twist on a classic vegetable.

Roasted Winter Squash and Kale Salad

A vibrant and nutritious salad, this dish features roasted winter squash paired with fresh kale, making it a wonderful addition to your winter menu. Roasted squash adds a soft sweetness, while the kale’s earthiness and slight bitterness create a balanced contrast. The salad is light yet hearty enough to be a complete meal when paired with a simple vinaigrette.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 4 cups kale, stemmed and chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup dried cranberries
• 1/4 cup pumpkin seeds
• 1/4 cup feta cheese, crumbled
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil (for dressing)
• 1 tsp Dijon mustard
• 1 tsp maple syrup

Method:

1. Preheat your oven to 400°F (200°C).
2. Toss the butternut squash cubes with olive oil, salt, and pepper. Spread the squash evenly on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned, turning halfway through.
3. In a large bowl, massage the chopped kale with olive oil and a pinch of salt to soften it.
4. Once the squash is roasted, add it to the kale along with the dried cranberries, pumpkin seeds, and feta cheese.
5. In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, and maple syrup to make the dressing.
6. Drizzle the dressing over the salad and toss to combine.
7. Serve warm or at room temperature.

This roasted winter squash and kale salad combines the best of both worlds: rich, roasted vegetables and fresh, raw greens. The addition of cranberries, pumpkin seeds, and feta cheese provides a nice balance of flavors and textures, while the tangy dressing pulls everything together. This is a perfect dish for January, as it uses seasonal ingredients while providing a refreshing yet satisfying meal.

Spicy Sweet Potato and Black Bean Chili

This bold and flavorful chili is the perfect dish for the colder January days. Sweet potatoes add a subtle sweetness, while black beans provide hearty protein. The blend of spices, including cumin, chili powder, and smoked paprika, gives the dish a smoky, slightly spicy kick. Topped with fresh cilantro and a squeeze of lime, this chili offers warmth and comfort in every bite.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 tbsp olive oil
• 2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 3 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Method:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and bell pepper, sautéing for 5-7 minutes, or until softened.
2. Stir in the cubed sweet potatoes, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Cook for another 2-3 minutes to toast the spices.
3. Add the diced tomatoes, black beans, and vegetable broth to the pot, stirring to combine.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for 30-40 minutes, or until the sweet potatoes are tender and the chili has thickened.
5. Taste and adjust seasoning, adding more salt, pepper, or chili powder if needed.
6. Serve hot, garnished with fresh cilantro and a squeeze of lime.

This chili is a great way to enjoy a plant-based, warming meal during the winter months. The sweet potatoes add a creamy texture and natural sweetness, while the black beans bring in hearty protein and fiber. The blend of spices gives the chili just the right amount of warmth without being overwhelming. Perfect for meal prep or a cozy dinner, this dish is both filling and full of flavor.

Roasted Carrot and Leek Risotto

This creamy risotto takes advantage of winter vegetables like carrots and leeks, pairing them with arborio rice for a comforting, flavorful dish. Roasting the carrots brings out their natural sweetness, while the leeks add a subtle, savory depth. The risotto’s creamy texture combined with the earthy vegetables makes it a satisfying and luxurious meal.

Ingredients:

• 2 large carrots, peeled and diced
• 2 leeks, cleaned and sliced
• 1 cup arborio rice
• 1/2 cup dry white wine (optional)
• 4 cups vegetable broth, kept warm
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream (optional for extra creaminess)
• 2 tbsp olive oil
• 1 tbsp butter
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Method:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced carrots with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
3. While the carrots are roasting, heat butter in a large skillet or saucepan over medium heat. Add the sliced leeks and sauté for 5-7 minutes, or until soft and fragrant.
4. Add the arborio rice to the pan with the leeks and cook for 1-2 minutes, stirring to coat the rice with the butter.
5. If using, pour in the white wine and cook for 2-3 minutes, allowing it to reduce slightly.
6. Gradually add the warm vegetable broth, one ladle at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding more broth. Continue this process until the rice is creamy and cooked to your desired texture, about 20-25 minutes.
7. Stir in the roasted carrots, Parmesan cheese, and heavy cream, if using. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley.

This roasted carrot and leek risotto is a comforting, creamy dish that highlights the natural flavors of winter vegetables. The slow addition of broth ensures the rice becomes perfectly tender, and the roasted carrots give the dish a sweet, caramelized finish. The creamy texture and rich flavor make this a fantastic meal for January, ideal for special occasions or as a warm, satisfying weeknight dinner.

Winter Greens and White Bean Stew

This nourishing and robust stew combines winter greens like kale or collard greens with hearty white beans in a savory broth. The dish is full of flavor from garlic, onions, and a variety of herbs, making it a perfect meal to enjoy during the cold January days. It’s packed with fiber, protein, and essential vitamins, offering both comfort and nourishment.

Ingredients:

• 1 bunch kale or collard greens, chopped
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp thyme leaves
• 1/2 tsp rosemary, dried or fresh
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Juice of 1 lemon

Method:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes until softened and fragrant.
2. Add the chopped greens to the pot and cook for 5 minutes, stirring occasionally, until they start to wilt.
3. Stir in the white beans, diced tomatoes, vegetable broth, thyme, rosemary, and red pepper flakes, if using. Bring the mixture to a boil.
4. Reduce the heat and simmer the stew for 20-25 minutes, allowing the flavors to meld and the greens to become tender.
5. Season with salt, pepper, and lemon juice to taste.
6. Serve hot, garnished with a drizzle of olive oil or a sprinkle of Parmesan, if desired.

This stew is a fantastic way to take advantage of winter’s hearty greens and beans. It’s a nutritious, fiber-rich dish that keeps you feeling full and satisfied, all while being incredibly simple to prepare. The tang of lemon brightens up the stew, making it a perfect balance of savory and fresh. Ideal for January, this stew is a perfect way to stay warm and nourished through the winter months.

Cabbage and Potato Hash

This hearty and flavorful hash is a perfect combination of tender cabbage, crispy potatoes, and aromatic onions, all seasoned with simple herbs and spices. It’s a fantastic dish for breakfast or brunch in January, offering a warm and filling meal that’s both nutritious and satisfying. The dish can easily be made vegan or adapted with added protein, making it versatile for any dietary preference.

Ingredients:

• 1 small head of cabbage, shredded
• 3 medium potatoes, peeled and diced
• 1 onion, chopped
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Method:

1. Heat olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until golden and crispy on the outside and tender on the inside.
2. Add the chopped onion and garlic to the skillet and cook for another 5 minutes, until softened and fragrant.
3. Stir in the shredded cabbage, smoked paprika, salt, and pepper. Cook for another 8-10 minutes, stirring occasionally, until the cabbage is tender and slightly caramelized.
4. Taste and adjust seasoning, adding more salt or pepper as needed.
5. Serve hot, garnished with fresh parsley.

This cabbage and potato hash is a wonderful winter dish, perfect for making use of ingredients that are available during the colder months. The potatoes add a comforting texture, while the cabbage brings a subtle sweetness and depth of flavor. The smoky paprika enhances the savory quality of the dish, while the fresh parsley adds a burst of brightness. It’s a dish that’s both simple to make and highly satisfying.

Roasted Beet and Feta Salad with Walnuts

A vibrant and earthy salad, this recipe combines the sweetness of roasted beets with the tanginess of feta cheese and the crunch of walnuts. It’s a great way to incorporate seasonal root vegetables into your diet during January. This salad can serve as a side dish or a light main course, providing a refreshing yet hearty meal for winter.

Ingredients:

• 3 medium beets, peeled and cut into wedges
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 cups mixed greens (arugula, spinach, or a mix)
• 1/2 cup feta cheese, crumbled
• 1/4 cup walnuts, chopped and toasted
• 1 tbsp balsamic vinegar
• 1 tbsp honey

Method:

1. Preheat your oven to 400°F (200°C).
2. Toss the beet wedges with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 30-35 minutes, or until tender and slightly caramelized, flipping halfway through.
3. While the beets are roasting, prepare the dressing by whisking together the balsamic vinegar, honey, and the remaining tablespoon of olive oil.
4. In a large bowl, combine the mixed greens, roasted beets, crumbled feta cheese, and toasted walnuts.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Serve immediately, garnished with extra walnuts or feta if desired.

This roasted beet and feta salad with walnuts is a perfect balance of flavors and textures. The sweetness of the beets pairs wonderfully with the tangy feta, while the walnuts add a satisfying crunch. The balsamic-honey dressing ties everything together, offering a bit of sweetness and acidity. It’s a great salad for January, showcasing winter vegetables while still feeling light and refreshing.

Mushroom and Spinach Stuffed Acorn Squash

Acorn squash is a classic winter vegetable, and when paired with a savory mushroom and spinach filling, it becomes an elegant and satisfying dish. The sweetness of the squash balances the umami of the mushrooms, creating a perfectly harmonious flavor profile. This recipe makes for a great main or side dish, offering comfort and nutrition in one beautiful package.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 cups mushrooms, chopped
• 2 cups spinach, chopped
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh thyme, chopped

Method:

1. Preheat the oven to 375°F (190°C).
2. Drizzle the acorn squash halves with olive oil, season with salt and pepper, and place them cut side down on a baking sheet. Roast for 40-45 minutes, or until tender and caramelized.
3. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
4. Add the chopped mushrooms to the skillet and cook for 7-8 minutes, until they release their moisture and begin to brown.
5. Stir in the spinach and cook until wilted, about 2-3 minutes.
6. Remove the skillet from heat and stir in the breadcrumbs, Parmesan cheese, and fresh thyme. Adjust seasoning with salt and pepper.
7. Once the squash is done roasting, carefully scoop out a bit of the flesh to create space for the filling.
8. Spoon the mushroom and spinach mixture into the roasted squash halves and return them to the oven for 10-15 minutes to heat through and allow the flavors to meld.
9. Serve warm, garnished with additional thyme or Parmesan.

This mushroom and spinach stuffed acorn squash is a wonderfully comforting dish, perfect for January. The sweetness of the squash complements the savory, earthy filling, and the Parmesan and breadcrumbs give the stuffing a satisfying texture. It’s a hearty and wholesome meal, great for a cozy winter dinner. The acorn squash adds a festive touch, making it suitable for special occasions or a comforting weeknight meal.

Kale and Sweet Potato Stew

This nutrient-packed stew combines the earthiness of kale with the sweetness of roasted sweet potatoes, making it a hearty, warming dish for the cold January days. The savory broth, flavored with garlic, onions, and cumin, complements the sweetness of the potatoes, while the kale adds a boost of fiber and vitamins. It’s a comforting, healthy meal that is easy to prepare and incredibly satisfying.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 bunch kale, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 2 tbsp olive oil
• Salt and pepper to taste

Method:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
2. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes, or until softened and fragrant.
3. Stir in the cumin, smoked paprika, and cayenne pepper (if using), cooking for another minute to toast the spices.
4. Add the vegetable broth, diced tomatoes, and roasted sweet potatoes to the pot, bringing the mixture to a boil.
5. Reduce the heat and let the stew simmer for 15 minutes, allowing the flavors to meld together.
6. Stir in the chopped kale and cook for an additional 5-7 minutes, or until the kale is tender.
7. Taste and adjust seasoning with salt and pepper.
8. Serve hot, garnished with a drizzle of olive oil or a squeeze of lemon for added freshness.

This kale and sweet potato stew is a wonderful option for a light yet filling meal. The combination of roasted sweet potatoes and tender kale makes for a satisfying, fiber-rich dish that is ideal for staying warm during the colder months. The depth of flavor from the cumin and smoked paprika, along with the sweetness from the potatoes, offers a balanced and comforting stew.

Spaghetti Squash with Tomato Basil Sauce

A light and healthy alternative to traditional pasta, spaghetti squash pairs beautifully with a fresh and tangy tomato basil sauce. This dish is perfect for those looking to enjoy a lower-carb, gluten-free meal while still indulging in the flavors of a classic pasta dish. The spaghetti squash strands mimic the texture of noodles, making this a fun and satisfying meal.

Ingredients:

• 1 medium spaghetti squash
• 2 cups cherry tomatoes, halved
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Grated Parmesan cheese for garnish (optional)

Method:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle the inside with 1 tablespoon of olive oil and season with salt and pepper.
2. Place the squash halves cut side down on a baking sheet and roast for 30-40 minutes, or until the flesh is tender and easily scraped into strands with a fork.
3. While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
4. Add the halved cherry tomatoes to the skillet, cooking for 5-7 minutes until softened and slightly caramelized.
5. Stir in the chopped basil, oregano, and red pepper flakes (if using), and cook for an additional 2 minutes.
6. Once the squash is roasted, use a fork to scrape the flesh into spaghetti-like strands.
7. Toss the spaghetti squash with the tomato basil sauce and stir to combine.
8. Serve immediately, garnished with grated Parmesan if desired.

This spaghetti squash with tomato basil sauce is a delicious, fresh, and light meal that is perfect for a healthy dinner in January. The roasted squash acts as a wonderful base for the savory, tangy tomato sauce, while the fresh basil adds an aromatic, herbaceous note. It’s a great alternative to traditional pasta and makes for a nutrient-packed, satisfying meal.

Winter Vegetable Shepherd’s Pie

This classic comfort food is given a winter twist with a filling of roasted winter vegetables like carrots, parsnips, and peas, all topped with a creamy mashed potato crust. It’s a warming, hearty dish that’s perfect for feeding a crowd or enjoying as leftovers throughout the week. The savory filling and smooth potato topping make this shepherd’s pie an ultimate winter comfort meal.

Ingredients:

• 4 large potatoes, peeled and chopped
• 2 tbsp butter
• 1/4 cup milk (or vegetable broth for a lighter version)
• Salt and pepper to taste
• 1 cup carrots, diced
• 1 cup parsnips, diced
• 1 cup peas
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1/2 cup vegetable broth
• 1 tsp thyme
• 1/2 tsp rosemary
• 1/4 tsp smoked paprika

Method:

1. Preheat the oven to 375°F (190°C).
2. In a large pot, boil the chopped potatoes until tender, about 10-15 minutes. Drain and mash with butter, milk (or broth), salt, and pepper until smooth and creamy. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 5 minutes until softened.
4. Stir in the diced carrots, parsnips, peas, tomato paste, vegetable broth, thyme, rosemary, and smoked paprika. Cook for 10-12 minutes, or until the vegetables are tender and the mixture thickens.
5. Transfer the vegetable mixture into a baking dish and spread it evenly.
6. Spoon the mashed potatoes on top of the vegetables and spread them out into an even layer.
7. Bake the shepherd’s pie in the oven for 25-30 minutes, or until the top is golden brown.
8. Serve hot, garnished with extra thyme or rosemary.

This winter vegetable shepherd’s pie is a comforting and filling meal that makes the most of seasonal vegetables. The mashed potatoes create a perfect crust on top, while the savory vegetable filling adds depth and flavor. This dish is a great way to use up root vegetables and makes for a satisfying dinner, ideal for cozy winter nights.

Butternut Squash and Chickpea Curry

A rich and aromatic curry that pairs the sweetness of butternut squash with the earthiness of chickpeas, this dish is perfect for January, when both vegetables are in season. The warm spices like turmeric, cumin, and coriander create a comforting, fragrant base, while coconut milk adds a creamy, velvety texture. This hearty and flavorful curry is both satisfying and nutritious, ideal for a cold winter evening.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp olive oil
• 1 tbsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Method:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes, until softened.
2. Add the garlic and ginger, cooking for another minute until fragrant.
3. Stir in the turmeric, cumin, coriander, and cinnamon, toasting the spices for 1-2 minutes.
4. Add the cubed butternut squash and chickpeas to the pot, stirring to coat with the spices.
5. Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, until the squash is tender.
6. Season with salt and pepper to taste.
7. Serve the curry hot, garnished with fresh cilantro.

This butternut squash and chickpea curry is a perfect winter comfort dish. The sweetness of the squash pairs beautifully with the spices, while the chickpeas add protein and substance to the curry. The coconut milk creates a creamy base that ties all the ingredients together, making this dish incredibly satisfying. It’s easy to make and perfect for a warming meal on chilly nights.

Carrot and Lentil Soup

A hearty and nutritious soup, this carrot and lentil dish is packed with vitamins and minerals. The carrots provide natural sweetness, while the lentils bring a protein boost, making it a well-rounded meal. The cumin and coriander give it a warm, earthy flavor that is perfect for January when comfort food is essential. This soup is vegan, gluten-free, and great for meal prepping.

Ingredients:

• 4 large carrots, peeled and chopped
• 1 cup red lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley or cilantro, for garnish

Method:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until softened.
2. Add the garlic, cumin, and coriander, cooking for another 1-2 minutes, until fragrant.
3. Stir in the chopped carrots and red lentils, then pour in the vegetable broth.
4. Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, until the carrots and lentils are tender.
5. Use an immersion blender to blend the soup to your desired texture, or leave it chunky for more texture.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or cilantro.

This carrot and lentil soup is an excellent choice for a cold January day. The carrots add sweetness and depth of flavor, while the lentils contribute protein and fiber, making this soup a filling and nutritious option. The warm spices of cumin and coriander complement the natural flavors, creating a comforting and delicious meal. It’s easy to prepare and perfect for a cozy lunch or dinner.

Roasted Parsnip and Carrot Salad

A vibrant and healthy salad, this roasted parsnip and carrot dish is an excellent way to enjoy seasonal root vegetables. Roasting the vegetables enhances their natural sweetness and caramelizes their edges, creating a savory and slightly sweet combination. Topped with a tangy mustard dressing and a handful of greens, this salad is perfect for a light yet satisfying winter meal.

Ingredients:

• 3 large parsnips, peeled and cut into sticks
• 3 large carrots, peeled and cut into sticks
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 cups mixed greens (arugula, spinach, or a mix)
• 1/4 cup sunflower seeds or pumpkin seeds, toasted
• 1/4 cup feta cheese, crumbled (optional)

Dressing:

• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 3 tbsp olive oil
• Salt and pepper to taste

Method:

1. Preheat the oven to 400°F (200°C).
2. Toss the parsnip and carrot sticks with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet.
3. Roast for 30-35 minutes, flipping halfway through, until the vegetables are golden and tender.
4. While the vegetables are roasting, whisk together the dressing ingredients in a small bowl.
5. In a large bowl, combine the roasted vegetables with the mixed greens.
6. Drizzle the mustard dressing over the salad and toss gently to combine.
7. Top with toasted seeds and crumbled feta, if using.
8. Serve immediately.

This roasted parsnip and carrot salad is a perfect winter salad, combining the earthy flavors of roasted root vegetables with a tangy mustard dressing. The sweetness of the parsnips and carrots is enhanced through roasting, and the dressing adds just the right amount of zing. The toasted seeds and feta cheese add texture and richness, making this salad both filling and refreshing, ideal for a light winter meal.

Note: More recipes​ are coming soon!