December in Colorado brings crisp winter air, snowy mornings, and the comforting appeal of hearty, nourishing foods. This month, potatoes, Brussels sprouts, parsnips, and kale take center stage, offering both flavor and nutrition. Eating seasonally means enjoying the freshest produce while supporting local growers through the colder months.
Potatoes
Potatoes are a winter staple, providing satisfying, versatile nutrition. Loaded with complex carbohydrates, potassium, and vitamin C, they’re great for sustained energy and heart health. Roast, mash, or bake them to create warm, hearty sides or base ingredients for soups and stews.
Brussel Sprouts
Brussels sprouts thrive in cold weather, developing a slightly sweet, nutty flavor. They’re rich in fiber, vitamin C, and protective antioxidants that support digestion and immune function. Roast them with a drizzle of olive oil or sauté with garlic for a cozy winter side dish.
Parsnips
Parsnips offer a naturally sweet, earthy flavor that fits beautifully into winter dishes. High in fiber, potassium, and vitamin C, they contribute to digestive and heart health. Try roasting, mashing, or adding them to soups for a comforting twist on seasonal dishes.
Kale
Kale is a cold-hardy green that becomes tender and even sweeter after frost. Loaded with vitamins A, C, and K, plus antioxidants, it supports immune health and bone health. Add it to soups, sauté it, or massage it into salads for a vibrant winter boost.
