Nutrition Q&A: Winter-Crop Vegetables

  • By Lauren Antonucci
  • Published Dec 16, 2014
  • Updated Dec 16, 2014 at 4:36 PM UTC

What are the best winter-crop vegetable options?

Some of my all-time favorite veggies are in season now and are easy to prepare in batches for week-long variety (in both taste and nutritional value). Beets contain potassium, magnesium, iron and folic acid, and may also reduce inflammation and facilitate muscle recovery. Roast them in the oven or wrap them in aluminum foil and grill them.

Fiber-rich, cholesterol-fighting Brussels sprouts have a reputation as the vegetable everyone hates, but when I challenge people to try them roasted in the oven with only a sprinkle of salt, pepper and olive oil until crispy, most are surprised by how much they love them!

Potassium-packed Jerusalem artichokes (or sunchokes) are actually members of the sunflower family. Simply wash (avoid peeling to maintain high nutritional content), slice, drizzle with olive oil, salt and pepper and roast alongside the beets and Brussels sprouts.

Clinical nutritionist and certified sports dietitian Lauren Antonucci is the owner/director of Nutrition Energy in New York City.

RELATED: Easy Ways To Eat More Veggies


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