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6 Winter Vegetable Recipes To Try

We get it – salads are not the first thing people choose to eat on a cold winter’s night. Boiled broccoli and sprouts as an alternative, are equally uninspiring.

So how can we get our daily serve of winter vegetables and actually enjoy them? We’ve got the answer! These six delicious winter vegetable side meal ideas will reignite your love of eating veggies in winter.

Cumin carrots with tahini yoghurt

Wash and trim one bunch of baby dutch carrots. Place on a baking tray and drizzle with 1-2tsp olive oil and 1tsp ground cumin – toss to coat. Bake at 180°C oven for 30 minutes or until tender. Meanwhile, combine ¼ cup natural yogurt with 1tsp tahini and juice of half a lemon. Add a pinch of salt and pepper to taste, and additional water to reach desired pouring consistency. Arrange carrots on a serving platter and spoon over the tahini yogurt. Sprinkle with coriander, spring onion and thinly sliced chilli.

Perfect served with: Chickpea tagine and wilted spinach

Green vegetables with cherry tomatoes, almonds and feta

Heat a pan with 1 tsp olive oil. Add 1 handful of green beans, topped and tailed, 1 handful of asparagus, woody ends removed and 1 cup of halved cherry tomatoes. Add a pinch of salt and pepper to taste. Sauté for 5 minutes or until vegetables are tender. Remove pan from heat and stir through 2tbs crushed roasted almonds, and an additional small drizzle of olive oil (optional). Serve with 30g crumbled feta.  

Perfect served with: Pesto-marinated salmon

Roasted cauliflower with cinnamon, cranberries and pine nuts

Preheat oven to 180C. Blanch half a head of cauliflower florets in boiling water for 2-3 minutes. Drain well. Line an oven tray with baking paper and add the cauliflower, 2tbs pine nuts, 2tsp cinnamon and a pinch of salt and pepper to taste. Drizzle with 1tbs olive oil, toss to coat. Roast for 15-20 minutes or until browned and tender. Remove from the oven and stir through 1tbs of unsweetened cranberries, 1 handful of parsley leaves and an additional 1tsp olive oil (optional).  

Perfect served with: Lamb cutlets and tabbouleh

Broccoli, garlic and parmesan

Bring a pot of water to the boil. Cut 1 large head of broccoli into florets, and blanch in boiling water for 2 minutes. Drain. Heat a pan with extra virgin olive oil, add 2 cloves of crushed garlic and broccoli heads. Sauté for 3-5 minutes or until broccoli is cooked to your liking. Serve with a squeeze of lemon and 20g shaved parmesan.

Perfect served with: Oat crumb chicken schnitzel and sweet potato chips

Pumpkin and cannellini bean mash

Preheat oven to 220C. Cut butternut pumpkin in half, remove skin and dice into small cubes. Line a tray with baking paper and place the pumpkin on the tray in one layer. Drizzle with 2tsp olive oil and season with salt and pepper. Bake for 20 minutes or until tender. Meanwhile, pan fry half a red onion, diced finely, and 1 clove of crushed garlic until the onion is translucent – about 6 minutes. Place the cooked pumpkin, garlic and onion into a pot, and add half a tin of drained cannellini beans. Mash with a potato masher, adding a dash of water or milk if needed to reach desired consistency. Season to taste. This mash is best when it’s left a bit chunky!

Perfect served with: Eye fillet steak and rocket pear salad

Easy stovetop ratatouille

Heat 2tsp olive oil in a large pan over high heat. Add 1 diced eggplant and season with salt and pepper. Sauté for 5 minutes and remove eggplant from the pan. Add 1 thinly sliced red onion, 2 cloves of crushed garlic, 1 diced red capsicum and 1 diced yellow capsicum to the same pan. Sauté for 8-10 minutes or until soft, then add the eggplant back to the pan. Add 1tbs tomato passata, 4 chopped tomatoes and 2tbs thyme leaves. Reduce heat to a simmer, cover, and cook for 15 minutes.

Perfect with: Grilled barramundi with lemon, and basmati rice


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