Brussel sprouts, pomegranate, and parsnip


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Seasons greetings, everyone! You may remember when we wrote about our fav SpringSummer and Fall produce, now we’re back to talk about our fav ingredients to cook with this Winter.

Winter is the time to wrap yourself up in a blanket, cozy up to warm fire and pray for at least one snow day before it’s Spring again.

You know the drill… Read on for what to buy, how to keep it fresh, and the recipes to show off to your friends and family this season.



We LOVE pomegranates. Enjoy Pomegranate in everything from savory dishes to sweet cocktails. From the outside this fruit doesn’t look like anything special, but cut open one of these beauties, and the cavities inside are full of sweet edible seeds. Aside from being freaking delicious, Pomegranates also have major medicinal perks. Try our recipe for Pomegranate Lemonade and Pom Drizzle.

Season’s greetings – Pomegranates season typically runs from October through February depending on the harvest.

Hey good lookin’ – A ripe Pomegranate will have deep red skin, almost brown, and should be heavier than it looks.

Keep ’em fresh – Whole Pomegranates can be kept for a couple of days at room temperature and away from sunlight, or can last a couple weeks in the fridge. Pomegranate seeds can also last a few weeks on their own, but make sure to keep them dry and refrigerated.

*Pom Hack: Cut in half, submerge in water, and smack to easily pull all the seeds out.



Seasoned, roasted, even glazed, Brussels Sprouts are the ultimate Winter vegetable. They shine this season because of their immunity to frost. Brussels Sprouts are cut from larger stalks and look like little leafy bushes when you buy them. Be careful not to over cook them! If they’ve turned grey, it’s may be too late… Check out our recipe for Pomegranate Brussels Sprouts.

Season’s Greetings – Brussels Sprouts are pretty much always available, but their peak harvest season is September through January.

Hey good lookin’ – Pick Brussels Sprouts that are firm and have a rich green color. If the leaves are still yellow, leave them out a few days to ripen.

Keep ’em fresh – Store your Sprouts in an uncovered container in your fridge and allow the outer leaves to shrivel. To cook, cut the base off and remove the outer leaves.



Bring on the root veggies. Parsnip is a Winter vegetable because it requires frost to reach peak flavor. It’s the ultimate sidekick that adds a nutty flavor to entrées and soups. Parsnips look like white carrots, but that’s pretty much where the similarities end. Enjoy them raw and thinly sliced in a salad, or cook and add to Shepard’s Pie.

Season’s greetings – The best Parsnips are harvested in the winter.

Hey good lookin’ – Pick small and medium Parsnips, with beige skin. Those babies are ready to go!

Keep ’em fresh – Parsnips are easy to store and last a few weeks. Keep them in your crisper drawer in your fridge for best results.