We roast veggies all winter long. In particular, carrots, broccoli, cauliflower, sweet potato and squash.

Brussels sprouts with bacon and maple syrup. Divine!

Asparagus isn't really a winter veggie, but this is a winter preparation IMO: http://www.myrecipes.com/recipe/roasted-asparagus-with-balsamic-browned-butter-10000001654700/

Roasted root veggies, any combo -- parsnips, sweet potatoes, brussels, squash, whatever you like.

kale chips! Dh is not a big kale fan at all but he inhales these.

toss kale straight out of bag with olive oil, salt and pepper (or any other spices). Roast a 400 for 8-10 min

yum!

Roasted root veggies. Carrots, parsnips, onions (add Brussels and potatoes if you want) & garlic tossed with olive oil, salt and pepper. Simple and delicious.

On Saturday night, we do games and/or movie night. I set out a tray of fresh vegetables with dip. Carrots, celery, peppers, broccoli, cauliflower etc. The kids think it's special because it is kind of a holiday tradition.

Brussels Sprouts roasted with olive oil, lemon zest, and a balsamic drizzle for adults.

Roasted Carrots with olive oil, salt and pepper, a little brown sugar.

Frozen peas cooked with butter and chopped fresh parsley are good.

I also like frozen cooked corn tossed with olive oil, garlic, cilantro, and green onions as a nice Mexican-inspired salad. Serve with chili, tacos, or anything with cumin.

Roast broccoli with olive oil and lemon zest. I love balsamic, so I add some at the end for me.

Roast cauliflower with canola oil, cumin, turmeric, ginger and crushed red pepper. Gorgeous yellow color. Ethnic tasting, but can be served with baked chicken and green salad.

I like to make green salads this time of year with more luxurious ingredients. So if I have container of mixed greens, I top them with olives, artichokes, sundried tomatoes, hearts of palm, or leftover marinated veggies.

I like to roast peppers (red, yellow, orange) and tomatoes (even if they're not great tomatoes, roasting does wonders. I put them in a big flat pan with garlic, olive oil, balsamic, salt, pepper, and basil at low heat for roasting (300 or so) for a few hours. Serve warm or cold with greens for yummy salad (add more olive oil and balsamic), put in a mason jar and serve later in the week cold or on sandwiches, or use to top pasta. I love them with mashed potatoes!

cube, salt, pepper and olive oil then roast any of the following together: sweet potato, red top turnips, rutabaga, parsnips, pearl onions, carrots

if I want shorter roasting time I will parboil first

kids and DH gobble it up

Butternut squash - cubes and roasted. Add the leftovers to salads or mash or soup.

Chili - beans, canned tomatoes, spices, whatever veggies look fresh - serve with rice or quinoa.

Ahh winter. The time when I seem to always end up with broccoli, zucchini or greens (swiss chard or spinach, typically) for dinner. Maybe a cauliflower if I am feeling adventurous. I make the same few things all the time (eg for broccoli steamed with lots of salt, for spinach, sauteed with butter and garlic) but could use some fresh ideas. Sometimes doing "local" food ends up a bit dull on the east coast.

How do you make winter veggies?

(FWIW DH hates kale no matter how its prepared so feel free to share kale recipes, but they won't go far in my house :/)