Colorful, nutritious winter vegetables — crops that thrive in the cooler months or are harvested in the fall and maintain their flavor and health benefits throughout the winter — play an important role in the eating-seasonally movement. This lifestyle trend, which promotes packing your plate with food grown naturally at that time of year in your region, is enjoying a resurgence of late.

And it’s no wonder, as seasonal produce is known to be especially nutrient-dense, extra flavorful, cost-efficient, and environmentally friendly. While they vary according to where you live (California, we are all jealous of your year-round bounty), there are plenty of fresh winter veggies available across the country during chilly months. We highlight our favorite winter vegetables and suggest recipes to encourage you to eat seasonally all year round.

1. Winter squash

The name says it all: Winter squash is the quintessential seasonal ingredient. This category includes varieties of hard-skinned squash — such as acorn, butternut, kabocha, and delicata — that are harvested in the fall, and can be stored and eaten all through the cooler months.

Winter squashes are incredibly versatile, whether you choose to blend, roast, or bake them. Try out all the different types, as each squash is uniquely flavorful.

2. Potatoes

As if we needed more reasons to love potatoes, everyone’s favorite tubers are a great choice for eating seasonally in winter. Potatoes are readily available year-round due to how well they keep when stored properly. Typically, spuds are harvested in late fall, but depending on your climate, they may be fresh even in the middle of winter.

3. Brassicas

The brassica family includes some of the most nutritious and versatile produce out there, including broccoli, cauliflower, cabbage, Brussels sprouts, and the lesser-known kohlrabi. Brassicas shine when roasted to caramelization in the oven, thrown into stir-fries, or sliced thinly in salads.

4. Hearty greens

Cooking greens like escarole, endive, kale (which is technically a brassica), and radicchio (which is purple, not green) are at their best when grown at cooler temperatures — crisp, sweet, and not too bitter. Try them sautéed, braised, or as part of a hearty winter vegetarian meal mixed with grains, pesto, and a nutty crunch.

5. Parsnips

A cool-season root vegetable that is largely underappreciated, the parsnip has been described as “a carrot on steroids.” Its unique, strong-yet-sweet taste doesn’t fully develop until its roots are exposed to near-freezing temperatures for two to four weeks. Peaking in fall and early winter, it makes the perfect ingredient for hearty cold-weather soups and stews.

Cooking parsnips is similar to working with carrots and potatoes, as they can be boiled and mashed, roasted, and even sauteed.

6. Leeks

Leeks bring aromatic flavor and silkiness to your favorite winter comfort foods. A milder-flavored member of the onion family, this underrated yet versatile vegetable tastes best after a frost and is often available locally throughout the winter months.

(Real Simple magazine provides smart, realistic solutions to everyday challenges. Online at www.realsimple.com.)

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