Seasonal Vegetables January
Food & Drink, News, Nutrition

The Best Seasonal Vegetables for Creating January Meals

Seasonal vegetables are found all year round, and some that favour January, the coldest month of the year, are perfect for starting those New Year resolutions.  It’s the start of a new year and a chance to start fresh after all that Christmas indulgence. Here are some of the best vegetables in season you can enjoy creating meals with during January.


Kale is a green leafy vegetable that’s related to cabbage, broccoli and collard greens. It contains high levels of vitamin C, A and K as well as calcium and iron.

Kale is also high in fibre, which helps keep you full during the day so you don’t overeat later on.

Blood oranges

Blood oranges are a variety of orange that grow in Italy, Spain, and California – and you’ll find plenty of them in shops. They are red on the inside and have a very sweet and juicy flesh. If you’ve never tried them before, you should! Blood oranges will make your January even better than it already is.


Leeks have a milder flavour than onions, but they’re still full of vitamins and minerals. Leeks are good for your immune system, digestive system, and weight loss (as long as you pair them with something high in protein). They also help to fight cancer.

Butternut squash

Butternut squash is a great source of fibre, vitamins and minerals. It’s also a good source of vitamin A, vitamin C, potassium and folate. Additionally, butternut squash has high levels of magnesium, iron and zinc.

Celery root

Celery root is a type of celery that has a milder taste than its green counterpart, and it can be eaten raw or cooked. Celery root is also known as celeriac, knob celery and turnip-rooted celery.

The plant’s roots are used for flavouring soups, stews and sauces such as béchamel sauce. Its leaves are also eaten in salads or cooked like spinach.

Celery root contains only about one-quarter of the calories found in its green counterpart. It’s also high in vitamin C (about 5 milligrams per half cup), potassium (about 200 milligrams) and fibre (2 grams).

Brussels sprouts

If you’re looking for a different way to cook your Brussels sprouts this winter, try roasting them with some honey and lemon. The sweetness of the honey will help balance out the strong taste of the sprouts, and a squeeze of fresh lemon juice helps brighten everything up.

Brussels sprouts are actually part of the brassica family. This means they go well with other foods in that group like broccoli and kale! They’re also extremely nutritious—just one cup provides over 100% your daily value (DV) for vitamin C, along with significant amounts of vitamin K and folate (another B-vitamin). It also contains lots of fiber, potassium, iron and calcium; plus some beneficial plant compounds called indoles which appear to have cancer-preventing properties


Parsnips are a root vegetable that have been used for centuries. They can be eaten raw or cooked, and they taste great with olive oil, butter, salt or spices. Parsnips have a sweet flavour when fresh but can have an earthy taste when they’re older. Like carrots and beets, parsnips are high in fibre, vitamin C and potassium—all excellent sources of nutrients!

They’re also easy to grow at home as long as you have enough space for them in your garden (they like well-drained soil). If you want to try growing parsnips this winter but aren’t sure how to do it yet then check out the article below:

These seasonal vegetables are at their best during January

  • Parsnips and butternut squash are great seasonal vegetables to buy for January meals. They’re both good sources of fibre, potassium and folate, which means they’ll help you fight off colon cancer.
  • Brussels sprouts are another vegetable you should definitely be eating in January. They’re high in vitamin C and antioxidants as well as vitamin A (which helps your vision). Plus, they taste like bacon!
  • Leeks are a great source of vitamins K and C—the first helps build strong bones; the second fights colds—and have lots of iron too. If you don’t like the taste (they’re part onion), sauté them with olive oil until tender before adding other ingredients to cook with them: try spinach or broccoli florets along with some chicken stock for a delicious soup that’s perfect for winter nights when it’s cold outside but cosy inside.
  • Celery root is packed full of vitamin K (the same stuff found in kale—see below). It also contains manganese, which helps your body produce energy from foods like carbohydrates; copper plays several roles including helping form red blood cells; magnesium helps regulate muscle contractions throughout our body so it’s important that we get enough every day!


I hope that you’ve enjoyed reading about these seasonal vegetables, and are excited to try them! I know that I am. With this list of delicious ingredients in hand, it’s easier than ever for you to put together a meal with fresh flavours that will warm up your home this January.

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