November Vegetables

November favors cool-weather vegetables, sturdy greens, winter squash, and roots suited to roasting, soups, stews, and holiday side dishes. Availability varies by climate and growing region.

Vegetables Commonly Available in November

• Winter squash: Butternut, acorn, delicata, spaghetti, and kabocha squash.
• Root vegetables: Carrots, parsnips, turnips, rutabagas, beets, and radishes.
• Sweet potatoes: Well suited to roasting, mashing, soups, and casseroles.
• Brassicas: Brussels sprouts, broccoli, cauliflower, cabbage, and kohlrabi.
• Leafy greens: Kale, collards, Swiss chard, mustard greens, and spinach.
• Alliums: Leeks, onions, shallots, and garlic.
• Other cool-season choices: Fennel, celery, potatoes, and late-season green beans in warmer areas.

How to Choose and Store Them

• Choose winter squash that feels heavy for its size and has firm, unbroken skin. Store it in a cool, dry place.
• Look for firm root vegetables without soft spots. Remove leafy tops before refrigerating to reduce moisture loss.
• Select Brussels sprouts and cabbage with compact, crisp leaves. Keep them refrigerated.
• Choose greens with vibrant leaves and sturdy stems. Refrigerate them dry and wash shortly before cooking.
• Store potatoes, onions, and garlic in cool, dark, ventilated conditions, keeping potatoes separate from onions.

Simple November Cooking Ideas

• Roast squash, carrots, parsnips, and Brussels sprouts with olive oil and herbs.
• Blend butternut squash, leek, or cauliflower into a warming soup.
• Braise kale, cabbage, or collard greens until tender.
• Make a root-vegetable mash using potatoes, turnips, parsnips, or rutabagas.
• Shave Brussels sprouts or cabbage into a crisp seasonal slaw.
• Fill roasted squash with grains, mushrooms, herbs, and nuts.

For balanced flavor, combine naturally sweet vegetables such as squash or carrots with bitter greens, savory alliums, fresh herbs, or a splash of vinegar.