10 November Vegetables You Should Be Cooking Now

November is here, and with it comes the chill that makes me want to fill the kitchen with warm, comforting meals. It’s a busy time, especially with the holidays fast approaching and my family always on the go.

This month, I lean heavily on a few trusty vegetables that are easy to prepare and always hit the spot. They help me whip up quick, nutritious dishes that keep my husband and boys happy and healthy.

From carrots to sweet potatoes, these are the veggies that make it into my shopping cart and onto our table, ensuring we’re well-fed and ready for all that the season brings.

Here are the 10 November vegetables I count on to make meal prep a breeze.

Brussels Sprouts

If you’ve only ever had Brussels sprouts boiled to a mush, it’s time for a redo. These little green gems—oops, not gems—these tiny cabbages really shine when roasted.

Toss them with a bit of olive oil, salt, and pepper, and let the oven do its magic. They caramelize at the edges, which brings out a fantastic sweetness that’s a far cry from the overcooked version.

Roasting cuts down on prep time too, which is a win when you’re trying to juggle family meals during the busy holiday season.

Sweet Potatoes

Sweet potatoes are the unsung heroes of the fall kitchen. Not only do they keep well, making them a pantry staple for impromptu meals, but they’re also incredibly versatile. Whether you’re mashing them for a side dish, slicing them into fries, or baking them whole, these root vegetables bring a rich flavor and robust nutrition to your table.

Plus, they’re a hit with kids and adults alike. A simple sweet potato pie or a batch of spiced sweet potato soup can warm everyone up on those chilly November evenings.

Kale

Kale steps up its game in the cool weather, getting sweeter and packing a flavorful punch that’s perfect for your autumn table. It’s sturdy enough to hold up in a slow-cooked stew and vibrant enough to stand out in a salad tossed with a tangy dressing.

Try throwing some into a smoothie for a quick nutritional boost on those hectic mornings. It’s a simple way to keep everyone in the family fueled and ready for their day without spending hours in the kitchen.

Carrots

Fall carrots are something special; they’re sweeter and deeper in flavor compared to their spring counterparts. They roast beautifully alongside other seasonal veggies or can be snacked on raw for a quick, healthy treat that both kids and adults will love.

Shred them into muffins or mix up a batch of carrot soup with a touch of ginger for a cozy, comforting meal that practically hugs you from the inside. Plus, having a stash of carrots means you’re always ready to whip up something wholesome, even when the holiday madness kicks in.

Beets

Beets bring a burst of deep, earthy flavor that’s just the right touch for hearty fall dishes. Roast them to enhance their sweetness or boil them for a quicker option. They’re fantastic in salads, give a color pop to your plate, and their natural sugars can really shine in a dish when paired with something slightly acidic like goat cheese or balsamic vinegar.

Keeping a bunch in your fridge means you’re always ready to add some flair to dinner, even if it’s just tossing them into the oven for an easy side dish that looks as good as it tastes.

Broccoli

Broccoli in the fall is a must-have in your veggie rotation. The cooler weather tames its bitterness and enhances its natural sweetness. It’s perfect for those busy weeknights when you need something nutritious that cooks up fast.

Whether you steam it for a quick side, toss it into a stir-fry, or roast it with a drizzle of olive oil, broccoli is a reliable favorite that won’t let you down. Plus, it’s packed with vitamins that keep your family healthy, which is always a win as the holiday season picks up pace.

Cauliflower

Isn’t cauliflower just the best for those busy nights? It’s seriously versatile—roast it to golden perfection or whip it into a creamy mash that even the kids will love. I always keep a head or two in my kitchen because it lasts and you can sneak it into nearly any meal for that extra nutrition boost.

Plus, turning it into cauliflower rice as a side for your stir-fry? Total game-changer for keeping meals healthy and hearty as we head into the holiday chaos.

Leeks

Leeks are my secret weapon for making any soup or stew taste like it simmered all day. Their mild, sweet flavor is just the thing for enhancing your favorite recipes without overwhelming them. I love how they soften up in the pan, blending into a delicious, savory background that makes your whole house smell amazing.

Chopping them up and throwing them into the pot is one of my little shortcuts for deep, developed flavor when I’m trying to juggle ten things at once and still get dinner on the table.

Swiss Chard

Swiss chard is a lifesaver during the hustle and bustle of November. This leafy green doesn’t just add a splash of color to your meals—it’s also full of good-for-you nutrients that help keep everyone’s energy up.

I chop it up and toss it into whatever I’m cooking, like pastas or a quick stir-fry, and it’s sturdy enough to hold up but tender enough to eat comfortably. It’s a fantastic way to sneak some extra vitamins into dinners that need to be both nutritious and quick, especially when we’re running from school events to holiday prep.

Butternut Squash

Oh, butternut squash, how do I love thee? Let me count the ways! Whether I’m roasting it to bring out its sweetness or blending it into soup, this squash is my go-to for feel-good fall food. It’s sweet, it’s nutty, and it goes with just about everything.

I batch-cook it into soups or mix it into casseroles, and there’s always a sense of comfort knowing I have something hearty and wholesome ready to go. Plus, it’s a hit with the kids, which means one less dinner battle during the busiest time of the year.