Brussels sprouts

You can steam these in less than 10 minutes, or lightly boil them, cut them in half and grill them in olive oil, pancetta, bacon, garlic, or whatever add-ons you like.  Just a half cup of Brussels sprouts contains your daily-recommended intake of vitamin K, and then some. It’s also a great source of folate and iron.

Parsnips

Parsnips have a delightful and surprisinlyg sweet flavor when boiled or roasted. They’re a great addition to a dish of oven-roasted veggies—try slicing them lengthways along with carrots, red onions and potatoes and putting them in the oven for a half hour at 375 degrees. They’re rich in potassium and a great source of fiber.

Pears

Pears are fall and winter’s apple—you never get sick of them and there are tons of varieties. Eat them raw, bake or poach them, adding cooked raisins and honey for dessert. They’re a great source of vitamin C and copper, and each one contains about four grams of fiber.

Rutabaga

This vibrant root vegetable is a cross between a turnip and cabbage, and high in nutrients. Toss them into casseroles, puree them with turnips and carrots to make a sweet soup, or roast them. They’re a great source of fiber and vitamin C.

Cauliflower

Cauliflower makes comforting soup in the winter: just boil it and blend it up with salt, pepper and water (add cream if you eat dairy for a little more texture). Cauliflower has been said to contain compounds that prevent cancer, as well as phytonutrients that can help lower cholesterol and tons of vitamin C.

Squash

Winter squash is a little lighter in texture than summer squash, and has a sweeter flavor. It will last for months in a room-temperature cabinet due to its thick skin and tastes great roasted with cinnamon, or boiled and pureed in a soup. Squash contains healthy omega-3 fatty acids and tons of vitamin A.

Pumpkin

When you’re done using these as Halloween decorations, they make incredible pies, cakes and even pudding. Pumpkins are rich in potassium and B vitamins, and a serving contains more than 20 percent of your daily recommended fiber intake.

Sweet potatoes

Full of flavor, these are always great boiled or roasted, but for a unique use of them, try this: boil them with carrots, and mash the softened vegetables into a large bowl. Add in chopped red onions, shape the mixture into patties and fry them lightly in olive oil. They’re a great source of fiber, vitamin A and iron, and have anti-inflammatory benefits.

Pomegranates

Don’t wear white when you eat this fruit! But do pick some up—they’re loaded with antioxidants. They taste great in salads with goat cheese, or just solo. They’re also a great source of vitamin C and folate.

Tangerines

If you’re not ready to say goodbye to all the refreshing orange slices laid out at summer picnics, grab a bag of these small fruits. Mix slices of them into a bowl with almonds, dates and honey for a fiber-full, sweet snack. They’re a great source of vitamin C and beta-carotene.