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Roasted Beet Salad photographed in Toronto, Ont. on August 4, 2011 for Lucy Waverman food column. (Michelle/The Globe and Mail)
Roasted Beet Salad photographed in Toronto, Ont. on August 4, 2011 for Lucy Waverman food column. (Michelle/The Globe and Mail)

Enough with the indulgence! Here are 24 ways to eat your (winter) vegetables Add to ...

The pile of leftovers is shrinking. There are only a handful of measly, stale cookies left in the jar. And your belt has had a homemade hole or two added to it. It’s time for a diet intervention.

It’s a new year and your body is carrying the guilt of holiday excess, probably around your hips. In the blur of alcohol, appetizers and desserts that was the last two weeks, the only thing you probably haven’t eaten enough of is a vegetable. And while detox diets aren’t everyone’s cup of tea, it’s easy to add back doses of healthy foods into your diet. Like vegetables, delicious, delicious vegetables.

Don’t think of this as a form of dietary punishment. Think of it as a New Year’s resolution that you will actually complete.

BROCCOLI

Lemon glazed broccoli

Broccoli and cauliflower salad

Sautéed broccoli

Roasted broccoli

KALE

Joe Beef’s kale for a hangover

Kale and bean soup

Cheesy kale chips

Spicy sautéed kale

BEETS

Beetroot gravlax

Roasted beet salad with fresh ricotta

Beet and carrot sandwiches with pistachio spread

Beet’n to a pulp cocktail

CARROTS

Carrot soup with dandelion pesto

Carrots with lavender honey

Curried carrot bisque

Roasted heirloom carrots

SQUASH

Squash and roasted garlic gratin

Quinoa risotto with squash

Squash crisp

Squash soup with wild mushrooms

BRUSSELS SPROUTS

Blanched Brussels-sprouts leaves with toasted hazel nuts

David Lee’s Thai-styled Brussels sprouts

Shredded Brussels sprouts with pine nuts and pancetta

Braised Brussels sprouts

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