6 Anti-Inflammatory Vegetables to Stock Up on in January, According to a Dietitian 


We adore cabbage at EatingWell. We add it to Caesar salad riffs and creamy casseroles. The versatility of cabbage is one of my favorite things about it. If I have a head of cabbage in my fridge, I'll probably use it for supper.


There may be something to the claim that carrots improve vision. Carrots are high in beta carotene, an antioxidant that reduces inflammation and age-related eye damage.

Leafy Greens 

Leafy greens are healthful because they contain fiber, vitamins, folate, calcium, potassium, and magnesium. 

Brussels Sprouts 

Brussels sprouts are cruciferous vegetables and botanically related to cabbage (which makes sense given they look like little cabbages). I associate winter with roasted Brussels sprouts.


Beets are maligned, but I think it's because of how people cook them. Roasted beets have a crisp surface and a tender, candy-sweet inside that goes well with salads and pastas.  


While I don’t believe that cauliflower is an identical stand-in for things like pizza dough, rice or Buffalo wings, it is a vegetable that can easily be made delicious.  

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