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7 min
04/12/2025
Winter in India is not just about cosy sweaters, warming blankets and hot chai – it’s also the season when root vegetables like carrot (gajar), sweet potato (shakarkandi), and radish (mooli) are ripe for the picking. These humble root vegetables carry a treasure trove of nutrients and health benefits, and fit well into traditional winter preparations, be it a stir-fry, flatbread, dessert, or gravy.
Winter in India is when root vegetables truly step into the spotlight, offering exactly what you need during cold weather. You also get the nutrition you need in every bite, in the form of comforting dishes. While carrots, radish and sweet potatoes often steal the show, the equally powerful trio of turnip (shalgam), beetroot (chukandar) and arbi (taro) are nutrient-packed winter heroes hiding in plain sight. These root vegetables deliver fibre, antioxidants, vitamins, minerals and slow-digesting carbs. These vegetables also support immunity, digestion, and overall wellness in the cooler months. Read about the nutritional benefits of each vegetable below.
Carrots are rich in beta‑carotene (a precursor to vitamin A), fibre, vitamin K and potassium – making them excellent for eye health, skin glow, and immunity. Because they are low in calories but high in antioxidants, carrots also support heart health and may aid in overall disease prevention. In the kitchen, carrots are extremely versatile: you can grate them into fresh salads, toss them in curries or soups, or cook them into classic Indian desserts like ‘gajar ka halwa’. Their natural sweetness and crunch make them popular in both raw and cooked forms.
Radishes are high in water content, vitamin C, folate, potassium, fibre and antioxidants – which help improve digestion, support liver detoxification, boost immunity, and may reduce inflammation. Because of their low-calorie and high-fibre profile, radish makes for a light, healthy snack or addition to meals, helping you feel full without excessive calories. Culinary‑wise, radish is often eaten raw (in salads), sliced into pickles, or sometimes lightly cooked in stir-fries or added to dals and sabzis. Its sharp, peppery flavour adds spice to dishes, and tastes great in flatbreads, like mooli ka paratha.
Sweet potatoes are loaded with beta‑carotene (vitamin A), vitamin C, dietary fibre, potassium and antioxidants – nutrients that boost immunity, support healthy skin, improve vision, and contribute to gut and digestive health. Their fibre and complex carbohydrates also help regulate blood sugar levels and provide steady energy, which is often better than regular potatoes for those watching sugar spikes. Sweet potatoes are commonly roasted or boiled and pureed down into tikkis or chaats and even halwas. They can also be baked and added to curries or mixed vegetable dishes like the Bengali shukto and the Gujarati undhiyu.
Yams are a good source of dietary fibre, potassium, manganese, vitamin B6, vitamin C and complex carbohydrates – helping with digestion, heart health, bone and nerve function, and stable energy release. Their lower glycemic index compared to regular potatoes means they may cause a more gradual rise in blood sugar, making them a comparatively better option for blood‑sugar management. Traditionally in India, yam is used in spicy curries, shallow-fried dishes or festive feasts – especially in North India. It works well in dry fry, stir‑fry or mixed vegetable dishes, absorbing spices and giving a hearty, starchy base to meals.
These root vegetables are low in calories yet nutrient-dense roots rich in vitamin C, fibre, potassium and antioxidant compounds, which support digestion, immunity and inflammation control. Their mild earthy-sweet flavour makes them popular in Indian winter cooking – from Punjabi shalgam-ki-sabzi, shalgam–gajar–matar mixed sabzi, and shalgam ka achar, to Kashmiri dishes like gogji nadur (turnip with lotus stem). Turnips also assimilate well into stews, sambar, and simple boiled-mashed sides with ghee and jeera.
Packed with folate, potassium, fibre, iron and powerful antioxidants like betalains, which support blood health, heart health, and digestion, beetroot is said to naturally detox the body. In India, beetroot finds its place in colourful dishes like beetroot poriyal, beetroot thoran, chukandar sabzi, beetroot paratha, and beet raita, to salads. Many also enjoy it raw in kachumber salads, or turn it into beetroot halwa or juice for stamina and improved circulation. Its earthy sweetness pairs well with dals, khichdi or pulao – making it a nutritious, visually appealing addition to everyday meals.
Arbi is a starchy, fibre-rich root loaded with potassium, magnesium, resistant starch and antioxidants, which support gut health, stable energy, and better blood-sugar control compared to many simple-carb foods. In Indian kitchens, arbi transforms into comforting dishes like arbi masala, ajwaini arbi fry, Punjabi arbi sabzi, and dahi wali arbi. It’s also used in Sindhi kadhi, Gujarati patra-style preparations (using arbi leaves), and as a simple boiled arbi with ghee and spices for a lighter meal. Its soft, creamy texture absorbs masalas well, making it a hearty and satisfying addition to winter or everyday cooking.
As winter settles in, let these roots take root in your kitchen – for these winter root vegetables are the finest specimens of the soil that should be seasonal superfoods in their own right. All of them are loaded with powerful nutrients that restore warmth, immunity and balance to your daily diet. Their adaptability means you can enjoy them in sabzis, parathas, stews, salads, chaats, or even as festive treats.
